Recipe Corner

[Rogue Angel]

Chinese Lemon Chicken

<u>Ingredients:</u>

3 skinless, boneless chicken
thighs
3 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1 egg, beaten
salt and pepper to taste
1/8 cup corn flour
1/2 cup water
3 tablespoons white sugar
1/2 lemon, juiced
1 (3.4 ounce) package instant
lemon pudding mix
water as needed
2 tablespoons toasted sesame
seeds

<u>Directions:</u>

To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.

Dip marinated chicken in cornflour and saute in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.

To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.

[digitalsanity]

weed+rolling papers...

WTF else ya need...
except microwave macroroni and cheese

[Rogue Angel]

Honey Black Pepper Chicken Wings

<u>Ingredients:</u>

8 chicken wings
2 red onions, minced
4 cloves garlic, finely chopped
1 slice fresh ginger root,
minced
water as needed
2 teaspoons sesame seeds
1 tablespoon sesame oil
2 tablespoons dark soy sauce
2 tablespoons white wine
1 1/2 tablespoons oyster sauce
1 tablespoon fresh lemon juice
3 tablespoons honey
1 pinch salt
1 slice fresh ginger root, finely
chopped
4 cloves garlic, finely chopped
10 black peppercorns, coarsely
ground
4 cups oil for deep frying

<u>Directions:</u>

Place wings in a nonporous glass dish or bowl. Blend onions, 4 cloves garlic and 1 slice ginger in a blender, adding water as needed to dilute; rub this mixture into the chicken pieces.
In a small bowl, combine the sesame seeds, sesame oil, soy sauce, wine, oyster sauce, lemon juice, honey and salt. Mix well, then stir in 1 slice ginger, 4 cloves garlic and ground peppercorns. Add mixture to chicken and turn to coat; cover dish and refrigerate to marinate for about 30 minutes.
Heat oil in a deep skillet or deep fryer; fry chicken in hot oil for about 10 to 15 minutes, or until cooked through and juices run clear.

[Rogue Angel]

Chinese Peppered Green Beans

<u>Ingredients:</u>

2 tablespoons green
peppercorns, drained
1 cup coarsely chopped
cilantro
1 tablespoon olive oil
1 pound Chinese yardlong beans
4 cloves garlic, finely chopped
2 teaspoons brown sugar
1 small red chile pepper,
seeded and chopped fine
2 tablespoons water

<u>Directions:</u>

In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

[Rogue Angel]

Stir Fried Sesame Vegetables with Rice

<u>Ingredients:</u>

1 1/2 cups vegetable broth
3/4 cup uncooked long-grain
white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
1/2 pound fresh asparagus,
trimmed and cut into 1 inch
pieces
1 large red bell pepper, cut into
1 inch pieces
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh
ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

<u>Directions:</u>

Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

[Pickles]

Mile High Strawberry Pie

1 package of frozen strawberries (Do not use Fresh)
3 egg whites
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 cups whipped cream
1 large deep-dish baked pie shell

Beat frozen strawberries, egg whites, sugar and lemon juice with an electric mixer for 15 minutes.
Fold in 1 cup whipped cream. Gently pour into pie shell and pile very high.

Put in freezer for at least 24 hours. Cut into 8 servings from freezer.

Top each piece with a tablespoon of whipped cream and a fresh strawberry. [img]graemlins/dish.gif[/img]

[Pickles]

Apple Dumplings

Wrapped Apples
2 Tablespoons sugar
1 teaspoon cinnamon
1 can (8-oz. crescent dinner rolls
1 large apple, peeled, cut into 8 slices

Sauce
1/2 cup sugar
1/2 cup whipping cream
1 Tablespoon Almond extract
1 egg

Topping
1/2 cup sliced almonds
Cinnamon

Heat oven to 375 degrees. In small bowl, mix 2 Tablespoons sugar and 1 teaspoon cinnamon and
set aside. Unroll dough; separate into 8 triangles. Sprinkle sugar mixture evenly over each;
gently press in, flattening each triangle slightly.

Place apple slice on shortest side of each triangle; tuck in dough edges around apple slice.
Roll up, starting at shortest side of triangle and rolling to opposite side; seal all seams.
In a 9-inch glass baking dish or pie dish, place long side of 7 filled rolls, point side down,
around outside edge of dish; place 1 in center. Bake 15 to 20 minutes or until golden brown.

Remove partially baked rolls from oven. In small bowl, mix all sauce ingredients with wire
whisk until well blended; spoon evenly over rolls. Sprinkle with almonds an cinnamon. Return
to oven; bake 13 to 18 minutes longer or until deep golden brown, covering with foil during
last 5 minutes of baking if necessary to prevent excessive browning. Serve warm.
Store leftovers in refrigerator. [img]graemlins/dish.gif[/img]

[Pickles]

Pumpkin Cobbler

1 large can pure pumpkin (or two small cans)
12 oz can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
1 Tbsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 large box yellow cake mix
1 cup chopped pecans (may omit)
3/4 cup melted butter

Mix first 8 ingreedients and pour into well-greased 9x13. Sprinkle cake mix on top, then pecans.
Drizzle with butter and bake 50 minutes at 350 until set in middle.

Spoon into ramekin or dessert dishes and top with a whipped cream. [img]graemlins/dish.gif[/img]

[Rogue Angel]

mmmm.... apple dumplings... yummy... [img]smile.gif[/img]

Sol Fire Hanger Steak and Spicy Frittes

10 large shallots, peeled and thinly sliced
15 cloves garlic, thinly sliced
4 bay leaves
2 cups homemade barbecue sauce (or your favorite purchased sauce)
2 cups red wine (divided)
2 pounds hanger steak, cleaned, trimmed (cut into 4 portions, see note)
2 tablespoons butter
1 teaspoon red wine vinegar

Combine shallots, garlic, bay leaves, barbecue sauce and 1 cup wine in large, zipper-lock plastic bag. Add meat to bag and marinate in refrigerator 12 hours or overnight.

The next day, remove steaks from marinade, reserving both liquid and solids and scraping off any excess marinade. At this point steaks can be chilled until ready to grill.

Transfer solids to medium saucepan. Cook until shallots are slightly translucent, about 3 to 5 minutes. Add remaining 1 cup wine and reduce over medium-high heat until almost dry, about 20 minutes. Add reserved marinade liquid to pan and cook 10 minutes.

Strain mixture again and discard solids. Return broth to heat and bring to boil. Should any foam form, skim off and discard. Whisk in butter and wine vinegar and cook until butter is melted.

Grill steaks to desired doneness. Serve topped with sauce. Makes 4 servings.

Note: Hanger steak is available, or can be special-ordered, at specialty meat markets such as Grasch's. If you cannot easily find this cut of meat, flank steak can be substituted.

Frittes Spice Mix

1 tablespoon ground cumin
1 1/2 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1 tablespoon paprika
Salt and pepper to taste
Freshly made french fries (frittes)

Combine all ingredients but salt and pepper and french fries. Mix well and add salt and pepper as needed. Lightly sprinkle over frittes and serve. Makes 4 1/2 tablespoons.

Note: Mixture can also be served over vegetables or poultry.

[Pickles]

CHOCOLATE-DIPPED STRAWBERRIES

4 ounces semisweet chocolate
1 pint basket fresh strawberries, if possible with stem and cap attached
Broad green leaves for decoration (optional)

Makes 6 servings, 3 or 4 strawberries per serving.

Break or shop chocolate coarsely, Use real, not imitation, chocolate bars or squares for best results.

Place chocolate in small heat-proof bowl, then place bowl in 1/2-inch barely simmering water in small skillet over low heat. Heat, stirring occasionally, just until chocolate is melted. (Be careful that no water gets into chocolate.) Stir until smooth.

Remove skillet from heat, leaving bowl of chocolate in hot water. Pat strawberries dry. Holding by stem end, dip each strawberry into chocolate to cover about 3/4 of the way up. Drain excess chocolate, then place on waxed paper-lined tray; refrigerate to harden.
[img]graemlins/dish.gif[/img]