Recipezaar: Chinese recipesThe newest Recipezaar recipesin:ChineseChickety China the Chinese Chicken- April 30, 2008 Orange chicken just like you get it for take-out, with more chicken and less breading. Even the sauce turns out to be smooth and a pleasing bright orange. -- posted by Kali the Culinary Studenthttp://www.recipezaar.com/301547 Shangri-La Beef- April 30, 2008 This is a Martin Yan recipe....I watched him doing a demo of this at a Home Show years ago. Of course, he was showing off his amazingly quick chopping skills and the prep time, for him, was about 2 minutes. My prep time was longer, about 25 minutes! Get all your ingredients ready in little bowls, get your rice to cooking and when your rice is done, stir-fry the beef...dinner will be ready in 10 minutes once your ingredients are prepped. By the way, this is spicy....if you want it less...http://www.recipezaar.com/301471 Chicken Wontons (& Quick Wonton Soup)- April 30, 2008 From The Washington Times. Dumpling or wonton wrappers are available frozen & fresh in Asian markets. Splurge & get some BBQ pork to cut into thin strips to float in the broth or eat on the side with firey Chinese mustard while you are there. -- posted by Buster's friendhttp://www.recipezaar.com/301470 Lion's Head Casserole- April 30, 2008 Chinese dish, I call it cabbage and meatball soup at home. You can use boy choy instead of napa cabbage. This is a combination of a few variations to this recipe, and the way we like to eat ours. Serve with steaming hot rice for a complete meal. I like to place this in the crockpot (set-it-and-forget-it) and cook it for the afternoon if possible because the longer you cook this dish the more tender and melt-in-your-mouth the meatballs are. -- posted by JMigs;0)http://www.recipezaar.com/301403 Chinese Almond Cookies:- April 27, 2008 I love fresh almond cookies! PICHET ONG'S HOLIDAY COOKIES adapted from http:www.newasiancuisine.comnewsletterdec06recipe_pichetong_holidaycookies.asp Prep time includes chilling the dough. Chef's Quote "These are a staple in traditional Chinese restaurants. Unfortunately, the store-bought variety tends to be hard and tasteless. But this version is wonderfully light, with a crisp edge and chewy center. The traditional cookies are also a dull, dark yellow from an egg yolk wash. I use an..http://www.recipezaar.com/300862 Barbequed Chinese Vegetables- April 25, 2008 - A healthy yet mouth-watering assortment of Chinese vegetable in a traditional Chinese barbeque sauce -- posted by Frenzyhttp://www.recipezaar.com/300740 Chinese Sautéed Bokchoy- April 25, 2008 A Chinese sauté with a delightful taste of veganism -- posted by Frenzyhttp://www.recipezaar.com/300736 Chinese Pork Soup- April 25, 2008 I found a basic chinese soup recipe on the internet and made a couple of modifications. The soup came out great, so I decided to post this one. -- posted by Romihttp://www.recipezaar.com/300641 Skirt Steak Stir-Fry- April 24, 2008 Using skirt steak instead of beef round strips ensures a moist, flavorful meal. Yummy and quick. Serve with your favorite rice. -- posted by JackieOhNo!http://www.recipezaar.com/300486 A Fare to Remember (Beef and Cabbage Stir Fry)- April 22, 2008 This dish is something my husband has been making for a long time but only waited until now, many years into our marriage, to make for me. Fast and delicious served with steamed or fried rice, last night we added Recipe 146178 for a decadent feast! -- posted by Sandi (From CA)http://www.recipezaar.com/299934 |