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samedi 8 février 2025

Szechuan Salt and Pepper Spareribs Recipe

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Ingredients:


2 lb pork spareribs, cut into individual ribs

2 tbsp Sichuan peppercorns

2 tsp salt

1/2 tsp five-spice powder

2 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

2 tsp sesame oil

1 egg

3 tbsp flour

Oil for deep frying

Scallions for garnish


Instructions:


1. Marinate the ribs:

Soak the ribs in water for 30 minutes, then drain.

Dry roast the Sichuan peppercorns in a pan until fragrant, then grind into a powder.

Combine the ground peppercorns, salt, five-spice powder, soy sauce, Shaoxing wine, and sesame oil in a bowl.

Coat the ribs with the marinade, cover, and refrigerate for at least 3 hours, ideally overnight.


2. Prepare the batter:

Remove the ribs from the fridge 30 minutes before cooking.

Mix the egg and flour in a bowl to form a smooth batter.

Add a little water if needed.


3. Fry the ribs:

Heat oil in a deep fryer or pot to 180°C.

Dip the marinated ribs into the batter, then carefully lower them into the hot oil.

Cook for 5-6 minutes until golden and crispy.

Remove the ribs and drain on paper towels.


4. Serve:

Garnish with chopped scallions and serve hot.

vendredi 7 février 2025

Loaded Hot Dogs with Ground Beef & Cheddar

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Ingredients:

4 hot dog sausages 🌭

4 soft hot dog buns 🍞

1/2 lb ground beef (or turkey for a leaner option) 🥩

1 cup shredded cheddar cheese 🧀

1/4 cup mayonnaise 🧴

2 tbsp mustard or your favorite hot dog topping 🌶️

Fresh parsley, chopped 🌿

Salt & pepper to taste 🧂

1 cup crispy French fries 🍟

Instructions:

Cook the sausages: Grill or boil the hot dogs until they're heated through and lightly browned. Set them aside.

Cook the ground beef: In a pan over medium heat, cook the ground beef with salt and pepper until browned. Drain excess fat.

Assemble the hot dog: Place each hot dog into a bun. Top with a generous amount of ground beef, followed by shredded cheddar cheese.

Melt the cheese: Place the loaded hot dogs under a broiler for a couple of minutes to melt the cheese, or simply cover with a lid until the cheese is gooey.

Add sauce: Drizzle mayo and mustard over the top of the cheese, and sprinkle with chopped parsley.

Serve: Serve with crispy French fries on the side for a complete, satisfying meal!


Indulge in these cheesy, savory hot dogs for your next meal! Perfect for a weekend treat or casual family dinner. 😋🌭


mardi 4 février 2025

Taco Spaghetti

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Ingredients:

2 tablespoons olive oil

1 pound ground beef

1/4 cup yellow onions, chopped

1/4 cup taco seasoning (or 1 packet)

1 (10 oz) can Rotel tomatoes (do not drain)

8 oz spaghetti noodles (uncooked)

3 cups water

4 oz cheddar cheese, shredded

1/2 cup chopped cilantro

Directions:

Heat olive oil in a large skillet over medium heat. Add the ground beef and chopped onions, cooking until the beef is browned and the onions are softened.

Stir in the taco seasoning and Rotel tomatoes (with juices). Mix well.

Add the uncooked spaghetti noodles to the skillet, then pour in 3 cups of water. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 12-15 minutes, or until the spaghetti is cooked and the liquid is mostly absorbed.

Stir in the shredded cheddar cheese until melted and well combined.

Remove from heat, garnish with chopped cilantro, and serve hot.

Servings: 4-6"

mercredi 29 janvier 2025

Mango Chicken Bowl Recipe

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Ingredients

For the Mango Salad

1 mango, diced

2 Persian cucumbers, chopped

1 serrano or jalapeño pepper, seeded and sliced


1/2 cup fresh cilantro, chopped


3 tablespoons fresh mint or basil, torn


2 green onions, chopped


3 tablespoons mixed sesame and/or sunflower seeds


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2 tablespoons extra virgin olive oil


2 tablespoons apple cider vinegar


2 tablespoons lime juice


1 avocado, cubed


For the Chicken

1 1/2 pounds boneless, skinless chicken breasts or thighs, thinly sliced


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1 tablespoon cornstarch or arrowroot powder


2 tablespoons extra virgin olive oil


1/4 cup Thai red curry paste


1 tablespoon fish sauce, tamari, or soy sauce


6 tablespoons salted butter


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3–4 cloves garlic, chopped


Chili flakes, to taste


3–4 cups cooked rice


Instructions

Prepare the Mango Salad:


In a bowl, combine the mango, cucumbers, serrano pepper, cilantro, mint, and green onions.


Toss with olive oil, apple cider vinegar, and lime juice. Season with salt.


Add the cubed avocado and gently toss. Sprinkle sesame and/or sunflower seeds on top. Set aside.


Cook the Chicken:

Toss the sliced chicken with cornstarch or arrowroot powder in a separate bowl.

Heat olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook for 1–2 minutes until fragrant.


Add the chicken and toss to coat in the curry paste. Cook for about 8 minutes, stirring occasionally, until the chicken is crispy and cooked through.


Remove from heat and stir in the fish sauce, tamari, or soy sauce.


Make the Chili Crisp Butter:


In a small skillet, melt the butter over medium heat. Add the chopped garlic and a pinch of chili flakes. Cook until the butter is browned and the garlic is crispy.


Assemble the Bowls:


Divide the cooked rice into bowls. Top with the crispy chicken and drizzle the garlic chili butter over the chicken.


Finish with a generous portion of the mango salad.


samedi 21 décembre 2024

cookies - 5 minutes, melts in your mouth at the first bite

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List of items needed:


– 1 cup (225g) of soft unsalted butter

– 1/2 cup (60g) of powdered sugar

– 1 teaspoon of vanilla extract (if desired, for more flavor)

– 1 and 3/4 cups of all-purpose flour, which is equal to 220 grams.

– 1/4 cup (30g) of cornstarch

– 1/4 teaspoon of salt


Directions:

Could you please provide the text that you would like me to simplify? **Make the dough:**

– In a big bowl, mix the softened butter and powdered sugar until they are light and fluffy. If you want, you can add vanilla extract and mix everything together.

– Mix the flour, cornstarch, and salt together, then slowly combine it with the butter mixture. Mix until the dough is soft.


2. Simplify the text. **Form the cookies:**

– Split the dough into two parts and shape each part into a log that is around 2 inches thick.

– Cover each piece of wood with plastic wrap and put it in the fridge for at least 1 hour (this makes it easier to cut and stops it from spreading)

– Heat your oven to 325°F (165°C). Cover a baking sheet with parchment paper.

– Cut the dough into slices that are 1/4 inch thick and put them on the baking sheet.

– Cook in the oven for 12-15 minutes, or until the edges begin to turn golden. To keep a soft and smooth texture, make sure not to bake for too long.




samedi 14 décembre 2024

Holiday Crescent Ring with Savory or Sweet Fillings

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Ingredients:


2 cans (8 oz each) refrigerated crescent roll dough


½ cup Nutella or chocolate hazelnut spread


1 cup fresh strawberries, diced


2 tablespoons powdered sugar (for garnish)


Optional: Whipped cream or vanilla ice cream for serving


Instructions:


Preheat the Oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.


Prepare the Filling: Spread Nutella evenly over the wide ends of the crescent dough. Sprinkle diced strawberries on top.


Assemble the Ring: Arrange the crescent triangles in a circular pattern on the baking sheet as described above. Fold and seal the triangles over the filling.


Bake: Bake for 18-20 minutes, or until golden brown. Let cool slightly, then dust with powdered sugar.


Serve: Slice and serve with whipped cream or vanilla ice cream for a festive dessert.

Quick One-Pot Pasta and Veggie Stir-Fry

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Ingredients


1 pound ground beef

1 onion, chopped

1 green bell pepper, chopped

1 cup mushrooms, sliced

1 (15 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup cooked pasta (any shape)

1 cup frozen mixed vegetables

1 cup shredded mozzarella cheese

Equipment


Large skillet or Dutch oven

Large bowl

Instructions


Step 1: Cook the Meat and Vegetables


Brown the ground beef in a large skillet over medium heat. Drain off any excess grease.

Add the onion, bell pepper, and mushrooms to the skillet and cook until softened.

Stir in the crushed tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Step 2: Assemble the Casserole


Preheat oven to 350°F (175°C).

In a large bowl, combine the cooked pasta and frozen mixed vegetables.

Spread half of the pasta mixture in the bottom of a greased 9×13 inch baking dish.

Top with half of the meat sauce.

Repeat with the remaining pasta mixture and meat sauce.

Sprinkle the top with shredded mozzarella cheese.

Step 3: Bake


Bake in preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Step 4: Serve


Let cool for a few minutes before serving.

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