lemon chicken
Lemon Chicken (China)
Chicken
4 whole chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 scallions, sliced
Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with rolling pin or mallet. Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks.
Pour oil into wok. Heat over high heat until oil reaches 375 degrees F. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry breasts, two or three at a time, in hot oil until golden, about 5 minutes. Drain breasts on absorbent paper. Keep warm while cooking remaining chicken.
Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions.
Lemon Sauce
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons packed light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon grated pared fresh ginger root
Combine all ingredients in saucepan. Stir until blended. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.
Make 4 to 6 servings.
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turkey tamale pie
Turkey Tamale Pie
From the kitchen of Marianna vE
This tamale pie has a cornbread topping. For those of us who don know much about chiles, I recommend the nuanced flavor of Grandmas ZESTY Chili Powder which has added spices and garlic but no salt.
I don remember where I got this recipe but it was long ago and certainly has been altered over the years. A quick and filling emergency dish.
1 large onion, chopped
A little oil or margarine
1 (8 ounce) can tomato sauce
1/2 to 1 can (about 8 ounces drained weight) pitted black
olives, drained
1 (12 ounce) can vacuum-packed corn, drained
1 tablespoon chili powder (more or less, depends on hotness of chili)
1 (16 ounce) can kidney beans, mostly drained
Leftover cooked turkey, diced or shredded
Salt and pepper
1 (8 1/2 ounce) package cornbread mix (Jiffy brand), mixed to
directions with milk and egg but not baked, or
1/2 recipe made-from-scratch cornbread batter
Saut? onion in large frying pan. Add tomato sauce, olives, corn, chili powder, kidney beans, turkey, salt and pepper. Turn into 8 x 12-inch baking pan. Top with cornbread batter; it will only partially cover the filling. Bake at 400 degrees F for 20 to 30 minutes.
The softest things in the world overcome the hardest things in the world. Through this I know the advantage of taking no action. — Lao Tzu
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amish dressing
Amish Dressing
Source: Cooking from Quilt Country - Marcia Adams
2 pounds crusty white bread, cut into 1/2-inch cubes
2 pounds chicken thighs, poached
1/2 cup fresh parsley, minced
3/4 cup onion, chopped
1 cup celery, chopped
1 cup carrot, grated
1 1/4 cups potatoes, diced
3 teaspoons sage
3 teaspoons celery seed
1 teaspoon thyme
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons turmeric
5 eggs
12 ounces evaporated milk
2 1/2 cups chicken stock
Boil potatoes until just barely tender. Drain and set aside.
Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.
In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine.
In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.
Preheat oven to 325 degrees F, and lightly grease a 3-quart casserole. Transfer dressing to prepared casserole dish and bake for 1 1 1/2 hours, or until center puffs up and top is golden brown.
To be matter of fact about the world is to blunder into fantasy — and dull fantasy at that, as the real world is strange and wonderful. — Robert Anson Heinlein
Technorati Tags: amish recipes, chicken, potatoes, rice, starches
chicken noodle soup
Chicken Noodle Soup
3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles
Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours).
Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.
Ive had a perfectly wonderful evening. But this wasn it. — Groucho Marx
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chicken with olives
Chicken with Olives
Source: A Book of Middle Eastern Food by Claudia Roden
This excellent Middle Eastern dish is a particularly Moroccan specialty.
1 large roasting chicken (about 4 pounds)
2 1/2 tablespoons oil
2 onions, sliced
Salt and black pepper
1/4 to 1/2 teaspoon ground ginger
1 teaspoon paprika
1 onion, finely chopped
1/2 pound green or black olives
Juice of 1/2 lemon, or more
Wash the chicken and wipe it with a damp cloth.
Heat the oil in a large saucepan. Add about 3/4 cup water very gradually, stirring vigorously. Add onion slices, sprinkle with salt, pepper, ginger, and paprika, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for 1/2 hour longer.
Pit the olives. Put them in a pan, cover with cold water, bring to the boil, and leave for 1 minute. Drain off the water and repeat the process. This will remove excess salt. Add the olives to the pan and cook with the chicken for a few minutes only.
Just before serving, squeeze a little lemon juice over the dish. Sometimes a few pickled lemon slices are added just before serving. Serve with plain boiled rice or couscous.
Serves 6.
The vow of silence, thats the mind-blower. See, talking is what I do… i ts a real need with me, a craving, Im like a word junkie. I never shut up. I talk to myself, I talk in my sleep. The idea of voluntarily turning off that tap, I can imagine it Itd be like, I don know, all the rivers in the world just slammed to a stop. No churning, no flowing, no white water, just stillness, crushing stillness. I don think I could stand it, locked up like that in my own psyche. Id collapse into myself, Id implode — Andrew Schneider
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southwestern turkey soup
Southwestern Turkey Soup
1 teaspoon olive oil
1/2 cup chopped onion
1 cup coarsely chopped cooked turkey
1 1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
1 (16 ounce) can navy beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can white whole kernel corn, drained
1 (16 ounce) can chicken broth
1 (4.5 ounce) can chopped green chiles, drained
3/4 cup quick-cooking wild rice, uncooked
7 tablespoons sour cream
Heat olive oil in a Dutch oven over medium-high heat; add chopped onion and saute 5 minutes. Stir in chopped turkey and next 8 ingredients (turkey through chiles). Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Stir in wild rice, and simmer 5 minutes.
Serve soup with sour cream.
Yields 7 servings.
He who throws away a friend is as bad as he who throws away his life. — Sophocles
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