background preloader

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

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.

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.

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.

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:

The Angry Chef's Garlicky Lemon-Pepper Chicken A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. The instructions below are one part recipe, one part technique. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan. The Angry Chef’s Garlicky Lemon-Pepper Chicken: A note on ingredients This recipe calls for three different types of garlic—garlic salt, fresh elephant garlic, and jarred minced garlic. The Angry Chef’s Garlicky Lemon-Pepper Chicken

Ga Kho- Vietnamese Caramelized Spicy Chicken Ga Kho- Vietnamese Caramelized Spicy Chicken Judge me if you’d like, but I sure miss being able to eat American Chinese food. Not the fancy stuff or dim sum… I’m talking about Panda Express-style orange or General Tso’s chicken. Sure, this caramelized spicy chicken isn’t Chinese food. I’m thinking this is a dish that could appeal to the whole family- just adjust the Thai chiles according to heat tolerance and preference. Ga Kho- Vietnamese Caramelized Spicy Chicken Yield: 4-6 servings Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: Directions: Cut the chicken into large chunks and set aside. Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Combine the fish sauce, both sugars and black pepper in a small bowl and stir to mix. Toss the chicken and garlic mixture and then pour in the fish sauce mixture and stir to coat. Remove from heat and serve with rice.

Southwest Ground Beef Casserole I’m always looking for great recipes using ground beef. We usually order a quarter or side of beef, so much of that is turned into ground meat. While we love hamburgers, tacos, and chili, there’s only so many times you want to serve that each month, so new ground beef recipes are always welcome in my kitchen. When I first saw this recipe over at my friend Mags’ blog, The Other Side of Fifty, I knew I wanted to try it. The reviews from the fam were marvelous! Southwest Ground Beef Casserole Ingredients 1 lb lean ground beef 1 cup diced onion 1/2 cup diced orange bell pepper 1/4 teaspoon red pepper flakes 1 teaspoon Magic Dust seasoning or Montreal Steak seasoning 16 oz. tomato sauce 1- 10 oz can of Red Gold Diced Tomatoes & Green Chiles 1 1/2 tsp dried oregano 2 tsp chili powder 2 cups frozen corn 2 ounces shredded Mexican 4 Cheese blend 1 1/2 cups dried macaroni style pasta, cooked al dente 1 cup shredded Mexican 4 Cheese blend sliced green onions for garnish Instructions Notes from Amanda

Asian Chicken Salad One of my strengths as a teacher is the impromptu game. And since you asked, one such game that I often pull out of my back pocket is called Password. Here are the rules: you get one word clues that will help you guess the “password”. Peanutty. Fresh. Crunchy. Pretty. Green. Chilled. Juicy. Textured. Salty. Sweet. Colorful. Lover. Addicting. Full. Stuffed. Chinese? Japanese? Thai? Asian. Do you have a guess yet? Asian Chicken Salad Author: Pinch of Yum, recipe from my mom Serves: 8-10 Ingredients ¼ cup chopped green onions2-3 cups shredded lettuce or slaw (I used raw grated brussel sprouts)½ cup whole almonds, chopped2 cups shredded carrots¼ cup chopped cilantro2 cups cooked, shelled edamametoasted sesame seeds (optional)2 chicken breasts½ cup soy sauce2 cloves garlic, minced1 piece minced ginger (about 1 tbs. for me)2 tablespoons sugar2 tablespoons 5 spice seasoning (can also sub other seasoning – I used part Garam Masala and part Cajun seasoning)2 cups chow mein noodles (dry crunchy kind) Instructions Notes

Cheeseburger Macaroni This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. You don’t even have to bother to drain it! Gosh, I really like Rotel. Add two cups of beef broth. (You can also just use water if you want.) And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour. Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese. Glorious!