L'Heure du Cream - Cavale gourmande d'une Strasbourgeoise accro au sucreL'Heure du Cream | Cavale gourmande d'une Strasbourgeoise accro au sucre Bake at 350 Sweet and Sour Chicken Update 6/2012: Easily the most popular recipe on my blog, this sweet and sour chicken is a miracle of a dish. My husband, Brian, requests it for his birthday, Father’s Day and any other day he has the craving (which seriously would be every day if I was willing to make it that often). Invented on a college budget more than ten years ago, it is absolutely divine and remains one of our family favorites. A million percent better than any takeout, the chicken bakes up tender with a beautiful crust and is coated perfectly with the sweet and tangy flavors of the sauce. Over the years, I’ve barely changed the recipe – but thanks to your comments, I have added a few tidbits to help make the whole coating-and-cooking chicken thing a bit less messy. Sweet and Sour FAQ: Here are a few commonly asked questions about this recipe (so you don’t have to read through all 660+ comments to find the answer you are looking for! Question: The vinegar smell is really overpowering when I bake this. Ingredients
Eat The Love | How to Bake | Food Inspiration Chocolate & Zucchini en VF Zested Hungry Girl - Tuesday Newsletter Yes, having Chinese food delivered right to your door is nice... but think of the caloric consequences! Get the flavor you crave PLUS the satisfaction of knowing you avoided a LOT of fat. DO IT! Ingredients:1 1/2 cups fat-free chicken broth1 1/2 tbsp. cornstarch1 tbsp. reduced-sodium/lite soy sauce, divided1 cup fat-free liquid egg substitute (like Egg Beaters Original)1 cup finely chopped onion1 cup bean sprouts1/2 cup chopped mushrooms1/2 tsp. chopped garlic4 oz. raw bay shrimp (or medium shrimp, chopped)4 oz. cooked skinless lean chicken breast, finely chopped or shredded2 scallions, chopped Directions:To make your sauce, combine broth, cornstarch, and 2 tsp. soy sauce in a small pot. Reduce heat to low and simmer for about 4 minutes, until liquid thickens. In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Bring a large skillet sprayed with nonstick spray to medium heat. Add shrimp to the skillet.
Desserts for Breakfast La cuisine de Lilly