Bring to simmer, let BARELY simmer until it tastes good. Strain to remove ginger & scallions. Usually doesnt require clarifying if you use the chicken parts recommended, although you might need to skim the gunk off the top early on. This is simple and delicious. Serves 4Subj: Re:chineese chick stock

Form ground beef into 1″ in diameter balls and coat evenly with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper towels and set aside. Add the curry paste to the remaining oil from frying […]

Mix all ingredients in a small bowl, stirring well until thoroughly mixed and serve.

In a bowl, combine the fungus, lilies, and mushrooms. Pour boiling water over them and let them soak for 20 minutes. Drain and discard the water. Squeeze all ingredients dry. Sliver the mushrooms. In a kettle over medium heat, bring the vegetable broth to a simmer. Ad the fungus, lilies, mushrooms, and bean curd. Simmer, […]

-GARNISH – Fresh Dill; Finely Chopped Melt 4 Tbls of the butter in a large skillet over medium heat. Saute the bread cubes in batches until golden brown and crisp. Transfer to a bowl and set aside. Wipe out the skillet with paper towels. Fry the bacon, in the skillet, over medium heat until it […]

In a heavy, 12 inch skillet heat 2 tablespoons of the oil over moderate heat for 1 minute. Saute the zucchini in batches until lightly browned on both sides, adding remaining oil as needed. With a slotted spatula transfer zucchini to a platter lined with paper towels. In the same skillet add 2 tablespoons of […]

Mix all ingredients together well. Store tightly covered in a glass jar for use as needed. This is an excellent seasoning for beef dishes. Use as you would any seasoning mix, and do not add extra salt to the dish. Lagniappe: This seasoning mix lends itself to beef, but you may use it as you […]

Kishka salt and pepper Wash casings in cold water and cut into 12 inch lengths. Tie one end of each length tightly with white sewing thread. Turn casings inside-out. Combine flour, matzo meal, seasonings and schmaltz or suet. Fill each casing loosely with this stuffing and tie the remaining end. Drop into rapidly boiling water […]

Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke on high for seven to eight […]

PREPARATION: Heat water and add sugar and salt, stirring until melted. Remove from stove. Add soy sauce and rice wine. Smash, peel, and mince garlic, and add to the soy sauce mixture. Peel and mince ginger root and add. Mix well. Place meat in a bowl and pour the mixture over it. If meat is […]