Cut onion in half; dice one half and thinly slice other half; set aside. Combine 1 tablespoon soy sauce and the butter in a small bowl; brush chicken with part of the mixture; reserving the rest. Place chicken, breast side down, on a rack in a large, shallow microwave dish.

Brown chicken, skin side down, in an ungreased nonstick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper toweling and return to the pan, skin side up. Add remaining ingredients. Cover and simmer, stirring occasionally, until chicken is t

In saucepan, brown meat and cook celery and onion until tender (use margarine). Add soup, bean sprouts and soy sauce. Blend corn starch and water. Add to soup mixture. Cook until thick. Serve with Chinese noodles and egg rolls. Randy Rigg     st

Stir fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner. ADVANCE PREPARATION: In a bowl, thoroughly combine lamb, soy sauce, she

1) Melt sugar in heavy pan over a slow fire. 2) Add coconut and cook until sugar begins to crystallize. 3) Remove from fire and pour into a buttered pan. 4) Cut into 1 inch squares and press a walnut half on top of each cookie. Variations: Place 1/2 s

Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter. Noodles should be crisp. Set aside. Next brown green onions, sunflower seeds and almond slivers in skillet with butter. Set aside. Mix oil, sugar, vinegar and ram

* packed in its own juice ** drained     strongServings: 8/strong  

Combine all ingredients and mix well. When your stir fry is just about done, move the stir fry to the outside of the wok. Add the cooking sauce to the center and mix with juices. When mixed toss with stir fry to coat.     strongServings: 1/str

In a 3 1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the saurce of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfe

In a 3 1/2 quart slo cooker, combine ketchup, honey, vinegar, soy sauce, five spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer

Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth & Gingerroot in A Large Saucepan; Bring To A br

The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you don t yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to c

Mix soy sauce, vinegar, sugar, oil, and pepper flakes. Mix in cucumbers and bell pepper. Chill. Typed by Sherilyn Schamber     strongServings: 4/strong  

Combine ingredients and use for marinade for spare ribs and pork.     strongServings: 1/strong  

Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine second set of ingredients and boil for 10 minutes. Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Pur

heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible. Finely chop cabbage. Squeeze liquid from chopped cabbage; place in medium bowl. b

Heat the broth in a saucepan until it boils vigorously. Reduce the heat to a slow simmer (bubbles form and collapse BELOW the surface of the liquid). Break the egg into a cup and beat very lightly (just enough to combine yolk and white). Hold the cup in one hand, about 5 in

Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 cor

Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over

4 TB Oil 1 Scallion 2 Hot peppers or more 1 TB Shredded ginger 1 TB Sherry 2 TB Light soy sauce 2 lb Fryer 1/2 c Chicken broth 1 TB Light soy sauce 2 TB Wine vinegar 1 TB Sugar 1/2 ts Salt 1 ts Anise pepper or 2 1 TB Cornstarch

Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or br

Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or br

Slice steak in short thin pieces. Heat butter, salt, onions, and garlic in skillet and in it cook beef until brown. Add soy sauce and sugar; cover and cook 5 minutes. Add bean sprouts, tomatoes, and peppers; cover and cook 5 minutes. Stir in corn starch. Serve over rice.

Heat a wok, without its stand, over high heat for 1 minute. Add 1/2 teaspoon oil; swirling to coat sides of wok. When hot, 1 minute, add tomatoes. Quickly stir until they soften, 1 to 2 minutes. Set aside tomatoes and juices. Rinse wok with hot water; dry. In a medium bowl,

At least one hour before serving, prepare eggplant: Trim and discard ends of eggplant. Cut crosswise diagonally into eight 1/2" thick slices. Sprinkle both sides of slices lightly with salt; place in colander and set aside 30 minutes. Meanwhile, prepare marinade. I

Heat the oil in a wok. Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens. Stir in the onion and cook for a few minutes. Add the remaining vegetables and cook for a few minutes longer. Season with salt and pe

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not froze

Put spices together into a blender and pulverize into a powder. Store in a cool place in an air tight container. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis     strongServings: 6/strong  

USE ON SEAFOOD, TEMPEH, TOFU OR VEGETABLES. MIX ALL INGREDIENTS WELL. SPREAD ON MEAT OR VEGETABLES AND GRILL.     strongServings: 4/strong  

Combine egg whites, sugar & salt. Beat in, one ingredient at a time, the butter, extracts, flour & water. Blend thoroughly & chill for 20 minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop slightly rounded teaspoonfuls of thick batter for each cookie

Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, & continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the

Combine egg whites, sugar & salt. Beat in, one ingredient at a time, the butter, extracts, flour & water. Blend thoroughly & chill for 20 minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop slightly rounded teaspoonsful of thick batter for each cookie

NOTE: This dish must be started a full 24 hours before you plan to serve it. Put pecans in a large pot or heat proof bowl. Cover with boiling water and let them soak 3 minutes. Drain the pecans and spread them in a single layer on a large platter or non rusting cookie s

Shell and devein the prawns, leaving the tails on. Sift flour, cornstarch, baking powder, and salt into a mixing bowl. Beat in egg, water and 2 T. of oil. Make a stiff batter. Heat 2" of oil in a large electric skillet (375 degrees). Dip the prawns in the batter and f

Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallion and shrimp and remaining salt. Ch ao until shrimp shows pink. Break up lumps of cold cook

Cut bacon into cubes and cook until crisp. Drain but keep drippings. Set bacon aside. Beat 3 eggs in bowl with a little water until well blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs in wok, scramble until set and remove and set asi

USING A SHARP KNIFE, peel, core and slice the apples into thin wedges. Peel and slice the oranges into segments. Cut the melon in half, scoop out and discard the pulp and seeds. Cut the melon flesh into 1 inch cubes, or use a melon baller. Combine all the fruits in a large b

Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil in wok or large skillet. Drain pork, reserving marinade. Add pork to wok and cook over high heat, stirring about 4 5 minutes or until m

This is the sauce I use on broccoli chicken. If you want more of a ginger and garlic taste I would add garlic and ginger in with the chicken (or whatever meat you are using for the dish). Wisk the above ingredients together and pour over stir fried chicken and broccoli.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper. MEATBALLS: Finely chop 12 of the water chestnuts. Reserve the remaining ones for garnish. Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch,