Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/rvk9431HILU?version=3&f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: Ludvig and Stelar – Reflection

Read more:
Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

Share

Vietnamese warm beef salad

Ingredients

Dressing 888
1 medium red onion, peeled and cut into paper-thin strips
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt & ground black pepper
1/4 cup distilled white vinegar

1/4 cup plus 2 tbsp olive oil freshly beef 888
1 lb beef sirloin or other tender cut (eye of round, filet of beef)
10 garlic cloves, minced
1 tbsp nuoc mam (vietnamese fish
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (frisee)
1/2 head of soft lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil

How to prepare

Make the dressing: combine the onion, garlic, sugar, salt, vinegar, olive oil and black pepper to taste in a large salad bowl; mix well. Set aside. Prepare the beef: cut the beef against the grain into thin 1 by 2″ strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, but do not toss. Preheat a large skillet over high heat and add the vegetable oil. Fry the remaining minced garlic until fragrant and golden. Add the beef and saut quickly, shaking the pan, over high heat to sear, about 1 minute (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.

Share

California tamale pie

Ingredients

1 lb lean ground beef, browned
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg, beaten
1 pkg chili seasoning mix
1 tsp seasoned salt
1 lb can tomatoes, cut up

1 lb whole kernel corn, drained
2 1/4 oz sliced ripe olives, drained
1 cup cheddar, grated

How to prepare

Stir together corn meal, milk and egg. Add remaining ingredients, except cheese. Pour into crockpot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. Yield: 6 servings

Share

Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

Share

Rouladen

Ingredients

Beefsteak cut 1/4″ thick 10 x 5″large
stuffing
1 slice of bacon
1 little stick of a carrot (like a pencil)
1 tbsp chopped onion
1 tsp chopped parsley
1 tsp mustard

Salt
pepper
sauce
instant soup dissolved in water
cream
red wine
lemon juice

Seasoning
vegetable oil
white thread to tie roll or toothpicks

How to prepare

Take beefsteak (if too thick flatten cut between two layers of cellophane), salt and pepper it. Spread mustard onto beef, put bacon on mustard (lengthwise) spread mixture of parsley and onion onto beef, put stick of carrot onto all, roll the whole thing together, tie roll with thread or use toothpicks to stick through. Put oil into saucepan of medium heat, heat, put rouladen in oil and fry from all sides till brown, pour soup into pot so that the meat is about halfway covered by liquid, (don’t forget to put the lid on afterwards), let simmer for a 1 hour. Remove rouladen from sauce and keep them warm, season sauce to taste with lemon juice, red wine, mustard etc. Finally add a good measure of cream, bring to a short boil and remove from heat. Serve on a plate with a little sauce poured over, serve the rest of the sauce separately to pour over side orders.

Share

Mediterranean stew – ed asner

Ingredients

1 lb chuck stew, cut into 1-1/2″ cubes
1 lb sweet italian sausage
1 1/2 cups burgundy
2 cups water
6 oz can tomato paste
2 tsp salt
3/4 tsp pepper
3 minced garlic cloves
2 tsp paprika
1 lb cubed cooked ham
3 med onions, chopped
1 sweet red pepper, chopped
1/4 cup chopped parsley
2 cans drain garbanzo beans

1 tsp grated lemon rind
1 head cabbage, cut into wedges

How to prepare

In a large skillet saut

Share

Braised Beef In Beer

Ingredients

4 slices bacon
2 onions, sliced
1 cup chopped celery
2 cup sliced carrots
1 lb mushroom , sliced
3 lb round steak
2 tsp salt
1/2 tsp black pepper
2 tsp grated lemon rind
2 cup beer
1 tbsp flour
2 tbsp water

How to prepare

Place the bacon on the bottom of a heavy saucepan. Spread the onion, celery, carrots and mushrooms over it. Add the meat and sprinkle with the salt, pepper and lemon rind. Cover and cook over a low heat for 1/2 hour, turning the meat several times. Add the beer, recover and cook for 2 1/2 hours longer. Skim the fat from the gravy. Mix the flour with the water and stir into the gravy until thickened. Cook five min. longer. Slice the meat and serve with the gravy. Serves 3-4

Share

Beef Brisket With Fresh & Dried Mushrooms

Ingredients

1/2 ounce sliced dried porcini mushrooms (about 1/2 cup)
1/2 pound shiitake mushrooms
1/2 pound small white mushrooms
1/4 cup vegetable oil
1 fresh beef brisket (4 pounds), trimmed
4 medium red onions, sliced
2 garlic cloves, sliced
3 tablespoons all-purpose flour
1 can (13 3/4 to 14 1/2 ounces) beef broth
1 cup dry red wine
1/4 cup brandy
4 large whole fresh sage leaves
1 bay leaf
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup chopped fresh parsley
thyme sprigs for garnish

How to prepare

1. In small bowl, soak dried mushrooms in 3/4 cup boiling water 30 minutes. Meanwhile, cut off and discard stems from shiitake mushrooms; trim stem ends from white mushrooms. Wipe both kinds of mushrooms to remove any sand.

2. With slotted spoon, remove porcini mushrooms from soaking liquid, reserving liquid. Rinse porcini mushrooms to remove sand; chop. Strain soaking liquid through sieve lined with paper towel. Set aside.

3. In 8-quart Dutch oven, heat vegetable oil over medium-high heat. Add brisket and brown on both sides, about 10 minutes. Remove brisket and set aside. Add onions to Dutch oven and cook over medium heat until lightly browned, about 15 minutes, stirring occasionally. Stir in garlic and cook 30 seconds. Stir in flour and cook until browned, about 2 minutes.

4. Preheat oven to 325 degrees F. Return brisket to Dutch oven. Stir in chopped porcini mushrooms, mushroom liquid, whole shiitake and white mushrooms, broth, red wine, brandy, sage, bay leaf, thyme leaves, salt, pepper, and 2 tablespoons chopped parsley. Heat to boiling over high heat. Cover; place in oven and cook 2 1/2 hours or until brisket is fork-tender.

5. Remove meat from Dutch oven to large platter; let stand 15 minutes. Skim fat from sauce in Dutch oven. Discard sage and bay leaf. Heat sauce to boiling over high heat. Reduce heat to medium-high and cook, uncovered, 15 minutes to thicken sauce slightly. Stir remaining 2 tablespoons parsley into sauce. Slice brisket across the grain. Serve brisket with sauce. Garnish with thyme sprigs.

Each serving: About 330 calories, 34 g protein, 10 g
carbohydrate, 16 g total fat (4 g saturated), 98 mg
cholesterol, 320 mg sodium.

Share

Penne alla Bolognese

Ingredients

1 lb chopped beef
1 lb chopped veal or lamb
1 tbsp olive oil
1 tbsp butter
1 lg onion, chopped
4-6 cloves of garlic
1/4 cup red wine
2 carrots, peeled and sliced
16 oz can whole tomatoes w/ juice
salt & pepper to taste
1 lb penne pasta
grated parmesan cheese

How to prepare

In a lg sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saut

Share