Sweet and Sour Chicken

Sweet and Sour Chicken

Sweet and Sour Chicken from Cooking Light

To save time, cut the chicken into pieces while you wait for the pan to heat. Serve over long-grain white rice.
Yield

4 servings (serving size: about 1 cup)

Ingredients

* 1 tablespoon olive oil
* 1 tablespoon bottled minced garlic
* 1 teaspoon bottled ground fresh ginger (such as Spice World)
* 1/4 teaspoon crushed red pepper
* 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
* 3/4 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped red bell pepper
* 1 (15 1/4-ounce) can pineapple chunks in juice, undrained
* 1/3 cup reduced-sodium soy sauce
* 2 tablespoons dry sherry
* 1 1/2 tablespoons cornstarch
* 2 teaspoons brown sugar
* 1/4 cup dry-roasted chopped cashews

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.

Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.

Nutritional Information

Calories: 388 (27% from fat)

Fat: 11.6g (sat 2.4g,mono 6.2g,poly 2g)

Protein: 41.5g

Carbohydrate: 28.9g

Fiber: 2.1g

Cholesterol: 101mg

Iron: 2.7mg

Sodium: 858mg

Calcium: 58mg

Michele Powers, Cooking Light, APRIL 2007

Find this recipe at:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1599631

Cinnamon and Red Wine Poached Pears

While shopping at a local vegetable stand yesterday I noticed some nice looking bosc pears and I thought to myself that I should cook some up for myself.

Cinnamon and Red Wine Poached Pears

Ingredients

* 2 cups dry red wine
* 2 cups water
* 1Ž2 cup honey
* 1Ž2 cup sugar
* 1 large bay leaf
* 5 whole cloves
* 1 cinnamon stick
* Juice from 1 lemon
* 8 Bosc pears

Preparation

1. In a large, nonreactive saucepan, bring the red wine, water, honey, sugar, bay leaf, whole cloves, cinnamon stick, and lemon juice to a boil.
2. While ingredients in saucepan are coming to a boil, peel the pears.
3. Cut pears into halves; remove cores.
4. Place pear halves in the saucepan and bring back to another boil.
5. Reduce heat and gently poach for 15 minutes, or until pear halves are almost tender when pierced with the tip of a paring knife.
6. SERVES 8

Find this recipe at:

http://recipes.suite101.com/article.cfm/poached_bosc_pear_recipe

Poached leeks with butter and Parmesan

Poached leeks with butter and Parmesan

By Skye Gyngell

Serves 4

Photo by Lisa Barber

This dish is great served with roast chicken or grilled fish

This sweet vegetable dish works with both baby and standard leeks. At home, I serve it with either roast chicken or no other accompaniment than a salad made of young spring leaves.

4 large or 16 small leeks
Enough water to cover
Sea salt and black pepper
120g/4oz unsalted butter
150g/5oz Parmesan cheese, grated

Wash the leeks thoroughly under cold running water. Pat dry and, using a sharp knife, cut off the dark green leaves at the top and slice off the base, leaving only the tender white stalk. Slice across into quarters and place in a shallow, heavy-based casserole.

Find this recipe at:

http://www.independent.co.uk/life-style/food-and-drink/recipes/poached-leeks-with-butter-and-parmesan-1666075.html

Easter Honey-Cola Ham

Easter Honey-Cola Ham

1 (12 to 13 pound) pre-cooked ham
2-3 liters Coca-Cola
Whole cloves
Clove honey, wild flower honey or corn syrup

Prepare ham by placing in a deep steaming pan with rack. Pour soda into pan and bring liquid up to middle sides of ham. Steam (simmer) slowly for 2 1/2 hours. Ham will look very caramelized. Place ham on cooling rack. Cool for 10 minutes.

Brush ham with honey. Score ham and pierce ham with whole cloves. Brush again with honey and bake at 350 degrees F for 30 minutes or until golden.

Serves 10-12.

Find this recipe at:

http://www.recipegoldmine.com/easterham/easter-honey-cola-ham.html

Easter Ham Pie

Easter Ham Pie

2 (9-inch) pastry crusts
8 ounces thinly sliced ham
5 ounces frozen spinach, thawed
3 eggs (at room temperature)
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 small red bell pepper, thinly sliced
1 tablespoon olive oil
1 tablespoon chopped basil leaves
Lemon pepper to taste

Heat oven to 350 degrees F. Line pie pan with 1 crust.

Saut peppers and ham in olive oil for 3 minutes, then season with pepper.

Whisk 2 eggs and ricotta in large bowl. Spread mixture into pie crust.

Pat spinach dry on paper towels, then scatter on top of mixture in pie crust. Sprinkle peppers and ham over spinach and top with mozzarella then basil leaves. Cover with second pie crust and trim edges. Cut vents in top of crust and brush top with 1 beaten egg. Bake 50-60 minutes, or until golden brown. Let set about 15 minutes before serving.

Find this recipe at:

http://www.recipegoldmine.com/easterham/easter-ham-pie.html

Southern Style Smothered Ham

Southern Style Smothered Ham

2 slices uncooked ham, cut 1/2-inch thick
1 teaspoon dry mustard
2 onions, sliced
2 cups sliced pared apples
12 whole cloves
1 cup brown sugar
1/2 cup water

Heat oven to 350 degrees F.

Place 1 slice ham in shallow baking pan; spread half the mustard on ham. Top with onions and apples; cover with second slice of ham. Rub remaining mustard onto meat; place cloves in fat portion of ham.

Mix sugar and water together; boil 5 minutes. Pour syrup over ham. Bake for 1 hour, basting with sugar and water syrup 2 or 3 times.

Find this recipe at:

http://www.recipegoldmine.com/easterhamH/southern-style-ham.html

ANZAC Biscuits

Anzac Biscuits

ANZAC stands for Australian and New Zealand Army Corps, and these cookies are so named because they were baked and shipped off to Australian and New Zealander soldiers during World War I.

1 cup all-purpose flour
1 cup rolled oats
3/4 cup desiccated coconut
3/4 cup granulated sugar
4 1/2 ounces butter
1 tablespoon golden syrup (corn syrup)
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Heat oven to 300 degrees F. Brush 2 cookie sheets with melted butter or oil.

Place flour, oats, coconut and sugar in a large mixing bowl, and stir until combined.

Combine butter and golden syrup in small pan; stir over high heat until melted.

Mix baking soda with boiling water; add to melted butter and syrup. Add to flour mixture and stir until combined. Shape level tablespoons of mixture into balls and flatten slightly. Place onto prepared cookie sheets about 2 inches apart. Bake 15 to 20 minutes or until crisp and golden.

Remove from oven; let stand 2 minutes before loosening the biscuits and moving them to a wire rack to cool.

Makes about 2 dozen cookies.

Find this recipe at:

http://www.recipegoldmine.com/military/anzac-biscuits.html

Mennonite Red Cabbage and Apple Salad

Mennonite Red Cabbage and Apple Salad (Rotkohl und Apfelsalat)

4 cups shredded red cabbage
1 cup apples, quartered and sliced thin
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons vinegar
3 tablespoons butter
1/2 teaspoon mustard
1/2 cup sour cream
Pepper

Melt the butter in a saucepan. Add the cabbage and apple and stir until the butter coats the mixture and there are signs of softening, but the mixture is not really cooked. Add the vinegar, sugar, seasonings and mustard; simmer another 2 minutes, then stir in the sour cream. Serve hot.

Find this recipe at:

http://www.recipegoldmine.com/regionalmenn/mennonite-red-cabbage-apple-salad.html