Posted on 06/01/2016 4:45:27 PM PDT by Jamestown1630
I waitressed at a Chinese restaurant when in high school. That’s where I first learned to expand my food horizons so Americanized Chinese food holds nostalgia for me.
I love egg drop soup and your recipe sounds great! As I am back in the waitressing game after a 20 year break (this time an Italian restaurant) I always have to wait until after the weekend to try the great recipes found here. Can’t wait!
Please share!
OOPS should have read on; I see you did share. Thank you!
I just got some miracle noodles and I think they need a strong sauce so I am going to try your peanut sauce.
About shagging, I did learn but never even close to those two. There are a series of signals that the man gives for every move. It is very complicated and difficult. If you watch, their shoulders never move.
Bfl
Yeah we are rich all right. Just not wealthy.
Our idea of takeout is take it out of the oven and eat. :-)
Yes, we need a cornstarch thread.
Wonton Soup for colds. It worth getting sick just to get it although my husband prefers Egg Drop. Beef with Broccoli for me, generally. Boring, I suppose, but delicious.
I like these easy recipes.
http://food52.com/recipes/20877-spicy-orange-ginger-chicken#show%20more%20content
I serve it with this:
http://food52.com/recipes/27723-grace-young-s-stir-fried-iceberg-lettuce
Depends on the filling but most likely crème puffs or chocolate eclairs.....
Either can have a whipped cream or Bavarian cream filling....
; )
I figure, if you love it that’s all that counts! Once a year I buy cheese in a can & squirt it on crackers , make my initials & I’m in hog heaven.
The reason I was so excited about cornstarch is that I have always been a die hard only use flour to thicken. After the stir fry I am a total cornstarch convert. Sunday I made a pot pie & thickened w/ cornstarch & it was so easy! I do think I will stick to the old flour roux for Brown gravies because I have done it that way forever & they taste wonderful.
I use it as a thickener - and I use Bird’s Custard Powder as my choice. I love its very British packaging and it has a lovely shell-pink color which fades away once it is put in the pot. The only thing it is not good for is custard. Horrors!
Pistachio Pudding Crepes——I really need the recipe for those. Pistachio is my fave flavor in anything. In exchange, here’s my prized Bavarian Cream recipes.
BAVARIAN CREAM PUFF FILLING
Mix 10-oz pkg dry vanilla instant pudding, cup milk, 2 cups cool-whip. Cover/refrigerate; make the cream puffs, fill later.
BAVARIAN LEMON CREAM dissolve 3 oz pkg dry lemon gelatin in 3/4 cup boiling water. Add 2 C ice cubes; stir 2 min (gelatin begins to thicken);
liftout unmelted ice. Stir in 2 tsp lemon zest, 2 tb l/juice. Whisk in 2 c thawed cool-whip; frige/set an hour.
BAVARIAN STRAWBERRY FILLING
Fold together 2-8 oz tubs cool-whip, 3 oz pkg dry strawberry gelatin, 10 oz pkg thawed sliced strawberries in syrup.
I’ve seen Bird’s used in several recipes...but have not been a able to find it locally.
It’s not Chinese, more Thai, but Hubby and I make fresh spring rolls at home. SUPER easy to do, and the great thing is everyone can customize them to put in or leave out the ingredients they choose. We use a selection of:
poached chicken
shrimp
bean sprouts
vermicelli rice noodles
Thai basil
fresh mint
shredded carrots
thinly sliced cucumber
fresh baby spinach
Wrap/roll like a burrito in 8” or 10” round rice egg roll wraps that have been just softened in simmering water (about 10 seconds is all it takes). Eat immediately. We fix and eat them one at a time, but you could do several and keep under a moist towel, so the wraps don’t dry out.
We use hot Asian chile sauce, plum sauce, and Hoisin sauces for dipping.
I imagine you could also use mushrooms, cabbage, rice, or other ingredients, as long as everything is cut small. SO GOOD!!
In the NYC area, Wegman’s, Chinese markets, Myers of Keswick, generally have it. I’ll bet the Indian markets on Curry Hill have them - that Raj connection. I generally see it in int’l aisles in ordinary supermarkets.
Did you happen to see the recipe for blancmange in last week’s New York Times Sunday Magazine section? Looked pretty and I love the combo of pistachio and rosewater.
I had been thinking about blancmange because of a comic scene in the Jewel in the Crown (which we watched recently) in which the dessert known as “shape” is constantly foisted on servicemen during a dinner scene. Shape is blancmange in England and I had to laugh when it showed up in the pages of the Times.
Thanks....I’ll check intl sections.
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