I'll share my recipes, if you'll share yours - March 29, 2010

14 years ago

Wok-Seared Chicken Tenders with Asparagus & Pistachios

Here's an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice or noodles, with a simple salad of arugula and orange sections dressed in a light vinaigrette.

Servings: 4

1 tablespoon toasted sesame oil

1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces

1 pound chicken tenders, cut into bite-size pieces

4 scallions, trimmed and cut into 1-inch pieces

2 tablespoons minced fresh ginger

1 tablespoon oyster-flavored sauce

1 teaspoon chile-garlic sauce

1/4 cup shelled salted pistachios, coarsely chopped

Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

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Comments (3)

Jasdip
14 years ago
Cinnamon Coffee Cake Loaf

2 cups flour
1 1/4 cups sugar, divided
3 tsp baking powder
3 1/2 tsp cinnamon, divided
1 1/4 tsp salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
2 tsp vanilla extract
3 tbsp butter or margarine, melted

Combine the flour, 1 cup sugar, baking powder, 1 1/2 tsp cinnamon and salt.

In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.

Pour half of the batter in a greased loaf pan. In a small bowl combine 1/4 cup sugar and 2 tsp cinnamon; stir in butter. Drizzle half over batter; swirl with a knife. Top with remaining batter. Drizzle with remaining sugar-cinnamon mixture, swirl with a knife.

Bake at 350 for 55-60 minutes or until a toothpick comes clean. Cool for 10 minutes before removing from pan.
Marilyn Sue McClintock
14 years ago
Crispy Fried Chicken

Yield 8 serving
Ingredients

* 1 (4 pound) chicken, cut into pieces
* 1 cup buttermilk
* 2 cups all-purpose flour for coating
* 1 teaspoon paprika
* salt and pepper to taste
* 2 quarts vegetable oil for frying

Directions
1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Sue
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I'll share my recipes, if you'll share yours - March 22, 2010
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I just saw this recipe on Tasty Kitchen--a Pioneer Woman's recipe web site. I have no intentions of making these, just thought I'd share. Seems like a lot of work to go through to have a major heart attack! BACON SALTED CARAMEL BROWNIES Â2 slices Bacon ÂÂ½ cups Heavy Cream Â2 cups Sugar, Divided Â14 Tablespoons Salted Butter, Divided Â6 ounces, weight Chocolate Chips ÂÂ¼ cups Dutch Process Cocoa Powder Â3 whole Eggs Â2 teaspoons Vanilla Extract Â1 cup Flour Preparation Instructions In a small saucepan, fry two slices of bacon until crisp (I find itÂs easiest to do this when the bacon is cut in half). Remove the bacon and set aside, reserving the bacon grease in the pan. Add cream to the hot pan and let cool. When bacon is cool, crumble or chop finely. In a larger pan, heat 1 cup of the sugar over high heat until the mixture is liquid and a deep amber color (watch it carefully toward the end to make sure it doesnÂt burn). When the sugar is perfectly caramel-colored, all at once add 6 tablespoons of the butter and the cooled bacon cream, and stir until the butter is melted (the mixture will foam up when you add the cream; thatÂs why a larger pan is essential). Add the chopped bacon and let the mixture cool thoroughly. Preheat the oven to 350 degrees. Line an 8-inch square pan with two sheets of aluminum foil that cover the bottom and sides of the pan. Grease the foil with butter or a little BakerÂs Joy. In a large microwaveable bowl, melt the remaining 8 tablespoons butter and the chocolate together in the microwave. Start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter. (You can also melt them together over the stove.) Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the remaining 1 cup sugar, vanilla and finally the flour. Stir only until combined. Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesnÂt have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl. Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator. Cut into small pieces and enjoy the gooey, salted caramel bacon goodness.
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I'll share my recipes, if you'll share yours - March 11, 2010
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I just got this today in a Betty Crocker email. it sounds good! Grasshopper Fudge Cake 1 box Betty CrockerÂ® SuperMoistÂ® white cake mix 1 1/4 cups water 1/3 cup vegetable oil 2 teaspoons mint extract 3 egg whites 12 drops green food color 2 jars (16 oz each) hot fudge topping 1 container (8 oz) frozen whipped topping, thawed 5 drops yellow food color Thin rectangular crÃ¨me de menthe chocolate candies, unwrapped and cut into pieces, if desired 1. Heat oven to 350Â°F for shiny metal or glass pan (or 325Â°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. 2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. 3. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design. 4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. 5. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
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I'll share my recipes, if you'll share yours - March 16, 2010
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My Favorite Peanut Butter Pie 3/4 cup powdered sugar 1/2 cup creamy peanut butter 3/4 cup white sugar 3 Tablespoons corn starch 1 Tablespoon flour 1/8 teaspoon salt 3 Large eggs 3 cups milk 1 teaspoon vanilla 2 Tablespoons butter 1/4 teaspoon cream of tartar 1 deep 9 inch baked pie shell In a small bowl, combine powdered sugar and peanut butter to make coarse crumbs. Set aside. In a 2 quart sauce pan, stir together 1/2 cup sugar, the corn starch, flour, and salt. Separate eggs, placing the whites in a medium sized bowl and set aside to warm to room temperature. Add yolks to sugar mixture in sauce pan along with the milk. With a wire whisk stir until very well combined. Over medium heat, stirring constantly. Heat milk mixture to boiling. Cook stirring, 2 minutes longer. Remove pudding from heat and stir in butter and vanilla. Heat oven to 375 degrees. Sprinkle a third of the peanut butter mixture over the bottom of the baked crust. Spoon half of the pudding over the crumbs. Sprinkle with another third of the crumbs and add the rest of the pudding. Add cream of tartar to the egg whites and beat till soft peaks form. Sprinkle in the remaining 1/4 cup of white sugar and beat until stiff peaks form. Put on top of pudding in the baked pie shell. Then sprinkle the remaining crumb mixture on the top of it. Place in preheated oven and bake for 8 to 10 minutes. Anymore I don't cook mine on the stove but put the pudding part in a big glass Pyrex bowl and cook it in the microwave. Sue
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I'll share my recipes, if you'll share yours - July 29, 2010
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Chocolate Snickerdoodles Ingredients 1 1/3 cups sugar 1/4 teaspoon salt 2/3 cup (10 2/3 tablespoons) butter 2 large eggs 1 teaspoon vanilla 2 1/4 cups flour 1/2 teaspoon cream of tartar 3/4 teaspoon baking soda 1/3 cup Dutch cocoa 2 tablespoons sugar 2 teaspoons cinnamon Directions Preheat oven to 375 degrees. 1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla. 2. Add the flour, cream of tartar, baking soda and cocoa and mix until combined. Chill the dough for one hour. 3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture. 4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks. Sue
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glenda_al
14 years ago
Southern SPARE RIBS from African-American Soul Food

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INGREDIENTS:

6 pounds pork spareribs 2 racks
1 teaspoon salt
1 teaspoon black peppe, freshly ground
1 can tomato juice, 6 ounce
1 medium onion, finely chopped
1/2 cup cider vinegar
1/2 cup dark brown sugar -- finely packed
1/4 cup vegetable oil
1 tablespoon worcestershire sauce
1 teaspoon dry mustard

1) Season the ribs with salt and pepper and place them in a 17 by 12 by
12inch disposable aluminum foil roasting pan. Combine the remaining
ingredients in a bowl and stir until thoroughly blended. Pour the marinade
over the ribs, making sure the marinade coats all sides of them. Cover and
refrigerate 3 hours to overnight.

2) Preheat the oven to 350oF. Cover the roasting pan with heavyduty
aluminum foil and bake until the ribs are tender, about 1 hour. Cut the
ribs into 2 to 3 rib sections before serving and, if you like, skim some of
the fat from the sauce before passing it around with the ribs.

I'll share my recipes, if you'll share yours - March 29, 2010

Comments (3)

Jasdip

Marilyn Sue McClintock

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glenda_al

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