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General Tso’s Chicken…possibly the best food ever.

General Tso’s Chicken…possibly the best food ever.
A recipe! Can you believe it? The last couple of posts were just chatting chatting chatting. What happened to the food on this food blog? It is here. Waiting. I must warn you…they are coming for my ghetto computer today. Ok, enough bitching and moaning. How about now? Ingredients: 2 pounds (1kilo) boneless skinless chicken, cut into bite sized cubes 2 eggs 1/4 cup cornstarch (or a little more) salt and pepper to taste 1/3 cup soy sauce 5 cloves garlic, minced a generous knob of ginger, minced (about 2-3 tablespoons or so, to taste) 1/4 cup hoisin sauce 2 tablespoons sugar 2 tablespoons rice vinegar 1 tablespoon mirin or sherry or white wine (whatever you have on hand) 1 cup cornstarch thai birds’ eye chilies to taste 1 bunch green onions, chopped 1 head broccoli florets, steamed 6 cups steamed rice (more or less) Preparation: Beat the egg with the salt and pepper and cornstarch until thoroughly combined. Pollo al estilo “General Tso” Ingredientes: Elaboración: Related:  Chicken

Salted Butterscotch Cookies « Can You Stay for Dinner? Lately I’ve been thinking about regrets. The good news for me is that I’ve barely got any. The bad news for you is that I’m going to share them: Shaving my arms at age six. Spending my college tuition refund check at Charlotte Rousse, Forever 21, and on a God awful “A” embroidered long sleeved tee. Wearing a God awful “A” embroidered long sleeved tee. Letting my 4 th grade class pets, two gerbils, run around in and on top of my neighbor’s mailbox. Not auditioning for any play or musical because of a paralyzing fear of failure. Stirrup pants. Not seeing Titanic for a 23 rd time in theaters. Treating my real-life debit card like a round of Mall Madness for four years in college. Trick or treating as Baby Spice at age 14 in a flannel onesie. Not reading any of my assigned books in English class. Instead reading and . Scratch that last one. taught me everything I need to know about life, love, and which rehab facility Dr. Glitter gluing all of the walls in my bedroom. One thing I don’t regret?

Taco Stuffed Shells Recipe Here something interesting for you taco lovers. Instead of regular Italian stuffed shells last night I made Taco stuffed shells! This recipe for taco stuffed shells consists of ground beef and cream cheese for the filling and is topped with tortilla chips and cheese. Ingredients:1lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 ½ cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream Cooking Instructions: Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions.

The Best Broccoli of Your Life You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Now, it’s easy. Related Posts: Roasted Shrimp and Broccoli

General Tso's Chicken Recipe I was thinking of a Szechuan style spicy dish for my Chinese shebang dinner for Father's Day. My mother (who has awesome timing) sent me a link for a recipe for General Tso's Chicken ( shortly after. This recipe is based on that recipe, which originally appeared in The Chinese Kitchen by Eileen Yin-Fei Lo.Mix together the marinade ingredients and add it to the chicken. Ensure the chicken is throughly coated then set it aside for at least 15 minutes.Combine the sauce ingredients in a bowl and set aside.Heat the peanut oil in your wok over high heat till it starts to smoke. You can test this by putting in prawn crackers into the oil.

Gastronomer's Guide - Adventures in Gastronomy Kitchen Window: Cilantro, The Controversial Herb Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach I would like to add on a personal note, I LOVE steak au poivre.

Simple vegetable side dishes I have made up for a childhood of hating most vegetables in adulthood and love them in abundance. In summer I want salads at most meals, and in winter I love cooked vegetables. My favourite way of eating vegetables in winter is simply oven roasted mixed vegetables. I also like to think of ways to wake up and add flavour to simple vegetables. As this has become such a popular post, I have decided to keep it updated with more recent recipes for side vegetables. Oven roasted beetroot (improved recipe) with pistachios and dukkah the best ever carrots cooked in carrot juice peas with salsa verde new potatoes with salsa verde zucchini shoestring and ribbon fries Jamie Oliver’s best cauliflower and broccoli cheese cauliflower and cheese croquettes black mushrooms stuffed with goats cheese butter and dill grilled & baked aubergine ‘pizza’ creamed onion gratin with blue cheese green and black bean stir fry with red pepper roasted garlic with thyme vegetable and mushroom phyllo strudels the best roast potatoes

Sesame Chicken Recipe Sesame Chicken Recipe I first discovered Sesame Chicken when I was eating at a Chinese buffet. The juicy chicken and the amazing sauce had me hooked from the first bite. I knew right then that I had to make this at home and after trying a couple different recipes, I came up with one that I enjoyed the most. Print Recipe Ingredients: 2 large boneless skinless chicken breasts2 tablespoons raw sesame seeds2 green onions (sliced) Marinade- 1 teaspoon chicken base¼ teaspoon salt½ teaspoon sesame oilground white pepper (to taste)¼ teaspoon sugar1 tablespoon raspberry wine (or any fruity flavored wine) Batter- ½ cup all purpose flour1 teaspoon baking powder1 egg (beaten)½ cup water (or as much as needed to make batter smooth)3 tablespoons cornstarchsalt (to taste)1 tablespoon vegetable oil Sauce- 3 tablespoons honey2 tablespoons sugarsalt (to taste)2 tablespoons ketchup1 tablespoon white distilled vinegara sprinkle of ground black pepper Directions:

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