Place ingredients in blender or food processor and mix til smooth.
FOR THE VEGGIES:
Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove ...
Preheat oil to 375 degrees F. In a medium bowl, combine batter ingredients.
Using a fork, dip green beans into batter to coat, letting excess drip off. Fry in the oil in batches, until they are golden and crisp. Remove from oil to a paper towel lined sheet tray. Sprinkle with salt and pepper.
Combine sauce ingredients in blender. Serve with fried green beans.
Preheat oven to 350 degrees F. Spray a mini muffin tin
Combine all Spicy Sauce ingredients and mix well.
In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
our oven to 425 degrees F. Arrange the fillets on a
*T.V.P. - Textured Vegetable Protein
Make two recipes of cornbread according to the
Call Kay's Lunch Center at 4:45 p.m. to order a 60-piece box of Korean chicken, 2 pounds of macaroni/potato salad and 1/2 pound of kimchee.
Pick up order at 5:00 p.m.
Go home and enjoy.
(Rice should have been cooked by the first person home.)
sing either of the above recipes.
Or dust with confectioners
eat oven to 350 degrees F.
Place the lamb leg
reheat oven to 400 degrees F.
Peel apples, cut in
he loaves at 375\u00b0 F until done, about 35 minutes
Cook pasta per package instructions. Rinse under cold water. Drain well then toss with vegetable oil. Set aside.
Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice each slice into several strips. Set aside.
Mix together Cantonese stir fry sauce. Set aside.
Heat wok or large frying pan thoroughly. Add oil then garlic. Stir fry about 30 seconds. Do not burn garlic or it will take on an acrid smell and taste. If this happens, throw it out and start over.
Add sugar, vinegar, stir fry sauce (stir sauce before adding), ...
Combine garlic powder and black pepper in a medium bowl. Cut beef across the grain into 1 1/2 inch long and 1 inch wide cubes. Mix with garlic powder/black pepper mixture and set aside. Slice bell peppers and onion into cubes. Dissolve bouillon in hot water and mix in cornstarch until dissolved.
Heat a wok or large skillet over medium heat. Heat the oil to hot and brown the seasoned beef cubes. Transfer stir fried meat to a crock pot. Give a quick stir to bouillon mixture and pour into the slow cooker.
Stir in onion, bell peppers, ...
Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
Bring water to a rolling boil. Place rice vermicelli in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons vegetable oil; set aside.
In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, ...
warm place (85 degrees F) until doubled, about 1 1
Preheat oven to 350 degrees F.
Prick pie shell with
br>Bake at 400 degrees F for about 25 minutes, or
heat oil in a nonstick skillet over med-high heat. Season scallops with s&p.
Sear scallops on both sides 1-2 minutes.
Transfer to a platter.
Ina large bowl, combine tomatoes, bell peppers, corn, cucumber, jalapeno, and shallot.
Drizzle olive oil and vinegar over them and season w/s&p.
Divide among plates. Add scallops and garnish with 1 t of kale pesto.
Sprinkle with goat cheese.