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Cooking Blog

Just About Delicious Recipes

General Tso's Chicken #Recipe

By On 4:42 PM


1 pound chicken thighs cut into 1 inch chunks
¼ cup cornstarch
oil for frying 1 tablespoon minced ginger
½ teaspoon red chili flakes
2 cloves garlic, minced

For the Sauce: 
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons hoisin sauce
¼ cup water
3 tablespoons sugar
1 tablespoon cornstarch

Full recipe from : yummly.co

Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together. Add the chicken to a pan with the oil and fry until crispy.
Drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.
Cook until you smell the garlic (about 30 seconds).
Add in the chicken and toss, then add in the sauce. Stir for about 30 seconds until thickened.
Serve immediately.

Creamy Potato Soup #Recipe

By On 11:36 AM


6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
1 1/2 cups chopped yellow onion (1 medium
1 1/4 cups peeled and diced carrots (3 medium)
1 cup diced celery (2 stalks)
2 (14.5 oz) cans low sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream
For serving:
Crumbled bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives

Full recipe from : yummly.co

Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water).

Slow Cooker Beef Stew #Recipe

By On 6:58 AM


5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
salt and pepper to taste
3 tablespoons canola or vegetable oil
4 medium onions, chopped finely
One 6-ounce can tomato paste
2 cups low-sodium beef broth
3 tablespoons soy sauce
1 pound carrots, peeled and cut into 1-inch chunks
1 pound parsnips, peeled and cut into 1-inch chunks
1 pound red potatoes, cut into 1-inch chunks
2 teaspoons minced fresh thyme, divided
2 whole bay leaves
2 tablespoons Minute Tapioca
2 cups frozen peas, thawed

Full recipe from : yummly

1. Pat the beef dry with paper towels, then season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with remaining beef (you shouldn't need more oil).

2. Add 1 Tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.

3. Toss carrots, parsnips, potatoes, 1 teaspoon thyme, and remaining 1 Tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.

4. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.)

5. Carefully open the foil-wrapped vegetable packet (watch for steam) and scrape the vegetables and juices into the stew. Discard the foil. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.

Simple Chicken Potstickers #Recipe

By On 6:26 AM


1 pound ground chicken
3 garlic cloves, pressed
3 green onions, thinly sliced
1 1/2 – 2 tablespoons hoisin sauce
3 teaspoons sesame oil
1 1/2 teaspoon ginger paste
1/4 teaspoon white pepper
salt to taste
55-65 won ton wrappers, round or square
1 tablespoon olive oil

Full recipe from : yummly.com

Line a large baking sheet with parchment paper and fill a small bowl with water.
In a large bowl combine all ingredients except wrappers.
To assemble potstickers: spoon 1 teaspoon of chicken mixture and place into center of wrapper. Dip the tip of your finger into the small bowl of water and run your finger along the edge of the wrapper. Fold the wrapper over to create a half moon shape, or a triangle if using square wrappers. Pinch the edges of the wrapper starting in the middle to seal, making sure all air has been removed.
To cook potstickers: working in batches, heat a 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add potstickers to pan in a single layer. Cook until golden, about 2 minutes. If you like crispy potstickers you can continue to cook until done and crispy on both sides. Or (as I did) you can add 1/2-2/3 cup of water to pan and cover. Cook until all liquid has been absorbed.
Serve immediately with choice of dipping sauce.