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Chorizo
| Copycat Complete
Cooking receipe to make Chorizo under category Copycat Complete. You may find some video clips related to this receipe below.1 lb. ground lean pork1 teaspoon salt2 Tablespoons chili powder1/4 teaspoon cumin1/2 teaspoon oregano2 cloves garlic, pressed2 Tablespoons vinegarMix all ingredients. Allow to
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feta cheese spinach and pine nut galettes
| General Recipes
Cooking receipe to make feta cheese spinach and pine nut galettes under category General Recipes. You may find some video clips related to this receipe below.feta cheese spinach and pine nut galettesdelia smithquick flaky pastry made with 175 plain flour and 110g butter (qv flaky pastry) 125g freta
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Caramel Apple Salad Recipe
| Salad
Type: Caramel Apple Salad Free Cooking Recipe - Salad This is a good one! Ingredients / Directions 1 can(s) Frozen Whipped Topping 8 oz thawed1 packet(s) Instant Butterscotch Pudding Mix 4 ox1 can(s) Crushed Pineapple 8 oz with juice3 cup(s)(s) Apples diced1 cup(s)(s) Dry Roasted Pean
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Hot Artichoke Dip Recipe
| Vegeterian
Type: Hot Artichoke Dip Free Cooking Recipe - Vegeterian Try this one! Ingredients / Directions 2 (8 ounce) cans artichoke heartsdrained and chopped 2 (4 ounce) cans green chile peppersdrained and chopped 1 (4 ounce) jar pimento peppersdrained and chopped 1 1/2 cup(s)s mayonnaise 1/2
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Ingredients
2-4 boneless chicken breasts
1/2 cup soy sauce
3 tablespoons grated gingerroot
4 crushed garlic cloves
salt (to taste)
pepper (to taste)
cornflour
white flour
vegetable oil
Directions
1Cut the chicken into large, bite-sized pieces. Place into a large zip-top bag or bowl.
2Measure the 1/2 cup of soy sauce and add the grated ginger, garlic, salt and pepper. Pour over the chicken. Mix together well by stirring (bowl) or kneading with your hands (bag) so that everything is coated well. Cover the bowl/zip the bag and put it in the refrigerator for about 1 hour to marinate.
3In a medium bowl mix 1 part corn flour and 1 part white flour. There is no way to know exactly how much you will need, so keep the bags and a measuring spoon at the ready in case you run out.
4After 1 hour, remove the chicken from the refrigerator. Remove the chicken from your bowl or bag and coat in the flour mixture. Set aside. (Remember that there may be bits of ginger or garlic stuck to your chicken, so if you want to remove it, do so either before or during flouring.) I recommend dipping the chicken in flour a second time before frying.
5FOR DEEP FRYER. –Set your fryer to 350 degrees F and deep fry in vegetable oil until the nuggets are golden brown, about 5 minutes.
6FOR SKILLET. –Fill a deep skillet with about 1 inch of vegetable oil and set to high heat. (The temperature is good when a drop of water sends you running to duck and cover. That or you can use a thermometer.) Add as many nuggets as can comfortably fit in the pan at one time. They probably will not be completely covered in oil.
7After about 2 minutes (or when the part submerged in oil looks a tasty brown color), use a pair of tongs to turn each nugget over. You will have to keep a close eye on the nuggets, especially the small ones that will cook faster. When they look done, remove them to a plate prepared with paper towels to sop up excess oil. Repeat until all nuggets are fried.
8Serve with the side of your choice and a slice of lemon (optional).
View related video clips
[tubepress mode=’tag’, tagValue=’Chicken Karaage Japanese Chicken Nuggets’]
