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----- Original Message -----
From: Sandra
To: phaedrus
Sent: Monday, March 03, 2003 11:37 AM
Subject: Real Cantonese Chow Mein Recipe
Hi Phaedrus,
I have been looking for an authentic Cantonese Chow Mein Recipe on
the internet to no avail. Most that I have found do not taste a
thing like the restaurant stuff.
What can you do for me?
Sandra
Hello Sandra,
Have you tried the ones below?
Phaed
Cantonese chow mein
Ingredients:
1 pkg Chinese Egg Noodles
1/4 cup Snow Peas
8 oz BBQ pork cooked (sliced)
Chicken Breast (skinless, boneless)
6 Shrimp Devined
1/4 cup Broccoli
1/4 cup Mushroom (sliced lengthwise)
1/4 cup Chinese Bok Choy or nappa
1/4 cup Sliced Carrot
1/4 cup Baby Corn
1/4 cup Water chestnut
1/4 cup Spanish Onion
1/4 cup Green Pepper
Cooking Sherry
For the gravy/sauce
1 tbsp Light Soy Sauce
1 tsp Dark Soy
1 tsp Oyster Sauce
3/4 tsp Salt
1 tbsp Corn Starch
4 tbsp Cooking Oil
1/2 cup of Water
Instructions:
Pre-Cooking Instructions:
Prepare a pot of boiling water, adding 1 tbsp each salt and oil
Drop the Noodles into water stirring for 1 minute then strain
under cold running water, reserve the noodles
Devine snow peas then drop into boiling water along with broccoli,
cook approx 1 min
Slice Chicken into thin even slices, then place with shrimp in a
marinade of 1/4 tsp of salt 1 tbsp of light soy and 1/4 tsp corn starch,
mix well and leave it for ready to stir fried
Wash Bok Choy and cut the leaves and stems into 1 inch lengths
Cut Spanish onion and green pepper into bite size pieces
Cut baby corn into halves
Cut each water chestnut into half lengthwise
Cooking Instructions:
Prepare hot wok, drop 4 tbsp of cooking oil, drop in 1 clove garlic
or sliced ginger
Throw in sliced chicken, browning evenly
Throw in shrimp and brown evenly
Sprinkle some cooking sherry into the meat
Scoop meat out from the wok discarding the garlic or ginger
Drop in vegetables stirring evenly then add 1/4 cup of distilled water,
cover and cook for one minute. Drain
Clean wok with a paper towel
Add 1 tbsp cooking oil while reheating the wok, then add the noodles cook
until browned on both sides then remove and place on platter
Mix in a bowl the ingredients for gravy/sauce pour into hot wok once ready
pour mixture onto cooked vegetables, stirring evenly, then place mixture
on top of the noodles.
Serve right away
--------------------------
Cantonese Chow Mein
1 sliced red sweet pepper
1/2 lb. sliced broccoli
2 Tbsp. oil
1 small onion, chopped
1 stalk celery, sliced
1 Tbsp. cornstarch
1 cup chicken broth
1 Tbsp. soya sauce
1/4 Tsp.sugar
1/2 Tsp. cornstarch
1 egg yolk
fresh ground pepper
4 oz. mushrooms, sliced
6 oz. chicken breast, cut in bite size pieces
2 oz. BBQ pork
4 oz. Chinese egg noodles
6 tbsp. oil
1/4 Tsp. salt
1 Tbsp. oyster sauce
Before beginning, blanch noodles in warm water for thirty minutes
and drain (Chinese egg noodles come in little nests and need to be
softened before adding to the wok). Season (marinate) the chicken
breast pieces with soya sauce, salt, sugar, cornstarch and egg yolk
for 20 minutes.
Cut red pepper and broccoli into slices. Heat wok with two tablespoons
oil and stir-fry red pepper for two minutes. Place cooked red pepper
into warming container and put aside.
Do as above for broccoli but cook for three to four minutes.
Heat two tablespoons oil in wok. Add onion, celery and mushrooms and
sauté until onions are transparent. Place in warming container as well.
Each time add a dash of salt while heating the wok.
Heat oil in wok, no need to add salt because the meat has been seasoned.
Add chicken breast, stir fry for three minutes, then add pork. Pour in
chicken broth mixed with the cornstarch and bring to boil. Season with
pepper. Add vegetable mixture from warming dish. Simmer for one minute.
Transfer whole mixture to a warming dish.
Heat six tablespoons oil in wok. Add noodles and oyster sauce and sauté
until noodles are cooked.
To serve, place noodles on serving dish and spoon vegetable/meat mixture
over them.
----- Original Message -----
From: Jana
To: phaedrus
Sent: Monday, March 03, 2003 11:56 AM
Subject: TGI Friday's house dressing with crumbled bleu cheese
Please help me locate this dressing. My husband has been looking for
over a year. It is a creamy italian with crumbled bleu cheese.
Thanks for your help.
Jana
Hi Jana,
See below for TGI Friday's House Dressing.
Phaed
T.G.I. Friday's House Dressing
5 Large Shallots
1/4 cup Red Wine Vinegar
3 heaping tablespoons Dijon Mustard
1 teaspoon dried Tarragon
1 teaspoon dried Thyme
2 tablespoons minced Cilantro Leaves
1 tablespoon minced Parsley
3 tablespoons Salt
1 Tablespoon Black Pepper
3 cups Olive Oil
1 cup Crumbled Danish Bleu Cheese
Process first nine ingredients in blender until pureed.
With blender running, add oil in a slow stream to emulsify. Toss
salad greens in dressing, sprinkle bleu cheese on top.
----- Original Message -----
From: Kat
To: phaedrus
Sent: Sunday, March 02, 2003 8:54 PM
Subject: Bread
Hi, Phaedrus, I hope you can help me. I am looking for a bread
recipe that my Grandma used to make. She made rolls that were huge,
kind of dense in texture, slightly sweet and golden yellow inside.
My Gran was English descent and had some amish upbringing. This was
a yeast dough recipe and I think it had eggs in it. I know this is
not much to go on but if you could help I would appreciate it. I
would love to surprise my Mom and my Uncles with a pan of these
wonderful rolls. Thank you for your time, Kathy
Hi Kathy,
I wish I could be certain of helping, but like you say, there's not
much to go on. I came up with 635 yeast roll recipes, but without a
specific name for the rolls or a unique ingredient or combination of
ingredients, there's no way for me to sort out which one might be
most similar to your Grandma's. Below is one that seems to fit the bill.
Phaed
Old Fashioned Yeast Rolls
Ingredients :
1 c. shortening
3/4 c. sugar
1 c. hot water
2 pkgs. dry yeast
1 c. warm water
2 eggs, beaten
6 c. plain flour
2 tsp. salt
Preparation :
Cream together shortening and sugar and add cup of hot water.
Set aside. Dissolve the yeast in the warm water and add to the
creamed mixture when cooled. Add the eggs and about six cups of
flour mixing well after each addition. Let rise until doubled in
bulk. Push your finger in and if it comes out clean, stir with a
spoon. Refrigerate until ready to make out into bread of choice.
May make a loaf, Parker House rolls, etc. Let rise again and cook
at 375 degrees for 25 minutes or until brown. Spread with melted
butter while hot.
----- Original Message -----
From: AnnaMarie
To: phaedrus
Sent: Monday, March 03, 2003 8:58 PM
Subject: chorizo sausage
I am trying to find an authentic recipe for chorizo sausage possible
a Sonora Mexico version or anything that would originate out of the
southwest.
Hello Anna Marie,
The below recipe comes from Sonora.
Phaed
Sonoran Chorizo recipe
To Begin Chorizo: In a large bowl place:
2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo
or the like, crushed
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water
Have everything cool. Break up the meat, sprinkle evenly with the rest
of the ingredients, cut in with two forks until evenly mixed, then knead
a bit with your hands until well mixed. At this point the chorizo will
keep for at least a couple weeks in your refrigerator, or let it season
for a couple days in your refrigerator, then wrap it in small packages,
(3-4 oz. is about right for two people), and it will freeze fine for
months. It can also be stuffed into casings and smoked like any other
pork sausage.
----- Original Message -----
From: "Robert"
To: phaedrus
Sent: Tuesday, March 04, 2003 1:03 PM
Subject: Chocolate
> My Brother-in-Law and Nephew are very allergic to Soy and pretty
> much all Chocolate contain Soy Lecthin which causes bad reactions.
> My Brother-in-Law just found out he was allergic when his son had
> reactions. Well he loves chocolate so I am trying to find out how
> to make it on our own without using any soy or peanut or legume
> products.
>
> Thank you
> Robert
Hello Robert,
I've been asked about making chocolate at home before. It's just not
something that you can do in your kitchen with supplies that you can
easily find on the Internet. To make chocolate from scratch, you have
to have cocoa beans. See:
Chocolate Manufacturing
Processing cocoa beans into chocolate is not a hobbyist type thing. You
can't make your own chocolate out of cocoa powder because cocoa powder has
had the cocoa butter removed, which is an integral part of real chocolate.
You can, however, buy soy-free chocolate here:
Soy Free Chocolate
Phaed
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