Chinese Egg rolls

Steamy Kitchen

Serve with Oyakodon

1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll

Cooking oil, for frying
1 tablespoon soy sauce
1 teaspoon cornstarch
1 pound ground pork or leftover  cooked or uncooked meat
1 shredded head of cabbage  (or could use leftover salad)
6 fresh sliced shiitake mushrooms, stems discarded
1 cup julienned carrots
2 cloves garlic, very finely minced
1 teaspoon grated fresh ginger
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper
sauteed onions

I had leftover seasoned shredded pork.

Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the marinated pork/meat and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

 Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap).

IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

 To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

2/12/25  I made these egg rolls. I sauted some on the stove and cooked some in the oven at 440 degrees on a greased cookie pan.
I had extra filling leftover so I made Fried rice. 
 -Cooked rice, sauteed rice . 
-Added the leftover sausage cabbage ( egg roll filling) to the rice and 
-scrambled and cooked 4 eggs. 
-Added frozen peas

Crockpot Kalua Pork

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Original recipe 12 servings

1 (6 pound) pork butt roast (or chicken)
1 1/2 tablespoons Hawaiian sea salt
1-3 tablespoon liquid smoke flavoring (depending on the strength of the flavor you want)

1 onion and celery (3 stalks) Chopped (optional)

Pierce pork all over with a carving fork. Rub salt  over meat. Place roast in a slow cooker. Add chopped celery and onion.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. A few hours before the meat is being served I add liquid smoke.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Serve with rice

Serve with either Macaroni salad or green lettuce salad

To serve (20-30 people)
3 pork boneless roasts weighing about 4 lbs each
2 onions and celery (3 stalks) Chopped (optional)
salt
2 containers of liquid smoke

For our extended family we made this.  Begin cooking a whole day before the event.  Put pork, salt, onion, and celery in the crockpot on high the first 8 hours then put it on low for 8 more hours. A few hours before the meat is being served I add liquid smoke (b/c it makes our house liquid smokeyness).

 I have used butt roast or shoulder roasts before and it works out just fine.

Leftovers!!!!!  (day 1) Kalua pork, served with sticky rice & mac salad; 

(day 2) Pulled pork - add BBQ sauce & nuke, serve on buns; 

(day 3) Carnitas - crisp up the pork in a skillet with a squirt of juice from a plastic lime, sprinkle of cumin, & fresh cilantro if I have it, served with guacamole & salsa. 

Serve Macaroni Salad with this pork/chicken recipe

Leftover Cranberry Sauce

 Muffins, Meatballs, Cream Cheese Spread, Crumb Bars, Apple Crisp, Cheesecake Bars, Orange Cranberry Bread, Cranberry Hot Wings

1.  Cranberry Muffins from Delishably
Prep time: 10 min     Cook time: 20 min      Ready in: 30 min
Yields: 12 large muffins or 16-24 smaller muffins
Ingredients
1/4 cup butter, softened
1 cup sugar (I used 1/2 cup white sugar and 1/2 cup brown sugar)
1 egg
3 bananas, mashed
1 teaspoon vanilla
1 1/2 cup flour (I used 1/2 cup all purpose flour and 1 cup whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup cranberry sauce (you can use more or less, depending how much you have available)
1/2 cup optional add-ins, eg. chocolate chips, chopped walnuts, chopped dark or white chocolate
Instructions
Cream together sugar and butter.
Add egg and vanilla and mix well.
Add mashed bananas and mix lightly.
Add flour, baking soda, salt and cinnamon. Mix until blended.
Add optional add-ins such as nuts or chocolate, if using.
Spoon batter into greased muffin tins.
Add a spoonful of cranberry sauce to each muffin. Stir gently to swirl sauce into batter.
Bake at 370 degrees Fahrenheit for approximately 20 minutes. Muffins are done when lightly browned and toothpick inserted inside muffin comes out clean.

2.  BBQ Cranberry Meatballs from video Expression

In crockpot combine and cook for 3-4 hours:

2 bags of meatballs (3lbs) (or from scratch Meatballs)

1 T garlic

2 T worstershire

BBq Smoky sauce (1 and 1/2lbs) Sweet Baby Rays

1 Can of cranberry sauce

These can be frozen after you cook them.

Can make for: hoagies with melted cheese, or serve on rice, or over pasta.

The chef said- Food items to keep in freezer over holidays, for quick meals- this meatball recipe, corn and black bean chicken, and pesto spirals.

3.  Cream cheese spread- mix cranberry sauce with cream cheese and put on bagel

4.  Cranberry crumb bars-  from Thrifty Couple

2 cups old fashioned rolled oats
2 cups flour
1 cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup cold unsalted butter, cut into small pieces
1 (14 oz.) can whole berry cranberry sauce (or 1 ½ cups homemade cranberry sauce)

1. Preheat oven to 350°
2. In a large bowl, mix together oats, flour, brown sugar, baking powder, baking soda and salt. Use your fingers to rub in the butter until everything is moistened and no pieces are bigger than the oats.
3. Spoon three-quarters of the oat mixture into a greased 9” x 13” pan. Press down on it firmly to form a firm later that evenly covers the bottom of the pan. Add the cranberry sauce in dollops and spread it in a thin layer over the oat layers.
4. Sprinkle the remaining oat mixture on top.
5. Bake for 25-28 minutes or until the top is just starting to turn golden brown. Allow to cool in the pan on a wire rack.
6. Cut into 8 strips along the length of the pan and 3 strips along the width – yielding 24 bars.

5.  Leftover cranberry and apple Crisp from Just A Taste
3 granny smith apples
2 T sugar
2.4c old fashioned oats
1 and 1/4 c leftover cranberry sauce
1/2c brown sugar
4 T cold butter
1/3 c flour
1.2 t cinnamon
ice cream or whipped topping
DIRECTIONS
Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter.
Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.

Kelly's Notes:
This recipe works best with fresh, whole berry cranberry sauce (not canned).
I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.

6.  Pretty presentation of Jellied Cranberry Sauce with Fuji Apple from Food and wine

One 12-ounce bag fresh cranberries

1 large Fuji apple, peeled and cut into 1/2-inch dice

1 cup sugar

3/4 cup water

Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.

In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

• TOTAL TIME: 20 MIN 
• SERVINGS: 12 
• TIME(OTHER): PLUS 3 HR CHILLING 

MAKE AHEAD

The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

7. Brownie Cranberry Cheesecake Bars or  Blondie Cheesecake Bars

8. Orange Cranberry Bread from Play Party Plan

CRANBERRY ORANGE BREAD RECIPE

(Print this recipe)

(Makes 6-8 mini loaves or 2 large loaves depending on size)

Ingredients: 

• 4 cups all purpose flour
• 2 tsp baking soda
• 1 1/2 tsp table salt
• 2 cups sugar + 1/4 cup to put on top of the cranberries
• 4 cups fresh or frozen cranberries cut in half
• 2 Tbs grated orange rind
• 2 eggs
• 1 cup orange juice
• 1 cup water
• 2/3 cup vegetable oil
• 2 cups chopped pecans or walnuts
• Mini bread loaf pans (optional) 
• Parchment Paper (optional, for wrapping) 
• Baking Twine (optional, for wrapping) 

Directions:

1. Slice cranberries in half. Top with 1/4 cup sugar then set aside.
2. Mix together flour, baking soda, and salt. Set aside.
3. In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.
4. Add eggs and combine.
5. Slowly add flour mixture, orange juice, and water to sugar mixture.
6. Once all mixed together, add chopped nuts and cranberries.
7. Divide batter into small greased mini loaf pans and bake at 350 degrees for 35-45 minutes.

9. Cranberry Hot Wings from 4 Hats and Frugal

Ingredients:

4 pounds chicken wing sections
1 can cranberry sauce (jellied or whole)
1 cup Sriracha Hot Chili Sauce
1/2 cup butter and 4 tablespoons of butter, separated
3 tablespoons vegetable or canola oil
2 tablespoons flour
2 teaspoons seasoned salt
1 teaspoon black pepper

Preheat oven to 400 degrees.
Place wings on a cookie sheet lined with parchment paper, skin side down, and dry the tops with a paper towel.
Place 4 tablespoons of butter in a microwave safe small bowl, and microwave for 30 to 45 seconds, or until butter is melted. Add in seasoned salt, black pepper and 1 tablespoon of oil. Whisk together.
Baste chicken wings with butter mixture, and bake wings in oven for 20 minutes.
While the wings bake, place a medium saucepan on the stove. Melt 1/2 cup butter on medium/low heat. Once the butter is melted, place 2 tablespoons oil, flour, cranberry sauce and sriracha in saucepan. Whisk together for 1 to two minutes or until everything is full incorporated and slightly thickened.
After 20 minutes, take wings out of oven, turn over with tongs, and baste with hot wing mixture. Place back in the oven for another 15 minutes.
After 15 minutes, pull the wings out and turn oven to broil. Baste the wings one more time with the hot wing mixture, and place in the oven for 7 to 10 minutes, or until the wings are charred and crisp.  Serve immediately and enjoy!

Cheesy Baked Tortellini

Food Network

Olive oil
2 cups marinara sauce
1 sauteed onion
1/2 lb beef cooked
I didn't have 1/3 cup mascarpone cheese (or cottage cheese)
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces mozzarella
1/4 cup freshly grated Parmesan

I Doubled this and froze some for future dinner.

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. 
Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Surprisingly the kids loved this.

Mickel Potato & Egg Scramble

Feeds 4-5

1 large baked potato (can use frozen hashbrowns)
1 onion chopped
garlic cloves or garlic powder
4 eggs scrambled
Oil
Spinach and/or broccoli chopped
1/2 can of black olives sliced
leftover meat (I did sliced deli meat, but you can use any leftover meat, like shredded beef/chicken or chunks of chicken, ham)
dash of cayenne
salt and pepper and/or season salt
2 Tomatoes chopped (could use salsa, I used a tomato that was soft, I didn't want it in a salad)
1 avocado

Saute onion in oil for 10+ min.  Then add chopped baked potato, let cook for 10 min and get browned. Push potatoes and onions to side of pan and cook eggs on open side. When eggs are cooked combine/mix potatoes, onions, and eggs. Add seasonings, olives, spinach,  and leftover meat cook for a few minutes. Right before you eat add tomatoes and avocado.

You could put all this inside a burrito for breakfast and can freeze for future breakfasts.

Spanish Rice

All Recipes

• 2 tablespoons oil
• 2 tablespoons chopped onion
• 2 cups cooked brown rice
• 1 cup chunky salsa

add diced green & red peppers to the rice you are browning

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Beef Stronganoff

Ground Beef

1 lb ground beef
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced ( you dont have to make it with mushrooms, they just add more flavor, add more seasonings if you don't add mushrooms)
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard (or regular mustard)
1/2 tsp salt
1/4 tsp black pepper

To Serve:
1 Tbsp green onion, to garnish
8-12 oz egg noodles, to serve

Instructions

• Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
• Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
• Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. 
• Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
• Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

To cook the Sliced Beef
I like to crockpot a beef roast with sauteed onions, side dish mashed potatoes, and a side dish veggie for one night, then the next night with leftovers make beef stroganoff.

2 sliced onions (sauteed on stove top, then put in crockpot)
Saute Beef roast with oil and season salt and mrs dash to brown all sides
Cook 8 hours

To make the sauce
Egg noodles or any type you prefer
onions and mushrooms
1 can beef broth or chicken boullion *
2-3T whole wheat flour
garlic cloves/garlic powder
cooked beef (To cook the Beef on stove use this recipe)
sour cream or plain yogurt
salt and pepper

Boils egg noodles or any noodles of your choice.

1.  in sauce pan melt 2-4T  butter or 1/4c fat and juices from meat, saute 15 min onions and mushrooms.
2.  Two ways to make a creamy sauce
     A. In separate bowl- Mix 1c of cold water and whole wheat flour and combine or whisk together. Then add to sauce pan beef broth or 1 boullion and 1 c water and stir.
    B.  After the onions are browned, add the wheat flour to the pan and brown the flour for 1 min or less, then add the garlic.  Finally, whisk milk/water/boullion to the paste of flour and fat till it is smooth and creamy.
3.  Next add the desired amount of meat.
4.  To add more creaminess add sour cream or plain yogurt (I usually don't add those and it turns out great)  to last few minutes of cooking.

Can make extra and freeze for later date.

Serve with a  variety of  side dishes
*(I didn't have any boullion, so I added milk, worked out just fine)