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    You are in: Home / tgobbi's Public Recipes
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    51 Recipes

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    2 Reviews |  By tgobbi

    One of the many ways to incorporate asparagus into authentic Chinese cuisine.

    Recipe #21414

    This is a dish I developed with my chef when I still owned my restaurant. It's easy enough to make your own Chinese bbq pork (most Chinese cookbooks have recipes) but I almost always buy it in Chinatown; it can make a mess of your oven if you do it yourself. The hot bean sauce comes in cans and keeps for a long time refrigerated. (Transfer to a plastic container with a tight cove

    Recipe #17661

    32 Reviews |  By tgobbi

    Found on a recipe card at the supermarket. It looks very simple and delicious.

    Recipe #23942

    2 Reviews |  By tgobbi

    An althernative to grilling the brats. You can make it in bad weather when you can't cook out.

    Recipe #34919

    15 Reviews |  By tgobbi

    This is the cashew chicken dish I served when I owned my restaurant. It's adapted from "The Chinese Menu Cookbook" by Hush and Wong.

    Recipe #36410

    3 Reviews |  By tgobbi

    A delicious Szechwan chicken stir with very complex flavors. A little difficult to make but worth the effort.

    Recipe #42872

    This is my upgrade of a recipe that I found in the newspaper 20 years ago. It's been sitting neglected in my database for all that time and I've recently gotten around to trying it. It was good but something was lacking. The version I'm submitting includes the additions I've made and I think it's really delicious. Note that the cooking time for the chicken depends on the thickness of the breasts. Very thick ones should be butterflied to speed up the time. Also note that it can be made much spicier if you like. Just add some cayenne or chopped jalapeña or serrano chiles to the sauce.

    Recipe #484815

    13 Reviews |  By tgobbi

    A fairly simple curry from the Chicago Tribune 9/29/94.

    Recipe #25099

    This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.

    Recipe #25587

    3 Reviews |  By tgobbi

    This is a home made version of the condiment you can buy in Chinese groceries.

    Recipe #32092

    4 Reviews |  By tgobbi

    Typical Chinese stew. The sauce can be used over and over.

    Recipe #17707

    1 Reviews |  By tgobbi

    A spicy Chinese condiment that can also be used in cooking to add heat to spicy dishes.

    Recipe #19552

    This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.

    Recipe #47496

    This recipe appeared in the Pioneer Press newspapers 6/24/99.

    Recipe #26142

    41 Reviews |  By tgobbi

    These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

    Recipe #31927

    50 Reviews |  By tgobbi

    An easy, delicious salad that uses dried cranberries (Craisins)

    Recipe #22542

    2 Reviews |  By tgobbi

    Here's an authentic Chinese recipe for drumsticks that I used to serve to large parties when I was in the catering business. It's a bit complicated but worth it. They can be frozen at any point along the way - after steaming or after deep frying. (The recipe comes from "The People's Republic of China Cookbook.) Prep time includes several hours marinating tim.

    Recipe #81125

    1 Reviews |  By tgobbi

    An authentic Chinese fried rice that uses leftover ham. Shrimp or other ingredients can also be added. It can be prepared with or without soy sauce.

    Recipe #20300

    7 Reviews |  By tgobbi

    Flank steak (or skirt or sirloin) prepared with a Chinese twist. (Works well with pork or chicken, too).

    Recipe #17630

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