Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce. Dredge in flour. Spray medium skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. Serve with Sesame Noodles.
Sesame Noodles
Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tabasco to taste. Pour over spaghetti.
Directions: Heat a large skillet with some oil in it, and start to brown the spare ribs. Once the ribs are seared and browned, add the rest of the ingredients. Mix well and bring to a boil. Cover and reduce heat to medium-low. Cook for about 20-25 minutes, and it's ready to serve
Mix together soy sauce, lemon juice, ginger, poultry seasoning, salt and
pepper. Add Chicken and marinate for at least 1 hour. (I sometimes marinate it
for as long as 6 hours)
Remove chicken - save marinate.
Coat chicken with flour.
Brown chicken in hot oil.
Put Chicken and reserved marinate in 9 x 13 baking dish.
Add onions.
Pour boiling water over everything.
Cover and back in 350 degree oven for 45 minutes, or until chicken is well
done.
Serve over steamed rice.
Make Peanut Sauce by placing all ingredients in a 1 cup glass measure.
Microwave on high for 1 minute. Whisk mixture until well combined;
set aside. and set aside. When Peanut sauce is done make the
chicken.
Place chicken in a 3-quart casserole Coat chicken with soy sauce and
sherry. Add ginger, garlic and onions; toss. Cover with lid or vented
plastic wrap. Stirring midway through cooking, microwave on high 4
minutes or until chicken is no longer pink. Add carrot; cover again and
microwave on high 1 1/2 minutes. Add cucumber and warm noodles; toss with
Peanut Sauce. Sprinkle chopped peanuts over top.
Mix brown sugar and soy sauce. Add steak strips.
Sauté onions and garlic.
Add Steak strips and cook 8 to 10 minutes.
Add celery and peppers. Cook 5 minutes.
Make a paste from cornstarch and water.
Stir paste into steak and pepper mixture.
Stir until smooth. Cover and cook 12 minutes.
Serve over steamed rice.
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In large skillet, warm 2 teaspoons of oil until hot, but not smoking. Add
the chicken and salt, and stir fry until the chicken is no longer pink, 2 to 3
minutes. Transfer the chicken to a plate and cover loosely to keep warm.
Add the remaining 1 teaspoon oil to the skillet and warm it until it is hot.
Add the scallions, ginger, and garlic and stir fry for 30 seconds. Add the
broccoli and stir fry for 1 minute.
In a small bowl, blend the chicken broth and cornstarch. Add the broth
mixture to the skillet along with the soy sauce and red pepper flakes. Cook,
stirring, until the sauce is slightly thickened, about 2 minutes.
Return the chicken to the skillet and stir fry until cooked through, about 1
minute. Add the sesame oil and toss the mixture until it is coated.
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Mix all ingredients together in a bowl. Chill and serve.
Combine soy sauce, honey, ginger and garlic. Mix well. Pour over meat and marinate 4 to 8 hours, turning occasionally. Alternate meat on bamboo or metal skewers with water chestnuts, green pepper and pineapple chunks. Broil or grill to desired doneness.
Combine all ingredients except pork strips in crock pot; stir well. Add pork strips and stir to coat thoroughly. Cover and cook on low setting for 8 to 10 hours. Serve with a small dish of sauce on the side for dunking and a bowl of steamed rice.
Cut chicken into tiny slivers. (this is done easily if the chicken is
partially frozen) Heat up wok, add oil, and stir fry garlic and green onions
until tender but not brown, about 1-2 minutes. Add chili peppers and cook,
stirring, about 1 minute more. Add chicken and stir-fry until cooked through.
Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired.
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Roll or shake chicken in cornstarch. Heat oil in large fry pan or wok at medium-high. Cook chicken 15-20 minutes in oil. Sprinkle with garlic while cooking. Add all vegetables. Stir. Stir in soy sauce. Cover and reduce heat. Simmer 5 minutes.Add lettuce; remove from heat and toss and serve at once with rice. 6 servings.
Back to TopBring 3 cups water to a rolling boil in deep saucepan. Add walnuts; boil 1 minute. Rinse under hot water; drain.Toss walnuts with sugar. Heat 1/2 inch oil to 350 degrees in deep saucepan. With slotted spoon, add half the walnuts to the oil.Fry, stirring constantly, about 5 minutes or until golden.Repeat with remaining nuts.Sprinkle with salt. Cool on foil-lined tray, separating pieces.Store in airtight container.
Back to TopMix all ingredients and marinate sirloin for at least 1/2 hour. Then grill on outdoor grill.
Back to TopMicrowave Green Beans Oriental
Place butter or margarine and almonds in a 1 1/2 quart casserole.Microwave on High (100%) for 4 to 5 minutes or until almonds are toasted. Stir occasionally. Add remaining ingredients. Cover with a tight fitting lid or plastic wrap. Microwave on High (100%) for 10 to 12 minutes or until heated throughout.
Back to TopIn a pan or pot, cover ribs with water that has been salted and peppered to taste. Bring to a boil. Boil 45 minutes, until tender.In a small bowl stir together the soy sauce, peanut butter, vinegar, corn syrup and ginger.Drain the ribs, place in shallow roasting pan.Spread sauce over ribs.Place under broiler 6", turning and basting until browned.
Combine sausage, egg and bread crumbs well. Form into small bite-sizedballs (use teaspoon to measure).Cook in skillet on top of stove until evenly browned, or bake in oven. Drain on paper towels.Place in serving dish. Combine remaining ingredients and cook slowly over low heat for 20 minutes, stirring occasionally.Pour over sausage bites.Serve warm.
Makes 20-25 bites.
Back to TopMix all ingredients and marinate sirloin for at least 1/2 hour. Then grill on outdoor grill.
Back to TopFor stuffing: Melt butter in a frying pan. Add shallots, cashews andginger and cook over moderate heat for 3 minutes, stirring. Transfer to a large bowl and stir in the remaining ingredients (except coarse salt). Spoon prepared stuffing into pocket in pork, packing it in firmly. Sew up opening in pork with a trussing needle and fine string, or secure the opening with small metal skewers. Place pork on a rack set in a baking dish. Rub rind all over coarse salt. Bake in a preheated very hot oven, 475 degrees for 20 minutes. Reduce heat to moderate 350 degree oven and cook for a further 2 hours or until cooked. (To test whether pork is cooked, run a thin skewer into the thickest part of the meat.The juices should run clear, and the flesh should have no tinge of pink.)Remove pork from oven and allow to rest for 15 minutes before carving. While pork is resting, make gravy from past drippings, if desired. Remove trussing string or skewers and carve pork crosswise into slices, so that each slice contains some of the delicious stuffing.
Heat oil. Brown sesame seeds in oil. Add the final three ingredients. Pour on top of steamed broccoli.
Back to TopWash vegetables thoroughly, dice and leave to dry. Brown ground beef in pan. Add diced onions, salt, pepper, Accent and soy sauce. Cook about 5 minutes. Add chopped cabbage and diced carrots. Simmer entire contents for another 5 to 10 minutes. Drain juice in colander and allow to cool for wrapping. Vegetables should be chilled before wrapping. Wrapping Egg Roll Shells: Separate egg roll wrappers. Use two egg yolks for "glue". Wrap into very small rolls and deep fry until golden brown.& Serve hot.
NOTE: You can make meatless, add soy sauce instead of meat. ; The tighter you roll them the better they will cook.
Back to Top-----DRESSING:-----
Cut up cabbage and green onions. Mix up together. Crush Ramen noodles and add to cabbage along with almonds and sesame seeds. Mix ingredients for dressing. Chill. Add dressing a few hours before serving.
NOTES : This is Stan's famous Chicken Salad he makes for our schools potlucks. 1999-2004
Back to TopTrim broccoli and cook in boiling water 1 1/2 minutes. Drain and rinse under cold water (broccoli could be blanched in advance and refrigerated for 24 hours). In wok, heat oil until very hot. Fry ginger root until brown and discard. Stir fry broccoli for 2 minutes. Add sauce and stir. Reduce heat and cover for 1 minute. Remove cover and stir in reserved cornstarch and water to thicken. Serve immediately.
Fry bacon until crisp. Remove and place on a paper towel to drain. Place diced zucchini, green pepper, onion, and celery in skillet; stir fry for 5 to 7 minutes. Add vinegar and sugar; stir well. Add soy sauce to taste. Garnish with chopped tomato; crumble bacon over top. Serves 6.
Combine first 5 ingredients, mix lightly but thoroughly. Shape meat mixture into 30 balls. Roll in flour. Brown meatballs in shortening. Drain excess fat. Meanwhile prepare sweet and sour sauce. Drain chucks. Reserve pineapple. Measure juice and add water to make 1 cup. Blend together painful liquid and cornstarch, until smooth. Stir in next four ingredients--cook until thick and clear. Add pineapple, green pepper and pimento mix well. Cover--simmer. Add Meatballs and simmer until meatballs are heated through, about 5 minutes. Serve over rice.
Back to TopMix all together and soak meat for 1-3 hours, then cook the meat your favorite way. This is great for either chicken or steak.
Back to TopPlace tofu cubes on double-thick layer of paper towels. Let drain 20 minutes. Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture aside. Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using slotted spoon. Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 minutes. Add ginger, garlic and chili and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mixture, add to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with vegetable stir-fry. 4 servings.
Back to TopCombine eggs, soy sauce, and water. Gradually add flour and salt, beating until smooth. Dip small bite-size pieces of vegetables into batter. Carefully fry in hot oil (at least 1 inch deep) for 5-10 minutes or until done to your liking.
Back to TopCombine the pork, salt, soy sauce, cornstarch, egg and oil. Stir the mixture in one direction until the meat holds together, then add spinach and mix some more. Have 1/2 cup cold water in a cup ready. Cover the stack of won ton wrappers with a damp cloth while wrapping to prevent them from drying out. Wrap the won tons with the mixture. In a large pot bring 2 quarts water to a boil and drop in the desired number of wrapped won-tons. Bring to a boil again and add 1/2 cup cold water. Bring to boil. Add cold water again. When the won-tons are done, they will float to the top; drain. Add to the soup mixture. 2 tsp. minced scallions 4 tsp. sesame oil 8 tsp. soy sauce Pepper to taste Bring the chicken broth to a boil. Divide the scallions, sesame oil, soy sauce and pepper at the bottom of the individual soup bowls. Pour hot broth over these. Add won tons.
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