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Egg Rolls

Robin Irene Sanford Belhumeur
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Ingredients
  

Egg Rolls

  • 2 Cups Boneless Chicken Thighs Boiled (or use Rotisserie Chicken)
  • 8 oz Can Bean Sprouts Drained
  • 17 oz Bag Broccoli Florets
  • 1/2 Cup Soy Sauce
  • 1 Tbs Ginger Powder
  • 1 Pkg Egg Roll Wraps
  • 3-4 Cups Vegetable Oil

Mustard Sauce

  • 2 Cups Mustard
  • 1/4 Cup Soy Sauce
  • 2 Tbs Hot Sauce

Instructions
 

Egg Rolls

  • Boil chicken and dice, or dice up rotisserie chicken
  • Cut any large broccoli up into smaller pieces
  • Mix chicken, broccoli, sprouts, soy sauce & ginger
  • Lay egg roll wrap down diagonally, place filling in middle fold up to the bottom then from the sides
  • Wet top corner (with chicken broth) and roll wrap upwards
  • Heat up oil in large pan before placing egg rolls in
  • Cook each side until golden brown then place on napkins to absorb excess oil

Mustard Sauce

  • Mix mustard, soy sauce & hot sauce in bowl
  • Mix in enough soy sauce to darken mustard

Notes

USE A ROTISSERIE CHICKEN TO SAVE TIME
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Pork & Lemongrass Dumplings

Pork & Lemongrass Dumplings

Epicurious
Print Recipe Pin Recipe
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Korean
Servings 30 Dumplings

Ingredients
  

Dumplings

  • 1/2 Lbs Ground Pork
  • 1/4 Cup Scallions (2 Stalks) White & Green Parts Thinly Sliced
  • 2 Cloves Garlic Grated or Minced
  • 4 Tbs Soy Sauce
  • 1 Tbs Mirin
  • 1 Tbs Sesame Oil
  • 1/4 Cup Lemongrass (2 Stalks) Trimmed & Minced
  • 1/2 Pkg Gyoza or Wonton Wrappers About 30
  • 2 Tbs Vegetable Oil or More as Needed
  • 1/4 Cup Water

Dipping Sauce

  • 1/2 Cup Soy Sauce
  • 1 Tsp Sambal or Garlic-Chile Sauce
  • 1 Tbs Rice Wine Vinegar

Instructions
 

Dumplings

  • In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.
  • Prepare your workstation. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
  • To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.

To Pan-Fry

  • Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
  • Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and Cook until the wrappers are translucent and the filling Cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings.

To Boil

  • Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.

Notes

THIS RECIPE MAKES ABOUT 30 DUMPLINGS, GIVE OR TAKE. BEFORE STARTING, SET UP FOIL- OR PARCHMENT-LINED BAKING SHEETS TO ARRANGE THE COMPLETED DUMPLINGS.
USING A MICRO PLANE IS AN EASY AND FAST WAY TO GRATE GINGER OR GARLIC.
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Mushroom Pork Tenderloin

Ingredients

  • 1/4 Cup Mayonnaise
  • 1 (1oz) Packet Onion Soup Mix
  • 3 Cloves Fresh Garlic
  • 1 1/2 lbs Pork Tenderloin
  • 1 (8oz) Pkg Sliced Baby Portabella Mushrooms
  • 1 Tbsp Quick-Mixing Flour
  • 1/2 Cup Milk

Directions

  1. Combine, in large bowl, mayonnaise, dry soup mix, and crushed garlic.
  2. Preheat large sauté pan on medium high 2-3 minutes.
  3. Add tenderloins and mushrooms to soup mixture and mix.
  4. Wash hands.
  5. Place tenderloins into pan. Cover with soup mixture.
  6. Cook 4-6 minutes, turning occasionally until browned.
  7. Stir in flour and Cook 1-2 more minutes.
  8. Stir in milk; reduce heat to low. Cook 4-6 minutes until sauce thickens and internal temperature of pork reaches 160°F.
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Bruschetta Fresca

Ingredients

  • 3 Cloves Fresh Garlic
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 (8oz) Container Fresh Mozzarella
  • 1 1/2 Cups Diced Fresh Tomatoes
  • 1 Tsp Seasoned Salt
  • 1/4 Tsp Black Pepper
  • 1 Loaf Garlic Bread
  • 5 Basil Leaves (Rinsed)

Directions

  1. Turn on oven to broil.
  2. Crush garlic and stir into vinegar and olive oil.
  3. Cut cheese into small, bite-size pieces and stir into garlic mixture with tomatoes, seasoned salt and pepper.
  4. Put garlic bread into oven for 2 to 3 minutes until lightly toasted.
  5. Slice basil into thin strips.
  6. Put tomato mixture on bread and top with basil strips.
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No Peak Chicken

Recipe From: Aunt Madeleine

Cook time:2 hours 30 minutes

Ingredients

  • 1 Small Box Long Grain Wild Rice
  • 1 Can Cream of Mushroom Soup, Low Sodium
  • 1 Can Cream of Celery Soup
  • 1 Can Cold Water
  • 1 Pkg 6-8 Chicken Tenders
  • 1 Pkg Lipton Onion Soup
  • 1 Tsp Parsley
  • Dash of Curry

Directions

  1. Preheat oven to 350°. Put on bake not convection.
  2. Mix first four items together.
  3. Lightly grease casserole dish.
  4. Place mix in casserole. Place tenders on top of mix.
  5. Add parsley & onion soup on top and dash of curry.
  6. Seal with tin foil.
  7. Bake for 2 1/2 hours.
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Spaghetti & Meatballs

Recipe From: Emily Ostresh

Ingredients

Sauce

  • 1 Large Yellow Onion
  • 1 Clove of Jarred Chopped Garlic
  • 8 oz Can Tomato Paste
  • 2 of the 16 oz Cans of Diced Tomatoes
  • 8 oz Can Tomato Sauce
  • 1 Yellow Bell Pepoper
  • 1 Red Bell Pepper
  • 8 oz Jar of Plain Sliced Mushrooms
  • 2 Tbsp of Solidified Bacon Fat
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Ground Clove
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp All Spice
  • 1/2 Tsp Celery Salt
  • 1/2 Tsp Paprika
  • 2 Tsp Oregano

Meatballs

  • 1 lb Hamburger
  • 1 Pack Saltines
  • 1 Egg
  • Salt, Pepper, Garlic Salt

Directions

Meatballs

  1. Put saltines in blender and cursh until there aren’t any big pieces left.  Mix saltine flakes with hamburger in big bowl.
  2. Add egg, salt, pepper & garlic salt.  Blend all together very well.
  3. Make medium sized meatballs. Set aside.

Sauce

  1. In frying pan, sauté onion in bacon fat.  Add garlic.  Keep sautéing for a few minutes.
  2. Add onion, garlic, tomato paste, sauce, and diced tomatoes to a large stock pot.  Add all spices, chopped yellow & red peppers.
  3. Add drained sliced mushrooms & meatballs.  Simmer for about 1 hour, stirring occasionally.
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Carbonara

Ingredients

  • 16 oz Fettuccine Pasta
  • 4 Large Eggs, Room Temperature (Egg Yolks)
  • 1 Pkg Bacon
  • 1 Large Can Sliced Musrhooms
  • 2 Green Onions Diced
  • 1 Small Yellow Onion
  • 1 Clove Garlic
  • 1 Cup Peas (Optional)
  • 1/4 Cup Heavy Cream Room Temperature
  • 1 Cup Freshley Grated Parmesan

Directions

  1. Cook the pasta according to package directions.
  2. Cook bacon setting aside some of the bacon fat when done.
  3. Meanwhile separate eggs, chop garlic, chop onions, and drain mushrooms.
  4. Cook mushrooms, garlic, and yellow onion in bacon fat for a few minutes or until onions are cooked.  Then drain.
  5. Beat together eggs and cream just until blended.  Stir in cheese and set aside.
  6. (Optional Ingredient) Cook the peas according to package directions.
  7. Mix hot pasta with bacon and cheese mixture, toss gently until mixed.
  8. Add the mushrooms/onions/garlic, chopped green onions and peas.
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Chili

Recipe From: Emily Ostresh

Ingredients

  • 1 1/2 lb Ground Beef
  • 1 Medium Onion
  • 1 Tbs Bacon Fat
  • 15 1/4 oz Corn Drained
  • 15 1/2 ox Light Red Kidney Beans Drained
  • 2 Cans 14 1/2 oz Petite Diced Tomatoes
  • 16 oz Baked Beans
  • 3 Tbs Chili Powder

Directions

  1. Cook ground beef in the bacon fat.  Using a spoon with slots transfer meat to cooking pot when done.
  2. Add onions to remaining liquied and cook until tender.  When done drain excess liquid and transfer to cooking pot.
  3. In cooking pot add all the remaining ingredients.  Bring to a boil then reduce to a simmer.  Let cook until heated through.
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Sautéed Mushrooms

Recipe From: Nichole & Will Terry

Prep time:15 minutes

Cook time:25 minutes

Ingredients

  • 6 Tbs Extra-Virgin Olive Oil
  • 1 1/2 lbs Whole Small Button Mushrooms, Wiped Clean
  • 3 Tbs Butter
  • Gray Sea Salt
  • 1 Tbs Minced Garlic
  • 1 1/2 Tsp Fresh Thyme Leaves, Chopped
  • 2 Tbs Lemon Juice
  • 1/2 Cup White Wine
  • 1 Tbs Chopped Parsley Leaves

Directions

  1. In a large skillet, heat the oil over high heat.  Add the mushrooms.  Do not move the mushrooms until they have caramelized on the bottom.  If you toss them too soon, they will release their liquid and begin to steam.
  2. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  3. Add the butter.  Cook  and toss for 5 minutes, until browned.
  4. Season with salt and add the garlic.  Add the thyme, lemon juice, and the white wine, sauté 2 minutes.  Cook to evaporate the liquid.
  5. Toss in parsley and serve immediately.
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Alfredo

Prep time:5 minutes
Cook time:15 minutes

Ingredients

Alfredo

  • 1 Pint Heavy Cream
  • 1 Stick Butter (1/2 Cup)
  • 1 Cup Grated Pamesan Cheese (Not Fake)
  • 1/2 Cup Grated Asiago Cheese
  • Garlic, Minced
  • Parsley

Pasta

  • 10 oz Slices of Bacon Chopped
  • 1 Box Vermicelli Pasta
  • 6 oz Peas Thawed

Directions

Alfredo

  1. Add cream and butter to saucepan at medium heat.  When the butter is melted, add cheeses and stir until smooth.
  2. Add garlic to taste.

Pasta

  1. Cook vermicelli pasta according to directions.
  2. In another pan cook the bacon
  3. Heat the peas
  4. When done mix all ingredients together and top plate with parsley