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Egg Rolls Filling...2 cup vegetable oil 8 oz diced smoked chicken 2 oz chinese dried black mushrooms (see cook's notes) 2 1/2 heads napa cabbage, cored and shredded 3 large carrots, peeled and cut into 1/2" long match sticks 6 oz oil-packed sun-dried tomatoes, drained and cut into strips

This is my mom's best eggroll recipe. This recipe seriously spoiled me because I've never been able to enjoy any other eggrolls anywhere! The brand of eggroll wrapper is ABSOLUTELY KEY in this recipe!

I have a cookbook of 500+ chicken recipes. I've been looking for a recipe to pair with various asian dishes that I cook. I think this would be perfect. You can use chicken, beef, turkey, veggies... whatever you have on hand really. You can serve these with light soy sauce or sweet & sour sauce.

Preheat oven to 350 degrees. Pray large skillet or pot with non-stick cooking spray. Brown and simmer cabbage, carrot, and onion and seasonings for 1-2 minutes. When pan becomes dry after 1-2 minutes, add water and simmer and stir until vegetables reach desired tenderness. Do not overcook. Remove

In a heavy skillet begin to brown ground beef in 1 Tbsp. oil. Add onion, green pepper, garlic, jalapeno(s), salt, chili powder, cumin and oregano. Stir to combine and continue to stir until onion and pepper begin to soften; drain well. Add water, cover and reduce heat. Continue to cook until dry,
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How to Cook Egg Rolls