How to make american chopsuey?!


Question: Recipe 1:

Ingredients

For veg. stirfry:

1 carrot
10-12 runner beans
1 tbsp. cabbage
1 tbsp. beansprouts (optional)
1 onion
1 potato
salt to taste
1 tbsp. oil or butter

For gravy:

1 cup tomato puree
1 tbsp. cornflour
2 tsp. sugar
1/2 tsp. each ginger & garlic paste
1/2 tsp. red chilli powder or paste
1 tbsp. tomato sauce
salt to taste
fried noodles
1 tbsp. butter

Method

For Gravy:

1. Melt fat add all pastes and stir. Add puree, bring to a boil.
2. Add 1 1/2 cups water, boil for 5 minutes.
3. Make paste of cornflour with 2-3 tbsp. of water. Keep aside.
4. Add chilli, salt, sauce, sugar, stir.
5. Add cornflour paste, continuously stirring to avoid lumps.
6. Add 1/4 of noodles.
7. Boil for 2-3 minutes, keep aside.

For Veg.stirfry:

1. Cut vegetables into thin julienne strips.
2. Heat fat in a nonstick or heavy pan.
3. Add vegetables and stirfry on high till crisp.
4. Add salt, stir.
5. Just before serving, add to the boiling gravy.
6. Pour into serving dish, spread the fried noodles on top.
7. Serve piping hot.

Note:

1. For quick fried noodles, dry roast hakka or instant noodles till light.
2. Deep fry in hot oil till crisp.
3. Or blanch in boiling water till limp. Drain and towel dry.
4. Deep fry till crisp.

Making time: 30 minutes
Makes: 2-3 servings

Recipe 2:

INGREDIENTS
450 grams cabbage
3 onions
100 grams bean sprouts
10 french beans
2 carrots
1 teacup boiled noodles
2 teacups fried noodles
1/2 teaspoon Ajinomoto powder
4 teaspoons refined oil
1 teaspoon chilli sauce
Salt to taste

For the Sauce:

1/4 teacup brown vinegar
1/2 teacup sugar
1 teacup water
2 tablespoons plain flour (maida)
1 tablespoon soya sauce
4 tablespoons tomato ketchup

METHOD
1. Slice the onions. Cut all the vegetables ( except bean sprouts) into long thin strips.

2. Place all the ingredients of the sauce in a vessel, mix well and put to boil. Go on cooking and stirring until the sauce is thick.

3. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.

4. Add the prepared sauce, boiled noodles, chilli sauce and salt and cook for a few minutes.

5. Add half of the fried noodles and mix well.

6. Serve hot, topped with the rest of the fried noodles.

Recipe 3:

NGREDIENTS FOR MAKING SAUCE

Brown vinegar


3/4 cup


Corn flour


3 tbsp.

Worcestershire Sauce


2 tbsp


Tomato Ketchup


5 tbsp.

Sugar


3/4 cup


Soya Sauce


2 tbsp.

METHOD FOR MAKING SAUCE

Mix all the ingredients except corn-flour and boil it with 1 cup of water. When it starts boiling, mix corn-flour in 1/2 cup of water and add to it. Cook till the sauce becomes thick. Remove from flame and keep aside.

INGREDIENTS FOR MAKING CHOPSUEY

Cabbage (medium size)


1


Ajinomoto


1/2 tbsp.

Carrot (cut into thin slice)


3


Salt


1 tsp.

Beans


10-12


Boiled Noodles *


3 Cups

Oil


3 tbsp.


Onion (cut into thin slice)


3
Water for boiling noodles and washing Maida 2 tsp

* METHOD FOR BOILING NOODLES

Take 6-7 cups of water in a pateela and boil it. When it starts boiling put noodles in it. Without covering, boil it for 2-3 minutes. Remove from flame and strain it through a strainer. Wash it with cold water 5-7 times and simultaneously strain it. Leave it in the strainer for 20 minutes.

METHOD FOR MAKING FRIED NOODLES

Take out 2 cups of boiled noodles. For absorbing water, spread maida over noodles and mix it properly. Separate the noodles with the help of fingertips. Heat about 2 cups of oil in a kadahi. Fry the noodles to a golden brown color. Keep aside.

METHOD FOR MAKING CHOPSUEY

Heat 1 tbsp of oil in a kadahi. Fry onion for 3-4 minutes. Put all the vegetables and again fry for 2 -3 minutes. Stir it well. Add the boiled noodles. Mix well. Add the prepared sauce. Add fried noodles and serve hot.

Serves: 3-4 adults

Hope u liked it...
Enjoyyyyyyyyyyyyyyyyy


Answers: Recipe 1:

Ingredients

For veg. stirfry:

1 carrot
10-12 runner beans
1 tbsp. cabbage
1 tbsp. beansprouts (optional)
1 onion
1 potato
salt to taste
1 tbsp. oil or butter

For gravy:

1 cup tomato puree
1 tbsp. cornflour
2 tsp. sugar
1/2 tsp. each ginger & garlic paste
1/2 tsp. red chilli powder or paste
1 tbsp. tomato sauce
salt to taste
fried noodles
1 tbsp. butter

Method

For Gravy:

1. Melt fat add all pastes and stir. Add puree, bring to a boil.
2. Add 1 1/2 cups water, boil for 5 minutes.
3. Make paste of cornflour with 2-3 tbsp. of water. Keep aside.
4. Add chilli, salt, sauce, sugar, stir.
5. Add cornflour paste, continuously stirring to avoid lumps.
6. Add 1/4 of noodles.
7. Boil for 2-3 minutes, keep aside.

For Veg.stirfry:

1. Cut vegetables into thin julienne strips.
2. Heat fat in a nonstick or heavy pan.
3. Add vegetables and stirfry on high till crisp.
4. Add salt, stir.
5. Just before serving, add to the boiling gravy.
6. Pour into serving dish, spread the fried noodles on top.
7. Serve piping hot.

Note:

1. For quick fried noodles, dry roast hakka or instant noodles till light.
2. Deep fry in hot oil till crisp.
3. Or blanch in boiling water till limp. Drain and towel dry.
4. Deep fry till crisp.

Making time: 30 minutes
Makes: 2-3 servings

Recipe 2:

INGREDIENTS
450 grams cabbage
3 onions
100 grams bean sprouts
10 french beans
2 carrots
1 teacup boiled noodles
2 teacups fried noodles
1/2 teaspoon Ajinomoto powder
4 teaspoons refined oil
1 teaspoon chilli sauce
Salt to taste

For the Sauce:

1/4 teacup brown vinegar
1/2 teacup sugar
1 teacup water
2 tablespoons plain flour (maida)
1 tablespoon soya sauce
4 tablespoons tomato ketchup

METHOD
1. Slice the onions. Cut all the vegetables ( except bean sprouts) into long thin strips.

2. Place all the ingredients of the sauce in a vessel, mix well and put to boil. Go on cooking and stirring until the sauce is thick.

3. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.

4. Add the prepared sauce, boiled noodles, chilli sauce and salt and cook for a few minutes.

5. Add half of the fried noodles and mix well.

6. Serve hot, topped with the rest of the fried noodles.

Recipe 3:

NGREDIENTS FOR MAKING SAUCE

Brown vinegar


3/4 cup


Corn flour


3 tbsp.

Worcestershire Sauce


2 tbsp


Tomato Ketchup


5 tbsp.

Sugar


3/4 cup


Soya Sauce


2 tbsp.

METHOD FOR MAKING SAUCE

Mix all the ingredients except corn-flour and boil it with 1 cup of water. When it starts boiling, mix corn-flour in 1/2 cup of water and add to it. Cook till the sauce becomes thick. Remove from flame and keep aside.

INGREDIENTS FOR MAKING CHOPSUEY

Cabbage (medium size)


1


Ajinomoto


1/2 tbsp.

Carrot (cut into thin slice)


3


Salt


1 tsp.

Beans


10-12


Boiled Noodles *


3 Cups

Oil


3 tbsp.


Onion (cut into thin slice)


3
Water for boiling noodles and washing Maida 2 tsp

* METHOD FOR BOILING NOODLES

Take 6-7 cups of water in a pateela and boil it. When it starts boiling put noodles in it. Without covering, boil it for 2-3 minutes. Remove from flame and strain it through a strainer. Wash it with cold water 5-7 times and simultaneously strain it. Leave it in the strainer for 20 minutes.

METHOD FOR MAKING FRIED NOODLES

Take out 2 cups of boiled noodles. For absorbing water, spread maida over noodles and mix it properly. Separate the noodles with the help of fingertips. Heat about 2 cups of oil in a kadahi. Fry the noodles to a golden brown color. Keep aside.

METHOD FOR MAKING CHOPSUEY

Heat 1 tbsp of oil in a kadahi. Fry onion for 3-4 minutes. Put all the vegetables and again fry for 2 -3 minutes. Stir it well. Add the boiled noodles. Mix well. Add the prepared sauce. Add fried noodles and serve hot.

Serves: 3-4 adults

Hope u liked it...
Enjoyyyyyyyyyyyyyyyyy

American Chop Suey

3 tablespoons extra virgin olive oil
1 large onion, chopped
3/4 lb colonial meaty bacon, 1/2 inch slices (hint ( use scissors while bacon is cold)
1 lb lean ground beef
1 (28 ounce) can pastene crushed tomatoes
1 (28 ounce) can water
1 lb elbow macaroni
salt and pepper

In a medium pot (large pot if you double the recipe)add the onion and cook until translucent.
Add the bacon and cook until the bacon is slightly browned, DO NOT DRAIN, that is where the flavor comes from.
Add the ground beef and cook until browned.
Add the crushed tomatoes along with one equal can of water and mix very well gently.
Allow to come to a slight boil then turn heat down to medium low.
Cook for 3 hours, stirring every 20 to 30 minutes uncovered.

http://www.recipezaar.com/161646

American Chop Suey Recipe

Ingredients
1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni

Instructions
1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.
2. Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6 (about 10 cups total).

http://www.relishmag.com/recipes/view/28...

Slow Cooker American Chop Suey

INGREDIENTS:
1 to 1 1/2 pound ground chuck (lean ground beef)
1 medium onion chopped
1 medium green pepper, chopped
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
salt and pepper to taste
1 cup shredded process cheese
1 can (6oz) tomato paste
1 can (15oz) diced tomatoes, undrained
2 cups cooked macaroni (about 1 cup uncooked)

PREPARATION:
In a non-stick skillet, brown the ground beef with onion and green pepper. Drain; transfer to slow cooker/Crock Pot. Add seasonings, cheese, tomato paste, and tomatoes; stir to combine. Cover and cook on low for 6 to 8 hours.

Stir in hot cooked macaroni 10 minutes before serving.
Serves 4.

http://southernfood.about.com/od/crockpo...
(*-*)

I thought that it come from China ?!





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