EGG FOO YUNG

EGG FOO YOUNG + (with or without left-over: chicken, spam, or see Tofu nuggets post) careful not to over cook, scorch, burn i.e (Use left-over veggie for a late-night breakfast)
Ingredients:
2 Tbs soy sauce
1 ½ cup tofu or spam etc
½ cup bean sprouts
½ cup green pepper, drained (or red i,e)
½ cup onions’, shredded
½ cup bamboo shoots, diced
2 tsp. soy sauce
2 Tbs. oil
1 cup protein (tofu or neat
5 eggs

STIR, DO NOT BEAT, EGGS, SOY SAUCE, BEAN SPROUTS, GREEN PEPPER, ONIONS, BAMBOO SHOOTS AND CUT-UP PROTEIN.

Heat pan with small amount of oil. Spoon 2-3 Tbs. egg mixture into pan. Cook until eggs have browned on one side, turn over and brown on the other side. Repeat until egg mixture is use up, adding more oil as needed.

SAUCE:
1 Tbs. cornstarch
¼ tsp. sugar
2 Tbs. soy sauce
1 ½ cup stock

Combine ingredients, cook over medium heat until thickened. Serve over cooked egg foo Young.

Suggestions: sesame oil
chopped onion (or green scallions for topping)
celery
*shredded cabbage
*use more eggs-8 eggs or, less
http://tinybarbie-simplyhomemade.blogspot.com/2010_04_01_archive.html
http://www.chinesechicken.net/chinsee-dumpling-in-soup/


Comments Are Always Welcomed.....Please use my link to this "BLOG POSTS"...not plagiarizing its contents or pages which are not ALLOWED....only for personal "home" use & THANKS for using integrity-honesty; © copyright 2006-11 by P.T. Sherman...All rights reserved.

VEGGIE GARBANZO BEAN BURGER

I TEND TO COLLECT VEGGIE BURGERS RECIPES TRYING TO FIND THE ONE...THEY ARE SO MUCH HEALTHIER THAN MEAT IF DONE CORRECTLY AND ADD THE RIGHT TOPPINGS.
Yield: 6 servings
Prep Time: 40 min
Cook Time: 15 min
Ingredients:
Sauce
CILANTRO MAYO:
3/4 cup mayonnaise
3/4 cup chopped fresh cilantro
1 teaspoon light soy sauce
1 tablespoon fresh lime juice
1 clove garlic, minced

BURGERS:
2 1/2 cups canned garbanzo beans, drained and rinsed
4 large eggs
1/2 teaspoon sea salt
1/3 cup chopped fresh cilantro
1 small onion, chopped
Zest of one lemon
3/4 cup frozen peas
1 cup toasted whole-grain bread crumbs
Cooking spray or olive oil
Burger buns
Desired toppings (sprouts, grilled vegetables, tomato, etc.)
Directions:
1. Prepare mayonnaise: Combine all mayonnaise ingredients in a blender and blend until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate until ready to use.

2. Prepare burgers: In a food processor, combine garbanzo beans, eggs and salt. Puree until thick (the consistency of thick & chunky hummus).

3. Scrape into a medium bowl and mix in cilantro, onion, lemon zest and peas. Add bread-crumbs and then let sit for a few minutes so the mixture has a chance to moisten the bread-crumbs. The resulting mixture should be one that is moist enough to form into patties. If it's too dry, simply add a couple of Tablespoons of water or egg, and if it's too wet just add a few more breadcrumbs.

4. Divide mixture into 6 parts and form into six burgers. You can prepare the burgers ahead of time to this point (place on a rimmed baking sheet, cover with plastic wrap & refrigerate until ready to cook).

5. Spray cooking spray (or add olive oil) in large skillet and heat to medium. Add 3 patties, cover and cook for 7 to 10 minutes or until bottoms are browned. Flip patties and cook for another 7 minutes on the other side. Top with cheese at the end of cooking, if you wish! Repeat with remaining three patties.

6. Toast buns and add favorite toppings.

Tips:
*Buy whole-grain buns for the burgers and just use a couple of them to grind in the food processor for the crumbs that you'll need. Then spread them on a rimmed baking sheet and toast in the oven until browned.
Basic Idea of this recipe from;
http://www.recipegirl.com/2007/05/25/veggie-burgers-with-cilantro-mayonnaise/ Great site.
Comments Are Always Welcomed.....Please use my link to this "BLOG POSTS"...not plagiarizing its contents or pages which are not ALLOWED....only for personal "home" use & THANKS for using integrity-honesty; © copyright 2006-11 by P.T. Sherman...All rights reserved.

CHEESE, MUSHROOM OR SPINACH CRAPES

CHEESE & MUSHROOM FILLING FOR CREPES (The first recipe is in a pie shape the latter is rolled?)
INGREDIENTS:
1 cup cottage cheese or 8 oz. cream cheese
• 1 cup minced mushrooms
• 1 tbs. butter
• Salt and pepper
• 1 tbs. minced green onions
• ½ tbs. oil
• 9” baking dish
……………………
CHEESE MIXTURE: forming a mound
• 3 tbs. grated cheese
• ½ tbs. butter
DIRECTIONS;
1. Mash cheese in a bowl with seasonings. Beat in raw egg. Sauté mushrooms, green onions in butter, & oil for 4 to 6 minutes. Stir into the cheese mixture.
2. Butter cooking dish and center crepe in bottom.
3. Spread it with a layer of cheese and mushroom filling. (Press a crepe on top and spread with spinach filling.)
4. Continue with alternating layers of crepes and fillings ending with a crepe.
5. Pour over remaining cheese sauce
6. Sprinkle with 3 Tbs. Cheese and dot with butter.
7. Bake 25-30 minutes in preheated 350 degrees oven.
8. Heat thoroughly and brown the top lightly. To serve cut into pie-shaped wedges.
A SPINACH FILLING: (Optional; sour cream instead of cottage cheese? This cheese sauce is: ½ cup of whipping cream; 1 cup grated Swiss cheese; stirring constantly; Stir in all butter; but 2 tbs. of the cheese.) Cover and set aside.
• 1 TBS. MINCED GREEN ONION
• 2 TBS BUTTER
• 1 PKG COOKED CHOPPED SPINACH
• ¼ TSP. SALT
• Cook onions in butter for a moment. Add spinach and salt; stir over moderately high heat to evaporate moisture.
• Stir in ½ -1/3 cup of the above cheese sauce.
• Cover and simmer slowly for 8-10 minutes. Stirring occasionally
Photo has no spinach nor mushroom on it. Crapes can be rolled too. It's not a complicated as it looks...The spinach part is only an additional filling and needs not to be made...they're two cheese sauces to choose from also. One is more economical than the other and have different flavors. Regatta etc. cheeses or dairy could be sub.if you don't have the one in the recipes.
Comments Are Always Welcomed.....Please use my link to this "BLOG POSTS"...not plagiarizing its contents or pages which are not ALLOWED....only for personal "home" use & THANKS for using integrity-honesty; © copyright 2006-11 by P.T. Sherman...All rights reserved.