Chicken with Ginger

Ingredients

• 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
• 2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• 1/2 cup sliced scallions

Directions

1. Step 1

   Soak ginger in cold water 10 minutes; drain.

2. Step 2

   Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.

3. Step 3

   In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
   
   
   
   

   Buttermilk Chicken

       
   
   

   Ingredients

   • Vegetable oil, for baking sheet
   • 8 slices white bread
   • 1 cup buttermilk
   • 1 teaspoon hot-pepper sauce
   • Salt and pepper
   • 3/4 cup grated Parmesan cheese (2 1/2 ounces)
   • 1 teaspoon dried thyme
   • 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry 
   •  
   •  

   • Directions

     1. Step 1

        Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

     2. Step 2

        In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

     3. Step 3

        Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

     4. Step 4

        Bake until chicken is golden brown, about 35 minutes.
        
        
            

        Chocolate-Coconut Bars

         

        Ingredients

        • 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
        • 1/4 cup sugar
        • 3/4 cup (1 1/2 sticks) unsalted butter, melted
        • 1 cup pecan pieces
        • 1 cup semisweet chocolate chips or chunks
        • 1 can (14 ounces) sweetened condensed milk
        • 1 1/2 cups sweetened shredded coconut

          Directions

          Step 1

          Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
           

        • Step 2

          In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

        • Step 3

          Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.

        • Step 4

          Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars. 
          
          
          
          

         
        

        Raspberry Trifle

        Ingredients

        • 1/3 cup sweetened flaked coconut
        • 1/4 cup dry sherry
        • 2 packages frozen raspberries (12 ounces each), thawed
        • 2 teaspoons grated lemon zest
        • 2 cups heavy cream
        • 1/4 cup sugar
        • 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
        • 1/3 cup sliced almonds, coarsely chopped

        Directions

        1. Step 1

           Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.

        2. Step 2

           Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.

        3. Step 3

           Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight. 
           
           
           
           
           
           
           
           
           
           
           
           Mocha Brownies With Coffee Frosting
           
           
           Ingredients:
           
           Servings:
           
           48
           
           Units: US | Metric
           
           1/2 cup shortening
           1/2 cup butter
           1 cup cocoa
           2 cups sugar
           1 tablespoon hot water
           4 teaspoons instant coffee
           4 eggs
           2 teaspoons vanilla
           1 cup flour
           1/2 teaspoon salt
           
           Frosting
           
           1/2 cup butter, softened
           1 teaspoon vanilla
           2 cups confectioners' sugar
           1 1/2 tablespoons milk
           2 -3 teaspoons instant coffee
           
           Directions:
           
           1
           Preheat oven to 350°F Grease a 13x9 inch pan.
           2
           Melt shortening and butter over low heat or in the microwave.
           3
           Remove from heat and add cocoa, blend well.
           4
           Add sugar and mix well.
           5
           Dissolve instant coffee in hot water and mix into creamed mixture.
           6
           Add eggs one at a time, beat well, by hand, after each addition.
           7
           Stir in vanilla, flour, and salt.
           8
           DO NOT OVER BEAT!
           9
           Bake 25-30 minutes.
           10
           Cool completely before frosting.
           11
           For frosting, cream butter and vanilla.
           12
           Add powdered sugar and mix in well on medium speed.
           13
           Dissolve instant coffee in milk and add to mixture.
           14
           Beat on high until light and fluffy.