- General
- Just For Fun
- Clubs
- Organizations
- Anime Groups
- Drama Groups
- Game Groups
- Car Groups
- Music
- Fansub Groups
Members (110)
Statistics
- CR Points:
- 2305
- Members:
- 110
- Forum Posts:
- 17
- Wall Posts:
- 33
- Photos Uploaded:
- 10
♥ Time to eat♥
Share this page:
Cook Book
| Profile Views: | 2150 |
| Account Type: | Open, Just For Fun |
| Location: | ♥In the anime kitchen♥ |
| Creator: | koolkatcutey |
| Moderators: | None |
| Date Created: | Mar 19, 2008 |
Description
♥Have any great recipes? Feel free to come share some with us!
♥ABC (Absolute Best Chewy) Chocolate Chippers♥
INGREDIENTS
* 3 cups unbleached all-purpose flour
* 1 1/4 teaspoons kosher salt
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 3/4 cup unsalted butter, softened
* 1 cup dark brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 2 eggs
* 2 tablespoons dark corn syrup
* 1 tablespoon half-and-half cream
* 2 cups semisweet chocolate chips
* 1 1/2 cups chopped walnuts, toasted
DIRECTIONS
1. Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
2. In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
4. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
5. Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
6. To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)
♥Old Fashion Carrot Cake!♥
INGREDIENTS
* 2 cups white sugar
* 3/4 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 3/4 cup buttermilk
* 2 cups grated carrots
* 1 cup flaked coconut
* 1 (15 ounce) can crushed pineapple, drained
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons salt
* 1 cup chopped walnuts
* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
♥Onigiri♥
How to make the rice:
Ingredients
# medium grain rice(Korean or Japanese)
# water
# salt
# sushi nori, 1 inch by 5 inch strips(seaweed laver) (optional)
# Chinese five spice powder (optional)
# umeboshi(Japanese Pickled Plums) (optional)
# toasted sesame seeds (optional)
# canned tuna or smoked salmon (optional)
Directions
Let rice cool to where you aren't burning your hands when you handle it.
Wash hands!
Rinse hands and leave wet, and rub palms with salt.
Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
Repeat until you have a nice triangle shape.
Repeat starting with rinsing hands and salting hands.
Wet hands do not stick to rice, which makes shaping the rice much easier.
The salt adds flavor and helps to sterilize any bacteria.
Consistency is key with the shapes and size, this will come with practice!
Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
This is a very basic rice ball, and is seen in many boxed lunches.
Classic!
Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
Don't over do it, 5 spice becomes bitter if used excessively!
Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
Leave open or cover with a strip of sushi nori- not the ume boshi though!
You don't want to choke on the seed if you didn't know it was there!
♥Rice Pudding♥
Rice Pudding is very healthy for you and can be a great way to fill an empty stomach! Some people can find rice pudding very tasty, some can't stand it! Just take note that this serving is for 1 person only.
INGREDIENTS
* 1 1/4 cups uncooked white rice
* 1 1/2 cups white sugar
* 1/2 cup butter, melted
* 5 cups milk
* 2 eggs, beaten
DIRECTIONS
1. Put cold water into a saucepan and add 1 teaspoon of salt.
2. Turn on a stove to fit the saucepan, keep it on medium flame, not too hot.
3. Add rice when the salt water starts to boil rapidly.
4. Reduce the heat of the stove to low flame
5. Cover the saucepan with its lid and let it simmer for at least 20 minutes.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Mix 2 1/2 cups of the cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins well.
8. Pour the mixture into a 9x13 baking dish
9. Bake the mixture in the preheated oven until the top is golden. This could take 30 - 60 Minutes.
10. You can serve this hot or cold.
♥Quick Chocolate Snacks♥
Have you ever had those midnight pains for something
sweet? Well here are some recipes that are quick and easy
( Just make sure not to come fat!)
♥ Muddy Buddies♥
9 c. Chex or Crispix cereal
1 c. semi-sweet chocolate
chips
1/2 c. peanut butter
1/4 c. butter
1/4 tsp. vanilla extract
1 1/2 c. powdered sugar
Pour cereal into large bowl; set aside. Combine chocolate chips, peanut butter and butter in microwavable bowl. Microwave on HIGH 1-1 1/2 minutes. Stir in vanilla.
Pour chocolate mixture over cereal, mixing well. Put powdered sugar in large paper grocery sack and add chocolate coated mix; shake until coated with powdered sugar. Spread covered cereal out on wax paper and allow to cool.
♥ Chocolate Dipped Strawberries♥
RECIPE INGREDIENTS:
1/4 cup heavy cream
1/4 cup sour cream
1 7-oz. high-quality dark chocolate bar
1/2 cup confectioners' sugar
2 pints strawberries, stems left on
1. In a medium-sized bowl, whisk the heavy cream and sour cream until the mixture is smooth. Refrigerate covered for at least two hours.
2. Working over a piece of waxed paper, use a potato peeler to shave the chocolate bar. Put the chocolate shavings into a small bowl and set aside. Sift the confectioners' sugar over the waxed paper, then transfer the powdery sugar into a separate small bowl. Just before serving, pour the cream mixture into a small bowl, too.
3. Arrange the strawberries around the three bowls on a platter and serve. Guests should first dip the strawberries into the cream, then into the sugar, and finally into the chocolate. Makes 6 servings.
♥ Chocolate Peanut butter Pizza♥
RECIPE INGREDIENTS:
1 6-oz. pkg. chocolate chips
1 6-oz. pkg. peanut butter chips
2 oz. white baking chocolate
Candies for decoration
1. Microwave the chocolate and peanut butter chips in a microwave-safe dish on high for 1 minute, stir, and microwave for 1 more minute. Grease a 12-inch pizza pan and spread on the melted chips with a spatula. Microwave the white chocolate for 1 to 2 minutes until melted and drizzle over the pizza to look like cheese. Decorate with candy and refrigerate 20 minutes. Cut into wedges. Makes 8 servings.
♥Have you ever made a Bento or ever wanted to make one? Well here is one kawaii group that has more than a thousand bento boxes just waiting to be gawked at! Catch it!♥
Bento Box Fever
Just a click away!!!
♥Egg Rolls♥
Ingredients:
Egg roll wraps (available at most grocery stores)
Cabbage cut into thin slices (about half of a head)
Sprouts
Carrots in thin slices
Cooked chicken, crab, ground beef, or shrimp (optional)
Peanut or vegetable oil (to cook)
one egg (beaten/whisked)
Steps:
Preheat your deep fryer. Allow your deep fryer to heat through thoroughly. Try to use peanut oil if possible, as it adds a pleasant nutty flavor to the egg rolls.
Stuff your rolls. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls.
Wrap your rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.
Seal the egg roll. To prevent the egg roll from unwrapping in the deep fryer you need to seal the seams, this also prevents oil from filling the inside of the egg roll. In a small dish or bowl place a beaten egg. Dip your finger into the mixture and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together.
Cook your egg rolls. Since deep fryer temperatures will vary and size of the egg rolls will affect the cooking time, there is no set cooking time. Place 3-4 egg rolls in the deep fryer and allow to cook until golden brown. Roll the egg rolls in the oil to evenly brown the wrapper. Avoid overcooking the egg rolls.
Serve immediately. Egg rolls are best served as soon as they have finished cooking. Serve with a chilled bottle of sweet cherry sauce, plum sauce, sweet and sour sauce, or anything you enjoy on egg rolls.
Tips:
Chop all vegetables into strips similar to the size of the sprouts.
Cook your egg rolls as you wrap them as the moisture will make the wrapper weak and soggy if you allow them to sit too long.
Make sure that all veggies are as dry as possible before stuffing the egg rolls, to keep egg rolls from becoming soggy.
If you don't cook it, put then in the refrigerator but if after 2 days of not cooking them then put them in freezer
Make sure they are all cooked evenly.
Roll egg rolls in deep fryer to allow all sides to brown
Eat the egg roll right after cooking, as it will be crunchy, if eaten after it cools, it will still be good but a bit soggy.
Can be frozen and thawed or deep fryed as needed.
Joke of The Month:
♥More Recipes Coming Soon! I promise♥
♥ABC (Absolute Best Chewy) Chocolate Chippers♥
INGREDIENTS
* 3 cups unbleached all-purpose flour
* 1 1/4 teaspoons kosher salt
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 3/4 cup unsalted butter, softened
* 1 cup dark brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 2 eggs
* 2 tablespoons dark corn syrup
* 1 tablespoon half-and-half cream
* 2 cups semisweet chocolate chips
* 1 1/2 cups chopped walnuts, toasted
DIRECTIONS
1. Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
2. In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
4. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
5. Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
6. To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)
♥Old Fashion Carrot Cake!♥
INGREDIENTS
* 2 cups white sugar
* 3/4 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 3/4 cup buttermilk
* 2 cups grated carrots
* 1 cup flaked coconut
* 1 (15 ounce) can crushed pineapple, drained
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons salt
* 1 cup chopped walnuts
* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
♥Onigiri♥
How to make the rice:
Ingredients
# medium grain rice(Korean or Japanese)
# water
# salt
# sushi nori, 1 inch by 5 inch strips(seaweed laver) (optional)
# Chinese five spice powder (optional)
# umeboshi(Japanese Pickled Plums) (optional)
# toasted sesame seeds (optional)
# canned tuna or smoked salmon (optional)
Directions
Let rice cool to where you aren't burning your hands when you handle it.
Wash hands!
Rinse hands and leave wet, and rub palms with salt.
Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
Repeat until you have a nice triangle shape.
Repeat starting with rinsing hands and salting hands.
Wet hands do not stick to rice, which makes shaping the rice much easier.
The salt adds flavor and helps to sterilize any bacteria.
Consistency is key with the shapes and size, this will come with practice!
Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
This is a very basic rice ball, and is seen in many boxed lunches.
Classic!
Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
Don't over do it, 5 spice becomes bitter if used excessively!
Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
Leave open or cover with a strip of sushi nori- not the ume boshi though!
You don't want to choke on the seed if you didn't know it was there!
♥Rice Pudding♥
Rice Pudding is very healthy for you and can be a great way to fill an empty stomach! Some people can find rice pudding very tasty, some can't stand it! Just take note that this serving is for 1 person only.
INGREDIENTS
* 1 1/4 cups uncooked white rice
* 1 1/2 cups white sugar
* 1/2 cup butter, melted
* 5 cups milk
* 2 eggs, beaten
DIRECTIONS
1. Put cold water into a saucepan and add 1 teaspoon of salt.
2. Turn on a stove to fit the saucepan, keep it on medium flame, not too hot.
3. Add rice when the salt water starts to boil rapidly.
4. Reduce the heat of the stove to low flame
5. Cover the saucepan with its lid and let it simmer for at least 20 minutes.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Mix 2 1/2 cups of the cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins well.
8. Pour the mixture into a 9x13 baking dish
9. Bake the mixture in the preheated oven until the top is golden. This could take 30 - 60 Minutes.
10. You can serve this hot or cold.
♥Quick Chocolate Snacks♥
Have you ever had those midnight pains for something
sweet? Well here are some recipes that are quick and easy
( Just make sure not to come fat!)
♥ Muddy Buddies♥
9 c. Chex or Crispix cereal
1 c. semi-sweet chocolate
chips
1/2 c. peanut butter
1/4 c. butter
1/4 tsp. vanilla extract
1 1/2 c. powdered sugar
Pour cereal into large bowl; set aside. Combine chocolate chips, peanut butter and butter in microwavable bowl. Microwave on HIGH 1-1 1/2 minutes. Stir in vanilla.
Pour chocolate mixture over cereal, mixing well. Put powdered sugar in large paper grocery sack and add chocolate coated mix; shake until coated with powdered sugar. Spread covered cereal out on wax paper and allow to cool.
♥ Chocolate Dipped Strawberries♥
RECIPE INGREDIENTS:
1/4 cup heavy cream
1/4 cup sour cream
1 7-oz. high-quality dark chocolate bar
1/2 cup confectioners' sugar
2 pints strawberries, stems left on
1. In a medium-sized bowl, whisk the heavy cream and sour cream until the mixture is smooth. Refrigerate covered for at least two hours.
2. Working over a piece of waxed paper, use a potato peeler to shave the chocolate bar. Put the chocolate shavings into a small bowl and set aside. Sift the confectioners' sugar over the waxed paper, then transfer the powdery sugar into a separate small bowl. Just before serving, pour the cream mixture into a small bowl, too.
3. Arrange the strawberries around the three bowls on a platter and serve. Guests should first dip the strawberries into the cream, then into the sugar, and finally into the chocolate. Makes 6 servings.
♥ Chocolate Peanut butter Pizza♥
RECIPE INGREDIENTS:
1 6-oz. pkg. chocolate chips
1 6-oz. pkg. peanut butter chips
2 oz. white baking chocolate
Candies for decoration
1. Microwave the chocolate and peanut butter chips in a microwave-safe dish on high for 1 minute, stir, and microwave for 1 more minute. Grease a 12-inch pizza pan and spread on the melted chips with a spatula. Microwave the white chocolate for 1 to 2 minutes until melted and drizzle over the pizza to look like cheese. Decorate with candy and refrigerate 20 minutes. Cut into wedges. Makes 8 servings.
♥Have you ever made a Bento or ever wanted to make one? Well here is one kawaii group that has more than a thousand bento boxes just waiting to be gawked at! Catch it!♥
Bento Box Fever
Just a click away!!!♥Egg Rolls♥
Ingredients:
Egg roll wraps (available at most grocery stores)
Cabbage cut into thin slices (about half of a head)
Sprouts
Carrots in thin slices
Cooked chicken, crab, ground beef, or shrimp (optional)
Peanut or vegetable oil (to cook)
one egg (beaten/whisked)
Steps:
Preheat your deep fryer. Allow your deep fryer to heat through thoroughly. Try to use peanut oil if possible, as it adds a pleasant nutty flavor to the egg rolls.
Stuff your rolls. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls.
Wrap your rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.
Seal the egg roll. To prevent the egg roll from unwrapping in the deep fryer you need to seal the seams, this also prevents oil from filling the inside of the egg roll. In a small dish or bowl place a beaten egg. Dip your finger into the mixture and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together.
Cook your egg rolls. Since deep fryer temperatures will vary and size of the egg rolls will affect the cooking time, there is no set cooking time. Place 3-4 egg rolls in the deep fryer and allow to cook until golden brown. Roll the egg rolls in the oil to evenly brown the wrapper. Avoid overcooking the egg rolls.
Serve immediately. Egg rolls are best served as soon as they have finished cooking. Serve with a chilled bottle of sweet cherry sauce, plum sauce, sweet and sour sauce, or anything you enjoy on egg rolls.
Tips:
Chop all vegetables into strips similar to the size of the sprouts.
Cook your egg rolls as you wrap them as the moisture will make the wrapper weak and soggy if you allow them to sit too long.
Make sure that all veggies are as dry as possible before stuffing the egg rolls, to keep egg rolls from becoming soggy.
If you don't cook it, put then in the refrigerator but if after 2 days of not cooking them then put them in freezer
Make sure they are all cooked evenly.
Roll egg rolls in deep fryer to allow all sides to brown
Eat the egg roll right after cooking, as it will be crunchy, if eaten after it cools, it will still be good but a bit soggy.
Can be frozen and thawed or deep fryed as needed.
Joke of The Month:
♥More Recipes Coming Soon! I promise♥
| Wall |
|---|
|
Popular Shows |
Platforms and Devices |
Premium MembershipsLanguage
|
Support |
Crunchyroll |
