Chinese recipes

Ground Beef Chow Mein

2007-10-01T05:46:00.000-07:00

Ingrédients :

1 lb lean ground beef
1 1/2 cups celery, sliced
1 (16 ounce) can bean sprouts, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushroom stems and pieces
1 (14 ounce) can beef broth
1 (2 ounce) jar diced pimentos, drained
2 tablespoons soy sauce
1/2 teaspoon fresh ginger, minced (or paste)
2 tablespoons cornstarch
3 tablespoons water
4 cups chow mein noodles (or hot cooked rice)

Method :

Brown and drain ground beef.
Add celery, bean sprouts, water chestnuts, mushrooms, broth, pimientos, soy sauce and ginger; heat over medium heat and mix well.
In a small bowl or jar, mix cornstarch and water until smooth.
Stir cornstarch mixture into beef mixture. Cook until it is bubbly and slightly thickened.
Serve over chow mein noodles or cooked rice.

Canton Chicken & Chinese Sausages

2007-09-30T12:20:00.001-07:00

Ingredients :

2 tb each soy sauce and dry
-sherry
1/2 lb chinese sausages (lop
-cheong)
1 tb sugar
2 cloves garlic, minced
2 tb salad oil
2 quarter-size slices fresh
-ginger cr; ushed
1 3/4 c water
1 c long grain rice
1 lb chicken thighs, boned & cut
-in 1-1/; 2 inch pieces
2 whole green onions, thinly
-sliced
4 medium-size dried mushrooms

Instructions :

In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add
chicken and stir to coat. Cover and refrigerate for one hour. Cover
mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry and thinly slice. Cut
sausages in 1/4 inch thick diagonal slices. Drain chicken, reserving
marinade; discard ginger. In a heavy 3-quart pan, heat oil over high
heat. Add chicken and cook, turning, until lightly browned (about 2
minutes on each side). Remove chicken and set aside. To the pan, add
reserved marinade and water; stir in rice. Bring to a boil over
medium-high heat and cook, uncovered, until liquid is absorbed (about
8 to 10 minutes). Reduce heat to low and stir in chicken, sausages,
and mushrooms. Cover and simmer, without stirring, until rice is
tender (about 45 minutes). To serve, spoon mixture into a serving
bowl and sprinkle with green onion.

Thai Spiked Pumpkin Soup

2007-09-30T12:17:00.001-07:00

Ingredients :

1 lg brown onion
2 tb olive oil
4 cloves garlic
1/2 bn coriander
1 sm red birdseye chilli
1/2 ts chilli paste
1 ts ground cumin
1 ts turmeric
500 g queensland blue pumpkin
500 g butternut pumpkin
500 g jap pumpkin
1 1/2 l chicken stock
400 ml farmhouse milk
3 tb dessicated coconut

Instructions :

Heat the olive oil in a large saucepan and add the onion and garlic and
cook
for 10 minutes to caramelise gently. Add the chilli and coriander stems
(finely chopped) and stir until fragrant.

Add the remaining spices and heat until toasted. Add all the pumpkin pieces
and stir to coat with spice mixture. Cover with a lid and cook over a low
heat
for 30 minutes until the pumpkin is beginning to soften and turn brown. Add
just enough stock to cover and stir well.

Simmer for 1 hour, then add the milk and coconut and simmer for a further
15
minutes. Puree then serve, garnished with extra chillies and coriander.

Oriental Spaghetti

2007-09-30T12:15:00.001-07:00

Ingredients :

1 lb thin spaghetti
2 tb roasted sesame oil
4 tb soy sauce or tamari
1 c snow peas
2 cucumbers; peeled, seeded, -
- and cut
3/4 c thinly sliced green onions
3 tb chopped fresh parsley
2 tb red wine vinegar
1 ts dry mustard
1 ts hot chili oil

Instructions :

Cook the spaghetti according to the package directions and drain.
Combine 1 tablespoon of the sesame oil with 2 tablespoons of the soy
sauce. Toss warm spaghetti with this mixture and set aside.

Steam the snow peas for 2 minutes. Drain and cool under cold water.
Combine the snow peas, cucumber strips, green onions, and parsley.

Stir together the remaining sesame oil, soy sauce, vinegar, mustard,
and chili oil. Toss this sauce with the vegetables. Then toss the
vegetable mixture with the spaghetti mixture. Serve cold.

Oriental Ginger Chicken

2007-09-30T12:14:00.001-07:00

Ingredients :

4 chicken breast halves,
-skinned and; boned
1/4 c soy sauce
1/4 c dry sherry
1 garlic clove, minced
2 tb chopped green onion
1 tb brown sugar
2 ts ginger
2 tb vegetable oil
1 cn veg-all mixed vegetables,
-with liqu; id (16 oz)
1 cn water chestnuts (8 oz)
1 c quick cooking rice

Instructions :

1. Cut chicken into 2"-long strips.

2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1
teaspoon of the ginger in 1-quart bowl.

3. Add chicken and stir until well coated.

4. Heat oil in large skillet; stir-fry chicken until cooked.

5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in
2-quart sauce pan with remaining teaspoon of ginger; bring to boil.

6. Stir in rice, remove from heat, cover and let stand
5 minutes.

7. Serve chicken over rice and vegetables.

Oriental Chicken Wings

2007-09-30T12:13:00.001-07:00

Ingredients :

24 chicken wings -- sectioned
2 cloves garlic -- minced
1 tb ketchup
1/2 c honey
1/2 c soy sauce
1/2 c dijon mustard
1 tb veg oil

Instructions :

Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.

Oriental Ginger Salad Dressing

2007-09-30T12:12:00.000-07:00

Ingredients :

1/3 c salad vinegar (i most often
- just; s
3 tb soy sauce
1/3 c chopped onion
1/4 c carrots; finely grated
1 ts celery seeds
1/2 c canola oil
1/2 tb sugar; or to taste (1/2 to
-1)
1 ts fresh ginger root; minced

Instructions :

Combine all ingredients in food processor or blender, processing on high
until veggies are finely minced. Cover and chill thoroughly until ready to
serve over salad.

Chinese Sesame Noodles

2007-09-30T12:09:00.000-07:00

Ingredients :

12 oz vermicelli
1 bn green onions; thinly sliced
1/3 c tahini
3 tb teriyaki sauce
2 tb chopped garlic in oil
1/2 ts salt
1 freshly ground pepper

Instructions :

In large pot of boiling salted water, cook the noodles according to package
directions until tender but still firm. Drain, reserving 1/3 cup of the
cooking water. Add the warm cooking water to the tahini and stir until
smooth. Add the green onions, teriyaki sauce, garlic, salt and pepper.
Blend well, then pour over the noodles and toss gently until the noodles
are well coated with the sauce. Serve immediately or refrigerate and serve
cold.

Chinese Marinated Pork

2007-09-30T12:07:00.001-07:00

Ingredients :

1/4 c hoisin sauce
1/4 c barbecue sauce
1 orange; juice and zest
2 cloves garlic; crushed
1 piece fresh ginger; 1-1/4
-inch, grated
1 lb pork tenderloin chops; cut
-into 1 inch cubes

Instructions :

Combine all ingredients, except pork, in a bowl and mix well. Stir in pork
and marinate 1-2 hours. Remove pork from marinade. Heat a wok or heavy
nonstick skillet over medium high heat. Stir-fry pork 7-8 minutes, or until
just cooked through.

Chinese Ginger Beef

2007-09-30T12:01:00.000-07:00

Ingredients :

1 packet MAGGI Chinese Ginger
-Beef Mix
1/2 c water
2 ts oil
500 g rump steak; thinly sliced
2 md carrots; cut into thin
-- strips
1 green pepper; sliced

Instructions :

Combine the Chinese Ginger Beef Mix and water. Set aside.

Heat the oil in a wok or large saucepan.

Add the steak and stir-fry over a high heat until almost cooked.

Add the carrots, Stir-fry for 1 minute

Add the green pepper and sauce mix. Bring to the boil, stirring, then
cook for a further 30 seconds.

Serve immediately with MAGGI 2 Minute Noodles.

Chinese Fried Rice

2007-09-30T11:54:00.001-07:00

Ingredients :

3 c to 4 c cold cooked long
-grain rice
6 sl cooked bacon, crumbled
1 tb white sugar
2 tb to 3 tb dark soy sauce
3 eggs
3 to 4 green onions, including
- green,; sliced
1/4 c frozen green peas (optional)
1 bacon drippings

Instructions :

Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside. Beat 3 eggs in bowl with a little water until well
blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings
into wok. Pour eggs in wok, scramble until set and remove and set
aside. Place 2 Tbl bacon fat drippings into wok. Place cold rice into
wok and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry
until uniform in color. Add green onions, (peas - optional), bacon
and cooked eggs. Stir fry for another minute, serve hot. You can add
any other meats such as leftover cooked pork, chicken, ham, etc. Add
with the green onions and peas. MEATLESS VERSION: Follow above except
use peanut oil instead of bacon drippings. Replace bacon with 1/4 cup
of BACOS or BACO chips.

Chinese Crab Rice

2007-09-30T11:53:00.001-07:00

Ingredients :

1 stephen ceideburg
2 green onions, chopped
1 piece fresh ginger, 2-3 cm,
-grated
4 tb dry sherry
3 tb light soy sauce
3 blue crabs
400 g glutinous rice
1 tb soy sauce
1 tb oil
1 ts sugar

Instructions :

The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to
cook than the previous recipes but little more of the cook's time. By
the time the rice is cooked, it is saturated with crab flavour.

Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly
all over but do not chop up. Pour the sherry-soy sauce mixture over
the crabs and leave to marinate for an hour. Wash 400 grams glutinous
rice in several changes of water until the water runs clear.

Put the rice into a saucepan and pour over it 1.5 L water. Bring to
the boil and boil for 5 minutes. Drain.

In the bottom of a heatproof dish at least 12 cm deep and of a size
to fit into your steamer, pack in the chopped crab pieces, reserving
the marinade. Pour the rice over the top and pack it down. Press the
intact crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1
teaspoon sugar. Pour over the crabs and rice.

Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried
in rice, then fish around, for the rest of the crab pieces in rice.

Chinese Chicken & Noodles

2007-09-30T11:52:00.001-07:00

Ingredients :

1/4 c margarine, imitation
1 md green bell pepper --
1 chopped
1 md red bell pepper -- chopped
1 md onion -- chopped
1/4 c apple cider vinegar
1/4 c soy sauce
1/4 c pineapple juice
2 tb sugar
2 tb cornstarch
2 tb water
8 oz pasta
1 lb chicken breast halves
1 without skin -- boneless
1 five spice powder -- to
1 taste

Instructions :

Saute vegetables in butter until almost soft. Cut chicken into bite
size chucks. Season chicken with five spice powder sparingly. Add
chicken and mushrooms. Stir fry on high heat very fast, until chicken
is done. Turn down heat. Then add apple cider, soy sauce and
pineapple juice. Can add more soy sauce and pineapple if needed. Add
sugar. Mix cornstarch and water together and add and turn on very
high heat until thickens. Can add just a very little pinch of five
spice to mixture, but be careful with five spice. It's very strong.
To make lower fat, can saute vegetables with 1/2 margarine and 1/2
chicken broth. Can make lower in Sodium if use low sodium soy sauce.
When seasoning chicken breasts, use five spice sparingly. Toss with
noodles.

Chinese Chews

2007-09-30T11:51:00.001-07:00

Ingredients :

2 ea eggs
1 c sugar
1/2 c flour
1/2 ts baking powder
1/4 ts salt
1 c dates; chopped
1 c nuts; chopped

Instructions :

Beat eggs until light. Add sugar and blend. Sift together dry
ingredients, add to egg mixture. Stir in dates and nuts. Spread
mixture in well buttered pan and bake in slow oven 300 F. about 20
minutes. When cool cut into squares and roll in granulated sugar.

Chinese Beef Lo-Mein

2007-09-30T11:50:00.000-07:00

Ingredients :

2 pk chinese chef instant egg
1 noodles (beef flavor), 3 oz.
1 pk
1/2 bn green onions (chopped) or-
1 lg onion or both
1/2 lb ground lean beef (mixed
1 with
4 tb soy sauce and 2 tbsp.
1 cornstarch)
1/2 lg green bell pepper (chopped)
1/2 sm cabbage (thin shred)
2 tb vegetable oil

Instructions :

Heat oil in skillet. Add ground beef, onions and bell pepper. Stir.
When 1/2 done, add cabbage. Cook 2 packages of noodles according to
directions (only 3 minutes). Let set 1 minute. Pour over meat-cabbage
mixture. Add seasonings from noodle package. Makes 3 servings. P. S.
Chicken or pork can be substituted for beef.

Chinese Noodle Soup

2007-09-30T11:49:00.000-07:00

Ingredients :

8 c vegetable stock
8 oz chinese wheat-flour noodles
4 oz oyster mushrooms
1 stems removed and discarded
1 tops cut into 1/4-inch-wide
-strips; (see tip)
20 snow peas
1 stems and strings removed
1/2 c coarsely shredded carrot
2 md scallions; chopped
1/4 c diced red bell pepper
2 tb low-sodium soy sauce; or to
-taste
1 ts minced garlic
1/2 ts red pepper flakes; or to
-taste
1/8 ts ground white pepper; or to
-taste
12 oz silken extra-firm tofu
1 cut into 1/2-inch cubes;
-(about 2 cups)
2 ts dark sesame oil
1 garnish; (optional)
1 chopped scallions
1 toasted sesame seeds

Instructions :

Makes 6 servings

The typical proportion of broth to solid ingredients is reversed in this
soup.
Here a large helping of noodles fills the bowls, then the spicy broth,
tofu,
and vegetables are poured atop. Make nothing else for dinner! Serve the
soup
in large bowls with chopsticks and Chinese soupspoons. Adjust the amount of
red pepper flakes if you prefer your soup less fiery.

Pour the vegetable stock into a large saucepan or Dutch oven; cover and
heat
over high heat just until the liquid comes to a boil.

Stir in the noodles, mushrooms, snow peas, carrot, scallions, bell pepper,
soy
sauce, garlic, red pepper flakes, and white pepper. When the liquid returns
to
a boil, reduce the heat to medium cover and cook until the noodles and
vegetables are tender, about 5 minutes.

Gently stir in the tofu cubes and sesame oil; heat until the tofu is warm.
Adjust the seasonings to taste.

To serve, use tongs to fill large soup bowls with the cooked noodles. Ladle
the broth, tofu, and vegetables over the noodles.

Chinese Beef Noodle Soup

2007-09-30T11:48:00.000-07:00

Ingredients :

2 1/2 lb beef short ribs; cut between
- bones
1 ; into pieces
7 c water
1/3 c soy sauce
1/4 c scotch or medium-dry sherry
1 tb sugar
1 six; (1/4-inch-thick)
1 ; diagonal slices
1 ; fresh gingerroot
8 scallions; trimmed
3 lg garlic cloves; chopped
1 a; (3-inch) cinnamon
1 ; stick
1 ts aniseed
1/4 ts dried hot red pepper flakes
1/2 lb turnips; peeled and cut into
1 ; 3/4-inch cubes
6 oz egg noodles
1 ts asian; (toasted) sesame oil
1 ; if desired

Instructions :

In a heavy kettle (at least 5 quarts) combine short ribs, water, soy
sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim
froth. Add gingerroot, 5 scallions, flattened with the side of a large
knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2
hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30
minutes and transfer with a slotted spoon to a cutting board. Chop meat,
discarding fat and bones.

Strain broth through a fine sieve into a large saucepan and add chopped
meat. If finishing and serving soup immediately, spoon off fat. For best
results, chill soup, covered, overnight and discard fat.

Add turnips and simmer, covered 10 minutes. Add noodles and simmer,
covered, stirring occasionally, until tender, about 7 minutes. Soup may
be prepared up to this point 2 days ahead (cool uncovered before chilling
covered). Reheat gently.

Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil
(if using).

Makes about 10 cups.

Noodles And Gravy (Yee Mein)

2007-09-30T11:45:00.000-07:00

Ingredients :

20 sm chinese mushrooms (or 1 can
- sliced; mushrooms)
1/4 lb chinese barbecued pork
1/2 lb bok choy
1 pk pre-fried noodles (1/2 lb)
1 qt chicken stock
3 ts oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 ts salt
1/2 ts sugar
2 tb oyster sauce
1 ts cornstarch
2 ts water

Instructions :

Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse,
squeeze dry, remove and discard stems; cut mushrooms into strips,
julienne style.

Cut Barbecued pork into very thin slices.

Break branches off center stock of bok choy. Remove and discard any
flowers. Peel outer covering off of center stock. Cut bok choy
diagonally into 2 inch lengths.

Bring chicken stock to a boil, add noodles, and cook for 5 minutes.
Drain and set aside. Discard the stock, as it will be quite oily!

Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts,
green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2
teaspoon salt and 1/2 teaspoon sugar. Remove and set aside.

Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;
then, add the oyster sauce. Mix well.

Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water,
and toss together water, and toss together until well mixed.

Add thickening made by mixing the cornstarch with the cold water.
Cook for 1 minute, and serve.

Shrimp Fried Rice

2007-09-30T11:44:00.002-07:00

Ingredients :

c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil

Instructions :

Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.

Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done,
sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4
tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-frry
for at least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Chinese Chicken

2007-09-30T11:44:00.001-07:00

Ingredients :

12 oz chicken breasts; skinned &
-boneless
1 tb vegetable oil
1 c broccoli flowerettes
1 c caulifowerets
1/2 lb mushrooms; sliced
4 green onion; cut in 1 pieces
2 tb low-sodium soy sauce
3 tb dry sherry
1 ts gingerroot
1 ts arrowroot dissolved in +
2 tb water
1/4 ts sesame oil

Instructions :

Trim any fat from chicken and thinly slice diagonally. In a large
non-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes or
until cooked through. Remove with a slottled spoon and keep warm.
Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms,
green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes.
Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until
heated through.

Chinese Chicken Salad

2007-09-30T11:41:00.000-07:00

Ingredients :

1/4 c Peanut oil
2 tb Oriental sesame oil
1 sm Garlic clove; peeled,
-blanched
1 tb Sugar
3 tb Rice vinegar
2 tb Soy sauce
1/4 c Peanut butter
2 tb Sesame paste
Salt; to taste
Freshly-ground black pepper;
- to taste
1 ts Chili paste with soy bean;
-(optional)
2 c Bite-size poached chicken
-breast
2 c Cooked elbow macaroni
1 pk Frozen petite green peas -
-(10 oz); thawed
2 Scallions, green part only;
-thinly sliced
Chopped cilantro; (optional)

Instructions :

In a food processor or blender, combine and puree the peanut and sesame
oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame
paste. Season to taste with salt and pepper. If you wish, stir in chili
paste. Right before serving toss the chicken, macaroni and peas with the
sauce andgarnish with scallions and cilantro.
This recipe yields 4 servings.

Chinese Pork

2007-09-30T11:29:00.000-07:00

Ingredients :

1 pork fillet; weighing
1 ; approximately 1lb
1 ; (450g)
1 medium-size onion; peeled
-and
1 ; quartered
2 ts sunflower oil; (2x5ml spoon)
8 oz fresh or frozen mangetout
-peas; (225g)
1 inch; (2.5cm) piece of
1 ; root ginger, peeled
1 ; and chopped finely
2 cloves garlic; crushed
1 tb soy sauce; (15ml spoon)
1 tb dry sherry; (15ml spoon)
1/4 pt beef stock; (150ml)
2 ts cornflour; (2x5ml spoon)
2 spring onions; trimmed and
-sliced

Instructions :

1. Trim the pork of any visible fat, and cut across the grain into very
thin slices.

2. Separate the ''leaves'' of the onion.

3. Heat the oil in a non-stick frying pan and add the onion. Stir-fry
for 2-3 minutes.

4. Add the mangetout peas, topped and tailed if fresh, and stir-fry for a
further 5 minutes.

5. Remove the onion and peas with a slotted spoon, add the ginger and
garlic to the pan and cook for 1 minute, then increase the heat and add
the pork slices.

6. Stir-fry until the pork changes colour then toss in the vegetables.
Blend the liquids with the cornflour and add them to the pan, stirring
until thickened.

7. Serve sprinkled with sliced spring onions.

Chinese Beef Jerky

2007-09-30T11:27:00.000-07:00

Ingredients :

3 lb flank steak or london broil
1/2 c light soya sauce
4 1/2 c dry sherry
6 ea garlic cloves, minced
1 1/2 tb ginger, fresh, minced
1 1/2 tb red pepper, crushed
1 1/2 tb sesame oil
1 ds pepper

Instructions :

Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2" to 2" wide and 4" long. Transfer to a
shallow pan. Combine marinade ingredients and rub thoroughly into
meat. Arrange meat on racks and let dry at cool room temperature
overnight (do not refrigerate).

Preheat oven to 250 degrees. Line two large baking sheets with foil
and set wire racks on top of each baking sheet. Arrange meat on
racks in single layer. Bake 30 minutes.

Reduce heat to 175 degrees and continue to dry meat another 40
minutes. Meat should be lightly brown, but not burnt. Let meat
contrinue to dry on racks at cool room temperature overnight before
packing into jars.

Dried meat can be brushed lightly with sesame oil for additional
flavor and shine.

Chinese Imperials Sweet And Sour Sauce

2007-09-30T11:22:00.000-07:00

Ingredients :

0.33 c white vinegar
1.00 c water
0.67 c sugar
1.00 ds salt
1.00 ds msg
1.00 ds white pepper
1.00 ds tabasco

Instructions :

Cook over medium heat and add: 1 TB Cornstarch combined with 2 TB
water, and 1/2 ts Worcestershire sauce. Cook until bubbly and thick.
Remove from stove and add 2 TB ketchup. This will keep in the fridge
for a week. Formatted by jayne@idt.net