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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Fried Fragrant Bells

appetizers, pork, chinese

1 lb ground pork
2 finely chopped green onions
1 slice minced ginger
3 tablespoon chicken broth
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 egg
2 tablespoon cornstarch
3 tablespoon water
4 dried bean curd sheet
1 additional cornstarch
1/4 cup salt
2 tablespoon szechwan peppercorns
2 to 4 cups vegetable oil

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. Repeat to make three more rolls. Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.) For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle. Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if desired.