Meat And Poultry

Archive for the ‘meat and poultry’ Category

Deep Fried Chicken Balls

Saturday, July 3rd, 2010

2 American servings
4 Chinese servings
1 whole chicken breast, skinned, boned and coarsen
ground
2 scallions, minced
1 tablespoon soy sauce 1 tablespoon sherry
1 1/2 tablespoons cornstarch teaspoon salt
1/s teaspoon sugar
1 egg, separated
Oil for deep frying

Method
Combine all the ingredients except the egg white and oil. Ma. until thoroughly blended. Beat the egg white until stiff and fold into the chicken mixture. Chill 1 hour. Heat oil for deep frying until almost smoking. Form chicken mixture into small ovals and deep fry 4 or 5 at a time until golden brown. Remove with a slotted spoon and dram on paper towels. Serve with sweet sour sauce .

Refer here ** Sweet Sour Sauce ** and ** Slimming Diets **

Comments Off

Tags: authentic chinese cooking, authentic chinese cooking food recipes, beef, best of chinese cooking, chicken, chicken balls, chicken balls recipes, chicken chinese recipes, chicken recipes, china food, chinese chicken menus, chinese cook recipe, chinese cookbook, chinese cooking at home, chinese cooking books, chinese cooking for beginners, chinese cooking ingredients, chinese cooking made easy, chinese cooking made easy recipes, chinese cooking method, chinese cooking methods, chinese cooking recepies, chinese cooking recipe, chinese cooking recipes, chinese cooking recipies, chinese cooking secrets, chinese cooking styles, chinese cooking terms, Chinese Cooking Tips, chinese cooking wine, chinese cuisine recipe, chinese dinner recipes, chinese dishes recipes, chinese duck menus, chinese easy recipes, chinese food and cooking, chinese food menu, chinese food receipes, chinese food restaurant, chinese home cook recipe, chinese home cooking, chinese home cooking recipes, chinese housewife, chinese invent menus, chinese meat poultry courses, chinese meat poultry recipes, chinese meat poutry dishes, chinese menu, chinese menus, chinese methods of cooking, chinese mutton recipe, chinese new year cooking, chinese people cooking, chinese pork menus, chinese recipes, chinese recipes easy, chinese recipes with chicken, chinese restaurant, chinese table, chinese tranditional food, chinese tranditionals, chinese tranditions, chinese vegetarian cooking recipes, chinese vegetarian recipe, chiness cooking, chinnese cooking, classics chinese cooking, cooking chinese food, cooking food recipe, cooking food recipes, cooking recipes, deep fried chicken balls, delicious dishes, duck, easy chinese cooking recipes, easy chinese recipes, easy recipes, easy to cook chinese food, everyday chinese cooking, fast chinese cooking, food recipes, free chinese cooking recipes, fried chicken balls, fried chicken recipes, frying meat, healthy chinese cooking, homestyle chinese cooking, how to cook chinese dishes, how to cook chinese food, how to cook chinese food at home, how to cook chinese foods, key of chinese cooking, kid, learn how to cook chinese food, learn to cook chinese, meat and poultry recipes, meat and vegetables, meat poultry and seafood, meat poultry recipes, meatfish and poultry, meats, meats and poultry, modern chinese cooking, mutton, pig moultry, pork, poultry beef, quick and easy chinese cooking, recipes for chinese food, regional chinese cooking, scottish beef, secrets of chinese cooking, simple chinese cooking, simple chinese cooking recipe, tips of chinese cooking, tranditional chinese recipes, types of chinese cooking, vegetables
Posted in meat and poultry |

Red Simmered Beef

Friday, July 2nd, 2010

6 American servings/12 Chinese servings

Ingredients

2 1/2 pounds eye round or pot roast of beef
3 tablespoon oil
1 clove garlic, crushed
2 thin slices fresh ginger root, finely chopped
6 tablespoons soy sauce
4 tablespoons sherry
water to just cover the beef
2 cloves star anise
1 small piece cinnamon stick
1/4 teaspoon freshly ground
black pepper
1/2 teaspoon salt
2 teaspoon sugar

Method
Tie the meat at 2 inch intervals so that it will hold its shape while cooking. Heat the oil in a flame proof casserole. Brown the beef on all sides over high heat. Add all the remaining ingredients. Bring the liquid to a boiled over high heat. Reduce the heat, cover the casserole and simmer for 1 1/2 hours. Turn the beef every 30 minutes. Slice the beef and serve hot cold with some of the sauce. The sauce can be refrigerated and kept for use in other dishes.
If the sauce is heated to boiling point every 10 days, it will keep for several weeks. The beef can also be cut into 2 inch cubes before being added to the casserole. Reduce the cooking time to 50 minutes.

More ** Chinese Recipes ** and ** Healthy Recipes **

Comments Off

Posted in meat and poultry |

Red Simmered Beef

Wednesday, June 30th, 2010

6 American Servings/ 12 Chinese Servings

2 1/2 pounds eye round or pot roast of beef
3 tablespoons oil
1 clove garlic, crushed
2 thin slices fresh ginger root, finely chopped
6 tablespoons soy sauce
4 tablespoons sherry
water to just cover the beef
2 cloves star anise
1 small piece cinamon stick
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 teaspoon salt
2 teaspoon sugar

Method:
Tie the meat at 2 inch intervals so that it will hold its shape while cooking. Heat the oil in a flame proof casserole. Brown the beef on all sides over high heat. Add all the remaining ingredients. Bring the liquid to a boil over high heat. Reduce the heat, cover the casserole and simmer for 1 1/2 hours. Turn the beef every 30 minutes. Slice the beef and serve hot or cold with some of the sauce. The sauce can be refrigerated and kept for use in other dishes If the sauce is heated to boiling point every 10 days, it will keep for several weeks. The beef can also be cut into 2 inch cubes before being added to the casserole. Reduce the cooking time to 50 minutes.

More ** Chinese Recipes ** and ** Healthy Recipes **

Comments Off

Tags: authentic chinese cooking, authentic chinese cooking food recipes, beef, beef brisket recipes, beef recipe, beef recipes, best of chinese cooking, brisket recipe, brisket recipes, carrots, chestnuts recipe, chesttnuts recipes, chicken, chicken chinese recipes, china food, chinese chicken menus, chinese cook recipe, chinese cookbook, chinese cooking at home, chinese cooking books, chinese cooking for beginners, chinese cooking ingredients, chinese cooking made easy, chinese cooking made easy recipes, chinese cooking method, chinese cooking methods, chinese cooking recepies, chinese cooking recipe, chinese cooking recipes, chinese cooking recipies, chinese cooking secrets, chinese cooking styles, chinese cooking terms, Chinese Cooking Tips, chinese cooking wine, chinese cuisine recipe, chinese dinner recipes, chinese dishes recipes, chinese duck menus, chinese easy recipes, chinese food and cooking, chinese food menu, chinese food receipes, chinese food restaurant, chinese home cook recipe, chinese home cooking, chinese home cooking recipes, chinese housewife, chinese invent menus, chinese meat poultry courses, chinese meat poultry recipes, chinese meat poutry dishes, chinese menu, chinese menus, chinese methods of cooking, chinese mutton recipe, chinese new year cooking, chinese people cooking, chinese pork menus, chinese recipes, chinese recipes easy, chinese recipes with chicken, chinese restaurant, chinese seosonings, chinese table, chinese tranditional food, chinese tranditionals, chinese tranditions, chinese vegetarian cooking recipes, chinese vegetarian recipe, chiness cooking, chinnese cooking, classics chinese cooking, cooking chinese food, cooking food recipe, cooking food recipes, cooking recipes, cuisine, delicious dishes, duck, easy chinese cooking recipes, easy chinese recipes, easy recipes, easy to cook chinese food, everyday chinese cooking, fast chinese cooking, food recipes, free chinese cooking recipes, frying meat, healthy chinese cooking, homestyle chinese cooking, how to cook chinese dishes, how to cook chinese food, how to cook chinese food at home, how to cook chinese foods, key of chinese cooking, kid, lean beef brisket, learn how to cook chinese food, learn to cook chinese, meat and poultry recipes, meat and vegetables, meat poultry and seafood, meat poultry recipes, meatfish and poultry, meats, meats and poultry, menus, modern chinese cooking, mutton, oriental kitchen, pig moultry, pork, poultry beef, quick and easy chinese cooking, recipe beef brisket, recipes, recipes for chinese food, red wine recipe, regional chinese cooking, scottish beef, secrets of chinese cooking, shelled chestnuts, simmered beef brisket recipe, simmered beef brisket recipes, simmered beef brisket red wine chestnuts, simple chinese cooking, simple chinese cooking recipe, tips of chinese cooking, tomatoes, tranditional chinese recipes, types of chinese cooking, vegetables
Posted in meat and poultry |

Roasting Pork Get Crakling

Friday, March 5th, 2010

Roast Pork with crisp brown crackling is a rich and succulent dish. It can also be roasted without the rind, in the French manner. Either way it is delicious properly cooked and with the right accompaniments. This course show how to roast and carve pork and what to serve with it.

Pork is a relatively inexpensive meat, and can be roasted both on and off the bone. The meat is fat so one of its great virtues is that most of the main cuts can be roasted. Unlike lamb and beef, it is also practical to raost smaller weights of meat, because the outer layer of fat keeps it moist and shrinkage is kept to a minimum.

Pale meat, such as pork or veal, must be well cooked, never rare. Rare pork does (more…)

Comments Off

Tags: beef, beef recipes, calories in pork, chinese food, chinese menu, cook pork chop, lamb, lamb chop, lamb recipes, meat, meat poultry, nutritious, pork, pork chop, pork recipes, roast pork
Posted in meat and poultry, pot roast recipes |

Choosing Pork

Monday, March 1st, 2010

Unlike beef, mutton and to some extent, lamb, which need to be hung to tenderize the meat, pork is eaten fresh. It does not keep well, so you must be very careful where you store it and for how long. Thanks to modern cold storage, pork is no longer seasonal can be bought safely at any time of the year. But in hot weather it should be bought only from a refrigerated display.

** Easy Cooking Recipes** and ** Healthy Food**

Comments Off

Tags: beef, beef recipe, beef recipes, choosing pork, lamb, lamb chop, lamb recipe, lamb recipes, mutton, pork chop, pork recipe, pork recipes, roast pork
Posted in All about Cookery, Dishes Ideal For Freezing, Glossary, meat and poultry |

Chinese New Year Menu

Friday, February 12th, 2010

Stir fried pork and eggplant (4 American servings/ 8 Chinese servings)
1 large eggplant
3 tablespoons salt
1 tablespoon sherry
1/2 teaspoon salt
2 teaspoons cornstarch
1/2 pound lean pork, cut diagonally across the grain into 1/8 inch slices (more…)

Comments Off

Leg of Lamp “Hot Pot”

Tuesday, January 12th, 2010

Ingredients
2 kgs chilled leg lamb
1 tbsp paprika
Dash of oregano
6 tbsps tomato paste
salt and pepper to taste
4 tbsps flour
3 heaped tbsps. margarine
6 tbsps white wine
1 clove crushed garlic
Method
Marinate lamb well with all the above except margarine. Leave in
refrigerator for 3 hours. Heat over to 175 C. Wrap leg of lamb in foil. Roast in oven (more…)

Comments Off

What’r something to Stew about

Friday, January 8th, 2010

Chicken and Vegetable Stew

Ingredients
12-14 meaty pieces of chicken
3 large carrots
2 parsnips
1 medium sized swede ( a kind of turnip)
8 small white onion or 3 large ones
1/2 cup finely diced large onion
3 stalks flour seasoned with salt and pepper
6 tbsps butter or margarine
salt
2 cups water or more
4 cm (1 1/2 inch) piece of cinnamon stick

Method
Skin carrots, parsnips, swede and onions. Leave onions whole,if small; if large, cut each into quarters. Halve the carrots, parsnips and swede lengthwise, and then cut each piece in 5 cm(2 inch) lengths.
Dredge chicken pieces in seasoned flour. Heat 2 tbsp butter in large saucepan which is not too deep, and fry as many pieces of floured chicken as pan can accommodate. Cover pan for 10 minutes or so, to brown the other side. Remove browned chicken to platter and brown the rest of the chicken, adding a little more butter.
Heat remaining butter in pan, fry the diced onion till soft, then add carrots, parsnips, swede and chicken pieces. Mix well together and then add 2 cups of water, celery and cinnamon stick. Add more more water, if necessary, and thicken with plain flour made into a thin paste with cold water, if a thicker gravy is desired. Test for taste before serving.

More ** Low Cholesterol Diets** and ** Stew Diets**

Comments Off

Lamb Fondue

Friday, December 25th, 2009

2 1/2 kg leg of lamb

Marinade

1/2 cup white wine
1 tsp salt
dash of pepper
1/2 tsp mustard
1 tsp powdered rosemary
4 tbsp paprika
4 tbsp plain flour, sifted
4 tbsp cooking oil (more…)

Comments Off

Beef Fondue

Thursday, December 24th, 2009

2 1/2 kg tenderloin of beef

Marinade

1/2 cup red wine
1 tsp prepared mustard
2 tsp freshly ground chili powder
20 black peppercorns, ground (more…)

Comments Off