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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Gingerbread muffins

Ingredients

1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 tsp cinnamon
2 tsp baking soda
1 cup buttermilk
2 tsp ground ginger
2 cups whole-wheat flour

How to prepare

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. And spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

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Stuffed french toast

Ingredients

1 lb ricotta
2 egg yolks, beaten
1/4 tsp vanilla
1 tsp maple syrup
1 tsp lemon rind, grated
2 tsp lemon juice
2 eggs, beaten

1/4 tsp cinnamon, ground
1/4 tsp vanilla
2/3 cup whole milk
8 slices french bread
1 tbsp butter
1 cup whipped cream
2 cups fresh strawberries, sliced

Hot maple syrup

How to prepare

Combine the ricotta, the egg yolks, the first measure of vanilla, the maple syrup, the lemon rind and the lemon juice. Set aside. Beat the whole eggs with the cinnamon and the second measure of vanilla in a shallow dish. Add the milk to the dish. Beat again. Preheat a med size (10″) skillet over med heat. Put the bread into the egg batter 2 slices at a time. Allow the bread to soak for a while. Turn over. Add 1/2 tbsp of butter to the skillet for frying each 2 slices of bread. Add the soaked bread. Cook until the bread is crisp and browned on one side. Flip the bread slices over. Spread 1/2 cup of the ricotta mixture over one of the slices. Continue cooking the bread until it is crispy and browned. Set the slice of bread without the ricotta over the slice of bread with the ricotta. Transfer the sandwich to a plate. Top with whipped cream, sliced strawberries and hot maple syrup.

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Focaccia

Ingredients

1/4 oz yeast, dry active
1/2 oz sugar
12 oz water
1/2 cup onions, chopped
1 tbsp garlic, minced
1 lb flour, all-purpose, plus
2 oz flour, all-purpose

2 tsp salt
1/2 tsp white pepper
1/2 tsp fresh rosemary
or basil or pesto
olive oil, to lightly coat
kosher salt

How to prepare

Saut

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Greek cheese-filled bread

Ingredients

Filling
3/4 lb muenster cheese, grated
1/2 lb swiss cheese, grated
1/4 lb mozzarella cheese, grated
2 eggs, lightly beaten
1/2 cup chopped fresh mint leaves or 1 tbsp dried mint

Freshly ground white pepper
dough:
1/2 cup warm water (105 – 115 f)
1 envelope active dry yeast
1 tbsp sugar
6 tbsp (3/4 stick) butter
1 cup warm milk (110 to 115 f)

1 tbsp sugar
1 tsp salt
3-3/4 to 4 cups all purpose flour
1 egg yolk

How to prepare

For filling: combine all ingredients in mixing bowl and set aside.
For dough: combine water, yeast and 1 tbsp sugar and let stand until foamy and proofed, about 10 minutes.
Meanwhile, melt butter in small saucepan over very low heat. Remove from heat and blend in milk, sugar and salt.
Place 3-1/2 cups flour in large mixing bowl and make well in center. Pour yeast and milk mixtures into center and stir until dough forms. Dust dough with flour as necessary and knead in bowl or on lightly floured board until dough is smooth and pliable but not stiff, about 5 minutes. Roll dough into circle 22 to 24″ in diameter.
Preheat oven to 375 f. Butter 9 x 1-1/2″ round cake pan. Line pan with dough, letting excess hang evenly all around edge. Spoon filling into dough. Fold dough evenly into pleats around pan and then over filling, with edges of pleats meeting at center top. Twist to form knob. Bake until light golden brown, about 45 minutes. Brush top with lightly beaten yolk and return to oven until bread is golden brown, about 15 minutes. Remove bread from pan immediately and let cool several minutes on rack before slicing into wedges.

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Thick focaccia

Ingredients

1/4-oz package (2 1/2 tsp s) plus 1 tsp active dry yeast
1 tsp sugar
1 3/4 cups lukewarm water
5 1/2 cups bread flour
1 tsp table salt
5 tbsp olive oil

1 tbsp coarse salt, or to taste

How to prepare

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tbsp of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1″, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. Dimple the dough, making 1/4″-deep indentations with your fingertips, brush it with the remaining 2 tbsp oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400

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Pepperoni focaccia

Ingredients

1/4 oz package active dry yeast
1/2 tsp sugar
1 cup lukewarm water
3 1/2 cups unbleached flour
1 tsp table salt
5 tbsp olive oil
1 1/2 cups finely chopped pepperoni (about 1/2 pound)
1/4 tsp freshly ground black pepper
1/4 tsp crumbled dried oregano
1 tsp coarse salt, or to taste

How to prepare

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tbsp of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Transfer the dough to a lightly floured surface and knead in the pepperoni, the pepper, and the oregano until they are incorporated thoroughly. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1″, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. Dimple the dough, making 1/4″-deep indentations with your fingertips, brush it with the remaining 2 tbsp oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400

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The world’s best cornbread

Ingredients

2 cups yellow corn meal
1/2 cup all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
2 large eggs, beaten
6 tbsp vegetable oil, divided

1 1/2 cups milk

How to prepare

1. Sift together all dry ingredients.
2. In a large bowl, mix together eggs, 2 tbsp oil and milk.
3. Add dry ingredients to wet and stir until just moist – don’t overmix.
4. Put remaining 4 tbsp oil in a large cast iron skillet and heat. When hot, pour in cornbread batter.
5. Bake at 400 degrees f for 15-20 minutes or until golden brown.
Prepared 9/26/94 by susan loomis, author of clambakes & fish frys. From: mike n maty

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