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Recipe Box >> Chinese Recipe >>

Vegetable-Stuffed Omelets/Ginger Sauce Recipe
Tomato And Liver Stir-Fry Recipe
Three Flavored Fried Rice Recipe
Thousand-Year-Old Eggs Recipe
Sweet-Sour Pork Chops Recipe
Sweet And Sour Pork Recipe
Sweet And Sour Meatballs Recipe
Sweet 'n' Sour Sauced Pork Bbs Recipe
Sweet 'n Sour Chicken Recipe
Stir-Fried Tofu Or Beef With Onions Recipe
Stir-Fried Chicken with Walnuts Recipe
Stir-Fried Bok Choy In Garlic Oil Recipe
Stir Fry Of Broccoli & Chicken Recipe
Stir Fry Recipe
Steak Lo Mein (Ngo Yoke Lo Mein: Canton) Recipe
Spinach Salad Orientale Recipe
Snow Pea & Pear Salad Recipe
Sichuan Street Noodles With Spicy Peanut Sauce Recipe
Shrimp With Snow Peas & Water Chestnuts Recipe
Shrimp With Lobster Sauce Recipe
Shrimp In Lobster Sauce Recipe
Sesame Vinegary Recipe
Sesame Chicken Recipe
Sesame Beef Recipe
Scallops Recipe
Pork Stuffed Egg Rolls Recipe
Plum Chicken Recipe
Phoenix-Tailed Shrimp Recipe
Perch With Black Bean Sauce Recipe
Pepper Steak W/Onions Recipe
Peking Beef (Mongolian Beef) Recipe
Pan-Fried Noodles Recipe
Pad Puk Gai (Chicken W/ Bok Choy) Recipe
Oriental Spicy Orange Beef Recipe
Oriental Pork Bbs Recipe
Oriental Pea Pods And Carrots Recipe
Oriental Bar-B-Q Pork Tenderloin Recipe
Moo Goo Gai Pan Recipe
Mongolian Beef Recipe
Mongolian B.Q Recipe
Mango Pudding Recipe
Madame Wu's Chinese Chicken Salad Recipe
Lo Mein Shrimp-Chicken-Pork-Beef Recipe
Lime And Hot Pepper Salad Recipe
Lemon Ginger Beef Recipe
Hot Shoestring Potato Salad Recipe
Hot Cashew Chicken Salad Recipe
Hot & Sour Soup Recipe
Hong Kong Stir Fry Recipe
Guy's Chinese Chicken Recipe
General Tso's Chicken Recipe
Garlic Mud Chicken Recipe
Fried Rice With Bacon or Pork Recipe
Fried Rice #2 Recipe
Fried Rice #1 Recipe
Four Treasure Soup Recipe
Ella's Vegetable & Meat Egg Rolls Recipe
Eight Jewel Chicken Recipe
Eggplant Sichuan Style Recipe
Eggplant Salad Recipe
Egg Foo Yung Recipe
Egg Drop Soup Recipe
Chow Mein With Shrimp And Pork Recipe
Chow Mein Recipe
Chinese Vegetable Soup Recipe
Chinese Stir-fry Peanut Chicken Recipe
Chinese Spicy Chicken (Le Tze Gee) Recipe
Chinese Pepper Steak Coca-Cola Recipe
Chinese Pepper Steak Recipe
Chinese Nut Cookies Recipe
Chinese Noodle Crunch Recipe
Chinese Hot And Spicy Chicken Recipe
Chinese Dry Marinade Recipe
Chinese Chicken Stuffed Peppers Recipe
Chinese Beef And Tomatoes Recipe
Chinese Almond Chicken Recipe
Chicken Oriental #2 Recipe
Chicken Chow Mein Recipe
Chicken Almond Chinese Recipe
Chicken 'n' Vegetable Stir Fry Recipe
Chiang Mai Steaks Recipe
Cashew Chicken Recipe
Beef With Chinese Pea Pods Recipe
Beef With Asparagus Recipe
Beef Stir Fry With Tri-Color Peppers Recipe
Beef & Broccoli Recipe
Bean Threads With Minced Pork Recipe
Bean Sprout Salad With Garlic Recipe
Bbq Pork Lo Mein Recipe
Barbequed Pork Recipe



Random Recipe(s) For You

Garlic Mud Chicken

3 pound roaster chicken
3 garlic*
1 tablespoon cajun spices
3/4 cup olive oil -- **
1 cup all purpose flour**

Preheat oven to 325
*large heads of (about 50 cloves)
**or as needed As the coating hardens and bakes on the chicken, the flavors and juices are all sealed in..

Best chicken you ever ate. Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency, add more oil if needed. Place the oil and garlic mixture in a large bowl. Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved. With string, tie the chicken wings and the legs tight against sides of carcass. Using a spatula, completely coat chicken with Garlic Mud, as evenly as possible, using it all.

Fill in all crevices between wings and legs. Place on a rack, breast side up, in a pan and put in preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well. If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown. Serve chicken with the crisp pieces of Garlic coating ..

I would suggest using a vertical roaster. It is a wire stand that the chicken slips down on and is vertical. Set your bottom rack as low as possible to accommodate in oven. Even a lower heat setting with a longer roast time is even better.

>>> This is a modification of an old Chinese recipe called Beggers Chicken. They used mud to encase it...Then put into a hot bed of coals to cook...




Bananas: All That Potassium And Carmen Miranda Too!

by Marjorie Dorfman

Bananas: All That Potassium And Carmen Miranda Too!

"…We have old-fashioned tomahto, Long Island potahto, but Yes, we have no bananas. We have no bananas today.."- Folk song by Frank Silver and Irving Cohen (1923)

Whether you are off to Rio following the colorful trail of Carmen Miranda’s fruit-filled hat or seated on your couch contemplating the universe, the banana can always come along for the ride. There are so many aspects to this strange and wonderful fruit. Even its shape is a bit mysterious; conjuring images of tropical islands and sun-filled days. Did you know that the word "banana" originates from the Arabic and means finger? Doesn’t that make you wonder where the rest of the hand is? I have been hooked on bananas ever since Bananas: All That Potassium And Carmen Miranda Too! Recipe

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Gourmet Centerpieces

by Celebrating-Christmas.com

A Holiday Dinner Party or for that matter, any Dinner party, calls for some creative ideas for table centerpieces. An elegant centerpiece is as important a part of your dinner table, as the rest of the table decoration, serveware or even the food itself! Bring a creative twist to all your dinner parties this season, by displaying abundant and fabulous Gourmet Centerpieces instead of the usual flowers, candles etc. Instead, use flowers, candles, berries, ornaments etc. to accessorize the table decor. Place them with place mats or name cards to enliven the table. Leave the centerpiece for a majestic creation from your kitchen.

There can never be a dearth of ideas for magnificent looking gourmet food from any kitchen. Still, we, at Gourmet Centerpieces Recipe

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Digging Up Earthnuts (Conopodium Majus)

by Simon Mitchell

The custom of grubbing for Earthnuts, or Pignuts is as ancient as mankind itself. Although these tasty tubers are beloved of pigs (hence the name) they are a most unusual and rewarding woodland snack and there was a time when they were a popular nibble for country children on their way to and from school.

The fern like leaves appear along with the Lesser Celandine in the spring. During May and July they develop umbellifer heads with white flowers not unlike Cow Parsley. According to Gerard and others the Dutch once ate them 'boiled and buttered, as we do parseneps and carrots'. Unearthing a pignut is a delicate operation. The root disconnects from the tuber very easily, which can be several inches from where the stem appears above ground. Digging Up Earthnuts (Conopodium Majus) Recipe

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