1800S Chinese Food - Recipes - Page 4

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Results 31 - 40 of 2,390 for 1800s chinese food

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31. CHINESE SAUSAGE SOUP

Heat a 5-6 quart Dutch Oven over high heat. Add EVOO (olive oil); heat until smoking and add sausage pieces. Cook until browned. Remove ...

32. PASTA (CHINESE) LO MEIN

Boil noodles according to package directions. Wash with cold water. Set aside. Mix last 6 ingredients in a cup and add the meat strips. In ...

33. CHINESE SAUSAGES (LOP CHONG)

Grind the pork using the coarse disc two times. Add the cubed fat through the second grind. Combine the dry ingredients in a bowl and mix. ...

34. CHINESE RAVIOLI/SWEET & SPICY SAUCE

First, roughly chop the carrots ... onions in the food processor to a paste. Next, ... sauce, combine all of the sauce ingredients, mixing well.

35. NO BAKE CHINESE NEW YEARS COOKIES

In top of double saucepan combine chocolate and butterscotch. Heat over hot (not boiling) water until smooth, stirring occasionally. Remove ...

36. CHINESE NOODLE COOKIES

Melt chips. Add peanut butter. Stir in noodles. Drop by spoonful on wax paper or cookie sheet. Cool.

37. CHINESE FIVE-SPICE-AND-MAPLE-GLAZED PORK CHOPS

To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork ...

38. CHINESE CABBAGE SLAW

Mix first two ingredients together and refrigerate overnight covered with Saran or plastic wrap. To prepare crunchies mix noodles, sesame ...

39. STIR FRIED CHINESE CABBAGE (BOK-CHOY)

Wash cabbage well and cut into 1 inch pieces. Heat a wok or large, heavy skillet until hot; add oil and heat a second. Throw in pieces of ...

40. COLD CHINESE NOODLES WITH SESAME SAUCE

Mix together sauce ingredients. This may be stored in refrigerator for several weeks. Cook pasta according to package directions. Drain, ...

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