rom white bottoms).
Cut Chinese parsley into 1/2-inch
In large bowl, mix sugar with flour, cinnamon, cloves, salt and soda.
In a separate bowl, mix eggs, vegetable oil and apricot and prune baby food.
Mix all together with dry ingredients.
Pam or grease tube pan and bake at 350\u00b0 about 50 minutes or until light brown.
Cut angel food cake into two layers.
Mix cream cheese (softened) with sugars until creamy consistency.
Fold in Cool Whip by hand.
Mix sugar and cream cheese together, then fold in Cool Whip. Cut angel food cake in half.
Put the mixture in the middle of the cake and on top of the cake.
Add your favorite fruit topping. The best is cherry or strawberry pie filling in a can.
Break up angel food cake into bite-sized pieces and spread into bottom of 13 X 9 dish.
Sprinkle half of pineapple with juice over cake.
Mix vanilla pudding as directed on box and pour over cake and pineapple.
Slice bananas and layer on top.
Add remaining pineapple and juice.
Spread Cool Whip on top.
Garnish with sliced strawberries.
Refrigerate for 30 minutes to one hour.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
combine the ingredients in a food processor and pulse to form
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
ried veggies for a great Chinese meal!
Using a large bowl Separate egg yolks from egg whites, and put the egg whites on the side.
Add Soy sauce, Chili powder, Sugar, Garlic Powder, and Duck sauce.
Place chicken inside large bowl and rub chicken generously.
Let marinate for approx 30 minutes (unless your impatient).
Place flour in a medium sized bowl (use less flour, you can add more later).
Heat Oil to a medium heat in a decent sized pot, deep frying is quickest.
Take chicken from the marinade and cover with flour.
Place in oil and cook for approximately 30 ...
ell. Stir together buttermilk and food color. Mix flour, cocoa and
boil until thickened. Add food coloring and mix inches Serve
br>To serve as a Chinese appetizer, cut into 1/4
In a food processor combine all of the ingredients except for the soy sauce and vegetable oil, and process to a coarse paste.
With the machine on, add the soy sauce and oil in a steady stream until combined.
Pour marinade into a large ziplock bag and add your meat.
Marinate overnight and let your meat come to room temperature before grilling.
If using the crock pot option, add sauce to meat when you place it in the cooker and cook on low heat setting.
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
lace whole grain bread in food processor and pulse into crumbs