We used to go to a great Chinese place in Hackensack. Can't remember the name. Fantastic food. Best Hot & Sour soup I ever had.
This message was edited Mar 12, 2009 8:18 PM
Hey! Good Lookin' .......
hhhhhmmmm there are so many there... it would be hard for me to pick one out... know the general area it's in?
the lito has one of the best thin crust pizzas... right behind pete & eldas in neptune
Same mall as the Brazilian steakhouse.
next time I am over that way ... I will take a look
Off Rt 4, I think?
yeah by the riverside mall
Lotus!
http://www.lotuscafenj.com/
will have to give it a try next time I am down there
It would be packed ever night of the week - and with Chinese people!
wow that's impressive
Yes it was. Now I have not been there for about five years, so hopefully things have not changed.
I've made a pretty good hot and sour soup, and I make a couple of Thai dishes.
Please share your H&S soup recipe, Deb!
You know it's good when Chinese are eating there...you'll typically never see them at one of those buffet style
the workers at mine only eat rice and broth
Oh you should see some of the things they eat....scared the pants off me the first time I walked into the coolers and kitchens. However, they are resourceful, they waste nothing, and it's very healthy. You'll very seldom see a Chinese Restaurant Owner eating a PuPu Platter!! lol
They once asked if they could have the head from Brian's Deer if he didn't want it. I wanted to know why before I ask DH cause I KNEW he was going to ask ME. lol
They eat some, make medicine and ointments from the brain, eyes, ect.. I was very impressed and interested in this culture. Guess thats why I continued to work for/with them for 9 years.
Americanized... but oh so tasty
I ate a whole thing of Shrimp Chow Mein the other day..by myself. The day before was the PuPu Platter items. lol
Nope, some type of soup. Smelled good but I passed on tasting it. lol
Hog Head Cheese, both my Mother and Grandmother made it. They would get out this old grinder that attached to the table or sideboard by clamp. I remember them grinding the meat and onions up this way.
mmmmm Lots of good additions to the recipe collection.
I bet Victor's ground turkey dish would allow substituting the wine for chicken broth, easily! Sounds very good and a quick and simple dish ..... which, btw are my favorite!! Quick and Easy!
The pineapple cake sounds awesome!
Last night was lazy .... just hamburgers on the grill.
This morning lazy again ..... oatmeal
If one does not like the flavor of wine don't use it but if one is afraid of the alcohol don't be, it has disintegrated through cooking. If using wine always use what you would enjoy drinking.
My children brought Chinese food last night, it was very good for a change it also meant I did not have to cook for them when they visit which I always do about once a week.
It disintegrates through drinking too!^_^
ha ha ha Victor
tonight is an easy dinner - cook up some peppers and onions till tender - dump a bunch of salsa on them - through in a couple chopped up skin less chicken breasts - serve over refried beans - i'm sure there are some spices and lemon juice added - easy, healthy, and good
Victor, when I first came to this country in th late 40's I was very surprised how little people here knew about wine. My husband became very interested since he been in Europe as a soldier and wanted to learn more about it. He started to collect wine as the years went by, he really studied the whole gamut of wines from every country.
He liked the idea to have a glass of wine with the evening meal, his doctor encouraged this because of his health with heart problems. There is still some down cellar, I just use it for cooking or when my children are visiting, for all I know I may be serving a $200 bottle of some Pinot Noir or what ever that was only a pittens years ago. You see I never learned from him, though I knew a lot more than he did when I met him.
Very true, Maria. Wine has really only taken off in this country in the past 25 years. So many good regions now. Chile, S. Africa, Australia and others have joined the 'regulars'. I like trying different ones.
That is just what he did, Victor. He had and may still have some from the countoes you mentioned.
My grandfather had a huge vineyard, going down the hill step by step, when I was little I could hardly wait for some of those grapes in the fall before I had to get back to Vienna.
What a great experience that must have been!
You guys are making me crazy for Chinese food tonite.
BTW head cheese is great mixed with spaghetti and sauce. ;) Midwestern thing.
Tonight I cooked chicken breasts in my electric pressure cooker with curry, garlic and raisins. When they cooled, I drained them and made chicken salad. Also added some celery. chopped walnuts, and red pepper for a little kick.
we had Chinese food tonight.... LOL
here is the tapioca recipe I use... I use vanilla sugar & a vanilla bean instead of the lemon though.. it was tough finding large pearl ... but I did find it at one shop rite... the first time I made this I bought them online.. can't beat using the slow cooker ... better than standing at the stove for an hour
http://www.foodnetwork.com/recipes/alton-brown/tapioca-pudding-recipe/index.html
It wouldn't work for me---froze my computer, but I'll log on to the foodtv myself----funny about all the Chinese--we had some this week also. There was a Chinese rest. in our town owned by one of my student's parents. I went in 1 day while they were eating their own lunch---rice, tofu, & seaweed--not on the menu--but they were very nice to me, & would do special orders. I love black pepper chicken. When I was small, my Mom would make pork chow mein in the pressure cooker---it was my fav. Tonight---spareribs & sauerkraut.
I'm making that pineapple cake, but with some alterations for health reasons. I used eggbeaters instead of real eggs (can never tell the difference in baked things), and cut down the sugar that gets mixed in with the pineapple. I'm also going to use fat free cool whip instead of the whipped real cream. I'll let you know how it tastes in comparison to the "real deal" - which is just too caloric for me.
Since we all love good Chinese food, we should plan an RU at a Chinese restaurant sometime. LOL
I like that idea Louise!
This is similar but different....still fattening. lol
Mandarin Orange Cake:
You will need:
1 (18.5oz) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 oz.) can mandarin oranges segments
1 (8 oz.) container cool whip
1 (20 oz.) can crushed pineapple
1 (3.5 oz.) package instant vanilla pudding mix
Preheat oven to 350 Grease and flour 13 X 9 pan.
In large bowl combine cake mix, eggs, oil, and mandarin oranges WITH juice.
Beat until smooth and pour into pan.
Bake in pre-heated oven for 35-40 minutes or until toothpick comes out clean. Allow to cool.
To make topping: In a large bowl beat together cool whip, pudding and pineapple WITH juice.
Supposed to spread it on the cake but we leave it in the bowl and keep in the the frig. We take it out and put on as we eat a piece. I find that it can make the cake soggy if frosted but not eaten completely that day.