[CnD] A Good Cookbook and a Recipe From It

Rebecca Manners rebeccamanners at hotmail.com
Sat Feb 11 15:19:44 GMT 2012

I remember that cookbook.  I don't remember that recipe, but I read the book 
years ago.

Anyway, I do remember a lot of good tips and tricks; very good for a 


-----Original Message----- 
From: Marvin Vasquez
Sent: Friday, February 10, 2012 9:51 PM
To: CND List
Subject: [CnD] A Good Cookbook and a Recipe From It

  I'm not sure if this cookbook's already been mentioned, but it's a good 
one for beginning and I'd imagine skilled cooks alike, so I'm posting a 
recipe from it in this message.
  It's called Help! My Apartment Has A Kitchen Cookbook.  100 Plus Great 
Recipes With Foolproof Instructions.  I got it off of Web Braille.  I just 
wish they had a wider selection of books in general, but this book, by Kevin 
Mills, is a goldmine of
tips, tricks, and the like.
  Anyway, this recipe is an Asian sort of dish, and I made it about a year 
ago.  I love the way this one tastes, and since I was thinking about it, I 
thought I'd post it here.
  So, without further adieu, here it is.
  Preparation Time: 15 minutes
  Cooking Time: 20 minutes
  Rating: Very Easy
  I used to ask my mom to make this Chinese-style spaghetti when I came home 
for vacations.  I was tired of pizza and Chinese take-out.  Now that I'm on 
my own, I cook it and leave it in a big bowl in the refrigerator (covered, 
of course) and reheat
it for three or four meals.  Vermicelli or angel hair pasta--two fancy names 
for thin noodles--are especially good with this sauce.  I love soy sauce, 
which makes this dish taste like hot-and-sour spaghetti.  You can adjust the 
amount of soy to your
taste.  The cucumber and scallions provide a surprising contrast and crunch.
  1 medium onion
  2 garlic cloves
  1 pound lean ground pork
  1/2 cup chili sauce (or 7 tablespoons ketchup plus 1 tablespoon bottled 
  1/4 cup water
  3 tablespoons soy sauce
  1 tablespoon vinegar (any kind)
  1/4 teaspoon black pepper
  12 ounces vermicelli
  1/2 large cucumber
  2 scallions
  Cover a large pot of water and begin heating it over high heat (see Mom 
Tip).  While you're waiting for it to boil (about 10 minutes), make the 
  Peel and finely chop the onion and garlic and set aside.  Without using 
oil, brown the pork in a frying pan over medium heat, stirring frequently to 
break the meat into small clumps.  This process takes about 10 minutes. 
After the meat has
browned, drain any fat by covering the pan with a lid and carefully pouring 
the liquid into an empty can.  Throw away the can.
  Add the onion, garlic, chili sauce (or ketchup and horseradish), water, 
soy sauce, vinegar and black pepper to the pan and stir.  Cook, uncovered, 
over medium heat, stirring occasionally for about 8 minutes, or until most 
of the liquid has
evaporated.  Turn off the heat and cover to keep hot.
  Once the sauce is cooking, add the vermicelli to the boiling water and 
stir to make sure all the noodles are submerged.  Set the timer for 7 
minutes for dried pasta, 2 minutes for fresh.  Continue to stir every minute 
or two to keep the noodles
from sticking together.  When the timer rings, taste a noodle to see if it's 
done.  If it's a little too chewy, cook for another minute.  Drain the 
noodles in a colander in the sink.
  While the noodles are cooking, peel the cucumber and cut it into 1/4-inch 
cubes.  Wash the scallions.  Cut off the root tips and top 2 inches of the 
green ends and discard them.  Cut the remaining white and green parts into 
1/4-inch pieces and set
  When the noodles are done, drain them and transfer to a large bowl or 
platter.  Pour the pork sauce on top.  Sprinkle with the cucumber and 
scallion pieces and serve.
  Mom Tip
  If you use hot water instead of cold water when you start heating the 
water for the noodles, it will come to a boil more quickly.
  Marvin Vasquez
  Google Talk/Keychat ID: mvasquez239 at gmail.com
  Skype: marvintva2010
  "Only when the last tree has died and the last river has been poisoned and 
the last fish has been caught will we realize that we can not eat money."
  19th Century Native American
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