2 pounds boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
Sunday, November 3, 2013
Pumpkin Squares
Mix together:
4 eggs beaten
2 cups sugar
1 cup oil
1 can pumpkin (solid pack)
Add:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
Bake at 350 for 20-25 minutes in a sheet cake pan. Cool cake and frost.
Frosting:
3 ounces cream cheese
6 tablespoons butter
1 teaspoon vanilla
3/4 pound of powdered sugar
1 teaspoon milk
4 eggs beaten
2 cups sugar
1 cup oil
1 can pumpkin (solid pack)
Add:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
Bake at 350 for 20-25 minutes in a sheet cake pan. Cool cake and frost.
Frosting:
3 ounces cream cheese
6 tablespoons butter
1 teaspoon vanilla
3/4 pound of powdered sugar
1 teaspoon milk
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