Almond Chicken
Ingredients:
- 2 whole chicken breasts, skinned, boned, and cut in half
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
Sauce:
- 4 tablespoons cornstarch
- 3 tablespoons water
- 3 cups chicken broth, homemade or storebought (low-sodium is best)
- 1 1/2 cups chopped mushrooms (optional)
- 3 tablespoons chicken fat or butter
- 2 teaspoons soy sauce
- 3 tablespoons chicken bouillon granules
Batter:
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1 tablespoon water
Remaining Ingredients:
- 1 cup shredded lettuce
- 1/3 cup toasted, slivered almonds
- 1 green onion, finely chopped (green and white parts)
- Oil for deep-frying, as needed
Preparation:
- Sprinkle chicken with salt and sherry and marinate for 15 minutes.
- While chicken is marinating, prepare the sauce. Mix together the
cornstarch and water in a small saucepan until smooth. - Gradually mix in the chicken broth, mushrooms (if using), chicken fat or
butter, soy sauce, and bouillon granules. - Bring the mixture to a boil, stirring constantly. Let boil for 1 minute,
and keep warm. - To prepare batter, beat together the cornstarch, flour, baking powder,
egg, and water until smooth. Coat each piece of chicken with the batter. - Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to
375 degrees. Cook coated chicken pieces in oil until they are golden,
turning them once. This should take about 5 - 7 minutes. Drain the chicken
on a tempura rack if you have one, or on paper towels. - Cut the chicken diagonally into strips. Reassemble the strips into
chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with
almonds and green onion. - Spoon the sauce over the chicken and serve.
Baked Potato Soup
Ingredients:
- 8 medium sized baked potatoes
- 3/4 C. flour
- 3/4 C. melted butter
- 6 C. whole milk
- salt and pepper to taste
- 4 green onions, chopped fine
- 1 lb. bacon, fried crisp and crumbled
- 1 chicken bouillon cube
- 1 1/2 to 2 C. shredded cheddar cheese
- 1 8 oz. container sour cream
Preparation:
- Bake potatoes, cool and cut into small cubes. Cook bacon crisp; crumble.
- Melt butter in saucepan; add flour and let bubble for one minute.
- Add milk and bouillon cube. Add remaining ingredients except sour cream.
- When all is HOT, then add sour cream.
- Stir well and serve.
Vegetable soup
Ingredients:
- 1 tbsp olive oil
- ½ onion, peeled and chopped
- ½ leek, chopped
- 2 garlic cloves, peeled and chopped
- 1 carrot, peeled and chopped
- 200g/8oz broccoli, cut into florets
- 400ml/14fl oz vegetable stock
- salt and freshly ground black pepper
Preparation:
- In a large saucepan, heat the olive oil.
- Sauté the onion and leek for 2-3 minutes.
- Stir in the garlic, carrot and broccoli.
- Pour in the stock and bring to the boil. Boil for approximately 5-6
minutes or until the vegetables are tender. - Carefully transfer the soup to a liquidiser and blend.
Pickled Carrots
Ingredients:
- 2 cups white vinegar
- 1 cup sugar
- 1 cup water
- 1/2 teaspoon salt
- 1 1/2 pounds peeled Baby carrots, boiled for 10 minutes and drained
Preparation:
- Boil the carrots for 10 minutes and drain in a colander.
- Wash the carrots and place in a glass jar. Add the remaining 4
ingredients in a saucepan and bring to a boil, stirring to make sure the
sugar is dissolved. - Pour the mixture over the carrots, seal tight, and refrigerate.
- Wait at least 2 days to use.