Appetizer Recipes - Chinese-Style Spareribs Appetizers Recipe

ingredients for 12 servings:
1/2 c Butter or Margarine
1 ea Med. Clove Garlic *
1 ea Env. Soup Mix **
16 oz (1 Can) Tomato Puree
1/2 c Brown Sugar
1/4 c White Vinegar
1/4 c Chili Sauce
5 lb Spareribs ****

Preparation: * Garlic Clove should be finely chopped. ** You can use
the following soup mixes in this recipe: Onion, Onion- *** For best
Taste use the Imported Soy sauce. Domestic can be used but ****
Country style spareribs can be used, but baby back ribs are the best.
~———————————————————————
—– Preheat oven to 375 degrees F. In large saucepan, melt butter
and cook garlic with onion recipe soup mix over medium heat until
garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and
chil sauce. Bring to a boil, then simmer, stirring occasionally, 15
minutes. Meanwhile,in large aluminium foil-lined baking pan or
broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.
Brush spareribs generously with sauce, then continue baking, meaty
side up, brushing occasionally with remaining sauce, 50 minutes, or
untl spareribs are done. Makes about 12 Appetizer or 7 main dish
servings.

Appetizer Recipes

Recipes - Asian Red Pepper and Cabbage Salad Recipes

2 thinly sliced green onions
6 cups thinly sliced cabbage
1 red pepper, cut into thin matchsticks
2 tablespoons chopped fresh coriander
2 teaspoons grated fresh ginger
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
salt and freshly ground pepper, to taste

In a large bowl, combine green onions, cabbage, red pepper and chopped fresh coriander.
To prepare dressing, whisk together ginger, sugar, rice vinegar and sesame oil in a small bowl.
Pour over vegetables and toss with dressing until well-mixed. Season to taste with salt and pepper.
Allow to sit for 20 minutes for flavours to blend.
Makes 6 servings.
Calories: 75, Protein: 1 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrate: 8 g, Dietary Fibre: 2 g, Sodium: 75 mg.
Points 2.

Hot-and-Sour Soup

For a vegetarian version, use vegetable broth and add a little extra
tofu to replace the pork.

10 dried shiitake mushrooms (about 1 ounce)
1 1/2 cups boiling water
3 (10 1/2-ounce) cans low-salt chicken broth
1 (4-ounce) boned center-cut loin pork chop, cut into thin strips
4 ounces firm tofu, cut into 1/2-inch cubes
2 tablespoons cornstarch
3 tablespoons white wine vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 cup minced green onion tops
1 teaspoon dark sesame oil

Combine the mushrooms and boiling water in a bowl; cover and let
stand 15 minutes. Drain in a colander over a bowl, reserving 1 cup
liquid. Discard stems; rinse and cut caps into thin strips.
Combine 1/2 cup reserved mushroom liquid and broth in a large
saucepan; bring to a boil. Add the mushrooms, pork, and tofu; reduce
heat, and simmer 3 minutes. Combine 1/2 cup reserved mushroom
liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a
small bowl. Add cornstarch mixture to saucepan; bring to a boil.
Cook 1 minute, stirring constantly. Remove from heat; stir in onions
and oil.

Yield: 4 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 162 (34% from fat); FAT 6.1g (sat 1.8g, mono 1.7g, poly
1.5g); PROTEIN 12.9g; CARB 12.6g; FIBER 1.4g; CHOL 22mg; IRON
2.2mg; SODIUM 709mg; CALC 54mg;

Recipes

Asian Beef Casserole

1 pound ground beef
3 (3 ounce) packages Oriental Flavor Ramen Noodles
2 cups frozen vegetable mix
1/4 teaspoon ground ginger
2 tablespoons thinly sliced onions
Brown meat until no longer pink, breaking up into
1/2-inch pieces.
Remove meat from pan, then pour off drippings.
Season meat with one seasoning
packet from noodles. Set aside.

In same skillet, combine 2 cups water, vegetables, noodles
(broken up),
ginger and remaining seasoning packet. Bring to a boil,
reduce heat.
Cover.
Simmer 3 minutes or until noodles are tender,
stirring occasionally.
Returnmeat to skillet; stir in green onions.
Makes 4 servings.

Crab Won Tons With Blackberry Szechuan Sauce

For sauce:
1/2 cup blackberry puree
1/2 cup saki or dry sherry
1 Tbl. cornstarch
1/2 tsp. salt (to taste)
1/2 tsp. red pepper flakes (to taste)
1/2 tsp. grated ginger
1 tsp. lime juice
2 cloves garlic, minced
1 1/2 Tbl. honey
For filling:
2-3 oz. fresh spinach, trimmed & washed
1 Tbl. butter
4 Tbl. onion, chopped finely
3 oz. cream cheese, cut into small chunks
2 Tbl. lemon juice
2 Tbl. dry breadcrumbs
1/2 lb. flaked, cooked crabmeat
dash salt, pepper, tobasco (optional)

For won tons:
Approx. 3 dozen won ton wrappers vegetable oil to cover bottom of wok
to 1/4"

For sauce:
Mix all ingredients in saucepan. Bring to a boil over medium high
hear 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 tsp. filling in each wrapper and seal according to
package
directions. Place single layer of wontons 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.

Beef Recipes
Bread Recipes - Recipes for Breads - Muffins, Muffin Recipes
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Famous Recipes

The Orient Express Wrap

1/2 cup Hoisin sauce
1 tablespoon honey mustard
1/2 teaspoon garlic chili sauce
1/4 cup smooth peanut butter
2 teaspoons lime juice
1 teaspoons lime juice
1 teaspoon fresh grated ginger root
6 10-inch flour tortillas
2-6 ounce package grilled chicken breast strips or 2 left-over
chicken breast halves cut into strips
1/2 cup chopped celery
1/3 cup chopped green onion
3/4 cup chopped Georgia honey-roasted peanuts
1/2 cup bean sprouts

In a small bowl mix together the first six ingredients until blended.
Heat tortillas according to package directions and then lay on work
surface and spread peanut butter mixture equally in the center of
each. Next lay equal amounts of the remaining ingredients on top.
Fold the edges of the tortillas in 1-1/2 inches and start rolling
from the bottom to form a cylinder. Cut each in half.
Yield: Serves 6

Note: Hoisin sauce and garlic chili sauce are readily available in
major grocery stores in the Asian section.

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Scallops with Vegetables (China)

1 ounce dried mushrooms
Boiling water
1 pound fresh or thawed frozen sea scallops
2 medium yellow onions
3 stalks celery
8 ounces fresh green beans
6 scallions
2 tablespoons vegetable oil
2 teaspoons grated pared fresh ginger root
1 clove garlic, crushed
4 teaspoons cornstarch
1 cup water
2 1/2 tablespoons dry sherry
4 teaspoons soy sauce
2 teaspoons instant chicken bouillon granules
1 (15 ounce) can baby corn ears, drained

Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes; drain. Squeeze out excess water. Cut into thin slices. Rinse
scallops and drain. Trim, if necessary, and cut into quarters. Peel
onions, cut into wedges and separate layers. Cut celery into 1/2-inch
diagonal slices. Wash and trim green beans. Cut beans into 1/-inch
diagonal slices. Cut scallions into thin diagonal slices.

Heat oil in wok over high heat. Add onions, celery, beans, ginger and
garlic to oil; stir fry 3 minutes. Measure cornstarch into small
bowl. Blend in a few tablespoons of the water and mix until smooth.
Stir in the remaining water, the sherry, soy sauce and bouillon. Add
to vegetable mixture. Cook and stir until mixture boils. Add
scallops, mushrooms, scallions and corn. Cook and stir until scallopsare
tender, about 4 minutes.

Makes 4 to 6 servings.

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Recipes

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Chicken Recipes

Gatlinburg Cabins

Gado Gado Appetizer (Boiled Vegetable Salad with Peanut Sauce)

Ingredient:

Cabbage 200 Gr cut optional and boiled
String Bean 200 Gr cut 5 cm lengh and boiled
Carrot 200 Gr cut stick and boiled
Potato 200 cut stick and boiled
Bean Curd cut stick and deep fried
Cucumber raw sliced round
Tomato raw sliced round

Peanut Sauce:

Peanut 200 Gr Deep fried and fine crusted
Chilli 10 Gr crusted
Sweet soya Sauce 50 ML
Lime juice from 1 pc Kaffir lime
Palm sugar 20 Gr
Lemongrass 1 stalk
Shallot or Onion 50 Gr Chopped
Garlic 10 Gr Chopped
Kaffir Lime Leaves 3 pcs
Galangal 10 Gr
Cooking oil 30 ML
Water 400 ML
Fried Shallot or Onion 10 Gr
Salt as desired

Methode: Peanut Sauce

Heat the oil and sautee Shallot and Garlic till golden brown and smell fragrant.
Add all rest of ingredients keep boiled till mixture cooked and thick,
pick up rest till cold

Serving:

Arrange all salad on the plate or bowl pour the peanut sauce on the top
served cold for about 5 persons

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World Famous Recipes

CHOP-CHOP ORIENTAL BEEF
(excellent for leftover roast beef)

½ cup celery, slice thin
1 small onion, thinly sliced
2 tbsp butter ( you can use combination olive oil & butter)
One envelope French's mushroom gravy mix1-cup water
2 cups cooked beef

Sauté the onions & celery in butter until tender.
Stir into the vegetables, the dry mushroom gravy mix, water and beef.
Cook, stirring until mixture boils and thickens.
Serve on rice or noodles.
Servings: 4
Also  you can add in some of the leftover gravy.

German salad dressing
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Leftover Chicken Casserole
Homemade Rolls

CHINESE UPSIDE DOWN CASSEROLE

1 lb. ground meat or left over chicken
1 lg. onion, chopped (coarse)
1 c. celery, chopped (coarse)
1 sm. can water chestnuts, chopped
2 or 3 tsp. dehydrated onion soup
1/2 tsp. pepper
1 can mushroom soup, undiluted
1 can Chinese noodles
1 can bean sprouts (optional)

Brown meat, add onions, celery and water chestnuts. Stir and cook until
crisp and tender (avoid over cooking). Add soups and pepper; stir until well
mixed. Put in casserole, top with noodles. Bake at 350 º for 25 minutes.