Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
Prep Time: 30 mins Cook Time: 8 mins Yield: 8 servings
Ingredients
Pork Filling:
Dipping Sauce:
Directions
Combine all ingredients of the pork filling and mix together well. Mix all the ingredients of the dipping sauce together and set aside.
In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges. At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling consistent so cook times remain even.
Steam for 8 minutes or until cooked through. Optional: Pan-fry in a non stick sauté pan with a little oil until bottoms are golden brown. Serve with a side of dipping sauce.
Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.
*Makes about 16 meatballs
Meatballs:
2 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk
Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
3 tablespoons cornstarch
1/2 cup cold water
For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, honey and cornstarch together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.
For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don’t need to be completely cooked through, just equally browned on all sides.
When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice or couscous.
· 4 garlic cloves, minced
· 2 teaspoons dried thyme
· Salt and pepper to taste
· 1 Tablespoon vegetable oil
· 2 Tablespoons cornstarch
· 1 ½ cups pineapple juice
· ½ cup water
· ½ cup Dijon mustard
· 1/3 cup honey
· Hot Cooked Rice (prepare rice according to package directions)
In a small bowl, combine minced garlic cloves and thyme. Rub chicken with mixture and salt and pepper as desired. In a skillet, heat oil over medium heat and cook chicken until no longer pink. In a bowl, combine pineapple juice and water. When smooth, stir in mustard and honey. Pour mixture into skillet and bring to a boil. Cook and additional 2 minutes or until sauce is thickened. Serve with hot cooked rice
Johnny Carinos is known for their delicious Italian food, you can find these restaurants in many large cities. This dish features bacon, fresh vegetables, chicken all tossed in a creamy tomato sauce.
1 ounce melted butter
1 teaspoon chopped fresh garlic
1/8 cup diced red onion
1/4 cup diced cooked bacon
1/4 cup diced Roma tomatoes
1 cup sliced cooked chicken
1 ounce heavy (whipping) cream
1 jar Ragu Alfredo sauce (I got the Cheesy kind)
1/8 cup Asiago cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
10 ounces precooked bowtie noodles
In a heated sauté pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture. When onions begin to turn translucent, add heavy cream and Asiago cheese. Once cheese and cream have reduced by half, add Alfredo sauce and bowtie pasta. Toss until well combined and remove from fire. Allow to cool for a few minutes so the cheese and sauce thicken.
Broccoli (as much as you want)
2 -4 Chicken Breast or Tenders (cooked)
1 cup Mayo/Miracle Whip
2 cans Cream of Chicken Soup
2 Tbsp. Lemon Juice
Bread Crumbs
Grated Cheddar Cheese
combine cans of soup with the mayo/miracle whip. (You can use one or the other. I just use a little of both) Then add the lemon juice. Put small amount on bottom of pan, (16x8) put in broccoli and cut up chicken, pour in rest of sauce, if desired top with breadcrumbs. Bake at 350 for 30.45 min. or until crispy, if desired add grated cheese. Serve over rice or noodles
32 oz box of chicken broth*
1 chicken bouillon cube
1.5 cups chopped carrots
1 cup chopped celery
1/2 onion, chopped
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 can evaporated milk
8-10 oz egg noodles
Combine chicken broth, bouillon cube, carrots, celery, and onion into large pot. Bring to boil and boil for about 20 min. While boiling, cook your noodles in a separate pan, add a bouillon cube for flavoring, if desired. Add noodles to the veggies. Let cook about 10 min together. Add shredded chicken, cream of chicken, and canned milk. Stir all together, add salt and pepper to taste, and let it simmer until ready to serve.
This is a thick, creamy chicken noodle soup. *You can add more broth if you want it thinner. I also use the rotisserie chicken from Costco for this. It is cheap, and has great flavor, and mostly it is easy. This soup is delicious!
Cheesecake
8 oz. cream cheese
8 oz. cool whip
½ c. Sugar
Add a little lemon juice to taste
Mix sugar and cream cheese, mix in cool whip
Crust
Graham crackers (20-22 squares) crushed until fine, about 1 1/4 c.
2 tbsp. sugar
1/2 tsp. salt
3/4 stick butter, melted
Mix crumbs and sugar. Stir into melted butter. Mix well. Press firmly on bottom and sides of 9 inch pie pan. Chill 1 hour before filling or bake crust in oven 375 degrees about 7 minutes. Cool before filling.
