Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
pico de gallo
| General Recipes
Cooking receipe to make pico de gallo under category General Recipes. You may find some video clips related to this receipe below.pico de gallo12 plum tomatoes seeded and diced 1 red chilli finely diced 1 red onion finely diced 1 bunch coriander finely chopped salt and black pepperCombine the first
[ read more ]
Gumdrop Loaves Recipe
| Cakes
Type: Gumdrop Loaves Free Cooking Recipe - Cakes Yes! Ingredients / Directions 1 cup(s) butter or margarine2 cup(s)s firmly packed brown sugar1 1/2 cup(s)s applesauce2 eggswell-beaten1 teaspoon baking soda4 cup(s)s floursifted before measuring2 teaspoons baking powder1 teaspoon nutmeg
[ read more ]
Tequila Manhattan
| Drink Master
Cooking receipe to make Tequila Manhattan under category Drink Master. You may find some video clips related to this receipe below. 2 oz Tequila 1 oz Sweet Vermouth 1 dash Lime JuiceShake ingredients with ice and strain over ice cubes into old-fashioned glass.
[ read more ]
Shrimp-Stuffed Bluefish with Parsley Recipe
| Fish And Seafoods
Type: Shrimp-Stuffed Bluefish with Parsley Free Cooking Recipe - Fish And Seafoods Unbelievable! Ingredients / Directions 1/4 lb butter1/4 cup(s) finely chopped shallots or scallions1/2 cup(s) flour2 cup(s) fish stock1 lb. shrimpcookedpeeledand finely chopped1/2 cup(s) finely chopped
[ read more ]
Cooking receipe to make spring rolls under category General Recipes. You may find some video clips related to this receipe below.
spring rolls
ken hom
chinese
all regions
1 packet spring roll skins
175g Parma ham or lean English smoked bacon
110g mange tout trimmed
110g red or green pepper (about 1)
110g waterchestnuts tinned (drained weight) or fresh
1 tablespoon oil preferably groundnut
110g fresh bean sprouts
4 spring onions finely shredded
1 teaspoon salt
1 teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
11/2 tablespoons dry sherry or rice wine
1.1L groundnut oil for deep frying
flour paste seal
3 tablespoons plain flour blended with 1 1/2 tablespoons water
Finely shred the ham or bacon mange tout and pepper into very thin slices using a sharp knife or cleaver.
If you are using fresh waterchestnuts peel them and then thinly slice them.
If you are using tinned waterchestnuts rinse them well in cold water drain and then slice them finely.
Heat a wok or large fryingpan add the oil and when it is hot stir fry the ham or bacon and all the vegetables for 1 minute.
Add the salt sugar soy sauces sesame oil and sherry or rice wine.
Stir fry this mixture for 3 minutes and then turn it into a colander to drain and cool.
Mix the flour paste seal in a small bowl.
Put about 3 tablespoons of the cooled filling on each spring roll skin.
Fold in each side and then roll it up tightly.
Use the flour paste to seal the open end by brushing a small amount on the edge.
Then press the edge onto the roll.
You should have a roll about 10cm long a little like an oversized cigar.
Heat the 1.1L tr oil in a deep fat fryer or large wok until it is hot and almost smoking.
Deep fry the spring rolls in several batches until they are golden brown.
Drain them on kitchen paper.
Serve at once with your choice of dipping sauces (qv).
Spring rolls are among the best known Chinese snacks. They are not difficult to make and are a perfect starter for any meal. Spring rolls should be crisp light and delicate. Avoid all greasy bulky imitations which are sometimes called egg rolls. The skins for spring rolls can be obtained fresh or frozen from Chinese grocers. Be sure to let them thaw thoroughly if they are frozen.
Makes about 12 rolls
[tubepress mode=’tag’, tagValue=’spring rolls’]
