Using 1 tablespoon of hot chili paste will give you a medium-high heat taste you may adjust to suit your heat level use sparingly it is very hot, I recommend to double the sauce ingredients or use 2 pounds of chicken and double the sauce by four times, adding in baby corn, mushrooms, peas or other veggies is a great addition, thinly sliced beef may be used in place of the chicken This can also be made using thinly sliced beef in place of chicken

Marinade:

1 tablespoon cornstarch

2 tablespoons cold water

1 tablespoon white wine

1 tablespoon low sodium soy sauce

1 tablespoon sesame oil

Sauce:

2 tablespoons water

1 tablespoon White wine

1 1/2 tablespoons low sodium soy sauce

1 tablespoon sesame oil

3 teaspoons cornstarch

2 tablespoons cold water

1 tablespoon hot chili paste, or to taste

1 teaspoon white vinegar

3 teaspoons brown sugar

3 green onions, chopped

3 garlic cloves, minced garlic lovers can use more)

1 (8 ounce) can water chestnuts, drained

1/2 cup chopped salted cashew or peanuts

INSTRUCTIONS:——————————————

For the marinade; place the chicken cubes into a glass bowl.

In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat.

Cover and refrigerate for 35 minutes.

For sauce; (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended.

If you are doubling the sauce then still only use one can drained water chestnuts, 3 green onions only and increase the garlic only a small amount or keep to the same amount.

To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).

Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.

Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).

Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.

Preheat oven to 350 degrees F.

Butter an 11 x 7-inch square baking dish (can use a 9 x 9-inch)

In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.

Add in onion and creamed corn, corn niblets,  shredded cheddar cheese and jalapeno peppers; mix to combine.

Transfer to prepared baking pan

Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).

Allow to cool slightly before slicing.

Font:

Times

Arial

Text Size:

Small

Medium

Large

Include:

Nutrition Facts

Reviews

Photo

• 1 small onion finely chopped
• 3 garlic cloves, minced
• pinch cayenne pepper, optional (I like to add it in)
• 1 tablespoon oil
• 2 cups fat-free milk or 1% low-fat milk
• 1 cup fat-free chicken broth
• 4 tablespoons all-purpose flour(for a thinner sauce use 3 tablespoons)
• salt and fresh ground black pepper, to taste
• 1/4 cup grated Parmesan cheese, or to taste

Instructions:—————————————-

1. In a medium saucepan oil over medium heat; add in onion and saute for about 10 minutes or until lightly browned; add in the garlic and cayenne pepper the last 2 minutes of cooking (the onions must be lightly browned!).
2. In a heavy-bottomed saucepan whisk/stir together milk, chicken broth, flour and black pepper over low heat until smooth, thickened and heated though.
3. Add the the onion/garlic mixture to the prepared sauce; mix until heated through.
4. Add/mix in Parmesan cheese and season with salt if desired.

This may be made on your indoor or outdoor rotisserie, I recommend to use margarine the butter tends to burn when cooking, you could also use 1/2 cup oil if desired and omit the margarine, this also works well using a large 6-7 pound roasting chicken, or a smaller size turkey and make certain that your turkey is completely thawed before cooking, cooking time will need to be increased for a larger chicken or a small turkey if making a small turkey or a larger chicken you may need to double all ingredients…

INSTRUCTIONS:———————————————–

In a saucepan combine oil, margarine, honey, lime juice, garlic powder, paprika and seasoned salt over medium-low heat, stirring until honey is melted; cool slightly.

Wash chicken then dry with paper towels.

Season the inside of the chicken cavity with seasoned salt (any amount desired).

Poke holes all over the lemon then place inside the cavity.

Using a pastry brush, brush the oil/margarine mixture liberally all over the outside of the chicken (save the remaining oil mixture to baste the chicken while cooking).

Prepare the chicken for the spit by securing together with heavy string if needed.

Place the chicken on rotisserie rod and secure tightly.

Sprinkle with black pepper if desired.

Cook at 400 degrees F for about 40 minutes or until cooked through, basting with the oil/butter mixture while the chicken is cooking (cooking time will vary depending on the size of your chicken or turkey).

When the chicken has finished cooking, wrap completely in foil and let sit for about 20 minutes before serving (this is an important step to lock in the juices!).

You will also find this recipe on Recipezazz.com

• 8 ounces dried apricots, finely chopped
• 1 cup unsweetened flaked coconut
• 1/4 cup sweetened condensed milk
• additional coconut or finely chopped pecans,  for rolling

Instructions:——————————————–

1. In a food processor chop apricots and coconut until thoroughly combined.
2. Add the 1/4 cup sweetened condensed milk; process until combined.
3. Pour the mixture into a dish; refrigerate until firm (about 30-45 minutes).
4. Place wax paper on a baking sheet; set aside.
5. Place additional coconut or finely chopped pecans in a shallow bowl.
6. Shape apricot mixture into balls (about 1-inch in diameter).
7. Roll in coconut; place on wax paper.
8. Refrigerate until firm.
9. Store in an airtight container in the refrigerator.

INSTRUCTIONS:—————————————————-

In a mixing bowl cream the butter with sugar for about 3 minutes.

Add in egg yolk and both extracts; beat until no sugar granules remain.

Beat in vanilla pudding mix until combined.

In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly).

Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds).

Roll into one large log or two smaller logs.

Wrap in plastic wrap and refrigerate until hard (about 4 or more hours).

Preheat oven to 350 degrees F.

Slice into slightly over 1/4-inch thickness (you may coat the slices in sugar if desired).

Place onto a greased baking sheet/s.

Bake for about 8 minutes or until light golden brown.

Allow to sit and harden slightly in the pan before removing (the cookies will harden upon sitting in the pan).

You will also find this recipe on Recipezazz.com