Separate spring roll wrappers (same ones used for making eggrolls)
Cut bananas lengthwise in 3 inches to fit less than the width of the wrapper
Roll banana pieces in brown sugar
Lay each wrap on a board, l say a slice in the middle. You could combine both fruits if preferred.
Roll in envelope fashion, seal edge with water.
Heat oil in medium setting.
Carefully lay each roll seam side down
Fry on each side till light brown.
Then sprinkle oil with more brown sugar to caramelize if preferred or make syrup in separate saucepan.
Lift carefully from pan.
Cool off on racks with paper towel underneath. (laying the rolls directly on the towels will make it stick)
Eat immediately for crispness.
Serve with your choice of ice cream or fruit shake.
Ideal for breakfast and snack too.
1. In a frying pan/skillet, sauté garlic, onions, and tomatoes.
2. Add the bitter melon pieces.
3. Add two tbsp. shrimp paste.
4. Add to the boiled mung beans. Add 3 cups of water and bring to a boil.
5. Add spinach just before serving.
6. Serve over rice.
Prepare cake mix according to directions.
Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup
Fill each cone about 3/4 full of batter, up to first ridge. ...
Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes.
Cool Completely before proceeding.
Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.
Heat oven to 400 degrees Fahrenheit.
For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat Splenda, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
Beat cream cheese, Splenda, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonful’s over cream cheese mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes 50 minutes
Mix walnuts, Splenda brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
Cut chicken into small cubes then poach in broth until done.
Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
Add the miniature seashells pasta and cook for another 8 to 10 minutes.
If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
Remove from heat, add vinegar, if desired, and stir.