CHINESE DUMPLING SOUP (MEE HUN KUEH)
1
A SMOOTH AND SILKY CHINESE PASTA……..
Lee Goh Lee Goh
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Ingredients
plain smooth dumpling
3 cup flour
1/2 cup water
water for smoothing the dumpling
1 plate of water
garnish
1 bunch fried dry anchovies
1 bunch blanch brocoli stem
soup
1 pot of stock
1 dash light soy sauce and pepper
Method
50 mins
TO MAKE DUMPLING DOUGH

mix flour with water add bit by bit till flour is till dough is soft .water might not use finish set aside cover with cloth for half hour minimum

TO MAKE DUMPLING
in pot of stock bring to a boil then simmer down
pull a hanful of dough then with one wet hand pull thinly dumpling dough and put into pot of stock
this way the dumpling will be smooth and slippery

add seasoning and gently stir dumpling once or twice so that soup will clear off heat and serve top garnish
PREP TIME10 Min TOTAL TIME 10 Min SERVES 4
Rustic Italian Tortellini Soup Recipe
Read Reviews (195)
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This is my favorite soup recipe. It’s quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I’ve found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
Featured In: Top 10 Recipes for Soup
Healthy Contest Winning Test Kitchen Approved
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TOTAL TIME: Prep: 20 min. Cook: 20 min. MAKES: 6 servings
Ingredients
3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional
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Nutritional Facts
1-1/3 cup: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 878mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.

Egg and Mozzarella Bagel
image: http://www.foodnetwork.ca/static/content/images/pinit_social_icon.png

Rustic Italian Tortellini Soup Recipe
Read Reviews (195)
Publisher Photo
This is my favorite soup recipe. It’s quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I’ve found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
Featured In: Top 10 Recipes for Soup
Healthy Contest Winning Test Kitchen Approved
Get a new recipe in your inbox each day with the FREE Recipe of the Day Newsletter >
Add to Recipe Box Print Email a Friend
TOTAL TIME: Prep: 20 min. Cook: 20 min. MAKES: 6 servings
Ingredients
3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional
Add to Shopping List
Nutritional Facts
1-1/3 cup: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 878mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.
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This versatile sandwich could be breakfast, lunch or an afternoon snack!

Brought to you by Dairy Farmers of Canada.

9 Ratings
Directions for: Egg and Mozzarella Bagel
INGREDIENTS
4 eggs, hard-boiled

2 Tbsp (30 ml) mayonnaise

4 cup (250 ml) Canadian Mozzarella, grated

½ cup (125 ml) sun-dried tomatoes, minced

2 Tbsp (30 ml) store-bought pesto

4 whole wheat bagels

4 lettuce leaves

DIRECTIONS
1. In a bowl, mash eggs with a fork.

2. Mix with mayonnaise, Mozzarella, tomatoes and pesto.

3. Cut bagels in half.

4. Top with egg mixture and lettuce.

See more: Quick and Easy, Lunch, Cheese, Bread

Pumpkin Spice Trail Mix
Adding pumpkin to just about anything screams “fall is here,” and trail mix is a great way to munch on the good-for-you squash. After you’ve whipped up this treat from Brittany at Eating Bird Food, divvy it into servings for a perfectly portable snack.

Serves 24
Ingredients

1/4 cup Sucanat or whole cane sugar
2 teaspoons cinnamon, ground
2 teaspoons paprika
1 teaspoon pumpkin pie spice
1 cup unsalted whole almonds
1 cup rolled oats
1 cup unsalted pecan halves
1 cup roasted salted pepitas (shelled pumpkin seeds)
1 cup walnut halves
1/4 cup pumpkin puree
2 tablespoons all-natural apple juice
2/3 cup dried cranberries
2/3 cup raisins

كشف تسربات المياه

عزل فوم

شركة عزل فوم بالرياض

عزل فوم بالرياض
Directions

Preheat oven to 250°. Mix Sucanat, cinnamon, paprika, and pumpkin pie spice in small bowl. Set aside.

Place almonds, oats, pecans, pepitas, and walnuts in large bowl. Mix together pumpkin puree and apple juice; pour over nut mixture and toss until nuts are evenly coated. Sprinkle with spice mixture, tossing to coat well. Spread evenly on two baking pans.

Bake 30 to 35 minutes, stirring halfway through cook time. Cool completely. Stir in cranberries and raisins. Store in airtight container.

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