Cooking Exceptionally With Gin Lee

Bisquick egg and cheese breakfast stuffers There are two ways that you can cook your Bisquick breakfast stuffers: baked or pan-fried. To pan-fry them, use only enough oil to coat the bottom of a non-stick or cast-iron skillet. Today, I am baking mine in the oven. So what's the difference in terms of the way they're cooked? When the breakfast stuffers are cooked in oil, they will have a crispy, flaky crust that's similar to a fried Hot Pocket. When they're baked, they're still going to be flaky, but their texture is going to be more like a stuffed, layered biscuit. They will have multiple layers cooked either way. Ingredients: 1 cup of the original Bisquick mix, plus extra to roll the dough out 7 tablespoons of water or milk 2 eggs, cooked and scrambled 2 slices of American cheese 1/2 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper Instructions: First, prepare the dough by adding 1 cup of the original Bisquick mix, plus extra to roll the dough ou

Cabbage, pork, and crab egg rolls Today I am working on putting up several heads of cabbage, and it just seemed logical to use some of it to make homemade egg rolls. Generally, when I make this recipe, I use two carrots, but today I didn't since I was fresh out of them. And you know what? My recipe turned out delicious even without having shredded carrots in the filling. Ingredients: 2 tablespoons of canola oil for the skillet or wok 3 tablespoons of minced garlic 2 tablespoons of onion powder 1 teaspoon of ginger 1 teaspoon of red pepper flakes 1/2 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 1 to 2 cups of shredded cabbage (I am using a mixture of red and white cabbage). 1/2 cup to 1 cup of crab meat or imitation crab meat (the amount depends on how much cabbage you decide to use) 1/2 cup to 1 cup of chopped pork; you can also use beef, chicken, turkey, duck, or venison (the amount depends on how much cabbage you decide to use). 2 large eggs 2 teaspoons of

Homemade egg rolls Earlier, I shared my recipe for how I make homemade egg roll wrappers, and that recipe can also be found right here on Newsbreak. Now it's time to make the filling and finish preparing the egg rolls. Ingredients: 1 pound of chicken breast, chopped and cooked 3 teaspoons of minced garlic 1/2 teaspoon of seasoning salt 1/4 teaspoon freshly ground black pepper 1 cup of shredded coleslaw, mixed with or without carrots 2-4 green onions, chopped Canola oil for frying 10-20 egg roll wrappers, depending on their shape and size (I am using 12 homemade egg roll wrappers that are about eight inches round). 1 egg beaten for making an egg wash Instructions: In a skillet over medium heat, add the chopped chicken breast and garlic. Sprinkle it with seasoning salt and freshly ground black pepper. Cook until the chicken is completely done. Now, add the coleslaw mix and green onions to the same skillet. Stir the mixture well. Cook until the slaw mix is tender. Turn the burner off

Homemade egg roll wrappers The truth about egg roll wrappers is that the dough usually doesn't contain eggs, but before cooking, you can dip them into an egg wash to create a flakier texture before frying them. Of course, you'll need to make an egg roll filling before you do all of that. Ingredients: 1-1/2 cups of all-purpose flour 1/2 teaspoon of seasoning salt 1/2 cup of water Instructions: In a bowl, add the list of ingredients together. Combine well, then knead the dough for several minutes until it becomes soft and stretchy. Cover the dough with a tea towel and allow it to rest for thirty minutes. Sprinkle flour on your countertop and roll the dough out into a cylinder shape with the palms of your hands. Cut the dough into twelve pieces. Now, lightly dust your workspace again with flour and sprinkle flour on each piece of cut dough. Roll each piece into circle shapes. Next, brush the tops of each piece of rolled-out dough with canola oil and sprinkle flour over each. Once

Chicken queso and pasta shells I recently shared my recipe for Queso Blanco Dip on Newsbreak. Today I will be making a stovetop casserole using the dip as one of the ingredients, along with chunks of chicken and small pasta shells. Leftover chicken works really well with this recipe, and you can use both white and dark chicken meat. Ingredients:  2 cups of chicken, boneless, cooked and chopped (I am using leftovers from yesterday's meal). 1 pound of small pasta shells, cooked and drained 1 tablespoon of onion powder 1-1/2 cups of Queso Blanco Dip 2 cups of cream of chicken soup 1/2 cup of heavy cream 1 cup of shredded cheddar cheese (white or yellow) 1 to 2 cups of cream-style corn or whole kernel corn (the amount depends on your preference). 1 tablespoon of freshly ground black pepper 1 teaspoon of seasoning salt for the pasta pot 4 quarts of water to cook the pasta shells in Instructions: First, if you don't have any leftover chicken, go ahead and prepare it. You can bake, b

Chocolate morsel Devil's food cookies If you like devil's food cake, then you're going to love this chocolaty cookie recipe that makes about 2 dozen delicious, soft batch devil's food cookies with chocolate morsels in almost every bite! Ready to dig in? Ingredients: 1 1/2 cups of self-rising flour 1/3 cup of unsweetened cocoa powder 1/4 cup of butter, plus a little extra to grease the cookie trays 2/3 cup of packed Splenda brown sugar blend 1/2 cup of milk (I used almond milk, but any type will do.) 2 eggs 1 1/2 teaspoons of pure vanilla extract 1 cup of chocolate morsels Instructions: In a bowl, add 1 1/2 cups of self-rising flour and 1/3 cup of unsweetened cocoa powder and stir. In a separate bowl, add 1/4 cup of butter and 2/3 cup of packed Splenda brown sugar blend. Mix together until creamy. Then add 1/2 cup of milk, 2 eggs, and 1 1/2 teaspoons of pure vanilla extract. Blend until the ingredients are incorporated together. Now, add the dry cocoa mixture to the wet

Three-ingredient peanut butter brownies If prices have you down and you're craving a yummy treat that doesn't require a ton of ingredients, look no further! Today, I thought I would share a delightful three-ingredient dessert recipe with you guys. Yup, you read that right. There are only three ingredients in this peanut butter brownie recipe, and the brownies are absolutely delicious. Ingredients: 4 eggs 1 1/2 cups of peanut butter; you can use smooth or crunchy peanut butter (I prefer using Peter Pan honey peanut butter for this recipe, but use the brand that you prefer). 1 cup of granulated Splenda, granulated monk fruit, or granulated white sugar Instructions: In a medium-sized bowl, add 4 eggs and whisk them thoroughly. Then add 1 1/2 cups of peanut butter. Mix the two ingredients together well. Then add 1 cup of granulated Splenda, granulated monk fruit, or granulated white sugar and blend well. Grease a square cake pan with butter. Now pour the peanut butter mixture into

Welcome! I wanted to take this time to offer my sincere words and feelings of gratitude for each of my readers and followers. Whether you follow me on my blog "Cooking Exceptionally With Gin Lee" or over at Newsbreak.com know that I sincerely am grateful! Thank you for being here and showing me your kindness and your support! It does mean the absolute world to me! Sincerely, Gin Lee

Why You Should Start Growing Lemon Balm Now!   Why grow lemon balm? Lemon balm makes a wonderful cup of lemon-flavored tea. It's also very nice to use in different types of salads, as well as being a great herb to use when cooking fish, poultry, pork, and even beef. Lemon balm can be easily grown, and it does grow extremely fast. It's a hardy herb. It withstands hot temperatures very well. Once planted, it will keep growing, even after a really cold winter. Once spring weather arrives, lemon balm sprouts right back up. Due to this plant being a perennial. So if you're unsure what perennials are, Perennials are plants that come back every year, growing from roots that survive through the winter. Lemon balm's roots won't die unless you completely pull them up. Since I live in southwestern Arkansas, there are a lot of winters where my lemon balm leaves never die off. While sometimes the winter months do get too cold, Then the leaves die off. A hint :  J

Food Preserving Off-Grid Method Although I own different types of electric dehydrators, at the present time I am using a huge 8-tier hanging mesh air dehydrator to dehydrate over 10 heads of cabbage and 8 pounds of jalapeno peppers. Several weeks ago, I started out using my electric dehydrators, but it was taking me forever to dry the cabbage that way. Plus, it was also heating the inside of my house during triple-digit temperatures, and the electric dehydrators were using a ton of excess energy. The mesh dehydrator doesn't heat up my home, nor does it use electricity. In fact, it takes up no indoor space at all. That's because it's hung up outdoors in a shaded location where it receives an ample amount of fresh air, and it's also underneath a roof. So should there be a downpour, the food will still be safe. Considering humidity and the hours of sunlight that your location receives during the day is important when it comes to preserving food using hanging mesh air dehyd

Bake Bread With Gin Lee Written by the Author: Gin Lee Copyright ©2023 by Gin Lee Bake Bread with Gin Lee In this featured cookbook, I have compiled numerous of my very own homemade, tried-and-true bread recipes, along with one of my great grandmother's "Cherokee Fried Bread" recipes. Each bread recipe is extremely delicious and I hope that all my readers and home-cooks will enjoy them immensely.  This book is written in dedication to all home-cooks and cooks in general! Are y'all ready for this? Well then, let's bake some bread! Note : I had planned on publishing my works as a cook book, but the printing costs would be too great, and I would have had to set the price near $100 (or over that amount per print) just to earn a small portion from the book's sales.   So, with that in mind, I decided to self-publish it here so that you all could print it off free of charge. If you follow me here and at Newsbreak, this is my way of saying thank you and