This Chinese Cantonese Meal Could Cost You $50. Make it at Home for Six For Half the Price

The cost of eating out has gotten so pricey that most American families can't afford our Friday night tradition of ordering chinese food to go. So a couple of the families in our church plus me decided to cook it at home. We had six women and 2 girls in our families plus 3 husbands that cook plus several helpers who wanted to know how to make Chinese. So we assigned one and half recipes to each person with a helper. We cooked the most delicious Chinese meal we had ever tasted. Give us a little practice and we will be catering to the whole church. It was a fun healthy family activity that everyone could participate in and then we rented two family movies and we a blast doing it. We did save about $25. by making it ourselves and had a lot of family fun doing it. Next week we invited more families and we are going to make two kinds of Pizza. Sweet & hot Soup

Original recipe makes 6 servingsChange Servings 5 dried wood ear mushrooms 4 dried shiitake mushrooms 8 dried tiger lily buds 4 cups chicken stock 1/3 cup diced bamboo shoots 1/3 cup lean ground pork 1 teaspoon soy sauce 1/2 teaspoon white sugar 1 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons red wine vinegar 2 tablespoons cornstarch 3 tablespoons water 1/2 (16 ounce) package firm tofu, cubed 1 egg, lightly beaten 1 teaspoon sesame oil 2 tablespoons thinly sliced green onion Directions Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems. Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes. Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions. Lemon Chicken

Ingredients 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Directions Watch how to make this recipe Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices Fried Brown Rice

INGREDIENTS Nutrition SERVINGS 4 UNITS US 2 tablespoons canola oil 1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli) 3⁄4 cup diced carrot 3⁄4 cup diced red bell pepper 3⁄4 cup edamame (shelled and frozen) 3⁄4 cup corn kernel (fresh or frozen) 4 scallions, thinly sliced (both white and green parts) 2 tablespoons fresh ginger, grated 2 large garlic cloves, minced 4 cups cooked brown rice, chilled 3⁄4 cup diced Canadian bacon (4 oz) 2 large eggs, lightly beaten 1⁄4 cup low sodium soy sauce DIRECTIONS Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat. Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes. Make a 3 inch well in the center of the rice mixture. Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve. Ingredients:

3 cups diced cooked chicken 1/2 cup peanut oil 1 cup sliced water chestnuts 1 cup sliced bamboo shoots 3 cups sliced celery 2 cups sliced celery cabbage 1/4 pound pea pods 3/4 cup sliced mushrooms 1 large green pepper, sliced 9 scallions, chopped 2 garlic cloves, minced 1 tablespoon sugar 3 cups chicken bouillon 3 tablespoons cornstarch 1/4 cup soy sauce 1 tablespoon salt black pepper to taste 3/4 cup toasted almonds Directions: Fry vegetables, sugar, salt and pepper in oil for 1 minute, stirring briskly. Add bouillon, bring to a boil, reduce heat, cover and simmer for 10 minutes. Combine cornstarch, soy sauce and 4 tablespoons water. Add to vegetable mixture and cook until thickened, stirring constantly. Add chicken and cook for 5 minutes. Serve garnished with almonds. Serves 6-8. Sweet & Sour Shrimp Skip to Next Recipe INGREDIENTS Nutrition SERVINGS 20 YIELD 20 appetizers UNITS US SHRIMP 1 lb fresh shrimp or 1 lb frozen raw shrimp 1 egg, slightly beaten 1 tablespoon cornstarch 1 teaspoon dry white wine 1⁄2 teaspoon soy sauce 1⁄4 teaspoon salt vegetable oil 1⁄2 cup all-purpose flour 1⁄2 cup water 3 tablespoons cornstarch 1 tablespoon vegetable oil 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt RED SWEET AND SOUR SAUCE 1⁄2 cup red wine vinegar 1⁄2 cup catsup 1⁄3 cup granulated sugar 1⁄2 teaspoon red pepper sauce Skip to Next Recipe INGREDIENTS Nutrition SERVINGS 20 YIELD 20 appetizers UNITS US SHRIMP

1 lb fresh shrimp or 1 lb frozen raw shrimp 1 egg, slightly beaten 1 tablespoon cornstarch 1 teaspoon dry white wine 1⁄2 teaspoon soy sauce 1⁄4 teaspoon salt vegetable oil 1⁄2 cup all-purpose flour 1⁄2 cup water 3 tablespoons cornstarch 1 tablespoon vegetable oil 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt RED SWEET AND SOUR SAUCE 1⁄2 cup red wine vinegar 1⁄2 cup catsup 1⁄3 cup granulated sugar 1⁄2 teaspoon red pepper sauce On Sale Near You See what's on sale in recipes and in your Grocery List. Find stores DIRECTIONS RED SWEET AND SOUR SAUCE:. Mix all ingredients. Have ready for shrimp. SHRIMP:. Remove shells from shrimp, leaving tails intact. If shrimp are frozen do not thaw; peel under running cold water. Make a shallow cut lengthwise down back of each shrimp and devein. Slit shrimp lengthwise down the back almost in half. Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp. Cover and refrigerate 10 minutes. Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F. Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt. Stir shrimp into batter until coated. Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain. Serve hot with sauce.

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