Egg Rolls

Ingredients
3 drops sesame seed oil
2 tablespoon canola oil
3-4 cups coleslaw mix
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying

Directions
In a skillet over medium-high heat, heat the sesame and canola oil. Saute coleslaw mix for 2 minutes. Cook an additional 1 minute.

Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.

Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-vegetarian-egg-rolls-recipe/index.html?oc=linkback

Buttermilk Corn Bread Muffins

1 cup cornmeal
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup butter melted
1/2 cup buttermilk
1/2 cup light sour cream

Mix and divide among 12 muffin cups bake at 400 degrees for 120 minutes. Yum!

Meal Plan 2/10/13

• Sunday - Chicken Noodle Soup (campbell's chunky) and sweet rolls and salad
• Monday - Bacon Pesto Chicken Wrap 
• Tuesday - (Andrew's Choice) Grilled Cheese, applesauce, Carrots
• Wednesday - Blue and Gold dinner (bbq pork sandwiches)
• Thursday - (Isaac's Choice) Tacos
• Friday - Pizza
• Saturday - Left Overs
• Sunday - Peso Chicken Florentine

Texas Roadhouse Sweet Rolls and Special Butter

TEXAS ROADHOUSE SWEET ROLLS

1 pkg. active dry yeast

1/2 cup warm water

2 cups milk

1/2 cup sugar

6-8 cups flour

2 Tbsp. melted butter

2 whole eggs

2 tsp salt

Activate yeast in warm water with a tsp. of sugar. While yeast is activating, scald milk and cool to lukewarm. Once yeast has doubled in volume, add yeast, sugar, and milk to a large bowl and enough flour to make a medium batter.  (medium batter is about the consistency of pancake batter).  Beat thoroughly. 

Let stand alone until light and fluffy. Add melted butter (which has been cooled), eggs, and salt.  Beat well.  Add enough flour to make flour to form soft dough.  Sprinkle small amount of flour on counter and set down on it to rest.  Meanwhile, clean out the bowl and grease clean surface down with crisco.  Place dough in bowl and flip over to grease the top as well.  Knead dough until smooth and satiny.

Cover and let rise in a warm area until double in size. Once double in size punch down.  Turn out on floured board.  Divide into portions for shaping and let rest for 10 minutes.  Once dough has rested, shape dough into desired forms.  Place on greased baking sheets and let rise until doubled.

Bake at 350 F for 10-15 minutes.

SPECIAL BUTTER

1/2 cup butter

1/2 cup powdered sugar

1/2 cup honey

1 tsp. cinnamon

Blend all ingredients together at room temperature. Spread on rolls and Enjoy!

If you make 24 rolls they are 173 Calories and 2 grams of fat each (not including the special butter)