Monday, August 25, 2008
Maximus Chickenus
Defrost four chicken breasts in microwave.
Spray skillet with Pam. Bring to medium heat.
Add chicken. Season with mesquite seasoning.
Turn frequently till thoroughly cooked.
Add Masterpiece BBQ sauce to coat.
Feeds one Fratpad j/o record holder.
Sunday, August 24, 2008
Diggy's Chicken Tartini
Thursday, August 21, 2008
Leo's Boiled Wieners
Max's Fluffy Huevos
Wednesday, August 20, 2008
Gavin's Savory Chicken Wings
Saturday, July 12, 2008
Collin's Unnamed Sandwich
Tuesday, July 8, 2008
Diggy's Heart Attack on a Bun
Saturday, June 21, 2008
Late Night Quickie Soup
Thursday, June 19, 2008
Protein Shake
Wednesday, June 18, 2008
Tuesday, June 17, 2008
Better Than Doug's Chicken
Mama's Fried Chicken by Doug E. Fresh
Sunday, June 15, 2008
Diggy Surprise PBJ-style
Saturday, June 14, 2008
Diggy Fish
Tuesday, June 10, 2008
Seafood Remix a la Chase
Stir 1 cup Jasmine rice + 2 cups water into rice cooker.
Cook for 20 minutes.
Pour 1 package frozen peas and carrots into steamer.
Cook for 20 minutes.
Sautee 1 serving salmon in light oil 3 mins, skin side down, medium heat.
Add a little water and cover to steam through.
Place 12 shrimps in saucepan and heat through.
Combine all ingredients in a bowl. Serves two Fratmen.
Sunday, June 8, 2008
Stir-Fried Chicken
2 whole chicken breasts, split, skinned and boned
2 tablespoons vegetable oil
1 cup diagonally sliced celery
1 medium-size carrot, diagonally sliced
1 medium-size green bell pepper, cut into thin strips
1 cup sliced mushrooms
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon ground ginger
1 can (16 ounces) bean sprouts, drained
1 can (5 ounces) water chestnuts, drained and sliced
1/4 cup water
2 teaspoons cornstarch
2 tablespoons soy sauce
3 cups hot cooked rice
3/4 cup peanuts
Slice chicken crosswise into 1/4-inch strips. Heat oil in wok or large skillet over high heat.
Add celery, carrot, green pepper, mushrooms, onion, salt and ginger.
Stir-fry about 3 minutes or until vegetables are crisp-tender; remove from wok and keep warm.
Add chicken to wok; stir-fry 3 to 5 minutes or until tender.
Return vegetables to wok; stir in bean sprouts, water chestnuts and water.
Blend cornstarch with soy sauce until smooth, then gradually stir into chicken and vegetables.
Cook, stirring constantly, until thickened.
Mound rice onto serving platter; spoon chicken and vegetables over rice.
Sprinkle with peanuts; serve immediately.
Makes about 6 servings
Friday, June 6, 2008
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