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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.

 

Hot & Sour Soup


soups, pork

2 tablespoon dried chinese fungi (4-5)
4 each chinese mushrooms, medium, d
8 each dried tiger lily buds
4 cup chicken stock
1/3 cup bamboo shoots, shredded
1/3 cup pork shreds, lean, boneless
1 teaspoon soy sauce, dark
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon white pepper, freshly ground
2 tablespoon wine vinegar, red
2 tablespoon cornstarch
3 tablespoon water
1/2 lb bean curd (tofu) cut into sm
1 each egg, lightly beaten
1 teaspoon sesame oil
2 tablespoon scallions, chopped

Fat grams per serving: Approx. Cook Time: 30 Soak the fungi, mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, cut the fungi and mushrooms into slices. With the fingers, shred the tiger lily stems. Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan. Bring to a boil and simmer for 10 minutes. Add the soy sauce, sugar, salt, pepper & vinegar. Combine the cornstarch with the water. Add a little of the hot soup to the cornstarch, return all to the pan, and heat to boiling, stirring. Add the bean curd and cook 1-2 minutes. Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion. Add the oil. Sprinkle each serving with scallions. NOTE: The Hot comes from the white pepper, and the sour comes from the vinegar. SOURCE: N.Y. Times Cookbook