Jolly Recipe Site

Christmas holiday is approaching. To those of you who will have family and friends at home during this season, have you thought of menus for dine-together session? Or thought of baking or making something new for your guests? Well, to add on your recipe collection, check out Kellogg's Keebler Simple Holiday Recipes. You can enjoy various types of delicious recipe which no doubt will suit the holiday taste buds. We especially enjoy cooking with Paulette Mitchell! *_*

Other holiday recipes you might enjoy:
Hershey's Kitchens
Cooks Recipes
Fabulous Foods
Razzle Dazzle Recipes

Body Potato Side Dish

We love this recipe from Mike Geary. It is such a healthy diet!

Geary's Lean-Body Potato Side Dish

• Desired quantity of baby potatoes (I like to use this mixture I found recently at a health food store... it is a mixture of white, red, yellow, and purple baby potatoes)
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 1 or 2 onions
• a couple cloves of garlic, finely chopped
• 1 or 2 Tbsp extra virgin olive oil
• a little salt and pepper to taste (I like using a sea salt instead of normal commercial salt)

Cut the baby potatoes into slightly smaller pieces and place in a steamer until soft all the way through. Slice up the peppers and onions into strips and add with the chopped garlic into a pan with the olive oil. Cook the peppers, onions, and garlic until tender, and then add the steamed baby potatoes. Stir it all together and serve. This is a delicious and healthy side dish that goes great with chicken or red meat.

Make Gyoza

Living in Thailand and have the love for Japanese Gyoza, it is hard to find decent Gyoza that we enjoy. When we say this, it means Gyoza served without pork. Yes, we don't eat pork. Back in Malaysia, we could easily find Gyoza made with chicken and beef meat. Sometimes if you are lucky, you will bump into outside stalls that sells vegetarian Gyoza...how lucky! So we thought making it ourselves could save us not only from eating what we don't intend to eat but also save us from spending/eating out! So, here you go...the ingredients! *_*

Ingredients:

• Dough
• 2 cups of Flour
• 1/2 cup luke-warm Water

Filling

• 1lb of Ground beef meat
• 1/2 head of Cabbage (cored)
• 3 - 5 cloves of Garlic (medium diced)
• 1/4 cup Ginger (medium diced)
• 1 bunch of Green Onion
• 3 Tbsp cup soy sauce
• 3 Tbsp mirin
• 1 Tbsp of Sugar
• pepper to taste

Dipping Sauce

• 1/2 cup of Soy Sauce
• 3 Tbsp of Rice Vinegar
• 3 Tbsp of Mirin
• 1 Tbsp of Sugar
• 1 clove of Garlic (finely chopped)
• 1 chunk of Gingerroot (finely chopped)
• Finely chopped Green Onion for color

Step 1:

Beef meat: Cook it off - it doesn't need to be browned but just enough to get rid of the majority of the pink. This'll also cut down on the amount of grease inside the dumpling.

Cabbage: Boil in salted water for about 15 minutes, then allow to cool. Chop into fine pieces.

Green Onion: Chop into small pieces.

Step 2:

Combine all the ingredients in a bowl and mix. Allow to set for an hour.

Step 3:

Mix the flour and water together. Keep playing with it until you form a ball. I use a "packing" method myself - just start with the sticky dough in the middle and pack the flour onto it, then fold it over itself, squish down, and fold it again, then pack on some more flour and repeat (easier to do, than it is to read). When it is holding together, yet flakey, start pressing into a ball.

Next kneed the dough for about 10 minutes. Lightly flour your counter - you only need about a pinch. Take the dough ball and slam it into your counter, punch it a few times and try to flatten it out a little. Using the bottom part of the palm of your hands, start pressing the dough away from you. Be rough with it, you want to stretch it and give it a good work out. Fold the dough in back towards you and turn 90 degrees. Repeat this procedure for the ten minutes. After a few minutes you should start to notice that the dough is getting a bit more elastic and easier to press out. The dough is ready when you are able to push lightly on it with your finger and it'll bounce back into shape, has no more stickiness to it, and is soft and smooth.

Finally, cover the dough with a damp towel for 10 minutes.

Step 4:

Once your dough is ready, take it and begin make a dough snake. Best way to do this is to keep twisting and pulling gently on the dough. Every now and then roll it on the counter (like rolling a cucumber) to keep it at even width. You can also flatten the ball a bit, and poke your fist through the center and shape the wheel using a pulling and twisting motion; then cut the ring and straighten it (whichever method is easiest for you). Either way it helps to coat your hands in oil to help keep the dough from drying out as you work. You want the dough to be about an inch in diameter.

Step 5:

When you have your dough snake, cut it in 1/2 to 3/4 inch segments.

Step 6:

Take one segment (put the others under a damp towel) and roll it out into a thin sheet about 3 inches wide. Put a spoonful of the filling on it, and wet 1/2 half of the outer rim.

Step 7:

Fold the dumpling so that the ends meet, and press firmly to seal them. Then pleat the edges a few times to ensure a good seal. Repeat for the remainder of the segments.

Step 8:

Cooking the Dumplings

Heat some oil up in a pan, and place the gyoza on it with the folded side at the top. Brown the bottoms (3 to 5 minutes), then add 1/2 cup of water and quickly put the lid on. Steam them off for 5 minutes, then remove the lid. Let them fry for a couple more minutes, then carefully take them out of the pan.

Step 9:

Mix the dipping sauce ingredients together and let sit for an hour for flavor to mix.

Serve.

Ingredients taken from here. Changed the pork meat to beef meat. *_*

Indian Chicken Curry

We remembered a few years back in college, an Indian friend had taught us how to make Indian curry. So we thought that it would be nice to have curry for lunch today. Well, wanting something different from what we already know, we decided to try another Indian Chicken Curry that requires more ingredients from the ones that we used to prepare.

So it took us about 30 minutes to finish cooking and this includes preparation time such as slicing chicken meat, etc. Well, not bad. The result came out good. We hobbits had fun and of course finish the whole plate of four servings!

This recipe is provided by Natasha Levitan from food.about.com. This website has prepared a video of the whole preparation process. Take a look here.

Chicken Curry Ingredients

For this recipe, you will need:

• 1 pound chicken
• 1 chopped onion
• 1 tablespoon lemon juice
• 2 star anise
• 2 cloves
• 4 tablespoons vegetable oil
• 4 curry leaves
• 2 teaspoos crushed garlic
• 1 teaspoons crushed ginger
• 2 teaspoons turmeric powder
• 3 cardamon pods
• 1/2 teaspoon ground cinnamon
• 1 cup chopped cilantro
• 2 chopped tomatoes
• 1/2 cup coconut cream
• 2 tablespoons curry paste

Combine the Spices

Heat oil in medium saucepan. Add to it cloves, cardamon, cinnamon, star anise, and curry leaves. Fry the spices until cloves swell and the curry leaves are slightly burnt.

Next, add the onion, ginger, and garlic paste, and fry until onions brown. Add curry powder and turmeric powder, and fry until oil separates.

Cook the Chicken

Add your chopped chicken pieces, and mix well with the spices. When all the pieces are evenly coated, put a lid on your saucepan, turn the heat to low, and cook until the meat is done.

Serve the Curry Chicken

Take the lid off, add chopped tomatoes and creamed coconut. When you're ready to serve it, add chopped cilantro and mix it all together. Serve it warm.

Cuban Cocktail: Mojito

How many of you have tried Mojito? Well, if you like juices that are made from herbs and other leafy stuff, you might want to try this. It's a Cuban cocktail and it is great for a hot summer day or even when enjoying your day with friends over a meal. This recipe is provided by Ben Kurtzman from food.About.com.

Mojito Ingredients:

• Fresh mint
• 2 tablespoons of sugar
• 1 lime
• 2 ounces light rum
• Ginger ale
• Ice

Preparing Mojito Ingredients
We are going to start by crushing the mint and the sugar in a mortar and pestle. Mortar and pestles are great for crushing garlic and herbs, they are fairly inexpensive, and you can pick them up at just about any kitchen store.

When you are making a mojito you can use as much fresh mint as you want. I would start with a minimum of 5 or 6 leaves. Mixing the mint leaves with the sugar creates kind of a paste, and the reason we do this is so that it will mix in much more smoothly with the liquids and when we take a sip it will not be grainy.

Crushing Mint Leaves
It is important to be patient when you are crushing the mint leaves. It may take few minutes, but it really is the best way to bring out the natural juices in the mint. And it may be a stretch, but it almost looks like pesto when you are done with it.
Mojito Sugar Paste
I am going to take my mint sugar paste and put it in the glass that I am going to use for my drink. Next we are going to work with the lime. We are going to cut it in half and use half of it for juice, and the other half will be garnish.

Add Final Ingredients
Next, we are going to add the rum and the ice, and finally we are going to top it off with a little bit of ginger ale. Now I am going to give it a quick stir to get everything mixed properly, and we are going to add a lime garnish, and it will be ready to enjoy.