Found online. To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving.
50 min 20 min prep
Change to: servings US Metric
1 lb chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
1 cucumber
salt, as needed, to desalt cucumbers
1 medium carrot
1/2-1 teaspoon roasted sichuan peppercorns (optional)
SAUCE
2 tablespoons sesame seed paste (can substitute chunky peanut butter)
3 tablespoons soy sauce
1 tablespoon rice vinegar (red or black preferred)
1 tablespoon asian sesame seed oil
1 tablespoon granulated sugar
1-2 tablespoon hot chili oil, both (optional) or 1-2 teaspoon chili flakes, both (optional)
1 tablespoon shredded scallions, white part only (green onion, spring onion)

In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the ch

1 lb All-purpose or bread flour 1 t Salt 1 1/2 tb Dry yeast 1 t Sugar 8 fl Warm milk and water 2 oz Butter, melted (Note: Over here, and in England, these are just called "muffins", and are the ones in the song about the Muffin Man who lives in Drury Lane. They did actually sell them door-to-door every morning in London until the turn of the century or thereabouts.) . Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with

From a box of Swans Down cake flour3 cups sifted cake flour3 teaspoons baking powder1/2 teaspoon salt1/2 cup butter1 1/2 cups sugar1 1/4 cups milk1 teaspoon vanilla4 egg whitesSift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Beat egg whites until they hold up in soft peaks. Stir quickly but thoroughly into batter. Bake in two greased 9 inch layer pans at 375F for 25 to 30 minutes. Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting over tops and sides.Lady Baltimore Frosting and Filling2 egg whites, unbeaten1 1/2 cups sugar5 tablespoons water1 1/2 teaspoons light corn syrup1/2 teaspoon vanilla6 figs1/2 cup raisins1/2 cup nuts, choppedCandied cherriesCombine egg whites, sugar, water and corn syrup in top of double boiler, be

Shepherd's Pie is one of England's most famous dishes. At its simplest it is made of minced lamb (hence the Shepherd name) covered with mashed potato. A layer of cheese may also be added on top, which will give the Shepherd's Pie a crispier, more appealing top (and make it taste more cheesy). Shepherd's Pie is often confused with Cottage Pie, which can be made to exactly the same recipe but should be made with minced beef instead of minced lamb.Recipe InstructionsPeel the potatoes and boil them in a large saucepan of water (not salted) until tender (a sharp knife should pass through them easily but they should not be breaking up). Drain once cooked and keep in the saucepan with the lid on.Meanwhile heat olive oil in a large saucepan and frying pan and then add chopped onion and carrot. Cook over a low heat for 10 minutes until onion is soft. Add the minced lamb and the tomatoes. Break up the tomatoes with a wooden spoon (or use pre chopped tomatoes) so you have smaller pieces. Cook ove

This is a great recipe if you're in a hurry! It's tasty and very quick to prepare.The minced beef and peasis delicious combination with both rice or egg noodles.Ingredients:250g Lean Beef Mince 2 Tbsp finely chopped Brown Onion 100g Frozen Petit Pois (Peas) 2 Tbsp Light Soy Sauce* 1 Tbsp Oyster Sauce* 1 tsp Sugar* Dash of Pepper* 1/2 tsp Sesame Oil* 100ml Water mixed with 1 tsp Cornflour Method:Defrost and cook frozen peas in a microwave oven (HIGH heat for 2 minutes). Heat a little oil in a frying pan or wok. Stir-fry onion until soft. Add in minced beef, seasoning ingredients* and stir to mix. When the beef is cooked, add the peas and cornflour mixture. Stir until the sauce is thick, then remove from heat. Serve.

Risotto alla Parmigiana

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight.sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well.coated. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately.

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