Free Online Recipes

1 md Onion, chopped

2 Ribs celery, chopped

1 sm Carrot, grated

1 Clove garlic, minced

1/2 Red bell pepper, chopped

1 1/2 c Lentils

3 1/2 c Chicken broth

1/4 ts Crumbled basil

1 ts Salt

1/2 ts Black pepper

1 sm Bay leaf

Toasted Italian bread Grated Fontina cheese In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes. Add lentils and broth and bring to a boil. Reduce heat and add basil, salt, pepper and bay leaf. Simmer until lentils are very soft, about 50 minutes. Remove the bay leaf and puree in a food processor until very smooth. Let cool to room temp. Mound on lightly toasted Italian bread and sprinkle with Fontina (if you want a little color, a strip of roasted red pepper looks good). Run under a preheated broiler until cheese is melted and bubbly. The lentil puree keeps well, bring to room temp if refrigerated.

-mushrooms 3 tb Good olive oil

1 tb Unsalted butter

1/2 lb Fresh shitake or

-chanterelle mushrooms, -sliced (or white button, -or a mixture) 1/4 c Heavy cream

2 tb Minced fresh parsley

3 tb Fresh grated Asiago or

-Parmesan cheese 8 lg Or 16 small slices Italian

-bread, lightly toasted Soak porcini in 1 cup very hot water for 20 minutes. Drain and dice, removing any hard stem pieces. (Strain and save the liquid to use in soup.) Heat oil and butter in a large skillet until butter foams. Add mushrooms and cook until lightly golden. Add garlic and cook and stir for one minute. Add cream and cook until slightly thickened, about 5 minutes. Add parsley and stir briefly. Season to taste with salt and a couple of grinds of black pepper. Cool slightly (can be made ahead) and mound on toasts. Sprinkle with cheese and run under a preheated broiler until cheese is melted and all is bubbly and beginning to brown. Serve immediately.

3 tb Olive oil

1 1/2 ea Garlic cloves, minced

Salt & pepper 3 tb Parsley, chopped

6 sl Crostini, cut 1/2″ thick &

– grilled Roast, seed & slice the peppers. Warm the olive oil in a large saute pan. Add the sliced peppers & garlic & cook over low heat for 5 to 10 minutes, being careful not to let the garlic burn. Add the salt, pepper & parsley & cook for another 2 minutes. Either ladle the mixture onto the grilled bread or puree the mixture & spoon over the crostini.

8 Chopped Water Chestnuts

1/4 c Chopped Green Onions & Tops

1 tb Soy Sauce

1/2 ts Salt

1 ts Cornstarch

1/2 ts Grated Fresh Ginger Root

1 lb Wonton Skins

Vegetable Oil For Frying Catsup Hot Mustard Sweet & Sour Sauce Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger.

6 sm Crabs

150 g Potato

Cornstarch Cooking oil ——-FILLING————- 100 g Shelled prawns

100 g Raw chicken meat

100 g Water chestnuts (or canned

-water chestnuts, or celery) 100 g Soaked sea cucumber

-(optional) 100 g Mushrooms

———–SEASONING MIXTURE——- 1 tb Chinese yellow wine (or

-sherry) 1 tb Cornflour

1 ts Sesame oil

1/4 ts Salt

1/4 ts Sugar

———LEGS——— 50 g Bamboo shoots (or carrots)

300 g Pork caul lining (or bean

-curd skin, or edible rice -paper) 100 g Chinese cured ham

10 g Coriander (12 sprigs)

————-COATING——- 4 Egg whites

1 tb Cornflour

2 tb Water

——–SWEET SAUCE——- 1 tb Hoisin (barbecue) sauce

1/2 c Water

Here’s another of the Winners series. This one might be a bit time consuming, buy there aren’t any really exotic ingredients and, unless you get into garnishing it the way it shows in the book, not too much hassle. These are “mock” chicken legs++a minced mixture of meat and seafood rolled up and deep fried. I’d use the rice paper option for wrappers as they are readily available, at least around here. The basket garnish is an incredibly fussy little number actually woven from strips of potatoes. I’d use the two seive potato nest trick for that part if I bothered at all. The small crabs that go into the basket really are small crabs++ about two inches across the shell. They look neat, but add nothing to the dish aside from that. Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F., Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon. Chinese Cuisine Practical Class Platinum Award – Meat “South of the Yangtse River Crispy Leg” sounds prosaic in English, but to a Chinese the geographic description has many happy associations++ scenic beauty, ancient traditions, a land where poets found peace. The promise of crispy legs in the dish evokes the image of Cantonese favorite – crispy chicken drumsticks yet the diner senses that there is a surprise treat in the dish. 1. Optional basket garnish: Steam crabs and put aside. Form

potatoes into basket shapes. This can be done by peeling them into long strips, which are then interwoven’, and sealed with cornstarch paste. Deep-fry baskets over medium flame until golden. 2. Slice all filling ingredients at an angle, and cut into dia- mond shapes (which creates a better texture). Season with seasoning mixture. 3. Slice bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4. Divide pork caul lining into 12 triangular pieces (large enough to wrap “legs”). Cut ham into 24 strips. On to each pork caul lining lay one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut filling ingredients. Place one strip of bamboo shoot on top, with half of it left outside wrapping. Fold and mould each filled pork caul lining into leg shape. 5. Mix coating ingredients with 2 tbs water, and coat each “leg” with the paste. 6. Mix Hoisin sauce with water, and simmer till thickened. To cook Carefully slide “legs” into medium-hot oil (sufficient to deep-fry all twelve at same time), with folded “leg” ends facing centre of wok. Deep-fry for 3 minutes, then increase heat a little and continue deep- frying for a further 3 minutes. To present 1. Lay “legs” on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish. 2. Serve the Hoisin sauce mixture on the side. From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 27 1992.

1/4 c Flour

1/4 c Grated Parmesan cheese

1 ts Paprika

1/2 ts Oregano

1/4 ts Dry mustard

2 1/2 lb Chicken breasts, skinless

-boneless, 1 inch pieces 1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F.

2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour,

parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat. 3. Fry chicken in hot oil in batches without crowding, turning

occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot. From: 365 Ways to Cook Chicken

- cut into 1-inch cubes 1 1/4 c Peanut oil; for deep-frying

———–SAUCE——— 1 oz Roasted peanuts

1 tb Sugar

2 tb Water

2 ts Chinese white rice vinegar

-OR- cider vinegar 1 tb Finely chopped cilantro

1/2 ts Salt

1/2 ts Chili oil

Combine the sauce ingredients together in a small bowl and set aside. Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel. Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce. Source: Asian Vegetaraian Feast – by Ken Hom