Hot Orange Pudding Hsi Mi Chu Keng Food

HOT APPLE PUDDING

Steps:

• Mix first seven ingredients together in a casserole dish.
• For the sauce:
• In a small bowl mix the brown sugar, butter, and boiling water together.
• The boiling water should be enough to melt the butter.
• Pour sauce over apple mixture and bake uncovered for 40 minutes at 375°F.

HOT FUDGE PUDDING

Steps:

• Preheat oven to 350.
• Combine flour, 3/4 cup sugar and 2 tablespoons cocoa.
• Stir in milk, butter and vanila.
• Pour batter into 9 inch square baking pan (I use silicone).
• Combine 1 cup sugar, 2 tbs cocoa and salt. Mix well and sprinkle over batter.
• Pour water over the top and bake for 30 minutes.
• Serve warm and top with whipped cream or ice cream if you want.

CHICKEN IN WINE

Steps:

• Use some cooking spray in a non-stick skillet, and brown chicken pieces until brown on both sides - about 6 - 8 minutes. Transfer chicken to a 13 X 9 baking pan.
• Place onion and garlic in the same skillet and cook, stirring, until onion is translucent - about 2 minutes. Add mushrooms, and cook another minute. Stir in the remaining ingredients, and cook another minute. Pour vegetable mixture evenly over the chicken. Cover with foil and bake at 350 F for 25 minutes.
• Remove foil and bake an additional 15 minutes, or until the chicken is thoroughly cooked.

PEACH TORTE

Steps:

• Grease a 13 X 9 pan. Preheat oven to 350°F.
• Beat sugar with oil until thoroughly incorporated. Beat in eggs, one at a time. Add juice and vanilla extract.
• In a separate bowl, combine flour with baking powder and salt. Add to sugar mixture, and stir.
• Pour into prepared pan. Press peaches into batter in 3 rows - about 12 slices per row. Bake about 45 minutes, or until cake tests done.

HOT ORANGE PUDDING (HSI-MI-CHU-KENG)

Steps:

• Cover the tapioca with 1/2 cup of cold water in a small bowl. Let soak at least 4 hours.
• Peel the orange and remove the white membrane. Cut the orange meat into small pieces.
• Combine 2 cups cold water with sugar in a sauce pan. Bring to a boil over high heat, and stir until the sugar is dissolved.
• Drain the tapioca and slowly pour it into the saucepan, stirring constantly. Cook over medium heat, continually stirring, for 2 minutes, or until the pudding thickens.
• Stir in the orange pieces, and bring to a boil again.
• Serve hot.