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"Only comment I have is "DO NOT flip a drop of water into the hot fat!!!"You will end up splattered with hot grease!!!The ONLY TIME you flip a drop of water into a hot skillet is when the skillet is DRY. That is the best way to check if skillet is hot enough to add oil...and if you do check the skillet this way prior to frying any type of me..."
"I've found that freezing the beef until slightly firm permits slicing it into proper sized strips.Seasoning I add while frying my "Beef with Green Pepper" is dark Sesame Oil (approximately 1-1/2 tsp), along with about 1/4 tsp. white pepper."
""Pork Sticks" can be made into "City Chickens" by cutting beef round steak into cubes and alternating them on the bamboo with the pork.Very, very good...both hot from the oven or chilled."
"Very, very good!As an added chicken flavor I added half a can of Butter Ball Chicken Broth, along with a handful of frozen peas, and served it over biscuits."
"The Egg Rolls, or as my family calls them..Spring Rolls are made in very much the same way.But...I place the cabbage in a pot of salted, boiling water and let simmer for about 5 minutes.Drain and let cool. Once cool, squeeze as much water out of the cabbage as you can with your hands. This softens the cabbage and makes the egg rolls much easi..."
"I find the easiest way to pre-cook and soften the cabbage leaves is to core the cabbage, then place the entire head in a covered stock pot of boiling water.After about 4 minutes, carefully lift the head of cabbage out of the pot using 2 large cooking spoons; place on a dinner plate and remove the soft outer leaves. Again place the remaining hea..."
"This is good "basic" recipe, but it needs the addition of FENNEL Seed and RED PEPPER Flakes to make it "Italian Hot Sausage"."
"The "old country way" is to use 2 crushed cloves of garlic for every pound of Boston Butt; also the use of the spice MARJORAM LEAF is essential (approximately 1-1/2 tablespoons per pound of pork)"