tunasalad

P.F. Chang’s(™) Crispy Fried Green Beans

Today I have a secret recipe for a wonderful appetizer served at P.F. Chang’s.  Fresh green beans are battered, crisp-fried and served with a zesty dipping sauce.  These are great as a snack and always a hit at parties.

For a healthier version of this dish, you can bake the green beans instead of frying them.  Preheat your oven to 425 degrees F and place the green beans on a lightly oiled baking sheet.  Bake for 10-12 minutes or until crisp.

You can always find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s(™) Crispy Fried Green Beans
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

vegetable oil for frying
1 – cup all purpose flour
1 – cup yellow cornmeal
1 – tablespoon salt
1 1/2 teaspoons ground black pepper
1/2 – teaspoon ground red pepper
1 – pound fresh green beans, ends trimmed
1 – cup whole buttermilk
1 – recipe zesty dipping sauce

Zesty Dipping Sauce:
1/3 – cup mayonnaise
1/3 – cup ketchup
1 – tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon garlic salt

In a small bowl, combine mayonnaise, ketchup, Worcestershire, pepper, and garlic salt.

Whisking to blend. Store in refrigerator until ready to use.

In a large dutch oven, pour oil to a depth of 2 inches.

Heat oil over medium-high heat to 375 degrees F.

In a medium bowl combine flour, cornmeal, salt, black pepper and red pepper.

Dip green bean in buttermilk then dredge we beans in flour mixture to coat. (I doubled dipped the beans)

Fry beans in batches, until golden brown and crisp, approximately 3 to 5 minutes per batch.

remove from oil and drain on paper towels.

Serve warm with zesty dipping sauce or Asian sesame dressing.

4-6 Servings

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

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tunasalad

P.F. Chang’s(™) Banana Spring Rolls

If you love bananas, then today’s secret recipe is just for you.  P.F. Chang’s created the banana spring roll which is absolutely delicious.  Warm, crispy bites of banana, drizzled with caramel sauce and served with ice cream.  This amazing dessert is sweet but not too heavy.

This recipe calls for jackfruit which can be found in Asian markets or well-stocked supermarkets.  If you are unable to find it, simple omit this ingredient and the dish will still taste great.

You can always find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s(™) Banana Spring Rolls
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

3-4 ripe Saba bananas (or cooking bananas)
8 wonton wrappers / Egg roll wrappers
¼ cup brown sugar
⅛ teaspoon Chinese five spice mix* (available at Asian market)
jack fruit in can (optional)
oil for frying

Caramel Sauce (or you can just buy the ready-made one)
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
½ cup heavy cream
2 tablespoons butter

Preheat oil to 350 degrees in a saucepan or a deep fryer.

Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.

Wrapping the bananas:

Cut banana in half crosswise and place in the wrapper.

Add slices of jackfruit and sugar mix (amount depends on your preference)

Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers.

If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying.

Frying:

Fill a heavy bottom pot with about ½ inch of oil and warm over medium-high heat.

Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan). For deep fryer: Just throw the banana spring rolls and let it brown.

Remove from oil and slice rolls in half. Serve warm over pineapple-coconut ice cream, with berries and a drizzle of caramel.

Caramel Sauce:

Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.

Increase the heat to medium-high, and bring to a boil.

Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.

Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Be careful here, Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.

Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients, again be careful.

Add the butter and stir until combined. As you stir you will see the caramel come to the consistency that you want and look like caramel.

Let cool for a few minutes and then drizzle over your dessert.

This recipe makes about 1¼ cups.

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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tunasalad

P.F. Chang’s(™) Orange Peel Chicken

Today I have a secret recipe for one of P.F. Chang’s signature dishes.  Their orange peel chicken is a classic Hunan dish of sauteed bits of chicken tossed in a sweet and spicy sauce flavored with the essence of fresh oranges.  Serve over steamed white rice to complete your meal.  After one bite, you’ll know why this is one of P.F. Chang’s most popular dishes.

We have 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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P.F. Chang’s(™) Orange Peel Chicken 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

4 chicken breast, boneless, skinless
3/4 cups flour
1/4 cup orange peels
2 tablespoons corn starch
2 tablespoon garlic, minced
2 teaspoons black pepper
2 teaspoons creole seasonings
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
extra virgin olive oil

For the Orange Peeled Sauce:
1 cup tomato sauce
3 ounces orange juice
3 ounces chicken broth
1/4 cup brown sugar
2 tablespoons sriracha
1 tablespoon soy sauce
1 teaspoon chili paste
1/4 teaspoon black pepper

Peel 1/2 of an orange, making sure not to have too much white pulp attached. Slice peel into thin pieces and set aside.

Mix all ingredients for the orange peeled sauce together and set aside.

Rinse chicken and pat dry, cut into 1/2 inch cubes, place in a bowl, season with spices, mix well.

Mix cornstarch and flour together, pour over chicken, toss well.

Heat about 4 tablespoons of olive oil in a pan over medium heat, saute chicken in 2-3 batches for 3 minutes per side.

Remove from pan and set aside.

If pan needs to be wipe out, please clean the pan and add about 1 tablespoon of fresh olive oil, add orange peel and garlic, cook for 1 minute, pour in sauce.

Bring mixture to boil for about 1 minute, reduce heat to medium low and cook for about 5 minutes, stirring occasionally.

Add chicken to sauce, toss to coat and cook 5 minutes more.

Serve over hot rice, sprinkled with green onions.

4 servings

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

Source: Secret Recipe Forum
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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tunasalad

P.F. Chang’s Szechuan Chicken Chow Fun

Today I have a fantastic secret recipe with authentic Asian flavors from P.F. Chang’s.  Szechuan chicken chow fun combines ground chicken, wide rice noodles and Szechuan vegetables in a delicious sauce with just the right amount of spice.  You can find most of the ingredients needed in the Asian section of any well-stocked supermarket.  If you love this recipe, you can easily incorporate shrimp or beef into this dish.

We have a great selection of P.F. Chang’s recipes on our forum that you can check out: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s Szechuan Chicken Chow Fun

4 ounces ground chicken, cooked
14 ounces chow fun noodles (wide rice noodles sold at most Asian markets)
2 tablespoons scallions, minced
1 teaspoon garlic, minced
1 teaspoon chili paste
1 teaspoon Szechuan preserved vegetables
2 tablespoons black fungus mushrooms, shredded

Sauce:

2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water

Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly.

Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.

Serve into bowls or plates. Garnish with Szechuan preserved vegetables and minced scallions.

Serves 2

Source: Recipe Secrets Forum

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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