Title: CHINESE: GENERAL TSAO’S CHICKEN 1
Categories: Main dish, Meats, Chinese, Ethnic, Poultry
Yield: 6 servings

1 lb Boneless chicken breasts cut
-into 1 in pieces
3 tb Soy suace
3 tb Cornstarch
1 Egg white beaten until
-frothy
1 c Veg. oil
3 Hot dried chili peppers,
-broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in)
-peeled and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 ts Sesame oil
1/2 ts Salt
1 ts Brown sugar

Wow, with over a dozen Chinese or Oriental cookbooks,
I had a hard time finding this recipe! It is probably
called something else (like spicy fried chicken) and I
really do have a dozen recipes. 🙂 This one is from
_Elegant_ Entertaining_Cookbook_ by Myra Sable of
Sable and Rosenfeld, Bantam books.

General Tsao was a real person, general and poet who
lived in China 155-220 AD.

rn e in the frig for 1 hour.

Heat the oil in a wok. Deep fry the chicken, a few
pieces at a time, about 1 minute or until golden
brown. Remove and drain on paper towels. Pour all but
2 TB of the oil out of the wok.

To the oil in the wok, add the chili peppers, garlic
and ginger, stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce,
vinegar, white wine and 1 tea cornstarch, mix until
smooth. Stir in sugar, sesame oil and salt. Pour into
wok, cook, stirring for 2 minutes until thickened.

Return chicken pieces to wok, mix well and serve.

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Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp

Recipe By : Cooking Live Show #CL1A05/1A06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup finely chopped scallion (about 3)
1/3 cup chopped onion
2 teaspoons finely grated peeled fresh gingerroot
1 tablespoon unsalted butter
1 1/2 teaspoon curry powder
3/4 pounds carrots — peeled and sliced
— thinly (about 2
— cups)
1 1/4 cup low-salt chicken broth — hot
1/2 cup canned unsweetened coconut milk — (up to 3/4)
2 teaspoons fresh lime juice plus additional to taste
ice water for thinning soup
garnish:
scallions brushes

In a large heavy saucepan cook chopped scallion, onion, and gingerroot
in butter with curry powder and salt and pepper to taste over
moderately low heat until softened and add carrots and broth. Simmer
mixture, covered, 15 minutes, or until carrots are very soft.

In a blender puree mixture in batches with coconut milk until very
smooth, transferring as pureed to a bowl. Stir in 1 tablespoon lime
juice and chill soup at least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice and
salt and pepper.

Garnish with scallions and Crisp Shrimp

Yield: 3 cups

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Southern Black-Eyed Peas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Black-eyes peas,dried

2 qt Water

1 Onion,chopped

1/3 c Green bell pepper,chopped

1/2 Jalapeno pepper,diced

1/3 c Red bell pepper,chopped

1 Celery rib,chopped

1 Ham bone

1 Chunk of salt pork

Salt to taste

Black pepper to taste

1. Rinse peas; soak overnight in cold water to cover.

2. Drain and put in Dutch oven with 2 quarts fresh water.

3. Add remaining ingredients; cover and simmer about 2 hours, or until peas

begin to soften enough to mash easily.

4. Add water as needed.

– – – – – – – – – – – – – – – – – –

Title: Chipotle Brown Ale
Categories: Beverages, Alcohol
Yield: 3 gallons

7 lb Dark plain malt
Extract syrup
1/2 lb Crystal malt
1/4 lb Black patent malt
2 oz Fuggles hops (boiling)
1/2 oz Fuggles or Cascade
Hops (finishing)
4 Chipotle peppers
(split in half)
1 Or 2 packages of
Ale yeast
3/4 c Corn sugar

Add the cracked crystal and black patent malt to 3 gallons of cold
water and bring to a boil. Strain out the grain when it comes to a
boil. Add the syrup, the boiling hops and the chipotles, boil for
45-60 minutes. During the final 5-10 minutes, add the finishing hops.
Sparge the hot water into the fermenter and cold water. Allow to
cool, add the yeast. Ferment for 2 weeks. Add the corn sugar and
bottle. WALT

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Title: PINEAPPLE-LEMON CHICKEN (YAN)
Categories: Poultry, Main dish, Chinese
Yield: 4 servings

2 Whole chicken brests, split,
Skinned and boned
1/4 ts Salt
Dash of black peper
1 tb Dry sherry

————————LEMON SAUCE————————
2 sl Canned pineapple, cut into
Quarters
1/4 c Fresh lemon juice
1/4 c Water
3 tb Packed brown sugar
2 tb Rice vinegar
1 tb Butter
2 ts Vegetable oil
1 1/4 ts Cornstarch
1 ts Grated lemon peel
1 ts Minced fresh ginger
1 c Bread crumbs
1/4 c Sesame seeds
1 Egg, lightly beaten

Preperation: Pound each chicken breast half to
flatten. Place chicken in a bowl and add salt, pepper,
and sherry; stir to coat. Set aside for 30 minutes.

To make lemon sauce, whirl pineapple slices in a
blender until smooth. Then combine with remaining
sauce ingredients in a small saucepan; set aside.

In a shallow bowl, combine bread crumbs ans sesame
seeds. Dip chicken into egg, then roll in bread
crumbs, shaking off excess. Set aside for 5 minutes.

Cooking: Set wok in a ring stand and add oil to a
depth of 2 inches. Place over medium-high heat until
oil reaches 350 – 360 degrees F. Add chicken, 2 pieces
at a time, and deep fry fdor 3 to 4 minutes or until
golden brown and meat is no longer pink when slashed,
turning occasionally. Lift out and drain on paper
towels. Place on a heatproof dish and keep warm in a
200 degree F oven while deep-frying remaining chicken.

Meanwhile, cook sauce over medium-high heat, stirring,
until sauce boils and thickens slightly.

Cut chicken into strips and arrange on a serving
platter. Pour sauce over chicken and garnish edge of
platter with additional pineapple slices. Serve hot.

Tip: For a crispier crust, fry the chicken a second
time before serving.

From: Martin Yan The Chinese Chef. Copy Right 1985.
ISBN 0-385-23412-0 Submitted By
HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On TUE, 21 MAR
1995 150500 +0000

—–

Steamed Salmon with Black Bean Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Seafood
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 each Salmon, fillets — skin
match-stick-thin — – removed (about 4 o
each)
shredded
1 each Pepper — red bell
2 tablespoons Soy Sauce
1 each Pepper — green bell
1 tablespoon Chicken Stock **
2 tablespoons Bamboo shoots — shredded
1 pinch Pepper, white — ground
2 teaspoons Black Beans — fermented
1 dash Oil — vegetable
12 each Ginger, slivered
1 dash Oil — sesame

** See recipe for Chicken Stock.

If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half
horizontally (as you would an English muffin). Trim each into a neat 4-inch
square.

Cut off tops and bottoms of peppers to leave a band about 2 inches wide;
remove seeds and ribs. Cut two 4-inch long rectangular pieces from each.
Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.
Place salmon on an oiled steamer tray or plate.
Use a cleaver or knife blade to transfer pepper rectangles to fish,
completely covering each fillet.

Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger
and scallions. In small bowl, stir together soy sauce, chicken stock, white
pepper, vegetable oil and sesame oil. Pour mixture over.

Steam in covered steamer (making sure that water boils steadily but does
not boil away) until just cooked through and opaque, 5 to 8 minutes (timing
varies according to thickness of fish). Carefully transfer to serving
plate, spoon sauce around and serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by
Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985
Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed
Schonfeld Co-Owner: David Keh

– – – – – – – – – – – – – – – – – –

Title: Foolproof Beef and Broccoli
Categories: Beef, Ceideburg 2
Yield: 4 servings

3/4 lb Boneless beef sirloin steak
1 tb Vegetable oil
1 Clove garlic, minced
1 md Onion, cut into wedges
10 1/4 oz Campbell’s Cream of
-Broccoli Soup
1/4 c Water
1 tb Soy sauce
2 c Broccoli flowerets
Hot cooked noodles

Slice beef across the grain into very thin strips.

In skillet, over medium-high heat, in hot oil, cook beef and garlic
until beef is browned. Add onion. Cook for 5 minutes stirring often.

Stir in soup, water and soy sauce. Heat to boiling. Add broccoli.

Reduce to low. Cover, simmer for 5 minutes or until vegetables are
tender. Serve over noodles.

Makes 4 servings.

TIP: To make slicing easier, freeze beef for 1 hour.

Posted by Stephen Ceideberg; October 14 1992.

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Breaded Seitan Dinner Cutlets

Recipe By : Loma Linda (R) Seitan from Worthington Foods
Serving Size : 1 Preparation Time :0:06
Categories : Eat-Lf Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
67 grams Wheat gluten (Seitan) — (1 slice)
2 tablespoons Italian bread crumbs
1/2 teaspoon safflower oil — or spray
freshly ground black pepper — to taste
1/4 cup mushroom gravy

F Y I — Seitan is the Japanese name for seasoned wheat gluten, also called
wheat gluten, gluten, wheat meat or meat of wheat. It is available canned,
frozen, and there are recipes for homemade.
(: http://www.vegetariantimes.com/ the July 1997 issue 🙂

Heat oil in skillet to medium. Coat the seitan slice with the cumbs.
Crisp/brown the cutlet about 3 minutes per side. Remove and keep warm. Mix
the mushroom gravy powder with the appropriate amount of water; add to the
skillet; thin with additional water as needed. McServing 185 cals (29.1%
ff) 5.8 g fat.

MENU – Breaded Seitan Dinner Cutlets * Potatoes with Lemon, Thyme and Wax
Beans * Onion Saffron Sweet Pea Relish with Orange Zest McServing 362.5
cals 8.5g fat. 21% fat; 56% carbo; 23% protein.

67 g seitan, 80 cals, 1.5 g fat (0.5 g each sat, poly mono)

– – – – – – – – – – – – – – – – – –

Information — Mushrooms

Recipe By : Oregonian’s Food Day
Serving Size : 1 Preparation Time :0:00
Categories : Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

The selection of mushrooms in produce departments and farmers markets is
becoming more varied. If you’re confused by what you’re buying and how to
use and store them, here are a few tips:

Look for dry, not slimy, mushrooms. They should be firm and smell clean,
never moldy. At home, keep them in the refrigerator in a brown paper bag.
Never keep them in a plastic bag, because they will turn into a slimy,
smelly mess. Unless they’re dried, use them as soon as possible. Don’t wash
mushrooms until you’re ready to use them.

Some mycological authorities recommend cooking all mushroom varieties, rather
than eating them raw.

Cepes: Usually found dried: they’re also called porcini. They are large,
white to reddish-brown with fat, beige stems. The flavor is like that of a
hazelnut. They’re great in chicken, fish or pasta dishes. Grill or marinate
them and serve them with red meat. They’re good in sauces, too.

Chanterelles: Yellowish and trumpet-shaped. The flavor is spicy; some say
they have a slight apricot taste. They’re also chewy. They’re fabulous
sauteed with a little butter, or try them in vegetable dishes, omelets or
sauces. They’ll knock your socks off in stroganoff.

Enoki: The word means snow-puff in Japanese. Cultivated ones are a bright
white, while wild ones are large and darker. They are flower-shaped, with a
long stem and tiny cap. Use them raw or toss them into stir-fry. They’re
the perfect garnish.

Morels: Some people consider these the ultimate mushroom because of their
rich, real mushroom flavor. They are cone-shaped and can be yellow or black.
The darker the color, the richer the flavor. These are fantastic cooked in
stuffing, sauces, sautes, meat and poultry dishes.

Oyster: Also known as monkey head; gray to white with a large cap. It has
hardly any stem. Oysters are fragrant and especially good in seafood dishes.
Some people think they have a slight lobster-like flavor when sauteed. They
are out of this world when stir-fried with scallops.

Shiitake: A pretty mushroom with a large, floppy brown cap and a thick, brown
stem. You can grill, saute, stuff or marinate it. Shiitakes will enhance
any stew or meat dish. Try them in a cream sauce.

– – – – – – – – – – – – – – – – – –

Title: PASTA WITH CHICKEN AND FOUR CHEESES -KVNH17B
Categories: Pasta rice, Poultry, Cheese/eggs
Yield: 4 servings

5 tb Unsalted butter
1 ea Med. onion, chopped
3 c Canned plum tomatoes*
1 1/2 c Heavy cream
2 ea Whole chicken breasts
1/2 c Fresh grated Bel Paese*
1/4 c Ricotta
1 x Additional pecorino*
1 tb Olive oil
1 ea Garlic clove, minced
1 x Salt and fresh gr. pepper
1 lb Penne, rigatoni or ziti
1/2 c Fresh grated pecorino*
1/2 c Gorgonzola, crumbled
2 tb Minced fresh parsley

*Use canned whole plum tomatoes in puree. *Parmesan can be
substituted for pecorino and Fontina can be substituted for Bel Paese
cheese.
Melt 1 Tbsp. butter with oil in heavy large saucepan over
medium-low heat. Add onion, cover and cook until translucent,
stirring occasionally, about 10 minutes. Add garlic and stir 1
minute. Blend in tomatoes. Increase heat to medium high and simmer
uncovered until thickened, stirring occasionally, about 10 minutes.
Season lightly with salt and generously with fresh ground pepper.
Bring cream to boil in heavy large skillet.
Reduce heat and simmer until slightly thickened, about 5 minutes.
Stir in tomato sauce. Keep sauce warm.
Cook pasta in large amount of boiling salted water until al
dente. When pasta is almost done, return sauce to simmer. Add chicken
to sauce and stir until pieces are just firm, about 2 minutes. Blend
in cheeses and remaining 4 Tbsp. butter. Drain pasta.
Add to sauce, tossing to coat. Adjust seasoning.
Spoon mixture into heated bowls. Garnish with minced parsley and
serve. Pass additional grated cheese separately.
From: “Cooking With Bon Appetit” -Series: “Pasta and Pizza.”

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