35 pan with and sherry sauce Recipes

chicken stock, soy sauce, dry sherry or 1 tbsp shaoxing rice wine, cornstarch, salt , to taste, sugar, fresh ground pepper, vegetable oil, chopped garlic, chopped fresh gingerroot, boneless skinless chicken breasts, thinly sliced, sliced fresh mushrooms, trimmed snow peas, sliced drained canned water chestnut, sesame oil

boneless skinless chicken breast , cut into 1 inch pieces, cornstarch, dry sherry, salt, black pepper, chicken stock, vegetable oil, gingerroot, thin, minced, garlic clove, minced, mushroom, cleaned, stems removed, and sliced, soy sauce, dark sesame oil, snow peas, halved, red bell pepper, cut in thin strips, green onions , cut into 3/4 inch pieces, water chestnuts, thinly sliced, sliced almonds , sauteed in butter (optional)

steamed dessert, flour, sugar, baking powder, cinnamon, baking soda, salt, eggs,beaten, molasses, milk, butter,melted, pecans, poached pears and apples, water, sugar, lemon juice, apples, pears, orange liqueur, in pan combine water ,sugar,and lemon juice,bring to boil., core apples ,and pears,cut each into six wedges., add the apples and pears to the syrup,reduce heat and simmer,covered for 12 minutes,or until,just tender., fruit and set aside., boil the syrup about 4 minutes or untill reduced to 1/3 cup,pour over fruit,cover and chill., when ready to serve along side the main dessert,heat in pan,stir in the orange liqueur., sherried custard sauce, egg yolks,beaten, sugar, salt, milk, cream sherry, vanilla, in pan combine egg yolks ,sugar,and salt,add milk., cook and stir over medium heat till mixture starts to thicken and coats your spoon., heat,pour custard into bowl and set inside a larger bowl with ice water,to cool., stir sauce for about 2 minutes., stir in cream sherry and vanilla,cover and chill., serve in a crystal pitcher ., hard sauce, butter, powdered sugar ,sifted, whipping cream, tespoon lemon peel,shredded, vanilla, in bowl,combine butter ,1 cup powdered sugar,whipping cream,lemon peel,and vanilla., beat with mixer,add remaining powdered sugar, until smooth., pipe the mixture into foil bonbon cups,chill the sauce until serving time.

dozen fresh steamed clams (or more i use 6 dozen), potato, boiled cubed and boiled, bacon, fried and chopped with pan drippings, onion, chopped, celery ribs, chopped, garlic cloves, minced, sherry wine, chardonnay wine, clam broth, chicken broth, water, salt, pepper, thyme, parsley, worcestershire sauce, hot sauce, cayenne pepper, flour, heavy cream

filet mignon, oil, fresh white mushrooms, sliced, onion, sliced, oil or 3 -4 tbsp butter, sweet vermouth or 1/2 cup sherry wine, garlic, crushed, salt & pepper, worcestershire sauce, pan dripping (optional)

soy sauce (16 fl oz), dry sherry, sugar, vegetable oil plus additional for brushing pans, minced garlic (from about 5 large cloves), asian sesame oil, ground cumin, dried hot red-pepper flakes, chicken wings (2 lb total ), chicken breast halves with skin and bones (4 1/2 lb total ), chicken drumsticks (2 lb total ), chicken thighs (2 lb total ), lime, lime wedges

brown rice, cooked, cold, green onions, chopped, oil , to 4, soy sauce, salt (optional), sugar (optional), sherry wine, eggs, beaten, roast pork (optional), roast beef (optional), lamb , roasted (optional), duck , roasted (optional), turkey , roasted (optional), chicken , roasted (optional) or , boiled (optional), boiled ham (optional) or baked ham (optional), bacon, pan fried (optional), chinese sausage, steamed (optional), crabmeat, flaked (optional), lobster, boiled and diced (optional), shrimp, cooked (optional), bamboo shoot (optional), bean sprouts, blanched (optional), celery, blanched (optional), cucumber , add at the very end (optional), green peas , parboiled (optional), lettuce , add at the very end (optional), mushrooms, fresh, canned (soak if dried, optional) (optional) or dried mushroom (soak if dried) (optional), onion (optional), bell pepper (optional), pimiento (optional), scallion (optional), string bean , parboiled (optional), tomato, peeled , add at the very end (optional), water chestnut (optional), almonds, blanched and chopped (optional), peanuts, chopped (optional), walnuts, blanched and chopped (optional), raisins (optional)

japanese dark soy sauce, sugar, garlic cloves, peeled & crushed, ginger, peeled & grated, spring onions, cut in thin rounds, roasted & lightly crushed sesame seeds, fresh ground black pepper, sesame oil, dry sherry or 2 tbsp sake, boned free range chicken breasts, vegetable oil, mushrooms, thickly sliced, fresh hot green chili peppers , deseeded & cut in 1/2 inch segments

duck breasts , preferably magret (6-8 oz each), white wine, soy sauce, garlic, chopped, fresh tarragon, fresh coarse ground black pepper, butter, sherry wine

canola oil, turkey or chicken breast cut into 1 pieces, mushrooms sliced, garlic minced, sherry, reduced fat cream of chicken soup, low-fat evaporated milk, soy sauce, quick cooking brown rice uncooked, sliced water chestnuts drained, frozen french cut green beans deforsted

bacon, bacon fat, shallots, minced, garlic clove, italian tomatoes, balsamic vinegar, dry sherry, parsley, unsalted butter

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions, beef broth or stock, paper container or canned, wok or clear oil, 1 turn of the pan, beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced, green bell peppers, seeded and diced into 1-inch pieces, onion, diced, dry cooking sherry, dark soy sauce , eyeball the amount (recommended: tamari), cornstarch, chinese five-spice powder , found on asian foods aisle of market, cracked black pepper, scallions , thinly sliced on an angle, for garnish, smoked whole almonds , available on snack aisle, for garnish