PF Chang’s(™) Kung Pao Chicken

Today I have a secret recipe for an authentic Chinese dish served at P.F. Chang’s China Bistro.  Kung Pao chicken is sweet, spicy and well balanced in flavor.  Pieces of chicken breasts are stir fried in a wonderful sauce with peanuts mixed in.  Serve over steamed white rice.

You can find more secret recipes from P.F. Chang’s in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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PF Chang’s(™) Kung Pao Chicken
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1 lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Snow Park Bakery’s Hazelnut Chocolate Orange Biscotti

Today’s 5 star secret recipe comes from Snow Park Bakery in Park City, Utah.  Their in-house pastry chefs prepare edible delicacies like velvety cakes, flakey pies, creamy cheesecakes, chewy cookies and much more.  One of the delicious creations is the hazelnut chocolate orange biscotti that goes great with a hot cup of coffee.

Enjoy!

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Coffee Cleanse Secret Recipe
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New 5 Star Secret Recipe
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Snow Park Bakery’s Hazelnut Chocolate Orange Biscotti
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 ¾ cups plus 3 scant tablespoons (8 ounces) flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon instant espresso powder
About 3 tablespoons (5/8 ounce) dark cocoa powder
About ¼ cup plus 2 ½ tablespoons (1 ounce) Dutch process cocoa powder
½ cup (one stick) butter, room temperature
½ cup plus 1 tablespoon (3½ ounces) brown sugar
½ cup (3½ ounces) sugar, plus extra for sprinkling
3 extra large eggs, divided
1 teaspoon vanilla extract
¼ teaspoon almond extract
2¾ ounces candied orange peel, chopped to ¼-inch pieces, about 1/3 cup
6 ounces bittersweet chocolate, chopped into ¼-inch pieces, about 1 cup
5 ounces hazelnuts, toasted and roughly chopped, about 1 cup

Line a baking sheet with parchment and set aside.

In a bowl, sift together the flour, baking powder and salt and set aside. In a separate bowl, whisk together the espresso powder, dark cocoa powder and Dutch process cocoa powder and set aside.

In the work bowl of a stand mixer, combine the butter, sugar and brown sugar and beat at medium-high speed until fully incorporated and light and creamy, 3 to 5 minutes. Slowly add 2 of the eggs, the vanilla and almond extract. Mix well and scrape down the sides of the bowl well. Add the espresso-cocoa powder mixture and mix and scrape well. Add the flour mixture and mix and scrape until no white streaks are present. Add the candied orange peel, chocolate and hazelnuts to form a dough.

Turn the dough onto the prepared baking sheet and form the dough into a half cylinder log about 12 inches long, 3 3/4 inches wide at the base and 1 1/2 inches tall.

Freeze the log overnight.

Heat the oven to 325 degrees.

Separate the remaining egg, whisk the white and brush it onto the frozen log (reserve the yolk for another use). Sprinkle sugar on top of the log and bake until slightly firm in the center, taking care not to overbake as the dough is dark so color is not a good indicator, about 1 hour.

Cool completely, about 2 hours.

Cut the log crosswise into 3/4” thick slices. Place each slice on its side and bake until firm to the touch, taking care not to overbake, about 30 minutes.

Makes 16.

Have a comment or question about this recipe? Post it here.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Dijon Salmon

You can really find some creative and great-tasting dishes on our recipe forum.  I’ve posted some stand-out recipes for you to try below.  First, I have a secret recipe for a tasty dijon salmon that can be prepared in under 30 minutes.

This is only one of the delicious dishes featured in the “101 Recipes In A Flash” cookbook.  This collection of flavorful recipes can all be prepared in 30 minutes or less.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Dijon Salmon

(4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted

Preheat oven to 400 degrees F (200 degrees C).

Line a shallow baking pan with aluminum foil.

Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.

Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Source: 101 Recipes In A Flash

Enjoy these great tasting recipes from our forum:

Garlic Crusted Shrimp

– Brown Sugar Ham Steaks

BLT Burger

 

Find these recipes and many more on our forum: Go Here

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Whataburger(™) Chicken Strips

Whataburger may be famous for their burgers, but today’s secret recipe will show you how to prepare a tasty chicken dish from the menu.  Tender, juicy breaded chicken breast strips are fried to a golden-brown.  From kids to adults, everyone enjoys perfectly cooked chicken strips.  Serve these with your favorite dipping sauce.

You can prepare your own homemade dipping sauces by following one of these recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Whataburger(™) Chicken Strips
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 to 1 1/2 pounds chicken tenders
2 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1/2 teaspoon garlic salt
2 1/2 cups buttermilk
oil for frying

Chicken is best when soaked in buttermilk overnight – but in a rush – soak for at least 2 hours – in fridge.

Whisk flour, salt, pepper, and garlic salt. Stir the flour until it is well blended for your seasoned flour. To make it into a batter add 1/2 cup of the buttermilk

Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 cup of the buttermilk into the flour. You want the batter a little shaggy. Coat the chicken with the batter and place on a rack and allow it to dry. The batter may fall off when cooking if you don’t allow the batter to dry on the chicken.

Discard any remaining buttermilk – it cannot be used again.

Preheat oil to 350 degrees. Gently place a few at a time into the oil, cooking until golden on both sides. Remove to clean wire rack to drain.

Serve with your choice of dipping sauce

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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