Recipes Included On This Page Jamaican Lime Banana Bread Just-Like-Panda-Express Orange Chicken Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Jamaican Lime Banana Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter, softened 2 tablespoons light cream cheese (Marie used 2 triangles Laughing Cow rather) 1 cup sugar, Marie used half sugar half Splenda 1 large egg 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup mashed ripe banana 1/2 cup skim milk 2 tablespoons dark Jamaican rum, Marie used Rumona 1/2 teaspoon grated lime rind, Marie used the microplane for this 2 teaspoons lime juice 1 teaspoon vanilla extract, Marie used Mexican Vanilla 1/4 cup chopped pecans, toasted 1/4 cup flaked sweetened coconut GLAZE 1/4 cup packed brown sugar, Marie used brown sugar Splenda 2 teaspoons butter 2 1/2 teaspoons lime juice 2 1/2 teaspoons dark rum 1/2 teaspoon lime zest 2 tablespoons chopped pecans, toasted 3 tablespoons sweetened flaked coconut Note ... you CAN use imitation rum extract, just won't taste quite the same. Pre-heat oven to 375F, coat an 8 X 4-inch loaf pan with cooking spray. Marie greased it! Beat the two tablespoons butter and cheese medium speed of mixer, add sugar/Splenda, beating well. Add egg. Beat well. Combine flour, baking powder, baking soda, salt. Stir well. Combine banana with next five ingredients (banana to vanilla). Stir well. Add flour mixture to creamed mixture alternately with banana mixture beginning and ending with the flour mixture. Mix well after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; Bake at 375F for 50 / 60 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes; remove from pan and let cool a bit on wire rack. Combine brown sugar and two teaspoons each butter, lime juice and rum in saucepan, bring to simmer, cook for one minute, stirring. Remove from heat, stir in 2 tablespoons pecans and coconut and spoon over warm loaf. Let sit until cold, slice and enjoy! From a very OLD Cooking Light recipe! Contributed to the FareShare Gazette by Doug; 21 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 2g Fat (60.3% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 224mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Just-Like-Panda-Express Orange Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken breast, uncooked 3 well beaten eggs 2 tablespoons milk 1 cup cornstarch Salt and pepper to taste Orange Sauce 1/2 cup soy sauce 1/4 cup catsup 1/2 cup honey 1/4 cup orange juice concentrate 2 tablespoons white vinegar 1 tablespoon dried chives 1 tablespoon red pepper flakes 1 tablespoon sliced almonds Slice chicken into bite-sized pieces. Dip chicken pieces in egg mixture, coat in cornstarch, then dip again in egg mixture. (It's really important to follow that order! Egg-cornstarch-egg. Doing so creates a tempura-like batter.) Fry in oil heated over a medium or medium-high stove, until lightly browned on both sides. Remove and allow to cool on a paper towel before transferring to a cookie sheet. To cook, make sure chicken pieces are in a single layer on cookie sheet, coat with orange sauce and bake according to directions below. Orange Sauce In a medium saucepan, combine soy sauce, catsup, honey, orange juice concentrate, chives and red pepper flakes. Stir together over medium heat and bring just to a boil. Drizzle sauce over fried chicken. Bake in an oven preheated to 400 degrees F for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken. Garnish with chives or chopped scallions, red pepper flakes, orange zest and sliced almonds. Serve immediately over sticky rice. Contributed to the FareShare Gazette by Jo; 26 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 1g Fat (4.4% calories from fat); 2g Protein; 48g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 1496mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 2 Other Carbohydrates.

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