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    51 Recipes

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    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

    50 Reviews |  By tgobbi

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

    Recipe #22542

    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

    32 Reviews |  By tgobbi

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

    Recipe #23942

    16 Reviews |  By tgobbi

    When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn't soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325° - 350°F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It's tempting to buy cooked TT shrimp but resist the temptation!

    Recipe #35698

    15 Reviews |  By tgobbi

    A lentil burrito that can be eaten hot or cold. From the Chicago Tribune: 11/13/90. (I'm guessing on the prep time but it should'nt take much more than 15 - 20 minutes). It can be made with vegetable stock for vegetarians.

    Recipe #35391

    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

    13 Reviews |  By tgobbi

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

    Recipe #25099

    13 Reviews |  By tgobbi

    The all time most popular entree in my restaurant and cooking classes!

    Recipe #26172

    9 Reviews |  By tgobbi

    This is the version I served in the restaurant and that I've been teaching for 25 years.

    Recipe #50580

    7 Reviews |  By tgobbi

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

    Recipe #17630

    4 Reviews |  By tgobbi

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

    Recipe #17707

    4 Reviews |  By tgobbi

    This recipe is adapted from "The Gourmet Chinese Regional Cookbook" by Calvin B. T. Lee and Audrey Evans lee. A fine alternative to Chinese stir fries. It can be made ahead and reaheated. The anise gives it a wonderully exotic flavor. The gravy can be saved and reused.

    Recipe #22681

    4 Reviews |  By tgobbi

    This recipe comes from a little recipe booklet distributed by Lea & Perrins, the Worcestershire Sauce manufacturers.

    Recipe #44624

    3 Reviews |  By tgobbi

    This recipe was the all time winner during my years of teaching and cooking Chinese cuisine professionally. They invariably sold out at my restaurant. In fact after we closed, my chef opened his own place and sold them out there as well. The combination of textures along with the flavor makes them irresistible

    Recipe #22971

    3 Reviews |  By tgobbi

    This is a basic Chinese vegetable stir fry that can be made with just about any vegetable that can be cooked. Lettuce, spinach, Swiss chard, nappa, bok choy, green beans, asparagus (my favorite), pea pods, broccoli etc are all delicious. Just cut the vegetable properly and, if necessary, blanche before cooking. (Green beans, asparagus & broccoli need 2 - 3 minutes in boiling water).

    Recipe #35304

    3 Reviews |  By tgobbi

    A sophisticated Szechuan flavor combination of sweet, sour, garlicky and spicy.

    Recipe #21585

    3 Reviews |  By tgobbi

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

    Recipe #32092

    3 Reviews |  By tgobbi

    This is the chili I serve at my annual chili dinner. It's direct from "The Frugal Gourmet Cooks American." You'll probably want to cut back on the jalapenos, especially the first time you make the recipe. The author insists that "genuine" Texas chili is made without beans but you can add a can of kidney beans if you like.

    Recipe #70991

    3 Reviews |  By tgobbi

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

    Recipe #42872

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