11 turn off Recipes

onion - cut into strips, carrot - julienne, bamboo shoot (strips), approx. 10 leaves) cabbage - shred (discard lower portion of middle vein), sugar, salt , pepper to taste, corn or tapioca starch, spring roll wrapper (20 medium), fry onion in 1 tbsp oil until slightly soft ., add carrot and cook for about 1 min., then add in cabbage and fry until soft., put in bamboo shoot and stir well., add sugar , salt, and pepper., turn off heat and add tapioca starch directly to veggies., stir well. cool before wrapping ., place 1 wrapper on working surface , with 1 corner towards you., put 1 heaping tbsp of the above filling on the wrapper , leaving about 2 on either side, and roll away (just 1 turn) from you., fold 1 side of wrapper over filling , make another roll, then fold the other side over filling and finish rolling towards other end of wrapper., place seam side down ., using tongs or wooden chopsticks, place seam side down into hot oil and hold for a few seconds to seal., deep fry until golden-brown and drain on paper towels., serve with your favourite dipping sauce .

in serving to start the process, wash , rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. i recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes., put two tbsp of liquid vegetable oil in the utensil. do not use saturated fat , such as butter or bacon fat, because this fat will become rancid during storage. use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids., preheat the oven to 500 degrees f for 30 minutes. line a large baking pan or cookie sheet with aluminum foil and place the utensils on the sheet, with the pot upside down and the lid right side up, to prevent the oil building up in the concave areas., bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours., oven and wipe with a paper towel. this completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet., everytime you use your cast iron skillet , it will become more seasoned. its a work in progress. be patient, the look will come with time., taking care of your cast iron will make it last forever ..

extra virgin olive oil, butter, button mushrooms , brushed off with damp towel and chopped, all-purpose flour, chicken stock, whole milk or 1 cup cream, nutmeg, salt and pepper, extra virgin olive oil , 2 turns of the pan, shallot, thinly sliced, portabella mushroom caps, halved and thinly sliced, fresh mixed wild mushroom , shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced, fresh thyme, 4 sprigs, finely chopped, salt and pepper, dry white wine , eyeball it or, more stock, extra-wide egg noodles, butter, gruyere or 3/4 lb swiss emmenthaler cheese, shredded, chives , 12 to 15 blades, chopped

crust: 1 cup water1 stick margarine1 cup flour4 eggs boil water and margarine. turn heat low, add flour , then turn off heat. stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. transfer mixture to a large bowl and add eggs, 1 at a time, beating well after each egg. spread mixture on bottom and up sides of a 9x13-inch pan. bake at 400 degrees f for 35 minutes. do not break bubbles in crust. allow to cool., filling: 3 small package instant vanilla pudding4 cups milk1 8-oz package cream cheese cool whip hershey s chocolate syrup maraschino cherries combine the instant vanilla pudding, milk and cream cheese, and mix well. fill the cooled crust. add cool whip to top. drizzle with hershey s syrup in a horizontal and vertical grid pattern of serving sizes. top with cherries at centers of servings. refrigerate until ready to serve. enjoy

pecans, golden brown sugar, flour, cinnamon, chilled unsalted butter, cut into 1/2-inch cubes, blend first 4 ingredients in processor until nuts are coarsely chopped. add butter ; using on/off turns, blend until coarse crumbs form, cake, flour, baking powder, salt, baking soda, unsalted butter, room temperature, sugar, golden brown sugar, eggs, grated lemon peel, vanilla, sour cream, whole milk, cubes peeled pears

tube jumbo bake-off biscuits (recommended : pillsbury brand grands ), available on dairy aisle, a sprinkle cayenne (spicy ) or sweet paprika (mild), dry white wine, chicken broth, bay leaf, boneless, skinless chicken breasts, vegetable oil or extra-virgin olive oil, 1 turn of the pan, butter, white mushrooms, sliced, white onion, chopped, all-purpose flour, frozen green peas, chopped flat-leaf or curly parsley

bake-off dinner rolls, any brand, smoked paprika, divided, vegetable oil , 2 turns of the pan, butter, ground chicken, garlic, finely chopped, onion, finely chopped, grill seasoning (recommended: montreal seasoning blend by mccormick ), hot sauce , eyeball it, tomato sauce, worcestershire sauce, brown sugar, tablespoonfuls spicy brown mustard, water

thick) round steak, flour, cornmeal , eyeball it, sweet paprika, salt , 1/3 palm full, ground pepper , eyeball it, eggs beaten, water , 2 splashes, vegetable oil, beef broth or stock, half-and-half or cream , 2 turns of the pan, bake-off biscuits , prepared according to package directions, waxed paper