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FC: mix book recipes

1: Egg Rolls Ingredients 1 pound ground pork 1 teaspoon ground ginger 1 teaspoon garlic powder 1 quart peanut oil for frying 2 tablespoons all-purpose flour 2 tablespoons water 2 cups shredded cabbage 2 ounces shredded carrots 8 (7 inch square) egg roll wrappers 2 tablespoons sesame seeds (optional) Directions1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. 3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. 4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

2: Ingredients 2 (14.5 ounce) cans chicken broth 1 tablespoon cornstarch 1 egg, lightly beaten 2 tablespoons chopped green onion Directions 1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently. 2. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions. | Egg Drop Soup

3: low fat chocolate chip cookies ingredients: 1/4 cup butter,softened 1/2 cup sugar 1/4 cup brown sugar 1 egg 1 tsp vanilla extract 1 cup of all purpose flour 1/2 cup tsp of baking soda 1/4 tsp of salt 1/4 cup of cocoa powder 1/3 of miniature chocolate chips PREPERATION preheat oven to 375degrees in a large bowl beat butter and sugars together with an electric mixer until creamy add egg whit and vanilla and mix until well blended in a medium bowl combine flour baking soda salt and coca powder gradually add flower mixture to egg and salt and cocoa powder bake for 8 to ten minutes cool on cookie sheet for 1 minute and then transfer to wire rack to cool completely

4: Ingredients: 12 ounces soba noodles 2 teaspoons sesame oil 2 teaspoons minced fresh ginger 2 cloves garlic, minced 12 ounces grilled beef, cut into 1/4-inch pieces 8 grilled scallions, chopped 1 cup snap peas 1/3 cup shredded carrots 3/4 cup reduced-sodium beef broth 1/4 cup reduced-sodium soy sauce 1/4 cup chopped fresh cilantro leaves Directions Cook soba noodles according to package directions. Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro. ' | Beef lo mein

5: Ingredients 1 1/2 cups uncooked white rice 3 cups water 4 tablespoons vegetable oil 1 cup fresh bean sprouts 1/2 cup chopped onion 1 1/2 cups cooked medium shrimp, peeled and deveined without tail 1/4 cup chopped green onion 2 eggs, beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 4 tablespoons soy sauce 1/4 teaspoon sesame oil Directions 1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool. 2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes. 3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly. 4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly. | Fried Rice

6: Egg Foo Young | In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl. 2. Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked | 1 teaspoon sesame oil 1 cup chopped onion 1/4 cup chopped green onion 1/2 cup chopped celery 1 cup bean sprouts 1/4 teaspoon cornstarch 1/2 pound shrimp, peeled, deveined and roughly chopped 2 tablespoons soy sauce 1 teaspoon salt 8 eggs, well beaten

7: 6 tablespoons vegetable oil, divided 2 tablespoons soy sauce, divided 3 teaspoons cornstarch, divided 1 pound boneless skinless chicken breasts, cut into cubes 1/2 teaspoon crushed red pepper flakes 1 pound broccoli florets 1 1/2 cups sliced onion 1 garlic clove, minced 1 1/2 cups chicken broth 1/2 teaspoon ground ginger 1/2 cup chopped walnuts Directions 1. In a bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate 15 minutes. 2. In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add chicken and pepper flakes; stir-fry for 5 minutes or until meat juices run clear. Remove and keep warm. 3. Heat remaining oil; stir-fry broccoli, onion and garlic for 5-8 minutes or until tender. Combine broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil, stirring constantly. Cook 2 minutes or until thickened. Add chicken and walnuts; heat through | spicy stir fry

8: 1/2 cup butter, softened 1/2 cup white sugar 1 egg 1 1/4 cups all-purpose flour 1/2 cup ground almonds 2 teaspoons amaretto liqueur Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. 3. Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored. | Almond Cookies

9: 16 wheat flour tortillas, about 6" in diameter 2 lb. beef, any economical beef roast cut will do 2 teaspoons dried basil 1 teaspoon cumin Vinegar 1 teaspoon dried oregano Two Onions, chopped very finely 2 cloves of garlic 1 serrano Chile (more if you want a hotter taste) Lettuce, shredded Salt and pepper, to taste Tomatoes for serving Canola oil for frying 2 toothpicks per tortilla Preparation: The preparation of this Mexican recipe is easy and simple; it only requires some planning ahead so that you can marinate and slow-cook the meat. For good results it is best to start preparing it the day before you plan to serve the flautas, so that you have time to marinate the meat that you will have chosen, and then slow-cook the meat. This will ensure it is tender and easy to shred. Marinate the meat in a preparation of vinegar, crushed garlic and olive oil, for 7 hours. When the time is up, cook the meat slowly for 2 hours in the oven in its marinade, at 200 F. Once the meat is cooked, we then shred the beef with a fork to a skillet, add one of the very finely chopped onions, the very finely chopped serrano chile(s) and the cumin. Cook over medium heat until the onions are cooked. Your meat should now look like a semi-liquid stew, once everything is cooked. Pull the skillet with the meat away from the stove. We begin now putting the filling in the tortillas by putting on each tortilla a row of meat in the center; roll them up tightly and pin them with 2 toothpicks to make sure they stay rolled up nicely. In a skillet with about half an inch of canola oil on the bottom; we heat up the oil to temperature; we place the flautas and fry them in batches, about 2 minutes per side, then place them over kitchen paper towels to remove the excess oil. Let them stand for about 10 minutes then remove their toothpicks; they should keep their shape. Place on a plate and cover with shredded lettuce, to give color add the tomato, more onions and some nice salsa if you have.

10: fortune cookies Ingredients 2 egg whites, room temperature 6 tablespoons butter 1/4 cup sugar 1/2 cup flour, sifted 1/4 teaspoons vanilla extract Directions Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter, then add the sugar and continue mixing. Add the flour and blend in, then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth. With a small offset spatula, spread batter through the stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other. Turn over and bring opposing sides together and pinch. Let cool.

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  • By: Ana L.
  • Joined: over 6 years ago
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  • Title: Blank Canvas
  • Theme for Mixbook Scrapbookers
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  • Started: over 6 years ago
  • Updated: over 6 years ago