Scrunchy Sweet and Sour Chicken

Preparation - 20 minutes, Cooking time - 15 minutes

Ingredients:

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

Directions:

Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.

Heat 2 inches of oil in a wok or deep frying pan.

Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden.

Drain on paper towels.

Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.

Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.

Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water.

Pour this into the pan and bring to a boil, stirring until the mixture thickens.

Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.

Scatter the cilantro on top and serve. Enjoy!

Recipe by : Gourmet Recipes

Barbecued Chicken Breasts

Prep: 5 min, Cook: 40 min.

• 4 skinless chicken breast halves, with bone
• 1/3 cup apricot preserves
• 2 Tbs. plus 2 tsp. lite soy sauce
• 2 Tbs. plus 2 tsp. ketchup
• 2 tsp. brown sugar

Prepare grill. Place chicken on grill over medium heat.

Cook 10 minutes, turning occasionally.

Combine remaining ingredients in a bowl and mix well.

Generously brush chicken with apricot glaze and cook 10-15 minutes longer, turning pieces often and brushing with glaze frequently until chicken is cooked throughout.

Recipe by: Meals For You

Buffalo Chicken Wings

How to Make Buffalo Chicken Wings with Blue Cheese Dressing at Home

Right up there at the top of most searched chicken recipes is "chicken wings". And when I hear of "chicken wings", I immediately think "Buffalo Chicken Wings" which were made popular by an ingenious restaurateur by the name of Teressa Bellissimo who back in 1964 served her son and some of his friends some wings as a late night snack on a Friday night at the Anchor Bar in Buffalo, New York.

The story goes Teressa deep fried the wings and flavored them with some special sauce. The wings became an instant hit in Buffalo and then around the country. Restaurants (and the chicken industry) loved that someone came up with a way to use the often-neglected chicken wing.

You will find hundreds of recipes for chicken wings on the Internet, some fried, some baked but each with its own unique sauce. I think you will enjoy this recipe that calls for both frying and baking the wings. And equally important, don't forget the celery and blue cheese dressing to help ease the pain of the hot sauce.

Blue Cheese Dressing

While the wings are baking you can make your own blue cheese dressing or go to the refrigerator and pull out your personal favorite store bought brand. I prefer homemade but don't always have the time. You will also want to be getting your celery washed and cut.

Article by: Reluctant Gourmet

Fried Rice

Ingredients:

3 cups cooked rice
2 Tbs oil
1 carrot, shredded or thinly sliced
1 stalk celery, thinly sliced
1 small onion, chopped
1 Tbs sugar
1 Tbs soy sauce
salt and pepper to taste
1/4 to 1/2 pound meat, cut in small pieces (optional)
other vegetables as desired
2 eggs
1 Tbs milk

Directions:

Cook up some rice, about 1 to 1.5 cups raw. You want about 3 cups cooked rice. If you have less than that leftover, use what you've got. (Note: Rice freezes well for fried rice, since it is better if it's left over and a little dry anyway. Just make extra one night and pop a few cups in a freezer bag for your next batch of fried rice.)

Heat oil in a large frying pan. Put in some sliced or shredded carrots, celery, onion--whatever you have around. Cook on medium until just softened, stirring frequently. Throw in a bit of sugar, soy sauce, salt and pepper and stir. Add the raw or cooked meat and cook or heat through. Throw in a can of bamboo shoots if you have them. Add other leftover vegetables like corn and peas if you have them.

Mix up an egg or two and 1 Tbs of milk. Here you have a choice.

If you like little strips of egg for fried rice, remove everything from the skillet, make sure there's enough oil or butter so the egg won't stick. Pour the egg in and cook it without stirring, so it lays flat, then flip it just once. Fold or roll the egg up and put on the cutting board and cut into strips.

Add the cooked rice to the pan and fry for a few minutes, stirring constantly. Some people like to remove the vegetables and meat, add a bit of oil, fry the rice, and then mix back in the vegetables and meat.

Add the cooked rice to the pan and fry for a few minutes, stirring constantly. Some people like to remove the vegetables and meat, add a bit of oil, fry the rice, and then mix back in the vegetables and meat.

Put the cooked egg top of the rice and serve. Or if you're in a hurry and a bit lazy like me, just add the raw egg to the rice and cook until done, stirring frequently.

Recipe by: Cheap Cooking

Crock Pot Apple Dessert

Ingredients:

* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 C brown sugar
* 1/2 C butter or margarine, melted

Directions:

1. Peel, core and dice the apples.

2. Cover the bottom of the crock pot with the apples.

3. Place the cubed bread, cinnamon, nutmeg, salt, brown sugar and melted butter together into a large mixing bowl.

4. Toss the ingredients making sure all the bread cubes are coated well.

5. Pour the bread mixture over the top of the apples.

6. Cover the crock pot and place on low setting.

7. Cook 4 hours.

Recipe by: FreeQuickRecipes.com

Chicken Adobo

Many do not know that adobo is actually a Spanish term for marinade or seasoning. Most Filipinos associate this name to a dish and it is one of their most-loved dishes. The main ingredient which is the chicken can be replaced with pork (if you would want this type of meat). There wouldn't be any changes on the ingredients and the procedure of cooking if you opted to use pork for your dish.

Ingredients:

1 Kilo of Chicken (Adobo cut)

1 clove of garlic

1 big onion

2 bay leaves

5 tbsps. of lauric/canola oil

Approx. 5 tbsps. of soy sauce

Approx. 3 tbsps. of vinegar

A dash of salt

A dash of ground pepper

Procedure:

1. Heat canola oil in pan. You could also use lauric oil for this dish.

2. Saute the garlic and onion. Make sure that the garlic is slightly brown before you proceed to the next step.

3. Add the chicken (or pork) and wait for the pinkish color of the meat to disappear then add the bay leaves. Stir the ingredients a little before adding in the seasoning.

4. Season with soy sauce, vinegar, and salt (you can add according to your taste). If you want your adobo to have a sweet and sour blend, just throw in a dash of brown sugar to sweeten.

5. Add a dash of pepper then cover until meat is tender. A good way to test if the meat is tender is to prick it with a toothpick or fork.

6. Simmer for about 10 minutes and voila! you have a special adobo to serve to your family.

By Elena Shella Villamor