An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.
This sauce may be used with meatballs, ribs, chicken wings anything you desire, and may be doubled if desired but do increase the fresh garlic too much or the garlic flavor will be to strong, the chili flakes are only optional I like to add them in for some heat :)
This recipe is simple, delicious and can be prepared and cooked in one hour. It looks as if you spent the day in the kitchen cooking (at least my husband always thought so). I found this recipe in an American Heart Association cookbook back in the '70's.
I wanted to make Lemon Chicken like the Chinese restaurants have. After trying many recipes, I found one that was OK. I played with the recipe and tweeked it to my liking...a Lemon Sauce that is lemony with a good balance of sweet. I hope you enjoy this as much as I do.
One of the hottest of Chinese dishes, kung pao originates from Szechwan province, where the people's love for spicy cuisine is legend. If you're not such a fan of the hot stuff, just leave out a few of the chiles to make it milder. Or if you like your kung pao 'China Syndrome' hot, add a few more. A large quantity of peanuts makes this dish irresistible. From the Take-Out Menu Cookbook.
I put this together for a light meal when I noticed that we had too big a collection of half-bags of frozen vegetables and little containers of leftover cooked veggies. The kind and quantity of the vegetables can vary according to what you have -- you just need to end up with between 2 and 3 lbs. Some people prefer a more generous amount of thickened sauce on their stir-fry dishes. With a diabetic in the house, I skip that part but I've included the directions if you want it.
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
This is one of the best fettuccine Alfredo recipes that I've ever had. It is rich and creamy and fairly easy to make. The sauce in this one is made with cream cheese instead of cream. This is great with a salad and french bread. I believe I got this recipe from 'Taste of Home'.
A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up!
I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb
PS...To Freeze : Cool, portion and freeze in a ziploc bag.
To reheat: Thaw, place in a covered casserole dish and bake until heated through.