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

Title: Sweet & Spicy Orange Chicken
Categories: Poultry, Citrus, Vegetables, Herbs, Chilies
Yield: 8 servings

MMMMM--------------------------CHICKEN-------------------------------
1 lg Egg
2 tb Water
3/4 c A-P flour
1/2 c Cornstarch
2 lb Boned, skinned chicken; in
- 1 1/2" pieces
1/2 ts Salt; divided
1/4 ts Pepper; divided
Oil for deep-fat frying

MMMMM---------------------------SAUCE--------------------------------
1 c Orange juice
2 tb Grated orange zest
3/4 c Packed brown sugar
1/4 c Soy sauce
3 tb Rice vinegar
3 tb Lemon juice
3 tb Chopped green onions
2 cl Garlic; minced
2 ts Sesame oil
2 ts Minced fresh gingerroot
1/2 ts Crushed red pepper flakes
1/2 ts Salt
1/4 ts Pepper
2 tb Cornstarch
2 tb Water

MMMMM--------------------------TO SERVE-------------------------------
Hot cooked rice
1/2 c Chopped green onions
2 tb Sesame seeds; toasted

In a small shallow bowl, whisk together egg and water.
In a large shallow bowl, whisk together flour and
cornstarch. Season egg mixture, flour mixture and
chicken with salt and pepper.

Pour oil into a large frying pan or Dutch oven to a
depth of 2-3 inches. Heat oil to 350ºF/175ºC; use a
thermometer to monitor temperature. Line a sheet pan
with paper towels. Working in batches, add 4-5 pieces of
chicken to the hot oil at a time; use tongs or a metal
spatula to turn the pieces as they cook. Once lightly
browned, transfer to paper towel-lined sheet pan.
Continue until all chicken is fried; cover batches with
a kitchen towel.

To make sauce, pour orange juice, orange zest, brown
sugar, soy sauce, rice vinegar, lemon juice, green
onion, garlic, sesame oil, ginger, red pepper flakes,
salt and pepper into a large skillet; heat to medium
high until sauce reaches a simmer. Continue simmering
4-5 minutes, stirring often. In a small bowl, whisk
together cornstarch and water. Pour into sauce mixture;
simmer 2-3 minutes or until sauce has thickened.

Add chicken back to the skillet; toss to coat. Simmer
3-4 minutes or until sauce is thick and sticky. Spoon
over hot cooked rice; top with green onion and sesame
seeds. Serve immediately.

Nancy Mock, Southbridge, Massachusetts

Makes:

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

Uncle Dirty Dave's Archives

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... There's a connection between novelty and joy.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creme Brulee French Toast From The Trojan Horse Inn
Categories: Breads, Dairy, Booze
Yield: 6 servings

4 oz Unsalted butter
1 c Firm packed brown sugar
2 tb Corn syrup
4 Croissants
5 lg Eggs
1 1/2 c Half & Half
1 ts Vanilla
2 tb Grand Marnier
1/4 ts Salt

WARNING: Start this recipe the day before you want to
serve it, because it needs to rest in the refrigerator
overnight.

Lightly mist a 13" by 9" baking dish with non-stick
cooking spray.

In a small heavy saucepan, melt butter with brown sugar
and corn syrup over moderate heat, stirring until
smooth. Pour into prepared baking dish. Slice croissants
in half length-wise and lay in pan, overlapping slightly
if needed.

In a bowl, whisk together eggs, half-and-half, vanilla,
Grand Marnier and salt until well combined and pour
evenly over bread. Cover the dish with plastic wrap or
foil, and chill bread mixture in the refrigerator,
overnight. This will allow the bread to fully absorb the
egg-milk mixture.

The next morning, remove dish from refrigerator and set
oven @ 360ºF/182ºC. Allow dish to come to room
temperature (so you don't put a chilled dish into a hot
oven and risk cracking). Bake, uncovered, in middle of
oven until puffed and top of bread is golden, about
40-45 minutes.

Remove from oven and allow to rest for 5 or so minutes.
Cut into squares and serve, spooning some of the liquidy
caramel sauce from the bottom of the pan overtop the
servings. Maple syrup would be overkill with this,
because it is already super sweet.

Serves 6.

BREAD: Although the original recipe called for
croissants, I successfully used oblong challah rolls.
Brioche would be amazing, as well. I say use whatever
bread-type thing you need to use up! (Although, of
course, it will be most elegant with croissants.)

RECIPE SOURCE: Marc Schermerhorn channeled this recipe
from The Trojan Horse Inn in Sonoma, Calif. I believe
the inn is now closed, but it obviously is still gaining
fans because of this spectacular recipe.

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

Uncle Dirty Dave's Archives

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... Wisconsin: Come smell our dairy air.
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