Recipes Included On This Page Garlic Mashed Potatoes for Garlic Lovers General Tso's Chicken Grated Potato Bake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Mashed Potatoes for Garlic Lovers Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 good sized baking russets 2 slices onion -- 1/4 inch then minced 6 garlic cloves -- 6-8 peeled and minced 2 tablespoons butter -- (2-3) 2 tablespoons chopped parsley milk Peel and boil potatoes in salted water, along with the minced onion and garlic. When potatoes are done, drain, saving the water, and mash the potatoes with the butter and as much milk as required to beat the potato smooth.... add the chopped parsley, taste for salt, and add as much as you require. If desired, a sprinkle of parmesan can be spread over the top and he dish then placed under a broiler, to brown. However way it is served, for a garlic lover, it is fantastic. Leftovers, I mix with flour and turn into gnocchi, then serve it separately, with more melted butter and parmesan. MC format by Hallie. Contributed to the FareShare Gazette by Doug; 1 October 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 4g Fat (64.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 41mg Sodium. Exchanges: 1 Vegetable; 1 Fat.   * Exported from MasterCook * General Tso's Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 1 tablespoon soy sauce 1 tablespoon dry sherry 1 large egg, beaten 1/2 cup cornstarch 3 cups broccoli florets Vegetable oil for deep-frying 1/4 cup chicken broth 1/4 cup soy sauce 3 tablespoons dry sherry 1/4 cup sugar 1 1/2 tablespoons rice vinegar 1 tablespoon cornstarch 6 tablespoons cold water 1 tablespoon minced garlic 10 small whole dried red chilies ** This dish was supposedly invented by a famous Hunan general before a big battle. Whoever the inventor was, he or she discovered that three successive dips in oil produces the very crisp crust that makes this a deep-fried classic. ** At least 1 hour before serving, coat the chicken. Place a large wire cake rack over a jelly roll pan. Place the chicken in a medium bowl. Add the soy sauce and sherry and mix well. Add the egg and mix again until well coated. Put 1/2 cup cornstarch in a shallow bowl. A few pieces at a time, roll the chicken in the cornstarch. Place on the wire rack without the pieces touching each other. Set the bowl of cornstarch aside. Cover the chicken loosely with plastic wrap and refrigerate to set the coating, at least 30 minutes or up to 4 hours, the longer the better. Remove from the refrigerator 30 minutes before deep-frying. In a large saucepan of lightly salted boiling water, cook the broccoli to set the color, about 1 minute. Using a wire mesh skimmer, transfer the broccoli to a bowl of cold water and set aside. Keep the water boiling. Heat a large flat-bottomed wok or deep Dutch oven over high heat until very hot. Add enough oil to come about one third of the way up the sides of the wok or to a depth of 2 to 3 inches in the Dutch oven. Over high heat, heat the oil until very hot, but not smoking (the surface of the oil will shimmer slightly), or to 400F (200C) on a deep frying thermometer. In a small bowl, combine the broth, soy sauce, sherry, sugar, and vinegar, stirring to dissolve the sugar as much as possible. In another small bowl, dissolve the remaining 1 tablespoon cornstarch in the water. Roll the chicken again in the bowl of cornstarch. In batches without crowding, deep-fry the chicken pieces until the coating sets, about 30 seconds. Using a wire-mesh skimmer, remove the chicken and count to 10. Return the chicken to the oil and cook until golden, about 15 seconds. Remove from the oil, count to 10, and deep-fry a third time until the coating is crisp and golden brown, about 1 minute. Transfer to a platter and set aside while deep-frying the remaining chicken. Pour off all but 2 tablespoons of the oil from the wok. Return to high heat and add the chilies. Cook until the chilies are dark red (the longer they cook, the darker they get and the spicier the dish, so adjust the cooking time according to taste). Stir in the soy sauce mixture into the wok, then stir in the garlic. Reduce heat to low and simmer for 20 seconds. Add the cornstarch mixture and stir until thickened. Add the chicken pieces and stir to coat them with the sauce. Transfer to the center of a platter. Drain the broccoli from the bowl of water and return the broccoli to the saucepan of boiling water. Cook just until heated through, about 30 seconds. Drain and arrange the broccoli around the chicken. Serve immediately. Source : Adapted from Fried and True by Rick Rodgers (Chronicle Books, 1999). Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 2 October 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; trace Fat (1.6% calories from fat); 3g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1353mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Other Carbohydrates.   * Exported from MasterCook * Grated Potato Bake Recipe By :Mom Ziegelmeierplastic Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 potato per person onion -- minced green pepper -- minced salt and pepper -- to taste half and half sharp cheddar cheese -- grated parsley Parboil potatoes 10 minutes - peel and grate. Layer in between with minced onion, green pepper, salt & pepper. Cover with half and half and grated cheese. Dot with butter and sprinkle with parsley. Cover with plastic wrap and refrigerate overnight. Uncover and bake 45 minutes at 350F deg. NOTES : To lighten up the dish, I substitute evaporated skim milk for the half & half This is a recipe as given to me from my mom, years ago. The amounts depend on your taste. Contributed to the FareShare Gazette by Robin; 1 October 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.

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