Egg Rolls

They [the egg rolls] were okay.  Because we didn't do what it said we messed it up.  We didn't roll it because it was too crunchy so we folded it.  We fried it too.  I liked the vegetables in it.  It didn't take that long.  I liked everything.  I wouldn't make it again because we kind of messed it up. I got the recipe from allrecipes.com.

Awesome Egg Rolls
Ingredients:
1 1/2 cups shredded cabbage
1/4 carrot shredded
2 tbsp fresh beansprouts
1/4 can crab
1 1/2 tsp soy sauce
1/8 tsp garlic powder
1/4 egg, beaten
cornstarch
1 egg roll wrappers
vegetable oil for frying

Recipe:

1. In a large bowl mix together cabbage, carrots, and sprouts.  Stir in crab, soy sauce, and garlic powder.
2. Put beaten egg into skillet placed over medium heat. Cook flat and thin, flipping once, till done.  Remove from skillet, cool and chop finely.  Stir egg into cabbage mixture.  Sprinkle top with cornstarch mix and also it to sit 10 minutes.
3. Mix 1 tbsp cornstarch with 2 tbsp of cold water
4. Place crab mixture into center of egg roll skin.  Dip a spoon into the water and cornstarch mixture, and moisten all corners but bottom corner.  Fold the egg roll skin from the bottom over the mixture, making a tight tube of the crab mixture.  Fold corners in from the sides and press to stick against folded roll.  Then roll the rest of the way.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F.  Carefully place egg roll into hot oil and fry until golden brown and remove to paper towel.

Chicken Marsala

I made chicken marsala for lunch Thursday.
At first I wanted to make  chicken and dumplings , but then I didn't think I would like the chicken.
When I eat chicken I like the skin the best, but the chicken and dumplings didn't have the skin on.
I picked chicken marsala because it has mushrooms.
I got the recipe from martha's favorite family dinners.
I also watched the dvd of her cooking it.

Ingredients:
3/4 cup all purpose flour
1/2 teaspoon ground pepper
2 teaspoons coarse salt
4 chicken breast
3 tablespoons olive oil
2 tablespoons butter
10ounces mushrooms, cut up
2 cups beef broth (in place of Marsala wine)
1 clove garlic
3 tablespoons lemon juice
2 tablespoons butter
2tablespoons parsley

Recipe:
1. Combine the flour, salt, and pepper in a large shallow bowl (that's a short bowl) and set aside.

2. Heat a large skillet over medium-high until very hot.

3. Cover the chicken in the flour mix, set aside.

4. Add oil to the skillet. When the oil is shiny, add the chicken and cook for 3 minutes (when it's brown).

5. Turn the chicken over and cook 3 more minutes or until the chicken is all cooked (white on the inside).

6. Remove the chicken to a clean plate and set aside.

7. Heat 2 TBSP butter in the same skillet and add cut up mushrooms, stir occasionally, for about 5 to 7 minutes.

8. Remove the skillet from the heat and beef broth.

9. Return the skillet to the heat and scrap up any brown pieces with a wooden spoons (we didn't have any).

10. Add garlic, lemon juice, leftover 2 TBSP butter, and parsley.

11. Cook for 2 minutes.

12. Pour sauce over chicken and sprinkle with parsley.

13. Eat and Enjoy!

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TJ Review:
It was just ok. I'm not a fan of chicken (but I didn't tell Mrs. Slagor that :)) but I do like mushrooms. That's why I decided to make it. I brought the leftovers home, but I'm not sure if anyone ate them or not. I wouldn't make this again because it's not my favorite but I would make something with mushrooms again.

When I made this I learned about working with raw chicken and cutting small things like mushrooms.