Bread
Toggle Dropdown
No Knead Bread
Terry's Favorite Bread
Olive Cheese Bread
Kolaches
Garlic Cheese Biscuits
Beer Bread
Baked Garlic Cheese Grits
Seasoned Oyster Crackers
Hush Puppies
Jalepeno Cheese Bread
Mom's Oatmeal Bread
Naan Bread
Banana Bread
Seasoned Pretzels
Silvia's Seasoned Pretzels
Pizza: Easy and wonderful!
Cheesy Flat Bread!
Focaccia Bread/Pizza Hut Dough
Dessert
Toggle Dropdown
Strawberry Dream Cake (Amber's Birthday Cake)
Strawberry Shortcake
Pepe's Coconut Cream Pie
Better Than Anything Cake
Date Cake
Strawberry Trifle
Million Dollar Pie
Date Balls
Crumb Cake
CoCo Fluff Pie
Banoffee Pie
Anise cookies
Peaches and Cream Pie
Banana Cheesecake
Silvia's Pecan Brittle Bars
Silvia's Pecan Pie Cheesecake
Tui's Ginger Crinkles
Blueberry Pie
Honey Cake
Pie Dough
Coconut Crisps
Bill Smith's Atlantic Beach Pie
Silvia's Cream Cheese Flan
Pecan Pie
Cashew Cookies
Ginger Crinkles # 2
Coconut Flan
Sugar Cream Pie
Strawberry Cake
CINNAMON CREAM CHEESE BARS
Terry's dessert Salad
Shortbread
Pat's Pecan Bars
Mom's Banana Pudding
Peach Cobbler
Carrot Cake
Marci's Banana Pudding
Chocolate Cake!
Meat
Toggle Dropdown
Tui's Chili Enchiladas
Favorite Chicken
Pat's Stovetop Chicken
Ellen's Chicken Salad
Dad's Thanksgiving Dressing
Chili
Dad's Curried Beef
Lazy Man's Enchiladas
Taco Seasoning
Mom's Hot Chicken Salad
Grilled Spicy Lamb Burgers
Cajun Dirty Rice
Pot Stickers
Egg Rolls
Beef Stroganoff
Swedish Meatballs
Pasta
Toggle Dropdown
Creamy Cheesy Pasta Shells
Spaghetti a la Wells
Skillet Lasagna
Greek Shrimp Fettucine
Greek Pesto
Classic Linguine and Clam Sauce
Excellent Tomato Sauce
Summer Puttanesca with Pesto Chicken
Pizza Sauce
Terry's Lasagne
Spaghetti And Meat Sauce!
Spaghetti & Meatballs!
Fusilli w/ Creamy Spinach Sauce
Seafood
Toggle Dropdown
Catfish Dip
Black and Blue Fish
Fish Matecumbe
Fried (battered) Fish
Steamed Shrimp
Conch Fritters (or Shrimp)
Baked Catfish
Fried Catfish
Smoked Kingfish Dip
Curry Fish
California Crab Salad
Paul's Gumbo
Our Favorite Salmon
Beer Battered Shrimp
Chicken Fried Shrimp
Terry's Coconut Fish
Fried Fish/Shrimp (BEST SO FAR)
Shrimp Salad
Baked Tilapia
Coconut Milk Shrimp
Fish Piccata
Amazing Dave's Cracker Fried Fish
Vege
Toggle Dropdown
Fried Onions
Sushi Rice etc.
Easy Okra
Black Eyed Pea Gumbo
Green Chili Casserole
Sloppy Lentils
Vidalia Onion Pie
Vegetable Lasagna
Southwestern Cornbread Salad
Sandy's Spinach Pie
Roasted Vegetables and Goat Cheese Salad
Roasted Carrots with Maple Syrup
Roasted Broccoli with Lemon Garlic Butter
Potatoes Grandmere
Pat's Broccoli Slaw
Old Fashioned Candied Yams
Mom's Baked Rice
Mexican Corn
Mandarin Salad
Creamy Brussels Sprouts
Broccoli Salad
Black Beans & Rice
Barbecued Baked Beans
Sandy's Jalapenos
Pinwheel Olive Melts
Silvia's Red Beans
Jiffy Corn Casserole
Baked Beans
Silvia's Cajun Green Beans
Artichoke Cheese Squares
Roasted Brussels Sprouts in a Sriracha Peanut Sauce
Indian Coconut Curried Vegetables
Chiles Rellenos Casserole
Broccoli Raisin Salad
Squash Dressing
Baked Onion Casserole
Curried Lentils and Vegetables
Greek Couscous
Broccoli chicken rice Casserole
Pineapple Casserole
Cherry Tomato Confit
Coconut Curry Chickpea
Caponata
Vinaigrette Dressings
Rachel's Refried Beans
Balsamic Vinaigrette Recipe
15-Minute Garlic Parmesan White Beans Recipe
Vegetable Salad
Fried Cabbage
Southern Pea Salad
Tennessee Onions
Breakfast
Toggle Dropdown
Jennifer's Overnight Caramel Coffee Ring
Creamy Stone-Ground Grits
Fluffy Omlet
Perfect Fried Eggs
Baked Oatmeal
Oatmeal Energy Balls
Pepper Belly Pete's Sausage Balls
Soup
Toggle Dropdown
Tomato Basil Soup
Crab Soup
Butternut Squash Soup
Lemon Soup
Vegetable Soup
Fish Chowder
Szechwan Carrot Soup
Pea Soup
Cream Clam Chowder
Cioppino
Cabbage Soup
Italian Wedding Soup
Spiced Chickpea Stew with Coconut
Vegetable Soup
Onion Soup Mix
Hearty Veg Soup / Pasta
Creamy Red Lentil Soup
Chicken Soup!
Drinks
Toggle Dropdown
Pina Coloda
Cuban Coffee
Mojito
Cranberry Slush
David's Margarita
Irish Cream
Dips
Toggle Dropdown
Whale's Rib Sauce
Jennifer's Hamburger Dip
Curry Dip
Paul's Pico de Gallo
Cream Gravy
Orange Marmalade and Horseradish Sauce
Cilantro Sauce
Cajun Remoulade
Dill Sauce
Edamame Dip
Tzadziki
Susan's Green Chile Pimiento Cheese
Onion Dip
Ninfa's Green Sauce
Mom's Olive Spread
Hummus
Honey Butter
Holiday Cranberry Salad
Guacamole
Black-Eyed Pea Dip
Queso with Sausage
Mustard Sauce
Crazy Nachos
Peanut Sauce
Another Easy Peanut Sauce
LAWSONS CHIP DIP
Tui-Hammara
Tex Mex Dip
Spinach Artichoke Dip
Black eyed pea hummus
Mole Sauce
Tar Tar Sauce
Honey Mustard
Back To List
Title
CategoryID
Bread
Dessert
Meat
Pasta
Seafood
Vege
Breakfast
Soup
Drinks
Dips
RecipeText
<p><strong>Chinese Takeout Egg Roll Recipe</strong></p> <p><strong>(makes 8 egg rolls)</strong></p> <p><span style="font-weight: 400;">1 recipe Chinese ground pork (page 2)</span></p> <p><span style="font-weight: 400;">1 recipe egg roll vegetables (page 3)</span></p> <p><span style="font-weight: 400;">Duck sauce (page 4)</span></p> <p><span style="font-weight: 400;">Mustard sauce (page 4)</span></p> <p><span style="font-weight: 400;">1 egg, beaten</span></p> <p><span style="font-weight: 400;">8 egg roll wrappers/skins</span></p> <p><span style="font-weight: 400;">Vegetable oil, for deep frying</span></p> <ol> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Preheat oil to 350 F (175 C)</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">With flour side facing down, lay egg roll wrapper down with one corner facing you (like you’re looking at a diamond)</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Place approximately ½ cup (80-85 grams) of egg roll vegetable mixture in the center of the wrapper but slightly closer to you</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lift the end of the egg roll wrapper closest to you over the top of the vegetable mixture and roll it over onto itself</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Push down on both sides of the vegetable mixture and take the left and right sides of the skin over the top of the egg roll</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Tuck in the sides and the front of the wrapper while rolling it forward</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">When you have 1.5-2 inches left, brush the front of the wrapper with the egg wash and continue rolling forward until the egg roll is totally sealed</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Continue with the remaining egg rolls</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Fry egg rolls for approximately 7 minutes, turning every minute to ensure all sides fry</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Drain on paper towels or a wire rack</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">For crispiest egg rolls, increase oil temperature to 375 F (190 C)</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Fry egg rolls for an additional 2 minutes</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Drain and serve immediately</span></li> </ol> <p> </p> <p><span style="font-weight: 400;">Note: if making a large batch, egg rolls can be frozen after step 9. Make sure to cool completely and freeze on a baking sheet in a single layer before storing in Ziploc freezer bags. </span></p> <p> </p> <p><strong>Chinese ground pork recipe:</strong></p> <p><span style="font-weight: 400;">¼ lb (115 grams) ground pork</span></p> <p><span style="font-weight: 400;">1 tsp garlic (3 grams) minced</span></p> <p><span style="font-weight: 400;">Spice mix:</span></p> <p><span style="font-weight: 400;">¼ tsp (1 gram) sugar</span></p> <p><span style="font-weight: 400;">¼ tsp (.75 gram) kosher salt </span></p> <p><span style="font-weight: 400;">⅛ tsp (.4 gram) Chinese 5 spice </span></p> <p><span style="font-weight: 400;">⅛ tsp (.3 gram) white pepper</span></p> <p><span style="font-weight: 400;">1 tbsp (15 ml) Shaoxing wine</span></p> <p><span style="font-weight: 400;">¾ tsp (3.7 gram/ml) light soy sauce</span></p> <p><span style="font-weight: 400;">½ tsp (3.3 gram) hoisin</span></p> <p><span style="font-weight: 400;">½ tsp (3.2 gram) oyster sauce</span></p> <p><span style="font-weight: 400;">Neutral oil</span></p> <ol> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Add all spice mix ingredients to a small bowl and mix thoroughly</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Heat oil in a nonstick pan over medium-high heat</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Add pork and cook on one side until browned</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Stir pork and cook thoroughly</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">2-3 minutes before pork is done, add garlic and saute for 1 minute</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Stir in sauce mixture and cook until reduced completely</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Drain on a paper towel and reserve</span></li> </ol> <p> </p> <p><strong>Egg roll vegetables:</strong></p> <p><span style="font-weight: 400;">8 cups green cabbage (600 grams) finely shredded</span></p> <p><span style="font-weight: 400;">1 cup celery or Chinese celery (70 grams) julienne</span></p> <p><span style="font-weight: 400;">1 cup carrot (90 grams) julienne</span></p> <p><span style="font-weight: 400;">Salt, for blanching vegetables</span></p> <p><span style="font-weight: 400;">¼ cup green onions (15 grams) thinly sliced</span></p> <p><span style="font-weight: 400;">1.5 tsp (7.5 gram) toasted sesame oil</span></p> <p><strong>Vegetable seasoning mixture:</strong></p> <p><span style="font-weight: 400;">2 tsp (6 grams) kosher salt </span></p> <p><span style="font-weight: 400;">2.5 tsp (12.5 grams) chicken bouillon powder</span></p> <p><span style="font-weight: 400;">1.5 tsp (6 grams) granulated sugar</span></p> <p><span style="font-weight: 400;">⅛ tsp (.4 gram) Chinese 5 spice</span></p> <p><span style="font-weight: 400;">⅛ tsp (.3 gram) white pepper</span></p> <p><span style="font-weight: 400;">⅛ tsp (.3 gram) black pepper</span></p> <ol> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Mix all ingredients for the seasoning mixture until thoroughly combined, set aside</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Heat a large pot of lightly salted water over high heat</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Prepare an ice batch</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Blanch vegetables for 1 minute </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Remove to an ice bath or run cold water over them to cool vegetables completely </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Remove excess water from vegetables by pressing against a colander, wringing in a towel, or by pressing in a potato ricer</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Spread vegetables on a baking sheet to dry </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Shortly before frying the egg rolls, toss the vegetables with the seasoning mixture, toasted sesame oil, ground pork, and green onions</span></li> </ol> <p><strong>Duck sauce:</strong></p> <p><span style="font-weight: 400;">2 tbsp (30 ml) water</span></p> <p><span style="font-weight: 400;">1 tbsp (12 grams) sugar</span></p> <p><span style="font-weight: 400;">¼ tsp (.75 gram) kosher salt</span></p> <p><span style="font-weight: 400;">¼ cup (80 grams) apricot preserves</span></p> <p><span style="font-weight: 400;">¼ tsp (1.2 grams) light soy sauce</span></p> <p><span style="font-weight: 400;">½ tsp (2.5 grams) unseasoned rice vinegar</span></p> <p><span style="font-weight: 400;">1 tsp (5 grams) apple sauce</span></p> <p><span style="font-weight: 400;">Mix water, sugar, and kosher salt until sugar and salt have dissolved. Stir in the remaining ingredients and mix well. Refrigerate for at least 1 hour to allow pectin to set. </span></p> <p><strong>Mustard sauce:</strong></p> <p><span style="font-weight: 400;">1 part hot mustard powder</span></p> <p><span style="font-weight: 400;">1 part water</span></p> <p><span style="font-weight: 400;">Toasted sesame oil, to taste</span></p> <p><span style="font-weight: 400;">Unseasoned rice vinegar, to taste</span></p> <p><span style="font-weight: 400;">White pepper, to taste</span></p> <p><span style="font-weight: 400;">Mix equal parts hot mustard powder and water. Stir in sesame oil, rice vinegar, and white pepper to taste. Allow mustard to sit for at least 1 hour before serving. The mustard sauce can be refrigerated for up to 1 month. </span></p>