sugar, shoyu, vinegar and hot pepper sauce in a bowl.
Mix
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.
n a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
\tAbout 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.
ry in a hot wok containing the vegetable oil.
Cook for
ale. Whisk in flour, then hot milk mixture.
Return to
irm.
Meanwhile, for the hot fudge sauce, place all ingredients in
br>Meanwhile, to make the hot pecan sauce, combine candy bars and
f the fish.
Drizzle oil over fish and season with
erve with hot caramel sauce (recipe follows).
To make caramel sauce melt butter
In saucepan, combine water, ketchup, vinegar, sugar, Worcestershire sauce, celery seed and bottled hot pepper sauce. Bring to boil, reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Add salt to taste and cayenne to test for hotness.
In a large saucepan, cook ground beef until browned.
Drain off fat.
Stir in tomato sauce, water, barbecue sauce, dried onion, chili powder, cumin, garlic powder and hot pepper sauce.
Bring to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Uncover; simmer 5 to 10 minutes or to desired consistency.
Makes about 5 cups sauce, enough for 15 hot dogs.
br>Pour Hot Fudge Sauce over and serve.
Hot Fudge Sauce:.
Cook
minutes.
For the sauce: combine horseradish, mustard and honey
ce cream and hot fudge on top.
Hot Fudge Sauce:
Combine
Cream butter,sugar and eggs.
Sift dry ingredients together and add alternately with milk to creamed mixture.
Add nuts and cranberries.
Bake cake in moderate oven (about 350) in a 9x13 inch pan for about 30 minutes or until it springs back when touched.
Serve small pieces with hot butter sauce.
Hot Butter Sauce: Combine ingredients and bring to a boil over moderate heat,stirring constantly.
Let bubble one minute.
Add cream (not whipped).
Reheat but do not boil.
Add flavoring.
Preheat oven to 400\u00b0F.
Mix and sift dry ingredients.
Cut in butter.
Add milk and egg, and mix quickly.
Spread dough in a shallow greased 8x8-inch pan.
Pare, core, and slice apples; press into dough.
Bake 30 minutes.
Serve with hot lemon sauce:
In a saucepan, mix sugar and cornstarch.
Add boiling water, stirring constantly.
Cook 8 to 10 minutes.
Add zest, lemon juice, and butter.
Serve over Apple Cake.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
hen starting to cook this recipe.
Keep a bowl handy
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ast-iron pan, heat enough oil to cover 1/2-inch