Cashew Chicken Springfield Missouri Style!!

I grew up in Springfield Missouri, "The Cashew Chicken Capital of the World!" Chef David Leong, moved to the U.S. from China in 1940 and created this recipe to appeal to local residents' taste buds. His famous deep-fried cashew chicken recipe was so popular he then opened Leong's Tea House in Springfield. This dish became exceedingly popular in the Springfield area. As word spread about this dish, so did the recipe. Leong's Tea House closed it's doors in 1997, but his cashew chicken is still being served at over 70 Chinese restaurants in the Springfield area, and elsewhere in Missouri and other states. Leong did open a new restaurant a few years ago and it's still going strong!  I crave this recipe sometimes, and can't find it where I am living now. So whenever I have that craving for it--I just make up a batch! My sons beg me to make this for them!

Here's step by step instructions, with the recipe following.

First, rinse your boneless chicken breasts off and cut into bite sized pieces.

Soak the chicken pieces in milk, beaten eggs and salt.

Roll chicken pieces in flour

Heat oil and add chicken pieces one at a time. I like to do it in batches. Keep cooked pieces warm in a 200 degree oven.

Fry to a golden light brown and drain on a paper towel lined platter or dish.

Add corn starch to a medium sized sauce pan and add enough chicken broth to make a paste.

Blend in oyster sauce, soy sauce and pepper. Slowly add remaining chicken broth.

Keep whisking and add more chicken broth and oyster sauce as needed.

Pour sauce over friend chicken pieces, top with chopped green onions and cashews. See, it's really simple!! Serve with a side of white steamed rice or fried rice and enjoy!!! Now, if I could only get my favorite local Chinese restaurant to put this on their menu!

Cashew Chicken (Springfield Mo style)

1 cup milk

2 tablespoons water

2 eggs, well beaten

Salt

2 pounds boneless, skinless chicken breasts, cut into bite size pieces

2 tablespoons corn starch

1 cups chicken broth

2 tablespoons oyster sauce (find in the asian food section of your grocery store)

2 tablespoons soy sauce

1 teaspoon sugar

Pepper to taste

1 cup flour

Peanut oil for frying

1 cup cashew nuts

cup chopped green onions

Soy Sauce

Hot fried rice

Marinate chicken in milk, water, eggs and salt for at least 20 minutes. In a saucepan, dissolve cornstarch in a small amount of broth; add remaining broth gradually to make a paste. Whisk together oyster sauce, soy sauce, sugar and pepper. Add more chicken broth if needed so it will have the consistency of gravy. Whisk over medium-high heat until sauce boils and begins to thicken. Set aside. Roll chicken in the flour. Fry in oil in a heavy pan until crisp and golden. Drop chicken in one piece at a time to prevent sticking together. Drain on paper towels. Arrange chicken on a serving platter. Reheat sauce add chicken broth if needed to thin it down, and pour over chicken. Serve with rice. S prinkle with cashews and chopped green onions and serve immediately.

No Bake Coconut Pecan Praline Cookies

No Bake Coconut Pecan Praline Cookies

These are so delicious, quick and EASY to make!

No Bake Coconut Pecan Praline Cookies

Ingredients:

2 cups sweetened shredded coconut

2 1/2 cups chopped pecans

1 tsp. vanilla

1 stick butter

1/2 cup corn syrup

1/2 cup evaporated milk

1 1/2 cups sugar

Instructions:

In a medium sized bowl, combine coconut and pecans. Set aside. In a medium saucepan over medium high heat, stir sugar, milk, corn syrup and butter. Cook and stir until mixture come to a full rolling boil. Continue to let boil and stir for 3 minutes.

Remove from pan from heat and stir in vanilla and coconut pecan mixture. Stir off the heat for about 4 more minutes, until mixture starts to cool and thicken.

Drop by large spoonfuls on wax paper or foil. Let harden completely (about an hour or hour and a half) before serving.

Makes about 20 large cookies.

Spicy Crab Bisque

Spicy Crab Bisque

This decadent bisque has chunks of succulent, sweet crab meat in a rich, slightly spicy broth. It's so silky and delicious!

Ingredients:

4 tablespoons butter

1 small white onion, finely chopped

6 ribs of celery, finely chopped

1/2 red bell pepper, finely chopped

2 cloves garlic, minced

6 scallions, thinly sliced

2 bay leaves

1/4 cup all purpose flour

5 cups chicken broth

1 teaspoon tomato paste

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

pinch of ground cloves

pinch of nutmeg

1 cup heavy cream

1/2 cup dry white wine (I used Chardonnay)

1 tablespoon Tabasco

salt and pepper to taste

2 cups crab meat (I bought Alaskan King Crab legs) Click Here to learn >>  How to cook Alaskan King Crab Legs It only takes about 8 minutes in the oven.

Oyster crackers, for serving (optional)

Instructions:

Cook crab legs according to recipe above. Let cool, slightly. Crack shells and remove meat. Set crab meat aside. In a large soup pot melt butter. Add onion, celery, red pepper, scallions and bay leaves. Cook over medium heat until vegetables are soft (about 5 minutes) Add garlic. Cook for 2 more minutes. Stir in the flour, stirring continuously for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Add tomato paste, paprika, cayenne pepper, ground cloves, nutmeg. Stir and simmer until broth has thickened and vegetables are very tender, about 15 minutes. Stir in wine and heavy cream and Tabasco, bring to a simmer. Season with salt and pepper, then add the crab meat, simmer until meat if hot. Discard the bay leaves. Serve with oyster crackers. 

Linguine With Clam Sauce

Linguine And Clam Sauce

Here's a delicious recipe that only takes about 30 minutes to make! My family LOVES this recipe!

I love this recipe because you can make it with canned clams and lots of garlic, wine and butter....how can it NOT be delicious??? And it makes your house smell so wonderful!

Linguine and Clam Sauce

2- 10 oz. cans of clams, drained, juice reserved

3 cloves garlic, minced

chopped parsley

2 tbsp butter

2 tbsp olive oil

2/3 c. white wine

3/4 c. heavy whipping cream

juice of 1/2 lemon

1 box of linguine noodles

salt and pepper to taste

fresh grated Parmesan cheese

Instructions:

Bring a large pot of salted water to boil. Cook the pasta until al dente, 8 minutes or so. It will continue to cook when it's in the sauce.

Melt 1 tbsp. of the butter with the olive oil in a large skillet over medium high heat. Add clams and garlic, cook about 3 minutes. Stir in wine, cook for 3-4 minutes, until it has reduced. Lower the heat. Add lemon juice and the remaining butter, stir to combine ingredients and cook a few more minutes. Add cream, parsley, salt and pepper to taste. Cook until heated through. Pour the sauce over the bed of hot pasta, toss, top with fresh grated Parmesan cheese, serve with lemon slices.

Spicy Maple Chicken Wings

Spicy Maple Chicken Wings

Buffalo Chicken Wings are so easy to make and fun to eat! I LOVE Frank's Red Hot Cayenne Pepper sauce! It's just the best! These wings are first baked, and then deep fried for a little extra crispiness and very juicy and delicious after they are tossed in a combinations or melted butter and Frank's!

MMMMMM! MMMMM!! Nothing goes better with football than chicken wings!

Spicy Maple Chicken Wings

Ingredients

12 chicken wings

salt and pepper to taste

Oil for frying (Canola, peanut or vegetable)

1/2 cup butter, cubed

1 cup Frank's Red Hot Cayenne Pepper Sauce

1/4 cup maple syrup

Instructions:

Preheat oven to 375. On a large baking sheet, spray with vegetable oil--or even better use parchment paper. Place wings on the baking sheet, season with salt and pepper. Bake for about 20-25 minutes.

Heat a large dutch oven filled with vegetable oil, (enough to fully submerge chicken) to about 350-375 degrees. Or if you have a deep fryer with a basket, heat oil.

While oil is heating and chicken is baking, melt cubed butter in a small saucepan. Stir in maple syrup and cayenne pepper sauce, stirring constantly. Bring to a boil. Remove from heat.

After chicken has baked, fry in heated oil for few minutes until they are golden brown. Let drain. Toss in the butter/cayenne pepper sauce mixture, shake off excess sauce and transfer to a serving platter. Serve with blue cheese or ranch dressing is desired.

Bacon Cheeseburger Dip 

Who doesn't like bacon??? This is a delicious dip recipe that you can make up ahead of time and refrigerate until ready to bake! It tastes just like a cheese burger! Serve with your favorite crackers or tortilla chips.

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Bacon Cheeseburger Dip

Ingredients

1/2 pound ground beef

8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic - chopped
4 ounces cream cheese (softened)
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Instructions

Pre-heat oven to 350 degrees F.

Cook ground beef then drain.
Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan).
Sauté onion and garlic in grease. In a large bowl mix the cream cheese, sour cream, mayonnaise, cheeses, Worcestershire and ketchup.
Add beef, bacon, onions and garlic to mixture above and stir until combined.
Pour into baking dish and bake for 15-20 minutes
Enjoy with tortilla chips and enjoy!! 

Beef Tortilla Stack

Beef Tortilla Stack (Cook in the slow cooker)

Wednesday, September 02, 2015 10:28 a.m. by Cindy Rippe

Beef Tortilla Stack

This is comfort food at it's best! And so cheesy, savory and delicious! 

This recipe is  great because you can make it ahead and let it cook in the slow cooker (For only about 4 hours or so) I was a bit nervous that the tortillas would come out all dry, but not the case! It's SUPER easy and SOOO delicious!
It's even better the next day! Enjoy!

Ingredients:

2 lbs. lean ground beef

1/2 cup chopped onion

2 cloves garlic

1 (6 oz.) can tomato paste

1 can cream of mushroom soup

1 can chicken and rice soup

16 ounces shredded Cheddar cheese

1 8 oz. jar taco sauce (I used Old El Paso)

1 sm. can chopped green chili peppers

1 teaspoon cayenne pepper

1 pkg. flour tortillas

Preparation:

Brown meat, onions and garlic. Drain. Add remaining ingredients except tortillas and cheese. Simmer for 5 minutes. Pour a small amount of the mixture into the bottom of a slow cooker. Next add a tortilla and top it with a small amount of grated cheese. Continue to layer the mixture with a tortilla and cheese until all ingredients are used. Cover and cook on low 3 to 4 hours. Garnish with guacamole, sour cream and green onions