• 12/29 Pepper Pot Day - 3

    From Dave Drum@1:396/45 to All on Sat Dec 28 11:50:24 2024
    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

    MMMMM

    ... C:\DOS ... C:\DOS\RUN ... C:\WINDOWS\CRASH\DOS ... C:\N@\CRY
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Dave Drum@1:18/200 to All on Tue Jul 15 06:14:06 2025
    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

    MMMMM

    ... "You can't build a reputation on what you are going to do." -- Henry Ford

    --- ProBoard v2.17 [Reg]
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)