These are NOT T&T! Just unique to Kahlua.
Kahlua Stir-Fried Chicken with Cashews:
1 1/2 lb. boneless chicken, cut into 1/2 in. pieces
2 TB beaten egg
1/4 c plus 2 TB vegetable oil
2 TB cornstarch
1/2 c water chestnuts, sliced
6 asparagus tips, fresh or frozen
1 green pepper in 1/2 in. strips
4 oz mushrooms, sliced
4 oz snow pea pods
3 TB Kahlua
1 tsp cornstarch
1 c cashews
3 scallion, chopped
Coat chicken in a mixture of egg, 2 TB oil and 2 TB cornstarch.
Heat remaining oil in wok or skillet. Add chicken and cook until golden brown. Remove from pan. Add all veggies except scallion to skillet.
Stir-fry 3-5 minutes. Add a mixture of Kahlua and remaining cornstarch to the veggies. Bring to boil, then simmer to thicken. Add chicken and
cashews to heat. Garnish with scallions.
Kahlua Cornish Game Hens:
1/2 c Kahlua
1/4 c orange juice
2 TB lemon juice
1/2 tsp prepared yellow mustard
1/4 tsp paprika
3 TB unsalted butter
4 Cornish game hens (approx. 1.5 lbs ea), washed & giblets removed
S&P
2 thin slices each of orange and lemon, halved
1 c seedless grapes plus grapes for garnish
Preheat oven to 375. In small saucepan, combine Kahlua, orange & lemon juices, mustard and paprika. Add butter and bring to a boil, then simmer 1 min. Remove from heat. Season cavities of hen with S&P. Add a half lemon & orange slice and about 8 grapes to each cavity. Spoon 1 TB Kahlua baste into each cavity. Truss or skewer legs and wings. Arrange hens breast-side up in shallow baking dish. Brush with Kahlua baste and cover loosely with foil. Roast in lower 3rd of oven for 30 min. Remove foil, brush hens with baste. Continue baking about 30 min. basting occasionally. If necessary, cover with foil to prevent over-browning. Remove hens to platter and keep warm. To make sauce, remove excess fat from pan juices; add remaining Kahlua baste. Bring to a boil, then simmer to thicken.
Spoon over hens. Garnish with remaining grapes and fruit slices. (In the book, the hens are served over wild rice with the garnishes)
Kahlua Kebobs:
3 lbs lean beef or lamb, cut into 1 in. cubes
Chunks of green & red pepper and onion
cherry tomatoes
3/4 c chicken broth
3/4 c chunky peanut butter
1 oz Kahlua
1 whole dried red chile pepper
1 clove garlic
1/4 tsp prepared horseradish
Skewer the meat & veggies. In blender, combine remaining ingredients; blend wel until smooth. Baste kebobs generously with mixture. Grill
or cook under broiler 10-15 minutes, turning and basting. Heat remaining mixture and serve as sauce on the side.
Kahlua Zesty BBQ Sauce:
1 TB butter
1/3 c minced onion
3/4 c chili sauce
1/4 c Kahlua
2 TB brown sugar, packed
1 TB Worcestershire sauce
1/4 tsp salt
4-5 dashes Tabasco or other hot sauce (or to taste)
In a small saucepan, melt butter and saute onions until transluscent. Blend in next 6 ingredients. Simmer 5 min. stirring often.
Kahlua Candied Yams:
4 medium-sized yams, cooked until tender, yet firm, then peeled
and cut into serving pieces.
1/4 c butter
1/3 c brown sugar
1/4 c Kahlua
In heavy skillet, melt butter with sugar. Add kahlua and cook 1 min. Add yams and turn until brown on all sides. Cover and reduce heat and
cook about 15 min. Turn yams once more before serving. 4-6 servings
Kahlua Crystallized Nuts:
3 c whole shelled nuts of your choice
3/4 c granulated sugar
1/2 c Kahlua
1 TB light corn syrup
1 TB butter
Place nuts in shallow pan and toast in 300 degree oven for 20 min., stirring once. Turn into lightly buttered hot metal bowl or saucepan.
In 1 qt saucepan, combine remaining ingredients and bring to boil, stirring until sugar dissolves. Insert candy thermometer; bring to
hard crack stage (300). Pour over toasted nuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly
roll pan. Cool; separate in small chunks. Store in airtight container.
Makes about 5 cups
Kahlua Chocolate Strawberries:
6 oz semi-sweet chocolate pieces
1/2 c sweetened condensed milk
1/3 c Kahlua
2-3 pints fresh strawberries
In top of double boiler, melt chocolate over simmering water. Add milk. Remove from heat. Add Kahlua; whisk until smooth. Cool until thickened
(about 1 hr.) Makes about 1 c sauce. Use firm dry berries. Hand dip &refrigerate.
Kahlua Stir-Fried Chicken with Cashews:
1 1/2 lb. boneless chicken, cut into 1/2 in. pieces
2 TB beaten egg
1/4 c plus 2 TB vegetable oil
2 TB cornstarch
1/2 c water chestnuts, sliced
6 asparagus tips, fresh or frozen
1 green pepper in 1/2 in. strips
4 oz mushrooms, sliced
4 oz snow pea pods
3 TB Kahlua
1 tsp cornstarch
1 c cashews
3 scallion, chopped
Coat chicken in a mixture of egg, 2 TB oil and 2 TB cornstarch.
Heat remaining oil in wok or skillet. Add chicken and cook until golden brown. Remove from pan. Add all veggies except scallion to skillet.
Stir-fry 3-5 minutes. Add a mixture of Kahlua and remaining cornstarch to the veggies. Bring to boil, then simmer to thicken. Add chicken and
cashews to heat. Garnish with scallions.
Kahlua Cornish Game Hens:
1/2 c Kahlua
1/4 c orange juice
2 TB lemon juice
1/2 tsp prepared yellow mustard
1/4 tsp paprika
3 TB unsalted butter
4 Cornish game hens (approx. 1.5 lbs ea), washed & giblets removed
S&P
2 thin slices each of orange and lemon, halved
1 c seedless grapes plus grapes for garnish
Preheat oven to 375. In small saucepan, combine Kahlua, orange & lemon juices, mustard and paprika. Add butter and bring to a boil, then simmer 1 min. Remove from heat. Season cavities of hen with S&P. Add a half lemon & orange slice and about 8 grapes to each cavity. Spoon 1 TB Kahlua baste into each cavity. Truss or skewer legs and wings. Arrange hens breast-side up in shallow baking dish. Brush with Kahlua baste and cover loosely with foil. Roast in lower 3rd of oven for 30 min. Remove foil, brush hens with baste. Continue baking about 30 min. basting occasionally. If necessary, cover with foil to prevent over-browning. Remove hens to platter and keep warm. To make sauce, remove excess fat from pan juices; add remaining Kahlua baste. Bring to a boil, then simmer to thicken.
Spoon over hens. Garnish with remaining grapes and fruit slices. (In the book, the hens are served over wild rice with the garnishes)
Kahlua Kebobs:
3 lbs lean beef or lamb, cut into 1 in. cubes
Chunks of green & red pepper and onion
cherry tomatoes
3/4 c chicken broth
3/4 c chunky peanut butter
1 oz Kahlua
1 whole dried red chile pepper
1 clove garlic
1/4 tsp prepared horseradish
Skewer the meat & veggies. In blender, combine remaining ingredients; blend wel until smooth. Baste kebobs generously with mixture. Grill
or cook under broiler 10-15 minutes, turning and basting. Heat remaining mixture and serve as sauce on the side.
Kahlua Zesty BBQ Sauce:
1 TB butter
1/3 c minced onion
3/4 c chili sauce
1/4 c Kahlua
2 TB brown sugar, packed
1 TB Worcestershire sauce
1/4 tsp salt
4-5 dashes Tabasco or other hot sauce (or to taste)
In a small saucepan, melt butter and saute onions until transluscent. Blend in next 6 ingredients. Simmer 5 min. stirring often.
Kahlua Candied Yams:
4 medium-sized yams, cooked until tender, yet firm, then peeled
and cut into serving pieces.
1/4 c butter
1/3 c brown sugar
1/4 c Kahlua
In heavy skillet, melt butter with sugar. Add kahlua and cook 1 min. Add yams and turn until brown on all sides. Cover and reduce heat and
cook about 15 min. Turn yams once more before serving. 4-6 servings
Kahlua Crystallized Nuts:
3 c whole shelled nuts of your choice
3/4 c granulated sugar
1/2 c Kahlua
1 TB light corn syrup
1 TB butter
Place nuts in shallow pan and toast in 300 degree oven for 20 min., stirring once. Turn into lightly buttered hot metal bowl or saucepan.
In 1 qt saucepan, combine remaining ingredients and bring to boil, stirring until sugar dissolves. Insert candy thermometer; bring to
hard crack stage (300). Pour over toasted nuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly
roll pan. Cool; separate in small chunks. Store in airtight container.
Makes about 5 cups
Kahlua Chocolate Strawberries:
6 oz semi-sweet chocolate pieces
1/2 c sweetened condensed milk
1/3 c Kahlua
2-3 pints fresh strawberries
In top of double boiler, melt chocolate over simmering water. Add milk. Remove from heat. Add Kahlua; whisk until smooth. Cool until thickened
(about 1 hr.) Makes about 1 c sauce. Use firm dry berries. Hand dip &refrigerate.