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Friday, January 31, 2014

Asian Grilled Green Beans Recipe

You'll love the great flavor and easy preparation of Trisha Kruse's fresh side dish. The Eagle, Idaho cook tosses bright green beans in a sweet sauce with a subtle kick.

This recipe is: Healthy

* 8 Servings
* Prep: 20 min.
* Grill: 20 min.

* 1 tablespoon brown sugar
* 1 tablespoon sesame oil
* 1 tablespoon reduced-sodium soy sauce
* 2 garlic cloves, minced
* 1/2 teaspoon crushed red pepper flakes
* 1-1/2 pounds fresh green beans, trimmed
* 1 medium red onion, halved and thinly sliced
* 6 medium fresh mushrooms, quartered

* In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat.

* Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables.

* Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 55 calories, 2 g fat (trace saturated fat), 0 cholesterol, 82 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Asian Grilled Green Beans published in Healthy Cooking April/May 2008, p63

Cold Asparagus, Chinese Style

Categories: Frugal01
Yield: 4 servings

1 1/2 lb Asparagus; cleaned
2 tb Peanut oil
1 pn Salt; or to taste

Clean the asparagus and leave it whole. Bring a pan of lightly salted water to a boil and add the peanut oil to help keep the color. Blanch the vegetable for about 4 to 5 minutes, then plunge it into very cold water. Drain well and chill. When ready to serve you may dress the asparagus with a sesame oil-based dressing.

Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-02-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-


Foo Yung

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Line
a platter with several thicknesses of paper towel. Mix all ingredients
except the vegetable oil together in a mixing bowl.

Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.

With a ladle or soup scoop, take a scoop of the
egg mixture and gently put into the frying pan.
When the first omelet has stiffened, gently move
it ove to make room for the next. The number of
omelets you can make at once depends on the size
of your frying pan. When one side of the omelet has
turned golden brown, turn over gently with pancake turner to fry
the other side. When done, transfer from frying pan onto paper−lined
platter. Keep warm in oven until all the omelets can be served
together. Serve with or without gravy.

1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt

Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

Lo Mein

4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained 12 oz. diced cooked meat (beef, chicken, pork ... any)
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry

Mix together MSG, sugar, and soy sauce. Set aside.

Heat wok or pan hot and dry. Add just 3 tablespoons
of the vegetable oil and all the sesame oil. Put
in ginger and garlic to brown first, then all other
vegetables. Stir and cook for one minute over high
heat. Add sherry. Cover and cook one
minute longer. Turn off heat. Remove vegetables, and drain;
discard these juices. Set drained vegetables aside.

Heat wok or pan dry again. Put in remainder of oil. Turn heat
to medium. Add cooked noodles and stir constantly to heat
through and to coat the noodles with oil for a couple minutes.

Add your choice of meat and reserved vegetables; mix
thoroughly. Add reserved soy sauce mixture and stir until
noodles become one even color. Serve.

Mandarin Pancakes

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake.  Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.

2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes

Thursday, January 30, 2014

Shrimp and Pork Eggrolls


1/2 pound ground pork
2 tablespoons freshly grated ginger
1/4 teaspoon salt
1 medium head of cabbage, finely shredded
5 or 6 green onions, chopped
3 or 4 large carrots, grated
3 or 4 stalks of celery chopped
1 cup of mushrooms chopped
1/2 pound cooked salad shrimp
3 tablespoon hoisin sauce
3 tablespoon soy sauce
1/2 teaspoon salt
egg roll wrappers
vegetable oil for frying
Mandarin Orange Sauce, Thai Peanut Sauce, or another asian sauce for dipping

1. Brown the pork and add the 1/4 teaspoon salt and fresh ginger for seasoning. Remove the meat from the pan and set aside.

2. Cook the cabbage, green onion, carrot and celery until it is wilted and crisp-tender. Add the seasoned cooked meat, shrimp, and mushrooms. Stir in the hoisin sauce, soy sauce, and 1/2 teaspoon salt.

3. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder.

4. Cook the egg rolls in hot oil until the outsides are brown.

Baker’s note: These can be cooked in hot oil in a sauce pan on the stove top. Make sure that the oil is about two-inches deep and 350 to 375 degrees. If the first egg roll does not cook rapidly enough turn the heat up. (Slowly cooked eggs rolls will be greasy.) To bake place on a greased cookie sheet and bake at 400 degrees for 15-20 minutes or until done.

Chicken Egg Rolls

Source: Marriage of several Internet recipes

Crispy Chicken filled Egg Rolls

Servings: 16
Prep time: 30 to 45 minutes
Cook time: 25 to 30 minutes
Total time: 1 hour +

1 tablespoon soy sauce
Salt and pepper to taste
Pinch of cornstarch

1 boneless, skinless chicken breast
3 Tablespoons water
1 teaspoon cornstarch
1 Tablespoon oyster sauce
2 teaspoons soy sauce
1/2 teaspoon sugar
1 garlic clove, minced
2 stalks celery, sliced diagonally
1 small onion, chopped
1 red bell pepper, diced
1/2 cup sliced fresh mushrooms
1 cup mung bean sprouts, rinsed and drained
2 green onions, chopped
4 Tablespoons oil for stir-frying, or as needed
16 egg roll wrappers
2 Tablespoons cornstarch mixed with 1 Tablespoon water, or as needed, to seal wrappers
4 cups oil for deep-frying

1. Rinse the chicken breast and pat dry, cutting off any fat.
Cut into thin strips. Add the soy sauce, salt and pepper
and cornstarch. Marinate the chicken for
15 minutes.

2. In a small bowl, mix together 1 Tablespoon water with the
1 teaspoon cornstarch and set aside.

3. Mix the remaining 2 Tablespoons water with the oyster sauce,
soy sauce and sugar. Set aside.

4. Wash, prepare, and drain the vegetables.

5. Heat the wok and add 2 tablespoons oil. Add the chicken and
stir-fry until it changes color and is 80 percent cooked. Remove
from the wok.

6. Clean out the wok and add 2 tablespoons oil.
Add the minced garlic and stir until aromatic
(15 seconds). Add the celery and chopped onion.
Stir-fry until the onion is beginning to brown,
and then add the bell pepper, mushrooms and bean
sprouts. Add a bit of salt and/or sugar to the bean sprouts if desired.
Stir in the green onion.
Add the chicken back into the wok. Push everything up to the side
and add the oyster sauce and water mixture in the middle. Give the
cornstarch and water mixture a quick stir and add to the sauce,
stirring quickly to thicken. Mix the sauce with the chicken and
vegetables. Remove from the heat and cool.

7. Heat the oil for deep-frying to 375 degrees Fahrenheit. While
waiting for the oil to heat, prepare the egg rolls.

8. Lay an egg roll wrapper out in front of you.
Place 2-3 tablespoons of the filling in the middle,
spreading it out so it doesn't bunch up but not
going right to the edges of the wrapper.  Dip your
finger in the mixture of 2 tablespoons cornstarch and 1 tablespoon
water. Wet 3 edges of the wrapper, excluding the bottom edge that
is closest to you. Lift the bottom of the wrapper over the filling
and tuck it in. Fold in the sides, pressing down to stick, and roll
up the egg roll the remainder of the way. Press down the top edge
to seal.

9. Carefully add the egg rolls into the hot oil, 1 or 2 at a time
and deep-fry until they turn golden brown. Remove and drain on
paper towels.

Serve with Sweet Sour sauce and/or Hot Mustard for dipping.


Olive oil
1 med onion
2 stalks celery
1/2 lb mushrooms
1 lb ground beef*
3 cups bean sprouts
Soy sauce — salt and pepper

Cooking Instructions
Saute onion, celery and mushrooms in olive oil. Add ground beef, Salt and pepper. Cook bean sprouts in a different pan till they are softer, then transfer them to the cooked beef pan. Add a few splashes of soy sauce and let simmer for 5 to 10 minutes.

*You can substitute chicken for the beef.

Nutritional Facts
Servings Per Recipe: 1
403 Calories; 31g Fat (67.5% calories from fat); 23g Protein;
10g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol;
102mg Sodium.

Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 4 1/2 Fat.

Fish in Hot Coconut milk

oil for deep frying
500g spanish mackeral(tenggiri)
turmeric powder and salt -rub over the fish both side
1-2 tsp chilli powder
3 small chopped tomatoes
11/2 cup coconut milk
1/2 tsp sugar
1-1/2 tsp salt

To Be Grind/Pounded:
2 cm ginger
1/2 in belacan (shrimp paste)
10 shallots
2 cloves garlic
1 fresh red chilli
1 in fresh turmeric
Cut fish and season with salt and turmeric powder and fry to
a golden brown.
Remove and drain oil thoroughly and arrange on a serving plate.
Fry the pounded ingredients in low flame.
Once the smell arise, add in tomatoes, chilli powder, salt, sugar and coconut milk.
Bring almost to the boil and simmer until the sauce is thick and fragrant.
Pour over fish and serve.
Garnish with choppes spring onions or coriander leaves if desired.

Pandan Sesame Cake

2 bowl plain flour
1 bowl castor sugar
4 eggs
11/2 bowl coconut milk (one coconut)
1/2 tsp baking powder
3 screwpine leaves
green food colouring

For topping:
2 tbsp sugar
1/2 bowl water
2 tbsp toasted sesame seed

Sieve flour together with baking powder.
Beat eggs and sugar until light and fluffy.
Extract juice from the screwpine leaves adding a bit of water.
Fold in the flour and coconut milk alternatively into the egg mixture until bell blended.
Add in the screwpine juice and food colouring.
Use chiffon size cake pan, greasing the pan with butter.
Bake in the oven at 200o C for 35-40 minutes or until the cake is done.

Wednesday, January 29, 2014

Ginger Pork Potstickers

Source: Inspired by my friend Oi Lin's (she is also a chef) recipe

Delicious spicy Potstickers

Servings: aprox 30 potsickers
Prep time: 1.5 hours
Cook time: 30 minutes drain time 15 minutes
Total time: 2 hours 15 minutes

Pork and Ginger Pot Stickers

*It is a good idea to have all things chopped, measured and all your pans ready to go before you start. You will want to move quickly once you start rolling your dough. ALSO, have your filling at room temperature so they cook all the way through when they cook.

3 cups Napa cabbage
½ T salt
½ tsp. red pepper flakes
½ lb. ground pork
2 T. ground ginger
4 green onions minced
1 ½ T minced garlic
2 T soy sauce
2 T sesame oil
1 egg

1 to 2 cups chicken broth for steaming potstickers

Hot Water Dough
4 cups flour
½ tsp. salt
1 ½ to 1 and ¾ cups boiling water

Soy Dipping Sauce
1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced green onions
1 tsp. sesame oil
1 T. Sambal or red chili sauce
1 T toasted sesame seeds

wasabi optional

Sprinkle cabbage with ½ T salt and let stand for 30 minutes. Place cabbage on clean dishtowel and squeeze out any water. The dryer the better. In a large bowl thoroughly mix the cabbage with all the other ingredients, except the chicken stock. Cook a tester to check your seasoning and adjust accordingly. Set aside until skins are ready or if you have the ready made skins start making potstickers.

For homemade potsticker skins; in food processor bowl mix flour and salt. Pulse and slowly add hot water to flour in ¼ cup increments. Pulse until it becomes a smooth, elastic ball. Cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface,separate into 6 oval discs. Cover with a dish towel to keep from drying out. Use a pasta roller to roll this out thinly, just a bit thicker than a ravioli dough. THEN cut out into 3 inch circles with a cookie cutter. Start making your dumplings. Place a small mound of filling in middle of wrapper. Don’t touch edges with filling. Fold wrapper in half to form a half moon shape and pinch the wrapper closed tightly until entire dumpling is sealed. Repeat with the rest dumplings and set on waxed paper with the seam side up.

In hot sauté pan coated with oil, place pot-stickers flat side down and cook until the bottom is browned, abotu 5 minutes. Have pan cover ready and add 1 cup chicken stock, cover immediately. Be careful as liquid will splatter. The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp up again.

Dipping Sauce
Mix and serve sauce ingredients along pot stickers in small bowl. Have wasabi available too if you prefer.

Purple Breakfast Smoothie

Serves: 2

1 cup Pomegranate juice (or Acai) juice
½ cup milk
1 banana
½ cup frozen strawberries
½ cup frozen blueberries
½ cup frozen peaches
2 tablespoons ground flaxseed

Combine all ingredients in blender. Blend until desired consistency is reached. Serve immediately.

Recipe Source: Adapted from Alton Brown and Eat to Live

Asian Citrus Salmon

Prep: 20 min. + marinating Broil: 10 min. Yield: 4 Servings

1 medium orange
4 salmon fillets (6 ounces each)
1/2 cup reduced-sodium soy sauce
1/4 cup sliced red onion
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup slivered almonds, toasted

Finely grate 1/2 teaspoon peel and squeeze juice from orange; place in a large resealable plastic bag. Add the salmon, soy sauce, onion, oil, garlic and ginger; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade.

Place salmon on a baking sheet. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Sprinkle with salt and pepper; top with almonds. Yield: 4 servings.

Barbecued Spareribs

2 banks of spareribs, uncut, about 2 lbs. each
3 cloves garlic, minced
1/2 c. ketchup
1/2 c. sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 c. soy sauce
1/4 c. sherry

Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours.

Place one oven rack at the top of the oven and one at the bottom. Preheat to 375 F. Hook each bank of spareribs with 3 or 4 S-hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

Duck And Ginger Wontons

Categories: Ross, In, Thailand
Yield: 1 servings

1 pk Wonton wrappers - from a-Chinese; supermarket
1 Duck breast; skinned, sinew; removed
2 tb Preserved ginger
1 tb Soy sauce
2 tb Coriander; chopped
Sunflower oil for deep-frying

1 Chilli; finely chopped
2 Cloves garlic; finely-chopped
2 tb Sugar
2 tb Rice vinegar

Blend the duck with the ginger, soy and coriander and place teaspoonfuls on to wrappers, three at a time, moisten and close.

Form triangles or money bags and deep fry in the oil until golden.
Dry on kitchen paper and serve with a dipping sauce.
To make the sauce boil together all the ingredients until thick.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Wok-Fried Dungeness Crab

Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Emeril's Crab Fest

about 6 servings

1 1/2 cups fish stock
1/4 cup dark soy sauce
2 tablespoons lime juice
1/2 cup sherry
1 cup fermented black beans, rinsed
1/4 cup chopped cashews
1/2 cup chopped green onions
1/2 cup chopped cilantro leaves
1 pound cleaned Dungeness or jumbo lump crabmeat
1 tablespoon cornstarch mixed with 2 tablespoons water
1/4 cup peanut oil
5 garlic cloves, chopped
2-inch piece fresh ginger, grated
1 Thai chile pepper, minced
4 Dungeness crabs, 1 1/2 pounds each, cleaned and broken into pieces
6 heads baby bok choy, halved and steamed

In a large skillet, combine fish stock, soy, lime juice, sherry, black beans, cashews, green onions, and cilantro. Simmer for 5 minutes or until sauce is starting to thicken. Add the cleaned crabmeat and cornstarch mixture and cook for 1 minute.

Meanwhile, in a large wok over high heat, add the peanut oil. When oil is hot, add the garlic, ginger, chile, and crab pieces and stir-fry for 3 to 4 minutes.

Serve crab pieces with sauce over top and steamed bok choy on the side. Be careful to not to eat any pieces of shell

Tuesday, January 28, 2014

Stir-fried noodles with bean sprouts and soy sauce

Chinese noodles

These delicious Chinese noodles are deceptively simple.

The highlight of my year was learning to make No. 92 at Simon’s Wok Vegetarian Kitchen.

Simon Peng, uses two soy sauces -- superior light, and mushroom-flavoured superior dark, both Pearl River Bridge brand. The mushroom soy helps darken the noodles.

Look for fresh chow mein in the refrigerated noodle area of Asian supermarkets. If you don’t like bell peppers, use onions or green onions instead.

Stir Fried Noodles with Bean Sprouts and Soy Sauce
1 tbsp (15 mL) water
1 tsp (15 mL) mushroom-flavoured dark soy sauce
2 tbsp (30 mL) vegetable oil
4 cups (1L) Cantonese-style, steamed chow mein noodles (about 8 oz/225 g)
3 tbsp (45 mL) light soy sauce
4 cups (1L) bean sprouts (preferably mung beans), washed
10 thin, 2-inch (5-cm) slices green bell pepper

In small bowl, combine water and mushroom soy.

Heat large wok or non-stick fry pan over high heat. Add oil. Swirl around wok or pan, until entirely coated. Add noodles. Stir-fry, tossing and stirring constantly with wok spatula, 30 seconds. Drizzle noodles with light soy sauce. Stir-fry 2 minutes. Add sprouts, bell peppers, and mushroom soy mixture. Stir-fry until bean sprouts are slightly wilted, 40 to 60 seconds. Transfer noodles to platter.

Makes 4 servings.

Cold Asian Noodles with Tempeh

Categories: None, Vegtime4
Yield: 6 servings

------------------TEMPEH CROUTONS---------------------------
1 tb Canola oil
1 tb Soy sauce or tamari
1 8 oz pkg. tempeh
Chili powder

----------------COLD ASIAN NOODLES--------------------------
8 oz Soba or udon noodles or-linguine
1/3 c Natural-style or reduced-fat-peanut
2 tb Fresh lime juice
2 tb Light brown sugar or Sucanat
1/4 ts Dried hot red pepper flakes
2 tb Soy sauce or tamari
1/4 c Hot water
8 oz Fresh mung bean sprouts
3 Green onions; thinly sliced (white and pale green parts)
1/4 c Chopped fresh cilantro or parsley
2 tb Finely chopped peanuts-optional, up to 3


Asian noodles have a tender texture which befits this delicately
flavored salad. Soba are Japanese buckwheat noodles shaped like
spaghetti, and udon are traditional Japanese wheat noodles
shaped like linguine. Look for either in large supermarkets,
health food stores or Asian markets.

Tempeh croutons: In large skillet, heat oil and soy sauce over medium heat. Add tempeh and cook, stirring often, until nicely browned and crisp.. Sprinkle lightly with chili powder to taste and remove pan from heat,

Bring large pot of water to a boil. When water boils, add noodles,
stirring to prevent sticking. Cook according to package directions, until al dente.

Meanwhile, in small bowl, whisk together peanut butter, lime juice, sugar, rep pepper flakes, soy sauce or tamari and water until smooth and well blended.

Drain noodles, rinse under cold running water and drain again.

Transfer to large serving bowl.

Add bean sprouts, tempeh croutons, green onions, cilantro or parsley, and peanuts if desired. Whisk dressing and pour over noodle-tempeh mixture; toss to mix and coat. Serve at room temperature, or cover and refrigerate until thoroughly chilled.


By Kathleen on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 53

Flat Prawn Brochette Wrapped in Sea Lettuce with Sea Lettuce Mayonaise

snacks and sides
serves 4

8 large tiger prawns
100g fresh sea lettuce
2 tbsp sea lettuce powder
6 tbsp mayonnaise
250ml olive oil

1 Peel the prawns, leaving the end of the tail, and salt lightly. Place the prawns on a wooden skewer and wrap them with the fresh sea lettuce.

2 In a high-sided pan, heat the olive oil until over medium-high heat. Once hot, deep fry the prawns for two minutes.

For the mayonnaise:
1 Mix the mayonnaise with the lettuce powder using an electric mixer or with a whisk for a couple of minutes until well blended.

Serve the mayonnaise in the bottom of a small glass and the prawn brochette on top.

Shrimp Egg Drop Soup

Source: Taste of Home
Perfect soup for a cold autumn's day!!! Really warms you up!!

Servings: 4
Prep time: 10 mins
Cook time: 20-21 mins
Total time: 30 mins

4 tsp. cornstarch
1/2 tsp. soy sauce
1/8 tsp. ground ginger
1-1/2 cups water, divided
2 cans(14-1/2oz each) chicken broth
1-1/2 cups frozen home-style egg noodles
1 cup frozen broccoli florets, thawed and coarsely chopped
1/2 cup julienned carrots
1 egg, beaten
1/2 lb. cooked medium shrimp peeled and deveined

In a small bowl, combine the cornstarch, soy sauce, ginger, and
1/2 cup water; set aside.

In a large saucepan, combine broth and remaining water. Bring to
a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli
and carrots; simmer 3-4 minutes longer or until noodles are tender.

Drizzle beaten egg into hot soup, stirring constantly.
Stir cornstarch mixture and add to the pan. Bring to
a boil; cook and stir for 2 minutes or until slightly
thickened. Add shrimp; heat through.

Thai Shrimp Halibut Curry

Bon Appétit
April 2011

Makes 4 servings

3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into 1/2-to 3/4-inch dice
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
8 peeled deveined uncooked large shrimp (8 to 10 ounces)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil

Finely grate enough peel from 2 limes to measure
1-1/2 teaspoons. Squeeze enough juice from 2 limes
to measure 2 tablespoons. Cut third lime into

Heat vegetable oil in large saucepan over medium-high heat. Add chopped
shallots, diced red bell pepper, and minced
ginger; saute until shallots are tender and
peppers soften, about 5 minutes. Stir in curry
paste, coconut milk, fish sauce, 1-1/2 teaspoons
lime peel, and 2 tablespoons lime juice.
Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp
with salt and pepper. Add fish and shrimp to curry sauce. Return to
very gentle simmer and cook just until fish and shrimp are opaque in
center, 5 to 6 minutes. Season to taste with salt and pepper. Gently
stir in cilantro and basil; serve with lime wedges.

Monday, January 27, 2014

Pork Egg Rolls

Source: Rhonda Parkinson, Guide - Chinese Food

Pork and Chinese veggies in a wrapper - Deep Fried

Servings: 16 -- 1 pkg. wrappers
Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour & 10 minutes

1 package egg roll wrappers (4 1/2" by 5 1/2")

1 pound fresh pork (or barbecued pork)
1 medium onion (sliced) half moons
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced
thinly, 1 inch lengthwise. (or substitute with cole slaw mix)
2 green onions, diced
1 pound fresh bean sprouts

1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch

4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sided of the wok to form a well in the middle for the gravy, a stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Dipping Sauce.

*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.

Catfish and Okra with Pecan Butter Sauce

yield: Makes 4 servings
active time: 10 min
total time: 30 min

Three southern favorites -- tender catfish, mellow roasted okra, and sweet corn -- are united by an irresistible butter sauce.

1 (10-oz) package frozen whole baby okra, thawed and rinsed
12 oz grape tomatoes (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (1/2-lb) catfish fillets
2 teaspoons Old Bay seasoning
1 (10-oz) package frozen corn, thawed
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans (2 oz), coarsely chopped
1 teaspoon fresh lemon juice

Garnish: lemon wedges

Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.

Toss okra and tomatoes with oil, salt and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.

Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.

When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.

While fish roasts, melt butte in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

Lobster Cantonese

2 lb. Lobster tails
1 Clove garlic, minced
1 teaspoon Fermented black beans − rinsed and drained
2 tablespoon Oil
1/4 lb. Ground pork
1 1/2 cup Hot water
1 1/2 tablespoons Soy sauce
1 teaspoon MSG (optional)
2 tablespoons Cornstarch
3 tablespoons Dry sherry
1 Egg
3 tablespoons Water
Cilantro sprigs
Green onion curls
Hot cooked rice

For the best results in preparing this attractive

Chinese dish cook the the lobster pieces as
quickly as possible. The beaten egg added to
the sauce makes it richer and creamier.

With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat. Add
hot water, soy sauce and MSG. Add lobster medallions
and cook 2 minutes. Mix cornstarch and sherry and stir
into sauce. Beat egg with 3 tablespoons water and
blend into sauce. Cook over low heat 30 seconds,
stirring constantly. Sauce should be creamy but
not heavy.  Spoon sauce into center of platter. Arrange
medallions in sauce in decorative pattern. Garnish
with cilantro and green onion curls. For each serving,
place a few lobster medallions over rice in bowl.

Spoon sauce over lobster.

Sweet & Spicy Shrimp Stir-Fry

3 ounces cellophane noodles
1/4 cup low-sodium soy sauce
3 tablespoons low-sodium chicken broth or water
2 tablespoons light-brown sugar
1 tablespoon cornstarch
1 teaspoon chili-garlic paste (such as Sriracha)
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
2 large sweet red peppers, seeded and chopped
1 large onion, chopped
3 cups packed baby spinach
1 pound medium-size shrimp, peeled and deveined
6 ounces snow peas, trimmed and halved diagonally

1. Cover noodles with boiling water and let sit for 5 minutes. Drain and rinse under cool water, then, using scissors, snip into 6-inch lengths

2. Meanwhile, stir together soy sauce, chicken broth, brown sugar, cornstarch, chili paste and sesame oil; set aside.

3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Cook garlic 1 minute. Add peppers and onion to skillet; cover and cook, stirring occasionally, for 4 minutes or until softened. Add spinach to skillet and cook 1 minute, stirring until wilted.

4. Add shrimp and snow peas to skillet and cover; cook, stirring occasionally, for 4 minutes or until shrimp is cooked through and opaque. Pour soy sauce mixture into skillet, then add noodles; stir together until well blended and serve immediately.

MING TSAI --- Tsai Family Egg Rolls

Tsai Family Egg Rolls with Sweet and Sour Sauce and Spicy Mustard Recipe courtesy Iris and Ming Tsai

Show: Food Network Specials
Episode: Meet Our Moms

2 tablespoons canola oil, plus additional for deep frying
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 serrano chiles, stemmed and finely chopped
1/2 pound ground pork (may substitute ground turkey)
1 cup shredded Chinese cabbage
1 cup bamboo shoots, rinsed and julienned
4 tablespoons soy sauce
1 cup black mushrooms, soaked and julienned
2 tablespoons Shaoxing wine
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Salt and pepper
1 cup chopped scallions, both white and green parts
1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2-inch pieces
1 (1-pound) package egg roll wrappers
1 egg beaten with 1/4 cup water, for egg wash

Sweet and Sour Sauce, recipe follows

Spicy Mustard, recipe follows

Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.

Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely.  Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.

Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.

Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.

To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.

Sweet and Sour Sauce:
1/3 cup rice wine vinegar
2 teaspoons soy sauce
2 tablespoons Shaoxing wine
2 cups fresh pineapple juice
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon red chile flakes
3/4 cups pineapple, cut into cubes
1/2 cup mango, cut into cubes
1/4 cup each red and green peppers, 1/2 inch dice
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.

Spicy Mustard:
1/3 cup dry mustard, mixed with 1/4 cup water
1/3 cup Dijon mustard
1 tablespoon sugar

In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

Sunday, January 26, 2014

Duck rillettes


• 2 duck legs
• 250g duck fat
• 2 cloves garlic, smashed
• 5 sprigs thyme
• 50g pistachio nuts, chopped
• 50g sultanas, chopped
• 1 tsp shallot vinegar
• sourdough toast, to serve

main courses
serves 2

1. Preheat the oven to 150C/gas 2.

2. Place the duck legs and fat in a roasting tray. Season, then tuck in garlic and 3 thyme sprigs. Cover with foil and roast for 2 hours, until the meat is falling off the bone. Remove from oven. Once cool, discard skin and shred meat. Mix in pistachios, sultanas, vinegar and remaining thyme leaves. Add enough cooking fat to bind mixture, about 2 tbsp. Season, then serve with toast.

Recipe Laura Fyfe
Photo David Loftus

Jamie Oliver Issue 7

Mango Ice Cream

Source: The Heritage of Chinese Cooking

Active Time: 10 Minutes
Total Time: 12 Hours 20 Minutes
Yield: Serves 10

The mango is more often associated with tropical countries like Thailand, Myanman (Burma) and India, where it is said to have originated more than 4,000 years ago.

4 egg whites
1 3/4 cups superfine sugar
2 1/2 cups heavy cream
2 ripe mangoes, flesh roughly chopped into 1-inch pieces

In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.

Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.

One hour before serving, place the ice cream in the refrigerator to soften a little.


Posted by:

6 bell peppers (2 red, 1 yellow, 3 green), seeded and cut into strips
2 Large Vidalia Onions
1 (8- ounce) bottle Zesty Italian salad dressing
2 (16-ounce) packages sausages (sweet, hot or combination of both)
Grinder Rolls, for serving

1. In gallon-sized zippered plastic bag, add peppers and onions. Pour Italian dressing over all.
Seal bag, and refrigerate to marinate at least one hour.

2. Meanwhile, add sausages to pot of boiling water and parboil for 10 to 15 minutes. Put on
plate and set aside.

3. Remove vegetables from refrigerator and pour contents, including dressing, in a grill-proof
Baking pan. Cover with aluminum foil and cook on pre-heated grill until fork tender. Remove
from grill and keep warm.

4. Grill sausage. For best results, start cooking over
indirect heat (to avoid flare-ups). When almost done,
transfer to direct heat to brown. Internal temperature
should be 160F. Toast grinder rolls.

5. To serve, split grinder rolls, add sausages (whole or split), and top with peppers and onions.

Chinese Fortune Cookies

TLC’s Take Home Chef ~ Curtis Stone

Makes about 16

2 large egg whites
¼ teaspoon/about 1 ml vanilla extract
1/2 cup/70 g all purpose flour
1/2 cup/105 g granulated sugar
Pinch of salt

Preheat the oven to 375°F/190°C. Line two large baking sheets with nonstick silicon mats (such as Silpat). Write fortune messages on 16 small strips of paper that are about 2x1/2 inches/5x1 cm.

Using a hand whisk or an electric mixer, beat the egg whites and vanilla in a large bowl to form soft peaks. Sift the flour, sugar and salt into another bow, then stir the flour mixture into the egg white mixture until a thick pastry batter forms.

Spoon 2 teaspoonfuls/ 40 g of the cookie batter onto one of the silicon mats for each cookie, forming 4 cookies and spacing them evenly apart. Spread the batter so that each cookie is about 3 inches/7.5 cm in diameter.

Bake for about 10 minutes or until the cookies have turned a light golden color. Working quickly, gently pick up the hot wafer cookies with a palette knife or spatula and place them upside down on the baking sheet.

Place a fortune message in the middle of each cookie and fold each cookie in half to encase the fortune messages. Bend the pointed edges of each cookie backwards and towards each other.

It is important that the cookies are hot while you blend them so they are still pliable. Once the cookies cool they will become brittle and will break if you try to bend them. Allow the wafers to cool and repeat the process several times until all cookie batter has been used.

Duck with Wild Rice Salad a L'orange

Yield: 1 servings

1 lb Duck; quartered, with giblets (6 1/2)
1 Bay leaf
1 Onion; quartered
2 Carrots; quartered
3 Stalks celery; quartered
8 Whole cloves garlic
2 c Wild rice
1/4 c Vegetable oil; (not corn or-olive)
4 md Carrots; peeled and cut in 1/4-inch dice
1 lg Red onion; minced
3 c Duck stock
3/4 c Vegetable oil; (not corn or-olive)
2 tb Cointreau
1 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
1 c Golden raisins
1 1/2 c Black walnuts
2 Oranges; zest of
8 Scallions; white bulbs and green stalks, sliced on the; diagonal

A day or two before serving, poach the quartered duck. Place it in a deep stock pot, along with the neck giblets, and the next 5 ingredients. Cover with water and simmer, covered, until tender, about 45-60 minutes. Remove duck from the stock, allow to cool slightly, then discard the skin and cut the meat off the bones in long narrow strips. Cover the duck meat and refrigerate. Refrigerate the stock overnight; remove the hardened fat layer and discard.

Place the wild rice in a small bowl. Add cold water to cover and let soak for 1 hour. Drain. Heat a 2-quart pot of water to boiling. Add the rice and boil for 5 minutes. Drain again and set aside. Preheat oven to 375F.

Melt the butter in a large skillet over medium-high heat. Add the carrots and onion and saute', stirring frequently, for 10 minutes. Add the rice, stir to coat it with the butter, and cook several minutes longer. Transfer the rice mixture to a buttered lasagna-type pan (a metal pan works better for this recipe), 13 x 11 inches, and pour in the duck stock. Cover the pan tightly with foil and bake until the liquid is absorbed and the rice is tender, about 1 to 1 1/2 hours.

The liquid should be absorbed, the rice tender, and the grains slightly open -- this is called "blooming." In a jar, combine the orange juice, vegetable oil, Cointreau, vinegar, salt and pepper; pour over the hot rice.

Add the reserved duck meat, raisins, walnuts, and orange zest. Toss to combine, cover lightly, and allow to stand for 2 hours. Add the scallions. Serve at room temperature. Makes 8-10 servings.

Note: Due to the different methods of drying the wild rice, some brands absorb the stock differently. You may have to bake this a bit longer, or if the rice is done and there is still liquid left, drain it off.

Marcia Adams, Christmas in the Heartland (copyright(c)1992 by Clarkson Potter Publishers).

Recipe by: Good Morning America

Sans Rival (Cake Without A Rival)

12 Servings

FILLING ========================
6 egg yolks (large eggs)
1/2 lb butter
1/2 c karo light corn syrup

WAFERS =========================
6 egg whites
3/4 c sugar
1 t vanilla
1/2 lb (1 1/2 cups) roasted cashew-nuts
1 preferably unsalted,finely-chopped,manually or
1 by food processor

Beat egg yolks until light and lemon-colored. Heat corn syrup over
low heat until bubbly 2 minutes. Immediately pour syrup in thin
streams to egg yolk while beating. Chill to cool.
Cream butter. Beat in cooled egg yolk mixture. Seet aside in a cool place.
Preheat oven to 325. Line 3 12x18 inch cookie sheets with waxed paper.
Liberally grease and flour. Beat egg whites until soft peaks form when beater
is slowly raised. Gradually beat in sugar, 3 tbs. at a time, beating
well after each addition. At high speed, beat until stiff peaks form
when beater is slowly raised. Fold in 1 cup of finely chopped
cashews (save 1/2 cup for garnish) and vanilla,
using rubber spatula, until blended.
Spread evenly onto baking sheets, 1/4 inch thick. Bake at
325 for 20 minutes or until golden brown. Immediately cut wafer on
each baking sheet in 1/2 down the center, loosen and transefer to a
clean flat surface lined with wax paper, and quickly peel off the wax
paper that the wafer cooked on (if you don't do this now while the
wafer is hot, the paper won't come off). Spread icing thinly on top
of each wafer (you should have six 12 by 9 inch wafers) and layer.
Ice top layer and sprinkle with remaining nuts. Freeze. Cover cake
when icing has hardened. Serves 12.

Saturday, January 25, 2014

Sweet-and-Spicy Chipotle Chicken Wings

Yield: Makes 4 to 6 servings

1 (15-ounce) can tomato sauce
2 tablespoons butter
1/2 cup honey
1/4 cup chipotle-flavored hot sauce
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil

Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.

Cut off wingtips, and discard. Cut wings in half at joint, if desired.

Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.

Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.

Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)

Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.

Southern Living  AUGUST 2004

Chinese Five Spice Mix

Blend equal parts:

dried anise seed
anise pepper
fennel seeds

Chinese Peppercorn Salt

1 Tbsp brown peppercorn
3 Tbsp salt

Stir and mix over low heat in a dry frying pan for about 1 minute, when salt is brown and peppercorn is dark and smells good. Let cool, then grind very, very fine and sift through a very fine sieve. This keeps well in a tightly covered bottle and is used in any fried or roasted chicken.

Gingered Sweet & Spicy Hot Wings Recipe

My hot wings are a foolproof way to curry a little favor with the men in my life. Thanks to tons of sweet (orange marmalade) and hot (Sriracha) flavors bursting through with every bite, these wings are a winner on game day...or any day of the week. —Jennifer Locklin, Cypress, TX

This recipe is: Contest Winning

Prep: 15 min. + marinating
Bake: 35 min.
Yield: 24 Servings

1 cup orange marmalade
1/2 cup minced fresh cilantro
1/2 cup Sriracha Asian hot chili sauce
1/2 cup reduced-sodium soy sauce
1/4 cup lime juice
1/4 cup rice vinegar
1/4 cup ketchup
1/4 cup honey
4 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 tablespoon grated lime peel
1 tablespoon sesame oil
1 teaspoon salt
1 teaspoon pepper
4 pounds chicken wingettes and drumettes

In a large resealable plastic bag, combine the first 14 ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.

Preheat oven to 375°. Drain chicken, discarding marinade. Transfer chicken to two greased 15x10x1-in. baking pans. Bake 35-45 minutes or until juices run clear. Yield: about 2 dozen.

Nutritional Facts 1 appetizer equals 178 calories, 12 g fat (3 g saturated fat), 57 mg cholesterol, 107 mg sodium, 2 g carbohydrate, trace fiber, 14 g protein.

Originally published as Gingered Sweet & Spicy Hot Wings in Simple & Delicious June/July 2013, p48

Sticky Asian Style Wings

makes 16 wings, prep 5 min, cook 50 min (we’ll say)

1 cup soy sauce
1/2 cup brown sugar
1 tbsp ground ginger
1 tbsp ground garlic
sriracha chili sauce to taste
2 lbs wings, separated at the joints, tips removed

Preheat oven to 450°F. By the way, I have a crap oven so it is possible this will be too hot for your super awesome oven. You can lower the heat to 425°F if you think this will be a problem. It will affect the cooking time slightly but since I am not sure how long I cooked them for exactly you have to guess anyway.

Combine all ingredients in a bowl, tossing to cover. I did not add any sriracha because I wanted the kids to be able to have some of these, but for grown-ups I would have added a couple of tablespoons.

Line a deep baking sheet with foil-trust me you do not want to have to clean this up.

Lightly oil the foil then pour wings and sauce onto sheet.

Bake about 20 min then remove sheet and use a spoon to re-coat wings with thickened pan sauces.

Bake about 20-30 minutes longer, remove sheet when sauce begins to stick. Shake wings around in pan and toss for a final coating then remove to a platter.

Friday, January 24, 2014

Chinese Five-Spice Chicken

From Every Day with Rachael Ray
March 2008

Prep Time: 15 min
Cook Time: 1 1/2 hr

3 tablespoons vegetable oil
1 hot Italian sausage (about 4 ounces), casing removed
1 red bell pepper, chopped
2 tablespoons chopped ginger
2 cups leftover vegetable fried rice
Salt and pepper
One 4 1/2-pound chicken
2 tablespoons hoisin sauce
1/2 tablespoon Chinese five-spice powder
2 tablespoons chopped cilantro (optional)

1. Preheat the oven to 350°. In a wok or heavy skillet, heat 1 tablespoon oil over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 2 to 3 minutes. Add the bell pepper and ginger and cook, stirring, until the bell pepper is crisp-tender, about 3 minutes. Add the rice, season with salt and pepper and toss to combine. Let cool to room temperature.

2. Season the chicken with salt and pepper, place in a 9-by-13-inch roasting pan and stuff with the rice. Brush the chicken with 1 tablespoon oil and roast for 1 hour.

3. Meanwhile, in a small bowl, combine the hoisin sauce, five spice powder and the remaining 1 tablespoon oil. Brush the sauce all over the chicken and roast until an instant-read thermometer inserted deep in the stuffing and the thigh registers 155°, about 30 minutes. Let rest for 10 minutes.

4. Scoop out the stuffing and slice the chicken; divide among 4 plates and top with the cilantro, if using.

Chinese-Style Chicken

1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast , cut into cubes
1 small red or green pepper , cut into 2-inch-long strips (about 1 cup)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 tbsp. soy sauce
1/4 tsp. ground ginger
4 cups hot cooked regular long-grain white rice

1 Heat the oil in a 10-inch skillet over medium-high heat. Add chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set it aside.

2 Add the broccoli and pepper and cook until they're tender-crisp, stirring often. Return the chicken to the skillet.

3 Stir the gravy, soy and ginger in the skillet and ccok until the chicken is cooked through. Serve over the rice.

Cold Poached Chicken with Chinese Garlic Sauce

Categories: August 1995
Yield: 1 servings

----------------FOR CHICKEN-----------------------------
2 c Water
Four; (1/4-inch-thick); slices fresh; gingerroot
1/4 c Scotch
1 Whole skinless boneless-chicken breast; (about 3/4-pound)

------------FOR CHINESE GARLIC SAUCE-----------------------
1 tb Soy sauce
2 Garlic cloves; minced
1 1/2 ts Rice vinegar; (not seasoned)
1 1/4 ts Sugar
1 ts Asian chili oil; or
1 ts Asian sesame oil
Plus Tabasco to taste

3 tb Chopped coriander sprigs

------------ACCOMPANIMENT IF DESIRED-----------------------
Sesame orzo with charred -scallions

Poach chicken: In a 1-1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.

Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.

Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.

Serves 2.

Gourmet August 1995

Cranberry Dipping Sauce

2 cloves garlic, peeled
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 teaspoon oriental sesame oil
1 can (8 ounces) whole berry cranberry sauce
1 teaspoon Chinese chili sauce

Crock Pot Teriyaki Chicken

3 lbs. boneless, skinless chicken thighs (about 12 thighs), cut into 1/2 inch pieces
1/2 C. brown sugar
3/4 C. low-sodium soy sauce
6 Tbsp. apple cider vinegar
3/4 tsp. dried ground ginger
3/4 tsp. minced garlic
1/4 tsp. ground black pepper
4 1/2 tsp. cornstarch
4 1/2 tsp. cold water

Place the chicken into a 4 quart crock pot.

In a mixing bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper.

Pour the soy sauce mixture over the chicken.

Cover the crock pot and cook on low for 4 to 5 hours, until the chicken is tender.

To thicken the sauce, combine the cornstarch and water in a small bowl.

Pour the cornstarch mixture into the crock pot and stir to combine completely. Allow the mixture to cook, covered, for 10-15 minutes longer, until sauce has thickened.

Serve over cooked rice.

Thursday, January 23, 2014


1 package pie crust

1 can blueberry pie filling
1 can cherry pie filling
frozen whipped topping, thawed

Allow the package of pie crust to come to room temperature. Unroll and cut circles (size depends on glass). Bake on a parchment lined baking sheet at 450 degrees for 10-12 minutes. Cool completely on wired rack. Layer in pie crust circle, fruit filling and whipped topping. Repeat with desired number of layers.


2 (10 1/2 oz.) cans cream of mushroom soup
1 (3 oz.) can chow mein noodles
1 can or bag cashew nuts
2 c. diced chicken
1/2 c. water
1 1/4 c. celery, cut up
1/4 c. chopped onion
Dash pepper

Combine water and soup; blend. Reserve 1/2 of noodles for top of casserole. Add other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly. Put reserve noodles on top. Bake 20-25 minutes in 375-degrees oven.  

Chicken Fried Rice

Yield: Makes 6 servings

* 3 tablespoons vegetable oil, divided
* 4 large eggs, lightly beaten
* 3/4 cup diced onion
* 3/4 cup diced red bell pepper
* 1 pound haricots verts (tiny green beans), trimmed and cut into 1 1/2-inch pieces (about 2 cups)
* 2 cups chopped cooked chicken
* 4 cups cooked basmati rice
* 1/3 cup soy sauce
* 2 to 3 tsp. Asian chili-garlic sauce
* Toppings: sliced green onions, chopped toasted almonds

1. Heat 1 Tbsp. oil in a large skillet over medium-high heat 1
minute; add eggs, and cook, gently stirring, 1 to 2 minutes or until
softly scrambled. Remove eggs from skillet; chop.

2. Heat remaining 2 Tbsp. oil in skillet; add onion,
bell pepper, and green beans, and stir-fry 3 to 4
minutes or until vegetables are crisp-tender.
Add chicken, and stir-fry 2 minutes. Add rice, soy sauce,  and chili-garlic
sauce; stir-fry 3 to 4 minutes or until thoroughly  heated. Stir in scrambled
eggs; sprinkle with desired toppings.

Southern Living  APRIL 2012