Ethnic Entrees

Ethnic Entrees

New Recipes
Almond Chicken Chop Suey Chinese Beef Stir-Fry with Vegetables
Chicken Chow Mein Linda's Chicken Enchiladas
StirFry Mandarin Chicken Bread Machine Perogy Dough
Coral 'n Pearls (berries & chestnuts) Jim's Macktown Chili
Krumkaker Marjorie's Cabbage Rolls
Nalysnky (Ukranian crepes) Pineapple Chicken Balls

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Updated January, 2009

Almond Chicken Chop Suey

3 - 4 oz. almonds
1 medium chicken breast
8 -10 water chestnuts
4-oz. bamboo shoots
1 med. onion
6 stalks celery
1 can whole mushrooms

De-bone chicken; cut in 1-in. pieces. Marinate in salt, pepper and soy sauce. Brown almonds in vegetable oil. Stir-fry chicken. Heat 1 tbsp. oil and cook vegetables. Add 1 tbsp. water, then mushrooms, chicken and almonds. Add 2-3 oz. water, soy sauce, salt and pepper. Thicken.


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Chinese Beef Stir-Fry with Vegetables

The cubed beef, rather than the usual strips, makes a pleasant difference.
From a "Cooking" mystery by Diane Mott Davidson.
Fun books, great recipes. Check her out at the library.

1 lb. good quality sirloin, cut into 1-inch cubes
1 tbsp. dry sherry
1 tbsp. soy sauce
1 tbsp. corn starch
1/2 tsp. sugar
2 1/2 tbsp. vegetable oil
1/8 tsp. freshly ground black pepper
2 cloves garlic, pressed
1 tbsp. oyster sauce
2 large stalks broccoli, stems removed and cut into florets
2 carrots peeled and sliced on the diagonal
1/2 cup beef broth
8 spears (1/2 can) water-packed baby corn, drained
20 fresh snow peas
1 green onion both white and green parts, chopped

Marinate the steak at room temp. in a mixture of the sherry, soy sauce, 1 tsp. of the cornstarch, sugar, 1/2 tsp. of the oil, the pepper and the garlic for an hour. Heat 1 tbsp. of the remaining oil in a wok over high heat. Stir-fry the beef quickly until the meat is brown outside and pink inside. Remove. Mix the remaining 2 tsp. cornstarch with the oyster sauce. Reheat the wok with the remaining tbsp. oil. Add the broccoli and carrots. Stir-fry for 30 seconds. Add the broth, cover the wok and steam for approximately 1 minute or until the vegetables are tender but retain their crunch. Add the corn, snow peas, onion, beef and oyster sauce-cornstarch mixture. Heat quickly until the sauce is clear and thickened. Serve immediately.


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Chicken Chow Mein

7-8 oz. skinned and boned chicken breasts cut in cubes.
4 green onions
1/2 cup red or green pepper
1/2 cup diagonally sliced celery
1/2 cup fresh mushrooms quartered
1 cup bean sprouts
1 cup chopped chinese cabbage or bok choy
1/2 cup water
Seasoning to taste; nice and spicy

Wipe the skillet with a thin layer of oil. Brown and cook chicken. Season a little and add a little water for moistness. Take the cooked chicken out of the skillet. Add the rest of the water. Place celery, peppers, and mushrooms in skillet. Simmer 5 minutes, then add the cooked chicken, bean sprouts and green onion. Add seasoning. Warm everything through. Do not overcook. Serves two.


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Linda's Chicken Enchiladas

We sampled this at Mitchell's condo in Apache Wells. You can select the
degree of "hotness" to suit yourself and your guests.

Flour tortilla shells (large)
4-5 chicken breasts cut in bite-size pieces
1 cup sliced mushrooms
1/2 cup chopped onion
1 each red and green peppers, coarsely chopped
1 cup grated cheddar cheese
1 clove garlic, crushed
Salt and lemon pepper to taste
Hot pepper (cayenne or white pepper)

Enchilada sauce, 2 8-oz. or 254 ml cans

Fry chicken, seasoning with garlic, pepper, salt, lemon pepper, hot pepper. Put in a bowl. Saute mushrooms and onions. Saute peppers lightly. Add to bowl. Place some of grated cheese in mixture and add a can of enchilada sauce. Roll in tortilla shells and place in pan. {Pour second canof enchilada sauce over all and sprinkle with remaining cheese. Bake at 350º till piping hot. Linda uses one can mild sauce and one hot.
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Stir-Fry Mandarin Chicken

3 tbsp. soy sauce
1/2 tsp. dried dillweed
1 large whole chicken breast, skinned, boned, bite size
3 tbsp. cooking oil
8-oz. can water chestnuts, drained, thinly sliced
3/4 cup bias-sliced celery
1 11-oz. can mandarin orange sections
1 tbsp. cornstarch

Combine 2 tbsp. of the soy sauce, the dillweed, and 1/4 tsp. salt; add chicken. Let stand 20 minutes Heat 1 tbsp. of the oil in wok or 10-in. skillet; add water chestnuts and celery. Stir-fry 1 to 2 minutes. Remove; set aside. Heat remaining oil in wok; add chicken mixture and stir-fry 3 to 4 minutes or till done. Drain oranges, reserving liquid. Return vegetables to wok. Blend reserved liquid with the remaining 1 tbsp. soy sauce and cornstarch; stir into wok. Cook and stir till bubbly. Add oranges. Cover; cook one minute. Serve with rice.


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Bread Machine Perogy Dough

32 eggs (beaten)
2 Tbsp oil
1 1/2 cups water
4 cups flour
1/4 tsp flour
1/2 tsp baking powder

Mix beaten eggs, oil and water and add to bread machine. Stir together flour, salt and baking powder and add to machine. Set machine for regular bread cycle, but remove dough after first mixing cycle ends.
Let rest, covered, one hour before rolling out.


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Coral and Pearls

This delightful dessert came from a Chinese cooking class Barb enjoyed very much.

20 strawberries
10 water chestnuts
10 tbsp. sugar
3 tbsp. apricot brandy

Night Before:
Marinate water chestnuts in 2 tbsp. sugar.
Let stand overnight.
Combine sugar and brandy and melt over low heat.
Dip strawberries and chestnuts quickly and then immediately into cold water to harden.
Arrange berries and chestnuts on a plate and sprinkle w/ icing sugar.


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Jim's Macktown Chili

This recipe was the winner of the 2000 World Chili Championship. We’ve modified it slightly to suit our Canadian tastebuds.

3 lb. beef roast (sirloin round) - cubed
1 - 14 oz. Can Beef Broth
1 - 14 oz. Can Chicken Broth
1 -8 oz. Can Hunt’s Tomator Sauce
Hot pepper sauce (Tabasco)
2 -cans Dark Red Kidney Beans
(beans optional - not in original recipe)
water

Spice Mix:
8 tbsp. Mild Chili Powder (Normal)
2 tbsp. Hot New Mexico Chili Powder
(I used “Tex-Mex” seasoning I found)
3 tbsp. Cumin Powder
1 tbsp. Garlic Granules (not powder)
1 tbsp. Onion Granules
1 tbsp. Arrowroot (or cornstarch)

Combine the spices in a small bowl and set aside. Cut the beef about into about 3/8 inch cubes. Brown very well in a small amount of oil. (Do not add salt at any point until ready to serve.) Combine the beef, broths and tomato sauce in chili pot and bring to a boil. Add about 50% of the spice mi and simmer for at least 2 hours adding water as necessary. Add the Tabasco sauce and as much of the remaining spice mix as you desire, tasting between additions. Add he beans at this point if you are using them. Simmer for an additional 1/2 hour. Makes about 3 quarts.
Note: Authentic South-Western Chili does not contain beans, but when we made the original recipe we found it lacking without them. The choice is yours.


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Krumkaker

Cliff belongs to a Norwegian genealogy mailing list. As Christmas nears there are all kinds of traditional Norwegian dishes posted to the group. This is his favorite post. You need a “krumkakejern” similar to a waffle iron, available at specialty stores and a cont to shape the krumkake which should come with the iron.


Today I have made 85 krumkaker. I have tasted and they are very good. I used 6 eggs and I started weighing the eggs.  

Used the same weight for sugar, white flour and butter. Easy to remember.
Whip eggs and sugar to eggnog, add white flour carefully and, so, add melted butter (cooled).
Add also 1 teaspoon cardamom. I also used 12 tablespoons of cold water. The water helps making the krumkaker thin and crispy.
Put 1 tablespoon of the batter into the krumkakejern and cook until the krumkake is light, light brown. Shape the krumkake immediately.
Lykke til. Per
(Lykke til” means Good Luck in Norwegian)
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Marjorie's Cabbage Rolls

Living in Hotchkiss, Marjorie became an expert.


Cut hearts from 2 medium heads cabbage and steam in covered pot over low heat
adding 3 tbsp. vinegar to 1 1/2 ins. water. Cook just till pliable.
In frying pan cook 1/2 lb. sausage meat, 1 lb. hamburger and 2 small onions sliced thin or chopped.
Cook 2 1/2 cups short grain rice according to directions. Add 1 can tomato soup to meat mixture, then mix in rice.
Put large leaves with some sauerkraut in bottom or roaster. Fill with cabbage rolls. More leaves and kraut on top.
Cover with tomato juice. 275 deg. F.


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Nalysnyky (Ukranian Crepes)

The recipe and the spelling come from Laura Lovlin. They were made by Laura’s daughter Debbie, and I tried them and loved them at Laura and Lloyd’s 51st wedding anniversary party.

2 eggs
1/2 cup milk
3 tbsp. water
1/2 cup flour, sifted
1/4 tsp. salt
Beat eggs until light and add the remaining ingredients. Double the recipe for a 9 x 13 glass pan. Use a small frying pan, 6" in diameter. Butter lightly and heat well. Pour a few tablespoons of the batter into the pan, just enough to give it a thin coating. Tilt the pan back and forth to spread the batter evenly. Cook over moderate heat. When lightly browned on the bottom, remove and stack on a plate. They should not be turned over. This is the secret to tender cakes. Butter the pan each time until all the batter is used.
Cottage Cheese Filling:
2 cups cottage cheese
2 egg yolks
2 tbsp. cream
1/4 tsp. salt
1 tsp. chopped dill (if desired)
Mash cottage cheese. Add remaining ingredients.
Spread on unbrowned side of each crepe. Roll.
Arrange in a buttered dish. Just before baking, drizzle with cream. Bake till piping hot.
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Pineapple Chicken Balls


2 breasts - deboned and cut into bite-size pieces.
Marinate for a minimum of 15 minutes in salt, pepper and soy sauce.
Deep fry in pancake mix/cornstarch batter (see Fish section for batter recipe)
Serve with sauce:
Sauce:
1 can pineapple tidbits
1/2 cup water
2 tbsp. sugar
Cornstarch to thicken
For red sauce - Add 1/4 cup ketchup OR add maraschino juice.


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