6 : lg Chinese Pear apples
6 : tb Chinese apple wine (or other
-apple : -apple wine; or apple juice)
1 : lg Lemon; juice of
1/2 : c Vanilla sugar
1 : c Water
1/2 : lb Chinese pea pods
1 : tb Oil
1/2 : c Waterchesnuts, Sliced
1 : c Chicken broth
1 : tb Cornstarch
2 : tb Cold water
-Salt : -Salt
-Soy : -Soy sauce (optional)
2 : pk Frozen peas
1 : sm Can mushrooms
1 : cn Water chestnuts; sliced thin
2 : cn Mushroom soup
1/3 : c Slivered almonds
3 : tb Vegetable oil
1 : tb Soy sauce
1 : Clove garlic -- minced
1 : /2"
Chopped : Chopped
1 : ts Cornstarch
3 : Boneless skinless chicken
Breasts : Breasts -- cut in 1/2"
Strips : Strips
2 : Bell peppers -- sliced
3 : Celery stalks -- sliced
1/3 : c Green onions -- chopped
3/4 : c Water
1/2 : ts Sugar
2 : tb Soy sauce
2 : ts Cornstarch
1 : ts Sesame oil
1 : tb Rice wine
Ginger : Ginger root slice --
1 : /2 lb Top Round Steak
2 : tb Vegetable Oil
1 : Clove Garlic, Minced
1 : ts Salt
1 : c Beef Broth
1 : c Julienned Bell Pepper
1 : c Thinly Sliced Celery
1/4 : c Thinly Sliced Onion
1/2 : c Coca-Cola
2 : md Ripe Tomatoes
2 : 1/ tb Cornstarch
1/4 : c Coca-Cola
1 : tb Soy Sauce
Hot : Hot Cooked Rice
1 : lb Round steak
Onion : Onion
1/4 : c Butter
Garlic : Garlic
1/2 : ts Salt
4 : tb Soy sauce
1/2 : ts Sugar
1 : cn Bean sprouts
1 : c Tomatoes
1 : Inch pieces green pepper
1/2 : tb Cornstarch
Cooked : Cooked rice
1 : lb Round Steak, cut into thin
-strips : -strips
2 : To 3 T Olive Oil
1/2 : c Onions, chopped
3 : Cloves Garlic, chopped
2 : Green peppers, cut into thin
-strips : -strips
1/2 : c Celery, chopped
1/4 : ts Pepper
1/2 : cn Consomme, undiluted
1 : tb Cornstarch
2 : tb Water
2 : ts Soy Sauce
1 : -(up to)
1 : /2 lb Beef
1/2 : c Soy sauce
1 : -(up to)
2 : Onions
1 : -(up to)
2 : Green peppers
1 : -(up to)
2 : Garlic cloves (pressed)
1 : Beef boullion cube
2 : tb Cornstarch
1 : cn Sliced water chestnuts
0: 1 1/2 cups cornmeal 1/2 cup water 4 tbls
1: hazelnut oil, melted butter or bacon drippings 4 tbls
2: maple syrup or honey 1/2 tsp
3: salt 3 to 4 tbls
4: cooking oil for frying In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup and salt
5: In a large skillet, heat 2 tbls
6: oil over medium-high heat
7: Drop batter by tablespoonfuls into hot oil
8: Flatten with spatula and fry cakes until crisp and browned on both sides
9: Add more oil as needed
10: Serves 4 to 6
11: