Thursday, January 15, 2009
Emergency Preparedness Education Day
Hi all. Lynette Longmore has asked that I post this on the blog. The High Priests are hosting an Emergency Preparedness Education Day for the whole ward on Saturday, March 7 from 4-6:00 p.m. She would like anyone who has recipes that utilize food storage items to post them and then they will compile them. Thanks and happy cooking!!!!
Tuesday, January 6, 2009
Asian Orange Chicken
This orange chicken almost tastes like Panda Expresses. My family all loves it!
1 1/2 cups water
2 Tbsp fresh squeezed orange juice (from concentrate will work but fresh squeezed tastes best)
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tblsp. soy sauce
1 Tbsp grated orange zest
1 cup packed brown sugar
1/2 tsp. minced ginger root
1/2 tsp minced garlic
2 Tbsp chopped green onion
1/8 tsp red pepper flakes
3 Tbsp cornstarch
2 Tbsp water
Chicken:
2 boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup flour (or Rice flour)
1/4 tsp. salt
1/4 tsp. pepper
3 Tbps. olive oil
Directions:
1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic and chopped onion Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt,and pepper. Add marinated chicken pieces,and shake to coat.
4. Heat the oil in a large skillet over medium heat Place chicken in skillet, and brown on both sides. Remove to paper towels,and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to boil over medium-high heat. Mix together cornstarch and 2 tbsp water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces,and simmer, about 5 minute, stirring occasionally.
1 1/2 cups water
2 Tbsp fresh squeezed orange juice (from concentrate will work but fresh squeezed tastes best)
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tblsp. soy sauce
1 Tbsp grated orange zest
1 cup packed brown sugar
1/2 tsp. minced ginger root
1/2 tsp minced garlic
2 Tbsp chopped green onion
1/8 tsp red pepper flakes
3 Tbsp cornstarch
2 Tbsp water
Chicken:
2 boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup flour (or Rice flour)
1/4 tsp. salt
1/4 tsp. pepper
3 Tbps. olive oil
Directions:
1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic and chopped onion Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt,and pepper. Add marinated chicken pieces,and shake to coat.
4. Heat the oil in a large skillet over medium heat Place chicken in skillet, and brown on both sides. Remove to paper towels,and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to boil over medium-high heat. Mix together cornstarch and 2 tbsp water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces,and simmer, about 5 minute, stirring occasionally.
Ranch Pork Chops
So I found this recipe on the Hidden Valley Ranch Web-site. SUPER EASY and GOOD
1 pkg. 10 oz. Ranch dip
1/4 tsp black pepper
6 pork chops
Dash Paprika
Mix ranch dip and black pepper. Rub onto pork chops sprinkle with paprika and bake at 450 degrees for 20 -25 min. Turning once.
1 pkg. 10 oz. Ranch dip
1/4 tsp black pepper
6 pork chops
Dash Paprika
Mix ranch dip and black pepper. Rub onto pork chops sprinkle with paprika and bake at 450 degrees for 20 -25 min. Turning once.
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