The yummiest thing about being the household cook is making delish desserts that the kids LOVE and aren't that bad for them. I tried something different this past week, and to my surprise (Ok not really, because my kids love fruit and vegetables), they LOVED IT, and wanted more!
Dessert Baked Apples
3 medium ripe apples, peeled and halved
2 Tbsp melted butter
juice and zest of 1 lemon (two if they are small)
1 Tbsp dark Brown sugar
1/4 tsp pumpkin pie spice
cinnamon and fresh whipped cream for garnish
Directions:
1. Peel ( I peel for my kids, but personally I like the skin left on mine), core, and halve the apples. Place in baking dish.
2. Melt the butter and drizzle over the apples.
3. Drizzle the juice over the apples next. Then mix the lemon zest, brown sugar and the pumpkin pie spice together in a small bowl and sprinkle over apples.
4. Bake at 350 for 20-25 minutes.
5. Garnish with whipped cream and a sprinkle of cinnamon before serving or our favorite, top with granola, crasins and vanilla frozen yogurt. :)
Possible substitutes: Sub the brown sugar for honey and mix it in the melted butter before drizzling on the apples.
Friday, September 7, 2012
Thursday, September 6, 2012
Man Pleasing Chicken
Man pleasing chicken
What do you need:
8-10 chicken thighs (boneless and skinless)
1 Tbsp paprika
1 tsp Garlic powder
1 tsp crushed red pepper flakes
1 tsp black pepper
1 tsp cumin
1 Tbsp sea salt
1/4 cup brown sugar
1/4 cup vinegar
1 Tbsp honey
Directions:
1. Mix all seasonings and brown sugar in a bowl until throughly mixed.
2. Roll chicken in the seasoning mixture. Put chicken down in Crockpot.
3. Mix together vinegar and honey in a small bowl and pour over top of chilcken.
4. Cook on low for 8 hours, turning chicken every 2-3 hours.
5. Serve and Enjoy!
~Mommy of 6 <3 nbsp="nbsp" p="p">
Wednesday, September 5, 2012
Tuna Dinner
Not your average tuna dinner!
What you need:
1 Box Farfalle (Bow tie) pasta
1 handful of Kale (Chopped into bite size pieces)
2 cans of Chunk white Tuna
1 cup heavy cream
1 cup chicken stock (vegetable stock can be substituted)
2 cloves fresh garlic, diced finely
chopped onion
fresh green beans chopped into bite size pieces
salt and pepper to taste
Directions:
1. Boil pasta as directed to on box.
2. In large saute pan, add a little butter and melt. Add the diced onions, green beans, and fresh garlic. Saute' on medium low until onions are translucent.
3. Turn down to low, and add pasta, tuna, heavy cream, chicken stock, and kale. Stir well to make sure everything is covered.
4. Season with salt and pepper, and cover. Cook on medium low until kale is wilted (about 20 minutes).
When serving, top with fresh parmesan or mozzerella cheese.
MIA?
Wow, was it really March 4 that I posted last... WOW... I have missed writing, I think I will be tryign to get more on here. Thank you to pinterest, I have tried a lot more recipes, so I will be posting those, along with the new ones I have written. So stay tuned! :)
BTW, did you notice we just passed the 250 post mark? WOW!!! I think thats awesome! Lets see if we can get to 300 before the end of the year! :)
BTW, did you notice we just passed the 250 post mark? WOW!!! I think thats awesome! Lets see if we can get to 300 before the end of the year! :)
Sunday, March 4, 2012
Make Ahead Seasoning Staples
South Western Spice Blend
1 tablespoon coarse salt
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons pepper
1/2 teaspoon unsweetened cocoa
Preparation
Combine all ingredients. Store in airtight container. Use as a meat or poultry rub or to flavor chili and soups.
Southwestern Chicken: Rub Southwestern Spice Blend over 6 skinned and boned chicken breast halves. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until done.
Zesty Chicken Marinade
Ingredients
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon coarse salt
1/2 teaspoon ground red pepper
Preparation: Mix together in a gallon bag, put thawed chicken breast halves in the mixture, squeeze air out of it, and seal. Refrigerate until ready to cook. Pull it out and grill chicken or put all into a casserole dish, and bake until cooked throughly.
Makes about enough for 4 chicken breast halves
Meditteranian Blend
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
Preparation
Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.
Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
Italian Blend
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
Preparation
Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.
Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
Southern Living August 2003
Classic Steakhouse blend
Ingredients
2 teaspoons garlic powder
2 teaspoons coarse salt
2 teaspoons dry mustard
1 teaspoon coarsely ground pepper
Preparation
Combine all ingredients. Store in an airtight container. Use to coat flank, sirloin, or rib-eye steak.
Classic Flank Steak: Rub Classic Steakhouse Blend over 1 (2 to 2 1/2-pound) flank steak. (For investment cooking, freeze in a freezer bag for up to 6 months. Thaw before cooking.) Grill, covered with grill lid, over meduim high heat (350º to 400º) 8 minutes on each side or to desired degree of doneness.
Southern Living November 2003
Enjoy, ~Mommy of 6 <3
1 tablespoon coarse salt
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons pepper
1/2 teaspoon unsweetened cocoa
Preparation
Combine all ingredients. Store in airtight container. Use as a meat or poultry rub or to flavor chili and soups.
Southwestern Chicken: Rub Southwestern Spice Blend over 6 skinned and boned chicken breast halves. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until done.
Zesty Chicken Marinade
Ingredients
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon coarse salt
1/2 teaspoon ground red pepper
Preparation: Mix together in a gallon bag, put thawed chicken breast halves in the mixture, squeeze air out of it, and seal. Refrigerate until ready to cook. Pull it out and grill chicken or put all into a casserole dish, and bake until cooked throughly.
Makes about enough for 4 chicken breast halves
Meditteranian Blend
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
Preparation
Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.
Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
Italian Blend
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
Preparation
Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.
Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
Southern Living August 2003
Classic Steakhouse blend
Ingredients
2 teaspoons garlic powder
2 teaspoons coarse salt
2 teaspoons dry mustard
1 teaspoon coarsely ground pepper
Preparation
Combine all ingredients. Store in an airtight container. Use to coat flank, sirloin, or rib-eye steak.
Classic Flank Steak: Rub Classic Steakhouse Blend over 1 (2 to 2 1/2-pound) flank steak. (For investment cooking, freeze in a freezer bag for up to 6 months. Thaw before cooking.) Grill, covered with grill lid, over meduim high heat (350º to 400º) 8 minutes on each side or to desired degree of doneness.
Southern Living November 2003
Enjoy, ~Mommy of 6 <3
Saturday, March 3, 2012
Freezer meals!!
Tips and Tricks:
From Southern Living
Sharon Gray needed to change the way she prepared family meals. Cooking had always been a hobby and creative outlet for her. But now with two children, a husband, and a growing business (she's a senior director for The Pampered Chef in Mount Juliet, Tennessee), she needed ways to make homemade meals easy.
Unwilling to pay extra for the new generation of convenience products, such as marinated or seasoned frozen meats, Sharon created her own method of "investment cooking," a strategy taught by many Pampered Chef consultants. She takes advantage of grocery meat specials and invests time cooking in large quantities and freezing meals in various stages of preparation. With her freezer stocked, Sharon and her family can quickly and easily prepare their nightly meals.
Understanding the Easy Freezer Meals Method
Investment cooking revolves around cooking and freezing one type of meat at a time.
Here's how it works. Buy large quantities of meat on special. Most of Sharon's favorite family meal recipes are built around ground beef, chicken, and sometimes sausage. Her first step is to buy those items on sale. Her husband, Ricky, works in the supermarket industry, so Sharon knows when to look for items on special. To determine what cycle of weekly specials your favorite supermarket follows, talk to the meat manager. He or she will usually be more than willing to share how specials are planned and give tips on shopping. You can also check the newspapers to find the best bargains.
After determining what's on special, make your grocery list for all the meals you'll be preparing. In addition to meat, purchase any other ingredients needed, such as spices for rubs or marinades. Be sure to check the pantry and spice rack to avoid duplicating items you already have.
Shop one day; then prepare meals for the freezer the next. This will make your to-do list for each day manageable. Chop any vegetables you'll need for your recipes, such as onions, mushrooms, and peppers, and line them up on your counter for easy assembly. (Sharon is partial to The Pampered Chef's food chopper, but you can also use a sharp chef's knife.) Then move on to the meat preparation.
Chicken Freezing Tips
We're pleased to share some of Sharon's specific investment cooking tips and recipes for chicken here. We've included instructions for using a rub and marinade on flank steak, which is great for investment cooking.
Baked, grilled, or stir-fried chicken: Buy several pounds of boneless, skinless chicken breasts. Make four or five different recipes of marinades and rubs. Prick chicken several times with a fork to allow marinades and rubs to penetrate the meat. Package chicken according to your family's appetite.
Combine marinade and breast halves in labeled freezer bags. Seal bags, and knead the pieces of meat to circulate the marinade. Lay bags flat with pieces of meat side by side in a flat pan with sides. Marinate meat for desired time in refrigerator. Place pan in freezer; freeze bags flat. Remove frozen bags from pan, and stack in freezer. For kabobs or stir-fry, cut breast halves into cubes or strips, and follow the same instructions.
Cooked chicken for casseroles, wraps, chicken salad, etc.: Bring 2 whole chickens and enough water to cover to a boil in a large stockpot. Add 2 celery ribs, 2 carrots, 1 onion, and 4 garlic cloves. Reduce heat; cover and simmer about 40 minutes. Remove chicken, and discard vegetables, reserving broth. Remove chicken from bones, and shred. Place 2 cups shredded chicken in labeled quart-size freezer bags. Seal and freeze. Strain broth, cool, and refrigerate. Freeze broth in airtight containers or freezer bags for soups and other recipes.
Ground Beef Freezing Tips
Economical and versatile, ground beef is excellent for investment cooking. Prepare meat loaves, hamburgers, and meatballs, and freeze them uncooked. Or cook the meat with onions and garlic, and freeze it to use as a base for other dishes. On cooking day, just heat the base and add other needed ingredients to create quick tacos, sloppy joes, or beef stroganoff.
Divide 15 pounds raw ground beef, chuck, or sirloin into 3 (5-pound) portions. Use one portion to make 3 (1 1/2-pound) meat loaves (using your favorite recipe); one portion to make 20 (4-inch) hamburger patties (try Sharon's Moroccan Hamburgers); and one portion to make small, medium, or large meatballs (for spaghetti, meatball subs, or meatball lasagna).
Meatloaf: Line loaf pan with enough foil to close over the top. Press meat loaf into pan; close foil, and place in freezer for several hours or overnight. Once frozen, remove from loaf pan. Seal tightly with foil, label, and freeze. On cooking day, remove the foil, and place frozen loaf in loaf pan to thaw and bake.
Hamburgers: Form patties, using the recipe of your choice, and place in a single layer on a greased baking sheet. Freeze until the patties are no longer soft in the center. (This is called "flash freezing," which will keep them from sticking together when put into the freezer bags.) Seal frozen patties in labeled freezer bags, and freeze. On cooking day, remove the desired number of patties to a platter. By the time the grill is heated, the burgers will be thawed enough to grill.
Meatballs: Make up meatball mixture using your favorite recipe. Form meatballs using an ice-cream scoop; place in a single layer on a greased baking sheet. Place sheet with meatballs in freezer for approximately 30 to 40 minutes. Transfer frozen meatballs to labeled freezer bags, and freeze. On cooking day, brown meatballs, add sauce or gravy, and enjoy over rice or pasta.
Ground meat base: Cook 5 pounds ground beef in a large Dutch oven with 1 cup water, stirring occasionally until meat is no longer pink; drain. Stir in 2 onions, chopped, and 6 garlic cloves, minced. Cook until onions are tender, about 3 minutes. Cool and pack into 5 (1-quart) labeled freezer bags. Lay sealed bags flat in a pan with sides (this helps them keep their shape), and freeze for several hours. Remove frozen bags from pan, and return bags to freezer. On cooking day, heat the base, and add other needed ingredients to create tacos, sloppy joes, or beef stroganoff in 10 to 15 minutes.
Andria Scott Hurst
Happy Cooking,
~Mommy of 6 <3
From Southern Living
Sharon Gray needed to change the way she prepared family meals. Cooking had always been a hobby and creative outlet for her. But now with two children, a husband, and a growing business (she's a senior director for The Pampered Chef in Mount Juliet, Tennessee), she needed ways to make homemade meals easy.
Unwilling to pay extra for the new generation of convenience products, such as marinated or seasoned frozen meats, Sharon created her own method of "investment cooking," a strategy taught by many Pampered Chef consultants. She takes advantage of grocery meat specials and invests time cooking in large quantities and freezing meals in various stages of preparation. With her freezer stocked, Sharon and her family can quickly and easily prepare their nightly meals.
Understanding the Easy Freezer Meals Method
Investment cooking revolves around cooking and freezing one type of meat at a time.
Here's how it works. Buy large quantities of meat on special. Most of Sharon's favorite family meal recipes are built around ground beef, chicken, and sometimes sausage. Her first step is to buy those items on sale. Her husband, Ricky, works in the supermarket industry, so Sharon knows when to look for items on special. To determine what cycle of weekly specials your favorite supermarket follows, talk to the meat manager. He or she will usually be more than willing to share how specials are planned and give tips on shopping. You can also check the newspapers to find the best bargains.
After determining what's on special, make your grocery list for all the meals you'll be preparing. In addition to meat, purchase any other ingredients needed, such as spices for rubs or marinades. Be sure to check the pantry and spice rack to avoid duplicating items you already have.
Shop one day; then prepare meals for the freezer the next. This will make your to-do list for each day manageable. Chop any vegetables you'll need for your recipes, such as onions, mushrooms, and peppers, and line them up on your counter for easy assembly. (Sharon is partial to The Pampered Chef's food chopper, but you can also use a sharp chef's knife.) Then move on to the meat preparation.
Chicken Freezing Tips
We're pleased to share some of Sharon's specific investment cooking tips and recipes for chicken here. We've included instructions for using a rub and marinade on flank steak, which is great for investment cooking.
Baked, grilled, or stir-fried chicken: Buy several pounds of boneless, skinless chicken breasts. Make four or five different recipes of marinades and rubs. Prick chicken several times with a fork to allow marinades and rubs to penetrate the meat. Package chicken according to your family's appetite.
Combine marinade and breast halves in labeled freezer bags. Seal bags, and knead the pieces of meat to circulate the marinade. Lay bags flat with pieces of meat side by side in a flat pan with sides. Marinate meat for desired time in refrigerator. Place pan in freezer; freeze bags flat. Remove frozen bags from pan, and stack in freezer. For kabobs or stir-fry, cut breast halves into cubes or strips, and follow the same instructions.
Cooked chicken for casseroles, wraps, chicken salad, etc.: Bring 2 whole chickens and enough water to cover to a boil in a large stockpot. Add 2 celery ribs, 2 carrots, 1 onion, and 4 garlic cloves. Reduce heat; cover and simmer about 40 minutes. Remove chicken, and discard vegetables, reserving broth. Remove chicken from bones, and shred. Place 2 cups shredded chicken in labeled quart-size freezer bags. Seal and freeze. Strain broth, cool, and refrigerate. Freeze broth in airtight containers or freezer bags for soups and other recipes.
Ground Beef Freezing Tips
Economical and versatile, ground beef is excellent for investment cooking. Prepare meat loaves, hamburgers, and meatballs, and freeze them uncooked. Or cook the meat with onions and garlic, and freeze it to use as a base for other dishes. On cooking day, just heat the base and add other needed ingredients to create quick tacos, sloppy joes, or beef stroganoff.
Divide 15 pounds raw ground beef, chuck, or sirloin into 3 (5-pound) portions. Use one portion to make 3 (1 1/2-pound) meat loaves (using your favorite recipe); one portion to make 20 (4-inch) hamburger patties (try Sharon's Moroccan Hamburgers); and one portion to make small, medium, or large meatballs (for spaghetti, meatball subs, or meatball lasagna).
Meatloaf: Line loaf pan with enough foil to close over the top. Press meat loaf into pan; close foil, and place in freezer for several hours or overnight. Once frozen, remove from loaf pan. Seal tightly with foil, label, and freeze. On cooking day, remove the foil, and place frozen loaf in loaf pan to thaw and bake.
Hamburgers: Form patties, using the recipe of your choice, and place in a single layer on a greased baking sheet. Freeze until the patties are no longer soft in the center. (This is called "flash freezing," which will keep them from sticking together when put into the freezer bags.) Seal frozen patties in labeled freezer bags, and freeze. On cooking day, remove the desired number of patties to a platter. By the time the grill is heated, the burgers will be thawed enough to grill.
Meatballs: Make up meatball mixture using your favorite recipe. Form meatballs using an ice-cream scoop; place in a single layer on a greased baking sheet. Place sheet with meatballs in freezer for approximately 30 to 40 minutes. Transfer frozen meatballs to labeled freezer bags, and freeze. On cooking day, brown meatballs, add sauce or gravy, and enjoy over rice or pasta.
Ground meat base: Cook 5 pounds ground beef in a large Dutch oven with 1 cup water, stirring occasionally until meat is no longer pink; drain. Stir in 2 onions, chopped, and 6 garlic cloves, minced. Cook until onions are tender, about 3 minutes. Cool and pack into 5 (1-quart) labeled freezer bags. Lay sealed bags flat in a pan with sides (this helps them keep their shape), and freeze for several hours. Remove frozen bags from pan, and return bags to freezer. On cooking day, heat the base, and add other needed ingredients to create tacos, sloppy joes, or beef stroganoff in 10 to 15 minutes.
Andria Scott Hurst
Happy Cooking,
~Mommy of 6 <3
Friday, March 2, 2012
Freezer Meals - pork egg rolls
Martha Stewarts Pork Egg Rolls
Ingredients
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving
Directions
1.In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
2.Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
3.In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
4.To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
Cook's Note
HOW TO ROLL AN EGG ROLL
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.
Recipe from Everyday Food, April 2007
Ingredients
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving
Directions
1.In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
2.Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
3.In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
4.To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
Cook's Note
HOW TO ROLL AN EGG ROLL
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.
Recipe from Everyday Food, April 2007
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