Who doesn’t love rainbow colored foods especially when it’s beautifully colored and in these packed with umami deep, vibrant purple! Not only is it pleasing to your eyes, these delicious Homemade Purple Dumplings will satisfy all your savory cravings and make a perfect festive dish for family & friends! Made with Suncore Foods® Cosmos Red Cabbage Powder & Suncore Foods® Purple Sweet Potato Powder into the dough for the stunning hue! We'll definitely be snagging more than one!
A fresh and summery greek chicken dish
These Greek Chicken Gyros are a healthy Greek marinated chicken recipe topped with fresh tzatziki sauce. You can make your own pitas or just eat the chicken with toppings by itself.
Chef Anna Voloshyna says these dumplings make for the perfect weekend brunch.
These crispy Fillo bites are a great savoury finger food option for your next party, or a wonderful snack when you feel like something small to enjoy. We love using this quick and easy technique, where Fillo Pastry is simply filled, rolled and sliced to create something delicious. It’s amazing what
4 ingredients only! If you love sweet and tangy flavors, then you'll love this chicken recipe!
Copycat Big Mary Chicken Sandwich and Taters - a great homemade copycat recipe for a well loved chicken sandwich from Mary Browns Famous Chicken and Taters.
Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.
Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch. I also made my own dipping sauce to pair with this vegan jeon or pancake.
These rice paper dumplings are crispy and so satisfying. Pair it with a simple dumpling sauce and you have the perfect meal!
Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch. I also made my own dipping sauce to pair with this vegan jeon or pancake.
Turn your extra vegetables into gimbap—a healthy, fun Korean snack. This flexible recipe shows a great way to use up your veggie scraps.
These sweet fritters of the Middle East are super crunchy on the outside, soft and fluffy on the inside. Traditionally soaked in simple syrup, but equally loved drowned in Nutella or dusted with cinnamon sugar!
Potato pancakes Polish way made with grated potatoes and topped with various sauces or simply salt and sugar.
These sweet fritters of the Middle East are super crunchy on the outside, soft and fluffy on the inside. Traditionally soaked in simple syrup, but equally loved drowned in Nutella or dusted with cinnamon sugar!
Ingredienti: •150 grammi di riso carnaroli Il Buon Riso •una barbabietola dimensiona media •15 grammi di burro salato •10 grammi di parmigiano Reggiano •sale q.b •scalogno&n…
I have my mother-in-law, Linda, to thank for this wonderful recipe. Jon and I had been dating for about a year and she came to visit. I guess I was 19? Maybe 20. At any rate, at the time, I had zero interest in the kitchen. Needless to say, Jon was looking forward to his Momma’s visit. Not only to see her, but also in hopes of getting a few home cooked meals. She was here for a week or so, and made several delicious rib-sticking meals during her stay. But the egg rolls. I know it sounds absurd, but these egg rolls changed my life. After learning how to make them, that I could make something like that from a dingy little bachelor pad kitchen…it’s like something clicked inside. I began trying new and different recipes. I looked forward to coming home and cooking dinners. I couldn’t get enough information about different ingredients and techniques. That was close to 10 years ago, and I still have that hunger and love for cooking. I think it’s awesome that I can pinpoint the moment where it all started. I’m pretty sure it will never end! Print Chicken Egg Rolls 1 lb. boneless, skinless chicken breasts, cut into strips 3/4 head cabbage, shredded thin 3 carrots, peeled and shredded 2 cups fresh bean sprouts (1 package) 3 cloves garlic, minced 4 tbsp soy sauce 4 scallions (green and white), sliced 4 tbsp vegetable oil 1 package egg roll wrappers 1 tbsp cornstarch, mixed with 3 tbsp cold water Combine 3 tbsp soy sauce, 1 tbsp oil, 1 clove minced garlic, and half of the scallions into a resealable bag. Add chicken to marinade. Place in the refrigerator for at least 30 minutes up to 3 hours. Heat 2 tbsp vegetable oil in wok or large pot over high heat for 2 minutes. Add chicken to the wok. Cook about 5 minutes, stirring constantly, until chicken is mostly done and starting to brown on the edges. Remove chicken to a plate and set aside to cool. To the same pan, add the remaining tbsp of vegetable oil. Add shredded cabbage and carrots. Add remaining tbsp of soy sauce. Use tongs to “toss” the vegetables. Cook, over high heat, for about 2 minutes. Or, until cabbage begins to wilt. Toss in the bean sprouts, and cook for about 1 minute more. Off heat. Once cool, dice the chicken breasts and add them to the vegetables, mixing in well. Place a colander in your sink, or over a large bowl. Add egg roll mixture to the colander. Using several layers of paper towels, press down firmly on the egg roll filling, pressing out as much moisture as possible. Repeat process several times. Let filling cool for 30 minutes before rolling into wrappers. Heat 3 inches of vegetable oil in a dutch oven. I like to fry the rolls at about 375. While the oil is coming up to temperature, wrap the rolls according to the package directions. Place into oil 4 or 5 at a time, turning over occasionally, until golden brown. Usually about 5 minutes. I usually add the rolls, wait one minute, then turn over with tongs. It seems like if you try to completely fry the first side, the gas released from the cabbage “blows out” the raw side, and then it doesn’t want to flip. I’ve found that a initial flip right from the get-go corrects that situation. Remove from oil with tongs, and place VERTICALLY into a large pot or casserole dish that has been lined with paper towels. This vertical drain is key, as it really helps the rolls not to become soggy. Serve with plenty of soy sauce, Chinese hot mustard, and duck sauce. Originally posted June 23, 2009
RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. **great recipe for gatherings, DIY spread, make ahead**
When it comes to food from Trinidad and Tobago, adding a ton of flavor goes a long way to making unctuous and irresistible stew chicken. The basis of Stew Chicken is Green Seasoning. We made green seasoning back when we cooked Guyana. There are hundreds (thousands!) of recipes for green seasoning, so I thought it’d be fun to make up a second batch with this recipe. I used a different mix of herbs and aromatics, like ginger, garlic, tomato, green onion, and thyme. These flavors speak to Trinidad and Tobago’s preferences… and go wonderfully with this chicken.
Strawberry cream cheese heart danishes are perfect for Valentines Day. Sweet cream cheese with strawberries on puff pastry. Best of all they're easy to make!
A visit to Terry Strawberry Farm in Oxnard to learn all about California strawberries and farming. This fun event also included a delicious strawberry themed dinner at Ventura Beach and lunch on the farm.
I wanted to inspire people to think about what they eat. Food is not only a bite we put into our mouth. It is a combination of processes which all affect what is finally consumed by eating. By deconstructing recipes into individual steps I wish to create an easy to approach and positive way of inspiring people to cook from scratch and explore how food is constructed.
