now i dont know how well this is going to go over, so work with me here.
I dont know about the rest of you but i love food.

so in this thread i am going to post ( or try to post ) one new recipe each day.
feel free to post your favorite recipes too

if all goes well this first post will become the index to all recipes.


Sweet & Sour Pork Cantonese Style
Eight Treasure Pudding
Chicken Piccata
KD's Strong Coffee
Mocha Fireside Coffee Mix
The Kings Frech Toast
Mandrin Orange Chicken
Lithuanian Kugel(is)
Hammer's homebrew Jamabalaya.
Shredded Pork Stir-fry
Patatoe and Parmesan Casserole
Chicken Chow Mein
Fried Mexican Ice Cream
Halibut with Cheese Sauce
Khorkhog
Green Curry Chicken with Zucchini
Tilapia with Tropical Salad
Citrus Shrimp and Spinach
Golumpkies ( STUFFED CABBAGE )
California Sushi Rolls
Kugelis (Lithuanian Potato Casserole)
Halibut Lasanga

Sweet & Sour Pork
Cantonese Style
serves 2, or 4 as a part of a multicourse meal


The traditional southern Chinese sweet and sour dish is made with much less batter than in this recipe, but this is the one that American sknow best. For best resaults use lean pork free of gristle. The batter must be prepared exactly as described and the pork fried twice at a temperature no less than 375F. to ensure crispness. A deep fry basket makes it easy to remove the pork from the oil.
the same technique can be used with shrimp, chicken, or beef, cooking times need to be adjusted accordingly.


Ingrediants
1/2 cup peeled and roll-cut carrots
1 small green bell pepper, seeded. cored, and cut into 1-inch cubes (1/2 cup)
1/2 cup canned pineapple chuncks, well drained
1/2 cup all-purpose flour
1/4 cup cornstarch plus 3 1/2 tablespoons dissolved in 1/3 water
1/2 teaspoon baking powder
1 tablespoon beaten egg plus enough water to make 1/2 cup
1 teaspoon canola, corn, or peanut oil
About 1/2 pound lean boneless pork chops, cut into 1-inch or smaller cubes (about 1 cup)
1 teaspoon dry sherry
1/4 teaspoon salt
Dash black pepper
Canola, corn, or peanut oil, for frying
1/4 cup sugar
1/3 cup ketchup
1 tablespoon light soy sauce
1/4 teaspoon salt
2/3 cup water
1/2 cup cider vineger


Directions


1. In a small sauce pan of bioling water parboil the carrots for 1 minute.
Ad the green pepper to the same water. As soon as it comes back to a boil, drain the vegetables and set aside.

2. Combine the flour, 1/4 cup cornstarch, baking powder, egg mixture, and oil in a mixing bowl and beat with a wooden spoon until the mixture is a smooth paste. Set aside.

3. In a nother bowl, stir the pork, sherry, salt, and pepper togeather. Set aside.

4. In a wok or stir-fry pan, heat 2 inches of oil to a temperature of 375F to 400F. Dip the marinated cubes of pork into the batter to coat completely. Carefully drop the pork into the hot oil, 1 poece at a time. Deep-fry until light golden brown. Remove with a wire skimmer, spread out on paper towels, and let cool. Reserve the oil in the pan. ( you may deep-fry the pork to this point in advance and keep it in the refrigerator for a few days or in the freezer. The oil may be strained and kept for a day or two; otherwise use fresh oil with each frying)

5. Make the sweet and sour sauce only when ready to proceed with the second frying. Combine the surgar, ketchup, soy sauce, salt, and water in a 2-quart saucepan. bring to a bol and add the vinegar. When the liquid comes back to a boil stir in the cornstarch solution. Cook until sauce thinkens. Add the parboiled vegetables and the pineapple to the sauce, then a** 1 tablespoon of hot oil from the deep-fry pan to give the sauce a shine.

6. Whle preparing the suace, reheat the deep-fry oil to 400F. for a second frying. Add all the pork to the oil and fry until the pieces are heated and crisped. ( Frozen or refrigerated pork should be brought to room temperature before being cooked. ) Remove with a wire skimmer and drain on paper towels. ( If not ready to serve the dish immidiately, you can keep the sauce warm on the stove and the pork warm in a 325F. oven for 10 minutes, no longer. Put togeather just before serving. )

7. Put the pork in a deep plate and pour the sweet and sour sauce over. Serve Immediately.

Helen Chen's Chinese Home Cooking

I like this. We did try last year and the thread died though I think that was home recipes. I hope it goes better this time. I'll dig up a couple of my favourites.

that would be great augie!
I think i might add one dish and one dessert too.

I'm a big "griller" and barbecue fan............... I'll see what I can find in the mess here...........lol

I'm going to pimp one of my favorite places to find recipes;

http://forums.chef2chef.net/ubbthreads.php?Cat=1

And awesome cooking advice from chef's if you need it.

Hmmm........... they got one of those for a bartender.........??
lol

Eight Treasure Pudding
serves 6 to 8


The candied fruit that crowns the pudding represents the treasures, precious gems like rubies, jade, and onyx.


Ingredients

2 cups glutinous rice
3 tablespoons vegitable shortining
1/4 cup assorted dried fruit, such as Maraschino cherries, cut in half;dark or golden raisins; candied citron; candied kumquats, cut into thin shreds; candied ginger, cut into thin shreds; Chinese red or black dates, pits removed and cut into slivers.
2/3 cup plus 2 tablespoons surgar,divided
1 cup canned sweetened red bean paste
2 tablespoons cornstarch, dissolved in 3 tablespoons water
1/2 teaspoon almond extract

Directions

1. Soak the rice in at least 4 cupts of cold water for 2 hours; it will almost double in volume. Drain in a strainer and put in a 1 1/2 quart heatproof bowl. Add 1 3/4 cups of cold water and steam over boiling water for 30 minutes.( For this recipe, the stewamer is hte best way to cook the rice because it prevents any burning or hard crust from forming. )Allow the rice to cool enough to be handled. It should remain warm.

2. Coat a heatproof 1 1/2-quart bowl generously with 1 tablespoon of the shortening. Arrange the dried fruit in a design on the bottom and up the side of the bowl. the design will be on the top of the pudding when it is unmolded. Set aside.

3. When the rice is cool enough to handle, transfer it to a large mixing bowl and mix in the remaining 2 tablespoons of shortening and 1/3 cup of the surgar. Mix with your hands to keep the rice grains from breaking.

4. Press half the rice around hte sides and bottom of the prepared bowl, being careful not to disturb the fruit design. The rice should be thicker at the bottom than around the sides.

5. Spoon the bean paste into the center of the bowl on top of the rice. Press lightly with a rubber spatula to flatten. Add the remaining rice around and on top of of the bean paste. {ress gently as you work to eliminate any air pockets. Smooth the surface with a rubber spatula.

6. Heat water in a steamer large enough to hold the bowl with enough room above it for the steam to ciruculate freely. Seal the top o the bowl with plastic wrap, cover the pan with a lid, and steam for 1 hour over simmering water. ( Covering the bowl with plastic prevents any condensation from dripping onto the rice. The old Chinese Method was to wrap the steamer lid with a cloth. Be sure to remove the plastic carefully so that the accumulated water does not fall into the rice. ) The pudding can stay in the stramer with the water at a simmer until ready to unmold and serve. The extra steaming will not affect its quality.

7. To make the sauce , combine 1 1/2 cups of water and the remaining surgar ina small asucepan. Bring to a boil and stir until the surgar dissolves. Slowly pour in the cornstarch slurry and stir until the sause thickens and becomes translucent. Stir in the almond Extract and keep warm.

8. Remove the pudding from the steamer and carefully remove the plastic wrap. Run the tip if a knife around the edge of the pudding to loosen. Be careful not to disturb the Fruit design. Place a rimmed platter -- it need some depth to capture the sauce that will be poured over the pudding -- over the bowl and invert so teh pudding unmolds onto the platter. Pour the sauce over. Serve immediately.

NOTE
The pudding is meant to be served hot. You can prepare it ahead of time and stream it while having dinner, or prepare it and seal it with aluminim foil or plastic wrap and refrigerate or freeze till ready to steam. Freezing and reheating does not alter the taste or texture of this dessert. The sauce, however, whould be freshly made. The cooked pudding can also be reheated by steaming.

Helen Chen's Chinese Home Cooking

Chicken Piccata
serves 4


Ingredients

4 boneless skinless chicken breast halves
2 tablespoons flour
2 tablespoons oil
2 tablespoons butter
1 clove garlic, minced
1/2 cup chicken broth
1/4 cup white wine
2 tablespoons lemon juice
1 tablespoon capers
1 tablespoons pasley, chopped


Directions

pound chicken breasts to 1/4 inch thinkness. Dredge in flour. Heat butter an oil in skillet over medium heat. brown breasts on both sides, about 2 minutes each side. Add garlic, broth, wine, and lemon juice.
Cover and simmer 10 minutes. Remove chicken form pan. Add capers and parsley, cooking until thenckened. return chicken to sauce and serve.

**NOTE**
this is a 30 minutes or less recipe.

Pat Hufnagel Esperanza High school

I think I'll try that one this weekend; it sounds pretty tasty..........thanks!