Always great to have a fun recipe in your back pocket! Great for snacking, as a meal, or even an appetizer or party fare... Egg Rolls. Nowadays the wrappers are easy to find. Usually in the refrigerated produce section of your local store. I buy Nasoya brand Egg Roll Wraps. I did make some with soy sauce, toasted sesame oil and oyster sauce in place of the teriyaki sauce (equally as good) and even I sprinkled in a bit of red chili oil in some and you could really taste that 'kick' of heat - feel free to play around with your fillings spices...see what your family prefers. Most people prefer a plum dipping sauce (I just thin out some of my plum jam) but, we still love and use the traditional Chinese spicy mustard...~Enjoy! Diane
Vegetable Egg Rolls Ingredients: 1 Pkg Firm Tofu, drained and pressed, optional 1 pkg Egg Roll Wrappers 2 tsp ginger, minced 1 tsp garlic, minced 2-3 cups coleslaw 3 green onions, chopped 2 Tbs Teriyaki sauce Canola Oil Ingredients for Alternative Ideas: if Baking egg rolls *1 egg, beaten for Non-Vegetarian egg rolls *1 lbs pork, ground Directions: Adding Tofu? Use a fork to smash the Tofu and create the texture of ground meat. Stir-fry tofu in a skillet over high heat until meat is browned. Add Ginger, Garlic, Coleslaw, Onion and Teriyaki sauce. Cook mixture for another 2 minutes. Allow to cool. Fill egg roll wraps with mixture. Fill skillet with Canola Oil and heat to 350 degrees or medium high heat. Place the rolls in skillet, with enough space between each roll to not touch each other. Turn once when lightly browned. Serve with your favorite dipping sauce - we like hot, spicy mustard. Prefer to bake your egg rolls? Prepare as above, placing rolls on a greased baking sheet (or parchment lined) using one slightly beaten egg, brush liberally all over top and sides of egg rolls, place on baking sheet and bake at 425 for 15-20 mins. until golden brown (these are just as tasty but, less fat then frying in oil.) Don't like Tofu? Omit tofu and place all your spices and vegetables into a large bowl, stir in Teriyaki sauce until well coated, fill egg roll wraps with mixture, continue with either method of cooking above. Want to add meat for a 'non-veggie' roll? omit tofu and brown 1 lbs of ground pork in a skillet over medium high heat until meat is browned. Drain and return to pan to continue with cooking method as preferred above. Recipe Adapted from: Nasoya Photos by: Diane Baker for Canning and Cooking at Home
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Sundays are meant for rest and good food to share with family. This pork roast is easy to make and flavor-filled. I serve my roast with a fresh spinach salad, green beans and mashed potatoes. Remember to roast your cut of meat low and slow, and check the temp at 60 mins to make sure its not overcooking. (I use a digital meat thermometer for the quickest temp results.) I like making smaller roasts in my smaller 3.5Qt dutch ovens so that when the time comes to take the roast out of the oven, to 'rest', I can pop the lid on and not have to wrestle with foil. ~Enjoy! Diane
Sunday Pork Roast Ingredients: 2 Lbs Boneless Pork Roast 3 cloves Garlic, minced 1 Tbs dried Rosemary, crush with fingers 1/8 tsp ground Black Pepper 1/4 tsp Sea Salt 2 Tbs Olive Oil 1/2 Cup White Wine (or Chicken Broth) Directions: Combine minced garlic, crushed rosemary, salt and pepper in a small bowl. Pierce pork with a sharp knife tip in several places and press in some of the garlic mixture into openings. Pour olive oil into remaining garlic mixture and stir, distribute remainder evenly over the pork. Place pork in a lightly greased smaller dutch oven or baking pan with at least a 2" lip. Sprinkle lightly with more pepper and salt, if preferred. Bake, uncovered at 350 for 60 minutes, or until a meat thermometer reads 155 degrees from the thickest part of the meat. Remove from oven. Let stand, covered 10 minutes or until meat thermometer reaches 160 degrees. Remove to serving platter, slice and keep warm. Add wine or broth to pan with drippings and stir until all the browned bits have been scraped down and stirred. Spoon some of the pan drippings over pork and serve the rest on the side. Serves 6 to 8. Recipe Adapted from: Tiffany Brinkley Photos by: Diane Baker for Canning and Cooking at Home Mom's Chop Suey
This is my Mom's recipe. It's a very dark (in color) chop suey. You can add/use fresh veggies you want to the dish but, I prefer making it just like her, and serving with rice and crispy Chinese noodles ~Diane Ingredients: 1 lbs beef stew meat or steak, cut into small pieces. 1 lbs veal or pork tenderloin, cut into small pieces. 1 medium onion, chopped 1 Cup water ** 2 small cans of mixed Chinese vegetables (I use LaChoy) 4 Tbs molasses 1 Tbs soy sauce cornstarch & water for thickening if needed cooked rice, to serve with... crispy Chinese noodles, to serve with...(I use LaChoy) **you can always use fresh veggies to your liking (diced: celery, red pepper, carrots, onion) and a can of water-chestnuts, fresh bean sprouts if preferred... Directions: 1 Tbs of oil in fry pan, heat until hot, add meats and onion, fry until browned. Add a cup of water, cover and simmer for an Hour and Half, until meat is tender. Add remaining ingredients and continue simmering for another Half hour. Thicken with corn starch and water mixture if preferred. Serve over cooked rice & top with crispy Chinese noodles. Recipe by: Phyllis C. Photo by: Diane Baker for Canning and Cooking at Home I am a sharing a family favorite. Traditional Asada is grilled usually to bring out flavors with a bold marinade or rub. This Braised Pulled Pork Carne Asada is actually braised in a pan on the stove-top to seal in flavors, rubbed with bold spices and set in a slow cooker all day to tenderize the meat to the point where it is "fork tender" and can be shredded before serving. I serve this dish "family style" with flour tortillas, black olives, cheeses, tomatoes, sour cream, avocado slices, fresh shredded lettuce, onion and a side of sauce/s {green chile sauce is great with this} It's a build-your-own dinner and the taste is wildly intense and flavorful ~Enjoy! Diane
"Braising is simply a cooking method that involves browning meat in oil, then cooking it in a small amount of liquid in a tightly covered pan, either on the stove-top" Braised Pork Carne Asada {Slowcooker} Ingredients: 3 1/2 Lbs Boneless Pork: Butt, Loin, Shoulder or Similar 2 Tbs vegetable oil Rub: 4 Tbs chili powder 1/2 Tbs kosher salt 2 tsp ground cumin 1 tsp cayenne 1 tsp onion powder 1 tsp garlic powder 1/4 tsp cinnamon Pinch of ground cloves 2 cups chicken stock or broth Directions: Using paper-towel, pat meat dry, place vegetable oil in pan on stove-top, and sear over medium-high heat until each side of your cut of meat is browned (make sure to have a splatter guard/lid handy as oil is hot and can pop) Sear each side about 4 mins - browning the meat as you turn pork over. Once all sides are browned, place meat into slow-cooker that has the 2 cups of chicken stock/broth added to it. In a small bowl, mix together all your rub spices and sprinkle all over your cut of meat in slow-cooker, gently rub into all surfaces of the browned pork. Place the lid on slow-cooker to lock in steam/moisture and set to Medium and cook, 8-10 hours. (High setting cooks in approx 6-8 hours) the lower and slower you can cook this - the better tasting. You want to be able to use two forks to pull apart and shred the meat right in your slow cooker, and mix into any liquid remaining in slow-cooker. Serve hot with your favorite flour tortillas and toppings. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Best Ribs in the Universe "BRITU" This post is from my husband who is a 'grill master' with our Big Green Egg. We wanted to share what he grilled but, also give credit to those that brought this great recipe to light: Mike Scrutchfield and Ray Basso. So without further ado - here is the Recipe and I will say - it holds true to its name as BRITU!!!! Enjoy! Diane ..."This recipe and cooking procedure won the prestigious title "Best Ribs in the Universe" at the 1993 American Royal Bar-B-Que contest as the Overall Grand Champion. It also took "Reserve Grand Champion" at the 1994 American Royal. This is the largest Bar-B-Que contest in the World. Enjoy!" - via Ray Basso Meat: Baby Back Ribs. 2 lbs. - Membrane on the inner (Stomach) side removed. All excess fat trimmed. Dry Rub: Mix all ingredients thoroughly and store unused in moisture proof container 1 Cup Sugar 1 Cup Non-Iodized Table Salt ½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed 5 Tablespoons + 1 Teaspoons Chili Powder 2 Tablespoons + 2 Teaspoons Ground Cumin 4 Teaspoons MSG (Accent) *we left this out on ours and it was fine 4 Teaspoons Cayenne Pepper 4 Teaspoons Black Pepper freshly ground (important) 4 Teaspoons Garlic Powder 4 Teaspoons Onion Powder Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature. Do not over-season. A good overall dusting of the spices is all that's needed. The spices will become a nice red liquid coating after sitting for about an hour, if you used the proper amount. Basic Cooking procedure: Smoke ribs in a "Water Pan" smoker i.e. Brinkman, or Weber "Smoky Mountain Cooker" (the best) Start Charcoal (7-10lbs.) and 4 chunks of White Oak and 2 chunks of Cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney style starter, no starter fluid and all the charcoal must be grey/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that you'll get the flavor. Use straight water in the water pan and keep it full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever, completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225 degrees on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250 to 275 degree range. Peek every ½ hour to monitor doneness. Ribs will be finished when fairly brown in color, and the meat has pulled down on the long bones at least ¾ of an inch. (usually another 1 or 2 hours) Remove from cooker and sauce both sides before cutting individual ribs. I like K. C. Masterpiece BBQ sauce sweetened even more. ( 5 parts sauce, 1 part Honey), and so do the Judges! This basic cooking procedure is probably the most important of all, and works very well with other meats as well. Forget about how much smoke is coming out of the cooker, if you've got the wood you like in there burning up cleanly, the flavor will be in the meat. Smoke is nothing more that a smoke screen, and any coming out of the top of the cooker is flavor lost! Recipe by: Mike Scrutchfield Shared from: Ray Basso "Best Ribs in the Universe" http://www.rbjb.com/fpq/britu.htm My Husbands Notes: He used the Big Green Egg, debarked the wood and smoked for 2 hours (he did soak the wood in water) he then added about 1/4 cup water to a foil pan with ribs and covered in foil, and cooked 2 hours, then placed ribs directly on grill grate for one more final hour - before basting with BBQ sauce (cooking 10 mins more) and serving hot... The Big Green Egg is massive ceramic encased grill/oven that acts a lot different then the smokers/grills mentioned in the recipe above - we thought it best to express that we adapted that recipe to suit our Big Green Egg. Photo by: Diane Baker for Canning and Cooking at Home |