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Recipe: General Tso's Chicken

Recipe: General Tso's Chicken
This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.) Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. You may know the dish as General Tsuo's, or Tzo's or Tao's or some other variation.

Orange Chicken Recipe Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Now I get a lot of questions from people wondering if they can use a wok instead. Cooking Instructions: Step 1: Combine flour, salt, and pepper. Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce.

Sausage Stuffed Shells Recipe with Spinach After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. Alone. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. Being someone who likes to look on the bright side of life, that made me think the recipe was a success and as Adam mentioned to me just after his last stuffed shell, hey, maybe we can say these are finger food! So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all.

Buffalo Chicken Bites Buffalo Chicken Bites We continue onto Week 4 of College Football, which means another delicious Football bite! These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. These crispy bites are crusted in corn flakes and baked to crispy perfection. These buffalo bites are super easy to make and can even be prepared beforehand if you are hosting a big tailgating party. These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. Ingredients: 3 cups shredded cooked chicken 1/4 to 1/2 cup hot sauce (to taste) 3 1/2 ounces cream cheese, softened 1 3/4 cups sharp shredded cheddar cheese 1/4 cup chopped green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Directions: Preheat oven to 350˚F. If you’ve missed them, make sure to check out the rest of my College Football Bites: Week One: Pizza Pretzel Bites

Are you seeing a pattern here lately? Somehow I have gotten on this Asian kick lately and I'm loving every bit of it. I am finding out just how easy making these meals are and they all are so yummy! I'm also pretty darn proud of myself for totally keeping to my meal plan this week. I chose dishes to make and didn't really specify a day but the night before I needed to make dinner I would choose which one to make. It worked pretty good for me that way! I came across the blog My Kitchen Snippets quite some time ago. Grumpy enjoyed this meal very much.

Twice Baked Potatoes, Two Ways Hiiii Abby!!! This blog post is dedicated to Abby. Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. No biggie, Abby; I got you, gurrrrl! Meet the Twice Baked Potatoes. I made ‘em two ways: decadent and amazing (bacon, cheddar, jalapenos, sour cream) and healthy and good (yogurt, chives, zucchini). I’m not even gonna pretend the healthy way tastes better. You’re gonna start by forking the potatoes. Now, pretend you’re in a video game. If you’re going right (oven), then put them on a baking sheet, season them with salt, pepper and olive oil and bake. If you’re going left (microwave), you’re going to place them on a microwave safe plate, season them with salt, pepper and olive oil and nuke. (Directions for both are below!) This is what potatoes look like when they come out of the oven/microwave. Thrilling picture, isn’t it? HOLD ON TO YOUR BUTTS, everyone….because it’s about to get all cheesy/yogurty/exciting up in this place. Add the yogurt and mash. P.S.

Nuggets de poulet de Virginie - La cuisine des p'tites douceurs! Nuggets de poulet de Virginie Ma copine Virginie du blog "Aux Papilles " a décidé de concurrencer Mac do avec ses nuggets , ses enfants ont adoré , donc j'ai testé aussi avec mes pirates ... et ils m'en redemandent! Merci Virginie chouette idée , mes enfants se sont régalés! Pour 4 personnes : 4 escalopes ou filets de poulet 20 g de parmesan 50 g de chapelure sel /poivre 30 g de farine huile d'olive A l'aide d'un robot mixez la viande avec un oeuf et le sel et le poivre . Façonnez des "nuggets " que vous roulerez ensuite dans la farine . Disposez les ensuite dans une assiette et placez au frais pendant 15 minutes . Dans un bol , mélangez la chapelure avec le parmesan puis versez dans une assiette . Battez l'oeuf restant puis versez le dans une seconde assiette . Trempez chaque nuggets dans l'oeuf puis dans la chapelure avant de les faire cuire dans une poêle bien chaude avec de l'huile d'olive . Servez chaud . Bon lundi à tous ! Commentaires sur Nuggets de poulet de Virginie

Vietnamese Style Caramel Chicken There's something about foods that are sticky and sweet. Think barbecue, sticky buns, taffy... and chicken. Yes, chicken! This recipe for Vietnamese Style Caramel Chicken is a sweet and savory dish that's full of complex flavor yet so simple and quick to prepare in less than 30 minutes! Have I piqued your interest and curiosity? Vietnamese Style Caramel Chicken recipe adapted from America's Test Kitchen 1/4 cup packed dark brown sugar 1/2 cup water, divided 2 tablespoons fish sauce 1 tablespoon grated fresh ginger 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces Heat sugar and 1/4 cup water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 cup water, fish sauce, ginger, garlic, and pepper flakes.

Behind the Bites: Slow Cooker Chicken Tacos During the holidays, most of us attend multiple gatherings. Chances are at least one of those parties will be a potluck dinner. The first time I made a dish for a potluck was during my first Christmas living in New York City. My department at the Associated Press had a holiday gathering. I decided to make nacho dip. I started with taco meat, then added cheese. I took it to the party and the only person to try it was the one known as “the crazy old man” in the editorial art department. My culinary skills have improved since then and for this recipe, I create a potluck dish made in a slow cooker. BEHIND THIS BITE I made these for the first of many Christmas parties this year. I really love crock pot tacos. These were perfect for the party. Assemble and cook Place chicken, tomatoes, black beans, corn, onion, tomato sauce, jalapenos, chili powder, cumin, salt and pepper to taste in a slow cooker and mix together.

Poulet à l'indienne... - Le blog de Pause gourmande . Salam alaykoum Bonjour Aujourd'hui je vous fait voyager vers un pays que j'adorerai visiter... L'Inde et ses mille et une saveurs qui en fait d'elle un pays unique... Ce poulet je l'ai laisser mijoter avec une épice bien de la bas, le Tandoori! Rien que l'odeur nous a fait voyager au bout du monde, et dès la première bouchée, on y etait, moment très agréable que je dois à une soeur fillah qui m'a offert une boite de cette épice. Recette: Pour 4 personnes: 1 poulet lavé et coupé en moreaux 1 càc de gingembre moulu, 2 càc de tandoori, 2 gousses d'ail finement râpés, sel, poivre, 1/2 càc de curcuma, 1 petit verre d'huile d'olive 1 bol d'herbes finement hachés (pour moi coriandre et persil, on se refait pas hein ;-) ) 2 oignons coupés en fines lamelles, 3 gousses d'ail 200 gr de champignons de paris (facultatif) 30 cl de crème fraîche épaisse Préparation: Dans un bol, mettre toutes les épices, les herbes et l'huile, bien mélanger. Faire mariner tout les morceaux du poulet dans ce mélange. Bon appétit!