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* Exported from MasterCook *
Chicken Chow Mein
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken & Poultry
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6
chicken thighs without skin
6 ounces
mushrooms -- sliced
1
onion -- sliced
3 cloves
garlic -- minced
1/2 cup
teriyaki sauce
parsley
3 dashes
Tabasco sauce
Put above ingredients in a crock pot in the morning. Mix
and put
crockpot on low for all day cooking. Prepare rice. Put 2 handfulls
of
bean sprouts or 1 can, or 1 can Chinese vegetables in crock pot and
mix.
When rice is cooked, serve chicken over rice. Chicken will
be so tender
it will literally fall off the bones. The chicken is then
easily
deboned, and everything can be mixed together, chow mein and
rice, or
server over the rice.
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* Exported from MasterCook *
Chinese Beef And Pea Pods
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
flank steak
10 1/2 ounces
beef consomme - can
1/4 cup
soy sauce
1/4 teaspoon
ground ginger
1 bunch
green onion -- sliced
2 tablespoons
cornstarch
2 tablespoons
cold water
7 ounces
frozen chinese pea pods - partially
-- thawed
Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot with consomme, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serve over hot rice.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
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* Exported from MasterCook *
Chinese Cashew Tuna (Or Chicken) Dinner
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Seafood
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 can
drained tuna or 1 C. cooked diced chicken -- (7 oz.)
1 cup
diced celery
1/2 cup
diced onion
3 tablespoons
Butter or margarine
1 can
condensed cream of mushroom soup -- (cream of celery
-- gives nice change)
1 can
drained bean sprouts -- (16oz.)
1 tablespoon
soy sauce
1 cup
cashew nuts -- (have a friend who
-- uses peanuts)
Chow mein noodles
Combine all ingred. except noodles in crock pot. Stir well, and cook
for 5
to 9 hours on low. Serve over chow mein noodles (or rice)
(Very Pseudo Chinese...I don't even try to pass it off as Chinese...just
good)
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* Exported from MasterCook *
Chinese Country Ribs
Recipe By : NAWK/Internet
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham
Main Dishes
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
ketchup
2 tablespoons
honey
2 tablespoons
rice or white vinegar
2 tablespoons
soy sauce
1/4 teaspoon
five spice powder -- optional
1 small
onion -- finely chopped
2 teaspoons
minced fresh ginger
1
garlic clove -- minced
1 teaspoon
cornstarch -- dissolved in
1 tablespoon
cold water
4 pounds
country-style pork ribs, cut in single rib
hot cooked rice
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five-spice powder, onion, ginger and garlic. Position a broiler rack
6 inches from the source of the heat and preheat the broiler. Broil
the ribs, turning once, until browned. About 10 minutes. Transfer
the ribs to the slow cooker. Stir to coat the ribs with the
sauce. Cover and slow cook until ribs are tender. 5-6 hours at
200 degrees (low). Transfer the ribs to a platter and cover
with aluminum foil to keep warm. Skim the fat from the surface of
the sauce. In a medium saucepan bring the sauce to a simmer over
a medium heat. Cook until reduced to about 1 cup, 6-8 minutes.
Stir in the cornstarch mixture and cook just until thickened.
Pour the sauce over ribs and serve immediately with hot cooked rice.
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* Exported from MasterCook *
Chinese Pepper Steak
Recipe By : "Crockpot Cookery" by Mable Hoffman,1976,
Bantam Books
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Main Dishes
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
beef round steak -- (up to 1 1/2 pounds)
2 tablespoons
vegetable oil
1 clove
garlic, -- minced
1/2 teaspoon
salt
1/4 teaspoon
pepper
1/4 cup
soy sauce
1 teaspoon
sugar
1 cup
bean sprouts, fresh or canned -- drained
1 cup
canned tomatoes, cut up
2 medium
green bell peppers, seeded and -- cut into strips
1 tablespoon
cornstarch
2 tablespoons
cold water
4
green onions, -- sliced
Slice steak into narrow strips. In skillet or slow-cooking pot
with browning unit, brown steak in oil. Combine with
garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook
on low 6 to 8 hours. Turn control to high. Add bean sprouts,
tomatoes, and green peppers. Dissolve cornstarch in water.
Stir into pot. Cover and cook on high 15-20 minutes or until thickened.
Sprinkle with onions. Makes 4 to 5 servings.
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* Exported from MasterCook *
Chinese Style Country Ribs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
diana lewis
1/4 cup
soy sauce
1/4 cup
orange marmelade
1 tablespoon
catsup
1
garlic clove -- crushed
4 pounds
spareribs -- country style
Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of the ribs. Place in a crockpot and pour remaining sauce over all. Cover and cook on LOW for 8 to 10 hours. Formatted by Liz Jones 04/92.
busted by sooz
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* Exported from MasterCook *
Chinese Style Ribs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
eileen lamparelli
1/4 cup
soy sauce
1/4 cup
orange marmalade
2 tablespoons
catsup
1 clove
garlic -- crushed
4 pounds
spare ribs
Combine all the ingredients, except the ribs. Brush the sauce over the ribs and place in a crockpot. Pour the remaining sauce over it all. Cover and cook on LOW for 8 to 10 hours.
busted by sooz
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* Exported from MasterCook *
Crock Pot Chinese Beef & Pea Pods
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Pound
Family Steak Or (1 1/2 Pound) -- thinly sliced ,
1 Can
Beef Consomme Soup
1/4 Cup
soy sauce
1/4 Teaspoon
ground ginger
1 Bunch
green onions (about 8)
2 Tablespoons
cornstarch
2 Tablespoons
water
1 Can
sliced water chestnuts -- drained
1 Can
bamboo shoots -- drained
1 Can
bean sprouts -- drained
1 Package
(7 oz.) frozen chinese pea pods -- partially thawed
Combine steak in crock pot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.
busted by sooz
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* Exported from MasterCook *
Crock Pot Chow Mein
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 4 ounces can mushrooms
1 1/2 pounds
cubed round steak
4
stocks celery
2 medium
onions
1 cup
hot water with
3
bouillon cubes
3 tablespoons
soy sauce
2 teaspoons
worcestershire sauce
1 pound
can chinese vegetables
2 tablespoons
cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water. busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 22, 1997.
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* Exported from MasterCook *
Hypothetical Tso
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Asian
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Chicken thigh meat -- *
1/8 c
Soy sauce [regular soy]
1/2 c
Cornstarch --
Oil for stir-frying ****
10 sl
Ginger root -- [1/4" thick]
1 tb
Sugar [brown or white]
3/4 c
Chicken broth or more -- @@@
2
Scallions
1/8 c
Sherry or rice wine
1
Garlic clove -- mashed fine
Dry Hot peppers ***
2
Garlic cloves -- mashed @
1/2 ts
Salt to taste
1/2 c
Dark soy sauce @@
2 bn
Watercress -- washed @@@@
NB ML's ingredients notes * ML prefers thigh meat, but white
meat
will do. Cut in 1/2" chunks.
** Original specified Water chestnut flour.
*** Chinese or Thai best, but Mexican hot peppers will
also do.
**** Some recipes deep fry chicken ML prefers stir fried.
@ ML would use more. (Crushed but not pureed. IMH) @@
Regular soy
will do, but in this case, leave out salt.
@@@ Thin chinese style, otherwise omit the salt.
@@@@ Don't use Brocolli as they often do in chinese restaurants.
[like what I eat, only I don't use a recipe; NOT like restaurant Tso]
Clean the scallions, discarding dried outer leaves and roots.
Slice
both white and green parts very thinly and set aside to use
at the
last minute as a garnish.
Marinate chicken in soy and sherry with the garlic.
Dredge in
starch. In a hot wok, stir-fry the ginger, garlic, and hot peppers
in
oil. Push them to one side (discard them if you feel like doing
so -
I usually toss
ginger but keep garlic in and separate out hot peppers
for me to
eat by myself). In this oil, stir-fry the chicken until it's
firm.
Add sugar and salt and dark soy and broth. Cook until sauce
is thick
(if it's too thick, add more broth). In a separate pan or wok,
stir-fry watercress in a small amount of oil over very high
heat for
30 seconds. Mound watercress on a platter, make an indentation
in the
middle, pour in the chicken, and strew scallions over. Serve
with
plain white rice.
This is neither crunchy nor sweet as the dish is
usually served in
restaurants. This is more or less the way it used to come out
of the
kitchen at Say Eng Look in New York, which served the best version
I've ever eaten (that includes my own). Recent visits to that
restaurant have yielded a more standard version.
From: Michael Loo
Date: 12-26-94 From: Gourmet
Mmed IMH
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* Exported from MasterCook *
Pashtet Iz Pachonki
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Asian
Appetizers
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Chicken livers or calves
- liver cutinto strips
1 t
Salt
2 ea
Onions lg. sliced thin
1/3 c
Butter
1/4 t
Black pepper
1 ea
Egg lg.
2 ea
White bread slices crustless
1/2 c
Chicken stock
1/2 ea
Garlic clove minced
In large skillet melt the butter, add the onions and garlic.
Fry
until they begin to brown, add the liver and continue to fry
for 8-12
minutes until the livers are no longer showing any pink. Put
the
ingredients into blender/food processor and chop until the ,ixture
is
very fine and smooth. Grease a casserole dish and turn out the
liver
mixture into it. Preheat the oven to 350 degrees F. Bake the
mixture
for 45 minutes. remove from and allow to cool for 15 minutes
then
cover and refrigerate for 4-6 hours before serving. Origin:
Elyna
Tirminiv, Minsk-Belorus, circa, 1994
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* Exported from MasterCook *
Savory Pepper Steak
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Beef
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
beef round steak
(1/2 inch thick
1/4 c
flour
1/2 t
salt
1/8 t
pepper
1 md
onion -- chopped
1 sm clove
garlic -- minced
2 lg
green peppers -- seeded
cut into 1/2 inch strips
1 16 oz whole
tomatoes
1 tb
beef flavor base (paste or
granules)
1 tb
soy sauce
2 ts
worcestershire sauce
fluffy rice
Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to crockpot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and worcestershire sauce. Pour into crock pot, moistening meat well. Cover and cook on low setting for 8 to 12 hours. One hor before serving, turn to high setting and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 T. flour and 3 T. water; stir into crock pot. Cover and cook until thickened. Serve gravy with pepper steak over hot fluffy rice. Source Rival Cookbook
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Thai LemonGrass Chicken
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken & Poultry
Asian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 whole
chicken -- (2 1/2 to 3lb)
cleaned & patted dry
1 c
water
1 small
onion -- minced fine
2 T
red pepper flakes
10 pieces
lemon grass stalk (available at oriental -- (6") or a weed if yo
markets
1/2 c
heavy cream
1 lb
fresh mushrooms of choice -- sliced thin
Stuff half the lemongrass shoots into the chicken cavity. Put the chicken
in the crockpot. Dump the rest in, and cook on low for 4-6 hrs until the
chicken is fork tender. Note: If you like spicy food, use more than 2 T
red pepper flakes -- to taste, really. I like hot food, so I've added up
to 5 T. Season also with salt and black pepper to taste. Serve the chicken
with rice and veggies.
Save the stock for soup. If you prefer a creamier soup, you can add
sour cream to get the desired consistency, or if you like more authenticity,
try coconut milk.
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* Exported from MasterCook *
Zhul'yen Kurinyi V Kokotnitsakh
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Asian
Chicken & Poultry
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 lb
Musrooms washed
8 oz
Chicken boneless & skinless
5 T
Butter
1 ea
Onion lg.
1/2 t
Nutmeg ground fine
1/2 c
Swiss cheese grated
3 T
Sour cream or plain yogurt
Mince the onion. Mince the mushrooms, and the chicken together.
Cook
the onion in 4 T of melted butter. When onions are done add
the
chicken-mushroom mixture and cook for 5 minutes aqdding salt
& pepper
to taste. Remove frm the heat and stirin the sour cream and
the
nutmeg. Preheat the oven to 400 degrees F. Spoon the chicken
mixture
into 4 ramekins and sprinkle with grated cheese. bake for 10
minutes
the serve hot. Origin: Chef Viktor Tulanov, Hotel Omsk, Saranov-CIS,
circa, 1993
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