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Recipes
P.F. Chang`s Spicy Chicken
By á-30
Diced chicken breast lightly coated with potato starch Fill hot wok with enough Canola oil to fry chicken
- 10 * 10 ounces chicken breast
- * starch
- * oil
- 3 * 3 teaspoons oil back into hot wok
- 1 * 1 teaspoon garlic
- 1/4 * 1/4 cup green onions
- 1 * 1 teaspoon chili paste
- 1 * 1 ounce house white sauce (chicken stock with a touch of oyster sauce)
- 1 * 1 ounce Chang's Sauce (sugar and vinegar combined)
- 2 * 2 teaspoons sesame oil
- 1 * 1 teaspoon cornstarch
Hollandaise Sauce
By á-30
Melt the butter and keep it warm
- Makes: 1 cup
- I N G R E D I E N T S
- 2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
- 4 tablespoons boiling water
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
Olive Garden Breadsticks
By á-30
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cig...
- 1 * 1 frozen bread -- thaw In Bowl at room temp
- * Pam
- * garlic powder
- * oregano leaf -- crushed
Olive Garden Seafood Portofino
By á-30
Heat oil in sauté pan over medium flame
- * Sauce:
- 4 * 4 oz butter
- 4 * 4 oz yellow onion, diced
- 4 * 4 oz roux
- 16 * 16 oz milk
- 1 * 1 pint heavy cream
- 2 * 2 oz shrimp stock
- 1/2 * 1/2 tsp old bay seasoning
- 16 * 16 oz white cooking wine
- 1-1/2 * 1-1/2 oz garlic puree
- 1/2 * 1/2 gallon
- * portofino:
- 1/2 * 1/2 oz of olive oil
- 2 * 2 oz mushrooms
- 3 * 3 oz portofino sauce (cold)
- * precooked (hot)
- * of fresh parsley
- 4 * 4 oz shrimp,
- 2 * 2 oz crawfish,
- 2 * 2 oz scallops and
- 6 * 6 mussels
Corn Bread Stuffing with Chorizo
By á-30
Directions: 1. Brown the sausage in a pan and set aside
- Ingredients:
- 1 pound chorizo (casings removed and crumbled)
- 2 tablespoons butter
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 onion (chopped)
- 2 stalks celery (chopped)
- 1 carrot (chopped)
- 1 red pepper (chopped)
- 1 jalapeno pepper (chopped)
- 1/2 teaspoon oregano
- 4 cloves garlic (chopped)
- 1/4 cup bourbon
- 2 roasted poblano chilies (chopped)
- 8 cups corn bread (day old, coarsely crumbled)
- 3 tablespoons cilantro (chopped)
- 1/4 cup dried cranberries
- 1/2 + cup chicken stock (or turkey)
- salt and pepper to taste
Carne Asada Burrito
By á-30
1 Lay the flank steak in a large non-reactive bowl or baking dish
- Marinade:
- 2 pounds flank or skirt steak
- Olive oil
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced
- 1 jalapeño chile pepper, seeded and minced
- 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
- 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 2 tablespoons white vinegar
- 1/2 teaspoon sugar
- 1/2 cup olive oil
Pesto Sauce
By á-30
To do Pesto Sauce, first get the finest, freshest basil you can find
- 5 cups chopped basil
- 1/4 cup chopped fresh parsely
- 3/4 cup good olive oil
- 2 Tbl chopped garlic
- 1/2 cup pine nuts
- tsp salt
- 1/2 cup Pecorino, Romano or Parmesan cheese, grated
Cola Glazed Baked Wings
By á-30
Directions: To make the glaze In a small sauce pan, bring the soda, lime juice, brown sugar and the minced jalapen...
- Ingredients:
- 1 cup cola
- Juice of 2 limes
- 1 1/2 cups firmly packed light brown sugar
- 1 jalapeno, finely minced (discard the seeds)
- 1 tablespoon cooking oil
- 2 pounds chicken wings
- 1/4 teaspoon coarse salt
- Freshly ground black pepper
Chesapeake Bay Sausage and Crab Stuffing
By á-30
Prepare corn bread mix according to the packaging
- 1 package(s) (16-ounce) dry corn bread mix
- 2 tablespoon(s) butter
- 1 tablespoon(s) garlic, minced
- 1/2 cup(s) celery, diced small
- 1 yellow onion, diced small
- 1 red bell pepper, diced small
- 1 pound(s) Andouille or chorizo sausage, cut into small cubes
- 1 pound(s) jumbo lump crabmeat, drained and picked of shells
- 2 eggs, beaten
- 1 cup(s) clam juice
- 1 cup(s) chicken broth
- 1 1/2 tablespoon(s) Chesepeake Bay-style seasoning
Bacon Cheddar Scallion Tart with Grits Crust
By á-30
Preheat the oven to 375 degrees F
- 1 1/2 cups yellow grits (NOT INSTANT!!!)
- 2 cups cold water
- 6 eggs
- 5 slices bacon, cooked and crumbled
- 4 scallions, diced
- 4 ounces mascarpone cheese, at room temperature
- 8 ounces sharp cheddar cheese, grated
- Salt and Pepper