Cooking With Indulgence

[amethist]

For Fire

Hot & Spicy Hunan Chicken

3 to 4 tablespoons oil
1 green scallion ( spring onion)
2 to 3 small hot chili peppers
1 tablespoon shredded ginger
1 tablespoon sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 pounds chicken breast
1/2 cup of chicken broth or stock but the broth is better
2 tablespoons wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 to 2 teaspoons anise pepper
1 tablespoon cornstarch

Cut chicken into bite size chunks, marinate for 15-20 Min's in the ginger,sherry, dark soy sauce mixture.
Cut scallion and chili peppers diagnaly into 1 inch pieces.
Grind anise pepper to a powder
Mix chicken broth, light soy sauce,wine vinegar,sugar,salt and pepper together
Heat oil, add scallion and stir fry for 2 to 3 Min's
Add chicken mixture and chopped chili to the scallion and stir fry for 2 Min's more.
Add chicken broth mixture and mix well
Cook over a low heat until chicken pieces are tender and cooked through.
Add corn starch to thicken.
Serve with fresh cooked rice.

I am sure i don't need to tell you this but i will any way because it is IMPORTANT
Please wash your hands thoroughly after handling the chili's and do not under any circumstance put you fingers near you face or any other sensitive part until you have because the chili juice will cause you eyes , nose , mouth or whatever you have touched burn. Been there done that it not nice.

Hope you like this. I have a recipe for just a hunan sauce as well.

 

[2quilt]

Thankyou Amethist!

 

[Noone.]

Yes thank you I'm making it tonight, can't wait.

 

[fin]

Cranberry & Raspberry Muffins

(this receipe makes a lot, so maybe sharing them with friends is a good thing to do here)


Ingredients:

2 pounds 12 ounces (1,247g) flour
1 pound (454g) sugar
2 ounces (57g) baking powder
1 ounce (28g) salt
1 (812ml) 10 ounces milk
10 ounces (313ml) oil
4 eggs
10 ounces (283g) Chopped Cranberries (home style)
8 ounces (227g) frozen raspberries
Sugar

Directions:

1. Thoroughly combine flour, sugar, baking powder and salt.

2. Add milk, oil and eggs to dry ingredients, mixing just until dry ingredients are moist.

3. Add cranberries to batter. Mix on until thoroughly combined. Gently mix in

raspberries. Do not over-mix.

4. Using a scoop, portion batter into 36 greased or paper-lined 2 3/4-inch (7cm) muffin

tins. Sprinkle with sugar.

5. Bake at 200C, gas mark 6 or 375°F in standard oven for about 20 minutes or until muffins test done - risen and springy.

(I forget and have to set all kinds of reminders and alarms when cooking because when I walk away I become distracted and forget sometimes and then it can be burnt muffins :(

YIELD: 3 dozen muffins

 

[fin]

*hugs Amethist

Thankyou for the Cooking with Indulgence group, and for your friendship.

I hope that you are enjoying the good weather ~

And I hope that it was ok for me to post the recipe for Cranberry & Raspberry Muffins above.

:Hug_emoticon:

~fin

 

[amethist]

How did you know i love muffins. Blueberry are my favorites, we had cream filled chocolate ones yesterday for a treat. ( shop bought but yummy ).

Post as many recipes as you like fin that's what this group is for, no limits to what you want to post.

Will try these they sound really tasty.But will have to share them with family and friends or our waistline's will suffer even more lol.

It's good to see you joining in. I am going to put up a chili sauce recipe later for anyone who likes a bit of hot stuff.

Amethist.

 

[amethist]

Hey everyone can we post these recipes on the group page so we can compare what we do.

It's no problem here just saves time moving them about. :thumbs-up

Thanks

Amethist.

 

[fin]

ForA Friend

Cranberry & Raspberry Muffins

(this receipe makes a lot, so maybe sharing them with friends is a good thing to do here)


Ingredients:

2 pounds 12 ounces (1,247g) flour
1 pound (454g) sugar
2 ounces (57g) baking powder
1 ounce (28g) salt
1 (812ml) 10 ounces milk
10 ounces (313ml) oil
4 eggs
10 ounces (283g) Chopped Cranberries (home style)
8 ounces (227g) frozen raspberries
Sugar

Directions:

1. Thoroughly combine flour, sugar, baking powder and salt.

2. Add milk, oil and eggs to dry ingredients, mixing just until dry ingredients are moist.

3. Add cranberries to batter. Mix on until thoroughly combined. Gently mix in

raspberries. Do not over-mix.

4. Using a scoop, portion batter into 36 greased or paper-lined 2 3/4-inch (7cm) muffin

tins. Sprinkle with sugar.

5. Bake at 200C, gas mark 6 or 375°F in standard oven for about 20 minutes or until muffins test done - risen and springy.

(I forget and have to set all kinds of reminders and alarms when cooking because when I walk away I become distracted and forget sometimes and then it can be burnt muffins :(

YIELD: 3 dozen muffins


(my apologies would love the recipe you have suggested and look forward to reading it I hope. I know I am still hit and miss but I am reading what I can still and I hope to be getting back to me as soon as I guess that is all any of us can hope for LOL not that anyone would want me back like me but hey...I am what I am LOL!!!) (no spinach muffins thankyou I know I could very well have walked into that but hey..what can I do?) actually maybe spinach and cheese muffins or even scones ??? ok I think I need to let go of the spinach now and back away again... slowly.

*hugs Amethist and thankyou...something funnier is going on in my head and I wish I could share it better than I do or am...and again Im back to I am.... oh boy (sighs and rolls eyes)

 

[amethist]

Tomato Chili Chutney Makes 1Kg

Prep time 15 minutes

Cooking time 45 minutes

900gm/2lb ripe tomatoes chopped
6 medium chilies, halved and DE seeded. ( Remember the advice about chilies )
6 cloves garlic crushed
5cm fresh ginger, grated
1 lemon grass stem halved with the outer leaves removed
550gm/1lb 4oz golden granulated sugar
200ml/7l oz red wine vinegar

1: put half the tomatoes in a food processor with the chilies,garlic and ginger, and lend to a smooth paste.

2: Spoon into a large, heavy based pan with the lemon grass, sugar and vinegar.
Gradually bring to the boil, then add the rest of the tomatoes. Simmer for 40 Min's
until the chutney has thickened.

3: Remove the lemon grass and spoon the mixture into sterilized jars. The chutney
will keep in a fridge for up to 6 months after opening.


TIP Sterilize jars by washing them in hot, soapy water. Rinse, then dry them by
leaving them in the oven on the lowest setting for about 15 minutes.

REMEMBER TO REMOVE RUBBER SEALS FIRST

Chili can spice things up in lots of ways good and bad, so do not eat this if you are in a bad mood it could make you even more fiery.

It can work the other way too. I am sure i don't need to go into details lol.

Enjoy the spiciness

 

[amethist]

Hunan Sauce

Serves 6

Hot

1 tbs Bean paste, hot or chili
1 tbs Minced green onion
1 tbs Fresh root ginger
1 tbs Minced garlic

Sweet and Sour

1/2 cup Soy sauce
2 tbs Honey or sugar
2 tbs White wine, sherry or sake
1 1/3 tbs Vinegar, or Sherry
1 1/3 tbs Cornstarch, approximate
1 1/3 Sesame oil
1 1/4 tsp Ground pepper

Mix the hot and sweet and sour mixtures in separate bowls.

1, Heat 2 tablespoons of oil,

2, Stir fry the "HOT" mix until fragrant,

3, Add the "Sweet and Sour" blend and cook until liquid thickens,

4, Cool and refrigerate if necessary ( 2 to 3 days ).

A little goes a long way.

 

[amethist]

Sweet Chili Mayonnaise Pockets

Perfect for Picnics or barbeque's

6 Small round pitta bread pockets
1/2 Fresh peeled prawns or frozen (defrosted)
Light mayonnaise
Sweet Chili sauce
Cherry tomatoes
Shredded lettuce
Thinly sliced cucumber
Spring onions ( sliced length-ways )

1, Mix the prawns with enough mayonnaise to coat well,

2, Add Sweet chili sauce to you taste,

3, Open the pitta pockets and put a mixture of salad into the bottom,

4, Spoon in prawn mix on top of salad,

Eat them freshly put together, or take in separate tubs on your picnic.

 

[amethist]

I love meat balls Fin, no pun intended lol and no smart comments from you guys either lol.

Will give it a try when you post it, reminds me of a song i learnt a few!!! years ago when i was in primary school, think they were covered in cheese and ended up in the garden.

Amethist