Mothers Day Food Ideas
These recipes are sample recipes from America's Secret Recipes By Ron Douglas
A Tasty Mothers Day Food Starter Idea - Baked Potato Skins
Ingredients:
- 5 baked potato skins, cut in half (empty of most of the potato)
- 1 tablespoon melted butter
- seasoning salt
- 1 green onion, diced
- 1/2 cup crispy fried bacon, diced (about 5 strips)
- 3/4 cup cheddar cheese, shredded
- 1/3 cup sour cream
- 1 tablespoon snipped fresh chives
Method:
- Heat oven to 375F.
- Brush potato shells with melted butter and sprinkle seasoning salt to taste.
- Bake for 15-20 minutes until crisp but not dry and hard.
- Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
- Serve with sour cream and chives.
- For a bit of variety try Ranch dressing.
Servings: 2-4
Orange Flavored Chicken
Tender, juicy chicken pieces lightly battered and fried, sauteed in a sweet and mildly spicy chili sauce with scallions.
Ingredients Chicken:
- 1 lb. chicken breast meat
- 1 egg white
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups vegetable oil to be used for frying
- 1 cup cornstarch
Ingredients Orange Sauce:
- 1 cup water
- 1/2 cup ketchup
- 1/2 cup sugar
- 1/8 cup vinegar
- 1 tablespoon soy sauce
- 4 teaspoons cornstarch
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon grated orange peel
- 2 tablespoons chopped scallion
Method:
1. Cut chicken breast into 1/2-inch cubes, set aside.
2. To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately.
6. Serve with steamed rice.
Serves 4
T.G.I. Friday Spicy Cajun Chicken Pasta
Ingredients Chicken:
- 10 ounces cooked fettuccine (cooked al dente)
- 1 cup Spicy Cajun Pasta Sauce (recipe follows)
- 1 tablespoon Parmesan cheese
- 1 boneless chicken breast, cooked and sliced in strips
- 1 teaspoon chopped parsley
Ingredients Spicy Cajun Pasta Sauce:
- 2 ounces olive oil
- 1 tablespoon fresh chopped garlic
- 1/2 cup onion, cut in large chunks
- 1/2 cup green peppers, diced in large pieces
- 1/2 cup red peppers, diced in large pieces
- 1/8 teaspoon cayenne pepper
- 1 cup chicken stock
- 1 cup V-8 juice
- cornstarch (mix about a table spoon with a couple table spoons cold water to form a slurry) salt and pepper to taste
Method:
1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
2. Thicken to consistency with cornstarch; season to taste with salt and pepper.
3. Add cooked pasta to sauce and heat through until hot.
4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
Serves 2 to 4
Morton's Legendary Hot Chocolate Cake
Ingredients:
- 1 1/1 cups unsalted butter, at room temperature, plus more for the souffle cups Granulated sugar
- 12 ounces bittersweet or semisweet chocolate coarsely chopped
- 8 large egg yolks, plus 7 large eggs
- 1 1/2 cups confectioners' sugar
- 1/4 cup all-purpose flour
- 18 fresh raspberries
- 6 scoops vanilla ice cream
Method:
1. Preheat the oven to 350F. Generously butter six 6-ounce souffle cups and sprinkle each with granulated sugar. Tap out the excess sugar.
2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
4. Put the confectioners' sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared souffle cups, leaving about 1/4 inches of space below the rim. Set the souffle cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup, and garnish each plate with three raspberries and a scoop of vanilla ice cream.
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