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Azumaya Egg Rolls Recipe

August 27th, 2014 by alice  Tags: , , | Print This Post Print This Post

Azumaya Egg Rolls Recipe

INGREDIENTS

  1. 1lbground beefor ground porkor ground chicken
  2. 1teaspoon of mincedginger(or a little more)
  3. 2cups of finely choppedcabbage
  4. 1/4lbbean sprouts
  5. 1/2cup of shreddedcarrots
  6. 3green onions, finely chopped
  7. 2tablespoonsoyster sauce(usually can be found at the grocery, but you can check your local asian market)
  8. black pepper
  9. 20large squareegg roll wraps
  10. vegetable oil(for frying)
  11. your favoritesweet and sour sauce

DIRECTIONS

  1. Stir fry meat & ginger in a wide skillet over high heat untily lightly browned, 2-3 minutes.
  2. Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
  3. Stir in oyster sauce and season with black pepper.
  4. Remove from heat & let mixture cool.
  5. Use 2 tablespoons for each egg roll.
  6. To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
  7. Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
  8. Fry 2-3 mintues, turning occasionally, until golden brown.
  9. Drain on paper towels.
  10. Serve warm with sweet & sour sauce.

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Nana’s Easter Egg Babies, Rich Egg Bread Recipe

August 21st, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

Nana's Easter Egg Babies, Rich Egg Bread Recipe

INGREDIENTS

  1. 1/2cupwarm water(not hot – 110-115 degrees 2 pkgs active dry yeast (not instant yeast)
  2. 1 1/2cups lukewarmmilk
  3. 1/4cupsugar
  4. 1tablespoonsalt
  5. 3wholeeggs
  6. 1/4cup softbutter
  7. 7 1/4-7 1/2cups sifted king arthursall-purpose flour(or another good brand)
  8. 6medium whiteeggs
  9. 1 beatenegg, to brush breads once they come out of the oven
  10. 1/2cupbutter, to rub on breads when they come out of the oven

DIRECTIONS

  1. Pour 1/2 cup warm water into a large mixing bowl.Add stirring to disolve 2 packages yeast.Let set till bubbles form anywhere from 5-10 minutes depending on humidity and temperature of kitchen.
  2. Stir in milk, sugar, salt, eggs, butter and 4 cups of the flour.Mix with spoon until smooth.Mix in enough of the remaining flour to make dough easy to handle (not to sticky not too dry) do not add too much flour, sometimes we use all the flour and sometimes not dough should be sticky enough to handle but not overly sticky.
  3. Turn dough onto lightly floured board; knead until smooth and elastic about 5 minutes.
  4. Place in bowl lightly greased with oil, turn greased side up.Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
  5. Punch down the dough, let rise again (should be less time to rise the second time about 30 -45 minutes ).After second rise divide dough into three egual pieces and shape into braids.
  6. To shape braids: roll each piece into a 24″ long.Place on greased baking sheet and bend 24 inch long roll in half.On inside of long roll at center place one par boiled egg.Then braid the two ends two times and then place second par boiled egg and finish braid.
  7. Cover with platic wrap and put in a warm spot to raise a third time, doubling again it should be about 20-30 minutes.
  8. Bake 20 -25 minutes at 375 degrees until golden brown and sound hollow when you tap the bottom of the bread.If bread starts to get to brown you can drap tin foil or a brown paper bagover the tops of them while they are baking.You can also make one large loaf and form it into a wreath.
  9. When braids come out of oven, brush with beaten egg and then rub with butter.
  10. Cool and enjoy!Take eggs out when slicing bread.

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Leslie’s Chile Egg Casserole Recipe

August 11th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lb gratedcheddar cheese
  2. 1lb gratedmonterey jack cheese
  3. 4 (7 ounce)cansdiced green chilies
  4. 4largeeggs
  5. 1 (15 ounce)canevaporated milk
  6. 4tablespoonsflour

DIRECTIONS

  1. In buttered 9×13 glass pan, layer 1/2 of the chiles, 1/2 of the mixed cheeses, the other half of the chiles, and the other half of the cheese.
  2. Mix eggs, milk and flour in blender.
  3. Pour over chile cheese mixture.
  4. Bake at 350 degrees for 35 minutes (or longer if casserole was refrigerated) until egg is done.
  5. Serve with salsa and sour cream if desired.

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Garden Egg Noodle Salad Recipe

August 7th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4ouncesegg noodles, cooked(measurement is for dry noodles)
  2. 1 (10 ounce)packagefrozen broccoli, thawed or1 bunchfresh broccoli, steamed and cooled
  3. 1cupfrozen English peas, thawed
  4. 2mediumtomatoes, chopped
  5. 1cup shreddedcarrots
  6. 3green onions with tops, chopped
  7. 2/3cupcreamy Italian dressing
  8. choppedfresh parsley(to garnish)

DIRECTIONS

  1. Cook the noodles and drain good.
  2. Combine remaining ingredients ingredients to make the dressing.
  3. Put noodles in large bowl and toss with dressing.
  4. Cover and refrigerate for at least 2 hours before serving.
  5. I like to refrigerate overnight.

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Easy Chicken Egg Rolls Recipe

August 6th, 2014 by alice  Tags: , , , | Print This Post Print This Post

Easy Chicken Egg Rolls Recipe

INGREDIENTS

  1. 2cupschickens, cooked and shredded
  2. 1cup finely dicedonions
  3. 3garlic cloves, minced
  4. 2tablespoonscooking oil
  5. 2 (16 ounce)bagspackaged coleslaw mix, with shredded carrots
  6. 1 (12 ounce)bagbean sprouts
  7. 1 (8 ounce)canwater chestnuts, diced
  8. 1/2cup bottledteriyaki marinade
  9. 1/4cupsoy sauce
  10. 24egg roll wraps
  11. hotoil(for frying)

DIRECTIONS

  1. Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
  2. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
  3. Cover and steam for 5 minutes.
  4. Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
  5. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
  6. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
  7. Fry until a deep golden brown, a few at a time; drain on paper towels.

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