Cooking method:

1. Cook sausages in oil in small nonstick skillet over medium-high heat until browned and crisp,3-4 minutes.Remove from the skillet and reserve.
2. In a slow cooker,combine tomatoes,clam juice,vegetables and garlic.Mix well.
3. Cover slow cooker and cook on high-heat setting for 3-4 hours,adding reserved sausages,shrimp,dry sherry and hot pepper sauce during last 10 minutes.
4. Season to taste with salt and black pepper.
5. Serve hot.

Ingredients:

• vegetable oil
• 1/4 cup (60g) finely chopped yellow onion
• 1/4 cup (60 g) finely chopped green pepper
• 1 1/2 pounds (750 g) lean ground beef
• 1 large egg.beaten
• 3/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/2 pound (250 g) mushrooms,sliced
• 2 tablespoons all-purpose flour
• 2 cups (500 ml) water
• 8 oz (240 g) package pasteurized process cheese spread,sliced
• 2 tablespoons dry sherry

Cooking Method:

Ingredients:

• 1 large orange
• 2 large boneless and skinless chicken breasts,cut into 1 1/2 inch (3.7 cm) pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 4 green onions,cut into 2 inches (5 cm) pieces
• 1/4 teaspoon crushed red pepper
• 1 teaspoon minced ginger
• 2 1/2 teaspoons cornstarch
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup 9125 ml) freshly squeezed orange juice
• 1/4 cup (60 ml) salad oil

Cooking Method:

1. Using a vegetable peeler,cut peel from orange into 1 1/2 inches (3/7 cm) pieces,being careful not to cut into white membrane.
2. Cut pieces into 1 1/2 inches (3.7 cm) long strips.on a small cookie sheet,let peel dry slightly in 200 F oven 30 minutes.
3. In a mixing bowl,combine chicken,soy sauce,sherry,green onions,red pepper,salt and orange juice.Mix well,then cover and refrigerate both for 1 hour.
4. Heat oil in a large nonstick skillet.
5. Add orange orange peels and,using slotted spoon,stir-fry until crisp and edges are slightly browned.Pat dry with paper towels.
6. In the same oil,over high heat,stir-fry chicken mixture until chicken pieces are tender. 
7. Stir orange-juice mixture,then add chicken and stir-fry until mixture lightly thickened and coats chicken pieces.
8. Transfer onto serving platter,sprinkle with orange peels and serve.More chicken recipes>>>>

Ingredients:

• 2 large skinless and boneless chicken breasts,cubed
• 1 tablespoon cornstarch
• 2 tablespoons dry sherry
• 3/4 teaspoon peeled and minced ginger
• 1/8 teaspoon monosodium glutamate
• 1/3 cup (80 ml) salad oil
• 3/4 cup California walnuts
• 15 oz (450 g) can Chinese straw mushrooms,drained
• 8 1/2 oz (235 g) can bamboo shoots,drained
• 1/4 pound (120 g0 snow peas

Cooking Method:

1. Using a sharp knife, slice across width of chicken breasts to make very thin pieces.
2. In a mixing bowl,combine chicken,cornstarch,sherry,ginger,momsodium glutamate and 1/4 teaspoon salt.Mix well.
3. heat salad oil in a large nonstick skillet.Add California walnuts and cook,stirring,until lightly browned.
4. Remove browned walnuts from skillet,reserving cooking oil.Pat dry with paper towel.
5. Add mushrooms and stir-fry,bamboo shoots,snow peas and 1/2 teaspoon salt until peas are tender and crisp.
6. Transfer cooked vegetables to medium bowl,reserving cooking oil.
7. In remaining oil,stir-fry chicken mixture until chicken is tender.Stir in cooked vegetables.
8. Transfer onto warm serving platter.
9. Sprinkle with walnuts and serve.More chicken recipes>>>

Ingredients:

• 1/2 pound (240 g) egg noodles
• 7 tablespoons peanut oil fro deep frying
• 1 pound (480 g) green prawns,peeled,deveined,tails on
• 1 tablespoon Chines wine or dry sherry
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1 stalk fresh celery,sliced
• 3/4 cup (180 g) dried mushrooms,soaked in warm water for 20 minutes,stems removed and sliced
• 1 yellow onion,peeled and sliced
• 1 cup (250 g) snow peas
• For Seasonings:2 teaspoons dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 teaspoon soy sauce

Ingredients:

• 2 stalks celery,finely chopped
• 8 oz (240 mushrooms,thinly sliced
• 2 teaspoons vegetable oil
• 12 oz (360g) cooked chicken meat,cut into small pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 8 water chestnuts,quartered and diced
• 4 cups (1L) chicken stock
• 4 oz (120 g) bean sprouts
• 1 large egg,beaten
• salt and freshly ground black pepper to taste