A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date.
Oven roasted wings (or thighs) with a sprinkle of this and a sprinkle of that -- and at the end drizzled with honey and lemon! YUM! :) For easy cleanup, roast wings on parchment paper -- look for za'atar spice mix at international markets or specialty grocery stores! :)
I used to love this Chinese-restaurant appetizer so much that my mother reverse-engineered the recipe. These dumplings have an interesting taste and are great for parties. They also freeze well. Hope you enjoy them--it's worth the work involved.
Someone asked me the other day how I made hot wings. Didn't have a printed recipe, just always did the same sort of stuff. Had to sit down and work it out. Here's the recipe. Hope you enjoy it as much as I do. Note that I put the minimum marinating time in with the prep time.
If you need an easy appetizer to put together, try these. Although it calls for plum tomatoes, the smaller vine tomatoes can be used. Just select tomatoes that are about the size of your baguette slices. These are very refreshing and also very attractive to serve. I love serving them in the summer when the tomato crop is at its peak -- but they are equally nice served during the holidays with their red, white and green color. Note: The prep time does not include the 8 hours the mixture should chill prior to serving.
This a really terrific filling for those Asian steamed dumplings. The recipe was given to me by a good friend who is a chef at Benihana. You can use ground pork, ground shrimp, or ground turkey with great success. I have posted the recipe using ground pork because that is the typical mixture most people are accustomed to... but shrimp is a great indulgence and ground turkey is what I usually use and I love it.
The marinade is simply wonderful and so easy. If you bite into one of these hot off the grill the rest may not make it into the house! Make extras because the kids will eat them cold the next day. I marinated the wings for 6 hours to overnight. I also use 1 tablespoon of fresh ginger finely grated instead of ground ginger.
I was inspired to make this by a recipe I saw on The Daily Pork website. I love Boursin and bacon and couldn't quit envisioning how tasty it would be in the crust recipe from my great grandmother's Recipe #297274 recipe. This quite fulfilled my expectations, and they reheated wonderfully the next day too! If you can't find Boursin, there are some good-looking recipes here on 'Zaar to prepare it at home. Cook time does not include chilling time for dough.