MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: Chinese Chicken Salad With Chow Mein Noodles Categories: Salad/Dressing Yield: Servings 3 c cooked chicken,cut up into -bite size pieces 1/3 c salad oil 3 T lemon juice 2 T vinegar 1 T granulated sugar 1 t soy sauce 1/2 t ginger 1 head lettuce,chop into bite -size pieces 2 (11 oz.) cans mandarin -oranges,drained 1 (8 oz.) can water chestnuts -drained and sliced 3/4 c chow mein noodles [Note: Sharon Greene/Canada] Combine cooked chicken, oil, lemon juice, vinegar, sugar, soy sauce and ginger. Marinate 1 to 2 hours. Toss lettuce, mandarin oranges, water chestnuts, chow mein noodles and sesame seeds with dressing. ----- MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: Oriental Salad Categories: Salad/Dressing Yield: Servings 1/2 cabbage 5 green onions chopped 1/4 c slivered almonds toasted 1/4 c each sunflower and sesame -seeds toasted 1 pkg. Japanese noodle mix - -crushed up -(Sapporo,Ichiban, etc.). -Save -seasoning package for -dressing. DRESSING 1/4 c vinegar (rice or white) 1/4 c salad oil sesoning package from -noodles [Note: Chef Sharon Recipe Introduction If there is any leftover - save it. Great the next day. ] Combine all salad ingredients except noodles. Before serving toss with dressing. Add crunched up noodles and toss again. ----- MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: Thai Chicken Noodle Salad Categories: Salad/Dressing Yield: 12 Cups 450 g (1 lb) pkg spaghetti 10 mL (2 tsp) sesame oil 3 to 4 limes 30 mL (2 tbsp) soy sauce 10 mL (2 tsp) Sambal Oelek or -Oriental -chili-garlic sauce 5 mL (1 tsp) each of salt and -sugar 4 skinless,boneless chicken -breasts 1 red pepper,seeded 2 to 3 carrots 1 onion 4 celery stalks 115 g ( 1/4 lb) snow peas 30 mL (2 tbsp) olive oil 2 crushed garlic cloves 60 mL to 125 mL ( 1/4 to 1/2 -cup) water 60 mL to 125 mL ( 1/4 to 1/2 -cup) finely -chopped fresh coriander 4 green onions,thinly sliced [Note: Sharon, May 06] Cook pasta according to package directions for minimum time suggested, usually 8 minutes. Drain and rinse with cold water until cool. Drain again. Place in a large bowl and stir with sesame oil. Finely grate peel from 1 lime and squeeze enough juice from limes to measure 60 mL ( 1/4 cup). Stir juice with peel, soy sauce, Sambal Oelek, salt and sugar. Stir with pasta to coat. Slice chicken into bite-size pieces. Thinly slice pepper and carrots into long strips. Thinly slice onion and celery. Trim ends from snow peas. Heat 15 mL (1 tbsp) olive oil in a large frying pan set over medium-high heat. Add half of chicken and cook, stirring often, until lightly browned, about 3 minutes. Remove chicken from pan. Repeat with remaining oil and chicken. Return chicken and any juices to pan. Add garlic and onion. Cook until onion has softened, about 3 minutes. Stir in 60 mL ( 1/4 cup) water, pepper, celery and carrots. Continue cooking, stirring often, until hot, about 3 minutes, adding more water, 15 mL (1 tbsp) at a time, to keep a little sauce visible under mixture. Add peas. Stir until they are bright green about 1 minute. Toss with spaghetti, coriander and green onions. Serve right way. Or if taking to a picnic, refrigerate, uncovered until cold for up to 1 day. Shopping tip: Sesame oil, Sambal Oelek and chili-garlic sauce are found in supermarkets where soy sauce is sold, as well as in specialty food stores. Makes 3 L (12 cups). ----- MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: Deep Fried Prawns Categories: Seafood Yield: Servings 2 lb uncooked prawns 1 t salt 2 large eggs 3 c oil 2 T soy sauce 1/2 t sugar 1/2 c flour 1 T wine [Note: Grandma Graf ] Shell prawns and cut each into two pieces. Combine soy sauce, wine, salt, sugar and eggs and mix well. Add the prawns and stir about to coat thoroughly with mixture. Heat oil. Dip a piece of prawn in the flour, then vigorously shake off all but a light dusting of the flour. Drop the prawn into the hot oil and fry, turning the pieces frequently until golden brown on both sides. ----- MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: Chicken Egg Drop Soup Categories: Soup Yield: 4 Servings 6 c chicken stock or water 2 beaten eggs 2 green onions,finely chopped - or 1/2 cup celery, finel 1/2 t sugar salt and pepper to taste 1/4 t MSG 1 1/2 t corn starch 2 t soya sauce [Note: Shared by Sharon from her M.in Law Emma Graf] Place all ingredients in pot except starch, green onions and eggs. Bring soup to boiling and let simmer for 5 minutes, then add starch which has been mixed with 1/4 cup cold water. Stir well, add beaten eggs slowly. Turn off gas immediately. Stir thoroughly. Sprinkle some finely chopped green onions on top if desired. ----- MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: Chinese Vegetable Soup Categories: Soup Yield: 4 Servings 3 c sliced Chinese greens (Bok -Choy) 3/4 c raw pork sliced in thin -slivers 1/2 c sliced Chinese water -chestnuts - -optional 1/2 c sliced bamboo shoots - -optional 1/4 t MSG 1/2 t sugar 2 t oil or fat 6 c stock - salt and pepper to -taste - 2 -tsp. soy sauce [Note: Sent in by Sharon, Sept 06] Place stock in pot, bring to boil, add all ingredients except oil and soy sauce, bring to boil again and let simmer for 5 minutes, then add soy sauce and oil, stir well and serve ----- MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: Egg Foo Yung Categories: Soup Yield: 4 Servings 5 - 8 eggs,well beaten 1 c sliced mushrooms,canned or -fresh 1 c bean sprouts 1 c shredded onion or celery or -both 1 c shredded cooked chicken (pork,shrimp, lobster or -crab) Salt and pepper to taste 1 t soy sauce 1/4 t MSG [Note: Shared by Sharon, Sept 06] Heat oil, saute thinly sliced mushrooms for 3 minutes, combine with onion, shredded meat or fish, bean sprouts and seasoning. Add to well beaten eggs, blend well, drop from large spoon into well greased frying pan. Brown one side, turn and brown on other side. Serve hot with Chinese sauce. Note: - the following Egg Foo Yung dishes can be made by substituting for the chicken in the above basic recipe the following: Chinese Roast Port Egg Foo Yung - use 1 1/2 cups Chinese Roast Pork Shrimp Egg Foo Yung - use 1 1/2 cups sliced cold boiled shrimps Fluffy Rice (Long Grain) 2 cups rice 3 cups water Wash rice and drain. Add water to rice and bring to a boil, lower heat upon boil. Cook 20 minutes over low heat. Ready to serve. Note - use slightly less water for short grain rice. -----