Kung Pao Chicken Recipe Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. Ingredients:1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts Cooking Instructions: Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Step 4: Return chicken to the wok and coat with sauce.
Food - Recipes : Mary Berry's perfect Victoria sandwich Best New Sandwich Recipes For the past decade, we’ve lived in an era of pumped-up burger cooks, who have done impossibly good—and not so good—things with ground beef and a bun. Now, finally, there’s news for everyone who has had more than enough burgers. It’s time to make way for the sandwich chefs and their incredible creations. It’s not as if elite cooks haven’t made a sandwich before: Superchef Thomas Keller has launched some amazing ones at his nine-year-old Bouchon bakeries. Likewise, many of these chefs have been experimenting with bread. Updating Fillings Potato Chips Son of a Gun in Los Angeles tucks potato chips into its lobster roll for crunch. sonofagunrestaurant.com. Nori The new Asian-accented 903 in San Francisco wraps a layer of nori around its baked tofu sandwich. 903 Cortland Ave.; 415-678-5759. Chickpea Fritters Pane Panelle in Manhattan makes crispy Sicilian panelle (chickpea fritters), a key part of sandwiches like the Panelle Parm. panepanelle.com. Fritos Going Meatless Saltie; New York City Aioli
Best Burger Recipe Ever with Secret Sauce - DIY, recipe Seriously, this is the best burger recipe ever–it’s a Ben favorite. I am kinda a stickler when it comes to homemade burgers. I can’t stand the dryness of pre-constructed or frozen patties, or when the patty turns into a giant dome that I can hardly bite into–and my burger muuust have cheese. So last year I set about creating the perfect burger, and you know what? I don’t even make it on the grill. Burger Ingredients: 2 lbs ground beef 85/15 sesame seed buns 1/2 cup of grated Monterrey jack cheese 1/4 cup BBQ sauce season salt to taste cracked black pepper onion powder We usually like to buy extra lean ground beef around these parts, but when it comes to a juicy burger, you’ve gotta make an exception. Combine the ground beef, grated cheese, bbq sauce, and seasonings. I cook the patties on this really cool skillet that has grill lines. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. click here for more yummy recipes Burger
Plum & Star Anise Christmas Ham Sweet, sticky and aromatic, this Christmas ham comes with serious sophistication. Like most good Christmas ham’s this recipe is ALL about the glaze. The combination of sweet orange, sticky plum jam and Asian star anise ticks all the boxes in terms of Christmas tastes. Serves 8-10 4.5kg of ham 2 liters of water 1 large onion 1 tbsp black peppercorns 8 whole cloves, plus extra for garnish 3 star anise Glaze: 150g plum jam 100g brown sugar Juice of 1 orange 5 star anise Place the ham in a large pot and pour in the water along with the onion, star anise, cloves and peppercorns. Bring to the boil and them simmer steadily for 40 minutes per kg (3 hours) After the cooking time, turn off the heat and allow to cool in the liquid. In a small saucepan, add the orange juice, jam, sugar and star anise and cook gently until the sugar has dissolved and you are left with a slightly thick glaze. Preheat the oven to 220°C. Bake for 20 minutes or until golden on top.
Vodka Penne This recipe is inspired by the fantastic Lorraine Fanneran who runs the equally fantastic and award-winning La Cucina in Limerick with her Italian husband Bruno. She is an expert at delicious little pasta dishes and this one definitely proves that. Parents, don’t worry: the alcohol burns off in the cooking, and anyway, the kids will be mightily impressed that you’re giving them vodka. Serves 4 350g dried penne 25g butter 125g pancetta or bacon bits or 2 slices cooked ham, chopped 4 tablespoon vodka 200ml double cream 3 tablespoon tomato purée A small handful of fresh flat leaf parsley, roughly chopped Salt and freshly ground black pepper Freshly grated Parmesan cheese, to serve Cook the pasta in a large saucepan according to the instructions on the packet. When the pasta is cooked, drain and add it to the sauce and mix through.
Julmust and Mustard Skinka The Swedes have a special drink which is sold during the Christmas period which is a cross between a sweet root beer and coca cola. It’s so popular in fact that the Coke’s sales drop by almost 50% over the christmas period. I first came across this method when I was younger, glued to one of Nigella Lawson’s TV programs. Boiling the ham in this liquid gives a sweet and almost spicy taste. You can bake your ham with any topping you like and something like a maple glaze is delicious, but this mustard and breadcrumb topping is traditionally Swedish and is absolutely delicious. Serves 8-104.5kg of ham 2 litres of julmust or cola 1 large onion 1 tablespoon of black peppercorns A handful of clovesTopping:1 egg yolk 3 tablespoons of mustard 1 tablespoon of honey 3 tablespoons of fine breadcrumbs Place the ham in a large pot and pour in the julmust along with the onion, peppercorns and bay leaf. Bring to the boil and then simmer steadily for 40 minutes per kg. Preheat the oven to 220˚C.
Grilled Cheezus: How to Make the Ultimate Grilled Cheese If your idea of the ultimate grilled cheese sandwich involves Kraft singles, Wonder Bread, and a Foreman grill, it’s time to step your game up. To help you properly upgrade the humble snack into a gourmet meal, chef Amy Stonionis of Murray’s Cheese Bar in NYC breaks down the golden rules of grilled cheese perfection, and gives you five tried-and-true combos that take it to the next level. The Golden Rules of Grilled Cheese 1. Stack yo’ cheese(s): “Cheese is the star, bread is just the vehicle,” says Stonionis. Use a base cheese (like cheddar), a super-melty cheese (like fontina or Gruyère), and a flavor kick cheese (like a young Gouda). 2. 3. 4. 5. How to Pimp Your Grilled Cheese Now that you’ve mastered the fundamentals of grilled-cheese making, you can add your own swag. Grilled cheeses pictured, from top to bottom: Did somebody say mac-and-cheese grilled cheese? Mac-and-Cheese-and-Pulled-Pork Melt Makes 1 grilled cheese sandwich Ingredients: Procedure: Butter both sides of the bread.
Stuffed Grilled Skirt Steak | Bits and Bytes Tags Beef, Dinner, Flank steak, gorgonzola, grilled, mushrooms, recipe, Skirt steak, steak, stuffed Stuffed Grilled Skirt Steak I REALLY should have used FLANK steak for this, but the store was completely out and the butcher was closed so I settled for skirt steak. Ingredients: 1 skirt or flank steak about 2lbs (butterflied)2 medium garlic cloves , minced1 small shallot , minced10oz chopped mushrooms2 tablespoons fresh parsley leaves , finely minced1 teaspoon sage leaves , finely mincedhandful of baby spinach leaves8 oz Gorgonzola cheeseolive oilKosher salt and pepper How to: stuffed skirt steak Like this: Like Loading...
Balsamic-Marinated Stuffed Flank Steak — Recipes from The Kitchn Flank steak is a fairly popular cut of beef, and for good reason — it's flavorful, inexpensive, and incredibly versatile! Unfortunately I've had my fair share of tough ones over the years; the lean meat almost seems to overcook if you just look at it the wrong way. Thankfully this recipe for balsamic flank steak stuffed with prosciutto and cheese has renewed my faith in the often-too-tough meat. I first had a variation of this recipe at my in-laws house a few years ago when my father-in-law put a few stuffed flank steaks on the grill for an impromptu family gathering. The minute the tangy beef, salty prosciutto, and melted cheese hit my tongue, I knew it was a keeper. While grilling this steak is fantastic, a cast iron skillet in the oven is the perfect tool for rainy days and chilly weather. I love this recipe for summer entertaining, especially since it only gets better when made in advance. Balsamic Marinated Stuffed Flank Steak Serves 2 to 4 Recipe Notes Saturated 30.5 g (152.4%) Sodium