hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
mmediately with sweet and sour sauce or fresh calamansi (small round
Combine all ingredients for lumpia (spring roll) filling.
Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
Deep fry in hot oil until golden brown.
Drain.
Cut into shorter lengths before serving.
Prepare Sweet and Sour Sauce:
Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
Serve with lumpia.
Combine all ingredients thoroughly, except wrappers and oil. Divide into 10 parts.
Wrap each part in a lumpia wrapper, making a long thin cylinder.
Moisten ends with water to seal.
Fry 3 to 4 pieces at a time in medium-hot oil for about 6 to 8 minutes, rolling each piece to brown all sides evenly.
Drain on paper towels.
Cut into bite-size pieces.
Serve hot with sweet sour sauce.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ome of this for the sauce recipe.
Add 1/4 cup
econds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
CHICKEN RECIPE: In a large bowl, combine
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
/4 cup soy sauce.
Now pour sauce through a sieve
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.