Ingredients
- 1 pound of chopped chicken
- 3 egg
- 1 teaspoonful of minced garlic
- 1 teaspoonful of red pepper flakes
- 1 teaspoonful of garlic powder
- 1 teaspoonful of chili powder
- 1 teaspoonful of black pepper
- 1 teaspoonful of sesame oil
- One half teaspoonful of salt
- One half cup of cornstarch
- One cup of soy sauce
- One half cup of brown sugar
- 2 teaspoonfuls of cornstarch
- One quarters cup of water
- Sesame seeds
- Green Onions
- 1 tablespoonful of butter
- 2-3 cups of cooked rice
- Half a cup of frozen mixed vegetables
Directions
- Add butter, frozen mixed vegetables, and 2 eggs to a pan and let it cook down.
- Once the ingredients have been cooked down, add the cooked rice to the pan and stir.
- Once the eggs and rice have been mixed, add half a cup of soy sauce to the pan.
- While the eggs and rice are cooking, add the pound of chopped chicken to a bowl along with the egg, garlic powder, black pepper, chili powder, salt, and cornstarch.
- Mix the chicken and seasoning together thoroughly.
- Once mixed, fry the chicken in oil until golden brown.
- Remove the chicken from the oil but DO NOT throw away the oil.
- Using that same oil, add some red pepper flakes, soy sauce, minced garlic, brown sugar, cornstarch, and water.
- Once that is mixed together add your chicken in the mixture to give it nice coating.
- Combine the sauced chicken and the fried rice together.
- Throw some sesame seeds and green onions on top for extra flavor.
Ingredients
- Four lbs. of round of beef
- Salt
- Pepper
- Garlic
- 1 Bay Leaf
- 1 Clove
- 1 Tablespoonful of vinegar
- 3 Pig feet
- 8 Calves feet
- 1 Carrot
- 2 Eggs
Directions
- Season the four lbs. round of beef with salt, pepper, a little garlic, bay leaf, and clove.
- Lard well through and through.
- Sprinkle a tablespoonful of vinegar on the lard and let it stand for 24 hours.
- Put the daube in a pot with a small piece of lard.
- Cover the pot with a heavy cover on a slow fire.
- Let the ingredients smother for about 4 hours or until thoroughly done.
- Take off the cover and let it fry a light brown, then remove it from flame.
- Boil 3 pig feet and 8 calves feet steadily until they leave the bone.
- Add one carrot to boil for about 30 minutes.
- Slice in length the carrot to be placed at the bottom of the bowl when the daube is ready to be served.
- Crack 2 eggs, white and shells should be beaten together and boiled with jelly briskly.
- Strain the eggs through a thick flannel or cloth.
- Mix the daube gravy with jelly.
- Let the mixture sit for about 30 minutes, then slow pour over the daube.
- Set the ingredients in a cold place, when cold, take the lard from the top of the spoon, and with a round edge knife detach carefully and daube and turn into a round plate.
- Avoid breaking jelly, place the plate on top of the bowl and turn it over.
Ingredients
- 3 tablespoonfuls of butter
- 5 hard boiled eggs
- Cayenne pepper
- Salt
Directions
- Melt 3 tablespoonfuls of butter.
- Stir in 5 yolks from hard boiled eggs.
- Once stirred together, mash until very smooth.
- While mashing until smooth, add cayenne pepper and salt as needed.
Ingredients
- 2 quarts of oysters with the liquor
- 3 quarts of water
- 8 slices of lean ham
- 2 onions
- 6 egg yolk
- 4 tablespoonfuls of wheat flour
- 1 pint of rich milk
- 1 teaspoonful of white pepper
- 1 half of grated nutmeg
Directions
- Boil down 3 quarts of water, 2 quarts of oysters with liquor, 8 slices of lean ham, and 2 onions until half of the quantity.
- Run what is left of the ingredients through a cullender.
- Add liquor alone to the pot and let that come to a boil.
- While the oysters are boiling, beat up 6 egg yolks with 4 tablespoonfuls of wheat flour and 1 pint of rich milk.
- Stir this into the oysters liquor, after it has been strained and made boiling hot.
- Add a quart of raw oysters and the whole thicken a little on the fire.
- Add one teaspoonful of white pepper and a half of grated nutmeg.
Beef and Spinach Pasta
Ingredients
- 8 ounces of uncooked pasta
- 1 pound of lean ground beef
- 1 teaspoon minced garlic
- 16 ounce of pasta sauce
- 14 ounce chicken broth
- 1 teaspoon of Italian seasoning
- 2 cups spinach
- 1.5 cups of mozzarella cheese
- salt
Directions
- Cook pasta al dente and drain.
- Brown ground beef and drain excess fat.
- Add garlic, pasta sauce, broth, Italian seasoning, and salt.
- Simmer 5 minutes.
- Stir in the spinach and cook for an additional spinach.
- Add pasta and cheese and stir while on heat.
- Serve.
