Soy Sauce Chicken

1 cup white sugar 1 cup soy sauce 1 cup water 1/4 cup minced garlic

1/4 cup minced fresh ginger 5 pounds bone-in chicken thighs with skin 1/4 cup chopped green onions

Directions:

1.	Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
2.	Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
3.	Place chicken on a platter and sprinkle with chopped green onions.

Chocolate Ganache

Chocolate Ganache

Rated: Submitted By: INGRIDEVOGEL Photo By: hawaiian_munshkin Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Servings: 16

"This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like."

Ingredients:

9 ounces bittersweet chocolate, chopped 1 cup heavy cream

1 tablespoon dark rum (optional)

Directions:

1.	Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2.	Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Aromatic Noodles With Lime Peanut Sauce

Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
15 min

Level:
Easy

Serves:
6 servings (1 serving: 1c pasta, 1c veg., 2.5tbs sauce)

Ingredients

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Directions

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

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All Rights Reserved
Print Sizes :

8.5 x 11"
4 x 6"
3 x 5"



Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34077_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Coffee Jello

ello

Ingredients (list of both Part I and II combined):
- 4 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1/2 cup cold coffee
- 1 can of sweetened condensed milk
- 4 1/2 cups hot coffee
- 1/3 cup sugar
Part I (Milk Coffee Mixture):
- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1 can of sweetened condensed milk
- 1 1/2 cup of hot coffee (strength depends on preference)
1. Bloom the gelatin in the 1/2 cup of cold water.*
2. Pour hot coffee into the gelatin and mix until dissolved.
3. Add the sweetened condensed milk and stir until dissolved.
4. Set until it cools to room temperature.
Part II (Black Coffee Mixture):
- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold coffee
- 3 cups hot coffee (strength depends on preference)
- 1/3 cup of sugar (sweetness depends on preference so you can add more or less)
1. Bloom the gelatin in 1/2 cup of cold coffee.
2. Add sugar into coffee until desired sweetness.
3. Pour coffee and sugar mixture into the gelatin and mix until dissolved.
4. Set until it cools to room temperature.

This layer is too thin; even 2.5 c of water is too thin
Assemble:
1. When both mixtures are cooled to room temperature, pour a cup (using a liquid measuring cup) of the black coffee mixture into a 9×13 pan and refrigerate it for at least 20 minutes.
2. When ready, pour in a cup of milk coffee mixture, and set in fridge.
3. Repeat this process until you have three layers of milk and three of black.
4. Combine what is left of both mixtures and pour over the top (mixture will be very thin) and refrigerate until ready to serve.
5. Cut into small blocks or into bite-sized cubes.
Note: If mixtures firm up during the waiting process, then put the bowl over a pot of hot water for a few seconds at a time until it comes back to liquid state

Chapssalddeok (Korean-style mochi)

For sweet red bean filling:
red beans, sugar, salt, rice syrup, vanilla extract.
For rice cake:
sweet rice flour, sugar, salt, red food coloring, starch powder.
Directions
Cooking time: 2 hours.
Make sweet red bean filling:

1. Wash and drain 1 cup of dried red beans (azuki beans) and place them in a thick bottomed pot.
2. Add 3 cups of water and bring to a boil over medium high heat for 10 minutes with the lid closed.
3. Lower the heat and simmer for about 1½ hours.
   If the beans haven’t softened after 1½ hours, add more water and cook over low heat until they are soft and can be well mashed.
4. Mash the beans with a wooden spoon (or food processor) until smooth.
5. Put the beans back into the pot and add  ¾ cup brown sugar, ¼ ts salt, 1 ts vanilla extract, and 2-3 tbs rice or corn syrup.
6. Stir with a wooden spoon over low heat until the sugar is dissolved and the paste looks a little shiny.
7. Divide the paste into 2 even halves. Keep one half of the paste in the fridge or freezer for future use.
8. Divide the remaining paste into 8 equal pieces and roll each piece into a ball. Set them aside.

Make rice cake with a microwave oven

1. Place 1 cup of sweet rice flour (Mochiko powder), ¼ ts salt, 1 tbs sugar in a microwave-safe bowl.
2. In a bowl add a drop of pink food coloring to ¾ cup water and mix well.
3. Add the pink water to the rice flour mixture and mix it well with a spoon. Push the dough to the center of the bowl.
   
4. Cover the dough with Saran wrap and cook on high for 3 minutes in the microwave.
5. Remove the rice cake from the microwave and mix it with a wooden spoon for about 20 seconds.
6. Cover it with the Saran wrap again and put it back in the microwave for another minute.
7. Knead the hot rice cake with a wooden spoon vigorously in a circular motion about 100 times to make it chewy.
   
8. Spread ¼ cup of starch powder on your cutting board and put the rice cake on it.
9. Shape into a smooth 4×5 inch rectangle (10 cm x 12 cm) with wet hands and turn it over.
10. Cut the rectangle into 8 even sized pieces with a wooden knife or spatula, and cover with Saran wrap to keep them from getting dried out.
11. Take one piece of rice cake and flatten it into a round circle about 2½ inch (6.5 cm) in diameter.
12. Add a sweet red bean ball to the middle of the piece of rice cake. Pull the rice cake over the ball and seal it by pinching the edges with your fingers.
    *tip: Use starch powder to keep the rice cake from sticking to your fingers.
13. Repeat this until you’ve made 8 pieces of chapssalddeok.

Q and A
Q: Maangchi, the number of the sweet red bean pieces is 16 in your sweet red bean paste recipe and I can make only 8 rice cakes. What shall I do with the leftover sweet bean paste?
A: Make another batch of 8 chapssalddeok! Or Make green chapssalddeok with green tea powder! (Korean version). Only difference is to mixing ¾ cup water with 1 ts green tea powder instead of pink food coloring. Or keep the leftover in the fridge or freeze. You can keep it in the fridge up to 1 week.

http://www.maangchi.com/recipe/chapssalddeok

Slow-Cooked Chinese Pork Hock Recipe

1 lb pork hock, cut into 3-4 pieces

1/2 cup vinegar

1/4 cup soysauce

1/4 cup brown sugar or 1 sugar bar

2-3 bayleaf

2-3 star anise

Oregano
2 cloves garlic, crushed
4-5 Shitake Mushrooms, soaked and softened (optional)*

1/2 cup dried banana blossom, soaked in water to soften (optional)*

Wash pork hock very well, then put in your crockpot.

Add all ingredients in, topping it with the banana blossom.

Set crockpot in high for 2 hours, then reduce to low for another 2 hours or till the hocks are tender enough that the meat slightly separates from its bone.

Serve warm with rice.

*Choose between dried banana blossom and shiitake mushrooms only. They give off different flavor, yet both very savory.

 

http://i-brownbag.blogspot.com/2012/05/chinese-pork-hock.html

Cornflake chicken

6 skinless, boneless chicken breasts 2 cups sour cream 2 cups crushed cornflakes cereal

1 teaspoon Italian-style seasoning 6 tablespoons butter, melted

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
3.	Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.