MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tainos Pepper Pot Soup
Categories: Vegetables, Potatoes, Dairy
Yield: 9 Servings

4 c Water
4 tb Chicken bouillon powder
+=OR=+
4 tb Minor's Chicken Base
2 md Potatoes; grated
2 md Carrots; grated
2 Ribs celery; fine chopped
1 lg Onion; peeled, fine chopped
1 1/2 c Red or yellow bell peppers;
- cored, fine chopped
1/2 c A-P flour
2 ts Salt
1 ts Black pepper
1 c Water
6 c Whole milk

Mix 4 cups water, chicken bouillon/base, potatoes,
carrots, celery, onion and peppers in a large pot.

Bring to a boil.

Cover and simmer 20 minutes or until vegetables are
tender.

In a separate bowl, mix flour, salt, pepper and 1 cup
water together until smooth.

Stir flour mixture into soup.

Continue stirring until soup thickens.

Add milk and heat through.

SERVES: 8 - 10

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sticky Orange Chicken
Categories: Poultry, Citrus, Herbs, Chilies
Yield: 2 servings

MMMMM--------------------------CHICKEN-------------------------------
2 Chicken breast halves;
- skinned, Boned, diced
+=OR=+
4 Chicken thighs; skinned,
- boned, diced
60 g A-P flour
+=MIXED WITH=+
60 g Cornflour
+=AND=+
Salt & white pepper

MMMMM---------------------------SAUCE--------------------------------
2 lg Oranges; juiceed, rind
- grated
2 tb Soy sauce,
1 tb Dark soft brown sugar or
- honey
2 ts Sesame oil,
2 tb Chinese rice wine

MMMMM---------------------------OTHER--------------------------------
4 cl Garlic; minced,
1 (2") piece fresh ginger;
- grated
pn Red chile flakes; or more
1 tb Cornflour
+=MIXED WITH=+
2 tb Cold water
Cooking oil for shallow
- frying

MMMMM--------------------------GARNISH-------------------------------
3 Spring onions; finely sliced
2 ts Sesame seeds

Slice the chicken into chunks after trimming any
sinue/fat and then mix together some plain flour,
cornflour and season with salt and white pepper. Dredge
the chicken pieces well in the mixture until completely
coated then lay the pieces out on some kitchen roll
until the moisture begins to soak into the flour. This
will probably take 8-10 mins. After this has occured,
dredge them once more. Set aside.

Heat enough cooking oil in a pan to fill it for shallow
frying the chicken pieces. Once nice and hot at 175 C,
fry the chicken pieces in batches until golden and crisp
and cooked through turning occasionally. Check the
chickens cooked by removing a piece and slicing it in
half to ensure it's not pink. Set them upon some more
kitchen towel to remove any access oil.

Mix together all the sauce ingredients. Also have your
cornflour water slurry mixture made up and ready. Heat
up a wok until nice and hot and add in a touch of oil
then add in the garlic, ginger and chilli flakes plus
the whites of the onion and MSG. Fry for a few seconds
until fragrant then add in the sauce mixture. Once the
sauce is bubbling away add in the cornflour mixture and
stir quickly to thicken up the sauce further.

Re-add the crisp cooked chicken pieces and toss well in
the sticky sauce. Remove from the heat and serve up.
Garnish with the greens of the onion and some sesame
seeds.

By: Natalie Marten: Windsor, UK

RECIPE FROM: https://cookpad.com

Uncle Dirty Dave's Archives

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