Trying this for dinner tonight. Love my Cheesecake Factory!
The Cheesecake Factory Pasta Da Vinci Chef Pablo's Restaurant Recipes
Thursday, December 10, 2009
Sunday, November 22, 2009
Garlic-Roasted Chicken and Potatoes Recipe | Taste of Home Recipes
Sandra made this for us after I had Amelia and it was so yummy! Don't be afraid by all that garlic - it is very flavorful. Her recipe calls for tarragon on the chicken, but I don't like that so sometimes I put Italian seasoning on it, or today I put sage and thyme.
Garlic-Roasted Chicken and Potatoes Recipe Taste of Home Recipes
Garlic-Roasted Chicken and Potatoes Recipe Taste of Home Recipes
Sunday, November 15, 2009
a comment about the post below......
I have made this recipe many times, and there is NEVER any left over. I have been asked for the recipe also. It is delicious and super easy to make.
A few side notes, I make it with cashews instead of almonds, and I can hardly ever find Oriental Ramen noodles - this is Rutland, Vt after all! I make it with roasted chicken ramen and it is still delicious.
A few side notes, I make it with cashews instead of almonds, and I can hardly ever find Oriental Ramen noodles - this is Rutland, Vt after all! I make it with roasted chicken ramen and it is still delicious.
Tuesday, November 3, 2009
Recipe - Honey Sesame Chicken - Nine Dragons
Recipe - Honey Sesame Chicken - Nine Dragons: "10 to 12 ounces chicken breasts, cut into cubes
Marinade:
1 tsp chicken base (not bouillon; base is a pastelike mixture available in gourmet or larger supermarkets)
Dash of white pepper
Salt to taste
Sugar to taste
½ tsp cooking wine
½ tsp sesame oil
Garnishes:
Toasted white sesame seeds
Chopped green onions
Batter:
¾ cup all-purpose flour
¼ cup cornstarch
1 heaping tsp baking powder
½ of a beaten egg
2 tbsp oil
2/3 cup water
Pinch of salt
Honey Sauce:
1/8 cup, plus 1 tbsp honey
¼ cup sugar
1/8 cup ketchup
1 tbsp white vinegar
Method:
1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.
2. Combine batter ingredients. Set aside.
3. Combine sauce ingredients. Set aside.
4. Heat cooking oil for frying, about 320º F. Using tongs, dip marinated chicken into batter and deep fry.
5. Heat honey sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken in green onions and sesame seeds."
Marinade:
1 tsp chicken base (not bouillon; base is a pastelike mixture available in gourmet or larger supermarkets)
Dash of white pepper
Salt to taste
Sugar to taste
½ tsp cooking wine
½ tsp sesame oil
Garnishes:
Toasted white sesame seeds
Chopped green onions
Batter:
¾ cup all-purpose flour
¼ cup cornstarch
1 heaping tsp baking powder
½ of a beaten egg
2 tbsp oil
2/3 cup water
Pinch of salt
Honey Sauce:
1/8 cup, plus 1 tbsp honey
¼ cup sugar
1/8 cup ketchup
1 tbsp white vinegar
Method:
1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.
2. Combine batter ingredients. Set aside.
3. Combine sauce ingredients. Set aside.
4. Heat cooking oil for frying, about 320º F. Using tongs, dip marinated chicken into batter and deep fry.
5. Heat honey sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken in green onions and sesame seeds."
Sunday, November 1, 2009
The Monster Mash
So,this past week was a busy one for me, and thankfully it is over- although, I can't say that this week is much better.
The parade last night was wet, but fun. It was an honor to march with the Rutland Town Band. Those kids are so talented that it is awe inspiring to hear them play. Not only that, but to hear the people shout as they walk by -I had goose bumps!
Todd heads out again this week. I think this is a hard one for him to leave because he has been so sick this past week. He isn't fully 100% and the thoughts of flying across country bother him. I hope he has a safe trip.
The parade last night was wet, but fun. It was an honor to march with the Rutland Town Band. Those kids are so talented that it is awe inspiring to hear them play. Not only that, but to hear the people shout as they walk by -I had goose bumps!
Todd heads out again this week. I think this is a hard one for him to leave because he has been so sick this past week. He isn't fully 100% and the thoughts of flying across country bother him. I hope he has a safe trip.
Monday, October 26, 2009
storyteller cafe's corn chowder
can't say anything else, but yummy!!!!
2 ounces diced bacon
(part for garnish)
1 teaspoon chopped garlic
1 tablespoon diced onion
10 ounces roasted corn kernels
8 ounces chicken stock
4 tablespoons butter
4 tablespoons flour
2 ounces heavy cream
6 ounces pulled
cooked chicken meat
4 ounces diced Yukon
gold potatoes
1 teaspoon chopped cilantro leaves (garnish)
Kosher salt and black pepper, to taste
Sauté 1⁄2 of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sauté until transparent, but not brown. Add the roasted corn and chicken stock.
Bring the soup to a low boil. In a separate sauté pan, prepare a roux combining equal parts of melted butter and flour. First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.
Meanwhile, let the soup boil on low heat for 1⁄2 hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.
Add the cream, pulled chicken meat and diced potato. Let simmer for 1⁄2 hour.
Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.
Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.
Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl."
2 ounces diced bacon
(part for garnish)
1 teaspoon chopped garlic
1 tablespoon diced onion
10 ounces roasted corn kernels
8 ounces chicken stock
4 tablespoons butter
4 tablespoons flour
2 ounces heavy cream
6 ounces pulled
cooked chicken meat
4 ounces diced Yukon
gold potatoes
1 teaspoon chopped cilantro leaves (garnish)
Kosher salt and black pepper, to taste
Sauté 1⁄2 of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sauté until transparent, but not brown. Add the roasted corn and chicken stock.
Bring the soup to a low boil. In a separate sauté pan, prepare a roux combining equal parts of melted butter and flour. First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.
Meanwhile, let the soup boil on low heat for 1⁄2 hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.
Add the cream, pulled chicken meat and diced potato. Let simmer for 1⁄2 hour.
Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.
Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.
Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl."
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