Cornstarch chunks are crispy, white bites made with just 3 ingredients and easy to make.
Here is a spanakopita-style filling in a crunchy French toast crust. You can use just spinach or silverbeet/chard, but I like a combination of greens, adding some rocket or watercress for that peppery bite. Adult spinach works better than the baby variety as it is more dense, but trim all the stalks off. View the recipe collection here
Okay so there’s this….thing. That like, the majority of the population of the universe fah-rickin’ LOSE THEIR MINDS over to eat. They go to all kinds of lengths, risk important relationships, see expensive therapists, maybe even consider assassination for a single bite. I SAID MAYBE. But not me. For some reason, that one (or 45) […]
These Chicken Bites are everything you want in a Thai Chicken recipe! Crispy, salty, sweet nuggets of pure joy and the recipe is pretty simple to make too!
Every time I take a bite of a really good buttermilk pancake, one that is fluffy, light, and perfectly flavored with a little sweetness and vanilla, I
Nothing like a bite of crunchy, spicy Kkakdugi to make every meal taste better! Make easy Korean Cubed Radish Kimchi and enjoy the BEST fermented kick of spicy goodness!
It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.
I'm not a big fan of coleslaw. My cute grandma convinced me just to have one bite and I was hooked! I had 3 servings of it for dinner that night. She said it tasted exactly like the KFC coleslaw so I had to do the test for myself. After a quick trip to KFC, I voted that they really taste so much alike. I'll be honest... I like the homemade version even better!
You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber; pungent garlic and dill; sunny lemon. The formula, a staging ground for countless dip platters and a condiment for the thousands of gyros dished up daily, is as familiar to us now as salsa and ketchup. And its preparation is about as intuitive—recipes matter less than solid ingredients and a willingness to dip a tasting finger along the way.
Circassian Chicken is a Turkish wonder that's seems to be lost in time. The dish is like an extremely nutritious and flavorful chicken salad. While it still graces the meze tables of Turkey and once graced sabbath tables in the ghettos and shettles of North Africa and Europe, it's never gained popularity in the United States. The dish, a poached chicken in a walnut sauce, was brought to Turkey by slaves from Georgia. Jews who settled in Turkey following their expulsion from Spain, adapted the dish to their dietary rules. The prohibition of cooking on the Sabbath gave rise to meals, such as this chicken, that could be made ahead and kept warm in the dying embers of the stove or fireplace. This is one of those dishes that looks much harder to do than it actually is. Years ago, the grinding of nuts was a chore, but blenders and food processors have made swift work of a once tedious task. You can have this chicken on the table in an hour. It's not expensive to make and I think you'll like it, especially if you're looking to add a "wow" factor to your meals. This is one of those dishes you should try before you die. Serve it with warm pita bread and crisp lettuce. You're gonna' like the way this tastes. Circassian Chicken - Cerkez Tavugu Ingredients: 3 pounds (about 6) boneless chicken breasts 1 large onion, finely chopped 3 cups water 1/2 cup lemon juice 1 cup fresh cilantro 1 cup + 2 tablespoons fresh parsley, chopped, divided use salt and pepper to taste 1 lb. shelled walnuts, finely chopped 5 slices white bread, crusts removed, finely chopped or grated 1 tablespoon + 2 teaspoons paprika, divided use 3 tablespoons walnut oil Directions: 1) Place chicken breasts and onion in a large skillet. Add water, lemon juice, cilantro and parsley. Bring to a boil; reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Do not overcook. Remove chicken, reserving stock. Set aside to cool. Shred chicken into bite size pieces. Season to taste with salt and pepper. Strain stock and reserve. 2) While chicken cooks, place walnuts in bowl of a food processor with some breadcrumbs and 1 tablespoon paprika. Pulse to combine. Add remainder of crumbs and pulse until fine. Slowly add reserved stock and puree until stock is like a thick soup. Season to taste with salt and pepper. 3) Toss chicken with some sauce, reserving half for topping. Transfer to a serving platter. Top with remaining sauce. 4) Warm walnut oil and reserved 2 teaspoons paprika in a small pan. Drizzle over top of chicken. Garnish with reserved 2 tablespoons parsley. Yield: 6 to 8 servings. I'm sending this recipe to dp at Blazing Hot Wok for her Regional Recipes event. The country this month is Turkey.
While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it's utterly worth it; besides, it's not as if you have to do anything while they either steam or roast. Go slowly when adding the salt and vinegar, tasting as you go, as I like these to have the wincing hit of salt and vinegar crisps, and you may prefer a lighter hand with the sprinkling. For US cup measures, use the toggle at the top of the ingredients list.
Every time I take a bite of a really good buttermilk pancake, one that is fluffy, light, and perfectly flavored with a little sweetness and vanilla, I
New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben's pastry chef to re-create the dessert at his place, Lindy's, and made it an icon.
When I was younger, I wasn't a huge fan of Indian food, probably because my tolerance for spice is child-like. As I've gotten older, I started trying more India…
Some recipes simply remind you of home. One bite of these sweet noodle kugel mu ns and I’m back in Brooklyn, sitting in my mom’s kitchen watching her prep for ...
I adore Larabars, and these are my homemade pure chocolate version. If you’ve ever had a raw, vegan brownie, it kinda tastes like these. No-bake, easy, and ready in minutes. Nuts in my browni…
Introduction Hello, Ihsanpedia Friends! Are you ready to embark on a culinary adventure to Italy? Today, we will be diving into the world of cannoli-making. Cannoli, a beloved Italian dessert, is a crispy pastry shell filled with a sweet and creamy ricotta filling. Whether you're a seasoned baker or a novice in the kitchen, this
Bibim guksu is a gluten-free, Korean cold noodle salad tossed in a spicy, sweet, and tangy dressing. The thinly sliced vegetables and kimchi are easy to grab with the chilled buckwheat noodles for some crunchy, fresh bites. I also like to add some mint to make the salad extra light and refreshing for the summer.
These Raw Bounty Bites are a much healthier and easier alternative to the original. Perfect for a dessert or snack, and they're vegan and gluten-free.
This syrupy and moist Greek Walnut Cake (Karithopita) is soft, packed full of walnuts and spiced with cinnamon and cloves.
Okay, I’m afraid this is going to have to be a short one. Like, a really short one. Blink and you’ll miss it! But anyways, I realized that when I was talking about my mushroom-falafel…
Possibly the easiest scones ever and they rise beautifully.
Spicy Scallops ♥️ for ep.9 of my restaurant series. The flavors on this dish are a dream... Trust me!
The delicious alternative to candy bars are definitely these healthy Twix bites. When I saw these pop up on my page I had to try them! They looked just like the candy bar version but with all healthier ingredients. They literally blew us away. I think we scarfed them all down in 30 minutes. These […]
The world renowned butter cream cake – straight from the Germanic lands is known as Frankfurter Kranz. When translated into English, Frankfurter Kranz becomes the Frankfurt Crown Cake and Frankfurt,... Continue reading
When I was younger, I wasn't a huge fan of Indian food, probably because my tolerance for spice is child-like. As I've gotten older, I started trying more India…
These Sicilian doughnuts are delicious served warm! The recipe comes from one of my favorite cookbooks titled "Cucina Deliziosa", which was compiled by the Charity Guild of Saint Joseph in Houston, Texas.
These scallion pancakes rival any Chinese restaurant's. Test these out and feel like a master chef in your own kitchen.
Gloriously naughty tasting and just 3 syns per serving!
A salad, in its simplest form, can be just greens tossed together with a little seasoning. And who says that can’t be decadent? But sometimes I like a little more. When I have a salad, I want a balance of protein, greens and some crunch. This is a quintessential French lunch, hailing from the Lyon region, that features bitter greens, bacon lardons, a poached egg and a tangy vinaigrette. For the perfect bite, I like to sauté the bacon until it’s slightly crispy, but still has some chewiness.
IF YOU MEET A CZECH TEXAN, he or she will politely inform you it's incorrect to use the term sausage kolache when referring to a sausage-stuffed kolache. When you scrunch up your face with confusion, the person will then kindly explain that the correct term for this savory pastry is klobasnek. But wait, let's back up here for a minute. If you're not familiar with a kolache, then you may be wondering what the heck I'm talking about. Allow me to explain. A kolache is a sweetened yeast roll that's been stuffed with a fruit, cream cheese, or a poppy seed filling. The roll is either square or round, and there's a well in the center to contain the filling. With a klobasnek, the dough is wrapped entirely around the filling, and the only way you can tell what's inside is to take that first bite. You find these pastries all over Texas, though they were first introduced in Central Texan Czech communities, such as the small towns of West and Caldwell. While the origin of the term klobasnek for the sausage-stuffed version is a little vague, The Village Bakery in downtown West has claimed provenance for the term. What's interesting, however, is that these Czech pastries are more associated with Southeast Texas than with Central Texas. The two pastries are different things, but some people still insist on calling them sausage kolaches. This doesn't bother me, but I can see how it could upset some linguistic purists. No matter what you call them, however, they are good. I like to eat them for breakfast, warm from the oven when the cheese is still melted and the sausage juicy with a snap. Though they are still good a few hours later at room temperature and can easily be reheated, too.
Make these Jewish recipes at your next dinner party! These are perfect for large gatherings celebrating all the Jewish holidays.
This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.
Ok, if you havent already guessed, I am in LOVE with Samoas! Last month, I did Samoa Brownies and they were so
Summer is just around the corner and with one 42 °C and a 38 °C day already, it's going to be a hot one. Summer means stone fruit and when ...
This red cabbage salad is an Israeli classic! It's very easy to put together and it's fresh and garlicky.
I feel like I am the last to know that IHOP puts pancake batter in their omelets . (Did you know? Why didn’t you tell me?) Usually I’m pretty good ab
The delicious alternative to candy bars are definitely these healthy Twix bites. When I saw these pop up on my page I had to try them! They looked just like the candy bar version but with all healthier ingredients. They literally blew us away. I think we scarfed them all down in 30 minutes. These […]
While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it's utterly worth it; besides, it's not as if you have to do anything while they either steam or roast. Go slowly when adding the salt and vinegar, tasting as you go, as I like these to have the wincing hit of salt and vinegar crisps, and you may prefer a lighter hand with the sprinkling. For US cup measures, use the toggle at the top of the ingredients list.
