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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.


Keefer Court Sticky Rice Dumplings

rice, pork, chinese

3 cup glutinous rice flour
1/2 cup sugar
1 cup water
4 oz pork loin
1 teaspoon rice wine
1/2 tablespoon cornstarch
1/4 teaspoon salt
4 teaspoon oil
1 teaspoon small chopped bamboo shoot
1 teaspoon chopped green onion
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon monosodium glutamate
1 (opt.)
1/4 teaspoon sugar
1 teaspoon cornstarch
1/2 cup water
4 oz dry shrimp
8 cup oil for frying

For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pieces. For filling: Dice pork, mix with the rice win, cornstarch, and salt. Heat pan and oil, stir-fry pork mixture until color changes, remove and drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions. Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool. Taking one of the dough pieces, flatten with the palm on a hard surface. Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky. Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal. Repeat, forming 20 meat-filled crescents. Heat oil for frying in a large wok or kettle until 350 to 375 degrees. Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings. Makes 20. Posted by Ewan Grantham. Reposted by Fred Peters.