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  • in reply to: ISO: Applebee’s Crispy Orange Chicken bowl #462311
    tiaharts
    Participant

    I lve this dish and it is no longer on the menu. I’m so happy to have found this recipe.
    @flutterbye0419 132398 wrote:

    I love the applebee’s crispy orange chicken bowl recipe! i love that thing and i could make it without almonds since my youngest daughter is allergic.

    we can’t get it much because she is allergic.

    nevermind, here it is:

    * 2 lbs boneless skinless chicken
    * 1 egg
    * 1 1/2 teaspoons salt
    * 1/4 teaspoon pepper
    * 1 tablespoon vegetable oil
    * 1/2 cup cornstarch, plus
    * 1 tablespoon cornstarch
    * 1/4 cup all-purpose flour
    * oil (for frying)
    * 1 teaspoon minced garlic
    * 1 1/2 teaspoons grated orange rind
    * 1 cup orange juice
    * 1/2 cup hoisin sauce
    * 1 dash cayenne pepper
    * 1/4 cup granulated sugar
    * salt and pepper

    Directions
    Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
    Stir cornstarch and flour together in another large bowl and mix well.

    Add chicken mixture to the flour mixture, stirring to coat each piece well.
    Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough.

    Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp.

    Set aside while you make the glaze:.

    1 teaspoon minced garlic.
    1 1/2 teaspoons grated orange rind
    1 cup orange juice.
    1/2 cup hoisin sauce.
    Dash cayenne pepper.
    1/4 cup granulated sugar.

    Salt and pepper to taste.
    Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil.

    Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
    Pour glaze over chicken. Serve chicken over a bed of cooked white rice.

    Garnish with slivered almonds and crispy noodles. Applebee’s tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers

    Source: Applebee’s Crispy Orange Chicken Bowl – 145034 – Recipezaar
    Photo Credit: © Can Stock Photo Inc. / Res_Art

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    in reply to: Chicken Breast Stuffed with Pepper Jack Cheese & Spinach #462274
    tiaharts
    Participant

    This sounds delicious, I’m going to make this soon.

    in reply to: Premeditated Leftover Challenge #459326
    tiaharts
    Participant

    Round 1- I cook a large pork loin seasoned with salt, pepper, garlic and either fresh or dried minced onions, in the crock pot and make BBQ sandwiches.
    Round 2 meal- Pork roast and gravy made from the broth from the roast, mashed potatoes or rice, usually broccoli and homemade biscuits.
    Round 3 meal (lunch)- Pork tacos (save some of the broth to keep meat moist and I add cumin and chili powder) with all the trimmings, spanish rice and homemade re-fried beans.

    in reply to: The day before payday dinners #457741
    tiaharts
    Participant

    If you use 1/2 – 1 lb of ground beef, venison, turkey or chicken (costs around $3.49 a pound) and a couple boxes of cheap mac-n-cheese ($.25 a box) you have a really cheap ( $3.99 for 2 boxes mac and 1 lb ground beef) and tasty dinner, my children consider it a treat. Cook mac-n-cheese according to instruction, brown the meat and drain fat off then mix the meat in the mac-n-cheese. Mix a can of sweet peas and whole kernal corn ($.33 A can with a little black pepper and butter warm them up.

    I keep the pea ‘water’ and drain the corn. Total cost for dinner $4.65 it would be even cheaper using a half pound of meat.

    tiaharts
    Participant

    For blood on clothes, I turn it inside out, run cold water over it, pour some peroxide on the blood stain (careful on colored clothes) and let it do its magic then launder, and voila the blood is gone.

    in reply to: Superbowl Sunday Triple Bash! #448955
    tiaharts
    Participant

    Sorry I forgot to mention the size of the meatballs. Shape the meatballs into quarter sized balls about 48 count, then you either pan fry or bake them.

    in reply to: Premeditated Leftovers- What are Your Faves? #448744
    tiaharts
    Participant

    I like to roast either a turkey or whole chicken planning to eat the white meat on the first day with sides, make potpies a day or two later and the third meal is homemade chicken or turkey n veggie noodle soup with homemade garlic bread. I usually get three or four deep dish potpies , so that means at least two more potpie meals if we don’t have company for dinner. We eat off the left over soup for lunch a couple of days.

    Sometimes if there is enough turkey, we will make sandwiches for lunch. My family never complains because I try to break our poultry meals up by slipping in pork or beef every other day. One roasted bird makes quit a few meals so it’s not only delicious it saves us money.

    When I cooked the chicken I usually only get one made over meal since it’s smaller than a turkey.

    in reply to: Superbowl Sunday Triple Bash! #448681
    tiaharts
    Participant

    @Budget101 402025 wrote:

    The Challenge Question is : Share your Best Superbowl Party Recipes- if you won this fantastic triple slow cooker, what 3 different Recipes would you fill it with to serve at your Superbowl Bash?

    Make Sure you Share your Recipes- or it doesnt count!

    i would make three of our favorites, meatballs in a sweet and tangy chili sauce, chili cheese dip and spinach-artichoke dip. this crockpot sure would make my counters less crowded. and the guys would like the snack ‘buffet’.
    meatballs
    1 lb Ground Beef
    1 Beaten Egg
    ¾ c.

    Soft Bread Crumbs
    ¼ tsp Salt
    ¼ c. Finely Chopped Onion
    1/8 c.

    Finely Chopped Bell Pepper (my addition)
    Mix then shape into 48 meatballs.

    Sautee ½ at a time in 1 tbs oil about 8 minutes or until not pink.
    I like to bake them so they aren’t so greasy.
    Bake at 375* for about 20 minutes or until not pink.
    Put meatballs in the Crockpot, add 2 bottles sweet chili sauce, 1 can whole cranberry sauce, 1/2-1 cup brown sugar (sweetened to your
    liking).

    Turn on low setting for 1 1/2 to 2 hours then enjoy.

    Chili Cheese Dip
    1 pound ground beef, venison, chicken or turkey browned and drained
    2 15oz cans chili with bean
    1 can chili without beans ( I like to use my homemade chili instead about 6 cups)
    1 can Rotel tomatoes (mild, regular or hot depending on how spicy you want it)
    1 pound Velveeta cheese
    Put all ingredients in Crockpot on low setting for at least 3 hours. Stir every once in a while. The cheese will scorch if the heat setting is higher.
    Serve with Fritos scoops or on top of tortilla chips as nachos and enjoy.
    Can be vegetarian by using more beans instead of meat.

    Spinach Artichoke Dip
    2 (8 ounce) packages cream cheese, softened
    3/4 cup half-and-half
    1 tablespoon onion, finely chopped
    1 garlic clove, minced
    1 (10 ounce) bag frozen chopped spinach, thawed and drained
    1 (13 ounce) can quartered artichoke hearts, rinsed drained and chopped
    1/2 cup parmesan cheese, shredded
    2/3 cup monterey jack cheese, shredded

    Combine cream cheese and half and half in a bowl until well blended.
    Add all ingredients except monterey jack and stir well.
    Pour into crock pot, cook on high for 1 1/2 to 2 hours or until warmed through.
    Sprinkle with monterey jack and enjoy!

Viewing 8 posts - 1 through 8 (of 8 total)