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Chicken Pot Stickers

Chicken Pot Stickers
This is a fun and tasty recipe to make. I used leftover roasted chicken breast tonight but you can also use ground pork or ground chicken. I have always been intimidated by cooking Asian food but I have finally gotten this recipe down. It’s fun to make and the kids have a lot of fun helping. Dipping Sauce: 1 cup of soy sauce2 tbsp of seasoned rice vinegar2 tsp sesame oil2 tsp sugar1 clove of garlic, minced2 tbsp water Pot Stickers: 3 cups of boiling water2 cups napa cabbage, sliced finely2 cups roasted chicken breast, diced2 green onions, diced1 clove of garlic, minced1 tsp corn starch1 tbsp soy sauce1 tsp sesame oilSea salt and fresh cracked pepper to tastePot sticker wraps1 tbsp olive oil (for cooking) Boil the water and pour over the sliced cabbage to soften. Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Fold the pot sticker to make a moon shape and pinch shut with 3 to 4 pleats along the side.

Cold Peanut Sesame Noodles | Apartment Therapy The Kitchn We've seen a few versions of this dish around the web lately. Most of them contain sesame oil for that distinct, toasted flavor. Not all of them, however, have peanut butter -- which is one ingredient we really love. It makes the noodles a little sticky, especially when they are really cold, but we prefer a hearty peanut flavor mixed in with the scallions and Asian ingredients. We also like to keep the vegetables simple: chopped scallions and cucumber sliced into tiny, thin matchsticks (a mandoline helps). And speaking of noodles, any long, thin variety is fine. Cold(ish) Peanut Sesame Noodles serves four as a main course 2 boneless, skinless chicken breasts4 teaspoons peanut or canola oil, divided2 cloves garlic, minced1 1/2 inch piece of ginger, peeled and minced1 pound spaghetti or soba noodles1 English (seedless) cucumber5 scallions (white and light green parts) chopped2 teaspoons black sesame seeds (toasted white ones would be fine, too)

Bake or Break | Recipe Index <div class="no-js-alert"> Please enable JavaScript to view this website. </div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Download my first cookbook today! Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar

pad thai recipe Recipe: pim’s pad thai Did you have as lovely a weekend as I did? I hope so! Even if you don’t celebrate the Fourth of July (let’s say, because you are British) I hope the weekend treated you well. even the yard had red (paintbrush), white (yarrow), and blue (blue flax) We hiked in the mountains, got a little work done, ran a few errands, ate some great food, and saw brilliant, spectacular, thrilling fireworks! boom! You can see more of the fireworks photographs on my photo blog. So I am finally posting about a recipe that took me years to tackle. rice noodles soaking in water salted turnip If I don’t have a knock-em-out recipe, then I feel like I’m wasting time making something I won’t be satisfied with. brown sugar, chili powder, tamarind concentrate, fish sauce the sauce and eggs It took me over two years to finally attempt Pim’s recipe even though I knew it was the winner just from reading it, just from the conviction in her writing. sautéing the chicken It was fan-freaking-tastic.

Patty Melts Who doesn’t love a patty melt? Well, besides vegetarians, people who don’t like rye bread, people who don’t eat onions, or anyone observing a low-fat diet. Which begs the question: Why can I never begin a cooking post like a normal person? Okay, I’ll just put it a different way: I love patty melts. Absolutely, positively to die for. To start, violently grab an onion. Whack it in half… Then cut off one end, peel off the skin… And slice them up! Grab a tablespoon of butter… Throw it into a skillet over medium-low heat… And throw in the onions, honey baby! Stir them around, then let them cook slowly while you get everything else ready. (Name that movie.) Grab some ground beef. Sprinkle in salt… Pepper… And several dashes of Worcestershire sauce! Smush it all together with your hands until it’s all combined… Then form the meat into patties. Real quick-like: stir the onions! Then throw another tablespoon of butter into a separate skillet… And cook the patties over medium to medium-high heat. Amen. Ingredients

Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in these fresh rice-paper rolls. The savory dipping sauce features tart, sweet and salty ingredients that mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand. In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside. Halve, pit and peel the avocados, and then cut them into 1/2-inch dice. Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Center a lettuce leaf on top of the stacked rice papers. Cut each roll in half crosswise and arrange, cut side up, on a platter. Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

15 Minutes to Fame – Gnocchi for Beginners. And for Braggarts. May 19th, 2009 I just don’t know where to start. Sometimes a proper introduction to a recipe is so far out of reach & the spark just won’t catch – not so today. First things first, and most importantly: These gnocchi are heaven in a bowl… velvet-like cushions to your bite… a revelation to your tongue… I could go on and on and on. This is why I chose this recipe for a little cooking get-together in our kitchen two weeks ago, my ulterior motive: could I convince my friend Ulrike to take home this recipe and give it a shot herself? Armed with a new serving of confidence I called my friend Hande in Rome the other day. Meanwhile she and her husband not only called to report back – Hande was totally delighted with her gnocchi results and couldn’t stop raving – she made them in less then 10 (!) Hande on these gnocchi and the perfect wine: Oh, Nicky makes it sound as if it was a piece of cake selling me the idea of making my own gnocchi – you should know: I don’t do doughs. Ingredients (for 2):

The 50 Best Cookie Recipes on the Internet - Restless Chipotle Food Advertising by « Buffalo Chicken Dip for Super Bowl Snacking Old Fashioned Molasses Crinkles » Print this Post The 50 Best Cookie Recipes on the Internet Categories: 50 Best Recipes, Cookies by Marye Audet Looking for the best cookie recipes ever? Hey if you like this, please consider adding the new address to Digg or stumble…thanks. Gotta admit…I know my cookie dough. 50 Best Cookie Recipes on the Internet or ANYWHERE 1. 2 Double Chocolate Toffee Cookies 3 Old Fashioned Hoosier Peanut Bars 4. 5 Ranger cookies 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19 Malted milk ball cookies 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41 Brown eyed susans 42. 43. 44. 45 Chewy M & Ms cookies 46. 47. 48. 49. 50. and there you have it. Cool Cookie Stuff (Affiliate Links) Need some new cookie sheets or a cookie scoop? www.simplesharebuttons.comPlease share this post How To Scramble An Egg Without Breaking The Shell 20 Pinterest Appetizers You'll Never Be Able to Replicate

Chocolate Truffle Tart Recipe: Grace's Sweet Life Tart Recipes Posted by Grace Massa Langlois on Friday, 29th April 2011 When it comes to chocolate, when is enough, enough? The other day I asked my daughter, Liana, if is she would mind stopping at the specialty market on the way home from school to pick up my supply of chocolate? Of course she quickly agreed (probably will be the last time). Off she went with my carefully documented list of the types of chocolate I needed, bittersweet, semisweet, milk and white and more importantly the names of the brands I preferred for each type of chocolate (I am so particular). I wasn’t prepared for the barrage of phone calls. I sensed her frustration over the phone but when she returned home, well, that frustration was written all over her face. Well, I took the time to calculate the “usual” amount. So what’s a girl to do with chocolate, chocolate, and more chocolate? Regular chocolate chips just won’t do in this special dessert. This is one of my go to dessert recipes when I’m hosting a dinner party.

Pita Bread Recipe | Blogger For Hire This pita bread recipe makes amazingly soft and fluffy pitas. If you’re in the U.S. and are used to the cardboard rounds sold at supermarkets here as “pita bread,” you’ll be amazed once you try the real thing. The yeasty, delicious aroma, the chewy texture and the delicate taste will get you hooked immediately. There’s one caveat though: once you try these, you won’t be able to go back to eating supermarket cardboard pita. The dough in this pita bread recipe is mixed by a bread machine. If you don’t have a bread machine, you can prepare the dough by hand. Makes 12 small pita bread rounds, or 4 servings Ingredients 1-1/4 cups warm milk (I use 2%) 2 tablespoons olive oil 3 cups bread flour (all-purpose should work) Up to 1/4 cup more for flouring the work surface 1 1/2 teaspoons sugar 3/4 teaspoon salt 1 teaspoon rapid rise yeast or bread machine yeast Directions 1. This is what the dough looks like when you remove it from the machine. 2. 3. 4. 5. 6. Repeat with remaining dough. It’s true.

Queso Blanco I don’t think it’s much of a secret that I’m a fan of cheese. Cheese pizza, cheesecake, cheese fries, grilled cheese, macaroni and cheese, cheese and crackers…the list goes on and on. But melted cheese in particular definitely holds a special place in my heart. This dip takes only minutes to prepare and it is an addicting appetizer, snack, or side dish to your dinner. The heat from the jalapeno is subtle, definitely not too intense. Note: You’ll see that one of the ingredients is white American Cheese. Here’s what you’ll need. Start by dicing an onion. Then seed and devein your jalapeno, the heat is mostly in the seeds and ribs. Remove the seeds from a tomato. Chop the tomato up Ok now it’s time to grate the cheese. Heat oil in a pan and start cooking the onion and jalapeno until tender, about 5 minutes Then pour in the milk Add in the star of your show next- CHEESE! Roughly chop some cilantro. Once the cheese is melted, add the tomatoes and cilantro. This looks just about right! Yield: 2 cups

General Tso’s Chicken…possibly the best food ever. A recipe! Can you believe it? The last couple of posts were just chatting chatting chatting. I must warn you…they are coming for my ghetto computer today. Ok, enough bitching and moaning. How about now? Ingredients: 2 pounds (1kilo) boneless skinless chicken, cut into bite sized cubes 2 eggs 1/4 cup cornstarch (or a little more) salt and pepper to taste 1/3 cup soy sauce 5 cloves garlic, minced a generous knob of ginger, minced (about 2-3 tablespoons or so, to taste) 1/4 cup hoisin sauce 2 tablespoons sugar 2 tablespoons rice vinegar 1 tablespoon mirin or sherry or white wine (whatever you have on hand) 1 cup cornstarch thai birds’ eye chilies to taste 1 bunch green onions, chopped 1 head broccoli florets, steamed 6 cups steamed rice (more or less) Preparation: Beat the egg with the salt and pepper and cornstarch until thoroughly combined. Pollo al estilo “General Tso” Ingredientes: Elaboración: Batir los huevos junto a la sal, pimienta y maicena hasta que esté homogéneo.

Hot Buttered Soft Baked Pretzels Have you ever waited in one of those really long lines at the mall for a soft pretzel? You know…the ones for Auntie Anne’s, or Wetzel’s Pretzels? You just can’t help it, right? You can smell that darned cinnamon sugar and butter wafting over from like 100 feet away. Well try these at home, and you’ll never buy those mall pretzels ever again. Start by making a simple yeasted dough, and shape it into a ball. Let the yeast work its magic and create these gorgeous bubbles. Sometimes I just stare at the dough because it’s sooooo prettyyyyyy… Divide up the dough into pieces, and roll each into a long rope. Shape into pretzels by looping the rope through. Sprinkle each pretzel with coarse sea salt and send them into the oven. Bake until golden and puffed, then brush with butter. Enjoy while they are hot! UPDATE: I have posted a 100% Whole Wheat Version of these pretzels (cinnamon sugar ones!) Click here to check it out. Copyright Notice: Fifteen Spatulas images and content are copyright protected. Notes

No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour 1/4 teaspoon of instant yeast: 1 teaspoon of table salt (secret: I use 3/4 tablespoon of kosher salt. Add 1-1/2 cups of lukewarm water. See? Wrap up the no knead bread dough Give it a kiss good night and let the no knead bread dough sleep for 12-20 hours on counter or in a nice, warm, cozy place.

English Muffin Magic Finally. It’s here. My post on english muffins. You see, I stumbled upon this recipe from Barbara’s Winos&Foodies blog a few years back but never got around to trying it till a few months ago, and which point I became highly impressed with the fact that yes, it is entirely possible to make your own english muffins at home! Yes! Yet another goodie that I do not have to buy chock full of preservatives from the supermarket, but can make fresh and tasty in my own kitchen! I posted a teaser on my twitter account, and I know that there is at least one of you who has been anxiously waiting for this to be posted…so apologies for the delay Unfortunately, I occasionally hit the wall when trying to photograph the food I cook, and it wasn’t until this weekend past that I finally got some photos that I liked and thought were worth posting English Muffins (recipe adapted from Winos&Foodies) 1. 2. 3. 4. 5. 6. 7. 8. (The reason it isn’t pictured here is because I was seeing if just oiled surfaces would work.

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