Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    


1 1/2 lb extra-lean beef,Ground
1/2 t cumin seed
2 T green onion,Chopped
1 ds garlic powder
1 ds seasoned salt
1 ds black pepper
1/4 c all-purpose flour
2 t water
1 pk square egg roll skins
1 c vegetable oil

1. In a large frying pan, mash ground beef with a fork. Add cumin, green onion, garlic powder, seasoned salt, and black pepper and mix well.
2. Brown meat over medium heat. Drain off fat and set meat aside.
3. In a small bowl, combine flour and 2 teaspoons water and stir to make a paste.
4. Place 1 egg roll skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they don't dry out. Fill according to directions that follow recipe.
5. In a large frying pan, heat oil over .medium-high heat for 4 to 5 minutes. With tongs, carefully place 1 samusa in oil. Samusa should fry to golden brown in about 3 minutes. If it takes longer than this, increase the temperature of the oil. Remove from oil with slotted spoon and drain on paper towels. Repeat with re- maining samusas, frying 3 or 4 at a time.
1. With a pastry brush, brush all 4 edges of skin with flour and water mixture.
2. Place about 1 tablespoon of meat mix- ture just above center of skin.
3. Fold skin in half over filling to form a triangle and press edges together to seal.
4. Repeat with remaining skins.

         ©2007-2017 All rights Reserved.