FASTEST WAY TO PEEL POTATOES RECIPES

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PF CHANG'S ORANGE PEEL CHICKEN RECIPE - TOP SECRET RECIPES



PF Chang's Orange Peel Chicken Recipe - Top Secret Recipes image

Menu Description: "Tossed with orange peel and chili peppers for a spicy/citrus combination." Several of P.F. Chang's top-selling items are similar in preparation technique: bite-size pieces of meat are lightly breaded and wok-seared in oil, then doused with a secret sauce mixture. This PF Chang's copycat recipe is made the same way. The heat in the citrusy sauce comes from chili garlic sauce, which you'll find in the aisle with the Asian foods in your supermarket—the rest of the sauce ingredients are common stuff. The orange peel is julienned into thin strips before adding it to the dish. Since the flavor from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready. What else are you craving from P.F. Chang's? See if I hacked your favorite dish here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.   TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Nutrition Facts : Calories 340 calories

VEGETABLE SHEPHERD'S PIE RECIPE | ALLRECIPES



Vegetable Shepherd's Pie Recipe | Allrecipes image

A delicious and savory meatless meal that sticks to your ribs!

Provided by Sparkles

Categories     Vegetarian Pie

Yield 6 servings

Number Of Ingredients 19

8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
½ teaspoon white sugar
1 cup shredded Cheddar cheese
½ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (175 degrees C).
  • Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
  • While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
  • In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
  • In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
  • Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 686.2 calories, CarbohydrateContent 119.6 g, CholesterolContent 36.3 mg, FatContent 14.4 g, FiberContent 21.5 g, ProteinContent 24.1 g, SaturatedFatContent 8.1 g, SodiumContent 932.8 mg, SugarContent 10.5 g

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