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AMY AND WOLF'S MAIN DISHES
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STIR-FRIED SPICED PORK ON COUSCOUS

Orange-Cumin Cooking Sauce
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup orange juice
4 teaspoons cornstarch
2 tablespoons soy sauce
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
Stir-Fried Pork and Couscous
4 cups (part of a 16-oz. package) coleslaw mix
1/4 cup Seasoned Rice Vinegar
2 cups fat-free reduced-sodium chicken broth
1 cup couscous
2 tablespoons vegetable oil, divided
1 pound boneless pork loin, trimmed of fat and cut into 1/2-inch by 3-inch strips
1 large onion (about 8 oz.), thinly sliced
1 tablespoon finely minced fresh ginger
2 cloves garlic, minced or pressed
1/4 cup chopped fresh cilantro
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1. To make cooking sauce, in a medium-size bowl, stir together broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne; set aside.
2. In a large bowl, combine coleslaw mix and vinegar; mix lightly, then set aside.
3. In a 1l/2- to 2-quart pan, bring broth to a boil over high heat. Stir in couscous; then cover and let stand until liquid has been absorbed (about 5 minutes).
4. Heat 2 teaspoons of the oil in a wide nonstick frying pan over medium-high heat. Add half the pork and cook, stirring often, until lightly browned (about 3 minutes). Remove pork to a plate and keep warm. Add 2 teaspoons more oil to pan and repeat stir-frying with remaining pork; add to plate of cooked pork.
5. To pan, add remaining 2 teaspoons oil, onion, ginger, and garlic; stir-fry for 2 minutes. Return pork to pan; stir sauce, then add to pan. Cook, stirring, until sauce boils (about 2 minutes).
6. Meanwhile, spoon cabbage onto a large, deep platter; mound hot couscous on cabbage. Spoon pork and sauce over couscous. Sprinkle with cilantro.

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Suicide Wings

This is the recipe from "Frank & Teressa's Anchor Bar" in Buffalo, birthplace of the original Buffalo Wings.
15-20 Chicken Wings
1 Tablespoon Butter
1/4 Cup Durkee (Frank's Original) RedHot Cayenne Pepper Sauce
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Melt the butter and combine it with the hot sauce. You can add or subtract the amount of hot sauce depending on your taste. Deep Fry the wings (vegetable oil) at 350 degrees for about 11-12 minutes, or until golden brown and slightly crispy. Place wings and sauce in any type of shaker and shake until wings are completely covered.
Serve with blue cheese and celery. 10-15 wings will take 10-11 minutes, and 20-25 will take about 12-14 minutes.

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Tangerine chicken

nonstick cooking spray
4 boneless skinless chicken breast halves
2 tsp. olive oil
1 medium onion, chopped
3/4 tsp. poultry seasoning
1 cup rice
1 cup low sodium chicken broth
1/2 cup water
4 small tangerines, peeled, segmented, seeded
2 tsp. tangerine zest, grated
1/4 cup whole natural almonds
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Spray a heavy nonstick skillet with nonstick cooking spray and heat over medium high heat. Cook chicken 2-3 minutes, on one side only, until lightly browned. Transfer chicken to a platter. Heat oil in same pan over medium heat. Sauté onion and poultry seasoning 5-7 minutes, or until onion is soft. Stir in next 4 ingredients and bring to a boil. Reduce heat to low. Arrange chicken over rice, browned side up. Cover pan and simmer 20 minutes, or until rice and chicken are done. Transfer chicken to platter. Stir tangerine segments and almonds into rice mixure and heat. Serve chicken over rice.

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Crab Loaf

1 pound Maryland crab meat
2 eggs
1/2 chopped celery
1/4 cup green pepper, chopped fine
1/4 cup red pepper, chopped fine
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon Old Bay seasoning
2 slices buttered bread, cut into cubes
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Mix together all ingredients, except bread cubes. Place in greased loaf pan. Top with bread cubes and bake at 350 degrees for 40 minutes. Remove from pan and serve.

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