Tuesday, November 24, 2015

chinese spareribs


Chinese Spareribs
chinese spareribs



Ingredients for  Chinese Spareribs



  • 3 tablespoons hoisin sauce 
  • 1 tablespoon ketchup
  •  1 tablespoon honey 
  • 1 tablespoon soy sauce
  •  1 tablespoon sake 1 teaspoon rice vinegar
  •  1 teaspoon lemon juice 
  • 1 teaspoon grated fresh ginger 
  • 1/2 teaspoon grated fresh garlic
  •  1/4 teaspoon Chinese five-spice powder 
  • 1 pound pork spareribs


Direction


  • In  a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
  • Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Friday, November 13, 2015

knodel


Knodel
knodel

Ingredients for knodel
  • 1 onion, chopped 
  • 2 tablespoons chopped fresh parsley
  •  2 teaspoons butter
  • 1/2 (1 pound) loaf white bread, toasted and cut into cubes 
  • 2 eggs, beaten
  •  1 cup milk 
  • salt and pepper to taste
Directions
  • Butter one 9x11 inch baking dish.
  • In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
  • Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
  • Firmly press mixture into baking dish; tightly cover with aluminum foil.
  • Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.

Wednesday, November 4, 2015

Thai Chicken Breasts







thai chicken breasts 


Ingredients for Thai Chicken Breasts
  • 2 1⁄2 tablespoons grated fresh gingerroot 
  • 2 tablespoons chopped garlic 
  • 1⁄8 teaspoon crushed red pepper flakes 
  • 4 boneless skinless chicken breasts, pounded thin 
  • 1⁄2 cup flour 
  • 2 tablespoons olive oil 
  • 4 tablespoons soy sauce 
  • 1⁄2 cup brown sugar 
  • 1⁄2 cup white wine vinegar 
  • 1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional) 
  • 1 cup sugar snap pea (mangetout)


DIRECTIONS
  • combine the gingerroot, garlic and red pepper flakes in a cup and set aside.
  • Mix flour with salt and pepper to taste and dredge chicken pieces in this. 
  • Heat the olive oil in a large skillet. 
  • Saute the chicken until browned on both sides and cooked through. 
  • Remove the chicken and put in a warm dish, set aside in low oven to keep warm. 
  • Add the ginger-garlic mixture to the skillet and saute until lightly browned. 
  • Add the soy sauce, brown sugar, vinegar and fish sauce (if using). 
  • Bring the mixture to a boil. 
  • Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. 
  • Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. 
  • Trim and shred the sugar snap peas diagonally. 
  • Just prior to serving sprinkle the top of the chicken with the shredded snap peas.
Copyright © 2015 Food Receipes