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Imperial's Sticky Toffee Gingerbread 
Toffee
sauce:
5
ounces (1 1/4 sticks) butter 1 1/2 cups sugar 1 1/2 tablespoons honey 1 1/2 cups heavy cream 1 teaspoon salt 1 teaspoon vanilla extract
In a large, heavy-bottomed
saucepan, cook the butter, sugar and honey to a deep, dark caramel color over medium-high heat, stirring frequently. Meanwhile, bring
the cream, salt and vanilla to a gentle simmer in a separate saucepan. When the sugar mixture is ready, carefully and slowly
whisk in the hot cream (it will bubble, and it could spill over the pan if poured too quickly). Remove from heat and set aside. This makes
about 3 cups toffee sauce.
Ginger cake:
1 cup porter beer 1 cup molasses 1 1/2 teaspoons baking soda 3 eggs 1/2 cup sugar 1/2 cup light
brown sugar 1/2 cup apple butter 6 ounces (1 1/2 sticks) melted butter 2 tablespoons grated fresh ginger 2 cups (9.5 ounces) flour 1 1/2 teaspoons
baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon grated nutmeg 2/3 cup prepared
toffee sauce, plus more for serving Freshly whipped cream, for serving
Heat the oven to 350 degrees F. Butter and flour a 9-inch-square baking pan.
In a small, deep,
heavy stockpot, bring the porter and molasses to a boil over high heat. Carefully whisk in the baking soda (the mixture will bubble
up and could easily bubble over the pan if it is not big enough). Remove from heat and set aside until the mixture settles.
In a large bowl,
whisk together the eggs, sugar, brown sugar, apple butter, melted butter and grated ginger. Sift in the flour, baking powder, ground
ginger, cinnamon, cloves and nutmeg, then slowly whisk in the beer/molasses mixture. Pour the batter into the prepared pan.
Bake until the
cake is set and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove the cake and drizzle over two-thirds cup
toffee sauce, then return the cake to the oven and bake for an additional 2 minutes. Remove the cake and cool, still in the pan, on
a rack for 30 minutes before serving.
Serve the warm cake with additional toffee sauce and softly whipped cream.
Serves 12
Source: LA Times
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Panda Express Chow Mein
Posted
by GayleL at recipegoldmine.com 4/23/02 9:02:42
pm
Source: highdesert.com
1 tablespoon vegetable oil 2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces 1 1/2 cups sliced Napa cabbage 1/4 cup sliced celery 1/4
cup bean sprouts 1/4 teaspoon granulated
sugar 1/2 cup chicken broth 1/2 tablespoon soy sauce 1 teaspoon Oriental sesame oil 1/2
tablespoon cornstarch, dissolved in 1 tablespoon cold water Red pepper flakes, to taste 1/4 pound cooked vermicelli noodles
In a large heavy skillet heat the vegetable
oil until it is hot but not smoking
and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3
minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and
sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch
mixture, stir it into the vegetable mixture, and bring the liquid to a boil.
Season to taste with red pepper flakes. Simmer until heated through and serve
over noodles.
Yield: 1 serving.
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TGI Friday's Lemon Chicken Scallopine
Source: Paula, New York
CHICKEN:
21/2 pounds chicken breast, pounded thin
2 ounces olive oil
8 ounces sliced mushrooms
2 lemons, halved
4 ounces heavy whipping cream
4 cooked artichoke hearts
4 teaspoons parsley
12 ounces lemon sauce
20 ounces angel hair pasta
8 tablespoons fried pancetta
4 tablespoons fried capers
LEMON SAUCE:
1 tablespoon fresh lemon juice
1 quart Chablis wine
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon fresh ground pepper
• Chicken: Heat sautepan over medium heat. Add oil and heat. Add
chicken pieces to saute pan and saute on each side for one minute
(or until no longer pink). Add sliced mushrooms to pan and saute
with chicken for an additional minute.
• When
mushrooms are cooked, squeeze juice from lemons into saute
pan and coat the chicken with juice (ensure there are no seeds). Add
cream to pan and stir to incorporate. Bring to a boil.
• Cut artichoke halves in half again lengthwise, add to pan and cook
for 15 seconds. Remove pan from heat. Add parsley and stir to
incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN
PAN TO HEAT/FLAME.
• Lemon Sauce: Boil Chablis
to reduce to 2 cups. Add lemon juice,
butter and melt
slowly. Add whipping cream and simmer on low heat
until
thickened. Add spices and cool to room temperatures.
• In large bowl, twirl pasta into a nest. Sprinkle chicken pieces
against pasta and pour remaining contents of pan on and around the
chicken. Sprinkle pancetta and capers over the entire dish. Garnish
with chopped parsley.
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WINGSTOP
COPY CAT LEMON GARLIC PEPPER WINGS
2 lbs. chicken wings
1/2 c. lemon juice
1 whole
garlic clove (4 slices
chopped)
1 tbsp. pepper
2 tbsp. salt
1/4 c. vegetable oil
Place wings in bowl; pour on lemon juice, garlic
and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room
temperature, stirring occasionally to keep coated. Wings may be barbecued or
placed in saucepan and baked 20 to 30 minutes, basting occasionally.
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