My Home Recipe

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Ingredients:
4 chicken breasts
1 can condensed cream of mushroom soup
1/4 cup water
1 small white onion
1 pkg whole baby portabella mushrooms
2 cloves garlic
4 slices of bacon
1 cup shredded white cheddar cheese
olive oil
salt
pepper
garlic powder

How to Prepare:

1. Rinse chicken breasts and place into a baking dish. Sprinkle with salt, pepper, and garlic powder.
2. Add about 2 tbsp of oil to a frying pan on medium heat and add chopped garlic cloves.
3. Sautee, but do not brown the garlic. Add mushrooms and brown. Set pan aside to cool to room temperature.
4. Mix soup with 1/4 cup of water and whisk. Add sauteed mushrooms to the soup mixture.
5. Spoon 2 tbsp over each breast and spread evenly over entire breast.
6. Place 2 sliced raw onion rings over each breast and cover each breast with a slice of raw bacon (cutting each slice in half makes it easier to cover the entire breast).
7. Place into 400 degree oven until meat is no longer pink and bacon is browned and slightly crisp. About 45 minutes.
8. Remove dish from oven and cover each breast with 1/4 cup of cheese.
9. Place under broiler until cheese bubbles and is slightly browned.

Ingredients:
¼ cup soy sauce
¼ cup olive oil
2 pounds skinless boneless chicken breast – cut in bite size chunks
garlic powder – to taste
2 cups lettuce
1 large tomato
1 medium cucumber
½ red onion
black pepper – to taste balsamic
inegar – to taste

How to Prepare:

1. Heat oil in non-stick fry pan Saute chicken with garlic powder until just starting to turn a golden brown.
2. Add soy sauce. Simmer on low heat for about 5 to 10 minutes.
3. The oil will float a little to the top. That’s okay.
4. Make salad with the remaining items. Sprinkle with black pepper. NO SALT! That’s what the soy sauce is for.
5. When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad.
6. Add balsamic vinegar to taste and toss. The lettuce will wilt a little. You will love it!

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2 lb Napa (or celery) cabbage
1 c Chicken stock
1 tsp Salt
1/4 tsp Salt
8 Chinese “jyo” mushrooms
1 tbsp Sherry
1 tbsp Dried shrimp
1/2 tsp Sugar
1/4 c Sichuan preserved mustard greens
1 tsp soy Sauce
Cornstarch paste
1 tbsp Peanut oil
1 tbsp Rendered chicken fat

How To Cook :

1. First wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft.
2. Next, mince the shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green.
3. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2″ sections.
4. In a bowl, combine stock, salt, sherry, Sugar & soy Sauce; reserve.
5. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil Hot.

Braising:

1. Heat peanut oil in wok until Hot but not smoking.
2. Stir-fry mushrooms, shrimp & mustard green for 15 seconds.
3. Add cabbage; stir-fry for 1 minute.
4. Add stock mixture; bring to boil.
5. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more
   stock if needed.
6. Turn up heat; add enough cornstarch paste to make light Sauce.
7. Swirl in Hot chicken oil. Serve.

**Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

2 tsp Sugar
2 Whole chicken breasts, boned, skinned and cut into 3/4 Inch cubes
1 tsp White vinegar
1/4 - c Vegetable oil
1/2 To 1 tsp crushed red pepper flakes
1 tbsp Soy Sauce
1 tbsp Chinese Rice wine or dry sherry
3 Green onions, sliced diagonally
2 tbsp Soy Sauce
1 tbsp Minced fresh ginger
1 tbsp Cornstarch
1/2 c Unsalted cashews

How To Cook :

1. Cook Rice according to package directions.
2. Marinate chicken in 1 Tbsp soy Sauce and Rice wine for 30 minutes.
3. Combine 2 Tbsp soy Sauce, cornstarch, Sugar and vinegar and set aside.
4. Heat oil in wok or skillet. Add red pepper to taste and cook until black.
5. Add chicken and stir-fry for 2 minutes.
6. Remove chicken. Add green onions and ginger and stir-fry for 1 minute.
7. Return chicken to wok. Cook 2 minutes.
8. Stirring constantly, add soy Sauce mixture and any remaining chicken marinade.
9. Add cashews. Serve over cooked Rice

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Ingredients :
1/2 lb Firm tofu
20 Wonton skins
1 tb Corn or canola oil (amount may be doubled)
Oil for deep-frying
1/4 lb Fresh mushrooms; minced
1 tsp Minced ginger root
1 Soy Sauce (or double amount)
1/2 c Chopped onion
1/4 tsp Pepper
1 tbsp Curry powder; blended with:
1 tsp Sherry
2 tbsp Water
1/4 tsp Paprika
1 tsp Cornstarch; blended with:
1 tsp Low sodium instant bouillon chicken, or Vegetable
1 tbsp Water (amount may be doubled)
1 tbsp Sesame oil

How To Cook :

1. Dry the tofu and crumble into small pieces with a fork.
2. Heat oil in a nonstick wok; saute ginger root until brown.
3. Add chopped onion and blended curry powder; stir and cook for 2 minutes.
4. Add tofu, mushrooms, soy Sauce, pepper, sherry, paprika and bouillon; bring to a boil.
5. Add sesame oil and blended cornstarch; mix well. Cool.
6. Place a portion of the curried tofu (about 2 tsps) in the center of a wonton skin.
7. Fold the skin diagonally into the shape of a triangle.
8. Seal the edges with water. Heat oil for deep-frying.
9. Fry the tofu triangles until brown and crisp.
10. Serve with vinegar, equal amounts of soy Sauce and vinegar, or Sweet and Sour Sauce, or eat plain. Makes 30 triangles

6 dried Chinese mushrooms
1 lb fresh snow peas
2 tbsps oil
1/2 cup bamboo shoots, cut into 1/8-inch pieces
1 tsp salt
1/2 tsp sugar

How To Cook :

1. Cover the mushrooms in a small bowl with warm water. Let sit for 30 minutes to soften.
2. Drain mushrooms and reserve about 2 tbsp.
3. Cut mushrooms into 1/4-inch slices; set aside.
4. Snap tips off of snow peas and remove strings from pods; set aside.
5. Place 2 tbsp of oil in a wok set over high heat.
6. Add the mushrooms and bamboo shoots and stir-fry for 2 minutes.
7. Add the snow peas and stir-fry for another minute.
8. Add the salt, sugar, and mushroom water.
9. Cook for another 2 minutes to evaporate liquid. Serve hot.

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