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NO FOLD BLANKET DUMPLINGS

OUTSIDE 24 DUMPLING WRAPPERS 2 Tsp VEGETABLE OIL 2/3 CUP WATER FOR THE FILLING  1 LB. POIJND GROUND PORK OR CHICKEN  4 GREEN ONIONS, FINELY CHOPPED 1 1/2 TBSP SOY SOUCE 1 1/2 TBSP GRATED FRESH GINGER 1 TBSP TOASTED SESAME OIL 1 CLOVE GARLIC, MINCED 1 Tsp. CORNSTARCH 1/2 BLACK PEPPER FOR SERVING DUMPLING SAUCE, CHLI CRISP (OPTIONAL) SESAME SEEDS FOR THE FILLING: Combine the por, green onion, soy sauce, ginger, sesame oil, garlic, cornstarch and pepper in a medium bowl, Mix well to combine For each dumpling, scoop about 1 heaping tablespoon of filling onto a plate, place one dumpling wrapper over each mound like a blanket.  Gently squeeze it to tuck it around the filling so it ahears to the top and sides, leaving the bottom unwrapped. Preheat a large non-stick skiller over medium heat and add the vegetable oil.  Add the dumplings, make sure there is space between each one.  Pour the water into the skillet around the dumplings, cover and steam for 6 to 8 minutes, u...
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SALT AND PEPPER CHICKEN BITES

  1 1/2 CHICKEN THIGHS (BONELESS AND SKINLESS) 1/2 Tsp SALT 1/2 Tsp PEPPER 2 TBSP SOY SAUCE 1 Tsp WHITE PEPPER 3 TBSP. MAYONAISE 3 TBSP. CORNSTARCH 2 TBSP. OIL FOR FRYING 1 1/2 TBSP GARLIC, MINCED 1/2 LEMON (JUICED) Cut the chicken into bite sizes, dry a bit with a paper towel. In a bowl, combine the chicken with salt, pepper, soy sauce, white pepper, mayo and the corn starch. Mix it well, shoud have consistency of a batter, not too runny In a frying pan add the oil over medium high heat and when oil is heated, add the garlic, When the garlic gets fragant, add the check and cook through.   Finally, squeeze the lemon juice on top of the chicken, serve chicken over rice.
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FLUFFY CHERRY MARSHMALLOW SALAD

1 CAN (20 OZ.) CRUSHED PINNEAPLE, DRAINED 1 CAN (20 OZ.) SWEET CONDENSED MILK 1/4 CUP LEMON JUICE 1 TUB (8 OZ.) COOL WHIP, THAWED 1 JAR (10 OZ.) MARASCHINO CHERRIES, DRAINED AND HALVED 2 CUPS MINI MARSHMALLOWS IN a large mixing bowl, combine the crushed pinneapple, sweet condensed milk and the lemon juice. Fold in the cool whip until mixture is smooth and creamy add the maraschino cherried and mini marshmallows Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Before serving, give it another gentle stir.
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ORANGE CREAMSICLE SALAD

1 BOX (3 OZ.) ORANGE JELLO MIX 1 BOX (3 OZ.) VANILLA PUDDING 1 CUP BOILING WATER 1/2 CUP COLD WATER 1  TUB (8 OZ) COOL WHIP, THAWED 1 CAN (28 OZ.) MANDARIN ORANGES, DRAINED 2 CUP MINI MARSHMALLOWS In a medium mixing bowl, whisk together boiling water and orange jello until dissolved. Stir in cold water and place in the fridge for 15-20 minuts Remove from fridge and whisk the vanilla pudding until fully integrated Cover and put back in the fridge for another 15 minutes. Fold in the cool whip, mandaring oranges and mini marshmallows Cover and refrigerate for at least 2 hours.
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CREAMY LEMON GARLIC CHICKEN

 3 BONELESS CHICKEN THIGHS WITH SKIN SALT AND PEPPER CORNSTARCH LEMON GARLIC SAUCE 2 TBSP OF BUTTER 6 CLOVES OF MINCED GARLIC 1 SHALLOT, DICED 1/2 CUP OF CHICKEN BROTH 1/2 CUP OF HEAVY CREAM 2 TBSP OF LEMON JUICE 1 CUP OF PARMESAN CHEESE SEASONING 1 tsp. GARLIC POWDER 1 tsp. PAPRIKA 1 tsp. ITALIAN SEASONING 1 tsp. RED PEPPER FLAKES Season chicken with salt and pepper, coat then with cornstarch and shake off excess.  Set aside. In a pan, heat the oil over medium heat, add chicken, skin side down and fry each side until golden brown, about 7 minutes each side.  Set aside. In the same skilled over medium heat, meld the butter.  Stir in Garlic and the shallots and cook until fragant. Add in the seasoning and sautee for about 3 seconds. Add the cricken broth, heavy cream and cook until the sauce thickens. Turn off the heat, add the lemon juice, the cheese and mix until the cheese dissolves. Put the chicken back in the pan with the sauce and baste chicken with the sauce.
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FLOUR TORTILLAS

 4 1/2  CUPS FLOUR 1 tsp. SALT 2 1/2 CUPS HEAVY CREAM Mix all ingrediants together and kneed until smooth and soft (about 15 to minutes).   Cut into twelve parts and roll into balls.   Cover up and leave for about 20 minutes.   Roll into ball into a thin disk, about 8 inches.   On a very lightly greased pan, fry each disk, both sides.  
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KWOK CHICKEN

1 LB. CHICKEN THIGHS 1/2 CUP CORN STARCH 1 CUP SOY SAUCE 1/2 CUP BROWN SUGAR 2 TBS. OYSTER SAUCE 2 TBS. HONEY 2 GARLIC GLOVES, MINCED BROCOLI Salt and pepper the chicken, the coat chicken in the Corn Starch.  Pan Fry the chicken until both sides are golden brown. Set aside. In a bowl, mix the soy sauce, the brown sugar, oyster sauce, honey and garlic.  Put in the same pan, mix over medium heat and and it starts bubbling, add the chicken back.  cook on both sides. when nice and brown and chicken is well coated, take the chicken out and add the brocolli, toss until cooked.   Serve over rice.
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