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http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Muffins.txt

APPLE CHEESE MUFFINS

1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda
1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk
1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts

Preheat oven to 375oF, prepare pans. Cream margarine & sugar. Add eggs & beat
well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats,
apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for
20-25 mins or until done. Makes 18 muffins.

APPLE STRUDEL MUFFINS

2 cups self-raising flour, 1/2 cup sugar, 1 egg, 2/3 cup milk, 1/4 cup butter
1 medium grated apple, 1 Tbsp grated lemon rind
Topping: 1 Tbsp grated lemon rind, 1/4 cup walnuts, 2 Tbsp sugar

Preheat oven to 400oF, prepare pans. Put flour & sugar in bowl, rub in butter
until crumbly. Reserve 1/2 cup of this mixture for topping. Beat egg, add
milk. Add dry mix to wet mix until just combined. Gently stir in apple & 1
Tbsp rind. Spoon into muffin tins. Add reserved crumb mix to remaining
topping ingredients & sprinkle over each muffin. Bake for 20 mins or until
done.

APPLESAUCE OATMEAL MUFFINS

1 cup flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup brown sugar
1/4 cup oil, 2/3 cup applesauce, 3 tsp baking powder, 1/2 tsp salt
3/4 cup rolled oats, 1 egg, 1/3 cup milk

Preheat oven to 375oF, prepare pans. Mix dry ingredients well with a fork.
Beat egg, then add oil & milk, stir in applesauce. Add the dry mix to the wet
mix until just combined. Spoon into pans & bake for 20 mins or until cooked.

APRICOT GRAHAM MUFFINS

1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar

Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.

BACON MUFFINS

6 rashers bacon, 2 cups sifted flour, 3 tsp baking powder, 1 Tbsp sugar
1/4 tsp salt, 1 beaten egg, 1 cup milk, 2 Tbsp bacon fat OR melted butter
1/2 cup grated cheese

Preheat oven to 400oF, prepare pans. Fry the bacon until crisp, drain &
reserve the bacon fat, chop bacon. Stir together the flour, baking powder,
sugar, salt & cheese. Mix the egg, milk & bacon fat or butter. Add the dry
mix along with the bacon to the wet mix until just combined. Mixture will be
somewhat lumpy. Spoon into cups & bake for about 25 mins or until done. Makes
15 medium or 12 large muffins.

BIRDSEED MUFFINS

1 cup flour, 1 cup wholemeal flour, 1/4 cup sesame seeds, 1 Tbsp poppy seeds
1/4 cup sunflower seeds, 1/2 cup pumpkin seeds, 2.1/2 tsp baking powder
1/4 cup butter, 1/4 cup honey, 1 Tbsp golden syrup, 1/2 tsp cloves
2 beaten eggs, 1 cup low-fat milk

Preheat oven to 350oF, prepare pans. Melt the butter with the honey, golden
syrup & cloves until the mixture dissolves; set aside to cool. Mix the
flours, seeds & baking powder together. Add the dry mix to the wet mix until
just combined. Spoon into pans & bake for 20 mins. Sprinkle tops with sesame
or poppy seeds if desired. This is a super-healthy muffin. Makes 12.
Nutritional Value: Energy - 140 calories per muffin.

BLUEBERRY MUFFIN CAKE

4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder
grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries
2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar

Line a 7.1/2” cake tin with cake liner or greaseproof paper. Set oven to
425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the
orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir
the liquid mixture into the dry mix & mix well. Transfer to the lined tin.
Bake above the centre of the oven for 35 mins. Remove the cake from the oven,
glaze with milk & sprinkle with the demerara sugar. Return to oven to bake
for a further 5 mins. Serve warm or cold.
Note: You can also make muffins with this recipe. Reduce baking time to 20
mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.

BRAN & RAISIN MUFFINS

8 oz wholemeal flour, 3 level tsp baking powder, good pinch salt, 1 egg
1/2 cup brown sugar slightly heaped, 1/2 cup bran flakes, 1 cup raisins
1/2 pint milk, 6 Tbsp sunflower or vegetable oil

Preheat oven to 400oF, prepare pans. Mix flour, b/pdr, salt & sugar, stir in
bran & raisins. Beat egg, milk & oil together. Add dry mix to wet mix until
just combined. Spoon into pans & bake for 15-20 mins or until well risen.
Makes 9-10 muffins.

BANANA & PASSIONFRUIT MUFFINS

1.1/2 cups flour, 3 cups bran flakes, 2 tsp baking powder, 3 tsp cinnamon
3 mashed bananas, 1 tsp passionfruit syrup, 1/2 cup butter, 1 cup milk
1/2 cup golden syrup, 3/4 cup brown sugar, 2 tsp baking soda

Preheat oven to 375oF, prepare pans. Combine flour, bran, b/pdr, cinnamon &
bananas. Heat the butter, golden syrup, sugar & milk in a pot, add the baking
soda & passionfruit syrup. Add the dry mix to the wet mix until just
combined. Spoon into pans & bake for 15 mins or until golden brown. Makes 12
large muffins. 268 calories per muffin.

BLUEBERRY CORNMEAL MUFFINS

1 cup flour, 2/3 cup yellow cornmeal, 1/3 cup sugar, 2 tsp baking powder
1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 cup sour cream
1/4 cup salad oil, 1 cup blueberries fresh, frozen or canned & drained

Preheat oven to 400oF, prepare pans. Combine flour, cornmeal, sugar, baking
powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.
Add dry mix to wet mix until just combined adding blueberries with the last
few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly
browned. Makes 12. 189 calories per muffin.
Recipe courtesy of Sunset Magazine July 1988 (USA).

BLUEBERRY PUMPKIN MUFFINS

1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.

Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine
pumpkin & evaporated milk until blended. Cream shortening & sugar in large
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.

BREAKFAST MUESLI MUFFINS

1.1/2 cups untoasted muesli, 1.1/2 cups milk, 1/3 cup peanut oil
1 tsp vanilla essence, 2 Tbsp golden syrup, 1 cup flour, 2 tsp baking powder
1.1/2 cups wholemeal flour, 1 tsp allspice, extra muesli for top

Preheat oven to 350oF, prepare pans. Mix the muesli with 1 cup of the milk;
soak for 5 mins. Combine the oil, remaining milk, vanilla, golden syrup &
muesli mixture. Mix together the dry ingredients, add to the wet mix until
just combined. Spoon into pans, sprinkle tops with 1 tsp of muesli each, bake
for 15-20 mins. Makes 12. Nutritional Value: Energy - 216 calories per muffin.
Keep a batch of these in the freeze & heat them in the oven or microwave when
in a hurry to get to work or time is short!

CARROT MUFFINS

Wet Mix - 3 eggs, 1/2 cup sugar, 1/2 cup oil, 1 cup plain yoghurt
1 cup grated carrot, 1/2 cup chopped walnuts
Dry Mix - 3 cups self-raising flour, 1/2 tsp baking soda, 1 tsp cinnamon

Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil
& yoghurt. Add the carrot & walnuts. Fold in the previously combined dry
mix. Place in muffin pans & bake for 20-25 mins. Makes 12.
Variations:
Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup
crushed pineapple. 1/2 cup currants may be added to the wet mix if
desired.
Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame
seeds & 1/2 cup sultanas (golden raisins).
Zucchini: Substitute grated raw zucchini for grated carrot in any of the
above recipes. Add 1 tsp of vanilla essence to the wet mix.

CHEESY HAM MUFFINS

1 cup milk, 2 beaten eggs, 2 tsp sugar, 1/3 cup butter melted, 3 tsp b/powder
1.1/2 cups flour, 1.1/2 cups cooked rice, 1/4 cup chopped ham
1 cup jarlsberg cheese, grated

Preheat oven to 400oF, prepare pans. Combine milk, eggs, sugar & butter. Sift
flour & baking powder into a bowl, stir in rice, cheese & ham. Add this to
wet mix until just combined. Spoon into pans & bake for 30-35 mins or until
firm & golden. Serve warm with butter if desired. Makes 12.

CHOCOLATE BOURBON MUFFINS

3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar
1/2 cup softened lightly salted butter or margarine, 1 egg
1 square (1oz) melted semisweet chocolate, 1 Tbsp bourbon, 1 tsp vanilla
1/2 cup semisweet chocolate chips, 1/2 cup chopped pecans

Preheat oven to 400oF, prepare pans. In a bowl mix first three ingredients.
In another bowl cream butter & sugar until light & fluffy, beat in chocolate,
egg, bourbon & vanilla. Add dry mix to wet mix until just combined, stir in
chips & nuts. Spoon into pans & bake for 15-20 mins or until done. Makes 9.
These muffins freeze well.

CORNMEAL MUFFINS

1 cup flour, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 cup white sugar
1 cup cornmeal, 1/2 cup butter or margarine, 1 egg, 3/4 cup milk

Preheat oven to 375oF, prepare pans. Mix dry ingredients together & stir in
cornmeal. Melt butter, add egg & milk & combine well. Add dry mix to wet mix
until just combined. Spoon into pans & bake for 15-20 mins. Serve hot! Makes
8 large muffins. An old fashioned Waterloo County favourite.
Variation: Add 1/2 cup corn niblets or 1/2 cup crumbled cooked bacon.

CORNMEAL HAM MUFFINS

1/4 cup milk, 1/4 cup oil, 1 cup yoghurt, 2 eggs, 1 cup chopped cooked ham
2.1/2 tsp baking powder, 3 tsp dry mustard, 1/2 cup coarse cornmeal
1 cup flour

Preheat oven to 375oF, prepare pans. Put the first five ingredients into a
bowl & mix well. Mix remaining ingredients, add to wet mix until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A very nice
savoury muffin.

CORNMEAL & WHOLEMEAL MUFFINS

2 eggs, 2 cups yoghurt, 1 Tbsp honey, 1 Tbsp oil, 1 tsp baking powder
1/2 cup wholemeal flour, 1 cup fine cornmeal, 1 cup coarse cornmeal

Preheat oven to 375oF, prepare pans. Put the first four ingredients into a
bowl and mix well. Add the remaining premixed ingredients & blend until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A hearty, healthy
muffin!

FEIJOA & GINGER MUFFINS
(This one is for the Aussies & Kiwis, unless you know someone with a
Feijoa Tree!)

1.1/2 cups flour, 1 cup wholemeal flour, 2 tsp ground ginger, 1 cup milk
2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup raw sugar, 1 cup milk
1/4 cup (50g) butter, 1 tsp vanilla essence, 1 beaten egg
1 cup chopped feijoas

Preheat oven to 180oC (350oF), prepare pans. Mix together the flour, ginger,
baking powder & soda & sugar. Rub in the butter until it resembles fine
breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas
until just combined. Spoon into pans & bake for 15 mins. A small slice of
crystallised ginger may be placed on top of each muffin before baking if
desired. Makes 12.
Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin.
Feijoa - A waxy green fruit about 3” long. Although it is not a guava you may
know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub,
growing to 10-16 ft. It thrives in subtropical regions but is hardy & once
established will tolerate moderate frosts. They are either eaten raw (with or
without the skin) or made into jellies, sauces & chutneys.

FIG & ORANGE MUFFINS

2 cups sifted flour (sift before measuring), 3 Tbsp sugar, 1/2 tsp salt
1 Tbsp baking powder, 1 egg, 1/4 cup melted butter or salad oil, 1 cup milk
1/2 cup chopped dried figs, fresh grated rind of 1 orange

Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking
powder & salt into bowl. Beat egg with butter & stir in milk. Add dry mix to
wet mix until just combined. Spoon into pans & bake for about 25 mins or
until well browned. Makes 10 muffins.

FOUR-CHIP DOUBLE-NUT MUFFINS

2 cups flour, 1/2 cup firmly packed light-brown sugar, 2 tsp baking powder
1/2 tsp salt, 2/3 cup milk, 2 lightly beaten eggs, 1 tsp vanilla
1/2 cup melted & cooled lightly salted butter or margarine
1/2 cup semisweet chocolate chips, 1/2 cup milk-chocolate chips
1/2 cup butterscotch chips, 1/2 cup peanut butter chips
1/3 cup chopped walnuts, 1/3 cup chopped pecans

Preheat oven to 400oF, prepare pans. In a bowl mix the first four
ingredients, in another bowl mix the next four. Add the dry mix to the wet
mix until just combined. Stir in chips & nuts. Spoon in pans & bake for 15-20
mins or until done. Makes 12. These muffins freeze well.

FUDGE FILLED PEANUT BUTTER MUFFINS

1/3 cup semisweet chocolate chips, 1 Tbsp unsalted butter or margarine
1.2/3 cups flour, 1/2 cup firmly packed light-brown sugar, 1/4 tsp salt
1 Tbsp baking powder, 3/4 cup milk, 1/2 cup peanut butter, 1/3 cup oil
1 lightly beaten egg, 1.1/2 tsp vanilla, 1/2 cup chopped salted peanuts
without skins (optional)

Preheat oven to 400oF, prepare pans. In a small saucepan (or microwave) heat
chocolate chips & butter until melted, stirring constantly; remove from heat
& reserve. In a bowl stir together flour, sugar, b/pdr & salt. In another
bowl stir together milk, p/butter, oil, egg & vanilla. Add dry mix to wet mix
until just combined. Spoon half of batter into pans. Divide chocolate mixture
among muffins, a scant teaspoon per pan; do not let filling touch sides of
pan. Spoon remaining batter over filling. Sprinkle tops of muffins with
chopped peanuts if desired. Bake for 20-25 mins or until lightly browned.
Makes 9 muffins.
Variation: A ripe banana cut into 1/2” thick slices & dipped in orange juice
may be used instead of the fudge filling.

HAWAIIAN MUFFINS

Dry Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1 jar (3.1/2 ozs) salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut, 1/2 cup chopped dried pineapple
Wet Mix: 3/4 cup milk, 1/2 cup melted & cooled butter or margarine
1 lightly beaten egg, 1 tsp vanilla
Preheat oven to 400oF, prepare pans. In a bowl combine first 4 dry mix
ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix
together the wet mix ingredients. Add dry mix to wet mix until just combined.
Spoon batter into pans & bake 15-20 mins or until done. Makes 12. These
muffins freeze well.

HEALTHY HEART MUFFINS

3 egg whites, 3/4 cup low-fat milk, 1 cup low-fat yoghurt
3/4 cup apple sauce, 2 cups wholemeal flour, 1/2 cup folled oats
1/2 cup oat bran, 3 tsp baking powder, 2 tsp cinnamon, 1/2 cup raisins
1/2 cup chopped apricots

Preheat oven to 350oF, prepare pans. Beat the egg whites lightly then
add milk, yoghurt & apple sauce. Combine flour, rolled oats, bran,
b/pdr, cinnamon, raisins & apricots. Add the dry mix to the wet mix
until just combined. Spoon into pans & bake for 20 mins. Makes 12
muffins. Nutritional Value: Energy - 156 calories per muffin

HIGH-FIBRE MUFFINS

4 egg whites, 1 cup skim milk, 1/2 cup plain low-fat yoghurt
1/4 cup fruit juice, 2 grated apples, rind & juice of 1 lemon
1/2 cup currants, 1/2 cup chopped prunes, 3 tsp baking powder
1/2 cup sultanas (golden raisins), 1.1/2 cups wholemeal flour
1 cup rolled oats, 1/2 cup oat bran, 1/2 cup baking bran
1 tsp cinnamon, 1/2 tsp allspice

Preheat oven to 350oF, prepare pans. Lightly beat the egg whites, add
milk, yoghurt & fruit juice. Pour the lemon juice over the grated apple
to prevent browning. Add the lemon rind & all the fruit to the wet mix,
combine well. Mix together the flour, rolled oats, brans, b/pdr &
spices. Add the dry mix to the wet mix until just combined. Spoon into
pans & bake for 25 mins. Makes 12 muffins.
Nutritional Value: Energy - 180 calories per muffin

HONEY-CARROT-DATE MUFFINS

1/4 cup butter or margarine, 1/2 cup honey, 1/2 cup milk, 2 eggs
1.1/2 cups flour, 1 heaped tsp baking powder, 1 tsp salt
1 cup grated carrots (2 medium), 1 cup pitted chopped dates

Melt butter & honey, stir in eggs & milk & beat. Combine dry ingredients &
stir thoroughly. Add to wet mix until just combined, fold in carrots & dates.
Bake at 375oF for 15-20 mins. Makes 10 large muffins. Delicious when heated &
served with butter, cream cheese or marmalade.

WHOLE-GRAIN HERB-CHEESE MUFFINS

1/4 cup minced onion, 1/2 cup diced green bell pepper, 3 Tbsp salad oil
2 Tbsp honey, 1 Tbsp Dijon mustard, 1 cup milk, 2 large eggs
3/4 cup grated cheddar cheese, 1.1/2 cups whole-wheat flour
1/2 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp dry thyme leaves
1/2 tsp dry tarragon leaves, 1/2 tsp salt, optional

Preheat oven to 375oF, prepare pans. In a frying pan cook onion & pepper in 1
Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil,
honey, mustard, milk, eggs & cheese. In another bowl, stir together flour,
cornmeal, b/pdr, herbs & salt. Add the dry mix to the wet mix with the onion
mixture, stir until just combined. Spoon into pans & bake for 20-25 mins or
until well browned. Makes 12. 170 calories per muffin.

HONEY APRICOT MUFFINS

1.1/2 cups flour, 1.1/2 cups oat bran, 1 cup chopped pecans, 1/2 tsp salt
3 tsp baking powder, 1.1/2 tsp apple pie spice, 1 cup honey, 2 egg whites
4 Tbsp safflower oil, 16 oz can apricot halves in extra-light syrup chopped
finely with syrup reserved

Preheat oven to 325oF, prepare pans. Combine first 6 ingredients (salt is
optional). In another bowl combine honey, oil, egg whites, apricots & syrup;
add dry mix to wet mix until just combined. Spoon into pans and top with
extra pecan halves if desired, bake 25-30 mins or until cooked. Makes 18
muffins.
Recipe courtesy of the Sunset Magazine (USA)

HOT CROSS MUFFINS

2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt,
1/4 tsp cinnamon, 1/8 tsp allspice, 1 cup milk, 1 lightly beaten egg
1/2 cup melted & cooled butter or margarine, 1 tsp vanilla
1/2 tsp grated orange peel, 1/2 tsp grated lemon peel, 1 cup currants
Glaze: 1/3 cup confectioners sugar, 1.1/2 tsp freshly squeezed lemon or
orange juice, or water

Preheat oven to 375oF, prepare pans. In a bowl combine first 6 ingredients.
In another bowl stir together rest of ingredients except currants. Add dry
mix to wet mix until just combined, stir in currants. Spoon into pans & bake
for 15-20 mins or until done. Cool 5 mins before removing muffins from pans.
For glaze, combine ingredients & drizzle over each muffin to form a cross.
Serve warm. Makes 12. These muffins freeze well. An easy to make substitute
for hot cross buns.

JAM & COCONUT MUFFINS

2.1/2 cups flour, 3 tsp baking powder, 1/2 heaped cup caster sugar, 1 egg
1.1/4 cups coconut, 1 tsp vanilla essence, 1.1/4 cups milk, 3 Tbsp jam
6 Tbsp vegetable oil, little extra coconut

Preheat oven to 400oF, prepare pans. Sift flour & baking powder, stir in
sugar & coconut. Beat egg, vanilla, milk & oil together. Add dry mix to wet
mix until just combined. Place a large tablespoon of batter into each pan,
add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with
a little coconut. Bake for 25-30 mins or until well risen & firm to the
touch. Makes 9-10 muffins.

LEMON BREAKFAST MUFFINS

Dry Mix - 1 cup flour, 1 heaped tsp baking powder, 1/2 cup sugar, 1 tsp salt
Wet Mix - 1/4 cup melted butter, 1/2 cup fresh lemon juice, 2 eggs
finely grated rind of 1 lemon
Topping - 1/4 cup melted butter, 1/2 cup sugar, 1 Tbsp lemon juice

Preheat over to 375oF, prepare pans. Combine dry ingredients & blend well.
Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to
wet mix until just combined. Spoon into pans & bake for 15-20 mins or until
nicely browned. Remove from pan while warm & dip in topping.
Variation: A cup of raisins added to this batter makes this a delicious
muffin for any time of day.
Topping: Combine melted butter & juice, measure sugar into separate dish. Dip
top of muffins into butter then sugar.

LINZERTORTE MUFFINS

Dry Mix: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. 1 tsp cinnamon
1/8 tsp ground cloves
Wet Mix: 1/2 cup firmly packed dark-brown sugar, 1/4 cup granulated sugar
1/2 cup softened butter or margarine, 1 lightly beaten egg
1 tsp grated lemon peel, 1/2 tsp vanilla, 1 cup milk
3/4 cup ground blanched hazelnuts (filberts)
1/4 cup seedless raspberry jam

Preheat oven to 400oF, prepare pans. Combine dry mix. In another bowl cream
sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir in
milk. Add dry mix to wet mix until just combined. Stir in hazelnuts. Spoon
half of batter into pans, place 1 tsp of jam in centre of each muffin; do not
let jam touch sides of pans. Spoon remaining batter into pans & bake for
15-20 mins or until lightly browned. Makes 12. These muffins freeze well.

MARMALADE MUFFINS

Wet Mix - peel of 1 grapefruit & 1 orange, 1.1/2 cups buttermilk, 1 cup sugar
1 tsp salt, 1/2 cup butter or margarine
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda

Preheata oven to 375oF, prepare pans. Cut complete fruit skins into blender,
add buttermilk and grind fine. Add sugar, salt & butter & blend. Stir dry mix
ingredients together & pour wet mix over, stirring just to moisten. Bake for
20 mins or until done. Makes 12 muffins. Note: These are a really piquant
muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in
melted butter & white sugar. Absolutely scrumptious!

MARZIPAN RASPBERRY MUFFINS

1 package (7 ozs) almond paste, 2 Tbsp seedless raspberry jam, 2/3 cup sugar
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1 tsp vanilla
1/2 cup melted & cooled butter or margarine, 1 lightly beaten egg
1/4 tsp almond extract, 3/4 tsp flaked coconut, 24 whole blanched almonds

Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal pieces;
form each piece into 1.1/2” diameter circle (or small enough to fit into your
size pans without touching the sides). Top centre of 12 circles with 1/2 tsp
jam; top with remaining circles, press edges to seal. Set aside. In a bowl,
stir together flour, sugar, b/pdr & salt. In another bowl, stir together
milk, butter, egg, vanilla & almond extract until blended. Add dry mix to wet
mix until just combined. Stir in coconut. Spoon half of batter into pans,
place an almond pocket horizontally on top of each portion of filling;do not
let almond paste touch sides of pans. Spoon remaining batter over paste & top
each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These
muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting
almond paste into 12 equal pieces & rolling each into a ball. Use this as the
filling, without the jam; proceed as above. Serve muffins with jam.

MOIST DATE MUFFINS

1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg
1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran
1 tsp baking soda
Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water,
1 tsp lemon juice. Mix date filling ingredients & simmer until thickened.

Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening &
date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour &
baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans &
let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously
tasty & moist muffins. Note: Shortening may be anything you wish ie butter,
margarine, oil etc.

MAPLE SYRUP & CHERRY MUFFINS

1/2 cup margarine, 1/4 cup maple syrup, 2 beaten eggs, 1 tsp vanilla essence
rind & juice of 1 lemon, 1 cup low-fat yoghurt, 1 cup flour, 1 tsp cinnamon
1 cup wholemeal flour, 2 tsp baking powder, 1 cup chopped cherries
12 whole cherries (optional)

Preheat oven to 400oF, prepare pans. Blend the margarine & syrup thoroughly.
Beat in the eggs followed by the lemon rind & juice, vanilla & yoghurt.
Gently fold in the previously mixed dry ingredients then the chopped
cherries, do not overmix. Spoon into pans, top with whole cherries if
desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Singapore_Soup_Noodles.txt

Mah Mi (Singapore Soup Noodles)

Ingredients:

1 lb shrimp, preferably fresh with heads on
3 Tbsp peanut oil
3 cloves of garlic, crushed and chopped
1 1/2 in piece of fresh ginger, peeled and chopped fine
8 oz cooked pork, cut into strips
1 cup bean sprouts
4 oz fine noodles or vermicelli

Garnish:

4 oz crab meat, flaked
1/4 cucumber, peeled and diced
6 scallions, chopped fine

First make the stock: remove shells and heads, if available,
from shrimp. Put heads and shells, or just shells, into a large
saucepan, and add 5 cups water. Bring to boil, then reduce heat and
simmer 1/2 hour. Salt and pepper to taste. Remove from heat and
strain. Set aside 3 1/2 cups of this broth.

Now heat the oil in the large saucepan. When just smoking, add
chopped garlic and ginger. Stirfry one minute, or until golden. Add
pork, deveined shrimp and sprouts; stirfry 3 minutes. Pour the reserved
broth back in and return to boil. Stir in noodles, cook 5 minutes or
until done. Transfer to a large serving bowl and garnish with the crab,
cucumber and scallions; serve piping hot.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Sesame_Chicken.txt

Title: Sesame Chicken
Keywords: chicken, sesame
From: lah1l@krebs.acc.Virginia.EDU (Lawrence A. Hite)

Stir Fry Ingredients

1-2 lbs. deboned chicken (white or dark meat)
marinade (see below)
5 stalks celery, chopped
5 carrots, sliced
3/4 lb. broccoli, cut into small pieces
1/4 lb. snow peas, trimmed and halved
1/4 lb. mushrooms, sliced
1 medium onion, coarsely chopped
1 large green pepper, cut in strips
3 cloves garlic, diced
1 tsp. ginger root, diced
2 Tbsp. sesame seeds
peanut oil for stir frying

Marinade:

1/2 C. white wine
1/3 C. vinegar
2 Tbsp. lemon juice
1/4 C. soy sauce
3 cloves garlic, crushed
1 tsp. ginger root, diced
3 Tbsp. sesame oil
2 tsp. chili oil

Seasonings:

1/4 cup chicken broth
1/4 cup soy sauce
1/4 cup vinegar
1 tsp. honey
1 tsp. chili oil

Wash the chicken and chop into approximately 1/2 inch cubes. Mix
together marinade ingredients in a medium sized bowl and add chicken
pieces. If there is not enough marinade to cover all of the chicken,
add more wine, soy sauce and vinegar. Place in refrigerator for at
least one hour (but better if overnight).

Warning! This marinade is acidic and will tend to remove the seasoning
on your wok! If this is a concern of yours, then in the sections below
use a large stainless steel pan or a wok which you haven’t taken so
much care to season.

When ready to cook, heat 2-3 tbsp. peanut oil in wok until just barely
smoking. Quickly add garlic and ginger and the vegetables (it is often
easier to split the vegetables into 2 to 3 batches so that they cook
evenly and quickly). Stir fry the vegetables stirring constantly until
just cooked, but still crisp, then remove to a bowl.

Drain marinade from chicken and reserve for later. Heat 2-3 Tbsp.
peanut oil in wok, then add chicken and stir fry until cooked. Remove
chicken with a slotted spoon, leaving juices in wok.

Add marinade to juices in wok and boil rapidly to reduce volume
slightly. After about 5 minutes (with constant stirring) taste broth
and adjust using the ingredients listed above under ``Seasonings’’.
Note that honey can be added to lessen the sourness if there is too
much vinegar for your taste (dissolve honey in 1/4 C. hot water before
adding).

You can serve this dish either hot or cold:

To serve hot dissolve about 2 tbsp. corn starch in about 1/4 cup
water and add to the broth in the wok and stir constantly under low
heat until it starts to thicken. Return chicken and vegetables to
wok and stir to coat with sauce. Serve over rice.

To serve cold add a little more sesame oil, vegetable oil and
vinegar. The idea is to get enough liquid to adequately marinate the
partially cooked vegetables. As always taste the mixture as you go
and adjust accordingly. Put it in a (non-metal) bowl and refrigerate
overnight to allow the flavors to mix. If desired, strain broth away
before serving. You can also add your favorite variety of cooked
pasta.

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————— Recipe via Meal-Master (tm) v7.07

Title: Sesame Chicken Teriyaki
Categories: Low-cal, Chicken, Main dish
Servings: 2

2 T Teriyaki Sauce
1 T Water
2 x Cloves Garlic, minced
1/4 t Ground ginger
6 oz Chicken Breast halves *
1/4 t Sesame Seeds, toaster

* boned, skinless chicken breast halves, cut into 3/4” wide strips.

For marinade, in a small mixing bowl combine teriyaki sauce, water,
garlic, and ginger. Stir in chicken. Let stand 20 minutes at room
temperature, stirring occasionally. Drain.

Thread chicken, accordion-style, on two 10-12” skewers or four 6”
skewers. Place on the unheated rack of a broiler pan.

Broil 4-5” from heat for 3 minutes. Turn chicken and broil 2-3
minutes more or till chicken is tender and no longer pink. Sprinkle
with toasted sesame seeds.

Microwave Directions: Prepare as above, except thread marinated
chicken on four 6” bamboo skewers and place in 8x8x2” baking dish.
Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 -
5 minutes or till chicken is no longer pink. Give dish a half-turn
every 2 minutes.
*******************************************************

Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat,
72 mg cholesterol, 639 mg sodium, 268 mg potassium.

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————— Recipe via Meal-Master (tm) v7.07

Title: Sesame Chicken
Categories: Main dish, Poultry, Chinese
Servings: 4

2 tb Margarine
2 tb Oil
1 Chicken, frying (2 1/2 - 3
-lbs.) cut into serving
-pieces
1/3 c Flour seasoned with pepper
1/4 c Sesame seeds
1/2 lg Lemon, use juice
3 tb Green onions, minced
1/2 c Wine, dry white

Melt margarine with oil in baking pan. Allow to cool slightly but not
harden. In a paper bag, shake chicken in seasoned flour until coated. Then
roll pieces in oil in baking pan and arrange do that pieces do not touch.

Sprinkle with lemon juice and sesame seeds. Bake at 375 degrees for 30
minutes, or until lightly browned. Turn chicken; sprinkle with sesame seeds
and minced onion. Pour wine into bottom of pan and cook for 30-45 minutes,
basting occasionally, until done.

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————— Recipe via Meal-Master (tm) v7.07

Title: Nancy’s Sesame Chicken
Categories: Main-dish, Chicken, Oriental
Servings: 2

2 x Chicken cutlets
2 ts Sugar
Flour
2 tb Sesame Oil
2 ts Tabasco sauce (to taste)

Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce.
Dredge in flour.

Spray medium skillet with Pam. Place chicken cutlets in hot pan, and
brown slightly on both sides.

Delicious served with Nancy’s Sesame Noodles!

————— Recipe via Meal-Master (tm) v7.07

Title: Nancy’s Sesame Noodles (cold)
Categories: Pasta, Side dishes, Oriental
Servings: 2

4 tb Peanut Butter
2 ts Sesame oil
1/2 ts Sugar
3 c Cooked Spaghetti noodles
3 ts Water (see directions)
1 ds Soy sauce
1 ds Tabasco, to taste

Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti
you make depending upon how hungry you are!) Mix peanut butter with a few
teaspoons of warm water until creamy and light in color. Add sesame oil,
dash soy sauce, dash Tabasco to taste.

Pour over spaghetti.

Serve with Nancy’s Sesame Chicken.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

SESAME CHICKEN

This recipe is good and easy to prepare. I usually use hoison sauce for the
fruit jelly.

INGREDIENTS
1/4 tsp garlic powder
1/2 tsp ginger (use minced fresh ginger if possible)
1-2 tsp Soy sauce
1 chicken breast (cut-up)
1 tsp sesame oil (use dark toasted sesame seed oil)
1 Tbsp sesame seeds
1 Tbsp fruit jelly (your choice - try plum)
1 tsp sugar
~1 tsp cornstarch
~2 Tbsp water (or chicken stock)
5-10 drops Tabasco sauce

PROCEDURE
1) Stir fry the chicken.
2) Add all remaining ingredients EXCEPT the cornstarch to the chicken.
(Watch out it cooks fast).
3) Thicken and coat the chicken with the thickened mixture.
4) Add the cornstarch and cook until bubbly. (Again, it cooks fast).
Serve.

RATING
Difficulty: easy.
Time: ?
Precision: measure ingredients.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Pad_Thai.html

COLLECTION: Pad Thai
From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 2 Aug 93 14:20:23 CDT

Contents

* Pad Thai (1)
* Pad Thai (2)
* Pad Thai (3)
* Pad Thai (4)
* Pad Thai with Shrimp

Pad Thai (1)

Ingredients:
1/2 lb dried rice noodles, 1/8 inch wide
warm water
1/2 lb shrimp, chicken, pork or combination
1/4 cup fish sauce
1/4 cup + 2 Tbsp granulated sugar
1/4 cup + 2 Tbsp white vinegar
1 tsp paprika
4 green onions
1/2 cup vegetable oil (more if needed for step six)
1 tsp chopped garlic
2 eggs
3/4 lb bean sprouts
ground roasted chiles (see note at bottom)
ground unsalted roasted peanuts
lime wedges

1. Soak noodles for 20-25 minutes in enough warm water to cover them.
They should be flexible and soft, but not so soft that they can be
mashed easily with the fingers. Later cooking in liquid will soften
them more. Drain them throughly in a colander while preparing the
other ingredients.

Traditionally they are left in full-length strands, but you may cut
them into 8 inch lengths if you find it easier to stir-fry them
that way.

2. Peel and devein the shrimp leaving the tails intact (or remove if
preferred)

Slice chicken, pork into 1/8-inch strips about 1 to 2 inches long.

3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir
until the sugar dissolves. Set aside. Slice green onions both the
green and white parts, diagonally into 1-1/2 inch long pieces. Set
aside.

4. Heat a wok, add the oil and swirl over the surface. Add the garlic
and stir-fry until light golden. Add the meat and stir-fry until
shrimp is pink. If using chicken or pork, stir-fry until the pink
disappears. Add the noodles and toss lightly to coat with oil and
the distribute meat and garlic (I often do this in a larger pot
since things tend to come out of the wok).

5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed
the liquid (I find a pasta server works great for this step).

6. Lift the noodles gently from one side of the wok. Pour a little oil
along the side of the wok, then break the egg ad slip it into the oil.
Break the yolk and cover the egg with the noodles immediately. Repeat
this on the opposite side with the other egg. Allow eggs to cook
undisturbed, over moderate heat until they are set and almost dry.
Additional oil may by added if the eggs or the noodles begin to stick
to the wok.

7. When the eggs are set and almost dry, fold them gently but rapidly
into the noodles. Try not to break the noodles, which will be soft
and fragile at this point. An effective way is to insert the scoop
under the eggs, lift it through, and fold the mixture over. Continue
the lifting and folding motion until the eggs are broken up and well
distributed.

8. Add the green onions (and bean sprouts if you prefer them mixed in)
and toss the entire mixture quickly and gently, stll avoiding breaking
the noodles. Cook for about 2 minutes or until onions are tender.

9. Take a large platter spread with bean sprouts (if you left them out
above). Spread Pad Thai from wok over top. Sprinkle ground chilies
(see note) and ground peanuts over the top and squeeze some lime
juice over the top. Or serve toppings separately for each diner to
add according to taste.

Note on chilies: Buy whole dried chiles and grind since pre-ground ones
often lack the “bite” of whole ones. Thai chilies may
be used (_VERY_ hot), or milder American chiles may be
used. The Thai chilies are known as “Prig hang”. They
may also be found in Mexican food sections under the
name “Chiles Arbol”. Use sparingly if you aren’t used
to them as they are quite potent.

Pad Thai (2)

Ingredients:
1/2 cup vegetable oil
6 cloves garlic, finely chopped
1 cup small cooked shrimp
1 Tbsp sugar
3 Tbsp fish sauce
1 1/2 Tbsp ketchup
2 eggs, beaten
3/4 lb rice vermicelli, soaked in hot water for
15 mins. and drained
1 cup bean sprouts

Garnish Ingredients:
1 Tbsp dried shrimp powder
2 Tbsp peanuts, coarsely ground
1/2 tsp dried red chili flakes
2 green onions, finely chopped
2 Tbsp coriander leaves, chopped
2 limes, sliced into rings

Heat oil in a wok and fry garlic until golden. Quickly add the shrimp
and stir-fry until heated through. Add the sugar, fish sauce and ketchup
and stir until sugar dissolves. Add the beaten eggs, letting them set
slightly, then stir to scramble. Add the noodles and toss and stir for
about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder
to the wok. Stir over heat until the bean sprouts are barely cooked.
Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts
on one side.

Presentation:

Sprinkle the noodles with the garnish ingredients in the following order:
shrimp powder, peanuts, chili flakes, green onions, coriander leaves.
Ring the platter with the lime slices and serve.

From: The Original Thai Cookbook by Jennifer Brennan

Pad Thai (3)

Ingredients:
6 oz vermicelli or rice noodles
2 Tbsp peanut butter
5 Tbsp soy sauce or tamarind
1 Tbsp brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
peanuts
1/3 cup vinegar
quartered lime

Cook, rinse and refrigerate the noodles ahead of time.
In a bowl mix the peanut butter, soy sauce, and sugar.

In the wok, saute the scallions and garlic. You can add bean sprouts
at this point too. After a few minutes, add the noodles, and stir-fry
them for about 5 minutes. Then add the mixture in the bowl and the
vinegar. Cook this for a couple more minutes. Lastly, add the eggs
and peanuts, and heat until hot. Serve with the lime wedges on the side.

Pad Thai (4)

Ingredients:
1 pkg (10-16 oz. [.3-.5 kg]) rice stick noodles
2 Tbsp oil (30 ml)
3 (or more) cloves garlic, crushed or minced
8 oz (250 g) Shrimp, peeled (optional)
8 oz (250 g) Chicken, Pork or more Shrimp, diced (optional)
2 or 3 eggs
1 cup (250 ml) bean sprouts
1/4 cup (60 ml) chopped/ground peanuts
1 red chile, finely chopped, or 1 tsp (5ml) red pepper flakes
1 cup (250ml) sliced cabbage
Cilantro leaves
Lime wedges

Sauce Ingredients:
1/4 cup (60 ml) Thai Fish Sauce
1/4 cup (60 ml) White Vinegar
2 Tbsp (30 ml) white sugar
3 Tbsp (90 ml) Paprika

Soak the rice noodles in cold water at least two hours before cooking.
Drain.

In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp
and other meat if used.

Add the noodles, and stir-fry until al dente. Add sauce ingredients,
cook to allow most of this to be absorbed (2 minutes or so).

Spread the noodles, etc. out to the sides, and add eggs. Some will crack
the eggs directly into the wok, others will pre-scramble. If cracked
into the pan, start stirring them up when partially cooked, so you get
‘streaky’ yellow and white eggs. As they cook, fold the noodle mixture
back in.

Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.

Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,
cilantro. Serve with lime wedges to be squeezed into the noodles.

In my house, we have doctored this with Thai hot chile sauce, sweet and
sour sauce, or sate-style peanut sauce. It takes to any of these very
well, depending on your tastes.

Pad Thai with Shrimp

Ingredients:
8 oz small size rice noodles
3 Tbsp tomato sauce or tamarind paste
2 Tbsp vegetable oil
1 Tbsp pickled radish
3 Tbsp sugar
1/3 cup water or chicken stock
1 egg
3 Tbsp fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh); chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 Tbsp finely chopped peanuts

1. Soak the rice noodles in cold tap water about 20 minutes, until
they are “springy”. Then drain in a colander until needed.

2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as
you can through a seive to remove bits of bark, etc.

3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.

4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary — it will cook out. Don’t be easy on the
noodles — chop them with the spatula or spoon some to separate them.
It may help to “toss” the noodles like a salad, to get them coated.

5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to “clump”, so stir
or “toss” like a salad to get everything mixed, and to ensure that the
egg and shrimp cook thoroughly. It will help to cover the wok with
a lid for a minute or so, then toss the mixture, then cover again.
You’ll know it’s done when the shrimp are completely pink. There may
be a little browning of the noodles; stirring will keep them from
burning.

6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Hot_n_Sour_Soups.txt

HOT AND SOUR SOUP

2 large dried black mushrooms *
6 wood ear mushrooms *
4 dried Tiger Lily stems *
1 Tbsp peanut, vegetable, or corn oil
1/4 cup finely shredded pork
1 Tbsp light soy sauce
1/2 cup filely shredded bamboo shoots
5 cups rich chicken broth
salt to taste
2 to 3 Tbsp red wine vinegar, according to taste
1 tsp dark soy sauce
2 Tbsp cornstarch
3 Tbsp water
1-1/2 pads fresh white bean curd, cut into thin strips
2 eggs, lightly beaten
1 Tbsp sesame oil
1 tsp freshly ground white or black pepper
2 Tbsp choped scallions, green part included, for garnish
minced fresh coriander for garnish (optional)

* these items should be available at any reputable Chinese market.

1. Place the mushrooms, wood ears, and Tiger Lily stems in a mixing
bowl. Pour very hot or boiling water over them and let stand 15 to 30
minutes, then drain.

2. Cut off and discard the stems of the mushrooms and the harder part
of the wood ears. Cut both the mushrooms and wood ears into thin
slices. With your fingers, shred the tiger lily stems, and if they are
very long, cut them in half.

3. Heat a wok or skillet, and when it is hot add the oil and shredded
pork. Stir to separate the strands of pork and add the light soy sauce.
Add the mushrooms, wood ears, tiger lilly stems, and bamboo shoots.
Stir quickly about 1 minute and add the chicken broth and salt. Stir in
the vinegar and dark soy sauce.

4. Combine the cornstarch and water and stir into the simmering broth.
When slightly thickened, add the bean curd, bring to a boil, an turn off
the heat for about 30 seconds, to let the broth cool a bit so the eggs
won’t overcook when they are added.

5. Add the sesame oil and pepper and stir to blend. Pour the soup into
a hot soup tureen and gradually add the eggs in a thin stream, stirring
in a cirular motion. Sprinkle with the chopped scallion and the minced
fresh coriander, if desired. Serve immediately.

Yield: about 6 to 8 servings

HOT and SOUR RICE SOUP: (Serves 6)

6 dried black mushrooms (soaked, drained and sliced thin)
5.5 C broth
1/4 lb boneless pork (cut into matchsticks)
1/2 C slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 C rice, cooked
1/4 C rice or white vinegar 2 T cornstarch
2 T soy sauce 2 T water
1/2 t white pepper 1 egg, beaten
1 t sesame oil 2 green onions, thinly sliced
1/2 t hot pepper sauce

In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.

Hot & Sour Soup

Ingredients:

. 7 1/2 cups chicken broth - use canned over cubes

. 1/4 - 1/2 lb. pork - shredded

Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry

. 3 cups hot water
. 20 small dried wood ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms

. 6-12 oz. fresh mushrooms - sliced
. 1-2 cans water chestnuts - sliced
. 1 carrot - shredded
. 1 can bamboo shoots - shredded (optional)

. 1/2 - 3/4 lb. tofu - shredded

. 6 tbsp. cornstarch
. 6 tbsp. COLD water

. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar

. 1 egg - beaten

. 1/2 - 1 tsp. black pepper
. 1/2 - 1 tsp. white pepper
. 2 - 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
. Tabasco sauce (to taste)

Directions:

Preparation:

1. Start heating chicken broth on low heat.

2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.

3. Add wood ears, tiger lily buds, and Chinese mushrooms to hot
water and let soak for 20 minutes.

4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.

5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
wood ears. If the wood ears are too large to fit on a soup
spoon cut them.

6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.

Making the soup:

1. Bring the chicken broth to a full boil and reduce heat to
medium.

2. Add all of the vegetables (wood ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.

3. Add pork (with marinade) and tofu and wait until soup is
boiling.

4. Add Worcestershire sauce and vinegar.

5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.

6. Stir beaten egg into soup.

7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.

HOT AND SOUR SOUP

HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup

I learned this recipe while taking Szechuan cooking classes.
This soup is very popular in this country. It comes in a
great many varieties, and can range from very mild to very
spicy, and from a soup to almost a stew. This particular
recipe is a medium spicy soup that should be within most
peoples’ tolerance range.

INGREDIENTS (serves 6-8)
1 cup bean curd, cut into small cubes.
1/4 cup bamboo shoot, shredded
1/4 cup golden needles (tiger lily pods)
2 Tbsp wood ear fungus shredded
1/4 cup black mushroom
1 egg, well beaten
4 oz very lean pork, shredded
MIXTURE A
1 tsp light soy sauce
1 tsp cornstarch
MIXTURE B
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
MIXTURE C
3 Tbsp cornstarch
3 Tbsp water
MIXTURE D
2 Tbsp light soy sauce
2 Tbsp vinegar
1 tsp sesame oil
1 tsp chili oil
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground)
3 Tbsp scallion, or green onion, chopped
1 Tbsp fresh ginger, chopped (Do not use powdered
ginger).

PROCEDURE
(1) Put the golden needles, wood ear, and black mush-
room to soak in separate bowls of water. It takes
30 to 60 minutes for them to be ready. After soak-
ing, the wood ear should be a flexible and flat
material. It may have a few hard lumps; cut these
off and discard them. Discard the soaking
liquids.

(2) Meanwhile, prepare mixtures A,C, and D. Place
their ingredients in bowls, and mix well. When

mixing with cornstarch, add the liquid slowly to
the cornstarch. This avoids getting undissolved
cornstarch balls.

(3) Shred the pork. This pork must be very lean. The
meat portion of pork cutlets or the center of pork
chops are good sources. Shredding means cutting
the pork into pieces about the size of wooden
matches. (1/4 inch square by 1-2 inches) This is
most easily done by slicing the pork, then laying
the slices overlapping each other at an angle and
cutting these at a reverse angle.

(4) Marinate the pork in mixture A for 15 minutes.
Then use 2 Tbsp oil to stir-fry the meat until the
color changes. Set the meat aside.

(5) Shred and cube the other ingredients.

(6) Bring mixture B to a boil and add the black mush-
room, bamboo shoots, wood ear, bean curd, and gol-
den noodles. Cook for 3 minutes. Add the meat,
then add mixture C. Add the beaten egg while
stirring to disperse the egg in sheets and fila-
ments. Add mixture D, and cook another minute.

(7) Serve hot.

NOTES
Bean curd must be fresh. If you cannot get it fresh, omit
it.

You will need at least 6 bowls (soup bowls are OK), 1 large
bowl, and either a two-handled wok or a large sauce pan.
Don’t attempt this with a one-handled wok because it will be
filled with boiling soup and is almost certain to spill.

Hot and sour soup is a generic soup type, so you can make
many variations on this soup. To control the spiciness,
adjust the ratio between mixture D and mixture B. Changing
the ratios inside mixture D changes the nature of the soup.
Finally, you can add a lot more ingredients if you want.
The critical ingredients are the golden needles, bamboo
(although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds. Experiment with dif-
ferent kinds of fungus and bamboo. Adding other mild veget-
ables is usually a success.

HOT AND SOUR SOUP

INGREDIENTS (Serves 4-6)
1 Tbsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp
soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use
canned)
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper

PROCEDURE
(1) Rehydrate the dried ingredients (15 minutes: in
lukewarm water for the shiitakes, and in boiling
water for the lily buds and wood ears). Heat the
chicken broth (if it’s canned, prepare it).

(2) Mince the garlic and ginger root and combine them.
Shred the pork loin. Shred the bamboo shoots.
Combine the cornstarch and the water. Chop the
green onions. Lightly beat the eggs.

(3) Heat oil in wok (medium), add the garlic and
ginger, stirring 30 seconds.

(4) Add the pork, cooking until it loses its pink
color.

(5) Add the soy sauce, cook for 1 minute more.

(6) Add bamboo shoots, shiitakes, lily buds, tree ear
fungi, stir quickly for 1 minute.

(7) Stir in chicken broth, sherry, and vinegar.

(8) Stir cornstarch/water mix one last time and add it
to the soup.

(9) Add the tofu and bring the soup to a boil.

(10) Turn the heat to low, add the green onions.

(11) Add the beaten eggs in a slow stream, stirring
several times.

(12) Turn off the heat and add the sesame oil, chili
oil, white pepper. Season to taste and serve
immediately.

NOTES
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand
it, hot and sour soup, traditionally, is a Northern Chinese
way of using leftovers. Therefore, there are many, many
variations possible, particularly in the dried ingredients.
We never make it exactly the same way twice. I recommend
using the shiitakes at least; most any grocery store has
them. You may find wood ears and lily buds in an oriental
food store.

Subject: VEGAN: Hot and Sour Soup

Hot and Sour soup

Ingredients

o 1-2cm fresh root ginger
o 1 medium sized hot green chilli (cored and seeded)
o 2 cloves garlic
o 2 1/2 cups water
o 1 vegetable stock cube (2 cup size)
o Juice of one lemon
o 1 tbsp vinegar
o 3 tbsp dark soy sauce
o 1/3 tsp dried ginger
o 1 tsp five spice powder
o 4 spring onions
o 1 medium sized red sweet bell pepper
o 1 medium sized yellow sweet bell pepper
o 225g tin water chestnuts
o 225g tin bamboo shoots

Method

Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water.
Core, seed and chop the red and yellow peppers into strips.
Slice the water chestnuts and bamboo shoots. Add these and
the other remaining ingredients. Cook until the vegetables are
cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).

Serves 4 as a starter to a chinese meal.

Hot and Sour Soup

1 Qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions

In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to
the boiling stock. Bring again to a boil and stir in the pepper, salt,
soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking constantly
to form thin strands of egg. Remove from heat and add oil. Ladle into
bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min
Cooking time: ~20 min

HOT and SOUR RICE SOUP: (Serves 6)

6 dried black mushrooms (soaked, drained and sliced thin)
5.5 C broth
1/4 lb boneless pork (cut into matchsticks)
1/2 C slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 C rice, cooked
1/4 C rice or white vinegar 2 T cornstarch
2 T soy sauce 2 T water
1/2 t white pepper 1 egg, beaten
1 t sesame oil 2 green onions, thinly sliced
1/2 t hot pepper sauce

In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.

HOT AND SOUR SOUP

If you want a real, authentic Hot & Sour Chinese soup, go look it up
in a cookbook. This is my version, distilled from several recipies,
but missing several ingredients that I’m sure some would say were
absolutely esential. The quantities below are approximate, and you
should vary them to suit you. I had this last night, and my wife was
surprised that the kids each ate three bowls, instead of the stuff
*she* made (I liked the stuff she made, but I had three bowls of the
soup in addition to her stuff).

2 T oil
2-3 oz. fresh mushrooms
6-8 c. stock
fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained
8 oz. tofu (or a package), sliced 2” X 1/4” X 1/4”, drained
2 T vinegar
2 T soy sauce
1/4 t white pepper
Tabasco sauce or chili oil (optional)
3 T corn starch
3 T water
1 egg, beaten (eliminate for vegans)
2 green onions, cut into thin circles
1 T chinese-style dark sesame oil

Slice the mushrooms and saute with oil in the soup pot (you can
eliminate fat by just tossing the mushrooms in the stock without
sauteing them, but they shrink something awful!). Add the stock (I
used ch****n, which is traditional, but this is cross-posted to
rec.food.veg, so I can’t say that). Most people will want the stock
to have salt, but remember that the soy sauce is salty. Add the
ginger, heat to a boil, and simmer gently for 20 minutes. At some
point you may wish to discard the ginger so some unsuspecting soul
doesn’t bite into it and get a mouthful of heat. You may wish to do
the rest differently, but my wife is always in the kitchen preparing
another last-minute dish, so I like to get all my ingredients
together and ready. Get five small bowls. Put the vinegar, soy
sauce, ground white pepper and (optional) hot sauce in one and mix.
Put the corn starch and water in the next and mix. Put the
(optional) egg in the next and beat lightly. Put the green onion in
the next, and the tofu and matchstick-cut bamboo shoots in the last.
A few minutes before you are ready to eat, turn the heat to medium.
Add the tofu and bamboo shoots and wait until heated. Add the soy
sauce mixture, heat until boiling. Stir corn starch mixture and add
to rapidly boiling soup. Boil for a long minute until it thickens.
Reduce heat. If using egg, stir the soup in one direction until it’s
moving pretty well. Dribble the egg in, forming long strands. Let
the strands firm (20 seconds). Add sesame oil and stir. You can
float the green onions on top, or stir them in. Serve, with chili
oil available for those who like it hotter.

FROM: Terri Huggett

Saved from the net. Don’t know if all the ingredients are easy to
find. Hope it helps.

Terri Huggett

From: (Cynthia K. Harkins)
Path: iraq!harkins

Hot & Sour Soup

Ingredients:

. 7 1/2 cups chicken broth - use canned over cubes

. 1/4 - 1/2 lb. pork - shredded

Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry

. 3 cups hot water
. 20 small dried tree ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms

. 6-12 oz. fresh mushrooms - sliced
. 1-2 cans water chestnuts - sliced
. 1 carrot - shredded
. 1 can bamboo shoots - shredded (optional)

. 1/2 - 3/4 lb. tofu - shredded

. 6 tbsp. cornstarch
. 6 tbsp. COLD water

. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar

. 1 egg - beaten

. 1/2 - 1 tsp. black pepper
. 1/2 - 1 tsp. white pepper
. 2 - 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
. Tabasco sauce (to taste)

Directions:

Preparation:

1. Start heating chicken broth on low heat.

2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.

3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot
water and let soak for 20 minutes.

4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.

5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
tree ears. If the tree ears are too large to fit on a soup
spoon cut them.

6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.

Making the soup:

1. Bring the chicken broth to a full boil and reduce heat to
medium.

2. Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.

3. Add pork (with marinade) and tofu and wait until soup is
boiling.

4. Add Worcestershire sauce and vinegar.

5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.

6. Stir beaten egg into soup.

7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.

From: (Gary Allen)

HOTSOUR-SOUP-2(SP) USENET Cookbook HOTSOUR-SOUP-2(SP)

HOT AND SOUR SOUP

HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup

I learned this recipe while taking Szechuan cooking classes.
This soup is very popular in this country. It comes in a
great many varieties, and can range from very mild to very
spicy, and from a soup to almost a stew. This particular
recipe is a medium spicy soup that should be within most
peoples’ tolerance range.

INGREDIENTS (serves 6-8)
1 cup bean curd, cut into small cubes.
1/4 cup bamboo shoot, shredded
1/4 cup golden needles (tiger lily pods)
2 Tbsp wood ear fungus shredded
1/4 cup black mushroom
1 egg, well beaten
4 oz very lean pork, shredded
MIXTURE A
1 tsp light soy sauce
1 tsp cornstarch
MIXTURE B
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
MIXTURE C
3 Tbsp cornstarch
3 Tbsp water
MIXTURE D
2 Tbsp light soy sauce
2 Tbsp vinegar
1 tsp sesame oil
1 tsp chili oil
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground)
3 Tbsp scallion, or green onion, chopped
1 Tbsp fresh ginger, chopped (Do not use powdered
ginger).

PROCEDURE
(1) Put the golden needles, wood ear, and black mush-
room to soak in separate bowls of water. It takes
30 to 60 minutes for them to be ready. After soak-
ing, the wood ear should be a flexible and flat
material. It may have a few hard lumps; cut these
off and discard them. Discard the soaking
liquids.

(2) Meanwhile, prepare mixtures A,C, and D. Place
their ingredients in bowls, and mix well. When

mixing with cornstarch, add the liquid slowly to
the cornstarch. This avoids getting undissolved
cornstarch balls.

(3) Shred the pork. This pork must be very lean. The
meat portion of pork cutlets or the center of pork
chops are good sources. Shredding means cutting
the pork into pieces about the size of wooden
matches. (1/4 inch square by 1-2 inches) This is
most easily done by slicing the pork, then laying
the slices overlapping each other at an angle and
cutting these at a reverse angle.

(4) Marinate the pork in mixture A for 15 minutes.
Then use 2 Tbsp oil to stir-fry the meat until the
color changes. Set the meat aside.

(5) Shred and cube the other ingredients.

(6) Bring mixture B to a boil and add the black mush-
room, bamboo shoots, wood ear, bean curd, and gol-
den noodles. Cook for 3 minutes. Add the meat,
then add mixture C. Add the beaten egg while
stirring to disperse the egg in sheets and fila-
ments. Add mixture D, and cook another minute.

(7) Serve hot.

NOTES
Bean curd must be fresh. If you cannot get it fresh, omit
it.

You will need at least 6 bowls (soup bowls are OK), 1 large
bowl, and either a two-handled wok or a large sauce pan.
Don’t attempt this with a one-handled wok because it will be
filled with boiling soup and is almost certain to spill.

Hot and sour soup is a generic soup type, so you can make
many variations on this soup. To control the spiciness,
adjust the ratio between mixture D and mixture B. Changing
the ratios inside mixture D changes the nature of the soup.
Finally, you can add a lot more ingredients if you want.
The critical ingredients are the golden needles, bamboo
(although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds. Experiment with dif-
ferent kinds of fungus and bamboo. Adding other mild veget-
ables is usually a success.

RATING
Difficulty: easy but tedious. Time: 1-2 hours (lots of
preparation, little cooking) Precision: measure the
ingredients.

HOT AND SOUR SOUP

HOTSOUR-SOUP-1 - Szechuan hot and sour soup

I have seldom been to a Chinese restaurant without having
hot and sour soup, and it was pleasant to discover how easy
it is to make it at home. We have fixed this by itself as a
dinner for two with enough left over for lunch. Particu-
larly when we add extra meat and vegetables, we find it a
very hearty soup which is surprisingly easy to make.

INGREDIENTS (Serves 4-6)
1 Tbsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp
soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use
canned)
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper

PROCEDURE
(1) Rehydrate the dried ingredients (15 minutes: in
lukewarm water for the shiitakes, and in boiling
water for the lily buds and tree ears). Heat the
chicken broth (if it’s canned, prepare it).

(2) Mince the garlic and ginger root and combine them.
Shred the pork loin. Shred the bamboo shoots.
Combine the cornstarch and the water. Chop the
green onions. Lightly beat the eggs.

(3) Heat oil in wok (medium), add the garlic and
ginger, stirring 30 seconds.

(4) Add the pork, cooking until it loses its pink color

(5) Add the soy sauce, cook for 1 minute more.

(6) Add bamboo shoots, shiitakes, lily buds, tree ear
fungi, stir quickly for 1 minute.

(7) Stir in chicken broth, sherry, and vinegar.

(8) Stir cornstarch/water mix one last time and add it
to the soup.

(9) Add the tofu and bring the soup to a boil.

(10) Turn the heat to low, add the green onions.

(11) Add the beaten eggs in a slow stream, stirring
several times.

(12) Turn off the heat and add the sesame oil, chili
oil, white pepper. Season to taste and serve
immediately.

NOTES
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand
it, hot and sour soup, traditionally, is a Northern Chinese
way of using leftovers. Therefore, there are many, many
variations possible, particularly in the dried ingredients.
We never make it exactly the same way twice. I recommend
using the shiitakes at least; most any grocery store has
them. You may find tree ears and lily buds in an oriental
food store.

RATING
Difficulty: easy to moderate Time: about an hour Precision:
no need to measure.

Hot and Sour soup

Ingredients

o 1-2cm fresh root ginger
o 1 medium sized hot green chilli (cored and seeded)
o 2 cloves garlic
o 2 1/2 cups water
o 1 vegetable stock cube (2 cup size)
o Juice of one lemon
o 1 tbsp vinegar
o 3 tbsp dark soy sauce
o 1/3 tsp dried ginger
o 1 tsp five spice powder
o 4 spring onions
o 1 medium sized red sweet bell pepper
o 1 medium sized yellow sweet bell pepper
o 225g tin water chestnuts
o 225g tin bamboo shoots

Method

Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water.
Core, seed and chop the red and yellow peppers into strips.
Slice the water chestnuts and bamboo shoots. Add these and
the other remaining ingredients. Cook until the vegetables are
cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).

Serves 4 as a starter to a chinese meal.

Units

All units and measures are metric American. A UK imperial measure
version is available from foster@jumbly.enet.dec.com

HOT & SOUR SOUP

This is a recipe from a good chinese restaurant in Cincinnati.

1 Qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions

In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to
the boiling stock. Bring again to a boil and stir in the pepper, salt,
soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking constantly
to form thin strands of egg. Remove from heat and add oil. Ladle into
bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min
Cooking time: ~20 min

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/General_Tso_Chicken.txt

***********************
General Tso’s chicken
***********************
(Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau)

Serves 4
Ingredients:

4 large chicken legs Vegetable oil
1 egg 1/2 tbsp cornstarch
1/2 tbsp vegetable oil

Sauce 1:

2 green onions 1.5 tbsps light soy sauce
1.5 tbsps mushroom soy sauce 1.5 tbsps rice wine or dry sherry
2 .5 inch piece fresh ginger grinding of fresh pepper
3 tbsps chicken bouillon 1 tsp brown sugar
1 tbsp cornstarch

Sauce 2:
1 tsp rice or cider vinegar 1 tsp sesame oil (optional)
.5 tbsp chili paste (more if you like hot food)

Method:

Bone and cut the chicken into .5 inch pieces, combine it with the
egg, oil and cornstarch. Combine the ingredients for Sauce 1. Warm 2
serving dishes, one lined with paper towel, in a 250 degree oven. Fill a
wok to a depth of 1.5-2 inches with oil, heat to high (400deg), or a
day-old cube of bread browns in just under a minute. Heat for another 4
mins. Put the chicken pieces in the oil, then stir fry for 3 mins.
Remove the chicken, and keep warm in the paper-lined dish in the oven.
Empty the oil from the wok, reduce the heat to medium (350deg) and stir
in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle sauce
2 over the chicken, stir fry for another minute, then turn into the warm
serving dish. Scrape the sauce over the chicken, and serve at once.

*********************
General Tso’s Chicken
*********************

1/2 cup cornstarch 3 pounds dark deboned chicken meat
1/4 cup water cut into large chunks
1 1/2 tsp minced garlic 1/4 cup soy sauce
1 1/2 tsp minced ginger 1 tsp white pepper
3/4 cup sugar 1 egg
1/2 cup soy sauce 1 cup cornstarch
1/4 cup white vinegar 1 cup salad oil
1 1/2 cups hot chick broth 2 cups scallions, diced
1 tsp M.S.G. (optional) 16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and
MSG and stir until sugar disolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in
egg. Add cornstarch until chicken is coated evenly. Add oil to help
separate chicken pieces. Divide chicken into small quantities and
deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a
small amount of oil in wok and heat until wok is hot. Add scallions and
peppers and stirfry briefly. Stir sauce; add to wok. Place chicken in
sauce and cook until sauce thickens. Add either cornstarch or water as
needed. Serve with rice. Serves 6-8.

*********************
General Tso’s Chicken
*********************

Quoting from the article the recipe was contained in,

“The dish is not difficult to make and can be prepared partially
in advance. The crunch texture of the chicken pieces is
achieved by coating them with egg and cornstarch, then
deep-frying them twice - once to cook them through and once at a
higher temperature to make them brown and crisp. The velvety
sweet-sour sauce, which is combined with the chicken at the last
minute, provides a wonderful counterpoint. The amount of heat
is your option. Sixteen small dried red peppers provide a
moderate amount of heat. Add more or less to taste, but be
careful not to bite into one. They are dynamite!”

Chicken:
1 lb boned, skinned chicken (thigh or breast) into 2 inch chunks
4 to 5 green onions, cut diagonally into 1” pieces
1 egg 1 tbsp cornstarch
Vegetable oil about 16 small dried chilis
1 Clove garlic, minced 1/4 tsp grated fresh ginger

Sauce:
4 tsp cornstarch 4 tsp sugar
4 tsp rice vinegar 6 tbsp soy sauce
1/4 C chicken broth 1/4 C water
1/4 C dry sherry wine

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2
inches of oil to 350 F. Fry chicken, a few pieces at a time until
lightly browned and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may be
fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers
and cook until blackened. Add onions and stir-fry about one minute.
Add garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and
cook until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers.
Cook, stirring until thickened and bubbly. Add chicken and cook,
stirring, until well coated and heated through. Serve over rice. Makes
3 to 4 servings.

*********************
General Tso’s Chicken
*********************

Following is yet another recipe for General Tso’s chicken. The
seasoning sauce is the tricky part of the dish. Instead of thickening
with corn starch as in most Chinese dishes, it is necessary to
caramelize the mixture, as in making candy. I suspect some restaurants
use honey as the sweetener in the sauce instead of sugar.

Ingredients:

2 whole chicken breasts 1 orange rind, minced
2+ hot peppers, crushed 1 tbsp ginger, minced
1/2 cup cornstarch 1/3 cup fried peanuts, chopped

Batter: Seasoning sauce:

1 egg 6 tablespoons sugar
1/4 cup beer 3 tablespoons cider vinegar
2 tablespoons soy sauce 5 tablespoons soy sauce
1/2 teaspoon salt 1 teaspoon cornstarch
1/4 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
dash of pepper

1-3) Skin and bone the chicken. Cut into 1-1/2” x 2” strips. Mix
batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2
hour. Mix seasoning sauce.

4) Coat each piece of chicken well with cornstarch. Arrange chicken
on well-floured wax paper.

5) Heat 2-3” of oil in a pan until very hot. Fry chicken for 30
seconds. Drain well on a cookie sheet covered with paper towels.

6) Reheat oil over high heat until very hot. Refry chicken until
crispy and golden brown. Drain again and keep hot in oven.

7) Heat 2 tablespoons oil in wok over medium heat. Fry orange
rind until golden brown. Add chili and ginger, stir-frying 20
seconds. Mix in seasoning sauce and heat to boil, stirring
constantly until foam subsides and the sauce thickens slightly
and turns to glaze (about 2 minutes or more). Add fried chicken,
tossing to coat well. Sprinkle chopped peanuts on top.

*********************
General Tso’s Chicken
*********************

1 egg Sauce
1 TBSP cornstarch
1 lb boned, skinned chicken cut from 4 tsp cornstarch
thigh or breast into 2 inch chuncks 4 tsp sugar
Vegetable oil 4 tsp rice vinegar
About 16 small dried hot red chili peppers 6 TBSP soy sauce
4 to 5 green onions, cut 1/4 C chicken broth
diagonally into 1” pieces 1/4 C water
1 Clove garlic, finely minced 1/4 C dry sherry wine
1/4 tsp grated fresh gingerroot

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and
cook until blackened. Add onions and stir-fry about one minute. Add
garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook
until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through. Serve over rice. Makes 3 to 4
servings.

General Tso’s Chicken

1/2 cup cornstarch
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup water
1 1/2 tsp minced garlic
1/4 cup soy sauce
1 1/2 tsp minced ginger
1 tsp white pepper
3/4 cup sugar
1 egg
1/2 cup soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1 1/2 cups hot chicken broth
2 cups scallions, diced
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger,
sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G.
and stir until sugar disolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate
chicken pieces. Divide chicken into small quantities and deep-fry at
350 degrees until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add
scallions and peppers and stir-fry briefly. Stir sauce; add to wok.
Place chicken in sauce and cook until sauce thickens. Add either
cornstarch or water as needed. Serve with rice. Serves 6 - 8.

General Tso’s Chicken

1 egg Sauce
1 TBSP cornstarch
1 lb boned, skinned chicken cut from 4 tsp cornstarch
thigh or breast into 2 inch chuncks 4 tsp sugar
Vegetable oil 4 tsp rice vinegar
About 16 small dried hot red chili peppers 6 TBSP soy sauce
4 to 5 green onions, cut 1/4 C chicken broth
diagonally into 1” pieces 1/4 C water
1 Clove garlic, finely minced 1/4 C dry sherry wine
1/4 tsp grated fresh gingerroot

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and
cook until blackened. Add onions and stir-fry about one minute. Add
garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook
until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through. Serve over rice. Makes 3 to 4
servings.

http://www.mit.edu:8001/people/wchuang/cooking/Chinese_n_Japanese.html

[Recipe index]

Sweet and Sour Chicken
Servings: 4
Ingredients:
1 cup all-purpose flour
1/2 cup cornstarch
2 tsp salt
1 tsp baking powder
1 cup water
2 tsp vegetable oil
1 lb chicken breast, cut into 1/2-inch pieces
1 lrg green pepper, cut into 1-inch pieces
3 cups hot cooked rice
1/2 tsp MSG (optional)
vegetable oil
Sweet and Sour sauce (see below)

Pour oil into a deep frying pan to a depth of 1 to 1.5 inches. Heat to
375F, or until a 1-inch bread cube browns in 1 minute (a deep fryer also
works well) While oil heats, prepare sweet-and-sour sauce.

In a small bowl, beat flour, cornstarch, salt, msg, baking powder,
water, and 2 tsp oil with an electric beater until smooth. Dip meat
into batter with tongs; fry in hot oil, turning once, until golden
brown. Drain and keep warm.

Stir green pepper and onion into sweet-and-sour sauce. Cover and simmer
until vegetables are crisp-tender, about 5 minutes. Serve meat and
sauce over rice.

Sweet and Sour Sauce
Ingredients:
1/2 cup packed brown sugar
4 Tbsp cornstarch
1 (16 oz) can pineapple tidbits, drained (reserve syrup)
1/2 cup vinegar
4 Tbsp catsup

In 2-quart saucepan, mix sugar and cornstarch. Add enough water to
reserved pineapple juice to measure 2 cups. Stir juice mixture,
vinegar, and catsup into cornstarch mixture. Cook, stirring constantly,
until mixture thickens and boils. Stir in pineapple. Keep warm over
very low heat.

Note: This recipe is a little time-consuming, but well worth the wait.

Moo-Shu Pork

In Chinese Moo-shu means yellow cassia blossoms. They are symbolized
here by the tiny pieces of scrambled eggs that are mingled into this
shredded meat and vegetable dish. It is northern in origin,
traditionally served with steamed pancakes into which one rolls the
meat, but it’s just as good with rice. It’s both fluffy and full of
crunch. There is enough filling for 12 pancakes, and they make a nice
meal for 4 with appetizers and dessert.

Meat:
1/2 lb boneless pork loin or butt

Marinade:
2 tsp light soy sauce
1 tsp dry sherry
2 tsp cornstarch, dissolved in 1 Tbsp water

Scrambled eggs:
1 1/2 Tbsp oil
2 eggs, well beaten with
1/4 tsp salt

1/4 cup Golden Needles (about 30)
2 Tbsp mo-er mushrooms
1/2 cup shredded bamboo shoots
4 Tbsp oil
1/2 tsp salt
1/3 cup chicken stock or water
2 to 3 tsp light soy sauce
2 tsp dry sherry
1/2 tsp sugar
1 tsp sesame oil

Chinese pancakes:

Cut the meat against the grain into slices a little thinnner than 1/4
inch thick, then into julienne shreds about 1-1/2 inches long. Toss
them in a mixing bowl with your fingers, separating the shreds. Add the
marinade, mix well, and let the meat marinate for 30 minutes. These
steps may be done in advance and the meat refrigerated.

Cover the Golden Needles and mo-er mushrooms separately with hot water
and soak for 30 minutes. Rinse them well and drain. Cut off and
discard the knobby ends of the Golden Needles; then cut them in half.
Tear the mo-er mushrooms into small pieces, discarding the hard ‘eyes’
if any. Rinse and drain the shredded bamboo shoots. Place all the
vegetables on your working platter. Beat the eggs with the salt.

Stir Frying:

Heat a wok or large, heavy skillet over high heat until very hot; add
1-1/2 tablespoons oil, swirl, and heat for 30 seconds. Pour in the eggs
and swirl the pan quickly. The instant the eggs puff up around the
edges push them away from you with a spatula as you tilt the pan toward
you, so that the liquid eggs on top slide down into the hot pan.

Repeat this pushing and tilting a few times with lightning speed until
the eggs are no longer running but have become soft and fluffy, then
poke and shake them rapidly with the tip of the spatula to break them
into tiny pieces. Scrape them immediately into a dish. The actions
should be extremely fast, so the eggs won’t have any time to toughen.

Wipe the pan and add the last 2 Tablespoons oil, swirl, and heat until
hot. Scatter in the meat and stir, shake, and toss rapidly for about 1
minute until all the pinkness is gone. Add the stock or water, even out
the contents, cover and let the meat steam-cook vigorously for about
1-1/2 minutes. Add the vegetables, then the soy sauce, sherry, and
sugar, and stir rapidly for 30 seconds to mingle them. Scatter in the
scrambled eggs and stir them in fast tossing and turning motions for
another 30 seconds. Sprinkle the top with the sesame oil, give the
contents a few sweeping folds, and pour into a hot serving dish. Swerve
with Chinese Pancakes or rice.

Variations:

Omit the scrambled eggs and you have a delicious meat and vegetable
dish. And instead of bamboo shoots you could use shredded peeled
broccoli stems, Chinese celery or green cabbage. In that case increase
the stir frying by 1 minute or longer until the vegetables are soft but
not completely limp.

xxxxxxxx

Chinese Pancakes

2 cups flour
1 cup boiling water
3 Tablespoons oil for brushing

Measure the flour into a large bowl and add the boiling water gradually
as you stir with chopsticks or a wooden spoon until the mixture
resembles lumpy meal. Press the mass into a large ball.

Dust your work surface with flour and turn the dough out onto it.
Knead it, pushing with the heels of your hands and turning it, for 5
minutes, until it is no longer sticky. Dust lightly with flour
whenever necessary. Cover with a damp cloth and let it rest for 30
minutes.

Flour the work surface again and knead the dough another 5 minutes
until it is soft and smooth, dusting with flour when necessary. Shape
the dough into a log, cut it in half lengthwise, and then roll each
half back and forth with your palms to form a sausage shape about 15
inches long. Cut each sausage into 1-inch pieces and stand them up on
their edges on a floured surface.

Brush 1 side of a piece of dough with oil and press this side onto
another piece; then roll into a double pancake measuring about 6 inches
in diameter. Repeat until you have made 15 double pancakes. Doubling
is to cut the pan baking time and effort in half.

Heat a heavy skillet over low heat until hot. Place a pancake in the
center and “bake” it for about 1-1/2 minutes, until the surface puffs
into a bubble and the bottom is speckled with small light brown spots.
Flip and bake the other side about 45 seconds. These pancakes should
be soft and slightly chewy. The crucial point in making them is the
heat level; if the pan is too hot the pancakes will be covered with
large burned spots and if it is not hot enough the pancake will dry out
in cooking. Be careful to bake only 1-1/2 minutes and test for light
brown spots, and you’ll have a perfect pancake. ake.

Remove the double pancake to a plate while you put another one into the
skillet; then peel off the finished top one to give you 2 individual
pancakes. Fold each one to make a half moon and place on a plate.
Repeat the baking, peeling and folding until all 30 pancakes are made,
lowering heat if pancakes are browning too fast.

Steam the folded pancakes on a heatproof plate for 5 minutes before
serving them. You may make them hours or days in advance, and you can
freeze them. Wrap tightly in plastic for refrigerating or freezing.
Reheat by steaming 10 to 15 minutes until soft and resilient.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Mongolian_Beef.txt

MONGOLIAN BEEF

Makes 6 servings

1 lb thinly sliced beef
3 Tbsp soy sauce, divided
1 Tbsp cornstarch
2 cloves garlic, pressed
3/4 cup water
2 1/2 tsp cornstarch
1 tsp sesame seed, toasted
1/2 tsp sugar
1/4 tsp crushed red pepper
2 Tbsp vegetable oil, divided
2 medium carrots, thinly sliced diagonally
1 bunch green onions, cut into 2-inch lengths
with whites separated from tops

Hot cooked rice

Cut beef across the grain into long, thin slices.

Combine 1 tablespoon each of soy sauce and cornstarch with garlic in a
medium bowl; stir in beef. Let stand 10 minutes.

Meanwhile, combine the water, remaining 2 Tbsp soy sauce, 2 1/2 tsp
cornstarch, sesame seed, sugar and red pepper; set aside.

Heat 1 Tbsp oil in hot wok or skillet over high heat. Add the beef and
stir-fry for 1 minute; remove.

Heat the remaining 1 Tbsp oil in the same pan. Add the carrots and
white parts of the green onions; stir-fry for 2 minutes. Add the green
onion tops and stir-fry for another minute. Add the beef and soy sauce
mixture. Cook and stir until the sauce boils and thickens.

Serve immediately with rice.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Double_Cooked_Pork.txt

Double Cooked Pork

Servings: 4
Ingredients:

8 oz pork
2 green bell peppers, cut into 1” squares
2 cloves garlic, sliced
3 tsp peanut oil
2 Tbsp sweet flour sauce
1 Tbsp chili paste
1 tsp soup stock
1 tsp sugar

Rinse the pork. Place the pork in cold water. Bring to a boil over
high heat. Boil until done (when a chopstick is pressed into the pork,
no blood comes out), about 20 minutes. Remove from the water. Cool
completely. Slice very thin. Heat the wok. Add the oil once the wok
is hot. Stir fry the pork slices until the fat part shrinks. Add the
green peppers. Stir fry for a short time. Remove the pork and peppers
from the wok. Add the sweet flour sauce and Chili Nam Yuey to the wok.
Stir fry for a while. Add the soup stock and sugar. Mix thoroughly.
Return the pork and peppers to the wok. Stir fry for a few minutes.
Add the garlic. Stir fry for a few moments. Serve hot.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Beef_Broccoli.txt

Beef and Broccoli with Garlic Sauce

Servings: 6
Ingredients:

1 lb beef steak
1 Tbsp vegetable oil
1/2 tsp salt
dash white pepper
1 1/2 lbs broccoli
1 tsp cornstarch
1 tsp sesame oil
1/4 cups chicken broth
2 Tbsp vegetable oil
1 Tbsp vegetable oil
1 Tbsp garlic, finely chopped
1 tsp ginger root, finely chopped
2 Tbsp black bean sauce
1 cups sliced canned bamboo shoots

Trim any visible fat from the steak. Cut the beef lengthwise into 2-inch
wide strips, then cut each strip crosswise (against the grain) into
1/8-inch slices. Toss the beef, 1 Tbsp vegetable oil, the salt and the
white pepper in a bowl. Cover and refrigerate for 30 minutes.

Pare the outer tough layer from the broccoli stems. Remove the flowerets
and cut the broccoli stems diagonally into thin slices. Place the
broccoli in boiling water; heat to boiling. Cover and cook for 2 minutes,
then remove and drain. Immediately rinse in cold water and drain.

Mix the cornstarch, sesame oil and broth together. Heat a wok until very
hot. Add 2 Tbsp of vegetable oil and rotate the wok to coat bottom. Add
the beef and stir-fry for 2 minutes or until the beef is brown. Remove
beef from the wok. Heat the wok until very hot again. Add 1 Tbsp of
vegetable oil and rotate the wok to coat bottom. Add the garlic, ginger
root, and black bean sauce; stir-fry for 30 seconds. Toss in the bamboo
shoots and stir-fry for another 1 minute. Toss in the beef and broccoli.
Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Pineapple_Chicken.txt

Boneless Pineapple Chicken

Servings: 4 or 5
Ingredients:
3 cups boneless chicken, cut in chunks.

Deep Frying Batter:
2 cups all-purpose flour
1 3/4 cups cornstarch
2 tsp baking powder
pinch of salt
2 beaten egg yolks
cold water

Place the flour and cornstarch in a mixing bowl. Add salt and mix dry
ingredients well, then add cold water to form a thin batter. Add egg
yolks and fold in baking powder (do not stir). Let sit for five minutes
and fold again (do not stir) just before using.

Prepare deep frying oil at 350-375F. Dip chicken chunks in batter.
Deep fry 3 to 4 minutes until chicken is cooked. Remove and place on
lettuce leaves on platter. Pour hot pineapple sauce over chicken and
serve hot. Serves 4 or 5.

Pineapple Sauce:
2 cups water
1 can (16-20 oz) pineapple juice
1/2 cup white vinegar
1 tsp salt
2 beaten egg yolks
cornstarch
1/4 cup white sugar

Bring water to a boil, then add pineapple juice, vinegar, salt, sugar
and food colouring. Season to taste. Boil continuously, and slowly add
cornstarch (mixed with water to form thin paste) to thicken sauce.
(Reduce heat after corn starch is added to avoid burning. Serve hot.
Note: A can of pineapple tid-bits may be added to sauce.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Pork_n_Peppers.txt

Chinese Pork & Peppers

Servings: 2
Ingredients:

2 cups onion, chopped
2 tsp canola oil
1 clove garlic
8 oz pork tenderloin
4 cups red, yellow and green bell peppers, sliced thinly
1 cup mushrooms, sliced
1 Tbsp ginger
1/4 tsp hot red pepper flakes
3 Tbsp dry sherry
1 Tbsp soy sauce
2 Tbsp water
1 Tbsp cornstarch
1/2 cup beef broth (salt-free)

Stir fry the onions in a non-stick skillet or wok. Mince the garlic and
add to the wok. Trim the fat from the tenderloin and cut into 2” or 3”
long strips, 1/4” wide Add to the pan and stir fry until browned on both
sides. Wash, trim, seed and slice the bell peppers into 1/4” wide
strips. Grate the ginger. Add the mushrooms, ginger, bell pepper
strips, hot red pepper flakes, sherry and soy sauce. Stir fry until the
mushrooms begin to soften. Stir 1 tablespoon of water into the
cornstarch to make a paste. Stir in the remaining water and the beef
broth. Add to the wok. Cook over low heat, stirring, until the mixture
thickens. Remove from heat and serve over rice.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Sesame_Noodles.txt

BON BON JUIHAN BANMIAN (Hong Kong)

Ingredients:
8 oz fresh/dried egg noodles
1 tbsp. sesame oil
4 oz chicken breast, skinned and boned
salt
(2oz) each of celery and carrot
(4oz) cucumber
2 spring onions

Sauce:
3/4 tbsp sesame paste
1/2 tbsp sesame oil
2 tsp chili oil
2 tbsp Chinese light soy
1 tbsp white vinegar
1/8 - 1/4 tsp chili powder (optional)
5 tbsp chicken stock

What to do:

Cook the noodles in boiling water for 3 - 5 minutes until just done.
Drain and rinse in cold water. Toss them in a bowl with 1 tbsp of sesame
oil, cover and refrigerate if cooking in advance.

Cut the chicken into strips, simmer 2 - 4 minutes in a little water
until they are white throughout. Drain and allow to cool then shred the
meat.

Cut the carrot and celery into very small pieces and boil rapidly for 40
secs adding the onions for the last 10 secs. Drain and rinse in cold
water, pat dry.

Cut the cucumber into fine julienne strips. Save a few of the vegetables
for garnish.

Sauce:

Stir the sesame paste well in a bowl. Slowly add the rest of the
ingredients whilst stirring (or use a blender)

To serve:

Place the noodles in a bowl, add the chicke and vegetables. Stir the
sauce and pour it on. Toss well. Top with a few vegetables for garnish.

I usually cut down the amount of sesame oil I use as I find it a bit
strong but it depends how much you like sesame.

********************
COLD CHINESE NOODLES
********************

but I’ll try to construct it:

Heaping tsp of sesame paste
Sesame Oil (to mix paste, about 2 tsp)
Soy sauce (Heavy Kimlan - a big secret!!!!!! not Kikkoman)
2 tsp of peanut butter (Skippy’s Honey Dip is best)
A few drops (depending on your taste) of hot oil.
1/2 tsp of rice vinegar.
Squish of ginger (shoga in a tube)
Green onion - 3-4 pieces.
Sesame seeds - about 1 tsp
Number 4 noodles (in the red box from all the asian stores)

Mix sesame paste and oil in a large mixing bowl until the mixture is
smooth. Add soy sauce and peanut butter to mixture, mix it up.
Mix in hot oil, vinegar, and ginger - add oil slowly and taste to
make sure that it is not too hot.
Chop green onion, add it with sesame seeds to cover
After making the noodle, mix the above with the cold noodles.

Subject: Re: Dan Dan Mein

Note that this is an assembled dish; each portion is put together
separately. The sauce materials are enough for about four portions.

Ingredients

12 cloves garlic
3 inch piece fresh ginger
3/4 teaspoon salt
5 tablespoons water
6 scallions
1 pound noodles, fresh Chinese or fettucine
2 tablespoons hot pepper flakes in oil, per serving
1/8 teaspoon ground roasted Szechwan peppercorns, per serving
4 teaspoons sesame paste, per serving
2 tablespoons soy sauce per serving
12 teaspoon granulated sugar, per serving

Smash the garlic cloves with the flat side of your cleaver, then peel.
chop the garlic coarsely into pieces about the size of a pea.

Peel the ginger, then chop it into small pieces, about the size of a
match head.

Put the garlic and ginger into a small steep-sided bowl or mortar.
Add the salt and then, using the handle of your cleaver, a wooden
spoon, or a pestle, mash everything together until it turns into a
coarse paste. The salt helps the pulverization along as well as
bringing out the flavor of the garlic and ginger.

Add the water to the mashed garlic and ginger and stir well, so the
water and the juice of the mashed ingredients are thoroughly combined.

Clean the scallions, then chop them, both green and white, very fine,
until they reach the consistency of farina You should have about 1
tablespoon of chopped scallions for every individual serving of
noodles.

Cooking

Bring a large pot of water to a rapid rolling boil and cook the
noodles (1 pound) according to the directions on the package; fresh
Chinese noodles take from 5 to 10 minutes. (test them as they cook to
make sure they don’t overcook and become mushy.)

Drain the noodles, rinse them in cold water, and then drain them again.

Serving

Put each individual serving of noodles on a separate plate or bowl.
Then add the following ingredients to each: the garlic-ginger-water
mixture (1 tablespoon), chopped scallions (1 tablespoon), hot pepper
flakes in oil, ground roasted szechwan peppercorns, sesame paste, soy
sauce, and sugar.

note: Before eating, each diner should mix his sauce ingredients and
noodles together very well.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Chinese_Spare_Ribs.txt

1,2,3,4,5 Chinese Spareribs

Ingredients:

1-2 lbs spare ribs, each cut in thirds for smaller pieces

1 Tbsp cooking wine (rice wine works well)
2 Tbsp sugar
3 Tbsp vinegar
4 Tbsp soy sauce
5 Tbsp water

Directions:

Heat a large skillet with some oil in it, and start to brown the spare
ribs. Once the ribs are seared and browned, add the rest of the
ingredients. Mix well and bring to a boil. Cover and reduce heat to
medium-low. Cook for about 20-25 minutes, and it’s ready to serve!

Note:

When cutting the spare ribs into thirds, you can do it with a
well-sharpened cleaver. However, getting the butcher to saw them with a
belt saw is usually better, as the cleaver creates bone fragments which
are unpleasant when eating the ribs. The saw, on the other hand, makes a
nice clean cut.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Stir_Fry.txt

SZECHUAN-STYLE STIR FRY
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
SWEET & SOUR TOFU
CRISP-FRIED TOFU AND GREENS

In response to a recent request on rec.food.recipes.

SZECHUAN-STYLE STIR FRY
Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)

Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.

BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
Source: The Enchanted Broccoli Forest

Ingredients
Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter -
I use almond cause I’m allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute: 1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions

Instructions
Sauce: In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside. Saute: Stir-fry half the ginger and half the garlic in
1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce.
Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions
and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews
and tamari; stir-fry until broccoli is bright green. Toss saute with
sauce, mixing in the minced scallions as you toss. Serve over rice.

SWEET & SOUR TOFU
Source: The Enchanted Broccoli Forest

Ingredients
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Instructions
Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot
and bubbly. Remove from heat and stir in cashews. Serve over rice.

CRISP-FRIED TOFU AND GREENS
Source: The Moosewood Restaurant Kitchen Garden

Ingredients
2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce: 3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables: 3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach

Instructions
Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally,
to make 4 triangles.* Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with
marinade. Allow to sit for at least 10 minutes to absorb the
flavors. Prepare sauce mix by combining all ingredients in a
small bowl. In a separate bowl mix the water or stock and the
1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,
for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and
continue stir-frying until just wilted but not mushy. Add sauce
mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with rice.

* I cut the tofu into many more smaller triangles.

This last recipe in particular is incredibly flavorful! Enjoy!

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Chicken_Satay.txt

Chicken Satay
Servings: 4
Calories: 278 per serving
Ingredients:
1/4 cup chicken broth
1/3 cup water
2 Tbsp soy sauce
1 minced clove garlic
1 Tbsp sherry or vermouth
1/4 cup minced onion
2 tsp sugar
1 1/2 Tbsp soy sauce
2 tsp grated ginger
1 Tbsp brown sugar
1 minced clove garlic
1 Tbsp catsup
1 lb boneless chicken
1 dash red pepper
toothpicks or skewers
1/2 Tbsp lime juice
1/4 cup crunchy peanut butter

Cut chicken in 1/2-inch strips. Combine next six ingredients. Marinate
chicken in refrigerator for several hours or overnight. Weave chicken
on skewers. Microwave on high 6 minutes. Make peanut sauce by cooking
garlic and onion in water (microwave 1 minute). Add remaining
ingredients and cook until heated through (microwave 1 minute) Pour some
of the sauce over chicken and serve with remaining sauce.

Spicy Peanut Sauce for Satay
Servings: 6
Ingredients:
1 cup thick coconut milk
2 1/2 Tbsp red curry paste
3/4 cup thin coconut milk
1 Tbsp fish sauce
2 Tbsp light brown sugar
1 1/2 Tbsp tamarind water
1/4 cup ground unsalted dry roasted peanuts
(or 3 Tbsp creamy peanut butter)

In a pan, heat the thick coconut milk over low heat and cook until it
thickens and becomes oily around the edges. Increase the heat. Add the
curry paste and cook for 3 to 5 minutes, being careful not to burn.
There will be a noticeable color and odor change as the mixture becomes
properly cooked. Add the thin coconut milk gradually. Stir. Season
with fish sauce, sugar, and tamarind water. Add the ground peanuts.
Stir. Serve as a dipping sauce.

The sauce will become spicier and thicker as it stands.

-Appeared in The Southeast Asia Cookbook, by Ruth Law

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Bul_Kogi.txt

>From _Ethnic Foods of Hawaii_ by Ann Kondo Corum:

Korean Barbecue Sauce
For Kalbi (short ribs) and Bul Kogi (barbecue meat)

Ingredients:
2/3 cup soy sauce
3 Tbsp water
2 Tbsp honey
3 Tbsp sugar
1 Tbsp sesame seeds, roasted and ground
2 Tbsp sesame seed oil
2 cloves garlic, crushed
2 Tbsp chopped green onions

Mix all ingredients together. Dip each piece of meat in the sauce and
layer in a flat dish or pan. pour more marinade on top. Marinate 4
hours before grilling over coals or broiling.

Note: for bul kogi, purchase ready sliced meat, or slice your own,
lusing lany tender cut of meat such as chuck, sirlion, or flank steak.
For kalbi, buy short ribs with small bones. Score ribs so that they will
not curl during cooking. This sauce may be used on chicken also.
Sauce for 3-4 lb of meat.

>From _The Complete Chinese & Asian Cookbook_:

Bul-Ko-Kee

Ingredients:
1 lb top round of beef, very thinly sliced into strips
3 Tbsp soft brown sugar
1/2 cup soy sauce
salt and pepper
5 Tbsp roasted sesame seeds, ground
4 Tbsp sesame oil
1 garlic clove, crushed
2 scallions, green part only, finely chopped
1/2 tsp MSG (optional)

Mix the beef, sugar, soy saucee, salt and pepper to taste, half the
sesame seeds, the oil, garlic, scallions and MSG together. Set aside at
room temperature for 2 hours, basting and turning the meat from time to time.

Preheat the grill (broiler) to hot. Lay the beef strips on the lined
grill (broiler) pan and grill (broil) for 5-8 minutes, or until the
strips are cooked through and evenly browned. (If you prefer, the beef
can be fried quickly in a little sesame oil until browned).

Remove from heat, sprinkle over the remaining sesame seeds and serve at
once. Serves 4

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Thai_Fried_Rice.txt

Thai Fried Rice

2 cups long grain Thai jasmine rice,
1 1/2 Tbsp crushed garlic
3 eggs
1/2 tsp sugar
1/2 tsp corn starch
1/2 tsp white pepper
3 Tbsp soy (preferably Kikkoman)
4 Tbsp vegetable oil (reduce as necessary)
1/4 lb beef
1/4 lb Blue Tiger Prawns (white meat with blue-black stripe)
1/2 tsp sesame oil
1/4 cup chopped green onion
1/4 cup chopped Chinese parsley

Rinse rice well and put it in rice cooker with 1/2 inch of water higher
than the surface of rice. Cook rice and let it cool down for 30
minutes.

Slice beef the size of 1/4”x1/2”x1” across grain. Peel prawns and slice
in half. Mix 1/2 table spoon of garlic, 1 tsp of soy, 1/2 tsp of sesame
oil, and 1/2 tsp of sugar. Add 1/2 tsp of cornstarch to make it tender.
Divide the mixture in 2 separate vessels. Marinate meat and prawn
separately for 30 mins.

Mix cooked rice thoroughly in large bowl with white pepper, sugar, soy
sauce. Heat oil in high level temperature until slight smoky. Scramble
eggs and garlic in oil, then put in the rest of beef, and prawns; stir
for 30 seconds. Throw in rice and stir about 2 minutes (or until
lightly browned). Spread the rest of chopped parsley and green onion on
top before serving.

Gun Porn pictorial break. /Salute

Whatever the motivation is, I fail to get your point...

There is NO fresh food cooked on canning day, it’s every man for himself and if I’m in the middle of actually working with food (on the second day), you don’t enter the kitchen unless someone stopped breathing or is bleeding to death. Even then use the LR phone and hang out by the front door for 911.

I just love bumping into kindred spirits in my spare time. LOL

Aussi Resturant Style Dark Bread

· 3 packages dry yeast
· 1/2 cup warm water
· 1 Tablespoon sugar
· 1 cup warm water
· 1/2 cup dark molasses
· 1 Tablespoon salt
· 2 Tablespoons oil
· 2 cups rye flour
· 2-1/2 to 3 cups all-purpose flour

Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile, in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.
Bread freezes beautifully.
Yield: 2 large loaves or 6 mini-loaves

Square Carrot Cake

· 2 Eggs
· 1 ts Vanilla
· 6 oz Oil
· 1 ts Salt
· 1 1/2 ts Baking powder
· 2 ts Cinnamon
· 1 c Sugar
· 1 1/4 c All-purpose flour
· 1 c Carrots; grate fine
· 1 c Walnuts; well-chopped
· 1/2 c Light raisins; optional
· Cream cheese icing
· 6 oz Cream cheese; softened
· 1/4 lb Butter
· 1 lb Powdered sugar
· 1 1/2 ts Orange extract
· 1 ts Spice island orange peel
· 1 tb Light corn syrup or pancake
· 1 tb Cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9” square pan. Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts.

ICING-Cream the cream cheese with the butter until light and fluffy, using med-high spped of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.

Serves: 6

Survival thread, and a perfect first line of defense.

WHO Updates International Swine Flu Situation

2 May 2009 — The situation continues to evolve. As of 06:00 GMT, 2 May 2009, 15 countries have officially reported 615 cases of influenza A(H1N1) infection.

Mexico has reported 397 confirmed human cases of infection, including 16 deaths. The 241 rise in cases from Mexico compared to 23:30GMT of 1 May reflects ongoing testing of previously collected specimens. The United States Government has reported 141 laboratory confirmed human cases, including one death.

The following countries have reported laboratory confirmed cases with no deaths - Austria (1), Canada (34), China, Hong Kong Special Administrative Region (1), Denmark (1), France (1), Germany (4), Israel (2), Netherlands (1), New Zealand (4), Republic of Korea (1), Spain (13), Switzerland (1) and the United Kingdom (13).

Further information on the situation will be available on the WHO website on a regular basis.

WHO advises no restriction of regular travel or closure of borders. It is considered prudent for people who are ill to delay international travel and for people developing symptoms following international travel to seek medical attention, in line with guidance from national authorities. There is also no risk of infection from this virus from consumption of well-cooked pork and pork products. Individuals are advised to wash hands thoroughly with soap and water on a regular basis and should seek medical attention if they develop any symptoms of influenza-like illness.

There is also no risk of infection from this virus from consumption of well-cooked pork and pork products. Individuals are advised to wash hands thoroughly with soap and water on a regular basis and should seek medical attention if they develop any symptoms of influenza-like illness.

Read full article>>

For more information on H1N1 situation, please visit www.PandemicFlu.gov

http://www.who.int/csr/don/2009_05_02/en/index.html

Ohh dear, maybe the family is right and I am out of date.

Is that what the new 6 shooter looks like?

It is not going to fit in my fancy leather gunfighters holster.

Interesting toy, what is it? Looks a little like some of the guns made in the prison shops, that a friend had collected, kinda homemade look to it.

That looks like a good Rye bread recipe, thanks for sharing.