RE: Chi Chi's recipe request (ann peeples)

Tue, 17 Apr 2007 09:08:16 GMT

The recipe came from a site that has reproduced restaurant recipes.If you like to create in the kitchen,its fun to do.If you dont,you dont.Happy shopping in the frozen aisle!!!

RE: Chi Chi's recipe request (chichiex)

Mon, 16 Apr 2007 19:11:47 GMT

I'm not sure where the above recipe came from...that is crazy. they came already made and frozen. TGIFRidays has a brand in the grocery store that is identical. If you mix a little jalapeno juice from a jar with raspberry preserves you can make the raspberry jam.

RE: Chi Chi's recipe request (ann peeples)

Tue, 03 Apr 2007 07:19:48 GMT

Yield: 12 Servings

Ingredients

1/2 lb chorizo sausage or any
-other spicy; sausage
1 oz rice sticks
6 dried chinese blk. mushrooms
2 c shredded green cabbage
2 c bean sprouts
1 c julienned carrots
2 green onions; minced
2 tb dry sherry
1 tb oyster sauce
1 tb oriental sesame oil
1 ts chinese chili sauce
1/2 ts sugar
3 garlic cloves finely minced
2 tb cornstarch
2 tb cooking oil; plus:
3 c cooking oil
12 spring roll skins
2 eggs; beaten
1 dipping sauce of your choice
20 bibb lettuce leaves

Instructions

ADVANCE PREPARATION: If the sausage is in links, slit the casing and
squeeze the meat out. Place the sausage meat in a small frying pan
or wok. Cook over low heat until thoroughly cooked and the fat is
rendered, about 15 minutes. Stir occasionally. Transfer to a sieve
and press the meat with the back of a spoon to eliminate all fat. If
the sausage meat is still in lumps, chop finely. Soak the rice sticks
in hot water for 20 minutes. Drain and cut into 2-inch lengths. Soak
the mushrooms in hot water until soft, about 20 minutes. Discard the
stems and shred the caps. Combine the sausage, mushrooms, rice
sticks, cabbage, bean sprouts, carrots, and green onions. Separately
combine the sherry, oyster sauce, sesame oil, chili sauce, sugar, and
garlic. Combine the cornstarch with an equal amount of cold water
and set aside. Place a 12-inch skillet or wok over high heat. When
hot, add 2 tablespoons cooking oil; when the oil becomes hot, add the
sausage mixture. Stir-fry until the vegetables are brightly colored,
about 2 minutes, then add the sauce. Stir-fry until the vegetables
just begin to wilt, about 1 minute more. Add a little of the
cornstarch mixture to thicken the sauce, then transfer to a bowl.
Cool to room temperature, and then place in the freezer until
thoroughly chilled, about 1 hour. Separate the spring roll skins.
Position each spring roll so one of the corners is pointing at you.
Place about 1/2 cup of the filling in the bottom third of the skin
and then form the filling into a cylinder, stretching between the
side corners. Bring the corner nearest you over the center of the
filling and then tuck the tip under the filling. Roll the spring roll
a turn. Brush the two side corners one-third over the top of the
cylinder. Now finish rolling the spring roll into a cylinder. Place
on a small tray as you complete the rest of the spring rolls. Store,
unstacked and uncovered, in the refrigerator. (These can be done a
day ahead.) LAST-MINUTE COOKING: Place 3 cups of cooking oil in a
12-inch skillet and heat over high heat. When the oil reaches 370 F
(bubbles will escape from the end of a wooden spoon when placed into
the oil for 10 seconds), fry the spring rolls in 3 batches, cooking
them on both sides until light golden, about 3 minutes. Drain on a
wire rack. Heat the oil again, this time until it reaches 400 F. Fry
the spring rolls a second time in 2 batches until they are dark
golden, about 1 minute. Drain. The second frying makes the spring
rolls crispier. Serve spring rolls whole or cut in half, with one or
more dipping sauces. Guest should wrap a spring roll in a lettuce
leaf, dip it in sauce, and enjoy. Serves: 8 to 12 as an appetizer

Chi Chi's recipe request (kimcooks)

Mon, 02 Apr 2007 23:48:04 GMT

HELP, I am looking for the recipe for Chi Chi's Mexican Spring Rolls w/ raspberry relish. You would think this is a state secret :):) I just want to prepare them at home. There must be some former Chi Chi's chefs out there somewhere please...thanks