Chinese Laundry Casserole Recipes

Steps:

• Cook the mushrooms in butter in a non stick pan until tender.
• (if you don't want to do this use 1 can sliced mushrooms) Add the bean sprouts and cook for two minutes (if you don't want to do this used tinned) Mix all the ingredients in a large casserole dish.
• Cover and bake at 350F for at least 45 minutes.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place all ingredients except chow mein noodles in layers in large (9x13-inch)baking dish.
• 3. Cover and bake for 30 minutes.
• 4. Uncover and add chow mein noodles and bake for an additional 30 minutes
• 5. Makes 8-10 servings.

Steps:

• Mince or finely chop your chicken breasts. (I use a food processor and pulse until it is finely minced; be careful you do NOT over process and puree the chicken!).
• If the broccoli florets in the broccoli slaw are very large, break them down into very small pieces.
• Prepare the fresh cucumber and onion garnish - combine the shredded green onions with the cucumber strips in a serving bowl with a little soy sauce.
• In a mixing bowl, combine the broccoli slaw, peanut butter, soy sauce, sesame oil, ginger and cilantro leaves. Mix them together and allow to infuse for about 10 minutes. In another small bowl, add a little soy sauce to the minced chicken breasts.
• Pre-heat the vegetable oil for deep-frying to 180 degrees C or 360 degrees F while preparing the spring rolls.
• Heat a wok over medium high to high heat. Add 1 tablespoon of peanut oil. When the oil is hot, add the minced chicken and stir-fry for 2 to 3 minutes, then add the seasoned vegetable mix, and cook for a further 1 to 2 minutes stirring vigorously all the time to toss the chicken and vegetables around in the wok.
• Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg white. Place approximately 2 tablespoons of filling in the middle. Bring the two of the sides up into the middle then lift up the other two sides to form a bundle, making sure that the wrapper overlaps to make a tight seal. (If the wrappers are too small, use the traditional roll way - Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.) At this stage, you can tie the blades of fresh chives around the bundles/rolls if you are using them.
• Deep-fry the bundles/rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
• Arrange them on a serving platter, sprinkle with fresh cilantro and serve with the cucumber ad green onion garnish.

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 3-qt. baking dish. Stir in rice and water chestnuts., Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake until heated through, 15-20 minutes longer.

Steps:

• Combine oil, garlic, ginger and onion in 2 quart glass casserole. Cook uncovered on HI for 1 minute.
• Add carrots and green pepper. Stir. Cover with lid. Cook on Hi for 2 to 3 minutes more.
• Stir in asparagus, cabbage, soy sauce; cover. Cook additional 2 to 3 minutes on HI.
• Toss in mushrooms. Cook for additional 1 minute.
• Let sit covered for 3 minutes. Serve.