菠蘿炒素雞

材料:

菠蘿 4個

青椒 2個

素雞 1條

調味料:

蠔油 1湯匙

糖 半湯匙

生油 半湯匙

水 1湯匙

做法:

菠蘿起肉後切小塊,青椒洗淨,切小塊.素雞切片,加調味料.

起熱油鍋,加入素雞略炒,即加入青椒炒1分鐘,再加菠蘿炒即上碟.


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錦繡炒飯

 ( 4 位 用 )

白 飯 350 克 [ 12 安 士 ]

甘 筍 50 克 [ 2 安 士 ] ( 切 粒 )

珍 珠 筍 100 克 [ 3 1/2 安 士 ] ( 切 粒 )

五 香 豆 腐 乾 2 塊 ( 切 粒 )

冬 菇 4 隻 ( 浸 軟 及 切 粒 )

把 珍 珠 筍 和 甘 筍 放 入 滾 水 中 煮 至 半 熟 ， 瀝 乾 。

燒 熱 2 湯 匙 油 ， 炒 香 冬 菇 及 五 香 豆 腐 乾 約 1 分 鐘 。

加 入 甘 筍 ， 珍 珠 筍 ， 白 飯 及 獻 汁 ， 炒 至 熱 透 即 成 。


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冬林上素

 ( 4 位 用 )

露 筍 200 克 [ 7 安 士 ]

鮮 冬 菇 100 克 [ 3 1/2 安 士 ]

珍 珠 筍 100 克 [ 3 1/2 安 士 ]

薑 2 片

芝 油 1/4 茶 匙

生 粉 1 茶 匙 ( 與 1 湯 匙 水 混 合 )

素 食 蠔 油 3 湯 匙

水 170 毫 升 ( 2/3 杯 )

糖 1/4 茶 匙

露 筍 切 去 尾 部 ， 放 入 油 ， 鹽 滾 水 中 煮 3 分 鐘 ， 瀝 乾 ， 排 放 碟 上 。

燒 熱 2 湯 匙 油 ， 爆 香 薑 片 ， 加 入 冬 菇 及 珍 珠 筍 炒 1 分 鐘 。

下 調 味 料 慢 火 煮 5 分 鐘 ， 加 入 生 粉 水 將 獻 汁 煮 濃 ， 淋 於 露 筍 上 ， 再 洒 上 芝 油 。


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豆腐扒西蘭花

 ( 4 位 用 )

實 豆 腐 600 克 [ 1 磅 5 安 士 ] ( 切 成 方 粒 )

西 蘭 花 150 克 [ 5 安 士 ] ( 切 成 小 花 )

甘 筍 50 克 [ 2 安 士 ] ( 切 片 )

素 食 蠔 油 4 湯 匙

清 水 125 毫 升 [ 1/2 杯 ]

將 豆 腐 放 入 熱 油 中 炸 至 金 黃 色 ， 瀝 乾 。

用 2 湯 匙 油 爆 炒 西 蘭 花 及 甘 筍 ， 加 入 豆 腐 及 調 味 料 ， 加 蓋 慢 火 煮 至 汁 濃 ， 約 5 分 鐘 。


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椒鹽豆腐

 板豆腐 兩塊

指天椒 數隻

蒜蓉 兩湯匙

鹽 一茶匙

板豆腐先以鹽水浸兩小時(作用是抽出豆腐內的水份).

豆腐浸後切粒,印去多餘水份,以滾油炸脆.

指天椒切絲,與蒜蓉一同爆香.

加入炸好豆腐略炒,最後加入鹽調味即成.


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繽粉素炒

 ( 4 位 用 )

蜜 糖 豆 / 荷 糖 豆 100 克 [ 3 1/2 安 士 / 2 2/3 兩 ]

冬 菇 5 隻 ( 浸 軟 切 半 )

甘 筍 60 克 [ 2 安 士 ] ( 切 條 )

珍 珠 筍 100 克 [ 3 1/2 安 士 ] ( 切 段 )

馬 蹄 6 粒 ( 去 皮 切 片 )

薑 2 片 ( 切 絲 )。

素 食 蠔 油 4 湯 匙

芝 油 1 茶 匙

水 1 湯 匙

蜜 糖 豆 撕 去 老 根 ， 與 甘 筍 、 珍 珠 筍 同 放 入 滾 水 中 灼 1 分 鐘 ， 用 冷 水 沖 凍 ， 瀝 乾 。

燒 熱 2 湯 匙 油 ， 爆 香 薑 絲 ， 下 冬 菇 炒 香 。

加 餘 下 之 蔬 菜 及 調 味 料 炒 約 3 分 鐘 或 至 熟 。


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Root Beer Baked Beans
  • 2 slices Bacon (diced)
  • 1 small Onion (diced)
  • 36 ozs Baked beans (canned)
  • 1/2 cup Root beer (regular, NOT diet)
  • 1/4 cup Barbeque sauce
  • 1/2 teaspoon Dry mustard
  • Hot pepper sauce (to taste)
  • Freshly ground black pepper (to taste)

    Cook bacon with onion in saucepan until bacon is brown and crisp.

    Add remaining ingredients. Heat to a boil. Reduce heat and simmer, stirring often, until slightly thickened, about 20 mins.

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    Hot Stuffed Cheddar Potatoes
  • 4 Baked Potatoes (hot)
  • 1 can Cream chicken soup
  • 1/2 cup Milk
  • 2 cup Cheddar (shredded)
  • 1 cup Broccoli (cooked & chopped)
  • 1 cup Chicken (cooked & chopped)
  • Salt and pepper

    Cut potatoes lengthwise. Scoop centers into a bowl, leaving 1/4" shell. Smoothly combine soup and milk, add cheese. Cook and stir over medium heat till the cheese melts. Keep warm. Break up potato pieces add broccoli and chicken. Stir in 1 cup of cheese sauce. Add salt and pepper. Spoon mixture into potato shells, Cover and bake at 350 for 15-20 minutes. Pour hot sauce over each serving.

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    Cottage Potatoes
  • 5 large potatoes (peeled, diced, and cooked barely tender)
  • 1/4 pound Velvetta cheese (cubed)
  • 1 small onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 1 slice white bread (cubed)
  • 1 small jar pimiento (drained and chopped)
  • Salt and Pepper (to taste)
  • 1/2 cup milk
  • 1/3 cup margerine (melted)
  • 1/2 cup crushed corn flakes

    Drain cooked potatoes. Add cheese, onion, green pepper, bread, pimiento, salt, and pepper. Place in a well-greased 9x13 casserole dish (or similar size).

    Mix milk and melted margerine. Pour over potatoes. Cover with crushed cornflakes. bake, uncovered in a 350 degree oven bor about 40 minutes, or until center is bubbly.

    Personal note: If you're making an "oven meal" these can bake at just about any temperature. Adjust the baking time accordingly. They're done when the center is bubbly.

    If you can't stand "Velvetta", then substitute about 3/4 cup shredded cheddar cheese. It won't be as creamy, but it tastes great...
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    Yellow Squash Casserole

  • 2 med yellow squash (sliced)
  • 1 stick margerine
  • 1 roll Ritz crackers
  • 1 med chopped onion
  • 2 cups Cheddar cheese

    Melt marg, add onions and saute. Crush roll of crackers and add to cooked onion, immedediatly turn off burner, then stir, remove from heat. Layer a 2 qt deep casserole dish with squash, then cracker mix, then cheese, repeat ending with squash. Bake 350 for 35 minutes uncovered, 10-15 additional minutes covered.
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    Rosemary/Blue Cheese Potatoes

  • 1 1/2 pounds red potatoes, cut in 1/2" cubes
  • 2 tablespoons butter
  • 2 tablespoons blue cheese
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons minced fresh parsley
  • Dash of salt, pepper, and cayenne

    Cook the potatoes 10 minutes in a pot of rapidly boiling1 salted water. Drain and set aside.

    Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20 to 25 minutes. Remove from oven, sprinkle with parsley, salt, pepper, and cayenne. Mix well.
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    Herbed Parmesan Potatoes

  • 6 tablespoons butter (melted)
  • 2 pounds red potatoes
  • 2-3 teaspoons dried basil*
  • 1/4 cup Parmesan cheese (freshly grated)

    Cut the potatoes lengthwise into 1/2" thick slices. Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and a drizzling of melted butter. Bake in a preheated 375 degree F oven 45 minutes.

    *You can use rosemary or another herb, depending on what accompanies the potatoes.
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    Zucchini Fritters

  • 2 medium zucchini
  • 1 egg (lightly beaten)
  • 1 T flour
  • 1 T yellow cornmeal
  • 3 scallions, white & green parts (finely chopped)
  • 1 t fresh ginger (chopped)
  • 2 cloves garlic (thinly sliced)
  • coarsely ground pepper & salt
  • vegetable oil

    In a deep pot, heat one inch of oil over medium high heat. Julienne the zucchini in a food processor and set aside. In a bowl, blend egg with flour and cornmeal until smooth. Fold in zucchini, scallion, ginger and garlic; season with salt and pepper. Drop mixture by the forkful into the oil. Let cook for about 4 minutes on each side, or until crisp. With a slotted spoon,

    Transfer cooked fritters to a stack of paper towels to drain. Serve immediately. Makes about 16 fritters. Serves 4.
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    Gingered Carrots

  • 2 pounds carrots (peeled)
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup orange juice
  • 2 tablespoons margerine

    Cut carrots diagonally into slices. Cook in boiling water until tender. Keep warm.
    Combine sugar, cornstarch, salt, and ginger in a saucepan. Gradually add orange juice, stirring well.
    Boil 1 minute, stirring constantly. Add butter and stir well. Pour over carrots, and toss to coat. makes about 8 servings.


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    Pouched Potatoes

  • 5 squares of heavy duty foil
  • Frozen hash brown potatoes
  • 1 large onion (diced)
  • Shredded cheddar cheese
  • 1 stick margerine

    On each square of foil, put as many potatoes as you like. Divide the chopped onion among the five squares. Sprinkle on as much cheese as you like. Sprinkle with salt and pepper. Add about 2 tablespoons margerine.

    Bring up the sides and seal by folding the foil. Grill, without turning, for about 35 minutes.


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    Chinese Rice Casserole

  • 1 pound hot or mild bulk sausage
  • 1 cup onion (chopped)
  • 1/2 cup green bell pepper (chopped)
  • 2 cups celery (chopped)
  • 8 ounces water chestnuts (canned)
  • 2 ounces pimientos (drained and chopped)
  • 2 envelopes Lipton dry chicken noodle soup
  • 1 cup Minute Rice (uncooked)
  • 3 cups boiling water

    Fry sausage until no pink remains. Remove from pan. Add onion, celery and bell pepper and saute until tender.

    Pour boiling water over soup mix and stir. Stir in rice. Stir in all remaining ingredients. Bake in covered dish for 30 minutes at 350 degrees.


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    Foolproof Scalloped Potatoes

  • 4 cups potatoes (peeled and sliced)
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1 can cream of celery soup (10-ounces)
  • milk

    Place half of potatoes in a well-greased 1 1/2-quart casserole. Sprinkle with salt, pepper and flour. Dot with butter. Repeat process.

    Measure soup and add enough milk to make 2 cups. Pour over potatoes. Cover and bake 30 minutes at 350 degrees. Uncover and bake 45 minutes longer.

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    Fresh Asparagus

  • 2 lb Asparagus (Fresh)
  • Water (Boiling Salted)
  • 1/4 c Butter
  • 3 tbsp Parmesan Cheese (Grated)
  • 1 Egg; Large (Hard-cooked)

    Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle with Cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.


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    Grilled Veggies

  • 4 c. bite-sized pieces eggplant
  • 4 c. bite-sized pieces red OR yellow bell peppers
  • 16 cherry tomatoes (halved)
  • 3 med. red onions (quartered)
  • 1-1/2 c. bite-sized pieces zucchini
  • 1-1/2 c. bite-sized pieces yellow squash
  • 4 tbsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 c. chopped fresh OR 2 tsp. dried basil
  • 2 tbsp. chopped fresh OR 1 tsp. dried thyme
  • Vegetable oil cooking spray

    Place vegetables on a grill coated with cooking spray and cook until tender-crisp. In a measuring cup, mix vinegar, salt and pepper. In a large bowl, gently toss remaining ingredients, drizzle with vinegar mixture, and toss to mix and coat. Serve at room temperature.


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    Spicy Black Beans And Rice

  • 1 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 15 oz black beans, canned (rinsed and drained)
  • 1 14 1/2 oz Mexican tomatoes (canned, stewed)
  • 1/4 teaspoon red pepper (ground)
  • 2 cups rice, cooked (Hot)
  • 1/4 cup onion (chopped)

    In a medium saucepan cook 1/2 cup onion and garlic in hot oil till tender but not brown. Carefully stir in the drained beans, undrained tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.

    To serve, mound rice on individual plates; make a well in the centers. Spoon black bean mixture into centers. If desired, sprinkle with chopped onion.

    NOTE: Instead of rice, spoon the warm black bean mixture over squares of freshly baked corn bread. Back to the top