See Also: Rustic Potatoes au Gratin(recipes)
Rustic Garlic Mashed Potatoes(recipes)
Rustic Cheddar Mashed Potatoes(recipes)
Kung Pao Chicken(recipes)
Kung Po Chicken(recipes)
Chinese Kung Pao Chicken(recipes)
Chicken & Potatoes(recipes)
Pineapple Chicken and Sweet Potatoes(recipes)
Chicken with morels, leeks and new potatoes(recipes)
Roast Chicken & Potatoes Catalan(recipes)

Rustic Potatoes au Gratin (recipes) and Kung Pao Chicken (recipes)


Rustic Potatoes au Gratin (recipes)


Rustic Potatoes au Gratin

Yield: Makes 6 servings



Ingredients:



1/2cup milk

1can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted

1package (8 ounces) cream cheese, softened

1clove garlic, minced

1/4teaspoon ground nutmeg

1/8teaspoon black pepper

2pounds Baking potatoes, cut into 1/4-inch-thick slices

1small onion, thinly sliced

Paprika (optional)









Preparation:





1.Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat. Add soup, cream cheese, garlic, nutmeg and pepper. Stir until smooth. 2.Layer one fourth of potatoes and one fourth of onion in bottom of slow cooker. Top with one fourth of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture.3.Cover; cook on LOW 6-1/2 to 7 hours or until potatoes are tender and most of liquid is absorbed. Sprinkle with paprika.











Kung Pao Chicken (recipes)


Kung Pao Chicken

Yield: Makes 3 servings



Ingredients:



3-1/2teaspoons cornstarch, divided

5teaspoons soy sauce, divided

5teaspoons dry sherry, divided

1/4teaspoon salt

3boneless skinless chicken breasts (about 1 pound), cut into bite-size pieces

1tablespoon red Wine vinegar

2tablespoons chicken broth or water

1-1/2teaspoons sugar

3tablespoons vegetable oil, divided

1/3cup salted peanuts

6to 8 small dried red chiles

1-1/2teaspoons minced fresh ginger

2green onions with tops, cut into 1-1/2-inch pieces









Preparation:





1.For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.2.Combine remaining 1-1/2 teaspoons cornstarch, 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowl; set aside.3.Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove and set aside.4.Heat remaining 2 tablespoons oil in wok over medium heat. Add chiles; stir-fry until chiles just begin to char, about 1 minute.5.Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked though, about 1 minute.6.Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.