Falafel Sandwiches

Sorce

indikaww

Ingridients

-------------------------HUMUS DIP------------------------------ 1/2 c mashed garbanzo beans 2 T oil 2 T lemon juice 1 t salt 1/4 c tahini 1/4 t garlic powder 1 t sugar -------------------------TAHINI DIP------------------------------ 1 c tahini 1/4 c oil 1/4 t garlic powder 1/2 t salt 1 T lemon juice 1/4 t sugar 1/4 t ground ginger --------------------------FALAFEL------------------------------- 1/2 c dry split green peas 1 x Water 1/2 t salt 1 t pepper 1/2 c garbanzo bean flour 1/4 t onion powder 1 t chopped parsley 1/2 t ground cumin 2 c oil 6 ea small pita breads 1 x Sliced tomatoes & onions 1 x dill pickle slices |Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside. For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4 teaspoon ginger. Blend well. Set aside. To make falafel, soak split peas in water to cover overnight. Drain and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, 1/2 cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels. Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.

Hooter's Buffalo Chicken Wings

Sorce

antganeshcp

Ingridients

vegetable oil -- for frying 1/4 cup butter 1/4 cup Crystal Louisiana Hot Sauce dash ground pepper dash garlic powder 1/2 cup all-purpose flour 1/4 teas. paprika 1/4 teas. cayenne pepper 1/4 teas. salt 10 chicken wing pieces | Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.

Chick Fillet Chicken Nuggets

Sorce

inteligrate

Ingridients

2 Cups Chicken Breast (Boneless, Skinless, Cubed) 1 Cup Flour 1−1/2 Cups Cracker Meal 1/4 teaspoon Paprika 2 Cups Water 2 Chicken Bouillon Cubes 2−1/4 teaspoons McCormick Season−all|Place cool water in bowl, add 1/4 teaspoon season−all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day. When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season−all and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.

Boston Market Dill Potato Wedges

Sorce

megNikDuke Nukem

Ingridients

7 or 8 new red potatoes 2 cloves garlic, minced fine 1/4 pound butter 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. celery salt 2 tsp. dried dill weed|Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan−fry the potatoes until they are lightly brown.

Apricot-Glazed Pork

Sorce

Traiklin

Ingridients

1 tablespoon chili oil 1 pound pork tenderloin -- cut into 2 × 2 × 1/4-inch slices 1 (16 ounce) package frozen broccoli, cauliflower and carrots 3 tablespoons apricot preserves 1 tablespoon black bean sauce |Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce; cook and stir 30 seconds or until heated through.

El Torito's Mexican Caesar Salad

Sorce

Kobe_my_man

Ingridients

Cilantro Pepita Dressing: 2 medium Anaheim chiles, roasted, peeled and seeded 1/3 cup roasted pepitas (pumpkin seeds) 2 garlic cloves, peeled 1/4 tsp. ground black pepper 1 tsp. salt 12 oz. salad oil 1/4 cup red wine vinegar 5 Tbs. grated Cotija cheese (see note) 2 small bunches cilantro, stemmed 1 1/2 cup mayonnaise 1/4 cup water Salad: 2 corn tortillas Vegetable oil 1 large (or two small) heads romaine lettuce, rinsed and spun dry 1/3 cup finely grated Cotija cheese Roasted red bell pepper, peeled and cut into julienne strips 1/2 cup pepitas (roasted pumpkin seeds)|Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches. Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air−tight container and refrigerate. Will keep for three days. Yields 1 quart. To assemble salad: Cut corn tortillas into matchstick−size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite−size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas. Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.

Chicken Almondine Casserole

Sorce

altheman

Ingridients

2 1/2 pounds fryer chicken -- (up to 3) 1 6 ounces box long grain and wild rice 1 tablespoon margarine 1/4 cup adams diced onions 2 1/4 cups chicken broth 1 can french style green beans -- drained 1 can cream of chicken soup 3/4 cup almonds -- sliced 1 can pimentos -- chopped 1 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 tablespoons bacon bits |Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to debone and cut into bite size pieces. Add rice, margarine and onions to chicken bouillon; cook over low heat approximately 25 minutes or until all water is absorbed. In a large casserole dish combine green beans, soup, 1/2-cup almonds, pimentos, black pepper, garlic salt and chicken. Add hot rice last and mix all ingredients thoroughly. Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits. Cover and heat at 350 degrees 35 - 30 minutes. Serve steaming hot.

Applebee's Oriental Chicken Salad

Sorce

beyeu

Ingridients

Salad: 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half oil for frying 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot, julienned or shredded 1 green onion, chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles Dressing: 3 tablespoons honey 1 1/2 tablespoons rice wine vinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil|Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad. Cut each chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Bean& Rice Burgers

Sorce

DirtheDaring

Ingridients

1 c Cooked brown rice 1 1/2 c Cooked beans -- pink, -kidney, navy, 1/2 c Wheat flour (or white) 1 tb Margarine or butter 1 md Onion -- diced 1 Clove garlic -- mashed 1 tb Spike or seasoning salt -----OPTIONAL----- 1 c Cooked mashed potatoes 1/2 c Cornmeal 1/2 c Bran 1/2 c Cracked wheat 1 sm Pepper -- diced 1 Grated carrot|Heat greased (I use cooking spray) grill or electric frypan on med heat. ***Or, you can grease a 13"x9" glass baking pan and bake at 350* for 30 Min. Just spread mix in pan and cook uncovered. Use a pancake turner to cut and remove cooked 'burger'.*** Mash beans. Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Of coarse you also could use whole milk. Be sure you don't thin it too much or it will be mushy. Look for a 'hamburger' consistency.) Spoon about 2 heaping Tablespoons of mix onto grill or frypan for each burger and flatten with greased pancake turner. Turn several times rather than just once on each side like conventional burgers, they have a better texture that way.

T.G.I Friday's Pot Stickersxbitm

Sorce

kicaj

Ingridients

Dough: 2-1/2 cups flour 1/2 teaspoon salt 1 cup hot water 1 tablespoon shortening or oil Filling: 1 pound ground pork 2 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon grated ginger pinch of sugar salt and pepper to taste 3 green onions, chopped 1 egg 1 tablespoon corn starch 1 can water chestnuts, finely chopped 1 clove garlic, minced Dipping Sauce: 1/2 cup soy sauce 1/4 cup white vinegar 1 teaspoon chili oil 1 green onion, chopped´6|Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered. Combine the filling ingredients. Combine the dipping sauce ingredients. Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nice. To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoon oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels. Serve with the dipping sauce.