Chinese Chicken with Noodles

July 3rd, 2010

Ingredients: Quantity:

1. Chicken breast ——————————————-400 gram,
2. Soya sauce———————————————– 2tsp
3. Chinese rice wine—————————————- 2tsp,
4. Salt ——————————————————- to taste,
5. White pepper powder————————————to taste,
6. Corn flower powder————————————-200gram,
7. Noodles————————————————— 200 gram/ one packet,
8. Seasame oil———————————————–2tsp,
9. Slice cabbage——————————————–100gram/ one big cup,
10. Garlic clove peeled and minced———————3 piece
11. Slice onion———————————————-2 pieces,
12. Refine oil for frying———————————–100 gram/6 tbsp,
13. Ajinomoto————————————————to taste,
14. Chicken stock——————————————-2 tsp or if require,
15. Egg——————————————————- one piece.

Method of Preparation:-

1. Before to start of cooking, to cut chicken into small cubes size, wash it properly, drain water from chicken and to start marinating. In a bowl to put the chicken cubes, add corn flour powder, add water and salt and sugar and one beaten eggs and marinate it properly and it take time 15 to 20 minutes.

2. in a large sauce pan along the water put on oven. Heat it properly and put the whole noodles and put into little sesame oil, make it boil and the noodle will be tender and remove from pan and drain thoroughly and it is better if you spread out the noodles on the table and keep it aside in sometimes.

3. Wash properly slice cabbages, and peeled garlic clove and minced it, then peeled the carrots, wash it and slice the carrot properly and cut the onion into slice pieces.

4. In a frying pan or wok put 3 table spoons of oil and when oil is hot put the chicken cubes and fry it until chicken turn it white and aromatic and remove it from pan.

5. In a separate pan heat oil and put the onion and garlic paste and cabbages and put the Soya sauce and sugar. Fry it properly.

6. In a separate pan, heat oil and when the oil is hot put the boiled noodles and stir it properly so that noodles do not stick to the pan and then add the fried cabbages and carrots and add sugar and Soya sauce, salt as per taste. Then put the cooked chicken into pan and put little of chicken stock, stirring it properly. Serve it hot.

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Collection of Rich Recipes

March 16th, 2010

Spiced Grapes

Pulp very ripe grapes, saving the skins. Cook the pulp until soft enough so the seeds will readily separate, then run it through a colander to free from seeds. Now return the pulp to the stove, add the skins and for every pint of the grapes add one and one-half cups of sugar, one-half cup cider vinegar, one tea-spoonful each ground cloves and ground cinnamon. Boil for twenty minutes and put up in sterilized airtight jars. This same process is used in making grape jam, except that a small amount of water my be added and two cups of sugar used to a pint of grapes; the spices and vinegar are left out.
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Stuffed Peppers

Cut the peppers down one side and remove the seeds. Replace them with any kind of chopped meat mixed with one beaten egg, one tablespoonful cracker crumbs, one tablespoonful butter and a seasoning of pepper and salt. Fill the peppers, tie together and bake in oven until tender.
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Now that the children have started to school, it might be well to try some, of the following recipes, to use in their lunches. They all sound good.

Filling for Sandwiches:

1 cup meat.
l cup nuts.
3 pickles and 6 hard boiled eggs, all chopped fine.

Mix with salad dressing.
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Delightful Tea Cakes

2 cups sugar
2 eggs
1 cup melted shortening
1/3 cup buttermilk
1 teaspoon soda
2 teaspoons baking powder
Pinch of salt
Vanilla or other flavoring to taste.

Flour enough to make stiff dough. Roll VERY THIN, cut and bake quickly. One half of the recipe may be used for a small family.
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Corn Flake Cookies

Whites of 4 eggs, beaten stiff
1 cup sugar
3 cups corn flakes
1 cup grated cocoanut
l cup walnut meats
Pinch of salt
Drop from spoon on greased tin, rather far apart, and bake.
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Plum Conserve

4 lbs. plums
3 lbs. sugar
1 lb. shelled nuts
2 oranges
1 lb. raisins

Remove the seeds and chop the plums. Peel the oranges and slice thinly one-half of the peel. Discard the other peel and the seeds. Mix chopped plums, orange pulp, sliced peel, sugar and raisins. Cook all together rapidly until bright and thick as jam. Add nuts five minutes before removing from the fire. Remove from fire, cool, and pack into jars.
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Sweet Corn

A good way to can sweet corn is to cut nine cups of corn from the ear and cook with it one-half cup of sugar and one-half cup of salt, just as you would for the table. Seal tightly and freshen before use.
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Cooking can be energy saving. For those cooks who want to try some new recipes and would like them to require small amounts of energy, I suggest the following:

Sesame Crisps

1 3/4 cups flour
1 teaspoon salt
2/3 cup shortening
4 tablespoons cold water (approx.)
1 egg yolk
3 tablespoons sesame seeds

Stir flour and salt together in a medium-size bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with approximately 3 tablespoons of the water, one tablespoon at a time.

Mix lightly just until pastry holds together and leaves sides of bowl clean. Roll out to an 18 x 12 rectangle on a lightly floured pastry cloth or board. Beat egg yolk with renaaining 1 tablespoon water in a cup; brush over pastry; sprinkle with sesame seeds. Cut out fancy shapes with a floured 1 1/2 inch cutter; place on ungreased cookie sheet.

Place trimmings on same cookie sheets and bake for family nibbles. Bake at 400 degrees F. for 10 minutes, or until golden. Remove to wire racks. Cool completely. Store in a container with a tight cover. Makes five dozen.
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Tomato Bouillon

1 cup tomato juice
1 cup water
1 bouillon cube - beef

Combine ingredients and heat to boiling point. Serves 2 or 3. A simple recipe to increase.
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Te above two recipes are good “to warm up cold bodies after an ice hockey game or caroling.” The “Sesame Crisps” are really just pastry with sesame seeds on top, and these crisps go well with the tomato bouillon.

To make the tomato bouillon party-sized, I suggest a 30-cup percolator. The next three recipes are three seasoned products that have no cooking involved, so they are “definitely energy savers.”
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One, Two, Three — Dip!
Seasoning Mix

1/4 cup grated Parmesan cheese
2 tablespoons toasted sesame seeds
2 teaspoons salt
1 teaspoon paprika
1 teaspoon celery seed
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Combine all ingredients. Store in a screw-top jar. To make dip, stir one tablespoon into a cup of sour cream or yogurt.
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Make Ahead Salad
Seasoning Mix

2 tablespoons salt
1 tablespoon paprika
1 tablespoon dry mustard
1/2 teaspoon black pepper

Combine all ingredients and store in a screw-top jar. To make dressing, add one tablespoon mix to 1/4 cup vinegar or lemon juice and 3/4 cup vegetable oil. For variety add 1 clove crushed garlic OR 1 tablespoon minced fresh herbs OR 1 teaspoon dried herbs
(parsley, dill or basil).
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Seasoned Salt
Last forever and a day

6 Tb salt
1/2 tsp. dried thyme leaves
1/2 tsp. marjoram
1/2 tsp. garlic salt
1/2 curry powder
1 tsp. dry mustard
1/2 tsp. celery salt
1/4 tsp. onion powder
1/8 tsp. dill seed
2 1/4 tsp. paprika

Put all ingredients into blender container. Process on low until blended. Yield: 1/2 cup.
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Honey Tea Ring

18-oz. pkg. cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 cups Master Baking Mix
1/3 cup chopped nuts
1/3 cup raisins honey

Combine softened cream cheese, sugar and vanilla, mixing until well blended. Prepare biscuit mix according to directions for biscuit dough. Roll to 12 x 18 inch rectangle on lightly floured surface. Spread with cream cheese mixture; sprinkle with nuts and raisins. Roll up, starting on long side; seal long edge. Place on greased cookie sheet; join ends to form ring. With scissors, cut three-quarters of the way through ring at 1-inch intervals; through each section on its side. Bake at 425 degrees F. for 15 minutes. Glaze with honey; continue baking 5 to 7 minutes or until golden brown. Glaze with honey, if desired.

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Ways To Drink For Indians

February 19th, 2010

Most of the time, we, Indians consider alcohol as a taboo thing and treat it more like a drug and presume that abuse of alcohol is one of the most serious problems this nation faces. Nonetheless, I believe that alcohol can do more good than harm.drink-red-wine

Pharmacologically, alcohol is an anesthetic, not a stimulant. Sufficient dosages can put us in sound sleep by anesthetizing those centers of our bodies which control breathing and heart-beat.

Responsible people, therefore, must choose rather carefully, the time, place and circumstances of drinking. Obviously, if you are to engage in complex mental or physical activities like – driving, business or writing for that matter, it is scarcely appropriate to be under the influence of an anesthetic drug. On the other hand if you are going to share a meal or some other human interchange in a relaxed way – alcohol can be a rewarding adjunct to the experience.

The essential point is that there is a known level of safe drinking. While studying the case independent of each other, researchers all over the world have unknowingly defined almost same criteria for safe level of drinking. The standard safe level drinking is around —— ounces of pure alcohol per day – which is equivalent of three one-ounce drinks of 100 proof whisky (contains around 50 percent alcohol), four eight ounce glasses of beer, or half a bottle of wine. Studies have shown that a driver who has consumed alcohol within this limit is no more likely to have accident that the driver who does not drink at all. But when the alcohol level in the blood crosses the permissible limit, the chances of accident jump enormously.

There are other factors too that influence our response to a drink. It’s always better not to take alcohol when we are physically or emotionally upset, feel lonely or seek solace. While in some cases alcohol’s anesthetic ingredient may dull the pain of loneliness, it is still no substitute to the emotional support that a true human being can offer. The consequences often are tragic as most of the time emotionally tired people take drastic steps under alcoholic influence.

So the primary condition for good drinking is “drink for good health not to destroy it” & “drink but not get drunk”.

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More Interesting Recipes

February 15th, 2010

Grape Juice

Put the grapes in a porcelain-lined kettte, cover with water and boil for several moments. Strain through a cheese-cloth bag and let stand until perfectly clear. Do not squeeze the bag or the juice will be cloudy. To each pint of juice one-half cup of sugar. Boil for ten minutes, skimming off the skum that forms on the surface. While still boiling pour into mason jars or bottles and seal.
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Cornmeal Ginger Bread (8 min. oven)

1 cup cornmeal
1 cup flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup sour milk
1 cup molasses
2 tablespoons fat
1 egg

Method: Sift all dry ingredients together. Melt fat, add molasses, sour milk and well-beaten egg to dry ingredients. Stir until smooth and bake in greased pan until done.
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Oatmeal Cookies

3 cups rolled oats
3 cups flour
2 cups sugar
2 teaspoons soda
2 eggs
5 tablespoons milk
1 teaspoon cinnamon
1 cup raisins
1 cup nuts
1 cup butter, melted

Method: Dissolve soda in milk. Beat eggs separately, adding yolks to milk. Mix flour, oatmeal and sugar; drop by teaspoon or roll in small balls, and place far apart in tins. Bake in moderate oven.
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Oatmeal Cookies

1 1/2 cups lard
2 cups sugar
4 eggs
4 cups flour
4 cups uncooked oatmeal
1 1/2 cups raisins
1 teaspoon soda in l/4 cup warm water
Pinch of salt and a little nutmeg
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Quick Cake

Sift into bowl:
1 cup sugar
1 1/2 cups flour (half substitutes)
2 heaping teaspoons baking powder.
Pinch of salt

Break egg into cup, fill to half full with soft butter or crisco, and fill with water. Add to above mixture and stir well. Bake in 2 layers and put together with.
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Some Interesting Recipes

February 2nd, 2010

Trees

1 cup shortening
3/4 cup granulated sugar
1 egg
2 1/4 cups flour
pinch of salt
1/4 teaspoon baking powder
1 teaspoon almond flavoring
few drops of green food coloring (optional)

Cream shortening and sugar, add the egg, then the dry ingredients and flavoring. Mix well, then put through cookie press. Bake at 375 Degrees F. until done.
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Cookies

1 cup butter
1 cup brown sugar
2 eggs, well beaten
1/3 cup milk pinch of sali
1 teaspoon baking soda
1 teaspoon vanilla ‘
3 cups flour
1 pound cut up dates
1/2 pound candied cherries
1/2 pound candled pineapple
2 cups cut up nuts

Cut up dates, cherries, pineapples and chop nuts. Cream sugar and butter, add the eggs, milk, and dry ingredients. Add nuts and chopped up fruit. Drop on greased cookie sheet and bake at 350 to 375 degrees F. Yields about seven dozen.
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Peanut Bloosoms

1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 unbeaten egg
1 teaspoon vanilla
1 3/4 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Cream together butter and peanut butter. Gradually add granulated sugar and brown sugar, creaming together well. Blend egg and vanilla together. Sift flour baking soda and salt together. Blend in the dry ingredients gradually. Mix well Shape dough into balls one inch thick in diameter. Roll balls in granulated sugar and put on ungreased cookie sheet. Bake at 375 Degrees F. for five to seven minutes. Remove from oven. Put a chocolate kiss on each cookie and press in. Return to oven and bake two to five minutes longer.
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Hillbilly Cookies

1/2 cup shortening
1 1/4 cups granulated sugar
2 eggs
1/3 cup honey
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups flour
2 cups oatmeal
1 cup raisins
1/2 cup chopped nuts

Heat oven to 350 Degrees F. Mix shortening, sugar, eggs, honey, soda, and salt thoroughly. Stir in remaining ingredients. Shape dough by rounded teaspoonfuls into balls. Place two inches apart on an ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake ten minutes or until light brown. Immediately remove from the cookie sheep, makes five dozen cookies. Colored sugar can be used instead of white sugar for the holidays.
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Honey Cookies

1 1/2 cups honey
1 1/2 cups brown sugar
1/4 teaspoon salt
1 tablespoon baking soda in vinegar
2 tablespoons vinegar
3 eggs, unbeaten 2 pounds flour
1 teaspoon baking powder

Combine all ingredients in a bowl and mix. Drop with spoon on greased tin and bake 12 to 15 minutes at 350 Degrees F., or until done.
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Chocolate Peanut Butter Cookies

2 caps sifted all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 well beaten egg
1/2 cup milk
1 cup semi-sweet chocolate chips

Preheat oven to 375 Degrees F. Sift flour, baking powder, baking soda and salt together. Cream shortening and peanut butter together. Blend in both granulated and brown sugar. Add one well-beaten egg and mix thoroughly. Stir in flour mixture alternately with 1/2 cup milk, miring well. Fold in cup of chocolate chips. Drop by small teaspoonfuls onto an ungreased baking sheet. Bake I about 12 minutes. Yields about three dozen cookies.
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Refrigerator Date Pinwheels

2 1/4 cups chopped pitted dates
1 cup granulated sugar
1 cup water
1 cup chopped nuts
1 cup shortening
2 cups brown sugar
3 eggs, well-beaten
4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Combine the dates, sugar, and water in a saucepan and cook over low heat until thick, about ten minutes. Add nut meats and cool. Meanwhile cream shortening, add brown sugar gradually while creaming. Add well beaten eggs, beat well. Add remaining ingredients sifted together. Mix well. Chill thoroughly.

Divide the mixture into two parts, roll each out separately into a rectangle a little less than 1/4 inch thick. Spread each with some of the date filling and roll up as a jelly roll into two long rolls, chill overnight. Cut into slices about 1/4 inch thick and place on greased cookie sheet. Bake at 375 Degrees F. until slightly brown. Makes about five dozen cookies. “‘
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Old Fashioned Ginger Snaps

1 cup brown sugar, packed
1 cup shortening
2 cups unsulphured molasses
2 tablespoons ginger
2 teaspoons baking soda dissolved in 1/2z cup boiling water
8 cups flour

Cream together brown sugar and shortening. Add molasses, ginger, and boiling water with dissolved soda. Gradually add the flour. Mix well until dough becomes very stiff. Shape into a ball. Roll out very thin. Cut out cookies with cookie cutters. Place on well greased cookie sheets, bake in 375 Degree F. oven, for eight to ten minutes.
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Unbaked Chocolate Cookies

12 ounces chocolate chips
1 teaspoon butter
2 egg whites, beaten until stiff
1 1/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon salt
24 marshmallows, quartered
1 cup broken walnuts

Melt chocolate chips over hot water, with one teaspoon butter added to chocolate chips. Beat two egg whites very stiff. Add powdered sugar, vanilla and salt In a large bowl, quarter 24 marshmallows and 1 cup broken walnuts. Fold in chocolate mixture in egg whites, then add this to marshmallows and nuts. Drop by spoonfuls on wax paper.

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Make Some Delicious Food Items Yourself

January 30th, 2010

Mock Artichokes

The stocky heart of lettuce when nicely cooked makes a dish every bit as acceptable as the more rare artichokes. Take half a dozen heads of lettuce and take off the leaves to use for salad or sandwiches. Cut the stock in good-steed pieces, perhaps two inches long, and put into boiling salted water. Boil for twenty minutes and serve with a smooth white sauce poured over them. It is very nice to serve them on three or four crisp lettuce leaves.

Baked Cabbage

More often than not cabbage is ruined by being cooked too much. Take a head of cabbage and cut as fine as though it were to be used for cold slaw. Put it into a pan and then fill the pan about two thirds full of sweet milk. Season well with pepper, salt and a little butter. Put this into a pan and then fill the pan about two-thirds full of sweet milk. Season well with pepper, salt and a little butter. Put this into a second dish partly filled with water and bake until tender.

Frizzled Beef

Have one pound of smoked or dried beef sliced very thin; put in a frying pan, cover with cold water, set it on the back of the stove and let it come to a very slow heat, allowing it time to swell out to its natural size, but not to boil; stir it up and drain off the water; melt one ounce of sweet butter in the frying pan, and add the wafers of beef. When they begin to frizzle or turn up, break over them four eggs; stir until the eggs are cooked; add three shakes of white pepper and serve on slices of buttered toast.

Chili Sauce

One dozen large ripe tomatoes, four large onions, three green peppers, one red pepper, two tea spoon-fulls of whole spice, one teaspoonful finely-broken stick cinnamon, one teaspoonful whole cloves, one small root of green ginger, one cupful of vinegar, two table spoonful of salt, two tablespoonfuls of sugar, one tea spoonful of cayenne. Chop the onions, skin tomatoes and peppers very fine, tie the whole spices in a thin muslin bag, and boil all together for one hour. Bottle and seal at once.

Apple Conserve

Boil together one cupful of water and a pound of granulated sugar. Boil until it spins a thread. Remove the skin and core from well flavored apples, and when the syrup is sufficiently boiled, drop the apples in gently and boil slowly until they are clear. Remove the apples to a glass dish and boil the syrup until it will jelly. When partly cool pour the syrup over the apples and stand away in a cold place. These are very nice for luncheon or for a Sunday night supper.
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Living in India and live Chinese food is very common

February 11th, 2008

There are many real secrets about Chinese food and that makes the food so delicious. Going to an Indian restaurant and ordering the same dish again and again is not liked by everyone. Nivedita Choudhuri wrote about the truth about Chinese food. Chinese Restaurant for me meant ordering the same dish again and again: chilli chicken, chicken lollipops and prawn Manchurian. Infect Manchurian is coming from the Chinese words and it is really a Chinese food.
Specially sauce made from soy and cayenne and red chilli are used with chicken. Chicken lollipops are most popular because there are hot and so delicious. They are cooked with skin and most of the Indian often not use this method of cooking style. She spends a lot of time in china and share some of her cooking and eating experience with the food lovers around the world. Chinese and Japanese used forks and knives during eating foods this make it more attractive. Foods containing a lot of calories are the off side of using a lot of fast foods. The chicken, tofu and seafood are served in the East Asian restaurants using stir-fired, battered, baked, steamed and deep fired. The ingredients are used in the cooked for brings wonderful smells and served with leafy vegetable, Mushrooms and they are dipped in to soy sauce and cayenne. Chinese love green peas and red chilli and cabbages in their dishes. Most of them are really healthy food.

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