I'll Share my Recipes if you Share Yours-Sun. Apr.18

16 years ago

This is on my to-try list. The lady who posted it said that most slow-cooker chicken recipes make for tough chicken. Because the breasts are frozen, this is a delicious one that she makes often.

Slow-Cooker Orange-Hoisin Chicken

2 tbsp frozen orange juice concentrate, thawed

1/4 cup honey

2 tbsp soy sauce

3 slices peeled ginger

3 garlic cloves, minced

2 tbsp hoisin sauce

1 tbsp sesame oil

6 frozen boneless, skinless chicken breasts (do not thaw)

2 tsp cornstarch

2 tsp cold water

1 tbsp sesame seeds, toasted (optional)

Mix sauce ingredients in the slow cooker. Add the chicken and turn, coating well.

Cook on Low 5-6 hours. Transfer chicken to a warm platter. Strain sauce into a small saucepan.

In a small dish mix cornstarch and water. Bring sauce to a boil over high heat, add slurry and cook until thickened, 1-2 minutes. Pour some of the sauce over the chicken and pass the rest. Sprinkle with sesame seeds, if desired.

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Comments (5)

Marilyn Sue
16 years ago
Grandma's Doughnut Muffins

1 egg
1/3 cup cooking oil
1/2 cup milk
1 1/2 cup flour
2 tsps. baking powder
1/2 tsps salt
1/2 tsps nutmeg
1/2 cup sugar

Using a fork, beat egg in mixing bowl. Add oil and milk. continue beating with fork. Sift flour. Measure and sift with baking powder, salt, nutmeg and sugar. Add to mixture and stir very lightly with fork. Turn into 12 greased muffin tins. sprinkle each muffin with a mixture of sugar and cinnamon. Put a dot of margarine or butter on top of each . Bake at 400 degrees about 20 minutes. Makes 12 medium sized muffins.

Sue
luckygardnr
16 years ago
Thanks again, Jasdip. I slept through the night and just got up! LOL!

Crispy Vegetable Pakoras
Allrecipes.com

"These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus."

Original Recipe Yield 3 cups

Ingredients

Â 1 cup chickpea flour
Â 1/2 teaspoon ground coriander
Â 1 teaspoon salt
Â 1/2 teaspoon ground turmeric
Â 1/2 teaspoon chili powder
Â 1/2 teaspoon garam masala
Â 2 cloves garlic, crushed
Â 3/4 cup water
Â 1 quart oil for deep frying
Â 1/2 head cauliflower florets
Â 2 onions, sliced into rings

Directions

1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
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I do potatoes similar to Sue's. This is a variation of Rocco DiSpirito's mother's recipe. Essentially take portions based on how many you want. Slice potatoes into wedges. Wash and dry the potatoes thoroughly. I like the skin on but peel 'em if you want. Make a mixture of bread crumbs, Parmesan or Romano cheese, Italian Seasoning, Lemon Pepper, Garlic Salt and a touch of cayenne or chili powder is optional. Add any other seasonings you like or substitute - it's flexible. Then take a bowl and mix some oil with the potatoes. Then put into a bag or a bowl with the crumb/seasoning mixture and coat the potatoes well. Spread them out on a baking pan (I line it with foil for easier cleanup) and bake 350-450 degrees. Depending on the thickness of the potatoes and the temperature it'll take 1/2 hr to an hour. When they're cooked to your desire, (a little longer will make them a touch crispier) turn off the oven and top them with mozzarella cheese and return to the oven for about 5 min to melt the cheese. These are delicious mouth-burners.
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LOL Patti! You and your sweet tooth! You are so cute. Lucky, I'm thinking the same as Patti.....shouldn't you be on vacation and away from the computer? OR do you just miss us?? Heeheee This is in my to-try binder and the reviews were all great. Five-Spice Chicken with Hoisin-Maple Glaze (Fine Cooking) 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat. In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.
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glenda_al
16 years ago
This sounds sooooo good!

Greek Feta Pasta
1 pound medium shell pasta (uncooked)

1 cup crumbled feta cheese

Â½ cup shredded Parmesan cheese

1 cup chopped celery (cut into Â½-inch chunks)

Â¾ cup sliced black olives

1 cup mayonnaise

1 cup Italian dressing

1 tablespoon dried oregano

Â½ tablespoon black pepper

2 tomatoes, chopped into bite-sized pieces

In large pot, bring salted water to a boil. Add pasta and cook until tender.

In large bowl, combine cheeses, celery and olives.

In small bowl, whisk together mayonnaise, Italian dressing, oregano and pepper until well combined.

Add dressing mixture to cheese/vegetable mixture, then toss gently with pasta. Chill until ready to serve. Add tomatoes right before serving. Makes 6 to 8 servings.
Jasdip
Original Author
16 years ago
Well, you must be feeling refreshed for sure Lucky!

I always put pasta in my Greek Salads. I don't like it without the pasta. Yummy.
patti43
16 years ago
Thi is similar to Glenda's. No cheese, though. I made it when Nita and Carol came to visit. Like most pasta salads, the longer they sit the better they taste. This makes waaaayyy too much unless you're taking it to a gathering.

COLD PASTA SALAD
One 16-ounce package small shell pasta - cooked, rinsed, and drained
8 ounces Wishbone Italian dressing
1/2 bottle McCormick Salad Supreme
2 medium cucumbers, shopped
3 medium tomatoes, chopped
2 small (1 large) red onion, chopped
2 medium green peppers, chopped (I only used about 3/4 of one)
1/2 small can ripe olives

Combine all ingredients and marinate overnight.

I'll Share my Recipes if you Share Yours-Sun. Apr.18

Comments (5)

Marilyn Sue

luckygardnr

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I'll Share my Recipes if you Share Yours-Sun. Apr.18

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Marilyn Sue

luckygardnr

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