100 wrappers (obviously. :-)
2-3 pounds of ground chicken (I grind it myself in the food processor)
1 bunch (around 6 individual) scallions (green onions), minced finely
2-3 teaspoons of freshly grated ginger
2-3 cloves garlic, minced
1 tablespoon soy sauce, or to taste
water chestnuts (optional -- use a little or a lot), minced
Mix together. Take a small amount of the filling and fry it up and taste
it. Adjust the seasoning to your liking. Fill wrappers with a scant
teaspoon of filling each, wet the edge of the wrapper, and fold over
into a half-moon shape. Place on a cookie sheet in layers on waxed
paper, then freeze. Pop into bags after they're frozen.
To cook: heat 1-2 tablespoons of oil in a nonstick frying pan. Add
frozen potstickers and 1/2 cup water. Cover and simmer 10-15 minutes
without disturbing. Remove the cover and continue cooking until all the
liquid is gone if it isn't already. Serve with dipping sauce made of 3
tablespoons soy sauce, 1 tablespoon water, and a few drops of sesame oil
drizzled over the top.
Monday, September 12, 2011
Apple Fritters
20 Rhodes? Dinner Rolls, thawed and partially risen
3 granny Smith apples, peeled and diced
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 egg, beaten
oil for deep frying
Glaze:
1 cup powdered sugar
1/3 cup milk or half & half
*Instructions:*
Preheat oil to 350° F, enough that a 6-inch fritter can float freely.
Combine apples, sugar, cinnamon and nutmeg in a bowl. Transfer the
mixture into a strainer over the bowl so excess juice can drain. Spray
counter lightly with non-stick spray. Roll each of two rolls into a
6-inch circle. Brush one circle lightly with beaten egg. Sprinkle with
2-3 tablespoons of the apple mixture, avoiding the edges. Lay the
remaining circle over the apple mixture and match up the edges. Seal
thoroughly by pressing the edges together several times. Fry until deep
golden brown on both sides. Place on a rack to drain. Repeat with
remaining rolls. For glaze, whisk together powdered sugar and milk.
Brush warm fritters with glaze and serve when glaze has set.
3 granny Smith apples, peeled and diced
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 egg, beaten
oil for deep frying
Glaze:
1 cup powdered sugar
1/3 cup milk or half & half
*Instructions:*
Preheat oil to 350° F, enough that a 6-inch fritter can float freely.
Combine apples, sugar, cinnamon and nutmeg in a bowl. Transfer the
mixture into a strainer over the bowl so excess juice can drain. Spray
counter lightly with non-stick spray. Roll each of two rolls into a
6-inch circle. Brush one circle lightly with beaten egg. Sprinkle with
2-3 tablespoons of the apple mixture, avoiding the edges. Lay the
remaining circle over the apple mixture and match up the edges. Seal
thoroughly by pressing the edges together several times. Fry until deep
golden brown on both sides. Place on a rack to drain. Repeat with
remaining rolls. For glaze, whisk together powdered sugar and milk.
Brush warm fritters with glaze and serve when glaze has set.
CP Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Hearty Soup Mix
1 pk (14 oz)Dry Green Split Peas
1 pk (14 oz) Alphabet Macaroni
1 1/2 c Brown Rice
1 pk (12 oz) Pearl Barley
1 pk (12 oz) Lentils
4 c Dry Minced Onion
Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.
Makes about 12 1/2 cups of mix.
Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.
Makes 6 to 8 servings.
1 pk (14 oz) Alphabet Macaroni
1 1/2 c Brown Rice
1 pk (12 oz) Pearl Barley
1 pk (12 oz) Lentils
4 c Dry Minced Onion
Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.
Makes about 12 1/2 cups of mix.
Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.
Makes 6 to 8 servings.
Bake Shop Cinnamon Rolls
4 cups all purpose flour -- approximately
1 pkg dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup butter
salt
1 large egg
CINNAMON FILLING
3 TBSP sugar
3 TBSP light brown sugar
1 1/2 TBSP cinnamon
2 TBSP red cinnamon candies -- finely chopped or crushed
1 tsp flour
4 TBSP butter -- melted
3 TBSP butter -- cold
GLAZE
1 cup powdered sugar
1/2 tsp vanilla
half & half
In large bowl mix 1 1/2 cups flour with yeast. Heat milk, sugar,
butter & salt in small saucepan just until warm, 115 to `120
degrees. Stir constantly until butter almost melts. Add to yeast
mixture; add egg. Beat at low speed of mixer 1 minute, scraping
bowl. Beat 3 minutes at high speed. By hand stir in enough
remaining flour to make a soft dough. Turn out onto lightly floured
surface & knead until smooth & elastic, about 8 minutes. Shape into
ball. Place in lightly greased bowl; turn once to grease
surface. Cover let rise in warm place until double, about 1-1/2 to 2
hours. Punch down, turn out on floured surface. Cover; let rest 10
minutes. For filling mix sugars, cinnamon, chopped candies &
flour. Brush two 9" cake pans with 1 TBSP each melted butter. Roll
dough on lightly floured surface to a thin rectangle that is about
12"x20" inches. Brush dough generously with remaining melted
butter. Sprinkle with cinnamon mixture. Slice cold butter into 12
pats. Place pats of butter at 1" intervals along one 12" side of the
dough. The idea is to have a pat of butter in the center of each
cinnamon roll. Roll up jelly-roll fashion, starting at 12" side
containing butter. You should create a fat log 12" long. Cut rolls
at 1" intervals. Using the following method: Place a piece of
thread under the rolled dough & pull up & around sides; crisscross
thread at top, then pull quickly. (Using the thread to cut the dough
eliminates applying pressure with a knife, which would squash the
rolls). Put rolls, cut sides up, in buttered pans. Drizzle any
remaining melted butter over all, Let rise, covered in warm place 20
minutes. Heat oven to 375 degrees. Bake rolls until puffed & golden
brown, 20-25 minutes. Cool in pans 10 minutes. For glaze mix sugar,
vanilla & enough half & half to make medium-thick glaze. Remove
rolls from pans & drizzle with glaze. Serve warm. Makes 12 large rolls.
1 pkg dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup butter
salt
1 large egg
CINNAMON FILLING
3 TBSP sugar
3 TBSP light brown sugar
1 1/2 TBSP cinnamon
2 TBSP red cinnamon candies -- finely chopped or crushed
1 tsp flour
4 TBSP butter -- melted
3 TBSP butter -- cold
GLAZE
1 cup powdered sugar
1/2 tsp vanilla
half & half
In large bowl mix 1 1/2 cups flour with yeast. Heat milk, sugar,
butter & salt in small saucepan just until warm, 115 to `120
degrees. Stir constantly until butter almost melts. Add to yeast
mixture; add egg. Beat at low speed of mixer 1 minute, scraping
bowl. Beat 3 minutes at high speed. By hand stir in enough
remaining flour to make a soft dough. Turn out onto lightly floured
surface & knead until smooth & elastic, about 8 minutes. Shape into
ball. Place in lightly greased bowl; turn once to grease
surface. Cover let rise in warm place until double, about 1-1/2 to 2
hours. Punch down, turn out on floured surface. Cover; let rest 10
minutes. For filling mix sugars, cinnamon, chopped candies &
flour. Brush two 9" cake pans with 1 TBSP each melted butter. Roll
dough on lightly floured surface to a thin rectangle that is about
12"x20" inches. Brush dough generously with remaining melted
butter. Sprinkle with cinnamon mixture. Slice cold butter into 12
pats. Place pats of butter at 1" intervals along one 12" side of the
dough. The idea is to have a pat of butter in the center of each
cinnamon roll. Roll up jelly-roll fashion, starting at 12" side
containing butter. You should create a fat log 12" long. Cut rolls
at 1" intervals. Using the following method: Place a piece of
thread under the rolled dough & pull up & around sides; crisscross
thread at top, then pull quickly. (Using the thread to cut the dough
eliminates applying pressure with a knife, which would squash the
rolls). Put rolls, cut sides up, in buttered pans. Drizzle any
remaining melted butter over all, Let rise, covered in warm place 20
minutes. Heat oven to 375 degrees. Bake rolls until puffed & golden
brown, 20-25 minutes. Cool in pans 10 minutes. For glaze mix sugar,
vanilla & enough half & half to make medium-thick glaze. Remove
rolls from pans & drizzle with glaze. Serve warm. Makes 12 large rolls.
Zesty Nachos
1 medium-sized bag tortilla chips
4 ounces cheddar cheese, grated
1 ounce Monterey jack cheese with jalapeno peppers, grated
2 scallions, sliced
Heat the broiler.
Spread the tortilla chips on a baking sheet. Sprinkle the grated
cheeses and the scallions evenly over the top. Broil for 2 to 3
minutes, until the cheese has melted.
Serve immediately, with salsa or guacamole.
4 ounces cheddar cheese, grated
1 ounce Monterey jack cheese with jalapeno peppers, grated
2 scallions, sliced
Heat the broiler.
Spread the tortilla chips on a baking sheet. Sprinkle the grated
cheeses and the scallions evenly over the top. Broil for 2 to 3
minutes, until the cheese has melted.
Serve immediately, with salsa or guacamole.
Bite Size Taco Turnovers
1/2 pound ground beef
1/4 cup taco sauce
2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 10-ounce package refrigerated pizza dough
1/4 cup shredded American cheese or cheddar cheese
1 egg
1 teaspoon water
For filling, cook ground beef in a small skillet until brown. Drain
off fat. Stir in taco sauce, chili powder, onion powder, and garlic
powder. Set aside. 2. Unroll pizza dough. Roll dough into a 14x10-1/2-
inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling
among dough squares. Sprinkle with cheese. Brush edges with water.
Lift one corner of each square and stretch dough to the opposite
corner, making a triangle. Press edges well with a fork to seal. 3.
Arrange on a greased baking sheet. Prick with fork. Combine egg and
the 1 teaspoon water; brush onto turnovers. Bake in a 425 degree F
oven for 8 to 10 minutes or until golden. Let stand 5 minutes before
serving.
1/4 cup taco sauce
2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 10-ounce package refrigerated pizza dough
1/4 cup shredded American cheese or cheddar cheese
1 egg
1 teaspoon water
For filling, cook ground beef in a small skillet until brown. Drain
off fat. Stir in taco sauce, chili powder, onion powder, and garlic
powder. Set aside. 2. Unroll pizza dough. Roll dough into a 14x10-1/2-
inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling
among dough squares. Sprinkle with cheese. Brush edges with water.
Lift one corner of each square and stretch dough to the opposite
corner, making a triangle. Press edges well with a fork to seal. 3.
Arrange on a greased baking sheet. Prick with fork. Combine egg and
the 1 teaspoon water; brush onto turnovers. Bake in a 425 degree F
oven for 8 to 10 minutes or until golden. Let stand 5 minutes before
serving.
Subscribe to:
Posts (Atom)