Random Recipes

Here are a few random recipes that I have made recently that I felt were really good so I thought I would share them with you.

Green Bean Fries

Food Network Magazine

For the Dip:
1/2 c. ranch dressing
1/2 c. peeled, seeded, chopped cucumber
1 T. horseradish - drained
1 T. milk
1 t. distilled white vinegar
2 t. wasabi powder
Pinch cayenne pepper
Kosher salt
For the Beans:
2 c. low-sodium chicken broth
1/2 lb. green beans - trimmed
1 large egg
1/2 c. milk
1 c. Wondra
1 c. bread crumbs
1/4 t. onion powder
1/8 t. garlic powder
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
Peanut oil - for frying
Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne popper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve.
Prepare the beans. Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in the water, then drain and pat dry.
Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl. Combine the bread crumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl.
Line a baking sheet with parchment paper. Toss the green beans in the flour and shake off the excess. One at a time, dip the beans in the egg mixture, dredge in the bread crumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes.
Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350. Fry the green beans in batches until golden brown, 1 to 2 minutes. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain. Serve with the dip.

Morning Crispies

Source: Taste of Home

1 (.25 oz.) package active dry yeast
1/2 c. warm water - (110 to 115)
In a large mixing bowl, dissolve yeast in warm water.
1 c. warm milk - (110 to 115)
1/2 c. sugar
1/2 c. vegetable oil
1 1/4 t. salt
2 eggs
1 1/2 t. lemon extract
2 c. all-purpose flour
Add the milk, 1/2 c. sugar, oil, salt, eggs, extract and 2 c. flour; beat well.
3 1/2 to 4 c. all-purpose flour
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a large rectangle 1/4 in. thick.
6 T. butter, softened - divided (2 T. + 2 T. + 2 T.)
1 1/2 c. sugar - (1/3 c. + 1/3 c. + 1/3 c. + 1/2 c.)
1 T. ground cinnamon
Spread with 2 T. butter; sprinkle with 1/3 c. of sugar.
Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 T. butter; sprinkle with 1/3 c. sugar.
Fold in half width-wise; roll out to 1/4-inch thickness. Spread with remaining butter; sprinkle with 1/3 c. sugar.
Fold in half lengthwise; roll into an 18-inch x 10-inch rectangle.
Combine the cinnamon and remaining 1/2 c. sugar; sprinkle half over the dough to within 1/4 in. of edges.
Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 1/2-inch slices; place on greased baking sheets (four to six slices per sheet) Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes.
Bake at 400 for 12-15 minutes. Immediately remove from pans to wire racks to cool.

Oriental Chicken Salad

Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad:
1 boneless, skinless chicken breast from Van’s IGA deli
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot - julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.

Chicken Rice Bowl

Source: food.com
1/2 cup teriyaki marinade
2 tablespoons sugar
1 1/2 lbs boneless skinless chicken breasts - cut cross-wise into 1/2-inch thick slices
2 teaspoons cornstarch
2 tablespoons vegetable oil
hot cooked rice
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
Remove 3 tablespoons of mixture and set aside.
Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
Spoon chicken and sauce over rice in large individual serving bowls. Print this post