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A
to Z
Recipes
February 3, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
You know, I thought I understood yesterday's Ground Hog Day "results"
but after reading the Huffington Post, I'm not so sure! They say most
local groundhogs did not see their shadows on Groundhog Day 2010, even
though the most famous one of all did. Punxsutawney Phil's Groundhog
Day 2010 prediction was six more weeks of winter, as he did see his
shadow. But how about Buckeye Chuck, Staten Island Chuck, Jimmy The
Groundhog, and General Lee Groundhog? None of them saw their shadows.
The Marion Star reported on Buckeye Chuck of Ohio not seeing his
shadow. Mayor Bloomberg declared the same news for Staten Island Chuck
in New York. Jimmy The Groundhog was treated like a star in Sun
Prairie, Wisconsin, with a freshly cleared path just for him. But he
too did not see his shadow. And in Georgia, despite some early
technical difficulties, General Lee Groundhog did not see his shadow
either. What does it all mean? Well don't ask me! And after reading the
QT,
it is even more confusing to me, lol.
Without any confusion - the newest Monthly Theme
topic is announced in today's issue. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here at A
to Z Recipes.
We're some lucky folks today because Patricia
in Michigan has shared some wonderful recipes
and interesting inofrmation in today's "First Wednesday"
issue. Here's Patricia...
Chinese food - yuck - full of MSG.
Eat a large meal
and an hour later you're hungry. Wellllllllll, that's not always the
case. Home cooked Chinese food does not have MSG and does indeed stick
to the ribs, at least it does to mine. It is nutritious, tastes good,
easy to make, and enjoyable to a whole lot of people – myself included.
For those who do not have an Asian grocery close by, and I don't, then
a quick search of the net will give a substitution for some of the
ingredients. And to one and all “Gung Hay Fat Choy” – Happy New Year!
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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When
is the
start of Chinese New Year's Day in the Year 2010? February 14th,
sharing the spotlight with Valentine's Day,and begins the first day in
the Year of the Tiger. Food is one of the most important aspects of the
Spring Festival, and huge amounts are bought, prepared and eaten in
Chinese households. Many of the foods served at New Year have symbolic
meanings. Dumplings are for good luck; lettuce, prosperity; noodles
represent long life and lotus seed is a symbol or wish of having many
male offspring.
Some foods have a name which sounds the same as a character with a
lucky meaning and for some foods their shape and color are emblems of
words special to the Spring Festival such as happiness, prosperity
fortune or luck.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The
Chinese New
Year has a great history. In other traditions, by this time in the
year, most resolutions - made on December 31 - have been subtly
forgotten and placed in a cupboard marked "maybe next year." However,
all hope is not lost, as there's a second chance to start afresh with
the celebration of Chinese New Year on February 14th.
The origin of the Chinese New Year is itself centuries old - in fact,
too old to actually be traced. It is popularly recognized as the Spring
Festival and celebrations last 15 days.
Preparations tend to begin a month from the date of the Chinese New
Year (similar to a Western Christmas), when people start buying
presents, decoration materials, food and clothing. A huge clean-up gets
underway days before the New Year, when Chinese houses are cleaned from
top to bottom, to sweep away any traces of bad luck, and doors and
windowpanes are given a new coat of paint, usually red. The doors and
windows are then decorated with paper cuts and couplets with themes
such as happiness, wealth and longevity printed on them.
The eve of the New Year is perhaps the most exciting part of the event,
as anticipation creeps in. Here, traditions and rituals are very
carefully observed in everything from food to clothing. Dinner is
usually a feast of seafood and dumplings, signifying different good
wishes. Delicacies include prawns, for liveliness and happiness, dried
oysters (or ho xi), for all things good, raw fish salad or yu sheng to
bring good luck and prosperity, Fai-hai (Angel Hair), an edible
hair-like seaweed to bring prosperity, and dumplings boiled in water
(Jiaozi) signifying a long-lost good wish for a family. It's usual to
wear something red as this color is meant to ward off evil spirits -
but black and white are out, as these are associated with mourning.
After dinner, the family sit up for the night playing cards, board
games or watching TV programs dedicated to the occasion. At midnight,
the sky is lit up by fireworks.
On the day itself, an ancient custom called Hong Bao, meaning Red
Packet, takes place. This involves married couples giving children and
unmarried adults money in red envelopes. Then the family begins to say
greetings from door to door, first to their relatives and then their
neighbors. Like the Western saying "let bygones be bygones," at Chinese
New Year, grudges are very easily cast aside.
The end of the New Year is marked by the Festival of Lanterns, which is
a celebration with singing, dancing and lantern shows.
Although celebrations of the Chinese New Year vary, the underlying
message is one of peace and happiness for family members and friends.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The
Chinese Calendar
Unlike western calendars, the Chinese calendar has names that are
repeated every 60 years. Within the 'Stem-Branch' system is shorter
cycle of 12 years denoted by animals:
The Chinese Lunar Calendar is a yearly one, with
the start of the lunar year being based on the cycles of the moon.
Therefore, because of this cyclical dating, the beginning of the year
can fall anywhere between late January and the middle of February. This
year, the year of the tiger, it falls on February 14th. A complete
cycle takes 60 years and is made up of five cycles of 12 years each.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Favorite
Chicken Recipes"
Chicken
is a go-to staple in most
households. It offers protein without a lot of fat, and is so
versatile. Chicken is a simple starter for many wonderful recipes.
Whether you prefer it baked, fried, stewed, braised, or grilled, its a
keeper. And using breasts, thighs, the whole bird, or even the livers
and gizards, everyone has a favorite chicken recipe or two.
Please don't forget favorite chicken recipes for our heart-healthy
conscious,
diabetic, and for two readers, ok? (Make
sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Please join in the
fun and send in your "Favorite
Chicken Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Favorite
Chicken Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Favorite
Chicken Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Favorite
Chicken Recipes" has a deadline of
February 28,
2010,
and will be posted on March 7, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Favorite
Chicken Recipes"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Fortune
Cookie Fun
He who walk on eggs should find out the price per dozen.
People who live in glass houses should pull down the blinds.
You cannot prevent the birds of sadness from flying over your head, but
you can prevent them from nesting in your hair.
Advice is like kissing. It costs nothing and is a pleasant thing to do.
I am a fortune. You just broke my little house. Where will i live now?
Opportunity will soon knock. When it does, answer the door!
Jokes and Pokes
My friend Ann and I were eating at
a Chinese
restaurant. When an
elderly waiter set chopsticks at our places, Ann made a point of
reaching into her purse and pulling out her own pair.
"As an environmentalist," she declared, "I do not approve of destroying
bamboo forests for throwaway utensils."
The waiter inspected her chopsticks. "Very beautiful," he said
politely. "Ivory."
A Chinese scholar was preparing to
take the civil
examinations. His
wife was very puzzled by his constant worrying.
“Look at you, you worthless wretch,” she said. “You probably think that
it’s more difficult for a man to write an essay than for a woman to
give birth to a child.”
“It is easy for you women to give birth to children,” the scholar
sighed.
“How’s that?” she asked.
“You women can bear children easily because you carry the child in your
stomach,” the scholar said. “But I have nothing in my head, so how do
you expect me to think of something to write?”
I thought about how mothers feed
their babies with
tiny little spoons
and forks, so I wondered what do Chinese mothers use? Toothpicks?
Heard on Paul Harvey
When Coca-Cola was first
introduced to China a short
time ago, the
company had some difficulty spelling the product's name in Chinese,
while keeping the same pronunciation ("ko-ka ko-la") ... the first
attempt translated to "bite the wax tadpole." Finally they arrived at
something which translated to "may your mouth rejoice," and now Coke is
selling quite a bit better.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CRAB
RAGOON
thank you Sunie
8 ounces crab meat - fresh or canned
8 ounces cream cheese
1 teaspoon red onion, minced
1/2 teaspoon soy sauce
1 garlic clove, minced
Black pepper to taste
Wonton wrappers
1 egg
Drain and flake crab and combine with cream cheese. Mix in the
remaining filling ingredients one at a time.
In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a
diamond shape and place 1 teaspoon of filling just below the center of
each wrapper. Brush the opposite corners of the wanton wrapper with the
egg mixture. Fold over the edges of the wrapper to form a triangle and
seal tightly.
Heat wok and add oil for deep-frying. When oil is ready (the
temperature should be between 360 - 375 degrees), carefully slide in
the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until
they are golden brown, about 3 minutes until golden brown, turning
once. Remove with a slotted spoon and drain on paper towels.
Note: Keep the completed Crab Rangoon covered with a damp towel or
paper towel to keep them from drying out while preparing the remainder.
SHRIMP EGG FOO YOUNG
2 tablespoons oil
1/2 cup shrimp meat
2 tablespoons minced onion
4 beaten eggs
Sauce:
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoon soy sauce
1 teaspoon minced green onion
1/4 teaspoon garlic powder
1 pinch ginger
2 teaspoons brown sugar
1 tablespoon water
Heat oil in wok. Saute shrimp until pink. Remove. Saute onion until
tender. Return shrimp to wok & stir in eggs. Fry. To prepare
sauce combine all ingredients & whisk.
EGG ROLL
1 whole large chicken breast, skinned, halved and boned
1 tablespoon cooking oil
1 clove garlic, minced
1 can (16 ounce) bean sprouts, drained, (or fresh, rinsed and patted
dry)
1/2 cup chopped celery in small pieces
2 tablespoons soy sauce
2 teaspoons cornstarch
1/2 teaspoon five spice powder
8 egg roll skins
Cooking oil for deep-frying
PLUM SAUCE:
1/2 cup plum preserves
1 tablespoon vinegar
1 tablespoon soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
Dash ground red pepper
For filling, chop chicken. Preheat a large skillet or wok over high
heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil
for 2 minutes. Add the bean sprouts and celery. Stir-fry 2 more
minutes. Mix the cornstarch in with the soy sauce, add the five spice
powder. Add to the chicken mixture and cook until thickened. Cool to
room temperature.
Place an egg roll skin with one point toward you. Spoon 1/4 cup filling
diagonally across and just below center of skin. Fold the bottom point
of skin over the filling; tuck point under filling. Fold side corners
over, forming an envelope shape. Roll up toward remaining corner;
moisten point and press firmly to seal. Repeat with the remaining skins
and filling. Fry egg rolls, 2 or 3 at a time, in hot oil (365F) for 2-3
minutes or till golden brown. Drain on paper toweling. Serve warm with
plum Sauce.
Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy
sauce, garlic powder, ground ginger, and a dash of ground red pepper.
Bring mixture to boiling, stirring constantly. Remove from heat; cool.
Refrigerate in covered container overnight to blend seasonings
BEEF LO MEIN
thank you Mary
4 tablespoons peanut oil
1 1/2 pound flank steak, shrimp, or chicken
2 stalks of celery, shredded
2 slices ginger, minced
1 cup cabbage
1 green onion, minced
2 teaspoons cornstarch
1/2 pound spaghetti
1/2 teaspoon sugar
1 tablespoon light soy sauce
1/2 teaspoon Salt, optional
Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside.
Slice steak VERY THIN, across the grain, 2" pieces. Mix together,
steak, ginger, scallion, cornstarch, sugar, light soy, set aside to
marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two
minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry
carrots and cabbage two minutes, add spaghetti, stir well and cook a
few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to
heat and serve.
GINGERED FRUIT
15 ounces canned pineapple pieces
11 ounces canned lychees
1 tablespoon chopped glace' cherries
2 tablespoons chopped crystallized ginger
1 cup flaked toasted almonds
Drain the syrup from the canned fruits. Lightly combine the pineapple,
lychees, glace' cherries and ginger in a serving bowl. Chill well.
Sprinkle the almonds on top and serve immediately.
SHREDDED PORK WITH FERMENTED BEAN CURD
from Eastern China
2 tablespoons lard
¼ cup fermented bean curd
1 pound pork tenderloin, cut into small cubes
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon brown sugar
1 ¼ cups stock
Melt the lard in a saucepan. Add the fermented bean curd and stir fry
for 30 seconds. Add the pork, sherry, soy sauce, sugar and stock. Bring
to the boil, then simmer for at least 2 hours, stirring occasionally to
break up the meat into small pieces.
Transfer to a large frying pan or wok. Cook over a very low heat,
stirring constantly with a wooden spoon to separate the meat fiber.
This process will take 1 ½ to 2 hours, by which time all the juice will
have evaporated, and the meat fibers will be fluffy and wooly. Place
the meat on a sheet of greaseproof paper or non-stick parchment to
cool. Serve as part of an horsd'oeuvre.
HOISIN BEEF AND SCALLION ROLLS
1 whole flank steak
1/2 cup hoisin sauce
A bunch scallions
Marinade:
1/2 cup soy sauce
1 teaspoon oil
3 cloves garlic
1/2 cup ginger,chopped
Dash black pepper
In a plate, 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 thin 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.
FRIED WON TONS
1 pound won ton skins
1/2 pound fresh ground pork
1/2 pound fresh prawns, shelled, deveined and finely minced
4 dried mushrooms,soaked for 2 hours, remove stems and mince caps
8 water chestnuts,finely chopped
2 stalks green onions,finely chopped
2 small eggs,beaten
1/4 teaspoon pepper
1 1/2 teaspoon salt
Mix pork, prawns, mushrooms, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.
Place won ton squares on working surface so corners face up, down, left
and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top corner
to meet bottom corner. Press to seal. Moisten left corner and bring
right corner to meet it. Press to seal.
Heat 4 cups oil in wok until 350°F. Fry wrapped won ton until golden
(about 2 minutes). Turn over once. Drain and serve hot.
SIMPLE FRIED SPINACH
1 pound spinach
3 tablespoons oil
1 teaspoon salt
Wash spinach and drain. Cut into 2 or 3 sections. Heat oil and fry
spinach, adding salt. Stir over strong flame for 5 minutes. Serve hot.
DEEP FRIED SWEET POTATO BALLS
from Southern China
1 pound sweet potatoes
1 cup glutinous or sweet rice flour
1/3 cup of brown sugar
½ cup sesame seeds
Oil for deep frying
Put the potatoes in a saucepan, cover with water and bring to the boil.
Reduce the heat and simmer for 15 to 20 minutes or until the potatoes
are tender. Drain and peel. Mash the potatoes, then beat in the
glutinous rice flour and sugar. With dampened hands, form the mixture
into walnut-sized balls. Roll each ball in sesame seeds until well
coated. Heat the oil to 160°C/325°F. Deep fry the potato balls until
golden brown. Drain on absorbent kitchen paper. Serve hot as dessert.
CRAB WON TONS
1/2 cup blackberry puree
1/2 cup dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon grated ginger
1 teaspoon lime juice
2 cloves garlic, minced
1 1/2 tablespoons honey
For Filling:
2 ounces fresh spinach,trimmed & washed
1 tablespoon butter
4 tablespoons onion,finely chopped
3 ounces cream cheese, cut into small chunks
2 tablespoons lemon juice
2 tablespoons dry bread crumbs
1/2 pound flaked,cooked crab meat
Dash salt, pepper, Tabasco (optional)
For Won Tons:
3 dozen won ton wrappers
Vegetable oil to cover bottom of wok to 1/4 inch
For sauce: Mix all ingredients in saucepan. Bring to a boil over
medium-high heat and cook until clear and thickened. (The flavor of
this sauce improves after standing overnight.)
For filling: Wash spinach. With water still clinging to leaves, place
in large pan over medium-high heat. Cook until spinach just begins to
wilt and most of water has evaporated. Empty onto cutting board and
chop finely. Set aside.
Melt butter in saute pan. Add onion and saute until transparent. Reduce
heat to low; add cream cheese. When the cheese begins to soften, add
lemon juice to blend. Remove from heat and stir in crab, breadcrumbs,
and spinach.
For won tons: Place 1-2 teaspoons filling in each wrapper and seal
according to package directions. Place single layer of won tons in hot
oil and fry 2-3 minutes until golden brown. Drain on paper bags or
paper towels, and serve immediately with Blackberry Szechuan Sauce.
BATTERED SHRIMP
1 pound shrimp
2 egg whites
4 tablespoons flour
Enough oil for deep frying
Shell the shrimp but leave the tails. De-vein and split the shrimp,
being careful not to cut all the way through. Make a batter of the egg
whites and flour. Heat the oil in a deep fryer with a wire basket. When
it boils, dip the shrimp in the batter and drop one by one into the
oil. When they brown and float to the top they are ready, serve very
hot. May be served as an appetizer with cocktails.
WALNUT TEA
2 cups shelled walnuts
½ cup uncooked rice, soaked in water overnight
6 Chinese red dates, boiled, skinned and seeded
2 cups sugar
7 cups water
Blanch walnuts in boiling water for 10 minutes and remove skins. Grind
walnuts, rice and dates together in a mortar or mixer, adding 1 cup
water a little at a time while grinding, so that result will be a paste.
Add 3 cups water to paste, mix well, and squeeze out liquid through a
muslin bag. Add remaining 3 cups water and 2 cups sugar to this liquid
and cook in deep saucepan for 10 minutes, stirring constantly. Serve
hot in tea cups.
FRIED MEAT CAKES
½ pound finely ground pork
¼ pound round or Chinese cabbage
1 stalk leek, chopped
1 teaspoon minced ginger
3 tablespoons soy sauce
½ teaspoon salt
1 tablespoon wine
6 tablespoons oil
2 eggs,beaten with ½ tsp salt
3 cups flour
1 ½ cups boiling water (vary according to quality of flour)
Oil for deep frying
Heat 3 tablespoons oil in frying pan and fry leek, ginger and ground
pork. Add soy sauce, salt, and wine. Remove to a bowl. Heat 3 more
tablespoons oil and fry beaten eggs. Break eggs into small pieces and
add to meat mixture.
Wash cabbage and chop it fine. Sprinkle with salt and squeeze out
water. Add cabbage to meat and egg mixture and mix thoroughly to make
filling for meat cakes. Mix flour with boiling water and knead into a
soft dough. Cover with damp cloth and allow to stand for 10 minutes
before using.
Roll dough on board into a long sausage and cut into pieces about the
size of a gold ball. Sprinkle board with flour and roll each ball into
a thin “pancake”.Place 2 tablespoons of filling mixture between 2
pancakes and pinch edges together. Heat deep oil and fry meat cakes
until light brown. Serve with soy sauce and ginger.
STIR FRIED BEEF WITH ONION
1 pound flank steak
1 tablespoon dry sherry
½ teaspoon salt
Freshly ground black pepper
2 tablespoons soy sauce
1 teaspoon sugar
¼ cup oil
2-3 slices ginger root, shredded
1 large onion, thinly sliced
3 garlic cloves, minced
1 ½ teaspoons cornstarch, dissolved in 3 tablespoons stock
Cut the steak, against the grain, into thin shred. Mix together the
sherry, salt, pepper, soy sauce, sugar and 1 ½ teaspoons of the oil in
a shallow dish. Add the steak shreds and leave to marinate for 15
minutes.
Heat the 2 ½ tablespoons of the remaining oil in a wok or pan over high
heat. Add the ginger and onion and stir fry for 1 ½ minutes. Push them
to one side and add the remaining oil to the other side of the pan.
When it is very hot, add the steak and garlic.
Stir fry the steak shred and garlic in the oil for a few seconds until
brown. Mix in the onion and ginger and stir fry for a further 1 minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds
or until thickened.
SWEET AND SOUR BEEF
1 pound top round steak, 1/2-3/4" thick
5 tablespoons vegetable oil
1 large onion, cut in wedges
1 can (8 1/2 oz.) water chestnuts, drained & sliced
1 green pepper, cut in squares
1 can (13 1/4 oz.) pineapple chunks, undrained
2 tablespoons ketchup
1 tablespoon wine vinegar
2 tablespoons soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
3 tablespoons cold water
Partially freeze steak. With sharp knife, cut beef into thin slices. In
wok heat 3 tbsp. oil until hot but not smoking, quickly brown beef over
heat, stirring rapidly 3-4 minutes. Remove meat and pan drippings to
platter. Heat remaining 2 teaspoons oil in same wok.
Add onion, water chestnuts and green pepper. Stir fry until tender
crisp, about 3 minutes. Add undrained pineapple, ketchup, vinegar, soy
sauce and sugar. Heat to boiling. Mix cornstarch smoothly with cold
water. Add to sauce in skillet and heat, stirring, until sauce clears
and thickens. Return meat and drippings to skillet; heat through. Serve
over hot cooked rice.
MU SHU BEEF
1 pound beef flank steak or boneless top sirloin or top round steak,
cut 3/4" thick
2 cups white cabbage
3/4 cups bamboo shoots,julienned (may use canned that have been rinsed
well in cold water)
3/4 cup wood ear mushrooms, julienned
2/3 cups scallions, sliced
1 tablespoon cornstarch dissolved in 1/4 cup water
8 medium Mu Shu pancakes, warmed
1/3 cup hoisin sauce
Marinade:
2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoon sugar
2 cloves garlic, minced
Soak mushrooms in 1 cup hot water for 20 minutes, or until softened.
Drain well. Remove and discard stems. Cut caps into thin strips, to
julienne. Cut beef steak lengthwise in 1/2, then crosswise into thin
strips. Stack 3-4 strips at a time, then cut lengthwise in 1/2.
Combine marinade ingredients in a large bowl. Add beef and toss.
Refrigerate for 20 minutes. Drain beef, discarding marinade.
Heat a large non-stick skillet over med-high heat until hot. Add 1/2 of
beef. Stir-fry 1-2 minutes, or until outside surface of beef is no
longer pink. (Do not overcook.) Remove. Repeat with remaining. Combine
beef, white cabbage, bamboo shoots, mushrooms, scallions, and
cornstarch mixture in skillet. Cook, and stir until sauce is thickened
and bubbly.
Spread hoisin sauce on pancakes, and spoon beef mixture down center.
Fold bottom edge over filling. Fold right and left sides to center,
overlapping.
MU SHU PANCAKES
1 1/2 cups flour
1 pinch salt
1/2 cup boiling water
2 tablespoons cold water
2 tablespoons Sesame oil
Flour for rolling
In a bowl, stir together flour, pinch of salt, and boiling water. Add
the cold water, and stir until dough forms. Turn out dough onto a
lightly floured surface, and knead until smooth, about 10 minutes.
Cover, and let rest for 30 minutes.
Divide dough in half cut each half into 5 pieces, and roll each piece
into a small ball. On a lightly floured surface using a rolling pin,
roll each ball into a 3" pancake. Brush 5 of the pancakes with sesame
oil, and top each with another pancake. Roll each pancake into an 8"
pancake. Heat a dry heavy skillet. Cook each pancake on both sides
without browning, until blistered with several air pockets.
KUNG PAO CHICKEN
1 egg white
2 teaspoons cornstarch
Pinch of salt
1 pound skinless boneless chicken breasts, washed, patted dry, cut into
3/4-inch cubes
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon hot chili paste
1 garlic clove, peeled, ends removed, minced
3 tablespoons water
2 teaspoons peanut oil
4 dried Sichuan chili peppers, seeds removed and discarded
3 cups steamed broccoli florets
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
In a medium bowl, whisk the egg white, cornstarch and salt until
smooth; add the chicken and stir to coat. Refrigerate, covered, about
30 minutes. In a small bowl, combine the hoisin sauce, vinegar, soy
sauce, sugar, chili paste and garlic with 3 tablespoons water; set
aside. In a large nonstick skillet or wok, heat the oil. Add the
peppers and cook, stirring as needed, until blackened, about 1 minute.
With a slotted spoon, transfer the peppers to a plate, reserving the
oil in the skillet (there will be just a small amount).
Return the skillet to the heat; add the chicken mixture. Cook, tossing
lightly, until the chicken becomes translucent (do not brown), 1-2
minutes. Transfer the chicken and pan juices, if any, to a plate and
keep warm.
Return the skillet to the heat; add the Hoisin sauce mixture and cook,
stirring constantly, about 30 seconds. Stir in the chicken, broccoli
and peppers; cook, stirring gently, until heated through, 2-3 minutes.
Sprinkle with the peanuts; serve immediately. Serve with hot cooked
rice if desired.
Makes 4 servings.
ASIAN-STYLE FISH WRAPPED IN PARCHMENT
Parchment paper
4 firm, white fish fillets (sea bass, halibut or red snapper), about 1
1/2 pounds, rinsed, patted dry
3 tablespoons low-sodium soy sauce
1/2 teaspoon orange peel, finely grated
2 tablespoons orange juice
1 teaspoon sesame oil
1/2 teaspoon fresh ginger root, grated
1 large green onion and top, julienned
Cut the parchment paper into four 14-inch squares; fold each square in
half. Unfold; place 1 fillet next to the crease of each square.
In a small bowl, combine the soy sauce, orange peel, orange juice,
sesame oil and grated ginger and stir well. Spoon the mixture evenly
over each fillet and sprinkle with green onion. Fold the parchment over
the fish; roll and crimp the edges together lightly. Place the packages
on a large baking sheet; let stand 15 minutes while preheating oven to
450 degrees. Bake until the fish flakes easily with a fork, about 10
minutes. Transfer packages to individual plates; unroll and pull back
the edges to serve.
Makes 4 servings.
YAU GWOK
(Deep Fried Puffs)
5 ounces plain flour
1 tablespoon grated coconut
1 1/2 tablespoons roasted pounded peanuts
1 tablespoon fried white sesame seeds
1 tablespoon sugar
4 tablespoons vegetable oil
4 tablespoons water
Sift the flour and separate it into two portions. Add the water into
one portion and knead till it is a dough. Add the oil to the remaining
portion of flour and knead till it is a soft dough. Mix the two doughs
together and knead the dough mixture till it is soft. Roll into a thin
sheet. Make into round shapes using a pastry cutter. Mix together the
coconut, peanuts, sesame seeds and sugar with a little oil and water,
place portions on the individual round sheets of dough mixture, fold
over to make a crescent shape and seal the sides. Deep fry on a medium
heat till golden brown. Drain and serve.
JIN DUI
(Chinese Sesame Cookies)
6 ounces sweet potatoes
10 ounces red bean paste
1 1/2 cups glutinous rice flour
1/3 cup plain flour
2/3 cup white sesame seeds
2 tablespoons sugar
1/2 cup hot water
Peel the sweet potatoes and boil them till tender, then mash them. Sift
the glutinous rice flour and flour together then blend together with
the sugar and mashed sweet potato. Knead the mixture well and sprinkle
in the hot water. Knead the dough into small balls and then roll each
ball into a flat round shape. Spoon on some red bean paste onto each as
stuffing and knead back into balls. Coat the balls with cold water,
then coat thoroughly with sesame seeds. Deep fry on a low heat until
the balls are golden and swollen. Drain and serve
NOODLES IN VEGETABLE SAUCE
8 ounces wheat noodles or thin spaghetti
Nonstick cooking spray
1 tablespoon minced fresh garlic
1 medium cucumber, thinly sliced
3 green onions, cut into 2-inch lengths and thinly sliced lengthwise
1/2 teaspoon chili pepper flakes or to taste
2 tablespoons cornstarch
2 cups low-sodium, fat-free beef broth
1/2 teaspoon ground black pepper
1/4 teaspoon five-spice powder or to taste
Sesame oil
2 sprigs fresh cilantro, chopped
Cook the noodles according to package directions or until tender. Drain
the noodles in a colander and rinse with cold water. Set aside. Lightly
coat a nonstick wok or frying pan with cooking spray and place it over
medium heat. Add the garlic, cucumber, green onions and pepper flakes.
Cook until the garlic begins to brown, 2-3 minutes.
Dissolve the cornstarch in the broth and add it to the pan with the
black pepper and five-spice powder. Stir occasionally until the sauce
thickens. Add the noodles to the vegetable mixture; toss. Sprinkle with
sesame oil, garnish with cilantro and serve hot.
Makes 6 servings.
188 calories (14% from fat), 3 grams fat (trace of saturated fat), 33
grams carbohydrate, 6 grams protein, 31 mg sodium, 0 mg cholesterol, 22
mg calcium, 2 grams fiber.
LEMON CHICKEN
2 tablespoons dry sherry
4 green onions, chopped
1 piece of root ginger, shredded
1 pound boned chicken, cut into 1 inch strips
2 celery sticks, sliced
4 oz button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil
Put the sherry, onions and ginger in a bowl. Add the chicken, toss well
to coat, then leave to marinate in the bowl for 15 minutes. Heat the
oil in a wok or frying pan. Add the celery, mushrooms, and the green
pepper. Stir-fry for one minute. Add the chicken and marinade, then
cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for
a further minute. Pile into a warmed serving dish and garnish with
lemon slices.
CRISPY FISH WITH SAUCE
4 large Chinese dried black mushrooms
1 tablespoon peeled, minced fresh ginger
2 teaspoon minced garlic
1/3 cup thinly sliced carrots
1/3 cup thinly sliced bamboo shoots
1/3 cup snow peas, cut in half lengthwise
1 tablespoon rice wine
2 cups chicken broth
1/3 cup oyster sauce
3/4 teaspoon salt
1 teaspoon sugar
1/3 cup soy sauce
2 teaspoon rice vinegar
3 tablespoon cornstarch mixed with 3 tablespoons water
2 tablespoons peanut oil
1 tablespoon sesame oil
Shake of white pepper
Soak the dried mushrooms in water to cover, and set aside. Mince ginger
and garlic and put into a small dish. Cut carrots, bamboo shoots, and
snow peas and combine in a small bowl. Combine rice wine, chicken
broth, oyster sauce, salt, sugar, soy sauce, and vinegar in a small
bowl. Combine cornstarch with water in a small dish.
Remove dried mushrooms from bowl and squeeze out excess liquid. They
should be fully hydrated, if not, let them soak longer. Trim and
discard stems. Cut into 1/2" wide strips and place in dish with carrots.
Heat wok over high heat for 2 to 3 minutes. Add vegetable oil and heat
30 seconds. Move the wok around so the oil coats the sides. Add ginger
mixture and stir 15 seconds. Add vegetables and stir quickly. Add
chicken broth mixture and simmer briefly then add cornstarch. Bring to
a boil. Add sesame oil, a little white pepper (black can be
substituted) and pour over hot fried fish.
Fish: Buy firm fillets and cut into serving sizes. Soak in salt water
for 30 minutes. Drain and rinse. Pat dry. Dip in beaten egg and coat
well with cornstarch. Fry in hot oil to cover until golden brown.
Remove with a slotted spoon. Drain briefly and transfer to serving
platter. Ladle sauce over fish.
CRISPY ORANGE BEEF
1 pound flank steak, partially frozen
1/4 to 1/2 cup cornstarch
2 to 3 cups peanut oil
6 to 8 pieces of dry orange peel, about 1/2" square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2" squares
1/4 cup water chestnut slices
1 teaspoon minced garlic
1 tablespoon minced green onion
1 tablespoon rice wine
1/4 cup sugar
3 tablespoon soy sauce
1/2 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon sesame oil
The flank steak should be slightly frozen, but still pliable for easier
slicing. Cut it into 3 lengthwise pieces, then cut across the
horizontal to make small pieces, about 1/2" by 2" (sizes will vary, but
those are ballpark figures). Coat the meat completely with cornstarch
and set aside.
Cut up dry orange peel into small pieces and combine in a small dish
with hot pepper pods. Cut onion and combine in another small dish with
water chestnuts. Mince garlic and green onion. Combine rice wine,
sugar, soy sauce, chicken broth, and oyster sauce in a small bowl. Set
a metal strainer over a large receptacle (not plastic) in kitchen sink.
Heat wok for two minutes over highest heat. Add oil and heat until it
is very hot. Add beef and stir to break it up. Fry for 2 to 3 minutes,
until beef gets a yellowish cast to it and the outside is crispy.
Transfer to strainer in sink and pour oil and beef into it.
Place empty wok back on high heat and add garlic and green onion. Add
hot pepper and orange peel. Stir briefly. Add onion and water chestnuts
and stir 30 seconds. Add sauce and stir well to coat. Let Mixture boil
until it thickens slightly. Add hot beef and then sesame oil. Stir once
or twice and place on a warm plate. Serve immediately.
Serves 4 to 8 as part of a larger meal. Serve with steamed rice.
DELICIOUS SOUP
thank you Mary
1/2 pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion
In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1
teaspoon chopped green onion and ginger. Blend well, and let stand for
25 to 30 minutes.
Place about one teaspoon of the filling at the center of each wonton
skin. Moisten all 4 edges of wonton wrapper with water, then pull the
top corner down to the bottom, folding the wrapper over the filling to
make a triangle. Press edges firmly to make a seal. Bring left and
right corners together above the filling. Overlap the tips of these
corners, moisten with water and press together. Continue until all
wrappers are used.
FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in,
and cook for 5 minutes. Garnish with chopped green onion, and serve.
VELVET CHICKEN
2 chicken breasts
2 tablespoons water
4 egg whites
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon sherry
Pepper to taste
1 1/2 cups chicken stock
2 tablespoons cooked ham, minced
Mixture:
1 tablespoon cornstarch
2 tablespoons water
2 cups oil for deep-frying
2 tablespoons oil for stir-frying
Bone and skin the chicken breasts. Then mince the chicken meat very
finely (if you like use a blender at low speed). While you are mincing
the chicken add 2 tablespoons of water to the chicken a few drops at a
time until the water is absorbed and the chicken is like a paste.
Beat the egg whites until they are slightly stiff. Carefully fold the
beaten egg whites into the chicken mixture. Stir in 1 tablespoon
cornstarch to the chicken/egg white mixture. Add seasonings - 1/2
teaspoon salt, pepper to taste if desired, 1 tablespoon sherry if
desired.
Heat wok and add oil for deep-frying. When oil is ready, add the
chicken and deep-fry, using chopsticks to separate the chicken pieces.
Turn over and cook the other side (total cooking time should be about 2
- 3 minutes).
Remove the chicken from the wok and drain. Clean out the wok. Reheat
the wok and add 2 tablespoons oil for stir-frying. When oil is ready,
add the stock. Add the chicken and bring to a boil. Add the
cornstarch/water mixture, stirring to thicken. Serve hot and garnish
with minced ham.
JIAOZI
(Boiled Dumplings) New Year Special
36 Jiaozi Dumpling dough
3 cups flour
up to 1 1/4 cups cold water
1/4 teaspoon salt
Filling:
3/4 pound fresh Chinese (Napa) cabbage
1/2 pound ground meat (pork or beef)
1 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon fresh ground white pepper, or to taste*
1/2 green onion, minced
2 slices fresh ginger, minced
3 tablespoons sesame oil
In a large bowl, dissolve the salt into the cold water. Slowly add the
water to the flour, stirring to mix, until it forms a dough, adjusting
the amount of water or flour as necessary. Knead the dough into a
smooth ball. Cover and let rest for 20 minutes.
While the dough is resting, prepare the filling ingredients. Add the
salt, soy sauce, and white pepper to the meat, stirring in only one
direction. Add the remaining ingredients, stirring in the same
direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth
ball. Separate into three equal sections. Shape each section into a
cylinder approximately 1-inch in diameter. Cut each section into 20
equal pieces, scoring the dough if necessary. Roll out each piece into
a 3 - 3 1/2 inch circle.
To make the dumplings, place a small portion of the filling into the
middle of each wrapper. Fold the dough over the filling into a half
moon shape and pinch the edges to seal. Continue with the remainder of
the dumplings. The recipe should make approximately 60 dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings,
giving them a gentle stir so they don't stick together. Bring the water
to a boil, and add 1/2 cup of cold water. Cover and repeat. When the
dumplings come to a boil for a third time, they are ready. Drain and
remove. If desired, the boiled dumplings can be pan-fried at this point.
Serve with your favorite soy dipping sauce. Jiaozi dumplings can be
frozen in a sealed plastic bag.
NEW YEAR'S CAKE
3 Chinese dried red dates
5 slabs brown candy (peen tong), about 11 ounces
3 teaspoons vegetable oil
7 cups glutinous rice flour
1 tablespoon white sesame seeds
1 large egg
vegetable oil, for pan-frying
In a small bowl, soak the red dates in 1/4 cup cold water for 30
minutes, or until softened. When softened, remove and discard the pits.
Cut each brown candy slab into 8 pieces. Place sugar in a heatproof
bowl, pour 2 cups boiling water over the sugar, and set aside until
dissolved and completely cooled.
Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided
bowl, such as souffle dish, with 2 teaspoons vegetable oil. In a large
bowl, place rice flour. Make a well and stir in cold sugar water. Knead
dough in the bowl, adding an additional 1/3 cup cold water until dough
is smooth, slightly moist, and shiny, 5 to 10 minutes.
Place the dough in the prepared dish and pat until it fills the dish
evenly.
Cut the red dates into halves and place cut-side down in a ring around
the outside of the dough, leaving a few to decorate the center.
Sprinkle the top with sesame seeds. Coat with the remaining 1 teaspoon
oil, using your fingers and lightly pressing down on the dates and
sesame seeds.
Bring water to a boil over high heat in a covered steamer large enough
to fit the dish without touching the sides of the steamer. Carefully
place the dish into the steamer, cover, and steam 35 to 40 minutes on
high heat. Check the water level and replenish, if necessary, with
boiling water. The cake is done when it begins to pull away from the
sides of the pan.
Carefully remove the dish from the steamer and pour off any excess
liquid on the surface. Place on a rack to cool. Loosely cover and set
at room temperature in a cool room until the next day, when it will be
ready to eat.
Run a knife along the edge of the cake to loosen sides. Place a cake
rack over the bowl and invert to unmold. Flip the cake right-side up
onto the cutting board. Wrap the cake in plastic and refrigerate until
ready to use. When ready to eat, cut the cake into quarters. Cut each
quarter crosswise, not into wedges, but into two 2-inch wide strips.
Cut each strip crosswise into scant 1/4-inch-thick slices. This is the
typical way of slicing a cake Chinese style. Beat an egg in a small
bowl, until frothy. Dip the slices in egg.
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot
but not smoking. Add just enough vegetable oil to barely coat the wok,
add the egg-dipped slices in batches and cook 2 to 3 minutes per side,
until golden brown. Serve immediately.
STEAMED DUMPLINGS
thank you Lyn
Chinese cabbage - 3 stalks.
Scallions - 2
Soy sauce - 1 tablespoon
Salt - 1 teaspoon
Cornstarch - 1 tablespoon
Pork - 1 pound, lean and ground
Dumpling wrappers
Finely chop the Chinese cabbage and scallions. Put them in a mixing
bowl. Add the soy sauce, salt, cornstarch, and pork. Mix well with a
spoon. Drop 1 teaspoon filling on each wrapper. Fold the wrappers into
half circles. Moisten the inner edges with water. Press the wrappers
together to seal.
Pour 2 quarts of water in a large pot and bring to a boil. Drop in the
dumplings and cover. Pour in a cup of cold water when the water starts
boiling again. Repeat this step two more times. When the water boils
for the third time, the dumplings will be done. Mix 1/4 cup soy sauce
with 2 tablespoons white vinegar. Serve your steamed dumplings with
this gravy.
SESAME CHICKEN
Chicken breasts - 3 whole, boneless
Sesame seeds - 2 tablespoons, toasted.
Peanut oil - 4 cups, for deep-frying.
For Marinade:
Light Soy sauce - 2 tablespoons.
Cooking wine/dry sherry - 1 tablespoon
Sesame oil - A few drops.
Flour - 2 tablespoons
Cornstarch - 2 tablespoons
Water - 2 tablespoons
Baking powder - 1/4 teaspoon
Baking soda - 1/4 teaspoon
Vegetable oil - 1 teaspoon
For Sauce:
Water - 1/2 cup.
Chicken broth - 1 cup.
Sugar - 1 cup.
Cornstarch - 1/4 cup.
Dark soy sauce - 2 tablespoons
Sesame oil - 2 tablespoons
Chili paste - 1 teaspoon or more if desired.
Garlic - 1 clove, minced.
Vinegar - 1/8 cup.
Toast the sesame seeds set aside. Cut the chicken into 1-inch cubes.
Mix the marinade ingredients and marinate the chicken for 20 minutes.
Mix all the sauce ingredients together and pour them into a small pot.
Boil the items, stirring constantly with an wooden spoon. Turn down the
heat to LOW to keep the temperature just warm while you deep-fry the
chicken.
Toss in the marinated chicken pieces, a few at a time, and deep-fry
until golden brown. Drain on paper towels. Repeat the process with the
rest of the chicken bits.
Just before you finish deep-frying, boil the sauce again. Place the
fried chicken bits on a large platter. Pour the sauce over the pieces
and also sprinkle the sesame seeds. Serve with rice.
SPICY PORK
½ pound pork tenderloin, cut in bite size pieces.
1 tablespoon oil
1 tablespoon ginger, grated or minced.
1 large clove garlic, minced.
1/2 teaspoon ground coriander seed
1/4 teaspoon turmeric
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
½ cup beef stock or broth
Pepper
Lime juice
Rice
Cook the rice first. Heat oil in a non-stick pan. When the oil gets
very hot, toss in garlic and ginger. Fry for 30 seconds. Add pork and
fry till it turns brown on all sides. Throw in the spices and stir.
Cook for 30 seconds. Add the broth. Go on cooking till broth is reduced
a bit and pork is done.
Season with freshly ground pepper and lime juice. Serve over rice.
CHINESE SALAD
1 head, chopped cabbage
2 cooked and chopped chicken breasts
2 packages chicken-flavored ramen noodles
10 ounce package frozen peas and carrots
1 package almonds, sliced.
For Dressing:
1/3 cup sugar
1/2 cup oil
7 tablespoons rice vinegar
1/4 tablespoon pepper
Ramen seasoning - 1 or 2 envelopes (from ramen noodles package).
In a large bowl, mix all ingredients except ramen noodles. Combine the
items well. Toss in the dressing. Add Ramen noodles (uncooked) about 20
minutes before serving. Serve the Chinese Salad on a platter.
CHICKEN LO MEIN
thank you Michelle
4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces
In a medium, non-reactive bowl, combine the chicken with 2 1/2
teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy
sauce. Mix this together and coat the chicken well. Cover and let
marinate in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil
and ground black pepper with the remaining sugar, vinegar and soy
sauce. In a separate small bowl, dissolve the cornstarch with some of
this mixture and slowly add to the bulk of the mixture, stirring well.
Set aside.
Cook the linguine according to package directions, drain and set aside.
Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over
high heat until it starts to smoke. Add the chicken and stir-fry for 4
to 5 minutes, or until browned. Transfer this and all juices to a warm
plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add
the ginger, garlic, mushrooms and green onions, and stir-fry for 30
seconds. Add the reserved sauce mixture and then the chicken. Simmer
until the sauce begins to thicken, about 2 minutes. Add the reserved
noodles and toss gently, coating everything well with the sauce.
CHINESE NEW YEAR TURNIP CAKE
thank you Carol
2 tablespoons vegetable oil
8 ounces Chinese dried mushrooms, soaked overnight in water
1/3 cup dried shrimp, soaked in water overnight and drained
1 pound pork sausage, sliced
1 tablespoon vegetable oil
2 slices fresh ginger root
3 turnips, shredded
1 1/2 teaspoons Chinese five-spice powder
2 teaspoons salt
1/2 teaspoon chicken bouillon granules
1 tablespoon ground white pepper
2/3 pound white rice flour
Heat 2 tablespoons oil in a wok or large skillet over high heat. Add
mushrooms, shrimp and sausages and saute for 1/2 minute. Remove from
skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add
ginger and saute a bit. Add shredded turnips and stir fry for about 3
minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken
bouillon and white pepper and toss all together until evenly
distributed. Extract ginger slices from mixture.
Turn off heat. Top turnip mixture with rice flour and use chopsticks to
toss and mix flour in evenly. Add reserved sausage mixture and toss to
mix in. Remove mixture from wok/skillet and place into a 9x2 inch deep
round cake pan.
Clean wok/skillet, fill with water and bring to a boil. Place cake pan
on a round wire rack over boiling water. Reduce heat to low and let
simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use
a large bamboo steamer if you have one). When 'cake' is steamed
through, slice into pieces and serve hot OR cool on wire rack before
covering tightly with plastic wrap and placing in refrigerator to chill.
PORK DUMPLINGS
thank you Lorna
100 (3.5 inch square) wonton wrappers
1-3/4 pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
Original recipe yield: 100 dumplings
In a large bowl, combine the pork, ginger, garlic, green onion, soy
sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten
edges with water and fold edges over to form a triangle shape. Roll
edges slightly to seal in filling. Set dumplings aside on a lightly
floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about
15 to 20 minutes. Serve immediately.
ASIAN ORANGE CHICKEN
thank you Henry
Sauce:
1-1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2-1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice
vinegar, and soy sauce; and set over medium-high heat. Stir in orange
zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil.
Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of
saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining
sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add
marinated chicken pieces, and shake to coat. Heat the oil in a large
skillet over medium heat. Place chicken in skillet, and brown on both
sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over
medium-high heat. Mix together cornstarch and 2 tablespoons water, and
stir into sauce. Reduce heat to medium low; stir in chicken pieces, and
simmer, about 5 minutes, stirring occasionally.
TERIYAKI STEAK
thank you Irene
4 pounds sirloin, cut in strips
1/4 cup sugar
1 garlic clove, crushed
1/2 cup chopped green onions
1/2 cup oil
1 cup soy sauce
1/2 teaspoon pepper
1 marble size piece of ginger root, crushed
Mix all ingredients and marinate meat overnight. Broil over charcoal or
in oven.
SHRIMP TEMPURA BATTER
2 cups flour
2 tablespoons baking powder
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups ice cold water
2 eggs, slightly beaten
Shrimp
Combine flour, cornstarch, baking powder and baking soda in a bowl. Add
salt, egg and water; stir until flour is moistened. Batter should be
slightly lumpy. Dip shrimp in batter and deep fry.
Note: Batter may also be used with broccoli and sweet potatoes
FIREPOT
than you Pauline
1 pound large raw shrimp, peeled and cleaned
2 uncooked chicken breasts, skinned, boned and sliced very thin across
grain
3/4 pound uncooked beef sirloin sliced thin across grain
1 can (5 ounce) water chestnuts, drained and sliced
1/2 head Chinese cabbage, cubed
4 cups spinach leaves with stems removed
2 celery ribs, sliced Chinese style
6 cans (14 ounce) chicken broth
1 teaspoon ground ginger
2 cups rice, cooked according to package
Peanut Sauce (recipe follows)
Ginger soy sauce (recipe follows)
Red sauce (recipe follows)
Egg Drop soup (recipe follows)
Arrange raw meats and vegetables on large platter and fill bowl with
spinach leaves and Chinese cabbage. Provide fondue forks. In fondue
pot, heat chicken broth and ginger to a gentle boil. Set out small
bowls of the dunking sauces. Guests pick up desired food with fork and
drops it into the bubbling broth. When cooked, dip food into sauce on
plate. (Add more broth if needed.) Serve individual bowls of hot rice.
Finish course with egg drop soup, using the broth as the soup base.
Peanut Sauce:
1/4 cup chunk style peanut butter
2 teaspoons soy sauce
1 1/2 teaspoons water
1/4 teaspoon sugar
1 drop bottled hot pepper sauce
1/2 clove garlic, minced
1/4 cup water
In bowl, thoroughly combine peanut butter, soy sauce, 1 1/2 tsp water,
sugar, hot sauce and garlic. Slowly stir in 1/4 cup water, mixing until
smooth. Makes about 1/2 cup
Ginger Soy Sauce:
1/2 cup soy sauce
1 1/2 teaspoon ground ginger
Combine in a saucepan and bring to a boil. Serve hot or cold. Makes 1/2
cup
Red Sauce:
3 tablespoons catsup
3 tablespoons chili sauce
1 1/2 teaspoon horseradish
1 teaspoon lemon juice
Dash bottled hot pepper sauce
Mix all ingredients. Makes 1/2 cup
Egg Drop Soup:
Broth from firepot
3 tablespoons cornstarch
2 eggs, beaten
1/2 teaspoon sugar
1 cup chopped green onions, tops too
1/4 teaspoon pepper
Make a smooth paste of cornstarch and 1/4 cup cold water. Slow stir
into hot broth along with sugar and pepper. Heat to boiling, stirring
constantly. Reduce heat. Add eggs, holding them high, dropping them and
stirring to separate into shreds. Add onions and serve.
Note: Water may be added as broth reduces during cooking process.
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CHINESE
CORN AND CRAB SOUP
3 cans (14 1/2 ounces each) low-sodium chicken broth
2 cans (14 3/4 ounces each) no-salt-added, cream-style corn
1 can (6 ounces) crab meat
1 teaspoon grated ginger root or 1/2 teaspoon powdered ginger
1/8 teaspoon white pepper
4 large egg whites, lightly beaten
1/3 cup finely-chopped green onions
Put the chicken broth, corn, crab meat, ginger, and pepper in a large
saucepan and bring to a gentle boil. Fold in the egg whites, and remove
from the heat. Continue to stir gently until the egg white sets.
Garnish with the green onions.
Nutritional Information Per Serving: calories 110; total fat 1.5g
(saturated fat 0g); cholesterol 15mg; sodium 120mg; carbohydrate 17g
(fiber 1g); protein 9g
STIR-FRIED GINGER BEEF & BROCCOLI
12 ounces beef sirloin strip steak, cut in 1/4-inch strips
1 tablespoon soy sauce
1 tablespoon vodka or water
2 teaspoons dark molasses
2 teaspoons cornstarch
Pinch crushed red pepper flakes
1 tablespoon vegetable oil (divided)
1/2 large red onion, cut in 1/2-inch chunks
1/2 cup canned corn kernels
1 can (4 ounces) sliced mushrooms, drained
1 large garlic clove, minced
1 tablespoon minced ginger root
1 cup canned, diced tomatoes, drained
4 cups (12 ounces) broccoli florets, cut in bite-size pieces
1 scallion, roots trimmed, thinly sliced
Toss the beef, soy sauce, vodka, molasses, cornstarch and crushed red
pepper in a mixing bowl until the beef is uniformly coated; set aside
for 15 minutes.
Heat the wok over high heat until smoking hot. Add 1 teaspoon oil. Add
onion and stir-fry until translucent, about 1 minute. Add corn and
mushrooms and stir-fry until heated through, about 1 minute. Add the
garlic and ginger and stir-fry another 30 seconds. Transfer to a clean
mixing bowl.
Add another teaspoon of oil to the wok and heat until smoking. Add the
beef and stir fry until browned, about 3 minutes. Add the diced
tomatoes and continue cooking until the beef is cooked through,
scraping any brown bits clinging to the surface of the wok into the
mixture. Transfer to the bowl with the vegetables.
Add the remaining oil to the wok. Add broccoli florets and stir-fry
until bright green, about 1 minute. Add 1/2 cup water, toss with
broccoli, cover and steam until broccoli is tender, about 2 minutes.
Uncover return the vegetables and beef to the broccoli, and toss until
everything is combined. Scrape onto a large serving platter. Garnish
with sliced scallion.
Servings: 4
Nutritional Information Per Serving:
Calories 362; Total fat 18g; Saturated fat 5g; Cholesterol 70mg; Sodium
900mg; Carbohydrate 23g; Fiber 4g; Protein 30g; Vitamin A 15%DV*;
Vitamin C 94%DV; Folate 39%DV; Calcium 4%DV; Iron 16%DV; Potassium 30%DV
CHINESE VEGETABLES AND CHICKEN
1/4 cup peanut oil
3/4 pound minced or coarsely ground chicken thigh meat
1/2 cup diced canned bamboo shoots, drained
1/2 cup diced canned water chestnuts, drained
1/2 cup canned baby corn cut in 1/2-inch lengths, drained
1/2 cup canned straw mushrooms, drained
1/2 cup diced celery
1/3 cup diced onion
1 cup canned fermented black bean sauce
2 tablespoons cornstarch
2 tablespoons water
3 cups steamed short-grained rice
24 butter or iceberg lettuce leaves
1/2 cup toasted pine nuts
1/2 cup thinly sliced green onions
Heat the oil in a wok or non-stick skillet over high heat. Add the
chicken and stir fry until cooked through. Remove the chicken with a
slotted spoon; reserve.
Stir fry the bamboo shoots, water chestnuts, corn, mushrooms, celery
and onion in the same wok over high heat about 3 minutes.
Return the chicken to the wok; reduce heat to medium. Add the black
bean sauce, stirring to coat the chicken and vegetables.
Mix the cornstarch with 2 tablespoons water; stir into the chicken
mixture. Simmer about 1 minute or until the sauce thickens.
Mound 2 tablespoons rice on each lettuce leaf; top with about 3
tablespoons of the chicken mixture. Garnish with 1 teaspoon pine nuts
and 1 teaspoon green onions. Repeat with the remaining ingredients to
make 24 lettuce cups.
Nutritional Information Per Serving: 105 calories; 5g fat; 12mg
cholesterol; 780mg sodium; 10.5g carbohydrate; 1g fiber; 5.5g protein.
Garnish not included.
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SICHUAN
SHRIMP
1 pound raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 large green bell pepper, cut into 1-inch dice
1/4 teaspoon salt
Sichuan Sauce (recipe follows)
Sichuan Sauce:
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon lite soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, or to taste
To prepare Sichuan Sauce: Whisk broth, tomato paste, vinegar, sugar,
soy sauce, sesame oil, cornstarch and red pepper in a small bowl. Set
aside.
Place shrimp in a colander and rinse under cold water. Drain and pat
dry with paper towels.
Heat a 14-inch flat-bottomed wok or large skillet over high heat until
a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1
tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. Add
the remaining 1 tablespoon oil and the shrimp and stir-fry until the
shrimp just begin to turn color, 1 minute. Add bell pepper and salt and
stir-fry for 30 seconds. Swirl in Sichuan Sauce and stir-fry until the
shrimp is just cooked, 1 to 2 minutes. Serve immediately.
NUTRITION INFORMATION: Per serving: 175 calories; 9 g fat (1 g sat, 5 g
mono); 168 mg cholesterol; 5 g carbohydrate; 19 g protein; 1 g fiber;
415 mg sodium; 299 mg potassium.
EGG DROP SOUP
2 cloves garlic, unpeeled
4 coin-sized slices fresh ginger, unpeeled
1/2 teaspoon Sichuan peppercorns or white peppercorns
2 scallions
1 46-ounce can or 3 14-ounce cans reduced-sodium chicken broth (about 5
1/2 cups)
1/3 cup plus 1 teaspoon rice wine or dry sherry, divided
1 large egg
1 large egg white
1 teaspoon sesame oil
Freshly ground white pepper to taste
Crush garlic cloves (do not peel) and ginger slices with the flat of a
chef’s knife. Crush peppercorns with a heavy saucepan. Trim scallions
and separate green and white portions; slice greens and reserve. Tuck
the garlic, ginger, peppercorns and some scallion whites into a tea
infuser (or cheesecloth bag) and place it in a large saucepan.
Pour chicken broth and 1/3 cup rice wine (or sherry) into the saucepan;
bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20
minutes, skimming off any froth that rises to the surface. Remove the
tea infuser and adjust heat to maintain a simmer.
Whisk egg, egg white and the remaining 1 teaspoon rice wine (or sherry)
together in a small bowl. Slowly pour a steady stream of the egg
mixture into the simmering broth as you stir the soup with a spoon.
Remove from the heat, stir in sesame oil and season with ground pepper.
Ladle into bowls and serve, garnished with scallion greens.
NUTRITION INFORMATION: Per serving: 96 calories; 3 g fat (1 g sat, 1 g
mono); 60 mg cholesterol; 3 g carbohydrate; 8 g protein; 0 g fiber; 233
mg sodium; 36 mg potassium.
0 Carbohydrate Servings
Exchanges: 1 fat
ICED LYCHEES
1 20-ounce can lychees, drained
Place lychees on a sheet pan and freeze for at least 2 hours before
serving.
4 servings.
Note: In China, the creamy lychee fruit is considered good luck.
Freezing turns them into a sorbet-like treat.
NUTRITION INFORMATION: Per serving: 115 calories; 0 g fat (0 g sat, 0 g
mono); 0 mg cholesterol; 29 g carbohydrate; 1 g protein; 1 g fiber; 2
mg sodium; 126 mg potassium.
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KUNG
PAO CHICKEN
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoons soy sauce + 2 teaspoons soy sauce
1 tablespoon fresh ground black pepper
1 tablespoon red Wine vinegar
1 tablespoon Chicken broth
3 teaspoon White Sugar
1/2 teaspoon Sea Salt
Sesame Oil, to taste
1 teaspoon cornstarch
5 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 Cup Unsalted Peanuts, skinless
4 cups vegetable Oil for deep-frying and Stir-frying
Cut chicken into 1-inch cubes. Mix in the soy sauce, rice wine, water
and cornstarch. Marinate the chicken for 30 minutes. Mix together the
sauce ingredients in a small bowl, whisking in the cornstarch last.
Remove the seeds from the chili peppers and chop in chunks. Peel and
finely chop the garlic. Heat the oil for deep-frying to between 360 and
375 degrees.
Carefully slide the chicken into the wok, and deep-fry for about 1
minute, until the cubes turn white. Remove and drain the chicken on
paper towels. Drain all but 2 tablespoons of oil from the wok. Add the
chili peppers and stir-fry until the skins starts to and blister.
Add in the garlic. Stir-fry for 30 seconds. Add the chicken back into
the pan. Stir-fry briefly, then push up to the sides of the wok and add
the sauce in the middle, stirring quickly to thicken. Stir in the
peanuts. Mix everything together and serve hot with rice or noodles.
SEITAN STIR FRY
1/4 cup sherry (not regular cooking sherry)
1/4 cup water
1 tablespoon Hoisin sauce (see Note)
1 teaspoon cornstarch
1 tablespoon brown sugar
1 tablespoon lime juice
1/8 teaspoon salt
4 teaspoons canola oil, divided
8 ounces water-packed seitan, preferably chicken-style, drained and
patted dry
2 tablespoons chopped peanut
1 teaspoon chopped fresh ginger
2 carrots, peeled and thinly sliced
1 bell pepper, thinly sliced
2 tablespoons chopped fresh cilantro (optional)
Whisk sherry, water, hoisin, cornstarch, brown sugar, lime and salt in
a small bowl. Heat 3 teaspoons oil in a large nonstick skillet over
medium-high heat. Add seitan and cook, stirring occasionally, until
crispy, 4 to 7 minutes. Add the remaining 1 teaspoon oil, peanuts and
ginger and cook, stirring often, until fragrant, about 1 minute. Add
carrots and red pepper; cook, stirring, about 1 minute.
Whisk the sauce again; add it to the pan and stir to coat. Reduce heat
to medium, cover and cook until the vegetables are tender-crisp and the
sauce is thickened, about 3 minutes. Stir in cilantro, if using.
ALMOND CREME
thank you Lori
3/4 cup cold water
1 envelope unflavored gelatin
1/2 cup sugar
3/4 cup boiling water
1 1/4 cups evaporated milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 kiwi fruits, if desired
4 fresh ripe strawberries, if desired
Measure cold water into small bowl. Sprinkle gelatin over cold water.
Let stand one minute.
Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour
boiling water into medium bowl. Stir in gelatin mixture.
Combine milk, vanilla and almond extract. Stir milk mixture into
gelatin mixture. Divide mixture between four serving dishes.
Refrigerate until set about 3 hours. Pare and slice kiwis. Arrange kiwi
slices and strawberries over each dessert.
Makes four servings.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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