Sunday, July 6, 2014

Recipes from today's show...loved having my sweet Mamma on with me!

Sweet & Sour Chicken

Mamma’s Vegetable Egg Rolls

Fried Rice

Cabbage & Onion Sauté’


1 (8-ounce) bottle Russian dressing

1 (10-ounce) jar apricot preserves

1 envelope dry onion soup

7-8 boneless skinless chicken thighs

Garlic powder, onion powder, salt & pepper to taste

Combine first 3 ingredients together and mix well.  Season chicken on both sides with seasonings and then place in a baking dish.   Pour dressing mixture evenly over all chicken and cover with foil.  Bake at 350 for 45 minutes.  Uncover and bake 15 minutes more.  Serve with steamed or fried rice.



2 tablespoons real butter

2 tablespoons sesame oil

1 small onion, chopped

1 small bag frozen peas and carrots

2 eggs

1 teaspoon salt and pepper

3 tablespoons soy sauce (taste and add more if desired)

2 cups cooked white rice (I like to cook my rice in the morning and refrigerate it for about 6 hours)

In a large wok or electric skillet, heat butter and sesame oil for about  1 minute.  Add onion, peas and carrots and cook on high for about 6 to 8 minutes.  Push to the side and add eggs, salt and pepper.  Cook eggs for 1 to 2 minutes or until scrambled.  Add rice and soy sauce.  Mix all together and cook on high for an additional 3 to 4 minutes. 


1 Package egg roll wraps (This recipe will make 20)

4 tablespoons olive oil or sesame oil

1 bag broccoli slaw

1 bag cabbage slaw

2 tablespoons soy sauce

2 tablespoons toasted sesame seeds

Garlic powder and black pepper to taste

Sweet & Sour Sauce for dipping or Apricot Preserves

In a large skillet, heat 2 tablespoons oil and cook broccoli slaw and cabbage slaw on high for about 10 minutes, stirring continually.  Add the soy sauce, sesame seeds and seasonings and cook a few more minutes or until no liquid is left.  Set aside.  Take one egg roll wrapper  at a time out of the package while stuffing (this will prevent drying out).  Place about 2 tablespoons of cabbage mixture onto to each egg roll wrapper following instructions on the wrapper.  Wet finger tips with water to seal wrappers.  Once you wrap up 20 egg rolls, heat 2 tablespoons of oil in a skillet.  Place 4 eggrolls at a time into the hot oil and cook for about 1 minute per side or until brown and crispy.  Remove from skillet and place on a paper towel to dry.  Serve with sauce or preserves.  You can also add shrimp or chicken to the cabbage mixture.  This is a much lighter version than deep frying the egg rolls J


1 head of cabbage clean and chopped

1 small onion, sliced

2 teaspoons minced garlic

3 tablespoons soy sauce

2 tablespoons teriyaki baste and glaze sauce

2 tablespoons sugar

Salt and pepper to taste

Sesame oil

Heat oil in a wok or large pot and add cabbage, onions and all other ingredients.   Stir fry for about 8 to 10 minutes or until cabbage and onion are tender.





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