ushy I've tried other recipes for the dumpling portion, and
Dissolve yeast in water.
Stir in sugar, salt and flour. Knead until smooth, shiny and elastic.
The kids may pound, turn, stretch and punch to their delight for 8 to 10 minutes.
Cut into smaller pieces and roll into ropes, coil, whatever shapes you desire.
Do not let rise.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
up, mix the ginger, the Chinese five-spice powder and 1
rom white bottoms).
Cut Chinese parsley into 1/2-inch
Spread tortilla chips to cover bottom of 9 x 13 Pyrex.\tMix all ingredients except cheese.\tSpread over chips.
Bake 20 minutes at 350\u00b0.
Cover with cheese and bake another 5 minutes.
Very easy and kids love it!
Heat oil in large skillet.
Add chicken breast and stir-fry for 5 minutes.
Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes.
Serve over chow mein noodles or Chinese rice.
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Prepare the Kraft Macaroni& Cheese as directed.
I also start browning the ground beef, adding the onions.
Drain fat.
Mix browned, ground beef& onion with the macaroni& cheese and serve!
This recipe is so easy and kids should really love it!
Combine all ingredients except Chinese noodles.
Layer noodles with mixture, first on bottom, center and a few sprinkled on top of greased casserole dish.
Dot with butter and slivered almonds. Bake at 350\u00b0 for 1 hour.
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
f water to make it easy to spread. In a separate
Slowly melt chocolate and butterscotch chips over medium heat. When all melted, add Chinese noodles.
Stir until noodles are coated with chips.
Drop mixture by spoonfuls onto cookie sheet. Put in refrigerator until solid.
egetable oil. Sprinkle with salt, Chinese 5-spice, and black pepper
Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
Pour the dressing over the salad and toss all the ingredients together until they are well combined.
Serve as a light meal, or as a main dish over steamed rice.
erving with a handful of chinese noodles.
Mix all ingredients (except noodles) together well and place in casserole dish.
Bake for 1 hour.
Remove from oven.
Cover with Chinese noodles.
Bake an additional 1/2 hour.
In a skillet, cook beef and onion, over medium heat unitl meat is no longer pink.
Transfer meat to a slow cooker.
Stir in celery, Chinese vegetables, gravey mixes, and soy sauce.
Cover and cook 4 hour until celery is tender; stirring occasionally.
Serve over rice.
nd pepper , garlic powder , onion, Chinese five spice and coleslaw mix
erve plain or with with Easy Egg Foo Yung Sauce.