So... What is for Dinner?..:)

Vernonpush

Vernonpush

Well-Known Member
Going out to dinner tonight.
Also buying new HDTV / BlueRay player / Surround Sound system.

It's going to be an EXPENSIVE night:lol:.
 
KnK

KnK

New Member
Saturday Night:

Grouper with fig reduction, grilled wraped figs, aspargus, blue cheese risotto

Sunday Night:

Crab and Corn Chower and Salad, fresh fruit for dessert

Monday Nigh:

Mexican Night!!! Taco , burrioto's and rice
 
DisneyGigi

DisneyGigi

Well-Known Member
maggiegrace1 said:
YUMMY!

Can you post the recipe for all of that?:D

Tonight is Turkey Cutlets and baked macaroni and veggies..
Click to expand...

Sure..:) I will as soon as we get done with dinner (leftovers) I made a ton.

**Edit to add:**

Here ya go! =)

**Recipe**

General Tso's Chicken

Sauce:
1/2 cup cornstarch
1/4 cup water
1/4 cup white vinegar
1 1/2 tsp. minced garlic
1 1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce (dark)
1/4 dry red wine
1 1/2 cup hot chicken broth
Orange food coloring if desired for color

Meat:
3 lbs. boneless chicken thighs, cut into chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg, beaten
1 cup cornstarch
Vegetable oil for deep frying
1 cup sliced green onions (with tops)
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add Garlic, ginger,sugar, 1/2 cup soy sauce. Stir until sugar dissolves.Add remaining sauce ingredients, stir, refrigerate until needed. (Food coloring can be added to hot chicken broth)

In a large bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg then add 1 cup cornstarch and mix until well coated. (it will be sticky, you can add a little oil to help seperate pieces) Deep fry in small batches at 350 until crispy. Drain on paper towels.

Add 1 tbsp. oil to skillet or wok and heat until hot add onions and peppers and stir-fry 30- 45 seconds. Stir in sauce (whisk again before adding to skillet as the cornstarch will settle to the bottom.) Let sauce thicken (it does very quickly once it begins so whisk well) Add chicken and simmer 5 minutes.

Vegetable Lo Mein

1/2 cup chicken broth
1/4- 1/2 cup oyster sauce (start with 1/4 add more to taste, if needed)
1/4 cup Soy sauce
1/2 tbsp cornstarch
1/2 tbsp. Sugar
16 ounce box spaghetti
1 tsp minced fresh garlic
2 medium carrots, juliene (little larger than matchstick)
6 or 8 green onions (tops included) cut in half then into strips lengthwise
1/4 medium cabbage cut into thin strips
1/2 can water chestnuts sliced into thin strips
1/2 small onion, cut into thin strips
1/2 - 1 tbsp dark sesame oil

Have all ingredients cut and measured before you start

Sauce-
Whisk sauce ingredients in a medium bowl until blended.

Cook pasta according to pacakge directions, drain rinse with cold water.

Heat a large skillet or wok on on high until hot but not smoking. Add oil, coat pan.
Add vegetables and stir 1 minute. Add sauce stirring occasionally 2 minutes or until thickened. Add pasta and coat well. Remove from heat.

Fried Rice

Basmati or Indian Rice Cooked according to directions, refrigerated to cool and when ready to fry add a little oil to keep rice from sticking together
2 medium carrots, diced
1/2 small onion, diced
1/2 tsp minced garlic
1/2 cup frozen peas
2 tbsp soy sauce Or more to taste
2 eggs, scrambled
white pepper
salt to taste

Steam carrot, onions & garlic, drain and set aside.

Scramble egg.
Add 1 tbsp oil to wok or pan (you can use sesame oil instead of vegetable oil for more flavor) add rice, soy, veggies, egg, salt & pepper adding more to taste. Stir fry until sauce is coated and rice is "fried" Stir to prevent sticking. I never measure with this recipe so be flexible and taste alot as it cooks.. lol


**The rice & noodle recipe is best to taste because I have changed the amounts depending on how many people I am feeding.
(This is for about 1 1/2 cups rice 3 cups water ratio servings and about 20 ounces or so noodles.**
 

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