Egg Noodles Recipe. Watermelonade Recipe at Epicurious. Photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. How To Make Fresh Spring Rolls. Tonight’s dinner incorporated two ingredients I’ve never used before…and was quite nervous about using! 1. Rice Sticks: Much thinner than rice NOODLES, they are similar to cellophane or glass noodles and take just 3 minutes to cook! 2. Rice Paper Wrappers: The egg roll wrapper’s chewier, rice cousin. If you haven’t guessed – I made Fresh Spring Rolls for dinner!
Print this recipe! The good news is that fresh spring rolls are surprisingly fool-proof, thanks to a strong rice paper wrapper that seems rather impenetrable to anything besides a knife and my chompers, and that they are INSANELY, amazingly, delicious! First we start with zee fillings: CucumberCarrotsGreen onionExtra firm tofu (pressed, cut into strips and tossed with some dipping sauce)Rice sticksAvocadoBasil I laid them out next to a clean, dry plate and another plate which I flooded with warm water. I was kind of freaking out because right out of the package the rice paper wrappers are pretty thick, sturdy and…textured? SO good! Most favorited all-time - page 2.
Vietnamese food for beginners. Take a gastronomic tour of Vietnam, but be warned - do not read this article if you are even slightly hungry. 1. Pho They call it beef noodle soup, and such it is, but so much more. It is Vietnam in a bowl. Pronounced like 'fur' (but drop the 'r'), it is beef noodle soup raised to the nth degree. You can have pho everywhere in Vietnam, but it is almost a cult in Hanoi. Image by Hanoi Mark. 2. Rice rolls are produced everywhere in Vietnam, with the most well-known being goi cuon, but the variety that are made in Hanoi, banh cuon, have their own special characteristics. Image by flickmor. Northern specialties The basic tenets of the north's cookery are more closely aligned with China than that of other local regions. 3. Bun cha is pressed pork served on a bed on of cold rice noodles and dressed with a few herbs. Image by Hanoi Mark. 4.
In Hanoi there is a type of snail living in ponds and lakes that grows to the size of a golfball, has a streaked colour, and, while chewy, is very tasty. 5. 6. French Bread Recipe. Tiramisu Pancakes - Steamy Kitchen : TLC. Tampa Bay, Florida Jaden Hair is a food columnist, television chef, recipe developer and a mom of two little boys who love to eat. You can find her every Sunday with new recipes in the Tampa Tribune newspaper, cooking up a storm on the Daytime show that's syndicated in 100-plus markets, and blogging away at the award-winning . Jaden is also author of the Steamy Kitchen Cookbook, available online and in stores nationwide. She lives in Tampa Bay, Florida with her husband, Scott, and sons Andrew and Nathan. Follow Jaden Hair on Twitter and RSS! Amish White Bread Recipe. Herbed Focaccia. 1 cup lukewarm water 1 tablespoon extra virgin olive oil 3 cups bread flour 1 tsp. salt 1 tablespoon sugar 2 1/4 tsp. (1 pkg.) active dry yeast 3/4 tsp. basil 1/4 tsp. oregano 1/2 tsp. rosemary Combine 1 cup flour and herbs with other dry ingredients, including yeast.
Heat water to 120°F and add to dry ingredients; beat with electric mixer for 4 minutes. Switch to dough hook and gradually add enough remaining flour to make a soft dough. Knead for 6 minutes. Form a ball and place dough in an oiled bowl, turning dough in bowl to coat on all sides with oil. Allow to rise in a warm place until dough has doubled in volume. Sprinkle lightly with more oregano, basil and rosemary. Bake in preheated 375°F oven 25 to 30 minutes or until golden brown. Best Chicken Souvlaki. Top 10 Skills to Master Your Grill. @jonny6pak: AFAIC, marinades are NEVER the way to go. I've never had a piece of meat that was somehow made better by soaking it in something. A brine will help tenderize and will flavorize to the extent that you like salt (and yes is much better than any marinade I've had), but honestly, I think a good homemade rub is all you need 99.9% of the time.
I rub chicken, pork, and beef with consistently good results. I also coat the outside of beef and pork with olive oil to help with searing. The only meat that gets anything wet at all is ground beef, which gets egg white and Worcestershire (along with oatmeal, cheese (grated or sometimes stuffed with blue cheese), (usually) onion flakes, salt and spices—and a coating of olive oil). Honey-Garlic Glazed Meatballs Recipe.