Marshmallow Creme, Creamy Italian Chicken And California Fat's Orange Chicken

Marshmallow Creme

  • 2 cups granulated sugar
  • 1 cup water
  • 2 cups light corn syrup
  • 1 cup egg whites
  • 1/2 cup light corn syrup
  • 4 teaspoons pure vanilla extract
Cook sugar, water, and the 2 cups corn syrup to 240 degrees F.
In the mixing bowl, beat egg whites and the 1/2 cup corn syrup until mixed. Beat by hand until light and fluffy. Slowly add hot syrup while beating. When all is mixed beat hard for three minutes. Add vanilla extract.
Yields 49 ounces.

571 Calories; 0g Fat (0% calories from fat); 4g Protein; 147g Carbohydrate; 0mg Cholesterol; 199mg Sodium

Creamy Italian Chicken

  • 4 boneless chicken breast halves
  • 1 envelope Italian salad dressing mix
  • 1/2 cup water
  • 8 ounces cream cheese, softened
  • 1 can condensed cream of chicken soup, undiluted
  • 1 (4 ounce) can mushroom stems and pieces, drained
Place chicken in the bottom of the crockpot.
Combine salad dressing mix and water; pour over chicken. cover and cook on LOW for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook one hour longer, or until chicken juices run clear.
Serve over rice or pasta.

California Fat's Orange Chicken

Source: California Fats - Old Sacramento, California - Lina Fat, Executive Chef

  • 8 ounces chicken breast, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon dry white wine
  • 1 tablespoon cornstarch
  • 1 cup vegetable oil

Flour Mix

  • 1 egg
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • Pinch of salt
  • Water
  • 1 1/2 tablespoons dried orange peel, soaked and julienne
  • 1 tablespoon minced garlic

Sauce Mix

  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons oyster sauce
  • 3 1/4 tablespoons ketchup
  • 1 1/2 tablespoons Sambal
  • 3/4 cup sugar
  • 1/3 cup distilled white vinegar
  • 2 1/4 teaspoons sesame oil
  • 1 1/4 teaspoons ground white pepper

  1. Soak dried orange peel in water until softened. Drain and cut into thin julienne cut.
  2. Mix sauce ingredients for the sauce. The sauce can be prepared ahead of time.
  3. Mix salt, sesame oil, white pepper, wine, and cornstarch. Marinate chicken cubes with the mixture for at least one hour. Remove and drain.
  4. Mix egg, cornstarch, flour, and salt in a shallow pan. Dredge drained marinated chicken with this mixture. Toss to evenly coat and shake off excess flour.

Heat vegetable oil over medium high heat in saut