4 medium chicken breast halves
1/2 cup lime juice
2 cups shredded iceberg lettuce shredded
1 small head butter lettuce, shredded
1/2 cup shredded red cabbage
1/4 cup thin-sliced green beans
1/4 cup green peas
1/2 cup julienned cooked or canned beets
1/2 small jicama, peeled and cut julienne
1/4 cup sliced pitted ripe olives
1 avocado, seeded, peeled and sliced
4 oz aged dry jack cheese, shredded
1/2 cup sour cream or creme fraiche (look up)
orange-lime dressing (look up)
6 (10″) flour tortillas, fried
How to prepare
Marinate chicken in lime juice at least 2 hours or overnight. Season to taste with salt and pepper. Grill until browned on both sides. Cool, then cut into strips. Combine lettuce, cabbage, green beans, peas, beets, jicama, olives, avocado, cheese and some sour cream. Toss with some orange-lime dressing to moisten. Place 1 tortilla on each of 6 plates. Divide salad among tortillas. Top with grilled chicken strips and remaining sour cream. Serve with remaining orange-lime dressing. Makes 6 servings.
KungPaoDer Chicken Recipe – Spicy Kung Pao Chicken Recipe Chinese Food A bit similar to Panda Express Firecracker chicken Instructions: Chop 2 chicken breasts into 1″ x 1/2″ pices Marinate: 1 tablespoon cooking wine 2 teaspoons corn starch 1 tablespoon sugar Sauce: 3 tablespoons hoisin sauce 3 tablespoons plum sauce 2 tablespoons soy sauce Stir fry: 20 dried red chili peppers, cook until dark red remove and break apart 4 cloves garlic 1 tablespoon minced ginger Add chicken, peppers and on sliced medium white onion Add sauce Add red jalapeno and sweet orange peppers Add peanuts Green onion Dash sesame oil
Chop all ingredients to stir-fry size (bite-size). Heat 2 tbsp vegetable oil over high heat. Add minced garlic, allow to slightly brown, then add snow peas. Stir fry 1 and a half to 2 minutes and remove. Add broccoli and stir fry for 2 to 3 minutes. Remove. Add a small amount of oil (half tsp) & add chicken, stir-frying for 30 sec. Over high heat. Add szechwan sauce and cook 15 sec. More. Remove chicken an put aside. Add any remaining veg. Oil to wok and add mushrooms and onions. Stir-fry 1 minute. Return chicken and all vegetables to wok, adding light soy sauce, oyster sauce, and salt and pepper to taste. Stir and simmer ingredients for 30 sec. To 1 minute. Serve hot (over rice if desired). Note: this produces a thin sauce which may be thickened if desired in the final minute of cooking by adding 2 tsp of cornstarch diluted in 1/4 cup of hot water.
2 lb pork, fat trimmed, cut in 1″ cubes
1 egg, beaten with small amount of water to thin
1/2 cup corn starch (approximately)
1 med onion, cut in 1″ cubes
2 or 3 med size carrots cut in 1/4″ slanting slices (pre-cooked in water)
1 clove of garlic (minced)
1 lb mushrooms, sliced
1/2 lb pea pods (snowpeas)
1 can chunk pineapple, drained
1 tbsp corn starch
1/3 cup firmly packed brown sugar
1/2 tsp minced ginger root
1 tbsp soy sauce and
1 tbsp dry sherry
1/4 cup wine vinegar
1/4 cup chicken or beef broth
How to prepare
To make sauce, blend 1 tbsp corn starch with brown sugar. Stir in ginger, soy sauce, sherry, wine vinegar and broth. Set aside.
Dip meat in egg and roll in corn starch to coat lightly, shake off excess. Set wok on med heat. When wok is hot, add 2-3 tbsp oil, when oil is hot, add half of meat, stir and cook until browned, approximately 7 minutes. Remove and cook other half of meat. Add more oil as needed. When meat is cooked, scrape and remove browned particles from wok, leaving just oil. Set heat to high. When oil is hot add onion, garlic and mushrooms, when cooked, remove from pan and add pea pods, cook till bright green. Add sweet and sour sauce and return all ingredients to wok, add carrots and pineapple and stir until sauce thickens, about 1 minute. Serves 4 to 6.
1 1/4 cup flour
1/4 cup flour
1 pkg red star quick rise yeast
1/2 cup water, warm
1 tbsp sugar
1 tbsp olive oil
1 tbsp garlic salt
2 tbsp parmesan cheese
How to prepare
In small dish, combine sugar, yeast and with the water. Let sit in warm place for 5 minutes. In large mixing bowl, combine 1 1/4 cup flour, yeast mixture, salt and olive oil. Mix. Take dough out of bowl and place on a floured surface. Dough will be sticky, so up to 1/4 cup more flour may be used during the kneading process (be careful not to use too much flour or pizza crust will be very heavy in texture). Knead for 5 minutes. Put ball of dough in a oiled bowl, cover and let sit in warm place for 1 to 1 1/2 hours. Put dough on floured surface and roll to desired thickness and place on greased pizza pan. Add your favorite sauce and toppings and bake at 450 for 15 – 20 minutes.
1 1/2 lb of large shrimp
1 stick of butter
4 tsp paprika
4 large cloves garlic
4 to 8 dried red chilies
How to prepare
Split the shrimp down the back but leave the shell on. Remove the vein and clean. Put the shrimp in a bowl and squeeze the limes over the shrimp. Let the shrimp marinade in the lime juice for at least 4 hours.
About half an hour before you want to cook the shrimp prepare the piri-piri (means hot in swahili) butter. This can be used for fish and steak as well as for the shrimp. Melt the butter in a small pan and add the chopped garlic, the paprika and the chilies. Cook gently for 15 minutes and set aside.
About 10 minutes before serving time drain the shrimp, thread the shrimp on a bamboo skewer and spoon some piri-piri butter into the back of each shrimp.
Grill the shrimp on the bar-b-que or under the griddle until firm.
1/2 tbsp chopped garlic
1 sm thai chili finely sliced
1/3 cup fresh lime juice
2 tbsp chopped cilantro stems -stems only, not the leaves
2 tsp thai soy sauce with mushroom or a Chinese brand (pearl river bridge)
2 tsp coconut palm sugar or golden brown sugar
How to prepare
Put all of the ingredients in a blender and liquefy, making sure the sugar
Is completely dissolved and blended into the dressing. From “true thai” by victor sodsook