开云体育

Easy General Tso's Chicken (Amanda Cooks) Serves: 4 Tender pieces of pan-fried chicken with a crispy exterior tossed in a slightly sweet and mostly spicy sauce. Author: Amanda Cooks & Styles Recipe Type: Asian Total Time: 35 minutes Prep Time: 10 minutes Cook Time: 25 minutes Ingredients: 1 1/2 lbs. chicken thighs boneless, skinless 3 tablespoons cornstarch 3 tablespoons All-Purpose flour 1 egg 2 tablespoons oils avocado/canola 2 tablespoons Green onions chopped General Tso's Sauce 1/4 cup Soy sauces low sodium 1/4 cup brown sugar 2 tablespoons rice vinegar 1 tablespoon Oyster sauces 2 teaspoons Sriracha 2 garlic cloves minced 1 tablespoon Fresh ginger finely grated 1 teaspoon sesame seeds 1 teaspoon Red pepper Flakes Directions: In a small saucepan, whisk together all of the ingredients to make the sauce. Bring sauce to a low simmer for about 10 minutes until lightly thickens and darkens. Stir occasionally. Remove sauce from heat. In a large mixing bowl, add cubed chicken with cornstarch and mix to fully coat. Add whisked egg to the chicken and gently toss to combine. Sprinkle flour over chicken and gently toss to combine. Add oil to a large nonstick skillet over medium heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Once the bottom of the chicken is golden, flip over, gently breaking pieces apart if stuck together. Cook for another 5-7 minutes until golden and chicken is cooked through to at least 165 degrees and juices run clear. Carefully drain any excess grease from the skillet. Pour sauce over chicken and gently toss to combine. Serve General Tso's Chicken over steamed rice with fresh chopped green onions (optional). Source: amandacooksandstyles.com Asian Side Dishes: Easy Chow Mein Recipe - Super delicious and easy chow mein recipe made with cabbage, carrots, green onion and noodles tossed in an amazing chow mein sauce. Fried Rice - Simple take out style homemade fried rice with carrots and peas. Serve this delicious side dish with your favorite Asian main courses. Creamy Asian Cucumber Salad - Thinly sliced cucumber and red onion tossed in a delicious creamy peanut dressing. This is one of my all time favorite salads! More Recipes like General Tso Chicken: Orange Chicken - Homemade orange chicken recipe made with pan fried chicken tossed in an easy orange sauce. Caramelized Sesame Chicken - Amazing takeout inspired sesame chicken tossed in a mouthwatering caramelized sesame sauce. Ginny Butterfield Cranberry Twp, Pa Ginny Butterfield Cranberry Twp, Pa

Slow Cooker Beef and Broccoli Serves: 6 Tender bites of beef slowly simmer in a rich teriyaki-style sauce with fresh broccoli. Author: Holly Nilsson Recipe Type: American, Asian, Chinese Total Time: 1 hour 45 minutes Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Ingredients: 1 1/2 pounds flank steak 3/4 cup reduced sodium beef broth 1/2 cup low sodium soy sauce 1/4 cup hoisin sauce 2 tablespoons brown sugar 2 teaspoons toasted sesame oil 2 cloves garlic minced 1 teaspoon minced fresh ginger 3 tablespoons cornstarch 6 cups broccoli florets about 2 medium crowns 3 cups cooked rice for serving Directions: Cut the beef across the grain 1/4-inch thick. In the bottom of a 6-quart slow cooker, combine broth, soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, and ginger. Add the beef and stir to combine. Cover and cook on LOW for 1 1/2 to 2 hours or until the beef is tender. In a small bowl, combine cornstarch with 3 tablespoons of water. Stir it into the beef mixture. Add the broccoli, cover, and cook on HIGH for an additional 30 to 40 minutes or until the broccoli is tender. Serve over rice. Notes: For tender-crisp broccoli, the broccoli can be steamed separately. To steam the broccoli: Place a steam basket or colander into a large saucepan. Add broccoli and enough water to cover the bottom of the saucepan. Bring to a boil, reduce heat to simmer. Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp when pierced with a fork. Stewing beef: Stewing beef or cubed chuck can be used. Cook on low for 7 to 8 hours or until tender. Check for tenderness: Avoid overcooking the beef. Slow cookers can vary so check it early. If the beef is tender, add the broccoli. If it overcooks, the beef will fall apart. Source: spendwithpennies.com Ginny Butterfield Cranberry Twp, Pa

Loaded Smashed Potatoes Serves: 4 These loaded smashed potatoes couldn't be more delicious if they tried! Author: Chris Collins Recipe Type: Appetizer, Finger Food Total Time: 1 hour 35 minutes Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Ingredients: 20 Baby potatoes (see notes) 2 teaspoons salt for cooking potatoes 1.4 to 1/2 teaspoons salt 6 slices of Streaky bacon 2 tablespoons olive oil 1/2 teaspoon EACH: Smoked Paprika, garlic powder 1/4 teaspoon black pepper 1/2 cup sour cream, or as needed 4 ounces Cheddar, grated (or as needed) 1 to 2 thin Spring onions, finely sliced handful of Pickled Jalape?os, finely diced Directions: Add the potatoes to a large pot with enough cold water to comfortably cover them. Stir in 2 tsp salt then bring to a boil. Once boiling, cook until fork tender, around 20-25mins (timings will depend on the size of the potatoes so just be vigilant). Drain the potatoes in a colander and let them sit for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F. Tip the potatoes into a mixing bowl and coat in 2 tbsp oil, 1/2 tsp smoked paprika & garlic powder, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Space them out on 1-2 large baking trays (preferably lined with baking paper) then flatten each potato (I use a large flat measuring cup). The thinner you smash them, the crispier they'll be, just be careful they don't break apart. Leave to sit for another 5 minutes to allow some more steam to escape. Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes then top with cheese. Bake the potatoes until deep golden, visibly crispy and just starting to char around the edges, approx 30-35mins. During this time you can cook the bacon to your desired texture using your preferred method. Let them rest for a few minutes (they'll crisp up more as they cool) then top sour cream, bacon, spring onion and jalape?os. Enjoy! Notes: a) Potatoes - my potatoes were fairly small. You can use slightly larger baby potatoes, they'll just take a little longer to cook through. Plus you might need a little extra toppings if they're large. Preferably try and make sure all the potatoes are similar size so they cook at an even rate. In general, 20 baby potatoes should weigh around 600-700g/1.3lb-1.5lb. b) Bacon - I typically bake this at the same time as the potatoes, but you could pan-fry if you'd prefer. c) Smashing - I try and get them as thin as I can without them falling apart. If they stick to whatever you're using I find gently twisting as you pull up sometimes helps. If you're really struggling then put some baking paper over the potato before you smash it then lift it off. Source: dontgobaconmyheart.co.uk Ginny Butterfield Cranberry Twp, Pa

Best Hot Milk Sponge Cake (Milk Street) Serves: 10 This quick & easy old-fashioned hot milk sponge cake recipe from Season 1 of My Family Recipe yields a light & tender bake flavored with orange zest Recipe Type: Desserts Ingredients: 260 grams (2 cups) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon table salt 1 cup whole milk 4 large eggs, separated, room temperature 428 grams (2 cups) white sugar, divided 1 tablespoon grated orange zest 1 teaspoon vanilla extract Powdered sugar, for dusting (optional) Citrus-macerated strawberries, for serving Directions: 01 Heat the oven to 325°F with a rack in the middle position. Have ready an ungreased 9-inch or 10-inch tube pan with a removable bottom or, if using a 1-piece pan, line it with kitchen parchment cut to fit into the bottom, with a center hole to accommodate the tube. In a medium bowl, whisk together the flour, baking powder and salt; set aside. 02 In a small saucepan over medium, heat the milk to just below a simmer (185°F), 2 to 3 minutes. Set aside off heat. 03 In a stand mixer with the paddle attachment, beat the egg yolks, 214 grams (1 cup) of the white sugar and the orange zest on medium-high until the mixture is pale yellow and doubled in volume, 3 to 4 minutes. Scrape down the bowl. With the mixer running on low, drizzle in the warm milk very slowly, then add the vanilla and beat until combined, about 1 minute. Scrape down the bowl. With the mixer running on low, add the flour mixture in three additions, mixing until almost fully incorporated, about 30 seconds, after each addition. Remove the bowl from the mixer and fold with the spatula to ensure no dry pockets remain. Transfer the mixture to a large bowl; set aside. Thoroughly wash and dry the mixer bowl. 04 In the clean mixer bowl, using the whisk attachment, whip the egg whites on medium-high until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in the remaining 214 grams (1 cup) white sugar and continue to whip until the whites are thick and glossy and hold very droopy, soft peaks, about 2 minutes. Remove the bowl from the mixer. 05 Using the spatula, fold one-third of the egg whites into the batter until mostly combined. Gently fold in the remaining whites until no streaks remain; the batter will be light and airy but pourable. Pour the batter into the tube pan and spread it into an even layer. 06 Bake until the cake is golden brown and a toothpick inserted 2 inches from the edge comes out clean, 50 to 55 minutes if using a nonstick pan, or 55 to 60 minutes if using a conventional pan. Immediately invert the pan onto a heatproof surface and let the cake cool to room temperature, about 1 hour. 07 Invert the pan again. Run a long, thin knife between the cake and the sides the pan as well as between the cake and the center tube. If you’ve used a pan with a removable bottom, lift out the center tube with the cake attached and set it on a surface. Slide the knife between the cake and the base to loosen. Invert the cake still on the base onto a platter, then lift off the base. If you’ve used a one-piece pan, after loosening the sides of the cake, invert the pan onto a platter, lift off the pan and peel off the parchment. If desired, dust the cake with powdered sugar just before serving. Source: 177milkstreet.com Ginny Butterfield Cranberry Twp, Pa

Blueberry Coconut Peach Smoothie Serves: 2 Made By: Diane Phillips "This was a surprisingly yummy flavor combination. 5 stars." Blueberry, Coconut, Peach Smoothie full of summer flavor with a tropical flair and nutritional, good-for-you ingredients. Author: Regina | Leelalicious Recipe Type: American Prep Time: 5 minutes Ingredients: 1/2 cup milk any kind (more for thinner consistency) 1/2 cup greek yogurt 1 cup blueberries frozen 1 cup peaches slices frozen 1 2 tablespoons 1-2 coconut shredded or flour (see notes) sweetener to taste honey, maple syrup or stevia Directions: Place milk, Greek yogurt, blueberries and peach slices in a blender jug or food processor. Keeping this order (liquid at bottom - frozen on top) makes for easier blending. Blend until smooth. Stir in shredded coconut or coconut flour. Taste and add sweetener if desired. Add more milk for a thinner consistency (especially when using all frozen fruit). Source: leelalicious.com Ginny Butterfield Cranberry Twp, Pa

Broccoli and Apple Salad Serves: 6 Even my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona Recipe Type: Lunch, Side Dishes, Salad Note from Ginny: I wil probably make this with Mayonaise instead of yogurt (1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, salt and black pepper to taste). Also thinking of adding small cubed cheese and/or cubed ham. Will be using raisins instead of chopped dried mixed fruits. Can also use craisins. Some recipes call for seeds or nuts but I leave these out as hubby cannot eat seeds or nuts. --Ginny Prep Time: 15 min Ingredients: 3 cups small fresh broccoli florets 3 medium apples, chopped 1/2 cup chopped mixed dried fruits 1 tablespoon chopped red onions 1/2 cup reduced-fat plain yogurt 4 bacon strips, cooked and crumbled Directions: In a large bowl, combine broccoli, apples, dried fruit and onion. Add yogurt; toss to coat. Sprinkle with bacon. Refrigerate until serving. Source: tasteofhome.com Ginny Butterfield Cranberry Twp, Pa

Moose Munch Serves: 12 This homemade Moose Munch recipe will be one of your favorites for any event! It's a copycat recipe for the chocolate and caramel popcorn you will love! Author: Sam | The Culinary Compass Recipe Type: Dessert Total Time: 1 hr 15 min Prep Time: 20 min Cook Time: 55 min Ingredients: 3 Tbsp. vegetable oil 1/2 cup popcorn kernels 2 bags popcorn or about what the kernels above will make 1/2 cup peanuts or your choice of nut 1 cup brown sugar 1/2 cup corn syrup 1/2 cup butter 1 teaspoon baking soda 1/2 cup chocolate chips Directions: Make popcorn according to the bag. If you're making from kernels, heat oil over medium heat in a large pan, throw a few kernels in, and put the lid on. Once those pop, quickly put in the rest of the kernels and cover. Slightly move over heat while popping to stop the kernels from burning. Take off heat once you hear 2-3 seconds between pops. Preheat oven to 250°F. Put popcorn and nuts over parchment paper or silicone mat for a baking sheet. Heat brown sugar, corn syrup, and butter together in a medium sauce pan over medium heat. Constantly stir until the caramel boils. Let boil 2 minutes without stirring. Stir in baking soda. Immediately pour caramel over popcorn and nut mixture and mix until well coated. Put in oven for 45 minutes stirring every 15 minutes to ensure it's all coated. Let sit in baking sheet on counter until set. If you'd like chocolate chips, heat chips in a microwave proof bowl at 30 second intervals and stir until melted or use a double boiler to melt. Use a fork to drizzle over popcorn mixture and let set. Enjoy! Source: theculinarycompass.com Ginny Butterfield Cranberry Twp, Pa

Milk Street Pasta and Potatoes Start to finish: 40 minutes 开云体育s: 6 Pasta e patate is classic Italian comfort food, a stewy combo of tender potatoes that have been simmered until they begin to break down, creating a velvety sauce for the pasta that cooks right in the mix. We learned several versions on a visit to southern Italy; our recipe combines the qualities we liked in those, and includes beans (canned, for convenience). Roman beans, which are firm yet creamy, also are known as borlotti or cranberry beans; if not available, look instead for pink beans. If you have a piece of Parmesan rind, toss it into the pot; it will infuse the stew with umami and an extra layer of flavor. Italians typically cook a mix of dried pasta shapes into this dish—it’s a way to use up odds and ends in the pantry—so feel free to add whatever you like, though short, smallish shapes are best. Ingrediants 3 tablespoons extra-virgin olive oil, plus more to serve 1 small yellow onion, finely chopped 1 medium carrot, peeled and finely chopped 1 medium celery stalk, finely chopped 2 medium garlic cloves, minced ? to ? teaspoon red pepper flakes ? cup dry white wine 1 pound russet potatoes, peeled and cut into ?-inch cubes 15?-ounce can Roman beans (see headnote), rinsed and drained 1 medium tomato, cored and chopped 6-inch rosemary sprig 1-inch piece Parmesan rind (optional), plus ? ounce Parmesan cheese, finely grated (? cup), plus more to serve Kosher salt and ground black pepper 8 ounces short pasta shapes, such as shells, elbows or gemelli ? cup lightly packed fresh basil, chopped Directions 1. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, carrot, and celery; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the garlic and red pepper flakes; cook, stirring, until fragrant, 30 seconds. Stir in the wine and cook until the liquid has evaporated, about 2 minutes. 2. Stir in the potatoes, beans, tomato, rosemary, Parmesan rind (if using), 1 teaspoon each salt and pepper and 4 cups water. Bring to boil over medium-high, then reduce to low, cover and simmer, stirring often, until the potatoes are just shy of tender, 6 to 8 minutes. 3. Stir in the pasta. Cook, uncovered and stirring occasionally, until the pasta is al dente and some of the potatoes have broken down to thicken the stew. 4. Off heat, remove and discard the rosemary and Parmesan rind (if used). Stir in the grated Parmesan and half of the basil. If the stew is too thick, thin with hot water to the desired consistency. Taste and season with salt and pepper. Serve drizzled with additional oil, sprinkled with the remaining basil and with additional grated cheese on the side. From the Milk Street Cookbook 2017 - 2025 Also from the Milk Street episode Italian Classics: Favorite Italian Classics | Milk Street TV Season 7, Episode 722 https://www.youtube.com/watch?v=khoepErQHrI Ginny Butterfield Cranberry Twp, Pa

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