Salads with tender chicken breast, grape tomatoes, three colors of sweet
peppers, diced cucumbers, super fresh mushrooms, carrot bits, purple cabbage
bits, thousand island dressing and a generous sprinkle of cheddar cheese.

Cranberry juice cut with spring water to drink.

"cybercat" > wrote in message
...
> Salads with tender chicken breast, grape tomatoes, three colors of sweet
> peppers, diced cucumbers, super fresh mushrooms, carrot bits, purple
> cabbage bits, thousand island dressing and a generous sprinkle of cheddar
> cheese.
>
> Cranberry juice cut with spring water to drink.
I love cranberry juice and never thought to cut it with water. Thanks.

Tonight's dinner here was stir fried chicken and almond slivers in olive
oil, in a sauce of chicken stock, cornstarch, soy sauce, ginger, ground
orange rind, a little thyme and black pepper, served on rice.

>

"Cheryl" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>> Salads with tender chicken breast, grape tomatoes, three colors of sweet
>> peppers, diced cucumbers, super fresh mushrooms, carrot bits, purple
>> cabbage bits, thousand island dressing and a generous sprinkle of cheddar
>> cheese.
>>
>> Cranberry juice cut with spring water to drink.
> I love cranberry juice and never thought to cut it with water. Thanks.
>
> Tonight's dinner here was stir fried chicken and almond slivers in olive
> oil, in a sauce of chicken stock, cornstarch, soy sauce, ginger, ground
> orange rind, a little thyme and black pepper, served on rice.
>

Oh, I forgot to mention the broccoli in the stir fry.

On Sun, 1 Mar 2009 21:20:49 -0500, "Cheryl"
> wrote:

>Tonight's dinner here was stir fried chicken and almond slivers in olive
>oil, in a sauce of chicken stock, cornstarch, soy sauce, ginger, ground
>orange rind, a little thyme and black pepper, served on rice.

The orange is a nice touch. I'll try that!

Thanks,
Carol

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Change "invalid" to JamesBond's agent number to reply.

Tonight's dinner would be very lovely!
Panko Mustard Herb Encrusted Salmon!
Salmon is a great fish, full of heart healthy omega-3 acids, but unfortunately, salmon is also one of the more “fishy” fishes, especially when bought frozen or when the fish is overcooked. One way to overcome salmon’s tendency towards fishiness is to pair it with another strong flavor, in this case mustard and herbs. Salmon never had it so good!

On Sun, 01 Mar 2009 21:00:00 -0600, Damsel in dis Dress
> wrote:

>The orange is a nice touch. I'll try that!

This is better than ANY takeout!!


@@@@@ Now You're Cooking! Export Format

Orange Chicken

Good Friend Recipes, Oriental, poultry

MARINADE & SAUCE:
1 1/2 lb chicken; boneless, skinless
3/4 c chicken stock
3/4 c orange juice
1 1/2 ts orange zest
8 strips orange peel
6 tb white vinegar
1/4 c soy sauce
1/2 c brown sugar
1 tb garlic cloves; minced
1 tb ginger; grated
1/4 ts cayenne pepper
5 ts cornstarch
2 tb cold water
8 sm whole red chilies; dried
COATING AND FRYING:
3 lg egg whites
1 c cornstarch
1/2 ts baking soda
1/4 ts cayenne pepper
3 c peanut oil

FOR THE MARINADE AND SAUCE: Place chicken in 1 gallon zip lock bag;
set
aside. Combine chicken stock, orange juice, grated zest, vinegar, soy
sauce, sugar, garlic , ginger and cayenne in large saucepan; whisk
until
completely dissolved. Measure out 3/4 cup mixture and pour into bag
with
chicken, press out as much air as possible and seal bag, Refrigerate
60
minutes.

Bring remaining mixture in saucepan to boil over high heat. In small
bowl,
stir together cornstarch and cold water, whisk cornstarch mixture into
sauce. Simmer sauce until thick, about 1 minutes. Stir in orange peel
and
chilies. Set aside.

FOR THE COATING: Place egg whites in pie plate, beat until frothy. In
second pie plate, whisk cornstarch cayenne and baking soda until
combined.
Drain chicken in colander, pat dry. Place half of chicken pieces in
egg
whites and turn to coat. transfer to cornstarch mixture and coat
thoroughly. Place dredged chicken pieces on wire rack.

TO FRY THE CHICKEN; Heat oil to 350F. Place half of chicken in oil one
piece at a time; fry until golden brown about 5 minutes, turning each
piece
half way through cooking. Transfer chicken to large plate lined with
paper
towels. Keep warm while cooking remaining chicken.

Reheat sauce over medium heat until simmering. Add chicken and gently
toss
until evenly coated and heated through. Serve immediately.


Yield: 4 servings


** Exported from Now You're Cooking! v5.84 **

On Mon, 02 Mar 2009 07:27:02 -0500, Mr. Bill > wrote:

>On Sun, 01 Mar 2009 21:00:00 -0600, Damsel in dis Dress
> wrote:
>
>>The orange is a nice touch. I'll try that!
>
>This is better than ANY takeout!!
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Orange Chicken

That looks fantanstic, Mr. Bill! It's going straight into MasterCook,
as soon as I get back up after going back to bed. <G> I know we'll
love it.

Carol

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Change "invalid" to JamesBond's agent number to reply.

On Mon, 02 Mar 2009 07:27:02 -0500, Mr. Bill > wrote:

>This is better than ANY takeout!!
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Orange Chicken

Dang! I just put this whole thing into MasterCook and discovered that
I already had it there! LOL! Looks like I have consistent taste,
huh? Thanks AGAIN!

Carol

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Change "invalid" to JamesBond's agent number to reply.

"Mr. Bull" wrote
>
> This is better than ANY takeout!!

Bill shit! Nothing unique about that recipe, and any Chinese take out can
do far better... and yours is an incomplete recipe... guaranteed they'd at
least add broccoli, some snow peas, green onion, and a few cashews, maybe
some water chestnut and straw 'shrooms too.

That would take all day to shop for and prep, and then by the time it's
cooked your stomach would be so hungry it'd feel like your throat was slit.

Any Chinese take out can prepare orange chicken (and properly) in "ten
minute"... no matter what's ordered or how much it's always "ten minute".

You forgot the hot mustard. Only an utter imbecile would bother with all
that fuss at home if there's a Chinese take out option... and on their own
your portions are much too small to be dinner for four... you still didn't
make the soup, fly lice, egg loll, spare libs, and dessert. And you forgot
to brew the tea. LOL

Ahahahahahahahahahahahahaha. . . .


> @@@@@ Now You're Cooking! Export Format
>
> Orange Chicken
>
> Good Friend Recipes, Oriental, poultry
>
> MARINADE & SAUCE:
> 1 1/2 lb chicken; boneless, skinless
> 3/4 c chicken stock
> 3/4 c orange juice
> 1 1/2 ts orange zest
> 8 strips orange peel
> 6 tb white vinegar
> 1/4 c soy sauce
> 1/2 c brown sugar
> 1 tb garlic cloves; minced
> 1 tb ginger; grated
> 1/4 ts cayenne pepper
> 5 ts cornstarch
> 2 tb cold water
> 8 sm whole red chilies; dried
> COATING AND FRYING:
> 3 lg egg whites
> 1 c cornstarch
> 1/2 ts baking soda
> 1/4 ts cayenne pepper
> 3 c peanut oil
>
> FOR THE MARINADE AND SAUCE: Place chicken in 1 gallon zip lock bag;
> set
> aside. Combine chicken stock, orange juice, grated zest, vinegar, soy
> sauce, sugar, garlic , ginger and cayenne in large saucepan; whisk
> until
> completely dissolved. Measure out 3/4 cup mixture and pour into bag
> with
> chicken, press out as much air as possible and seal bag, Refrigerate
> 60
> minutes.
>
> Bring remaining mixture in saucepan to boil over high heat. In small
> bowl,
> stir together cornstarch and cold water, whisk cornstarch mixture into
> sauce. Simmer sauce until thick, about 1 minutes. Stir in orange peel
> and
> chilies. Set aside.
>
> FOR THE COATING: Place egg whites in pie plate, beat until frothy. In
> second pie plate, whisk cornstarch cayenne and baking soda until
> combined.
> Drain chicken in colander, pat dry. Place half of chicken pieces in
> egg
> whites and turn to coat. transfer to cornstarch mixture and coat
> thoroughly. Place dredged chicken pieces on wire rack.
>
> TO FRY THE CHICKEN; Heat oil to 350F. Place half of chicken in oil one
> piece at a time; fry until golden brown about 5 minutes, turning each
> piece
> half way through cooking. Transfer chicken to large plate lined with
> paper
> towels. Keep warm while cooking remaining chicken.
>
> Reheat sauce over medium heat until simmering. Add chicken and gently
> toss
> until evenly coated and heated through. Serve immediately.
>
>
> Yield: 4 servings
>
>
> ** Exported from Now You're Cooking! v5.84 **
>

Sheldon wrote:

> Bill shit! Nothing unique about that recipe, and any Chinese take out can
> do far better... and yours is an incomplete recipe... guaranteed they'd at
> least add broccoli, some snow peas, green onion, and a few cashews, maybe
> some water chestnut and straw 'shrooms too.

I think one of the SAVAGE GANG OF SEVEN has been revealed.

Bob

On Mar 1, 3:46*pm, "cybercat" > wrote:
> Salads with tender chicken breast, grape tomatoes, three colors of sweet
> peppers, diced cucumbers, super fresh mushrooms, carrot bits, purple cabbage
> bits, thousand island dressing and a generous sprinkle of cheddar cheese.
>
> Cranberry juice cut with spring water to drink.

Most likely milk toast tonight...kinda broke.

On Mon, 2 Mar 2009 15:45:03 -0800, "Bob Terwilliger"
> wrote:

>Sheldon wrote:
>
>> Bill shit! Nothing unique about that recipe, and any Chinese take out can
>> do far better... and yours is an incomplete recipe... guaranteed they'd at
>> least add broccoli, some snow peas, green onion, and a few cashews, maybe
>> some water chestnut and straw 'shrooms too.
>
>I think one of the SAVAGE GANG OF SEVEN has been revealed.

LOL! The only thing from the above list that I'd probably add would
be green onions. I've never seen any of the other stuff in orange
chicken. Well, they put raw broccoli AROUND the orange chicken, but
it's used as filler in the container and to add eye appeal. The dogs
and cats love it.

Carol, who would eat the broccoli if it were blanched

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Change "invalid" to JamesBond's agent number to reply.

"Chemo the Clown" > wrote in message
...
On Mar 1, 3:46 pm, "cybercat" > wrote:
> Salads with tender chicken breast, grape tomatoes, three colors of sweet
> peppers, diced cucumbers, super fresh mushrooms, carrot bits, purple
> cabbage
> bits, thousand island dressing and a generous sprinkle of cheddar cheese.
>
> Cranberry juice cut with spring water to drink.

Most likely milk toast tonight...kinda broke.

==========================================

Stick around. This group is good for making tasty, nutritious meals on
a budget. I've learned a lot.

On Mon, 2 Mar 2009 20:26:19 -0500, "Cheryl"
> wrote:

>"Chemo the Clown" > wrote in message
...
>.
>
>Most likely milk toast tonight...kinda broke.
>
>==========================================
>
>Stick around. This group is good for making tasty, nutritious meals on
>a budget. I've learned a lot.

Chemo, if you have eggs, you can make French toast. A little cinnamon
if you have it ....

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:

> Chemo, if you have eggs, you can make French toast. A little cinnamon
> if you have it ....

I picked up a lovely loaf of fresh raspberry swirl bread at the farmers
market this weekend. While we have taken a couple slices from it, the
rest is destined for French toast. I might use egg beaters instead of
real eggs to cut back on the fat content (though the bread is fat free
according to the label).

Anybody out there use egg substitute for French toast, waffles or
pancakes? Did you like the results?

--Lin

On Mon, 02 Mar 2009 18:30:48 -0800, Lin >
wrote:

>Damsel in dis Dress wrote:
>
>> Chemo, if you have eggs, you can make French toast. A little cinnamon
>> if you have it ....
>
>I picked up a lovely loaf of fresh raspberry swirl bread at the farmers
>market this weekend. While we have taken a couple slices from it, the
>rest is destined for French toast. I might use egg beaters instead of
>real eggs to cut back on the fat content (though the bread is fat free
>according to the label).
>
I'm thinking about a trifle or fake souffle - you know the kind made
with bread?
>
>Anybody out there use egg substitute for French toast, waffles or
>pancakes? Did you like the results?
>
I've never used fake or semi-fake eggs.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 02 Mar 2009 23:47:08 -0700, Christine Dabney
> wrote:

>On Mon, 02 Mar 2009 22:18:22 -0800, sf > wrote:
>
>
>>>
>>I'm thinking about a trifle or fake souffle - you know the kind made
>>with bread?
>
>You mean a bread pudding?
>
No it's actually lighter, like a souffle... rises almost as much and
tastes almost like the real thing. Well, a little heavier - but not
much. I haven't made it in years and don't have for it a recipe on
this computer. You can google for bread souffle. I came up with
http://tinyurl.com/dyl92k but there are others.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

>>> I'm thinking about a trifle or fake souffle - you know the kind made
>>> with bread?
>> You mean a bread pudding?
>>
> No it's actually lighter, like a souffle... rises almost as much and
> tastes almost like the real thing. Well, a little heavier - but not
> much.
>
I've never heard of "fake souffle" but a good strata can have that
consistency and includes bread along with the eggs.

Chemo the Clown > wrote in
:

> On Mar 1, 3:46*pm, "cybercat" > wrote:
>> Salads with tender chicken breast, grape tomatoes, three colors of
>> sweet peppers, diced cucumbers, super fresh mushrooms, carrot bits,
>> purple cabb
> age
>> bits, thousand island dressing and a generous sprinkle of cheddar
>> cheese.
>>
>> Cranberry juice cut with spring water to drink.
>
> Most likely milk toast tonight...kinda broke.
>

a few spices, and a egg or 3 and some jam and it is bread pudding

some cheese and 1 egg in the house...grilled monty-christo cheese
sandwich

no egg - grilled cheese

some cheese but no eggs- but maybe a beer or 3...welish rarebit.

just some thougts

also you can find recipes by googling what's on hand

--

The beet goes on -Alan

Chemo the Clown > wrote in
:

> On Mar 1, 3:46*pm, "cybercat" > wrote:
>> Salads with tender chicken breast, grape tomatoes, three colors of
>> sweet peppers, diced cucumbers, super fresh mushrooms, carrot bits,
>> purple cabb
> age
>> bits, thousand island dressing and a generous sprinkle of cheddar
>> cheese.
>>
>> Cranberry juice cut with spring water to drink.
>
> Most likely milk toast tonight...kinda broke.
>

a few spices, and a egg or 3 and some jam and it is bread pudding

some cheese and 1 egg in the house...grilled monty-christo cheese sandwich

no egg - grilled cheese

some cheese but no eggs- but maybe a beer or 3...welish rarebit.

just some thougts

also you can find recipes by googling what's on hand

--

The beet goes on -Alan