Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge.In a wok filled with 3 tbsp oil, bring to high temperature and add the pork. Us ...
Chicken breast tenders already come in strips, if you use whole chicken breast, cut those into strips.Put parmesean cheese in a bowl and dredge each chicken strip to coat well.Melt butter in skillet ...
Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside.Put the pulp (without water) into a heavy pan, bring it to a boil, and let it boil 5 to 6 minutes; put it t ...
Combine the pork, onions, and garlic in a saucepan and cook over medium-low heat. Simmer, stirring frequently with a wooden spoon, for about one hour.Add the cinnamon, cloves, salt and pepper and co ...
To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.Thoroughly pat the chicken dry and dredge in the ras al-hanout spic ...
In a large saucepan or Dutch oven, place olive oil over high heat.Add chicken and cook about 10 minutes, turning to brown on all sides.Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cin ...
Place sliced onions in a large skillet over medium heat.Cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 min).Now stir in the oil or butter plus a l ...
Preheat oven to 400\u00b0.Squeeze 5-6 oranges to yeild 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vingear and 1/4 cup molasses. Boil over high heat, skimming foam occasiona ...
Boil the chicken in the water and bouillon cubes.You can use any combination of chicken parts, just be sure to use chicken with the skin on.When the chicken is done, remove it from the broth and cho ...
In a saucepan, combine the candy and milk.Heat over a low heat and stir frequently until the candy dissolves.Soften the gelatin in cold water and then dissolve in the hot milk mixture. At this point ...