cookwithann.blogspot.com

Cook With Ann

Friday, July 5, 2013. Cha Gio (Vietnamese Eggrolls). Mom's eggrolls have always been delicious and now she's teaching me how to make them! I figured why not share with you all! Please continue reading if you want to learn how to make awesome eggrolls :). 2 lb ground pork. 2 cups taro, julienne or chopped. 1 cup carrots, julienne. 2 bunch vermicelli glass noodles/bean thread (see pic, pink package). 1/2 cup sliced black fungus (dried mushroom, see pic). 1 cup chopped onion. 1/2 cup shallots, diced. Place ...

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Friday, July 5, 2013. Cha Gio (Vietnamese Eggrolls). Mom's eggrolls have always been delicious and now she's teaching me how to make them! I figured why not share with you all! Please continue reading if you want to learn how to make awesome eggrolls :). 2 lb ground pork. 2 cups taro, julienne or chopped. 1 cup carrots, julienne. 2 bunch vermicelli glass noodles/bean thread (see pic, pink package). 1/2 cup sliced black fungus (dried mushroom, see pic). 1 cup chopped onion. 1/2 cup shallots, diced. Place ...

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Cook With Ann | cookwithann.blogspot.com Reviews

https://cookwithann.blogspot.com

Friday, July 5, 2013. Cha Gio (Vietnamese Eggrolls). Mom's eggrolls have always been delicious and now she's teaching me how to make them! I figured why not share with you all! Please continue reading if you want to learn how to make awesome eggrolls :). 2 lb ground pork. 2 cups taro, julienne or chopped. 1 cup carrots, julienne. 2 bunch vermicelli glass noodles/bean thread (see pic, pink package). 1/2 cup sliced black fungus (dried mushroom, see pic). 1 cup chopped onion. 1/2 cup shallots, diced. Place ...

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cookwithann.blogspot.com

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Cook With Ann: September 2010

http://cookwithann.blogspot.com/2010_09_01_archive.html

Thursday, September 30, 2010. I love love love. 8 slices day-old bread (I left my bread out on a plate to stale before work and used it at night). 4 eggs, beaten. 3/4 cup white sugar. 1 teaspoon ground cinnamon. 1 teaspoon vanilla extract. 1/2 cup raisins (optional). Preheat oven to 350 degrees F (175 degrees C). Serve warm with a big scoop of vanilla ice cream if desired. This is optional, but you could also drizzle a little bit of chocolate sauce on top of the bread pudding and ice cream. And t...Like ...

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Cook With Ann: July 2011

http://cookwithann.blogspot.com/2011_07_01_archive.html

Sunday, July 31, 2011. Lau Thai (Thai Style Hot Pot). 3 cans chicken broth, 14oz. 3 cans water, same can. 5-6 Tbsp Tom Yum Soup Paste (see pic). 1-2 Tbsp Tamarind powder base (you can find this in the spice aisle of the Asian supermarket) *amount varies to your taste… use more if you prefer sour, use less if you prefer less sour. 1 small onion or ½ large onion, sliced. 2 tomatoes, sliced into wedges. 2-3 tsp Fish sauce (optional). Slices of meat (Eye round or rib eye). Quail eggs (1 can should be enough).

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Cook With Ann: May 2011

http://cookwithann.blogspot.com/2011_05_01_archive.html

Monday, May 2, 2011. Mi Hoanh Thanh (Wonton Noodle Soup). All of the following can be prepared in advance except the egg noodles (they have to be used right after you boil them). The broth can be made and frozen for later use. The wontons can be frozen and thawed out for later use. The Xa Xiu can be made and refrigerated up to one week. Quick 'n' Easy Broth:. 3 cans chicken broth (14 oz.). 3 cans water (same can). 1 Tbsp pork flavored soup base (see pic). This recipe for wontons makes extra for later use.

4

Cook With Ann: Goi Cuon (Spring Rolls) w/ Peanut Sauce

http://cookwithann.blogspot.com/2011/04/goi-cuon-spring-rolls-w-peanut-sauce.html

Thursday, April 14, 2011. Goi Cuon (Spring Rolls) w/ Peanut Sauce. Boiled shrimp (I normally use medium/large sized shrimp and use 3 halves for one roll). Enough for about 18-20 rolls):. Peanut butter (I use crunchy). Coco Rico (coconut soda). 2 cloves minced garlic. 1 tbsp potato or corn starch diluted in a small bowl of water (see pic). If using pork, cook well, drain, let cool, then slice into thin slices about 1/8 in. Set aside. See pic if you get confused). Subscribe to: Post Comments (Atom).

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Cook With Ann: July 2013

http://cookwithann.blogspot.com/2013_07_01_archive.html

Friday, July 5, 2013. Cha Gio (Vietnamese Eggrolls). Mom's eggrolls have always been delicious and now she's teaching me how to make them! I figured why not share with you all! Please continue reading if you want to learn how to make awesome eggrolls :). 2 lb ground pork. 2 cups taro, julienne or chopped. 1 cup carrots, julienne. 2 bunch vermicelli glass noodles/bean thread (see pic, pink package). 1/2 cup sliced black fungus (dried mushroom, see pic). 1 cup chopped onion. 1/2 cup shallots, diced. Place ...

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Friday, July 5, 2013. Cha Gio (Vietnamese Eggrolls). Mom's eggrolls have always been delicious and now she's teaching me how to make them! I figured why not share with you all! Please continue reading if you want to learn how to make awesome eggrolls :). 2 lb ground pork. 2 cups taro, julienne or chopped. 1 cup carrots, julienne. 2 bunch vermicelli glass noodles/bean thread (see pic, pink package). 1/2 cup sliced black fungus (dried mushroom, see pic). 1 cup chopped onion. 1/2 cup shallots, diced. Place ...

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Receive updates via Facebook. Click the Like Button Below. Powered By Cool Blog Tricks. 40 g plain flour. 250 g cheddar cheese. Optional I add cooked bacon to my macaroni. Cook the macaroni in boiling salted water for 8 to 10 minutes. Drain and set aside. Melt the butter in a saucepan then add the flour mixing well until it forms a soft dough. Add the milk gradually, a little at a time and cook for 10-15 minutes until thickened and smooth. Subscribe to: Posts (Atom). View my complete profile.

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