Sour cherries sprinkled with sugar and rolled into filo dough. A delicious combination yet easy to make! Depending on how sour or sweet your cherries are, you may need more or less sugar. But no matter what your measurements are, this dessert is guaranteed to be delicious!
- 4 cups cherries
- filo dough
Take out the seeds from the sour cherries. Take a sheet of filo dough and dap oil on it. Repeat this for another sheet. Then, about an inch from the edge of the shorter side, sprinkle breadcrumbs (about an inch wide) down the side; the breadcrumbs keep the filo dough from getting soggy. Layer the cherries on top of the breadcrumbs. Generously sprinkle sugar over the sour cherries. Roll up the filo dough and place in an oiled pan. Repeat this until you use up all of the cherries (about 4 times).
Bake in the oven at 390F for about 40 minutes (the top of the pastry should be golden brown). Enjoy this yummy dessert!
Looking for a delicious and easy-to-make Chinese dish? What better to try than pork lo mein? This yummy meal combines the stringiness of egg noodles, the crunchiness of bean sprouts, and the savory sweetness of vegetables to make a meal worth making again (and again).
- 1 lb boneless lean pork, cut into thin strips
- 24 oz egg noodles
- 3 tbsp canola oil
- 4 tsp finely chopped garlic
- 2 tsp finely chopped fresh gingerroot
- 2 carrots, cut into short, thin strips
- 8 oz mushrooms, finely sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp salt
- 8 fl oz chicken broth
- 14 oz bean sprouts
- 2 tbsp finely chopped scallions
- 1 1/2 tbsp soy sauce
- dash of sesame oil
- 1/2 tsp black pepper
First, pour the soy sauce and sesame oil into a large plastic bag; add the black pepper. Place the shredded pork into the bag as well, and securely close the bag. Tumble the pork around in the ziploc bag until most of the liquid is absorbed. Set aside.
Prepare the egg noodles as directed on the package. Set this aside as well.
Heat 1 tablespoon of the oil in a pan. Add the pork and stir-fry until it becomes a light brown color. Remove from the heat and set aside.
In a clean deep pan, heat the rest of the oil and stir-fry the garlic and gingerroot for about half a minute (garlic burns very easily, so be careful!). Add in the carrots and cook for a minute or two. Next, add the mushrooms and cook for about a minute before putting in the bell peppers. After a few minutes add the pork, salt, and chicken broth. Cook until at least half of the chicken broth has evaporated.
Toss the pork and vegetable mixture into the eggs noddles and put on medium heat. Stir to combine the ingredients. Add the bean sprouts and then the scallions. Stir until well combined. Serve with soy sauce and enjoy!
*This recipe was adapted from Chinese Cooking: A collection of easy and elegant recipes