Layered Orange Bars

Layered Orange Bars Ingredients

1 Frying Chicken	2 tb Coriander leaves;chopped
MARINADE	1/4 c Flour
1/2 c Lemongrass; seenote	1/2 ts Baking powder
3 Scallion; finely minced	2 Eggs
1 tb Nuoc Mam; seenote	1 c Firmly packed dark brown
1 1/2 tb Vinegar; mild or rice	Sugar
1 ts Salt	1 ts Vanilla extract
1/4 ts Black Pepper	1 tb Grated orange peel
STIRFRY	1 c Chopped walnuts
2 tb Peanut Oil	1 1/2 c Flaked coconut
2 sm Chili Peppers-small red	Orange Pastry-----
2 ts Sugar	1/2 c Butter -- softened
1/2 c Chicken Stock	1/2 c Granulated sugar
GARNISHES	1 ts Grated orange peel
Sections of banana blossom	1 c Flour
1/2 c Bean Sprouts; rinsed	Orange Glaze-----
1 bn Chinese Chives; Onion chives	1 ts Grated orange peel
1/2 c Peanuts; chopped small	1 1/2 tb Orange juice
2 tb Or more; Fish Sauce

Instructions for Layered Orange Bars

1. Preheat oven to 375 degrees F. Prepare Orange Pastry; press firmly and evenly over bottom of a greased 9- by 13-inch baking pan. Bake for 10 minutes, then remove pastry from oven. Reduce temperature to 350 degrees F. 2. In a small bowl combine flour and baking powder; stir to combine thoroughly. In mixer bowl combine eggs and brown sugar; beat until well mixed. Blend in vanilla and orange peel. Gradually beat in flour mixture until well combined. Stir in walnuts and coconut. Spread mixture over partially baked pastry. 3. Bake until well browned and set in center (20 to 25 minutes). Remove pan to a rack; drizzle with glaze while warm. Let stand until glaze is set, then cut into bars. Remove from pan when cool. Orange Pastry: In mixer bowl combine butter, sugar, and orange peel; beat until fluffy. Gradually stir in flour until mixture is well combined (dough will be crumbly). Orange Glaze Combine confectioners sugar and orange peel in a small bowl; stir in orange juice until icing is smooth. Chocolate-Drizzled Pecan Bars Omit orange peel from filling; substitute chopped pecans for walnuts. Increase vanilla to 1-1/2 teaspoons. Omit orange peel from pastry; substitute 1/2 teaspoon vanilla. Omit glaze. While cookies are cooling, melt 1 square (1 oz) semisweet baking chocolate with 1/2 teaspoon vegetable oil in a small, heavy pan over low heat. Drizzle melted chocolate over baked cookies from the tip of a teaspoon. Cut into bars after chocolate sets. Recipe By : the California Culinary Academy From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Asian

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