ough the right consistency for small drop dumplings).
Drop the mixture into boiling
parsnips, celery, carrots and onion for 4-5 mins, until onion
ater to cover chicken. Bake for 45 minutes. Let chicken cool
For this recipe, you reduce the broth to intensify the flavor, infusing it with garlic and spices.
For Egg Rolls:
Preheat oven to
Follow the directions for regular Ramen. Bring water to a boil, add noodles and turn down heat.
Now here comes the fun part. Beat an egg with a fork in a seperate bowl.
As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop.
Stir it up.
When noodles are done cooking add seasoning packet, a little soysauce and garnish with chives. Now you're a gourmet Ramen chef.
In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
Stir gently before ladling into bowls.
auce and oyster sauce.
For egg drop soup, heat chicken broth to
Heat chicken broth to boiling.
Add peas and return to boil.
Stir in ginger, seesame oil, and soy sauce.
Remove from heat; drizzle in egg in slow steady stream while whisking or stirring with a fork. Let sit for 1 minute for egg to set.
Add sliced green onion and serve.
HINT: Put egg roll wrappers in freezer the
heese.
While mixing the dumplings; bring your soup or broth
o a boil. Blanch tomatoes for 1 min. Drain and refresh
educe heat and simmer, covered, for 2 hours 30 mins, or
br>Cook on low for 5 hours.
For dumplings: Beat together all
FOR THE STEW: Cut beef into
educe heat; cover and simmer for 1 1/2 hours or
br>Heat to boil.
Dumplings:.
Mix all ing. except
n a food processor for evenly green dumplings or with a knife
uns in bowl of water for about 30 minutes.
Meanwhile
eat.
Beat dumpling ingredients for one minute.
Return the