Chinese Pepper Steak Recipe

Ingredient

1 pound flank steak -- diagonally sliced
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic -- chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion
2 green peppers -- sliced


Preparation Method

Marinate steak for 15 minutes or more. Add oil to hot wok. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source : http://www.chinatownconnection.com/

Chicken Liver Terrine Recipe

Served simply with a baguette or crackers, a liver terrine is a standard prelude to many classic French meals. In many neighborhood bistros, modest terrines like this one are often set right on the table with a loaf of bread, allowing the diners to help themselves before the main course arrives. Soaking the livers in milk overnight removes any bitter flavor and keeps them tasting fresh and rich.


RECIPE INGREDIENTS


1 1/2 lb chicken livers, trimmed of any connective tissue

Milk

1 teaspoon salt

1/2 teaspoon ground white pepper

1 1/2 cups heavy cream

1 egg

2 fresh thyme sprigs

2 bay leaves

Toasted baguette slices or crackers (savory biscuits)





RECIPE METHOD


The night before you bake the terrine, combine the chicken livers in a shallow bowl with milk to cover. Cover and refrigerate overnight.


The next day, preheat an oven to 375 degrees F.


Drain the chicken livers and place in a food processor fitted with the metal blade or in a blender. Add the salt, white pepper, cream and egg. Process or blend on high speed until smooth, about 1 minute.


Strain the liver purée through a medium-mesh sieve into a bowl, to remove any fibrous matter. Then pour the strained purée into a 9 1/2-by-3 1/2-by-3 1/2-inch terrine. Lay the thyme sprigs and the bay leaves on top as a garnish.


Cover the terrine with its lid or aluminum foil. Place it in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the terrine. Bake until a knife inserted into the center comes out clean, about 45 minutes. Remove the baking pan from the oven and then remove the terrine from the baking pan. Uncover and let cool. Then cover and refrigerate overnight.


Cut into slices and serve chilled or at room temperature. Accompany with toasts or crackers.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/recipes/static/recipe797.htm

Chocolate Calzone

1/2 pound premade pizza dough, purchased at grocer store or local pizzaria
2 (15-ounce) containers whole milk ricotta
2 cups superfine sugar
1 tablespoon vanilla
3/4 cup bittersweet chocolate, melted in microwave or double boiler, plus 1/2 cup chopped bittersweet chocolate
Pinch salt
2 egg whites, beaten until frothy

Preheat pizza stone in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie sheet.
Place the ricotta in a bowl. Add 1 handful sugar and the vanilla and whisk well. While whisking, add in the melted chocolate, little by little.

On a lightly floured pizza peel or board, roll pizza dough out into 2 (12-inch) rounds about 1/4-inch thick. Spoon 1 cup of chocolate filling into center of each round. Plac the remaining chopped chocolate on top. Brush the edges of the dough with beaten egg white and fold each round in 1/2. Fold edges over as you would a piecrust and press to seal completely. Brush off excess flour from dough, brush with more of the egg white and sprinkle with sugar.

Slide chocolate calzone onto preheated pizza stone and bake for 30 minutes or until golden brown.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24564,00.