Crab Rangoons

Ingredients

6 oz.-8 oz. jumbo lump crab meat (fresh preferable (the cheaper claw meat is fine too), but canned, or artificial crab can be substituted)

8 oz. package of cream cheese, softened
2 cloves garlic, minced
2 scallions, finely chopped
2 tsp. soy sauce
A shot of Worcestershire sauce or patis (fish sauce)
A shot of Tabasco or a sprinkling of cayenne pepper
Squeeze of lemon juice (to taste)
Salt and pepper
1 egg white, beaten
Won ton wrapper package(about 50) or egg roll wrappers (these are bigger in size so when you use them, you have to cut them in 4 smaller squares)

Directions
Combine ingredients. Taste and adjust seasonings
Take a won ton skin and put it on your board. Brush edges with beaten egg white. Put about a teaspoon of filling in the center of the dough. You may fold corner to corner, forming a triangle, or you can fold each side to middle like I have. First, fold like a hot dog. Pinch to seal middle. Next, pull in remaining sides to middle and pinch. After you have finished, place on a pan, cover with plastic wrap, and freeze for one hour before frying.

Deep fry at 370 degrees until golden brown (a couple of minutes).

*I fried half of the rangoons and froze the remaining. Total recipe makes approximately 50 Rangoons*



Sushi- For Beginners (like me)

Your Ingredients: Sushi or short grain rice - Rice Vinegar - Sugar - Salt - Water - Toasted Seaweed - Imitation Crab Meat - Black Sesame Seeds - Carrot - Avocado - Hothouse Cucumber

*All ingredients pictured can be purchased at Wal*Mart in the Asian section. * (Except for the Charcoal Sesame Seeds which I purchased at Woodman's)

1) Make the Sushi Rice. I use Alton Brown's recipe from the Food Network.
     DO NOT peek! Once covered, leave covered until the rice is completely finished! No peeking

2) After the rice has cooled to room temperature, it's time to roll (I don't have a sushi kit, but a zip lock bag works just fine for me.)

             Fill a small bowl with warm water and place next to your workspace.

             Place one sheet of Nori (seaweed) shiny side down on your zip lock bag.

             Wet your hands and grab a bit of sushi rice and press onto Nori. You want a good amount of rice,  but not too much. If you plan to roll the rice inside, this is very important as it is easy to over-stuff. You will need to wet your hands periodically when the rice starts to stick to your hands.

             On this first roll, the rice will be on the outside. 

               

             Now, flip over and add imitation crab, carrot, hothouse cucumber, and avocado.

       Now, grab end of zip lock bag closest to you and lift and roll away from you. Use your fingers to tuck in any inside ingredients back in if they start to poke out. Finish rolling and use bag to tighten roll.

   
      Sprinkle a few black sesame seeds onto another zip lock bag and roll the roll back and forth to get the sesame seeds to adhere.

Before cutting, wet your knife and also wet your knife in between each cut. This is very important.

Place onto plates however you choose. This is a California roll. The one in the middle is a California roll that is then topped with very thin avocado slices and rolled again to adhere. Sushi for beginners. Give it a Try!

Jamaican Rum Cake Recipe

Ingredients

1 18 oz box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 C. vegetable oil
1/2 Cup. water
1/2 Cup. Jamaican white rum

Glaze

1/2 Cup butter
1 Cup. sugar
1/4 Cup. water
1/4 Cup. Jamaican white rum

Directions

1. Preheat oven to 325°F.
2. Spray a bundt pan with nonstick cooking spray.
3. Place cake mix, pudding, eggs, oil, water and rum in a large bowl.
4. Beat with an electric mixer for 2 minutes.
5. Pour in prepared pan and bake for 1 hour.
6. Prepare glaze while cake is baking.
7. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute.
8. Remove from the heat and add the rum.
9. Remove from the oven, when done, and pierce thoroughly with a toothpick.
10. Pour glaze over the top.
11. Cool completely before removing the cake from the pan.
12. Cut, serve, and enjoy!