Crossdressers-Haven.com

Hi Ladies!

One of my greatest enjoyment was always cooking for the family, one thing my wife has always had the previlage in experiencing, was my style of cooking up unique dinners. Everything from European and Chinese food. I thought, wouldn't it be interesting have a special section for us girls who would like to share their own recipes online?

What do you think?

Your feedback would be truly appreciated.

As a official launch to this idea, here is one of my favorite chinese recipes, I would like to share with all of you.

Title: Chinese Roast Pork
Yield: 6 Servings

Ingredients

1 no ingredients

Instructions

1/4 tsp Salt
1/4 cup Sugar
1 1/2 Tbsp Light soy sauce
1 1/2 tsp Oyster sauce
1/4 tsp Sesame oil
1/2 tsp MSG (optional)
1 Tbsp White or rose wine
1 1" piece gingerroot
- peeled and minced
1 1/2 tsp Hoisin sauce
1 Tbsp Bottled Chinese bean paste
1 Garlic clove; minced
2 Shallots; diced
1 1/4 lb Pork tenderloin
2 Tbsp Honey
2 dr Red food color

Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine,
gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl.
Add pork, baste thoroughly and marinate in frig for 1 1/2 to 2 hours.
Place pork on rack in roasting pan. Bake at 425F 15 minutes. Turn
meat and bake 7 minutes longer. Remove pork and brush with honey
mixed with food color. Return to oven 10 minutes, or until done.
Cut meat crosswise into thin slices and serve hot or cold.

Feel free to contact me if you have any questions regarding the above
dish.

Love

VickiCD.

Do you deliver?

Hi Vicky,

That pork recipe really sounds delicious! I have to try making that sometime.

Hi Vicki,
That sounds great !! Love the list of spices so I bet it tastes awsome!
Somewhere on this board is a thread with a few recipie's that have been exchanged, but I looked and cant remember where I saw them. Heck I even added one .But then thats typical for my memory *S*
Cooking has been one of my favorite hobbies for a long time, and always ready to try something new that sounds good !
I will try and jot down something and add it here soon ,

Cindy

Thanks for the response, Ahzz (I can have it delivered to you by UPS.
Lorna and Cindy Barnes (I look forward to your recipe.)

Introduction: Chinese Cusine I. (Part 1.)

To quote an ancient Chinese proverb, "The three basic human needs are eating, drinking and sex." This is a belief that has survived through the ages, compelling the Chinese to give food the priority that is so rightly deserves.

Europeans and Americans claim that cooking can be respected as an art form only when the culture elevates it to a sophisticated level. Consequently, the degree of refinement of a cuisine reflects the history and culture of a country.

China is a vast country with several mountain ranges and rivers, that tended to segregate the people to certain areas or provinces. Each province developed a cuisine and customs, often greatly differing from those of its neighbors.

In describing the various cuisines, the acient people frequently said, "South is sweet, north is salty, east is hot, and west is sour." Today, these general characteristics still apply to the various regional flavors. According to ancient historians, Chinese cuisine was divided into three main regions: Santung, Kiangsu, and Kuangtung.

(To be continued.)

VickiCD

Hi all,

Vicki,

That's a mighty fine recipe you have there! You're giving me a good reason to head to the local farmer's market (it's huge, and only six blocks away from where I live); I need to stock up on some of those wonderful spices and herbs.

Cindy,

I think this might be the thread you're referring to in your post:

http://crossdressers-forum.com/forums/v ... .php?t=123

Love,
CJ

Hi Vicky,

I haven't tried your recipe... yet, though reading that list of ingredients, I can almost taste it already. If I add any recipes they won't be quite so exotic, unless I add some of my own potions.. I mean concoctions...

...drooling at the thought
Rebecca xxx

I made the acquaintance of a lovely lady in the late 1980s who introduced me to the complex Italian dish called bagna cauda. I was reminded of it earlier this week when Emeril Lagasse was making pizzas of all sorts. When preparing a white pizza, he started with a simple but relatively thick bechamel sauce to which he added a total of three heads of slow-roasted garlic cloves. He mixed that well in the blender, then spread this garlic sauce over the crust and covered it with freshly-sliced mozzarella cheese. A few sprinkles of herbs and a few more cloves of roasted garlic on top, and he popped that beautiful pizza into the oven.

I think I know what I'm having for dinner this weekend.

CJ wrote:Cindy,

I think this might be the thread you're referring to in your post:

http://crossdressers-forum.com/forums/v ... .php?t=123

Hi, all -

I've debated which thread to make into an Official recipe exchange thread . . . this one, or the link that CJ provided above.

After reviewing them, I've decided to turn the above link into "THE OFFICIAL: Recipe Exchange Place" simply because there are by far more recipes there than in this current thread.

While I'm looking forward to your recipes, I would much rather have someone prepare those dishes for me . . . I love to cook, but no longer have the time to do so!

*Hugs*

- SL

I love pork roasts. I have a great homemade Caesar salad dressing recipe I got from a local restaurant. It's fast and easy and not like that bottled stuff you get at the grocery store.
It won't copy in here for some reason so I'll put it in my picture gallery for now.

Love
Jeannie the computer idiot.

- - Please note that the official thread for recipe exchanges may be found here:

THE OFFICIAL: Recipe Exchange Place
http://crossdressers-haven.com/forums/v ... .php?t=123

- - SilverLady(SO), Site Administrator