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Sesame Noodles
 
* 1 lb spaghettini (get the thinnest spaghetti you can find)
* 1/2 cup soy sauce
* 1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
* 1/3 cup sugar
* 3 scallions, thinly sliced
* 1/4 cup sesame seed (or more)
 
 
Funky Chicken
 
* 1/4 cup soy sauce
* 1/4 cup teriyaki sauce
* 2 garlic cloves, minced
* 1/4 cup brown sugar
* 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
* 4 boneless skinless chicken breasts
* sesame oil, for sauteing
 
Directions:
 
1.
1
First make the sesame noodles: Cook the spaghetti according to package directions.
2.
2
Drain (I also rinse).
3.
3
In a jar, add the soy sauce, sesame oil and the sugar.
4.
4
Shake until well blended and the sugar has dissolved.
5.
5
Pour this over the pasta.
6.
6
Toss with scallions and sprinkle with the sesame seeds.
7.
7
Set aside while you marinate and then cook the chicken.
8.
8
Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
9.
9
Make sure the sugar has pretty much dissolved.
10.
10
Add the chicken, making sure it's all coated with the sauce.
11.
11
Cover and stick in the fridge for 2-3 hours.
12.
12
Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
13.
13
Heat the sesame oil in a large non-stick pan.
14.
14
Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
15.
15
Remove the chicken from the pan and let cool slightly.
16.
16
Slice the chicken diagonally into thin strips.
17.
17
Serve the chicken over the sesame noodles.
18.
18
Stand back and watch your guests/children/loved ones inhale this dish.
 
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* 6 cups chicken broth
* 1 chicken bouillon cube
* 1/3 cup rice, uncooked
* 1/3 cup carrot, diced
* 1/3 cup celery, chopped
* 1/4 cup onion, finely chopped
* 1 cup chicken, cubed and cooked
* 2 tablespoons butter
* 2 tablespoons flour
* 3 eggs
* 3 tablespoons lemon juice
* salt and pepper
* lemon slice (optional)
* sliced green onions or parsley (optional)
 
Directions:
 
1.
1
In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
2.
2
Bring to a boil.
3.
3
Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
4.
4
Stir in chicken.
5.
5
Remove from heat.
6.
6
Then, in a small saucepan, melt butter and stir in flour until smooth.
7.
7
Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
8.
8
In a small bowl, beat the eggs until frothy.
9.
9
Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
10.
10
Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
11.
11
Heat gently until soup thickens enough to coat a spoon-- do not boil!
12.
12
Add salt and pepper to taste, garnish with lemon.
 
 
Read more: http://www.food.com/recipe/lemon-chicken-rice-soup-24712#ixzz1aorK1PFM
 
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