SWEET SUE CANNED CHICKEN RECIPES

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P.F. CHANG'S KUNG PAO CHICKEN RECIPE | TOP SECRET RECIPES



P.F. Chang's Kung Pao Chicken Recipe | Top Secret Recipes image

Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.” My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks. More cool P.F.Chang's copycat recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Nutrition Facts : Calories 550 calories

MASHED SWEET POTATOES WITH MARSHMALLOWS RECIPE | ALLRECIP…



Mashed Sweet Potatoes with Marshmallows Recipe | Allrecip… image

This is the traditional 'better than Boston Market®' recipe for mashed sweet potatoes. Easy to make and tastes great! If you're looking for the best recipe for this traditional holiday favorite, look no further.

Provided by Samantha

Categories     Sweet Potatoes With Marshmallows

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 5

6 sweet potatoes, peeled and cut into cubes
⅓ cup brown sugar
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
½ (10.5 ounce) package miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
  • Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
  • Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
  • Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
  • Switch oven to broil; cook under broiler for 1 minute.

Nutrition Facts : Calories 189.5 calories, CarbohydrateContent 44.6 g, FatContent 0.2 g, FiberContent 3.3 g, ProteinContent 2 g, SodiumContent 61 mg, SugarContent 25.9 g

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P.F. CHANG'S KUNG PAO CHICKEN RECIPE | TOP SECRET RECIPES
Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.” My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks. More cool P.F.Chang's copycat recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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