How To Make Baked Sweet And Sour Chicken

Ingredients

·      3-4 boneless, skinless chicken breasts

·      Salt and pepper to taste

·      1½ cup cornstarch

·      3 eggs, beaten

·      ¼ cup canola oil

·      1 cup granulated sugar

·      4 tablespoons ketchup

·      ¼ cup white vinegar

·      ¼ cup apple cider vinegar

·      1 tablespoon low sodium soy sauce

·      1 teaspoon garlic salt

Instructions

1.    Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

2.    In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

3.    Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

4.    In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.

5.    I stirred the chicken every 15 minutes so that it coated them in the sauce.

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How To Make Firecracker Chicken

Ingredients

·      ¼ cup canola oil

·      4 boneless skinless chicken breasts

·      Salt

·      pepper

·      1 cup cornstarch

·      2 large eggs, beaten

·      Sauce:

·      ⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank's brand)

·      1¼ cup packed light brown sugar

·      1 tablespoon water

·      2 teaspoons apple cider vinegar

·      ½ teaspoon salt

·      ¼ teaspoon red pepper flakes

Instructions

1.    Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

2.    In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

3.    Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

4.    In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

5.    I stirred the chicken every 15 minutes so that it coated them in the sauce.

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How To Make Fried rice

Ingredients

·      3 cups cooked rice *

·      2 Tbs sesame oil

·      1 small white onion, chopped

·      1 cup frozen peas and carrots, thawed

·      2-3 Tablespoons soy sauce (more or less to taste)

·      2 eggs, lightly beaten

·      2 Tbsp chopped green onions (optional)

Instructions

1.    Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.

2.    Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

3.    Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Notes

* For the rice they suggest day old rice. I usually cook mine in the morning or night before and refrigerate. It will still taste great if you are not able to do this.

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How To Make Pizza

What You Need

Ingredients

·         153 grams 00 flour (1 cup plus 1 tablespoon)

·         153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)

·         8 grams fine sea salt (1 teaspoon)

·         2 grams active dry yeast (3/4 teaspoon)

·         4 grams extra-virgin olive oil (1 teaspoon)

Instructions

1.      In a large mixing bowl, combine flours and salt.

2.      In a small mixing bowl, stir together 200 grams (about 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

3.      Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

4.      To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

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How To Make Vanilla Ice Cream

What You Need

Ingredients
4 large egg yolks
2/3 cup sugar
1 1/2 cups whole milk
1 vanilla bean (split and scraped of seeds), or 1 teaspoon vanilla extract
1 1/2 cups heavy cream

Equipment
Mixing bowl
Strainer
Whisk
Measuring cups and spoons
Medium saucepan
Spatula
Instant-read thermometer
Ice cream machine

Instructions

1.     Chill the ice cream bowl, if needed: If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.)

2.    Prepare an ice bath: Fill a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.

3.     Whisk the yolks and sugar until pale lemon-yellow colored: If you haven't already done so, separate the yolks from the eggs. Combine the yolks and the sugar in a medium mixing bowl. Whisk until combined — at first the mixture will be very thick and dark yellow, then it will smooth out and lighten to a pale lemon-yellow color.

4.     Warm the milk on the stovetop: Pour the milk into a medium saucepan and place over medium heat. Add the vanilla bean (pod and seeds) or vanilla extract. Bring the milk to a simmer, then remove from heat.

5.    Temper the egg-sugar mixture with 1 cup of hot milk: Scoop out about 1 cup of hot milk (no need to be exact). Slowly pour it into the egg-sugar mixture while whisking. This warms the eggs and prevents them from curdling in the next step.

6.    Pour the tempered egg-sugar mixture into the milk: Slowly pour the tempered egg-sugar mixture into the saucepan with the remaining milk.

7.    Cook the ice cream base until thickened: Return the saucepan to the stove and place over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.

8.     Strain the ice cream base into the bowl of the ice water bath. Straining will remove the vanilla pod and any bits of egg that may have accidentally curdled.

9.     Stir the heavy cream into the ice cream base.

10.Chill completely: Leave the ice cream base over the ice water bath, stirring occasionally, until it's completely chilled. This will take about 20 minutes. Alternatively, cover the bowl with the base and chill in the fridge for 3 hours or overnight.

11.Churn the ice cream base: Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.

12. Freeze the ice cream until solid: Transfer the thickened ice cream to a freezer container. Press a piece of wax paper against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours. The ice cream will keep in the freezer for about 2 weeks before becoming icy.

Recipe Notes

·         Other Ice Cream Flavors: You can flavor your ice cream base by adding ingredients to the milk along with the vanilla. Steep fresh herbs, whole spices, coffee beans, cacao nibs, or any other ingredients. You can also melt chocolate into the milk to make chocolate ice cream.

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