Tasty Fat Loss E-Books

150 Recipe E-book Of healthy but ridiculously tasty foods for meat eaters and veggies. Boring food problems? This e-book is just right for you.Visit here and you will not regret.

Diabetic Recipes

Over 250 Diabetic Recipes. For the people with diabetic.

Click here if you have  diabetes.

Fastpaleo

Fastpaleo Top 100 Of 2012 Is Chock Full Of The Top 100 Paleo And Primal Recipes Of 2012, And Includes Four Amazing Mini-ecookbooks: Fastpaleo Top 10 Cookies, Fastpaleo Top 10 Ice Creams, Fastpaleo Top 10 Muffins And Fastpaleo Top 10 Smoothies & Beverages.

Click here

   

  

Kiddie Chocolate Recipes

Chocolate recipes for kids to make that are yummy, healthy, gluten free and easy to make. They taste great.

Click here just for your kids

Doughnut Training

Learn how to make 30 cake and yeast doughnuts by scratch with 220 minutes of 1-on-1 doughnut training. You will learn about traditional doughnuts, specialty doughnuts, unique doughnuts, fillings, toppings & decorating lost over time! Learn how to make authentic doughnuts by scratch, provided to you by the most experienced independent consultant in the industry.

The advan ced doughnut training
course represents doughnut making at its best! It’s a trade you can easily learn and apply at fairs, carnivals, special events, or at your own highly profitable doughnut shop or wholesale business.  

For details, Click here

Indian Recipes

Indian Cooking Made Simple

We can help you to make your Cooking a great fun! Mix-ups and mistakes is like learning cycling, once you get a hang of it it's smooth sailing.... Our chefs say '..mistakes are the mother of invention..' So there! All you need is tips and tricks that make a recipe a successful delicious delight. Most of our Indian recipes collection are very quick & easy.  Like all creative arts - the ingredients might be the same but how you use it- the personal touch is what makes a difference.

Our Indian recipes are of  great taste. Many are simple, quick and can be made with easily available ingredients. The food that you will cook by following these Indian recipes would be healthy, nutritious and delicious. To make it easy to follow, all the recipes are given step wise. Try them out and savor the taste of these terrific Indian dishes. You will feel proud of yourself as the results will be both tasty and appetizing.Click Here   

Five Star Indian Recipes

India, the land of Maharajas, a country with great regional diversity. Rich in culture and heritage. Indian recipes reflects the colourful and varied life led by its people. Indian recipes is an exciting and eclectic mix of styles and flavours.

Spices form an integral part of great Indian cuisine and their correct use is the key to successful Indian cooking.

There is no such thing as generic Indian food. India has a wide diversity consisting of 17 major languages and 844 different dialects, 38 states. We have made an attempt to compile the most wanted Delicious Indian recipes. Click here to read More about this e-book.

Super Food Quinoa

Quinoa is a superfood that originated in South America. More recently it has been grown in parts of the United States of America. Regular readers will know of my sorrowful attempt last year to grow my own quinoa. Unabashed I am going to try again this year when the UK weather warms up.

One question that often crops up is about the different types of quinoa. Most people are familiar with the standard cream coloured seed type of quinoa. This is still the most common form of quinoa that is sold in supermarkets here in the UK. There are, however, other varieties available as red quinoa and black quinoa. The health food chain sometimes has the red quinoa variety on sale but very rarely. The red quinoa is slightly crunchier and has a bit more of a bitter flavour. I much prefer it to the cream variety but only have it when I can get hold of it.

The other type of quinoa is black quinoa which I have yet to try. I understand from an American supplier that this type is not grown as much because it is harder to grow commercially. I have also heard that the people who grow black quinoa only sell it locally because it is so good. 

When cooking each of these types of quinoa there is no difference what ever. You still use 1 cup of quinoa to 2 cups of water and bring to the boils. Then just simmer for 12 - 15 minutes until all the water is absorbed into the quinoa seeds. Of course the different colours add a dynamic look to your meals and the red variety of quinoa certainly looks very attractive on the plate.

By-Products Of Quinoa.

You can now get quinoa flour and quinoa flakes which allow you to bake with quinoa much easier. The flour is quite oily and cannot be used as a like for like replacement for wheat flour. I have produced a few recipes in the quinoa cookbook but I am still experimenting with it. Quinoa flakes can be eaten as a porridge or used in cookie recipes. It works very well in this form and my favourite tray bake tastes stunning - though I say so myself.

More recently I have heard of quinoa powder. I still haven't seen this in the UK. There are shops selling quinoa bread which is like rye bread. Quinoa is being used as an ingredient in breakfast cereals and snack bars which must mean that it is finally getting recognized as a great versatile food for all occasions.Click Here

Health Recipes

 Cooking Quinoa Grain can be done in a number of ways. The way you choose will depend on what type of recipe you are going to use it in. The most basic way to prepare it is by boiling it in water. You use one part of quinoa to two parts of water. Rinse the quinoa under a tap to get rid of any coating on the seeds. Clic

Some brands will already be pre washed and not need the rinsing process. If it needs rinsing you will see a light foam appear when you rinse it. You then bring the quinoa to the boil and then simmer it for 10 – 15 minutes. If you want it firm and crunchy then only boil it for ten minutes. If you want it soft and fluffy then cook it for fifteen minutes. After you have done this a few times you will get to know how you like it.

As well as boiling it in plain water you can use vegetable stock or meat stock to boil it in. This will infuse the quinoa with the stock flavour. Some people also add olive oil to the water. You can also add any herb or spice you want to experiment with. What ever you add will add this flavour to the grains you are cooking. This is good when you are using it as a plain meal accompaniment as it gives it a bit of flavour without overpowering it.

You can also cook quinoa in a microwave oven although this is no quicker than the standard method and it does take more watching than boiling. 

If you are making a soup, risotto or a casserole then you do not need to prepare quinoa in this way. You can simply add it to the other ingredients and it will bulk up during the cooking process. You may need to add some more liquid because quinoa absorbs a lot of the moisture in the recipe. It will also slightly thicken the recipes which means you can reduce the amount of cornflower or other thickening agents you might be using. Your meals will feel much more satisfying and filling and you will feel fuller for longer because quinoa is a complex carbohydrate. 

You can add the seeds into cakes, cookies and scone recipes. It has to be prepared using the boiling method described above. You can also make them into a breakfast style porridge and add fruit to give it a more interesting flavour.For more details Click here 

Smoke Meats

Competition BBQ Secrets... Learn how to slow smoke meats like the pro's. Did you know that "competition quality" ribs are better than any rib you can get in a restaurant? No? Then you better read this. Click HERE

Barbecue

Your BBQ Sucks! Learn how slow smoke meats right... mouth watering competition style. Ribs, pork, brisket, and chicken. Instant download eBook and FREE BBQ newsletter. Click HERE

Real Secrets Of Wine

This is a 139 page book, aimed specifically at people who have an interest in wine but have never managed to develop their knowledge beyond ‘inquisitive amateur’. They may well have made several attempts to advance their knowledge in the past but have not found the right product to help them. I faced this same problem and couldn't find a suitable product to help me.

There were numerous, coffee-table tomes waxing lyrical on the topic of wine. However, whilst extremely professionally put together, they shared a common fault – too much information. I wanted an easy read, providing a succinct overview of the whole topic and its component parts.

What I invariably got was the opportunity to achieve a doctorate in the subject, if I could have persevered. Well I couldn't – the mass of information I was required to plough through would invariably sap my enthusiasm and my eyes would start to ‘glaze over’. Only after coming across several other people who had experienced the same problem did I decide to write Secrets of Wine.

Secrets of Wine provides a concise overview covering all aspects of wine, from grape to glass. It summarizes the numerous themes of wine, some of them quite complicated, into ‘easy to read’ and understandable sections. Some of the areas covered include:

• What are the 8 styles of Port and how do they make them?
• What exactly is Sherry and what are the 15 types produced?
• What are Madeira, Marsala and Vin Santo wines?
• How do they make Saké and how many different styles are there?
• Muscadet sur Lees – what exactly does the sur lees mean?
• What are sulfites which are present in wine?
• What is a ‘Blanc de Blancs’ wine and, for that matter, what is a ‘Blanc de Noirs’ wine?
• What is Ice Wine?
• What is a varietal wine?
• Which are the top wine-producing countries; where does China fit?
• What is Prädikatswein (adding sugar to this wine, in Germany, is a criminal offence!)?
• What are the 8 essential components of wine tasting?
• How do I create useful tasting notes?
• What is ‘blind’ tasting and what are ‘horizontal’ and ‘vertical’ tastings?
• What are the basics of pairing food with wine?
• What is a sommelier?
• What’s the difference between ‘Old World’ and ‘New World’ wine?
• What’s the best way to store wine?
• What exactly is ‘corked’ wine?
• Should wine be decanted?
• What is ‘Noble Rot’ and how can wine benefit from its qualities?      

Click here for the Wine making secrets

                            

BBQ Secrets

I just finished a good book on cooking competition quality barbecue entitled "Competition BBQ Secrets". It's one of the few books around that give you ALL the details on how to slow smoke ribs, chicken, butts, and brisket. Important information like times and temperatures are not left to chance. Included also are chapters on fire management, wood selection, rubs, brines, marinades, sauces, turkey, and much more! I highly recommend that you add this book to your barbecue library. Many Grand Champions, Reserve Grand Champions, and Backyard Kings have been created by reading this valuable instruction manual. For all the details, Click Here

                   

Recipes For Your Canine Buddy

I am a dog lover, and want to show other dog lovers how to make delicious doggy biscuits.
Click here for pooch lovers only

Master Chef Reveals Secret Recipes

Master Chef reveals the secret recipes for many
of America's favorite dishes.  Now you can impress
your family & friends with these unique recipes.

Be the first to have the recipes that everyone
loves but nobody knows how to make including:

* KFC Original Recipe Chicken
* Boston Market Meatloaf
* Jack Daniel's BBQ Sauce
* Olive Garden Lasagna
* Junior's NY Cheesecake (As seen on TV)
* And over 200 more famous secret recipes!

Discover the ingredient combinations and spices
that make these foods taste so good.

Get instant access to these secret recipes right now - Click and visit this website

Low Carb Recipes/Almond Cookies

(Almond cookies are lighter and more delicately flavored than most cookies.)

Makes 30 - 35 cookies

Ingredients:

2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1 cup butter
2 eggs, beaten
1/8 teaspoon salt
1 tablespoon almond extract
1/4 pound whole, blanched almonds 

Directions:

Preheat oven to 325 degrees Fahrenheit. In a food processor, mix the flour, sugar, butter, salt and baking soda until it forms little balls. Add the eggs and almond extract. Roll out the dough on floured surface. Cut with 2 1/2 inch cookie cutter. Place on greased cookie sheet and place an almond in center of each cookie. Bake for 25 minutes.

Click here for more Low Carb Recipes

Vegetarian Cabbage Rolls

Ingredients: 6 large cabbage leaves 2 dried mushrooms 30 grams straw mushrooms 30 grams silver sprouts* 3 water chestnuts** 1/4 carrot a little dried fungus a little black moss Seasoning: 1/2 teaspoon rice wine 1/4 teaspoon salt Cornstarch Mixture: 40 ml water or liquid from the reconstituted mushrooms 1/2 teaspoon cornstarch Sauce: 40 ml water (or stock if desired) 1/4 teaspoon sugar 1/2 tablespoon vegetarian oyster sauce (available in Asian markets; it uses mushrooms instead of oysters) pepper to taste a few drops sesame oil 1 - 2 tablespoons oil for stir-frying Directions:  Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the cabbage. Move the leaves around with chopsticks so they will soften.  Drain well.  Soak the dried mushrooms in warm water for between 20 - 30 minutes.  Save the soaking liquid to use if desired. Cut off the stems.   Soak the black fungus in warm water for at least 15 minutes.  Rinse and trim the stems and cut off any stiff parts.  Soak the hair moss in warm water for 20 minutes and drain well. Wash the water chestnuts and peel.  Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms. Shred all the ingredients. Mix together the seasoning ingredients, adding 2 tablespoons of the reconstituted mushroom liquid if desired. Prepare the cornstarch/water mixture and the sauce. Heat oil in wok.  When oil is ready, add the mushrooms, fungus, hair moss and silver sprouts, carrots and water chestnut and stir-fry on high heat. Add the seasonings with the mushroom stock. Add the cornstarch/water mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the cooked filling into 6 portions.  Lay out a cabbage leaf and place a portion of the filling on the end.  (If necessary, cut off the stiff rib of the leaf and place a small piece of cabbage over to cover.)  Roll up the cabbage tightly and trim off the ends if necessary. Continue with the remaining rolls.   Steam the cabbage rolls on high heat for 5 minutes.   Heat oil in wok and when ready, add the rest of the sauce.  Heat and pour on top of the cabbage rolls. Serve hot. *Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off.  The purpose is to make a more attractive dish.  If desired, you can skip this step and not trim the bean sprouts. **If unavailable, substitute bamboo shoots  Click here for more Vegetable Recipes

Low Fat Recipes/Asparagus and Mushroom with Black Bean Sauce

Ingredients: 1 lb asparagus, stiff ends peeled 1/4 lb brown button mushrooms (or mixed mushrooms) 2 garlic cloves 1 T fermented black soybeans 1.5 T rice vinegar 1 T soy sauce 1 t potato starch (or cornstarch) 1 t brown sugar 1 T sake or other rice wine Directions Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside. Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside. Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately. Click here for more low Fat Recipes

Beef and Snap Pea Pods

Services 4

5g fat per serving

Ingredients:

1/2 lb boneless beef sirloin
1 tbsp vegetable oil
1 pkg (16 oz) frozen stir fry vegetables with snap pea pods
1 tbsp water
1/4 cup stir fry sauce with garlic and ginger
Directions
Trim fat from pork. Cut pork into 1/2-inch cubes.

Heat wok or large skillet over high heat. Add oil and turn pan to coat bottom and sides. Add beef cubes. Stir fry for 2 minutes or until brown. Add vegetables and water. Stir fry for 2 minutes. Add sauce and stir until well-blended.

Reduce heat to medium. Cover pan and cook for 7 minutes, stirring frequently. Serve while hot.

Click here

Pepper Steak

Marinade: 
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch (corn flour)
1/4 cup water
2 tablespoons oil
4 cloves garlic -- chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion
2 green peppers -- sliced

Directions:

1. Marinate steak for 15 minutes or more. Add oil to hot wok.

2. Swirl and stir fry garlic, ginger and scallions for 30 seconds.

3. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak.

4. Add oil and stir fry onion and green peppers for 2 minutes.

5. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly.

6. Blend in vegetables, add steak and heat thoroughly.

More delicious Chinese  beef recipes are available in here

Mongolian Beef

Ingredients:
1 large egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons cornstarch (corn flour)
1 1/4 pounds flank steak, sliced thin across grain
2 tablespoons peanut oil
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds scallion, cut diagonally 1/8" slices
1/2 teaspoon salt
1 tablespoon sherry
2 tablespoons sesame oil 

Directions

In a bowl combine the egg, 1 T of the soy sauce, cornstarch and salt, stirring until the mixture is well blended, add the flank steak, tossing it to coat it with the marinade, and let it marinate, covered at room temp for 2 hours. 

In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, transferring it with a slotted spoon to a bowl as it is fried and making sure the oil has returned to 375 before adding the next batch. 

Pour off carefully all but 3 T of the oil and heat the oil remaining in the wok over high heat until it is very hot. Add the gingerroot and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minutes, or until the scallions are limp. 

Return the beef to the wok, add the remaining 1 T soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through. 

Remove the wok from the heat, add the sesame oil, and stir the mixture to distribute the oil.

For more recipes Click here

Ginger Beef

The staple dish of Chinese take-out restaurants.

Ingredients:
1 pound beef (rouladen)
1 celery stalk
1 carrot
3 hot chili peppers
2 Tbsp fresh ginger, minced
2 cloves garlic, minced
1 tsp sesame oil

Marinade:
2 Tbsp dark soy sauce
1 Tbsp cooking wine
1 tsp sugar
2 Tbsp ginger juice

1 egg white, lightly beaten
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 Tbsp hot chili oil (optional)

Sauce:
1 Tbsp wine
2 Tbsp light soy sauce
1 Tbsp vinegar
4 Tbsp sugar (can substitute brown sugar or honey, if desired)
1/2 tsp sesame oil
2 Tbsp water
chili oil or chili powder to taste

4 to 5 cups oil for deep-frying
1 Tbsp oil for stir-frying
Directions:
Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).

To make ginger juice for marinade, peel and grate ginger. Squeeze out juice.

Mix four marinade ingredients. Add to beef and marinate for 30 minutes.

Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice.

Mix the sauce ingredients. Set aside.

Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat.

Heat wok. When heated, add 4 - 5 cups of oil. When the oil is ready, add about 1/4 of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat.

When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.

Sprinkle with sesame oil and serve hot.

Click here for more Beef Recipes

Chinese Cooking

If you've been searching for information about how to improve your health and eat healthy and balanced food on a daily basis, then you've probably come across Nicholas Zhou's name at least a few times. And, if you're like me, you've probably wondered what the story is behind his best-selling cookbook on healthy eating on the Internet.

Well, here's the truth: This cookbook is the real deal.

Listen, I'll be the first to admit that I was hesitant when I first decided to buy "Real and Healthy Chinese Cooking." But when I got in on my computer (only 3 minutes later!), I was literally blown away by what I had received.

The first thing I noticed about the cookbook was all the beautiful pictures taken by Nicholas. He spent 2 whole years to prepare and cook all the dishes in his book and take pictures for those dishes that deserve one for clarity or beauty. This really helps a lot since the pictures give you a clear idea how the dishes will look like, what ingredients you need, and even how long they should be cooked.

For example, I have been looking for the right recipe for "Stewed Beef Strips" for years but I could never get it right. In Nicholas Zhou's book, I saw the picture and figured out (he also pointed out in the cooking directions) that the sauce should be poured over the beef on the plate instead of being stirred with the beef in the hot wok. So that's the secret why the Stewed Beef Strips always tastes so good at Hunan House (my favorite Chinese restaurant in town).

You will also be delighted to see that Nicholas Zhou's cookbook is not packed with thousands of free recipes that you can find anywhere on the Internet, which is the case for most cookbooks you can find out there. Instead, his book only contains low carb, low fat recipes that have been personally cooked and tested by him. He only included recipes that he considered authentic and healthy according to his 4 years of continuous reading, writing, cooking and research. But don't worry! The cookbook stills contains over 500+ recipes, which will be far more than enough for you and your family for a lifetime.

And the best part is that you'll get lifetime update for the cookbook. Nicholas promised that he will keep adding new recipes and cooking tips to his book on a daily basis and he will offer free download for the updated version whenever it's available.

The cookbook contains the most famous Chinese recipes as well as all the secret recipes that couldn't be found anywhere else. Most recipes are quick-and-easy style and perfect for people who have a fast-pace lifestyle -- which have saved me TONS of time and money already.

But what impresses me most about the cookbook is just how authentic it is. I've a huge collection of over 30 Chinese cookbooks, and they all seem to focus on just ONE thing - Americanized Chinese recipes. For example, they usually ask you to add sugar to a spicy dish, or cheese to an appetizer dish, which is rarely the case for real Chinese cooking. 

The "Real and Healthy Chinese Cooking" cookbook is almost like a bible of authentic and healthy Chinese cooking like its name indicates. I give this product my absolute highest recommendation.

Click here to find out more.

Now you don't have to go to a restaurant

Finally you can:

- Stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen!

- Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions.

- Get kudos and praise from friends and family members when they find out you actually made these delicious dishes yourself!

- Uncover the cooking techniques used by world class chefs from famous restaurants.

Discover the secrets to making your favorite restaurant recipes at home - click here
              

Secret Recipes Revealed

Make something different for dinner tonight.

Get inside the hidden cookbooks of America's favorite restaurants including Red Lobster, Olive Garden, TGI Friday, PF Chang and many more!  

The secret recipes for your favorite restaurant dishes have now been revealed in this best-selling new cookbook.

Prepare dishes you know they'll love and save money by easily making them at home.
  
For the full list of secret recipes - go to this website

Restaurant chains want to kill this guy

Sales have been slowing at national restaurant chains like Red Lobster, TGI Fridays, and the Cheesecake Factory recently due to the increase in gas prices.  

To make matters worse, more and more people are discovering that they can save money by making their favorite restaurant dishes at home following the step by step instructions of Master Chef Ron Douglas.  

The so called "secret recipes" of these billion dollar restaurants have now been exposed and shared with the world in the cooking instructional guide "America's Restaurant Recipes." 

For details, go to this website

Recipe Secrets Exposed

Discover How to Make Your Favorite Restaurant Dishes at Home!  These Secret Recipes Have Finally Been Revealed...


Click Here

Learn The Interesting Art Of Making Your Own Sushi

Do You Really Wish To Learn The Simple Technique Of Making Sushi At Your Home? Do You Want To Gain Mastery In Sushi Making? If Yes, Then Here Is Perfect Ebook For You - Learn The Interesting Art Of Making Your Own Sushi

click here 

Cookbook/Recipes

Recipe From South Of The Border 
Set It & Forget It Crockpot Recipes 
The Complete Beef Cookbook
Cheesecake Lovers Cookbook 
Best Seafood Recipes
The Best Salads

Cook Books

We offer several new cookbooks for every occasion. Topics include Mexican, Crock Pot, Cheesecakes, Wings, Holiday Cooking, Beef Recipes, Chicken Recipes, And More. New Books Added Weekly. New Cookbooks & Fresh Recipes For 2013

Click here and the recipes

Deep-Fried Beef or Mutton Rolls

Ingredients: 1 lb. (500g) lean boneless beer or mutton 3 tsp. flour 4 tsp. salt 3 dried bean-curd sheets 1/4 tsp. ground Sichuan peppercorns 2 cups (500ml) vegetable oil for deep-frying 1/2 tsp. scallions, chopped 1/4 tsp. spiced pepper-salt 1/2 tsp. fresh ginger, chopped 1/4 tsp. MSG (optional) 2 tsp. cornstarch (corn flour)               Directions: 1. For the filling, mince the meat and mix with the salt, ground peppercorns,scallions, ginger, 1/4 tsp. of the cornstarch, the MSG (optional) and enough water to bind the ingredients together. Set aside. 2. Mix the other 1/4 tsp. of cornstarch with the flour and enough water to make a thick paste. 3. Soak the bean-curd sheets in warm water until soft. Take 1 sheet and spread the paste on the upper surface. Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides. Fold up the bottom flap and start rolling. Midway, fold the two side flaps towards the centre. Continue rolling . Seal the open end with a dab of flour paste. Repeat with the other two rolls. 4. Place the rolls on a heat-proof and place in a steamer. Steam until the meat is cooked. Remove the rolls. Wrap each tightly in a piece of clean cheesecloth. Let stand until cool, then unwrap and cut crosswise into 1-inch or 30mm long sections. 5. Heat the oil in a wok over medium heat to 400oF, or until a piece of scallion green or ginger quickly turns brown when tossed into the oil and a haze appears above the surface. Add the rolls and deep-fry until radish-brown. Remove and drain well. Sprinkle  swith the piced pepper-salt and serve. Click here for more Lamb Recipes

Pork or Beef Chop Suey

Many people  think that Chop Suey was invented in America. In fact it probably originated with Chinese farmers who used to eat a dish of stir-fried vegetables after a long day working in the fields. Chop suey is primarily a vegetable dish; the meat is included to add a bit of flavor. 

Serves 4 to 6

Ingredients:

1 pound pork or beef (don't use pork chops as they are too dry)
2 small bunches bok choy (can substitute broccoli if desired)
1/2 cup bamboo shoots, rinsed
1/2 pound fresh mushrooms, washed and patted dry with a paper towel
1/2 cup water chestnuts (fresh if possible)
1 large green pepper
2 stalks celery
1 onion
1/2 pound snow peas (optional)

Seasoning for Pork: 
1 teaspoon soy sauce
1 - 2 teaspoons oyster sauce
1 teaspoon salt
Pepper to taste
1 piece (under 1 teaspoon) cornstarch (corn flour)

Sauce:
4 tablespoons water
1 teaspoon oyster sauce
3/4 to 1 teaspoon cornstarch (corn flour)

Oil for stir-frying

Directions:

Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes. 

While pork is marinating, prepare vegetables and sauce. For sauce: Mix the sauce ingredients and set aside. 

For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly. 

Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside. 

Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside. 

Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together.  When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture. 

Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot. 

More about Chop Suey

You can find out more about chop suey here.

Nutritional Breakdown per serving:

Based on 4 servings, with snow peas:  379 calories (kcal); 26 g Total Fat (40 percent calories from fat); 19 g Protein; 18 g Carbohydrate; 60 mg Cholesterol; 751 mg Sodium; 5g Fiber Substituting 1 pound flank steak for pork shoulder: 378 calories (kcal); 23 g Total Fat (35 percent calories from fat); 26 g Protein; 18 g Carbohydrate; 58 mg Cholesterol; 775 mg Sodium;

5 g Fiber

Pork Recipes/Cabbage-Wrapped Pork Rolls

Ingredients:
 9 oz(250g) boneless pork, lean and fat
 1 tsp. salt. or to taste
 1 tsp. scallions, chopped
 9 oz(250g) Chinese cabbage ( bok choy)
 1/2 tsp. fresh ginger, chopped
 2 egg whites
 1/4 tsp. pepper
 2 tsp. flour
 4 tbsp cornstarch (corn flour) dissolved in 4 tbsp water
 7 fl oz (200ml) meat or bone stock
 1/4 tsp. MSG (optional)    

Directions: 

1. Mince the pork and mix with the scallions, ginger, ground peppercorn, 3/4 tsp. of the salt, and the dissolved cornstarch. Set aside.

2. Trim and discard the tough outer leaves of the cabbage. Wash the tender inner leaves and blanch briefly in boiling water, removing immediately. Drain and let cool.

3. Mix the egg whites and flour into a batter. Spread the inner side of each cabbage leaf thinly with the batter and then the filling. Roll the leaves into cylinders about 1 inch(2 cm ) in diameter and seal the openings with the egg batter. Repeat until all the filling has been used.

4. Place the rolls in heat-proof deep dish or tureen and steam over high heat for 15 minutes. remove and cool. Cut the rolls into 1 inch (2 cm) sections and steam again until the pork is thoroughly cooked.

5. Heat the stock to boiling. Add the MSG (optional) and the remaining 1/4 tsp. salt. Pour the stock over the cabbage rolls and serve

More delicious Chinese recipes are available in this website

Bean Curd in Sauce

Ingredients:

1 lb (500 g) fresh bean curd (tofu)
2 oz (60 ml) vegetable oil
1 tsp dried shrimps, soaked and chopped
2 tsp sweet fermented flour sauce (substitute sweet bean paste or hoisin sauce)
1 tsp scallions, chopped
1 tsp fresh ginger, chopped
1 tsp garlic, chopped
3 1/2 oz (100 g) minced lean pork
5 tsp soy sauce
2 tsp rice wine
2 tsp fresh coriander (or cilantro), chopped
3 1/2 fl oz (100 ml) high stock
1 tbsp cornstarch (corn flour) dissolved in tbsp water
3 tbsp (50 ml) peppercorn oil
1/2 tsp MSG (optional)      

Directions:

1. Place the bean curd in a heat-proof bowl and steam for 10 minutes. Remove, drain, and cut into 1/2 inch 91 cm) cubes. Set aside.

2. Heat oil in a wok over high heat to just warm about 160oF(70oC). Add the shrimps, sweet fermented flour sauce, scallions, ginger, garlic, and pork. Stir-fry for 2 minutes. Add the soy sauce, rice wine, and stock. Stir and bring to a boil. Add the cornstarch-water mixture and cook, stirring, until the sauce thickens. Pour over the bean curd. Add coriander and MSG, sprinkle with the peppercorn oil, and serve.

More delicious Chinese tofu/bean curd recipes are available in here

Bean Curd Cocoons

Ingredients:
1 lb (500 g) fresh bean curd (tofu)
 2 eggs
 1 tbsp salt, or to taste
 9 oz (250 g) fresh shrimp
 5 tsp sesame oil
 1 tsp ginger, chopped
 2 cups (500 ml) vagetable oil for deep-frying 
 5 fl oz (150 ml) clear stock
 1/2 tsp rice wine
 1 tsp cornstarch dissolved in 1 tsp water
 1/2 tsp MSG (optional)    
Directions:

1. Mash the bean curd and drain off any excess water. Place in a bowl with 1 egg, 2 1/2 tsp of the salt and 1/4 tsp of the MSG. Mix well. Set aside.

2. Shell the shrimps and mince them into a pulp. Mix with the sesame oil, the other egg, the remaining 1/2 tsp of salt, 1/4 tsp of the MSG and the ginger.

3. Spread bean curd on a clear surface. Mold it into small round pieces. To make the cocoons, take shrimp, and encase it in enough of the bean-curd mixture to make a cylinder about 1 1/2 inches long and 1/2 inch thick (4 cm by 7 mm). Continue until all the shrimp and bean curd are used.

4. Heat the oil in a wok to 420oF(220oC), or until a piece of scallion browns quickly when tossed into the oil and a haze rises vigorously above the surface. Add the bean curd cocoons a few at a time and deep-fry until brown. Remove and drain well.

5. Pour the clear stock in a saucepan with the rice wine and the remaining salt and 1/4 tsp MSG. Bring to a boil. Add the cornstarch mixture and cook, stirring, until slightly thickened. Add the bean curd cocoons and stir gently to blend before serving.

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Chop Suey Cake

An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination.

Yields 1 - 9x13 inch pan

Makes 24 servings

Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
2 cups white sugar
2 teaspoons ground cinnamon
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup confectioners sugar
2 tablespoons milk

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.

3. Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake. 

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