General Tso's Chicken (Taste of Home) Serves: 3 Fried and then coated in a sticky sauce, this General Tso\'s chicken recipe is an easy way to make your favorite takeout order at home. Author: Author Recipe Type: Dinner Total Time: 30 min Prep Time: 20 min Cook Time: 10 min Ingredients: 1 tablespoon cornstarch plus 1/4 cup cornstarch, divided 3/4 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon hoisin sauce 2 teaspoons sugar 2 teaspoons sesame oil oil for deep-fat frying 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1 tablespoon canola oil 1 tablespoon minced fresh gingerroot 2 garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 2 green onions, sliced 1 teaspoon sesame seeds Directions: In a small bowl, combine 1 tablespoon cornstarch and broth until smooth. Stir in soy sauce, vinegar, hoisin sauce, sugar and sesame oil; set aside. In an electric skillet or deep fryer, heat oil to 375°. Place remaining 1/4 cup cornstarch in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken pieces, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Keep warm. In a large skillet, heat canola oil over medium-high heat. Add ginger, garlic and pepper flakes; stir-fry until fragrant, about 30 seconds. Stir broth mixture and add to pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add chicken to pan; toss to coat. Serve with green onions and sesame seeds. Source: tasteofhome.com ARTICLE BELOW: General Tso never ate 'his' own chicken, plus 4 other fun facts about the Chinese American classic https://www.foxnews.com/food-drink/general-tso-never-ate-chicken-fun-facts-chinese-american-classic General Tso never ate 'his' own chicken, plus 4 other fun facts about the Chinese American classic General Tso's chicken was invented in Taiwan in the 1950s and popularized in the US By Christine Rousselle July 22, 2024 A mainstay of Chinese restaurants across the United States, General Tso's chicken is a popular takeout dish. It typically consists of fried pieces of chicken that are tossed in a sauce that is both sweet and spicy. But where did it come from? Is it eaten in China? Just who was "General Tso," if he even existed — and did he eat "his" own meal? 5 COOL REGIONAL HOT DOGS TO DIG INTO FROM COAST TO COAST Fox News Digital spoke to two chefs to help answer five key culinary questions about the favorite meal. 1. It is not a traditional dish in China "Very few people in China have even heard of General Tso's chicken, let alone tried it," Bill Leung, a cook, food blogger and cookbook author, said on his blog, "The Woks of Life." General Tso's chicken is not a traditional Chinese food, but it is popular in the United States and has been for decades. (iStock) Instead, General Tso's chicken could be more fairly described as an "Americanized version of Chinese food," wrote Leung, who grew up in upstate New York, where he worked at his family's Chinese restaurant. 2. It was invented in Taiwan and influenced by Hunanese cuisine The man credited with inventing the dish was named Peng Chang-kuei, said chef and registered dietitian Cindy Chou to Fox News Digital via email. WOMAN MAKES DOZENS OF MAC AND CHEESE RECIPES IN SEARCH OF 'ONE THAT SLAPS' Chou, who lives in California and is Taiwanese American, said Chang-kuei invented General Tso's chicken in Taiwan in 1952. Chang-kuei fled mainland China for Taiwan in 1949, the Associated Press said. He was born in the Chinese province of Hunan, and General Tso's chicken was influenced by Hunanese cuisine, Chou said. General Tso's chicken was invented by Peng Chang-kuei in Taiwan. (iStock) "Peng Chang-kuei used his knowledge of Hunanese cuisine to develop this new dish to serve at government banquets for the Nationalist Party in Taiwan," she said. 3. It continued to evolve over time The original version of the dish, Chou said, is "very different than the version we know today." BEST WAYS TO BUILD A WINNING PASTA SALAD THIS SUMMER

Eat your veggies, anyone? Lemon Zucchini Cake | My Baking Addiction Serves: 12 Lemon zucchini cake is light, delicious and loaded with a bright, lemony flavor. Enjoy it with a cup of tea for breakfast or snack time – or both! Recipe Type: Cake Total Time: 1 hr 5 min Prep Time: 20 min Cook Time: 45 min Ingredients: 1 cup granulated sugar zest of 2 large lemon 1 cup vegetable oil 3 large eggs 1/4 cup freshly squeezed lemon juice 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 3/4 teaspoon salt 2 cups finely grated zucchini 3 tablespoons unsalted butter (melted) 1 cup powdered sugar (sifted) 1/2 teaspoon pure vanilla extract 2 tablespoons freshly squeezed lemon juice Directions: Preheat oven to 350°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray. In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated. Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients and mix until just combined. Fold in the zucchini. Spoon batter into prepared pan. Bake a bundt cake for 45-50 minutes and a 9x13-inch cake for 35-40 minutes or until a tester inserted into the center comes out clean. Allow cake to cool completely. In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth and drizzle over cooled cake. Glaze will harden slightly. Source: mybakingaddiction.com Ginny Butterfield Cranberry Twp, Pa

Apple Cinnamon Cookie Energy Bites Serves: 12 Filled with oats, almond butter, and fresh apple, these no-bake Apple Cinnamon Cookie Energy Bites are a healthy snack that's perfect for all ages! Recipe Type: American Yield: makes 2 dozen Prep Time: 20 minutes Cook Time: 0 minutes Ingredients: 2 cups old-fashioned oats 1/4 cup ground flaxseed 3/4 teaspoon cinnamon 1/2 cup almond butter 1/4 cup plus 1 tablespoon honey 1 teaspoon vanilla extract pinch of salt 1 cup not packed grated apples (about 1 medium) Directions: In a large bowl, stir together the oats, flaxseed, and cinnamon. In another bowl or a liquid measuring cup, stir together the almond butter, honey, vanilla, and pinch of salt until well combined. Pour over the oat mixture and stir until everything is evenly coated. (I use my hands at the end to make sure everything is well mixed.) Stir in the grated apple. Scoop the mixture into tablespoon-sized portions (I use my small cookie scoop), and use your hands to squeeze it together into a ball. Slightly wet hands will help to keep the mixture from sticking. Store the energy bites in an airtight container in the refrigerator. They will keep for 3-4 days. Enjoy! Source: kristineskitchenblog.com -- Ginny Butterfield Cranberry Twp, Pa

Basil Coconut Chicken Curry Serves: 4 Basil Coconut Chicken Curry – Ready in 20 minutes, elevate weeknight dinners with this quick, creamy curry, blending the bold flavors of Thai and Indian cuisines. Ready to spice up your dinner routine with a dish that promises to transport your taste buds to where Thai flavors meet Indian tradition? Dive into this Basil Coconut Chicken Curry, a mouthwatering creation that’s both comforting and bursting with flavor. Believe me, it’s as easy to make as it is to love! Recipe Type: Dinner Recipes Total Time: 25 min Prep Time: 5 min Cook Time: 20 min Ingredients: 1 pound boneless skinless chicken breasts, cut into cubes 1 tablespoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 1 tablespoon olive oil 1/2 red onion, finely chopped 1 jalapeno, seeded and minced 5 cloves garlic, minced 1 teaspoon fresh ginger, mined 1 (14-ounce) can lite coconut milk 1/2 cup chicken broth 1 tablespoon cornstarch 3 tablespoons fresh basil, chopped 2 cups cooked white rice Directions: In a bowl mix together diced chicken with curry powder, cumin, chili powder and salt. Set aside. In a large skillet heat olive oil until hot. Add chicken, onion, and jalapeno. Cook for 5-7 minutes until onions are soft and chicken is lightly browned. Add garlic and ginger and cook for 1 minute until fragrant. In a separate bowl mix together coconut milk, chicken broth and cornstarch until smooth. Pour into chicken mixture, stirring until well blended. Simmer for 4-5 minutes until it thickens. Season with salt and pepper to taste. Stir in fresh basil right before serving. Serve over hot rice. Source: dinnersdishesanddesserts.com -- More Easy Dinner Recipes BBQ Beef Kung Pao Chicken Meatballs Grinder Salad Sesame Noodles Taco Mac and Cheese Ginny Butterfield Cranberry Twp, Pa

Tony Hickman New England Clam Chowder youtube video: https://www.youtube.com/watch?v=y-KM9g9Oa0w -- I am a clam lover and so naturally one of my favorite soups is clam chowder. I introduced it to my son and it quickly became one of his favorites as well. Below you will find the ingredients and instructions. If you don't want to make a lot, I would suggest that you cut the recipe in half. I really like this so I tend to make a lot. Enjoy! Ingredients: 2 Large Russet Potatoes Chopped - $1.66 16oz Clam Juice - $3.96 20oz Whole Baby Clams - $3.72 10oz Chopped Clams - $3.34 4 Large Celery Stocks Chopped - $0.55 32oz Heavy Cream - $1.96 1 Large Whole Sweet Onion - $0.96 6oz Lard - $0.66 4 TBSP Butter - $0.44 1oz Parsley - $0.18 Thyme - $0.10 Dill Weed- $0.10 Salt Pepper 2 tsp Flour Total: $17.63 makes 8 servings = $2.20 per serving Instructions: Over medium heat add lard to a large frying pan or cast iron. Once warm, add potatoes, onions and celery. Stir and sauté for 20 minutes. Add butter and let melt. Add clam juice, thyme, dill weed, salt, pepper and parsley. Stir together and bring to a boil. Reduce heat and simmer for 20 minutes. Make a slurry by adding 2 tsp flour to the clam juice from one of the cans of clams at room temperature. Whisk together until smooth with no clumps. Add slurry to soup. At this point you may need to transfer all ingredients to a larger pot. Add all clams. Stir together. Add cream and stir together. Bring to a quick boil stir often. Careful not to let it burn to the bottom of the pot. Once Boiling, reduce heat to low and simmer for 20 minutes. Soup will thicken as it cooks down and cools. Enjoy! Tony Hickman Ginny Butterfield Cranberry Twp, Pa

Woodman's-Style Clam Chowder America's Test Kitchen Serves: 6 Excellent clam chowder—no shucking necessary. Recipe Type: Main Courses, Soups From America's Test Kitchen New England Episode Ingredients: 1 3/4 pounds potatoes 2 (6.5-ounce) cans chopped, clams 2 cups finely chopped, onions 2 1/2 salt 2 teaspoons pepper 2 (10-ounce) cans baby clams 2 cups light cream 2 tablespoons unsalted butter 2 tablespoons instant mashed potatoes flakes, optional oyster cracker Directions: Place potatoes in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are al dente and paring knife inserted into them still meets some resistance, about 3 minutes. Drain potatoes in colander and transfer to medium bowl. Let potatoes cool completely, about 30 minutes. Add chopped clams and their juice, onion, 1 teaspoon salt, and pepper to potatoes and stir to combine. Transfer mixture to 1-gallon zipper-lock bag, seal bag, and refrigerate for at least 1 hour or up to 24 hours. When ready to finish cooking chowder, drain whole clams in fine-mesh strainer set over bowl; reserve juice (you should have about 1 cup; add water if necessary to make up difference). Combine potato mixture, reserved clam juice, and remaining 1½ teaspoons salt in large saucepan. Bring to bare simmer over medium heat (bubbles should just begin to form along edge of saucepan), stirring often (it will take about 10 minutes to reach bare simmer). Reduce heat to medium-low and cook, stirring often and adjusting heat to keep chowder just below simmer, until potatoes are mostly tender, about 5 minutes. Stir in whole clams and cream. Increase heat to medium and cook, stirring often to keep chowder just below simmer, until potatoes are fully tender and chowder is hot throughout, about 5 minutes. Off heat, stir in butter and potato flakes, if using, until combined. Season with salt and pepper to taste. Serve with oyster crackers. Recipe: americastestkitchen.com Video: Full Episode America's Test Kitchen New England Ginny Butterfield Cranberry Twp, Pa