CuteKittyPunk

I've tried many versions of Orange chicken, this one was pretty good - just made  a lot of sauce... a lot! I used vegetarian chicken pieces, and no one was the wiser... original recipe found here at Local Kitchen . The deep fried "chicken" in it's batter tastes very good on it's own... reminds me of popcorn chicken from KFC! yummy... i gotta make it again soon :) This is pretty much the same way I make my sweet and sour pork - I use this same vegetarian "chicken" and then instead of the orange sauce - I use this recipe's Sweet and Sour Pork - with one minor adjustment - I used 1/2 cup tomato sauce and 1/2 cup vinegar instead of the 1 cup vinegar - comes out perfect every time... ok, almost every time, I also like to add a bit more cornstarch because I like my sauce very thick and syrupy - not runny. Okay, that's two favorite family recipes we like at this house... and I gotta make it more often!!!

At the end of May, I shared with blog-world - an amazing and delicious little cookbook, and in that blogpost and in that cookbook is this recipe for Banana Loempia's which have become a delicious little treat that we just adore at our house.  The recipe adapted as follows: 5 layers phyllo dough 2 bananas, diced 1 leek + 1 oz. bean sprouts OR 1 package (250g) Nasi/Bami groenten 2 tablespoons peanut sauce (Satay sauce) 15-30 grams butter, melted (about 1-2 tablespoon) Sweet chili sauce Defrost phyllo dough according to package directions. One sheet of the phyllo dough I used was quite large, so I had to cut them in half. So I used a total of 10 phyllo sheets - making 20 mini loempia's. Have a towel nearby to cover unused phyllo dough while you work so it doesn't completely dry out.  Pre-heat oven to 200-C or 400-F degrees. Wash and cut up the leek and bean sprouts. Of course, I like to use the pre-cut and pre-washed Nasi/Bami groenten. It's a real

Something that I've been trying to do for the last few years is celebrate my grandparents' birthdays to honor and remember them. Grandma Betty York would have celebrated her 90th birthday today if she were still with us. But that's okay, we celebrated it in style. Grandma used to always bake pineapple upside-down cake... this was my first go at it so I used a tried and trusted recipe from Betty Crocker - plus they share the same first name so I thought - it can't go wrong!  It was really easy to make - simple, clear instructions - must be why it's a favorite... and the taste: wow! It turned out splendid - very, very sweet - I was loving the crusty edges and just classic blend of flavors. I would definitely make it again... perhaps - next year on the 7th day of July! Funny thing is - when I was a kid, I didn't really like it that much... I guess as I've matured, so have my tastebuds :) I added chopped pecans as seen in this Quick Pineap