Pork with Broccoli in Oyster Sauce Recipe

1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water

Mix together first five ingredients and set aside. Heat wok or pan until hot and dry. Add the oil, then the salt. Turn heat to medium. Add the ginger and the garlic and fry until golden brown. Turn heat to high. Add the pork and fry until outside is lightly browned. Add the broccoli and stir−fry for 3 minutes. Add the water, cover, and cook for 4 minutes. Pour in reserved sauce mixture; stir while cooking until gravy thickens. Turn heat down to low, cover, and cook for 2 minutes more. Place in covered serving dish until ready to serve.

Apricot Earl Grey Ice Cream Recipe

1 cup dried apricots (about 6 ounces)
1/3 cup plus 2 tablespoons sugar
1 1/2 cups milk
2 tablespoons Earl Grey tea leaves
1 1/2 cups heavy cream
Pinch of salt
4 egg yolks
1 tablespoon apricot brandy or orange liqueur

In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and 2/3 cup water. Bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, uncovered, until the apricots are tender, 10 to 12 minutes. Transfer the apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. Set aside.
In a heavy medium saucepan, combine the milk and tea leaves. Warm over low heat until the milk is hot. Remove from the heat and let steep for 5 minutes. Strain the milk through a fine-meshed strainer. Return the milk to the saucepan and add the heavy cream, remaining 1/3 cup sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dis…

Barbecued Orange Chicken Recipe

2 1/2 lbs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the s…

Cheddar Bread Ring Recipe

2 3/4 c Bread Flour
2 tb Sugar; Granulated
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
3/4 ts Salt
1 c Milk
2 tb Butter
1 1/2 c Cheddar; Sharp, Shredded Butter

NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total.
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Le…

Almond Ice Cream Recipe

1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1tsp kirsch

Pound the almond into paste.
Add milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture to a boil. Remove from heat.
In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
Add almond milk and mix well with wooden spoon.
Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool.
Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

I think you can probably use instant almond paste or almond extract instead of pounding almond. Be careful that the paste or extract is sweetened or not. Also, you can add chopped fruits or nuts into the mixture. Just use your imagination and creativity.

Spicy Rice Meatballs Recipe

· 1 Egg
· 1/2 teaspoon Salt
· 1/2 teaspoon Italian herb seasoning
· 1/4 teaspoon Pepper
· 1 clove Garlic, minced
· 1/4 cup Finely chopped onion
· 1 pound Extra lean ground beef
· 8 ounces Ground veal (or turkey)
· 1/2 cup Long grain white rice
· 1/2 cup Fine dry bread crumbs
· 1 large Can tomato sauce (15 oz)
· 1/2 cup Tomato juice
· 1 teaspoon Chili powder
· 1 small Can diced green chiles (4oz)

In a large bowl, beat eggs with salt, herb seasoning and pepper. Add garlic, onion, beef, veal, rice and crumbs; mix well. Shape mixture into 1 1/2 inch balls. Place meatballs in a 5 quart or larger electric slow cooker. In same bowl, mix tomato suace, tomato juice, chili powder and chiles; our over meatballs. Cover and cook at low setting until meatballs are no longer pink in center and rice is tender; cut a meatball to test (5 1/2−6 hrs). Gently lift meatballs to a warm serving dish and keep warm. Skim and discard fat from sauce, if necessary; Stir then spoon over meatballs.

Golden Corral Bread Pudding Recipe

3 Cups French bread cubed and partially dried
1/2 Cup melted butter
2 Cups whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 Cup brown sugar (dark)

Scald milk and butter together. Remove and set aside. Beat eggs, add brown sugar and cinnamon. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle. Add bread cubes and stir carefully, do not beat. Place in an 8"x11" well−oiled pan. Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick. When done set aside.
White Sauce:
1 Cup whole milk
2 tablespoons butter
1/2 Cup granulated sugar
1 teaspoon vanilla
1 tablespoon flour
dash of salt

Mix all ingredients together and bring to a boil for 3 − 4 minutes, stirring constantly. Set aside for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those who desire that little extra. Best served warm, but great at room temperature.