Cooking Exceptionally With Gin Lee

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