Stir-Fried Broccoli and Mushrooms

Sorce	Liquid Munky
Ingridients	tb Corn Oil 2 c Sliced Mushrooms 1 sm Onion; cut in thin wedges 1/2 ts Salt Clove Garlic; minced 1/8 ts Pepper 2 c Broccoli Florets|In wok or large skillet heat oil over medium-high. Add onion and garlic; stir-fry 30 seconds. Add broccoli, mushrooms, salt and pepper; stir-fry 5 mins or until tender-crisp.

Apricot-Glazed Pork

Sorce

dreamerme

Ingridients

1 tablespoon chili oil 1 pound pork tenderloin -- cut into 2 × 2 × 1/4-inch slices 1 (16 ounce) package frozen broccoli, cauliflower and carrots 3 tablespoons apricot preserves 1 tablespoon black bean sauce |Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce; cook and stir 30 seconds or until heated through.

Shrimp and Sea Scallop Stir-Fry

Sorce

bonjava

Ingridients

6 tb Vegetable oil 8 oz Shrimp, peeled and deveined 8 oz Sea scallops 3 Carrots; julienned 4 Celery stalks - cut into 1" pieces - (at an angle) 2 Red bell pepppers - seeded and julienned 2 Yellow bell pepper - seeded and julienned 2 Green bell peppers - seeded and julienned 12 Mushrooms; sliced 3 ts Garlic, minced 1 bn Cilantro; chopped 1 bn Scallions - cut into 1" pieces - (at an angle) 2 Limes, juiced 1 ts Dried red pepper flakes - (or to taste) 1/4 c Sherry 1/4 c Soy sauce 1 lb Soba noodles - cooked al dente| In a large, heated wok (or saut‚ pan) place the oil and heat it on high until it just begins to smoke. Add the shrimp and scallops, and stir-fry them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by 1/2. Add the soy sauce and mix it in. Add soba noodles and toss them in.

STIR-FRIED OYSTERS WITH GARLIC AND GREEN ONIONS

Sorce

vamptasia

Ingridients

1 lb Oysters, shucked 1 t Cornstarch 1 t Oyster sauce 1 1/2 t Soy sauce 1/8 t Salt 1 tb Oil 1/2 t White wine 4 servings |*Note: Gingerroot should be chopped. Bring 4 cups water in large saucepan to boil. Plunge oysters into boiling water. Cook 10 to 15 seconds, until edges begin to curl. Remove with slotted spoon to paper towels to drain. Blend cornstarch with 2 tablespoons water until smooth. Stir in oyster sauce, soy sauce and salt. Set aside. Heat oil in wok until hot. Add wine, oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates. Stir in reserved sauce. Stir-fry 1 minute, just until sauce bubbles and thickens.

Chicken 'n' Pepper Stir-fry

Sorce

thanhhieu

Ingridients

2 tablespoons soy sauce 2 tablespoons ketchup 1/2 teaspoon ground ginger 2 cloves garlic -- finely chopped 3 skinless boneless chicken breast halves -- thinly sliced (about 3/4 pound) 2 tablespoons vegetable oil 6 green onions -- cut into 1-inch pieces 1 medium green bell pepper -- thinly sliced 1 medium red bell pepper -- thinly sliced 4 cups hot cooked Chinese noodles OR 4 cups hot cooked rice |Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat. Add green onions and bell peppers; stir-fry until crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center. Stir in bell pepper mixture. Serve with noodles.

Outback Steakhouse Coconut Shrimp

Sorce

Eborik

Ingridients

1 1/2 lb large raw shrimp 1/2 c all-purpose flour 1/2 c cornstarch 1 T salt 1/2 T white pepper 2 T vegetable oil 1 c ice water oil for deep frying 2 c short shredded coconut 1/2 c orange marmalade 1/4 c Grey Poupon country mustard 1/4 c honey 3-4 drops Tabasco sauce|Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp. Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

Ham And Cheese Calzones

Sorce

hackinnen^

Ingridients

Serving Size: 8 Ingredients: 2 cups flour -- to 2 1/2 cups 1 package dry yeast 1 teaspoon salt 1 cup water 1/2 cup butter or margarine 1 egg -- beaten 4 ounces ham; fully cooked -- chopped 8 ounces ricotta cheese 6 ounces mozzarella cheese -- shredded 1/4 cup parmesan cheese -- grated 4 cups olive oil Cooking Directions: For dough, stir together 1 cup flour, yeast and salt. In a sauce pan heat water and butter just til warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture. Stir vigorously till well combined. Stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turn once. Cover and let rise in a warm place till double (30 to 45 minutes). For filling, Stir together egg, ham, ricotta, mozzarella and Parmesan cheeses. Set aside. Punch dough down. Cover and let rest for 10 minutes. Divide dough into 8 portions and roll out each into a 7" circle. Spoon about 2 rounded tablespoons filling onto half of each circle of dough. Fold dough over filling, fold under edges, and pinch to seal. Fry calzones, a few at a time, in hot oil for 3 to 4 minutes or till golden brown. Drain on paper towels.

All-American Egg Rolls

Sorce

djava

Ingridients

1 qt Cooking oil 15 ea Cloves fresh garlic, peeled 1/2 c Real mayonnaise 1/2 c Softened cream cheese 2 tb Prepared mustard 4 ea Polish sausages 1 Egg 1/4 ts Milk 8 lg Egg roll wrappers Chopped parsely |Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.

Anchor Bar Buffalo Wings

Sorce

poshperfection

Ingridients

** the sauce ** 6 tb Louisiana hot sauce; (3 oz.) 1/2 Margarine; not butter! 1 tb White vinegar 1/8 ts Celery seed 1/8 ts Cayenne pepper; to 1/4 tsp 1/4 ts Red pepper 1/8 ts Garlic salt 1 ds Black pepper 1/4 ts Worcestershire sauce 1 ts Tabasco sauce; to 2 tsp Carrot and celery sticks Marie's bleu cheese dressing |This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Sti occasionally. The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Serve with carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now Durkee's)

Monte Cristo Sandwich

Sorce

loykos

Ingridients

6 sl White bread (thin slices - with crusts removed) 4 tb Mayonnaise 4 sl Cooked turkey breast (thin) 2 sl American Cheese (thin) 4 sl Baked Ham (thin) 3 Eggs 2 tb Milk 2 tb Vegetable Oil 4 tb Sour cream for serving 4 tb Strawberry Jam for serving |EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham. 1. Place 2 bread slices on work surface and lightly spread each with mayonnaise. Top each with 2 slices of turkey, trimming overhang if necssary. Spread 2 more bread slices lightly with mayonnaise on both sides and place over turkey. Top each with 1 slice of cheese and 2 slices of ham, trimming overhang if necessary. Spread 1 sied of each of the remaining bread slice with mayonnaise and place, mayonnaise side down, over ham. PRess lightly on sandwiches to compact and cut each diagonnaly into 4 triangles. 2. Put eggs and milk in small shallow bowl, mix well. Heat oil in skillet or on griddle over medium heat until a drop of water sizzles on contact. Dip each triangle int egg mixture, turning to coat all surfaces. Fry, turing to cook all sides evenly, until golden brown (about 10 min.) Lightly coat skillet or griddle with more oil if necessary to prevent sticking. Remove sandwiches and drain on paper towels. SERVING-- serve hot, accompanied with little indvidual dishes of sour cream and jam to spread on sandwiches.