Chex rice mix (heavy garlic version) and chinese chicken fingers, ribs recipe?

Question

im looking for the chex party mix that was heavily seasoned with garlic and butter, i lost my recipe. im also looking for the chinese chicken fingers and spare ribs recipes like they serve at chinese restaurants.

Answer 1

Chex Mix

6 oz pretzels
1 lb dry roasted salted peanuts
6 cups Rice Chex
6 cups Wheat Chex
6 cups Corn Chex
2 cups garlic-flavor bite-size bagel chips

3/4 cup butter
1/4 cup Worcestershire sauce
3 tsp seasoned salt
1 1/2 tsp garlic powder
1 tsp onion powder

Place first six ingredients together in a large roasting pan. Stir to mix ingredients together.

Place butter, Worcestershire sauce and seasonings in a medium saucepan. Cook over medium heat until butter is melted. Pour over Chex Mix and stir to coat.

Bake at 225 degrees F. for 1 hour covered, followed by 1 hour uncovered. Stir approximately every 20-30 minutes. After Chex Mix has cooked, let it cool to room temperature then enjoy!!


Chinese Chicken Fingers

1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut oil
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts (2-each in 8 slices)

Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.

Preheat the broiler and lightly grease the broiler pan rack.

Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the heat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking.

Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture halfway through.


CHINESE SPARE RIBS

2 teaspoons oil
1 lb spare ribs, cut into 1 1/4 inch pieces
1 tsp salt
2 cloves garlic
1 teaspoon soy sauce
2 drops red food coloring or 1 tablespoon beet juice (optional)
1/4 cup vinegar
1/4 cup water
pinch of red cayenne pepper

In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns).
Add salt, soy sauce (and coloring or beet juice, if using), vinegar and water.

Bring to a boil for 1 minute, reduce heat and simmer for 20-30 minutes, or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).


Make a gravy:

1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon vinegar
2 tablespoons dark brown sugar (or Karo brown sugar syrup)


Stir ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.