free recipes
ChickenBeefCrock PotPorkDessertSeafoodGrilling
Home · About Us · Privacy · Contact Us


Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

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.

 

Gow Gees


seafood, pork, chinese

1 stephen ceideburg
----SWEET AND SOUR SAUCE----
1 cup water
1/2 cup white vinegar
1/2 cup sugar
1/4 cup tomato paste
4 teaspoon cornstarch
----GOW GEES----
1 oz dried mushrooms
1 boiling water
48 wonton wrappers (about 1 pound)
2 oz shrimp
4 oz uncooked boneless lean pork
3 green onions
2 teaspoon soy sauce
1/2 teaspoon grated pared fresh ginger root
1 small clove garlic, crushed
3 cup vegetable oil

Here's a Chinese appetizer that looks great--crescents of deep fried wonton skins stuffed with pork, shrimp and other goodies. For Sauce: 1. Combine water, vinegar, sugar, tomato paste and cornstarch in small saucepan. Cook over medium heat, stirring constantly, until sauce boils. Boil and stir 1 minute.. Keep sauce warm. For Gow Gees: 2. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze out excess water. 3. Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid excessive drying. 4. Remove shells and back veins from shrimp. Finely chop shrimp, pork, onions and mushrooms with cleaver, sharp knife or food processor. Transfer chopped foods to large bowl. Add soy sauce, ginger and garlic. Mix well. 5. Place level teaspoon (5 mL) pork mixture onto center of each wonton circle. Brush edges with water. Fold circles in half over filling, pressing edges firmly together to seal. 6. Heat vegetable oil in wok over high heat until it reaches 375 degrees F (190 C). Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper. Serve with Sweet and Sour Sauce. From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980. ISBN 0-517-322455.