Tuesday, 2 July 2013

Egg Rolls Recipe

egg rolls recipe
Ingredients :

1/2 pound pork; boneless (cut julienne)
12 each egg rool wrappers (abt 6" sq, oil for deep fat fry, ginger apricot sauce)
1 each onion; small (sliced)
1 cup cabbage (green or chinese)
1/2 cup mushrooms (sliced)
1/4 cup sprouts (bean or alfalfa)
1/4 cup currants
1/4 cup almonds (slivered)
1/4 cup apricots (dried "abt. 10")
1/4 cup sugar
1 teaspon cornstarch
1/2 teaspon ginger
1 teaspon ginger
1/4 teaspon salt
1 tablespoon lemon juice
2 tablespoons sherry (dry)
1 tablespoons soy sauce
2 tablespoons vegetable oil
* cabbage should be shredded 

Instruction :

Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in tht mushrooms, bean sprouts, currants, and almond and saute, stirring for 1 minute. Disolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger. Add to the pork mixture and bring to a boil, stirring.
Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangless. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browning. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F and fry the egg rolls, 4 or 5 at a time, until golden brown ang crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls onces. Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm ginger apricot sauce. Ginger apricot sauce : combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.

Monday, 1 July 2013

Sausage Omelet Recipe

1 1/2 teaspoons each of butter and peanut or vegetable oil
3 beaten eggs
2 tablespoons sliced red onion
3 ounces cooked, scrambled sausage
1 ounce Cheddar cheese (1/4 cup)
1 ounce Mozzarella cheese (1/4 cup)

Heat an egg pan over moderate heat. While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but not frothy. When the pan is hot enough to sizzle a drop of water, add the butter and oil. When the butter stops foaming, add onions and sausage and sauté briefly to heat thoroughly. Whip the eggs a couple of times and pour into the pan.”Let the eggs sit until they begin to cook around the edges. Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath. Repeat this process until the top is thickening and very little liquid egg remains. Sprinkle the cheese over the omelet and add salt and freshly ground pepper if desired
Fold in half and slide onto a plate or if serving 2, divide the omelet in the pan before sliding onto
2 plates.
Preparation Time: 5 minutes. Servings: 1-2.

Sunday, 30 June 2013

KFC Corn Recipe

KFC Corn Recipe
  • Frozen corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Msg
  • Melted butter
Cook the corn in hot salted water with a dash of milk till nice and tender. When it is done dip the corn in butter and sprinkle with the seasoning.

Wednesday, 26 June 2013

Baked Chicken Breast with Fresh Basil Recipe

10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low−fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Arrange chicken in single layer in baking dish. Combine yogurt, basil and cornstarch; mix well and spread over chicken. Combine bread crumbs with Parmesan and sprinkle over chicken. (If making in advance, cover and refrigerate for up to 6 hours.) Bake chicken in 375 degrees oven for 30 minutes or until chicken
is no longer pink inside