 | |||
|
|||
 | |||
|
|||
 | |||
Fun Stuff - archive
See Jamie Chang's funky Tarot deck simulation.
Chinese Roast Pork
Ingredients:
4 pounds bone-in pork roast
3/4 cup soy sauce
1/2 cup dry sherry
1/3 cup honey
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water
Directions:
1. To Marinate: Pierce meaty sides of meat with fork; place roast in a
large plastic bag. In a medium bowl combine the soy sauce, sherry, honey,
garlic and ginger. Mix well and pour mixture into bag with pork. Press
air out of the bag and tie securely. Refrigerate at least 8 hours or overnight,
turning bag over occasionally.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove roast and marinade from refrigerator. Reserving marinade, remove
roast and place in a 9x13 inch baking dish. Roast in the preheated oven
for 1 hour. Brush with reserved marinade; cover loosely with foil and
roast for an additional 1 1/2 hours (or until internal temperature has
reached 160 degrees F/70 degrees C), brushing several times with marinade.
4. Remove roast from oven and let stand 15 minutes. Combine pan drippings
with remaining marinade. In a small bowl combine cornstarch with cold
water, mix together and add mixture to marinade. Boil marinade mixture
for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Shandong Chinese Chicken
Ingredients:
2 tablespoons melted butter
1/2 cup white vinegar
1/4 cup water
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon white sugar
3/4 teaspoon ground black pepper
1 pinch salt
4 chicken leg quarters
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil, and brush the foil with melted
butter.
2. In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish,
sugar, salt and pepper until well blended. Coat each piece of chicken
heavily with the sauce, and place onto the prepared baking sheet.
3. Bake, uncovered, for about 45 minutes in the preheated oven. Baste
occasionally with remaining sauce. Chicken is done when the juices run
clear, and the meat is no longer pink. Serve with rice or noodles.
Chicken a la Tallboy
Ingredients:
1 whole chicken
1 16 oz can of beer (tallboy)
olive oil
4 cloves garlic, crushed
salt and pepper
basil
Directions:
1. Heat oven to 400 degrees. Rub chicken with olive oil, basil, 1/2 of
the garlic, salt and peper. Pour 1/4 of the beer into the bottom of the
pan.
2. Use a can opener to open the top of the can and add the rest of the
garlic. Oil the can and sit the chicken over the can of beer so that it's
standing up.
3. Bake for 2 hours, or until the skin turns clear and wings are loose.
If you pierce the breast, the juice should run clear.
Spinach Lasagna
Ingredients:
1 onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
3 tablespoons water
1 pint part-skim ricotta cheese
1 pound firm tofu, crumbled
1/4 cup grated Parmesan cheese
1 1/2 pounds fresh spinach, washed and chopped
2 egg whites, beaten
1/4 teaspoon ground black pepper
2 1/2 tablespoons chopped fresh parsley
8 lasagna noodles
6 ounces mozzarella cheese, shredded
6 cups tomato sauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook the noodles according to package directions. Drain. Saute the
onion and garlic in the olive oil, adding water as needed to keep from
sticking.
3. Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black
pepper, parsley, and sauteed onion and garlic. Mix well.
4. Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer
of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture,
the mozzarella and the tomato sauce. Repeat layers twice more, ending
with tomato sauce. Cover with foil.
5. Cover with foil and bake for 40 minutes. Remove foil and bake 10 to
15 more minutes.
 | |||
| |||
 | |||
| |||
 | |||
