Cracker Barrel’s Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med?low heat, with 2/oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8″ square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.Caramel Sauce: Strain remaining liquid into heavy 2 1/2 quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med?heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each.
Serves 6 to 8.
Categories: Restaurant Tags: Bread Pudding, Cracker, Cracker Barrel's Bread Pudding, Food, Recipe, Restaurant
General Tsao’s Chicken
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp. minced garlic
1+1/2 tsp. minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep?frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, ½ cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Categories: Admin Notes Tags: Chicken, General Tsao's Chicken, Restaurant
Applebee’s Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad. Cut each chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into small chunks.
Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
Categories: Admin Notes Tags: Applebee's Oriental Chicken Salad, Chicken Salad, Food, Recipe, Restaurant
