Orange Chicken Recipe Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. Ingredients:Chicken- 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) 1 ½ cups all purpose flour 1 eggs (beaten) ¼ teaspoon salt ¼ teaspoon pepper Oil (for frying)Orange Sauce- 1 ½ cups water 2 tablespoons orange juice ¼ cup lemon juice 1/3 cup rice vinegar 2 ½ tablespoons soy sauce 1 tablespoon orange zest (grated) 1 cup packed brown sugar ½ teaspoon ginger root (minced) ½ teaspoon garlic (minced) 2 tablespoons green onion (chopped) ¼ teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Cooking Instructions: Step 1: Combine flour, salt, and pepper. Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce.
Recipe: General Tso's Chicken This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. I've loved all your feedback and incorporated some changes that'll make this General Tso's even better. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.) Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. You may know the dish as General Tsuo's, or Tzo's or Tao's or some other variation.
Oven Roasted Potatoes | My Adventures In The Country When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done. Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like:
Buffalo Chicken Lasagna 1 tablespoon canola oil 1-1/2 pounds ground chicken 1 small onion, chopped 1 celery rib, finely chopped 1 large carrot, grated 2 garlic cloves, minced 1 can (14-1/2 ounces) diced tomatoes, drained 1 bottle (12 ounces) Buffalo wing sauce 1/2 cup water 1-1/2 teaspoons Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 9 lasagna noodles 1 carton (15 ounces) ricotta cheese 1-3/4 cups (7 ounces) crumbled blue cheese, divided 1/2 cup minced Italian flat leaf parsley 1 egg, lightly beaten 3 cups (12 ounces) shredded part-skim mozzarella cheese 2 cups (8 ounces) shredded white cheddar cheese In a Dutch oven, heat oil over medium heat. Meanwhile, cook noodles according to package directions; drain. Preheat oven to 350°. Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish.
mom’s apple cake My mother makes the best apple cake, and has for as long as I can remember. Big cinnamon-y chunks of apple nestle into a coffee cake I would call “unbelievably” moist, but really, should not be hard to believe considering that my mother is also the one who brought us another of the best cake recipes on this site, The Chocolate Chip Sour Cream Cake. The cake gets better the second day, when the apples juices seep further into the cake and I have seen the conviction of many a chocolate-obsessed/fruit dessert non-believers crumble upon trying a single slice of it. The apple cake, it’s some good stuff. Not above pilfering content for my website from my nearest and dearest, I talked my mom into coming over (and heaving up all 51 stairs–she likes to count them) on Sunday to bake the cake with me for the New Years dinner at my in-laws today. As it turns out, the actual story is, uh, a little less romanticized. One year ago: Bronx-Worthy BagelsTwo years ago: Flower Cupcakes Mom’s Apple Cake
Vietnamese Style Caramel Chicken There's something about foods that are sticky and sweet. Think barbecue, sticky buns, taffy... and chicken. Yes, chicken! This recipe for Vietnamese Style Caramel Chicken is a sweet and savory dish that's full of complex flavor yet so simple and quick to prepare in less than 30 minutes! Have I piqued your interest and curiosity? Read on!... Vietnamese Style Caramel Chicken recipe adapted from America's Test Kitchen 1/4 cup packed dark brown sugar 1/2 cup water, divided 2 tablespoons fish sauce 1 tablespoon grated fresh ginger 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces Heat sugar and 1/4 cup water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 cup water, fish sauce, ginger, garlic, and pepper flakes.
White Cheddar Chicken Pasta Do you stand in front of your closet thinking I have nothing to wear even though its full of clothes? I do this all.the.time. It drives my husband crazy because my closet seems like clothes are exploding from it half the time and my dresser drawers are way too full when all the laundry is clean. Keeping a well-stocked pantry makes it much easier to always have something to make for dinner. For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. White Cheddar Chicken Pasta For the chicken:1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces1 tsp dry mustard1 T fresh thyme1/2 tsp salt1/2 tsp pepper1 T olive oil Heat olive oil in a large skillet over medium heat. Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.
Slow Cooker Butter Chicken Slow Cooker Butter Chicken Ingredients 2 tablespoons butter 2 tablespoons vegetable oil 4 large skinless, boneless chicken thighs, cut into bite-sized pieces 1 onion, diced 3 cloves garlic, minced 2 teaspoons curry powder 1 tablespoon curry paste 2 teaspoons tandoori masala 1 teaspoon garam masala 1 (6 ounce) can tomato paste 15 green cardamom pods 1 cup low-fat plain yogurt 1 (14 ounce) can coconut milk salt to taste Directions Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.