MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Pot Stickers
Categories: Poultry, Mushrooms, Chilies, Breads, Vegetables
Yield: 4 Dozen

1 lb Boned, skinned chicken; in
- chunks
1 1/2 c Sliced fresh mushrooms
1 sm Onion; in wedges
2 tb Hoisin sauce
2 tb Prepared mustard
2 tb Sriracha chili sauce
+=OR=+
1 tb Hot pepper sauce
10 oz Pkg pot sticker or gyoza
- wrappers
1 lg Egg; lightly beaten

MMMMM---------------------------SAUCE--------------------------------
1 c Soy sauce
1 Green onion; chopped
1 ts Ground ginger

In a food processor, combine chicken, mushrooms, onion,
hoisin sauce, mustard and chili sauce; cover and process
until blended.

Place 1 tablespoon chicken mixture in the center of 1
wrapper. (Until ready to use, keep remaining wrappers
covered with a damp towel to prevent them from drying
out.) Moisten entire edge with egg. Fold wrapper over
filling to form a semicircle. Press edges firmly to
seal, pleating the front side to form several folds.

Holding sealed edge, place each dumpling on an even
surface; press to flatten bottom. Curve ends to form a
crescent shape. Repeat with remaining wrappers and
filling.

Working in batches, arrange pot stickers in a single
layer on a large greased steamer basket rack; place in a
Dutch oven over 1 in. water. Bring to a boil; cover and
steam until filling juices run clear, 5-7 minutes.
Repeat with remaining pot stickers.

Meanwhile, in a small bowl, combine sauce ingredients.
Serve with pot stickers. Refrigerate leftovers.

Jacquelynne Stine, Las Vegas, Nevada

Makes: 4 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Chocolate is the crack cocaine of desserts.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Creme Brulee
Categories: Five, Dairy
Yield: 8 servings

4 c Heavy whipping cream
9 lg Egg yolks
3/4 c Sugar
1 ts Vanilla extract
Brown sugar

Set oven @ 325ºF/165ºC.

In a small saucepan, heat cream until bubbles form
around sides of pan; remove from heat. In a large bowl,
whisk egg yolks and sugar until blended but not foamy.
Slowly stir in hot cream. Stir in vanilla.

Place eight 6 oz. broiler-safe ramekins in a baking pan
large enough to hold them without touching. Pour egg
mixture into ramekins. Place pan on oven rack; add very
hot water to pan to within 1/2" of top of ramekins. Bake
until centers are just set (egg mixture will jiggle),
25-30 minutes. Immediately remove ramekins from water
bath to a wire rack; cool 10 minutes. Refrigerate until
cold.

Place ramekins on a baking sheet; let stand at room
temperature 15 minutes. Preheat broiler. Sprinkle
custards evenly with 1-2 teaspoons brown sugar each.
Broil 8" from heat until sugar is caramelized, 4-7
minutes. Refrigerate leftovers.

Joylyn Trickel, Helendale, California

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Cretins do *NOT* bob up and down in soup!
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