Chicken Spring Rolls

Chicken Spring Rolls

½ Lb Ground Chicken
1 Clove Garlic, Minced
2 Tsp Finely Chopped Fresh Ginger Root
½ Red Pepper, Diced
½ Green Pepper, Diced
2 Cups Bean Sprouts
1 Cup Finely Shredded Cabbage
2 Tbsp Soy Sauce
2 Tbsp Orange Juice
½ Cup Grated Carrots
1 Pouch Lipton Onion Recipe Soup
1 Cup Water
1 - 1 Lb Pkg Egg Roll Wrappers

In Large Skillet, Brown Chicken, Add Garlic, Ginger & Peppers & Stir Fry 2 - 3 Minutes. Add Bean Sprouts, Cabbage, Soy Sauce, Orange Juice, Carrots, Soup Mix & Water. Cook Uncovered Until Most Of The Liquid Has Evaporated. Let Cool Slightly.

Place 1 Tablespoon Filling In Centre Of Each Wrapper. Roll Up & Fry In Oil According To Egg Roll Package Directions.


8 slices bacon, chopped
2 large onions, thinly sliced, about 1 1/2 cups
1 tablespoon chopped garlic
2 pounds beef shank or chuck, cut into stew meat
Salt and pepper
3 tablespoons hot Hungarian paprika
1 teaspoon ground marjoram
1 teaspoon lemon zest
1/4 cup white wine vinegar
1/2 cup white wine
1 cup tomato puree
2 cups beef broth
1 cup diced potatoes

In the bottom of a heavy casserole sauté the chopped bacon to render the
fat. Add the onion to the bacon fat and brown until golden. Quickly add the beef in one layer, season with salt and pepper and brown all sides well. Stir in the garlic but do not burn.
Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat
the meat evenly. Add vinegar and wine and cook until nearly dry.
Add the tomato puree and beef broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 120 minutes before serving with buttered noodles.

I would like to introduce some easy and quick recipes from my country


2 tablespoon oil
1 medium onion sliced
4 medium tomatoes
3 green peppers
1 hot chilly pepper
1 tablespoon chopped parsley lives
1 teaspoon salt
fresh grounded black pepper to taste

In nonstick skillet heat oil, add onion and cook, stirring frequently until onion is tender and golden. Stir in sliced green peppers and chilly pepper, diced and sliced tomatoes, salt and grounded black pepper. Reduce heat, cover and simmer until all vegetables are tender, about 20 minutes. To serve stir parley into stew.