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Old 09-26-2010, 11:24 PM   #11
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I have never made this but I am going to try it now. Thanks!
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Old 09-26-2010, 11:52 PM   #12
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Originally Posted by PrincessFiona60 View Post
That was gallons, Kathleen!! It was for the salad bar in a restaurant. I made it every other day. Need 50 gallons of soup? I'm your girl!
Gallons.....I'm in awe to the point of being speechless.

If that soup is Cream of Crab....let's talk. I have canning jars.
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Old 09-27-2010, 12:55 AM   #13
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Originally Posted by KathleenA View Post
Gallons.....I'm in awe to the point of being speechless.

If that soup is Cream of Crab....let's talk. I have canning jars.
Any soup you like! I love making soup!
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Old 09-27-2010, 09:45 AM   #14
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thanks for the recipe k-l. copied and saved.

i never liked the look of egg foo young in chinese restaurants because they practically deep fry the pancakes so that they become oil sponges.

but your (steve's) recipe looks like a healthier version. i'd bet i could even get my dw to eat it if i only used egg whites.
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Old 09-28-2010, 02:02 PM   #15
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i've heard that egg foo yong was invented in America... possibly it should be put in an american food category.
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Old 09-29-2010, 01:00 AM   #16
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i've heard that egg foo yong was invented in America... possibly it should be put in an american food category.
It is considered Ethinic as it is served in Asian restaurants.

From Wikipedia:
Egg foo young is an omelette dish found in British and American Chinese cuisine. The name comes from the Cantonese language. The dish is associated with Tiki culture, and American Chinese restaurants today often list it as "Polynesian" in their menus. Egg foo young is derived from Fu Yung Egg Slices, an authentic Chinese recipe from Shanghai.

I think it is placed correctly.
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Old 07-23-2015, 09:07 PM   #17
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Egg Foo Young

Cooking Goddess asked about my Egg Foo Young dinner yesterday, so I looked up the most recent thread and piggybacked on this one rather than start a new thread...hope that's OK. Since it's basically a veggie omelet with soy sauce, it's adaptable. Some folks don't care for water chestnuts, I like the crunch they give to this.

I don't really use a recipe (except for the gravy). My mom used to make this back in the 80's and I always loved it, and just kind of kept making it the way she made it. :-)
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5 eggs, beaten

1/2 cup bell pepper, chopped
1/2 cup onion, chopped
a good sized handful of fresh bean sprouts, roughly chopped (about a cup)
small can of water chestnuts, drained and sliced
1 cup of chopped cooked shrimp (or you could use canned)
2 TBS soy sauce

Saute chopped bell peppers and onion until tender, about 5 minutes. Add sprouts, water chestnuts, shrimp and soy sauce and pour into beaten eggs, mix together.

Heat a couple of TBS of oil in a large skillet, ladle mixture into skillet with 1/4 c measuring cup. Some of the egg will run off, just use your spatula to push it back into the formed pattie. After a couple of minutes, lift pattie with spatula, when it's lightly browned and set, flip over and brown the other side.

Soy Sauce 'Gravy'
I can of beef broth (or you could use chicken broth)
2 TBS corn starch
2 TBS soy sauce
1/4 C cold water

Heat beef broth in saucepan. While broth is heating, mix corn starch and soy sauce with cold water. Pour into broth, bring back to boil, stirring until thickened. Pour over Egg Foo Young patties. Garnish with chopped green onion if desired, and enjoy!

If there are any leftovers, they rewarm nicely the next day.
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Old 07-23-2015, 09:14 PM   #18
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Forgot to add the pic.
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Old 07-24-2015, 03:13 AM   #19
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Thanks so much, Cheryl! Both yours and Kayelle's (Steve's) versions look yummy. Since green peppers make frequent appearances via burps when I eat them cooked, I think I'll toss Kayelle's green onions into your recipe. I also like the water chestnut idea.

Not sure when I'll get the chance to make this, as I'm doing just TnT recipes until after the garage sale, but I won't forget it's here.

Thanks again!
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Old 07-24-2015, 04:15 PM   #20
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My parody of The Band Perry's If I Die Young:

If egg foo yung, garnish it with seafood.

Lay it down on a bed of lettuce.

Serve it on the buffet, at lunch.

Wash it all down with a glass of rum punch
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