Pear Nog Recipe

Ingredients:
  • 1 pear, peeled, cored, cut in chunks
  • 1/2 cup 1% milk
  • 1/4 cup Egg Beaters or other egg substitute
  • 1 tsp brown sugar
  • large pinch cinnamon
  • 2 ice cubes, cracked
METHOD:
Place all ingredients in blender. Blend at high speed for 15 seconds.

Curried Celery with Pears and Onions Recipe

Ingredients:
  • 1 Tbsp vegetable oil
  • 3 cup celery cut in 1/2" pieces
  • 1 cup sweet red bell pepper cut in 1/2" pieces
  • 3/4 cup onion, cut in 1/2" pieces
  • 1 1/2 - 2 tsp curry powder
  • 1 1/2 cup peeled and cored ripe pears cut in
  • 1 1/2" pieces
  • 3/4 cup apple juice
  • 1/2 tsp salt
  • 2 cup steamed brown rice (3/4 cup uncooked)
METHOD:
  1. In a large skillet heat oil until hot. Add celery, red pepper and onion, cook and stir until barely cris tender, about 5 minutes.
  2. Add curry powder cook 1 for minute.
  3. Add apple juice, pears and salt; simmer, covered, until vegetables and pears are tender, 2 to 3 minutes.
  4. Stir in steamed rice.

Indonesian Chicken and Pear Salad Recipe

Ingredients:
  • 1-1/2 cup cold cooked chicken breast (cubed)
  • 3 fresh pears, halved and cored
  • 1/4 cup peanuts, coarsely chopped
  • 1/2 cup cucumber, thinly sliced
  • 3 Tbsp crystalline ginger, slivered
  • 2 Tbsp green onions, thinly sliced
  • Lemon juice
  • Iceberg lettuce cups or leaves
  • 1/2 cup low-fat yogurt (for Curry Dressing)
  • 1/2 tsp curry powder (for Curry Dressing)
  • 1/4 tsp dry mustard (for Curry Dressing)
  • 1/4 tsp ground allspice (for Curry Dressing)
  • 1/4 tsp garlic powder (for Curry Dressing)
METHOD:
  1. Place chicken in bowl. Cube 1 pear.
  2. Add to chicken along with nuts, cucumber, ginger and onion.
  3. Add curry dressing; gently mix.
  4. To make curry dressing,combine yogurt, curry powder, dry mustard, ground allspice and garlic powder; mix well.
  5. Make about 30 minutes before using for flavor to develop.
  6. Makes about 2/3-cup.
  7. Dip pear halves in lemon juice and arrange each half in lettuce cup or lettuce leaves on individual salad plate.
  8. Spoon salad onto pear halves.

Chicken & Pear Pockets Recipe

Ingredients:
  • 4 pita pockets, cut in halves
  • 1 medium pear, cored, halved and thinly sliced
  • 1 Tbsp lemon juice
  • 8 slices of Swiss cheese (to reduce fat use a low fat or part skim Cheese)
  • 3 chicken breast halves, cooked, cooled and sliced
  • Mayonnaise as needed (to reduce fat use fat free mayo)
  • Dijon-style mustard, as needed
  • Lettuce leaves, as needed
  • Salt and black pepper
METHOD:
  1. Spread mayonnaise and mustard inside each pita half and line with lettuce leaves.
  2. Toss pear slices with lemon juice to prevent browning.
  3. Arrange pear slices and cheese in pita halves.
  4. Season chicken with salt and pepper and arrange in sandwiches.

Pear Sauce Recipe


Ingredients:
  • 6 cups pared, cored and cubed Pears, any variety
  • 1/4 cup water
  • 2 Tbsp sugar
  • 1 teaspoon lemon juice
  • Touch of nutmeg
METHOD:
  1. (Microwave Method) Combine all ingredients in 2-quart microwave-safe measure or bowl.
  2. Cover and microwave on HIGH (100%) 6 minutes.
  3. Stir pear mixture; rotate dish one-quarter turn and microwave at HIGH 6 to 8 minutes longer or until tender.
  4. Puree in blender or food processor.
  5. (Conventional Method) Increase water to 1/2-cup with ingredients above, bring to a boil.
  6. Cook over medium heat 10 to 15 minutes or until pears are tender.
  7. Puree pears as above.

Baked Pears with Lemon Sauce Recipe

Ingredients:
  • 4 pears (medium-sized), peeled
  • 3 Tbsp water
  • 1 Tbsp honey
  • 2 whole cloves
  • 2 tsp cornstarch (for Lemon Sauce)
  • 3/4 cup skim milk, divided (for Lemon Sauce)
  • 1 cinnamon stick (for Lemon Sauce)
  • 1/2 tsp grated lemon rind (for Lemon Sauce)
  • 3 Tbsp lemon juice (for Lemon Sauce)
  • 1 Tbsp honey (for Lemon Sauce)
METHOD:
  1. Cut pears in half lengthwise and remove cores.
  2. Arrange pears, cut side up, in a glass baking dish.
  3. Combine water, honey and cloves and pour over pears.
  4. Cover and bake at 350° for 25 to 30 minutes.
  5. Serve warm pears with 1/4-cup chilled lemon sauce.
  6. To make sauce combine cornstarch and 1/4-cup milk in a small saucepan, stirring until blended.
  7. Add remaining 1/2-cup milk and cinnamon.
  8. Simmer over medium heat 6 to 8 minutes, stirring constantly, until mixture is thickened.
  9. Reduce heat and stir in remaining ingredients until well blended.
  10. Remove from heat and cool to room temperature.
  11. Cover and refrigerate 3 hours or until thoroughly chilled.
  12. Remove cinnamon stick before serving.

Poached Red Pear Zinfandel Recipe


Ingredients:
  • 4 large ripe red pears or other pear variety
  • 1 1/2 cups white zinfandel or rose wine
  • 1 teaspoon vanilla
  • 1/3 cup sugar
  • 4 tsp honey
  • fresh mint leaves (optional)
METHOD:
  1. Core pears from bottom, leaving stem intact.
  2. Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
  3. Slice the bottoms off pears to allow them to stand upright.
  4. Stand pears up in the bottom of a large saucepan; add wine and vanilla.
  5. Bring mixture just to boiling. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
  6. Using a slotted spoon, transfer pears to four dessert dishes.
  7. Add sugar to liquid in pan; bring to boiling. Reduce heat. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3-cup and is the consistency of a thin sauce.
  8. Spoon sauce over pears.
  9. Drizzle honey on top.
  10. Serve warm or chilled.
  11. Garnish sauce on each plate with fresh mint leaves, if desired.

Sponge Fruit Flan Recipe


Ingredients:
  • 2 Eggs
  • 2-Oz Caster sugar
  • 2-Oz flour
  • 1/4 tsp baking powder
  • 1 tin -peaches, cherries. strawberries
  • 1-2tsp sugar
  • 6-Oz syrup wipped cream
METHOD:
  1. Grease an 8 inch sponge flan tin and sprinkle flour on it
  2. Sieve flour and baking powder
  3. Separetly whisk the eggs and suagr until ti is thick
  4. Fold in the flour with a metal spoon
  5. Pour the mixture into the tin and bake in a preheated oven for 15-20 minutes
  6. Let it cool on a wire tray after it is baked 

Pineapple Carrot Cake Recipe


Ingredients:
  • 4-Oz brown sugar
  • 6 tbsp honey
  • 4-Oz Carrots (grated)
  • 1/2 tsp nut meg
  • 4-Oz butter
  • 5-Oz Water
  • 1 Egg
  • 4-Oz Meal Flour
  • 4-Oz White Flour
  • 2 tsp baking powder
METHOD:
  1. Mix sugar, honey, carrots, raisons, nutmeg and water in a saucepan
  2. Bring it to a boil and let it simmer for 5 minutes
  3. Pour it in a mixing bowl and eggs
  4. Sift the flour and baking powder and sprinkle it over the mixture
  5. Mix thoroughly
  6. Pour it into a greased 9 inch tin
  7. Bake it in a preheated oven on 190'C for one hour
  8. Done

Biscuit Cake Recipe


Ingredients:
  • 1 pack merry biscuit, broken into small pieces
  • 2 Eggs
  • 3 tbsp cocoa powder
  • 3/4 cup sugar
  • 2-Oz butter
  • 2 tbsp coconut (chopped)
  • 1 cup walnuts (chopped finaly)
  • 1/4 cup water
METHOD:
  1. Beat Eggs, Add cocoa powder, water and sugar in a bowl
  2. In a saucepan, melt butter on low heat
  3. Add the egg mixture until it is thick
  4. Add coconut, biscuits, walnuts and mix well
  5. Put the mixture into a dish and shape the mixture in a circle like a cake
  6. Chill it in the refrigator for 30-40 Minutes

Marble Cake Recipe


Ingredients:
  • 6-Oz butter
  • 6-Oz Caster Sugar
  • 3 Eggs
  • Self rising flour
  • 1/2 tspn Vanilla
  • 2 tsp cocoa
  • 2 tsp warm water
METHOD:
  1. Grease a 7 inch square tin and base with butter paper
  2. Cream the butter and add sugar until fluffy
  3. Beat Eggs
  4. Sieve all powders, except 1 tbsp flour
  5. Divide the mixture into two portions
  6. Fold vanilla essense and the remaining flour into one portion and fold cocoa powder in the other
  7. Put spoonfulls of mixture into the tin side by side, alternately
  8. Bake in the oven at 180'C for 1 hour

Cranberry Salsa Recipe


Ingredients:
  • 4 oz 100% cranberry juice blend
  • 1½ cups diced tomatoes
  • 1 cup fresh cranberries (sliced thin)
  • ¼ cup ripe medium avocado (diced)
  • ½ cup pineapple (diced)
  • ½ cup scallions (including green tops) sliced thinly
  • 2 Tbsps. lemon juice
  • ¼ cup jalapeno peppers (chopped fine)
  • 2 cloves crushed garlic (1 tsp.)
METHOD:
  1. Fresh ground pepper, as desired
  2. Place juice into a saucepan.
  3. Boil for about 5 minutes until reduced to about 1Tbsp of syrup.
  4. Place the reduced juice and all remaining ingredients into a medium bowl and stir until incorporated.
  5. Chill and serve immediately with favorite chips and vegetables.
Tip:  Fresh cranberries may be stored in your freezer for up to 1 year

Cranberry Turkey Salad Recipe

Ingredients:
  • 10-Oz cooked turkey breast (cubed)
  • 4 cups romaine lettuce, torn into small pieces
  • 1 large red apple, cored and cut into small pieces
  • 1 orange peeled and segmented (or use a small can of mandarin oranges)
  • ¼ cup dried cranberries
  • 3 Tbsp walnuts, coarsely chopped
  • 3 kiwi fruit, peeled and sliced
  • In a medium bowl, combine turkey, apple pieces, cranberries, orange, and walnuts.
Dressing:
  1. 1 cup jellied whole-berry cranberry sauce
  2. ¼ cup frozen orange juice concentrate (thawed)
  3. In a small bowl, mix cranberry sauce and orange juice concentrate.
  4. Arrange lettuce leaves among four plates.
  5. Just before serving gently toss turkey mixture with dressing.
  6. Garnish kiwi with slices.

Cranberry Pie Recipe


Ingredients:
  • 2 cups cranberries, whole
  • 2 cups blueberries
  • 1 cup sugar
  • 3 Tbsp flour
  • 1 9” ready-to-bake pie crust
METHOD:
  1. Mix berries.
  2. Combine sugar and cornstarch.
  3. Stir into mixed berries.
  4. Spread mixture into ready-to-bake pie shell.
  5. Bake at 425ºF for 1 hour.

Cranberry Apple Crisp Recipe


Ingredients:
  • 5 cups pared, sliced tart apples (about 6 medium
  • apples)
  • 1½ cups fresh or frozen cranberries
  • 1/3 cup sugar
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup butter
METHOD:
  1. Preheat oven to 375ºF. Lightly grease a 9-inch square baking pan.
  2. Layer apples and cranberries in pan sprinkling with sugar as you layer.
  3. Topping: Mix flour, brown sugar and cinnamon.
  4. Work in butter until light and crumbly.
  5. Sprinkle topping evenly over apples and cranberries.
  6. Bake 45 minutes or until apples are tender.

Cranberry Vegetable Risotto Recipe

Ingredients:
  • 2 Tbsp butter
  • 1 small onion, diced
  • ¾ cup Arborio rice
  • 1 cup low-sodium vegetable broth
  • 1 cup sliced portabella mushrooms
  • 1 cup diced asparagus
  • ¾ cup sweetened dried cranberries
  • 2 Tbsp minced fresh basil
  • 1 Tbsp Parmesan cheese
METHOD:
  1. Preheat oven to 425ºF. Grease a medium casserole dish.
  2. Melt butter in a large saucepan.
  3. Add onion and cook over medium heat until soft.
  4. Add rice cook for 2 minutes.
  5. Add broth; bring to a boil for 2 minutes.
  6. Stir in remaining ingredients, except Parmesan cheese.
  7. Pour mixture into casserole dish. Cover and bake for 30 minutes.
  8. Stir in cheese. Serve immediately.

CheeseCake Recipe


Ingredients:
  • 2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers (cookies in a food processor until crumbs)
  • 1/4 cup (50 grams) granulated white sugar
  • 1/2 cup (114 grams) unsalted butter (melted)
Filling:
  • 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
  • 1 cup (200 grams) granulated white sugar
  • 3 tablespoons (35 grams) all purpose flour
  • 5 large eggs, room temperature
  • 1/3 cup (80 ml) heavy whipping cream
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup (240 ml) sour cream (not low fat or fat free)
  • 2 tablespoons (30 grams) granulated white sugar
  • 1/2 teaspoon pure vanilla extract

Method:
  1. Grease, or spray with Pam, a 9 inch (23 cm) springform pan.
  2. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
  3. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
  4. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. scrape the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
  5. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another one 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
  6. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.
  7. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.
  8. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools

Velvet Heart Cake Recipe

Ingredients:
  • 2 1/2 cups (250 grams) sifted flour
  • 1/2 teaspoon salt
  • 2 tablespoons (15 grams)cocoa powder
  • 1/2 cup (113 grams) unsalted butter
  • 1 1/2 cups (300 grams) granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon baking soda  
METHOD:
  1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
  2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
  3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
  4. Add the sugar and beat until light and fluffy (about 2-3 minutes).
  5. Add the eggs, one at a time, beating well after each addition.scrape the sides of the bowl.
  6. Add the vanilla extract and beat until combined.
  7. In a measuring cup whisk the buttermilk with the red food coloring.
  8. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  9. In a small cup combine the vinegar and baking soda.
  10. Allow the mixture to fizz and then quickly fold into the cake batter.
  11. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
  12. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  13. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.
  14. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour.
  15. Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth.
  16. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
  17. Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form.
  18. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
  19. With a knife,cut each cake layer in half, horizontally,and shape it into a heart.
  20. You will now have four cake layers.
  21. Place one of the cake layers, top of the cake facing down, onto your serving platter.
  22. Spread the cake layer with a layer of frosting.  

Apple Coffee Cake Recipe


 
Ingredients:
  • 2/3 cup butter (room temp)
  • 1/3 cup sugar
  • 1/2 cup sour cream 1 tsp.
  • vanilla1 1/3 cup flour2/3 tsp.
  • baking soda1/8 tsp.
  • salt1 chopped fresh apple (about a cup)
  • 1/3 raisins (optional)
  • Topping
  • 1/4 cup flour.
  • 1/4 cup brown sugar(firmly packed)2 tbsp.
  • butter (room temp)1/2 tsp. cinnamon


 
Method: 
  1. In mixing bowl, cream buter and 1/3 cup sugar until light/fluffy. Beat in sour cream, vanilla and egg.
  2. Combine the flour, baking soda and salt. Mix into creamed mixture. Blend Well.
  3. Combine all of the topping ingredients until mixture forms coarse crumbs
  4. Spoon half of the batter into a greased 8inch round cake pan. Sprinkle with apples and raisins and half the topping mixture.
  5. Top with remaining batter, sprinkle remaining topping over top of the cake.
  6. Bake at 350F for 25-30 minutes.

Berry Tart Recipe


Ingredients:
  • 1 package (15 ounces) rolled refrigerated unbaked pie crusts (2 crusts)
  • Nonstick cooking spray
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon cornstarch
  • 1 package (12 ounces) frozen mixed berries
  • 1 Tablespoon lemon juice
  • 1/3 cup whipping cream
  • 1/3 cup purchased lemon curd
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon vanilla extract
  • Fresh mint sprigs for garnish (optional)
Method:
  1. Let piecrust stand according to package directions.
  2. Heat oven to 400 degrees.
  3. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
  4. For pastry shells, unroll pie crusts on lightly floured work surface.
  5. Use a 3-1/2 to 4-inch round cutter to cut 6 rounds from each crust.
  6. Lay and press rounds into prepared muffin cups, pleating edges to fit.
  7. For filling, in medium bowl combine the 2 Tablespoons sugar and cornstarch; stir into mixed berries along with the lemon juice. (no need to thaw berries - it will mix well as you stir)
  8. Spoon filling into pastry shells.
  9. Bake for about 20 minutes or until the pastry is deep golden brown.
  10. Cool in muffin cups on wire rack for 5 minutes.
  11. Carefully remove tartlets from muffin cups; cool completely on wire rack.
  12. In medium mixing bowl, combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla.
  13. Beat with a wire whisk or with electric mixer until mixture mounds and is fluffy.
  14. Spoon a dollop onto each tartlet and decorate with mint leaves

Pizza Bites Recipe

Ingredients:
1 tube 10 count refrigerated biscuits
1/2 cup pizza sauce or spaghetti sauce
1 cup shredded mozzarella cheese


METHOD:
  1. Grease a 12-inch pizza pan.
  2. Separate the biscuits, then snip or cut each biscuit into 4 pieces.
  3. Place the pieces in a bowl with the sauce and toss to coat.
  4. Arrange dough pieces in an 8-inch circle in the pizza pan.
  5. Sprinkle with the cheese.
  6. Bake in a 400 degree oven for about 15 minutes or until golden.

Blue Cheese Vinaigrette Recipe

Ingredients:
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic (minced)
  • 2-Oz blue cheese
METHOD:
  1. In a small bowl, mix together olive oil, vinegar, and garlic.
  2. Crumble bleu cheese into the bowl and mix well.

French Dressing Recipe

Ingredients:
  • 1 cup sugar
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • 1 tsp garlic salt
  • 1/2 tsp paprika
  • Pepper
  • 2 tsp onion (minced)
  • 1 (18-Oz) bottle catsup
METHOD:

Combine all ingredients in a blender.

Oregano Vinaigrette Recipe

Ingredients:
  • 1 tbsp red wine vinegar
  • 2 tsp lemon juice
  • 1 clove garlic (minced)
  • 1/2 tsp fresh oregano (chopped)
  • Salt and pepper
  • 1/4 cup olive oil
METHOD:

Combine all ingredients in a blender.

Parsley-Lime Dressing Recipe

Ingredients:
  • 1/4 cup olive oil
  • 1/2 cup lime juice
  • 1 tbsp fresh parsley (chopped)
  • 1/4 tsp fresh oregano (chopped)
  • Salt and pepper

 METHOD:
 
Combine all ingredients in a blender.

Caesar Dressing Recipe

Ingredients:
  • 3 tbsp sour cream
  • 1 egg (slightly beaten)
  • 1 tsp garlic salt
  • Pepper
  • 3 tbsp olive oil
  • 2 tsp white wine vinegar
METHOD:
 
Combine all ingredients in a blender.

Roquefort Dressing Recipe

Ingredients:
  • 8-Oz roquefort cheese
  • 13-Oz can evaporated milk
  • 1 quarter mayonnaise
  • 2 garlic cloves (minced)
METHOD:
  1. Combine roquefort cheese and milk in a saucepan.
  2. Cook, stirring, over low heat until cheese melts.
  3. Add mayonnaise and garlic.
  4. Cover and refrigerate to blend flavors.

Roquefort Vinaigrette Recipe

Ingredients:
  • 2 to 3-OZ roquefort cheese
  • 6 tbsp olive oil
  • 2 tbsp sour cream
  • 4 tsp sherry vinegar
  • Salt
METHOD:

Combine cheese, sour cream, and vinegar in a blender. Stir in olive oil and add salt.

Yogurt & Bleu Cheese Dressing Recipe

Ingredients:

  • 1/2 cup plain yogurt
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 clove garlic (minced)
  • 1 to 2 ounces bleu cheese (crumbled)

METHOD:

Mix all ingredients in a blender.

Cucumber Dressing Recipe

Ingredients:
  • 3 medium cucumbers
  • 2 small onions
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1/4 tsp garlic powder
  • 2 tbsp worcestershire sauce
  • 1 quarter mayonnaise
METHOD:
  1. Process cucumbers and onions in a food processor.
  2. Stir in sugar lemon juice, garli powder, and Worcestershire sauce.
  3. In a medium-sized bowl, combine cucumber mixture and mayonnaise.

Celery Buttermilk Dressing Recipe

Ingredients:

  • 2 cup celery (thinly sliced)
  • 3/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tsp fresh oregano (chopped)
  • Pepper
  • 1 clove garlic (minced)
METHOD:

Process all ingredients in a blender until smooth. If desired, dressing can be pressed
through a strainer to remove the remaining celery pieces.

Mustard Vinaigrette Recipe

Ingredients:
  • 1/4 tsp. fresh tarragon (chopped)
  • One 1/2 tbsp sherry vinegar
  • One 1/2 tsp Dijon mustard
  • 2 tbsp sour cream
  • 6 tbsp olive oil
  • Salt

METHOD:

In a small bowl, mix together vinegar, salt, mustard, tarragon, and sour cream.
Whisk in olive oil.

Lemon Vinaigrette Recipe

Ingredients:

  • Two 1/2 tsp lemon juice
  • 1/2 tsp lemon peel (grated)
  • 1 tsp sherry vinegar
  • 1 garlic clove (minced)
  • 3 tbsp olive oil
  • Salt

METHOD:

In a small bowl, mix together lemon juice, lemon peel, vinegar, salt, and garlic. Whisk in
olive oil.

Vinegar & Oil Salad Dressing Recipe

Ingredients:

  • 1/2 cup olive oil
  • Red wine vinegar
  • Salt and pepper
METHOD:

Place olive oil in a small bowl. Add vinegar until desired taste is achieved. Add salt and
pepper.

Ranch Dressing Recipe

Ingredients:

  • 2 tsp onion (minced)
  • 1/8 tsp garlic powder
  • 1 tbsp dried parsley
  • 1 cup mayonnaise
  • 1 cup buttermilk
METHOD:

In a medium-sized bowl, mix together mayonnaise and buttermilk. Stir in remaining
ingredients.

Balsamic Vinaigrette Recipe

Ingredients:
  • 1/2 cup olive oil
  • 1 tsp sugar
  • 1/2 cup balsamic vinegar
  • 1 garlic clove (minced)
  • Salt and pepper
METHOD:

Combine oils. Add remaining ingredients and mix well.

Tarragon Dressing Recipe

Ingredients:
  • 3/4 cup olive oil
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tbsp mustard
  • 2 cloves garlic (minced)
  • 1/2 tsp. fresh tarragon (finely chopped)
  • Salt and pepper
METHOD:

Combine oils. Add remaining ingredients and mix well.

Oriental Dressing Recipe

Ingredients:

  • 1/4 cup vegetable oil
  • 1 tbsp oriental sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp ground ginger
  • 1/2 tsp sugar
METHOD:

Combine oils. Add remaining ingredients and mix well.

Garlic Dressing Recipe

Ingredients:
  • 1 egg
  • Salt and pepper
  • 1 tbsp red wine vinegar
  • 5 cloves garlic (minced)
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup fresh green herbs (chives, parsley, basil, dill)
METHOD:
  1. In a medium-sized bowl, whisk together the egg, salt, 1 tbsp. vinegar, and garlic.
  2. Whisk in 1/2 c. of the olive oil, pouring slowly.
  3. After dressing thickens, add the rest of the vinegar and oil, alternating a little of each at a time.
  4. Whisk in the herbs and pepper.

Fresh Basil Dressing Recipe

Ingredients:

  • 1/4 cup olive oil
  • 1 handful fresh basil leaves (chopped)
  • Juice of 1 lemon
  • Salt and pepper
METHOD:

Blend all ingredients in a blender until smooth.

Creamy Pesto Dressing Recipe

Ingredients:
  • 1/2 cup fresh basil leaves (chopped)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp pine nuts
  • 2 tbsp milk
  • 2 tbsp white wine vinegar
  • Salt and pepper
  • 2 cloves garlic (minced)
METHOD:

Place all ingredients in a blender and puree until smooth.

Creamy Italian Dressing Recipe

Ingredients:

  • 1/2 cup mayonnaise
  • 1 tbsp milk
  • 1 tbsp red wine vinegar
  • 1/16 tsp garlic powder
  • 1/2 tsp fresh oregano (chopped)
  • 1/2 tsp fresh basil (chopped)
  • Salt and pepper
METHOD:

All ingredients should just be stirred together unless otherwise noted.

Romano-Dill Dressing Recipe


Ingredients:
  • 1 cup mayonnaise
  • 2/3 cup. milk
  • 1/4 cup. romano cheese (grated)
  • 3 cloves garlic (minced)
  • 1 tbsp. dried dill weed
  • Salt and pepper
METHOD:
All ingredients should just be stirred together unless otherwise noted.

Buttermilk Dressing Recipe


Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 cloves garlic (minced)
  • 1 tbsp. fresh chives (chopped)
  • 1/4 cup. fresh parsley (chopped)
  • 2 tbsp. fresh dill  (chopped finely)
  • Salt and pepper
METHOD:

All ingredients should just be stirred together unless otherwise noted.

Creamy Garlic & Dill Dressing Recipe


Ingredients:

  • 1 cup milk
  • 1 cup fresh parsley (chopped)
  • 3 cloves garlic (minced)
  • 1 cup mayonnaise
  • 1 tbsp dried dill weed
  • Salt and pepper
METHOD:
  1. Blend milk, parsley, and garlic in a blender until smooth.
  2. Pour milk mixture into a bowl and add mayonnaise, dill weed, salt, and pepper.
  3. Whisk until blended.

Mix Vegetable Biryani and Keri Juice Recipe ( in urdu )

Chocolate Velvet Cake Recipe


Ingredients:
  • 125 grams chopped butter
  • 1 cup caster sugar
  • 3 eggs
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 Cup cocoa
  • 1 tsp Soda
  • Sour Cream (2tbsp-lemon juice+1 cup cream)
Sour Cream Chocolate Glaze:

  • Dark Chocolate
  • Unsalted Butter (60 grams)
  • Sugar( 1/2 cup)
  • Cream( 1/4 cup)
METHOD:
  1. Grease cake pan, beat butter and sugar together
  2. Add eggs and cream together
  3. Sieve Flour. cocoa powder, soda and baking powder
  4. Fold these ingredients in the butter mixture
  5. Add sour cream and water
  6. Pour the mixture into the pan
  7. Bake for 40-45 minutes on 180'C
  8. When cake is cooled, top the cake with sour creamchocolate gaze and chocolate curls

Cocunut Cake Recipe


Ingredients:
  • 2 eggs
  • 6 tbsp Milk
  • 4 Oz- Caster sugar
  • 3 Oz- Coconut
  • 6 Oz-Plain flour
  • 2 tsp baking powder
  • 4 Oz butter
  • 1 tbsp brown sugar
  • 2 tbsp coconut
METHOD:
  1. Take 2 eggs and beat them lightly in a measuring jug
  2. Add milk and fill up 1/4 pint
  3. Mix in 1/2 the sugar and coconut and let it set for 20 minutes
  4. Sift the flour and baking powder in a bowl
  5. Stir in the remaining sugar
  6. Rub in the butter until mixture looks like breadcrumbs
  7. Add the coconut mixture, turn the mixture into a greased and lind 1 lb loaf tin
  8. Mix together the coconut and sugar for toping the cake
  9. Bake for 45-50 minutes in a preheated oven on 190`c

Paraline Sponge Cake Recipe


Ingredients:
  • 4 Oz Caster sugar
  • 3 Eggs
  • 3 Oz Plain  flour
  • 4 Blanchd Almonds
  • 1 Pack Chilled Cream
METHOD:
  1. Grease and line the base of 2 8" sandwich tins
  2. Preheated oven at 190'c
  3. Whisk eggs and sugar in an electric beater, until thick, rojik sifted flour, rind and melted butter
  4. Divide the mixture between the sandwich tins
  5. Bake for 20 minutes
  6. In a heavy pans, place almonds and sugar. Now heat to melt the sugar
  7. Cook until sugar is caramelized and turns golden
  8. Let it cool
  9. Whip the Cream until thick and mix paraline
  10. Spread a layer ontop of the cakes and put on ontop of the other
  11. Serve and Enjoy Eating

Date Cake Recipe


Ingredients:
  • 3c Dates
  • 185 grams butter
  • 1 cup caster sugar
  • 1 cup water
  • 3 Eggs
  • 1 tspn soda
  • 1 cup self rising flour
  • 1/2 cup plain flour
METHOD:
  1. Grease an oven baking dish and cover base with butterpaper
  2. In a saucepan, add dates, butter, sugar, water, soda and bring it to a boil
  3. Stir and cover, let it cool for 30 minutes
  4. Seperately beat eggs until fluffy
  5. Add date mixture and mix it well
  6. Add flour and mix well
  7. Pour it into the tin bake oven at 190'C for 1 hour 45 minutes

Cranberry Turkey Salad Recipe


Ingredients:

  • 10-Oz cooked turkey breast, cubed
  • 4 cups romaine lettuce, torn into small pieces
  • 1 large red apple, cored and cut into small pieces
  • 1 orange peeled and segmented (or use a small can of mandarin oranges)
  • ¼ cup dried cranberries
  • 3 Tbsp walnuts, coarsely chopped
  • 3 kiwi fruit, peeled and sliced
  • In a medium bowl, combine turkey, apple pieces, cranberries, orange, and walnuts.
METHOD:
  1. 1 cup jellied whole-berry cranberry sauce
  2. ¼ cup frozen orange juice concentrate, thawed
  3. In a small bowl, mix cranberry sauce and orange juice concentrate.
  4. Arrange lettuce leaves among four plates.
  5. Just before serving gently toss turkey mixture with dressing.
  6. Garnish with kiwi slices.

Choclate Swiss Roll Recipe


Ingredients:
  • 3 Eggs
  • Soft Flour( 2 Oz flour+ 1 Oz Corn flour)
  • 2 tbsp Cocoa Powder
  • Caster Sugar
  • 1/4tbsp Vanilla Essence
  • 1tbsp warm water
  • 3 tbsp Jam
METHOD:
  1. Grease an oven baking dish (9"x13") sift flour and salt 3 times
  2. Break the eggs into a mixing bowl
  3. Add sugar, vanilla essense and cocoa powder
  4. Place the bowl over a pan of hot water and whisk with a hand beater until the mixture is creamy
  5. Fold in the flour with a metal spoon
  6. Fold in the water and pour mixture into the baking dish
  7. Put it in a preheated oven 220'c for 7-8 minutes
  8. Oh a sheet of butter paper, sprinkle sugar, roll the baked swiss roll and add jam as u r rolling it, removing the paper
  9. Let it shape for 5 minutes
  10. Cool and Serve

Swiss Roll Recipe


Ingredients:
  • 3 Eggs
  • Soft Flour (2 Oz Flour+ 1 Oz Corn Flour)
  • Caster Sugar
  • 1/4 tsp Vanilla Essense
  • 1 tbsp warm water
  • 3 tbsp Jam
METHOD:
  1. Grease an oven baking dish (9"x13") sift flour and salt 3 times
  2. Break the eggs into a mixing bowl
  3. Add sugar and vanilla essense
  4. Place the bowl over a pan of hot water and whisk with a hand beater until the mixture is creamy
  5. Flour with a metal spoon
  6. Fold in the water and pour mixture into the baking dish
  7. Put it in a preheated oven 220'c for 7-8 minutes
  8. Oh a sheet of butter paper, sprinkle sugar, roll the baked swiss roll and add jam as u r rolling it, removing the paper
  9. Let it shape for 5 minutes
  10. Cool and Serve

Banana Berry Jumble Recipe

Makes 2 servings
Each serving equals one 5 A Day serving

Ingredients:
  • 2 bananas, halved and cut into ½ inch pieces
  • ¾ cup cranberries, fresh or frozen
  • ¼ cup oats
  • ½ tsp nutmeg
METHOD:
  1. Combine all ingredients in a large, non-stick skillet.
  2. Cook on medium-high heat just until cranberries begin to soften, stirring occasionally.
  3. Remove from heat; cool slightly.
  4. Spoon into bowls and top with whipped topping or frozen yogurt, if desired.
Nutritional analysis per serving: calories 212, protein 4g, fat 2g, percent calories from fat 8%, cholesterol 0mg, carbohydrates 50g, fiber 7g, sodium 2mg

Banana Nut Smoothie Recipe



Makes 4 (1 cup) servings

Each serving equals one 5 A Day serving
Recipe source: Produce for Better Health

Ingredients:

  • 2 bananas, ripe
  • 2 cups pineapple juice
  • 2 Tbsp creamy peanut butter
  • 2 tsp plain yogurt
  • 1 ½ tsp vanilla extract
  • 6 ice cubes
  • 1 tsp nutmeg
METHOD:
  1. Combine all ingredients, except nutmeg, in blender.
  2. Cover and run on high until smooth and well-blended.
  3. Sprinkle with nutmeg.

Nutritional analysis per serving:

calories 191, protein 3g, fat 5g, percent calories from fat 21%, cholesterol 0mg, carbohydrates 35g, fiber 2g, sodium 46mg

Almond Biscuits Recipe

Ingredients:
  • 2 1/2 cups all−purpose flour
  • 2 tsp baking powder
  • 1/2 cup margarine or butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp almond essence
  • blanched almonds for decoration
  • beaten egg for glazing
METHOD:
  1. Sift the flour, baking powder and salt into a bowl.
  2. Cream the margarine (or butter) and sugar together until light, white and fluffy.
  3. Beat in the egg and almond essence.
  4. Stir in the sifted dry ingredients to make a stiff dough.
  5. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray.
  6. Place half an almond (split lengthways) on each ball and press to flatten slightly.
  7. Brush with beaten egg.
  8. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden.
  9. Cool on a wire rack.
  10. This quantity makes about 45 biscuits.

Bean Sprout Salad Recipe

Ingredients:
  • 2 tablespoon Sesame seeds
  • 1 pound Fresh bean sprouts thoroughly washed and drained
  • 3 Garlic cloves, peeled and minced
  • 2 md Scallions −− trimmed & minced
  • 1 − 1" cube ginger, peeled and minced
  • 2 tablespoon Oriental sesame oil
  • 1/3 cup Soy sauce
  • 2 tablespoon Cider vinegar
  • 1 tablespoon Mirin (sweet rice wine)
  • 2 teaspoon Light brown sugar
  • 1 teaspoon Spicy sesame oil
METHOD:

  1. PREHEAT OVEN TO 300F.
  2. Toast the sesame seeds by spreading them over the bottom of a pie tin.
  3. Roast for 12−to−16 minutes, stirring often, until they are golden.
  4. The seeds can be toasted in advance and stored in an airtight container.
  5. Place the bean sprouts in a large heatproof bowl and set it aside.
  6. In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp.
  7. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.
  8. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours.
  9. Toss again before serving.

Fortune Cookies Recipe

Ingredients:

  • 8 oz. All−purpose flour
  • 2 Tbl. Cornstarch
  • 4 oz. Sugar
  • 1/2 teas. Salt
  • 4 oz. Vegetable oil
  • 4 oz. Egg whites
  • 1 Tbl. Water
  • 2 teas. Vanilla extract.
METHOD:
  1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.
  2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2".
  3. Prepared oven to 300F.
  4. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.
  5. Bake cookie for about 14 minutes or until lightly golden brown.
  6. Remove one cookie at a time from the oven.
  7. You have about 15 seconds working time before the cookie hardens.
  8. Place the "Fortune" in the middle of the cookie.
  9. Shape the cookie by folding it in half and grasp both ends.
  10. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

Garlic Chicken Recipe


Ingredients:

  • 4 boneless, skinless chicken breast halves (about 1 lb.)
  • 1 egg white
  • 1 Tablespoon cornstarch
  • 1 Tablespoon dry white wine or sherry
  • 4 green onions
  • 1 teaspoon minced gingerroot
  • 3 teaspoons minced fresh garlic (about 6 medium cloves)
  • 2 Tablespoons vegetable oil
  • Hot cooked rice
SAUCE:
  • 1 teaspoon crushed chili paste (sambal oelek) or more to taste
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons rice vinegar
  • 1 Tablespoon water
  • 2 Tablespoons dry white wine or sherry
  • 2 Tablespoons soy sauce
METHOD:
  1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid.
  2. Slice crosswise into thin shreds.
  3. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved.
  4. Add chicken and mix well to coat all pieces.
  5. Let stand at room temperature 30 minutes.
  6. Meanwhile, slice green onions on the diagonal into very thin slices.
  7. Mince gingerroot and garlic.
  8. Combine Sauce ingredients, mixing well.
  9. Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
  10. Remove chicken with a slotted spoon.
  11. Add onions, ginger and garlic to wok and stir−fry about 30 seconds, until ginger and garlic are fragrant but not brown.
  12. Return chicken to wok, restir sauce ingredients and add to wok.
  13. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly.
  14. Turn off heat and splash with about 1 tsp of dark sesame oil.
  15. Serve over rice.

Egg Salad Sandwich Recipe


Ingredients:
  • 2 Eggs
  • 2 tbsp mayanaise
  • 1 spring onion (chopped)
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • Quater Cup-cabbage
  • Bread
METHOD:
  1. Mix all chopped ingredients into mayanaise and seasoning
  2. Spread it on a slice of bread
  3. Done

Pinwheel Sandwich Recipe


Ingredients:

Chicken Spread Or Beef Spread:

  • 2 Picies Boneless hunter beef
  • 2 tbsp mayanaise
  • Salt and Pepper
Egg Spread:

  • 2 Eggs
  • 2 tbsp mayaniase
  • Salt and Pepper
Green Sauce:

  • 1 Cup mint and corriander
  • 1 Lemon
  • 1/2 tbsp salt
  • 1 Clove garlic
  • Bread ( cut horizantaly)
METHOD:
  1. Make 3 different spreads
  2. Shred Cooked hunter beef, add mayanaise and seasoning
  3. Mix it well
  4. Boil and mash eggs
  5. Add seasoning, mayanaise, and mix it well
  6. In a blender, add herbs, lemon juice, garlic and green chillie (Blend Well)
  7. On horizontal cut bread slice, spread the mixtures in 3 places -right beef mixture, -middle egg spread, -left green sauce
  8. Then roll the bread, from right side to left
  9. Cover it with Aluminium foil
  10. Let it set for 10 minutes in a freezer
  11. When set, take out the roll and cut it into circles
  12. Pinwheel Sandwich is ready

Club Tikka Sandwich Recipe


Ingredients:
  • 250 Grams Boneless Chicken
  • 1 tbsp red chillie powder
  • 1/2 tbsp salt
  • 1/2 tbsp Pepper
  • 1 Clove garlic (chopped)
  • 1/2 tbsp ginger (choped)
  • 2 tbsp Oil
  • 2,3 Lettace Leaves
  • 1 tbsp Mayanaise
  • 1 Egg
  • 1 Slice Cheese
  • 3 Bread Pieces


METHOD:
  1. Heat Oil in a fry pan, cut chicken into cubes and add them to the oil
  2. Add choped garlic and ginger, fry till chicken is tender
  3. Add seasning and let the chicken cool
  4. On a slice of bread, spread mayanaise, put lettace on top, and chicken
  5. Put a slice of bread on top
  6. On the slice put cucumber, cut into circles
  7. Seperate Beat an Egg and make omlet
  8. Before placing the egg onto cucumber, place a slice of cheese on the egg and fold the egg
  9. Place another slice on the top
  10. Serve it

Orange Beef Recipe


Ingredients:
  • 1/2 Lb. Top round steak
  • 2 Tb Sherry
  • 2 Tb Cornstarch
  • 2 Egg whites
  • 6 Tb Peanut oil
SAUCE:

  • 1 1/2 cups Beef stock
  • 2 Tbsp Light soy sauce
  • 1 Tbsp Sugar
  • 1 1/2 Tbsp Cornstarch
  • 1 Tbsp Red wine vinegar
  • 5 Dried red chile peppers, broken into pieces
  • 8 Thin slices of orange rind (orange part only) or more
  • Fresh ground black pepper to taste
METHOD:
  1. Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy.
  2. Add the beef and toss to coat the pieces well.
  3. Set aside.
  4. Cut meat into 2x2−inch pieces. Heat 4 tbsp. Peanut oil in wok.
  5. Fry quickly, just until crispy and browned, remove to wok rack to drain.
  6. Add remaining 2 tbs. Peanut oil to wok.
  7. Add orange rind and red peppers to hot oil in wok.
  8. Stir−fry until orange rind begins to darken and aroma from oil becomes pleasant.
  9. Add remaining ingredients and stir until bubbly (add more beef stock if too thick).
  10. Add fried beef and toss to coat with sauce.
  11. Serve at once with steamed white rice.

Sesame Chicken Recipe


Ingredients:

  • 1 pound boneless chicken (or pork or steak)
  • 2 tablespoons sesame seeds
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 4 ounces small mushrooms, quartered
  • 1 large green bell pepper, seeded and cut into strips
  • 4 scallions, chopped diagonally
  • Boiled rice (to serve)
Marinade:
  • 2 teaspoons cornstarch
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • few drops of Tabasco sauce
  • 1−inch piece fresh ginger, grated
  • 1 garlic clove, crushed
METHOD:

  1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
  2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, tabasco sauce, ginger and garlic.
  3. Stir in the strips, cover and leave in a cool place for 3−4 hours.
  4. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden.
  5. Set aside.
  6. Heat the sesame and vegetable oils in the wok or frying pan.
  7. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned.
  8. Remove with a slotted spoon.
  9. Add the mushrooms and green pepper and stir−fry for 2−3 minutes.
  10. Add the scallions and 1 minute more.
  11. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze.
  12. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

Mandarin Pancakes Recipe

Ingredients:

  • 2 cups flour
  • 3/4 cup boiling water
  • 2 tablespoons sesame oil
METHOD:
  1. Place flour in a bowl.
  2. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened.
  3. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes.
  4. Cover and let rest for 30 minutes.
  5. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces.
  6. Roll each piece into a ball, then flatten slightly into a pancake.
  7. Brush top of each pancake with a light coating of sesame oil.
  8. Place 1 pancake on top of a second pancake, oiled sides together.
  9. With a rolling pin, roll to make a circle 6 inches in diameter.
  10. Stack and roll remaining pairs of pancakes the same way.
  11. Cover with a damp cloth to prevent drying.
  12. Place a nonstick frying pan over lm heat until hot.
  13. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side.
  14. Remove from pan and separate into 2 pancakes while still hot.
  15. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.
  16. Serve pancakes hot.
  17. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.

Empress Chicken Wings Recipe


Ingredients:
  • 1 1/2 pounds Chicken Wings
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Dry Sherry
  • 1 tablespoon Minced Fresh Ginger Root
  • 1 Clove Garlic, Minced
  • 2 tablespoons Vegetable Oil
  • 1/3 cup Cornstarch
  • 2/3 cup Water
  • 2 Green Onions And Tops, Cut Into Thin Slices
  • 1 teaspoon Slivered Fresh Ginger Root
METHOD:

  1. Disjoint the chicken wings; discard tips (or save for stock).
  2. Combine soy sauce, sherry, minced ginger and garlic in a large bowl, stir in chicken.
  3. Cover and refrigerate for 1 hour, stirring occasionally.
  4. Remove chicken; reserve marinade.
  5. Heat oil in large skillet over medium heat.
  6. Lightly coat chicken pieces with cornstarch, add to skillet and brown slowly on all sides.
  7. Remove chicken, drain off fat.
  8. Stir water and reserved marinade into same skillet.
  9. Add chicken, sprinkle green onions and slivered ginger evenly over chicken.
  10. Cover and simmer for 5 minutes, or until chicken is tender.

Fried Wontons Recipe


Ingredients:

  • 1 lb. Won ton skins
  • 1/2 lb. Fresh ground pork
  • 1/2 lb. Fresh prawns
  • 4 Dried mushrooms, soaked for 2 hours
  • 8 Water chestnuts, finely chopped
  • 2 Stalks green onions, finely chopped
  • 2 small Eggs, beaten
  • 1/4 ts Pepper
  • 1 1/2 ts Salt
  • Yield: About 60 to 70.
METHOD:

  • Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
  • Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
WRAPPING:
  • 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. This should give you a little bundle that looks kind of like a nurses hat.
FRYING:
  • Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes).
  • Turn over once.
  • Drain and serve hot.

Lo Mein Noodles Recipe


Ingredients:
  • 4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained
  • 12 oz. diced cooked meat (beef, chicken, pork ... any)
  • 1 package frozen French−style green beans (thawed)
  • 2 cups fresh bean sprouts
  • 3 scallions, chopped
  • 1 slice ginger, shredded
  • 1 clove garlic, minced
  • 1 teas. MSG (Accent)
  • 1 teas. sugar
  • 1/4 cup soy sauce
  • 3/4 cup vegetable oil
  • 1/4 teas. sesame oil
  • 2 Tbls. sherry
METHOD:
  1. Mix together MSG, sugar, and soy sauce. Set aside.
  2. Heat wok or pan hot and dry.
  3. Add just 3 tablespoons of the vegetable oil and all the sesame oil.
  4. Put in ginger and garlic to brown first, then all the other vegetables.
  5. Stir and cook for one minute over high heat.
  6. Add the sherry.
  7. Cover and cook one minute longer.
  8. Turn off heat.
  9. Remove vegetables, and drain, discard these juices.
  10. Set drained vegetables aside.
  11. Heat wok or pan dry again.
  12. Put in remainder of oil.
  13. Turn heat to medium.
  14. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes.
  15. Add your choice of meat and reserved vegetables (mix thoroughly.)
  16. Add reserved soy sauce mixture and stir until noodles become one even color.
  17. Serve.

Kung Pao Chicken Recipe

 
Ingredients:
  • 2 tablespoons oyster sauce
  • 1 teaspoon cornstarch
  • 3/4 pound boneless, skinless chicken
Sauce:
  • 1/4 cup Chinese black vinegar or balsamic vinegar
  • 1/4 cup chicken broth
  • 3 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sugar
  • 2 1/2 tablespoons cooking oil
  • 8 small dried red chilies
  • 4 teaspoons minced garlic
  • 2 stalks celery, diced
  • 1/2 red bell pepper, cut into 1−inch squares
  • 1 can (8 oz.) sliced bamboo shoots, drained
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/3 cup roasted peanuts
METHOD:
  1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.
  2. Place chicken in marinade and stir to coat.
  3. Let stand for 10 minutes.
  4. Combine sauce ingredients in a bowl.
  5. Place a wok over high heat until hot.
  6. Add 2 tablespoons oil, swirling to coat sides.
  7. Add chilies and cook, stirring, until fragrant, about 10 seconds.
  8. Add chicken and stir−fry for 2 minutes.
  9. Remove chicken and chilies from wok.
  10. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.
  11. Add garlic and cook, stirring, until fragrant, about 10 seconds.
  12. Add celery, bell pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
  13. Return chicken and chilies to wok; stir−fry for 1 minute.
  14. Add sauce and bring to a boil.
  15. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
  16. Add peanuts and stir to coat.

Hoison Beefs and Scallion Roll


Ingredients:
  • 1 whole flank steak
  • 1/2 cup soy sauce
  • 3 cloves garlic
  • 1/2 cup ginger −−chopped, fresh
  • dash black pepper
  • 1/2 cup hoisin sauce
  • 1 bunch scallions
METHOD:
  1. In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some pepper.
  2. Add the beef and marinate overnight in the refrigerator,turning once.
  3. Heat the broiler.
  4. Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side.
  5. Cool completely and then slice very think on the bias, across the grain of the meat.
  6. Trim the slices to form approximately 2 x 4 inch strips.
  7. Brush a thin layer of hoisin sauce on each strip of beef.
  8. Lay a small bundle of scallion julienne at one end and roll up securely.
  9. 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.

Shrimp with Snow Peas Recipe



Ingredients:

  • 2/3 lb. tiger prawns
Marinade for shrimp:

  • 1 1/2 tbsp sherry
  • 1/2 tbsp salt
  • 1/2 tbsp grated ginger
  • 1 1/2 tbsp cornstarch
  • 1 tbsp water
Seasoning:

  • 1 Tb. chicken broth
  • 3 Tb. water
  • 1/2 tsp. cornstarch
  • 3 Tb. oyster sauce (very important)
  • 1 Tb. hoisin sauce
Also Required:

  • 1/2 cup vegetable oil
  • 1 clove garlic, pressed or minced
  • 1/4 tsp. salt
  • 1/2 lb. snow peas
METHOD:

  1. Shell and devein prawns.
  2. Rinse and pat dry with a paper towel.
  3. Combine marinade in medium bowl.
  4. Add prawns and mix well.
  5. Let it stand 30 minutes.
  6. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs.
  7. Add prawns and stir fry until pink. Remove from wok, and place on plate.
  8. Add salt and snow peas to oil in wok.
  9. Stir fry 30 secs.
  10. Add seasoning sauce and stir slightly until think and bubbly.
  11. Add cooked prawns.
  12. Stir to coat everything with sauce.
  13. Serve hot with cooked rice.

Foo Yung Recipe


Ingredients:

 
  • 6 eggs, beaten well
  • 1 cup shredded cooked meat (roast pork, shrimp, almost any!)
  • 2 cups fresh bean sprouts (or 1 can)
  • 2 scallions, chopped, including the green ends
  • 1 medium onion, shredded
  • 1 teaspoon sugar
  • 1/8 teaspoon ground pepper
  • 1 teaspoon MSG (optional)
  • 2 tablespoons soy sauce
  • 1/2 cup chicken stock or water
  • Vegetable oil for frying
METHOD:

 

 
  1. Make gravy if desired (recipe follows). Preheat oven to 200F.
  2. Line a platter with several thicknesses of paper towel.
  3. Mix all ingredients except the vegetable oil together in a mixing bowl.
  4. Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch.
  5. Keep oil at this level by adding more, as some is absorbed in cooking.
  6. Bring oil temperature to medium. Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each.
  7. With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan.
  8. When the first omelet has stiffened, gently move it over to make room for the next.
  9. The number of omelets you can make at once depends on the size of your frying pan.
  10. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side.
  11. When done, transfer from frying pan onto paper−lined platter.
  12. Keep warm in oven until all the omelets can be served together.
  13. Serve with or without gravy.

 
Gravy:
  • 1 1/2 cups chicken stock
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 teaspoon MSG (optional)
  • 1/8 teaspoon ground pepper
  • Pinch of salt
  1. Mix all the ingredients together in a saucepan.
  2. Bring to a boil slowly with frequent stirring.
  3. When gravy has thickened, turn heat to very low to keep it warm until ready to use.

Egg Roll Recipes


Ingredients:
  • 1 lb. chinese cabbage (Napa)
  • 2 stalks celery
  • 1/2 lb. cooked shrimp
  • 1/2 lb. cooked pork or chicken livers
  • 10 water chestnuts
  • 1/3 cup bamboo shoots
  • 1 tsp. salt
  • 1 tsp. sugar
  • Liberal dash pepper
  • 1/2 tsp. light soy sauce
  • 1/4 tsp. sesame oil
  • 1 beaten egg
  • 10 egg roll skins
  • 3 cups oil
METHOD:

  1.  Boil cabbage and celery until very tender.
  2. Drain and squeeze out excess water.
  3. Shred very fine and set aside to drain further.
  4. Parboil shrimp and fry or bake pork.
  5. Mince both.
  6. Shred water chestnuts and bamboo shoots.
  7. Mix all ingredients but egg together. Beat egg.
  8. Wrap filling in egg roll skins and seal with egg.
  9. Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls.
  10. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.)
  11. When cool, drop again into hot oil and fry until golden brown.
  12. The two−stage deep frying method is actually a professional Chinese chefs' secret.
  13. It assures that the inside will be moist and not overcooked (as
  14. anything overcooked becomes dry) and the outside will be crisp.


Share