Jia Chang Cai Net

- Chosen by Voters If your pumpkin is watery you could try straining in a colander lined with cheesecloth or muslin to get some of the excess water out before you make the filling.You may need to let it cool longer before you put it in the fridge.This will eliminate most condensation. Cooling in the fridge speeds up cooling but causes more condensation. Here are some good recipes and threads to read. Source(s): http://www.therecipereader.com/pumpkin-p…http://www.cookingforengineers.com/recip… Edited 3 weeks ago 100% 2 Votes

- Chosen by Voters Place the rectangle of pastry in front of you and using a very sharp knife mark out a border about 1/2 inch wide. Do not cut all the way through the pastry. Use a fork to prick the base inside the "frame" – this will stop the dough from rising but allow the (unpricked) border to rise above the base making a tart shape. 4 weeks ago 100% 1 Vote 1 person rated this as good

- Chosen by Voters Normally you would either strain the sauce and leave the sprigs behind or puree it in a food processor which would grind them.So you can either strain the sauce, puree it or pull them out. 1 month ago 75% 3 Votes 4 people rated this as good

- Chosen by Voters Dough: Large Bags of Hi-Gluten Flour (Unknown Brand) Large Bottles of Vegetable Oil, I don't recall Olive Oil (Someone with better tastebuds then me might know which they use) 24hr. Rise – No proof boxes, Dough Balls were put on Uncovered Freezer Trays, and put in the cooler, a crust would form on the top of the dough after 8 hrs. or so. Preparation: The next day, dough balls were taken out of the cooler, and punched down on a well floured table, and then sheeted through a dough sheeter. Dough was then stretched and tossed by hand and placed into a 2inch deep black, hard coat pan covered in yellow cornmeal. Pans were never oiled. Cornmeal Only. A pan rise would occur depending on demand, but wasn't a necessity. Sauce was then applied directly to the dough, no oil applied to the dough. Cheese was a blend, Mozzarella & Something Else (I don't think it was provolone) Pizza was cooked at 800 degrees on a conveyor oven for 6-7 minutes==========================http://www.pizzamaking.com/forum/index.p… 4 weeks ago 100% 1 Vote 1 person rated this as good

- Chosen by Voters Little Debbie makes a good one. 1 month ago 67% 2 Votes

http://allrecipes.com/recipe/seven-layer…Ingredients1/2 cup unsalted butter1 1/2 cups graham cracker crumbs1 cup semisweet chocolate chips1 cup butterscotch chips1 cup chopped walnuts1 (14 ounce) can sweetened condensed milk1 1/3 cups shredded coconutDirectionsPreheat oven to 350 degrees F (180 degrees C).Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.Bake until edges are golden brown, about 25 minutes. Let cool. 2 days ago 3 people rated this as good I went with this one but I'm going to try the second suggestion next (they look so fun!). Thanks y'all.

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- Chosen by Voters steam it as if you would vegtables, it loses none of it's moisture and it taste like it did when you first cooked it. Source(s): worked with food my whole life. 1 month ago 100% 1 Vote 1 person rated this as good

- Chosen by Voters Well, I'm not from Louisiana but my mom and her whole side of the family are and she's an amazing cook and made these for us all the time when we were kids. Hope it helps and good luck! These aren't the easiest to master! 1/2 cup water1 tablespoon yeast1/4 cup shortening1/2 cup sugar1 teaspoon salt1 cup boiling water1 cup evaporated milk2 eggs, beaten7 1/2 cups flour1 quart vegetable oil for frying1 cup confectioners' sugar for dustingPour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar. Source(s): Personal Experience 1 month ago 100% 1 Vote

Here is how we do it. We brown the meat then we mix in a can or 2 of cream of mushroom soup. 1/2 cup of beef broth (you can make it with beef bouillon and water, or get it in the can) and 1 can of mushrooms and then just enough sour cream to make it creamy. This is actually my Dad's recipe in which he uses beef but I have put venison in the place of the beef and it works great. My husband is a hunter so we cook with a lot of venison. I must add, that if you have kids they will love it like this. It also supposed to have onion in it but since I am not a big fan of the texture of onions I use onion powder instead.Edit: I keep seeing people saying to add some oil because of the lack of fat in the deer meat when browning it. You don't need to do that. Just spray a light coating of cooking spray onto the pan and you will be good to go. I have been cooking venison for 11 years now and I have never used oil for it except for the tenderloins sometimes when I am making certain recipes and it is typically olive oil. Edited 2 weeks ago Thank you! I used your recipe, and it was delicious! (: & we had fat added to ours, so it was just fine. Lol.