39511 easy make sticky rolls 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 .

ground pork (not sausage), cole slaw mix, garlic, minced, bean sprouts (i think this would be about 4oz or so), green onions, sliced (depending on size of each onion, soy sauce (unless you are in the south and can get dale s, then get that ;), chinese 5 spice blend, red pepper flakes or hot sauce, sesame oil (optional, but it s a huge flavor boost---a couple tsp sesame seeds can be toasted and subbed, too), salt and fresh ground pepper(more to taste, please taste the filling before assembling the egg rolls...add seasonings as desired and for taste), egg roll wrappers (15-20), peanut oil for frying

sticky onions, plain flour, thyme , leaves picked, vegetable stock, vegetarian worcestershire sauce

sticky rice , also called glutinous rice (do not substitute), water (for steamer)

count) package rhodes frozen dinner rolls (or your favorite brand ), butterscotch pudding mix (not instant ), butter or 1/2 cup margarine, brown sugar, pecan pieces (or more )

refrigerated crescent dinner rolls, butter or 6 tbsp margarine, softened, brown sugar, chopped pecans, sugar, ground cinnamon, powdered sugar, milk or 1 tbsp half-and-half, almond extract or 1/4 tsp vanilla extract, salt

rolled oats, wheat germ, chopped walnuts, chopped almonds, dried cranberries, vegetable oil, honey , or to taste, vanilla extract, ground cinnamon

rolled oats, butter, boiling water, brown sugar, eggs, beaten, vanilla, flour, baking soda, baking powder, salt, cocoa

rolled oats, cinnamon, salt, canola oil, honey, light brown sugar, pure vanilla extract, whole almond, walnut pieces, raisins, dried cranberries

roll refrigerated sugar cookie dough, candy corn, m iniature & s chocolate candies, decorating gel, betty crocker decorating icing

rolled oats (bulk section of supermarket), water, apple, lemon juice, raisins (or sultanas), mixed nuts, chopped, milk, clear honey

rolled oats (bulk section of supermarket), water, strawberries, lemon juice, dried cranberries (i used pomegranate flavored), pecans, chopped, clear honey

gluten-free high-protein flour blend, coconut flour, milk powder of choice or darifree non-dairy powdered milk alternative, salt, baking powder, baking soda, xanthan gum, agar or gelatin, egg, honey or agave nectar, unsweetened applesauce, room temperature, light olive oil or melted butter + extra for brushing, cider vinegar, seltzer water, room temperature, tip to make yeast rolls , simply replace the baking powder and baking soda with 2 packages instant dry yeast and let the rolls rise for 20 to 30 minutes prior to baking., high-protein flour blend, this nutritious blend works best in baked goods that require elasticity , such as wraps and pie crusts., bean flour (your choice), chickpea flour or soy flour, arrowroot starch , cornstarch or potato starch, tapioca starch/flour, white or brown rice flour

rolled oats or 3 cups old-fashioned oatmeal, salt, cinnamon, dried blueberries, splenda sugar substitute, nonfat dry milk powder

caramel apple dip, refrigerated crescent dinner rolls, butter (very soft ), white sugar, cinnamon, chopped walnuts or pecans, divided

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

rolled oats, non-fat cottage cheese, egg whites (or 1 carton egg white beaters)