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Recipes
Almond Chicken with Lemon Sauce
By KennySD
Almond-coated chicken with lemon sauce is another classic of Chinese cooking
- 2 boneless, skinless chicken breasts, halved
- 1/2 cup cornstarch
- 2 eggs beaten
- 1 cup sliced almonds
- 1/2 cup fresh lemon juice
- 1 tbls rice vinegar
- 1 1/2 tbls sugar
- 2 tsp cornstarch dissolved in 1 tbls cold water
- 2 tbls vegetable oil
Blackened Chicken
By KennySD
FOR THE TOMATO-CHILI SAUCE: Combine all of the ingredients in a bowl; mix well
- Tomato-Chili Sauce:
- 1/3 cup tomato sauce (puree)
- 1 tomato, finely chopped
- 1 tbs plus 1 teaspoon lime juice
- 1 tbs plus 1 teaspoon chili sauce
- 1/4 tsp tabasco sauce
- 1/2 tsp salt
- 2 tsp chopped fresh dill
- pepper to taste
- Blackened chicken:
- 6 boneless, skinless, single chicken breasts
- 1 tbs plus 1 teaspoon paprika
- 2 tsp black pepper
- Approx. 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp dried thyme
- 8 tbs butter, melted
Chinese Beef with Broccoli
By KennySD
In a wok or large sauté pan over high heat, bring the water to a boil
- 2 cups water
- 2 cups broccoli florets
- 1/2 cup vegetable oil
- 1 lb boneless, lean beef, cut into strips
- 3 cloves garlic, chopped
- 1 tbls chopped fresh ginger (optional)
- 1/2 cup chopped scallions
- 1 red bell pepper, cored, seeded, and cut into strips
- 1/2 cup very thinly sliced carrots
- 1 1/2 cups sliced mushrooms
- 1 cup drained bamboo shoots
- 3 tbls oyster sauce or black bean sauce
- 2 tsp soy sauce, or more to taste
- White rice, for serving
Chicken and Sausage Jambalaya
By KennySD
Heat oil in large saucepan over medium heat
- 1 tbs vegetable oil
- 1/2 lb andouille sausages
- 1 large onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice
- 3 cups canned low-sodium chicken broth
- 1/4 tsp cayenne pepper
- 2 bay leaves
- 1 1/2 tsp salt
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Apple Pie Coffee Cake
By KennySD
Set aside 1 tablespoon cake mix
- For the Glaze:
- 1 package (18 1/4 ounces) spice cake mix
- 1 can (21 ounces) apple pie filling
- 3 eggs
- 3/4 cup fat-free sour cream
- 1/4 cup water
- 2 tbls canola oil
- 1 tsp almond extract
- 2 tbl brown sugar
- 1 1/2 tsp ground cinnamon
- 2/3 cup confectioners' sugar
- 2 tsp fat-free milk
Kung Pao Chicken
By KennySD
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tables...
- 1 1/3 lbs boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
- 5 tbs soy sauce
- 2 tbs sherry
- 1 tbs plus 2 tsp cornstarch
- 2 tsp sugar
- 2 tbs white wine vinegar or rice vinegar
- 2 tsp Asian sesame oil
- 1/3 cup water
- 2 tbs cooking oil
- 1/2 cup peanuts
- 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
- 1/4 teaspoon dried red pepper flakes
Fettuccine Alfredo
By KennySD
Place the cream in a heavy-bottomed saucepan and bring to a boil
- 1 1/2 cups heavy cream
- 2 1/4 cups freshly grated parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1 lb. dried fettuccine
- Freshley grated parmesan cheese, to serve
- salt and pepper (to taste)
Chicken Piccata
By KennySD
FOR THE CHICKEN: Rinse chicken; pat dry
- For the Chicken:
- 4 boneless, skinless chicken breast halves (1 pound total)
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp pepper
- 3 tbs margarine or butter
- 1/4 cup chicken broth
- 1/4 cup dry white wine, dry white vermouth, or chicken broth
- 1 tbs finely shredded lemon peel
- 2 tbs lemon juice
- 2 tbs snipped fresh parsley
- For the Vegetables:
- 2 medium carrots, shredded
- 2 medium zucchini, shredded
- 1 clove garlic, minced
Chicken Tetrazzini
By KennySD
Preheat oven to 425 degrees F
- 6 ounces fettuccine, preferably spinach
- 2 tsp canola oil
- 3 leeks, white parts only, washed and finely chopped (1 1/2 cups)
- 6 ounces button mushrooms, quartered
- 1 tsp chopped fresh rosemary, divided
- 3 tbs all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1/2 cup low-fat milk
- 2 cups cubed cooked chicken breast
- Grated zest of 1 lemon
- lemon juice to taste
- salt & freshly ground pepper to taste
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup fine dry breadcrumbs
- 1 tbs finely chopped fresh parsley
Fresh Spring Rolls
By KennySD
Prepare the dipping sauce; set aside
- For the Filling:
- Fish sauce and lime dipping sauce
- 3-4 ounces dried thin rice stick noodles
- Boiling water, as needed
- 3/4 lb boneless pork loin, in one piece
- 12 lrg shrimp, peeled and deveined
- For Assembly:
- 12 dried large rice paper rounds, each 8 1/2 inches in diameter
- 12 lrg red-leaf lettuce leaves or other soft, pliable lettuce, stiff stems discarded
- 1 lrg carrot, peeled and finely julienned, then tossed with 1 tsp sugar until softened, about 10 minutes
- 1 small English (hothouse) cucumber, peeled and finely julienned
- 12 fresh mint sprigs
- 12 fresh cilantro sprigs, plus extra leaves for filling
- 1 tbs coarsely chopped dry-roasted peanuts