In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
teaspoon of Lemon Myrtle and leave to cool before soaking
hroughout the week, freeze vegetable, herb and fruit scraps in a large ziplock
Toss squash, onion, pepper, zucchini and oil in baking dish.
Heat oil in a large deep skillet. Saute' first six ingredients until tender.
Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.
Juice carrots, tomato, strawberries, lime slices, ginger, apple, and red bell pepper using a juicer following manufacturer's instructions.
Cream butter and sugar.
Add eggs, one at a time, beating after each one.
Sift flour, soda and nutmeg.
Add to mixture, alternating with milk.
Add vanilla; mix well.
Dredge nuts and fruit in 1/2 cup flour.
Add to batter; mix well.
Drop by teaspoon on greased baking sheet.
Bake at 350\u00b0 for 15 minutes. Yield: 7 dozen.
Mix all ingredients and chill overnight.
Stays fresh for several days or can mix dressing ingredients and add right before serving.
Cream butter and sugar.
Add eggs one at a time and beat after each addition.
Sift flour and measure; add soda and nutmeg to above mixture alternating with the milk.
Add vanilla and mix well.
Chop pecans and cut fruit into small pieces (mix).
Add 1/2 cup flour and dredge.
Add nuts and fruit to batter and mix well. Drop by teaspoon on greased baking sheet.
Bake at 350\u00b0 for 15 minutes.
Yields approximately 7 dozen.
In a large salad bowl, mixed together mixed greens, mushrooms, zucchini and fruit.
In a jar combine the dressing ingredients; cover and shake until combined.
Pour over salad just before serving, toss to coat.
Cook shrimp in boiling water about 3 minutes or until pink. Drain; rinse in cold water; drain well.
Next, drain pineapple (reserve juice).
Combine pineapple and orange.
Cover and chill. Combine 1/4 cup pineapple juice, mint, salt and pepper.
Stir in shrimp and celery.
Marinate in refrigerator for 2 hours; drain. Combine 2 tablespoons pineapple juice and yogurt.
Stir together with drained shrimp mixture and fruit.
Chill overnight.
Beat eggs. Put all nuts and fruit in a large pan.
Sift dry ingredients over fruit, nut mixture.
Mix with hands until all flour is mixed in well.
Pour eggs over all.
Mix good with hands. Pack in 5 loaf size pans. Fill about 3/4 full. Bake 1 1/2 hours at 300\u00b0. Adjust time for larger or smaller pans.
e bowl from the pan, and let the mixture cool while
Work in well 2 tablespoons mayonnaise with 1 package cream cheese, adding a pinch of salt.
Whip 1/2 pint heavy cream and add 1/4 pound soft marshmallows.
Cut in small pieces.
Combine and add pineapple, cut in small pieces and fruit cocktail; all well drained.
Add the maraschino cherries.
Put in ice cube tray and freeze until firm, overnight if possible.
Prepare pudding as directed.
If using cooked, let cool. Drain pineapple and fruit cocktail.
Pour in large bowl and add remaining ingredients.
Mix well.
Chill and serve.
Follow package directions on dressing, using juice from mandarin oranges for the water and substitute tarragon vinegar for white vinegar.
Mix well and refrigerate.
Combine lettuce, chopped onion, oranges, strawberries and tomatoes.
Add dressing to lettuce and fruit when serving.
Arrange cheese and fruit on skewers.
th milk and lemon juice
If using fresh fruit, clean and peel hard skinned fruits (apples
Heat oven to 350\u00b0F degrees.
In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well.
In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well.
Add to yogurt mixture; mix well.
Stir in oats and fruit.
Spread dough onto bottom of ungreased 13x9-inch baking pan.
Bake 28-32 minutes or until light golden brown.
Cool completely on wire rack.
Cut into bars.
Store tightly covered.