raditional Chinese almond cookies, mix a few drops of red food coloring
b>food coloring or red bean curd (see Cook's Note), and Chinese
In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
eel and five-spice in food processor until combined. Add butter
ushy I've tried other recipes for the dumpling portion, and
ell as roughly chopping the Chinese cabbage.
Once the dried
ell. Stir together buttermilk and food color. Mix flour, cocoa and
To the drained, cooked noodles, add the celery, shrimp, green onion, pepper and pimento.
Mix well.
Add enough Best Foods mayonnaise so that you can stir easily.
Add seasoning.
Decorate with olives and parsley.
This salad is better if it sits overnight.
eef is partially frozen is best).
Bring beef to room
insert wink*.
SERVING THE FOOD. Put desired amount of pasta
nd was rewarded with the best home-cooked dry noodles/pasta
at dry.
2. In food processor, combine almonds and 2
boil until thickened. Add food coloring and mix inches Serve
br>To serve as a Chinese appetizer, cut into 1/4
Marinate pork in salt, pepper, five spice powder, sherry, soy sauce, food coloring, and hoisin sauce for at least 2 hours.
Pre-heat oven to 350*.
Bake pork on roasting pan rack for 25 minutes on each side.
Slice into 1/8\" thick slices.
Serve hot or cold with toasted sesame seeds and hot mustard or soy sauce.
To make hot mustard: Mix 2 oz. dry mustard, 1/2 teaspoons salt, 2 oz. boiling water and 2 teaspoons oil; work all ingredients into a smooth paste.
hicken breasts. (I use a food processor and pulse until it
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
lace whole grain bread in food processor and pulse into crumbs
o it.
Cook the chinese fried rice for 2-3
om For more indonesian cuisine recipes.