the last two meals I cooked were just gak :-0 they were so bad that

REC: Hot and Sour Soup

Hot-and-Sour Soup

Makes 5 servings

1/4 lb. boneless pork loin
1/2 tsp. cornstarch
1/2 tsp. soy sauce
6 medium dried black mushroom (shiitake)
4-oz. block firm tofu
4 cups chicken broth (or 4 cups water + 3 tsp. Better Than Bouillon chicken base)
3 tbl. white vinegar
1 tbl. soy sauce
1/2 cup shredded, canned bamboo shoots, drained
2 tbl. cornstarch mixed with 2 tbl. cold water
1/4 tsp. white pepper
2 eggs, slightly beaten
2 tbl. chopped green onions
2-1/2 tsp. red pepper sauce (like Tabasco)
1/2 tsp. sesame oil

Trim fat from pork and cut into 2” strips. Cut strips across into 1/8” slices. Stack slices and cut into thin strips (you just want to end up with small, thin strips of pork). Toss pork, 1/2 tsp cornstarch, 1/2 tsp. soy sauce in medium bowl. Cover and refrigerate 15 min.
Soak mushrooms in water for 20 minutes, or until soft; drain. Rinse in warm water and drain again. Squeeze out excess moisture. Remove and discard stems; cut caps into thin slices. Cut tofu into 1-1/2” x 1/4” pieces.
Heat broth, vinegar, 1 tbl. soy sauce to boiling in 3-quart saucepan. Stir in bamboo shoots, mushrooms, pork and tofu. Bring back to boil, reduce heat, cover, and simmer 5 minutes.
Combine cornstarch/water mixture with white pepper and stir into soup. Heat to rolling boil over high heat. Pour egg slowly into soup, stirring constantly with fork until egg forms threads. Stir in green onions, pepper sauce and sesame oil.

 
REC: Beef, Barley & Kale Soup

Beef, Barley and Kale Soup
Woman’s Day Magazine, Nov. 27, 1990

Makes 10 cups, or 6-8 servings

1 tbl. vegetable oil
1 lb. extra-lean boneless beef, cut into 1/2” cubes
2/3 cp. chopped onion
6 cups beef broth (I use 6 cups water + 5 tsp. Better Than Bouillon chicken base)
2 cups diced carrots (see note at bottom)
1/2 cup uncooked barley
1/2 tsp. salt ( do NOT use this if you use the bouillon - it is salty enough)
1 bunch fresh chopped kale or spinach (I use1 bag pre-washed spinach)
1 cup sliced mushrooms

1. Heat oil in large heavy saucepan, over med-hi heat. Add beef and onion and cook 4 minutes, stirring occasionally, or until meat is well browned. (note: you may have to do this in 2 or 3 batches so as not to crowd the pan -- too much meat in the pan will cause it to steam rather than fry).
2. Add broth, carrots, barley, and salt (if used). Bring to a boil and reduce heat. Cover and simmer 1 hour or until meat is tender and barley is nearly done.
3. Add spinach and mushrooms. Cover pan and simmer 5-10 minutes longer.

NOTE: if the soup is not as thick as you like, you can do one of these options:
a. mix 2 tbl. cornstarch with 2 tbl. cold water and stir into soup; cook for 3 more minutes and serve.
b. instead of 2 cups diced carrots, use 1 cup diced and 1 whole carrot. When soup is done, puree whole carrot
and stir back into the soup.

 
REC: Mom's Basic Beef Stew

Mom’s Basic Beef Stew
(my own concoction)

2-1/2 lb. boneless beef chuck pot roast, trimmed of all fat and cut into large bite-size pieces
Olive oil
1 large onion, chopped
1 clove garlic, smashed then minced
1 5.5-oz. can tomato juice
1/4 tsp. black pepper
2 whole carrots, scrubbed well and cut into thick slices
3 ribs celery, sliced thickly (including leaves)
6 tsp. Better Than Bouillon beef base
2 Russet potatoes, peeled, or 3 red skinned potatoes, unpeeled, cut into chunks
2 cups green beans, in 2” pieces
1/2 cup frozen corn kernels
3 tsp. cornstarch
3 tsp. flour
3 tbl. water

Heat a large pan over fairly high heat. When heated, add a splash of olive oil, swirling around to cover bottom of pan. Add 1/3rd of the beef, single layer - don’t crowd it or it will just steam, not brown. Don’t stir the beef until you can see that it has started browning on one side - about 1 minutes. Now stir in, turning pieces over so they can brown on the other side. It will foam for awhile because of the meat juices being released, but then you will hear begin to sizzle and brown again. All of this takes about 5 minutes. Remove the meat pieces to a bowl and repeat with the rest of it. Add a splash of olive before each batch if needed.

After the meat is all cooked, add the chopped onion to the empty pan, stirring to cook the onion and scraping up the browned bits in the pan. When the onion becomes tender, add the garlic and stir around for a minute - don’t brown the garlic as it will turn bitter. Add meat back to the pan along with 5 cups water, tomato juice, black pepper, carrots, celery. Turn heat to low, loosely cover, and simmer for 2 hours or until meat is very tender.

Add 2 more cups water, bouillon, potatoes, green beans and corn. Simmer about 20 minutes longer until potatoes are fork-tender. Mix the cornstarch, flour and water in a little covered container and shake well until mixed. Pour into the stew, stirring until thickened.

If you like more juice in your stew, add 1 cup water + 1 tsp. bouillon at a time.

 
REC: Autumn Beef Stew

Autumn Beef Stew
Cooks.com

1 tbsp. butter
1 tbsp. salad oil
2 lb. boneless chuck, cut into 1 1/2 inch cubes
2 cloves garlic, crushed
6 large carrots, pared and cut in half
4 med. onions, peeled
1/2 tsp. dried basil
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
1 10-1/2 -oz can condensed beef broth, undiluted (or 11 oz. water + 3 tsp. bouillon)
5 large potatoes, peeled and cut in half
2 tbsp. flour

1. In hot butter and oil in 6-quart Dutch oven, brown beef well on all sides about 20 minutes. Add garlic, 1 carrot, 2 onions, basil, Worcestershire, salt, pepper and beef broth plus 10 oz. water. Bring to boiling. Reduce heat, simmer, covered 1 hour. Remove vegetables and puree them reserve.
2. Add remaining vegetables. Simmer covered until meat and vegetables are fork tender, about 30 minutes. Remove meat and vegetables.
3. Measure liquid, add water to make 2 cups. Return to Dutch oven. Combine flour with 1/4 cup water. Stir into liquid. Bring to boil. Boil 3 minutes. Add pureed vegetables. Spoon sauce over beef and vegetables.

 
REC: Meatball Soup with Escarole and Pasta

Meatball Soup with Escarole and Pasta
McCall’s Magazine, March 1999

3 (14 1/2) cans broth (2 chicken. , 1 beef)
1 cup tomato sauce
1/2 teas. fresh ground pepper

Meatballs:
1 lb. ground meat-loaf mix (ground beef, veal, pork) (note: I don’t like veal, so have never used it)
2 slices white bread, soaked in water, squeezed dry
1 small onion, grated or chopped very finely
3 tbsp fresh chopped parsley
1 large egg
1/4 teas. each, salt & pepper

1 tbsp olive oil
2 cups shredded carrots
1 cup chopped onion
1 (2 oz. ) chunk Parmesan
3 cloves garlic, crushed
2 tbsp chopped fresh oregano or 1 1/2 teas. dried
3/4 lb. escarole, torn into small pieces, washed
1 cup uncooked tubetti or ditalini pasta

In saucepan, bring broths, tomato sauce, & pepper to a boil. Meatballs: In bowl, combine ingredients. Shape tablespoons into 24 meatballs. Heat oil in nonstick skillet. Add meatballs; brown, turning, 6 minutes.

In 5 or 6 quart slow cooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on low heat setting 8 to 9 hours, or on high 3 1/2 to 4 hours, until carrots are very tender.

Add pasta; cover. Cook on high 15 to 18 minutes, until pasta is al dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per serving.

 
REC: Steak Soup

Steak Soup
Ladies’ Home Journal Magazine, Oct 1996 (with my alterations)

1 1/2 pounds lean ground beef, browned
2 cups diced onions
1 cup each carrots, zucchini and celery, diced
1 tablespoon minced garlic
4 potatoes, diced
3 cans chicken broth (about 14 oz each, or 5-1/4 cps. water + 4 tsp.
Better Than Bouillon chicken base)
1 tsp. beef bouillon
1 cup red wine, optional
1 (16 oz) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
1/2 teaspoon black pepper
1/4 cup butter
1/2 cup flour or cornstarch

Brown ground beef in Dutch oven over medium high heat. Add onions, carrots, celery and garlic. Cook 1 to 12 minutes until vegetables are softened. Then add potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper. Bring to boil. Reduce heat, cover and simmer 15 to 45 minutes to blend flavors.

(*see note below) Meanwhile, melt butter in small saucepan then stir in 1/2 cup flour. Cook over medium–high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.

NOTE: I don’t do this last step with the butter and flour. I use Wondra Instant Flour and just sprinkle it in while I’m stirring... no measurement on this, just add about 3 Tbl., stir awhile and see if you need more.

 
And of course that fabulous French Classic...Rec: Coq Au Vin

Also freezes beautifully...

Coq Au Vin
Recipe By : California Culinary Academy- French Home Cooking
Serving Size : 6

1/2 pound thick-sliced bacon -- cut in 2" slices
2 3 lb. each chickens -- cut in 8 pieces
1 1/2 onions -- minced
16 cloves garlic -- peeled, left whole
10 ounces pearl onions -- peeled
4 cups dry red wine
1 cup chicken stock
2 teaspoons dried thyme
2 bay leaves
8 ounces fresh mushrooms -- halved if large
2 tablespoons cold unsalted butter

Boil pearl onions for 30 seconds and peel. In a large skillet over moderate heat, render bacon until crisp. Drain on paper towels. In fat remaining in skillet, brown chicken parts in batches. Transfer chicken to a plate as it browns. Add minced onion and garlic to pan and saute 5 minutes. Add pearl onions and saute 3 minutes. Add wine, stock, thyme, and bay leaves, and bring to a boil. Add chicken and bacon to pan. Cover. Reduce heat to maintain a simmer and cook 45 minutes. Add mushrooms and cook until chicken is fork- tender (about 45 more minutes). With a slotted spoon, transfer chicken and pearl onions to a warm serving platter. Remove bay leaves from sauce. Raise heat to high and cook until sauce is reduced to 2 cups. Remove pan from heat and swirl in butter. Season to taste with salt and pepper. Spoon sauce over and around chicken. - - - - - - - - - - - - - - - - - -

 
REC: Texas Chicken and Dumplings

Texas Chicken and Dumplings
Woman’s Day Magazine, Feb 1999

2 lb skinned, boned chicken thighs
1/4 cup flour
3/4 tsp salt
3/4 tsp pepper
3 Tbsp vegetable oil
1 leek (white part only), thinly sliced, rinsed and dried
1/4 cup minced shallots or onion
1-1/2 cups chicken broth
2 slender carrots, cut diagonally in 1/4-inch-wide slices
2 celery stalks, cut in 1/4-inch dice
1/2 cup apple cider or juice
1 bay leaf
2 tsp chopped fresh thyme, or 1/2 tsp dried
1 tsp minced fresh sage, or 1/4 tsp dried
1/2 cup frozen tiny peas

Parsley Dumplings:
1-1/3 cups flour
2 tsp baking powder
1/4 tsp salt
2 Tbsp minced fresh flat-leaf parsley
3/4 cup + 1 Tbsp 1% lowfat milk

1. Cut each thigh lengthwise in 4 pieces. Mix flour, 1/2 tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.
2. In a large heavy skillet, heat oil over medium-high heat. Add chicken in batches, and cook 1 minute per side or until lightly browned. Remove to a plate.
3. Add leek and shallots to skillet. Cook over medium heat 2 minutes or until soft. Return chicken; add broth, carrots, celery, cider, bay leaf, thyme, sage, and remaining salt and pepper. Reduce heat to medium-low, partially cover and cook, stirring occasionally, 10 minutes or until carrots and celery are crisp-tender. Stir in peas.
4. Meanwhile make dumplings: In a medium bowl, stir flour, baking powder, and salt to mix. Stir in parsley, then milk just until blended.
5. Drop 12 large spoonfuls into the simmering broth. Cook 10 minutes, cover and cook 10 minutes more or until a toothpick inserted into center comes out clean.

 
REC: Texas Shredded Beef

This is absolutely delicious wrapped in tortillas - you put it on to cook in the morning and by dinner you have a feast!

Texas Shredded Beef

Serves 6-8 generously

One 3-4 lb. beef chuck roast
2 4-oz. cans diced green chiles (like Ortega)
2 Tbl. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
2 cloves garlic, minced
1 small onion, minced
1/4 cup water
salt to taste

Place roast on a large piece of heavy duty foil.
In a small bowl, combine remaining ingredients. Spread this mixture on top of roast. Wrap the foil completely and securely around roast. Place in an ovenproof dish or pan and bake 4-6 hours at 300 degrees.
You can cook it longer if needed. The meat should be so tender that it shreds easily with 2 forks.
Shred and serve on hot tortillas with cheese, salsa, sour cream, guacamole, etc.

 
REC: Peking Sesame Beef (stir fry)

Peking Sesame Beef
From The Mandarin Garden Restaurant in Braintree, MA (with my minor amount changes)
4-6 servings

1/2 tbl. soy sauce
1 tbl. water
1-1/2 tsp. dry white wine or rice wine
1/4 tsp. baking soda
One 1-lb. flank steak or beef tenderloin, trimmed of fat, cut across grain into thin slices
1/4 cup oil, plus 1 tbl.
3 tbl. cornstarch
1-1/2 tsp. chopped green onion
1/2 tsp. chopped garlic
1/2 tsp. chopped ginger
3 tbl. water
2-1/2 tbl. soy sauce
1 tbl. sesame oil
1-1/2 tsp. sugar
1/4 tsp. ground pepper
2 tbl. sesame seeds, toasted
2 whole green onions cut in 2” pieces

1. Mix first 4 ingredients in bowl, add flank strips and marinate 1 hour.
2. Heat the 1/4 cup oil in wok or large frying pan over med-hi heat. Toss cornstarch with beef until coated. Add beef to wok and fry 2 minutes. Remove with slotted spoon to paper towels.
3. Add the last tablespoon of oil to pan and reheat over med-hi heat. Add chopped green onion, garlic and ginger and stir fry briefly until fragrant. Add the 3 tbl water, soy sauce, sesame oil, sugar and pepper and bring to a boil. Stir in beef and sesame seed and turn heat to high until sauce is almost evaporated.
Add 2” pieces of green onions and toss lightly to mix.
4. Serve immediately with white rice.

 
REC: Beef Sukiyaki

Beef Sukiyaki

2-1/2 lbs. boneless beef chuck steak (you can use a more tender steak if you wish and skip the tenderizer)
1 tsp. seasoned instant meat tenderizer
2 cloves garlic, crushed
1/2 cup vegetable oil
1 cup sliced fresh mushrooms
2 cups green onions, cut in 2” pieces
1 5-oz. can bamboo shoots, drained
1/4 cup soy sauce
2 tbl. honey or brown sugar (I have always used honey)
1/4 tsp. black pepper
Optional additions: tofu, chopped tomato, sliced water chestnuts

Trim fat from beef. Rub meat with tenderizer (if using), and garlic. Cut into 1/4” thick slices (across the grain), then into 3” squares. Heat the oil in a large heavy skillet or wok over high heat until oil ripples (but don’t let it smoke). Add meat, 1/3rd at a time, and cook quickly for a couple of minutes, turning and stirring with tongs or spatula, until lightly browned but still a little pink. Push to one side of pan as it browns.
Add mushrooms and green onions. Cook, stirring, for 3 minutes.
Add bamboo shoots, soy sauce, honey and pepper. Stir until heated through.

Serve with hot rice.

 
REC: a good basic Italian meat sauce

Disneyland’s Spaghetti Meat Sauce a la Jane

(I use this for lasagna as well, and I have altered it slightly from the original)
Makes 5-1/4 cups.

2 tbl. olive oil
1 lb. ground beef
3/4 cups chopped onion
1 tbl. minced garlic
1 large can whole tomatoes (1 lb. 12 oz. can)
3-oz. tomato paste (that’s half of a small can)
2 bay leaves, optional
1 tsp. dried basil
1/4 tsp. black pepper
1 tsp. salt
1/2 tsp. chili powder
2 tbl. chopped parsley

Heat oil in large frying pan and add beef, onion and garlic. Cook, stirring until meat browns evenly. Push mixture towards one side of frying pan, away from you, and tilt pan slightly towards you. Wad up a paper towel and, using your wooden spoon, soak up the grease and throw it away. Add all but parsley and stir well. Cover and simmer for 30 minutes - add a little water if it becomes too thick. Taste and adjust seasonings if necessary, then add parsley.
Note: you don’t want to cook the sauce too long or it will become metallic tasting. Also, you add the parsley at the end so it doesn’t turn bitter.

 
REC: Stir Fry Broccoli with Meatballs

Stir-Fry Broccoli with Meatballs
Redbook Magazine, Sept 1977

Makes 4 servings

2-1/2 to 3 cups fresh broccoli, cut into 1/2” pieces (about half a head)
1 lb. ground beef round or lean ground beef
1/4 cup fine dry bed crumbs (packaged or homemade)
1 egg
1/2 tsp. garlic powder
1/4 tsp. black pepper
1-1/2 cups beef broth (water + 1 rounded tsp. Better Than Bouillon beef base)
1/4 cup soy sauce
1/2 tsp. sugar
2 tbl. cornstarch
2 tbl. vegetable oil
Hot cooked rice

Wash and drain broccoli. In large bowl, combine the beef, bread crumbs, egg, garlic powder and pepper and mix well. Shape into small meatballs, using about 2 tbl. for each one. In a small bowl or measuring cup, combine broth, soy sauce, sugar and cornstarch and stir to blend. In large skillet or wok, heat oil over moderately high heat. Add meatballs and cook about 5 minutes until lightly browned, shaking pan frequently to keep them round. Stir the cornstarch mixture again and add to skillet, stirring. When sauce begins to thicken, place broccoli on top of meatballs, cover skillet, reduce heat to low and simmer 15 minutes or until broccoli is crisp-tender. Serve hot over rice.

 
REC: Beef Stroganoff

Beef Stroganoff
Cook’s Illustrated Magazine

1-1/2 tbl. vegetable oil
12 oz. white button mushrooms, halved
3/4 lb. beef tenderloin, cut crosswise in 1/2” pieces, then in 1/8” strips
1/2 cup beef broth
1 tbl. butter
1 small onion, minced (1/2 cup)
1 tsp. tomato paste
1-1/2 tsp. dark brown sugar
1 tbl. flour
1/2 cup chicken broth
1/2 cup dry white wine
1/3 cup sour cream
8 oz. egg noodles (recommended brands are ‘Light & Fluffy’ or ‘Black Forest Girl’)

1. Put a big pot of water on to boil for the noodles. When water boils, cook noodles according to directions. Toss drained noodles with 2 tbl. butter and keep warm.
2. Heat 1 tbl. oil in heavy 12” skillet over med-hi heat until shimmering. Add mushrooms and cook 30 seconds; season with some black pepper and continue cooking until light brown. Transfer to bowl.
3. Reheat skillet on high, add rest of oil. Lay beef strips in pan, single layer, not touching, and cook until well browned on first side; turn over and repeat. Season with a little pepper and add to bowl with mushrooms.
4. Add beef broth to skillet; scrape up browned bits and stir until reduced to 1/4 cup liquid - add this to bowl also.
5. Return skillet to med-low and add butter; when it foams, add onion, tomato paste and brown sugar. Cook onions about 6 minutes then stir in flour. Gradually whisk in chicken broth and wine. Bring to boil, whisking occasionally, then simmer for 2 minutes. Add liquid from the mushroom/beef bowl. Stir about 1/2 cup of this hot liquid into the sour cream (to warm it up and prevent curdling), then stir it back into the skillet -- do NOT boil. Add mushrooms and beef, then heat until warmed. Taste and adjust seasonings.
Serve over hot noodles.

 
REC: Steak Fajitas

Aunt Patty's Steak Fajitas

1 flank steak sliced onions
salt & pepper sliced bell peppers
4 T. lime juice (divided) 1/2 tsp. cumin seeds (use SEEDS, not ground)
oil3 Tbl. chili-garlic sauce (divided use)
Flour tortillas


Dry steak with paper towels, and sprinkle liberally with salt and pepper. Brush both sides with lime juice. Heat oil over high heat until shimmering, and cook
steak about 5 minutes on each side. While second side is cooking, spread 1 Tbl. chili-garlic sauce on the cooked side. When the second side is done, turn it over and spread the second side with another Tbl. chili-garlic sauce, and turn to cook about 30 seconds. Remove the steak and pour the remaining lime juice over it, then loosely cover with foil. Over medium high heat, saute the onions, peppers, cumin seeds and remaining Tbl. of chili-garlic sauce. Slice the steak thinly on the diagonal, and add to veggies. Serve rolled up in tortillas.

 
REC: Sauteed Pork Tenderloin

Sauteed Pork Tenderloin

Makes 6 to 8 servings

2 pork tenderloins (1 lb package)
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
2 tbl. olive oil
4 tbl. butter
mushrooms, thinly sliced (optional)
1 cup chicken stock (Better Than Bouillon chicken base mixed with 1 cup water)


Slice tenderloins into uniform slices. Combine flour, salt and pepper in a small bag. Add tenderloin slices and shake to coat with flour (save leftover flour mixture for later in recipe). Heat 2 tbl. butter and 1 tbl. oil together in a skillet over med-hi heat. Quickly brown tenderloin pieces, a few at a time. Remove to warm serving platter as they get browned. (saute mushrooms next if you are using them - remove to warm platter with pork).

Put rest of the olive oil (1 tbl.) and butter (2 tbl.) in pan. Sprinkle in about 2 tbl. of the flour/salt mixture and stir until beginning to brown. Pour chicken stock into pan, stirring and scraping up the browned bits from bottom of pan. Bring to a boil, reduce to medium and continue to cook until reduced by half and thickened slightly. Pour over sauteed tenderloins and serve with rice, fettucini or mashed potatoes, or boiled potatoes.

 
REC: Pork Carnitas

Another one that you cook all day... one of my favorites.

Pork Carnitas by Marissa

This smells heavenly when you come in the door at the end of the day.

6-7 lb. bone-in pork butt or shoulder roast
large can tomatillos (10 oz?) - if you are lucky enough to buy them fresh, here is a website to help prepare
them:
1 large onion, sliced
2 tsp. garlic minced
1/2 tsp. cumin seed (don’t use powdered - it is very different)
salt & pepper
3 large dried ancho chilies, seeded & cut up (the bags of dried chilies are usually near the vegetable aisle)

Put the pork roast on a large piece of foil in a roasting pan. Top with all the ingredients and wrap up tightly. Bake at 300 deg. for about 6-7 hours -- or turn it down to 275 deg. and cook while you’re out for the day.
Cool slightly and shred up the meat. Spread it out on a large baking sheet. Remove the fat from pan juices and push the juices through a sifter - pour this over the meat. Roast at 400 deg. for 30 minutes to dry and slightly brown the pork shreds.
This is a good party dish - Serve with flour tortillas or taco shells, salsa, guacamole, sour cream, shredded lettuce, etc. for people to assemble their own.
Leftovers can be frozen.

 
REC: Char Siu (bbq pork)

Char Siu (Barbecued Pork)

3 tbl. soy sauce
1 tbl. soy paste (miso)
1 tbl. hoisin
2 tbl. dry sherry
2 tsp. sugar
1 tbl. tomato paste
1 tbl. oil (sesame oil is best)
1 pork tenderloin

Mix together all ingredients with tenderloin in a ziploc bag. Marinate at least 2 hours, or up to 2 days.
Line a baking pan with foil and place a cooling rack inside. Spray rack with oil spray and put marinated tenderloin in center. Put into a cold oven and turn it to 450 deg. Bake 20 minutes. Turn oven down to 375 deg. and bake another 20 minutes. Serve sliced, with oriental mustard powder that has been mixed with a little water to form a thin paste, for dipping.

 
REC: Pan Seared Scallops with Chili Cream Sauce

Pan-Seared Scallops with Chili Cream Sauce

4 servings

1-1/2 lbs. sea scallops
2 tbl. + 2 tsp. flour, divided
1 tsp. vegetable oil
1 tsp. margarine
1 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground cumin
3/4 cup low-fat milk
2 tbl. chopped fresh cilantro, plus springs for garnish

1. Combine scallops and 2 tbl. flour in large ziploc bag; seal bag and shake gently to coat.
2. Heat oil in a 10” heavy skillet over high heat, swirling to coat bottom of pan. Add scallops and cook 2 min. on each side or until lightly browned. Remove from skillet and keep warm.
3. Melt margarine in skillet over med heat. Add 2 tsp. flour and cook 30 seconds, stirring constantly. Add chili powder, salt and cumin; cook 30 seconds more, stirring frequently. Gradually stir in milk and cook for 2-1/2 minutes or until thick, stirring often. Return scallops to pan and add cilantro; stir gently to coat.
To serve, spoon onto plate and garnish with cilantro springs if desired.

 
REC: Szechuan Shrimp

Szechuan Shrimp

Read recipe through and make sure you having everything ready. It goes together very quickly.

Makes 4-6 servings

1-1/4 lbs. shelled, uncooked shrimp, de-veined
salt
1 egg white
1/2 cup plus 1-1/2 tbl. cornstarch
oil for deep-frying
1 tbl. chile paste
2 tbl. rice wine
2-1/2 tbl. cider vinegar
2 tbl. catsup
1/3 cup sugar
4 cloves garlic, crushed
1 tbl. sesame oil
1 green onion, chopped

1. Season shrimp to taste with salt. Beat egg white lightly in bowl. Place 1/2 cup cornstarch in another bowl. Dip each shrimp first in egg white then cornstarch and place on try.
2. Heat oil to 375 deg. in wok over HIGH heat.
3. Combine chile paste, 1-1/2 tbl. cornstarch, rice wine, cider vinegar, catsup and sugar.
4. Drop shrimp, a few at a time, into the hot oil and deep-fry a few seconds until crisp. Remove to paper towels to drain.
5. Remove all but 1 tbl. oil from the wok. Add garlic and saute until tender. Stir in cornstarch mixture and bring to a boil until thickened. Add the fried shrimp and toss to coat. Mix in sesame oil and green onion.
6. Serve immediately with rice.

 
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