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Homemade Pork Buns! & I made that!

Homemade Pork Buns! & I made that!
Dear Pork, We meet again. This time things got intense. As per usual I was dabbling in vegetarianism, reading books like “Animal Factory” and “Eating Animals” and having thoughts like “I just can’t keep eating meat”. First I marinated you in a magical sauce with all kinds of delicousness: five spice powder, hoisin sauce, honey, soy sauce and much more. Then I laid you on a rack to go in the oven. And roasted you until you were all glossy and charred and happy looking. From there I took it a step further. While you waited patiently, I made a dough, a dough not too different from my favorite hamburger bun dough. And then I encased you in that dough, giggling with every pleat. You made adorable dumplings. I let your dough rise until soft, and then I roasted you again. PORK BUNS RECIPE (Andrea Nguyen): Char Siu Pork: 1 lb bonelss pork shoulder 1 big clove garlic 1 1/2 TBSP sugar 1/4 + 1/8 tsp five spice powder 2 TBSP 3/4 tsp hoisin sauce 1 1/2 TBSP honey 1 TBSP + 1/2 tsp Shaoxing rice wine 1 TBSP sugar Related:  Sides and Snacks

Parmesan cups make for simple canapes Parmesan cups make for simple canapes Posted on 01 July 2010 by Mădălina Parmesan bowls can be used as a vessel for a variety of dips or small salads, and served as appetizers for your guests. There is one ingredient, four simple steps, and it’s virtually impossible to screw up (…this coming from a person who tends to ruin a lot of dishes). Ingredients: - 1 tbsp grated parmesan cheese per bowl (I tried using the finely grated parmesan (like Kraft), and it just didn’t work. Supplies: - Parchment paper - Cookie sheet - Offset spatula - Shot glasses (for the shape of your bowl) Directions: 1. 2. 3.

Cheesy Florentine Biscuit Cups March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one. 2 tablespoons unsalted or salted butter 1 box (9 oz) frozen chopped spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16.3 oz) Pillsbury® Grands! 4 oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunchmeat) 4 eggs 2 cups shredded mild Cheddar cheese (8 oz) Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Separate dough into 12 biscuits by peeling apart the layers. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown.

Fried Rice With Beef Okay, here is the recipe for fried rice with beef:) Beef Fried Rice Ingredients 5 cups cooked Cold Rice 200g Rib-Eye Steak, cut into small strips 3 Tbsp Peanut Oil 4 cloves garlic, chopped 4 Eggs, lightly beaten 1/2 Yellow Onion, diced 3 stalk Scallions, chopped 2 Tbsp Light Soy Sauce 2 Tbsp Dark Soy Sauce Sea Salt to taste Freshly Ground White pepper Method Saute the chopped garlic with 2 Tbsp of peanut oil on a low heat until golden brown and crisp. Beat the eggs with a pinch of salt and some white pepper. Turn the heat on high and saute the beef and then set aside. With the remaining peanut oil, add the yellow onions and rice. Stir quickly and add the light and dark soy sauce and season with sea salt and freshly ground white pepper.

Homemade Black Pepper Cheez-Its Crunching on things helps me think. And I’ve been thinking a lot lately. My brain is full of life thoughts, to-do lists and stuff…all resulting in me being spacier than normal. My brain doesn’t have space to remember where I put my car keys. But seriously, WHERE ARE MY KEYS?! I have a million dollar idea for us. Here it goes: I want to invent noise stickers and attach it to everything important. This is genius, no?! I’m pretty sure we can make billions off of this. Since we’re technically inventors now, we’ll be thinking a lot, hence our need for stuff to crunch on. Homemade crackers are about the easiest thing ever to make. The tricky part comes with the rolling out the dough. I wanted the cheez-its to be uniform so I broke out my measuring tape. I rolled it out and then cut it a 12 x 6 rectangle. Next, I used the blunt end of a skewer to make a hole in the center of each cracker. Homemade Black Pepper Cheez-Its Recipe adapted from The Lee Bros. 3/4 cup flour, plus more for dusting

Pizza Braid A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!), but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. This is one of my favorite shortcuts to make a nice loaf of bread or use in recipes like this one. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano.

Pain perdu "grand luxe" en sandwich L’identification des animaux de compagnie ou celle de livres empruntés à la bibliothèque, par des techniques de puces électroniques, servent à présent d’une toute nouvelle façon. De plus en plus d’hôpitaux américains et européens font actuellement usage de traqueurs électroniques appelés «Hugs». Dès les premières minutes de sa vie, un nouveau-né devient le centre d’attention. Durant ses premiers jours à la pouponnière, un défilé de médecins, d’infirmières et de visiteurs viendront toucher, câliner et bercer le poupon; la dernière chose qu’on souhaite serait qu’il se fasse enlever. Et pourtant, chaque année dans les hôpitaux des États-Unis, près d’une dizaine de nouveaux-nés sont enlevés par des étrangers, malgré l’œil vigilant des infirmières et des gardiens de sécurité; 200 enfants y ont été kidnappé depuis 22 ans. Le rapt de nouveau-né, même s’il n’est pas fréquent est une éventualité à laquelle les parents doivent se préparer et c’est pourquoi le système «Hugs» existe.

Baked Mashed Potatoes with a Creamy Gruyere Topping My friend Donna Natale Mason…what can I say other than that Texas is not nearly as colorful without her? She is a vibrant, loud, gorgeous bit of Texas stomping through the snow in Indiana in red cowboy boots. We were debutantes together in Wichita Falls and she keeps threatening to come back to Texas and have a get together where we all wear our (very small sized yet shockingly poufy) deb dresses and eat lots of food and tell raunchy jokes. In the meantime she has given me a very decadent, yet simple recipe that is dear to her heart. This is part of the note that Donna sent to me: “My sweet Momma made these for me when I was pregnant with my daughter, Molly in 2005. Hence, I call these Donna’s Good Luck Potatoes. My only other comment on mashed potatoes is that it is important to mash in the butter before you add the milk. Scrub the potatoes and poke several holes in each with a fork. Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Notes: In closing:

Shrimp Lo Mein - Cook This! Not That - Mens Health While restaurants drown their lo mein dishes in oil, we prefer them long on produce and rich with the delicious flavors of Asian cuisine Restaurant wok-fried noodle and rice dishes tend to be heavy on starch and oil, with a few token vegetables thrown in for color. We prefer our lo mein long on the produce, short on oil, and rich with the flavors that make Asian cuisine one of the world's best. You'll Need: 12 oz lo mein noodles 1 Tbsp peanut or vegetable oil 2 cloves garlic, minced 1 Tbsp grated fresh ginger 4 scallions, whites and greens separated, chopped 4 oz shiitake mushrooms 2 medium carrots, cut into thin slices 1/2 red bell pepper, sliced 3/4 lb medium shrimp, peeled and deveined 2 Tbsp oyster sauce 2 Tbsp low-sodium soy sauce How to Make It: *Prepare the noodles according to the package instructions. *In a wok or large skillet, heat the oil over high heat. *Toss in the shrimp and cook until just pink and slightly firm.

Thai Cooking School: Phanaeng Curry Fried Rice The second dish we learned to make in our Thai cooking class was Phanaeng Curry Fried Rice with chicken. Our instructor was eager to share this recipe with us because she had grown up eating it in Thailand and said that it's uncommon to find a curry fried rice like this in American Thai restaurants. I'm not the kind of girl to pick favorites (I like it all!), but if I had to pick one from our class, this dish would certainly be in the running. Phanaeng Curry Fried RiceAdapted from NiddyPrintable Recipe 4 1/2 cups steamed rice, cooked and cooled to room temperature1 cup boneless, skinless chicken breast, sliced into bite-sized pieces1 tablespoon shredded kaffir lime leaves1 cup Thai sweet basil leaves2 tablespoons phanaeng curry paste1 cup creamy coconut milk (the thick stuff at the top of the can)2 tablespoons cashew nuts (optional)1 cucumber, peeled and sliced (optional)1 1/2 tablespoons sugar2 1/2 tablespoons fish sauce4 tablespoons vegetable oil 1. 2. 3. 4.

Crepes of Wrath

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