This is a dish that I love eating at restaurants, but it’s also so easy to make at home! In this video, they are demonstrating red snapper, but you can really use any type of fish. I like to use sea bass. The key is in heating up the oil. You know it’s hot enough when it just starts to “smoke” while cooking in the pot. That will provide the delicious flavor to the entire dish. Enjoy!
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Apr 292011
Apr 292011
This dish is so yummy, and it’s easy to make! Great over noodles or with rice! You can’t beat fried eggs and tomato!
This is a great instructional video on how to make General Tso’s Chinese Chicken! It’s pretty easy to make, and is delicious!
This is an amazing recipe for delicious Chinese-style fusion chicken wings. It’s easy to make, and you will love them!
Having grown up in Pennsylvania, I really have grown a craving for Amish-style soft pretzels. This is a recipe that is pretty darn close to an Auntie Anne style pretzel. To make it a little healthier, I put in whole wheat flour as well. Please do enjoy!
Ingredients
For Dough:
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
3 1/2 cups all-purpose flour
1 1/2 cups wheat flour
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
For dipping before baking:
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
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Directions:
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let the mixture stand for about 10 minutes.
Next, in a large bowl, mix together 1/4 cup of sugar, flour, and salt. Use your hand to make a small “well” in the center and then add oil and yeast mixture. Stir ingredients using a large wooden spoon and then your fist when it turns into a dough. If for some reason the dough is dry, you can add one or two tablespoons of water. Knead the dough with your hands until it is of a smooth consistency. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.
Servings: makes about 12 pretzels
My dad’s secretary used to make these all of the time, and they were literally gone right after the box was opened. She only made these during the Christmas holidays, because we would all gain too much weight if she made them year round!
Ingredients:
1 cup unsalted butter softened at room temperature
5 tablespoons granulated sugar
2 teaspoons vanilla extract
1 tablespoon water
2 cups unbleached flour
1/2 teaspoon salt
2 cups pecans, crushed well
1 1/2 cups powdered sugar, sifted
Directions:
Preheat oven to 325 degrees.
In a stand mixer fitted with paddle or a food processor, cream the butter. Add sugar, vanilla and water and mix at medium speed until combined.
Sift flour and salt together. At low speed, stir into butter mixture. Add pecans and mix at low speed.
Using portions the size of a small walnut, roll into crescent shape. Place about 1 1/2 inches apart onto ungreased cookie sheets and bake for 20 minutes, until bottoms are lightly browned.
Let stand 4 minutes. Then, while still warm, roll in powdered sugar. Cool, then roll again.