This is a very French recipe in which the cook gets a chance to demonstrate his artistic talent. Serves six.
Ingredients:
3 hard cooked eggs, cut in half
3 thin slices baked ham
3 scallion green tops
For the aspic-
2 cups chicken broth
3/4 cup tomato juice
2 envelopes unflavored gelatin
1/2 t. sugar
1 egg white
1 egg shell, crushed
Salt and pepper to taste
1 T. cognac
Step 1. Combine in a saucepan all the aspic ingredients except the cognac. Heat slowly, stirring constantly, until mixture boils. Remove pan from heat and add cognac.
Step 2. Line a strainer with a piece of tightly woven cloth, like a tea towel, that has been rinsed in cold water and wrung out. Strain the aspic and chill it slightly, but go on to the next step while the aspic is still liquid.
Step 3. Pour a thin layer of aspic into 6 egg molds, custard dishes or cups of a muffin tin. Chill 10 minutes.
Step 4. Dip the green part of the scallions, cut into appropriate lengths, in the aspic and place two leaves in the bottom of each mold in a “V” shape.
Step 5. Place an egg half in each mold, cut side up, and top with an oval of ham. Fill the mold with aspic and chill until ready to serve.
Step 6. The leftover aspic should be poured into a small flat pan and chilled. It can then be cut into shapes with a small cookie cutter and used to garnish the eggs when they are unfolded. Note: if the aspic begins to set before you’ve finished pouring it into the molds, it can be reheated slightly and chilled briefly before you use it. Serve cold.
Showing posts with label egg. Show all posts
Showing posts with label egg. Show all posts
Friday, September 30, 2011
Monday, September 19, 2011
Hootsla - Omelet Recipe
This rich and filling main dish frugally uses up stale bread but does not stint on butter. It was popular among the Germans and Scandinavians who made their way to Nebraska during the mid and late nineteenth century to coax a living from the land. Not unlike the Pennsylvania-Dutch egg bread, it is nothing more than butter-browned bread cubes in a softly set omelet. Serves six.
Ingredients:
2/3 cup butter
10 slices stale white bread, with crusts, cut in 1/2-inch cubes
4 large eggs
3/4 cup milk
1/2 t. salt
1/8 t. pepper
V.S.P. Melt the butter in a large heavy skillet over moderate heat, but do not let it brown. Add the bread cubes, turn heat up slightly, and fry, tossing gently with a spoon, about 5 to 8 minutes until delicately browned. Quickly beat the eggs with the milk, salt and pepper until frothy. Pour into skillet, tilting so that the eggs run underneath the bread cubes and to the edges of the skillet. Reduce heat to moderate and cook eggs, without stirring, 5 to 8 minutes until browned on the bottom and softly set on top. Spoon onto heated plates and serve at once.
Ingredients:
2/3 cup butter
10 slices stale white bread, with crusts, cut in 1/2-inch cubes
4 large eggs
3/4 cup milk
1/2 t. salt
1/8 t. pepper
V.S.P. Melt the butter in a large heavy skillet over moderate heat, but do not let it brown. Add the bread cubes, turn heat up slightly, and fry, tossing gently with a spoon, about 5 to 8 minutes until delicately browned. Quickly beat the eggs with the milk, salt and pepper until frothy. Pour into skillet, tilting so that the eggs run underneath the bread cubes and to the edges of the skillet. Reduce heat to moderate and cook eggs, without stirring, 5 to 8 minutes until browned on the bottom and softly set on top. Spoon onto heated plates and serve at once.
Wednesday, August 31, 2011
Huevos a la Romana - Roman Eggs Recipe
This is an ideal dish for brunch. Serves six.
Ingredients:
6 hard-boiled eggs
3 T. butter, divided in two
1-1/2 oz. flour
6 oz. tomato sauce
2 cups milk
2 T. grated cheese
V.S.P. Cut eggs lengthwise in halves. Remove the yolks and mash well. Make a béchamel sauce with the flour, milk and half the butter. Reserve half the sauce. To the remaining sauce in the pan, add the egg yolks, mix well and stuff back into the egg whites. Place eggs in buttered baking dish. Mix the other half of the béchamel with the tomato sauce. Correct seasoning and pour over the eggs. Dot with remaining butter, sprinkle with cheese and bake in a 475 degree oven for 5 minutes. Serve hot.
Ingredients:
6 hard-boiled eggs
3 T. butter, divided in two
1-1/2 oz. flour
6 oz. tomato sauce
2 cups milk
2 T. grated cheese
V.S.P. Cut eggs lengthwise in halves. Remove the yolks and mash well. Make a béchamel sauce with the flour, milk and half the butter. Reserve half the sauce. To the remaining sauce in the pan, add the egg yolks, mix well and stuff back into the egg whites. Place eggs in buttered baking dish. Mix the other half of the béchamel with the tomato sauce. Correct seasoning and pour over the eggs. Dot with remaining butter, sprinkle with cheese and bake in a 475 degree oven for 5 minutes. Serve hot.
Huevos con Anillos de Cebolla - Eggs with Onion Rings Recipe
Eggs with onion rings can be used as a luncheon main dish or for that special brunch.
Ingredients:
1/2 cup milk
1/2 cup oil
1 onion, cut into rings
1/4 cup flour
Oil for deep frying
Salt to taste
V.S.P. Soak onion rings in milk mixed with 1/2 cup oil. Dip in flour and fry in deep oil until golden brown. Drain on paper towels and sprinkle with salt. Serve with fried eggs.
Ingredients:
1/2 cup milk
1/2 cup oil
1 onion, cut into rings
1/4 cup flour
Oil for deep frying
Salt to taste
V.S.P. Soak onion rings in milk mixed with 1/2 cup oil. Dip in flour and fry in deep oil until golden brown. Drain on paper towels and sprinkle with salt. Serve with fried eggs.
Huevos al Nidos - Eggs in Nests Recipe
Another interesting method of serving eggs. Serves six.
Ingredients:
6 eggs
1 cup milk
1 cup oil for frying
1 loaf of bread, unsliced
Salt and pepper to taste
V.S.P. Cut the bread in 2-inch thick slices. Scoop out the center of each slice and soak quickly in milk. Heat oil in frying pan and when it starts to sizzle, fry the bread, at the same time breaking one egg inside each “nest”. The bread should be fried by the time the egg is cooked. Season egg and serve immediately.
Ingredients:
6 eggs
1 cup milk
1 cup oil for frying
1 loaf of bread, unsliced
Salt and pepper to taste
V.S.P. Cut the bread in 2-inch thick slices. Scoop out the center of each slice and soak quickly in milk. Heat oil in frying pan and when it starts to sizzle, fry the bread, at the same time breaking one egg inside each “nest”. The bread should be fried by the time the egg is cooked. Season egg and serve immediately.
Friday, August 26, 2011
Chi Tan T’ang - Egg Drop Soup Recipe
Very easy to make and it is usually enjoyed by everyone.
Ingredients:
2 T. cornstarch
6 cups chicken broth
2 T. soy sauce
1 T. white vinegar
1/4 t. pepper
1 scallion, minced
3 eggs, beaten
Procedure:
In a large saucepan mix cornstarch with a small amount of cold chicken broth. Add remaining broth and other ingredients except eggs. Bring to a boil and simmer until clear, stirring occasionally. Gradually drizzle eggs into the soup, stirring slowly, season to taste, and serve at once.
Ingredients:
2 T. cornstarch
6 cups chicken broth
2 T. soy sauce
1 T. white vinegar
1/4 t. pepper
1 scallion, minced
3 eggs, beaten
Procedure:
In a large saucepan mix cornstarch with a small amount of cold chicken broth. Add remaining broth and other ingredients except eggs. Bring to a boil and simmer until clear, stirring occasionally. Gradually drizzle eggs into the soup, stirring slowly, season to taste, and serve at once.
Tuesday, August 23, 2011
Madras Egg Curry Recipe
This was mother’s favorite recipe during Lent when The Kitchen Mouse was just a mouselet. Serves 4 or 5.
Ingredients:
4 T. butter or margarine
1/2 cup chopped onion
1 garlic clove, minced
1 T. curry powder
1 t. tomato paste
1-1/2 cups milk
1 t. salt
6 hard-cooked eggs, cut in half lengthwise
V.S.P. Melt the butter in a skillet; sauté the onions and garlic 5 minutes. Blend in the curry powder and tomato paste and cook, stirring constantly, for 1 minute. Gradually add the milk, stirring steadily. Add the salt and eggs, heat and serve on toast.
Ingredients:
4 T. butter or margarine
1/2 cup chopped onion
1 garlic clove, minced
1 T. curry powder
1 t. tomato paste
1-1/2 cups milk
1 t. salt
6 hard-cooked eggs, cut in half lengthwise
V.S.P. Melt the butter in a skillet; sauté the onions and garlic 5 minutes. Blend in the curry powder and tomato paste and cook, stirring constantly, for 1 minute. Gradually add the milk, stirring steadily. Add the salt and eggs, heat and serve on toast.
Monday, August 22, 2011
Tukhum Dolma - Meat & Egg Balls Recipe
This novel dish is almost identical to what is know as “Scotch Eggs” in Great Britain. Serve it with a salad for a complete luncheon. Serves 4 to 5.
Ingredients:
1 lb. lean lamb, beef or pork
1 medium onion, grated
3 T. fine, dry bread crumbs
1/3 t. salt
A pinch of black pepper
6 hard boiled eggs
1 beaten egg
4 cups oil for deep frying
V.S.P. Grind meat fine. Mix meat with onions, bread crumbs, salt and pepper. Peel each hard boiled egg and roll it in the meat mixture until the egg is completely covered and looks like a round meatball. Just before frying, dip meatball in beaten egg. Drop in heated cooking oil and fry until brown. Avoid making the meat layer so thick or the frying oil so hot that the meat becomes dark brown before the meat is cooked through. Drain on paper towels and serve hot.
Ingredients:
1 lb. lean lamb, beef or pork
1 medium onion, grated
3 T. fine, dry bread crumbs
1/3 t. salt
A pinch of black pepper
6 hard boiled eggs
1 beaten egg
4 cups oil for deep frying
V.S.P. Grind meat fine. Mix meat with onions, bread crumbs, salt and pepper. Peel each hard boiled egg and roll it in the meat mixture until the egg is completely covered and looks like a round meatball. Just before frying, dip meatball in beaten egg. Drop in heated cooking oil and fry until brown. Avoid making the meat layer so thick or the frying oil so hot that the meat becomes dark brown before the meat is cooked through. Drain on paper towels and serve hot.
Monday, August 15, 2011
Eggs - Not Just for Breakfast
Originally published May 10, 1984
At one time in ancient Rome it was forbidden to eat eggs; the egg was regarded as a potential chicken and therefore too valuable to be eaten. Fortunately, the Romans discarded their prohibition and soon enjoyed eggs mixed with everything from rose petals to fowl’s brains.
As a Canadian Grenadier Guard during WWII when his compatriots traded cigarettes for cash, the Kitchen Mouse’s weekly ration of cigarettes was only bartered for fresh eggs.
At one time in ancient Rome it was forbidden to eat eggs; the egg was regarded as a potential chicken and therefore too valuable to be eaten. Fortunately, the Romans discarded their prohibition and soon enjoyed eggs mixed with everything from rose petals to fowl’s brains.
As a Canadian Grenadier Guard during WWII when his compatriots traded cigarettes for cash, the Kitchen Mouse’s weekly ration of cigarettes was only bartered for fresh eggs.
Frittata con Cipolle - Onion Frittata Recipe
This omelet is from Italy. Serves 4.
Ingredients:
1/4 lb. butter or margarine
1 T. olive oil
1 lb. onions, peeled and thinly sliced
6 eggs, well beaten
V.S.P. Melt butter in a 12-inch skillet over medium heat, add oil. Add onions, cover skillet and simmer about 15 minutes until thoroughly wilted. Remove cover, increase heat and sauté onions until delicately brown. Add eggs, salt and pepper to taste. Distribute onions evenly, and when omelet has formed, place under broiler until golden-brown. Cut as a pie and serve with potatoes and a green vegetable.
Ingredients:
1/4 lb. butter or margarine
1 T. olive oil
1 lb. onions, peeled and thinly sliced
6 eggs, well beaten
V.S.P. Melt butter in a 12-inch skillet over medium heat, add oil. Add onions, cover skillet and simmer about 15 minutes until thoroughly wilted. Remove cover, increase heat and sauté onions until delicately brown. Add eggs, salt and pepper to taste. Distribute onions evenly, and when omelet has formed, place under broiler until golden-brown. Cut as a pie and serve with potatoes and a green vegetable.
Frittata di Asparagi - Asparagus Frittata Recipe
This is the right time of year for this recipe from Sicily, since asparagus is available in the locals markets. Serves 4.
Ingredients:
12 asparagus spears
1/4 cup olive oil
5 eggs, well beaten
2 crushed chili peppers
2 cloves garlic, minced
Salt and pepper to taste
V.S.P. Sauté asparagus in oil until tender and delicately brown. Add eggs, with peppers and garlic, and salt and pepper to taste. Distribute spears evenly. When omelet has formed, place under broiler until golden-brown. Cut as a pie and serve.
Ingredients:
12 asparagus spears
1/4 cup olive oil
5 eggs, well beaten
2 crushed chili peppers
2 cloves garlic, minced
Salt and pepper to taste
V.S.P. Sauté asparagus in oil until tender and delicately brown. Add eggs, with peppers and garlic, and salt and pepper to taste. Distribute spears evenly. When omelet has formed, place under broiler until golden-brown. Cut as a pie and serve.
Uova in Purgatorio - Recipe
This dish is from Campania, Italy. Translated, it means eggs in purgatory. Serves four or five. Great for lunch.
Ingredients:
6 eggs
1 T. olive oil
Salt and pepper to taste
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 cups cubed tomatoes (canned is ok)
V.S.P. Sauté onion and parsley with salt and pepper in oil 10 minutes. Add tomatoes and simmer 30 minutes, stirring often. Bring to a boil, then carefully drop in the eggs, one at a time, to poach. Serve on buttered toast.
Ingredients:
6 eggs
1 T. olive oil
Salt and pepper to taste
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 cups cubed tomatoes (canned is ok)
V.S.P. Sauté onion and parsley with salt and pepper in oil 10 minutes. Add tomatoes and simmer 30 minutes, stirring often. Bring to a boil, then carefully drop in the eggs, one at a time, to poach. Serve on buttered toast.
Summer Eggs Recipe
This recipe is from Turkey, although you may first think of Italy when you review the list of ingredients. Serves five or six.
Ingredients:
2 medium onions, sliced
3 T. butter or margarine
3 green peppers, seeded and thinly sliced
3 medium tomatoes, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup water
6 eggs
Salt and pepper to taste
Paprika to taste
V.S.P. In a large skillet, sauté the onions in butter for about 5 minutes. Stir in the green peppers, tomatoes, chopped parsley, water, salt and pepper. Cook the vegetables, covered, for about 30 minutes, or until they are soft and all the liquid has evaporated. With a spoon make 6 depressions in the mixture, each large enough to hold an egg. Drop an egg into each depression and sprinkle them with paprika. Cook the dish, covered, over moderate heat for 5 minutes, or until the eggs are set. Serve immediately as an appetizer or a luncheon dish.
Ingredients:
2 medium onions, sliced
3 T. butter or margarine
3 green peppers, seeded and thinly sliced
3 medium tomatoes, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup water
6 eggs
Salt and pepper to taste
Paprika to taste
V.S.P. In a large skillet, sauté the onions in butter for about 5 minutes. Stir in the green peppers, tomatoes, chopped parsley, water, salt and pepper. Cook the vegetables, covered, for about 30 minutes, or until they are soft and all the liquid has evaporated. With a spoon make 6 depressions in the mixture, each large enough to hold an egg. Drop an egg into each depression and sprinkle them with paprika. Cook the dish, covered, over moderate heat for 5 minutes, or until the eggs are set. Serve immediately as an appetizer or a luncheon dish.
Turkish Ground Beef and Eggs
This simple dish is great when served for a luncheon and the children will enjoy it anytime and every time it is served. Serves six.
Ingredients:
2 large onions, peeled and sliced
2 T. butter or margarine
1 lb. ground beef
2 ripe tomatoes, diced
1 T. chopped parsley
6 eggs
Salt and pepper to taste
Paprika
V.S.P. In a large skillet, sauté the onion in butter, stirring constantly for about 2 minutes. Stir in the ground beef and cook about 10 minutes, or until meat is browned and crumbly. Add the diced tomatoes, chopped parsley, salt and pepper. Simmer the mixture, covered, for 10 minutes. With a spoon make 6 depressions in the meat mixture, each large enough to hold an egg. Break an egg into each depression and sprinkle them with paprika. Simmer the mixture, covered, for four minutes. Serve as a luncheon dish.
Ingredients:
2 large onions, peeled and sliced
2 T. butter or margarine
1 lb. ground beef
2 ripe tomatoes, diced
1 T. chopped parsley
6 eggs
Salt and pepper to taste
Paprika
V.S.P. In a large skillet, sauté the onion in butter, stirring constantly for about 2 minutes. Stir in the ground beef and cook about 10 minutes, or until meat is browned and crumbly. Add the diced tomatoes, chopped parsley, salt and pepper. Simmer the mixture, covered, for 10 minutes. With a spoon make 6 depressions in the meat mixture, each large enough to hold an egg. Break an egg into each depression and sprinkle them with paprika. Simmer the mixture, covered, for four minutes. Serve as a luncheon dish.
Paprikas Rantotta
This is Hungarian scrambled eggs with green peppers. Serves three or four.
Ingredients:
1 medium onion, sliced and separated into rings
1 T. of lard, bacon drippings or butter
2 green peppers, seeded and sliced into rings
6 eggs
Salt to taste
Sweet Hungarian paprika
V.S.P. In a skillet sauté the onions in the lard until golden. Add the green peppers, toss lightly with the onions and cook the mixture, covered, over low heat for 5 minutes. Beat the eggs with salt to taste, pour them into the skillet and cook, stirring, until the eggs are set. Sprinkle the eggs lightly with paprika. If desired, 2 sliced frankfurters may be added to the onions as they are sautéing. Serve hot.
Ingredients:
1 medium onion, sliced and separated into rings
1 T. of lard, bacon drippings or butter
2 green peppers, seeded and sliced into rings
6 eggs
Salt to taste
Sweet Hungarian paprika
V.S.P. In a skillet sauté the onions in the lard until golden. Add the green peppers, toss lightly with the onions and cook the mixture, covered, over low heat for 5 minutes. Beat the eggs with salt to taste, pour them into the skillet and cook, stirring, until the eggs are set. Sprinkle the eggs lightly with paprika. If desired, 2 sliced frankfurters may be added to the onions as they are sautéing. Serve hot.
Baked Eggs Lorraine
This French dish is ideal for brunch. Serves four.
Ingredients:
4 eggs
4 slices bacon
Butter or margarine
2 slices Swiss cheese, diced
Salt and pepper to taste
8 T. heavy cream
V.S.P. Poach bacon in boiling water for 5 minutes. Drain and dry. Dice and sauté in butter until golden. Place diced bacon in the bottom of 4 individual baking dishes. Cover bacon with a layer of diced cheese. Break one egg into each dish; season to taste with salt and pepper and cover with 2 tablespoons of cream per dish. Bake in a preheated 400 degree oven for 20 minutes or until eggs are set. Serve immediately.
Ingredients:
4 eggs
4 slices bacon
Butter or margarine
2 slices Swiss cheese, diced
Salt and pepper to taste
8 T. heavy cream
V.S.P. Poach bacon in boiling water for 5 minutes. Drain and dry. Dice and sauté in butter until golden. Place diced bacon in the bottom of 4 individual baking dishes. Cover bacon with a layer of diced cheese. Break one egg into each dish; season to taste with salt and pepper and cover with 2 tablespoons of cream per dish. Bake in a preheated 400 degree oven for 20 minutes or until eggs are set. Serve immediately.
Shirred Eggs Recipe
This is one of England’s favorite ways of serving eggs.
Butter individual baking dishes with a teaspoon of butter or margarine. Slide one or two eggs into each dish, being careful not to break the yolks. Sprinkle the top with salt and pepper to taste and add a small dab of butter or margarine.
Place baking dishes in a pan of hot water and bake in a preheated 325 degree oven for about 8 minutes, or a little longer for firmer eggs. Make sure to remove eggs from the oven before they are completely cooked, as they will continue cooking from the heat of the baking dish. Serve hot with toast.
Butter individual baking dishes with a teaspoon of butter or margarine. Slide one or two eggs into each dish, being careful not to break the yolks. Sprinkle the top with salt and pepper to taste and add a small dab of butter or margarine.
Place baking dishes in a pan of hot water and bake in a preheated 325 degree oven for about 8 minutes, or a little longer for firmer eggs. Make sure to remove eggs from the oven before they are completely cooked, as they will continue cooking from the heat of the baking dish. Serve hot with toast.
Monday, August 8, 2011
Hsieh Fu Yung - Vegetable and Crabmeat Egg Fu Yung Recipe
This omelet is filled with vegetable and crabmeat. It has been one of the Kitchen Mouse’s favorite Cantonese recipes for over 55 (now 80) years. In the 1930’s New York Chinese restaurants served egg drop soup, Egg Fu Yung, side order of plain rice, a pot of tea and dessert. Total cost then was just twenty-five cents.
Ingredients:
1 cup crabmeat
1 cup bean sprouts
1/2 cup shredded onion
1/2 cup finely chopped celery
3 T. vegetable oil
6 eggs
1 T. soy sauce
1 T. cornstarch
1/2 t. salt
Dash pepper
Procedure:
Put crabmeat and bean sprouts in a large bowl. If using canned sprouts, rinse and thoroughly drain sprouts first. To cut onion into shreds, cut into halves top to bottom; put cut side down on cutting board and finely slice with the grain of the onion (top to bottom). Sauté onion and celery in oil until limp, about 5 minutes, remove from pan and add to crabmeat. Beat eggs with soy sauce, cornstarch, salt and pepper. Pour over crabmeat and vegetables and mix thoroughly.
Put 1/2 cup mixture on greased griddle or skillet and brown on each side. Keep hot until all are cooked. Serve with Fu Yung sauce. Makes about 4 servings.
Ingredients:
1 cup crabmeat
1 cup bean sprouts
1/2 cup shredded onion
1/2 cup finely chopped celery
3 T. vegetable oil
6 eggs
1 T. soy sauce
1 T. cornstarch
1/2 t. salt
Dash pepper
Procedure:
Put crabmeat and bean sprouts in a large bowl. If using canned sprouts, rinse and thoroughly drain sprouts first. To cut onion into shreds, cut into halves top to bottom; put cut side down on cutting board and finely slice with the grain of the onion (top to bottom). Sauté onion and celery in oil until limp, about 5 minutes, remove from pan and add to crabmeat. Beat eggs with soy sauce, cornstarch, salt and pepper. Pour over crabmeat and vegetables and mix thoroughly.
Put 1/2 cup mixture on greased griddle or skillet and brown on each side. Keep hot until all are cooked. Serve with Fu Yung sauce. Makes about 4 servings.
Sunday, August 7, 2011
The Kitchen Mouse’s Chinese Meal
Originally published March 26, 1984
The Kitchen Mouse is now celebrating the Chinese year of the rat.
Babies born between February 2, 1984 and February 19, 1985 are seductive, energetic, of good counsel, charming, meticulous, intellectual, lovable, sentimental, generous and honest.
Your signs of the zodiac predict the following: these years are yours alone. Profit from every single angle you see before you. It won’t be long before your sign comes under some straining influences. Lay in stores. Save your money and eat wisely.
Some cooks believe that Chinese food is too exotic to be attempted in the home kitchen, but nothing can be further from the truth, for no special utensils are needed and the few special extras - soy sauce, bean sprouts, bamboo shoots and water chestnuts - can be found, bottled or canned, in most local groceries.
Chinese dishes are inexpensive, quick to prepare and fun to cook. Using an electric wok or frying pan, you can cook Chinese food right in the dining room in front of your guests. A Chinese dinner served in true oriental fashion assures a nice evening. And for those who like an authentic atmosphere, Chinese serving dishes and chopsticks are inexpensive and easily available.
The one supreme meat for the Chinese is pork. Those who can afford it eat it almost every day. Poorer Chinese dream about it, and even the poorest save up a few coins to buy some with which to celebrate special occasions.
The Kitchen Mouse is now celebrating the Chinese year of the rat.
Babies born between February 2, 1984 and February 19, 1985 are seductive, energetic, of good counsel, charming, meticulous, intellectual, lovable, sentimental, generous and honest.
Your signs of the zodiac predict the following: these years are yours alone. Profit from every single angle you see before you. It won’t be long before your sign comes under some straining influences. Lay in stores. Save your money and eat wisely.
Chinese Cuisine
Just how far back good cooking actually goes back in China is hard to determine, but the Chinese were early discoverers of fire, and have been farmers for well over 4,000 years. In the course of their long history they have evolved a high sense of harmony in the delicate blending of tastes and textures.Some cooks believe that Chinese food is too exotic to be attempted in the home kitchen, but nothing can be further from the truth, for no special utensils are needed and the few special extras - soy sauce, bean sprouts, bamboo shoots and water chestnuts - can be found, bottled or canned, in most local groceries.
Chinese dishes are inexpensive, quick to prepare and fun to cook. Using an electric wok or frying pan, you can cook Chinese food right in the dining room in front of your guests. A Chinese dinner served in true oriental fashion assures a nice evening. And for those who like an authentic atmosphere, Chinese serving dishes and chopsticks are inexpensive and easily available.
Serving a Chinese Meal
Rice is the staple food of the Chinese but it is a mistake to think that the Chinese eat nothing but rice. Rice is the center, the focal point, but is usually ringed with a large variety of dishes, each blending perfectly with it and with each other. An average Chinese meal consists of one or two soups, one or two meat dishes, an egg or fish dish and one or two vegetable dishes served in conjunction with rice.The one supreme meat for the Chinese is pork. Those who can afford it eat it almost every day. Poorer Chinese dream about it, and even the poorest save up a few coins to buy some with which to celebrate special occasions.
Today's recipes:
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