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

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    1 Reviews |  By tgobbi

    This comes from "USA Weekend." It's delicious and simple. Prep takes less time than washing the processor and other utensils.

    Recipe #45554

    1 Reviews |  By tgobbi

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

    Recipe #19552

    3 Reviews |  By tgobbi

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

    Recipe #32092

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

    Recipe #26142

    This recipe for Chinese salad dressing comes from Henry Chung's Hunan Style Chinese Cookbook. Henry's restaurant, Hunan, on Sansome St in San Francisco is my all-time favorite! The cookbook is long out of print but you may be able to find it through an internet used book site.

    Recipe #81137

    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

    50 Reviews |  By tgobbi

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

    Recipe #22542

    1 Reviews |  By tgobbi

    I coined the name of this soup many years ago when my friend, Jerry Liu, owned the Hunan Garden restaurant in the northern Chicago suburbs. He told me it was healthy, hence the name. It's exceptionally easy to make.

    Recipe #40709

    1 Reviews |  By tgobbi

    This is a popular Szechwan style dish that combines chicken (or pork, beef or shrimp) with peanuts.

    Recipe #17551

    1 Reviews |  By tgobbi

    This is a broiled oatmeal dish called Oatmeal & Cream. It appeared in the Chicago Tribune on 1/31/96.

    Recipe #34301

    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

    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

    2 Reviews |  By tgobbi

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

    Recipe #21414

    9 Reviews |  By tgobbi

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

    Recipe #50580

    4 Reviews |  By tgobbi

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

    Recipe #44624

    Here's a variation on the lettuce wraps that are so popular at the P.F. Chang restaurant chain. It calls for pork instead of chicken but there's no reason you can't make it either way. It's good as an appetizer or an entree. Note: I recommend stir frying the pork in batches. Cook half of it and remove. Cook the rest, then combine.

    Recipe #430163

    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

    2 Reviews |  By tgobbi

    A delicious salad for company. Originally published in the Chicago Tribune several years ago.

    Recipe #24024

    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

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