Honeyed Chicken Teriyaki is excellent as an appetizer or as a entree for a bigger meal. Half the ingredients for 2 servings, or double the recipe for 8.
Ingredients
2 lbs of boneless skinless chicken breast
1/2 cup of flour
1/2 tsp salt
1/8 tsp pepper
2 beaten eggs
oil for frying
Glaze:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp dry sherry (I use white vermouth)
1 minced or pressed clove of garlic
1 tsp grated fresh ginger
2 Tbsp sesame seeds (optional)
Cut the chicken into 2 inch cubes. If making appetizers, cut into 1 inch cubes. Combine flour, salt, pepper in one bowl. Dip the chicken in the beaten eggs and then coat with the seasoned flour. Pour 1/2 inch oil in a wide frying pan over medium-high heat. to test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat. When fat is hot, add chicken, half at a time. Cook, turning as needed until chicken is golden brown, this is usually a total of 6-8 minutes for larger pieces and 4 to 5 minutes for smaller pieces. Take chicken out of oil when done and drain briefly.
Heat glaze ingredients except for sesame seeds in a small pan. Dip chicken pieces in glaze, place ona rack set in a baking pan. when all chicken is cooked and dipped, sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes. Brush with remainder of glaze after 10 minutes. Serve hot. I usually serve this with rice, cut pieces of celery is a nice garnish for the chicken on the plate also.
February 15, 2012
February 11, 2012
Crisco Frosting
Crisco Frosting - From Isabel Ryea (my great grandmother)
Put in double boiler
1 cup cold milk
5 tablespoons flour
a pinch of salt
Cook until blended. Cool until cold.
Add
1 cup granulated sugar
1 cup crisco
Beat altogether very well.
Then add 1 tablespoon of vanilla.
To make chocolate crisco frosting use 3 tablespoons and flour and 2 tablespoons cocoa instead of the 5 tablespoons flour listed above.
This recipe is from Aunt Nancy's cookbook. Actually she was my Great-grandmother's sister, so that means she was a great-grand aunt. I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. She kept a little recipe book that I now have. When I can decipher her hand writing I'll post a few recipes here.
Put in double boiler
1 cup cold milk
5 tablespoons flour
a pinch of salt
Cook until blended. Cool until cold.
Add
1 cup granulated sugar
1 cup crisco
Beat altogether very well.
Then add 1 tablespoon of vanilla.
To make chocolate crisco frosting use 3 tablespoons and flour and 2 tablespoons cocoa instead of the 5 tablespoons flour listed above.
This recipe is from Aunt Nancy's cookbook. Actually she was my Great-grandmother's sister, so that means she was a great-grand aunt. I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. She kept a little recipe book that I now have. When I can decipher her hand writing I'll post a few recipes here.
February 4, 2012
Poppy Seed and Maple Syrup Bread
2 tablespoons Dry Yeast
1/2 teaspoon Sugar
1/3 cup maple syrup
2 teaspoons Salt
6 cups Flour
1/4 cup vegetable Oil
3 tablespoons poppy seed
2 cups warm water
Combine yeast with warm water. Add the rest of the ingredients. Shape the dough into 2 9X5 loaf pans. Let rise covered with tea towels in warm place for 35 minutes or until the tops of loaves have just risen above the edge of the pans,.
Brush loaves with and egg wash made by beating 1 egg with 1/4 tsp salt. Sprinkle the tops generously with poppy seeds.
Put the risen loaves in the middle of a cold oven, set the oven to 375 degrees and bake 30 minutes.
Reduce heat to 350 degrees and bake 20-25 minutes more until golden brown and sound hollow when tapped. Cool on rack covered w/ tea towels. after 30 minutes remove towels and cool completely.
1/2 teaspoon Sugar
1/3 cup maple syrup
2 teaspoons Salt
6 cups Flour
1/4 cup vegetable Oil
3 tablespoons poppy seed
2 cups warm water
Combine yeast with warm water. Add the rest of the ingredients. Shape the dough into 2 9X5 loaf pans. Let rise covered with tea towels in warm place for 35 minutes or until the tops of loaves have just risen above the edge of the pans,.
Brush loaves with and egg wash made by beating 1 egg with 1/4 tsp salt. Sprinkle the tops generously with poppy seeds.
Put the risen loaves in the middle of a cold oven, set the oven to 375 degrees and bake 30 minutes.
Reduce heat to 350 degrees and bake 20-25 minutes more until golden brown and sound hollow when tapped. Cool on rack covered w/ tea towels. after 30 minutes remove towels and cool completely.
February 1, 2012
Italian Meatloaf
Simple to put together, and fine for a family dinner. However, its showy enough to serve to company as well.
Mix together a couple of pounds of ground beef (this could be in combo with ground turkey or ground pork) with just enough milk to make it squishy. once all of the ground beef is wet, Then add italian bread crumbs and a little garlic powder until everything will clump together.
Instead of forming a loaf, create a 3/4 inch thick, 8 inch wide rectangle on waxed paper. The length will vary based on how much meat you used. Sprinkle on the rectangle some parmesan cheese, staying away from the edges. Then add a layer of mozzerella cheese. This can be slices or shredded cheese. now, the tricky part - roll up the rectangle. make sure you seal the ends well. Grease your loaf pan with non-stick baking spray, then put the rolled up bundle into the loaf pan. Bake as you would any meatloaf in the oven at 375. About 15 minutes or so into the baking, pour about a cup of spagetti sauce over the top.
Make pasta ( I use fetticini but spagetti or angel hair is great too), spagetti sauce, and garlic bread to go with the meatloaf. Cut 1 inch slices of the loaf when cooked, serve over the pasta. The cheese spiral baked into the meat looks good and tastes great too.
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Mix together a couple of pounds of ground beef (this could be in combo with ground turkey or ground pork) with just enough milk to make it squishy. once all of the ground beef is wet, Then add italian bread crumbs and a little garlic powder until everything will clump together.
Instead of forming a loaf, create a 3/4 inch thick, 8 inch wide rectangle on waxed paper. The length will vary based on how much meat you used. Sprinkle on the rectangle some parmesan cheese, staying away from the edges. Then add a layer of mozzerella cheese. This can be slices or shredded cheese. now, the tricky part - roll up the rectangle. make sure you seal the ends well. Grease your loaf pan with non-stick baking spray, then put the rolled up bundle into the loaf pan. Bake as you would any meatloaf in the oven at 375. About 15 minutes or so into the baking, pour about a cup of spagetti sauce over the top.
Make pasta ( I use fetticini but spagetti or angel hair is great too), spagetti sauce, and garlic bread to go with the meatloaf. Cut 1 inch slices of the loaf when cooked, serve over the pasta. The cheese spiral baked into the meat looks good and tastes great too.
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