Orange Tortes
I had to find a recipe for a friend on the cooking club of america. He was looking for a particular type of orange torte. I didn't realize how many different versions of tortes there were using this particular fruit. Here are just a few. I hope you enjoy them

Chris
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Orange Torte (Appelsiinitorttu)
This is an elegant torte that should be served in very thin slices because it is so rich. It keeps well, stored in the refrigerator or in an airtight container in a cool place.
Ingredients:

Crust:

3/4 c soft butter
1 1/2 c white flour
1/2 c sugar
1 egg yolk
Filling:
1 c granulated sugar
1 c finely ground almonds
1 egg white
Frosting:
1/2 c sifted confectioners' sugar
orange juice
candied peel for decoration
To make the crust, put the butter in a bowl and stir in the flour, sugar, and egg yolk, mixing with your hands until a dough forms. Turn out onto a floured board and roll into a rectangle about 6 by 15 inches (15 by 40 cm).
To make the filling, combine the almonds, sugar, and egg white into a smooth paste (add a drop or two of water if the mixture seems dry). Shape into a log about 13 inches (30 cm) long and center it on the rolled-out dough. Bring the dough up over the filling, moisten the edges, and seal well. Place the log, seam side down, on a baking sheet and bake in a moderately hot oven (375 degrees Fahrenheit/175 degrees Celsius) for about 15 minutes or until golden. Cool on the baking sheet.

For the icing, add enough orange juice to the confectioners' sugar to make a thin glaze. Frost the torte and press candied peel into the icing before it hardens. Serve, cut in thin slices, on the coffee table.

(Source: Beatrice A. Ojakangas: The Finnish Cookbook; ISBN 0-517-50111-2)

Some comments:


1 c almonds are almost exactly 100 g.
I needed slightly less than 2 tbsp orange juice for the icing; so, if you want to use freshly squeezed orange juice, you'll only need one orange.

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Orange Torte Cake

Ingredients:

Cake: 1 Duncan Hines orange cake mix


Icing:

2 8oz. Pkgs. cream cheese

1 c. sugar

1 t orange or lemon extract

2 T milk (optional)

1 11oz. Can mandarin oranges, drained

Directions:

Mix cake according to directions on box. (I usually divide batter into 3 round cake pans) Bake according to directions.

Icing: Soften cream cheese in mixing bowl. Add sugar, milk and extract. Mix well. Drain oranges and reserve some for decorating the top of the cake. Chop remaining in frosting mix. Spread frosting between layers of cake and top with remaining frosting. Best if kept in refrigerator.

Submitted by: Zalia Morgan
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Orange Cream Torte


Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8


2 envelopes KNOX Unflavored Gelatine

1/4 cup sugar

1-1/2 cups cold water

1 can (6 oz.) frozen orange juice concentrate

1 pt. vanilla nonfat frozen yogurt

1 tsp. grated orange peel

1 pkg. (3 oz.) ladyfingers, split


MIX gelatine and sugar; stir in water. Let stand 1 minute. Stir on low heat until gelatine completely dissolves, about 5 minutes. Remove from heat; stir in orange juice concentrate, yogurt and orange peel until smooth. Refrigerate until mixture mounds slightly, stirring occasionally.

CUT ladyfingers in half crosswise. Stand 23 halves, cut ends down, around side of 9-inch springform pan. Line bottom of pan with remaining halves. Spoon thickened gelatine mixture into lined pan. Refrigerate 3 hours or until firm.

REMOVE side of pan from torte. Cut into wedges to serve.

KRAFT KITCHENS TIPS

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Recipe for Orange Torte/Torta De Laranja
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Yield:6 Servings
Ingredients:
Amount Ingredient
1/2 cup Sugar
3 x Jumbo eggs
Juice of 1 navel orange
1 tbl Finely grated orange rind

Instructions:
Instructions: Preheat the oven to hot 425 degrees. In an electric mixer set at high speed, beat 3/4 cup of the sugar with the eggs 5 minutes until the color and consistency of mayonnaise. Meanwhile, line the bottom of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2 tablespoons of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.

As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack 12 to 15 minutes until the surface is richly browned.

Note: As it bakes, the batter will billow into alarming "hills and valleys," but this is perfectly normal. While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the jelly-roll pan.

The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper. (Never mind if a few holes appear in the torte; they wont show once the torte is finished.) Now, with a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte. To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours

(the torte will make its own jellylike filling), then carefully unwrap. To serve, sliced the torte about 3/8-inch thick and slightly on the bias.

Allow 2 to 3 slices per serving.

NOTES : A remarkable dessert. It contains no flour and its a bit tricky to make because you must work at lightning speed once the torte comes from the oven. Make sure that the wax paper you use to line the bottom of the pan is well buttered and floured. Do not use baking parchment to line the pan because the torte mixture would slither over it as it bakes and be extremely uneven, making the torte difficult to roll.

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Orange Torte (Ravani Me Porto kali)
Chef Yancy Roush & Kiki Angelos

Ingredients

Orange Torte (Ravani Me Porto kali)
1/2 pound butter
3/4 cup sugar
1 cup farina
1 cup flour
2 table spoons baking powder
1/4 teaspoon salt
6 eggs (blended well)
1 orange rind grated
1/2 cup orange juice
1 cup finely chopped almonds


Simple Syrup
2 1/2 cups of sugar
2 1/2 cups water,
1 inch thick sliced lemon


Directions

Procedure:

Mix butter and sugar well, add farina gradually and continue to mix. Add eggs slowly mixing well. Sift dry ingredients and add alternatively with juice and grated orange rind. Mix in almonds. Pour into greased, 11 by 7 inch pan, and bake at 350 degrees for about 30 minutes. Test with a toothpick.

Simple Syrup

Procedure:

Boil together for 15 minutes. Cool slightly, and pour over cake. When cold cut into diamond shaped pieces.


Orange Meringue Gateau
Shared by Olga
drozd@internet.look.ca
Printable Version

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Introduction
Delicious Orange Meringue Cake. This Orange torte has a layer of almond meringue, cake, and then more almond meringue on top filled with whipped cream.

Ingredients
CAKE:
2 eggs, separated

3 tablespoons orange juice

1/2 cup sugar

1 tablespoon grated orange peel

3/4 cup sifted cake flour

1/2 teaspoon baking powder

2 tablespoons sweet sherry

MERINGUE LAYERS:

2 egg whites

1/3 cup superfine sugar

1/2 teaspoon almond extract

1/2 cup ground toasted almonds

1 oz. semisweet chocolate, melted, cooled

FILLING AND DECORATION:

1 1/2 cups whipping cream

3 to 4 tablespoons powdered icing sugar

1 (15 oz)can mandarin-orange sections, drained



Directions
Preheat oven to 350 F. Grease and flour an 8-inch round cake pan.
TO PREPARE CAKE, in a medium bowl, beat egg yolks and orange juice until foamy. Beat in sugar until thickened and lemon colored. Fold in grated orange peel.

Sift flour and baking powder over egg yolk mixture; fold in.

In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into egg yolk mixture. Pour batter in prepared pan; smooth top.

Bake in preheated oven 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.

Place cake on a flat plate. With a fork or skewer, make holes in top of cake; sprinkle with sherry. Set aside.

Preheat oven to 300 F. To make meringue layers, line a large baking sheet with parchment paper. Draw 2 (8-inch)circles on parchment paper. In a medium bowl, beat egg whites until stiff but not dry. Gradually beat in sugar; beat until stiff and glossy. Beat in almond extract. Fold ground almonds in beaten egg whites. Spread meringue evenly over circles, keeping meringue inside of circles.

Bake in preheated oven 30 to 35 minutes or until layers are firm and lightly browned. Remove from oven; score 1 layer into 8 equal wedges. Cool both layers on baking sheet on a wire rack 10 minutes. Carefully remove layers from paper; cool completely on wire rack.

Place scored layer on a flat surface; cut into wedges. Spoon melted chocolate into a pastry bag fitted with a small plain writing tip. Pipe chocolate in a wavy line over each wedge from middle to outer edge. Set wedges aside.

TO MAKE FILLING, in a medium bowl, beat cream until soft peaks form. Beat in powdered sugar.

Place unscored meringue layer on a serving plate; spread with 1/3 of whipped cream mixture. Cover with 1/2 of oranges; top with cake. Cover cake layer with 1/3 of whipped cream mixture. Spoon remaining whipped cream mixture into a pastry bag fitted with a medium star tip.

Pipe whipped cream mixture in 8 spokes on top of cake, starting at center and working toward outer edge. Pipe whipped cream stars around edge of cake. Reserve 1 orange section; place remaining orange sections between spokes of whipped cream.

Place meringue wedges along spokes of whipped cream, pressing 1 long side of wedge down slightly. Overlap wedges at cake center. Pipe a swirl of whipped cream mixture in center; decorate swirl with reserved orange section. Refrigerate until served. makes 8 servings.

The Joy of Creative Cuisine


Serving Suggestions
You can buy superfine sugar. Sometimes it is called fruit sugar or caster sugar. Or you can make your own. Put sugar in blender and blend till very fine then measure for the cake above.

Tummy Index: 1

(1=Lowfat, 5=Wear loose fitting clothes)?
Number of Portions:1

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Orange Bavarian Torte
Yield: 1

This is a great special occasion cake. Without having to fuss with icing or decorating, this cake presents spectacularly with its orange slices shining as they nestle within an orange-scented custard.
Ingredients:

Cake


1 cup + 3 tbsp pastry flour
1 1/2 tsp baking powder
dash of salt
2 egg white
1/2 cup milk
1 tsp vanilla
zest of one orange
5 1/2 tbsp unsalted butter, room temperature
2/3 cup sugar

Orange Syrup


2 navel orange
1 cup sugar

Bavarian


2 cups milk
2 cups half-and-half cream
1 vanilla bean
zest of one orange
2 tbsp powdered gelatin
1 1/4 cups sugar
8 egg yolk
2 cups whipping cream
4 tbsp orange liqueur
2 tbsp candied orange slices, chopped

Directions:


Cake
Preheat oven to 350 F and grease and flour an 8-inch cake pan.


Sift together flour, baking powder and salt.


Whisk together egg whites, milk, vanilla and zest.


Cream together butter and sugar until fluffy. Add dry ingredients alternately with milk mixture, starting and finishing with the flour. Scrape batter into pan and spread until it is level.


Bake for 30 minutes, until a tester inserted into the center of the cake comes clean. Allow to cool ten minutes in the pan, then turn out onto a rack and cool completely.


Orange Syrup
Slice oranges thinly with a serrated knife, and blanch for 1 minute in boiling water. Strain and cook in sugar mixed with 1 cup fresh water for about 20 minutes, until pith takes on a clear appearance. Drain, reserving some of the liquid for brushing the cake.


Bavarian
Heat milk and half & half cream with scraped seeds from vanilla bean and orange zest.


Stir gelatin with 3 Tbsp cold water to soften.


In a separate bowl, whisk together sugar and egg yolks. Slowly add hot cream mixture to eggs, whisking constantly. Return cream to pot and stirring constantly over medium heat, cook custard until it coats the back of a spoon. Remove from heat and strain. Stir in gelatin.


Chill custard until just below room temperature, but not set, about 1 hour. Whip the whipping cream to medium peak and stir in liqueur and chopped candied orange. Fold cream into custard in 3 additions.


To Assemble
Line a 10-inch springform pan with plastic wrap. Lay orange slices around bottom of pan, curving up the sides of the pan, and around sides. Pour in custard to cover oranges.


Level cake with a knife if necessary and gently rest on top of custard with bottom of cake facing up. Brush with orange syrup. Wrap and chill torte for 6 hours.


Turn springform pan onto a plate and remove. Peel off plastic and present.
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Orange Torte #91714
by evelyn/athens (see my other recipes) posted on May 24, 2004
Not yet rated, be the first

This is a lovely cake - very fresh tasting and pretty.



Orange Curd
3/4 cup fresh-squeezed orange juice (don't take the easy way out and use store-bought - it won't be the same)
1/4 cup fresh-squeezed lemon juice
2 teaspoons cornstarch
1/2 cup butter, melted
6 tablespoons sugar
3 eggs, plus
1 egg yolk, room temperature


Sponge Cake
4 egg yolks, room temperature
11 tablespoons sugar
2 tablespoons orange liqueur (like Cointreau or Grand Marnier)
1 tablespoon hot water
1 teaspoon vanilla
3/4 teaspoon grated orange zest
3/4 teaspoon ground cardamom
8 drops almond extract
5 egg whites, room temperature
1 pinch salt
1 pinch cream of tartar
1/2 cup sifted all-purpose flour
1/2 cup sifted cake flour
2 tablespoons butter, melted and cooled


For Assembly
6 tablespoons orange liqueur
1 1/2 cups whipping cream
2 tablespoons icing sugar
3 tablespoons candied orange peel (optional)
1. For orange curd: Mix juices with cornstarch in saucepan until dissolved.
2. Whisk in butter, sugar, eggs and yolk until smooth.
3. Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
4. DO NOT LET BOIL.
5. Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
6. For cake: Position rack in center of oven and preheat to 350F.
7. Line bottom of 2, 9 inch round cake pans with parchment.
8. Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
9. Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
10. Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
11. Resift flours together.
12. Gently fold ? of meringue mixture into yolks.
13. Scrape yolk mixture over remaining meringue with spatula, then sift ? of flour over top and fold in.
14. Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
15. Drizzle butter over and gently fold in using 3-4 strokes.
16. Pour into pans.
17. Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
18. Cool.
19. To assemble: Loosen cakes from pans and peel off paper.
20. Turn right side up.
21. Using long, serrated knife, halve cakes horizontally to make 4 layers.
22. Arrange 1 layer, cut side up, on platter.
23. Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
24. Repeat 2 more times.
25. Top with last layer, flat side up.
26. Press gently to align.
27. Wrap cake in plastic wrap and refrigerate overnight.
28. Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
29. Reserve 2/3s cup cream.
30. Spread remaining cream smoothly over top and sides of cake.
31. Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
32. Garnish with candied orange peel, if you wish and serve at room temperature.


10-12 servings change to: US Metric servings
1 hours 30 minutes 45 mins prep time 45 mins cook time

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Double Chocolate Orange Torte
Source: Better Homes and Gardens

Prep: 45 minutes
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
* 3 ounces unsweetened chocolate, coarsely chopped
* 3/4 cup all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup butter (no substitutes), softened
* 1 cup sugar
* 4 eggs
* 2 tablespoons orange liqueur or orange juice
* 1/2 cup water
* 1 tablespoon finely shredded orange peel
* 1/3 cup whipping cream
* 1 tablespoon light-color corn syrup
* 6 ounces semisweet chocolate, finely chopped or 1 cup semisweet chocolate pieces
* 1 tablespoon orange liqueur or orange juice
* 1 tablespoon orange juice
* 1/2 cup orange marmalade
* Kumquat slices (optional)
* Chocolate leaves (optional)

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Glazed Chocolate Orange Torte with Berry Sauce (Pareve or Dairy)
Preparation Time: 15 minutes
Baking Time: 35-45 minutes

Ingredients:
1-1/2 sticks butter or Passover Pareve margarine
3/4 cup sugar
1 cup orange juice (I prefer fresh squeezed)
12 ounces semi-sweet chocolate, coarsely chopped
6 large eggs

Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper.

In a double boiler, or in a saucepan over low heat, melt the margarine, sugar and orange juice.
Remove from the heat and add the chocolate, stirring to melt it completely. Cool thoroughly and
then whisk in the eggs, one at a time, until completely incorporated.

Pour into prepared pan and bake for 35 - 45 minutes. The cake is done when the top has a slight
crust over it. If the cake rises too fast and browns, reduce the heat to 325 degrees.
Cool the cake completely while still in the pan. Refrigerate for several hours. Glaze the cake
or garnish with a dusting of cocoa powder. Decorate with thin slivers of orange zest.
Serve cool or at room temperature with Berry Sauce.

Chocolate Glaze (Pareve or Dairy)
Preparation Time: 10 minutes

Ingredients
6 ounces of semi-sweet chocolate
3 tbsp. butter or Passover Pareve margarine
1 tbsp. cream or non-dairy creamer

Melt the chocolate and butter or margarine in a small saucepan over very low heat.
Add the cream or creamer and whisk to blend. Drizzle over the cake top and down the sides.

Berry Sauce (Pareve)
Preparation Time: 5 minutes

Ingredients
1-10 ounce package frozen strawberries or raspberries, defrosted
1-2 tbsp. sugar

Puree all ingredients in a blender until smooth. Serve with the cake.

Adapted from A Treasury of Jewish Holiday Baking, Marcy Goldman, Doubleday, 1999.
ISBN 0-385-47933-6

Early Summer Grilling and Entertaining
The weather has been great and most folks have fired up their grills for the start of the BBQ season. Here are a few recipes for your grill and for your kitchen. I hope you enjoy them.

Some folks may not be familiar with Tri-tip. It is a specific cut of meat sometimes called the chief's secret. It it is also called a football roast because that's what it looks like (shape only) when it's done. Tri-tip is hard to find here in the east another name for it is bottom Sirloin not to be confused with sirloin tip roast or steaks that's a whole different ball game. Tri-tip is very popular in Southern California and its popularity is spreadig across the country. When properly cookd and thinly sliced across the grain it is deliscious. If you haven't tried it please check with your local butcher and see if he can either cut some for you or get it through his supplier. it's worth the effort.

As always if you have any requests please let me know and I'll try my best to find them.

Chris

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Rancherus Barbecued Tri-Tip
2 whole beef tri-tips; about 2 lbs. each
salt and pepper to taste
***CUMINUNLIME MARINADE***
1 1/4 cups beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 Tbs ground coriander
5 cloves garlic; minced
***JALAPENO MARINADE***
1 1/2 cups white wine
8 oz diced ja


lapeno chilies
3 Tbs dried oregano leaves
1/3 cup olive oil



In Santa Maria along the Central Coast of California, a tradition was started of barbecuing a marinated beef tri-tip and serving it with pinto beans, sourdough bread and salsa. The two marinades featured here offer two distinctively different flavors. Either is easy to prepare and is an excellent complement to the robust flavor of the beef tri-tip. Remove all fat and connective tissue from the tri-tips. Prepare marinade of choice. Place tri-tips in non-reactive baking dish, such as glass or enamel; pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings. CuminUnLime Marinade: Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Jalapeno Marinade: Place 1/2 cup wine, chilies, oregano and 2 tbsp. oil in blender or food processor fitted with the metal blade. Process until finely minced. Stir in remaining oil and wine. Makes about 2 1/4 cups.


Servings: 8
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Grilled Tri-Tip, Lompoc-Style

4 pounds beef tri-tip roast
1/2 cup dry red wine
1/2 cup olive oil
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
1 medium lemon; juiced
3 cloves garlic; chopped
1/4 teaspoon dry mustard

Combine oil, Worcestershire, soy, lemon juice, garlic and mustard. Marinate meat in sauce in refrigerator for 24 hours, turning several times. Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade.

Servings: 8
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SWEET AND SOUR PORK

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and
cornstarch. Season the pork generously with salt and pepper. Place the pork
in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with
salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F.
Fry the pork in batches, until golden brown. Drain on paper towels. Reserve
on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to
blend.

In a small roasting pan heat the canola and sesame oils. Place the pork and
vegetables into the pan and cover with the ketchup mixture. Bring to a
simmer and cook until the pork is tender.

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Bob's Barbequed Salmon

4 4-6 oz salmon steaks
----sauce-----
3 Tbs Melted butter
1 Tbs Lemon juice
1 Tbs White wine vinegar
1/4 tsp Grated lemon peel
1/4 tsp Garlic salt
1/4 tsp Salt
1 dash Hot pepper sauce; (optional)



1 Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture.
2 Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork.
3 Serves 4.
4 (Adapted from a National Fisheries Institute recipe)


Servings: 4

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Brown Rice, Corn and Grilled Vegetable Salad

1 1/2 cup Brown rice
4 Zucchini, halved lengthwise
1 lg Red onion, cut crosswise - into 3 thick slices
1/4 cup Olive oil, plus...
1/3 cup Olive oil
5 Tbs Soy sauce
3 Tbs Worcestershire sauce
1 1/2 cup Mesquite wood chips - soaked in cold water - for 1 hour (optional)
2 cup Fresh corn kernels
2/3 cup Fresh orange juice
1 Tbs Fresh lemon juice
1/2 cup Chopped Italian parsley



1 Cook rice in a large pot of boiling salted water until just tender, about 30 minutes. Drain well. Let cool to room temperature.
2 Combine 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce; pour over zucchini and onion slices in a shallow dish. Let marinate 30 minutes, turning vegetables over once during this time.
3 Prepare barbecue (medium-high heat). When coals turn white, drain mesquite chips (if using) and scatter over coals. When chips begin to smoke, place onion and zucchini on grill, seasoning with salt and pepper. Cover and cook until tender and brown (about 8 minutes), turning occasionally and brushing with marinade. Remove vegetables from grill. Cut onion slices into quarters and zucchini into 1-inch pieces. Place in a serving dish with cooled rice and corn.
4 Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce. Pour 1 cup of dressing over salad and toss to combine. Stir in parsley and season with salt and pepper. Serve salad with additional dressing on the side.
5 Adapted by Karen Mintzias, "Bon Appetit" (July 1995)


Servings: 6

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Bbq Short Ribs

4 lb Beef short ribs
1 tsp Salt (optional)
3/4 cup Chopped onion
1 Tbs Vegetable oil
3/4 cup Catsup
1/2 cup Aunt Jemima Syrup or Lite Syrup
1/3 cup Lemon juice
3 Tbs Worcestershire sauce
2 Tbs Prepared mustard
1/4 tsp Pepper



1 Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.
2 NUTRITIONAL ANALYSIS per serving: * calories 355 * carbohydrates 30 g * protein 34 g * fat 11 g * calcium 32 mg * sodium 580 mg * cholesterol 100 mg * dietary fiber 0 g
3 Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias


Servings: 6


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Dr. Dons Hot Honey Bbq Sauce - Buffalo Wing Sauce

1/2 cup Honey
1 oz Tobasco sauce
3 Tbs Soy Sauce
1/2 cup Mustard (French's)
5 Tbs Cayenne Flakes
1/4 cup Cider Vinegar
1/2 cup Catchup
2 oz Sour Mash Whiskey (J.D.)
2 oz Thoung ot Thout -Vietnamese
2 Tbs Peanut Oil



1 Mix all together until well blended. Heat until mixture starts to slightly bubble then remove from heat.
2 Use BBQ shake-n-bake on chicken wings. Cook in oven for 35 minutes at 350 degrees. Brush liberally on both sides of wings and continue cooking for 10 minutes. Best recipe Ever!!!


Yield: 1 Batch


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Flank Steak Grilled with Grainy Mustard Marinade


-JUDI M. PHELPS
4 lb Lean flank steak; well trimmed
MARINADE
1/4 cup Grainy-style Dijon mustard
2 Tbs Lime juice
1 1/2 tsp Reduced-sodium soy sauce
1 Tbs Hoisin sauce*
1 tsp Worcestershire sauce
1 tsp Garlic; finely minced
1 tsp Fresh ginger; finely minced
Freshly ground pepper to taste



1 *Hoisin sauce is a thick sweet sauce made from soybeans, flour, chili, red beans, and red color sold in Chinese groceries or gourmet shops. Make sure you refrigerate after opening.
2 Place the steak in a large glass or ceramic dish. In a medium bowl whisk the marinade ingredients together, pour over the meat, coat both sides, cover, and allow to marinate at room temperature for 1 hour or in the refrigerator 2 to 3 hours.
3 Preheat an outdoor grill or a broiler. Remove the steak from the marinade and grill for 5 minutes, on each side or until cooked to the desired doneness, basting occasionally with the marinade. Serve immediately, sliced on the bias.
4 Variations: Lemon juice may be substituted for the lime juice. The steak can be served cold if desired.
5 Calories: 313 per serving. Source: Make it Easy Make it Light.
6 Shared and MM by Judi M. Phelps.


Servings: 8

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Foley's Ribs


-Sue Woodward
AUNT BEE'S MAYBERRY COOKBOOK
4 lb Pork loin country style ribs
1 md Onion; chopped
1/2 cup Light molasses
1/2 cup Ketchup
2 tsp Orange peel; finely shredded
1/3 cup Orange juice
2 Tbs Oil
1 Tbs Vinegar
1 Tbs Bottled steak sauce
1/2 tsp Prepared mustard
1/2 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Bottled hot pepper sauce
1/8 tsp Ground cloves



1 In a lg. saucepan, add enough water to the ribs to cover. Bring the mixture to a boil and reduce the heat. Cover and simmer 45 to 60 mins., until tender. Remove from the heat and thoroughly drain.
2 In a small saucepan, combine the remaining ingredients. Bring the mixture to a boil, and reduce the heat. Boil gently, uncovered, for 15 to 20 mins., until the sauce is reduced to 1.1/2 cups. Stir once or twice.
3 Grill the ribs over slow coals for about 45 mins. Turn every 15 mins. and brush with the sauce until the ribs are well coated. Arrange the ribs on a serving platter and pass the remaining sauce.
4 Authors - Ken Beck and Kim Clark


Servings: 6

-----------------------------
Roasted Vegetable Bow-Tie Salad


Vegetable oil cooking spray
1 md Red onion; chopped
1 md Eggplant; trimmed and cubed
1 md Zucchini; trimmed and cubed
1 md Summer squash; trimmed, cubed
2 1/2 Tbs Olive oil; divided
Salt and freshly ground pepper to taste
1 Clove garlic; minced
3 Tbs Dijon mustard
2 Tbs Fresh lemon juice
2 Tbs Balsamic vinegar
1 tsp Each of fresh chopped rosemary, sage and thyme
Large pot of water
1/2 lb Bow-tie pasta
6 cup Torn field greens; lettuces such as arugula, endive, radicchio); rinsed and patted dry
2 Plum tomatoes; chopped
2 Tbs Toasted pine nuts; optional



1 Preheat oven to 400 degrees.
2 Coat a large roasting pan with vegetable oil cooking spray. Place onion, eggplant, zucchini, and squash in the pan and toss with 1 tb of the olive oil. Liberally season with salt and pepper. Roast the vegetables, stirring occasionally to prevent sticking, for approximately 1 hour, or until they are soft and golden.
3 While the vegetables are roasting, whisk together the garlic, mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly whisk in the remaining 1-1/2 tb of olive oil. Add the herbs and season with salt and pepper.
4 When the vegetables have almost finished cooking, bring a large pot of water to a boil. Add the bow-tie pasta and cook 10-12 minutes, or until al dente (slightly chewy).
5 Drain the pasta and add to the pan of roasted vegetables. Toss the mixture with half the dressing.
6 Put the greens in a large salad bowl and toss with the remaining half of the dressing. Arrange the greens on plates and top with the vegetable pasta mixture. Garnish with tomatoes and pine nuts, if using.
7 calories per serving; 24% calories from fat; 11g total fat; 2g saturated fat; 0mg cholesterol; 13g protein; 64g carbohydrates; 286mg sodium; 7g fiber
8 "MealMasterized" by Mary Ann Young for Genie Source: _Walking_ Magazine; June 1995 issue, by Food Writer Victoria Abbott Riccardi


Servings: 4

------------------------------
Cousin Terrie's Summer Sausage


5 lb Ground Beef (Not Too Lean)
2 tsp Mustard Seed
2 1/2 tsp Coursely Ground Pepper
2 1/2 tsp Garlic Salt
5 tsp Morton's Tender Quick (Rnd)
1 tsp Mortons Sugar Cure
1 pinch Spice to 1 ts Morton Sugar Cure

Mix dry ingredients including the 1 pinch of Spice that comes with Morton's sugar cure (1 pinch to every 1 ts of sugar cure). Add hamburger and mix. Cover. Refrigerate overnight. Re-mix once a day for three days. On 4th day mix and form into 3 rolls. Put on rack of broiler pan and bake for 8 hours at 175 degrees. Meat will harden and form a casing when baking. Every few hours drain off grease.


Yield: 3 Loaves

Buffalo Chicken "French Dip" Sandwich
Title: Buffalo Chicken "French Dip" Sandwich
Categories: Main Dish, Chicken, Sandwich
Yield: 4 Servings

1/2 c Wings Sauce (See Tips)
1/2 c Chicken broth
2 T unsalted butter
1 Rotisserie Chicken (2-3 lbs)
1/2 c Celery, minced
1/2 c Blue cheese, crumbled
1/2 c Mayonase
Juice of 1/2 Lemons
4 French rolls
4 Leaf Lettuce
Pepper to taste
Warm dipping sauce

Preheat Oven to 450?

Bring wings sauce, broth and butter to a boil. Reduce heat to low and keep warm for serving

Remove meat from chicken

Combine celery, blue cheese, mayonase, and lemon juice in a small bowl

Toast rolls in oven until crisp

Spread each half of roll with some of the blue cheese mixture. Place lettuce on the bottom half of the rolls, top with some chicken, then season with pepper. Cover each with a top portion of the roll and serve with warmed wings sauce for dipping

Cooking Tip: Hot Wings Sauce, sauce for Buffalo wings is typically made using a tobasco like sauce and butter. but for this sandwich simply use a commercial hot wings sauce ("Frank's" brand is good) thinned out with a little chicken broth and butter

Recipe Source: Cuisine At Home Magazine
Web Page: http://www.cuisineathome.com

Personal Comments: I recommend using Sam's Club Rotisserie Chicken

Sorry I haven't been very active or attentive to this blog it's just been too nice outside to stay cooped up. ANYWAY for those of you with food allergies here is a great website with lot's of recipes for those with food allergies as well as a host of other information and a forum where you can get even more information on how to deal with allergies to various foods and additive. I hope you enjoy it. The site is called "Free recipes for people with a food allergy or food allergies" and you can find it at http://www.foodyoucaneat.com/food/default.asp

Top Loin Roast with Garlic-Herb Butter
I haven't had much time recently for either cooking or computing. But I found this recipe in Cooks Illustrated, tried it and it is GREAT. My hat is off to Meg Suzuki who came up with the recipe and the folks at Cooking Illustrated who were wise enough to publish her article. This recipe will prepare a roast to the rare/medium-rare level, If you want it Medium - Well you must cook until the roast reaches a temperature 5-10 degrees lower than cook books recommend for the level of doneness you want. The reason for this is when the roast rests it continues to cook the additional 5-10 degrees.

Title: Top Loin Roast with Garlic-Herb Butter
Categories:
Yield: 10 Servings

5.5 lb Top Loin Roast beef
3 T Olive Oil
4 t Kosher Salt
1 T black pepper ground
4 T unsalted butter, softened
1 T sage, fresh, chopped
1 T parsley, fresh, chopped
1.5 t thyme, fresh, chopped
1 garlic, minced
1 ds Salt to taste
1 ds Black pepper, ground, to
- taste

Line baking sheet with paper towels and set flat wire rack over
baking sheet. Pat roast dry with paper towels, then set roast on wire
rack. Refrigerate, uncovered on lowest shelf for 1 to 3 days

Adjust oven rack to lower middle position, heat oven to 250?. Remove
roast from refrigerator; using sharp paring knife, trim off all fat and
silver skin from the roast and shave off hard, dried exterior surfaces.
Rub roast with 2 tablespoons olive oil; let roast stand at room
temperature for 1 hour

Combine salt and pepper in small bowl; season all surface of roast
with salt-pepper mixture, pressing to make salt and pepper adhere. Heat
remaining 1 tablespoon of olive oil in 12 inch heavy bottomed ovenproof
skillet over medium high heat until smoking; set roast in skillet fat
trimmed side down, and cook until well browned, about 3 minutes. Using
tongs, to turn roast, turn on all sides, 2-3 minutes on each side.
Turn roast fat trimmed side up, set skillet in oven and roast until
instant read thermometer inserted into center registers 1120-125?,
40-50 minutes. Using potholders to handle skillet, transfer roast to
cutting board, loosely tent roast with foil and let rest 20 minutes.

While meat roasts, stir together butter, sage, parsley, thyme, garlic
salt and pepper to taste; set aside until needed. After roast has
rested spread butter evenly over surface of roast. with sharp carving
knife, cut into 1/4 inch thick slices and serve.

Cooking Tip: Some upscale butchers and restaurants age their beef,
unwrapped and refrigerated (carefully monitored), for as long as several
weeks. This process called dry aging dramatically improves the meat's
flavor and texture. Of course using a home refrigerator to age the roast
for weeks is out of the question. The author tried as few as one day and as
many as three. As the roast aged the flavor of the beef changed from
metallic and bloody to mellow, buttery, and nutty. The three day roasts
had the best flavor but aging for even one day made a difference.

Cooking Tip: The author found three simple steps to making a great roast:
aging, searing on top of the stove and roasting in a hot skillet at low
temperature.

Cooking Tip: With the help of a digital thermometer, the recipe was
virtually foolproof.

Recipe Author: Meg Suzuki
Recipe Source: Cooks Illustrated Nov-Dec '03

I love desserts. Because of that and other things, I will never be a big Adkins diet fanatic. Charlotte, One of my friends from church, gave me this recipe. I tried it and it is one of the best chocolate cakes I have ever had. My friend is health conscious and found a great product by Wonderslim it's called Wondercocoa. This cocoa is cholestrol free but more importantly it is 99.7 caffeine free. This cake has no eggs nor does it use any dairy so your vegan friends who may be sensitive to caffeine can really enjoy this wonderful dessert.

While this recipe gives a yield of 12 servings at my house it make about 6.

WONDERCOCOA CAKE

Yield: 12

Caffeine & Dairy Free Chocolate Cake. One of the very best chocolate cakes I have ever had. Note Wondercocoa is made by Wonderslim and is cholestrol free and 99.7% caffeine free. Submitted by Charlotte Thompson

Ingredients
3 cups flour
2 tsp vinegar
2 cups sugar
2 tsp vanilla
1/2 cup wondercocoa
1 cup Crisco oil
2 tsp baking soda
1 cups cold water

Instructions 1. Mix flour, sugar and cocoa with a spoon. Add baking soda & pour vinegar on top & let foam, then add vanilla, oil & 1 cup water. Stir. Add the last cup of water a little at a time stirring in between. Bake @ 350 degrees for 40 minutes in a greased and floured cake pan

--------------
If your going to have a cake you have to have icing right? Here is a great frosting that your vegan or vegetarian friends will love on the Wondercocoa cake.

Peanutbutter Icing

3 cups powdered sugar
3 tbs earth balance natural buttery spread
1/2 cup smooth peanutbutter
1 tsp vanilla extract
4 tbs soymilk

beat with a hand mixer till smooth.

Frost your cake.

----------------------------------------
I like breads too. I use my bread maker all the time to make most of my breads but corn bread just doesn't come out right in a bread machine.

Here is a dairy free cornbread recipe that will please your vegetarian/vegan friends.

Diary Free Cornbread
1/2 cup shortening
1/2 cup sugar
1 1/2 cup yellow corn meal
1 1/2 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cup Soy Milk

Cream shortening and sugar, add dry ingredients and milk. Bake in a 9 inch square pan sprayed with Pam or cupcake cups. Bake at 350 degress for 25-35- min.

--------------------------
Charlotte who gave me the three recipes above also gave me a great dill dip to try as well.

DILL DIP

1 cup Tofutti Sour Supreme Better than Sour Cream
1 cup Vegenaise
2 teasp. minced onion or onion flakes
Parsley flakes to taste
Dill weed to taste Garlic salt to taste Paprika to taste

Use for raw vegetables.

------------------

I hope you enjoy the recipes Charlotte shared with me. I hope youwill try them all. The cake and icing are well worth the effort and better than any mix your going to find.

You have a great day.
Chris

Capellini Pomodoro and more.
I love Italian Food. My wife and I went to the Olive Garden the other day and I had my favorite there Capellini Pomodoro. The recipe below is about as close as I have been able to come to the Olive Garden recipe. The others I've posted here are very good. As a matter of fact My wife fixed the last recipe in this list for us tonight, Manicotti (Mamma Leone's). It was superb. Enjoy

chris
--------------------

Capellini Pomodoro


2 Cloves Garlic, minced
2 lb Plum tomatoes; seed, Diced
1 oz Fresh basil leaves, Minced
1/3 cup Ex-virgin olive oil
3 oz Parmesan cheese
12 oz Dry angel hair pasta Cooked
1/4 tsp Pepper



1 Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.

Servings: 4

Recipe Type
Pasta, Sauces

===============

Angel Hair Pesto Primavera


8 Tbs Olive oil
1 bn Fresh basil
1/4 cup Pine nuts
4 Garlic cloves
Salt (to taste)
White pepper (to taste)
3 Tbs Butter
2 Shallots; chopped
1 Tbs Fresh basil, chopped
1 1/2 cup Broccoli (tiny florets)
1 1/2 cup Carrots, julienned
1 1/2 cup Zucchini; julienned
1 1/2 cup Snow peas
2 cup Heavy cream
32 oz Angel hair pasta cooked al dente
1/2 cup Parmesan, freshly grated



1 In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.
2 In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until they are cooked al dente.
3 Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.
4 On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top.
5 Source: La Rive Gauche - Palos Verdes Estates, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9


Servings: 8

Recipe Type
Pasta, Vegetarian

====================

Grilled Portobello Mushrooms Over Saffron Couscous


DRESSING
3 Tbs Olive oil
1 cl Garlic, minced
1/4 tsp Ground cumin
1 Tbs Lemon juice
2 tsp Balsamic vinegar
1/4 tsp Salt
1/4 tsp Freshly ground black pepper
MUSHROOMS AND COUSCOUS
2 lg Portobello mushrooms
Olive oil
Salt
Freshly ground black pepper
2 tsp Olive oil
1/2 cup Minced onion
1 cup Plus 2 tb vegetable broth
1/4 tsp Crushed saffron threads
3/4 cup Couscous
Formatted by Manny Rothstein



1 DRESSING: Combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in cup and whisk together. Makes about 1/3 cup.
2 MUSHROOMS AND COUSCOUS: Remove stems from mushrooms and reserve for another recipe. Clean mushroom caps with damp paper towel. Slice caps 1/2 inch thick. Brush with olive oil. Season to taste with salt and pepper. Place mushrooms on grill over ash-covered coals. Grill until tender and browned, 4 to 5 minutes per side. (Mushrooms can also be cooked on stove-top grill or under broiler.) Remove from heat and set aside.
3 Heat remaining oil in small pan. Add onion and saute until tender, about 5 minutes. Add vegetable broth and saffron. Bring to boil and stir to dissolve saffron. Stir in couscous. Season to taste with salt and pepper. Cover. Turn off heat and set pan aside until couscous is tender and liquid is absorbed, about 5 minutes. Meanwhile, mix Dressing. Fluff up couscous with fork.
4 To serve, spoon couscous onto serving plate. Top with mushroom slices. Spoon on Dressing. Toss before serving.
5 Copyright Los Angeles Times, November 16, 1995


Servings: 2

Recipe Type
Main dish, Pasta, Vegetables

=====================

Manicotti (Mamma Leone's)


3 cup Sifted all-purpose flour
4 Eggs
4 1/2 tsp Cold water
pinch salt
1 Tbs Olive oil
3 cup Meat sauce
1/4 cup Freshly grated Parmesan
Cheese
STUFFING FOR MANICOTTI
3/4 cup Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 Tbs Butter
2 Tbs Freshly grated Parmesan
Cheese
1/2 tsp Salt
pinch Black pepper



Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well.


Servings: 6

Recipe Type
Italian, Pasta, Cheese

BBQ Sauces to start your season right.
BBQ Season will be on us before we know it. Time to start building up a variety of BBQ sauces to tempt and tnatalize your friends. Here are a few to start. OH BTW, it doesn't have to be over 70 degrees to BBQ outside. I grill all year round. So fire up that grill and give these a try over your favorite ribs or brisket or whatever.

As always, Enjoy!

Basic All American Barbecue Sauce (Honey Mustard)

4 lg Onions; chopped
3 Tbs Vegetable oil; for sauteing
1 28 oz can tomato puree
3 28 oz cans tomatoes; with
1 Ju
2 1/2 cup White vinegar
4 Tbs Packed dark brown sugar
4 Tbs Granulated sugar
2 Tbs Salt
2 Tbs Freshly cracked black
1 Pepper
2 Tbs Paprika
2 Tbs Chili powder
4 Tbs Molasses
1 cup Orange juice
2 Tbs Liquid barbecue smoke
8 Tbs Brown mustard; dijon-style
1 cup Brown mustard; (dijon
1 Style)
8 Tbs Honey



Recipe by: The Thrill of the Grill by Chris Schlesinger In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
This sauce will keep 2 weeks, covered, in the refrigerator.
Add variation ingredients after the sauce has cooled to room temperature or has been refrigerated.


Servings: 1

Recipe Type
Barbecue, Ethnic, Meats, Poultry, Sauces

--------------------------------------------------------------------------------

Basic All American Barbecue Sauce (Mediterranean)


4 lg Onions; chopped
3 Tbs Vegetable oil; for sauteing
1 28 oz can tomato puree
3 28 oz cans tomatoes; with
1 Ju
2 1/2 cup White vinegar
4 Tbs Packed dark brown sugar
4 Tbs Granulated sugar
2 Tbs Salt
2 Tbs Freshly cracked black
1 Pepper
2 Tbs Paprika
2 Tbs Chili powder
4 Tbs Molasses
1 cup Orange juice
2 Tbs Liquid barbecue smoke
8 Tbs Brown mustard; dijon-style
4 Tbs Balsamic vinegar
4 Tbs Red wine vinegar
2 Tbs Garlic; minced
2 Tbs Olive oil
1 lg Fresh tomato; chopped
4 Tbs Lemon juice; about 1 lemon
1 cup Combined fresh herbs; *



Recipe by: The Thrill of the Grill by Chris Schlesinger In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
This sauce will keep 2 weeks, covered, in the refrigerator.
Add variation ingredients after the sauce has cooled to room temperature or has been refrigerated.
* Combined fresh herbs - basil, thyme, sage, parsley, oregano, or rosemary.


Servings: 1

Recipe Type
Barbecue, Ethnic, Meats, Sauces

------------------------------------------------------

Barbecue Sauce Like Kenny Rogers


1 Waldine van geffen
VGHC42A
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cup Light brown sugar, pack
6 Tbs Lemon juice
1 Salt and pepper
1/2 tsp Paprika
1/2 tsp Garlic salt
1/2 tsp Cinnamon



In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce forribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well. Source: Gloria Pitzer.
Recipe By :


Servings: 3

Recipe Type
Barbecue, Ethnic, Meats, Sauces

---------------------------------------------


Barbecue Sauce (Basic Sweet & Sour)


1/4 cup Cream sherry
3 Tbs Honey
1/3 cup Soy sauce, dark
1/2 tsp Fresh ginger root, grated. (keep it
2 sm Cloves garlic, pressed
3 Tbs White vinegar



Mix honey into sherry till smooth, add soy sauce, press garlic and add to the mixture. Grate ginger root and stir. Add 2 tb white vinegar - taste - if you want more sour add 3rd tb vinegar.
Grill chicken as per your own liking, turning often, every five to eight minutes to prevent charring, and brush top side only after turning each time.
If the sauce is too thin you can thicken it with a bit of corn starch. Heat the sauce a bit, put corn starch into a separate bowl and add some of the warmed sauce to it, mixing till smooth, then add to the remaining sauce and stir as you simmer it a bit more. When it is thick enough so it doesn't run off immediately you have it just right. Offer left over sauce as dipping sauce with chicken.
For a mexican flavor add Chili powder and Cayenne to taste. For lamb add mint flavoring to basic sauce. For beef add cinnamon and curry powder (get Madras if you can) to basic sauce. For pork add brown sugar and cinnamon to basic sauce. For other variations, add pineapple chunks, and/or bell pepper chunks, red, green and yellow make for great color and great taste. You can put in a touch of garlic and onion is always good in it.
Of course, the "chunky stuff" will have to be added after you are through BBQing and have it at the table for the dipping and/or pouring over. Cook the bell peppers as well as the onion and garlic (if you use diced) in the sauce after the rest of the BBQing is done. It will only fall into the coals and give you a burnt smell.


Yield: 2 Cups

Recipe Type
Barbecue, Ethnic, Meats, Sauces

---------------------------------------------------


Basic All American Barbecue Sauce


4 lg Onions; chopped
3 Tbs Vegetable oil; for sauteing
1 28 oz can tomato puree
3 28 oz cans tomatoes; with
1 Ju
2 1/2 cup White vinegar
4 Tbs Packed dark brown sugar
4 Tbs Granulated sugar
2 Tbs Salt
2 Tbs Freshly cracked black
1 Pepper
2 Tbs Paprika
2 Tbs Chili powder
4 Tbs Molasses
1 cup Orange juice
2 Tbs Liquid barbecue smoke
8 Tbs Brown mustard; dijon-style
1 tsp Ground cumin
1 tsp Chili powder
4 Tbs Lime juice; about 2 limes
10 Cilantro



Recipe by: The Thrill of the Grill by Chris Schlesinger In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
This sauce will keep 2 weeks, covered, in the refrigerator.
Add variation ingredients after the sauce has cooled to room temperature or has been refrigerated.


Servings: 1

Recipe Type
Barbecue, Ethnic, Meats, Sauces, Vegetables

Chili
I made a mistake the other day I went to skyline and had some of their Chili and a coney cheese dog. Some may not feel that is a mistake but to a chili lover it really is. Who in the world decided that Cinnomon and chocolate are a ingredients for chili? Hey Cincinnati cinnamon is great in apple pie and mulled wine but NOT in Chili. Chocolate is great in Oreos and on strawberries but NOT in Chili. To put that so called chili on a hotdog is a crime. Especially those little weiners they serve one bite and they're gone. Get a man sized hotdog and some real coney island sauce to top it off. Not that sissy cinnomon stuff.

Here are a couple chili recipes a couple past award winners and then a couple Coney Island Sauces to try.

Here we go.

Ken Haycook's Award Winning Chili - aka Garde
3 lb Beef Brisket, diced
2 cl Garlic, minced
1 tsp Black pepper
2 Tbs Cumin
1 tsp Ginger
1 Tbs Red Pepper
1 sm Can tomato paste
1 1/2 cup Boiling water
1 Tomato, FC
4 oz Can V8 juice
3/4 cup Onion, diced
1 Tbs Salt
3 Tbs Chili Powder
1 Tbs Paprika
1 Tbs Dry Mustard
1 tsp Oregano
1 lg Can tomato sauce
1/2 Can cheap beer
1 Jalapeno, FC



1 Only use Brisket. DO NOT USE GROUND BEEF. The best chili is made from slow simmered brisket.
2 Brown the brisket with a little oil. Drain and remove meat. Saute onion and garlic in the left over oil. Add all the spices and let pan roast. Add the beef back to the pot and add the tomato paste, tomato sauce, water, V8 juice, tomato, jalapeno, and beer. Cover and simmer for 3 hr. Add more beer if chili gets too dry.
Servings: 6

----------------------------
1981 World Champion Butterfield Stageline Chili
4 md Onions; minced
10 lb Lean beef brisket;fine chop
1/4 cup Oil
1 1/2 Cloves garlic; minced
2 lb Ground pork
7 oz Whole green chiles; minced
15 oz Tomato sauce
1 lb Whole tomatoes; fine chop
1 Tbs Cumin
1 tsp Salt
1 tsp Oregano
1 Tbs Dry mustard
1 oz Tequila
1 cn Beer
6 oz Chili powder ;(2 jars)
2 Beef bouillon cubes

Brown onions and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, alt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 minutes before serving.
Servings: 25

--------------------
1991 Ics World Championship Bowl Of Red - Chili
CHUCK OZBURN HBWK07A
PART 1
3 lb Beef; cubed or coarse grou
8 oz Ground pork
1 Tbs Flour
1 Tbs Wesson oil
1/3 cup Minced onion
1/2 Tbs Granulated garlic
1 cn Beef stock
2 cn Chicken stock
1 cn (8 oz) hunt's tomato sauce
1/2 Tbs Cumin
1 cn (4 oz) mild green chilies
1 Jalapeo pepper; seeded & minced
1 tsp Black pepper
3 Tbs Gebhardt chili powder
PART 2
4 oz Hunt's tomato sauce
4 Tbs Gebhardt chili powder
2 Tbs Mild new mexico chili powder
2 Tbs Cumin
1 tsp Granulated garlic
1 tsp Tabasco pepper sauce
1/2 tsp Brown sugar

Recipe by: HBWK07A Chuck Ozburn Saute meat in oil, drain and add to a 4-quart cooking pot; add all other ingredients in Part 1 and simmer, covered, for 1 hour and 30 minutes; uncover, add all ingredients in Part 2 and simmer for 45 minutes.

-------------------

Police Headquarters Chili

3 lb Lean coursely ground beef
2 Small green peppers, chopped
2 Medium onions, thinly sliced
2 Cloves garlic, crushed
1/4 cup Cooking oil
3 cn Tomatoes - 1 lb cans
3 Tbs Chili powder
2 tsp Crushed cumin seeds or
Ground cumin
1/4 tsp Tabasco sauce
1 cup Water
3 cn Pinto beans - 15 oz cans or canned kidney beans

Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Marlboro Country Cookin' Brochure 1992

Yield: 4 Quarts

--------------------
Rio Grande Chile

1 lb Pintos-directions on pkg.
2 cn Beer, 12 oz.
8 lb Bone-in beef chuck
2 Tbs Salad oil (approx. amt.)
4 Large onions, chopped
1 Head garlic, chopped
1 1/2 Tbs Chili powder
1 1/2 Tbs Paprika
4 tsp Ground cumin
1 Tbs Oregano leaves
1 1/2 tsp Sugar
1 tsp Corriander, ground
1/2 tsp Red pepper (cayenne)
1/4 tsp Allspice
1 cn Chicken broth
1 cn Tomato sauce (8 oz.)
2 Tbs Bourbon whiskey (opt)
Salt to taste

1 Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and beeer in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce heat, cover, and simmer until chiles are soft. Puree chiles and liquid in blender. Rub puree through wire strainer with back of spoon--discard residue, set puree aside.
2 Cut beef from bones. Trim and discard excess fat; cut meat into 1" cubes.
3 Heat oil in an 8 to 10 qt. pot over med heat. Add meat, abt. 1/4 at a time, and cook until well browned on all sides. Lift out meat and set aside.
4 Add onions and garlic to pan. Cook over med. heat, stirring often, until onions are soft. Add chili powder, paprika, cumin, oregano, sugar, coriander, red pepper, and allspice. Cook, stirring for 2 min.. Add beef and any juices that have accumulated., chile puree, broth, tomato sauce, and whiskey. Stir well, then bring to a boil over high heat; reduce heat, cover, and simmer stirring occasionally, until beef is very tender to bite (abt. 2 hrs.). Ladle chili into individ. bowls; top with beans and condiments.
5 Condiments: Arrange in separate bowls 3 cups ea.: shredded cheese, diced tomatoes, sliced green onion tops, sour cream.

Servings: 12

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Those should be enough to give the taste buds a work out. If you want to make any of these hotter you may want to try a small and I emphisize small amount of "Dave's Insanity Sauce" one of the hottest hot sauces ever made another is "DOA Cyanide Hot Sauce" both are available at www.hothothot.com as well as other sites on the internet. A drop or two of this is MORE than enough.

Now for coneyisland sauce. Here are what I consider the greatest Coneyisland Sauces around. What's the old commercial say "Try it, You'll like it." It surely fits these recipes. Notice there isn't any chocolate or cinnamon in either of them. ;)

Angelo's Coney Island Sauce
1 Tbs Butter
1 Tbs Margarine
1 1/2 lb Ground Beef (Not Lean)
2 med Onions Chopped
1 cl Garlic Crushed
Salt and Pepper To Taste
2 Tbs Chili Powder
1 Tbs Prepared Mustard
6 oz Tomato Paste
6 oz Water
5 Vienna Hotdogs Ground

Add all but hotdogs to the pan, DO NOT BROWN MEAT FIRST (See Notes) 2. Cook over medium heat until thick. A long slow simmer is best 3. Excess fat can be removed when cooled 4. More water may be added for desired consistency 5. Stores well and may be frozen Note: You want the meat to cook wet (soft) so don't brown it or cook it separetely. A hand mixer or blender used with part of the cooked mixture may help to get the desired consistency.

Servings: 8

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Title: Original Coney Island Sauce (Flint Style)
Categories: Sauces, Family, Meats
Yield: 12 Servings

1 1/2 lb Finely Chopped Ground Beef
2 tb Shortening
2 tb Butter
1 ts Garlic powder
1/4 ts Pepper
2 tb Chili Powder
2 tb Dry Mustard
2 ea Medium Onion finely chopped
3/4 c Water
Prepared Mustard and chopped
Onions for garnish
12 ea Hotdogs (See Note)
12 ea Hotdog buns

Ask your butcher to use the finest blade he has when grinding the beef or grind it yourself in your food processor

In a saucepan, cook the ground beef with shortening and butter, breaking it up with a fork until it is no longer pink. Add the garlic powder, pepper, chili powder, mustard, onions and water. Simmer uncovered over low heat.

Serve over hotdogs. Add prepared mustard and chopped onions to taste.

Note: Old fashioned frankfurters with natural casings are great with this sauce on top.


I hope you enjoy these recipes. let me know if there is a recipe you would like to see I'll be happy to research it and post it here.

contact me at gold_prospector@lycos.com

Light Chinese Dishes
A new Chinese resturant opened in the are recently and I realized I haven't had or cooked any Chinese food in a long time. So, I started looking for recipes to fix this weekend and I came up with a few. Since I'm trying to shed a couple of pounds I looked for light recipes to help in that quest. I've included soup, salad, side, and main dishes as well as deserts. Here we go.

Summer Noodle Salad


6 oz Egg Noodles
1 tsp Sesame Oil
2 tbs Peanut butter, Crunchy
2 tbs Soy Sauce, Light
1 pinch Chile Powder
1 lb Tomatoes, thinly sliced
1 bunch Green Onions, finely chopped
4 oz Bean sprouts
1 lg Carrot grated
8 each Dates, pitted, finely chopped



1 Cook noodles in boiling water 4-5 minutes or until tender but firm to the bite. Drain well and rinse in cold water. Leave in cold water until required.

2 Mix together oil, peanut butter, soy sauce, sugar and chile powder. Drain noodles well, place in a large bowl and mix in peanut sauce. Arrange tomato slices on a serving plate

3 Using chopsticks or 2 forks, toss the green onions, bean sprouts, grated carrot and dates into noodles and mix well. Pile on top of the sliced tomato and serve.

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Chinese Vegetable Stock


1 stalk lemon grass
2 slices fresh ginger
1 cl garlic
2 ea green onions
2 large carrot, sliced
2 stalks celery
4 oz Bean sprouts
1 large pinch salt
1 large pinch ground white pepper
9 cups Cold Water



1 Break lemon grass to release it's flavor and place in a large saucepan with 9 cups of cold water and all remaining ingredients
2 Bring to a boil, skimming away surface scum using a large, flat ladle. Reduced heat cover and simmer 45 minutes. Allow to cool slightly.
3 Line a strainer with clean cheese cloth and place over a large bowel. Ladle stock through strainer and discard vegetables. Cover and store in refrigerator up to 3 days or freeze up to 3 months.


Yield: 7 cups

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Three Mushroom Soup


4 ea Dried Chinese Mushrooms, soak in hot water 20 minutes
1 oz oyster mushrooms
2 oz button mushrooms
4 1/2 cups Chinese vegetable stock
1/2 inch fresh ginger root, peeled and finely chopped
1 cl garlic, finely chopped
2 tbs dry sherry
2 tbs dark soy sauce
4 oz fresh tofu, drained and diced
2 tsp cornstarch mixed with 4 tsp water
2 tbs shredded basil leaves



1 Drain soaked mushrooms and squeeze out excess water. Discard stems and slice caps. Slice oyster mushrooms and cut button mushrooms in half.
2 Pour stock into sauce pan and add ginger, garlic, sherry and soy sauce. Bring to a boil, reduce heat and carefully stir in mushrooms and tofu. Simmer 5 minutes then add cornstarch mixture and cook, stirring another 2 minutes or until thickened. Stir in basil and serve.


Servings: 4


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Sesame Garlic Vegetables


8 oz broccoli
1 lg green bell peppers
2 sm zucchinis
8 oz asparagus
2 cl garlic, thinly sliced
2 tsp sesame oil
1 tb sesame seeds



1 Slice broccoli into small flowerets. Slice zucchini inot 1 inch pieces and halve. Cut bell pepper into 8. Trim away rough ends from asparagus and slice into 2 inch pieces. Place vegetables in a colander and rinse well

2 Bring a wok or large sauce pan of water to a boil. Arrange vegetables on a layer of parchment paper in steamer and place over water. Sprinkle with garlic and sesame oil. Cover and steam for 10 minutes.

3 Remove vegetables from steamer and place on warmed serving plates. sprinkle with sesame seeds and serve with soy sauce for dipping.


Servings: 4

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Spicy Stir-Fried Cabbage


1 lb bok choy
1/2 head mapa cabbages
1 tb peanut oil
2 cl garlic, finely chopped
1 tb soy sauce, light
1 tsp five-spice powder
1 tsp chile sauce
Salt to taste
freshly ground black pepper to taste
1 ea fresh red chile, sliced for garnish



1 Discard damaged outer leaves from bok choy and cabbage. Break bok choy leaves from stem, rinse well and dry on paper towels. Discard coarse stem at base of leaves then shred finely.

2 Bring a large saucepan of water to boil and coo the bok choy for a few seconds until just wilted. Drain well and rinse in cold water. Drain thoroughly and pat dry with paper towels. Remove core from napa cabbage and shred finely.

3 Heat oil in a nonstick or well seasoned wok and stir fry bok choy and garlic 2 minutes. Add the napa cabbage and all remaining ingredients excpe the garnish and stir fry 2 minutes. Garnish with sliced red chile and serve immediately.


Servings: 4

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Bean and Mushroom Noodles


6 oz black-eyed peas
6 oz vermichelli rice noodles
1 tb sunflouer oil
2 cl garlic, finely chopped
2 ea shallots, finely chopped
2 tsp fermented black beans
1 oz dried chinese mushrooms, soaked in hot water 20 minutes, drained and caps sliced
4 oz button mushrooms, sliced
4 oz oyster mushrooms, sliced
3 tbs light soy sauce
Salt to taste
freshly ground black pepper to taste
1/4 cup fresh chives, chopped



1 place pease in a sauce pan, add enough water to cover and bring to a boil. Cover and simmer 45 minutes or until just softened. Drain and rinse in cold water. Bring a lare saucepan of water to a boil. Tunr off head and add noodles. Loosen with chopstics or 2 forks and leave to soak 3 miutes, drain well and rinse in cold water.

2 Heat oil in a nonstick or well seasoned wok and stir fry garlic, shallots, black beans and mushrooms 2 or 3 minutes. Add black-eyed peas and stir fry 1 minute. Add soy sauce, salt, pepper and noodles, mix well and simmer 2 or 3 minutes to warm thorough. Stir in chives, transfer to serving plates and serve with a salad.


Servings: 4

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Steamed Dim Sum


4 oz tofu, drained and mashed
2 ea Green onions, finely chopped
1 ea stalk celery, finely chopped
1 tb fresh cilantro, chopped
1/2 inch fresh ginger root, peeled and finely chopped
2 tsp light soy sauce
Salt to taste
freshly ground black pepper to taste
16 ea Wonton skins (wrappers)
Cilantro leaves to garnish



1 Put ingredients exc4ept wonton skins and garnish into a bowl and mix together until well combined. spoon a portion into each wonton skin.

2 Dampen wonton skins with water and bring up sides of each wonton, pressing them around filling and leaving tops open. Flatten the bottoms

3 Bring a wok or large saucepan of water to a boil. Place wontons on a sheet of parchment paper in a steamer and place over water. Cover and steam 15 minutes. Garnish with cilantro and serve on a bed of rice with chile sauce as a dip.


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Szechuan Pancakes


Pancakes
2 cups all purpose flour
2 tsp sesame oil
2/3 cups boiling water
strips of fresh green and red chile and celery leaves to garnish
Filling
2 tbs cornstarch
1 tsp Szechuan peppercorns, toasted and ground
1 large pinch salt
8 oz tofu, drained and cut into 3/4 inch cubes
1 tbs sunflower oil
2 cl garlic cloves, finely chopped
2 tbs light soy sauce
6 oz vegetable chow-chow, shredded



1 Sift flour into a bowl and using chopsticks or a fork mix in 2/3 cup boiling water to form a firm dough. Knead on a lightly floured surface until smooth. Divide dough into 8 and roll out each portion to forma 6 inch diameter pancake. Heat a nonstick skillet. Lightly brush pancakes on each side with oil and cook 1 to 2 minutes on each side. Drain on paper towels layer between sheets of parchment paper and keep warm.

2 Place cornstarch, peppercorns and salt on a plate and toss tofu in the mixture until well coated. heat oil in a nonstick or well seasoned wok and stir fry tofu and garlic 2 or 3 minutes or until browned. Add soy sauce and vegetable chow-chow and stir-fry 3 minutes Place a little tofu mixture on each pancake and fold pancake around the filling. Garnish and serve


Servings: 4

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Tofu and Peppers


8 oz fresh tofu, drained and cut into 3/4 inch cubes
1 tbs dark soy sauce
1 tbs sweet sherry
1 inch piece fresh ginger root, peeled and finely chopped
Salt to taste
freshly ground black pepper to taste
1 tbs sunflower oil
1 ea fresh red chilie, seeded and finely chopped
2 cl garlic thinly sliced
1 ea red bell pepper
1 ea yellow bell peppers
1 ea green bell pepper
3 tbs chopped fresh basil



1 Place tofu on a plate on a shallow dish. mix together soy sauce, sherry, ginger, salt, and pepper. Spoon over tofu cover and chill for 30 min
2 Heat oil in a nonstick or well-seasoned wok and stir-fry tofu mixture, chile and garlic 2 minutes. Add bell peppers and stir fry 4 minutes. Stir in basil and serve immediately with noodles


Servings: 4


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Caramel Sesame Bananas


4 ea Bananas
1 ea Lemon Juiced
4 oz sugar
2 tbs sesame seeds
Mint sprigs and lemon slices to decorate



1 Peel bananas and cut into 2 inch pieces. Place in a bowl, add lemon juice and stir to coat
2 Place sugar and /4 cup water in a sauce pan and heat gently stirring until the sugar dissolves. Bring to a boil and cook 5 or 6 minutes or until the mixture caramelizes and turns golden brown. Drain bananas well and arrange on parchment paper
3 Drizzle caramel over the bananas, working quickly as the caramel will set within a few seconds. Sprinkle with sesame seeds. Allow to cool 5 minutes then carefully peel away from paper, decorate and serve.


Servings: 4

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Fruit-Filled white crepes


3 ea Eggwhites, slightly beaten
1/4 cups cornstarch
1 tsp sunflower oil
mint sprigs to decorate
FILLING
4 slices fresh pineapple, chopped
2 ea kiwi fruit, peeled and quartered
1/2 lg Mango, peeled, pitted and sliced
1/2 lg Papaya, peeled, seeded and chopped
2 tbs dry sherry
1 tbs brown sugar
1 whole cinnamon stick, broken
2 ea star anise



1 Place all filling ingredients in a nonstick or well seasoned wok and mix gently. Bring to a boil, reduce heat and simmer very gently for 10 minutes. Remove and discard cinnamon stick and star anise. Set aside. Meanwhile make the crepes. Put egg whites and cornstarch in a bowl and stir in 8 teaspoons water, mixing well to form a smooth paste.
2 brush a nonstick or well seasoned crepe pan with a little oil and heat. pour in a quarter of the mixture, tilting pan to cover the bottom. Cook 1 minute on one side only, until set. Drain on paper towels, payer with parchment paper and keep warm while making the remaining 3 crepes. lay crepes cooked-side up, fill with the fruit and fold crepes over the filling. Decorate and Serve.


Servings: 4

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Let me know if you have any suggestions to improve these recipes or send me your favorite Chinese recipe.

Thank you for checking in and have a great day.