Chinese Firecrackers Food

CHINESE FIRECRACKERS

Steps:

• Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat.
• Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender.
• Stir in chili paste.
• Mix wine and cornstarch; stir into turkey mixture.
• Cook uncovered, stirring occasionally, until slightly thickened.
• Heat oven to 375 degreesF.
• Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out.
• Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.
• Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log.
• Roll up phyllo and turkey mixture.
• Twist phyllo 1 inch from each end to make firecracker shape.
• Place on ungreased cookie sheet.
• Repeat with remaining phyllo and turkey mixture.
• Brush firecrackers with remaining oil.
• Bake 18 to 22 minutes or until phyllo is crisp and golden brown.
• Serve with sweet-and-sour sauce.

CHINESE FIRECRACKERS

Steps:

• Filling: Put filling ingredients except water chestnuts in a food processor. Pulse until a paste. Stir in water chestnuts
• Unfold phyllo. Put 1 sheet on work surface. Cover rest with plastic wrap to prevent drying. Lightly spray sheet with nonstick cooking spray. Top with another sheet; spray. Top with a third sheet but do not spray. Cut stack lengthwise in half, then crosswise in thirds to make 6 stacks.
• Heat oven to 400°F. Lightly coat a cookie sheet with nonstick cooking spray.
• Put 1 tablespoon Filling near 1 long edge of each stack of phyllo. Roll phyllo loosely over filling into a cylinder. Pinch and twist "firecrackers" about 11/2 inches from each end. Repeat with remaining phyllo and filling.
• Place firecrackers 1 inch apart on prepared cookie sheet. Spray each and sprinkle with 1/4 teaspoon sesame seeds
• Bake 15 to 20 minutes until browned and crisp. Remove to a wire rack and carefully tie each end with a chive.
• Stir Dipping Sauce ingredients in a small bowl to blend. Arrange firecrackers on platter. Serve warm with Dipping Sauce.

CHINESE FIRECRACKER NACHOS

Steps:

• Make the Firecracker Pork: Heat the sesame oil over medium heat in a large saute pan or wok.
• Stir-fry the ginger until it starts to soften, approximately one minute; raise the heat to high.
• Break up the ground pork into chunks and place in pan.
• Stir in chili garlic sauce and the hoisin sauce.
• Continue to cook, stirring and breaking up the pork.
• Add the sesame seeds.
• Cook until the pork is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
• (The pork mixture can be fried up to a day in advance and refrigerated).
• Preheat the oven to 475F.
• Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
• Sprinkle on the cheese and then the pork mixture.
• Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
• While the nachos are in the oven, toss the cabbage with the rice vinegar.
• Serve with green onion and the seasoned cabbage sprinkled on top.

CHINESE FIRECRACKER NACHOS II

Steps:

• Heat the sesame oil over medium heat in a large saute pan or wok.
• Stir-fry the ginger& garlic until it starts to soften, approximately one minute; raise the heat to high.
• 3.
• Break up the ground meat/poultry into chunks and place in pan.
• Stir in chili garlic sauce and the hoisin sauce.
• Continue to cook, stirring and breaking up the mixture until the mixture is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
• Add the sesame seeds.
• Note: This mixture can be fried up to a day in advance and refrigerated.
• Preheat the oven to 475°F Whle the oven is preheating.
• Toss the remaining ingredients (cabbage, rice wine vinegar, mirin, onion, cilantro and salt) to make an asian slaw.
• Refrigerate the slaw.
• Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
• Sprinkle the meat mixture on the chips and then the cheese.
• Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
• Remove from the oven.
• Sprinkle the asian slaw on top of the nachos and serve immediately.

CHINESE FIRECRACKERS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. Stir the chile paste through the vegetable mixture.
• Whisk the cornstarch into the white wine in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. Remove from heat and set aside to cool.
• Place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. Roll phyllo and turkey mixture. Twist the log about 1 inch from each end to make a firecracker shape; place on greased cookie sheet. Repeat with remaining phyllo and mixture until all are used. Lightly brush the firecrackers with vegetable oil.
• Bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. Serve with the sweet and sour sauce.

CHINESE FIRECRACKERS

Steps:

• Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.
• Heat oven to 375 degreesF. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture.
• Brush firecrackers with remaining oil. Bake 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.

CHINESE FIRECRACKERS

Steps:

• Heata 1tsp. oil in 10 inch skillet.
• Cook ground turkey, cabbage, carrot, and onions in oil over medium heat for about 5 minutes, stirring frequently until turkey is done and veggies are tender crisp; stir in paste.
• Mix wine and cornstarch ; stirring into turkey mixture.
• Cook uncovered, stirring occasionally, until slightly thickened.
• Heat oven to 375°F.
• Cut phyllo leaves crosswise in half. Cover with damp cloth to keep from drying out.
• Place 1 piece phyllo on flat surface, brush with small amount of oil', top with 2nd piece phyllo.
• Place about 2 TBS turkey mixture on short end of phyllo; shape into about 4" log.
• Roll up phyllo and turkey mixture. Twist phyllo 1" from each end to form firecracker shape.
• Repeat with remaining phyllo and turkey mixture.
• Brush firecrackers with remaining oil.
• Bake on ungreased cookie sheet 18-22 minutes or until phyllo is crisp and golden brown.
• Serve with sweet and sour sauce.