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Wonderful Dragon Roll

I am going to give you my Creole gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook.

Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking. Thick brown roux in a saucepan with a whisk.

Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.

Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.

Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.

Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo.

Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving

My smoked Sausage is spicy and good full with flavor

Another Fajita meal! Before someone tells me  about my cholesterol  due to my constant beef 🍖 intact, allow me to assure you with one word---SO.

This meal consist of 

🍤+🍖+Spinach+California Vegetable blend with Red potatoes sauteed in olive 🫒 oil spread. 🧄+🧂+ 🧅 Powder.

Have you ever just wonder what it would be like toake the healthy-UN? That's what this dish is. 

In the south, we call it hot links even though what I used on my salad is a brisket sausage!

Just take any old premixed-made salad bag from your grocery store, put it on a plate, and then add sliced Sausage on it. Don't forget to drizzle that dressing!

DeliciousCrispy, fried chicken wings and a flavorful fried rice

Very moist

Waldorf Salad

 Mixed greens: Start with a bed of baby lettuce, spring mix, or Bibb lettuce for extra fiber and nutrients.

• Apple: Chop your apple into 1/2 inch pieces. I prefer sweet Gala apples for this original recipe, but you can also use Granny Smith apples or your favorite variety.
• Celery: Crunchy celery adds a great texture to this spin on the classic Waldorf salad recipe.
• Red seedless grapes: Slice your fresh grapes in half before mixing them with the other ingredients.
• Chopped walnuts: Toast and chop walnuts to add a nutty flavor to this easy Waldorf salad recipe. Pecans would also taste delicious as well.
• Blue cheese or feta: Choose crumbled blue cheese or feta for a creamy, cheesy bite.

Gluten-Free Chocolate Chunk Cookies Recipe

 Gluten-Free Chocolate Chunk Cookies

Recipe: Lemon Velvet Cake with Cream Cheese Frosting

Ingredients:

Directions:

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar: Using a stand or hand mixer, beat the butter and sugar until the mixture is pale and fluffy. This process takes about 3-4 minutes and ensures a light, airy cake. Add the eggs one at a time, mixing well. Stir in the lemon zest for an extra burst of citrus flavor.
4. Combine Wet Ingredients: In another bowl, mix the lemon juice, buttermilk, and vanilla extract.
5. Create the Batter: Alternate adding the dry ingredients and buttermilk mixture to the butter and sugar mixture, beginning and ending with the dry ingredients. Be careful not to overmix—just stir until combined.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 22-26 minutes, checking for doneness with a toothpick. Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Frosting: Beat the butter and cream cheese until creamy. Gradually add powdered sugar, beating well after each addition. Stir in the lemon juice, zest, and vanilla until the frosting is light and fluffy.
8. Assemble the Cake: Layer the cake, spreading frosting generously between each layer. Frost the top and sides, smoothing the surface with an offset spatula.
9. Garnish (Optional): Add a sprinkle of lemon zest or top with edible flowers for a bright, decorative touch.

chicken and dumpling

The Ultimate 3-Layer Vanilla Velvet Cake Recipe

A rich and decadent dessert that melts in your mouth, the 3-Layer Vanilla Velvet Cake is a timeless classic. With its pillowy-soft texture and creamy frosting, this cake is perfect for birthdays, holidays, or any celebration. Each layer is infused with the warm, comforting aroma of vanilla, making it a hit at any table. Whether you’re an experienced baker or a kitchen novice, this recipe will guide you to create a masterpiece.

Recipe: 3-Layer Vanilla Velvet Cake

Ingredients:

Cake:

Frosting:

Directions:

1. Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. This takes about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that delightful aroma.
5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three additions. Alternate with buttermilk and sour cream, starting and ending with the dry ingredients. Mix gently until just combined—overmixing can make the cake dense.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.

Make the Frosting:

1. Beat the butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, alternating with heavy cream. Beat until fluffy.
3. Stir in the vanilla extract for a final touch of flavor.

Assemble the Cake:

Spread an even layer of frosting between each cake layer. Use the remaining frosting to coat the top and sides of the cake. Decorate as desired with piping, sprinkles, or fresh fruit for a stunning presentation.

Each slice of this cake is pure joy, making it a perfect centerpiece for any gathering. The layers are moist and tender, the frosting creamy and luscious—a perfect harmony of flavor and texture. Try this recipe, and you’ll have friends and family asking for seconds

Egg Rolls by Sandra

Apple Pie Egg Rolls Recipe

Ingredients:

Instructions:

1. Prepare the Apple Filling – In a pan over medium heat, combine the diced apples, sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally and cook until the apples soften, about 5-7 minutes.
2. Thicken the Mixture – Mix the cornstarch with 2 tablespoons of water to create a slurry. Add it to the apple mixture and stir until the filling thickens. Remove from heat and let it cool slightly.
3. Assemble the Egg Rolls – Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the apple filling onto the lower half of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a little water to seal the edges.
4. Fry to Perfection – Heat about 1 inch of vegetable oil in a deep pan over medium-high heat. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes). Remove and drain on paper towels.
5. Serve and Enjoy – Dust with powdered sugar and serve warm. For an extra indulgent touch, dip in caramel sauce or serve with ice cream.

A Dessert Worth Savoring

Ingredients:

Instructions:

1. Prepare the Apple Filling – In a pan over medium heat, combine the diced apples, sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally and cook until the apples soften, about 5-7 minutes.
2. Thicken the Mixture – Mix the cornstarch with 2 tablespoons of water to create a slurry. Add it to the apple mixture and stir until the filling thickens. Remove from heat and let it cool slightly.
3. Assemble the Egg Rolls – Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the apple filling onto the lower half of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a little water to seal the edges.
4. Fry to Perfection – Heat about 1 inch of vegetable oil in a deep pan over medium-high heat. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes). Remove and drain on paper towels.
5. Serve and Enjoy – Dust with powdered sugar and serve warm. For an extra indulgent touch, dip in caramel sauce or serve with ice cream.

A Dessert Worth Savoring

Taco

I love making tacos and these crispy black bean tacos are a staple in our house. I love that they can be made in about 15 minutes and I always have these ingredients in my pantry and fridge, so I can make these in a pinch! You can also customize them exactly how you like them, whether that’s adding avocado or a drizzle of hot sauce!

It’s almost hard to believe that these tasty tacos can be made with just four simple ingredients. But it’s true! This is also a great budget-friendly recipe.

Avocado Wontons

Ingredients

• 12
  Wonton Wrappers
• 1
  Avocado  (diced)
• 2 ½ teaspoons
  Fresh Lime Juice
• 2 tablespoons
  Sundried Tomatoes  (drained and diced)
• 1 tablespoon
  Red Onion  (finely diced)
• ½ tablespoon
  Fresh Cilantro  (chopped)
• add
  Frying
• 2 tablespoons
  Cream Cheese
• 3 tablespoons
  Sour Cream
• ¼ teaspoon
  Garlic Powder
• ½ tablespoon
  Fresh Cilantro  (chopped, or to taste)
• add
  Salt And Pepper

• Preheat about ½″ vegetable oil in a pan.
• Combine diced avocado & lime juice. Toss with sundried tomatoes, onion and cilantro.
• Working with one at a time, place about 1 tablespoon of filling on each wonton wrapper. Dip your finger in water and run it along the edges of the wrapper. Fold diagonally and seal shut by pinching the edges.
• Test the oil with a small piece of wonton wrapper. When added it should float and bubble.
• Once hot enough, add filled wontons a few at a time. Cook about 2 minutes per side or until browned and crispy. Drain on paper towels and serve hot.