Stuffed Chicken Wings

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Stuffed Chicken Wings
Instructions
  1. First, debone the chicken wings. Be careful not to cut the skin and yourself.
  2. Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller.
  3. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.
  4. Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.
  5. Bake until golden brown, flipping every 15-20 minutes. Enjoy!
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Stuffed chicken wings are delicious, but it is hard work. By hard work I mean the labor part of deboning the wings. It takes a lot of patience and skill to debone it perfectly. My first time deboning the wings were really bad. I didn’t have the patience at all so it had holes in every wings that I deboned. Throughout the years I have become better at deboning them. It is hard work, but worth it. Super yummy!

Ingredients:
  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black Pepper
Directions:

First, debone the chicken wings. Be careful not to cut the skin and yourself.

debone chicken wingsdebone chicken wings debone chicken wings debone chicken wings debone chicken wings debone chicken wings

Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor.

bean thread noodles

Peel the carrots and shred them. Then cut them smaller.

shredded carrots

In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.

stuffing mix stuffing mix

Preheat the oven to 350 Degrees.

Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.

stuffed chicken wings

Bake until golden brown, flipping every 15-20 minutes.

stuffed chicken wings

stuffed chicken wings

stuffed chicken wings

Enjoy!

Sesame Balls

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Sesame Balls
sesame balls
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
sesame balls
Instructions
  1. Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
  2. Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It's so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
  3. Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft. In a medium bowl mix the sugar, salt, and mung beans together. Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn't feel wet. It should feel like thick mashed potatoes that you can make into a ball.
  4. Roll 1/2 inch balls with the mung beans and put it on a pan. Using your hands, roll dough into a ball smaller than a golf ball then flatten it out. Put the mung bean ball in the middle and roll it into a ball. Dip and roll the ball in the sesame seeds until it is covered.
  5. On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn't be doughy. It should be clear and sticky. Be careful not to burn them.
  6. Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil. Enjoy!
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Sesame balls are delicious! One of my childhood favorites. They do take awhile to make, but hard work pays off. Growing up my mom, sisters, aunts, cousins, and I usually make these for parties and special events. Now that I have my own family I make them whenever I want to eat them; that’s probably like once or twice a year.

I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.

Ingredients:

Dough:

  • 1 Cup Mashed Potato flakes
  • 2 Cups boiling water
  • 1 bag (16 oz) Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame seeds

Fillings:

  • 1 bag of Mung beans (2 cups)
  • 1/2 – 1 cup of Sugar
  • 1/2 tsp Salt



Directions:

Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.

mung beans

Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.

dough dough

Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.

mung beans

In a medium bowl mix the sugar, salt, and mung beans together.

mung beans

Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.

mung beans sesame balls filling

Roll 1/2 inch balls with the mung beans and put it on a pan.

sesame ball fillings

Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.

sesame balls

Put the mung bean ball in the middle and roll it into a ball.

sesame balls sesame balls

Dip and roll the ball in the sesame seeds until it is covered.

sesame balls

On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.

sesame balls

Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.

sesame balls

Enjoy!

sesame balls

Cheesy Taco Pasta

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Taco Pasta
Instructions
  1. In a medium pot, boil some water and cook the rotini pasta.
  2. While the rotini pasta is cooking, cook the ground beef in another pot or skillet. When it is cooked throughly, drained the grease.
  3. When the rotini pasta is tender, drain the liquid. Combine the pasta and ground beef together. Stir in the taco seasoning mix, salt, black pepper, cheese, and salsa.
  4. Serve with optional toppings, if desired. Enjoy!
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I love tacos and pastas so I decided to combine them together. This cheesy taco pasta is simple and easy to make. Super delicious!

Ingredients:
  • 1 lb Ground Beef
  • ½ tsp salt
  • Black pepper, to taste
  • 1 Packet Taco seasoning
  • 1 cup jar mild salsa
  • 8 oz Rotini pasta
  • 1 ½ cups shredded Mexican-style cheese
  • Optional toppings: tomatoes, sour cream, avocado, tortilla chips, cilantro, hot sauce
Directions:

In a medium pot, boil some water and cook the rotini pasta.

rotini pasta

While the rotini pasta is cooking, cook the ground beef in another pot or skillet. When it is cooked throughly, drained the grease.

ground beef

When the rotini pasta is tender, drain the liquid. Combine the pasta and ground beef together. Stir in the taco seasoning mix, salt, black pepper, cheese, and salsa.

taco pasta

Serve with optional toppings, if desired. Enjoy!

taco pasta

cheesy taco pasta

 

Slow Cooker Meatballs and Spaghetti

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Slow Cooker Meatballs and Spaghetti
Instructions
  1. In a large bowl, mix bread crumbs, salt, pepper, cheese, and eggs. Stir in the ground beef. Shape it into 1 1/2 inch balls and put it in the slow cooker.
  2. Pour the tomato sauce over the meatballs. Make more meatballs and put it in the slow cooker.
  3. Pour the diced tomatoes, tomato paste, onions, garlic, dried basil, oregano, parsley, and salt into the slow cooker.
  4. Slow cook it on low for 5-6 hours. Add in the cornstarch until the liquid is thick.
  5. Serve with cooked spaghetti. Enjoy!
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I always buy spaghetti sauce at the store until I decided to make my own. This slow cooker meatballs and spaghetti is delicious! I used to bake my meatballs, but not anymore. Slow cook meatballs taste way better than bake meatballs.

Ingredients:

Meatballs

  • 1 1/2 lb Ground Beef
  • 2 Eggs
  • 1 cup Panko bread crumbs
  • 2 tbsp Parmesan cheese
  • 1 tsp black pepper
  • 1 tsp salt

Sauce

  • 1 medium Onion, chopped
  • 2 cans Tomato sauce
  • 2 can Diced Tomato
  • 1 tbsp Tomato paste
  • 4-5 Garlic cloves, minced
  • 1 tsp Oregano
  • 1 tsp Parsley flakes
  • 1 tsp Dried Basil
  • 2 tbsp cornstarch
  • Salt, to taste
  • Cooked Spaghetti



Directions:

In a large bowl, mix bread crumbs, salt, pepper, cheese, and eggs. Stir in the ground beef. Shape it into 1 1/2 inch balls and put it in the slow cooker.

slow cooker meatballs

Pour the tomato sauce over the meatballs.

slow cooker meatballs

Make more meatballs and put it in the slow cooker.

slow cooker meatballs

Pour the diced tomatoes, tomato paste, onions, garlic, dried basil, oregano, parsley, and salt into the slow cooker.

slow cooker meatballs

Slow cook it on low for 5-6 hours. Add in the cornstarch until the liquid is thick.

slow cooker meatballs

Serve with cooked spaghetti. Enjoy!

Slow Cooker Meatballs and Spaghetti

Slow Cooker Meatballs and Spaghetti

 

 

Best Banana Bread Recipe

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Best Banana Bread Recipe
best banana bread recipe
Servings
Ingredients
Servings
Ingredients
best banana bread recipe
Instructions
  1. Preheat oven to 350 Degrees.
  2. In a stand mixer, cream the butter and sugar.
  3. Add in the eggs, bananas, and vanilla extract.
  4. In another bowl stir together flour, baking soda, and salt.
  5. Add the dry ingredients to the stand mixer. A little at a time.
  6. Fold in chocolate chips or berries (or both)
  7. Grease a loaf pan and pour the batter in. Bake for an hour.
  8. Let it cool down and enjoy!
  9. To store, wrap the banana bread in plastic wrap and keep it refrigerated.
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I love making banana bread. This is the best banana bread recipe ever! It is very moist and super delicious. Banana bread taste best when it is chilled in the fridge. It is super easy to make.

Ingredients:
  • 1/2 cup Butter (1 stick)
  • 1 cup Sugar
  • 4 Bananas
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 2 Eggs
  • 1 1/2 cup All Purpose Flour
  • Optional: Chocolate chips, fruits, nuts



Instructions:

Preheat oven to 350 Degrees.

In a stand mixer, cream the butter and sugar.

cream butter and sugar

Add in the eggs, bananas, and vanilla extract.

In another bowl stir together flour, baking soda, and salt.

add flour banana bread mixture

Add the dry ingredients to the stand mixer. A little at a time.

banana bread mixture

Fold in chocolate chips or berries (or both)

banana bread banana bread

Grease a loaf pan and pour the batter in. Bake for an hour.

best banana bread recipe best banana bread recipe

Let it cool down. You can eat it right away or store it in the fridge. To store, wrap the banana bread in plastic wrap and keep it refrigerated.

Enjoy!