Steam sweet potato and taro.
Boil cassava in a pot with the thin coconut milk.
Cook until cassava is tender and translucent.
Add sweet potato, taro, jackfruit and banana.
Add thick coconut milk and season to taste with sugar and salt.
If you wish to thicken mix a tablespoon of tapioca flour with some water and add to pot.
Stir and bring to boil before turning off heat.
Serve warm.
Heat the vegetable oil in a large skillet over high heat. Stir the ginger into the hot oil, and cook until fragrant, about 30 seconds. Add the razor clams in their shells, and cook until all of the clams have opened, about 2 minutes. Stir in the sa cha sauce and water, and bring to a boil. Toss with the bell pepper and green onions to serve.
In a bowl, combine the sa cha sauce with soy sauce, rice wine, sugar, and salt. Stir until sugar is dissolved.
Heat a wok over high heat until hot. Add the broccoli, cauliflower, garlic, and water. Cover the wok and steam until vegetables are tender, about 2-3 minutes.
Add the tofu and sauce. Cook for 1-2 minutes until the tofu is heated through.
Serve with jasmine or plain white rice.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
You can use my recipe for char siu (#34265) or
Heat the sunflower oil in a large pan and stir-fry the onion, bell pepper, and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chiles, garlic, tomatoes, and corn and cook for another 2-3 minutes until the chicken is cooked through.
Stir in the taco sauce and green onions, and set aside to cool a little.
Warm one of the tortillas in a hot, dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the center of a tortilla and fold over the edges to form a neat package; pin ...
Arrange chicken in casserole.
Mix soup and milk together and pour over chicken.
Sprinkle prepared stuffing over all.
Bake uncovered for 1 hour at 350\u00b0.
Serves 8.
Can be frozen.
Mix all ingredients and toss to blend.
(Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally).
Can also add chopped jicama, chopped green onions, chopped jalapeno, chopped red peppers, garlic... the possibilities are endless! Cha Cha Cha!
Combine all ingredients.
Cover and chill 3 to 4 hours.
Melt butter in large stock-pot.
Add onion and saute until translucent.
Add peppers and cook for 3 to 4 minutes.
Add corn, cook for 10 minutes.
Add tarragon, chili, salt, pepper and sugar. Cook 2 minutes.
Add milk and water.
Bring to a boil and serve. Serves 8.
Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight.
Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.
emove the seasonings.
Unused cha choy keeps for a long
Mix ingredients well. Let set overnight all but the vinegar. Pour vinegar over mixture the next day and cook until brown. Do not add water.
Shred cabbage.
Chop celery, green pepper and onion very fine. Combine in a large bowl.
Mix Crisco oil, lemon juice and sugar together.
Beat until beads form.
Pour over cabbage mixture.
Let marinate in refrigerator until served.
Cook meat, add onion, celery and poblano about halfway through.
You may have to a dd a little oil if it starts to stick.
Add salt and pepper to meat so it will not be bland, we are building flavors here.
Add garlic near the end, be careful not to burn as it will be bitter.
Sprinkle McCormicks (packaged chili mix) and chili powder over meat and veggies and stir well.
Cook over medium heat for a minute or so.
Pour in chicken stock, canned tomatoes with juice and add chipoltles (this is how you control the heat), if using.
...
Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad.