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Vegetarian Wonton Recipe

Vegetarian Wonton Ingredients:

  • Vegetarian Wonton Recipe
    Vegetarian Wonton Recipe

    1 package wonton skins (about 30 – 35)

  • Hoisin sauce, for dipping


  • 1 tablespoon peanut oil
  • 1/4 cup carrots, finely shredded
  • 1/2 cup cabbage, finely shredded
  • 1/4 cup bean sprouts
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon dark soy sauce
  • 3 tablespoons mashed bean curd
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 – 3 tablespoons oil for stir-frying
  • 2 cups peanut oil for deep-frying

How to make Vegetarian Wonton

  • For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.
  • Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.
  • Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.
  • Vegetarian Wonton is ready to serve.

Makes 30 – 35 wontons

Stuffed Gourmet Rolls Recipe

Gourmet Stuffed Rolls Ingredients

  • Gourmet Stuffed Rolls Recipe
    Gourmet Stuffed Rolls Recipe

    Shrimps, cooked 300 g

  • Bread rolls 4
  • 75 g Butter
  • 2 Small onions
  • Mushrooms 300 g
  • Vinegar or 4-6 tbsp orange juice
  • 3 tbsp Milk
  • Cream 6 tbsp
  • Egg yolk 1
  • Salt, white pepper
  • Few sprigs parsley

How to Make Gourmet Stuffed Rolls

  • Preheat the oven to gas mark 9 / 240 º C.
  • Cut off the tops of the rolls and scoop out the centers.
  • Melt 2 tbsp of butter and brush the rolls inside and out.
  • Place rolls in preheated oven on the middle shelf for 5 minutes.
  • Chop onions finely and fry Them Remaining in butter until transparent.
  • Slice mushrooms and add to the onions Them. Fry for 10 minutes.
  • Stir in vinegar or orange juice and milk and bring to the boil.
  • Remove from heat and blend in cream and beaten egg yolk.
  • Season with salt and pepper.
  • Fold in the Prepared shrimps and heat through.
  • Spoon the mixture into the hot rolls and garnish with parsley.
  • Stuffed Rolls Gourmet is ready to serve hot.

Prep Time: 15 Mins
Cook Time: 30 Mins
Yield: Serves 4?

Thanksgiving Cheese Ball Recipe

Thanksgiving Cheese Ball Ingredients

  • Thanksgiving Cheese Ball Recipe
    Thanksgiving Cheese Ball Recipe

    8 ounces cream cheese

  • 4 ounces sharp Cheddar cheese
  • 2 ounces crumbled blue cheese
  • 2 tablespoons grated onion
  • 1 clove garlic, minced
  • 4 dashes Worcestershire sauce
  • 1 (2.25 ounce) can green olives
  • 1/2 cup chopped pecans

How to make Thanksgiving Cheese Ball

  • In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
  • Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.
  • Thanksgiving Cheese Ball is ready to serve.

Prep Time:15 Min
Ready In:4 Hrs 15 Min

Chipotle Honey Roasted Peanuts Recipe

Chipotle Honey Roasted Peanuts Ingredients

  • Chipotle Honey Roasted Peanuts Recipe
    Chipotle Honey Roasted Peanuts Recipe

    1/3 cup white sugar

  • 1 1/2 teaspoons chipotle chile powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 1 pound skinless peanuts

How to make Chipotle Honey Roasted Peanuts

  • Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  • Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9×13 inch baking dish.
  • Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
  • Chipotle Honey Roasted Peanuts is ready to serve.

Prep Time:15 Min
Cook Time:35 Min
Ready In:2 Hrs 50 Min

Martha’s Hot Almond Spread Recipe

Martha’s Hot Almond Spread Ingredients

  • Martha's Hot Almond Spread Recipe
    Martha's Hot Almond Spread Recipe

    1 (8 ounce) package cream cheese, softened

  • 1/3 cup mayonnaise
  • 3 green onions, chopped
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg
  • 8 ounces shredded Swiss cheese
  • 1/4 cup sliced almonds

How to make Martha’s Hot Almond Spread

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top.
  • Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Sprinkle remaining almonds on top, and serve.
  • Martha’s Hot Almond Spread is ready to serve.

Prep Time:15 Min
Cook Time:15 Min
Ready In:30 Min

Boiled Peanuts Recipe

Boiled Peanuts Ingredients

  • Boiled Peanuts Recipe
    Boiled Peanuts Recipe

    2 to 3 pounds fresh green peanuts

  • 1 1/2 cups salt

How to make Boiled Peanuts

  • Put the peanuts and the salt in a large stockpot. Cover completely with water. Bring to a boil and simmer for at least 1 hour and up to 3 hours. To check whether they are done, pull 1 or 2 peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat. When they are done, drain and serve immediately.
  • Boiled Peanuts is ready to serve.

Prep 1 min
Cook 3 hr 0 min
Total: 3 hr 1 min

Peanut Ginger Marinade Recipe

Peanut Ginger Marinade Ingredients

  • Peanut Ginger Marinade Recipe
    Peanut Ginger Marinade Recipe

    1/2 cup hot water

  • 1/2 cup creamy peanut butter
  • 1/4 cup chile paste
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons white vinegar
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger root
  • 1/4 teaspoon ground red pepper
  • 3 pounds skinless, boneless chicken breast halves – cut into bite-size pieces

How to make Peanut Ginger Marinade

  • In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.
  • Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.
  • Peanut Ginger Marinade is ready to serve.

Prep Time:10 Min
Cook Time:20 Min
Ready In:1 Day 30 Min

Swedish Nuts II Recipe

Swedish Nuts II Ingredients

  • Swedish Nuts II Recipe
    Swedish Nuts II Recipe

    2 egg whites

  • 1 cup white sugar
  • 1 pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 pound pecan halves
  • 1/2 cup butter

How to make Swedish Nuts II

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
  • Melt butter in a 9×13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
  • Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!
  • Swedish Nuts II is ready to serve.

Glazed Nuts Recipe

Glazed Nuts Ingredients

  • Glazed Nuts Recipe
    Glazed Nuts Recipe

    1 egg white

  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 tablespoon vanilla extract
  • 1 pound walnut halves

How to make Glazed Nuts

  • Preheat oven to 300 degrees F (150 degrees C). Coat a baking sheet with cooking spray.
  • In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger, and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared pan.
  • Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown. Remove from oven, and cool completely. Store in an airtight container.
  • Glazed Nuts is ready to serve.

Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min

Twice Cooked Coconut Shrimp Recipe

Twice Cooked Coconut Shrimp Ingredients

  • Twice Cooked Coconut Shrimp Recipe
    Twice Cooked Coconut Shrimp Recipe

    1 1/2 pounds large shrimp – peeled and deveined

  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1/2 tablespoon ground white pepper
  • 2 tablespoons vegetable oil
  • 1 cup ice water
  • 2 cups shredded coconut
  • 1 quart vegetable oil for frying
  • 1/2 cup orange marmalade
  • 1/4 cup Dijon-style prepared mustard
  • 1/4 cup honey
  • 1/4 teaspoon hot pepper sauce

How to make Twice Cooked Coconut Shrimp

  • Peel, devein and wash shrimp. Dry well on paper towels.
  • Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
  • Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
  • Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
  • Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
  • Twice Cooked Coconut Shrimp is ready to serve.

Prep Time:30 Min
Cook Time:15 Min
Ready In:45 Min