Communal Dumplings for the Family. In Ba Jin’s (巴金) epic Chinese literary trilogy: Family , Spring and Autumn (家,春,秋), the author describes the life of a Chinese aristocratic family during the final years of the feudalistic Qing dynasty.
It was a tumultuous time in which the family members had to negotiate changing political landscape as dynastic rule disintegrated, as well as the family’s own struggle between generations over changing values and aspirations. Ba Jin was a great observer and narrator of a China struggling within and without while falling into chaos at the beginning of the twentieth century. Whether it was an elaborate sumptuous spread of the upper class or a meager bowl of porridge of the poor, sharing communal meals was a social ritual. This practice continues among the modern Chinese family, although much of the characteristics have changed.
I had a project due last week and to get extra credit I could bring in a food from India and I knew right away I wanted to make Naan. We have made it before and I LOVE it! I changed up the recipe a little bit to make it more exciting. I added garam masala and it gave the naan a very nice flavor. I brought it to school and everyone loved it there was none left. Naan Bread 1 package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt. Fall off the Bone Baby Back Ribs with Sweet Chili Sauce.
Sunday, August 29, 2010 There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name. 5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce.
Salt and pepper don’t count, but even if you did count it, it’s still will be the best 4 ingredient-dish you can ever make. Just a word on the ribs – there are 2 camps of rib-lovers: a) meat fall off the bone camp b) I want to gnaw and tear meat off the bone camp I’m part of the first group, I enjoy tender, juicy, succulent meat that requires very little effort to pry from the bone. Also, I’ve got a trick for you that will make the ribs even more tender. This technique can be used with ANY type of barbeque sauce. To feed 4 hungry people, start with about 5 pounds of baby back ribs. Take a butter knife, wedge it just underneath the membrane to loosen. Cauliflower Crust Pizza. I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued.
A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. Cream Cheese and Cinnamon Crescent Rolls.
I’m always looking for easy and delicious recipes that can be made quick and with ingredients I already have.
This next recipe is one of those. They turned out so gooey and yummy – you will definitely have to try it out for yourself! This little treat has actually become the hubby’s favorite snack on a weekend morning. Eating them when they’ve come straight out of the oven is just pure heaven! The mix of cream cheese and sugar and cinnamon makes these pretty irresistible!
Cream Cheese and Cinnamon Crescent Rolls Ingredients 1 8 oz. package Pillsbury crescent rolls 1 tub whipped cream cheese 2 TB melted butter 1/2 cup sugar 1 TB cinnamon 1/2 cup powdered sugar (for glaze) 1 TB melted butter (for glaze) 1 TSP vanilla (for glaze) 2 TB milk (for glaze) Instructions Begin by rolling out your crescent rolls onto an ungreased cookie sheet. They will come out super gooey and delicious. Original Teriyaki - The Japanese Food Report. Okay, time for teriyaki, but I mean the real thing, not the ho-hum dish we typically see here in America, the one with a gummy, starch-thickened sauce that drowns chicken or fish.
The "teri" in teriyaki means "glossy," and that's the secret of this thing -- you coat an ingredient with a light, thin glaze to give it incredible sweet-savory flavor and a lovely, shiny sheen. Wonderful. The sugar and mirin in the sauce, by the way, are what create that gloss. Teriyaki is a delicious method for preparing chicken, fish or beef; fast and easy, too. (Yep, great for family cooking!) The way to cook teriyaki is first to brown your ingredient on both sides in a hot skillet, then brush on the glaze, flipping and brushing on more glaze as you cook, until the ingredient is done.
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