Easy Recipe Finder
Recipe Feeder
2 tablespoon Orange Juice
2 cup Chicken Stock
1 teaspoon Salt
¼ teaspoon Pepper
½ cup Tomato Paste
2 tablespoon Soy Sauce
2 tablespoon Brown Sugar
2 Garlic Cloves, Minced
1 dash Allspice
***REMAINING INGREDIENTS***
4 pound Chicken, Pieces
4 ounce Mushrooms, Sliced
2 tablespoon Butter
11 ounce Mandarins, Separated
½ Red Pepper, Sliced
¼ teaspoon Ginger
3 tablespoon Cornstarch
4 tablespoon Milk
4 tablespoon Water
Marinade: the night before cooking your dinner, mix together the marinade ingredients in a large, container large enough to also hold the chicken pieces. Add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later, saute the mushrooms in the butter. Add the mushrooms with pan juices, mandarin sections, green pepper and ginger. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens . Replace lid and simmer 15 to 30 minutes until serving.
2 cup Chicken Stock
1 teaspoon Salt
¼ teaspoon Pepper
½ cup Tomato Paste
2 tablespoon Soy Sauce
2 tablespoon Brown Sugar
2 Garlic Cloves, Minced
1 dash Allspice
***REMAINING INGREDIENTS***
4 pound Chicken, Pieces
4 ounce Mushrooms, Sliced
2 tablespoon Butter
11 ounce Mandarins, Separated
½ Red Pepper, Sliced
¼ teaspoon Ginger
3 tablespoon Cornstarch
4 tablespoon Milk
4 tablespoon Water
Marinade: the night before cooking your dinner, mix together the marinade ingredients in a large, container large enough to also hold the chicken pieces. Add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later, saute the mushrooms in the butter. Add the mushrooms with pan juices, mandarin sections, green pepper and ginger. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens . Replace lid and simmer 15 to 30 minutes until serving.
