Wonton Soup Homemade. Recipe 84-In the Kitchen With Sandy

Homemade Wonton Soup

Ingredients for Wonton meat filling:

Wonton Wrappers
1/4 tsp. Sesame Oil
6oz Ground Pork
1 tsp. Soy Sauce
1 Chopped Green onion
2 Small Cloves Fresh garlic (Minced)
1/4 tsp. Ginger (you can use fresh if you have it on hand)
1 tsp. Dry Sherry
1 tsp. Corn Starch
1 tsp. Sugar

Ingredients for Wonton Broth:\

2 1/2 Cup Chicken Broth
2 Cup water
3 Whole cloves of Garlic (Large)
1/4 tsp. Ginger
2 Green onions ( cut in half)
1 tsp. Soy Sauce
1/2 tsp Garlic Powder


Direction:\
In medium bowl, Combine all ingredients, (Except wrappers of course), for meat filling thoroughly
In Medium to large pot, Combine all ingredients for Wonton Broth and bring to a boil.  Cover with lid and reduce heat to simmer.  While Broth is simmering, You may begin to fill your wonton wrappers with meat filling.
To fill Wonton wrappers with meat filling, Take 1 Wrapper, with your finger, moisten 2 sides of wrapper, as seen in my video, add 1 tsp meat filling to center of Wrapper and bring corners together.  Pinch sides to seal.  Moisten one of the remaining corners and bring together.  Continue this process until all Wontons are filled.
Once all Wontons are filled, Remove whole garlic cloves and green onions from broth and disregard.  Carefully drop one at a time into simmering broth.  Cook on medium/low heat for 12-15 minutes.  Stir often carefully not to disrupt Wontons.  Garnish with Fresh green onions (chopped), ENJOY!

Beef and Noodles- New Recipe Video

Savory Beef N Noodles


1 to 2 pound Chuck Roast.
2 tsp Olive oil
2 cans Beef Broth
1 Cup water
1 Lg clove garlic (minced)
1 tsp Garlic powder
1/2 tsp Garlic salt
1/2 tsp seasoned meat tenderizer.
1 med onion (diced)
2 Cups fresh mushrooms (sliced)
3 Beef bullion cubes
1 small sprig of fresh Rosemary
1 tsp crushed red pepper flakes
2 Tbs flour
2 tbsp butter (Unsalted)
1/2 cup white wine (optional)
Salt and black pepper to taste
16 oz Fettuccine Noodles cooked al dente and drained.

Season both sides of meat with tenderizer and 1/2 of Garlic powder.
In lage skillet with high sides, Brown both sides of chuck steak in olive oil, approximately 1-2 minutes per side on medium /high heat.  Turn to medium then add Onions and Garlic.  Continue to cook for additional 2 minutes.  Add Beef broth, enough to almost cover meet, add Rosemary, cover and simmer for 45 minutes or until fork tender.
Remove meat and juices from pan, cut meat to your preferred size and set aside.  In same pan, add butter, mushrooms, garlic salt, remainder of garlic powder, wine and saute for 2 to 3 minutes.  Add flour and whisk until dissolved, add juices back to pan, remaining beef broth, water and beef cubes and simmer for 10 minutes, whisking often.  Add meat back to pan and cook additional 1-2 minutes.  Add drained, cooked pasta, combine well.  Garnish with fresh parsley and enjoy..

Pho Tai Vietnamese inspired-In The Kitchen With Sandy Episode 81

Pho Tai

4 Cups Chicken stock
2 Green onions (stalks only Chopped)
1/2 tsp Ginger
1/2 cup diced onion
1/2 tsp crushed red pepper flakes
2 large cloves of garlic (Finely chopped)
1 Cup Fresh mushrooms sliced
1/2 Cup cherry tomatoes (halved)
2 Tbs lemon Juice
3 Tbs Chili sauce
1/2 Cup diced fresh tomatoes
2 Tbs fresh cilantro
1/2 pound Shrimp (Cooked or Raw)
8 oz Thin spaghetti  cooked al dente  OR you can use the Chinese noodles
Salt and Pepper to taste

In medium size pot, add chicken stock, green onions, ginger, garlic.  Bring to a boil for 3-5 minutes
add fresh ground pepper (to taste), add onions, mushrooms, and 2 pinches of salt, add diced tomatoes.  Let cook for 4-5 minutes on medium.
Add chili sauce, lemon juice and crushed red pepper, bring back up to boil and cook an additional 4-5 minutes.
Add shrimp, 1/2 of the cilantro, (saving some for garnish), add cherry tomatoes.  Simmer for 5 minutes.  Add additional salt and pepper to taste.
Place 1/2 Cup cooked noodles in to serving bowl, Top with 2-3 ladles of cooked Phoe Tai, Garnish with remaining cilantro.  Enjoy!
**For an even better, SPICY flavor, add 3-5 drops of Franks Hot sauce before serving in each bowl**,

Chili Lime Shrimp-In The Kitchen With Sandy Episode 80