lour, salt, and water.
In a separate bowl mix the
til the dough has doubled in bulk, about 45 minutes.
alt per quart of Chinese cabbage), pack in quart jars and press
For cake: In bowl, sift together flour, five-
Heat grill.
Put ribs on grill over dripping pan.
Cook ribs until tender, about 1 1/2 to 2 hours.
Meanwhile, in blender or food processor, puree garlic, ginger, soy sauce, wine and hoisin until smooth.
During last 30 minutes of cooking, baste ribs several times during cooking.
Serves 4.
Put oil in pan or wok.
Add onions, pepper, cauliflower, broccoli, water chestnuts, mushrooms, tomatoes and snow peas. Cook about 8 minutes.
Stir.
Add chicken bouillon, soy sauce, water and cornstarch mixture and meat.
Cook about 10 minutes. Serve over rice.
br>Soak the dried Chinese black mushrooms in hot water for 20
Beat eggs; add salt and sherry.
Set aside.
Heat oil (medium-high); saute onion until soft.
Add beaten egg mixture and scramble cook until dry and crumbly.
Add cooked rice and brown gravy.
Add soy sauce, if desired, to taste (do not add too much or rice will become sticky).
Brown coloring comes from Chinese brown gravy (purchase in Chinese section of grocery store). Secret...cook rice before frying.
In small bowl, stir together mustard and mayonnaise.
In separate bowl add chicken, celery, onion, pineapple, and oranges. Stir in mustard/mayonnaise mixture.
Chill.
Right before serving, stir in Chinese noodles.
In bowl, combine soy sauce and oil; add beef and tangerine peel, tossing to coat.
Set mixture aside for 30 minutes, stirring now and then.
In a kettle, bring broth to a boil.
Add cabbage, mushrooms and sugar and cook over low heat 10 minutes.
Add beef mixture; cook 5 minutes (longer, if desired or until done).
Serve at once.
Melt butterscotch chips in double boiler.
Mix in Chinese noodles and peanuts. Drop by spoonfuls onto waxed paper.
After they set, store in airtight container in cool place.
Chop chicken into 1 1/2 to 2 inch pieces.
In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
Stir mushrooms and larp chong into chicken.
Put mixture into a 9 inch glass pie plate.
Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
Serve with steamed white rice.
Melt chocolate and butterscotch chips together.
Stir in chinese noodles and peanuts.
Drop by spoonfuls on wax paper lined cookie sheet.
Let cool.
Store in airtight container in refrigerator.
Melt together morsels and peanut butter over hot water (not boiling) or in a microwave for 1 minute and stir.
If not long enough, give it another 30 seconds to 1 minute.
When melted, stir in Chinese noodles.
Mix well and drop on wax paper by teaspoon. Let harden.
Cut the angel food cake horizontally approximately two inches
Brown meat; add chopped celery, onions and sliced water chestnuts.
Stir and cook until crisp-tender.
Add onion soup mix and pepper.
Stir and add undiluted mushroom soup.
Remove from skillet and put into casserole dish.
Top with Chinese noodles. Bake in preheated 350\u00b0 oven for 20 to 30 minutes, or until noodles are brown.
Serve with soy sauce.
Serves 6 to 8.
Boil Pasta in 5 cups of water with
Whisk the tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add the vodka, lemon juice, horseradish, and sugar. Season to taste with the salt, pepper, and cayenne.
Serve individually in 16 porcelain Chinese soup spoons by adding about a 1/2 tablespoon of sauce into each spoon, topped with a shrimp and a jalapeno slice, if desired. Serve chilled.
fluted Bundt pan).
In a large bowl, beat the
Combine water, wine, soy sauce and peppercorns in medium saucepan.
Bring to a boil over high heat.
Add shrimp; reduce heat to medium.
Cover and simmer 2 to 3 minutes until shrimp are opaque.
Drain well.
Cover and refrigerate until chilled.
Combine sweet and sour sauce and mustard in small bowl; mix well.
Serve as a dipping sauce for shrimp.