Visitor Shared recipes
General Tso's Chicken
Submitted by Mary Anderson, NYC
3/4 lb. Boneless chicken breast
2 tsp. Dark soy sauce
2 tsp. Rice wine or dry sherry
1 tsp. Finely chopped ginger root1 tsp. Cornstarch
1 tsp. Sesame oil
1 Tbsp. Chopped fresh orange peel OR
2 tsp. - dried citrus peel (soaked & coarsely chopped);
1/3 cup Oil, preferably peanut
2 Dried red chiles cut in half lengthwise
1/2 tsp. Roasted Sichuan peppercorns
* (finely ground), optional
2 tsp. Dark soy sauce
1/4 tsp. Salt
1 tsp. Sugar
1/2 tsp. Sesame oil
Cut chicken into thin slices 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons.
Reheat the pan over a high heat and then add the dried chiles. Stir fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir fry for 4 minutes, mixing well. Serve the dish at once.
Hawaiian Smoked Sausage
Submitted by Velma "Val" Epps, Morehead, KY
3 tablespoons Crisco® Pure Canola Oil
1 medium green pepper, cut into 1-inch pieces
1 medium yellow onion, cut in half vertically, then sliced into 1/4-inch rings
3 medium ripe tomatoes, seeded and chopped
1 pound fully cooked smoked sausage, sliced into 1/2-inch pieces
1 tablespoon cornstarch
1 tablespoon ground ginger
1 tablespoon vinegar
1 tablespoon soy sauce
1/2 cup SMUCKER'S® Apricot Preserves
2 cups fresh pineapple chunks, or canned pineapple chunks, drained
1.Add vegetable oil to 10-inch skillet and heat over medium heat. Cook and stir sliced sausage, green pepper, onion and tomatoes 5 to 10 minutes, until sausage is heated through and vegetables begin to soften.
2.Combine cornstarch, ginger, vinegar, soy sauce and apricot preserves; stir into sausage mixture. Stir until mixture is bubbly and sauce begins to thicken.
3.Add two cups of drained pineapple chunks. Reduce heat to low and stir until pineapple is heated through. Serve over cooked rice.
Bread Dipping Oil
Submitted by Carol Gillispie, Springfield, MO
My family enjoys this appetizer recipe year-round. I origionally found it while suring on line. I have experimented with it using a variety of spices.
1 Cup Extra Virgin Olive Oil1 Tablespoon Balsamic Vinegar (Optional)1 Tablespoon Each: Chopped Fresh Basil & Parsley1 Tablespoon Chopped Dried Oregano1 to 2 Minced Fresh Garlic Cloves (Depending On Your Preference)1/2 Teaspoon Salt 1 Teaspoon Fresh Ground Coarse Black PepperDash of Red Pepper Flakes (Optional) 1 Tablespoon Sundried Tomatoes, Finely Chopped (Optional)
Mix all the ingredients together (process if preferred) and let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.
Number of Servings 1 Cup
