Club 3G Recipes

[RULINGCHAOS]

P.F. CHANGS ORANGE PEEL CHICKEN

Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

[spydermn]

Pork Chops with Mustard Bourbon Sauce

4 center-cut, bone-in, rib pork chops (about 3 pounds)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons heavy cream (ya I know but use whoel milk and cook a little longer if you are REALLY watching calories, if not treat yourself)

Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.

[KonigZZ]

Good lord that's a lot of recipes. Have you actually had time to make all of those?

Here's my most complicated recipe:

ZZ's gourmet cereal

3 cups Reese's Puffs cereal
3 cups 2% milk

Mix in large bowl
Top with chocolate syrup
Dig in

My mom is a master chef so I've had my fair share of fine dining.
Btw, Glenn, your Mapo Tofu looks kinda sketchy...I'm sure it tastes great but I've accustomed to good looking, as well as good tasting, food. Next time my mom cooks some mapo tofu, I'll show you how it's supposed to look

[RULINGCHAOS]

Homemade Hamburger Helper

(serves 4)


Ingredients
1½ Pounds Ground beef, preferably chuck
1 16 ounce can chopped tomatoes
2 cups dried pasta (macaroni, or other small pasta)
1 ¾ cups water


Seasoning Mix
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons dried parsley
4 tablespoons onion powder
4 tablespoons beef bouillon granules
2 tablespoons cornstarch
1 teaspoon salt
2 teaspoons black pepper



To Make...

1. Brown the ground beef in a deep sauté pan

2. Add water, pasta, tomatoes and seasoning mix. Stir together

3. Bring to a boil, then lower heat to simmer and cover for 20 minutes or until pasta is tender

[dr_lizzy]

Light snack:

Low Fat Triscuits
Low Fat Cottage Cheese
Cherry tomato

Ratio of triscuits to tomato is 2:1

Place 6 triscuits on plate
spoon 1/2 tsp of cottage cheese and place ontop of triscuit.
slice 3 cherry tomatoes into halves, place each half on a triscuit

Enjoy

this recipe was on a triscuit box, but, they said to 1/4 the tomatoes. I like tomatoes a lot, so, I kept them as halves.

[dr_lizzy]

Another quickie Snack:

reduced fat Graham crackers
honey
raisins
reduced fat peanut butter


take cracker, spread thin layer of peanut butter, place 5-6 raisins on top, and drizzle a little honey over the raisins.

enjoy.

[RULINGCHAOS]

CLASSIC CREPES SUZETTE

Preparation time less than 30 mins

Cooking time less than 10 mins


You will also need a solid-based 10in frying pan

Ingredients
For the crêpes suzette:
1 medium orange, grated zest only and 1 tbsp caster sugar mixed into the batter
For the sauce:
150ml/5fl oz orange juice (from 3-4 medium oranges)
1 medium orange, grated zest only
1 small lemon, grated rind and juice
1 tbsp caster sugar
3 tbsp Grand Marnier, Cointreau or brandy
50g/2oz unsalted butter
a little extra Grand Marnier, for flaming

Method
These little crêpes should be thinner than the basic pancakes, so when you're making them, use only 1½ tbsp of batter at a time in a 18cm/7in pan. Use the batter recipe from basic pancakes recipe listed in the next post. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.

For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce.

You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.

[RULINGCHAOS]

BASIC PANCAKES WITH SUGAR AND LEMON

Preparation time less than 30 mins

Cooking time less than 10 mins


Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges

Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

[tanz1983]

sweet beef

1 beef roast sliced into jerky size strips
1 bottle sesame seed oil
1 bottle soy sauce
sesame seeds
sugar
green onions
garlic

mix both bottles of sesame seed oil and soy sauce in a bowl with 2 cups of sugar. add 1 chopped garlic clove and three chopped green onions. add 2tbsp of sesame seeds. add roast into bowl and mix letting the meat get covered in the sauce. let the sliced roast marinade in the over night covered in the re fridge. mix before grilling. enjoy

[trying2buy]

hey does anyone know the recipe for chicken ceaser salad that they have in souper salad, it includes, grilled chicken , romano cheese, salad, and ceaser dressing i just don't know the amounts, also does anyone know a website where you can get restaurant recipes?

[RULINGCHAOS]

GRILLED CHICKEN CAESAR SALAD



INGREDIENTS:

* 1 pound boneless, skinless chicken breasts, cut into wide strips
* 1 1/2 teaspoons Lemon & Pepper Seasoning Salt
* 1 teaspoon Garlic Powder
* 1/4 cup olive oil
* 2 tablespoons white wine vinegar
* 1 teaspoon Dijon-style mustard
* 1/2 teaspoon Worcestershire sauce
* 1 head romaine lettuce, torn into bite-size pieces
* 1 cup garlic-flavored croutons
* 1/4 cup grated Romano cheese

DIRECTIONS:

1. Toss chicken with lemon & pepper seasoning and garlic powder.
2. Heat oil in nonstick skillet over medium-high heat. Add seasoned chicken to skillet and cook 4 to 5 minutes or until thoroughly cooked, stirring frequently. Remove from heat and set aside. Do not drain off oil.
3. Place vinegar, mustard and Worcestershire in small bowl and beat with fork to combine. Stir into reserved chicken.
4. Place lettuce in large salad bowl. Add chicken, croutons, and cheese. Toss gently and sprinkle with additional grated cheese, if desired.

[poloprincess]

Light fried pork chops

This is something I came up with on my own.

Take lean center cut pork chops however many meet your needs. Put them inbetween two pieces of saran wrap and pound them with a meat pounder or a rolling pin whatever you have that is heavy and will thin them out even more.

In a bowl crack one egg add about a tablespoon of water, salt and pepper to taste and beat the egg.

In a large ziplock combine cornstarch, salt, pepper, onion powder, garlic powder, nature seasoning, and chipotle pepper powder. This is all to taste. I dont measure anything. You need enough cornstarch to coat your pork chops.

Dip your chops into the egg wash then put into the ziplock and coat evenly.

I use a light olive oil in my frying pan and just enough to coat the bottom of the pan. Cook through till crispy on the outside. Squeeze some fresh lemon juice on them and enjoy!

[RULINGCHAOS]

GERMAN NOODLES

Easy to make... easy to serve.. not for the health conscience.

Ingredients

Eggs
Flour
Bacon


Method

Combine eggs and flour in large mixing bowl. If you have a strong mixer, then great. But it is hard as hell to mix. I don't know how much flour or eggs it calls for.. I don't know how many you are cooking for.. but use as much as you think you need. Combine and mix eggs and flour to a VERY thick smooth paste. It will take a while and wear you out.

Fry up the bacon. Again, use as much as you think you need. Chop bacon into small peices. Leave in grease.

Drop egg/flour mix into salted boiling water. They are done when they float. Remove from water and place in large bowl. Pour bacon and bacon grease over the egg noodles. Eat.

[rummy]

Hope I'm not grossing y'all out, but!

I get a tofu. Throw that in a microwave for about 30 sec to warm it up. I drizzle sesame oil and soy sauce, and dig in. My post work out meal.

[Glenn]

Originally Posted by rummy

Hope I'm not grossing y'all out, but!

I get a tofu. Throw that in a microwave for about 30 sec to warm it up. I drizzle sesame oil and soy sauce, and dig in. My post work out meal.

That sounds interesting. I've never tried it warm like that...



(Traditionally, tofu with soy sauce and sesame oil is served cold as a Chinese dish. A few ingredients that can be added besides soy sauce and sesame oil are "thousand-year-old egg" and Chinese dried pork. I typically also add some chopped scallions and bonito shavings.)

[Loco]

Chicken Burgers

Since I have been cooking for a while, i dont measure things anymore, so bare with me

Ingredients:

1 Shallot OR 1 oz onions and 2 gloves of garlic
Onion Powder
Garlic Salt
About 4 oz of bread crumbs (I used a 3 cheese mix)
About 10 oz to 16 (1 lb) oz of ground or shredded chicken (I used a cooked shredded chicken)
2 oz of white wine

1) Saute shallots (or onions and garlic) until tender and cooked
2) Add your seasonings, like 2 tsp of each.
3) Add chicken until cooked (if precooked like mine, just warm up a little)
4) Add breadcrumbs and white wine until absorbed. You want it be able to mold this into patties so adjust with more wine or water.) Cook for a little to allow the wine and flavors to mellow a little
5) Remove from heat and allow to cook a little
6) Form into patties. (I did like a 5 oz burger). And either grill them until nice and brown or saute on a pan until nice and brown.
7) Serve and eat like a hamburger.

Alternative method. Make them into "crab cakes" and serve with a mixture of sauce like mayo, ketchup, a little honey and relish. Just make them into bite size 1 to 2 oz portion flatten balls.

[RULINGCHAOS]

CELEBRATION CHEESE PIE

Crust:
15 to 18 shortbread cookies, finely crushed
2/3 cup melted butter

Layer 1:
2 ounces softened cream cheese
2 cups whipped topping
1/2 cup powdered sugar
1/2 cup smooth peanut butter

Layer 2:
4 ounces softened cream cheese
4 cups whipped topping
1/2 cup powdered sugar
2 ounces melted German sweet chocolate
Whipped Cream, for garnish

Crust:
In a bowl, stir together cookies and butter with a fork until moistened then press into an 8 or 10-inch pie crust. Freeze.

Layer 1:
Beat together all ingredients, spread onto the frozen crust, and freeze for 5 minutes.

Layer 2:
Beat together all ingredients except for the chocolate. Stir in the chocolate. Place this mixture on top of the peanut butter layer.

Top with whipped cream and refrigerate until firm.


This was the winner of the Crisco/Great American Pie Festival in 04. I have not tried it yet... but will soon.