Chicken shrimp gyoza

Recipe:
1/2 kl ground chicken
1/4 kl Shrimp minced
1 medium onion minced
4 cloves garlic minced
1 tsp ground black pepper
1/2 cup minced carrots
1/2 cup minced bell pepper
1/2 cup minced celery
1 large egg
2 tbs corn starch
MSG or Magic Sarap (optional)
1 tbs oyster sauce
1 tbs oishin sauce
3 tbs sesame oil or cooking oil
Mixed all ingredients thoroughly.
In a covered container, let sit or marinate overnight in a fridge.
------------MOIST CHOCOLATE CRINKLES
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
Directions
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eg
gs one at a time, then stir in the vanilla. Combine the flour, baking powder, an
d salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours
.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment
paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Co
at each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a
minute before transferring to wire racks to cool.
allrecipes.com/
Photo Credit: http://www.articlesweb.org/ /how-to-make-chocolate-crinkle---------------------------EGG PIE
Ingredients:
Crust:
2 cups all-purpose flour
3 Tbsp sugar
tsp salt
cup unsalted butter, cut into cubes and softened
cup cold water

Filling:
1 cup evaporated milk
4 large eggs and another 1 large egg with white and yolk separated
1 tsp vanilla extract
1 tsp fresh kalamansi or lemon juice
1 can condensed milk (14oz)
Procedure:
For the crust:
1. In a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix
thoroughly with other ingredients using a pastry mixer.
2. Gradually add the cold water to the mixture. Continue mixing until all the in
gredients are well combined.
3. Gather and shape the dough into a large ball. Refrigerate for at least 30 min
utes.
4. On a clean flat surface sprinkled with flour, flatten the dough using a rolli
ng pin into about centimeter thick and wide enough to cover a 9" pie pan/dish (I
broke my pie dish so I just use a regular round baking pan).
5. Arrange and press the flattened dough on the baking pan or pie dish. Use kitc
hen shears to trim the dough to about a half-inch overhang. Save the scraps. You
can use those to bulk up thin areas of the crust when you're fluting the edges.
6. Crimp the edges either with a fork or by pinching around the edge with your f
ingers. I did the latter. Keep the dough in the refrigerator while making the fi
lling.
For the filling:
1. Heat the evaporated milk in the microwave oven for 1 minute.
2. In a large mixing bowl, combine and whisk the 4 eggs and the separated egg yo
lk. Gradually add the condensed while whisking. Add the vanilla extract and lemo
n juice, and continue whisking until all ingredients are well combined.
3. Add the evaporated milk and mix well with other ingredients.
4. Using an electric mixer, beat the egg white until it forms soft peaks.
5. Fold the beaten egg white into the mixture. (The beaten egg white will give t
he top of the egg pie a brown color after baking.)
Baking the Pie:
1. Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust
.
2. Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and
continue baking for 40 to 45 minutes or until toothpick inserted in the filling
comes out clean.
3. Remove the egg pie from oven and allow to cool down. Serve with your favorite
drink either for dessert or snack.
http://www.pinaycookingcorner.com/ /filipino-classic-egg-pi
Photo Credit: Photo Credit: http://www.momswhothink.com/pie- /buttermilk-pie-recip
e.html