May 18th, 2006 by alice
Tags: Hoisin, Pork, Tenderloin
INGREDIENTS
- 1 1/4lbspork tenderloins
- 3tablespoonssoy sauce
- 2tablespoonshoisin sauce
- 1 1/2tablespoonsrice wineor rice vinegar
- 1/2teaspoonhot chili paste
- 3tablespoonstomato ketchup
- 2clovesgarlic, minced
- 1tablespoon mincedfresh gingerroot
- 1green onion, chopped
- 1tablespoon choppedfresh cilantroor parsley
DIRECTIONS
- Cut pork into 1/4-inch slices.
- (I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
- Add pork and toss in marinade.
- Refrigerate for a few hours.
- Heat large non-stick skillet over medium heat.
- Cook pork with marinade for 7-10 minutes, turning occasionally.
- Serve with sauteed greens OR stir-fried vegetables.
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May 18th, 2006 by alice
Tags: Pate, Salmon
INGREDIENTS
- 1 (10 ounce)can condensedcream of tomato soup
- 4ouncescream cheese, cubed
- 1envelopegelatin, softened in
- 1/4cup coldwater
- 1/2cupmayonnaise
- 1/2cup choppedgreen onionsor celeryor pickles
- 1 (7 1/2 ounce)cansalmon, drained,flaked,all skin and bones removed
DIRECTIONS
- Heat soup on top of stove.
- Melt cream cheese in hot soup.
- Stir until smooth.
- Stir in gelatin.
- Cool, then add remaining ingredients.
- Put into a mold, greased with mayonnaise.
- Chill for several hours.
- Serve with crackers.
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May 18th, 2006 by alice
Tags: Beancurd, Spicy, Szechwan, Tofu
INGREDIENTS
- 1/2lbground beef(authentic)or pork
- 3inchesfresh ginger, peeled and finely chopped
- 1/4cup tree earsdried mushroomsor dried shiitake mushrooms(about 1/2 ounce)
- 1cupboiling water
- 1lbfirm tofu, cut into 1/2 inch cubes(or smaller if preferred)
- 6garlic cloves, peeled and coarsely chopped
- 6whole cannedwater chestnuts, rinsed and finely chopped
- 4green onions, sliced finely
- 3tablespoonspeanut oil
- 2-3teaspoonsbrown bean sauce(or substitute black bean sauce)
- 2-3teaspoonsszechwan chili sauce(or substitute Asian hot chile sauce with garlic)
- 1teaspoonsugar
- 2tablespoonslight soy sauce
- 1/2cupwater
- 1/2teaspoon ground roastedszechuan peppercorns, to taste
- 1teaspoonsesame oil
- salt
- 1/2cup choppedcilantro
- freshlycooked rice
-
MARINADE
- 1spring onion, sliced finely
- 1tablespoonsoy sauce
- 1teaspoonsesame oil
- 2tablespoonsrice wineor dry sherry
- 2teaspoonscornstarch
DIRECTIONS
- Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
- Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
- Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
- Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
- Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
- Blanch the tofu in boiling water for 2- 3 minutes, then drain.
- Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
- Heat a wok over a moderately high flame.
- Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
- Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
- Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
- Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
- Finally, add the sugar and stir-fry for another 30 seconds.
- Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
- Add the Szechwan pepper corns and stir thoroughly.
- If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
- Add 1 teaspoon sesame oil and season to taste with salt.
- Serve with steamed rice, and garnish with cilantro.
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May 18th, 2006 by alice
Tags: Brownies, Heavenly
INGREDIENTS
- 1 (21 1/4 ounce)box betty crockerchocolate chunk brownie mix(or your favorite boxed brownie mix, at least 19.8 oz.)
- 3tablespoonswater(*or ingredients called for by your brownie mix)
- 1/2cupcanola oil(*or ingredients called for by your brownie mix)
- 2eggs(*or ingredients called for by your brownie mix)
- 8tablespoonsmargarine
- 1cuppecans(halves or coarsely broken)
- 3cupsminiature marshmallows(large will work too)
- 2ouncesunsweetened baking chocolate
- 1/3cupmilk
- 1lbpowdered sugar(1 regular sized box)
- 1teaspoonvanilla
DIRECTIONS
- Spray a 9×13 pan with cooking spray.
- Preheat oven to 350.
- Prepare brownie mix with the water, canola oil and eggs, or as directed on the box of the mix you choose.
- Pour into pan and bake for 25 minutes.
- Remove from oven and sprinkle with the marshmallows.
- Sprinkle the pecans over this.
- Combine the margarine, baking chocolate and milk in a saucepan, cooking over low heat.
- Empty powdered sugar into mixing bowl, then add chocolate mixture and vanilla, combining well.
- Spread frosting over brownies.
- Allow to cool, then serve.
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May 18th, 2006 by alice
Tags: Asparagus, Cheese, Herbed, Toast
INGREDIENTS
- 1lbasparagus, spears
- 1tablespoonextra virgin olive oil
- 2tablespoonsfresh chervil, chopped
- 2tablespoonsfresh chives, chopped
- 2tablespoonsfresh thyme, chopped
- 1/4teaspoonpepper
- 1/4teaspoonsalt
- 1loaf sourdoughFrench bread
- vegetable oil cooking spray
- 1/2lbvidalia onions or other sweet onion, thickly sliced
- parsley sprigs
- 1cuppart-skim ricotta cheese
DIRECTIONS
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
- Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 minutes.
- Drain and plunge into ice water; drain well.
- Pat dry with a paper towel; set aside.
- Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
- Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
- Toast bread slices under broiler until golden brown.
- Spread cheese mixture evenly over bread and set aside.
- Heat non-stick skillet with olive oil.
- Add onion, salt, and pepper; saute for 5 minutes or until lightly browned.
- Add asparagus and heat.
- Top bread with onions and asparagus.
- Place briefly under the broiler to heat.
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