Wednesday, July 15, 2009
Asian Chicken Salad-America's Most Wanted Recipes-Delicious Recipes From Your Family's Favorite Restaurants
Americans love to eat out, but with the recent economic decline, most families are tightening their belts and either giving up going out to eat or drastically cutting back on dining out at their favorite restaurants. But you don't have to give up the meals you love, you can easily recreate your favorite restaurant meals at home with a new cookbook out by Ron Douglas who spent 5 years researching and testing recipes from America's most famous restaurants, such as this Asian Chicken Salad from Panera Bread. I was amazed that the it tastes exactly like the original, but my salad was at least half the price or less than what I would have paid at the restaurant.
Outback Steakhouse's famous marinated steak, Macaroni Grill's reese's peanut butter cake, and California Pizza Kitchen's bbq chicken pizza are some of my favorite recipes, but there are over 200 more mouthwatering recipes from famous restaurants all over the United States. Forget having to stand in line, have more money in your pocket and entertain your friends at home with delicious meals. Included in the book are cooking tips, techniques, guidelines for buying fresh fruits and vegetables, plus helpful symbols such as time-saving tips, restaurant history and healthy choice substitutions.
America's Most Wanted Recipes-Favorite Restaurant Recipes published by simonandshuster can be bought in bookstores or online at Amazon.
To whet your appetite-
Asian Chicken Salad-Panera Bread
2 wonton wrappers
Canola oil, for frying
2 tablespoons sliced or slivered almonds
Asian Sesame Dressing
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds, toasted
1 teaspoon red pepper flakes
3/4 cup canola or vegetable oil
4 cups loosely packed bite-size pieces romaine lettuce
1 tablespoon chopped fresh cilantro
3 ounces boneless, skinless chicken breasts, grilled and sliced thin
1 tablespoon sesame seeds
1. Preheat oven to 350°F.
2. Cut wonton wrappers into 1/4-inch strips
3. Heat about 2 inches of canola oil to 365°F in a heavy skillet.
4. Fry the wonton strips in the oil until they are crisp, about 30 seconds.
5. Spread the almonds out on a baking sheet. Toast them in the oven for 5 minutes, toss them around, and then toast for 5 minutes more. Remove from oven and let cool.
6. To make the dressing, in a bowl, mix together all of the ingredients except the canola oil. Use a wire whisk to blend well and then slowly drizzle in the oil to create an emulsion.
7. To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, grilled chicken and dressing.
8. Transfer to plates and top with the sesame seeds and almonds.
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