Beautifully Poor

Phoenix Claws and Jade Treees - Essential Techniques of Authentic Chinese Cooking by Kian Lam Kho is just that. I have always loved Chinese food but sometimes restaurants are leary places. For me, I prefer to make my food and once I can make it, I have no need to order out for it again! This book provides me with that and I absolutely love it. This cookbook isn't just a book full of recipes. It contains a whole section on Knife Techniques and even starts off with the history behind Regional Chinese Cuisine. Who doesn't love to learn more about the culture they are cooking? This book goes into details about aromatics used in Chinese Cooking as well as the sauces, starches and spices. Once you start getting into the chapters containing the recipes, I find they are extremely easy to follow and cook. The one recipe I was SO excited to try was the General Tso's Chicken recipe. It is definitely not something I have ever gotten when I have ordered it in a restaurant...

Cheese Wonton's - Just in time for the big game! Try this amazing recipe for homemade cheese wontons. Personally, I like them better than any Chinese restaurant that I have found! 1 pkg wonton skins 1 pkgscream cheese, softened 1 cup of green onions, thinly sliced 1 teaspoons Worcestershire sauce 1/4 teaspoon garlic powder 1 egg 1 Tablespoon of water Yield: About 18 filled wontons Combine the cream cheese with the Worcestershire sauce and garlic powder. Add green onions.  Create an egg wash by beating the egg with the water. Brush onto 3-4 wonton skins at a time and add about a teaspoon and a half to the center of the wonton. See picture below: Pinch two opposite corners together as pictured: Then pinch other sides up one at a time: Continue until you fill all the wonton skins or you run out of filling. My package came with 60 wonton skins, so I had to make 3 batches of the cream cheese filling to fill them all.  Deep fry until golden brown and serve wi...