Here is the secret to tender and silky chicken breasts at Chinese restaurants. It’s called velveting.
This easy 10-minute congee recipe can be made quickly with the help of leftover cooked rice. A hearty and comforting meal that's delicious whether you dress it up with multiple toppings or keep it simple.
These fermented apples are packed with probiotics and are SO easy to make!
The great thing about woodstove cooking is it gets you twice as much out of your fuel. Not only will a woodstove cook your food, it will also keep you warm.
Instant Pot kulolo: Kulolo or taro pudding is a classic Hawaiian dessert. Warm, chewy, rich, dark brown pieces of kulolo made easily in the comfort of your home using an Instant Pot. My favorite!
A refreshing recipe for Cucumber Gazpach0 (aka Chilled Cucumber Soup) with yogurt, lime and cilantro. Keep it vegetarian or serve with shrimp for a light lunch.
With just 4 ingredients and about 2 minutes effort you can have this flavourful, lightly spicy Gochujang Mayo ready to serve. Perfect in tacos, burgers, on fish cakes or just for dipping fries into, this easy is full of umami flavour.
Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or a light lunch ,or dinner. It is not too sweet and just delicious. We usually serve this at our Yom Kippur break the fast dinner which consists of bagels, and lox, and lots of salads...this is sweet but it is not dessert. You could of course serve it as dessert. It is delicious piping hot straight from the oven. The top becomes brown and crisp and the inside creamy. It is also very good reheated and can be frozen as well. I adapted this recipe from one I got on a cooking message board I frequent. This is bakinfool's Mom's Famous Noodle Kugel Famous Noodle Kugel 1 pound Wide Egg Noodles 2 cups Sour Cream 16 oz. container Cottage Cheese 6 Eggs 1 cup Sugar 1 stick Butter 2 tsp Vanilla splash of Lemon Juice Cinnamon Preheat oven to 350, grease a 13 by 9 baking dish cook noodles, drain well combine sour cream, cottage cheese, eggs, and sugar melted butter and vanilla, mix well add the lemon juice, mix well stir in the noodles, pour into prepared pan sprinkle the top with cinnamon bake for 1hr 15 min optional - Add 1/2 cup raisins and/ or one diced peeled apple While you can use reduced fat sour cream and cottage cheese, I think this is really best with full fat. Do not use non fat sour cream or cottage cheese. This recipe also halves very nicely. source:bakinfool/ck
Giada's simple bolognese is a longtime favorite among readers, and it's no question why.
Make Raymond Blanc's flavoursome tomato soup up to 1 day ahead, and keep chilled
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This Creamy Tomato Pasta Recipe is something we make at least a few times a month because it's easy to throw together and the whole family loves it! Bonus? It's packed with pureed carrots and Greek yogurt instead of cream, so it's also secretly healthy. Win win.
This 5 minute Gochujang Sauce is the perfect balance of spicy, savory, and sweet! Use it as a dipping sauce, for bibimbap, or add it to mayo for a spicy kick!
When it comes to a warm breakfast, oatmeal usually steals the show. But these porridge recipes prove that oats have so much more to offer in the flavor, texture, and taste departments.
Ever wanted to try cacao but not sure how to make it? Keep reading to get my magical morning cacao recipe! www.ayurvedawithrebecca.comEffect on Doshas: VK-P+
Marjoram, scientifically known as Origanum majorana, is a plant that belongs to the mint family, Lamiaceae. It originally comes from the Mediterranean region.
To help make your trip easier, we have put together our best tips for campervan cooking plus some recipe and meal ideas that work well for campervan or caravan travel.
This is a really fun way to cook a whole head of cauliflower - stuff it with cheddar, and top it with crispy Parmesan breadcrumbs!
Veggie Broth can really elevate plant-based diet recipes. Are you looking for a versatile and delicious veggie broth? Try this one!
Air-fried General Tso's Cauliflower is a great way to get your Chinese food fix right at home and keep it vegetarian. Cut the cauliflower florets into bite-sized pieces – especially if you intend to eat this with chopsticks!
Finally, it's time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes. This recipe is a treasured one that I will always keep. This Grandma's Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you! What is Kimchi/Kimchee? Kimchi, also known as kimchee, is a traditional Korean dish that's made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used. There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients. Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish. How does Kimchi taste? Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don't like sourness. Kimchi's taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste. Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper. What do I love about kimchi/kimchee? Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating. Is homemade Kimchi really spicy? It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some. Why is homemade kimchi more delicious than store-bought? As I've said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants. Some other reasons why is homemade kimchi version better: Homemade kimchi is much cheaper With some tweaks, you can make it your own recipe Share with family and friends It's fun! Can American cabbage be used as a substitute? I wouldn't advise, it won't be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi. Can I substitute red pepper powder with gochujang? No, don't do that! Although gochujang is a red chili paste, you shouldn't substitute it with red pepper, because the texture is totally different. For how long should kimchi be fermented? Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be. After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don't like your Kimchi to sour, you can use it for up to 3 months. If Kimchi becomes too sour, but you don't want to throw it away, try mixing it into some dishes with a milder flavor, like rice. Can regular salt be used for Kimchi? My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture. Look out for coarse sea salt grains. What if I don't have red pepper powder for Kimchi? Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. :) This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic. It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha. How to make Kimchi Taste better? It should be left out for a longer time before it is put in the refrigerator. Is there a way to make homemade kimchi less sour? Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning. What type of jar should I use for Kimchi? I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths. Homemade Kimchi Recipe Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It's cheaper to make at home than to buy it in the grocery store. If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board! Ingredients For the cabbage: 16 Oz Napa cabbage (cut into 1 inch size) ½ cup of sea salt 1 cup of water Seasonings for kimchi: ½ medium sweet onion ½ tsp of sugar 1 bulb garlic, peeled 4 TBSP cup of water ½ cup red pepper powder 1 bundle of julienned green onions Directions Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours. Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi. When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated. The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar. Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge. Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn't say it lasts more than 6 months.
This homemade mustard recipe is surprisingly easy to make with a few simple pantry ingredients! Making prepared yellow mustard is much more flavorful than the s…
This amazing quinoa porridge is packed with superfood ingredients to keep you fueled and energized all day long. It's easy to make, super tasty and so good for you!
Creamy with a hint of crunch, kamaboko dip makes for the perfect dip to pair with your favorite cracker or chip. The perfect pupu to bring to your next get together.
Set the table and bring out the fancy silverware because we've got 6 fabulous Dishoom recipes to bring a banging Bombay feast to your kitchen...
Everything you ever want to know about freezer burn. What is freezer burn, what does it look like and how to prevent it from happening.
