ollow the instructions for the egg noodles.
Usually you only
Cook the egg noodles according to package directions,
ndies evenly on top of tart. Prop Caramelized Sugar Spirals
br>Add 1 lightly beaten egg and stir with a fork
aste).
Stir in the egg and green onion.
Whip the room temperature egg whites until \"very stiff dry\"
br>Filling suggestion available under Chinese recipes here on Zaar.
or the chicken in this recipe.
irm the other side. Set egg pancake aside to cool, then
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
Cook link sausages in boiling water til cooked through, approximately 20-25 minutes. Cool, remove any casings left on and cut into 1/2 inch pieces.
Peel eggs and grate into bowl.
Clean and slice green onions.
Cook Chinese noodles according to package directions and drain. Place desired amount into bowl. Top with sausage, egg, green onion, soy sauce and sesame seeds. Enjoy!
Melt over low heat the chips and peanut butter; remove from heat.
Stir in 1/2 bag Chinese egg noodles (I use a little more). Drop on waxed paper with teaspoon.
Mix chicken, vegetables, onion, ginger, almonds, soy sauce, sugar, and extract (if used).
Place about 2 tablespoons mixture on each crepe; fold over sides and roll up.
Seal edges with a little leftover batter or use a slightly beaten egg for the glue.
Heat oil to about 350 degrees and drop each egg roll into the hot oil and fry till golden.
Drain; cut into smaller pieces if desired; serve hot with a sweet and sour duck sauce (I use La Choy Sweet and Sour Duck Sauce).
Stir-fry pork in hot oil until brown; remove from pan.
Add vegetables and cook, covered, 2 to 3 minutes.
Blend together soy sauce and cornstarch and add to the vegetables and the pork.
Cook and stir until the mixture is thick and bubbly.
Remove from heat.
Mix pork and shrimp.
Fry 2 minutes.
Add onions and bean sprouts.
Cook 2 minutes.
Add soy sauce, salt and sugar.
Make rolls, using Chinese skins.
Deep fry to golden brown.
Toss beef strips with flour.
Add oil to heavy skillet and brown beef well.
Add Worcestershire sauce and sherry.
Cook for 1 minute.
Add steamed vegetables and cooked Chinese egg noodles or spaghetti.
Toss with beef and heat through.
Serves 4.
Mix pork with Chinese vegetables, onions, ginger, soy sauce, and sugar.
Place about 2 tablespoons mixture on each crepe, fold over sides, and roll up.
Seal edges with leftover crepe batter or a little flour water mixture.
Cook in hot oil at 375A\u00b0 until golden brown.
Drain.
Serve hot.
Combine the first 6 ingredients.
Place 1 heaping tablespoonful of mixture on egg roll and roll up, sealing ends with beaten egg yolk.
Fry in deep oil until golden brown.
Serve with the following sauce.
ork filling in center of egg roll wrapper.
Fold bottom