Orange Chicken

Orange Chicken is a plateful of daintily broiled, sticky-sweet goodness.

 Ingredients:

Orange Chicken 

 Sauce:

·         1 1/2 cups water

·         2 tablespoons orange juice

·         1/4 cup lemon juice

·         1/3 cup rice vinegar

·         2 1/2 tablespoons soy sauce

·         1 tablespoon grated orange zest

·         1 cup packed brown sugar

·         1/2 teaspoon minced fresh ginger 

·         1/2 teaspoon minced garlic

·         2 tablespoons chopped green onion

·         1/4 teaspoon red pepper flakes

·         3 tablespoons cornstarch

·         2 tablespoons water

 Chicken:

·         2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

·         1 cup all-purpose flour

·         1/4 teaspoon salt

·         1/4 teaspoon pepper

·         3 tablespoons olive oil

Directions:

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a reseal able plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another reseal able plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stir occasionally.

serve hot and enjoy.

love of ginger and lemon

love of  ginger and lemon

Ingredients

1 cup crushed ice

8 tsp ginger juice

4 tbsps. lemon juice

3 tbsps. sugar syrup

 Chilled carbonated water

For Garnish

2 slices of sweet lime

Method

In a glass, place ¼ cup of crushed ice.

Add 2 tsp ginger juice, 1 tbsp. lemon juice and ¾ tbsp. sugar syrup to it and stir using a stirrer.

Top each glass with carbonated water and serve immediately garnished with a slice of sweet lime.

Dessert Crepes

Dessert Crepes

Sprinkle sugar and lemon, or serve with cream or ice cream and fruit or jam and enjoy the deliciousness of crepes.

Ingredients:

·         4 eggs, lightly beaten

·         1 1/3 cups milk

·         2 tablespoons butter, melted

·         1 cup all-purpose flour

·         2 tablespoons white sugar

·         1/2 teaspoon salt

Directions:

1.       In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.

2.       Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Lemon Pepper Shrimp Scampi

In the flavor of the Mediterranean with plump Lemon Pepper Shrimp Scampi, served over a bed of orzo. Keep frozen peeled shrimp on hand in your freezer so you can prepare this quick and easy dish anytime. Hope you enjoy.

Lemon Pepper Shrimp Scampi

 Ingredients:

·         1 cup uncooked orzo

·         2 tablespoons chopped fresh parsley

·         1/2 teaspoon salt

·         7 teaspoons unsalted butter

·         1 1/2 pounds peeled and deveined jumbo shrimp

·         2 teaspoons minced fresh garlic

·         2 tablespoons fresh lemon juice

·         1/4 teaspoon freshly ground black pepper

     Preparation:

    1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium         bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

  2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

  3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Stir-fry chicken noodle

A simple Chicken noodle stir-fry recipe for you to cook a great meal for  your family and friends.

Ingredients

·         1 large chicken breast (approximately 180g)

·         a bunch of fresh coriander

·         2 big cloves of garlic

·         a thumb-sized piece of fresh ginger

Stir-fry chicken noodle

·         8 spring onions

·         1 gem lettuce

·         1 fresh red chilli

·         1 lime

·         100g dried medium egg noodles

·         vegetable oil

·         2 tablespoons unsalted cashew nuts

·         1 tablespoon icing sugar

·         freshly ground black pepper

·         a large handful of mangetout

·         a handful of beansprouts

·         1 tablespoon soy sauce

·         1 teaspoon fish sauce

Description:

 Cut the chicken breast into 1cm thick strips. Pick the coriander leaves and finely slice the stalks. Peel and finely slice the garlic and ginger. Trim and finely slice the spring onions. Separate the little gem leaves. Wash and spin the salad leaves dry. Deseed and finely slice the chilli. Cut the lime into wedges. Cook the noodles in boiling water according to packet instructions.  Drain and refresh under cold water.   Drain again, toss in a little oil and put to one side.  Toss the cashew nuts with a tablespoon of water and the icing sugar.  Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden. Tip into a bowl to cool, then roughly chop or bash in a pestle and mortar. Heat a frying pan or wok which is big enough to hold all the ingredients. Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked.  Add the coriander stalks, garlic and ginger and cook for a further minute.  Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves.  Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked. Stir through the soy and fish sauces and remove from the heat.  Divide between bowls and decorate with the little gem leaves, and the nuts. Sprinkle over the sliced chilli.  Serve with lime wedges on the side for squeezing over

9 Most Popular Salad Dressing Recipes

Salad dressing spread, often called salad dressing, is a condiment similar to mayonnaise. Unlike bottled salad dressings, salad dressing spread is not typically poured on salads but is spread on sandwiches. Salad dressing spread appeared during the Great Depression. Here there are some of the recipes for you.

Classic Vinaigrette:

Whisk 2 tablespoons red wine vinegar, 2 teaspoons mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.

 Roasted Garlic:

Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.

    Spicy Honey-Mustard:

 Whisk 2 teaspoons each honey and mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.

 Mango-Lime:

Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each mustard, sugar and salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.

 Italian Soak:

2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon salt on aboard; chop and mash into a paste. Whisk with 2 tablespoons red wine vinegar and the onion. Gradually whisk in 1/2 cup olive oil.

 Creamy Italian:

Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon kosher salt in a blender. Stir in 1 tablespoon chopped parsley.

  Lemon Balsamic:

Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.

 Creamy Balsamic:

Make Lemon Balsamic Dressing, adding 2 tablespoons mayonnaise and 1/2 teaspoon each minced garlic and sugar with the vinegar.

 Poppy Seed:

Cook 1/2 tablespoon poppy seeds in a dry skillet, 1 minute; transfer to a bowl. Whisk in 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon mustard and 1/2 teaspoon kosher salt. Gradually whisk in 1/3 cup olive oil.

Amazing Cucumber Basil Salad

Cucumber Basil Salad

Ingredients:

 2 cups fresh baby spinach

 2 tablespoons chopped fresh basil

 1 pound tomatoes, seeded and minced

 2 large seedless cucumbers, peeled and minced

 1 large red onion, minced

 3 cloves garlic, minced

 1 teaspoon salt, or to taste

 1 teaspoon cracked black pepper, or to taste

Directions:

Run spinach and basil through a food processor until finely chopped.

Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

Indian-Style Grilled Chicken

Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any local grocery store.

Ingredients:

·         1 pound dry ziti pasta

·         1 onion, chopped

·         1 pound lean ground beef

·         2 (26 ounce) jars spaghetti sauce

·         6 ounces provolone cheese, sliced

·         1 1/2 cups sour cream

·         6 ounces mozzarella cheese, shredded

·         2 tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

And it’s done!!

Green chili sauce

Chili sauce is a condiment prepared with chili peppers and red tomato as primary ingredients. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces.

Green chili sauce

 Ingredients

·         1 tbsp olive oil

·         ½  cup onion, chopped

·         2 cloves garlic, minced

·         1 tbsp flour

·         ½  cup vegetable stock

·         2 cups roasted green chilies, peeled, seeded, chopped

·         ½ cup tomato, diced

·         ½  tsp ground cumin

·         ½ cup vinegar

·         ¼ cup sugar

·         Salt to taste

Description:

Heat the oil in a sauté pan over high heat. Add the onions and sauté for a few minutes. Add the garlic and cook until the onions are soft. Stir in the flour and cook for 2 minutes. Slowly add the chicken stock while constantly stirring to mix it into the flour and onions. Add the chilies, tomatoes, and cumin. Stir until everything is evenly distributed.Add vinegar and sugar. When the sauce comes to a boil, reduce to a simmer and cover with a tight-fitting lid. Simmer for at least 30 minutes. Add more water or stock if the sauce gets too thick or dry. Add salt to taste. Makes 3 cups. Store in the refrigerator or freeze.