fudehouse:

cool as a cucumber.

a cutting technique.

prettygirlfood:

Kung Pao Linguini Recipe

Ingredients:
1lb boneless skinless chicken breasts
½ cup cornstarch
oil (for deep frying)
1lb uncooked linguini noodles
Sauce-
½ cup chicken broth
2 tablespoons cornstarch
¾ cup soy sauce
½ cup dry sherry
3 tablespoons red chili paste with garlic
¼ cup sugar
2 tablespoons red wine vinegar
1 tablespoon sesame oil
¼ cup garlic (minced)
1 cup dry roasted peanuts
1 cup dry roasted peanuts
1 cup green onions (sliced)

Cooking Instructions:

Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated.  Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture.  Add green onions and toss everything together.
(Makes 4 Servings)

gossipchef:

Scotch Eggs

Ingredients:
6 hard-boiled eggs, well chilled
1 pound good-quality sausage meat
1/2 cup flour
1-2 eggs, beaten
3/4 cup Panko
Vegetable oil for frying

Directions:
1. Peel eggs. Divide sausage into six portions. 
2. Roll each egg in flour. Press and shape a portion of the sausage around each egg.
3. Dip sausage-wrapped eggs into beaten egg and roll in panko. 
4. Heat oil to 350 degrees F. Cook each egg for 4-5 minutes (longer if shallow frying—constantly turn the eggs around for best results) or until sausage is cooked and browned.

food52:

A cookie for all of your gifting, swapping, and impressing needs this holiday season: Flo Braker’s Pains d’Amande