Spring Rolls, Fried Rice. Wontons

 Spring Rolls

 



1 beaten egg

2/3 lb lean fresh ground pork

1 can snow crab meat

1 small jicama, shredded

small onion minced or grated

1 small carrot (minced)

dash of black pepper

1/8 tsp salt

a handful of bean thread (soaked in warm water, squeezed and cut ½ inch long)

6 Chinese mushrooms (soaked in warm water, squeezed and finely chopped)

rice paper

2 tsp brown sugar stirred into 1 c. warm water



 



Mix all ingredients except rice paper and water.  Wet both sides of rice paper in pie plate containing water and lay out on a dish cloth.  Wet several at a time.  Place filling in the middle toward the side.  Fold edge over the meat.  Fold in right and left sides toward center and over filling also.  Roll toward father side.  Be sure filling is entirely encased in rice paper wrapping.  Have rice paper facing the right way – there is a right and a wrong side – one side will adhere to itself and the other won’t.

 

To cook:  Pour enough oil in pan to completely cover rolls. Heat to 375 or 385 degrees.  Add several rolls at a time and turn when golden.  Serve hot with fresh Boston (leafy green) lettuce and sliced cucumber and dip in fish sauce.

 

Fish sauce:

1 clove garlic finely chopped

1/3-1/2 fresh hot chilli pepper (finely chopped)

juice of one medium fresh lime

2 TB sugar

3 TB fish sauce

4 TB warm water

small amnt of shredded carrot

carrot flowers

 

 

Won Tons

 



1 lb. square won ton skins

Filling:  Mix together

½ lb fresh ground pork

¼ lb shrimp

1/3 C. finely chopped white onion

1 slice fresh ginger, finely chopped (about the size of a nickel)

½ tsp salt

½ TB cornstarch

1 tsp sesame oil

1 tsp sherry

¼ tsp sugar

1 ½ TB soy sauce



 

Lay a won ton skin on the counter with a corner pointing toward you.  Place a teaspoon filling near the far corner.  Fold this corner over the filling to cover, then roll over once toward you .  Grasp filled skin  with thumbs and forefingers on each side of filling (thumbs on top side of skin).  Bend flaps away from you and filling toward you, making a 90 degree turn on each side by creasing ckin near filling so flaps stay flat. Now lay the flaps oner each other making an X.  Moisten crossing and pinch tightly.  Proceed similarly until filling is all used.  

 

Deep fat fry or use in soup.  

 



Homemade sweet and sour sauce:

2 Tb cornflour

3 Tb tomato ketsup

3 Tb soy sauce

3 Tb vinegar

 

2 Tb sugar

1T pineapple juice

½ c. water

2 Tb cooking oil





Mix tomato ketsup, soy sauce, vinegar, sugar, pineapple juice, cornflour and water well together.  Heat oil in pan, add the above mixture, stir and cook until boiling and thick.  Serve hot on deep fried won ton.  Garnish with water cress.

 

 

 

 

 

 

 

 

 

 

White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake

Cook Time: – check your cake at 40 minutes Source: favfamilyrecipes.com

 

INGREDIENTS

White Chocolate Raspberry Cake

1 (15.25-ounce) box white cake mix

1 (3.4-ounce) package instant white chocolate pudding mix

1 cup sour cream

4 large eggs

¼ cup water

½ cup oil

1 cup white chocolate chips, chopped into smaller pieces

1/2 cup red raspberry preserves, divided

Cream Cheese Frosting

16 ounces cream cheese softened

½ cup butter softened

3-4 cup powdered sugar

2 teaspoons vanilla

DIRECTIONS

White Chocolate Rasberry Cake

Heat oven to 350 degrees F. Grease a standard Bundt pan with cooking spray (use shortening and dust well with flour - tends to stick). Set aside.

Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Fold in white chocolate chips.

Fill the prepared pan with half of the batter.

Spoon ¼ cup raspberry preserves in 5 or 6 small spoonfuls over the batter.

Using a knife, swirl the filling through the cake thoroughly, do not leave large clumps of preserves in the batter. Pour the remaining batter in evenly. Spoon the remaining ¼ cup of raspberry preserves onto the batter, repeating the swirling process.

Bake for 45-50 minutes (cook at least 55 min). Remove from oven. Let cool for 10 minutes.

Remove the cake from the Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.

Cream Cheese Frosting

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.

Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.

Squeeze frosting out of the bag onto the cake in strips, as pictured.

Chocolate Crinkles and Mint Chocolate Cookies

Chocolate Crinkles

½ c. vegetable oil                     2 tsp. vanilla

4 sq. unsweetened                  2 c. flour

Chocolate (4 oz)            2 tsp. baking powder

Melted                         1 ½ tsp. salt

2 c. sugar                                1 c. powdered sugar

4 eggs

 

Mix oil, chocolate and sugar.  Blend in one egg at a time until well mixed.  Add vanilla.  Stir flour baking powder and salt into oil mixture.  Chill several hours or overnight.

 

Heat oven to 350.  Drop by teaspoonfuls into powdered sugar.  Roll in sugar and shape into balls.  Place about 2” apart on greased baking sheet.  Bake 10 to 12 minutes.  Do not overbake.  Makes about 6 doz. Cookies.

 

Title: Mint Chocolate cookies

Description:
My favorite cookies

Ingredients:
1 cup butter
1 1/2 cups sugar
2 eggs 
2 tsp vanilla 
2 cups flour
2/3 cup cocoa
3/4 tsp   baking soda
1/2 tsp salt
1 cup mint chocolate chips

Directions:
-mix all ingredients

-bake at 350 degrees for 8-10 mins on greased cookie sheet

 

Old Time Beef Stew

Beef stew

1-2 lb. beef, cut in 1 1/2 in cubes 

1/2 tsp paprika

1 tsp Worcestershire sauce 1/4 tsp pepper

1 clove garlic dash allspice

1 medium onion, sliced 6 carrots, quartered

1 or 2 bay leaves 4 potatoes, quartered

1 TB salt

1tsp sugar

 

     Brown meat in hot oil, turning often. Add 3 c. hot water and next nine ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally. Freeze/ When ready to use, add vegetables. Cover and cook 30 to 45 min. Add some thickening and cook till thick. Serve W/ French bread

Enchiladas

Enchiladas (4 meals)

20 corn tortillas

2 10 oz cans green enchilada sauce, mild

3-4 cups Mexican blend cheese or mozzarella or jack

1 chopped onion

2 chicken breasts, cooked and shredded

8 oz sliced olives

 

     Cook each tortilla in hot oil on both sides quickly and immerse in sauce. Place on plate
Sprinkle down center of each tortilla: chicken, onions, cheese, olives (opt.)

Rolls up place in casserole dish. Spread small amount of remaining sauce over all. Bake 20 minutes, top with more cheese to liking and bake 10 more min. Delicious with Spanish rice.

Manicotti

Manicotti (4 meals)

1 box manicotti noodles                     

8 oz. grated mozzarella cheese           

2 to 3 cups ricotta or cottage cheese  

1/4 c. parmesan cheese

¼ tsp. pepper

½ tsp salt

32 oz jar Prego sauce 

 

     Cook in boiling water 6-7 minutes.  Mix parmesan cheese, grated mozzarella cheese

cottage cheese, salt, and pepper.  Drain rinse in cold water.  Stuff noodles with filling 

Place in 9x13 pan and pour spaghetti sauce over. Cover with foil. Cook at 350 for 50-60 min.

Bulgogi Beef

Bulgogi Beef (4 meals)

1 Flank Steak

1 c. Soy sauce

1/3 c. Sesame oil

2 TB sesame seeds

2 TB minced garlic

2 tsp black pepper

2 TB brown sugar

Minced green onions

 

     Cut flank steak cross grain into 3/16"strips (easier if placed in freezer for 30 min before). Mix remaining ingredients and marinate steak a couple of hours (or days) Grill high heat 60-120 seconds each side until browned with nice grill marks or pan fry in 30 sec. Serve w/ rice.