Sweet Fire Chicken Recipe Like Panda Express – Chinese Food

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Sweet Fire Chicken Recipe Like Panda Express – Chinese Food Ingredients: 1 chicken breast sliced into 1 x 1/2 in. pieces Oil for cooking Sauce: 1/4 cup lemon juice 3 tablespoons plum sauce 1 cup sliced pineapple 1 medium sliced shallot 3 sliced sweet peppers 1 teaspoon chili paste Bowl #1 Egg wash: 2 eggs mixed 2 tablespoons milk Bowl #2 Dry mixture: 1 cup flour 1 teaspoon salt 1/2 teaspoon white pepper Bowl #3 1 – 1/2 cups Panko bread crumbs Preparation: 1. Mix chicken in bowl #1, then bowl #2, then back into bowl #1

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Sweet Fire Chicken Recipe Like Panda Express – Chinese Food

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Cranberry tea scones

Ingredients

2 cups plus 2 tbsp all-purpose flour 3 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, cut into small pieces and chilled
1/2 cup cranberries
1/2 cup skim milk
1 egg, lightly beaten

How to prepare

Combine 2 cups flour and next 3 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Stir in milk and egg, forming a soft dough. On a lightly floured surface, knead dough gently 12 times, adding remaining 2 tbsp flour to prevent dough from sticking. Roll dough into a 12″x 8″ rectangle; cut into quarters. Cut each quarter diagonally twice to make 4 triangles. Place scones on an ungreased baking sheet. Bake at 425

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Best apple- cranberry- nut muffins

Ingredients

2 cups apples, peeled, shredded
1 1/3 cups sugar
1 cup cranberries, chopped
1 cup carrots, shredded
1 cup black walnuts, chopped
2 1/2 cups all-purpose flour
1 tbsp double-acting baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs, beaten
1/2 cup vegetable oil

How to prepare

In a lg mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from pans. Yield: 18 muffins

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Chocolate zucchini cake

Ingredients

1/2 cup butter
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
1 3/4 cup sugar
4 tbsp cocoa
2 1/2 cup flour
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup sour milk (a tsp of vinegar added to milk)
1 cup chocolate chips
2 cup zucchini, unpeeled, grated

How to prepare

In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake in a greased 9″x13″ pan at 325 degrees for 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sift powdered sugar on top of the cooled cake.

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Khubuz – pocket

Ingredients

5 lb unbleached flour
1 pkg. Dry yeast
2 tbsp salt
8 cups luke warm water

How to prepare

1) combine flour and salt in a mixing bowl.
2) in another bowl, dissolve the yeast in water let rest for 5 minutes in a warm place.
3) in a large bowl add flour/salt , in the center create a well and slowly pour in the yeast mixture.
4) kneed the dough for about 20 min. Or until the dough is smooth, soft and elastic.
5) form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min. Or until dough doubles in size.
6) on a lightly floured surface, punch down dough and divide into 4

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Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/kbQ17r9sH9I?f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: D’Angelo – Brown Sugar – Lady

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Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

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Rigani cheese bread

Ingredients

1 tbsp active dry yeast
1 cup -tepid (110 f) water
3 tbsp olive oil
1/2 tsp fine-grain sea salt
3 cup whole wheat flour, or more
2 tbsp dried rigani; crumbled
1/2 tbsp dried mint; finely crumbled

3/4 lb feta cheese; well drained,- finely crumbled
1 egg yolk; beaten with:
2 tbsp -warm water

How to prepare

Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tbsp of the olive oil and the salt.
Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough. Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot.
Knead in the rigani, mint, and feta until evenly distributed throughout the dough. Lightly oil a heavy baking sheet and place the dough in the center. Form into a round loaf and flatten to a thickness of 2″. Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot. The dough will rise only slightly.
Heat the oven to 350 f.
With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes. Brush with the beaten egg yolk and bake 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. Servings: 12

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Italian Bread 1

Ingredients

2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast

How to prepare

You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

allways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine

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