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Pasta e Fagioli 2007-05-01 08:43:00 It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating around on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef, or two kinds of beans. Others don't get thepasta right -- it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd -- one that's floating around in MasterCook format that lists"Top Secret Recipes" as the source. But, wait a minute! I've never before created a clone for thisdish -- not here on the site, and not in any book. So, after logging some time over a choppingblock, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is theone, kitchen cloners! If you want the taste of Pasta
e Fagioli at home, this is the only recipe thatwill fool in a side -by-side ta
Outback Steakhouse Caesar Salad Dressing. 2007-05-06 16:06:00 Ask and you shall receive. To answer many requests, I've whipped up this killer clone for the mouth-watering caesar salad dressing from America's favorite steakhouse chain. You can't buy it in the stores, but now you can make it from scratch in mere minutes. Best of all, this dressing keeps for weeks and weeks in the fridge in a covered container (if it's even around that long).1 cup mayonnaise1/4 cup egg substitute1/4 cup grated parmesan cheese2 tablespoons water2 tablespoons olive oil1 1/2 tablespoons lemon juice1 tablespoon anchovy paste2 cloves garlic, pressed2 teaspoons sugar1/2 teaspoon coarse ground pepper1/4 teaspoon salt1/4 teaspoon dried parsley flakes, crushed fine1. Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about1 minute.2. Cover bowl and chill for several hours so that flavors can develop.Makes approximately 2 cups. Read more:Outback
, Steakhouse
, Caesar
, Salad
, Dressing
Snapple Iced Tea (Lemon Flavor) 2007-05-12 13:29:00 Here's a quick and easy recipe for the brand of ice tea that hit the market and quickly blew away competitors Lipton and Nestea. Between 1988 and 1992 Snapple tea sales increased a whopping 1,300 percent. And if you like Snapple ice tea, you'll find this recipe will save you some cash. While a 16-ounce bottle of Snapple tea costs around $1.00!2 quarts (8 cups) water3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)3/4 cup granulated sugar1/3 cup plus 2 tablespoons lemon juice1. Boil the water in a large saucepan over high heat.2. When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.3. After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea. The tea should still be warm, so the sugar will dissolve easily.4. Add the lemon juice. Chill.Makes 2 quarts. Read more:Lemon
, Flavor
Sonic Cherry Limeade 2007-05-30 21:05:00 Here's the signature drink from the chain that's reviving the drive-up burger joint, just like ascene out of American Graffitti or Happy Days. At this growing chain you pull up to a stall andservers bring food out to your car as they did in the 40's and 50's. This recipe makes a simpleold-fashioned drink by combining 7-Up with cherry juice and some wedges of lime. Veryrefreshing!1 cup Sprite1/4 cup cherry juice (Libby is good)2-3 lime wedges (each 1/8 lime)1. Pour Sprite into a glass over ice.2. Add cherry juice.3. Add 2-3 lime wedges, squeezing slightly before dropping each one in.Serves 1. Read more:Sonic
, Cherry
The Soup Nazi's Cream of Sweet Potato Soup 2007-06-09 09:31:00 New Yorkers have lined up around the block for years now to get a hot cup of Al Yeganeh's delicious soup at Soup Kitchen International. Many are familiar with the demands: "Pick the soup you want!", "Have your money ready!", and "Move to the extreme left after ordering!" Customers know if they don't stick to the rules, they'll be quickly scolded and may not get served; even after waiting for as long as two hours to get to the front of the line. This is preciselyhow the non-smiling Yeganeh was portrayed by actor Larry Thomas in Seinfeld episode number 115, when he forever became known as the "Soup Nazi." (That's the real guy in the picture, as cheerful as ever.)4 sweet potatoes (about 1 pound each)8 cups water1/3 cup butter1/2 cup tomato sauce2 tablespoons half and half2 teaspoons salt1/8 teaspoon pepperdash thyme1 cup cashews (split in half)1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.2. P Read more:Cream
, Sweet
, Potato
, Sweet Potato
Swiss Miss Fat-Free Tapioca Pudding 2007-06-23 04:54:00 When the first instant hot cocoa mix was developed in the fifties, it was available only to the airlines in individual portions for passengers and was called Brown Swiss
. This mix was so popular that the company packaged it for sale in the grocery stores and changed the name to Swiss Miss. In the seventies, the first Swiss Miss Pudding
s were introduced and quickly became the leader of dairy case puddings. When the fat-free versions of the puddings were introduced some 23 years later, they, too, would become a popular favorite.No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fatfree pudding on the market. The condensed milk is enough to sweeten the pudding; plus it provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss" the fat.2 tablespoons cornstarch2 1/2 cups fat-free milk1/2 cup sweetened condensed sk
Original Tommy's World Famous Hamburgers. 2007-07-14 08:04:00 This clone recipe may be for the whole hamburger, but anybody who knows about Tommy
'sgoes there for the chili -- and that's the part of this clone they really want. That's also the part that required the most kitchen sleuthing. Turn out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. Adding the right combination of water and flour and broth and spices to the meat we can create a thick tomato-less chili sauce worthy of the gajillions of southern California college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two -dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really dig the stuff: You'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And don't expect to see the ingredients on the label since the chili c Read more:Original
, World
, Famous
, Hamburgers
Tony Roma's Baked Potato Soup. 2007-07-22 09:27:00 Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese,bacon and green onions."The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easilycloned with basic ingredients. This TSR version is thickened with a little flour, some half-andhalfand, most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes andaround 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbledbacon and green onions and you will have a home kitchen Tony Roma's recreation that willsurely impress.2 medium potatoes (about 2 cups chopped)3 tablespoons butter1 cup diced white onion2 tablespoons flour4 cups chicken stock2 cups water1/4 cup cornstarch1 1/2 cups instant mashed potatoes1 teaspoon salt3/4 teaspoon pepper1/2 teaspoon basil1/8 teaspoon thyme1 cup half and halfGarnish1/2 cup shredded cheddar cheese1/4 cup crumbled cooked bacon2 green onions, chopped (green part only)1. Preheat oven to 400 degre Read more:Baked
, Potato
Wendy's Chili 2007-07-29 05:12:00 Here's a favorite recipe for chili that clones the stuff served at the Wendy
's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.2 pounds ground beefOne 29-ounce can tomato sauceOne 29-ounce can kidney beans (with liquid)One 29-ounce can pinto beans (with liquid)1 cup diced onion (1 medium onion)1/2 cup diced green chili (2 chilies)1/4 cup diced celery (1 stalk)3 medium tomatoes, chopped2 teaspoons cumin powder3 tablespoons chili powder1 1/2 teaspoons black pepper2 teaspoons salt2 cups water1.Brown the ground beef in a skillet over medium heat; drain off the fat.2.Using a fork, crumble the cooked beef into pea-size pieces.3.In a large pot, combine the beef plus all the remaining ingr Read more:Chili
Wendy's Spicy Chicken Fillet Sandwich. 2007-08-19 04:32:00 There once was a time when Wendy
's offered this sandwich for a "limited-time-only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast-food chain's menu. Now you can recreate the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.6-8 cups vegetable oil1/3 cup Frank's fresh Original Red Hot Pepper Sauce2/3 cup water1 cup all-purpose flour2 1/2 teaspoons salt4 teaspoons cayenne pepper1 teaspoon coarse ground black pepper1 teaspoon onion powder1/2 teaspoon paprika1/8 teaspoon garlic powder4 chicken breast fillets4 plain hamburger buns8 teaspoons mayonnaise4 lettuce leaves4 tomato slices1.Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.2.Combine the pepper sauce and water in a small bowl.3.Combine the flour, salt, cayenne pepper, black p Read more:Spicy
, Chicken
, Fillet
, Sandwich
Fried Chicken 2007-09-02 03:12:00 Fried chicken is the all-American meal. And there are about as many "secret recipes" for fried chicken as there are dedicated home cooks who make it. If you're a first-time fryer, or you're just looking to refine your technique, we've got some pointers to help get you started.Before You FryFrying chicken can be as simple or complicated an undertaking as you like.Some cooks swear by soaking the chicken overnight in buttermilk--which flavors, moisturizes, and tenderizes the meat--before coating it in seasoned flour, while others insist that a coating of breadcrumbs or beer batter is the only way to fry. The best way to discover your favorite method is to experiment with different seasonings and techniques until you hit on the perfect preparation.If you want to brine your chicken before coating and frying, see our Brining article for tips. Chicken
pieces should be brined for only about an hour or so, not overnight.Batter upSet up a "dredging station" to minimize mess and make clean-up Read more:Fried
, Fried Chicken
Spring Rolls. 2007-09-29 23:36:00 Ingredients:-8 spring roll skins -2 oz. thinly sliced pork, cut into thin strips Mixture A: 1 tsp Chinese rice wine or sherry 1 tsp coy sauce and cornstarch A few grain of pepper 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips. 2 ½ oz. boiled bamboo shoots, cut into strips 2 cabbage leaves, cut into strips ½ tsp salt Flour-and-water paste Oil for deep frying plus 3 tbsp more oil Directions: 1. Combine the pork and Mixture A. Let sit for 15 minutes. 2. Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove. 3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly. 4. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly. 5. Heat the deep-frying oil over moder Read more:Spring
, Rolls
Pineapple Upside-Down Cake. 2007-09-29 23:15:00 PREP TIME: 20 MinCOOK TIME : 45 MinREADY IN : 1 Hr 5 MinINGREDIENTS115 g butter220 g brown sugar1 (20 ounce) can sliced pineapple10 maraschino cherries511 g white cake mixDIRECTIONSMelt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.Servings: 10 persons
Shrimp Toast. 2007-11-26 08:22:00 12 fresh uncooked large shrimp1 egg2 1/2 tablespoons cornstarch1/4 teaspoon saltPinch pepper3 slices sandwich bread1 hard−cooked egg yolk1 slice cooked ham (about 1 ounce)1 green onion2 cups vegetable oil1. Remove shells from shrimp, leaving tails intact. Remove back veinsfrom shrimp. Cut down back of shrimp with sharp knife. Gently pressshrimp with fingers to flatten.2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.Add shrimp to egg mixture and toss until shrimp are completely coated.3. Remove crusts from bread. Cut each slice into quarter. Place oneshrimp, cut side down, on each bread piece. Gently press shrimp toadhere to bread. Brush or rub small amount of egg mixture over eachshrimp.4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.Place one piece each of egg yolk and ham and a scant 1/4 teaspoonchopped onion on each shrimp.5. Heat oil in wok over medium−high heat until it reaches 375F.Fry 3 or 4 shrimp−bread pieces at a time in the hot Read more:Shrimp
, Toast
Mandarin Pancakes. 2007-11-26 08:12:00 2 cups flour3/4 cup boiling water2 tablespoons sesame oil1. Place flour in a bowl. Add boiling water, stirring with chopsticks or afork until dough is evenly moistened. On a lightly floured board, kneaddough until smooth and satiny, about 5 minutes. Cover and let rest for 30minutes.2. On a lightly floured board, roll dough into a cylinder; cut into 16 equalpieces. 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 arolling pin, roll to make a circle 6 inches in diameter. Stack and rollremaining pairs of pancakes the same way. Cover with a damp cloth toprevent drying.Cooking:1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakesand cook, turning once, until lightly browned and bubbles appear on thesurface, about 2 minutes on each side. Remove from pan and separateinto 2 pancakes while still hot. Stack cooked pancakes Read more:Mandarin
, Pancakes
Sesame Chicken. 2007-11-25 11:17:00 1 pound boneless chicken (or pork or steak)2 tablespoons sesame seeds1 tablespoon sesame oil2 tablespoons vegetable oil4 ounces small mushrooms, quartered1 large green bell pepper, seeded and cut into strips4 scallions, chopped diagonallyboiled rice, to serveMarinade:2 teaspoons cornstarch2 tablespoons Chinese rice wine or dry sherry1 tablespoon lemon juice1 tablespoon soy saucefew drops of Tabasco sauce1−inch piece fresh ginger, grated1 garlic clove, crushed1. Trim the meat and cut into thin strips about 1/2 x 2 inch.2. Make the marinade. In a bowl, blend the cornstarch with the rice wine ordry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, gingerand garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.3. Place the sesame seeds in a wok or large frying pan and dry−fry overmoderate heat, shaking the pan, until the seeds are golden. Set aside.4. Heat the sesame and vegetable oils in the wok or frying pan. Drain themeat, reserving the marinade, Read more:Sesame
, Chicken
Pork with Broccoli in Oyster Sauce. 2007-11-25 11:14:00 1 teaspoon sugar1 tablespoon cornstarch1 teaspoon MSG (optional)1/4 cup oyster sauce1/2 cup chicken stock2 cups sliced lean pork (about 1 pound)1 bunch (about 2 pounds) fresh brocolli, sliced2 slices ginger, shredded1 clove garlic, minced1/4 cup vegetable oil1/8 teaspoon salt1/4 cup waterMix together first five ingredients and set aside.Heat wok or pan until hot and dry. Add the oil, then the salt.Turn heat to medium. Add the ginger and the garlic and fry untilgolden brown. Turn heat to high. Add the pork and fry until outsideis lightly browned. Add the broccoli and stir−fry for 3 minutes.Add the water, cover, and cook for 4 minutes. Pour in reservedsauce mixture; stir while cooking until gravy thickens. Turn heatdown to low, cover, and cook for 2 minutes more. Place in coveredserving dish until ready to serve. Read more:Broccoli
Shrimp with Snow Peas. 2007-11-25 11:12:00 2/3 lb. tiger prawnsMarinade for shrimp:1 1/2 tsp. sherry1/2 tsp. salt1/2 tsp. grated ginger1 1/2 tsp. cornstarch1 tsp. waterSeasoning:1 Tb. chicken broth3 Tb. water1/2 tsp. cornstarch3 Tb. oyster sauce (very important)1 Tb. hoisin saucealso needed:1/2 cup vegetable oil1 clove garlic, pressed or minced1/4 tsp. salt1/2 lb. snow peasShell and devein prawns. Rinse and pat dry with a paper towel. Combinemarinade in medium bowl. Add prawns and mix well. Let stand 30 mins.Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Addprawns and stir fry until pink. Remove from wok, and place on plate.Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoningsauce and stir slightly until think and bubbly. Add cooked prawns. Stirto coat everything with sauce. Serve hot with cooked rice. Read more:Shrimp
Hunan Beef. 2007-11-25 11:05:00 12 fresh uncooked large shrimp1 egg2 1/2 tablespoons cornstarch1/4 teaspoon saltPinch pepper3 slices sandwich bread1 hard−cooked egg yolk1 slice cooked ham (about 1 ounce)1 green onion2 cups vegetable oil1. Remove shells from shrimp, leaving tails intact. Remove back veinsfrom shrimp. Cut down back of shrimp with sharp knife. Gently pressshrimp with fingers to flatten.2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.Add shrimp to egg mixture and toss until shrimp are completely coated.3. Remove crusts from bread. Cut each slice into quarter. Place oneshrimp, cut side down, on each bread piece. Gently press shrimp toadhere to bread. Brush or rub small amount of egg mixture over eachshrimp.4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.Place one piece each of egg yolk and ham and a scant 1/4 teaspoonchopped onion on each shrimp.5. Heat oil in wok over medium−high heat until it reaches 375F.Fry 3 or 4 shrimp−bread pieces at a time in the hot
Outback Steakhouse Walkabout Soup 2007-12-20 20:41:00 2 cups thinly sliced yellow sweet onions2 tablespoons butter14− to 15−ounce can chicken broth1/4 teaspoon salt1/4 teaspoon fresh ground pepper2 chicken bouillon cubes1/4 cup diced Velveeta cubes (compressed in a measuring cup)1 1/2 cups white sauce, recipe followsShredded Cheddar cheese, for garnishIn 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 minutes.Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.Thick white sauce:3 tablespoons butter3 tablespoon flour1/ Read more:Steakhouse
, Outback
Red Lobster's Ultimate Fondue 2007-12-20 20:39:00 1 cup velveeta, cubed1 cup swiss cheese in small pieces1 can Campbell's condensed cream of shrimp soup1 cup milk1/2 teaspoon cayenne1/2 teapsoon paprika1 broiled lobster tail (or 1 1/2 cups imitation) − choppedCombine everything but the lobster in a medium saucepan and cook over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with french bread. Read more:Ultimate
, Lobster
, Red Lobster
, Fondue
Dairy Queen Ice Cream 2007-12-20 20:36:00 2 envelopes Knox gelatine1/2 cup cold water4 cups whole milk2 cups sugar2 teaspoons vanilla extract1/2 teaspoon salt3 cups creamSoak Knox gelatine in cold water. Heat milk, but do not boil. Remove from heat, and add gelatine, sugar, vanilla extract and salt. Cool and add ice cream. Chill 5 to 6 hours. Pour into a 4 to 6−quart ice cream freezer can. Process as per manufacturer's instructions. Read more:Queen
, Cream
, Dairy
Red Lobster's Shrimp Diablo 2007-12-20 20:32:00 3 lb. Large Uncooked Shrimp
In the Shells (no heads)Milk1/2 lb. Unsalted Butter1 Jar Kraft BBQ Sauce1/2 Cup Ketchup1 Tablespoon Fresh Ground Pepper1/4 Cup Frank's Red Hot SauceWash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight.Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and coverevenly with the sauce. Let stand 1 hour. Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp). Read more:Lobster
, Red Lobster
Garlic Chicken 2007-12-20 20:22:00 4 boneless, skinless chicken breast halves (about 1 lb.)1 egg white1 Tablespoon cornstarch1 Tablespoon dry white wine or sherry4 green onions1 teaspoon minced gingerroot3 teaspoons minced fresh garlic (about 6 medium cloves)2 Tablespoons vegetable oilHot cooked riceSAUCE1 teaspoon crushed chili paste (sambal oelek) or more to taste2 teaspoons sugar1 teaspoon cornstarch2 teaspoons rice vinegar1 Tablespoon water2 Tablespoons dry white wine or sherry2 Tablespoons soy saucePlace chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir−fry chicke Read more:Chicken
, Garlic
Cantonese Roast Duck 2007-12-20 20:19:00 1 duck, about 5 pounds, fresh or frozen1 tablespoon salt1 scallion3 slices fresh gingerGlaze:1 tablespoon light corn syrup2 tablespoons water1 tablespoon soy sauceFew sprigs fresh cilantro, for garnish1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups Read more:Roast
Orange Beef 2007-12-20 20:16:00 1/2 Lb. Top round steak2 Tb Sherry2 Tb Cornstarch2 Egg whites6 Tb Peanut oilSAUCE:1 1/2 cups Beef stock2 Tb Light soy sauce1 Ts Sugar1 1/2 Tb Cornstarch1 Ts Red wine vinegar5 Dried red chile peppers, broken into pieces8 Thin slices of orange rind (orange part only) or moreFresh ground black pepper to tasteWhisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir−fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce.Serve at once with steamed white rice. Read more:Orange
Egg Rolls 2007-12-20 20:11:00 1 lb. chinese cabbage (Napa)2 stalks celery1/2 lb. cooked shrimp1/2 lb. cooked pork or chicken livers10 water chestnuts1/3 cup bamboo shoots1 tsp. salt1 tsp. sugarLiberal dash pepper1/2 tsp. light soy sauce1/4 tsp. sesame oil1 beaten egg10 egg roll skins3 cups oilPREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown.Makes 10.The two−stage deep frying method is actually a professional Chinese chefs' secret. It assures that the i Read more:Rolls
Hoisin Beef & Scallion Rolls 2007-12-20 20:08:00 1 whole flank steak1/2 cup soy sauce3 cloves garlic1/2 cup ginger −−chopped, freshdash black pepper1/2 cup hoisin sauce1 bunch scallionsIn a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some pepper. Add the beef and marinate overnight in the refrigerator, turning once. Heat the broiler. Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and then slice very think on the bias, across the grain of the meat. Trim the slices to form approximately 2 x 4 inch strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of scallion julienne at one end and roll up securely. Arrange on trays, seam side down, cover tightly with plastic wrap (make sure the plastic is in close contact with the beef), and refrigerate until time to serve. Read more:Rolls
Kung Pao Chicken 2007-12-20 20:05:00 2 tablespoons oyster sauce1 teaspoon cornstarch3/4 pound boneless, skinless chickenSauce:1/4 cup Chinese black vinegar or balsamic vinegar1/4 cup chicken broth3 tablespoons Chinese rice wine or dry sherry2 tablespoons hoisin sauce1 tablespoon soy sauce2 teaspoons sesame oil2 teaspoons chili garlic sauce2 teaspoons sugar2 1/2 tablespoons cooking oil8 small dried red chilies4 teaspoons minced garlic2 stalks celery, diced1/2 red bell pepper, cut into 1−inch squares1 can (8 oz.) sliced bamboo shoots, drained2 teaspoons cornstarch dissolved in 1 tablespoon water1/3 cup roasted peanuts1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.Place chicken in marinade and stir to coat. Let stand for 10 minutes.2. Combine sauce ingredients in a bowl.3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling tocoat sides. Add chilies and cook, stirring, until fragrant, about 10seconds. Add chicken and stir−fry for 2 minutes. Remove chicken andchilies from wok Read more:Chicken
Bean Sprout Salad 2007-12-20 20:03:00 2 tablespoon Sesame seeds1 pound Fresh bean sprouts thoroughly washed and drained3 Garlic cloves, peeled and minced2 md Scallions −− trimmed & minced1 − 1" cube ginger, peeled and minced2 tablespoon Oriental sesame oil1/3 cup Soy sauce2 tablespoon Cider vinegar1 tablespoon Mirin (sweet rice wine)2 teaspoon Light brown sugar1 teaspoon Spicy sesame oilPREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.Place the bean sprouts in a large heatproof bowl and set it aside. In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bea Read more:Salad
, Sprout
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