Title: Rice Porridge Corn (Yumi Zhou)
Categories: Chinese
Yield: 2 servings

6 c Water
2 ts Salt
3/4 c Short grain rice
2 c Corn, fresh or frozen
3 tb Finely chopped scallions
1 tb Chili bean sauce

————————–GARNISH————————–
2 ts Roasted Sichuan peppercorns
– (crushed)

In Chinese, this is called Yumi Zhou and can be eaten
for breakfast or lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the
salt and then the rice. Bring back to the boil, stir
several times, cover loosely, and let the rice simmer
for 40 minutes at the lowest possible heat. Add the
corn and simmer for 20 more minutes. Stir in the
scallions and chili bean sauce. Just before serving,
sprinkle on the roasted ground Sichuan peppercorns.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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POWER MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 c Raisin bran,slightly crushed
1 c Oatmeal
1 1/2 ts Baking soda
2 Egg whites
3/4 c Frozen apple juice
-concentrate, thawed
1/2 c Low fat yogurt, any flavor
1 c Mashed bananas
1 c Raisins soaked 10 minutes
-in boiling water

Combine flour, raisin bran, oatmeal and baking soda in
a large bowl. Beat egg whites in a small bowl until
stiff peaks form, set aside. Add apple juice, yogurt,
bananas, and raisins to the flour mixture and stir to
blend. Fold in egg whites and mix well. Spoon batter
into paper liners or a no-stick muffin pan. Bake at
400 degrees for 20 min.

note: The muffins are very dense and rise very little
during baking.

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Pasta W/broccoli And Garlic

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Bunch broccoli — trimmed
And cut into flowerettes
1/2 cup Extra virgin olive oil
1/2 cup (1 stick) unsalted butter
6 lg Garlic cloves — sliced
Paper thin
2 teaspoon Crushed red pepper flakes
1 pound Large shell macaroni
Cooked

Cook broccoli to desired tenderness in lightly salted boiling water.
RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli
and cut into bite-size chunks; set aside.

In a medium size saucepan; heat olive oil over medium, add garlic slices and
stir until lightly and evenly browned.
(At this point, you can remove and dicard the garlic, but I always leave it
in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3
minutes. Add the reserved broccoli water and simmer another minute. Turn off
heat and stir in broccoli. Cover and set aside while cooking pasta.

Place cooked pasta into large bowl. Pour broccoli sauce over pasta.
Toss to coat and serve with freshly grated Parmesan cheese and black pepper.
YUM.

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FOUR DEAD IN O-HI-O CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Olive oil
5 Garlic cloves, chopped
1 Onion, chopped
1 Pepper, red bell, chopped
2 Zucchini, chopped
2 Carrots, chopped
2 Celery stalks, chopped
35 oz Tomatoes, canned (28 oz?)
1 1/2 lb Tomatoes, fresh ripe
3 tb Chili powder
1 tb Cumin
1 tb Basil
1 tb Oregano
2 ts Pepper
1 t Salt
6 oz Beer, flat
1/2 c Parsley, chopped
12 oz Kidney beans
12 oz Garbanzo beans
1/4 c Dill, fresh, chopped
2 ts Lemon juice
Cheese, shredded
Sour cream
Sunflower seeds

Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red pepper,
and saute. In a second pot, put remaining oil and saute zucchini,
carrots, and celery. Add ingredients from the first pot. Add tomatoes,
spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring
occasionally. Add beans, dill, and lemon juice. Cook 15 minutes longer,
stirring. Add more chili powder if needed. Serve topped with cheese,
sour cream, and sunflower seeds.

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Title: CHINESE CHICKEN TOASTS
Categories: Chinese, Chicken, Appetizers
Yield: 60 servings

————————INGREDIENTS————————
1 1/2 lb Chicken breasts, boneless
1 c Scallion, coarsely chopped
2 Eggs, well beaten
1/4 c Cornstarch
1 ts Oriental sesame oil
1/2 ts Salt
8 oz Water chestnuts, drained
-chopped
16 sl Firm white bread, crusts
-removed
Vegetable oil, for frying

1. Cut chicken into chunks and put in a food
processor. Add scallion, eggs, cornstarch, sesame
oil, and salt; puree to a paste. Transfer to a bowl
and stir in water chestnuts.

2. Spread chicken paste over bread slices, cover, and
refrigerate until ready to cook.

3. In a large frying pan, heat 3/4 inch of oil over
medium heat. Add bread, chicken side down, and fry
until golden brown, 1 to 2 minutes. Drain on paper
towels. Cut into triangles and serve hot.

From: 365 Ways to Cook Chicken

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Silly Putty

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Non-Food Non-Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White all-purpose glue
1 c Liquid starch

WARNING: Non-Edible
Mix together well. Set on trays for play, or use waxed paper. Can be
used as the commercial Silly Putty is. Store in an airtight container.

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Title: Eggs Benedict
Categories: Eggs, Breakfast
Yield: 4 servings

4 English muffins, split
Butter or margarine,softened
8 sl Canadian bacon, cooked
8 Poached eggs

MMMMM——————ORANGE HOLLANDAISE SAUCE———————–
2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt

(Adapted from “The Southern Living Cookbook.” Oxmoor House; 1987.)

Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached
egg, and cover with Hollandaise Sauce. Serves 4.

Orange Hollandaise:

(From “The New Basics” by Julee Rosso and Sheila Lukins. Workman;
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

MMMMM

Title: Cold Clam Dip
Categories: Dips, Appetizers
Yield: 4 servings

10 oz Clams
6 oz Philadelphia Cream Cheese
1 t Lemon Juice
1/2 t Salt
1/8 t Pepper
1 t Worcestershire sauce
1 ea Garlic clove (pressed)
1 x Tabassco sauce

Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.

MMMMM

Title: MOU SOU PORK B1
Categories: Chinese, Meats, Main dish
Yield: 6 servings

Chinese pancakes
1/4 lb Lean pork, shredded
1 ts Cornstarch
Salt pepper; to taste
1 tb Dry sherry
1 Egg; beaten
2 Eggs; slightly beaten
2 c Oil
1 Garlic clove; chopped
1/4 sm Cabbage; fine shredded
2 Scallions
— cut in 1-inch pieces
1/2 c Shredded bamboo shoots
1/2 c Sliced fresh mushrooms
5 -Tree ears or up to
10 Tree ears; soaked in
-lukewarm water 20 min.,
-drained left whole
1/4 c Tiger lilly buds; soaked
-in lukewarm water 20 min.,
-drained cut into 1-in.
-pieces
1 c Hoisin sauce
2 ts Soy sauce
1 ts Dry sherry
1/2 ts Sugar
MSG (optional)

Prepare Chinese Pancakes. Marinate pork 30 minutes in
cornstarch, salt, pepper, sherry enough beaten egg
to moisten it. Heat wok hot dry. Add oil. When it’s
just beginning to smoke, add pork slightly beaten
eggs, stirring so pieces separate. Once eggs form
themselves into curds, drain through a colander,
reserving 2-3 tbs. oil. Return reserved oil to wok
lightly brown the garlic. Add all vegetables.
stir-frying or flipping until just cooked, about 3-4
minutes. Return meat eggs to vegetables in wok. Add
2 tsp. hoisin sauce, soy sauce, sherry, sugar, salt,
pepper MSG. Combine well. Remove from heat. Spread
each Chinese Pancake with hoisin sauce. Add a good 2
tbs. of filling to bottom 1/2 of each pancake roll
up, like crepes. Serve.

Temperature (s): HOT Effort: AVERAGE Time: 01:00
Source: MING’S Comments: YORK ROAD; Comments: WINE:
WAN-FU

—–

HOW TO BAKE A PERFECT CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hints Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–RITA TAULE BTVC62A—–
—–TIPS FROM RITA—–

1. Wrapping the pan with foil keeps it watertight.

2. If you grease the sides of the pan first, the surface will not crack when
the cake starts to shrink on cooling. (It always shrinks a little).

3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day
ahead of serving and leave it in the springform till I’m ready to use it.

4. The water bath pan must NOT be higher than the springform pan or it will
slow down baking. Also, put no more than 1″ of water in the pan.

5. Check oven temperature for accuracy.

6. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for 1
hour. Then remove, place on a rack, and let cool to room temperature (about 1
hour). Cover with plastic wrap and refrigerate overnight.

7. Use 1 Tablespoon cornstarch per 2 (8 oz) packages of cream cheese. Use
Philadelphia brand cream cheese. It is the best and works EVERY time.

8. IMPORTANT: Use the egg size specified. If none is specified, use large
(not jumbo or extra-large) size.

Reetz says if all of these tips are followed, you should have a fabulous,
non-falling cheesecake. She had to research all of this great information
because as she says “cause I hate to tell you this – but, I get a perfect
cheesecake every time.” And I don’t doubt that for a minute, Reetz. Liz Jones

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