Oriental Recipes - H
Title: H.P.W. Cocktail
Yield: 1 Serving
Ingredients
1 1/2 ts Dry vermouth
1 1/2 ts Sweet vermouth
1 1/2 oz Gin
1 Orange peel twist
Instructions
Stir all ingredients (except orange peel) with ice and strain into a
cocktail glass. Add the twist of orange peel and serve.
Recipe Source:
THE ALL DRINKS LIST compiled by Andy Premaza
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-12-1998
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Half Moon Shaped Indian Bread Pudding [Home]
Title: Half Moon Shaped Indian Bread Pudding
Yield: 1
Ingredients
50 g dried milk powder
2 tb single cream; up to 3
2 lg slic white bread
1 oil for deep frying
1 150 millilit cream milk
50 g caster sugar
1 pinches saffron; pounded
2 ts unsalted pistachio nuts;
-chopped
1 silver leaf; (optional)
Instructions
Mix the milk powder and cream together until you have a binding
consistency. Cover and chill for 1-2 hours.
Trim off the crusts from the bread and cut them into half moon shapes or
triangles.
Heat the oil in a wok or other suitable pan over a medium heat. Fry the
slices of bread until they are well browned. Drain on absorbent paper.
In a separate pan, put the milk, sugar and saffron together and bring to
simmering point. Add the fried bread and cook until the bread has
absorbed all the milk.
Transfer the bread to a serving plate and spread the dried milk mixture
over the top. If the mixture is hard, use a fork to break down the lump.
Garnish with the pistachio nuts and silver leaf (if using). Serve at room
temperature.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Halibut With Japanese Flavors [Home]
Title: Halibut With Japanese Flavors
Yield: 4 Servings
Ingredients
1 cross tmpj72b
2 tb white miso paste
1 tb sugar
1 tb rice wine or dry sherry
1 ts reduced-sodium soy sauce
1 lb halibut fillet, skinned and
1 into 4 portions
2 sheets nori seaweed, cut
1 julienne strips
2 scallions, trimmed, thinly
-sliced
Instructions
Preheat oven to 400 degrees. Prepare 4 parchment or aluminum foil
papillotes (as described in previous "All Wrapped Up" recipes). In a small
bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce
until smooth. Place a piece of halibut in the center half of each opened
paper heart. Brush the miso mixture over the halibut and top with seawood
and scallions. Seal the packages and place them on a baking sheet. Bake for
10 to 12 minutes, or until the packages are puffed. (You may open one
package to check that the fish is opaque.) Transfer to plates; let each
diner open his or her own package. Serves 4.
195 calories per serving: 4 grams fat, 440 mg sodium and 47 mg cholesterol.
COMMENTS: Sheets of nori seaweed are most familiar as suchi wrappers. You
can find miso and seaweed in Japanese markets and health food stores.
Source: Eating Well Magazine - March/April, 1993 Reformatted for Meal
Master by: CYGNUS, HCPM52C & C.MINEAH
Sent to me by "Jack C. Elvis" so I could check
them out for formatting errors, originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
[Home] Handy Chinese Tricks For Cooking A Whole Duck [Home]
Title: Handy Chinese Tricks For Cooking A Whole Duck
Yield: 1 Info
Ingredients
1 information
Instructions
This is an article from the San Francisco Chronicle by Bruce Cost
about the Chinese philosophy of cooking duck.
Cooking a duck can be intimidating to home cooks. Unlike chicken,
there's a layer of fat that can cause problems. When duck is simply
roasted, it often cooks unevenly, leaving a lot of excess fat. In
addition, much of the potentially delicious skin is discarded.
Chinese cooks solve these problems by applying two or more cooking
methods to melt away most of the fat while enhancing the flavor of
the meat. As a bonus, this technique can produce duck skin that is
succulently crisp.
For example, a duck may be seasoned and hung overnight in a cool, airy
place, then steamed, perhaps smoked, and finally fried to a golden
brown. Or, a duck may be browned over high heat in a wok full of oil
(which melts away some of the fat), drained, and finally simmered in
a wine/soy/rock sugar sauce, which is reduced at the end of the
cooking time to a syrupy glaze. Sometimes just the skin is stuffed
with boned duck meat, which has been mixed with glutinous rice or
barley, mushrooms, Chinese dates, lotus seeds and ham; then the whole
thing is steamed. The famous Peking Duck, which many rank as one of
the world's greatest dishes, begins by easing the skin away from the
meat then pumping in air so the whole duck inflates like a balloon.
The duck then is scalded in a honey-vinegar mixture and hung
overnight to dry before being cooked. This dish is not a good choice
for the home cook because the duck is best roasted suspended in a
special clay-lined oven. The lacquered-looking ducks that hang in
Chinese delicatessens, sometimes mistakenly thought to be Peking
ducks, actually are Cantonese roast ducks. After basting the skins
and hanging the ducks overnight, they are roasted to golden brown
perfection ++ a sauce of five-spices, star anise, wine and garlic
simmering in their cavities. For not much more than the price of an
uncooked duck, these, by the half or whole, make excellent take-out
food.
The method that follows for making Sichuan Crispy Skin Duck is
typical of Chinese duck cookery. It requires a few steps over a
couple of days, and two cooking procedures, but it's not difficult -
although frying a whole duck in a wok full of oil may be a new
experience.
by Bruce Cost - S.F. Chron. l987
Posted by Stephen Ceideburg Feb 1 1990.
[Home] Hawaiian Fish With Thai Banana Salsa [Home]
Title: Hawaiian Fish With Thai Banana Salsa
Yield: 6 Servings
Ingredients
2 lb hawaiian fish*
1/4 c coarsely chopped cilantro
1 fresh cilantro sprigs
1 salt
------------------------THAI BANANA SALSA-----------------------------
1 large firm-ripe banana
1 ts oriental sesame oil
1/2 c chopped golden raisins
2 tb chopped fresh cilantro
1 ts grated lemon peel
1 ts japanese chili spice
Instructions
* - cut into 6 equal portions (see cooking basics)
=======================================================
============== ===
Pat fish with chopped cilantro and saute (see cooking basics). Set
fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and
salt to taste.
*** THAI BANANA SALSA ***
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan
over high heat, brown banana well in sesame oil, about 8 minutes.
2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese
chili spice.
[Home] Hawaiian Flours Fruit Cocktail Desert Bread [Home]
Title: Hawaiian Flours Fruit Cocktail Desert Bread
Yield: 16 Servings
Ingredients
1 c banana cake mix
1 c all purpose flour
1 c bread flour
1/2 c whole wheat flour
2/3 c fruit cocktail *
1/3 c sour cream
1/4 c juice **
1/4 c water
3 tb gluten flour
3 tb apple sauce
2 tb brown sugar
2 ts yeast
1 ts cinnamon
1 ts ginger
1 ts vanilla
Instructions
* Use Del Monte brand if possible. I've found that this brand has a
better mix of fruit than some off brands.
** Drain the complete can of fruit cocktail. Use 1/2 or 2/3 cup plus
1/4 cup of the liquid.
Adding fruit at the beginning will completely blend them into the
finished product. This bread is sweet with the characteristic
blend of tastes that the fruit provides.
Variations: Use raisins and/or shredded coconuts, strawberries,
nuts. P.S. Don't forget about chopped dates and prunes, too!
[Home] Hawaiian Flours Fruit Cocktail Dessert Bread [Home]
Title: Hawaiian Flours Fruit Cocktail Dessert Bread
Yield: 16 Servings
Ingredients
1 c banana cake mix
1 c all purpose flour
1 c bread flour
1/2 c whole wheat flour
2/3 c fruit cocktail *
1/3 c sour cream
1/4 c juice **
1/4 c water
3 tb gluten flour
3 tb apple sauce
2 tb brown sugar
2 ts yeast
1 ts cinnamon
1 ts ginger
1 ts vanilla
Instructions
* Use Del Monte brand if possible. I've found that this brand has a
better mix of fruit than some off brands.
** Drain the complete can of fruit cocktail. Use half, or 2/3 cup
plus
1/4 cup of the liquid.
Adding fruit at the beginning will completely blend them into the
finished product. This bread is sweet with the characteristic
blend of tastes that the fruit provides.
Variations: Use raisins and/or shredded coconuts, strawberries, nuts.
Add these at the beep, or, near the end of the second
: kneading.
[Home] Hawaiian Tofu With Chinese Cabbage [Home]
Title: Hawaiian Tofu With Chinese Cabbage
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1 1/2 cup Unsweetened pineapple juice
2 Tablespoon Soy sauce
2 Tablespoon Cider vinegar
2/3 cup Katchup (catsup)
2 Tablespoon Vegetable oil
2 pound Tofu, cut into 3x1 inch
Strips (6 to 7 cups)
1 small Head Chinese cabbage, thinly
Sliced
3 To 4 tbls. cornstarch
1/4 cup Water
8 cup Hot cooked brown rice
This stir-fry dish is an ideal quick meal for a small crowd.
In a bowl combine the pineapple juice, soy sauce, cider vinegar and
katchup. Reserve. Heat the oil in a wok or larghe skillet and add the
tofu. Stir-fry for a few minutes over medium-high heat until
throughly hated. Add the Chinese cabbage and stir until slightly
wilted. Stir the sauce ingredients once again. Lower heat to simmer,
add sauce to the skillet. Stir cornstarch and water together. When
the sauce begins to bubble, stir in 2/3 of the cornstarch mixture.
Cook just until the sauce is thickened. Add remaming cornstarch
mixture if necessary. Serve immmediately over brown rice.
Serves 8
>From the cookbook "Tofu, Tempeh and Other Soy Delights" by Camille
Cusumano
[Home] Helen'S Thai Broiled Rib Strips [Home]
Title: Helen'S Thai Broiled Rib Strips
Yield: 2 Servings
Ingredients
1/2 lb pork rib strips
2 ts light soy sauce
2 ts whiskey
1 ds dark soy sauce
1/8 ts ground nutmeg
1/8 ts gound cinnamon
1/2 ts ground ginger, or
1 ts minced fresh ginger
1/4 ts minced fresh or soaked
1 dry galangal (optional)
8 szechwan peppercorns
1/8 ts ground pepper
1/2 ts meat tenderizer, optional
1 sweet chili sauce
Instructions
Combine liquids in a small zipper baggie. Add meat, close and mix
well. Add remaining ingredients and mix again. If using meat
tenderizer, marinate 15 minutes. If not, marinate 1 hour. Broil close
to the flame about 4 minutes. Turn and broil 2 minutes, or until
edges are crispy. Remove strips from broiler and brush tops with
sweet chili sauce. Serve with rice or as an appetizer. Note: Sweet
chili sauce (Nuoe Cham Ga) is available in most Asian markets. It is
sweet and a bit tangy, and only a little hot.
[Home] Helen'S Thai Style Fajitas With Peanut Sauce [Home]
Title: Helen'S Thai Style Fajitas With Peanut Sauce
Yield: 2 Servings
Ingredients
1/2 ea small onion
1 ea clove garlic,
1 minced fine
1 ea slice fresh ginger,
1 minced fine
1/8 c lime juice (1/2 lime)
1/2 ts pure chile powder
1/2 lb chuck steak
1 ea small carrot
5 ea fresh green beans
2 ea green onions, trimmed
1 mint leaves thinly shredded
1 shredded lettuce
1 peanut sauce (see recipe)
6 ea flour tortillas
Instructions
Butterfly chuck steak to less than 1/2 inch thick. Pound very thin.
Grate, or very finely mince onion. Mix with garlic, ginger, juice and
chile powder. Place mixture in non-reactive pan or dish large enough
to hold meat in one layer. Place meat in mixture and turn to coat.
Set aside to marinate 1 hour at room temperature, or overnight in
fridge.
French-cut the green beans, and cut carrot into thin strips. Broil
meat close to the flame, 2-3 minutes per side. Remove to a platter
and set aside for the juices to settle, 5 to 10 minutes.
Meanwhile, broil the beans, carrot and green onion until limp and
charred in spots, about 5 minutes. Remove and cut into 1 inch
sections.
Arrange lettuce on plates. Top with meat and vegetables, and
sprinkle with mint. Serve with tortillas and peanut sauce.
[Home] Herbed Oxtail Terrine [Home]
Title: Herbed Oxtail Terrine
Yield: 1
Ingredients
------------------------FOR THE TERRINE-------------------------------
5 lb meaty oxtails; trimmed of
-excess
1 ; fat
1/4 c vegetable oil
9 c beef broth
1 1/2 c dry red wine
1 cn tomatoes including the
-juice; (14- to 16-ounce)
2 onions; chopped coarse
2 carrots; chopped coarse
4 garlic cloves; crushed
1 bay leaf
1 1/3 c chopped scallion
1/2 c minced fresh parsley leaves
3 tb fresh lemon juice
1/2 ts black pepper
--------------------------FOR THE SAUCE-------------------------------
1/3 c sour cream
1/4 c mayonnaise
2 tb drained bottled capers;
-chopped
1 tb dijon-style mustard
2 ts drained bottled horseradish;
- or to taste
1 soft-leafed lettuce for
-serving
1 bottled pickled onions and
-cornicho; ns, (french sour
1 ; gherkins, available
1 ; at specialty foods
1 ; shops and some
1 ; supermarkets) for
1 ; garnish
Instructions
Make the terrine:
Pat the oxtails dry, season them with salt and pepper, and in a heavy
kettle brown them in batches in the oil over moderately high heat,
transferring them as they are browned to a platter or shallow baking pan.
To the kettle add the broth, the wine, the tomatoes with the juice, the
onions, the carrots, the garlic, the bay leaf, and the oxtails with any
juices that have accumulated on the platter, bring the liquid to a boil,
and braise the oxtails, covered, in the middle of a preheated 325F. oven
for 4 hours. Transfer the oxtails with a slotted spoon to a bowl,
reserving the liquid, let them cool, and remove the meat, discarding the
bones and fat. Strain the reserved cooking liquid through a sieve into a
large bowl. In another large bowl stir together the meat, the scallion,
the parsley, the lemon juice, the pepper, and 2 cups of the cooking liquid
until mixture is combined well, reserving the remaining cooking liquid.
Rinse a loaf pan, 9 by 5 by 3 inches, with cold water (do not dry it),
spoon the oxtail mix ture into it, and add some of the reserved cooking
liquid if necessary to just cover the oxtail mixture. Chill the terrine,
covered, for 4 hours, or until it is set. The terrine may be prepared up
to this point 2 days in advance and kept covered and chilled. Let the
terrine stand at room temperature for 20 minutes. Run a thin knife around
the edge of the terrine to loosen it, dip the pan in hot water for 20
seconds, and invert a chilled platter over it. Invert the terrine with a
sharp rap into the platter and with an electric knife or a very sharp
knife cut into 1/2-inch-thick slices.
Make the sauce:
In a bowl whisk together the sour cream, the mayonnaise, the capers, the
mustard, and the horseradish until the sauce is combined well.
Line each of 8 plates with some of the lettuce, arrange a slice of the
terrine on the lettuce, and spoon a dollop of the sauce over a corner of
the slice. Garnish each serving with some of the pickled onions and
cornichons and serve the remaining sauce separately.
Serves 8 generously.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] High-Energy Chinese Pot Roast [Home]
Title: High-Energy Chinese Pot Roast
Yield: 2 Servings
Ingredients
6 tb soy sauce
2 tb brown sugar
6 sl fresh ginger root
2 tb plum sauce (optional)
1/2 c cold water
3 tb dry sherry
10 oz lean boneless beef shin or
-chuck
Instructions
Combine soy sauce, sugar, ginger, plum sauce, water and sherry in a mixing
bowl. Stir until sugar is dissolved. Put beef in heavy Dutch oven or heavy
pot with tight cover. Pour sauce over beef and bring it to a boil. Reduce
heat, cover tightly and simmer gently for about 2 hours. Turn meat after
the first hour, recovering tightly after turning. To serve, slice meat very
thin and arrange over cooked Chinese noodles and pour sauce over all.
Serves 2.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
[Home] Hint For Proper Chinese Chowing (Stir-Frying) [Home]
Title: Hint For Proper Chinese Chowing (Stir-Frying)
Yield: 1 Serving
Ingredients
=== Hints for Proper Chinese
- Chowin; (stir-frying)
Instructions
1. Always have everything totally prepared, chopped, mixed, sliced, before
you turn on the wok.
2. Heat the wok first, then add the oil and ingredients. "Hot wok, cold
oil, foods won't stick." If using an electric stove rather than gas leave
the burner on high and control the heat by moving the wok off and on the
burner.
3 . Use fresh ingredients as often as possible.
4. Do not overcook the food.
5. Serve the dish the moment it is done, no matter what is going on at the
table. An old Chinese proverb says, "A man should wait for the dish. The
dish should never wait for the man."
Information Source:
THE FRUGAL GOURMET by Jeff Smith
From the 06-05-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-28-1994
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
[Home] Hmee Grob - [Thai Crispy Noodles] [Home]
Title: Hmee Grob - [Thai Crispy Noodles].
Yield: 1 Serving
Ingredients
1/4 c Garlic, Coarsely Chopped.
1/4 c Shallot, Coarsely Chopped.
1/4 c Thai Pickled Garlic,Julienne
1/4 c Fish Sauce (Best Quality).
1 c Sugar.
1/2 c Lime/Lemon Juice.
1/4 c White Vinegar.
1 tb Mashed Fermented Beans.
1 tb Paprika.
1/4 c Hard Tufu, Sliced, Fried. *
3 Eggs.
3 pk Rice Stick (Very Small).
1 c Cooked Pork. **
1 c Cooked Chicken. **
2 c Fresh Shrimps, Shelled.
3 c Oil for Frying (Approx.).
Raw, Fresh, Bean Sprouts.
Raw, Fresh, Chinese Chives.
Cilantro.
Fresh Mild Red Chili Peppers
Instructions
* Use the dry (relatively), hard tofu that usually have yellow skin. **
Cooked pork and chicken is to be sliced into thin long slices.
Prepare egg "threads" for later use by heating up a wok, and add oil. Beat
the eggs in a bowl till well mixed. Drizzle the beaten eggs into the hot
oil either through a fine metal seive or thorough the small end of a
(paper, metal, or any suitable material) cone. Turn the mass of egg
"threads" over in the oil to cook both sides till golden brown. Remove
from the hot oil, let drain well, and place aside for latter use.
Soak the rice stick in some cold water till slightly softened. Drain
water, and spread out on a rack to allow excess water to run off. Add oil
to hot wok, and fry the rice sticks, a little at a time, when the oil is
very hot. Fry till they are golden, and puffy. Remove from the hot oil
and drain well. Place the fried rice stick aside while preparing the
"sauce".
Place a wok or large frying pan on medium heat, and add some oil when hot.
When the oil is very hot, add pork, chicken, and shrimps, in order of
increasing amount of moisture! Stir fry till well cooked. Add chopped
garlic, chopped shallots, and fry till they are golden. Add mashed
fermented beans, fish sauce, sugar, lime or lemon juice, and white vinegar.
Continue to fry till the mixture is reduced and starts to get sticky. Add
paprika, and the pre-fried rice stick and mix well. Sprinkle with the
sliced, fried, hard tofu and a tablespoon of brown sugar. Mix together.
Remove from wok onto a serving platter, and topped with egg "threads", and
chopped pickled garlic. Decorate with cilantro and slices (diagonal) of
red chili peppers. Serve with raw beansprouts and Chinese chives.
Translated by Padej Gajajiva from "Homemaker Book 2", by Ponsee Gajajiva.
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Hoho'S Chinese Restaurant Singapore Noodles [Home]
Title: Hoho'S Chinese Restaurant Singapore Noodles
Yield: 1 Servings
Ingredients
4 oz dried rice stick noodles
1 tb corn oil
1 jalapeno pepper with seeds;
-sliced
2 sm cloves garlic; peeled and
-minced
4 oz (1 cup) cooked small shrimp
4 oz (1 cup) shredded barbecued
-pork
1/2 green or red bell pepper;
-seeded, cored and shredde
1 sm spanish onion; shredded
3 oz fresh bean sprouts; (up to
-4)
1/2 ts salt
3/4 ts sugar
3/4 ts monosodium glutamate;
-(optional)
1 1/4 ts curry powder
Instructions
Notes Ho Ho's Chinese Restaurant, 3956 S. Howell Ave., Milwaukee, WI.
Soak rice stick noodles in boiling water 5 to 10 minutes; drain and rinse
in cold water. Set aside.
Put wok on top of stove over high heat and heat 1 to 2 minutes or until
drop of water dropped into wok sizzles. If using electric wok, heat wok to
200 degrees.
Add oil, jalapeno pepper and garlic. Stir-fry a couple of seconds. Add
shrimp, pork, bell pepper, onion and bean sprouts and cook, stirring, 15
seconds. Add rice stick noodles and cook, stirring constantly, until well
mixed and noodles are heated through, 1 to 2 minutes.
Add seasonings and stir until mixture is golden brown and the aroma is
strong. Serve immediately. Makes 2 servings.
Note: Dried rice stick noodles are available at Oriental grocery stores.
Ben Leung, manager of sent the recipe
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
[Home] Hohoise Ice (Indian Tea Ice) [Home]
Title: Hohoise Ice (Indian Tea Ice)
Yield: 6 Servings
Ingredients
1 1/2 bundles hohoise leaves
3 c boiling water
1/4 ts ground cinnamon
1 c sugar
1/2 ts anise seed
2 c water
6 star anise, for garnish
6 hohoise flowers, for garnish
Instructions
To make the tea, add the bundles of hohoise leaves to the boiling
water and continue to boil 2 minutes over high heat. Remove from the
heat and let steep 10 minutes, covered. The liquid should turn a dark
brown.
Add the cinnamon and sugar, mix well, and pour the liquid through a
fine sieve to strain out the leaves and stems. Set aside.
Mix together the anise seed and 2 cups water and let sit for 5
minutes. Pour through a fine sieve to remove the seeds. Mix the
hohoise tea and the anise liquid together. Pour into a baking pan and
place in the freezer. Every 20 minutes, remove the pan from the
freezer and stir as the ice begins to crystallize. The liquid will
freeze in about 2 hours. You can also use an ice cream maker,
following the manufacturer's directions.
Garnish with the star anise and hohoise flowers.
*** NOTE *** Hohoise can be obtained by mail order; see Source Guide.
Otherwise, any other herb tea, or even plain tea can be substituted.
**************
From "Native American Cooking," by Lois Ellen Frank
[Home] Hoisin Cocktail Meatballs [Home]
Title: Hoisin Cocktail Meatballs
Yield: 8 Servings
Ingredients
12 oz lean ground beef
4 tb bread crumbs
3 tb chopped green onion; 1
-medium
3 tb chopped coriander or parsley
2 tb hoisin sauce
1 tb soya sauce
2 ts minced garlic
1 ts minced ginger root
1 ts sesame oil
------------------------------SAUCE-----------------------------------
2 tb hoisin sauce
2 tb rice wine vinegar
1 tb sesame oil
1 tb soya sauce
1 tb water
1 1/2 ts honey
3/4 ts minced garlic
1/2 ts minced ginger root
Instructions
Preheat broiler
In large bowl, combine beef, bread crumbs, green onions, coriander, hoisin
sauce, soya sauce) garlic, ginger and sesame oil; mix thoroughly. Form into
32 meatballs, each approximately 1 inch in diameter. Cook under broiler
for 6 minutes or until cooked through.
Meanwhile, in small bowl combine hoisin sauce, vinegar, sesame oil, soya
sauce, water, honey, garlic and ginger. Serve meatballs with sauce.
NOTES
Substitute ground beef with ground chicken, veal or pork.
Sauce can be warmed slightly before serving.
Prepare meatballs and sauce up to a day ahead. Broil just before serving.
Contributor: Rose Reisman's Enlightened Home Cooking
[Home] Homemade Chinese 5 Spice [Home]
Title: Homemade Chinese 5 Spice
Yield: 1 Servings
Ingredients
1 ts ground cinnamon
1 ts crushed anise or 1 star
-anise, crus; hed
1/4 ts crushed fennel seed
1/4 ts ground black pepper or
-szechuan pep; per
1/8 ts ground cloves
Instructions
source:Better Homes and Gardens
I use this often in place of salt.
mix together well. Store in tight lidded jar in cool dry place yield
: 1 Tablespoon
Posted to Recipe Archive - 15 Dec 96
submitted by: LeiG@aol.com
Date: Sat, 14 Dec 96 23:08:11 EST
[Home] Homemade Oriental Stir Fry Mix [Home]
Title: Homemade Oriental Stir Fry Mix
Yield: 1 Servings
Ingredients
6 tb cornstarch
3/4 ts garlic powder
2 1/4 ts instant beef bouillon
1 granules
3/4 ts onion powder
6 tb wine vinegar
6 tb water
1 1/2 ts fresh ginger root -- grated
3/4 c soy sauce -- or tamari
3/4 c dark corn syrup
2 2/3 c water
Instructions
Combine cornstarch, garlic powder, bouillon granules and onion powder. Use
a whisk to stir in vinegar, 6 tb water and ginger until cornstarch is
dissolved. Stir in soy sauce, cornstarch and remaining 2 2/3 c water.
Pour into a 5-c container with a tight fitting lid. Label with dates and
contents. Store in refrigerator. Use within 4 weeks. Stir well before
using.
Makes about 5 c Homemade Oriental Stir Fry Mix.
Posted to EAT-L Digest - 19 Jun 96
Date: Thu, 20 Jun 1996 17:41:37 -0600
From: Ilene Warfield
Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover
[Home] Honey Chili Chicken - Chinese [Home]
Title: Honey Chili Chicken - Chinese
Yield: 4 Servings
Ingredients
1 fryer chicken (3 to 4 lbs)
1/2 c all purpose flour
1/2 ts salt
1 oil for frying
1/3 c water
1/3 c lemon juice
2 ts cornstarch
4 ts chinese chili sauce (hot)
2 ts soy sauce
1 1/2 ts minced fresh ginger
3 tb honey
6 green onions, cut lengthwise
- into t; hin slices
Instructions
Rinse chicken and cut into small serving pieces.
Combine flour and salt in large bowl. Add chicken
pieces and toss to coat well. Heat oil in wok over
high heat to 375F. Add chicken, one piece at a time
(cook only 1/3 of the pieces at a time), and cook
until golden, about 5 minutes. D Drain on paper towel.
Repeat with remaining chicken. Remove all but 1 T oil
from wok. Combine water, lemon juice, cornstarch,
chili sauce,and soy sauce in small bowl;mix well. Add
ginger to wok; stir-fry 1 minute. Add honey; cook and
stir 1 minute. Stir in cornstarch-chili mixture; cook
and and stir until sauce boils, about 1 minute. Stir
in chicken pieces; cook and stir until heated through,
about 3 minutes. Stir in onions; cook and stir 1
minute more. Makes 4 to 6 servings. (New Chinese
Cooking Class Cookbook)
[Home] Honey-Chili Chicken - Chinese [Home]
Title: Honey-Chili Chicken - Chinese
Yield: 4 Servings
Ingredients
1 fryer chicken (3 to 4 lbs)
1/2 c all purpose flour
1/2 ts salt
1 oil for frying
1/3 c water
1/3 c lemon juice
2 ts cornstarch
4 ts chinese chili sauce (hot)
2 ts soy sauce
1 1/2 ts minced fresh ginger
3 tb honey
6 green onions, cut lengthwise
- into t; hin slices
Instructions
Rinse chicken and cut into small serving pieces. Combine flour and
salt in large bowl. Add chicken pieces and toss to coat well. Heat
oil in wok over high heat to 375F. Add chicken, one piece at a time
(cook only 1/3 of the pieces at a time), and cook until golden, about
5 minutes. D Drain on paper towel. Repeat with remaining chicken.
Remove all but 1 T oil from wok. Combine water, lemon juice,
cornstarch, chili sauce,and soy sauce in small bowl;mix well. Add
ginger to wok; stir-fry 1 minute. Add honey; cook and stir 1 minute.
Stir in cornstarch-chili mixture; cook and and stir until sauce
boils, about 1 minute. Stir in chicken pieces; cook and stir until
heated through, about 3 minutes. Stir in onions; cook and stir 1
minute more. Makes 4 to 6 servings. (New Chinese Cooking Class
Cookbook)
[Home] Horseradish Cocktail Sauce [Home]
Title: Horseradish Cocktail Sauce
Yield: 1
Ingredients
1 c ketchup
2/3 c mayonnaise
2 tb drained bottled horseradish;
- or to taste
1 tabasco to taste
Instructions
In a bowl whisk together all ingredients with salt to taste. Cocktail sauce
may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Makes about 1 2/3 cups.
Gourmet June 1996
Converted by MC_Buster.
Per serving: 1301 Calories (kcal); 125g Total Fat; (80% calories from fat);
5g Protein; 65g Carbohydrate; 51mg Cholesterol; 3680mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2
Fat; 4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Hot & Sour Chinese Soup [Home]
Title: Hot & Sour Chinese Soup
Yield: 1 Servings
Ingredients
1 hot & sour chinese soup
3 c chicken broth
1 tb soy sauce, reduced-
1 sodium
4 chinese mushrooms,
1 dried, soaked for 15
1 minutes in boiling
1 water, stems removed
1 no. 219 yields 2 servings
1 cake soybean curd (tofu),
1 cut into 2-inch strips
1/4 wide
1/4 ts white pepper
2 tb lemon juice
2 tb cornstarch, mixed with
3 tb water, cold
Instructions
and caps cut into fine 1 egg, lightly beaten strips 2
tsps Oriental sesame oil, 1/2 cup bamboo shoots, cut in- or to 2-inch
strips, 1/4- 1/4 tsp hot chili oil inch wide scallions, finely 1/4
lb pork, raw, lean, cut chopped for garnish into
narrow strips Combine the broth, soy sauce, mushrooms, bamboo shoots
and pork in a large saucepan. Bring to a boil. Reduce the heat.
Simmer for about 3 minutes. Add the bean curd, pepper and lemon
juice. Bring to a boil. Add the cornstarch mixture (stir the mixture
again just before adding). Cook, stirring, until the soup thickens
slightly. Pour the egg in very slowly, stirring constantly. Remove
from the heat. Stir in the sesame oil or sprinkle with chili oil.
Garnish with scallions. Hot & Sour Soup No.
2588 Yields 6 Servings
[Home] Hot & Sour Seafood Soup (Thai) [Home]
Title: Hot & Sour Seafood Soup (Thai)
Yield: 6 Servings
Ingredients
1/2 lb small fresh shrimp shelled
-(shells; reserved) and deve
2 qt chicken stock
2 green serrano chilies,
-seeded and c; hopped
1 ts salt
1 g zest of one lime
4 kaffir lime leaves
3 lemon grass stalks, cut into
- 1-inch; pieces
1/2 lb scallops
2 tb fish sauce
1 juice of 3 limes
3 to 4 tablespoons fresh
-cilantro, ch; opped
1 red serrano chili, seeded
-and slive; red
6 shiitake mushrooms, sliced
2 green onions, sliced
-julienne
Instructions
Combine shrimp shells with stock, chilies, salt, lime, zest, lime
leaves and lemongrass stalks in heavy non-aluminum pot. Bring to a
boil, reduce heat, cover and simmer for 20 to 20 minutes. Strain.
Return liquid to pot and place over medium-high heat and bring to a
boil. Add shrimp and scallops and cook for 1 minute. Stir in fish
sauce and juice of limes. Add chopped cilantro, slivered red chili
and shiitake slices, and green onions. Stir and pour into a tureen or
ladle into individual bowls.
Makes 6 to 8 servings.
Source unknown.
Posted by Stephen Ceideberg; February 10 1992.
[Home] Hot & Sour Soup (Chinese) [Home]
Title: Hot & Sour Soup (Chinese)
Yield: 1 Servings
Ingredients
3 dried black mushrooms
1 heaping tablespoon small
-tree ear m; ushrooms
20 dried lily buds
2 pads firm bean curd
1/4 lb lean pork, cut into
-matchstick shre; ds
2 ts dark soy sauce
1 tb light soy sauce
5 tb white vinegar
2 ts salt, or to taste
1 tb peanut oil
1/4 c bamboo shoots, cut into
-matchstick; shreds
5 c chicken stock
3 tb cornstarch mixed with 1/4
-cup water
2 eggs lightly beaten
1 ts white pepper
1 tb sesame oil
2 tb chopped scallions
2 tb chopped fresh coriander
-leaves
Instructions
Here's a classic Chinese version.
Put the mushrooms, tree ears and lily buds into a bowl and cover with
boiling water. Let stand for 30 minutes. Meanwhile, slice the bean
curd into strips and set aside.
Combine the pork shreds with the dark soy sauce in a small bowl.
Combine the light soy sauce, vinegar and salt in another bowl. Remove
the black mushrooms from the soaking liquid, cut off the woody stems
and discard, then slice the caps thinly and put into a bowl. Drain
and rinse the tree ears and add them to the mushrooms. Remove the
lily buds, cut off the woody tips, slice them in two, then pull each
apart by hand into 2 or 3 shreds and add them to the mushrooms.
Heat the oil in a wok or large pot. Stir-fry the pork just until it
changes color. Add the tree ear mixture and bamboo shoots; cook,
stirring for 1 minute. Add the stock and bring to a boil (you may
have this simmering in a separate pot), and stir in the vinegar
mixture.
Adjust the seasonings.
Cook for 1 minute then add the bean curd. When boiling, give the
cornstarch/water mixture a stir to recombine and stir into the soup.
Cook until the soup thickens and clears slightly. Turn off the heat
and slowly swirl in the beaten eggs. Transfer to a soup tureen,
sprinkle with the pepper, drizzle in the sesame oil, garnish with the
scallions and coriander and serve.
San Francisco Chronicle, 12/18/87.
Posted by Stephen Ceideberg; February 10 1992.
[Home] Hot And Sour (Not Szechwan Style) Soup [Home]
Title: Hot And Sour (Not Szechwan Style) Soup
Yield: 1 Servings
Ingredients
2 red chilies
2 ts white vinegar
2 tb cornflour
1/4 ts pepper
1 tb (to 2) soy sauce
2 1/2 pt vegetable stock or water
2 tb oil
2 carrots; grated
4 oz white cabbage; shredded
1 onion; sliced
2 spring onions; chopped
1/4 ts msg
Instructions
1. Slice red chilies into rings, mix with vinegar.
2. Blend cornflour, pepper, and soy sauce with a little stock until smooth.
Add the remaining stock, bring to boil stirring continuously.
3. In frying pan, heat oil and fry carrots, cabbage, sliced onion, spring
onion, and MSG stirring over high heat for 3-4 minutes.
4. Add the fried veggies to the stock, stir in the chilies, vinegar and
salt. (Like everybody else I tend to through in other bits and pieces
depending on whats in the fridge at the time. ) Bring back to boil and cook
for a few minutes.
5. Serve immediately.
Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland
on Jan 12, 1998
[Home] Hot And Sour Chinese Soup [Home]
Title: Hot And Sour Chinese Soup
Yield: 1 Servings
Ingredients
1 hot & sour chinese soup
3 c chicken broth
1 tb soy sauce, reduced-
1 sodium
4 chinese mushrooms,
1 dried, soaked for 15
1 minutes in boiling
1 water, stems removed
1 no. 219 yields 2 servings
1 cake soybean curd (tofu),
1 cut into 2-inch strips
1/4 wide
1/4 ts white pepper
2 tb lemon juice
2 tb cornstarch, mixed with
3 tb water, cold
Instructions
and caps cut into fine 1 egg, lightly beaten strips 2 tsps
Oriental sesame oil, 1/2 cup bamboo shoots, cut in- or to 2-inch strips,
1/4- 1/4 tsp hot chili oil inch wide scallions, finely 1/4 lb pork,
raw, lean, cut chopped for garnish into narrow strips
Combine the broth, soy sauce, mushrooms, bamboo shoots and pork in a large
saucepan. Bring to a boil. Reduce the heat. Simmer for about 3 minutes. Add
the bean curd, pepper and lemon juice. Bring to a boil. Add the cornstarch
mixture (stir the mixture again just before adding). Cook, stirring, until
the soup thickens slightly. Pour the egg in very slowly, stirring
constantly. Remove from the heat. Stir in the sesame oil or sprinkle with
chili oil. Garnish with scallions. Hot & Sour Soup No. 2588 Yields 6
Servings
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Hot And Sour Seafood Soup (Thai) [Home]
Title: Hot And Sour Seafood Soup (Thai)
Yield: 6 Servings
Ingredients
1/2 lb small fresh shrimp shelled
-(shells; reserved) and deve
2 qt chicken stock
2 green serrano chilies,
-seeded and c; hopped
1 ts salt
1 g zest of one lime
4 kaffir lime leaves
3 lemon grass stalks, cut into
- 1-inch; pieces
1/2 lb scallops
2 tb fish sauce
1 juice of 3 limes
3 to 4 tablespoons fresh
-cilantro, ch; opped
1 red serrano chili, seeded
-and slive; red
6 shiitake mushrooms, sliced
2 green onions, sliced
-julienne
Instructions
Combine shrimp shells with stock, chilies, salt, lime, zest, lime
leaves and lemongrass stalks in heavy non-aluminum pot. Bring to a
boil, reduce heat, cover and simmer for 20 to 20 minutes. Strain.
Return liquid to pot and place over medium-high heat and bring to a
boil. Add shrimp and scallops and cook for 1 minute. Stir in fish
sauce and juice of limes. Add chopped cilantro, slivered red chili
and shiitake slices, and green onions. Stir and pour into a tureen or
ladle into individual bowls.
Makes 6 to 8 servings.
Source unknown.
Posted by Stephen Ceideberg; February 10 1992.
[Home] Hot And Sour Shrimp Soup (Thai) [Home]
Title: Hot And Sour Shrimp Soup (Thai)
Yield: 6
Ingredients
1 lb medium shrimp
2 sticks fresh lemongrass; or
- dried lemongrass
4 kaffir lime leaves; (fresh
-or dried), or
1 tb finely grated lemon zest
1 1/2 qt chicken stock
1 tb fish sauce or salt to taste
3 tb fresh lime juice or to taste
1 ts thai chili paste; (nam prik
-pow)
15 oz canned straw mushrooms; -or-
- fresh mushrooms
3 fresh hot green chilies
3 tb cilantro
Instructions
NOTE: The following mixture may be substituted for 1 teaspoon Thai chili
paste: 1/4 tsp. cayenne, 1/4 tsp. sugar and 1/2 tsp. oil Wash, peel,
de-vein
shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and
refrigerate.
If using fresh lemongrass, cut each stick into three 2 inch
pieces--starting
from rounded bottom end. Discard straw-like top. Lightly crush the 6
pieces.
In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring
to
boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add
fish
sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to
taste.
*Add more chili paste for more heat. Drain straw mushrooms and add to
stock.
(If using fresh mushrooms, quarter them and drop in lightly salted boiling
water. Boil 1 minute. Drain and add to stock.) **The soup can be prepared
to
this point several hours ahead of time and stored in the refrigerator.
** Prepare garnish shortly before serving. Cut green chilies into fine
rounds.
Wash and dry cilantro. Just before serving, heat the soup, when it begins
to
boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or just
until
shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot.
Per serving: 105 Calories (kcal); 1g Total Fat; (15% calories from fat);
16g Protein; 2g Carbohydrate; 115mg Cholesterol; 2261mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Hot And Sour Soup (Chinese) [Home]
Title: Hot And Sour Soup (Chinese)
Yield: 1 Servings
Ingredients
3 dried black mushrooms
1 heaping tablespoon small
-tree ear m; ushrooms
20 dried lily buds
2 pads firm bean curd
1/4 lb lean pork, cut into
-matchstick shre; ds
2 ts dark soy sauce
1 tb light soy sauce
5 tb white vinegar
2 ts salt, or to taste
1 tb peanut oil
1/4 c bamboo shoots, cut into
-matchstick; shreds
5 c chicken stock
3 tb cornstarch mixed with 1/4
-cup water
2 eggs lightly beaten
1 ts white pepper
1 tb sesame oil
2 tb chopped scallions
2 tb chopped fresh coriander
-leaves
Instructions
Here's a classic Chinese version.
Put the mushrooms, tree ears and lily buds into a bowl and cover with
boiling water. Let stand for 30 minutes. Meanwhile, slice the bean
curd into strips and set aside.
Combine the pork shreds with the dark soy sauce in a small bowl.
Combine the light soy sauce, vinegar and salt in another bowl.
Remove the black mushrooms from the soaking liquid, cut off the woody
stems and discard, then slice the caps thinly and put into a bowl.
Drain and rinse the tree ears and add them to the mushrooms. Remove
the lily buds, cut off the woody tips, slice them in two, then pull
each apart by hand into 2 or 3 shreds and add them to the mushrooms.
Heat the oil in a wok or large pot. Stir-fry the pork just until it
changes color. Add the tree ear mixture and bamboo shoots; cook,
stirring for 1 minute. Add the stock and bring to a boil (you may
have this simmering in a separate pot), and stir in the vinegar
mixture.
Adjust the seasonings.
Cook for 1 minute then add the bean curd. When boiling, give the
cornstarch/water mixture a stir to recombine and stir into the soup.
Cook until the soup thickens and clears slightly. Turn off the heat
and slowly swirl in the beaten eggs. Transfer to a soup tureen,
sprinkle with the pepper, drizzle in the sesame oil, garnish with the
scallions and coriander and serve.
San Francisco Chronicle, 12/18/87.
Posted by Stephen Ceideberg; February 10 1992.
[Home] Hot And Sour Soup With Tofu-Chinese [Home]
Title: Hot And Sour Soup With Tofu,Chinese
Yield: 8 Servings
Ingredients
3 tb vegetable oil
2 lg red bell pepper; (about 3/4
-cup)
1 seeded and cut into 3/4x1/4
-strip
1 bn green onion; cut diagonally
1 into 3/4 pieces
1 (about 1 1/2 cups)
2 c chicken broth; canned or
-homemade
2 c vegetable stock; or water
2 tb soy sauce
2 ts red wine vinegar
1/2 ts red pepper flakes; crushed
1/4 ts salt
1/8 ts pepper
2 tb cornstarch
3 tb water
1 ts sesame oil
1/2 lb snow peas; fresh or frozen
1 lb tofu; firm;drained and cut
1 into 1/2 cubes
8 oz waterchestnuts; sliced and
-drained
Instructions
Makes 8 Servings
Heat oil in large saucepan over medium-high heat. Add peppera snd onion;
stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce. Bring to boiling.
Lower
heat; simmer for about 5 minutes. Stir together vinegar, red pepper
flakes,
salt, pepper, cornstarch, water and sesame oil in a small bowl until
smooth. Add to soup with fresh snow peas; cook for about 5 minutes or
until
thickened and bubbly. Add tofu, frozen snow peas if using, and water
chestnuts. Gently heat through.
Makes 8 servings (about 8 cups)
- - - - - - - - - - - - - - - - - - -
Per serving: 202 Calories (kcal); 10g Total Fat; (42% calories from fat);
9g Protein; 21g Carbohydrate; 1mg Cholesterol; 931mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: (Wendy Lockman)
Preparation Time: 0:00
[Home] Hot As Hell Chicken On Chinese Noodles With Peanut Sauce [Home]
Title: Hot As Hell Chicken On Chinese Noodles With Peanut Sauce
Yield: 4
Ingredients
--------------------------PEANUT SAUCE--------------------------------
2 ts peeled; chopped fresh
1 ; ginger
2 ts chopped cilantro
2 cloves garlic
2 fresh jalapeno peppers
1/2 c red wine vinegar
1/2 c soy sauce
1 c creamy peanut butter
2 ts curry powder; toasted
1/4 c honey
2 ts dark sesame oil
1 tb olive oil
4 chicken breast halves;
-(6-ounce)
1/2 c dry sherry
1 c sweet hot chile sauce
1/2 lb dried chinese egg noodles;
-cooked al dente and
1 ; tossed with a dash
1 ; of vegetable oil
1/2 c dry-roasted peanuts or
-cashews
3 green onions; minced, up to
-4
Instructions
To prepare the peanut sauce, combine the ginger, cilantro, garlic,
jalapenos,
vinegar, soy sauce, and peanut butter in the bowl of a food processor and
process until smooth. Scrape down the sides of the bowl and add the curry
powder honey, and sesame oil; process until smooth. Set aside.
Meanwhile, in a very large saute pan, heat the oil over high heat until
smoking hot. Put the chicken breasts in the pan and brown them well, about
2
minutes on each side. Decrease the heat to medium and cook for another 2 to
3
minutes. Add the sherry, increase the heat to high, and cook until about
half
of the sherry remains, 2 to 3 minutes. Add the chile sauce and turn the
breasts to coat them well. Decrease the heat to low and slowly simmer while
you prepare the noodles.
Put the noodles in the pasta insert and set the pot of boiling water or in
the
stockpot and cook for about 2 minutes to heat through. Strain the cooked
noodles and place in a large bowl. Toss them with 1/2 cup of the peanut
sauce
and place on a serving platter. Remove the chicken slices on the noodles
and
pour some of the remaining sauce over the top. Sprinkle with the roasted
peanuts and scallions. Serve hot.
Converted by MC_Buster.
Per serving: 431 Calories (kcal); 19g Total Fat; (43% calories from fat);
33g Protein; 25g Carbohydrate; 93mg Cholesterol; 2156mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Hot Chinese Chicken Salad [Home]
Title: Hot Chinese Chicken Salad
Yield: 4 Servings
Ingredients
8 chicken thighs without skin
1 ; cut in 1 inch chunks
1/4 c cornstarch
1/4 c corn oil
1/8 ts garlic powder
1 lg tomato; cut in chunks
4 oz water chestnuts; drained and
4 oz sliced mushrooms; drained
1 bn green onions; coarsely chopp
1 c celery; sliced on diagonal
1 ts accent seasoning mix
1/4 c soy sauce
2 c iceberg lettuce; finely shre
Instructions
Recipe by: "Silver Anniversary Chicken Cookbook" Roll chicken in corn
starch. Heat corn oil in fry pan or wok over high heat. Add chicken
chunks and quickly brown. Sprinkle with garlic powder.
Add tomato, water chestnuts, mushrooms, onion and celery. Stir.
Sprinkle with flavor enhancer. Add soy sauce. Stir. Cover, reduce
heat to simmer and cook 5 minutes. Lightly toss chicken-vegetable mix
with lettuce. Serve hot with rice.
Recipe by Mrs. Raymond Lutz, Taos New Mexico
[Home] Hot Chinese Mustard [Home]
Title: Hot Chinese Mustard
Yield: 2 Oz
Ingredients
1/4 c dry mustard
2 tb cold water or flat beer
Instructions
Put dry mustard in cup or small bowl. Gradually add cold water,
stirring until thoroughly mixed. Make only a small amount needed at
a time, for it dries on standing.
Source: Spices of the World Cookbook - McCormick
[Home] Hot Crab Cocktail Spread^ [Home]
Title: Hot Crab Cocktail Spread^
Yield: 1 Servings
Ingredients
2 pk (8oz) cream cheese,
1 softened
4 ts worcestershire sauce
2 cn (6oz) lump crabmeat
1/4 c sliced green onion
1/4 c finely chopped celery
1/4 c toasted slivered almonds,
1 chopped
1 paprika
1 sliced green onion
1 chopped pimento, optional
Instructions
combine cream cheese and worcestershire sauce in a medium bowl till
smooth. Drain and flake crabmeat. Stir into cream cheese mixture
along with green onion and celery. Turn into lightly oiled 9" quich
dish or 1 1/2-qt shallow baking dish. Sprinkle almonds around edge of
circle and paprika in center of circle. Bake at 350F. 15 minutes or
till heated through. Sprinkle with sliced green onion and if desired,
chopped pimento. Serve with crackers. Makes 3 cups.
Carolyn Shaw 6-95 BH&G Holiday Appetizers 1994
[Home] Hot Indian Curry Salad [Home]
Title: Hot Indian Curry Salad
Yield: 6 Servings
Ingredients
2 c chicken; cooked, chopped
3 eggs; hard-cooked; chopped
1 c celery; finely chopped
1/2 c raisins
10 3/4 oz soup, cream of chicken;
-undiluted
1/2 c mayonnaise
1 tb lemon juice
1 ts curry powder
1/4 ts pepper
2 tb coconut, flaked
1/4 c walnuts; chopped
Instructions
Combine first 9 ingredients, stirring well. Spoon into a lightly
greased 1-1/2 quart casserole. Sprinkle with coconut, and top with
walnuts. Bake at 400 degrees for 30 minutes.
SOURCE: Southern Living Magazine, February 1983. Typos by Nancy
Coleman.
[Home] Hot Japanese Spinach Salad [Home]
Title: Hot Japanese Spinach Salad
Yield: 4 Servings
Ingredients
1 lb fresh spinach - washed and
-drained
1/2 lb fresh bean sprouts - washed
-and dra; ined
1 tb sugar
2 ts distilled white vinegar
1 tb kikkoman soy sauce
2 ts sesame seed; toasted
Instructions
Place spinach and bean sprouts in 2-quart microwave-safe baking dish.
Cover; microwave on High 2 minutes. Toss vegetables; cover and
microwave on High 3 minutes. Meanwhile, combine sugar, vinegar, soy
sauce and sesame seed, stirring until sugar dissolves; pour over
vegetables and toss to combine.
Source: MICROWAVE MAGIC with Kikkoman Sauces Reprinted with the
permission of Kikkoman International Inc. Electronic format courtesy
of Karen Mintzias
[Home] Hot Oriental Salad [Home]
Title: Hot Oriental Salad
Yield: 6 Servings
Ingredients
1 tb vegetable oil
2 garlic cloves; minced
1/2 ts minced fresh ginger root
2 celery stalks - cut into
-julienne s; trips
8 c chinese cabbage chunks -
-(1-inch pi; eces)
1/2 lb fresh mushrooms, sliced
3/4 c spinach - washed and torn in
- pieces
2 tb kikkoman soy sauce
Instructions
Heat oil in large skillet or Dutch oven over medium-high heat. Add
garlic and ginger; saute until garlic is lightly browned. Add celery;
stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes.
Add spinach; stir-fry 2 minutes. Add soy sauce and toss to coat
vegetables. Serve immediately.
Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the
permission of Kikkoman International Inc. Electronic format courtesy
of Karen Mintzias
[Home] Hot Oriental Wings [Home]
Title: Hot Oriental Wings
Yield: 2 Servings
Ingredients
2 1/2 lb chicken wings - trimmed and
1 separated
2 garlic cloves - minced
1/4 c soya sauce
1/2 c honey
1/4 c sherry
2 ts vinegar
1 tb sesame oil
1/4 c chili ginger sauce
1 oil - for deep frying
Instructions
The honey, garlic and sesame marinade makes these wings deliciously
mouth-watering.
In a large bowl mix together garlic, soya sauce, honey, sherry,
vinegar, sesame oil and chili ginger sauce. Add wings, stir and
marinate for 1 hour at room temperature.
Preheat broiler, making sure the top rack is 6 inches from the
broiler. Place wings on broiler pan and broil 6 minutes. Remove
wings from oven and turn pieces over. Baste with remaining marinade
and sprinkle sesame seeds on top of wings. Broil for an additional 6
minutes. Serve.
Calgary Co-op advertising flyer - Nov. 18-24, 1991
You were asking for wings. Here then is the finest grouping I have yet
seen. Thanks go to Ted Taylor for posting this compilation to
ref.food.cooking back in Feb of '92. Many of these post originated on
Filde so some of you will recognize it. In particular, posts with the
"Calgary Co-op" attribute is VERY likley provide by Fred Towner.
From: Eric Decker
[Home] Hot Red Snapper Soup (Korean Domi Chigae) [Home]
Title: Hot Red Snapper Soup (Korean Domi Chigae)
Yield: 4 Servings
Ingredients
1/4 lb lean beef (shoulder)
1 1/2 lb red snapper
2 scallions
2 cloves garlic
1/2 cake bean curd
2 c water
2 tb kochu chang
Instructions
A chigae is usually a hot soup comprised of several ingredients. In
this case, meat has been cooked with fish, the one to impart body,
the other to add flavor. Kochu Chang is red bean paste, which may be
purchased at many Oriental food stores. If it is not available,
Japanese miso sauce may be substituted.
1. Shred the beef into 2-inch lengths. Cut the red snapper across
the body into 1 1/2-inch widths, leaving the bones inside. Cut the
scallions into 2-inch cubes.
2. Arrange the pieces of fish on the bottom of a pot. Add the
scallions, then the beef. Now add the garlic. Mix the kochu chang
with water and pour it over the other ingredients. Bring to a boil,
then reduce the heat and simmer for 20 minutes. Just before serving
add the bean curd and cook for 3 minutes.
Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass,
or a 1-pound codfish, or 2 small lobsters.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
[Home] How To Make Indian Vinegar [Home]
Title: How To Make Indian Vinegar
Yield: 1 Info
Ingredients
1 no ingredients
Instructions
Indian vinegar is made from the sap of the sugar maple or birch tree.
Also the buds and twigs and sap were allowed to ferment in the sun,
then strained through a cloth. There is a fly which usually appears
on the scene to tell you when the vinegar has fermented. It is
called the vinegar fly; what else?
Source: "Indian Cookin'", compiled by Herb Walker, 1977
[Home] Hunan Bland Plum Delicious Chinese Chicken [Home]
Title: Hunan Bland Plum Delicious Chinese Chicken
Yield: 6 Servings
Ingredients
2 tb toasted sesame seeds --hunan
- blend; spice---
1 tb ground szechwan peppercorns
1 tb garlic
1 tb ginger
1 tb dried cilantro
1/2 tb red pepper
1/2 tb mustard seed --plum
-delicious chine; se chicken
2 lb chicken breasts; split, with
6 ripe purple plums;
-pitted/thinly sliced
1 onion; halved/thinly sliced
1 clove garlic; minced
3 tb water
2 tb lemon juice
2 tb light soy sauce
1/2 ts liquid sugar substitute
1 ts hunan blend
Instructions
Brown chicken, skin side down, in an ungreased non-stick skillet or chicken
fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove
skin, and return to the pan, skin side up. Add remaining ingredients except
the low calorie sweetener. Cover and simmer, stirring occasionally, until
chicken is tender 40-45 minutes. Uncover and continue simmering until sauce
is thick. Add low calorie sweetener only after cooking is complete and
skillet has been removed from heat. Serves: 4-6
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart
on Sep 05, 1997
[Home] Hyatt Chinese Peanut Chicken By Regency Caterers [Home]
Title: Hyatt Chinese Peanut Chicken By Regency Caterers
Yield: 1 Servings
Ingredients
1/3 c soy sauce
3 tb hot; (spicy) sesame oil,
-plus
1/4 c packed brown sugar
1/4 c pineapple juice
1 salt and white pepper to
-taste
4 boneless; skinless chicken
-breast h
1 flour to dredge chicken
1 tb butter
1 tb flour
1/2 c chicken stock
1/2 c whipping cream
1/4 c smooth or chunky peanut
-butter
1 roasted peanuts and chopped
-green o; nions to garnish
Instructions
Chef Mario Chiappetti and executive chef Frank Majowicz sent the recipe.
In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and
white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator.
Drain and discard marinade. Dredge in flour; shaking off excess flour. Heat
medium-size skillet, then add additional oil to coat skillet. Saute chicken
strips, turning occasionally, until golden brown and cooked through, about
2 minutes each side. In small saucepan, over low heat, combine butter and
flour and mix until smooth. Cook slowly until bubbly. Add stock and
increase heat to high. When stock begins to thicken, add whipping cream and
peanut butter, stirring until peanut butter is dissolved and sauce is
creamy and the consistency of a heavy gravy. Place chicken strips on plate,
top with sauce and sprinkle with green onions and peanuts.
Makes 4 servings. Note: Serve with fried rice and Oriental vegetables. Also
can be served in chafing dish if used as buffet or party dish. Variations:
Add stir-fry vegetables and rice for a casserole.
Posted to recipelu-digest by QueenBerta@aol.com on Feb 6, 1998