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Recipes
OYSTER SAUCE CHICKEN
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1-1/2 tablespoons oil
- 8 chicken drumsticks, thighs, or a mixture of both
- 1/3 cup chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons Chinese rice wine or dry sherry
- 1/2 teaspoon sugar
- 2 cloves garlic, peeled and flattened
- 2 slices fresh ginger, flattened
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1/2 teaspoon sesame oil
- minced scallions or cilantro (garnish)
- ●Heat oil in a wok or large skillet. Add chicken (in batches if necessary) and brown well on all sides.
- ●Meanwhile, combine remaining ingredients in a Dutch oven or flameproof casserole and bring to a boil over high heat.
- ●Transfer chicken to the casserole with a slotted spoon, draining excess oil. Turn to coat with sauce. Reduce heat to low and simmer, covered, about 45 minutes until chicken is tender and cooked through. Remove and discard garlic and ginger pieces.
- ●Dissolve cornstarch in water and add to the sauce. Cook, stirring, until slightly thickened. Stir in sesame oil just before removing from heat.
HEALTHY SOUPS
By stepjo7269
Healthy Soups Soups make delicious, nourishing, low-fat meals
- AS FOLLOWS
*BIG M'S SPICY LIME GRILLED PRAWNS
By stepjo7269
Allrecipes By: Marcus Hender
- 48 large tiger prawns, peeled and deveined
- 4 limes, zested and juiced
- 4 green chile peppers, seeded and chopped
- 4 cloves garlic, crushed
- 1 (2 inch) piece fresh ginger root, chopped
- 1 medium onion, coarsely chopped
- skewers
- Directions
- ●Place the prawns and lime zest in a large, non-metallic bowl.
- ●Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending.
- ●Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.
- ●Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
- ●Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
*FRUIT FLUFF
By stepjo7269
Taste of Home's Light & Tasty By: Marilyn Baumgartner from Ossian, Indiana
- Directions:
- 2 cups (16 ounces) fat-free reduced-sugar vanilla yogurt
- 1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 can (20 ounces) unsweetened pineapple tidbits, drained
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 cup halved seedless red grapes
- ●In a large bowl, whisk the yogurt and pudding mix for 2 minutes or until thickened.
- ●Fold in whipped topping. Fold in the fruit.
- ●Refrigerate until serving..
BEEF NOODLE SOUP
By stepjo7269
Allrecipes By: Brenda Loop
- Directions:
- 1 pound cubed beef stew meat
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup beef bouillon granules
- 1/4 teaspoon dried parsley
- 1 pinch ground black pepper
- 1 cup chopped carrots
- 5 3/4 cups water
- 2 1/2 cups frozen egg noodles
- ●In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- ●Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
SPICED PUMPKIN PULL APART
By stepjo7269
Janice Simerly's cookbook
- 2 2 2 T. cinnamon
- 1 1/2 1 1/2 1/2 t. nutmeg
- 3/4 3/4 3/4 t. ginger
- 1/4 1/4 1/4 t. cloves
- 1 1 1 package Pillsbury Hot Roll Mix
- 1 1 1 foil package yeast
- 2 2 2 T. sugar
- 1 1 1 c. canned pumpkin
- 1/2 1/2 1/2 c. water
- 2 2 2 T. oil
- 1 1 1 egg
- 1 1 1 c. sugar
- 1 1 1 c. butter or margarine, melted
- 12 grease 12 c. Bundt pan.
- ●In a small bowl, combine cinnamon, nutmeg, ginger and cloves. Mix well.
- 2 1 large bowl, combine flour mixture with yeast from foil packet, 2 T. sugar and 1 T. of spice mixture (reserving remaining spice for coating). Mix well.
- to a medium sauce pan, heat pumpkin, water and oil until hot. Add hot mixture and egg to flour mixture stirring until dough pulls away from sides of bowl.
- 1 to c. sugar to reserved spice mixture. Sprinkle half in bottom of greased pan.
- 40 dough into 40 pieces. Dip each piece into melted margarine then into sugar spice mixture.
- 20 20 dough pieces. Sprinkle any remaining sugar spice mixture over top.
- 30 loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size (about 30 minutes).
- to 350 35-40 350 F. Uncover dough. Bake for 35-40 minutes or until deep golden brown.
- Immediately invert into serving plate.
PEACH ICE CREAM II
By stepjo7269
Allrecipes By: Biggunner "A creamy, delicious Summertime treat
- 6 eggs, beaten
- 3 1/2 cups white sugar
- 10 fresh peaches, pitted and chopped
- 4 cups heavy cream
- 2 cups half-and-half cream
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- Directions
- ● In large bowl, mix together eggs and sugar until smooth.
- ● Puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
- ● Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
CINNAMON RAISIN BREAD II
By stepjo7269
Measure all ingredients into bread pan
- 10 - 12 oz. Water
- 1 1/2 tsp. Salt
- 2 tbsp Butter, melted
- 4 cups Flour
- 2 tbsp Sugar
- 2 tbsp Milk
- 2 tbsp Cinnamon
- 1 pkt Yeast
- 1 cup Raisins (optional)
AN OLD-FASHIONED CHOCOLATE CAKE
By stepjo7269
Today Show By: Chef Ed Kasky
- Special equipment:
- For cake layers
- 3 3 3 ounces fine-quality semisweet chocolate such as Callebaut
- 1 1/2 1 1/2 1/2 cups hot brewed coffee
- 3 3 3 cups sugar
- 2 1/2 2 1/2 1/2 cups all-purpose flour
- 1 1/2 1 1/2 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 2 2 teaspoons baking soda
- 3/4 3/4 3/4 teaspoon baking powder
- 1 1/4 1 1/4 1/4 teaspoons salt
- 3 3 3 large eggs
- 3/4 3/4 3/4 cup vegetable oil
- 1 1/2 1 1/2 1/2 cups well-shaken buttermilk
- 3/4 3/4 3/4 teaspoon vanilla
- For ganache frosting
- 1 1 1 pound fine-quality semisweet chocolate such as Callebaut
- 1 1 1 cup heavy cream
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons light corn syrup
- 1/2 1/2 1/2 stick (1/4 cup) unsalted butter
- 10- 2-inch Two 10- by 2-inch round cake pans
- Directions:
- Make cake layers:
- to 300 oven to 300 degrees F and grease pans. Line bottoms with rounds of wax paper and grease paper.
- * Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- * Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- 3 5 another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
- to Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
- 1 to 1 10 pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
- Make frosting:
- * Finely chop chocolate.
- 1 1/2- to 2-quart to to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
- to Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
- to to to to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
- * Spread frosting between cake layers and over top and sides.
- 3 to keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
GOLDEN POTATO SOUP
By stepjo7269
Allrecipes By: Marge
- Reviewers suggested:
- 3 cups peeled and cubed potatoes
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cube chicken bouillon
- 1 cup water
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 2 teaspoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded American cheese
- 1 cup chopped ham
- Directions
- ●In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
- ●In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
- ●Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.
- 1 . Many omitted the ham
- 2 . Add more water and another bouillon cube.