Download PDF by Kenneth Law, Max Zhang, Lee Cheng Meng: Authentic Recipes from China: 80 Simple and Delicious

By Kenneth Law, Max Zhang, Lee Cheng Meng

The food of China is generally considered as one of many most interesting on the earth. This choice of recipes, amassed from the head kitchens of this giant state, provides an exhilarating diversity of nearby dishes. incorporated are highly spiced Sichuan favorites, sophisticated dishes healthy for an emperor's desk, powerful Mongolian fare, and artistic Cantonese delicacies. an in depth array of well known meals together with appetizers, dips, soups, noodles, and rice dishes allows the reader to take part in China's attention-grabbing background and fast paced glossy period.

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Extra resources for Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom

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Meanwhile, make the walnut filling. Desserts 44 Walnut Potica Walnut Filling 2 pounds of finely ground walnuts 1/2 cup sugar 1 cup honey 1 stick butter, melted 5 egg whites 1 teaspoon lemon zest 1 teaspoon cinnamon 1 teaspoon vanilla 2 cups milk In a sauce pan, blend together the butter, honey, milk, spices and sugar. Bring this to a slow boil, stirring constantly, then add the walnuts. Remove from burner and cool this down slightly. Fold in beaten egg whites. Mix all ingredients well. Assemble the Potica Now on a floured sheet or cloth that is spread across your kitchen table top, roll and stretch the dough.

Bag of nuts (either chopped walnuts or sliced almonds) 8-oz. bag of semi-sweet chocolate morsels Directions 1. 2. 3. 4. 5. 6. 7. 8. Cream shortening, butter and sugar. Beat in eggs one at a time. Sift together (or whisk in a bowl) the flour, salt, baking soda and baking powder. Mash bananas with PURE vanilla and PURE almond extracts on a plate. (Don’t be cheap! ) Add dry ingredients and banana mixture to creamed mixture and blend thoroughly with beaters. Add chocolate chips and nuts to mix. (You can separate the mix into two bowls and add nuts or chocolate chips to one or both.

3. Bake at 350º for 30 minutes until golden brown and bubbling. Caution, the potatoes stay hot for a long time. PREP TIME COOK TIME READY IN SERVINGS 15 Min 30 Min 45 Min 6 Side Dishes 31 Sweet Potato Soufflé Tom Peterson, Baritone Ingredients 3 cups mashed sweet potatoes, about 3 to 4 large 2 eggs 1/2 cup milk 1/3 cup butter melted 1 cup sugar 1/2 teaspoon vanilla Topping 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans 1/3 cup melted butter Directions 1. 2. 3. 4. 5. 6. Microwave sweet potatoes for about 12 minutes or until soft.

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Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom by Kenneth Law, Max Zhang, Lee Cheng Meng

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