Ingredients :
- 1-1/2 pounds flank steak, sliced diagonally into bite-size pieces
- 1/2 tsp salt
- 1 egg white
- 1 tbsp cornstarch
- 4 tbsp peanut oil, divided
- 1/2 cup skinless roasted peanuts
- 10 whole dried red chili peppers
- 2 green onions, cut into 1/2-inch lengths
- 2 cloves garlic, minced
- 1/2 cup diced water chestnuts
Sauce Ingredients :
- 1 tsp chili paste with garlic
- 2 tbsp soy sauce
- 1 tbsp sherry
- 1 tsp rice vinegar
- 1 tsp sugar
- 1/4 cup chicken broth
- 1 tsp cornstarch
- 1 tsp sesame oil
How to Prepare :
- Combine beef, salt, egg white, and cornstarch.
- Mix well by hand and set aside.
- In a small bowl, blend all sauce ingredients. Set aside.
- Add two tbsps oil to heated wok and stir-fry beef till it loses its pink color.
- Remove to serving bowl.
- Add two more tbsps oil to same wok.
- Toss peanuts and chili peppers in the wok and stir-fry until peppers turn dark red.
- Remove from wok and add to beef. Lower heat.
- If necessary, add more oil.
- Stir-fry green onions and garlic for several seconds (Do not let garlic burn)
- Return beef, peanuts and peppers to wok and stir-fry a few seconds to combine.
- Add water chestnuts and combined sauce ingredients and stir-fry till heated through and thickened.
June 23rd, 2008 |
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Ingredients :
- 2 oz Chinese barbecued Pork
- 1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
- 1 tsp Salt
- 2 tbsp soy sauce
- 2 tbsp Oil, preferably peanut
- 2 Eggs; lightly beaten
- 2 c Long-Grain Rice, steamed
- 4 oz Fresh Bean sprouts
How to Prepare :
- Heat wok or a dry skillet, when pan starts smoking, spread peanut oil into pan.
- Add rice, pork and peas and stir-fry for about 2 minutes.
- Pour in soy sauce, stir-fry for another minute.
- Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes.
June 23rd, 2008 |
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Ingredients :
- 2 lbs Chicken
- 2 c Warm water
- 3 tbsp Sesame oil
- 1 tsp Sugar
- 6 Slices ginger root
- 1/2 c Button mushrooms, canned
- 1/2 c Medium sherry
- 8 Fresh asparagus spears
- 1/2 tsp Salt
How to Prepare :
- Wash chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast Meat without bones, please don’t; bones add to body and flavor of Soup.
- Peel and slice ginger root.
- Wash and cut asparagus into 2" sections.
- Braising: Heat wok to medium Hot.
- Add sesame oil.
- Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid Hot wok.
- After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
- When sherry boils, add water and Sugar.
- Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
- Add mushrooms and asparagus, simmer for another 15 minutes.
- Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
- You can make this soup in large sauce pan, if wok is needed for something else.
June 23rd, 2008 |
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Ingredients :
- 3 c. granulated sugar
- 1 c. vegetable oil
- 4 eggs, beaten
- 1 lb. canned pumpkin
- 3 1/2 c. flour
- 2/3 c. water
- 2 tsp. baking soda
- 2 tsp. salt (scant)
- 1/2 tsp. ground cloves
- 1 tsp. EACH: cinnamon, allspice and nutmeg
How to Prepare :
- Mix sugar, oil and eggs together.
- Add pumpkin.
- Then add dry ingredient and finally water, stirring just until mixed.
- Pour batter into two (2) greased and floured 9x5 inch loaf pans.
- Bake at 350 degrees for one (1) hour.
- Especially good spread with cream cheese.
June 23rd, 2008 |
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Ingredients :
- 3 c. flour
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 3 eggs, beaten
- 1 1/2 c. oil
- 2 1/2 c. sugar
- 1 1/2 c. milk
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. almond flavor
- 1 1/2 tsp. butter flavor
- 1 1/2 tbsp. poppy seeds
Glaze Ingredients :
- 1/4 c. orange juice
- 3/4 c. sugar
- 1/2 tsp. almond flavor
- 1/2 tsp. butter flavor
- 1/2 tsp. vanilla
How to Prepare :
- Sift together first 3 ingredients.
- Add remaining ingredients.
- Mix and put in 2 greased and floured bread pans.
- Bake 1 hour at 350 degrees or until toothpick test comes out clean.
- Stir all ingredients together.
- Prick bread loaves with a fork after baking and pour glaze over while hot.
June 23rd, 2008 |
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Ingredients :
- 1 c. sifted flour
- 1/4 c. sugar
- 1 tbsp. baking powder
- 3/4 tsp. salt
- 1 c. yellow cornmeal
- 1 egg, well beaten
- 1 c. milk
- 5 tbsp. shortening melted and cooled
How to Prepare :
- Sift first 4 ingredients.
- Mix in cornmeal.
- Blend egg, milk, shortening until mixed.
- Add to dry ingredients and beat until smooth.
- Use greased (bottomonly) 8x8x2 pan.
- Bake 400 degrees for 20 minutes.
June 23rd, 2008 |
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Ingredients :
- 1 c. flour
- 1 stick butter
- 1 c. chopped pecans
- 8 oz. cream cheese
- 1 c. powdered sugar
- 1 c. Cool Whip
- Instant chocolate pudding
How to Prepare :
- CRUST: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan.
- Make pudding by directions on box.
- Mix cream cheese, powdered sugar and Cool Whip until blended well.
- Cook crust at 350 degrees for 20 minutes. Let cool.
- Layer mixtures on crust.
- First cream cheese mixture, then chocolate pudding.
- Top with Cool Whip and sprinkle chopped pecans on Cool Whip (can use any flavor of pudding).
June 23rd, 2008 |
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Ingredients :
- 3 lb. chicken
- 2 qts. water
- 2 tsp. salt
- 1 1/2 c. chicken stock
- 2 c. celery, chopped
- 2 c. carrots, chopped
- 1 tart apple, chopped
- 1 c. onions, chopped
- Dash pepper
- 4 c. egg noodles
How to Prepare :
- Place chicken in kettle with 2 quarts water.
- Cover until tender (about 2 1/2 hours).
- Remove chicken from kettle and strain broth.
- De-bone chicken and return to kettle with strained broth.
- Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
- Add noodles and cook 8-10 minutes.
June 23rd, 2008 |
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Ingredients :
- 1 lb. navy beans
- 1/2 lb. bacon ends
- 1 med. onion (quartered)
- 1/4 c. brown sugar
- 1/3 c. molasses
- 2 tsp. dry mustard
- 2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. vinegar
- 2 c. hot water
How to Prepare :
- Long cooking develops the wonderful old-fashioned flavor.
- Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.
- Parboil beans for 20 minutes.
- Drain beans after parboiling; rinse with cold water.
- Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans.
- Mix remaining ingredients with hot water.
- Pour over top of beans.
- Top with remaining bacon ends.
- Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist.
Serves : 8 to 10
June 23rd, 2008 |
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Ingredients :
- 1 (12- to 14-inch size) pizza crust
- 1 cup Cheddar cheese, shredded
- 1/2 pound fresh mozzarella (water packed), 1/4 inch slices
- 1/2 cup prepared pizza sauce
- 1 cup Italian salami, thinly sliced into rounds or strips
- 1 cup pepperoni, thinly sliced into rounds or strips
How to Prepare :
- Preheat oven to 425 degrees F.
- Spread the pizza sauce on partially baked crust.
- Sprinkle Cheddar evenly over the sauce.
- Arrange salami, sausage and pepperoni evenly over Cheddar.
- Top pizza with mozzarella slices.
- Bake about 15 minutes, or until cheese is melted and the crust is crisp and golden.
June 21st, 2008 |
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