Marshall Lamotte

Vegetarian Egg RollsHow to make vegetarian egg rolls? Simple! Vegetarian Egg RollsPosted by WingsFan91 at recipegoldmine.com 7/19/01 5:08:59 am1 package egg roll wrappersSesame oil1 cup celery, finely chopped1 onion, small, finely chopped2 garlic cloves, minced1 cup cabbage, finely shredded1 cup mushrooms, finely chopped1 green pepper, finely chopped1/2 cup water chestnuts, finely chopped1 cup sprouts, bean or seed, fresh1/4 cup soybeans, dry cooked and pureed3 tablespoons soy sauce2 1/2 cups brown rice, cookedIn a wok or frying pan sauté the vegetables in sesame oil in the order given. After the onion has started sautéing, add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes. As soon as you add the bean sprouts to the pan, turn off the heat.Stir the pureed soybeans and soy sauce together. Then stir this mixture into the vegetables. The whole mixture may be chilled several hours, or used warm. To prepare the rolls: place about 1/4 cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste.Heat a large frying pan with oil in the bottom. Fry the rolls until they are crisp and brown, turning only once. You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil. Drain on paper bags or towels.Keep the rolls hot in a 250 degree F oven up to an hour. Or reheat them at 450 degrees F for about 10 minutes. Swords & Blades Swords & Blades Swords & Blades,Cingular Cell Phone Cingular Cell Phone Cingular Cell Phone.

Corned Beef And Cabbage SoupHow to make corned beef and cabbage soup? Simple! Corned Beef and Cabbage SoupSource: Woman’s Day magazineServes 8.2 tablespoons oil 1/2 pound deli-sliced corned beef, cut into strips8 ounces green cabbage, cored and diced (about 3 cups) 3 medium carrots, chopped to large chunks 1 medium onion, chopped 1 teaspoon caraway seed 1 large baking potato, peeled and cut into 1/2-inch pieces 1 (48 ounce) can chicken broth 2 cups apple juice 1/4 teaspoon black pepperIn pot, heat oil over medium heat. Add corned beef, stirring occasionally, about 3 minutes.Add cabbage, carrots, onion and caraway seeds. Cook stirring occasionally, 8-10 minutes.Add potato, broth, juice and black pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 30 minutes). Injury Attorney Injury Attorney Injury Attorney.

Hot Tempered Baby Back Ribs With Sweet Guava GlazeHow to make Hot Tempered Baby Back Ribs with Sweet Guava Glaze? Simple! Hot Tempered Baby Back Ribs with Sweet Guava Glaze
Source: McCormick  - used by recipegoldmine.com with permission.Create some sweet-heat at your next barbecue with these mouth watering ribs. The sweet flavors of brown sugar and guava jelly perfectly compliment the zing of ginger, cinnamon and red pepper.Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Marinate: 1 hourMakes 4 servings.1/4 cup brown sugar 2 teaspoons McCormick® Ground Ginger 2 teaspoons McCormick® Garlic Powder 2 teaspoons McCormick® Season-All® Seasoned Salt 1 teaspoon McCormick® Crushed Red Pepper 1/2 teaspoon McCormick® Ground Cinnamon 3-4 pounds pork baby back ribs 1/4 cup water 1 cup guava jelly*Combine brown sugar and spices in a small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well.Place ribs in a single layer on an aluminum foil-lined baking sheet (17 x 11-inch) or roasting pan. Pour water into pan; cover with foil. Bake at 375 degrees F 1 hour, or until meat starts to pull away from bones.Meanwhile, combine jelly and reserved spice mixture. Brush steamed ribs with jelly mixture. Cover and refrigerate 1 hour or overnight, if desired.Grill or broil 3-5 minutes per side, or until heated through and nicely browned.* Available in International aisle of grocery store.Nutritional Information (per serving): Calories: 832, Fat: 36 g, Cholesterol: 149 mg, Sodium: 823 mg, Carbohydrates: 55 g, Fiber: 1 g, Protein: 72 g Perennial Passion Blog Perennial Passion Blog U Perennial Passion U.