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Chinese Lemon Chicken Recipe

Why order take out when you can make your own Chinese lemon chicken at home? There are a few different versions of lemon chicken out there, all coming from different countries. Probably the most popular type of lemon chicken would be baked in the oven. We all know baked lemon chicken is great but here is the Chinese version – just like take out or at the buffets. The Chinese version varies greatly from that of other cultures. Ingredients: 2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)Marinade- 2 tablespoons soy sauce ½ teaspoon saltBatter- 2 large eggs ¼ cup cornstarch ½ teaspoon baking powder 1 pinch white pepper oil (for frying)Sauce- 1/3 cup sugar 1 cup chicken broth 1 ½ tablespoons cornstarch 2 tablespoons lemon juice ¾ teaspoon salt 3 slices of lemon (peeled) 2 tablespoons oil yellow food coloring (optional) Cooking Instructions: Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt.

Free Online Recipes | Free Recipes Pan Pizza « DownWright Tasty This is the best homemade pan pizza I’ve ever had. You’ll be amazed at how easy it is to make this – but you have to have cake pans. I know, cake pans! That’s one thing I have in abundance! Makes two 9-inch pizzas serving 4 to 6Dough 1/2 cup olive oil 3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees 2 teaspoons sugar 2 1/3 cups all-purpose flour , plus extra for counter 1 package instant yeast 1/2 teaspoon table salt Topping 1 (3.5-ounce) package sliced pepperoni 1 1/3 cups tomato sauce (I use whatever I can find at the grocery store if I don’t have time to make it) 3 cups shredded part-skim mozzarella cheese See Illustrations Below: How to Make Pan Pizza 1. 2. 3. 4. 5. Cooking Tip If you like your crust a little extra crispy, take them out of their pans when they’re done baking and put them directly on a rack of your oven for 5-7 minutes. Like this: Like Loading...

eat make read » market week I was debating a few things regarding this post. First, should I make dinner? As nine o’clock rolled past and I was still at work, ordering dinner sounded pretty nice. But then, funny as it sounds, the thought of trying to decide what to order, then having it delivered just sounded like too much work. Tacos. Which brings me back to my internal debate… I just posted tacos last night. How Sweet It Is Tandoori Chicken (Tandoori Murghi) Recipe Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. The chicken may be grilled or roasted. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. If roasting, preheat the oven to 450 degrees. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon. Yield: 4 servings Source: Savoring India: Recipes and Reflections on Indian Cooking by Julie Sahni (Williams-Sonoma/Oxmoor) Reprinted with permission.

eat make read » market week July 7th, 2008 I’ve been feeling really inspired by food lately. Between going to the market and seeing the amazing fruits and vegetables, to reading articles and books about why what you eat and where it’s from matters, I started to feel like it was time I took a next step. So I set a goal for myself: make a weeks worth of dinners (for two) using only market goods, with the exception of flour, sugar, spices and oil. Here’s how my trip to the Grand Army Plaza Greenmarket broke down: Meat, $39: 1 whole free-range chicken (1.5 lb) 1 lb grass-fed beef 1.5 lbs grass fed hot turkey sausage Dairy, $25 1 half gallon fresh 1% milk 1 pint fresh cream 8 oz salted sweet butter 1/3 lb cheese 1/4 lb cheese 12 eggs Vegetables, $20 1 head garlic 2 hot peppers 1 green pepper 2 handfuls green beans 1 handfuls sugarsnap peas 2 summer squash 3 cucumbers 2 sweet potatoes 11 new potatoes 4 red onions 2 tomatoes Fruit, $9 1 pint sour cherries 1/2 pint raspberries Bread, $4.75 1 loaf whole wheat sourdough Herbs, $3

The Seaside Baker | Baking by the sea… 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.

Dulce de Leche - Holy Yum! - ~ The Purple Foodie ~ Not too many moons ago I tweeted about my curiosity about dulce de leche (dool-say deh lay-chay) to which people oohed, aahed and gushed about how delicious a treat it is and their favorite way of using it. I wondered how something as simple as condensed milk could be transformed to such a tasty caramel sauce, with just a little heat and a lot of time. I had read about it being super easy to make; simply plonk the can of condensed milk in a vessel of simmering water or microwave it (in a non-metallic bowl, of course) for 10-15 minutes, and there you have it. When I did make it, I was stunned by the results. From being just condensed milk, it had metamorphosed into a thick, creamy and rich dessert in its own right. I remember the first time I had it – I ate it by the spoonful straight from the jar and before I knew it, I was more than halfway through the jar, maybe with a little fed to my clothes. Dulce de Leche is a rich, milk-based caramel sauce. Water Tagged as: dulce de leche

Tasty Kitchen: A Happy Recipe Community! Brownie Peanut Butter Cups For a while now, I’ve been wanting to use muffin pans to make brownies. I found several recipes, but none I could really get excited about. Then, I found this one that features one of my favorite combinations: chocolate and peanut butter. The brownies are prepared in traditional brownie fashion, but scooped into muffin tins like cupcake batter. Instead of the swirled chocolate/peanut butter chips, I used a combination of chocolate chips and peanut butter chips in the batter and also on top. I actually think I like the look of the different chips better than I would the swirled chips. I really love the dollop of peanut butter in the center. We found these to be best served warm. Brownie Peanut Butter Cups Ingredients Instructions Preheat oven to 350°. In a large microwave-safe bowl, combine sugar, butter, and water. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place peanut butter in a small microwave-safe bowl. Notes

Cannoli Tart Oh my goodness. You know when you have one of those desserts that completely knocks your socks off? This is it. And it’s simple, too. It’s not very often that I get to bake with ricotta because my husband swears that he dislikes it. However, tricky as it was, it actually worked. For the crust and the tart filling, all you need is some amaretto, ricotta cheese, eggs, cold butter, flour, sugar, cinnamon, salt and chocolate chips. Begin by making the crust. Then add the cold butter and pulse until it forms little crumbs. Add the egg and milk, then process until the dough comes together … … and forms a ball like so. Next, place the dough ball between two sheets of parchment paper. Use the rolling pin (or something similar, like say, a bottle of wine?) Press the dough into the pan or plate with your fingers. For the filling, I simply gave my food processor a quick wipe down since it was already out. Then fold in the chocolate chips. Pour the filling in the tart pan … Can you even handle this?

Going Deep for Breakfast | Endless Simmer - A Food Blog Editors’ Note: We’re very excited to have a guest post today from Aimee Bourque, who blogs her culinary escapades at Under the High Chair; great food guaranteed, clean floors unlikely. I think we can all agree, breakfast should be a tranquil start to our day. Whether you like your mornings to begin with merely the perfect muffin or prefer a full-on trucker’s breakfast, assaults on the senses are not welcome, nor, I’ve discovered, are conversations with a three-year-old. On an average Saturday morning in my house, I take the path of least resistance in hopes of maintaining the peace. This means serving up something featuring bread and covered in our own harvested maple syrup for the little monkeys—with bacon of course. (We’re talking about my offspring here—they’ve embraced bacon without hesitation; as for the maple syrup, well, we are Canadian, after all.) No ‘good morning’, no hugs, he stumbles out of his room with this announcement: “Mummy, I just made a little bit of barf in my mouth.”

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