Cajun Cafe's Bourbon Chicken

Sorce

eternal_acidic_flame

Ingridients

1 Pound Chicken leg or thigh meat Cut in bite size chunks 4 oz Soy sauce 1/2 cup Brown sugar 1/2 tsp. Garlic powder 1 tsp. Powdered ginger 2 tbs. Dried minced onion 1/2 cup Jim Beam Bourbon Whiskey 2 tbs. White wine|Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.

Old Fashioned Jelly Doughnuts

Sorce

juanchoDeadHarmpylace_TVI

Ingridients

2 packages dry yeast 1/4 cup warm water 2 tsp. sugar 1 cup milk − scalded and cooled 4 tbsp. shortening 2 tbsp. sugar 1/2 tsp. salt 1 egg 2 egg yolks 1/2 tsp. lemon zest − grated fine 3 1/2 − 4 cups flour 1−1/2 cups jam or jelly for filling (strawberry or raspberry) oil for frying|Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes. Scald the milk and add the shortening. Let mixture cool then add egg and yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of flour as needed to form a firmer dough. When dough is smooth and elastic, place in a greased bowl and cover with a damp cloth. Let rise in a warm place (in a turned off oven with only the oven light on is a good place) or let rise overnight in the refrigerator. Punch down and pinch off pieces of dough to form small balls (about the size of golfballs). Cover and let sit 15 minutes. In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels. Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at once. Makes 24−36 doughnuts.

Red Lobster Fried Catfish & Hushpuppies

Sorce

ffsoul

Ingridients

4 catfish fillets, 8 oz. each 1 cup milk 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon paprika 1 cup cornmeal vegetable oil HUSH PUPPIES: 1 cup cornmeal 2 tablespoons baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon white pepper 1/3 cup minced onion 1 egg, beaten 1/4 cup milk|Rinse and pat catfish dry. In a shallow dish, mix together milk, salt, pepper, and paprika. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm. Use the same oil for: Hushpuppies: Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown.

P.F. Chang's Lettuce Wraps

Sorce

Colonelpup

Ingridients

8 dried shiitake mushrooms 1 Teaspoon cornstarch 2 Teaspoon dry sherry 2 Teaspoon water salt and pepper 1-1/2 pounds boneless, skinless chicken 5 Tablespoon oil 1 Teaspoon fresh minced ginger 2 cloves garlic, minced 2 green onions, minced 2 small dried chilis, (optional) 8 Ounce can bamboo shoots, minced 8 Ounce can waterchestnuts, minced 1 package cellophane Chinese rice noodles, prepared according to package Cooking Sauce: 1 Tablespoon Hoisin sauce 1 Tablespoon soy sauce 1 Tablespoon dry sherry 2 Tablespoon oyster sauce 2 Tablespoon water 1 tsp. sesame oil 1 tsp. sugar 2 tsp. cornstarch Iceburg lettuce "cups".Nav:h|Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Panda Express Orange Chicken

Sorce

Dragonfire

Ingridients

2 lbs. boneless chicken pieces, skinned 1 egg 1 1/2 teas. salt white pepper oil (for frying) 1/2 cup plus 1 Tbl. cornstarch 1/4 cup flour 1 Tbl. minced ginger root 1 teas. minced garlic dash crushed hot red chiles 1/4 cup chopped green onions 1 Tbl. rice wine 1/4 cup water 1/2 to 1 teas. sesame oil ORANGE SAUCE FOR STIR FRY: 2 teas. Minced zest and 1/4 c Juice from 1 lg Orange 1/2 teas. Sugar 2 Tbl. Chicken stock 1 Tbl. Light soy sauce|Combine all ingredients in small bowl and set aside. Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep−frying in wok or deep−fryer to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir−fry until fragrant. Add and stir−fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil. Serve at once.

Sbarro Chicken Francesea

Sorce

jbeardsl

Ingridients

5 - boneless 5 oz. chicken breasts 5 eggs 3 oz. Romano cheese 1 teaspoon dried parsley 1 cup flour pinch of white pepper 1 cup chicken stock 1/2 pound butter juice from 2 lemons 1 1/2 cups oil (10% olive oil, 90% vegetable oil) lemon slices and chopped fresh parsley for garnish|Pound chicken breasts flat and cut in half. Set aside. Scramble eggs in mixing bowl. Add Romano cheese, parsley, and white pepper. Blend and set aside. Put flour in a large shallow bowl. In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready. Coat both sides of a piece of chicken with flour. Dip chicken in egg mixture, making sure all flour is covered with egg. Let excess egg drip off, then place chicken in hot oil. Repeat with 4 more pieces. Fry each side of chicken until a light blond color. Remove from oil to a serving plate - keep warm. Repeat with other chicken pieces. Bring chicken stock to a light boil. Add butter, stirring continuously, until melted. Add lemon juice and cook for 1 minute while stirring continuously. Pour sauce over chicken and garnish with lemon slices and chopped fresh parsley.

Moroccan Chicken Stew

Sorce

Whitespliff

Ingridients

8 ea Thighs, chicken, skinned, -- broiler/fryer type 1 tb Oil, vegetable 1 lg Onion, chopped 2 lg Garlic, cloves, minced 1/2 ts Turmeric 1/4 ts Cinnamon 1/8 ts Pepper, red 4 ea Cloves, whole 2 ea Bay leaves 4 c Stock, chicken 16 oz Tomatoes, whole, canned -- quartered with juice 1 md Pepper, green, sliced in -- 1-inch pieces 2 ea Carrots, sliced 1/2 ts Salt 19 oz Chick peas, drained 4 c Couscous, hot, steamed 1/4 c Raisins, seedless 1/4 c Almonds, sliced |Pour the oil into a Dutch oven over medium-high heat. Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown. Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf. Add chicken and chicken stock and cook over medium-high heat until liquid boils. Reduce heat to low, cover and cook for 25 minutes. Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender. In each of eight soup plates, place one-eighth of the couscous. With a slotted spoon, arrange the chicken and vegetables around the couscous. Ladle broth over all, sprinkle with raisins and almonds. Serve.

Mu Shu Pork

Sorce

causin

Ingridients

1/2 lb Rolled pork roast 5 tb Oil 1/2 bn Green onion/scallion 2 c Thinly sliced/shredded -chinese cabbage (bok choy) 1 c Fresh bean sprouts 1 cn (8.5-oz) drained bamboo -shoots 4 Beaten egg 1 tb Sesame seeds 2 tb Soy sauce 1/2 ts Salt 1/2 ts Sugar Mandarin pancakes (from any -oriental market) | Cut pork into matchstick pieces. Cut onions into 2 inch lengths , then cut the strips into shreds. Heat wok or large deep skillet over high heat. Add 1 tablespoon of oil, swirl to coat bottom and side. Add onions, cabbage, bean sprouts and bamboo shoots. Stir-fry until just wilted; remove to large bowl. Reheat pan; add 2 more tablespoon oil. Add eggs, swirling pan to spread out into thin layer. COok until firm, breaking eggs up into small pieces. Remove to bowl with vegetables. Reheat pan; add sesame seeds and remaining oil. Add pork; stir-fry until browned and thoroughly cooked. Add soy, salt and sugar. Return vegetable-egg mixture to pan. Stir-fry until heated. Serve with mandarin pancakes. Have each person add about a tablespoon of filling to their own pancakes, adding a dab of hot mustard, oyster or plum sauce or dipping sauce (from wonton recipe). Fold pancake in half like soft taco, or roll it up, folding over one end to hold in the juices. Eat with fingers.

Beef Bulgogi

Sorce

Hardin

Ingridients

1 lb Beef, sliced very thin, -across grain into strips 2 tb Soy sauce 1 tb Sugar 1 tb Sesame oil 1 tb Sesame salt (recipe below) 1/8 ts Black pepper 4 Scallions, chopped into -1-inch pieces 3 Cloves garlic,peeled crushed 1 ts Grated fresh ginger 1 tb Sak (or dry sherry) 1 tb Red pepper flakes 1 tb Peanut oil Toasted sesame seeds |1. Combine soy sauce, sugar, sesame oil, sesame salt, pepper, scallions, garlic, ginger, sak and red pepper flakes in a medium-size bowl. Add the meat and toss. Allow to marinate at least 30 minutes. 2. Cook the meat over medium-high heat on a stove-top grill. Heat the grill first, making it very hot. Add the oil. Cook the meat 1-2 minutes on each side, browning it nicely. Garnish with sesame seeds. Sesame salt: Place 1 cup sesame seeds in a frying pan over medium heat and toast, stirring constantly, until they just begin to turn a light brown. Place in a food blender. Grind to a coarse texture and stir in the salt. Keep in a covered jar in the refrigerator.

Curried Chicken Platter

Sorce

shadowkiller

Ingridients

3 lb Fryer, cut up 2 tb Cooking oil Salt Pepper 1 c Orange Juice 1/3 c Currants or raisine 3 tb Chopped Chutney 2 tb Curry powder 1/2 ts Grounnd cinnamon 1/2 ts Ground red pepper 4 Med sweet potatoes* 1 tb Cold water 2 ts Cornstarch 11 oz Can Mandarin Oranges 2 Bannanas 1/2 c Toasted slivered almonds|Peeled and sliced crosswise into 1 inch thick pieces Brown chicken in oil on all sides, drain, return to skillet and sprinkle with Salt and Pepper. Mix Oraage juice, Currants, Chutney, Curry, Groound cinnamon and Red pepper in a bowl. Add Sweet potato to GÃ&ŸéAòog6our in Juice mixture to cover all items. Bring to a boil and reduce heat. Simmer, covered for 30-40 min (until chicken and potatoes are tender). Remove from heat and arrange on platter, skim fat from pan juices. Measure pan juices and add water to make 1 1/2 cups. Combine cold water and cornstarch and add to Juices. Stir and cook till thick and bubbly. Add drained oranges and bannas. Pour entire mixture over chicken and potatoes. Serve over rice.