Chicken Lettuce Wraps are Easy-Peasy
Not japanesey
Anyone that has had a Chicken Lettuce Wrap that didn’t just adore it must’ve been a RETARD! This is usually a dish prepared as an appetizer and is very often reinvented with substitutions of ingredients that were never even intended to be in the original recipe when this dish was created; so the bottom line is, if you are reading this, consider yourself lucky because I personally have made thousands of these from scratch when I worked for the king of Chicken Lettuce wraps.
Curiosity Killed the Chicken Lettuce Wraps
I spent about an hour today reviewing other posts, recipes and YouTube videos just to see how well everyone else was doing when it came to presentation of their recipe and different versions of the Chicken Lettuce Wraps. Needless to say, I wasn’t impressed and I was very disappointed; wrong ingredients, substitutions, bad form in procedures in the cooking and more or less just plain inexperience. Now I understand substitutions because everyone more or less has their own personal tastes and also the lack of availability is a factor with ingredients when it comes to shopping for Chinese in a regular grocery store. But what bothers me the most is people putting name brand resturaunt titles on their recipes even though they’ve clearly changed most everything about the recipe itself. Of course they’re trying to gain a wider audience and more exposure which is fine, but I’m saying you’ve got no business teaching about something you are putting a resturaunt name to if you just don’t have the experience! Have the decency to give it a new name and make it your own or step the “F” off! Everyone has their own version of Chicken Lettuce Wraps just not the audacity to claim it’s P.F. Changs!
That’s right I said it, “The Best”, Hands down, Fried Ravioli Recipes…I made it up, it was my first time, and they were fantastic; so put that in your book! By the way, yes I did say with Queso and it doesn’t even matter how these things are usually or traditionally made, if it’s good and everybody loves them, what the hell is the problem? I put Queso inside with the meat and mushrooms and it makes this recipe pop like a firecracker. Of course the fact that these were made from scratch from my pasta recipes, bread crumb wash or my marinara might have a little bit to do with it(I know I’m modest); but I’m telling ya the Queso really makes this work!
Fried Ravioli Recipes Made Easy
Look, I’ve got a step by step tutorial of everything I do to make these succulent Fried Ravioli Recipes. Even the pasta recipe is completely broke down in another video I have on here if you are really needing to get back to basics so you can roll out a Ravioli dough. I touch base about making the Ravioli dough here just a little bit but if you’re needing details and you want a recipe, watch half of this five minute video http://poormansgourmetkitchen.com/making-fresh-pasta-from scratch.html and it’ll get you up to speed. Everything else to make Fried Raviolis is in the video below. Other than the obvious ingredients you need to make a ravioli dough(eggs, flour and salt), all you need to make this work is a meat filler, some vegetables, bread crumbs and some cheese; in this particular case I use Queso! I found an off brand of that Velveta cheese that makes a Chili Con Queso version of their cheese and it is awesome win you mix it with beef. Though I suppose any cheese will do if you are looking for substitutions. In fact, the most important thing I can offer in this recipe truly is the break down of the actual ravioli itself and how to make it so it’s the right texture and consistency of any great Fried Ravioli recipe you’ve ever had. Isn’t that what we’re all really after? So really, you’re welcome to put anything in these pockets you feel you’d like to have in them because the bottom line is really how the Ravioli itself truly turns out once you’ve fried it right? Right! So follow these easy steps and you will have a fantastic turn out with everything you want this recipe to be.
Fried Ravioli Recipes
Ravioli Dough
1 cup all purpose flour
1 cup bread flour
1 egg
1/2 cup water (tbls’s more if needed)
1 pinch of salt
Filling
2 Tbs Olive Oil
1 cup of hamburger
1 tsp chopped garlic
1 scallion stock
1/2 cup finely chopped mushrooms
1/2 Tbs Italian Seasoning (Thyme, Rosemary, Marjoram, Sage, Basil, Savory)
1/2 cup of Queso cheese
Salt and Pepper to taste
Frying
2 eggs
1 1/2 cups bread crumbs
Canola oil(1/2 inch in the bottom of a skillet)
The video is self explanatory but I’d like to mention a few tips here that will help these Fried Ravioli Recipes really turn out great. First off, always taste what you’re putting together. This means, after you’ve prepared and cooked the filling, taste it and make sure it’s everything you want it to be. If it’s not, adjust it to your particular tastes, simple right! Second, make sure you’re throwing down some flour on your counter top before you start rolling out your dough and pressing these things together. It’s quite difficult to keep from tearing the pockets apart if you have to literally peal them off of a sticky counter top, and after applying the necessary pressure to keep these things together and keep the filler inside it’s really easy to do if you haven’t laid down enough flour to keep the dough from sticking; kapeesh?! Third, try to find a light fluffy bread crumb if you aren’t making them your self. For these I like to buy the Japanese style breading used for fried shrimp. The fourth and final step is simple, fry with a high heat; 350 plus. The reason you want it hot is so the outside crisps, and the inside stays moist. Just don’t turn it up too high in a skillet before you are ready cause you don’t want a flaming skillet. Marinara, ranch, or more Queso cheese goes great as a final topping or dipping sauce. That being said, enjoy you’re Fried Ravioli Recipes with Queso.
What ever the hell that means right?? Break it down, Mussels recipes for Moules Marinieres…Well I don’t know the proper translation in french but I do know in English it means fantastic! Butter, garlic, white wine…sounds like a party! Now if we can just figure out how to cook these damn Mussels we might even have something to snack on in the meantime.
Mussels recipes for Moules Marinieres made easy:
Well believe it or not, this Mussels Recipes for Moules Marinieres is quick and easy like anything else I’ve demonstrated, and quite honestly they even make you feel proud when your done. Just be sure that you don’t over cook the actual mussel when you steam them. The last thing you want in the world when you are making this recipe is to end up with a bunch of chewy tateless mussels with only a bad ass salsa to show for it. But don’t be scared, Jump right in, Mussels rock and you know it. Just watch the quick flick below and prove to your self you can do it!
In this Mussels Recipes for Moules Marinieres you will use:
1 cube butter
1 tbls chopped garlic
1/2 tsp. Anchovy paste
2 tbls scallions
1 tbls. green bell pepper(optional)
1/2 cup white wine
1 pinch parsley
1 pinch thyme
1/4 tsp. chili flakes
When you make the salsa start everything in this order; butter, then garlic, anchoy paste, scallions, bell pepper, white wine, parsely, thyme, and then chile flakes. After you’ve steam the Mussels the you give them a good toss in a large enough bowl to distribute the salsa evenly through the shells. You can then seperate your portions onto plates and serve your Mussels Recipes for Moules Marinieres.
Chicken Lettuce Wraps are Easy-Peasy
