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FareShare Gazette Recipes -- February 1999 - G's
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* Exported from MasterCook * Golden Crown Restaurant House Special Recipe By : Golden Crown Restaurant, Beaverton, Oregon Serving Size : 6 Preparation Time :0:00 Categories : Meats Vegetables Asian Noodles Seafood Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 oz. Packa chow mein noodles (not canned) 1/4 c Vegetable oil, divided 2 Garlic cloves, minced 1 1/2 c Fresh bean sprouts 1/4 c Slivered bok choy 1/4 c Slivered carrot 1/4 c Slivered green pepper 1/4 c Slivered celery 2 tb Sliced water chestnuts 2 tb Slivered bamboo shoots 2 tb Sliced canned mushrooms 2 tb Slivered onion 1/4 lb Peeled small shrimp (60 to - 75 per pound size) 1/4 c Chopped chicken 1/4 c Slivered Chinese BBQ pork 1 c Chicken broth 1 tb Cornstarch 1 t Oyster sauce 1/2 t Granulated sugar 1/2 t MSG (Optional) 1/8 t Salt Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir- fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for serveral minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately. SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon. September '91 FOODday, Oregonain Newspaper. Shared by Cate Vanicek Contributed to FareShare, February 10, 1999, Y2V2-9 JoAnn Pellegrino at gigimfg@ix.netcom.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gordie's Broccoli Mixta Recipe By : AcaGordie Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Salad: 2 bunches Broccoli (not cooked) 1 cup Golden Raisins 1 LB bacon 6 green onions The Dressing: 1 Cup Mayo 1/3 Cup Sugar 2 Tablespoons Vinegar 1 teaspoon Curry 1 cup sunflower seeds Cut up the broccoli into bite size pieces, cut up and fry the bacon. Slice the onions into ity bity pieces. Mix the first 4 ingredients and put in the fridge. Make the dressing. Add dressing and 1 cup of sunflower seeds just before serving. Holds up nice overnight in the fridge. Cook's Notes: I am not sure what you can really call this. I had it while visiting a Mexican Family and I just had to have the recipe. All the ingredients are readily available in Mexico but it's not really a Mexican recipe. It really has a nice taste to it. I am not a curry fan, but in this case it gives the dressing a very subtle flavor. Great the next day too. Contributed to FareShare, February 9, 1999, Y2V2-8 AcaGordie at gordon@gro1.telmex.net.mx Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -
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