Recipes, you got them? Post them!

Hot and Sour soup

6oz of wooden ear or Shiitake mushrooms (or both, I love mushrooms!) cut into ¼- ½ pieces.
2 cans of straw mushrooms drained.
2 table spoons vegetable oil
1 pound lean pork cut into strips.
Black pepper
Small can bamboo shoots cut into small pieces
6 ounces bean curd, (optional)
2 quarts chicken stock, can or fresh.
1/3 cup corn starch dissolved in ½ cup water
¼ cup soy sauce
¼ cup rice wine vinegar
6 eggs beaten
¾ cup chopped green onions
Chili oil to taste.

In a wok or good regular pan with deep sides add oil and cook pork for about 3-5 minutes until no longer pink in middle.
Add straw and shiitake mushrooms, bamboo shoots and bean curd.
Season with pepper. Sauté for about 5 more minutes.
Add chicken stock and bring to boil.
Reduce to simmer and cook for 5 minutes.
Add dissolved corn starch and bring back to boil and cook for 3 minutes.
Reduce heat to a simmer and add soy sauce and rice wine vinegar.
In a wide circle add eggs stirring constantly while pouring them in.
Add green onions.
Taste to check if you want to add more rice wine vinegar or soy sauce. I always add more Rice wine vinegar but that's just me.
Ladle into to bowls and have the Chili sauce at the table if you want to add more zing to your soup.

I once won a prize for my cajun burger recipe in a Masterfoods competition. My wife accused me of stealing her recipe, but she would not have entered and we won an electric bbq and a box of Masterfood products for my effort.

So in the tradition of stealing her recipes - here is my home made ferrero roche recipe

Degree of difficulty: Low
You need:
400 grams milk chocolate melts
1 tblsp copha
1 small pkt hazelnuts or almonds
1 jar nutella
Appx 10 wafers
Crushed nuts
Method:
Melt chocolate and copha in glass jug.
Medium microwave (2-3 mins).
Rough crush wafers add to chocolate.
Place 1/2 teaspoon of chocolate mixture in each space of ice tray.
Place nut in each cover with nutella.
Fill with remainder of chocolate.
Sprinkle with crushed nuts on top.
Set in fridge 20 to 25 mins.

~Yummy Captain Crunch Chicken~

This is like the chicken fingers they serve at Planet Hollywood..

2 cups Captain Crunch cereal
l 1/2 cups corn flakes(or rice krispies)
l egg
l cup milk
l cup all purpose flour
l teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 -2 lbs. chicken tenders (skinless)

Put cereals in large ziplock bag. Roll with rolling pin to crush. Set aside. Beat egg with milk.Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside in bowl. Dip chicken pieces into seasoned flour. Move around to coat well, then shake off excess. Dip into egg wash, coating it well, then place chicken pieces into ziplock bag with cereal crumb(one at a time) and press well to coat. I then prefer to bake my chicken at 350 degrees for about l/2 hour or until done. (Original recipe called for frying) You can serve this chicken with any kind of dipping sauce you'd like..Its also just great by itself.

Not sure if my subject title is correct. Fill a pint glass full of beer. Then very gently position a thimble with brandy or whiskey in it, on the surface of beer. It must not sink immediately. My memories are a bit vague now, because it was part of my initiation process as a new employee in the original stone trade. There were two brothers and they had no intention of allowing me any slack. The induction festivities were continued as in a pub crawl.

Yes, i was totally maggoted as in legless. Suffice it to say a thorough drunken mess. It was 1969 so henceforth the beginning and first year of my apprenticeship. My spoken english was slurred to the extreme. Also the effort at walking was totally unco-ordinated. Can remember they were in hysterics of laughter. It was all in fun and no harm was done to anyone. After the first pub, we somehow managed to visit five other pubs via taxi.

I think the idea of thimble container is for this, whiskey or brandy to slowly disperse into pint of beer. That depth charge certainly performed it's desired effect. I was sixteen and outside the hotel, it was an incredibly hot glary day. Upon venturing into environment my reaction was :yahoo: lets get the party in progress. The inebriation level was " Ticking over just nicely"

Have not had any stout for years but am partial to it. Possibly had a schooner of stout, then two schooners of beer and then that pint with the depth charge. During our pub crawl mission my drinking became adventurous. My weakness is spirit drinks. Especially anything that is mixed. In due time a good old chunder was induced. So that's what a multi-coloured pizza looks like. :beer: :topic: Sorry to go off topic. It was an educational experience. There is school where we think life is difficult and take things for granted. I am not criticising ,because even my parents have noticed changes in attitude. The young people these days are so serious. Then there is the work scene. Can remember that entering the work force at sixteen was quite a culture shock.

My foreman and the brothers advised me, that i had a lot to learn regarding the world. They were correct. Their knowledge and skill was much appreciated. I used to be very naive and reserved.

This is one of my FAVORITE dishes and it has guests begging for more! Try it, you'll love it!!

Chicken Rotel Spaghetti
4 chicken breasts
1/2 stick margarine
1 c. celery (chopped)
1/2 c. green bell pepper (chopped)
1/2 c. onion (chopped)
2 cloves garlic (chopped)
1 can cream of mushroom soup
1 can Rotel (drained)
1 c. diced tomatoes (drained)
1 lb. Velveeta cheese
8 oz. cooked spaghetti

Put chicken in saucepan and cover w/water. Bring to a boil. Cover and reduce heat and simmer 25-30 minutes.
Cube cooked chicken (well, I just shred it). Boil spaghetti in reserve water from chicken.
In a separate skillet, melt margarine and saute veggies and garlic until tender.
Add soup and to sauteed veggies.
Add Rotel, tomatoes, Velveeta, and chicken. Mix until cheese is melted and is mixed well.
Mix in cooked spaghetti then transfer to a large baking pan sprayed w/Pam.
Bake at 350 degrees until bubbly.
Serve w/french bread and salad.
Sooo yum!!