:cooking:

Asian (American-Style?)

My Stir Fry Version (Easy)
I'm sure this isn't new, but... stir fry anything like this. First onions and (pre-cooked) cubed meat, no seasoning, in about a Tbsp. of vegetable oil. If raw meat cook first, add onions towards the end. Add vegetables, fry for a couple of minutes or so. Add COLD leftover rice. Has to be cold (preferably day old) to come out right and not mushy. Add a small bit of chicken bouillon powder with the rice. Will be mixed in as you stir in and fry the rice. If can't have MSG, use Lawry's Garlic Salt.

Sweet and Sour Sauce
Used recommedations from top 'Most Helpful Review' by [SHELS77]:
"As the recipe is written, this is a good sauce. I did do a few things to doctor my version of the sauce which I think gave it more body and flavor. I used the recipe with these substitutions: 1/4 C of brown sugar and 1/2 C of white sugar instead of 3/4 C white sugar, 1/4 C of pineapple juice instead of water, 1/4 C of ketchup instead of the 1 tablespoon (trust me on this!), and I used 2 Tablespoons of flour dissolved into a little water. I added the flour/water mixture to the boiling (on low heat) mix of the other items. I thought these substitutions brought more body, flavor, and color."

-- Used this to make Sweet and Sour Pork Fried Rice. Cooked diced leftover pork chops in sauce for a bit. Added to stir fried rice at the end.

Easy Beef Broccoli Stir Fry
No changes I can remember... I might have seasoned the beef with garlic salt and Lawry's before cornstarch coating.

General Tsaos Chicken
The Most Helpful Review by [opheliarising]:
"I have done this several times, perfectly following the recipe the first time, then throwing rules out and following only the second HALF of the recipe after. I have subbed, omitted, or added as I found differences in my pantry from what the recipe calls for. I give this a 5 star rating based not only on the recipe but also on the friendliness with which it accepts adaptation. We now use plain sauteed chicken breast chunks, no frying required, remove them from the skillet, start the sauce, toss them back in at the end. After doing it the "right" way I can honestly say this recipe is also perfect the way we do it now, and has gone from a time-consuming Sunday dinner to a quick weeknight prep that my family requests frequently. We have even had it two nights in a row by demand! And there have NEVER been leftovers. *^_^* I double sauce too, it's what I eat over rice now, since after dishing up for two boys, a teenage girl, a very hungry man, and a baby girl who likes EVERYTHING, there's not much LEFT but sauce! We love it. I hope it might save some time for others who are put off by the double fry, to know it's perfectly delicious done this way. It saves time, fat (!), and the individual ingredients each still shine. Thanks for sharing this with us ChefDaddy!"

-- Daughter made this one for my birthday. Don't know what she did exactly, but this came out great!

CopyCat Recipes

In N Out Burgers
I am an In N Out fanatic. I now live far away from the nearest one. I would have to say this page is a start. Helpful comment on this page from 'Jennifer in SoCal'. Stacking Order is critical. And NO! INO does not use velveeta cheese.

-- The sauce recipe:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish (secret is in adding plenty!)
2 teaspoons finely minced white onion
dash of salt
dash of pepper


-- Stacking Order:
bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion
top bun

-- I lightly toasted some regular buns and the burgers came out pretty good.

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