A slightly sweet, spicy, and delicious sauteed ground Portuguese Chourico Sandwich recipe that uses beer, TABASCO Sauce, and tomato paste.
Pad See Ew, a Thai dish of stir-fried wide rice noodles with Chinese broccoli, egg, and beef, is a popular Thai street food that you can also make at home!
The flavorful Brazilian chicken marinade (Tempero Baiano) is a quick and easy seasoning that turns plain chicken pieces into succulent, juicy baked chicken the whole family will love. Bake it in the oven or air fryer.
A roast chicken always feels celebratory; indeed, a roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood. For US cup measures, use the toggle at the top of the ingredients list.
Easy Korean Beef and Radish Soup
There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe — I scarcely bother to sear the meat — that feeds a huge tableful of people cosily. And — always music to my ears — it is at its best if cooked ahead, cooled and then refrigerated before being reheated. A final note: it is the shin of beef that makes this stew so sweetly succulent; by all means substitute regular stewing beef, if you must, but it will never cook to the melting softness of shin. For US cup measures, use the toggle at the top of the ingredients list.
We love desserts! And if it is Arabic sweets, we love them even more. I just cant get enough of Arabic sweets, so i am always in search for recipes. You all must be aware of my love for it. I have posted quite a few arabic sweets recipe already, some of them are ArabicRead more
Tiropitas, feta-cottage-cheese-and-egg filled fillo triangles, are always a party favorite. They can also be made ahead and stashed in the freezer.
The ladies in my hula practice love food. We always talk about food, restaurants and share recipes. And we love to bring munchies when we practice. On our Saturday practice, very hungry Saturday, I…
My dad always makes this for the Holidays and we all love it! I have never made it myself for fear of doing something wrong- it may take a few tries to get it perfect (I wonder how long it took my dad...) Use whole milk for this one- It makes the rice nice and thick! Mmmm...I can't wait until the Holidays are here again!
Make no mistake, these rolls are adamantly for garlic lovers.
We enjoyed this "little bread" many times while living in Germany, and I have been on a quest ever since to try to make them. I've tried numerous recipes, but this one I received from Ute Staack, who lives in a village north of Bavaria, is the best one I have come across. The crust is crunchy and the dough is soft and chewy just like you want them to be. I love to eat them with lots of butter along side soft boiled eggs for breakfast, but they can be enjoyed anytime you want. Did you know? The crusty German yeast roll known as "Brötchen" (“little bread”) is as pleasingly moist and chewy on the inside, as it is satisfyingly firm and crunchy on the outside. Bakers all over Germany bake them early in the morning, but also throughout the day because they are popular for lunch or dinner. The rolls are best when enjoyed within a few hours of baking, especially when topped with butter or cheese, a spread like liverwurst or teawurst, salami, ham, or cold cuts, bratwurst, and even fish, either marinated or smoked, Dipping pieces of Brötchen into the yolk of a soft-cooked egg is always a delight. Sweet toppings also rank high on the popularity scale. Try honey, fruit preserves, sugar beet syrup (Zuckerrübensirup), or a chocolate-hazelnut spread. And a Fleischsalat (hearty meat salad) can turn a lowly roll into a satisfying meal. And we’d be remiss if we didn’t also mention the guilty pleasure of slicing open a fresh Brötchen and sandwiching a sweet, fluffy, chocolate-covered “Schaumkuß” between the two halves. Brötchen (brotchen, broetchen), depending on the region, may also be referred to by one or more of these names: Schnittbrötchen, Spitzbrötchen, Semmeln, Schrippen, Weggla, Weckerl, Weckle, Wecken, or Rundstücke. The traditional Brötchen is made primarily from wheat flour, yeast, salt, and water and is shaped into an oval. However, more modern variations often include the addition of other flour types like rye. Sometimes milk fats, butter, or oils are added. The shape of a roll might vary, as well, and the roll might be be covered with seeds or nuts. (Source: German Food Notes) Recipe Ingredients 2 1/2 cups flour 1 tsp. salt 1 tsp. sugar 1 pkg. active-dry yeast (2 1/2 tsp) 4 tsp. *diastatic malt powder (optional - I purchase on King Arthur Flour) 1 cup water Method Add flour salt, sugar, yeast and baking malt (if using) to the large bowl of a stand mixer. Add the water, and using the dough hook, mix dough and "knead" it with the dough hook several minutes, or until the dough forms a ball and pulls away from the sides of the bowl. Turn out onto floured surface and knead a few times. Place dough in floured mixing bowl, cover with a kitchen towel and let rise 60-90 minutes. Remove dough from bowl and shape into round rolls (you'll get about 10-12). Hold each ball under running warm water briefly, and place on a baking sheet lined with parchment paper or sprayed lightly with cooking spray. Cover with a floured kitchen towel and let rest for 30 minutes. Brush rolls with warm water and powder them with flour, sesame seeds or poppy seeds. Cut a slit in the top of each roll with a razor blade, bakers lame, or very sharp knife. Let rest 10 minutes uncovered. Meanwhile, place a large roasting pan with hot water on the lowest rack of your oven positioning top rack to the middle of the oven. Preheat oven to 400 degrees; water will be steaming so be careful when you open the oven door. Spritz or sprinkle the rolls with water again, and place the baking sheet on the rack in the middle of the oven over the steaming water. Bake 20 minutes or slightly longer adjusting for your altitude. Remove from oven and let cool on a cooling rack. * Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Enjoy, Mary © Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Ready in 30 minutes, this carob freezer fudge is low in sugar while still tasting quite decadent. Feel free to change up the nut butter, sweetener, and mix-ins as you see fit. The coconut oil is necessary in this recipe though as it helps solidify the fudge when chilled. It melts quickly so be sure to enjoy it straight from the freezer and don't let it sit on the counter for more than a couple minutes.
This Puttanesca Sauce is vegan and easy to make with simple ingredients that you have on hand in your pantry. A keeper that is ready in under 20 minutes. Serve this over your favorite pasta and you have a quick dinner that even pickiest kids will eat.
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
This gourmet version of Thai beef salad is full of the authentic flavours of Asia.
Baklava uses phyllo dough stacked with honey and nuts to make a sweet Greek dessert that everyone will love.
All cultures have some type of sweet dough and this German Kuchen is a great example. Kuchen is the German word for cake. The dough is slightly sweet and fluffy and tasty on its own. But, the toppings are where this recipe gets fun. The cinnamon topping is classic and almost like a cinnamon streusel. If you love cherries, try the cherry toppings. It's a wonderful complement to the bread. We'll admit, the butter topping had us confused. There's no butter! Once baked, it sinks to the bottom creates a buttery custard. Simple and so good, the apple is a great topping for fall. The apples bake perfectly and are filled with cinnamon spice. The cheese topping is similar to the butter one where it sinks to the bottom while baking. If you asked us which is our favorite, we wouldn't be able to single one out. They're all good in their own way. Each recipe makes one Kuchen, so keep one or two for yourselves and give another to a neighbor or family. Whichever Kuchen you choose to make, you'll enjoy a bakery-quality treat.
This is more delicious than the sum of its parts! It's a real traditional oldie. RETESTED ON 22 Oct 07: After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce (it was 5 oz originally), but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this!
Recipes Archive | Rhodes Food Group
We've rounded up some of our favorite places for cheap eats in Chicago!
It doesn't get much more Scottish than this! Granny's shortbread recipe is always a winner and so well practised that it's completely foolproof.
This custard-like Greek Rice Rudding Recipe is very soft and creamy. Unlike a sticky rice pudding. This one is lighter and refreshing. Made with no eggs!
This has always been the Italian antipasto, and though you are more likely to come across it as the traditional combination of tonno and cannellini, I love the flecked terracotta of borlotti beans, giving you the colours of Tuscany on a plate. This makes a simple, speedy supper for two; all I'd want alongside is some good bread. For US cup measures, use the toggle at the top of the ingredients list.
This delicious shallot vinaigrette (French vinaigrette) is quick and easy to make and wonderfully versatile.
I grew up in a household where we always ate fabulous homemade rusks. My mom was THAT “tannie” who could bake the best “mosbolletjies” and buttermilk rusks in the whole tow…
Ciambelle (or ciamella) is a salty donut-shaped bread. They are crunchy on the outside and soft on the inside, with a hint of fennel flavouring. This is an old recipe that comes from the region of Lazio. From what I could tell there are not many recipes in circulation today, so I am thrilled to have a recipe for these that I can share.
It was always a special treat to go to our local Chinese restaurant when I was growing up. I remember entering the dark room and being fascinated by the exotic decor that adorned the walls. Hanging from the ceiling were beautiful red silk lanterns that shimmered with gold fringe. The walls were covered with a lush red velvety textured paper, and the booths were big and plush, perfect for sinking into. I moved away years ago and, sadly, the restaurant was gone long before that. There’s a huge impersonal multiplex theater where it once stood. It was in that Chinese restaurant that I developed my fondness for Chinese food. To this day I think that they had the best Mongolian Pork, and it’s still my go to choice when we go out for Chinese. I also usually start my meal with a bowl of steaming hot and sour soup accompanied by some wonton crackers and duck sauce. I can go through a whole bowl of that lovely sweet sauce with it’s slight tang. I dip egg rolls in it and slather it on my crab rangoon. My daughter likes putting the sauce on her rice instead of soy sauce. The other day I made a fried rice dish and used some duck sauce from plastic packets that we had saved from a takeout dinner. The sauce didn’t taste like much at all except for the plastic flavor from the packet. It was pretty sad. So I decided to play around and make my own. To my surprise it turned out quite nicely. The recipe really isn’t that hard. The flavor is more intense than restaurant duck sauce and it has a really nice zing. It’s also super simple to make and only takes about 10 minutes from start to finish. Here’s everything you need to know to make your own restaurant-style duck sauce. The recipe can be found following the photos. Ingredients Mix all ingredients thoroughly Mix all of the ingredients thoroughly. Push mixture through a sieve Pass the mixture through a sieve. Chinese Restaurant-Style Duck Sauce RecipeMakes 1/2 cup of sauce Ingredients 1 cup apricot jam 2 teaspoons rice vinegar 1 teaspoon water 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon dry mustard 1 splash soy sauce (optional) Directions In a small bowl whisk together all ingredients until smooth. There will be larger pieces of apricot from the jam. Using a fine sieve, strain the mixture into a small bowl. Use the back of a spatula to push the sauce through. Discard the mixture that does not pass through the sieve. Serve as desired. Refrigerate any leftover sauce in an airtight container for up to a week. Enjoy! As an Amazon Associate I earn from qualifying purchases.
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
An easy recipe that's packed with flavor. Once you know how to make thai red curry, you'll want to eat it every week!
