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Pecan tarts (AKA Tassies)
| Christmas Recipes
Cooking receipe to make Pecan tarts (AKA Tassies) under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By : Susan Jacobs (Grandma)Serving Size : 1 Preparation Time :0:00Categories : Cookies Holiday Amount Measure
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Meatball Skillet Dinner Recipe
| Casserole
Type: Meatball Skillet Dinner Free Cooking Recipe - Casserole Unbelievable! Ingredients / Directions 8 ounces no-yolk egg noodles12 ounces lean ground beef1 small yellow oniongrated (about 1 cup(s))1/2 cup(s) Italian-style seasoned bread crumbs1 large egg1/4 cup(s) reduced-sodium ketc
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Sloe Vermouth
| Drink Master
Cooking receipe to make Sloe Vermouth under category Drink Master. You may find some video clips related to this receipe below. 1 oz Sloe Gin 1 oz Dry Vermouth 1 tbsp Lemon JuiceShake with ice and strain into a cocktail glass. [tubepress mode='tag', tagValue='
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piedmontese braised veal
| General Recipes
Cooking receipe to make piedmontese braised veal under category General Recipes. You may find some video clips related to this receipe below.piedmontese braised vealitalian1kg loin of vealsalt pepper50g butter300ml pint white wine1carrot diced1 celeriac root diced1 small leek thinly slicedSauce20g b
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Type: Fried Wonton Free Cooking Recipe – Chinese Foods
This is a good one!
Ingredients / Directions
4 dried black mushrooms
1 leaf bok choy
1 green onion
1 slice ginger
1/2 pound ground pork
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon granulated sugar
Pinch of salt
1 egg
lightly beaten
3 cup(s)s oil for deep-frying
or as needed
48 wonton wrappers
or as needed
Water
as needed
Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon.
In a medium bowl
combine the ground pork with the dark soy sauce
sesame oil
sugar and salt. Sponsored Links
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Add the lightly beaten egg and the vegetables. This is the wonton filling.
Heat the oil to 375 degrees Fahrenheit. While the oil is heating
prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse”s cap
wetting the edges to seal (if you haven”t made wontons before
see photo instructions on filling wontons).
Add the won tons to the hot oil
a few at a time
sliding them in carefully. Deep-fry the wontons in batches until they are golden brown
turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one. As with egg rolls
wontons should be served as soon as possible
to ensure they remain crispy. Serve with Sweet and Sour Sauce or red rice wine vinegar.
