PF Chang's™ Orange Peel Chicken

Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce.

Ingredients
Sauce:

1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

Chicken:

1/2 cup vegetable oil
4 boneless, skinless chicken
breasts
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8"-thick strips)
cooked white or brown rice, to serve

Directions

1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.

2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.

4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.

5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.

6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently. Add sauce; heat through.

7. Serve with white or brown rice.

Serves 4

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Roasted Turkey

This is a Recipe for a moist tender turkey not a pretty turkey. You will need to slice it up before serving because it will fall apart when done.

No special recipe just Roast your Turkey upside down with the breast down and follow direction in cooking that is on the turkey wrapper.

The juices will keep the breast moist instead of the back, let stand about 1/2 hour before serving. This will give you time for the other side dishes.

You can stuff or not stuff your choice.

SALMON PATE

1 sm. onion, minced
1 (1 lb.) can red salmon, skinned &
boned
1 (8 oz.) pkg. cream cheese (low-fat
is fine), softened
3 tbsp. lemon juice
1 tbsp. horseradish
2 tsp. dried dill
1/4 c. parsley leaves, firmly packed
(1/8 c. minced)
1/4 tsp. liquid smoke
1 tsp. Worcestershire sauce
Dash of Tabasco
Salt & pepper to taste
Optional: Scallions, sliced; black
olives, sliced; mushrooms,
sauteed, chopped

Prepare in food processor. Mince onions, add remaining ingredients and mix until smooth. Stir in scallions, black olives or mushrooms if desired. Refrigerate several hours. Serve on toast, crackers, pita bread or sliced raw vegetables. (Can be prepared with an electric mixer.)

FRUIT WITH AMARETTO CREAM

1 1/2 tbsp. Amaretto liqueur
2 tbsp. packed dark brown sugar
1/2 c. sour cream
2 c. fresh fruit

In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small soufflé dishes. Drizzle with sauce. Or layer. Fruit then cream. Especially good with strawberries, blueberries and green grapes. Serves 4.

CRUNCHY ROMAINE SALAD

Salad:

1 C. English walnuts, chopped
1 pkg. ramen noodles, uncooked, broken up (discard flavor packet)
4 Tbsp. butter or marg.
1 bunch broccoli, chopped
1 head romaine lettuce torn into pieces
4 green onions, chopped

In the butter brown the walnuts and noodles until golden brown (you will need to watch this because the will brown quickly), set aside to cool, in mean while toss together the lettuce broccoli, & and green onion, then add the cooled nuts & noodles toss together with the sweet and sour dressing.

Sweet and sour Dressing:

1 c. veg. oil
1 c. sugar
½ c. red wine vinegar
1 Tbsp. soy sauce
Salt and pepper to taste

Blend together all ingredients until sugar dissolves.

BACON STUFFED MUSHROOMS

1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 tbsp. green pepper
1/8 tsp. sugar
1 tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room
temperature
1/2 c. buttered bread crumbs or
cracker crumbs

Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks

Chocolate Covered Spoons

Craft supplies you will need:
• 12 ounce package of chocolate chips. You may use semi-sweet, white chocolate, raspberry flavored, or any other kind of baking chip of your choice.
• 40 heavy plastic spoons
• Shortening
• Deep glass measuring cup
• Colored cellophane or Saran Wrap
• Waxed paper
• Thin Ribbon

Chocolate Spoons Instructions
Pour the chips into a heatproof container, such as a measuring cup. A deep cup is the best for this project.
Microwave the cup of chips at half power for one minute. Stir. Repeat in 30 second bursts until chocolate is smooth and fully melted, but do NOT over cook.
Add to the melted chocolate one teaspoon of shortening for each cup of chips. Stir lightly until just blended.
Dip plastic spoons into the chocolate to coat the bowl and about one inch of the handle. If the chocolate starts to harden, microwave 30 seconds at half power.
Ms. CocoaJava's Gift Spoon Design
Lay spoons on wax paper to set. When chocolate spoons have set, put them in the freezer for 15 minutes. This makes them easier to handle when you start to wrap them.

Take squares of colored cellophane and wrap the coated spoons. Tie with a pretty ribbon.

Once you have mastered the basic technique, you can experiment! Try drizzling streaks of white chocolate over dipped spoons to create a design. Sprinkle colored sugar on chocolate before it sets for a holiday look.
A bundle of chocolate spoons set in a coffee mug makes a nice gift.
Tie a few spoons to a bag of gourmet coffee beans for a coffee loving friend.
Keep spoons on hand during the holidays to use when serving drinks to your visitors.

Tarragon Turkey & Pasta

1 ½ to 2 pounds turkey tenderloins
½ cup thinly sliced celery
¼ cup thinly sliced green onions
4 tablespoons minced fresh tarragon, divided
¼ cup dry white wine
1 teaspoon salt
1 teaspoon black pepper
½ cup plain yogurt
1 tablespoon lemon juice
1 ½ tablespoons cornstarch
2 tablespoons water
4 cups pasta of your choice, cooked al dente

1. Combine turkey, celery, green onions, 2 tablespoons tarragon, wine, salt and pepper in CROCK-POT slow cooker. Mix thoroughly. Cover; cook on LOW 6 to 8 hours or on HIGH 3 ½ to 4 hours or until turkey is no longer pink.
2. Remove turkey from CROCK-POT slow cooker and cut into 1/2 –inch-thick medallions. Set aside and keep warm. Turn CROCK-POT slow cooker to HIGH. Stir in yogurt, remaining 2 tablespoons tarragon, parsley and lemon juice.
3. In small bowl, combine cornstarch and water. Add mixture to CROCK-POT slow cooker and cook until sauce thickens. Serve turkey medallions over pasta. Drizzle with tarragon sauce.
Makes 4 servings
Tip: For a 5, 6, or 7-quart CROCK-POT slow cooker, double all ingredients.

Cranberry-Barbecue Chicken Wings

3 pounds (about 27 wings) chicken wings
Salt and black pepper
1 jar (12 ounces cranberry-orange relish
½ cup barbecue sauce
2 tablespoon quick-cooking tapioca
1 tablespoon prepared mustard

1. Preheat broiler. Cut off chicken wing tips; discard. Cut each wing in half at joint. Place chicken on rack in broiler pan; season with salt pepper.
2. Broil 4 to 5 inches from heat 10 to 12 minutes or until browned turning once. Transfer chicken to CROCK-POT slow cooker.
3. Stir relish, barbecue sauce, tapioca and mustard in small bowl. Pour over chicken. Cover; cook on LOW 4 to 5 hours.

MAKES ABOUT 16 APPETIZER SERVINGS OR 4 MAIN-DISH SERVINGS

For a meal: Serve one fourth of wings with rice for a main dish.

Simple Coq au Vin

4 chicken leg quarters
Salt and black pepper
2 tablespoon olive oil
8 ounces mushrooms, sliced
1 onion, cut onto rings
½ cup red wine
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
Hot cooked rice

1. Sprinkle chicken wit salt and pepper. Heat oil in large skillet over medium-high heat; brown chicken on all sides. Transfer chicken TO CROCK-POT slow cooker.
2. Cook and stir mushrooms and onion in same skillet 5 minutes or until tender. Add wine; stir and scrape brown bits from bottom of skillet. Add mixture to CROCK-POT slow cooker. Sprinkle with basil, thyme and oregano. Cover; cook on LOW 8 to 10 hours or on HIGH 3 to 4 hours.
3. Serve over rice
MAKES 4 SERVINGS

Turkey Breast with Barley-Cranberry Stuffing

2cups reduced-sodium chicken broth
1 cup uncooked quick-cooking barley
½ cup chopped onion
½ cup dried cranberries
2 tablespoons slivered almonds, toasted*
½ teaspoon rubbed sage
½ teaspoon garlic-pepper seasoning
1 fre4sh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned
1/3 cup finely chopped fresh parsley

*To toast almonds, spread in a single layer on baking sheet. Bake in preheated 350F oven 8 to 10 minutes or until golden brown, stirring frequently.

1. Combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in CROCK-POT slow cooker.
2. Coat large nonstick skillet with cooking spray. Heat over medium heat until hot. Brown turkey breast on all sides; add to CROCK-POT slow cooker. Cover; cook on LOW 4 to 6 hours.
3. Transfer turkey to cutting board; cover with foil to keep warm Let stand 10 to 15 minutes before carving. Stir parsley into stuffing in CROCK-POT slow cooker. Slice turkey and serve with stuffing
MAKES 6 SERVINGS

Tip: Browning poultry before cooking it in the CROCK-POT slow cooker isn’t necessary but helps to enhance the flavor and adds an oven-roasted appearance to the finished dish.

Greek-Style Chicken

6 boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
½ cup chicken broth
1 lemon, thinly sliced
¼ cup pitted kalamata olives
1 clove garlic, minced
½ teaspoon dried oregano
Hot cooked orzo or rice

1. Remove visible fat from chicken: sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place in CROCK-POT slow cooker.

2. Add broth, lemon, olives, garlic and oregano to CROCK-POT slow cooker.

3. Cover: cook on LOW 5 to 6 hours or until chicken is tender. Serve with orzo.

MAKES 4 TO 6 SERVINGS.

MISSISSIPPI MUD CAKE

2 sticks margarine
3 Tbsp. cocoa
2 c. sugar
4 eggs
1 1/2 c. all purpose flour
1 1/2 c. coconut
1 1/2 c. nut meats
1 tsp. vanilla
1 jar marshmallow creme

Melt margarine; add sugar, cocoa, eggs, flour and vanilla. Mix well. add coconut and nut meats.

bake in 9x12 inch pan at 350 F for 30 to 35 minutes. Remove form oven and spread on all the marshmallow creme: let cool. When cool. spread on this frosting:

ICING
1 stick margarine
3 Tbsp. cocoa
1/3 c. milk

Boil the above for 2 minutes. Add 1 pound powdered sugar and 1 teaspoon vanilla. Sir and spread on cake.

MULLED APPLE CIDER

1/2 GAL. APPLE CIDER
1 ORANGE
12 WHOLE CLOVES
6 WHOLE ALLSPICE
3 TO 4 CINNAMON STICKS
3/4 CUP BROWN SUGAR

POUR APPLE CIDER IN SLOW COOKER, PUNCH HOLES IN ORANGE WITH FORK AND THEN PLACE CLOVES IN THE HOLES, THEN CUT ORANGE INTO QUARTERS. ADD ORANGE QUARTERS, BROWN SUGAR AND SPICES, TO APPLE CIDER. YOU CAN MAKE A SPICE PACK WITH CHEESE CLOTH OR JUST THROUGH IN THE SPICES JUST REMOVE THE SPICES BEFORE SERVING. COOK ON HIGH FOR 1 HOUR YOU CAN KEEP THIS WARM ALL DAY. YUM.

BASIC COBBLER RECIPE

1 STICK OF BUTTER
1 CUP OF SELF-RISING FLOUR
1 CUP OF SUGAR
1 CUP OF MILK

PRE-HEAT OVEN TO 350F. MELT STICK OF BUTTER IN OVEN IN A 13X9 INCH PAN. MEANWHILE MIX REMAINING INGREDIANTS TOGETHER. WHEN BUTTER IS MELTED POUR BATTER IN HOT BUTTER. THEN ADD ANY TYPE OF PIE FILLING YOU WANT IN MOUNDS THROUGH OUT THE BATTER.
SPRINKLE TOP WITH SUGAR & BAKE FOR 1 HOUR.