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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Fried Pork Dumplings With Hot Garlic Sauce


8 oz pork; cooked, boned, 1 squares
1/2 bunch scallions; cut in half
1/4 teaspoon ginger; ground
1 egg yolk
2 tablespoon soy sauce
1 tablespoon oil, sesame
2 teaspoon sherry, dry
1/2 teaspoon pepper, lemon
1 1/2 cup flour, all-purpose
6 tablespoon water
1 dash msg
4 garlic cloves
1/2 teaspoon oil, schezchuan hot
1 teaspoon vinegar
1 teaspoon sherry
3 tablespoon soy sauce

Using knife blade, coarsely chop pork and scallions in food processor, using short bursts. Add ginger, egg yolk, soy sauce, sesame oil, dry sherry and lemon pepper. Process a few short bursts to mix. Set this pork mixture on plate. Rinse and dry processor bowl and blade. Place flour and MSG in processor bowl. Using knife blade, process continuously while adding water all at once. Let processor run until a ball of dough forms in the bowl, or 20 seconds, whichever comes first. Remove dough and knead until elastic. Using half of dough, roll out on lightly floured board to 1/16-inch thick. Cut into 2-inch circles using biscuit cutter. Place a rounded teaspoon of pork mixture in center of each dough circle. Fold circle over filling, creating a "half moon" turnover. Press edges together lightly with fingers. Place filled dumplings on oiled plate. In 3-quart saucepan bring 2 quarts of water to boil. Drop dumplings in boiling water. Allow to boil one minute AFTER the dumpling returns to surface of water. Drain well; replace dump- lings on oiled plate to cool slightly. Meanwhile, heat 1/2 cup cooking oil in skillet over medium to medium-high heat. Add dumplings; fry, turning often, until lightly brown. Drain on paper towels. Process garlic sauce ingredients using knife blade until smooth. Serve hot dumplings with garlic sauce. May also be served with Chinese mustard and/or hoisin sauce. Recipe from the Times-Picayune Cookbook Contest, posted by