Cook all you can.: APRICOT CHICKEN.how to cook.cooking

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Shrimp Oreganato

2 lbs. medium shrimp, cleaned and shelled
2 cups bread crumbs
2 cloves of garlic−minced
2 tbls. of parsley
1 tsp. paprika
1 teaspoon oregano
1/4 cup olive oil
2 cups chicken broth
2 lemons
Pre−heat oven to 375 degrees. Combine bread crumbs, oil, garlic, parsley,
oregano and paprika in a medium bowl, and mix together well. Butterfly shrimp
and place face up in a baking pan. Place a portion of the bread crumb
mixture on top of each shrimp. Pour chicken broth around shrimp, making sure
not to cover shrimp and wash away bread crumb mixture. Place in oven and
bake for 15−20 minutes until done. Transfer shrimp to serving plates and
pour a little of the juice from the baking pan on top. Cut lemon into wedges
and serve shrimp with lemon wedges.

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Pasta Faguli

1 can whole tomatoes (32 oz.)

1/4 cup olive oil

2 cloves garlic (chopped)

3 Tablespoon dried oregano

3 Tablespoon dried parsley

salt to taste

2 cups elbow pasta (cooked)

1/2 can white kitney beans

Puree tomatoes, place in a sauce pan. Add olive oil, garlic and spices.

Bring to a boil. Cover and simmer for 10 minutes. Uncover and simmer for

another 10 minutes. Pour sauce over cooked pasta and add beans. Mix, warm

and serve.

Pasta

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how to prepare Garlic White Meat

If you love spicy food and
garlic, then this is the dish for
you!
I love both spicy food and
garlic. Not surprisingly, this is
one of my favorite cold dishes!
The exorbitant amount of flavor in this dish is for the hardcore
spicy food enthusiasts. It is spicy, numbing, and tastes delicious.
It’s an exact replica of the real meat dish, except the meat is

replaced with steamed washed dough. If you just want to try new
foods, or you’re a real spicy food lover, then you have to try this

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Chili Braised Zucchini Preparation

Ingredients:
Zucchini … 1 – 2 (350 – 450g)
Salt … 1 teaspoon
My secret hot sauce … 1 tablespoon
MSG … ½ teaspoon
Szechuan peppercorn … 10 – 12
Oil … 4 – 5 tablespoons

1. Peel zucchini and cut into 4cm long, and 2mm thick slices.
2. Heat oil in a wok to smoking point. Add in the peppercorn.
3. Add in the zucchini, and stir quickly.
4. Add salt, hot sauce, MSG, and ¼ cup of water.
5. Cover with lid, stir once awhile, and let it stew until cooked.
6. Dish up and serve.

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How to Prepare Triple Slice Tofu

Ingredients:
Grinded Szechuan peppercorn … 1 teaspoon
Tofu … 1 piece (350g)
Eggs … 2
Ginger … 6 – 8 slices
Light soy sauce … 3 tablespoons
Vinegar … 1 tablespoon
Salt … 1 teaspoon
Sugar … 2 teaspoons
MSG … ¼ teaspoon
Green onion … 3 – 4
Minced garlic … 1 teaspoon
Chili oil … 2 – 3 teaspoons
Oil for frying

1. Cut the ginger and green onions into 5cm long thin strips.
2. Beat the eggs well, and add ½ teaspoon of salt.
3. Heat a frying pan with 2 tablespoons of oil and heat to
medium. Slowly pour in the eggs to form a thin sheet – see
image. (Only cook one side, hence use only medium heat and
let it cook slowly.)
4. When done, take out, and cut the egg sheet into 5cm long, and
thin strips.
5. Cut the tofu block into ½cm thick slices
6. Heat oil in a frying pan, or pot to medium-high. Put in the
tofu slices, and fry until golden. Then cut the tofu slices into
5cm long strips.
7. Mix the tofu and the egg strips, and spread the green onions
on top.
8. In a bowl, mix: soy sauce, vinegar, ½ teaspoon salt, sugar,
MSG, garlic, grinded pepper, and chili oil.
9. When you are ready to serve, add the sauce to the tofu dish.
Mix well, and serve.

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Vermicelli Salad Chinese way..

Vermicelli noodles (bean thread) … 1 ½ bundle
Carrots … 2 – 3
Celery … 1 stick
Jalapeno peppers … 1 – 2
Green onion … 2
Salt … 1 teaspoon
Light soy sauce … 1 tablespoon
Vinegar … 3 tablespoons
Sugar … 3 – 4 teaspoons
MSG … 1/4 teaspoon (optional)
Sesame oil … 3 teaspoons

1. Boil some hot water, and pour into a bowl with the vermicelli
noodles. Soak until the noodles are soft. Run through cold
water, and then drain.
2. Peel carrots and cut into 2inch long, thin strips.
3. Gut the green onions into 1½inch long and thin strips.
4. In a bowl, mix the salt, soy sauce, vinegar, MSG, sugar, sesame
oil, and chili oil. Mix it well.
5. Mix the vermicelli, carrots, celery, and green onions in a plate.
6. Mix in the sauce when you are ready to serve.

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Chinese Ginger Sauce Chicken

The ‘chicken’ in this case is created with dried bean curd sticks,
which you can easily find in your local grocery stores. This is a
popular dish for main courses, and as well, a favorite for many
beer drinkers in Szechuan.
This dish is quick and easy to prepare, where the only involved
processes is the deep-frying.

Ingredients:
Dried bean curd sticks … 100g
Ginger … 50-75g (1 full piece)
Green onions … 2
Sesame oil … 2 teaspoon
MSG … 1/4 teaspoon (optional)
Salt … 1 teaspoon
Szechuan Peppercorn … 15 – 17
Light soy sauce … 2 tablespoons
Dark vinegar … 3 tablespoons
Vegetable oil for deep-frying
1. Soak the bean curd sticks until all soft. Then strain, and dry as
much as possible.
2. Smash the ginger into small pieces, and wrap in a thin but
strong cloth. Then squeeze out the ginger juice into a bowl.
Note: I can usually squeeze out about one to two tablespoons
of ginger juice using this technique. It does take a little effort.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so it’s about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until it’s a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then
cut them into 1 inch long pieces. Pour the sauce mixture on
top, mix, and you have Ginger Sauce Chicken ready to serve!

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how to prepare Braciole Balsamico

1−1/2 pound Top round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil
Place beef slices on counter or flat surface. (Get your butcher to slice
them; he can do it so much neater than we can!) Sprinkle with the red
peppers and parsley. Cut proscuitto to fit each beef slice and place over
peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and
tie in two places with kitchen twine to secure, or use toothpicks. Combine
all marinade ingredients and pour over beef rolls in non−reactive pan. Let
set at room temp for an hour, or refrigerate for several hours. Remove from
marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet.
Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or
you can put into tightly covered baking dish and bake at 350 for 15−20
minutes

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COOKIE CHARACTERISTICS AND THEIR CAUSES

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Healthy and Low-Fat Cooking Tips

Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, Japanese food, with its use of fish and fresh produce, is already very low in fat. However, here are a few general tips for adapting the recipes in this book to be even healthier. Throughout the cookbook, you’ll also find specific suggestions for individual recipes–and don’t worry, they’ll still taste delicious!
Almost all Japanese cooking uses soy sauce, a seasoning that, like salt, adds a great deal of flavor but is high in sodium. To lower the sodium content of these dishes, you may simply reduce the amount of soy sauce that you use. You can also substitute low-sodium soy sauce. Be aware that soy sauce labeled “light” is usually actually lighter in color than regular soy sauce, not lower in sodium.
Many Japanese dishes include meat or fish. However, it is easy to adapt most of the recipes in this book to be vegetarian. Tofu, already a common ingredient in Japanese dishes, is a simple and satisfying substitution for meat. Or try adding extra vegetables, especially hearty vegetables like mushrooms, sweet potatoes, or eggplant. In soups that call for dashinomoto, which contains fish shavings, you may substitute konbu, dried kelp.
A few recipes use vegetable oil for sautéing or omelet making. Reducing the amount of oil you use is one quick way to reduce fat. You can also substitute a low-fat or nonfat cooking spray for oil. It’s a good idea to use a small, nonstick frying pan if you decide to use less oil than a recipe calls for.
There are many ways to prepare meals that are good for you and still taste great. As you become a more experienced cook, try experimenting with recipes and substitutions to find the methods that work best for you.

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