Ground Beef Pot Stickers

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Homemade pot stickers/dumplings are delicious. Sometimes homemade isn’t always worth the effort for just a few dumplings, but dumplings are much cheaper to make than to buy frozen. In the same way, it is also unnecessary to make homemade dumpling wrappers, but not everyone has a stack of wrappers in their freezer. This was my second time making homemade dumplings. Last time I made Pork Dumplings and they were delicious. This beef dumpling recipe is just as good. The flavorful filling is my favorite part of this dish, and the taste paired with the dipping sauce makes this dish even more savory and flavorful.

This recipe makes 10 dumplings, making 3 servings of food. I’m still not very good at making these pot stickers. We tried both pan crisped and boiled, and pan crisped were far superior with the crisp bottom being a huge highlight. Once the dumplings get added to the water, you cannot touch them until you’re sure the bottoms are crisp enough. This is tough because you’ll feel really nervous that the bottoms are burning, but they don’t really burn. One way to tell when they are fully crisp is when the starch web on the bottom of the pan is a crisp sheet. If you try to remove them too early, you will likely tear your dumplings, so patience is worth it. For this, I also recommend a non-stick pan.

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What You Will Need

  • 2/3 Cup Flour
  • 1/3 Cup Water
  • 1/2 lb Ground Beef/Venison
  • 1 Tbsp Sesame Oil, Divided
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Chives
  • 1/2 Tbsp Ginger
  • 1/2 Cup Soy sauce
  • 1 1/2 Tbsp Garlic
  • Frying Pan
  • Lid
  • Water

Directions

1. Slowly add the water to the flour until a supple dough is formed. You may not need all the water. Once dough is hydrated, but not sticky, divide into 10 portions. In a bowl, mix together meat, half the sesame oil, the oyster sauce, chives, and ginger. Place 1-2 Tbsp of mixture on the homemade wrappers and seal.

2. Fill a frying pan 1/2 with water, and add the dumplings leaving space so they don’t touch. Place over medium high heat and cover. Cook until all water evaporates. Remove the lid and cook until the bottom of the dumplings are crisp. Break free from bottom of the pan, and plate. Mix together soy sauce, remaining sesame oil, and garlic, and serve as dipping sauce.

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Homemade White Bread

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I love this white bred recipe! I make this bread all the time for ourselves and as gifts for family and friends. This bread does slice well for sandwiches, but I really enjoy it as is, with butter, or as french toast. Sweet but not too sweet, this bread is a real treat. This recipe makes 2 loafs, and this bread is good frozen for 6 months.

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What You Will Need

  • 6 Cups Flour
  • 2 Cups Warm Water (110 F)
  • 1 1/2 Tbsp Yeast
  • 1/3 Cup Sugar
  • 1/4 Cup Oil
  • 2 Bread Pans
  • Non-Stick Spray
  • Mixing Bowl

Directions

1. In a mixing bowl, combine flour, water, yeast, sugar and oil. Stir until a smooth supple ball forms, dough will be sticky. Coat bowl and dough lightly with oil, then let rise until doubled in size, about 1 hour.

2. Grease the bread pans. Punch down dough and divide in half. Form into a loaf shape and place into the pan. Heat oven to 350 F, and let bread rise for 45 minutes to 1 hour until loaf is 3/4 up the pan. Bake for 30 minutes, and let cool for at least 10 minutes before serving.

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Apple Crisp

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Apple Crisp is an easy dessert and tastes amazing along with some vanilla ice cream. I’ve made apple crisp several times and I find that every time it’s to use up all the extra apples I have. We buy from a local farmer who likes to sell in bulk, so we end up buying in bulk! If apple crisp can’t use up your apples, apple sauce can, or even an apple cake. I didn’t get any picture of this apple crisp finished baking since I served it at for an after church lunch, however, it was a big hit and tasted great. This recipe makes 6-8 adult sized servings. How long your apple crisp lasts will depend on the state of your apples. I made this apple crisp when my apples were very close to bad, so it only lasted about 5 days, but for fresh and firmer apples you will get 7-10 days.

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What You Will Need

  • 4-6 Cups Apples, Peeled, Cored, and Sliced
  • 2/3 Cup Brown Sugar
  • 1/2 Cup Flour
  • 1/2 Cup Oats
  • 1/3 Cup Butter, Melted
  • 3/4 tsp Ground Cinnamon
  • 3/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 7×11 Casserole Dish
  • Aluminum Foil (Optional)
  • Medium Mixing Bowl

Directions

  1. Heat oven to 375 F. Prepare your apples and line the bottom of the casserole dish. In the mixing bowl, add butter and spices. Mix together, then add flour, oats, and brown sugar. Mix until everything is evenly coated and combined.

2. Pour the mixture over the apples in an even layer. then bake for 30 minutes or until apples are tender. If serving after a meal, cover with foil and reduce heat to 200 F to keep warm before serving.

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French Scrambled Eggs

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French scrambled eggs are light, and fluffy, yet also incredibly rich and decadent. These eggs will be a moist when served, but that just shows you did it right. These can be made in less than 5 minutes and are an easy and delicious way to start your day. The goal of this process is to fully cook the eggs without losing the moisture where the eggs become too firm. You can also make this recipe with just egg whites, or water in place of milk. You could also add other ingredients to the egg mixture if you would like, such as cheese, chives, or steak pieces, just to name a few! This recipe makes one quick serving. Serve with ketchup if desired.

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What You Will Need

  • 2 Eggs
  • About 1/3 cup Milk
  • Small Bowl
  • Whisk/Fork
  • Small Frying Pan
  • 1/2 Tbsp Butter
  • Spatula

Directions

1. Begin heating your pan over medium heat. Add the eggs and milk to the mixing bowl, and whisk until the yolks are fully incorporated. Add the butter to the frying pan and coat the bottom of the pan.

2. Add your egg mixture to the frying pan and stir the mixture with the spatula. Flip the solid pieces and make sure everything is cooked then serve immediately. Serve with ketchup if desired.

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Pan-Fried Meatballs and Spaghetti

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Spaghetti and meatballs is such a classic and easy meal, but sometimes we just don’t have the time to wait the 50 minutes it would take to bake them in the oven. So, why not make your meatballs like you would make a burger? Cook it in a frying pan with some oil for 4 minutes a side, and bam! You’ve got yourself and your family a delicious and easy topping for your spaghetti. Most spaghetti takes 6-10 minutes to cook, which give you plenty of time to make these meat balls. I liked the recipe that I used below, but feel free to use your own meatball recipe with this pan-frying method. This dinner was made with just under 1 lb of meat, so by following the directions, you should get about 11-12 meatballs. The recipe below made 4-5 adult sized portions.

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What You Will Need

  • 1 lb Ground Beef/Venison
  • 1 Egg
  • 1/4 Cup Panko Breadcrumbs
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp A1
  • 5 Tbsp Oil
  • 12 Oz Spaghetti
  • 1 Jar Pasta Sauce
  • Medium Mixing Bowl
  • Large Frying Pan
  • 2 Medium to Large Sauce Pans
  • A Colander

Directions

1. In the mixing bowl, add meat, egg, breadcrumbs, Italian seasoning, and A1. Mix by hand until combined. Roll out about 3 Tbsp into a ball and add to the frying pan. Once done, add the oil to the frying pan and place over medium heat. Cook meatballs 4 minutes on each side.

2. Cook Pasta as directed, then strain. Add sauce to second saucepan and place over medium heat until beginning to simmer. Add the meatballs once they are done and coat in sauce. Plate noodles, then top with sauce, meatballs, and grated Parmesan.

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