For Egg Rolls:
Preheat oven to 425
FOR SPRING ROLLS ~ Carefully dip each rice paper
cups of flour for my rolls.
Once the dough
Combine all ingredients for the rolls except for the beef, rice and cous
FOR THE ROLLS ~ In a large mixer bowl,
br>Bake as normal.
For dinner rolls.
Mix in bread
For the rolls: Mix two cups of the
bit more flour. Knead for 2-3 minutes or until
Preheat broiler.
Mix chicken meat, celery, mayonnaise and pecans.
Salt and pepper to taste; mix well.
Slice tops off rolls and remove bread from center (save to make breadcrumbs for another recipe).
Fill rolls with the chicken mixture, place a pineapple ring on top, then sprinkle with cheddar.
Broil 4 inches from heat for 2-3 minutes until hot and cheese melts.
Cook the bacon in heavy-bottomed oven proof skillet until crisp. Drain on paper towels; keep warm.
Discard bacon fat and wipe pan clean. Heat the butter and olive oil in pan on medium heat. Preheat the broiler.
Mix the spinach, eggs, Parmesan cheese in a large bowl and season. Pour into the sizzling pan. Cook until the bottom is golden. Place under the broiler for 2-3 mins until the top is golden and the omelet firm to the touch.
Slice into 12 wedges. Serve immediately in warm, crusty rolls with the bacon.
FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
For the rolls:
In the bowl of
Steam or microwave asparagus spears until just tender. Drain, then refresh in cold water and drain again.
Preheat the broiler. Combine crushed garlic with oil in a small bowl. Split rolls in half. Brush the inside of rolls with garlic oil. Open rolls and broil until just crisp.
Fill toasted rolls with lettuce, asparagus spears and shrimp. Drizzle filling with salad dressing and season with freshly cracked pepper, if desired.
Go home and put the meaty bones in your biggest pot.
Pour on the beef broth and heat to a boil.
Add salt and pepper, a dash of paprika and any other spices your family likes.
Peel and cut up the vegetables.
Add to the boiling soup, then lower the heat to simmer for 45 minutes.
Add pasta and stir as it gets tender. Serve with crusty rolls.
add the lamb and cook for 2-3 minutes on each
eat. Saute leek and garlic for 3-4 mins, until softened
Follow your recipe for butter rolls or pan rolls in your bread machine cookbook.
When finished, divide dough into 12 rolls.
One at a time, flatten and spread dough.
Place 10 or 12 slices of pepperoni on one side of the dough.
Place 1 tablespoon mozzarella cheese on the pepperoni.
Fold the other side of the dough over the pepperoni and cheese and seal the edges.
Repeat the process for the remaining rolls.
Bake according to your bread machine recipe. Enjoy!
Makes 64 small rolls.
Grease (non-stick spray)
For the sauce:
Take your