119628 make ahead moo chicken Recipes

shredded coleslaw mix, green onion, sliced with tops, roasted sunflower seeds, cashew halves, almonds, oriental-flavor instant ramen noodles , reserve seasoning packet, grated carrot, apple, with peels, diced, sweetened cranberries, seedless cucumber, quartered, peels on, sugar snap pea, trimmed and halved, radicchio, for color (optional), grilled chicken breasts, 1/2 per person (optional), seasoning packet from soup, canola oil, sugar, cider vinegar or 1/2 cup rice wine vinegar or 1/2 cup white vinegar

celery ribs, white onion, butter, bulk pork sausage, crumb seasoned stuffing mix , like pepperidge farms, sage , no more, chicken broth

chicken meat, sliced, tapioca starch or 1 tbsp cornstarch, reduced-sodium soya sauce, chinese wine or 1 tbsp dry sherry, drops sesame seed oil (more or less ), crushed red pepper flakes (or to taste, may also omit), fresh mushrooms, quartered, bamboo shoot, sliced, onion , wedged, green onions, cut to 1-inch lengths, minced ginger, minced garlic, green pepper, cut to 1-inch squares, peanut oil (do not use olive oil) or 2 tbsp other oil (do not use olive oil), reduced sodium soy sauce, sugar, oyster sauce, black pepper, chinese wine or 1 tbsp dry sherry, drops sesame seed oil (more or less ), water, tapioca starch or 1 tbsp cornstarch

chicken breasts , cut into thick strips, peanut oil (unnecessary with non-stick frying pan) (optional), green cabbage, thinly sliced (you can buy the chopped cabbage and carrot to save time), carrot, peeled and shredded, mushrooms, thinly sliced, green onion, sliced, freshly grated ginger (use more if you like ), flour tortillas, warmed, hoisin sauce, soy sauce, reduced sodium is fine, water, sesame oil (olive oil works fine too), garlic cloves, crushed, freshly grated ginger, sugar

chicken stock, soy sauce, dry sherry or 1 tbsp shaoxing rice wine, cornstarch, salt , to taste, sugar, fresh ground pepper, vegetable oil, chopped garlic, chopped fresh gingerroot, boneless skinless chicken breasts, thinly sliced, sliced fresh mushrooms, trimmed snow peas, sliced drained canned water chestnut, sesame oil

chicken breast halves, skinned , boned and sliced, salt and pepper, garlic cloves, minced, water, cornstarch, corn oil, fresh mushrooms, sliced, bok choy or 4 lbs chinese white cabbage, chopped, sugar, soy sauce, scallions, chopped

boneless skinless chicken breast, cubed, leftover vegetables (frozen, fresh or canned. if using fresh make sure they are cut small enough to cook in about 30 minu), chicken gravy (can be leftover, canned or make your own.), chicken flavor stuffing mix or 2 cups herb stuffing mix (like stove top), water, butter, melted

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

chicken broth or 4 cups, water, chicken breasts, carrots, sliced, celery, sliced, onion, roughly chopped, chicken bouillon granules or 4 -5 chicken bouillon cubes, dried parsley, mashed potatoes , see recipe above, egg noodles , see recipe above it s what makes the soup or 11 oz frozen wide, salt & pepper, to taste

chicken breast halves, sliced in half to make 4 thin cutlets (about 12-14 oz total), flour , for dredging, salt, fresh ground black pepper, olive oil, white button mushrooms, sliced, marsala wine, chicken stock or 1 cup chicken broth, butter, parsley, chopped, for garnish

canola oil, for frying, chicken wings, parts, plum jelly, soy sauce, rice wine vinegar, brown sugar, chopped fresh ginger, chopped red onions, chopped garlic, red pepper flakes (less of you d like less heat!), assorted hot peppers, minced (serranos, jalapenos, and so on), sliced carrots and cucumber (julienne)

canola oil, for frying, chicken wings, parts (12 wings separated into 2 pieces), cayenne hot pepper sauce , such as frank s, butter, worcestershire sauce, hot sauce , such as tabasco, blue cheese , dip for serving, celery rib, for serving

buttery crackers (ritz -- see note), dried parsley flakes (or 3 tbsp. fresh -- minced ), olive oil, butter, divided, minced celery, carrot, finely chopped or coarsely grated, chopped green onion, green & white parts, chopped green pepper, minced garlic, cooked chopped seafood (shrimp, crabmeat, artificial crab, scallops, lobster, or a mixture of any of the above), old bay seasoning or 1 tsp other seafood seasoning, nutmeg, sherry wine or 1 tbsp madeira wine or 1 tbsp marsala, worcestershire sauce, water or 1/2 cup chicken broth or 1/2 cup vegetable broth or 1/2 cup clam juice, fresh ground black pepper, salt , if desired, paprika, mushroom (small or large), olive oil, salt, lemon wedge (to garnish )

chicken breast, fresh button mushroom, canned bamboo shoot, sliced, canned water chestnut, sliced, ginger, finely chopped, garlic, minced, chicken stock (see note *), oyster sauce, sugar, cornstarch, soy sauce, rice wine or 1 tbsp dry sherry, sesame oil, cornstarch, oil , for stir-frying

boneless skinless chicken breasts, seasoned bread crumbs, egg, lightly scrambled, fresh sliced mushrooms, fresh muenster cheese, butter, beef bouillon cubes or 4 equivalent granular bouillon, boiling water

chicken wings or 2 lb boneless skinless chicken thighs, oil, garlic cloves, minced, water for chicken wings or 1 large can of chicken broth if using chicken thighs or use knorr bullion granulars to make broth, soy sauce, whole mushrooms or 1 cup fresh button mushrooms, pk long rice/saifun (bean threads - clear coils of noodles found in the asian section of the supermarket or asian stores) or use oriental vermicelli, chopped green onions

chicken broth (the recipe follows), chicken, quartered (about 3-4 lb), carrot, peeled and cup up, onion, peeled and cup up, stalk celery, leek, white and light green parts only, washed well, parsnip, peeled and cut up, parsley root , with greens attached, sweet potato, peeled, handful dill (about 3-4 stems ), rutabaga, peeled and cut up, cilantro (optional), salt and pepper, chicken broth (makes about 2 quarts), chicken (i use wings & back , usually), onion , studded with 4 whole cloves, garlic cloves, carrot, peeled, bay leaf, celery, leek

chicken stock, canola , vegetable or other high-temperature cooking oil, white rice, scallions , thinly sliced on an angle, chicken cutlets or chicken thighs or 6 thin pork loin chops, bundle broccolini or 1 head broccoli, salt, fresh gingerroot, peeled and finely chopped or grated, garlic cloves, finely chopped, tamari (aged soy sauce), orange marmalade, roasted unsalted cashews