Easy Spring Rolls
Use this easy recipe formula to create refreshing spring rolls with a variety of fillings–whether it’s chicken, steak, or shrimp.

Warm water should be in a 9-inch pie plate.

Dip one rice paper into the water.

Transfer to a work surface and allow to soften for a short while.

Noodles of cooked rice, sliced.

3 tablespoons of noodles should be spread across the bottom third of the softened rice paper.

add 1 ounce of chicken on top 14 cup of cucumber 1/2 a tablespoon of sauce and 1 tablespoon of mint.

As you roll away from you, fold and lightly press the bottom edge of the rice paper over the filling, tucking it underneath.

Continue to roll up tightly after folding in the sides.

Add the remaining ingredients and repeat.

Best Zucchini Appetizer
The ingredients for these delicious bite-sized appetizers are zucchini, Cheddar cheese, and onions.

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9×13 inch baking dish.

In a large bowl mix zucchini all-purpose baking mix onion salt eggs Cheddar cheese vegetable oil and garlic.

Spread zucchini mixture into the prepared baking dish.

Bake in the preheated oven 25 minutes or until bubbly and lightly browned.

Cut into bite-sized pieces to serve.

Pastry Cream
Fill pastry with cream made with this easy recipe that uses milk, sugar, and eggs cooked on the stove until thick, flavored with butter and vanilla.

In a large saucepan, mix milk and 1/4 cup sugar.

Over medium heat, bring to a boil.

In a medium bowl, whisk egg yolks and egg.

In a different bowl, combine 1/3 cup sugar and cornstarch; then, thoroughly stir the mixture into the eggs.

In order to prevent the eggs from cooking, thinly stream the hot milk into the egg mixture as you mix.

Return the egg mixture to the pan and, stirring constantly to prevent curdling and scorching, slowly bring to a boil.

Remove the mixture from the heat once it begins to thicken, then stir in the butter and vanilla until well combined.

Pour into a heat-resistant container; cover the surface with plastic wrap to prevent a skin from forming.

Before using, place in the fridge to chill.

Clam Chowder III
This New England-style clam chowder is thickened with flour, butter, and half-and-half and contains potatoes, celery, onion, and garlic.

In a blender combine onion garlic and enough water to make a smooth paste.

Set aside.

In a large pot combine potatoes celery salt pepper onion mixture and juice from clams.

Augment with enough water to cover.

Bring to a boil then reduce heat and simmer until potatoes are soft 20 minutes.

Stir in half-and-half and sugar.

Combine melted butter and flour then whisk into soup.

Cook and stir until thickened.

Stir in clams and adjust seasonings.

Easy Chicken Korma
This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Grease a 2-quart baking dish sparingly.

Over medium heat, melt butter and oil in a skillet.

Once soft, cook onions in oil.

Enter the bowl of a food processor with the onion, yogurt, mango chutney, garlic, turmeric, chili powder, and garam masala.

It should be smooth and have the consistency of thick cream after being processed.

If it is too thick, thin it out with some water or yogurt.

Spread the chicken out in the baking dish you’ve prepared and top it with the onion sauce.

Bake for 30 minutes, or until the chicken is thoroughly cooked, in a preheated oven.

Serve the dish with sliced almonds on top.

Refreshing Oatmeal Drink (Agua de Avena)
Agua de avena, a cool oatmeal beverage from Mexico, is similar to horchata but is made by combining milk, cinnamon, and oats.

Cinnamon stick and 5 cups of quick-cooking oats with water should be blended for about a minute to combine.

The liquids should be collected in a pitcher after straining the oat mixture; the solids should be set aside.

Fill the pitcher with the remaining water after passing it through the strainer holding the solids.

Add sugar and vanilla extract; place in the refrigerator for about an hour to chill.

Zesty Spinach Salad Dressing
Spinach salad dressing with just the right amount of vinegar, mustard, and pepper is a zesty addition to your greens.

In a jar with a tight-fitting lid, combine canola oil, vinegar, garlic, sugar, dry mustard, salt, and black pepper; cover and shake vigorously.

about 1 hour in the refrigerator to allow flavors to meld.

Pennsyltucky Pepper Stew
This will likely become one of your new favorite meals if you enjoy peppers, onions, and garlic.

Place the beef in a skillet over medium heat and cook until evenly brown.

Reserving juices in skillet transfer cooked beef to a bowl and mix in 1 clove crushed garlic.

Stir remaining garlic onion green bell pepper Anaheim chile pepper red chili peppers and jalapeno peppers into the skillet.

Cook until tender; drain grease.

Transfer vegetables to a large pot over medium heat and mix in broth soup tomato sauce and Worcestershire sauce.

Bring to a boil.

Reduce heat to low and mix in corn.

Season with cumin and curry.

Pour in water and mix in cooked beef.

Season with salt and pepper and continue cooking 15 to 20 minutes over low heat.

Vanilla and Chocolate Delight
Sweet cream cheese and chocolate-vanilla pudding are layered on a nutty pecan crust for a delightful dessert. Garnish with crumbled chocolate… Yum!

Preheat the oven to 400 degrees F (200 degrees C).

In a medium mixing bowl combine pecans flour and butter.

Press into a 9×13-inch pan.

Bake for 25 minutes.

Allow to cool.

In a large bowl beat together cream cheese and confectioners’ sugar until smooth.

Fold in 1/2 of the whipped topping.

Spread on top of cooled crust.

In a large bowl combine milk chocolate pudding mix and vanilla pudding mix.

Beat until thick.

Pour over cream cheese layer.

Top with remaining whipped topping and sprinkle with crushed chocolate bars.

Grilled Onions
Whole onions are stuffed with a chicken bouillon cube and a bit of butter, wrapped in foil and grilled to perfection. A sprinkle of cumin or garlic would add a nice touch.

Preheat grill for medium heat.

Peel outer layer off onions.

Slice a small section off of one end of each onion and make a small hole in the center.

Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine.

Replace the top of the onion and wrap in aluminum foil.

Place onions on grill over indirect heat and close the lid.

Cook for 1 hour or until tender.

Remove the tops and cut into bite size chunks.

Place in a serving dish with all the juices from the foil.