I found this great recipe here (or to copy paste http://www.epicurious.com/recipes/food/views/SHANGHAI-SOUP-DUMPLINGS-238272). Once I try it (hopefully in a couple weeks) then I’ll update with the full recipe and what not. One thing I do know, Drink with a straw and then eat bao (steamed dough).
Chicken in Balsamic Vinegar and Raspberry Sauce June 10, 2008
12 oz Balsamic vinegar
12 oz Raspberries at room temperature
2 tblsp brown sugar
12 Chicken tenderloins
1/2 – 3/4 stick butter melted and heated for pan frying
Combine vinegar, raspberries and brown sugar then blend or puree.
Heat to a simmer and allow to cook down
Meanwhile sautee chicken in butter.
Add about 1/4 cup of raspberry sauce in with chicken after turning
To serve place chicken on a plate and spoon raspberry sauce over the top
Beer Battered Fish June 10, 2008
1 cup flour
2 eggs
6 oz beer
2-4 fish portions
salt as needed
Oil for frying
Combine flour eggs and beer well
Dredge fish in batter
Fry until golden brown
Easy Alfredo Sauce June 10, 2008
1 cup butter
6 cloves minced garlic
1 8oz package cream cheese
1 cup milk
1 cup heavy cream
one 5-8oz packaged shredded parmesan cheese
Sautee garlic in melted butter
Add cream cheese and whisk until smooth
Slowly whisk in milk and cream
Add parmesan cheese and melt
Cook until thickened slightly
If desired add one 10oz package frozen spinach (thawed and drained) after parmesan cheese
Serve over hot pasta immediately
Sauce will thicken as it cools.
