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Main Entrée: Sweet, Sticky and Spicy Chicken

The document provides recipes for chicken strips in a sweet, sticky, and spicy sauce, deviled eggs with a honey mustard and sugar filling, peanut butter bars with a chocolate peanut butter topping, cream of spinach soup, and banana milk. The chicken is simmered in a sauce of brown sugar, honey, soy sauce, ginger, garlic and hot sauce. The deviled eggs are filled with a mixture of mashed egg yolks, mayonnaise, sugar, honey mustard, vinegar, salt and pepper. The peanut butter bars have a crust of graham crackers, butter, and sugar, topped with melted chocolate chips and peanut butter. The cream of spinach soup includes chopped spinach simmered in bouillon and water then

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gianelle
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40 views5 pages

Main Entrée: Sweet, Sticky and Spicy Chicken

The document provides recipes for chicken strips in a sweet, sticky, and spicy sauce, deviled eggs with a honey mustard and sugar filling, peanut butter bars with a chocolate peanut butter topping, cream of spinach soup, and banana milk. The chicken is simmered in a sauce of brown sugar, honey, soy sauce, ginger, garlic and hot sauce. The deviled eggs are filled with a mixture of mashed egg yolks, mayonnaise, sugar, honey mustard, vinegar, salt and pepper. The peanut butter bars have a crust of graham crackers, butter, and sugar, topped with melted chocolate chips and peanut butter. The cream of spinach soup includes chopped spinach simmered in bouillon and water then

Uploaded by

gianelle
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Main entre

Sweet, Sticky and Spicy Chicken

100 g brown sugar

225 ml honey

445 ml soy sauce

30 g chopped fresh ginger root

40 g chopped garlic

225 ml hot sauce

salt and pepper to taste

30 skinless, boneless chicken breast halves - cut into 1/2 inch strips

110 ml vegetable oil

Directions

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides,
about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the
sauce thickens, 8 to 10 minutes.
Appetizer

Sweet Deviled Eggs


30 large eggs

60 g white sugar

225 ml mayonnaise

30 g honey mustard

25 ml vinegar

15 g salt

5 g ground black pepper

5 g paprika, for garnish

Directions

1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let
eggs stand in hot water for 15 minutes. Remove eggs from hot water and place in a bowl
of ice water. Peel.
2. Slice eggs in half lengthwise. Remove yolks and transfer to a bowl; mash with a fork or
pastry blender until yolks resemble powder. Stir mayonnaise, sugar, honey mustard,
vinegar, salt, and pepper into yolks until smooth. Spoon yolk mixture into the egg whites
and lightly sprinkle with paprika. Chill before serving.
Dessert

Peanut Butter Bars


570 g butter or margarine, melted

420 g graham cracker crumbs

600 g confectioners' sugar

645 g peanut butter

630 g semisweet chocolate chips

165 g peanut butter

Directions

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs,
confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the
bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips
with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust.
Refrigerate for at least one hour before cutting into squares.
Soup

Cream of Spinach Soup


3 L water

22-1/2 cubes chicken bouillon

2.1 kg frozen chopped spinach

320 g butter

235 g all-purpose flour

5 L milk

25 g dried minced onion

Salt and pepper to taste

Directions

1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook
until spinach is tender.
2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes.
Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring
constantly, until thickened. Stir in spinach mixture.

Beverage
Banana Milk
30 banana

30 cups water or 30 cups milk

15 teaspoons vanilla

Directions:

1. Blend everything in the blender until smooth.


2. Pour into a glass and enjoy. Or pour it over your cereal.
3. Especially good blended with ice as well.

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