Shrimp with Lobster Sauce

Shrimp with Lobster Sauce Ingredients 1 1/2 teaspoons cornstarch 2 teaspoons cooking sherry 1 pound medium shrimp – peeled and deveined 4 tablespoons vegetable oil 2 cloves garlic, minced 1/4 pound ground pork 1 cup water 2 tablespoons soy sauce 1/4 teaspoon sugar 1/2 teaspoon salt 1 1/2 tablespoons cornstarch 1/4 cup cold water 1 egg, beaten Directions In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 … Continue reading Shrimp with Lobster Sauce

Chi Tan T’ang (Egg Drop Soup)

Chi Tan T’ang (Egg Drop Soup) Ready In 20 m Recipe By:Brian Gillette “The best egg drop soup I’ve ever had!!! Reheats well in microwave.” Ingredients 8 cubes chicken bouillon ( (Use 6 cups of chicken broth instead of water and chicken bouillon if you like) 6 cups hot water 2 tablespoons cornstarch 2 tablespoons soy sauce 3 tablespoons distilled white vinegar 1 green onion, minced 3 eggs, beaten Directions In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to … Continue reading Chi Tan T’ang (Egg Drop Soup)

Super-Simple, Super-Spicy Mongolian Beef

Super-Simple, Super-Spicy Mongolian Beef Ready In 1 h 21 m Recipe By:Ang “This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!” Ingredients 1/4 cup soy sauce 1 tablespoon hoisin sauce 1 tablespoon sesame oil 2 teaspoons white sugar 1 tablespoon minced garlic 1 tablespoon red pepper flakes (optional) 1 pound beef flank steak, thinly sliced 1 tablespoon peanut oil 2 large green onions, thinly sliced Directions Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes … Continue reading Super-Simple, Super-Spicy Mongolian Beef

Kung Pao Chicken

Kung Pao Chicken Recipe By:Arlena “Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can’t go wrong! Enjoy!” Ingredients 1 pound skinless, boneless chicken breast halves – cut into chunks 2 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons sesame oil, divided 2 tablespoons cornstarch, dissolved in 2 tablespoons water 1 ounce hot chile paste 1 teaspoon distilled white vinegar … Continue reading Kung Pao Chicken

Chinese Green Bean Stir-Fry

Chinese Green Bean Stir-Fry Ready In 35 m Recipe By:Jackie O. “Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm.” Ingredients 1 cup vegetable oil 13 pounds fresh green beans, trimmed 5 tablespoons minced garlic 5 tablespoons minced fresh ginger root 2 tablespoons kosher salt 1 tablespoon coarsely ground black pepper 2 (8 ounce) bottles black bean sauce Directions In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir … Continue reading Chinese Green Bean Stir-Fry

Chinese Spareribs

Chinese Spareribs Ready In 2 h 45 m Recipe By:IBNSHISHA “After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.” Ingredients 3 tablespoons hoisin sauce 1 tablespoon ketchup 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon sake 1 teaspoon rice vinegar 1 teaspoon lemon juice 1 teaspoon grated fresh ginger 1/2 teaspoon grated … Continue reading Chinese Spareribs

Swedish Toscas (Swedish Almond Tarts)

Swedish Toscas (Swedish Almond Tarts)   Ready In 35 m Recipe By:Deanna Latendresse “I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it’s really a yummy tart recipe!” Ingredients 6 tablespoons butter, room temperature 1/4 cup white sugar 1 cup all-purpose flour 1/3 cup slivered almonds 1/4 cup brown sugar 2 tablespoons butter 1 1/2 tablespoons cream 2 teaspoons all-purpose flour Directions Preheat oven to 350 degrees F (175 degrees C). Cream the butter with … Continue reading Swedish Toscas (Swedish Almond Tarts)

Old-Fashioned Swedish Glogg

Old-Fashioned Swedish Glogg Ready In 1 h 45 m Recipe By:Judy “My grandfather brought this recipe over from Sweden in 1921. We still use it today. God Jul.” Ingredients 5 (750 milliliter) bottles port wine 1 (750 milliliter) bottle 100 proof bourbon whiskey 1 (750 milliliter) bottle white rum 3 whole cardamom pods, cracked 1 small cinnamon stick 4 whole cloves 1 (3 inch) strip of orange peel 1 (8 inch) square of cheesecloth 3/4 cup white sugar 1 (15 ounce) package dark raisins 1 (6 ounce) package blanched slivered almonds Directions Heat the port wine over medium heat until … Continue reading Old-Fashioned Swedish Glogg

Swedish Kringles

Swedish Kringles Prep 20 m Cook 55 m Ready In 1 h 15 m Recipe By:Jodie Hay “This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!” Ingredients 1 cup all-purpose flour 1/2 cup butter 1 tablespoon water, or as needed 1 cup water 1/2 cup butter 1 cup all-purpose flour 3 eggs 1 teaspoon almond extract 1 cup confectioners’ sugar 1 tablespoon heavy cream 1 tablespoon butter, softened 1 teaspoon almond extract Directions Preheat oven to 350 degrees F (175 degrees … Continue reading Swedish Kringles


Rosenmunnar Ready In 55 m Recipe By:G. Crandall “Swedish thumbprint cookies.” Ingredients 1 cup butter, softened 1/2 cup white sugar 2 cups sifted all-purpose flour 1/2 cup any flavor fruit jam Directions Preheat oven to 375 degrees F (190 degrees C). Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves. Bake 15 to 20 minutes or until golden brown at the edges. Continue reading Rosenmunnar