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Misc. Recipes

General Tsao's Chicken
3 1/4 lb. Boneless chicken breast
2 tsp. Dark soy sauce
2 tsp. Rice wine or dry sherry
1 tsp. Finely chopped ginger root
1 tsp. Cornstarch
1 tsp. Sesame oil
1/3 cup peanut oil
2 dried red chiles cut in half lengthwise
1 tbsp. Coarsely chopped orange peel (or coarsely chopped citrus peel)
1/2 tsp. Finely ground roasted sichun peppercorns
2 tsp dark soy sauce
1/4 tsp. Salt
1 tsp. Sugar
1/2 tsp. Sesame oil

Cut chicken into thin slices. 2 inches long, cutting against the grain. Put it in a bowl together with the soy sauce, rice wine, ginger root, cornstarch, and 1 tsp. Sesame oil. Mix well, and let mixture marinate for about 20 min. Heat the oil in a wok or large frying pan until very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry for 2 min., until it browns. Remove and drain in a colander. Pour off most of the oil, leaving about 2 tsp. Reheat the pan over high heat and add the dried chiles. Stir-fry for 10 sec. Then return the chicken to the frying pan. Add remaining ingredients and stir-fry 4 min., mixing well. Serve immediately over white rice


Red Velvet Cake W/Frosting
1/2 cup shortening
1 1/2 cup sugar
2 tbsp. Cocoa
2 eggs
1-2 oz. Red food coloring(more for richer red)
2 1/2 cups cake flour
1 tsp. Salt
1 cup buttermilk
1 tsp. Vinegar
1 tsp. Baking soda
1 tsp. Vanilla
Cream shortening, eggs, and sugar. Make paste of cocoa, and part of the food coloring. Add this and the rest of coloring to creamed mixture. Sift flour, salt, and add to mixture. Add vinegar. Add soda, and vanilla. Mix well.
Bake in two 8" pans for 30 min., at 350 degrees.

Icing
1 cup butter
1 cup milk
1 tbsp. Vanilla
1 cup sugar
3 tbsp. Flour
Cream butter and sugar until fluffy. Cook milk and flour until thick. Cool milk mixture, add vanilla to sugar and butter. Then add milk gradually, beating constantly. Slit cake in layers. Frost between layers, and on top but do not frost sides. Keep refrigerated.

Strawberry Pie
1 quart hulled strawberries
2 cups red(strawberry colored) soda, or 7-up with red food coloring
1/3 cup flour or cornstarch
1 cup light karo corn syrup
1/4 cup honey
1/4 tsp. Lemon extract
2 tsp. McCormick' strawberry flavoring
a few drops red food coloring(optional)
Put soda, and flour, or the cornstarch through a blender at high speed for a few secondsjust, until smooth. Pour into med., saucepan, stirring constantly with a wire whisk, cooking on med., -high heat until it comes to a boil. Boil hard for « min., only. Get it off the heat, at once. Stir in remaining ingredients. Combine with 1 quart hulled strawberries in a baked 9" pie shell refrigerate several hours before cutting to serve. Top with cool whip. Do not freeze. serves 6

Philly Style "White Pizza"
1 med. Onion sliced
1 med. Green pepper sliced
8 1 oz. Mushrooms sliced
8 oz. Roast beef, shaved
3 tbsp. Worcestershire sauce
3/4 tsp. Garlic powder
1/4 tsp. Pepper
1 loaf frozen white bread dough, thawed
3 tbsp. Olive oil
1 tsp. Crushed garlic
4 cups assorted shredded cheeses
4 cups Parmesan cheese, grate

Saute vegetables in 1 tbsp. Olive oil until limp; add roast beef. Saute for 3 more min. Add Worcestershire sauce, and seasonings; cook 2-3 min. More and remove from heat. Set aside. Dust work surface with flour and roll out bread dough. To fit a 10"x15" cookie sheet. Grease a cookie sheet; fit dough into a pan, making a rim of dough around edges of the pan. Brush with remaining 2 tbsp. Olive oil and spread crushed garlic over entire surface of dough. Top with light layer of shredded cheese, then meat/vegetable mixture,distributing, evenly. Top with remaining shredded cheese, then Parmesan. Bake at 400 degrees, for 20-25 min., or until cheese is melted and bubbly. Let sit 5 min before cutting and serving

Crock Pot Italian Beef
1 3-5 lb. Rump roast
1 pkg. Good season's Italian dressing mix
1 cup water
1 pkg. Au jus gravy mix
2 tsp. Italian seasonings
6 pepperocini peppers

Mix together water, gravy mix, dressing, and Italian seasonings. Pour over roast in crock pot. Add pepper. Cook on low 2 hours. Break up roast and cook 1 more hour (Can also be made with 4 lbs. Chuck roast, 1 pkg. dressing mix, and 1/3 cup water)

Outbacks' Bloomin' Onion
1 very large onion
Cajun seasoning
flour
milk
1 egg
oil
sour cream
mayonnaise
cayenne pepper
chili powder

Peel onion and slice off top. Do not slice off root end. Using small, sharp
knife remove center of onion down, to(but not including) the root. You can use an apple corer to help do this. Using a sharp knife slice from the top down to the root, but not through the root, all around the onion. The slices should be fairly small but not tiny. Soak the onion in some ice water to make it open up. Use your fingers to gently open the"petals." Drain the onion. Place the flour in a bowl and add some Cajun seasoning to taste. Mix well dip the onion in to coat, or shake onion and flour gently in a plastic bag. Mix the milk and egg, and add Cajun seasoning if you'd like. Dip the onion in to coat, and then back into the flour. Heat the oil, to at least 350 degrees. Place the onion in the oil root side down. Try to spin it as you go. Cook until the onion is nice and brown, and soft. Remove from oil and drain. To make the dipping sauce mix sour cream, mayonnaise, Cajun seasoning, cayenne pepper, and chili powder to taste.

Unfortunately the petals don't pull off the onion they have to be cut off.

 

 

 
   

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