Recipes for "restaurant style"

Preheat oven to 425 degrees F (220 degrees C.)

In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.

Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.

Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

Crumble ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then reduce the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes.

Remove from the heat. Cover and let rest for 15 minutes before serving on buns.

Gather all ingredients.

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.

Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately.

Stir in cornstarch mixture gradually until soup reaches desired consistency.

Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.

Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.

Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.

Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.

Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.

Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.

Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.