Pizza Egg Rolls

1 pound bulk Italian sausage
3/4 cup diced green pepper
1 garlic clove, minced
1 can (15 ounces) crushed tomatoes
1/4 cup tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/8 teaspoon dried rosemary, crushed
Dash pepper
1 block (8 ounces) mozzarella cheese, cut into 1/4-inch cubes
13 egg roll wrappers
1 egg, lightly beaten
Oil for frying

In a large skillet, cook the sausage, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese.

Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Yield: 13 egg rolls.


Presto 16-inch Electric Foldaway Skillet, Black

Lebanese Spicy Filled Cabbage Leaves

6 large green cabbage leaves

Filling:
2 teaspoons olive oil
4 spring onions — finely chopped
1 clove garlic — crushed
2 tablespoons tomato paste (*)
1/2 cup currants
2 tablespoons slivered almonds (*)
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped fresh parsley (*)
2 1/2 cups cooked long-grain rice
1 cup vegetable or chicken stock

Yogurt Sauce:
3/4 cup plain yogurt
1 teaspoon ground cumin
1 tablespoon finely chopped fresh mint. (*)

Preheat oven to 190°C (375° F.) Brush a deep casserole dish with melted butter or oil.

Blanch cabbage leaves in boiling water for 10 seconds or until soft and pliable. Drain, remove and discard the hard stalk from the leaves. Set leaves aside.

To make filling:
Heat oil in a large pan. Cook spring onions and garlic over medium heat for 30 seconds. Add tomato paste, currants, almonds, cumin seeds, cinnamon, parsley and rice. Stir until well combined. Remove from heat and cool slightly.

Place 3 tablespoons of filling onto the edge of one cabbage leaf. Roll into a neat parcel, folding in the edges while rolling. Repeat with the remaining filling and cabbage leaves. Place cabbage parcels, flap side down, in the prepared dish. Pour over the vegetable or chicken stock. Cover with lid or foil and bake in preheated oven for 20 – 25 minutes or until heated through.

To make yogurt Sauce:
Mix together yogurt, ground cumin and chopped fresh mint in a bowl

Serve cabbage rolls, warm or cold with Yogurt Sauce and garnish with sprigs of fresh mint or coriander.

Note: Make the Yogurt Sauce just prior to serving.

(*) This is from an Aussie cookbook, so you will need to add 1 extra teaspoon for every tablespoon mentioned, as our tablespoons are larger than the Canadian, American, British or New Zealand ones.


OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13

Peking Duck House Vegetable Soon

1 tablespoon canola oil
3 ounces bamboo shoots — chopped
3 ounces mushrooms — chopped
2 ounces water chestnuts — chopped
2 ounces celery — chopped
1 ounce carrots — chopped
1/2 tablespoon lite soy sauce
1/4 ounce pine nuts
Lettuce leaves — as needed

In a wok, heat oil. Stir fry bamboo shoots, mushrooms, water chestnuts, celery, carrots, pine nuts and soy sauce and saute for 30 seconds.

Spoon Vegetable Soon onto a large leaf of lettuce, wrap like stuffed cabbage and eat.

Yield: 2 servings


T-fal Specialty Nonstick Dishwasher Safe Oven Safe Jumbo Wok Cookware, 14-Inch, Black

Carrot Cucumber Wraps

1/2 cup shredded carrot
1 cucumber, peeled, cut into matchsticks
1 cup mint leaves
4 tablespoons salad dressing
4 large flour tortillas
1 cup cilantro leaves
4 teaspoons rice vinegar
1 1/2 cups shredded cabbage
4 large leaves lettuce, tough ribs removed

Place tortillas on a flat work surface. On one side place a lettuce leaf, drizzle with 1 tablespoon dressing. Layer with 1/3 cup cabbage, 2 tablespoons carrot and 12 cucumber sticks. Drizzle with 1 teaspoon vinegar, top with some of the cilantro and mint.

Roll up tightly, wrap in plastic wrap. Twist ends of wrap to secure tightly. Repeat with remaining ingredients. Refrigerate 2 hours.

To Serve—Unwrap rolls, cut each on the bias into 6 pieces. Serve with additional dressing for dipping.

Makes 24 pieces or 4 servings.


Glad Food Plastic Wrap Variety Pack – Press’n Seal Wrap – FreezerWrap – ClingWrap , 3 Count, 420 Square Feet

Thai Pork Wraps

1/2 pound ground pork
1 clove garlic, grated
1/2 tablespoon oil
1/8 cup chopped cilantro
1/2 tablespoon lime juice
1/2 tablespoon fish sauce
1/2 teaspoon hot sauce
1/2 teaspoon brown sugar
1/2 head lettuce

Cook pork and garlic in oil 7 minutes. Off heat, stir in cilantro, lime juice, fish sauce, hot sauce and brown sugar.

Serve with lettuce.

Makes 2 servings.


Cooking with Brown Sugar: 51 Recipes


Bacon Cheeseburger Roll-Up

1 lb. lean ground beef
4 slices Oscar Mayer Bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
cooking spray

Preheat oven to 400°F.

Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet.

Add Velveeta; cook until completely melted, stirring frequently. Cool 10 minutes.

Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.

Bake 20 to 25 minutes or until golden brown. Cut diagonally into six slices to serve.

Makes: 6 servings, one slice each


Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet


Pot Roast Lettuce Wraps

Also known as Asian Lettuce Wraps Made With Pot Roast

1 3-pound boneless beef chuck pot roast
1 1/2 cup diced, peeled jicama (1 small) or chopped celery (3 stalks)
1/2 cup chopped green onions (4)
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon chili oil
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons cold water
24 Bibb or Boston lettuce leaves

Remove fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.

Place meat in cooker. Combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil, and pepper in medium bowl. Pour over meat in cooker. Cover and cook on low-heating setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

If using low-heat setting, turn to high-heat setting. Combine in a small bowl cornstarch and water. Stir cornstarch mixture into liquid around the meat. Cover and cook for 15 minutes or more until thickened.

Remove meat from cooker. With two forks, pull meat apart into shreds. Return meat to cooker. Spoon meat mixture onto lettuce leaves. Fold bottom edge of each lettuce leaf up and over filling. Fold in opposite sides; roll up from bottom.

Serve with cooked brown rice to complete your meal.

Nutritional Information:
Per Serving–
Calories: 168
Carbohydrate: 5g
Protein: 25g
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 67mg
Fiber: 0g
Sodium: 401mg
Dietary Exchange: 1 Vegetable, 3 Very Lean Meat

Prep Time: 20 minutes
Cook Time: 4-10 hours
Servings: 12
Carb Safe: Yes


Proctor-Silex 4-Quart Slow Cooker

Thai-Style Wrap

2 cups diced cooked chicken or turkey breast
3 cups shredded cabbage
1 cup shredded carrot
1 medium red bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 can (8 ounces) pineapple tidbits, drained with juice reserved
1 cup peanut sauce
6 (10-inch) flour tortillas

In large bowl, combine turkey or chicken, cabbage, carrots, bell pepper, onion, pineapple, 2 tablespoons pineapple juice and peanut sauce.

Divide mixture evenly among each tortilla. Roll up and serve.

Makes 6 servings.


Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer

Thai Beef Salad Wraps

15 lbs. ground sirloin
1/4 cup plus 1 tablespoons fresh ginger, grated
15 cloves garlic, minced
2-3/4 cups lime juice
2 cups Asian fish sauce
1-1/4 tablespoons crushed red pepper
7-1/4 lbs. lime cilantro flavored tortilla wraps or flour tortillas, warmed
1-3/4 lbs. red lettuce leaves
4 lbs. small red onions, thinly sliced
1-3/4 lbs. scallions, chopped
2-3/4 cups fresh cilantro, chopped

Place a heavy nonstick skillet over medium high heat. Sauté ground beef, ginger, and garlic 5 minutes, stirring often to break up lumps of meat, until beef is browned. Stir in lime juice, fish sauce, and pepper. Bring to a boil and cook 1-2 minutes, until liquid is evaporated by half.

Arrange 2 lettuce leaves over each tortilla. Spoon meat mixture over center of each tortilla. Divide remaining ingredients evenly over meat. Fold tortillas, enclosing mixture to make a packet.


Cook N Home Nonstick Heavy Gauge Saute Skillet Fry Pan, 12″/30cm, Black

Beefy Fajitas

1 tablespoon vegetable oil
1 lb. boneless beef top round steak, cut into strips
1 medium green pepper, cut into 2″ strips
1 medium onion, sliced
1 can (10 1/4 oz.) Campbell’s® Beef Gravy
8 flour tortillas (8-inch), warmed
Shredded Cheddar cheese
Pace® Thick & Chunky Salsa

Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often. Add pepper and onion and cook until tender-crisp. Add gravy and heat through.

Spoon beef mixture into tortillas. Top with cheese and salsa and wrap.

Makes 8 fajitas.


Pre Seasoned Cast Iron Skillet (12.5 inch) by Utopia Kitchen