Tuesday, February 20, 2018
Sunday, February 18, 2018
Thursday, February 15, 2018
Chicken with Hoisin Sauce
© "From Ellie's Kitchen to Yours"
1 lb boneless chicken breasts cut into 1" cubes
1 T soy sauce
1 T sugar
1 T cornstarch
½ can water chestnuts, sliced
2 T hoisin sauce
1 C mushrooms, sliced
¼ lb pea pods
1 red or green pepper, cut into 1" cubes
½ C cashews, salt rinsed off
2 to 3 T peanut or canola oil
Combine soy sauce, sugar and cornstarch and marinate chicken cubes in this mixture for at least ½ hour in the refrigerator. Heat wok and add 1 to 2 tablespoons oil. Stir-fry chicken until it turns white. Remove. Add 1 tablespoon oil to hot wok. Stir-fry vegetables until slightly cooked (still crisp). Add reserved chicken, cashews and hoisin sauce. Stir until heated through. Serve with white rice or fried rice.
Hint: This is one of the easiest and most delicious stir-fry dishes. You can substitute peanuts for the cashews. Organization is the key to preparing any stir-fry dish. Everything should be cut up before you begin cooking. You can do this several hours in advance. The chicken may be marinated for several hours or overnight. Once the wok is hot, toss everything together, as directed. Also, if you don't have a wok, an electric frying pan or Dutch oven will work well for stir-frying. The reason a wok is so beneficial is because you only need a small amount of oil to cook in it. The sloping sides allow the same small amount of oil to be tossed around, whereas a flat bottomed vessel seems to "eat up the oil" and you constantly have to add more to it.
1 lb boneless chicken breasts cut into 1" cubes
1 T soy sauce
1 T sugar
1 T cornstarch
½ can water chestnuts, sliced
2 T hoisin sauce
1 C mushrooms, sliced
¼ lb pea pods
1 red or green pepper, cut into 1" cubes
½ C cashews, salt rinsed off
2 to 3 T peanut or canola oil
Combine soy sauce, sugar and cornstarch and marinate chicken cubes in this mixture for at least ½ hour in the refrigerator. Heat wok and add 1 to 2 tablespoons oil. Stir-fry chicken until it turns white. Remove. Add 1 tablespoon oil to hot wok. Stir-fry vegetables until slightly cooked (still crisp). Add reserved chicken, cashews and hoisin sauce. Stir until heated through. Serve with white rice or fried rice.
Hint: This is one of the easiest and most delicious stir-fry dishes. You can substitute peanuts for the cashews. Organization is the key to preparing any stir-fry dish. Everything should be cut up before you begin cooking. You can do this several hours in advance. The chicken may be marinated for several hours or overnight. Once the wok is hot, toss everything together, as directed. Also, if you don't have a wok, an electric frying pan or Dutch oven will work well for stir-frying. The reason a wok is so beneficial is because you only need a small amount of oil to cook in it. The sloping sides allow the same small amount of oil to be tossed around, whereas a flat bottomed vessel seems to "eat up the oil" and you constantly have to add more to it.
Thursday, February 1, 2018
Kahlua Brownie Heart
© "From Ellie's Kitchen to Yours"
2 squares unsweetened chocolate
1 stick butter or margarine
2 eggs
1 C sugar
1 tsp baking powder
½ tsp instant coffee or espresso powder
1 C flour
3 T coffee liqueur (Kahlua)
Confectioners' sugar for sprinkling on top (optional)
Whipped cream, for garnish
Raspberries or strawberries, for garnish
Melt chocolate and butter or margarine over a double boiler or in a microwave on medium power for 2 to 2½ minutes. Whisk in eggs. Beat in remaining ingredients. Pour into a greased and floured 9-inch heart-shaped pan. Bake at 350° for approximately 18 to 20 minutes or until toothpick, inserted in center, comes out clean. Do not overbake; cake should be fudgey and moist. Cool on wire rack and turn out onto a platter. Sprinkle with confectioners' sugar and decorate border with whipped cream. Garnish cream with fresh raspberries or strawberries.
Hint: If you are making this for Valentine's Day garnish with heart-shaped candies. You can also make this recipe as Kahlua Brownies in a 9-inch square pan or make 6 or 7 mini-hearts in 3-inch heart-shaped pans. Fill these pans halfway with batter and bake at 350° for 10 to 12 minutes or until toothpick, inserted in center, comes out clean.
2 squares unsweetened chocolate
1 stick butter or margarine
2 eggs
1 C sugar
1 tsp baking powder
½ tsp instant coffee or espresso powder
1 C flour
3 T coffee liqueur (Kahlua)
Confectioners' sugar for sprinkling on top (optional)
Whipped cream, for garnish
Raspberries or strawberries, for garnish
Melt chocolate and butter or margarine over a double boiler or in a microwave on medium power for 2 to 2½ minutes. Whisk in eggs. Beat in remaining ingredients. Pour into a greased and floured 9-inch heart-shaped pan. Bake at 350° for approximately 18 to 20 minutes or until toothpick, inserted in center, comes out clean. Do not overbake; cake should be fudgey and moist. Cool on wire rack and turn out onto a platter. Sprinkle with confectioners' sugar and decorate border with whipped cream. Garnish cream with fresh raspberries or strawberries.
Hint: If you are making this for Valentine's Day garnish with heart-shaped candies. You can also make this recipe as Kahlua Brownies in a 9-inch square pan or make 6 or 7 mini-hearts in 3-inch heart-shaped pans. Fill these pans halfway with batter and bake at 350° for 10 to 12 minutes or until toothpick, inserted in center, comes out clean.
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