Ingredient: Ginger

Pecans: Hot, Sweet and Spicy

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 Pecans: Hot, Sweet and Spicy
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Instructions
  1. Preheat oven to 275
  2. Lightly butter a jelly roll pan
  3. In small bowl, combine spices and sugar
  4. Beat egg white until light and frothy, add pecans and stir until covered.
  5. Stir in spices, coating nuts evenly
  6. Spread pecans on the pan in a single layer and bake 15-20 minutes
  7. Turn and separate them
  8. Return to over and roast about 20 minutes or until golden in side
  9. Cool and store in airtight jar or freezer
Recipe Notes

Can sub ground pasilla chili with 3/4 tsp of paprika and 3/4 tsp cayenne. Then omit cayenne from recipe if using this mixture.

Oriental Noodle Salad

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 Oriental Noodle Salad
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Noodle Salad
Dressing
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Noodle Salad
Dressing
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Instructions
  1. Mix salad ingredients together
  2. Mix dressing ingredients together
  3. Mix both all together

Chicken Dumplings (Susan Shandler)

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 Chicken Dumplings (Susan Shandler)
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Spicy Dumpling Sauce
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Spicy Dumpling Sauce
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Instructions
  1. Dice water chestnuts
  2. Mince chicken, ginger
  3. Put ingredients in blender until almost a paste
  4. Use as fillings in dumplings
Dumpling Sauce
  1. Finely chop scallion and garlic; mince Szechwan preserved vegetable
  2. Blend all ingredients well

Beef, Marco Polo

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 Beef, Marco Polo
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Instructions
  1. Place the beef fillet in a non-corrosible container just large enough to hold comfortably; cut meat crosswise in half if necessary to fit
  2. Add the cognac, soy sauce, ginger, garlic and enough red wine to reach halfway up the side of the meat
  3. Cover and marinate at room temperature, turning occasionally, for at least 4 hours or overnight in the fridge if you wish
  4. Preheat over to 500
  5. Remove the meat from the marinade and pat dry
  6. Reserve the marinade
  7. Brush the fillet with the oil and season with the salt and pepper
  8. Place a large skillet over moderately high heat
  9. Add the beef and cook, turning, until well browned all over
  10. Transfer the fillet to a baking dish and roast, uncovered for 20 minutes
  11. Turn off the heat and leave the meat in the hot oven for 20 minutes longer
  12. Meanwhile, strain the marinade into a medium noncorrosible skillet.
  13. Boil over high heat until reduced by half, about 10 minutes
  14. Remove the tenderloin from the oven and transfer to a cutting board
  15. Let rest for 5 minutes before slicing
  16. Add the cooking juices and any juices from the sliced meat to the marinate
  17. Boil for 3 minutes longer and serve with the beef
Recipe Notes

Have filet of beef trimmed of excess fat but with silvery outer membranes left on