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Recipes
P. F. Chang's Chicken Lettuce Wraps
By rdow
1 Make the special sauce by dissolving the sugar in water in a small bowl
- Ingredients:
- 6 tablespoons oil
- 4 boneless skinless chicken breasts
- 2 cups water chestnut
- 1 1/3 cups mushroom
- 6 tablespoons chopped onions
- 2 teaspoons minced garlic
- 8 -10 leaves iceberg lettuce
- Special Sauce
- 1/2 cup sugar
- 1 cup water
- 4 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 4 tablespoons ketchup
- 2 tablespoons lemon juice
- 1/4 teaspoon sesame oil
- 2 tablespoons hot mustard
- 4 teaspoons water
- 2 -4 teaspoons garlic and red chile paste
- Stir Fry Sauce
- 4 tablespoons soy sauce
- 4 tablespoons brown sugar
- 1 teaspoon rice wine vinegar
- Change Measurements: US | Metric
P. F. Chang's Mongolian Beef
By rdow
1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat
- Ingredients:
- 6 teaspoons vegetable oil
- 1 1/2 teaspoons ginger, minced
- 3 tablespoons garlic, chopped
- 1 1/2 cups soy sauce
- 1 1/2 cups water
- 2 1/4 cups dark brown sugar
- 3 to taste vegetable oil, for frying (about 1 cup)
- 3 lbs flank steak
- 3/4 cup cornstarch
- 6 large green onions
Linguine With Creamy White Clam Sauce
By rdow
1 Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3/8 cup chopped fresh parsley
- 4 1/2 cloves minced garlic
- 4 (9 ounce) cans chopped clams, drained,reserve juice
- 1 1/2 cups heavy cream
- 3/8 cup dry white wine
- 1 1/2 lbs linguine, cooked to pkg directions
- 1 1/2 to taste salt and pepper
- 1 1/2 to taste grated parmesan cheese
Buffalo Chicken Soup
By rdow
1 Saute onions and celery in butter until tender
- 3 bunches green onions, chopped
- 4 1/2 stalks celery, chopped
- 3/8 cup butter
- 3/8 cup flour
- 1 1/8 cups milk
- 1 1/8 cups chicken broth
- 3 cups diced cooked chicken
- 3/8-3/4 cup chicken wing sauce
- 6 ounces Velveeta cheese
- 3/4 teaspoon cayenne
- 3/4 teaspoon celery salt
- 3/4 teaspoon garlic salt
Crock Pot Buffalo Chicken Pasta (Slow Cooker)
By rdow
1 Season chicken salt and pepper and put it in the crock
- 1 lb chicken breast, bite size pieces
- 1 (11 1/2 ounce) cans cream of chicken soup
- 1/2 cup hot sauce (like for buffalo wings)
- 6 ounces mozzarella cheese, shredded (about 1 1/2 cups)
- 1/2 cup blue cheese, crumbled
- 1 1/2 cups sour cream
- 3 cups penne, uncooked
Chocolate Brownie Cupcakes
By rdow
1 Preheat oven to 325F and use muffin pan lined with paper liners
- 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 2/3 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/3 teaspoon vanilla
- 1/3 teaspoon almond extract
- 2 eggs
- 1/2 cup semi-sweet chocolate chips
Sinful Red Velvet Cookies
By rdow
1 In a large bowl with an electric mixer, cream the cream cheese and butter until smooth
- 1 (3 1/3 ounce) brick cream cheese, room temperature
- 1/4 cup butter, room temperature (1 stick)
- 1/2 egg
- 1/2 tablespoon vanilla extract
- 1 (7 1/2 ounce) boxes red velvet cake mix
- 1/2 to taste confectioners' sugar, for rolling and dusting
Individual Molten Lava Cakes
By rdow
1 Position rack in middle of oven and preheat to 450 degrees F
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- confectioners' sugar
Buffalo Chicken Dip
By rdow
Beat cream cheese, ranch dressing, and red hot sauce
- 2 (8 ounce) packages cream cheese, softened
- 1 (10 ounce) cans chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
- 1 cup ranch dressing
- 3/4 cup red hot sauce
- shredded cheddar cheese, you decide how much Frito corn chip, scoops