Egg Rolls:
• 3 - 14 ounce bags of coleslaw mix (cabbage and carrots)
• 1 can of bean sprouts
• 1 celery stalk, diced or sliced thin
• 2 tablespoons chopped onion
• 1-2 cups of shrimp, if larger cut up
• Chile Sauce to taste - I used Sriracha
• 2 tablespoons soy sauce
• Fresh Ginger to taste (optional)
• 1/8 teaspoon garlic powder
• black pepper to taste
• 1 egg, beaten
• cornstarch
• 20 egg roll wrappers - I would get 40 to double wrap
• vegetable oil for frying
Directions
1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, chili sauce, garlic powder, and black pepper.
2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. (I would add in the step of using cheese cloth to remove any remaining liquid from the mixture)
4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Use another wrapper to wrap each one a 2nd time. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels. (If not crispy enough, we double fried them for cooking club)
Sunday, January 30, 2011
how and sweet dipping sauce
from allrecipes.com
Ingredients
* 1/2 cup rice vinegar
* 1/2 cup white sugar
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1 1/2 teaspoons dried red pepper flakes
Directions
1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
Ingredients
* 1/2 cup rice vinegar
* 1/2 cup white sugar
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1 1/2 teaspoons dried red pepper flakes
Directions
1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
sweet and sour sauce
SWEET AND SOUR SAUCE
• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/3 cup white vinegar
• 1/2 cup brown sugar, lightly packed
• 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
• 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
• 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
• ginger
•
• -To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• -In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• -Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/3 cup white vinegar
• 1/2 cup brown sugar, lightly packed
• 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
• 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
• 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
• ginger
•
• -To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• -In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• -Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
shrimp fried rice
inspired from
http://www.ricerecipes.net/shrimp-fried-rice.html
Ingredients:
Bag of frozen shrimp (without tails), thawed
¼ cup vegetable oil
2 eggs
1 medium onion, diced
1 bag of peas
4 cups cold cooked rice
1 bunch of green onions, sliced
La Choy crunchy noodles
Marinade:
2 tablespoons oyster sauce
2 tablespoon soy sauce
Directions:
1. Prepare marinade: in a medium bowl, whisk ingredients together until combined. Add shrimp and marinade 15 minutes.
2. Heat oil in a large wok over high heat. When hot, add rice, green onion, and diced onion. Cook until some of the rice is browned. Push rice to the side of the wok, and scramble 2 eggs in it. Combine the egg with the rice.
3. Add the shrimp and peas. Cook until heated.
4. Season with soy sauce and garlic powder.
6. Remove from heat and serve topped with green onions or La Choy crunchy noodles.
Notes: This is great if you have a bunch of leftover veggies sitting around. I sometimes add carrots and celery. (Bulks it up and sneaks in the healthy stuff.) I also do this recipe with chicken breast at least once every two weeks at home. J To make it an even healthier option, this works with brown rice, too. (Fills you up—quick!)
http://www.ricerecipes.net/shrimp-fried-rice.html
Ingredients:
Bag of frozen shrimp (without tails), thawed
¼ cup vegetable oil
2 eggs
1 medium onion, diced
1 bag of peas
4 cups cold cooked rice
1 bunch of green onions, sliced
La Choy crunchy noodles
Marinade:
2 tablespoons oyster sauce
2 tablespoon soy sauce
Directions:
1. Prepare marinade: in a medium bowl, whisk ingredients together until combined. Add shrimp and marinade 15 minutes.
2. Heat oil in a large wok over high heat. When hot, add rice, green onion, and diced onion. Cook until some of the rice is browned. Push rice to the side of the wok, and scramble 2 eggs in it. Combine the egg with the rice.
3. Add the shrimp and peas. Cook until heated.
4. Season with soy sauce and garlic powder.
6. Remove from heat and serve topped with green onions or La Choy crunchy noodles.
Notes: This is great if you have a bunch of leftover veggies sitting around. I sometimes add carrots and celery. (Bulks it up and sneaks in the healthy stuff.) I also do this recipe with chicken breast at least once every two weeks at home. J To make it an even healthier option, this works with brown rice, too. (Fills you up—quick!)
Saturday, January 22, 2011
Slow Cooker Mongolian Beef
Recipe from allrecipes.com
Ingredients:
1 pound flank steak, cut into bite-size
pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally
into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce
Directions:
1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
i modified it slightly -
• i doubled the amount of meat, but used 1.5 amount of sauce
• i used half the brown sugar requested
• i diced the onion
Ingredients:
1 pound flank steak, cut into bite-size
pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally
into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce
Directions:
1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
i modified it slightly -
• i doubled the amount of meat, but used 1.5 amount of sauce
• i used half the brown sugar requested
• i diced the onion
General Tso's Chicken
recipe from food.com
Ingredients
o 3 lbs boneless skinless chicken breasts, cut into chunks
o 2 cups green onions, sliced
o 8 small dried chilies, seeds removed ( bird pepper or thai chilies are good)
Cornstarch slurry
o 1/4 cup soy sauce, low sodium preferred
o 1 eggs, beaten
o 1 cup cornstarch
Sauce
o 1/2 cup cornstarch
o 1/4 cup water
o 1 1/2 teaspoons fresh garlic, minced
o 3/4 cup sugar
o 1/2 cup soy sauce
o 1/4 cup white vinegar
o 1/4 cup sherry wine or 1/4 cup white wine
o 14 1/2 ounces chicken broth ( a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
Ingredients
o 3 lbs boneless skinless chicken breasts, cut into chunks
o 2 cups green onions, sliced
o 8 small dried chilies, seeds removed ( bird pepper or thai chilies are good)
Cornstarch slurry
o 1/4 cup soy sauce, low sodium preferred
o 1 eggs, beaten
o 1 cup cornstarch
Sauce
o 1/2 cup cornstarch
o 1/4 cup water
o 1 1/2 teaspoons fresh garlic, minced
o 3/4 cup sugar
o 1/2 cup soy sauce
o 1/4 cup white vinegar
o 1/4 cup sherry wine or 1/4 cup white wine
o 14 1/2 ounces chicken broth ( a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
Tuesday, January 18, 2011
Kolacky
1 small cake household yeast
4 Tablespoons sour cream
2 cups flour
1 egg yolk
½ lb butter
Powdereded sugar
Pastry filling (Solo brand)
Soften yeast in sour cream; add butter, egg yolk, and flour. Mix well.
Divide dough in half. Roll out each portion on floured surface to 1/8” –3/16” thick. Cut with biscuit cutter or juice glass. Press center down. Fill with pastry filling.
Bake at 425° for 10 minutes just to light brown.
Cool and sprinkle with powdered sugar 2 -3 times.
4 Tablespoons sour cream
2 cups flour
1 egg yolk
½ lb butter
Powdereded sugar
Pastry filling (Solo brand)
Soften yeast in sour cream; add butter, egg yolk, and flour. Mix well.
Divide dough in half. Roll out each portion on floured surface to 1/8” –3/16” thick. Cut with biscuit cutter or juice glass. Press center down. Fill with pastry filling.
Bake at 425° for 10 minutes just to light brown.
Cool and sprinkle with powdered sugar 2 -3 times.
Monday, January 3, 2011
Figs and Toasted Almonds Brie Recipe
Ingredients
1/2 cup brown sugar
2 tablespoons water
6 fresh figs, stemmed and quartered
1 (14 ounce) round 4 1/4-inch diameter round Brie cheese
1/2 cup toasted almonds
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 C).
Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.
1/2 cup brown sugar
2 tablespoons water
6 fresh figs, stemmed and quartered
1 (14 ounce) round 4 1/4-inch diameter round Brie cheese
1/2 cup toasted almonds
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 C).
Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.
Peanut Butter and Chocolate Cookies
Ritz Crackers
Peanut Butter
Ambrosia Chocolate - But I used Herseheys Special Dark Morsels
Make sandwiches with Ritz Crackers and Peanut Butter and using a double boiler, melt the chocolate and then dip sandwiches in the chocolate until fully covered. Lay them on a piece of wax paper to set, I also put them in the freezer or the refridgerator to help them set up. Then Enjoy!
Peanut Butter
Ambrosia Chocolate - But I used Herseheys Special Dark Morsels
Make sandwiches with Ritz Crackers and Peanut Butter and using a double boiler, melt the chocolate and then dip sandwiches in the chocolate until fully covered. Lay them on a piece of wax paper to set, I also put them in the freezer or the refridgerator to help them set up. Then Enjoy!
Saturday, January 1, 2011
Turkey Meatballs
Ingredients
* 1 egg, beaten
* 1/2 cup dry bread crumbs
* 1/4 cup finely chopped onion
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
dash of nutmeg
* 1/8 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground turkey
* 1/2 teaspoon crushed red pepper
* 1/4-1/2 teaspoon of chili pepper
hot sauce ( i used thai hot sauce)
* SAUCE:
* 1 cup honey
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger
dash of hot sauce to taste
Directions
1. In a bowl, combine all then, Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.
* 1 egg, beaten
* 1/2 cup dry bread crumbs
* 1/4 cup finely chopped onion
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
dash of nutmeg
* 1/8 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground turkey
* 1/2 teaspoon crushed red pepper
* 1/4-1/2 teaspoon of chili pepper
hot sauce ( i used thai hot sauce)
* SAUCE:
* 1 cup honey
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger
dash of hot sauce to taste
Directions
1. In a bowl, combine all then, Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.
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