Drain all canned items.
Slice pork into tiny pieces.
Lightly brown meat in oil in 3-quart pan.
Drain and set aside.
In same pan, bring broth to boil.
Add pork, bamboo shoots, water chestnuts and mushrooms.
Simmer 5 minutes.
Add vinegar, soy sauce, salt and pepper.
Blend cornstarch and water; stir into soup.
Stir until slightly thickened and bubbly.
Stir soup to swirl; pour beaten egg into center of swirl; cook 2 more minutes.
Follow directions on Shake 'n Bake box.
Double chicken pieces for wings.
Bake in oven until done.
combine buttermilk, cayenne, black pepper and Kosher salt.
Place a
Combine all ingredients in a saucepan over medium heat.
Cook until heated through.
Baste your meat with the sauce and enjoy!
Wash and cut shark in thumb size pieces.
Shrimp are left whole and fish to your size.
Soak in beer mixture.
Mix together cornmeal and flour.
Add Konriko Hot and Spicy Creole Seasoning to your taste (about 4 tablespoons should do it).
No extra salt is needed.
Roll fish in dry mixture and deep fry.
Don't overfry for this will make them dry.
Dice the onions and bell peppers.
Get the hash browns into a pan with 3 tablespoons olive oil or canola oil to start browning. Make sure to mix occasionally so they don't burn.
Cube the spicy spam into small pieces and put in a smaller separate pan to start cooking.
After 5 minutes add the onions and bell peppers.
Let that cook for 2-4 minutes.
Add the spam and vegetables to the hash browns. Let cook together for 2 minutes, add the cheese, salt and pepper to taste, and you're done!
Combine sugar, soy sauce and water.
Mix.
Heat oil.
Stir-fry meat in skillet.
Stir-fry with meat all vegetables except bamboo shoots and mushrooms.
Stir-fry remaining vegetables.
Add seasoning mixture. Stir-fry for 1 minute.
In skillet, put oil. Stir-fry the onions and red bell pepper. Add the rice. Stir-fry. Add the
egg.
Add the chicken. Add seasoning mixture, sugar, soy sauce and water, then mix all this together.
Pour over the rice and let cook for 1 minute.
Spread refried bean mixture over large plate.
Using approximately 1/3 jar picante sauce mixed in with beans, taste until you get the hot and spicy flavor desired.
Spread over top jalapenos, tomatoes, onions and cheese.
Decorate with spoonfuls of sour cream and enjoy with choice of tortilla chips.
Mix ground beef with all ingredients except for half of the barbeque sauce.
Bake in oven at 400 degrees for 25-30 minutes.
Put remainder of barbeque sauce on top of meatloaf.
Put back into oven and cook additional 10 minutes.
auce mixture.
Cut scallion and hot peppers diagonally into 1-inch
1. Bring a large pot of water to a boil over high heat. Trim ends of Asparagus and slice each stalk diagonally into 3-inch pieces (or leave whole). Steam until tender (8 to 10 minutes). Drain.
2. In a blender combine garlic, gingerroot, salt, honey, soy sauce, sesame oil, vinegar, cayenne, and hot-pepper flakes. Pour over Asparagus or set in a bowl as a dipping sauce. Chill or serve warm.
e dried black mushrooms and black fungus.
Take
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
br>Thoroughly coat strips with Hot 'N Spicy Seasoning.
Spray large
Cover first 3 ingredients with water; soak for 20 minutes. Drain and squeeze dry.
Cut mushrooms and tofu into slivers and add to beef stock, along with cloud ears and lilybuds.
Bring to a boil; simmer 10 minutes.
Mix cornstarch with the cold beef stock and stir into the soup until the mixture becomes thickened and clear.
Add soy sauce, pepper and vinegar.
Set aside until ready to serve.
Heat to simmering.
Mix egg with water and pour into soup.
Float oils on top of soup.
Serve immediately.
Put everything but the tomatoes in a food processor. Chop until diced.
Add the tomatoes.
Serve with chips.
Cook's Note: This recipe can be very hot and can be made without the jalapeno seeds and veins to make it less hot.
House Seasoning:
1 cup salt, 1/4 cup black pepper,1/4 cup garlic powder.Mix ingredients together and store in an airtight container for up to 6 months.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Cut deer meat in small chunks or pieces.
Cook in pressure cooker for approximately 30 minutes or in regular pot 1 1/2 hours until very tender.
Pour most of broth off.
Take a fork and pull apart meat until stringy.
Mix in barbecue sauce, one part regular to two parts hot and spicy.
Cook for approximately 30 minutes with lid on.
Add chopped onion, pepper and salt; cook on low heat, stirring often.