Wednesday, November 4, 2009

Love Trying New Recipes

I tried a couple new recipes tonight. I saw a post on one of the other blogs I follow here. She was talking about using evaporated milk so I went to carnation site and found a recipe book here and tried two of them tonight and will do two others in the next couple of days. The first one we had for dinner was…
Thai-Peanut Ginger Wings
1 can (12 fl. oz.) CARNATION® Evaporated Milk
1 cup creamy or chunky peanut butter
1/2 cup soy sauce, divided
1/4 cup chopped green onions
2 1/2 teaspoons ground ginger
2 teaspoons rice or cider vinegar
1/2 teaspoon red pepper flakes
5 lbs. frozen chicken wings, thawed

PLACE evaporated milk, peanut butter, 3 tablespoons soy sauce, green onions, ginger, vinegar and pepper flakes in blender; cover. Blend until smooth. Combine 1/2 cup peanut sauce, remaining 5 tablespoons soy sauce and chicken wings in large bowl; cover. Marinate chicken in refrigerator for 1 hour. Refrigerate remaining peanut sauce.
PREHEAT oven to 425º F. Foil-line and grease 2 baking sheets with sides.
PLACE chicken on prepared baking sheets. Discard any remaining marinade.
BAKE for 40 to 45 minutes, turning once, or until chicken is cooked through. Remove from baking sheets to serving platter. Stir remaining peanut sauce and spoon some over wings. If desired, serve remaining sauce with wings and assorted cut-up vegetables
*I substituted boneless skinless chicken breast and did not use the pepper flakes. The kids really liked it as did my Hubby.
Here is the finished product served with brown rice and peas...

2 tablespoons butter, melted
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar, divided
1/4 teaspoon salt
1 can (12 fl. oz.) CARNATION® Evaporated Milk
3 large eggs
1 ripe pear, cored and thinly sliced
1/2 teaspoon ground cinnamon

PREHEAT oven to 450º F.
POUR melted butter into 9-inch deep-dish pie plate or cake pan. Swirl to coat bottom and sides of plate. COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk and eggs in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange pear slices on top of batter in pinwheel design, pushing down slightly. Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle top with sugar mixture. BAKE for 15 to 20 minutes or until puffed and golden brown. Serve warm.
*This also was very yummy. I liked that it wasn’t very sweet. And here is the finished pear pancake one fresh out of the oven and one of it cut.

Hope others will be able to try these and enjoy them as much as we did.

1 comment:

Maire said...

They all look delicious, and I can't wait to try them! Thank you for sharing!
Hugs Maire