5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water
Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.
Mar 6, 2011
SPICY CHICKEN WINGS
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
CHICKEN WINGS
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.
APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
ORIENTAL CHICKEN WINGS
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken Reserving marinade. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken Reserving marinade. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
Feb 26, 2011
Tom Yum Gai
(Tom Yum Soup with Chicken)
Prepare:
1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)
Cooking Instructions:
1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.
2. Put chicken in boiling water and cook for 10 minutes.
3. Add mushroom, chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
4. Put Chinese celery, kaffir lime leaves and coriander.
For presentation you can garnish with coriander and red chili pepper.
Prepare:1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)
Cooking Instructions:
1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.
2. Put chicken in boiling water and cook for 10 minutes.
3. Add mushroom, chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
4. Put Chinese celery, kaffir lime leaves and coriander.
For presentation you can garnish with coriander and red chili pepper.
Gaeng Liang
(Mixed Vegetable Soup)
Prepare:
1 cup shrimp or chicken
1 cup guard (cut 12-15 pieces)
1/2 cup pumpkin (cut 10-12 pieces)
1/2 cup baby corn (cut diagonally)
1 cup green vegetable
1/4 cup sweet basil
4 cup stock soup
2 tbsp. fish sauce
6 red chili peppers (crushed lightly)
2 red chili peppers(throw away the seed)
2 galingales
5 medium size red onions
12 white peppers
1 tbsp. roasted shrimp paste
2 tbsp. dried shrimp
Cooking Instructions:
1. Grind the paste ingredients altogether and finely.
2. Boil stock soup and add the paste from number 1. When it is boiling, add fish sauce, pumpkin, corn, and guard then cook for 5 minutes.
3. Add shrimp, green vegetable and cook for another 2 minutes. Turn off the fire and then put sweet basil.
4. Serve when it's hot with jasmine rice.
Prepare:
1 cup shrimp or chicken
1 cup guard (cut 12-15 pieces)
1/2 cup pumpkin (cut 10-12 pieces)
1/2 cup baby corn (cut diagonally)
1 cup green vegetable
1/4 cup sweet basil
4 cup stock soup
2 tbsp. fish sauce
6 red chili peppers (crushed lightly)
Gang Liang Paste
Prepare paste:2 red chili peppers(throw away the seed)
2 galingales
5 medium size red onions
12 white peppers
1 tbsp. roasted shrimp paste
2 tbsp. dried shrimp
Cooking Instructions:
1. Grind the paste ingredients altogether and finely.
2. Boil stock soup and add the paste from number 1. When it is boiling, add fish sauce, pumpkin, corn, and guard then cook for 5 minutes.
3. Add shrimp, green vegetable and cook for another 2 minutes. Turn off the fire and then put sweet basil.
4. Serve when it's hot with jasmine rice.
Gang Som Goong Kai Cha-om
(Shrimp and Omelet in Sour Soup)
Prepare:
1 cup shrimp (big size, cut, de-veined)
1 cup concentrated tamarind juice
1 cup Leguminosae (see photo below)
2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water
Paste:
1 whole fish (medium size)
7 dried red chili peppers (throw away
the seed)
3 pieces galingale
5 red onions
1 tbsp. shrimp paste
Cooking Instructions:
1. Beat the egg. Add fish sauce and Leguminosae in it. Mix well. Take the young and soft part only.
2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.
3. Now cut the egg into small square pieces.
4. Next, ground all the paste ingredients together.
5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.
6. In the pot, boil the water and add the paste. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.
7. Add shrimp and cook for 1 minute.
8. In a bowl, prepare fried egg and vegetables. Pour hot soup with shrimp. This way will make the vegetable crunchy.
Prepare:
1 cup shrimp (big size, cut, de-veined)
1 cup concentrated tamarind juice
1 cup Leguminosae (see photo below)
2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water
Leguminosae
Paste:
1 whole fish (medium size)
7 dried red chili peppers (throw away
the seed)
3 pieces galingale
5 red onions
1 tbsp. shrimp paste
Cooking Instructions:
1. Beat the egg. Add fish sauce and Leguminosae in it. Mix well. Take the young and soft part only.
2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.
3. Now cut the egg into small square pieces.
4. Next, ground all the paste ingredients together.
5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.
6. In the pot, boil the water and add the paste. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.
7. Add shrimp and cook for 1 minute.
8. In a bowl, prepare fried egg and vegetables. Pour hot soup with shrimp. This way will make the vegetable crunchy.
Cooking Plain Rice
Ingredients:
* 2 cups raw Japanese-style rice (Kome)
* 2 1/2 cups water
How to Cook:
1. Put the rice in a bowl and wash it with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice in a colander and set aside.
4. Place the rice in a pan or rice cooker and add water.
5. The amount of water used is just a little more than the amount of rice.
6. Let the rice soak in the water at least 30 min. One hour is ideal.
7. *If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with hight heat.
8. Turn the heat down very low and cook about 15-20 min. until the water is almost
gone.
9. Remove the pan from the heat and let it steam for 10-15 min before serving.
*If you are using an electric rice cooker, you don't have to worry about adjusting the heat.
You still need to let the cooked rice steam before you open the lid.
** Makes 4 servings.
* 2 cups raw Japanese-style rice (Kome)
* 2 1/2 cups water
How to Cook:
1. Put the rice in a bowl and wash it with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice in a colander and set aside.
4. Place the rice in a pan or rice cooker and add water.
5. The amount of water used is just a little more than the amount of rice.
6. Let the rice soak in the water at least 30 min. One hour is ideal.
7. *If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with hight heat.
8. Turn the heat down very low and cook about 15-20 min. until the water is almost
gone.
9. Remove the pan from the heat and let it steam for 10-15 min before serving.
*If you are using an electric rice cooker, you don't have to worry about adjusting the heat.
You still need to let the cooked rice steam before you open the lid.
** Makes 4 servings.
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