Needed: Spring roll wraps. You can usually get this in the frozen section at the local grocery store. The area where they sell frozen veggies, etc. Ground pork Vermicelli noodles Hoisin sauce Sesame oil salt & pepper Montreal steak spice onions matchstick carrots
How to make: Mash the ground pork and onions together in a bowl. I usually do it with my hands. Add salt and pepper, montreal steak spice (all to taste) put in a drop of hoisin sauce and sesame oil. Like dime sized amount. Put vermicelli noodles on boil. Only takes a few minutes before they are done. Drain into a bowl. Thaw your wrappers. This takes about 30 minutes. Tear each one apart but make sure that you only tear 2 or 3 off at a time and keep the rest covered with a damp cloth (while still in it's original plastic wrapping) so they don't dry out. This happens quickly. Arrange your wrapper so it looks like a diamond in front of you and in the corner closest to you Put a small amount of the pork on it. I would say the size of a baby carrot. You can actually add as much as you want of the pork to each one, depends on how big you like them. We like them smaller. Put a few vermicelli noodles and one or two matchstick carrots on top of it and roll them. You take the corner closest to you and pull it halfway, or so it just covers the pork. Pull the two sides into the middle (so it almost looks like an opened envelope). Then you roll. To seal the end, just dab a bit of egg white on it. While making the others, make sure you put the ones you have already made on a plate covered with saran wrap so they don't dry out. When ready, deep fry the spring rolls til they are a golden brown. Make sure you don't overcook them or they get tough. Layne always opens the biggest one he has to make sure it's not still pink inside. Dip in plum sauce, fish sauce or soya. I like to dip mine in Taipan plum sauce and soya sauce.
Hobo Dinners: Tinfoil Hamburger Canned vegetables (we use corn, carrots, peas and sometimes green beens) Canned slice potatoes Seasonings to taste Cream of mushroom soup
Tear of squares of tinfoil large enough to be able to make a foil packet out of the ingredients. Each packet will be one person's meal. Make patties or break hamburger up into pieces and put on the foil. Season the hamburger to taste. Layer on the potatoes and vegetables to your liking. Drop a few dollops of cream of mushroom soup on top and season to taste again. Seal up packet and grill or place over the fire for 10-25 minutes depending on the size of the patty. Turn a couple of times to avoid burning.
You can really do a lot of things with this. I found a recipe I really want to try that is the same basic thing except you add some barbeque sauce and bread crumbs to the hamburger and then top with baked beans, onions and green peppers. Hubby doesn't like that kind of stuff, so I will have to do it when he is gone.
I saw this and thought it sounded soooo good. I haven't made it but it looks simple and easy to do.
Chocolate chipped stuffed pies INGREDIENTS 1 box Pillsbury® refrigerated pie crusts, softened as directed on box 8 Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package) 8 milk chocolate candy drops or pieces, unwrapped 1 teaspoon sugar DIRECTIONS 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust. 2 Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar. 3 Bake 10 to 12 minutes or until golden brown.
Post by jaysdelina on Sept 25, 2011 15:16:41 GMT -5
3 cups any kind of fruit (I used raspberry) 3 cups sugar (or splenda)
Wash and dry fruit thoroughly. Smash fruit in a saucepan. Add sugar Mix and bring to a boil.Boil the fruit and sugar for 3 minutes stirring constantly, then remove from heat.Whisk (or use an electric mixer) for an additional six minutes.Refrigerate over night.
Note: Once all the whisking and mixing is done,your mixture will still be pretty thin.I checked on mine after an hour and it was still thin so I left it over night.Upon checking it the next day,it had the perfect consistency and tastes so much better than the store bought stuff.
It's a great recipe you can get the kids involved with.Of course you'll have to do the cooking yourself,but my little one LOVED smashing the fruit,and I let her add the sugar,lol.Made less work for me,and it kept her happy