Ingredients 1 (8 ounce) can pineapple chunks, drained (juice reserved) 1/4 cup cornstarch 1 3/4 cups water, divided 3/4 cup white sugar 1/2 cup distilled white vinegar 2 drops orange food color 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 1/4 cups self-rising flour 2 tablespoons vegetable oil 2 tablespoons cornstarc 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 egg 1 1/2 cups water 1 quart vegetable oil for frying 2 green bell pepper, cut into 1 inch pieces
PREP
30 mins
COOK
20 mins
READY IN
1 hr
Directions
In a
saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple
juice, and orange food coloring. Heat to boiling. Turn off heat.
Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan.
Continue stirring until mixture thickens.
Combine
flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper,
and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir
to blend thoroughly. Add chicken pieces, and stir until chicken is well
coated.
Heat oil in
skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in
hot oil 10 minutes, or until golden. Remove chicken, and drain on paper
towels.
When ready to
serve, layer green peppers, pineapple chunks, and cooked chicken pieces
on a platter. Pour hot sweet and sour sauce over top.
2 tablespoons brown sugar 2 teaspoons soy sauce 1 tablespoon sesame oil (optional) 1/4 cup vegetable oil 3 tablespoons rice vinegar 1 (8 ounce) package dried rice noodles 1 head iceberg lettuce - rinsed, dried, and chopped 4 boneless chicken breast halves, cooked and shredded 3 green onions, chopped 1 tablespoon sesame seeds, toasted
PREP
15 mins
COOK
20 mins
READY IN
35 mins
Directions
Prepare the
dressing 30 minutes ahead of time by combining the brown sugar, soy
sauce, sesame oil, salad oil, and rice vinegar in a salad dressing
carafe.
To prepare
the Chinese rice noodles, heat a skillet with a few tablespoons of oil
and break off a little bit of the noodles and add them to the skillet
and fry them. They will puff up in the skillet, so only add a few at a
time. As they begin to puff up, remove and drain them on paper towels.
Be sure to cook long enough as the under cooked noodles will be like
eating needles. Once cooked, add them to the salad mixture.
In a large
bowl combine the iceberg lettuce, cooked and shredded chicken, green
onions and toasted sesame seeds. Let chill about 10 minutes, and just
before serving add the cooked rice noodles. Serve in salad bowls and
offer the dressing in a pourable container so your family can add as
much dressing as they want. You can also pour the dressing over the top
of the salad, toss, and serve immediately.
Ingredients 8 skinless, boneless chicken breasts 8 slices cooked ham 4 slices Swiss cheese, cut into 1 inch pieces salt and pepper to taste 1 teaspoon dried thyme 1/4 cup melted butter 1/2 cup cornflakes cereal crumbs 1 (10.75 ounce) can condensed cream of chicken soup 1/2 cup sour cream 1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place each
chicken breast half between sheets of plastic wrap and pound with a meat
mallet to about 1/8 inch thickness. Place a finger of cheese on each
ham slice and sprinkle lightly with thyme and salt and pepper to taste.
Roll up seasoned ham and cheese 'jellyroll-style', then roll each
chicken breast with ham and cheese inside. Tuck in ends and fasten with
toothpicks.
Place melted
butter in a small bowl and place cereal crumbs in a shallow dish or
bowl. Dip each chicken roll in butter or margarine, then roll in crumbs,
turning to coat thoroughly. Place coated rolls in a lightly greased
9x13 inch baking dish.
Bake at 400
degrees F (200 degrees C) for about 40 minutes or until chicken is
golden brown and juices run clear. Serve with cordon bleu sauce, if
desired.
To Make
Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream
and lemon juice. Heat over low heat, stirring occasionally, and serve
hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
1/2 cup butter 1 cup water 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs 1 (5 ounce) package instant vanilla pudding mix 2 1/2 cups cold milk 1 cup heavy cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 2 (1 ounce) squares semisweet chocolate 2 tablespoons butter 1 cup confectioners' sugar 1 teaspoon vanilla extract 3 tablespoons hot water
PREP
15 mins
COOK
45 mins
READY IN
1 hr
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
In a medium
saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil,
stirring until butter melts completely. Reduce heat to low, and add
flour and salt. Stir vigorously until mixture leaves the sides of the
pan and begins to form a stiff ball. Remove from heat. Add eggs, one
at a time, beating well to incorporate completely after each addition.
With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon
or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
Bake 15
minutes in the preheated oven, then reduce heat to 325 degrees F (165
degrees C) and bake 20 minutes more, until hollow sounding when lightly
tapped on the bottom. Cool completely on a wire rack.
For the
filling, combine pudding mix and milk in medium bowl according to
package directions. In a separate bowl, beat the cream with an electric
mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1
teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of
cooled pastry shells with a sharp knife. Fill shells with pudding
mixture and replace tops.
For the
icing, melt the chocolate and 2 tablespoons butter in a medium saucepan
over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon
vanilla. Stir in hot water, one tablespoon at a time, until icing is
smooth and has reached desired consistency. Remove from heat, cool
slightly, and drizzle over filled eclairs. Refrigerate until serving.
Ingredients 4 tablespoons butter 1 teaspoon salt 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced 1 (48 fluid ounce) can chicken broth 1 (14 ounce) can beef broth 1/2 cup red wine 1 tablespoon Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme leaves 1 bay leaf 1 tablespoon balsamic vinegar salt and freshly ground black pepper to taste 4 thick slices French or Italian bread 8 slices Gruyere or Swiss cheese slices, room temperature 1/2 cup shredded Asiago or mozzarella cheese, room temperature 4 pinches paprika
PREP
15 mins
COOK
1 hr
READY IN
1 hr15 mins
Directions
Melt butter
in a large pot over medium-high heat. Stir in salt, red onions and sweet
onions. Cook 35 minutes, stirring frequently, until onions are
caramelized and almost syrupy.
Mix chicken
broth, beef broth, red wine and Worcestershire sauce into pot. Bundle
the parsley, thyme, and bay leaf with twine and place in pot. Simmer
over medium heat for 20 minutes, stirring occasionally. Remove and
discard the herbs. Reduce the heat to low, mix in vinegar and season
with salt and pepper. Cover and keep over low heat to stay hot while you
prepare the bread.
Preheat oven
broiler. Arrange bread slices on a baking sheet and broil 3 minutes,
turning once, until well toasted on both sides. Remove from heat; do not
turn off broiler.
Arrange 4
large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl
2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2
slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese.
Sprinkle a little bit of paprika over the top of each one.
Broil 5
minutes, or until bubbly and golden brown. As it softens, the cheese
will cascade over the sides of the crock and form a beautifully melted
crusty seal. Serve immediately!
