I am an avid collector of recipes. A young lady, a former KFC employee, was looking at my recipes one evening when she discovered this one. She told me that the recipe was close, but that I should remove the vinegar and lemon juice and replace them with tarragon vinegar. Tarragon vinegar is the secret. Note: This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it.
Dripping in gloriously sweet icing, a Yum Yum is basically a twisted doughnut, but flakier and stretchier than a standard doughnut.
Fresh, sweet, juicy mangoes sandwiched between two layers of crumbly, buttery pastry. These Mango Crumb Bars are super easy to make, and are the perfect dessert and snack!
Low-fat Mapo Tofu Recipe! Mapo tofu is one of the signature dish from Sichuan, China. Silky soft tofu swimming in delicous spicy sauce.
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This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside, but I love it just as it is. It also happens to be one of the greatest hangover cures around. You know, I'm tempted to consider overdoing it partywise just to have an excuse to whip up a batch of these. But then, they are so good that there is always a reason to eat them; no need to scout around for excuses. For US cup measures, use the toggle at the top of the ingredients list.
All over the world, people love deep-fried dough covered with sugar or glaze. They might call it by different names, but it's pretty universal: we all love doughnuts! This is the Moroccan version of the doughnuts that we love so much - slightly more chewy, slightly less refined, a bit more "masculine" (a bit like
This stuffed cabbage is packed with Asian flavors like fresh ginger, cilantro and shiitake mushrooms. It bakes with a hoisin and rice wine vinegar glaze,
A simple, easy recipe for Japchae, also known as Korean glass noodles with stir fried vegetables. It's made with sweet potato starch noodles, colorful vegetables and tossed in a savory sauce!
When we chose Norway as the Scandinavian country we’d study for geography club, it was really all about the Vikings. The clothes, longboats, food, and way of life is fascinating Really, what little boy could resist? My rough and tumble boy certainly wasn't one to resist the topic, and frankly, my girls were just as excited
Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.
Try our classic scotch eggs recipe; we've jazzed things up a little with a homemade preserve: Tomato-thyme chutney! Get the recipes at Chatelaine.com!
Rice Tahdig This unplanned post was brought about due to a reader's question regarding tahdig. She asks: "Is there something I can do to get a better crust?" Great question! I've been blogging about Iranian food for months now but it didn't occur to me to write about tahdig, the tastiest and most sought-after part of a rice dish. If only tahdig could speak it would probably be saying "I get no respect!." I feel I've neglected a precious and very important part of Persian cuisine. I write it as 'tahdig.' You may write 'tahdig'/'tahdeeg', however, it's pronounced tadeeg. "Tah" means bottom and "dig" means pot in Persian/Farsi language. ته دیگ Tahdig refers to the crunchy and crispy bottom layer of rice cooked in a pot. The formation of tahdig is a perfect symphony between the right temperature, the amount of oil, aromatic rice, length of time, right kind of pan, some experience, and a little patience. If you don't achieve the best kind of tahdig the first time, don't worry. There's always the next rice dish you can experiment with. Since rice is a staple of Iranian cooking that's how we have eventually been able to conquer the art of making tahdig. As the old adage goes: "practice makes perfect!" And if this is any consolation, let me tell you that even experienced cooks falter sometimes. Lavash Tahdig Potato tahdig There are many kinds of tahdig. The most well-known is rice tahdig. There's also potato tahdig (my favorite) which goes well with rice and chicken dishes. If you choose to layer the bottom of the pan with potato slices, cut them evenly and not too thin. Add a dash of salt after layering them, wait for a few minutes till they are a little bit fried, then turn them over, pour the rice over the potatoes, and follow the same steps as the rice tahdig recipe. There's also the bread tahdig. Any kind of flatbread could be used such as lavash or pita. I've had lettuce ta-dig too. It's very delicious. Then there's the very tasty macaroni tahdig. A fantastic combination of crispy noodles, fresh tomatoes, and flavorful meat sauce. Rice and Tahdig Ingredients: Serves 4-6 2 cups long-grain white basmati rice Butter or vegetable oil 1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water Salt Water Method: In a large bowl wash the rice with cool water a few times to get rid of the extra starch. Soak the rice in 6 cups of cool water, add 3-4 tablespoons of salt, set aside for an hour. In a large non-stick pot that has a tight-fitting lid, bring 6 cups of water to a rapid boil on medium-high heat. Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and 2 tablespoons of liquid saffron to the bottom of the pot, move the pan in a circular motion or use a wooden spoon to evenly cover the bottom with oil. Transfer parboiled rice back into the pot, building it into a pyramid shape away from the sides of the pot. To release the steam make 4-5 holes in the rice with the handle of the wooden spatula. Wait for about 5-7 minutes or until steam starts coming out. You can add a few cubes of butter on top or pour 2 tablespoons of oil and 1/4 cup water, cover, and cook over medium-low heat for 45-50 minutes. It is very customary to cover the lid with a kitchen towel or 2-3 layers of thick paper towels to prevent the moisture from going back in the pot. Nowadays, there are fabric lid coverings especially made for this purpose in Iran. I do recommend using it for making a perfect tahdig. To serve tahdig first serve the rice on a platter. Gently mix some of the rice with the dissolved saffron and arrange it nicely on top. Remove the tahdig with a spatula and cut it into small pieces. The only problem or drawback is that there is usually not enough tahdig to go around. Being the fifth kid out of six children, I know how that feels growing up, fighting over the last piece of tahdig on the dinner table. That's called preparation for life! Enjoy!
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This is posted in response to a request. I have never made it myself, but it is a very well known German dish, that is usually served with sauerkraut and knoedel or mashed potatoes. You'd usually serve one hock each so you might want to use smaller hocks and adjust the cooking time, but it is supposed to be a very big meal that you only have very occasionally.
Lunch is a lighter meal but it still has to include a balance of nutrients and a mix of flavours to be enjoyable. Basa fillets, rice and vegetables is a three piece lunch put together to make it a …
This mouth-watering recipe for oven-roasted chicken is taken from Rick Stein's From Venice to Istanbul book. The Turkish-inspired recipe can be cooked on the barbecue or in the oven.
I am sure I have mentioned this before - I love Christmas time in Germany! The Christmas markets with mulled wine and all this amazing dishes and sweets! As
Zucchini, feta and plenty of fresh herbs rolled into balls and fried until light and crispy and golden brown! These zucchini balls are a great appetizer and can be served with tzatziki or marina sauce for dipping.
I am an avid collector of recipes. A young lady, a former KFC employee, was looking at my recipes one evening when she discovered this one. She told me that the recipe was close, but that I should remove the vinegar and lemon juice and replace them with tarragon vinegar. Tarragon vinegar is the secret. Note: This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it.
Dripping in gloriously sweet icing, a Yum Yum is basically a twisted doughnut, but flakier and stretchier than a standard doughnut.
INTRODUCTION Siu Mai Dumpling （烧卖） and Prawn Dumplings (虾饺）are two of the items that the family never miss ordering when we frequented a Dim Sum restaurant. My kids especially my boy love siu mai. Since I have not prepared siu mai for quite a while, I have decided to prepare today and share with my […]
Korean Hot Chicken & Sandwich Recipe! 🔥🔥🔥 Love Nashville style chicken? Then you MUST try this Korean style hot fried chicken!!
Jjajangmyeon is everybody's favorite food. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture.
Find recipes for the Chinese food you crave and learn about classic Chinese ingredients and cooking techniques.
