Oriental Recipes - Q
[Home] Quick Cauliflower Cocktail Dip [Home]
Title: Quick Cauliflower Cocktail Dip
Yield: 1
Ingredients
1 cauliflower florets
1 lg bott ketchup
1/2 jar to one full jar prepared
- horser; adish
1/2 lemon; juice of
1 ts tabasco sauce; (optional)
1 ts worcestershire; (optional)
Instructions
Pour ketchup into a mixing bowl. Take fresh prepared grated horseradish
or prepared horseradish from the dairy case in any supermarket and mix
thoroughly with the ketchup. Add the lemon juice. Add Tabasco and/or
Worcestershire if desire. Mix thoroughly and serve with a platter of
cauliflower florets. There should be enough sauce for 30-50 cauliflower
florets.
Enjoy!
Converted by MC_Buster.
NOTES : Cauliflower when dipped into this sauce will taste just like
shrimp -- no kidding! Here it is.
Converted by MM_Buster v2.0l.
[Home] Quick Chicken Oriental [Home]
Title: Quick Chicken Oriental
Yield: 4 Servings
Ingredients
4 skinless; boneless chicken
-- breast halves
--12 ounces total
1/3 c chicken broth or orange
-juice
2 tb soy sauce
2 ts cornstarch
1 ts brown sugar
1/2 ts ground ginger
nonstick spray coating
16 oz fresh cut-up oriental
-stir-fry vege
--or 16 ounces frozen
-vegetable
-- combination
--thawed and drained
1 tb cooking oil
2 c hot cooked rice
Instructions
Rinse chicken; pat dry. Cut into 1/4-inch strips. Stir together broth or
juice, soy sauce, cornstarch, brown sugar, and ginger in a small bowl; set
aside.
Spray a wok or large skillet with nonstick coating. Heat over medium-high
heat. Add fresh or thawed Oriental vegetables; stir-fry 2 to 3 minutes or
till crisp-tender. Remove vegetables. Add oil to wok; heat over medium-high
heat. Add chicken strips to the hot wok. Stirfry 2 to 3 minutes till
tender and no longer pink. Push chicken from the center of the wok. Stir
sauce; add to the center of the wok. Cook and stir till thickened and
bubbly.
Return cooked vegetables to the wok. Stir all ingredients together to coat
with sauce. Cook and stir about 1 minute or till heated through. Serve
immediately with hot cooked rice.
Makes 4 servings.
Nutrition facts per serving: 374 cal., 10 g total fat (2 g sat. fat), 76 mg
cholesterol, 642 mg sodium, 39 g carbohydrate., 4 g dietary fiber, 30 g
pro. Daily Value: 46% vitamin. A, 68% vitamin. C, 18% iron.
Food exchanges: 1/2 vegetable, 2 bread, 3 1/2 meat, 1/2 fat.
Busted by Gail Shermeyer <4paws@netrax.net>.
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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G
Preparation Time: 0:00
[Home] Quick Chinese Barbeque Ribs [Home]
Title: Quick Chinese Barbeque Ribs
Yield: 4 Servings
Ingredients
1 jar (10 oz) plum jelly
1/3 c dark karo syrup
1/3 c soy sauce
1/4 c chopped green onion
2 cloves garlic, minced
2 ts ground ginger
2 lb spareribs cut into
1 individual ribs
Instructions
Heat first 6 ingredients. Pour over ribs, cover, and marinate for 2-3
hours.
Place on baking rack and bake at 350 for 1 hour, basting and turning
half way
through.
From: Danial Mannen Date: 03-16-96
[Home] Quick Chinese Chicken Salad [Home]
Title: Quick Chinese Chicken Salad
Yield: 4 Servings
Ingredients
3/4 lb skinless chicken breasts
2 ts salt
------------------------------SAUCE-----------------------------------
1 garlic clove; peeled
1 sl fresh ginger; peeled
2 scallions with green tops
-trimmed
2 ts chili bean sauce
2 ts dark soy sauce
1 ts sugar
2 ts white rice vinegar
2 ts sesame paste =or=- peanut
-butter
1/2 ts salt
1/2 ts freshly ground black pepper
2 ts sesame oil
1/2 lb iceberg lettuce finely
-shredded
----------------------------DRESSING----------------------------------
2 tb white rice vinegar
Instructions
REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot.
Put in enough cold water to cover the chicken, add the salt. Bring
the mixture to a simmer, cook for 5 minutes. Turn off the heat and
cover tightly. Let the chicken sit in the hot water for 10 minutes.
While the chicken is sitting, combine the sauce mixture ingredients
together in a blender and set aside. Toss the lettuce with the white
rice vinegar and place on a platter. Remove the chicken and allow to
cool. Pull off the meat, finely shred and toss with the sauce. Place
the chicken with sauce on top of the lettuce and serve at once.
[Home] Quick Chinese Pancakes [Home]
Title: Quick Chinese Pancakes
Yield: 12 Servings
Ingredients
2 3/4 c All-purpose flour
5 1/2 c Fat-free milk
1 tb Stick margarine or butter;
-melted
1 lg Egg
1 tb Minced fresh chives
1/4 ts Five-spice powder
Nonstick cooking spray
Instructions
Place the flour in a medium bowl. Combine milk, margarine and egg; add to
flour, stirring with a whisk until blended. Stir in fresh chives and
five-spice powder. Cover; refrigerate for 1 hour.
Place an 8-inch crepe pan or nonstick skillet coated with cooking spray
over medium-high heat until hot. Remove pan from heat; pour a scant 1/4
cup batter into pan. Quickly tilt pan in all directions so that batter
covers bottom of pan. Cook about 1 minute.
Carefully lift edge of pancake with a spatula to test for doneness. The
pancake will be ready to turn when it can be shaken loose from pan and the
underside is lightly browned. Turn pancake over; cook 30 seconds on the
other side.
Place the pancake on a towel; let cool. Repeat the procedure until all of
the batter is used. Stack the pancakes between single layers of waxed
paper or paper towels to prevent pancakes from sticking.
Yield: 12 pancakes.
Recipe Source:
St. Louis Post-Dispatch - 11-02-1998
By Steven Petusevsky, Cooking Light Magazine
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Preparation Time: 0:00
[Home] Quick Kimchi (Korean Mak Kimchi) [Home]
Title: Quick Kimchi (Korean Mak Kimchi)
Yield: 12 Servings
Ingredients
1 1/2 lb chinese turnip
1 1/2 lb chinese cabbage
1 c water
1/4 c salt
4 lg scallions
4 lg cloves garlic or 6 sm clove
2 tb chopped fresh ginger
7 ts cayenne pepper
Instructions
1. Wash the leaves of a Chinese cabbage and cut them into 2-inch
lengths (the leafy end may be left longer; it will shrivel the most).
Peel the Chinese turnip, halve it lengthwise down the center and then
slice thin across the grain.
2. Combine the salt and water. Place the vegetables in a large pot.
Pour the salted water over the surface of the vegetables and cover
the pot. Leave overnight.
3. The next day, mince the scallions, garlic and ginger. Drain the
vegetables, which should be wilted and reserve the salty water.
Season with the cayenne, scallion, garlic and ginger. Mix the
vegetables by hand, using rubber gloves if available. Pack this
mixture tightly into jars. Pour the salted water over the mixture so
that the liquid comes to within 1/2 inch of the top of the jar.
4. Keep at room temperature for 2 or 3 days, then refrigerate.
Makes about 2 jars of kimchi which should be enough for a large dinner
party.
From: The Korean Cookbook, By Judy Hyun.
[Home] Quick Oriental Beef Noodle Soup [Home]
Title: Quick Oriental Beef Noodle Soup
Yield: 1 Serving
Ingredients
beef broth; defatted
soy sauce
grated gingerroot
minced garlic
frozen sugar snap peas
stir-fry mix
canned water chestnuts;
-sliced
soba noodles
--or whole wheat linguine
boneless skinless chicken
-breast; cut in chunks
Instructions
Put defatted broth, a little soy sauce, grated gingerroot and minced garlic
in large saucepan and bring to boil. Add frozen sugar snap peas, stir-fry
mix and drained canned sliced water chestnuts; return to boil. Add soba
noodles or whole-wheat linguine and boneless, skinless chicken breast
chunks and cook until noodles are tender and chicken cooked through.
Busted by Gail Shermeyer <4paws@netrax.net>
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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5
Preparation Time: 0:00
[Home] Quick Oriental Chicken & Cashews [Home]
Title: Quick Oriental Chicken & Cashews
Yield: 6 Servings
Ingredients
1 1/2 microwave spirals uncooked
1 cn (14-oz) chicken chow mein
1 c ready to serve chicken broth
1/2 c cashews
1 soy sauce
Instructions
In 2 quart microwave safe casserole, stir together pasta, chow mein
and broth. Cover; microwave at high 8-10 minutes, stirring once, or
until pasta is tender. Stir in cashews and soy sauce to taste.
[Home] Quick Oriental Chicken And Cashews [Home]
Title: Quick Oriental Chicken And Cashews
Yield: 6 Servings
Ingredients
1 1/2 microwave spirals uncooked
1 cn (14-oz) chicken chow mein
1 c ready to serve chicken broth
1/2 c cashews
1 soy sauce
Instructions
In 2 quart microwave safe casserole, stir together pasta, chow mein and
broth. Cover; microwave at high 8-10 minutes, stirring once, or until pasta
is tender. Stir in cashews and soy sauce to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Quick Seafood Cocktail Sauce [Home]
Title: Quick Seafood Cocktail Sauce
Yield: 1
Ingredients
1 c ketchup
3 tb grated onion
3 tb prepared horseradish
3 tb fresh lemon juice
1 tb worcestershire sauce
1 ts chili powder
3 dr hot sauce
2 tb chopped fresh tarragon
1 salt and pepper to taste
Instructions
Whisk all ingredients in medium bowl to blend. Cover and refrigerate sauce
at
least 1 hour or up to 2 days.
Converted by MC_Buster.
Per serving: 316 Calories (kcal); 2g Total Fat; (3% calories from fat); 5g
Protein; 81g Carbohydrate; 0mg Cholesterol; 3170mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0
Fat; 5 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0024
Converted by MM_Buster v2.0n.
[Home] Quick- Easy Chinese Chicken [Home]
Title: Quick, Easy Chinese Chicken
Yield: 9 Servings
Ingredients
3 chicken breast halves
1 skinned -- (1-3/4 pounds)
3 chicken thighs skinned --
1 (1-1/2 pounds)
3 chicken drumsticks skinned
1 (3/4 pound)
3/4 c reduced-calorie catsup
1/2 c firmly packed brown sugar
1/4 c low-sodium soy sauce
2 tb white vinegar
1 tb instant onion flakes
1/2 ts garlic powder
1/2 ts 75%-less-sodium seasoned
1 salt
Instructions
Place chicken in a 13- x 9- x 2-inch baking dish. Combine catsup and
next 6 ingredients; stir well, and pour over chicken.
Bake, uncovered, at 350 deg for 1-1/2 hours or until chicken is done,
turning chicken over after 45 minutes, and basting occasionally.
Yield: 9 servings (serving size: 3 ounces chicken).
Recipe By : Cooking Light, Oct 1993, page 131
From: Igor@digex.Net Date: 28 Jan 97 Mastercook
Recipes (Mailing List) Ž
[Home] Quick-Fix Oriental Meatloaf [Home]
Title: Quick-Fix Oriental Meatloaf
Yield: 4 Servings
Ingredients
2 lb ground beef
1 c soft bread crumbs
1 md carrot, shredded
1 sm onion, chopped
1/3 c celery, chopped
2 ts ginger root, minced
1 egg, beaten
1/3 c plus
1 tb stir-fry sauce
Instructions
In a large bowl, thoroughly combine the ground beef, bread crumbs,
carrot, onion, celery, ginger root, egg, and the 1/3 cup of stir-fry
sauce. Press the mixture firmly into a 9-inch round microwave-safe
cake pan.
Microwave on medium-high (70% power) for 20 minutes, rotating the pan
once. Brush the top of the meatloaf with the remaining 1 tablespoon
of stir-fry sauce. Microwave on medium-high (70% power) for 8
minutes longer. Let the meatloaf stand for 5 minutes, then cut into
serving portions.
Recipe: Kikkoman brochure, "A Rainbow Of Color -- With Kikkoman
Stir-Fry Sauce". From: Karl Lembke Date: 18 May 97 National Cooking
Echo Ž