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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.
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.
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.
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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