Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

http://www.youtube.com/v/U4768C21hPs?version=3&f=videos&app=youtube_gdata

My grandmother, a master at Chinese cooking, making fried rice with pork sausage, eggs and green onion.

See the original post:
Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

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Baked Artichokes

Ingredients

6 each Medium Artichokes
6 tablespoons Finely minced fr rosemary
1 each Dried red chile – minced
1 each Olive oil
1 each Lemon
6 tablespoons Finely minced fr sage
1 each Salt and pepper to taste

How to prepare

Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water acidulated with a few drops oflemon juice to keep them
from discoloring. Using a small sharp knife, trim the stems to their
tender corres and cut the tops off the leaves. Spread the leaves and scoop
and scrape out the choke and any prickly inner leaves with a spoon. To
make the filling, mix the herbs, peperoncino (red dried pepper), salt,
pepper and a little olive oil. Divide the mixture evely and pack it in the
artichokes. Stand them in a single layer in a baking pan filled to 1″
height with equal amounts of water and olive oil. Sprinkle olive oil
liberally over the tops. Heat the oven to 350 F and bake unti tender,
about 45 min. Serve hot, at room temperature, or cold.

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Plum sauce #2

Ingredients

1 cup plums
1 cup apricots
1/2 cup pimiento
1 cup sugar
1/2 cup vinegar
1/2 cup applesauce

How to prepare

Peel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar.

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Cantonese dinner

Ingredients

1 1/2 lb pork steak, 1/2″ thick, cut into strips
1 8-ounce can tomato sauce
3 tablespoons brown sugar
2 tablespoons oil
1 1/2 tablespoons vinegar
1 large onion, sliced
1/2 teaspoons salt
1 small green pepper, cut into strips 2 teaspoons worcestershire sauce
1 4-ounce can mushrooms, drained

How to prepare

Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4.

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Beef with Bitter Melon in Black Beans Sauce: Authentic Chinese Cooking;

http://www.youtube.com/v/d_oZNRmNt88?version=3&f=videos&app=youtube_gdata

Retired Chinese Chef Cook Fai Lee. demonstrate this traditional most love healthy Chinese cooking. Chinese senior’s favorite.

Go here to see the original:
Beef with Bitter Melon in Black Beans Sauce: Authentic Chinese Cooking;

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Broccoli beer cheese soup

Ingredients

4 cups, water
1 onion, small, chopped
1 lb broccoli, fresh
1 oz bouillon, beef, granules
3/4 cup margarine
1 1/2 cup flour
1/4 tsp garlic powder
1/4 tsp pepper, white
Seasoning salt, to taste
Cayenne, to taste
2 lb cheddar, cubed
4 cup milk
2 oz beer

How to prepare

Bring water and onion to a boil in a lg soup pot add seasonings and half of the Broccoli bring to a boil again add soup base and lower heat in a separate saucepan, Make a roux when the roux thickens, gradually stir into the soup, whipping with a Wire whisk to avoid lumps heat milk and cheese to just below boiling point until the Cheese melts, stirring constantly blend into the soup and add the remaining broccoli Just before serving, add beer mix well makes 2 1/2 quarts yield: 10 servings.

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Cucumber & red pepper salad

Ingredients

3 med cucumbers, peeled & sliced
1 onion, sliced and separated
1 red bell pepper, sliced into strips
1/2 cup vinegar
1/4 cup sugar
2 tab lemon juice
1 tsp celery seeds
1 tsp salt
1/8 tsp pepper

How to prepare

Toss first 3 ingredients in a bowl. Combine remaining ingredients in a jar and shake vigorously. Pour over vegetables. Cover and refrigerate for 8 hours, stirring occasionally.

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Egg rolls

Ingredients

Filling 888
2 cup vegetable oil
8 oz diced smoked chicken
2 oz chinese dried black mushrooms (see cook’s notes)
2 1/2 heads napa cabbage, cored and shredded
3 large carrots, peeled and cut into 1/2″ long match sticks
6 oz oil-packed sun-dried tomatoes, drained and cut into strips
7 3/4 oz cellophane noodles
4 tbsp minced cilantro
white pepper & salt to taste
1 package (40-45 sheets) of super-thin egg roll wrappers
1 beaten egg yolk
2 to 3 cups vegetable oil for frying

How to prepare

Soak dried mushrooms in warm water for 20 to 25 minutes. Cut off stems and discard. Slice caps into thin strips. Soak cellophane noodles 10 minutes in hot water or until softened; drain. For traditional egg rolls, substitute 8 ounces of ground pork for smoked chicken. You can also substitute 8 ounces of shrimp, if preferred. Make sure to pre-cook the shrimp and drain off excess water before mixing.
Heat wok on high and pour in 1/2 cup oil. When oil is hot, add chicken, breaking it apart rapidly with a spoon to avoid clumping. Add mushrooms, cabbage, carrots and mushrooms. Stir rapidly. Add tomatoes. After mixture is heated thoroughly and cabbage is softened, add bean threads. Add cilantro last to prevent leaves from losing their pungency. Season with salt and pepper. Let the filling cool before rolling. Lay several egg roll wrappers on work surface. Place about 2 rounded tbsp of filling along bottom of each wrapper; roll once, enclosing the filling, and fold in the sides of the wrapper. Roll, making a tight cylinder. Dip a brush into egg yolk; brush on edges to seal wrapper before frying, to prevent unraveling. Press to seal.
Heat vegetable oil in wok or large, heavy-bottomed saucepan; add spring rolls in small batches. Cook over high heat until golden brown on all sides, about 2 to 3 minutes. Remove with slotted spoon and drain on paper towels. Serve piping hot. Makes approximately 40 rolls. Sweet and sour sauce 3 tbsp apricot preserves 1 tbsp soy sauce 3 tbsp cider vinegar 1 tbsp sugar 1/4 cup water 1 tbsp cornstarch dissolved in 1/4 cup water procedure: in a small saucepan over medium heat, mix first five ingredients. Simmer for 2 minutes, stirring constantly; gradually stir in cornstarch mixture; cook until thickened, stirring constantly.

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Chinese Orange Chicken Recipe

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This delicious dish combines battered chicken in an amazing orange citrus sauce.

Continued here:
Chinese Orange Chicken Recipe

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