Little Laundry Bundles Meat Snacks Recipes

Steps:

• Mince or finely chop your chicken breasts. (I use a food processor and pulse until it is finely minced; be careful you do NOT over process and puree the chicken!).
• If the broccoli florets in the broccoli slaw are very large, break them down into very small pieces.
• Prepare the fresh cucumber and onion garnish - combine the shredded green onions with the cucumber strips in a serving bowl with a little soy sauce.
• In a mixing bowl, combine the broccoli slaw, peanut butter, soy sauce, sesame oil, ginger and cilantro leaves. Mix them together and allow to infuse for about 10 minutes. In another small bowl, add a little soy sauce to the minced chicken breasts.
• Pre-heat the vegetable oil for deep-frying to 180 degrees C or 360 degrees F while preparing the spring rolls.
• Heat a wok over medium high to high heat. Add 1 tablespoon of peanut oil. When the oil is hot, add the minced chicken and stir-fry for 2 to 3 minutes, then add the seasoned vegetable mix, and cook for a further 1 to 2 minutes stirring vigorously all the time to toss the chicken and vegetables around in the wok.
• Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg white. Place approximately 2 tablespoons of filling in the middle. Bring the two of the sides up into the middle then lift up the other two sides to form a bundle, making sure that the wrapper overlaps to make a tight seal. (If the wrappers are too small, use the traditional roll way - Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.) At this stage, you can tie the blades of fresh chives around the bundles/rolls if you are using them.
• Deep-fry the bundles/rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
• Arrange them on a serving platter, sprinkle with fresh cilantro and serve with the cucumber ad green onion garnish.

Steps:

• Brown the ground beef, set aside in big mixing bowl.
• Brown the ground pork, add to ground beef.
• Saute onions and garlic, add to meat mixture.
• Add liverwurst, pepper, salt, soy sauce and sesame oil to meat mixture. Mix well.
• Preheat oven to 400 degrees.
• On a floured surface lay down one sheet of puff pastry.
• Cut sheet into 9 smaller squares, I use a pizza cutter.
• Place a tablespoon of meat mixture in the middle of each pastry square.
• Fold pastry square in half to make a triangle form.
• Press edges together with a fork to seal.
• Repeat with remaining pastry sheets. (at this point you can freeze the triagles in a single layer to have on hand at all times).
• On greased cookie sheet, lay triangle in a single layer.
• Beat egg with a little bit of water, (1 tablespoon).
• Brush triangle with egg wash.
• Bake for 20 minutes, or until golden brown (20-25 minutes if frozen).
• Enjoy!

Steps:

• Heat oven to 400°F Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
• Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
• In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
• Bake at 400°F For 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Steps:

• Cook onions, peppercorns, cloves and 1/2 cup water in saucepan until water has evaporated.
• Add oil and cinnamon and fry for 1 minute, stirring constantly.
• Add meat, stir thoroughly, turn down heat, cover with tight-fitting lid and simmer for 30 minutes stirring occasionally.
• Add tomatoes and chili, adjust seasoning to taste, replace lid and simmer for a further 45 minutes stirring occasionally.
• Serve with boiled potatoes and yellow rice.

Steps:

• Preheat oven to 250°. Combine first 9 ingredients in a large bowl. In a small bowl, whisk oil, chili powder, onion powder, pepper sauce, soy sauce and seasoned salt. Drizzle over cereal mixture and toss to coat. , Spread into a greased 15x10x1-in. baking pan. Bake 50 minutes, stirring every 10 minutes. Cool completely on a wire rack. Store in an airtight container.

Steps:

• METHOD.
• First bake the pastry base, and allow it to cool. If the base is filled before it is cool, it will go soggy.
• PASTRY BASE.
• Mix the butter and sugar vigorously until it is light in colour. It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake.
• Add the egg and beat well.
• Add the flour and beat until well blended and smooth.
• Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches) up the side of the tin.
• Bake at 180degC for 25mins. Remove from oven and allow to cool.
• FILLING.
• Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.) Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep.
• Meanwhile, put the honey (or sugar) and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency.
• Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended.
• Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan.
• Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin), sprinkle lightly with ground cinnamon, and refrigerate until cold and set.

Steps:

• Mix everything, leaving butter for last.
• Grease a flat bottomed frying pan or griddle.
• Drop or pour small amounts of batter onto griddle.
• Turn and cook other side when bubbles break on surface of crumpet.
• Heat should be medium to get a deep, even golden colour.
• Serve warm with butter and jam sandwiched together.

Steps:

• Discard pineapple stalk.
• Wash unskinned pineapple well and chop up with skin and all.
• Place all ingredients into a large container with a lid and stir to mix well. Cover and leave where it can be undisturbed.
• The fermentation will start immediately. Stir twice a day over the next 72 hours. Don't worry - it is supposed to smell like fermented fruit! By the third day this smell will subside to a lovely beery, cidery smell.
• Strain through a sieve or cheesecloth and bottle.

Steps:

• Line 8 or 9 inch pan with aluminum foil.
• Butter the foil.
• In a saucepan or double boiler, combine condensed milk, chocolate chips and salt, and let melt.
• Stir constantly to make sure it doesn't scorch.
• Once melted, stir in nuts and vanilla or if using marshmallows instead of the nuts, stir vanilla,butter and marshmallows.
• Spread into the pre-lined pan evenly.
• Chill in the refrigerator for approximately 2 1/2 hours or until fudge is firm and set.
• Flip pan onto a smooth surface or cutting board.
• Remove the aluminum foil and cut into desired squares.
• Put squares into little cupcake holders and then wrap with colored plastic wrap.
• Keep refrigerated.