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Question

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Answer 1

CHINESE EGG ROLLS

1/2 cup soy sauce
1/4 cup water
2 mashed garlic cloves
juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 large onions, finely diced
1 pkg (8-oz) finely diced fresh mushrooms
soy sauce to taste
salt and pepper
1 lb bean sprouts thoroughly cleaned
egg roll wrappers
1 lightly beaten egg white
vegetable oil for frying



Dipping Sauce:

1/2 cup soy sauce
1 teaspoon dry mustard
2 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.
Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.

When cool, cut into matchstick pieces and set aside.

Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.

Stir until heated through.

Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.

When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.

To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.

Fold bottom corner up over filling to cover, then fold in the two outside corners.

Roll closed, sealing shut with a bit of egg white.

Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.

Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.

May be kept warm in 200 degree oven until serving time.

Serve with dipping sauce.

DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

NOTE: Egg rolls may be frozen after frying and cooled.

Reheat in oven to serve.

BETTER THAN SEX CAKE

1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted

Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.

ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut

Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.

BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple

Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.

FRIED SHRIMP

fresh shrimp (no heads)
fresh eggs
cracker meal
cooking oil
salt

Peel, de-head, de-vein and wash the shrimp in cold water. Lightly salt them. Put well stirred eggs into a bowl. Dip the shrimp in the eggs. Drain the excess egg off for a few seconds and place them in ground cracker meal. Make sure they are well covered with the meal.
For best results refrigerate the battered shrimp for about an hour. Deep fry at 350 degrees until they rise to the top (1-1/2 - 3 minutes) or until golden brown.


BEST MACARONI AND CHEESE

2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. dry white wine (or water)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.

Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.

Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.

Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.

Answer 2

THIS is the BEST!


Chicken Cordon Bleu II
Submitted by: Behr Kleine
Rated: 5 out of 5 by 522 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 6 servings

"The standard Cordon Bleu swimming in a creamy wine sauce."
INGREDIENTS:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika 6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS:
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at

Answer 3

Choc Cupcakes

INGREDIENTS:
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup unsweetened cocoa
1 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour milk or buttermilk
1/2 cup

PREPARATION:
Cream shortening and sugar until light; beat in egg and vanilla. Sift together the dry ingredients; add to creamed mixture, alternating with milk and hot water. Beat on medium speed for 3 minutes. Fill greased and floured or paper-lined muffin tins about 1/2 full.

Bake at 375° for about 15 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Makes about 18 cupcakes.

Answer 4

the recipe i like best is for corn casserole. it's so easy, practically no measuring, and it's tastey and filling....

1can cream corn
1 can sweet corn (drained)
1 box jiffy cornbread mix
1 stick of melted butter
2 eggs
1 8 oz. tub of sour cream

just mix it all together... i usually put it all straight into my glass casserole dish and stir it in with a spatula
put in a heated 350* oven, and bake for 1 hour, or 1 hour and 10 minutes.
it comes out a bit custardy with a little browning on the top and sides.
ooooo, yum... i'm going to have to make some myself. lol.

Answer 5

Pea salad--
2 15 oz cans of peas
1cup mayo
1 1/2 cup velveeta shredds
2 boiled eggs diced
1 small onion diced
1 cup diced ham and salt and pepper to taste.
mix together in bowl viola done.

Answer 6

best french crêpes ever, like my mum used to do!!

400g of flour
120g of sugar
80g of butter
3 eggs
1L of milk
1/2 L of water

a pinch of salt and a little bit of rhum

leave it to settle for 20 minutes and then cook then in a crêpes pan, don't forget to put vegetable oil on the pan each time with tissue paper!

bon appetit