Sweet and Sour sauce (for dipping the egg rolls)
2/3 cup Brown sugar
2/3 cup pineapple juice
1/4 cup white vinegar
1 tsp ketchup
1 tsp soy sauce
2 TBSP cornstarch mixed with 1/4 cup water.
Bring everything to a boil (except cornstarch)
Once it's at a boil add cornstarch and cook until thickened about 1-2 minutes
Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
Wednesday, October 13, 2010
Homemade Egg Rolls
Egg Rolls.
1 head of cabbage- chopped
1 onion chopped
5 stalks of celery chopped
1 cup grated carrots
1 1/2 cups bean sprouts
3-4 TBSP soy sauce
2-3 TBSP chicken bullion powder - you can buy it in the Asian isle
Put a little olive oil in a large pot. Add all the vegi's to the pot and cook down (takes about 20 minutes...cook until vegi's are soft) Medium to medium high heat. While they are cooking add the soy sauce and the chicken bullion powder.
After it's cooked, you need to drain it really well. Put it in a strainer over a bowl and let it drain and cool for about 30 minutes. Put some in the egg roll wrappers and roll up. It should show how to roll them up on the egg roll package. Seal them with a little water. Fry in a pan of oil until crisp and golden.
*I don't add celery because I don't like celery. The lady that taught my mom said you just need to always have 4 vegi's in there. Cabbage is a must but you can add whatever vegi's you have. I love it with what I've listed minus the celery. The measurements on the carrots and bean sprouts are an estimate. I just do big handfuls and they always turn out. Sometimes when I have had extra stuff, I add it to ham fried rice.
Serve with Sweet and Sour sauce
1 head of cabbage- chopped
1 onion chopped
5 stalks of celery chopped
1 cup grated carrots
1 1/2 cups bean sprouts
3-4 TBSP soy sauce
2-3 TBSP chicken bullion powder - you can buy it in the Asian isle
Put a little olive oil in a large pot. Add all the vegi's to the pot and cook down (takes about 20 minutes...cook until vegi's are soft) Medium to medium high heat. While they are cooking add the soy sauce and the chicken bullion powder.
After it's cooked, you need to drain it really well. Put it in a strainer over a bowl and let it drain and cool for about 30 minutes. Put some in the egg roll wrappers and roll up. It should show how to roll them up on the egg roll package. Seal them with a little water. Fry in a pan of oil until crisp and golden.
*I don't add celery because I don't like celery. The lady that taught my mom said you just need to always have 4 vegi's in there. Cabbage is a must but you can add whatever vegi's you have. I love it with what I've listed minus the celery. The measurements on the carrots and bean sprouts are an estimate. I just do big handfuls and they always turn out. Sometimes when I have had extra stuff, I add it to ham fried rice.
Serve with Sweet and Sour sauce
Tuesday, May 11, 2010
Fruit and fruit dip
My mom recently bought me a triffle bowl and I am having lot's of fun with it. The other day I made this fruit creation. I just filled the triffle bowl with various fruit ie. fresh pineapple, strawberries, manderine oranges, and grapes. Then I made this yummy dip to go with it. I think this dip would go with any fruit.
1 8 oz package cream cheese
1/2 cup brown sugar
1 tsp vanilla
Mix until well blended
1 8 oz package cream cheese
1/2 cup brown sugar
1 tsp vanilla
Mix until well blended
Monday, December 1, 2008
My mom's Sweet Potatoes
A Thanksgiving tradition.It's not a very specific recipe. I just took a few yams and cooked them the day before and put them in the fridge.
Then the day I made them, I peeled them, sliced them, and put them in my 9x13 pan. Sprinkle brown sugar over all of them and then put some slices of butter and some pecans on top of that. Cook at 350 for about 30 minutes, then put marshmallows on top and put back in oven until slightly browned.
Yum!
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