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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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