Oriental Firecrackers Recipes

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.

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.

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.

Steps:

• Adjust oven rack to middle position and heat oven to 250 degrees.
• Combine cereal, sesame sticks, wasabi peas, chow mein noodles and peanuts in large bowl.
• Whisk butter and soy sauce in small bowl, then drizzle over cereal mixture.
• Sprinkle evenly with ginger, garlic powder and cayenne and toss until well combined.
• Spread mixture over rimmed baking sheet and bake, stirring every 15 minutes, about 45 - 60 minutes. Until crisp!
• Cool to room temperature on paper towels.