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Greek-Style Shrimp with Rice Recipe
| Fish And Seafoods
Type: Greek-Style Shrimp with Rice Free Cooking Recipe - Fish And Seafoods Yes! Ingredients / Directions 2 tbsp olive oil 2 cloves garlicminced 3 cup(s)s diced peeled fresh tomatoes 3/4 cup(s) dry white wine 2 tbsp chopped fresh parsley 1/2 teaspoon dried oregano salt and pepper 1 1/2
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Bean Burritos Recipe
| Mexican
Type: Bean Burritos Free Cooking Recipe - Mexican the best! Ingredients / Directions 2 cup(s)s cooked black beans or 1 can1/4 medium onionminced garlic (to taste)4 cup(s)s of steamed rice2 teaspoons of black pepper Bring the black beans to a simmer in their own juices. Use freshgarlic
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Indian Pastry Recipe
| Pies And Pastries
Type: Indian Pastry Free Cooking Recipe - Pies And Pastries It's ok! Ingredients / Directions 1 cup(s) Plain flour 1/2 cup(s) Wholemeal flour 1 pch Salt 1 x Egg 100 ml Yoghurt 2 tbl Olive oil 1 teaspoon Water 1 teaspoon Cumin 1 teaspoon Curry powder In a mixing bowl combine the flour
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CRACKER BARREL HASHBROWN CASSEROLE
| Everyday Recipes
Cooking receipe to make CRACKER BARREL HASHBROWN CASSEROLE under category Everyday Recipes. You may find some video clips related to this receipe below.CRACKER BARREL HASHBROWN CASSEROLE2 pounds Frozen hash potatoes -- thaw1/2 cup Margarine -- melt1 teaspoon Salt1/2 teaspoon Black pepper1/2 cup Onio
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Ingredients
MARINADE
4 chicken breasts, skin on
1 1/2 teaspoons five-spice powder
3 slices fresh ginger, smashed with side of knife
3 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon mirin or dry sherry
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
2 teaspoons kosher salt or 1 teaspoon table salt
1/2 teaspoon ground black pepper
CONDIMENTS
1 cucumber, peeled, seeded, julienne strips
3 green onions, whole, julienne strips
1/2 cup hoisin sauce
PANCAKE
2 cups all-purpose flour
1 cup boiling water
1 1/2 tablespoons dark sesame oil
Directions
1CHICKEN: Using the tines of the fork, prick holes through the skin and meat of the chicken. This allows for the marinade to seep through. Combine all the rest of the ingredients and marinate the chicken breasts for up to 4 hours.
2Slice the cucumber into very thin julienne strips. Slice the green onion stalks into very thin julienne strips. Soak both the cucumber and the onions in 1 cup of ice cold water. Drain very well before serving.
3Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. If you don’t have an oven proof fry pan, just transfer the chicken to a roasting pan or baking sheet. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3-5 minutes. (tip: don’t move the chicken when you are frying it. just leave it alone and let it fry to crisp up).
4Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until the chicken is cooked through. Timing really depends on how thick your chicken breasts are. I always use a quick read thermometer to check the internal temperature of the chicken breast- it should be 160 degrees. Move on to the making the pancakes in step 5, while the chicken is in the oven.
5PANCAKE: Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
6Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
7Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart to make 2 pancakes.
8TO SERVE: Remove chicken breast from the pan and let rest on cutting board for 10 minutes. After the 10 minutes have passed, carefully cut the chicken breast with the sharpest knife you own, into thin 1/2″” thick slices, keeping the skin intact.
9TO EAT: I typically serve this family style at the table and let everyone make their own. Place 1 pancake in the palm of your hand or on a plate; slather on Hoisin sauce, add 3 slices of chicken, a few cucumber strips and some green onion shavings. Roll the pancake up and chow down!
View related video clips
[tubepress mode=’tag’, tagValue=’Peking Chicken With Mandarin Pancake’]
