Vegetable Egg Rolls: What you'll need is 1 tablespoon plus 1-1/2 teaspoons soy sauce, 2 teaspoons cornstarch,1 tablespoon plus 1-1/2 teaspoons vegetable oil, 2 garlic cloves, minced 1 cup chopped mushrooms (about 7 caps), chopped 4 cups thinly sliced green cabbage, 2 cups coarsely grated carrots, 1/4 teaspoon pepper mis them well for filling. Take 1 cup flour and knead it with water. Add the filling and roll the patty. Dip the patty in a mixture of egg, salt and pepper and fry in oil.


Cheese Cracker Crusted Chicken Tenders: What you'll need is 1 cup of bread crumbs mixed with 1/4 cup grated Parmesan cheese and 1 clove of garlic chopped, 1 egg, 2 tablespoons melted butter, 1 1/4 pounds of chicken tenders. just pat the chicken tender in the cheese and breadcrumb mixture and fry for good 5-6 minutes. Post frying place it in over at about 180 degrees for 15 minutes until chicken is cooked. Serve with a cracking dip!


Cinnamon-Sugar Oven Fried Potato Chips: What you'll need is 4 Gold sweet potatoes, ¼ cup butter, melted, 1/3 cup granulated sugar and 1 teaspoon ground cinnamon. Preheat oven to 500°F. Grease 2 baking sheets with cooking spray or butter. In a medium bowl, stir to combine sugar and cinnamon. Wash, peel and slice potatoes 1/8 inch thick. Dry potatoes in between paper towels and arrange them in one layer on baking sheets. Brush each potato slice with butter on both sides. Bake for 12-15 minutes, or until edges are golden brown. Immediately transfer potato chips into cinnamon-sugar mixture to coat a few at a time. Repeat until all chips have been coated and serve.


Chicken Kofta Meatballs with Apricot Dipping Sauce: What you'll need 1 1/4 pound ground chicken. 1/2 teaspoon rock salt, 1/2 teaspoon ground ginger, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1 clove of garlic, finely minced, 1/4 cup dried bread crumbs, 1 large egg, lightly beaten, 1/4 cup finely chopped fresh mint leaves, 1 tablespoon finely chopped fresh cilantro, 2 tablespoons olive oil. For Apricot Dipping Sauce you need 3 tablespoons plain hung yogurt, 3 tablespoons apricot preserves, 1/2 teaspoon cumin, 1/4 teaspoon salt. Prepare the apricot dipping sauce by mixing the ingredients well in a small bowl. Cover and refrigerate until ready to serve. Place the chicken in a large mixing bowl. Add the salt, ginger, chili, cumin, cinnamon, garlic, bread crumbs, egg, scallions, mint and cilantro. Mix together using a fork or your hands (my preference) just until combined, taking care not to over-mix. Form into walnut-sized meatballs and set aside. Heat one tablespoon of the oil in a large skillet over medium heat. Cook the meatballs, in batches and adding more oil as necessary, about 7 minutes per batch or until they are cooked through. Turn the meatballs frequently as they cook so they become golden brown on all sides.