Stephen : Stephen Ceideburg
6 : Dried Chinese black
-mushrooms : -mushrooms
36 : Dried lily buds
3 : lg Dried wood ears
1 : Boneless chicken breast
- : - half *
1 : tb Peanut oil
1 : ts Salt
1 : Quarter-sized slice of fresh
-peeled : -peeled ginger, bruised
1 : tb Soy sauce
2 : tb Shao Hsing wine **
4 : c Chicken stock
2 : tb Water chestnut flour mixed
-with : -with 4 tb water ***
1 : Egg, lightly beaten with
-ts : -ts oil
1/4 : lb Firm tofu (optional) ****
1 : Green onion, trimmed and
-shredded : -shredded
Chicken : Chicken Strip Marinade:
1 : ts Light soy sauce
1 : ts Dry vermouth
1/4 : ts Sugar
1 : ts Cornstarch
1 : ts Sesame oil
Hot : Hot and Sour Seasoning:
2 : tb Red wine vinegar
1 : tb Light soy sauce
1 : ts White pepper
2 : ts Hot chili oil, or to taste
1 : tb Sesame oil
3/4 : lb Boston butt, sliced
3/4 : c Sauce, soy, light
2 : tb Cornstarch
2 : tb Oil, sesame
1 : qt Broth, chicken
2 : oz Fungus, root ear
2 : oz Mushrooms, black, soaked
-- : -- in warm water
2 : oz Shoots, bamboo
1/4 : c Wine, rice OR
1/4 : c Sherry
2 : tb Sauce, soy, dark
1/2 : tb Sugar
2 : tb Vinegar
3 : oz Bean curd, diced
2 : lg Eggs, beaten
Salt : Salt (to taste)
Pepper, : Pepper, white (to taste)
1 : ts Oil, hot pepper
2 : tb Scallions, slivered
4 : Chicken breasts, skind,boned
1 : tb Salad oil
3/4 : ts Ground white pepper
1/4 : lb Snow peas
8 : oz Can bamboo shoots, drained
1 : lb Firm tofu, cut bite size
2 : Eggs
4 : tb Soy sauce
6 : c Water
3 : tb White wine vinegar
1 : Red pepper, thin strips
2 : Chicken bouillon cubes
1/3 : c Cornstarch
1 : Green onion, thinly sliced
1/2 : c Dried mushrooms
1 : c Warm water
3 : c Vegetable stock (see *)
1 : tb Dry sherry
1/2 : c Sliced bamboo shoots **
4 : oz Tofu, diced
1/2 : c Frozen peas, thawed
2 : tb White wine vinegar
1 : tb Soy sauce
2 : tb Cornstarch
1/4 : c Water
1/2 : ts White pepper to 3/4 t.
1 : ts Seasame oil
1 : Egg, lightly beaten
2 : Green onions ***
Salt : Salt (to taste)
1/3 : To 1/2 cup 'vegetarian'
Chicken : Chicken stock powder
1 : qt Water
10 : sl Fresh ginger
1/2 : c Slivered seitan
2 : To 3 ozs tofu, cubed
1/2 : c Carrots, julienne
1/2 : c Napa cabbage, julienne
1/2 : c Dried black mushroom slices,
Soaked : Soaked & drained
1/2 : c Sliced dried lily flower
Buds, : Buds, soaked and drained
1/2 : c Frozen baby peas, rinsed and
Thawed : Thawed
4 : Scallions, whites thin
Sliced, : Sliced, greens cut on thin
Diagonals, : Diagonals, 2kept separate
2 : T's rice vinegar
0: Place all dough ingredients except cilantro in pan
1: Program for knead and first rise
2: Program a kitchen timer to go off 10 minutes before the end of the machine's second kneading cycle
3: Check the dough when timer goes off and adjust with flour or water if needed
4: Add the cilantro
5: While the dough is rising, prepare the filling
6: When dough is finished transfer to lightly greased work surface
7: Divide the dough in half
8: Working with one half at a time, roll it into a 15 x 10" rectangle
9: Transfer the rectangle to a lightly greased cookie sheet
10: Visually divide the rectangle into thirds, each 10 x 5"
11: Working on the middle third of the dough, and leaving 1" of space at each end, layer on half the beans, half the olives, half the chilies, half the salsa and then half the cheese
12: Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5" long cuts in the dough, cutting from the edge of one side of the unfilled sides just to where the filling starts
13: Repeat with the other unfilled side
14: Fold the small piece of dough at each end of the filling, tucking them underneath the dough on the opposite side
15: Repeat the entire process with the other piece of dough
16: Tent the twists with lightly greased plastic wrap and set them aside to rise for 1 hour, or until they're noticeably puffy
17: Bake the twists in a preheated 375øF oven for 30 minutes
18: Remove the twists from the oven, transfer them to a wire rack, and allow them to cool for 10 minutes before cutting
19: Source: Pizza Etc
20: From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini