Teppanyaki Steak
by admin on Jul.20, 2009, under food recipes, vegetarian
Ingredients :
· 1/2 lb. beef tenderloin, cubed
· salt and pepper, to taste
· 3 tbsp. vegetable oil
· 3 cloves garlic, crushed
· 1 small carrot, thinly sliced
· 1 small green bell pepper, thinly sliced
· 1 cup bean sprouts
· soy sauce, to taste
Cooking Procedures :
1. In a small bowl, marinate beef in salt and pepper. Refrigerate for 25 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry beef cubes until slightly brown for about 6 to 8 minutes. Add garlic until fragrant.
3. Stir in carrot and green bell pepper. Cook for few minutes. Season with soy sauce, salt and pepper.
4. Add in bean sprouts. Gently stir to blend and cook for a few minutes. Do not overcook. Correct seasonings. Vegetables should be crisp and tender.
5. Remove from heat. Transfer to a serving platter. Serve hot.
Fortune Cookies 5ek7ucbsw6
by admin on Jul.15, 2009, under Chinese Recipes, food recipes
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.
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?. Prepared
oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4? circle
on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens.
Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.
3. VODKA MINT
by admin on Jul.14, 2009, under bartender recipes, drink recipes
Caution: An oft-used tool for sweet-faced motherly interrogators.
6 ounces frozen limeade
6 ounces vodka
17 mint leaves
1. Combine limeade, vodka, and mint leaves with
enough ice to fill blender.
2. Blend at highest speed until slushy. Pour into
cocktail glasses.
4. Top with thin slices of lime and mint leaves.
2. PEACH FUZZ
by admin on Jul.14, 2009, under bartender recipes, drink recipes
Soft and downy, the perfect serum for getting the dish on
your brother’s bride.
3 ripened peaches
6 ounces pink lemonade
6 ounces vodka
Ice cubes to fill blender
1. Put peaches, pink lemonade, vodka, and ice in a
blender.
2. Blend until iced is crushed.
3. Place in freezer for four hours.
4. Scoop into highball glasses.
1. BLOODY MARY
by admin on Jul.14, 2009, under food recipes
Say Bloody Mary three times before bedtime. When you
wake up in the morning, be sure to have one.
1 1/2 ounces vodka (or peppered vodka for spice)
3 ounces tomato juice
1/2 ounce lemon juice
Dash or two Tabasco sauce
Dash or two Worcestershire sauce
Pinch of celery salt
Pinch of pepper
Dab of horseradish
1. Chill a cocktail shaker.
2. Add vodka, tomato juice, lemon juice, Tabasco
sauce, and Worcestershire sauce.
3. Add salt, pepper, and horseradish to taste.
4. Pour into a chilled collins glass or beer mug.
5. Garnish with a lime slice or a celery stalk. Also
preferred as garnishes: pickled green beans, okra
pods, and garlic stuffed olives.
Cantonese Roast Duck
by admin on Jul.04, 2009, under Chinese Recipes, food recipes
1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish
1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out,
with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of
the duck. Add at least 2 inches of water to a large flameproof roasting
pan with a lid and put the pan on the stove. Place a large rack in the
roasting pan and bring the water to a boil. Choose an oval casserole large
enough to hold the duck and small enough to fit into the roasting pan.
Place the duck in the casserole and then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to
a boil. With a pastry brush, paint the hot glaze over the surface of the
duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20
minutes. Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and serve.
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