glaze

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Original Orange Chicken By Panda Express  Recipe by Tasty

lb boneless, skinless chicken thighs

salt

white pepper

cornstarch

flour

water

oil,

¼ teaspoon chili flake

garlic, minced

½ teaspoon ginger, minced

sugar

brown sugar

orange juice

white distilled vinegar

soy sauce

sesame oil

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On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.

In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

Add the egg, water, and oil until it reaches the consistency of pancake batter.

Add the chicken to the batter and refrigerate at least 30 minutes.

Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).

Gently add the chicken and cook for 5-6 minutes until lightly golden brown.

Remove the chicken from the pan and transfer to a paper towel-lined plate.

Set a heavy bottomed pot over medium- high heat and add the oil.

Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

Add the sugar and brown sugar, and stir to combine.

Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

Add in the vinegar and soy sauce, and stir to combine.

Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

Continue to cook the sauce until maple syrup consistency is achieved.

Add in the fried chicken and stir until completely coated in the sauce.

https://vid.tasty.co/output/74275/landscape_480/1516728642

Did you hear? Tie-dye is back. But now it’s not just that grimy T-shirt your friend who still follows Phish will never wash. It’s couture. And thanks to Rick Martinez’s so-very-2020 natural-dye Swirl-n-Dip method, it’s also edible. Best of all? The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.

Tie-Dye Butter Cookies

Tbsp. unsalted butter, room temperature

(100 g) granulated sugar

kosher salt

vanilla extract or vanilla bean paste

(256 g) all-purpose flour,

(240 g) powdered sugar, divided

Tbsp. (or more) whole milk, divided

tsp. (or more) any color plant-based food-coloring powder*

¼ tsp. kosher salt, divided

Assorted 2" cookie cutters

Bon Appétit

Using an electric mixer on high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Reduce speed to low, add 2 cups flour, and mix until incorporated. Dough will be semifirm but can be rolled out without chilling. If your kitchen is very warm and/or dough is sticky, pat it into a 1"-thick disk, wrap in plastic, and chill 15 minutes to let firm up before rolling out.

Place a rack in middle of oven; preheat to 350°. Roll out dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ¼" thick. Punch out shapes as desired with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1½" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft.

Bake 1 sheet of cookies, rotating halfway through, until edges are golden brown, 10–15 minutes. Let cookies cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies, then repeat process with remaining dough.

Do Ahead: Dough can be made 1 month ahead; wrap tightly and freeze. Cookies can be baked 2 days ahead; store airtight at room temperature.

Whisk 1 cup powdered sugar, 3 Tbsp. milk, 2 tsp. food-coloring powder, and half of salt in a small bowl until no lumps remain. Glaze should be the consistency of heavy cream; add more milk if needed. For a deeper color, whisk in more powder 1 tsp. at a time until desired color is achieved; adjust with milk if needed. Repeat with second food-coloring powder, remaining salt, remaining 1 cup powdered sugar, and remaining 3 Tbsp. milk, adjusting intensity of color as desired.

Spoon 1 tsp. first glaze in the center of a small plate. Drizzle 1 tsp. second glaze over the first and use a toothpick to slightly swirl colors together; don’t go overboard. (If you want to decorate larger cookies, add 1 tsp. glaze to plate for each additional inch.)

Gently press the top of a cookie into glaze, then lift up and allow excess glaze to drip back onto the plate. Using a toothpick, pop any air bubbles and swirl colors more if desired. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with 2 more cookies, adding ½ tsp. of each color of glaze to plate before each cookie is dipped. The glaze will lose its swirly effect at this point. Clean plate and repeat process, decorating cookies in batches of 3 until all cookies have been glazed. Let sit until glaze is set, at least 2 hours.

Do Ahead: Cookies can be glazed 1 day ahead. Store tightly wrapped on a rimmed baking sheet at room temperature.

*Cooks Note: If you want to use regular liquid food coloring, whisk 1 cup powdered sugar, 2 Tbsp. milk, and a pinch of salt in a small bowl until no lumps remain. Add food coloring drop by drop, stirring to incorporate, then thin glaze if needed with 1 tsp. milk at a time until it reaches the consistency of heavy cream.

The Ultimate Brown Sugar And Mustard Glaze Recipe

yellow ballpark mustard

cider vinegar

Southern Comfort

salt (Read

Science Of Salt

These grilled pork ribs and gochujang barbecue sauce have everything you want in quality barbecue—heat, sweetness, and palate-gripping acid—but with extra tang.

Grilled Pork Ribs with Gochujang Barbecue Sauce

apple cider vinegar

½ cup (packed) dark brown sugar

Tbsp. gochujang (Korean hot pepper paste)

adobo (from 1 can chipotle chiles

St. Louis–style pork spareribs (about 4 lb.)

Kosher salt, freshly ground pepper

Vegetable oil (for grill)

These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang. Try this glaze on: Boneless chicken thighs, pork shoulder steaks, or skirt steak.

Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.

Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2½–3 hours. Let cool.

Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

Make the easy glaze for this incredible sticky Christmas ham using your Thermomix appliance.

Thermomix pineapple and orange glazed ham recipe

pineapple juice

orange marmalade

maple syrup

brandy

cinnamon

star anise (optional)

leg cured ham

(optional)

These are the best scone evah!!!! They are flaky and wonderful.

Brown Butter Glazed Apple Pie Scones

Cups Self Rising Flour

nutmeg

Tablespoons cold (unsalted butter,

cream

coarse sugar*optional

Glazed Apples-recipe follows

Tablespoons Butter (unsalted)

white sugar

Tablespoons butter

heavy cream

Heat a skillet over medium heat and add the butter.

Once melted add the apples and stir to combine.

Place a lid over the skillet and continue to cook, stirring occasionally until dry.

Remove from heat, sprinkle both white and brown sugar over the top and toss until evenly coated.

Cool.

For the glazed apples

In a large bowl, combine the flour, sugar, salt, nutmeg, and cinnamon.

Whisk to combine and sprinkle with butter.

Cut the butter in using a pastry cutter or two knives.

Alternatively you can use a food processor, pulsing to cut in the butter.

Stop when the butter is throughout the flour like little peas, some pieces bigger and some smaller.

Toss the apples into the mixture and stir to evenly combine.

Using a rubber spatula, stir in the heavy cream until the dough starts to form a ball.

Dump everything on a clean counter top and knead until the dough comes together.

Place in a bowl, cover tightly with saran wrap and place in the freezer for 30 minutes.

Heat the oven to 425

Remove the scone dough and place on a parchment lined baking sheet.

Form the dough into a thick, flat disk and cut into wedges, about 8.

Separate each wedge and brush with a little heavy cream, sprinkle with coarse sugar and bake for 12-14 minutes or until dry and golden.

For the Scones

Once it begins to melt start whisking until the butter begins to foam. The butter should then change color to turn amber.

Remove from the heat and quickly whisk in the heavy cream and powdered sugar.

Drizzle over hot scones and enjoy!

For the Glaze

This easy, 3-ingredient Powdered Sugar Icing is perfect for bundt cakes, pound cakes, angel food cakes, cookies, and quick breads. A little glaze makes everything look (and taste) even better.

Powdered Sugar Icing

vanilla extract

milk

In a medium bowl, add powdered sugar and vanilla. Add water or milk until desired consistency is reached. Drizzle over cooled baked goods or dessert. The glaze will harden in 20 to 30 minutes.

https://content.jwplatform.com/videos/eLPK2TC7.mp4

Powdered Sugar Icing Recipe-Culinary Hill

Bursting with fresh citrus flavours, this recipe will be a hit at your next dinner party.

Citrus-glazed quail

(about 1kg) quail, butterflied (ask your butcher to do this)

redcurrant jelly

(180 milliliters) port

oranges and 3 limes

(60 grams) ginger, finely grated

garlic cloves, crushed

(125 milliliters) extra virgin olive oil

baby fennel,

oranges, peeled, segmented

green cabbage, shredded

orange

tbs extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

If you’ve wondered what the secret is to making tofu taste good, this is it! My Tofu Marinade is perfect for grilling, baking, and stir-fries. This easy recipe will add a punch of flavour to all of your favourite meals!

Tofu Marinade

/ 80 mls tomato ketchup

sriracha (, or Sambal Oelek,

sesame oil ((omit to make oil-free))

garlic (minced

black pepper

In a small bowl mix up all of the marinade ingredients. If you taste it don&#039;t be alarmed at how strong it is. Once it&#039;s on the tofu and cooked it&#039;s all ok, I promise!

Pour the marinade over the tofu (or tempeh, seitan, vegetables) and make sure it is coated well. I find it best to use one clean hand to do this. When using tongs or other implements you end up breaking little pieces of tofu off no matter how careful you are.

Leave to marinade. It&#039;s tasty enough to cook immediately if you are in a hurry, or you can leave it to seep in for anything from 30 minutes to 3 days. Just be sure to store in an airtight container or freezer bag in the refrigerator if you are leaving it for more than an hour.

Cook as per your needs, saving any leftover marinade to brush on halfway through the cooking time and again before serving. You can pan fry, bake or grill. If baking be sure to line the baking tray with parchment paper or a Silpat to stop any sticking.

https://content.jwplatform.com/videos/58WkS7cC.mp4

There’s nothing better than prepping a breakfast or brunch recipe the night before, going to bed, and waking up and all you need to do is bake it. It’s one of the best breakfasts ever and like eating dessert for breakfast. Chopped blueberry frozen waffles are layered with a brown sugar and cream cheese mixture before adding blueberries, more waffles, and pouring a milky, buttery egg mixture over the top as well as a buttery, cinnamon and brown sugar streusel topping. There’s so much texture and flavor in every bite. Juicy blueberries, soft yet chewy waffles, a crumbly streusel for subtle crunch, and a glaze to boot.

Overnight Blueberry Waffle Breakfast Bars

waffles,

cream cheese, softened (I used lite)

light brown sugar, packed

blueberries

(half of 1 stick) unsalted butter, melted

eggs

unsalted butter, softened

all-purpose flour

confectioners’ sugar

light-colored corn syrup (helps keep the glaze softer)

Waffles – Line an 8×8-inch pan with aluminum...

Waffles – Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

Chop the waffles and add about 60% (5...

Chop the waffles and add about 60% (5 waffles) to the prepared pan. Reserve remainder; set aside.

To a medium bowl, add the cream cheese,...

To a medium bowl, add the cream cheese, brown sugar, and beat with a handheld electric mixer on medium-high speed until combined and fluffy, about 2 minutes.

Drop cream cheese mixture by rounded tablespoons evenly...

Drop cream cheese mixture by rounded tablespoons evenly distributed over the waffles.

Evenly scatter the blueberries. Note – I have...

Evenly scatter the blueberries. Note – I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.

Evenly top with the reserved waffles; set aside.

To a medium, microwave-safe bowl add the butter...

To a medium, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.

Add the eggs, milk, granulated sugar, vanilla, cinnamon,...

Add the eggs, milk, granulated sugar, vanilla, cinnamon, and whisk to combine. Evenly pour mixture over the waffles. Cover and refrigerate overnight.

On the morning of baking, preheat oven to...

On the morning of baking, preheat oven to 350F, remove pan from fridge, and uncover it.

Streusel – To a medium bowl, add the...

Streusel – To a medium bowl, add the brown sugar, butter, flour, cinnamon, and cut the butter into the dry ingredients using two forks until crumbs form. There will be a mixture of pea-sized crumbs and sandy bits. Evenly turn streusel out over the waffles.

Bake uncovered for about 40 minutes, or until...

Bake uncovered for about 40 minutes, or until top is set and lightly golden brown. Allow waffles to cool in pan on a wire rack for about 15 minutes. While cooling, make the glaze.

Glaze – To a medium bowl, add the...

Glaze – To a medium bowl, add the confectioners’ sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over waffles.

Recipe is best warm and fresh but extra...

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

A grilled chicken recipe with a savory caramel glaze (with red pepper flakes, garlic, and cumin) that you’ll be licking off your fingers all summer. 

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