Wild rice
Confit of Nectarines
a mild success.
Cooking is fun! Cooking for everyone!
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Some Random Hobo
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- Joined: Mon Jun 06, 2005 1:09 pm
that sounds really good, I don't have a dutch oven, I mostly work with either a skillet or a wok.. I've been experimenting alot with making different glazes for general tso's chicken... for those who don't know the basic procedure... you bread the chicken in a special batter and deep fry it (the batter is easy to make) then you prepare the sauce, and when it glazes you add the chicken and cook for a short while after.
here is how you make my special general tso sauce:
1/4 cup of cornstarch*
1/4th cup of green tea chilled*
1/4 cup soy sauce (kikkoman is my fav
)
1/8 cup balsamic vinegar
1/8 cup brown sugar
1 tsp minced ginger
3/4 tsp minced garlic
1/4 cup sugar
5/8 cups of hot chicken broth (made from a chicken stock)
1/2 tsp MSG (if you have it handy if not, don't worry about it)
* for those who haven't worked with cornstarch in the past: add a small amount of cold green tea to the corn starch enough to get it to dissolve, once it's dissolved completely, you add it to the rest of the sauce. When you are done, you'll have this horrid looking pasty brown colored crap and hate yourself for trying this... but the best part is yet to come!
The hot chicken broth is added last with the MSG (if wanted), and then is refrigerated until the chicken is done
To prepare it, you take your runny load from the refrigerator and pour it in a wok. Make sure you have ample heat going to the wok.... here is the most important part of making the glaze.... make sure you CONSTANTLY stir while it is heating up, if you don't it'll be a mess to clean up and it will taste unhappy. Once it starts to glaze over (takes a couple minutes to start and you'll know when it starts, it's very sudden) add the deep fried chicken to it, let it cook for a while, and POOF! you have my own special green tea chicken
here is how you make my special general tso sauce:
1/4 cup of cornstarch*
1/4th cup of green tea chilled*
1/4 cup soy sauce (kikkoman is my fav
)1/8 cup balsamic vinegar
1/8 cup brown sugar
1 tsp minced ginger
3/4 tsp minced garlic
1/4 cup sugar
5/8 cups of hot chicken broth (made from a chicken stock)
1/2 tsp MSG (if you have it handy
if not, don't worry about it)* for those who haven't worked with cornstarch in the past: add a small amount of cold green tea to the corn starch enough to get it to dissolve, once it's dissolved completely, you add it to the rest of the sauce. When you are done, you'll have this horrid looking pasty brown colored crap and hate yourself for trying this... but the best part is yet to come!
The hot chicken broth is added last with the MSG (if wanted), and then is refrigerated until the chicken is done
To prepare it, you take your runny load from the refrigerator and pour it in a wok. Make sure you have ample heat going to the wok.... here is the most important part of making the glaze.... make sure you CONSTANTLY stir while it is heating up, if you don't it'll be a mess to clean up and it will taste unhappy. Once it starts to glaze over (takes a couple minutes to start and you'll know when it starts, it's very sudden) add the deep fried chicken to it, let it cook for a while, and POOF! you have my own special green tea chicken
dance1005 wrote:Fucking retarded bots, bumping threads with dildos.
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seveneleven
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- Location: Waterloo, IN
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sam
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no picture but i highly reccomend it...it's not similar to wendy's but it's still delicious
Wendy's® Spicy Chicken Fillet Sandwich
There once was a time when Wendy's offered this sandwich for a
"limited time only." Apparently the tasty zing from this breaded
chicken sandwich won it many loyal customers and a permanent place
on the fast food chain's menu. Now you can re-create the spicy
kick of the original with a secret blend of spices in the chicken's
crispy coating. Follow the same stacking order as the original,
and you've just made 4 sandwich clones at a fraction of the cost
of the real thing.
6 to 8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
2. Combine the pepper sauce and water in a small bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion
powder, paprika and garlic powder in another shallow bowl.
4. Pound each of the chicken pieces with a mallet until about
3/8-inch thick. Trim each breast fillet if necessary to help it
fit on the bun.
5. Working with one fillet at a time, coat each piece with the flour,
then dredge it in the diluted pepper sauce. Coat the chicken once
again in the flour mixture and set it aside until the rest of the
chicken is coated.
6. Fry the chicken fillets for 8 to 12 minutes or until they are light
brown and crispy. Remove the chicken to a rack or to paper towels to
drain.
7. As chicken is frying, prepare each sandwich by grilling the face of
the hamburger buns on a hot skillet over medium heat. Spread about 2
teaspoons of mayonnaise on the face of each of the inverted top buns.
8. Place a tomato slice onto the mayonnaise, then stack a leaf of
lettuce on top of the tomato.
9. On each of the bottom buns, stack one piece of chicken.
10. Flip the top half of each sandwich onto the bottom half and
serve hot.
Makes 4 sandwiches.
Wendy's® Spicy Chicken Fillet Sandwich
There once was a time when Wendy's offered this sandwich for a
"limited time only." Apparently the tasty zing from this breaded
chicken sandwich won it many loyal customers and a permanent place
on the fast food chain's menu. Now you can re-create the spicy
kick of the original with a secret blend of spices in the chicken's
crispy coating. Follow the same stacking order as the original,
and you've just made 4 sandwich clones at a fraction of the cost
of the real thing.
6 to 8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
2. Combine the pepper sauce and water in a small bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion
powder, paprika and garlic powder in another shallow bowl.
4. Pound each of the chicken pieces with a mallet until about
3/8-inch thick. Trim each breast fillet if necessary to help it
fit on the bun.
5. Working with one fillet at a time, coat each piece with the flour,
then dredge it in the diluted pepper sauce. Coat the chicken once
again in the flour mixture and set it aside until the rest of the
chicken is coated.
6. Fry the chicken fillets for 8 to 12 minutes or until they are light
brown and crispy. Remove the chicken to a rack or to paper towels to
drain.
7. As chicken is frying, prepare each sandwich by grilling the face of
the hamburger buns on a hot skillet over medium heat. Spread about 2
teaspoons of mayonnaise on the face of each of the inverted top buns.
8. Place a tomato slice onto the mayonnaise, then stack a leaf of
lettuce on top of the tomato.
9. On each of the bottom buns, stack one piece of chicken.
10. Flip the top half of each sandwich onto the bottom half and
serve hot.
Makes 4 sandwiches.
insert code compile execute return
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seveneleven
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- Location: Waterloo, IN
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hascoolnickname
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- Joined: Sat Feb 26, 2005 10:47 pm
- Location: :noitacoL
drink mix(stolen from potter)
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get cup from 'restaraunt'
fill half dr. pepper and half lemonade
use a lid or spill on your pants.
correction:
9/20ths Dr. Pepper, 11/20ths lemonade
still 100% spilled on pants though
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get cup from 'restaraunt'
fill half dr. pepper and half lemonade
use a lid or spill on your pants.
correction:
9/20ths Dr. Pepper, 11/20ths lemonade
still 100% spilled on pants though
Last edited by hascoolnickname on Sat Oct 15, 2005 9:23 pm, edited 1 time in total.
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seveneleven
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- Posts: 1166
- Joined: Sun Apr 03, 2005 9:29 pm
- Location: Waterloo, IN
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hascoolnickname
- Heavy
- Posts: 1921
- Joined: Sat Feb 26, 2005 10:47 pm
- Location: :noitacoL
The Powerade will work with powder too, but it works best if it's bottled. This also only works with the blue powerade (I forgot to say that)..seveneleven wrote:powder?Green Tea wrote:better drink mix:
2/5 Powerade
2/5 Coke
1/5 Rum (optional)
And rum is optional
if no rum, just increase coke by 1/5dance1005 wrote:Fucking retarded bots, bumping threads with dildos.
Arise dying thread!!!
I made a wonderful dinner tonight, and I thought I would share.
All recipies I made up from scratch and I think it turned out extremely well.
Appetizer: Egg Drop Soup
Main Course: sweet almond crusted chicken (it's a bit blurry)
Main Course: the above chicken served over white rice with raspberry sauce.
Dessert: Peanut Butter Fudge (my first attempt at fudge, I guessed)
It was very delicious. and made 4 very happy college students (blurry)
I made a wonderful dinner tonight, and I thought I would share.
All recipies I made up from scratch and I think it turned out extremely well.
Appetizer: Egg Drop Soup
Main Course: sweet almond crusted chicken (it's a bit blurry)
Main Course: the above chicken served over white rice with raspberry sauce.
Dessert: Peanut Butter Fudge (my first attempt at fudge, I guessed)
It was very delicious. and made 4 very happy college students (blurry)
dance1005 wrote:Fucking retarded bots, bumping threads with dildos.