Of course! The patty melt is a diner classic—a beautiful hybrid of a burger and a grilled cheese, and that “secret sauce” is what takes it over the top. This […]

Source: PATTY MELTS WITH SECRET SAUCE – Delicious Bites

Juicy patties tucked into roasted mushroom caps — your new favorite low-carb, bunless bite, perfect for gatherings.

You’ll need:
– 12 button mushrooms (about 1½–2 inches wide)
– 120g ground meat (beef, pork, or chicken)
– 1 small onion (about 80g), finely chopped
– 3 slices cheese (about 45g total)
– 3 quail eggs (optional)
– 6 to 8 cherry tomatoes
– 2 to 3 small lettuce leaves
– ¼ tsp salt
– ⅛ tsp black pepper
– 1 tsp light soy sauce
– 1 tsp oyster sauce
– ½ tsp chicken bouillon powder

Steps:
1. Sauté onion until soft. Mix with ground meat, salt, pepper, soy sauce, oyster sauce, and bouillon.
2. Remove stems and fill each cap with the meat mixture.
3. Place mushrooms meat-side down in a pan. Cover and cook on low for 4–5 minutes. Flip and cook until mushrooms are tender. Turn off heat and top with cheese to melt.
4. Boil quail eggs and cut in half. Slice cherry tomatoes. Cut one cheese slice into small squares.
5. Stack lettuce, tomato, and egg on one stuffed mushroom. Top with another mushroom and skewer to hold.

.

#mushrooms
#appetizerideas
#burgers
#sandwich
#foodideas

This tasty one-pot Vegan Gnocchi Soup is the perfect dinner! It’s hearty, cozy, and simple to make all in one delicious bowl! Try out this delicious Vegan Gnocchi Soup for dinner this week.

Source: Vegan Gnocchi Soup

I’d like to share with you my Traditional Kimchi Recipe (Whole Napa Cabbage Kimchi Recipe, also known as Tongbaechu). It will be easy to follow step by step, so you can make your own kimchi at home immediately. Let’s get started!  […]

Source: CiCi Li – Traditional Kimchi Recipe (Tongbaechu)

Browse hundreds of air fryer, Instant Pot, decadent, and delicious plant-based recipes worth sharing. With detailed instructions and expert tips, every recipe is approachable!

Source: Shareable Plant-Based Recipes – Food Sharing Vegan

Ingredients: For the dough … 2 cups (228g) masa harina, white or yellow 1 teaspoon chicken bouillon granules, optional 1/2 teaspoon salt 1 1/2 to 2 cups boiling water 2 tablespoons (28g) butter or lard, softened Vegetable oil, for cooking

For the filling … 1 cup shredded mozzarella cheese or Oaxaca cheese 1 cup refried beans, optional TURN TO THE NEXT PAGE TO READ INSTRUCTIONS Directions: Make the dough: In a large […]

Source: Homemade Pupusas – RECIPES

Ingredients:

For the White German Chocolate Cake:

1 cup (4 oz) German chocolate, chopped
½ cup (1 stick) unsalted butter
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk. […]

Source: White German Chocolate Cake with a Cheesecake Center – RECIPES

Few dishes are as universally loved as ribs. Tender, juicy, and packed with flavor, they are a true comfort food.

Whether you’re craving the smoky richness of barbecue ribs, the tangy sweetness of an Asian-inspired glaze, or the savory goodness of a slow-cooked stew, beef ribs offer endless possibilities.

This recipe captures the essence of mouthwatering beef ribs, cooked to perfection, with a balance of flavors and textures.

Perfect for gatherings, family dinners, or even solo indulgence, this dish promises to be a hit every time.

Let’s dive into creating the most delicious beef ribs you’ve ever tasted.

Ingredients:

• 1 kg beef ribs (cut into small pieces)

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp sugar or honey (for caramelization)

• 1/2 tsp black pepper

• 2 cloves garlic (minced)

• 2 tbsp cooking oil

• 1/4 cup water

Instructions:

Marinate the Ribs: Mix the beef ribs with soy sauce, oyster sauce, hoisin sauce, sugar, and black pepper. Let it marinate for at least 30 minutes.

Sauté the Garlic: Heat oil in a large pan or wok over medium heat. Add the minced garlic and sauté until fragrant.

Cook the Ribs: Add the marinated ribs into the pan and sear them until they are browned on all sides.

Caramelize: Add water to the pan, lower the heat, and let it simmer. Stir occasionally until the sauce thickens and the ribs are well-coated in a caramelized glaze.

Serve: Once done, remove the ribs from the pan and serve hot with rice.

Tips:

Cooking for Tenderness:  Always cook ribs low and slow to achieve tender, fall-off-the-bone meat. Use methods like slow roasting, braising, or cooking in a pressure cooker to lock in moisture and flavor.

For grilled ribs, pre-cook them in the oven or boiling water before finishing them on the grill.

Enhancing Flavor: Marinate the ribs overnight for maximum flavor absorption.

Basting with sauce during the final stages of cooking helps to caramelize the glaze, creating a mouthwatering crust.

Pair your ribs with spices and seasonings that complement the sauce, like smoked paprika, garlic, or a hint of cayenne.

Variations:

Asian-Style Ribs: For a tangy and sweet variation, use a marinade of soy sauce, honey, garlic, and ginger.

Add sesame oil and chili flakes for an extra kick. Glaze the ribs with hoisin or teriyaki sauce while grilling or roasting for a glossy finish.

Classic Barbecue Ribs: Stick to the classic American barbecue style with a smoky dry rub of paprika, brown sugar, cumin, and mustard powder.

Slather the ribs in your favorite barbecue sauce and finish them on the grill for a rich, smoky flavor.

How to Store:

Refrigerating Leftovers: Allow the ribs to cool completely before storing.  Place them in an airtight container or wrap them tightly in aluminum foil.  Store in the refrigerator for up to 3 days.

Freezing for Later: For longer storage, wrap the ribs in plastic wrap and then in aluminum foil, or use a freezer-safe bag.  Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Delicious beef ribs are the ultimate crowd-pleaser, offering a combination of tenderness and bold flavors that leave everyone wanting more.

Whether prepared with an Asian twist, classic barbecue sauce, or your personal favorite style, these ribs are versatile and satisfying.

By mastering the techniques and variations, you can make every beef rib dish a showstopper.

With proper storage, you can enjoy the leftovers or prepare them ahead of time for busy days.

Nothing beats the joy of savoring a perfectly cooked rack of ribs, so treat yourself and your loved ones to this delightful dish!

Pasta is a versatile dish that can be enjoyed in countless ways. From rich and creamy sauces to light and fresh meals, pasta has a way of satisfying cravings for [… Read more …]

Source: 12 Quick and Delicious Pasta Recipes for Every Occasion

Ingredients:  Makes approximately 5 dozen tamales

Fresh corn masa, 5 lbs.
1 lb. corn husks
1 ½ teaspoon baking powder
1 ½ teaspoon salt
1 lb. lard
5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed
8 oz. whole chili anchos
5 lb. pork shoulder
3-4 cloves of garlic
½ teaspoon ground black pepper
2 teaspoons of ground cumin. […]

Source: My Grandmother’s Tamales Recipe – RECIPES

Sicilian Sunday Gravy is a classic Italian-American dish that brings together a rich and flavorful combination of meats, tomatoes, and spices. This hearty sauce, simmered for hours, features tender pork, sausage, and meatballs, all cooked in a savory tomato base with garlic, onions, and fresh herbs. Traditionally served over pasta, it’s the perfect comfort food […]

Source: Sicilian Sunday Gravy – Easy DIY Recipes

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 cup barley (pearl or hull-less)
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Brown the Beef: In a large pot, heat olive oil over medium heat. Add the beef stew meat and brown on all sides. Remove from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender. Add the garlic and cook for another minute.
3. Combine Ingredients: Return the beef to the pot. Add the barley, beef broth, diced tomatoes, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and let simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
5. Finish and Serve: Remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

30 Popular Questions and Answers

1. Can I use other types of meat?
   • Yes, you can substitute beef with lamb or turkey if you prefer.
2. Can I use quick-cooking barley?
   • Yes, just adjust the cooking time according to the package instructions.
3. Is it possible to make this soup in a slow cooker?
   • Absolutely! Brown the meat and sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours.
4. Can I freeze the soup?
   • Yes, it freezes well. Just store in airtight containers and reheat when ready to serve.
5. How long can I store the soup in the fridge?
   • It can be stored in the fridge for up to 3-4 days.
6. What can I substitute for beef broth?
   • You can use vegetable broth or chicken broth for a lighter flavor.
7. Can I add other vegetables?
   • Yes, feel free to add peas, green beans, or potatoes for extra nutrition.
8. How do I thicken the soup?
   • You can add more barley or a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken.
9. What can I serve with this soup?
   • Crusty bread, a side salad, or sandwiches pair well with this hearty soup.
10. How can I make it spicier?
    • Add red pepper flakes or diced jalapeños for some heat.
11. Can I make this soup ahead of time?
    • Yes, it often tastes even better the next day as the flavors meld.
12. What type of barley should I use?
    • Pearl barley is most common, but you can also use hull-less barley for a nuttier flavor.
13. Is this soup gluten-free?
    • If you use gluten-free barley or a different grain like quinoa, it can be gluten-free.
14. Can I add herbs?
    • Fresh herbs like parsley, dill, or rosemary can add more flavor to the soup.
15. What kind of pot is best for this recipe?
    • A heavy-bottomed pot or Dutch oven works best for even cooking.
16. Do I have to brown the beef?
    • Browning adds flavor, but you can skip it if you’re short on time.
17. Can I make this soup vegetarian?
    • Yes, just omit the meat and use vegetable broth and additional vegetables.
18. How do I store leftovers?
    • Store in an airtight container in the refrigerator.
19. How do I reheat the soup?
    • Reheat on the stovetop or in the microwave until heated through.
20. What’s the nutritional value of this soup?
    • It’s high in protein and fiber, making it a hearty meal option.
21. Can I use frozen vegetables?
    • Yes, frozen vegetables can be used; just add them during the last 30 minutes of cooking.
22. What if my soup is too salty?
    • Add a bit of water or more vegetables to dilute the saltiness.
23. Can I use canned beans instead of barley?
    • Yes, canned beans can add a different texture and flavor.
24. Is it possible to add a splash of wine?
    • Yes, a splash of red wine can enhance the flavor; just let it simmer for a few minutes to cook off the alcohol.
25. What’s the best way to chop vegetables quickly?
    • Use a food processor for a quick and even chop.
26. Can I double the recipe?
    • Yes, just make sure your pot is large enough to accommodate all the ingredients.
27. How do I make this soup heartier?
    • Add more meat, beans, or vegetables for a heartier soup.
28. Can I add cheese?
    • Yes, grated Parmesan or cheddar can be sprinkled on top before serving.
29. What’s the best way to clean my pot afterward?
    • Soak it with warm, soapy water to loosen any stuck bits, then scrub gently.
30. How can I make this recipe more kid-friendly?
    • Make it less spicy and serve with crackers or bread for dipping.

30 Helpful Tips to Make It Even More Delightful

1. Use Quality Meat: Choose well-marbled beef for better flavor and tenderness.
2. Brown the Meat Well: This adds depth and richness to the soup.
3. Sauté the Veggies: Don’t skip the sauté step; it enhances the flavors.
4. Season as You Go: Taste and adjust seasoning throughout the cooking process.
5. Use Homemade Broth: If possible, use homemade beef broth for maximum flavor.
6. Let It Simmer: Allow the soup to simmer longer for more developed flavors.
7. Use Fresh Herbs: Fresh thyme or parsley can elevate the soup’s flavor.
8. Add a Bay Leaf: Don’t forget to remove it before serving for added depth.
9. Incorporate Different Grains: Try adding different grains like quinoa for variety.
10. Add Acid: A splash of vinegar or lemon juice can brighten the flavors.
11. Experiment with Spices: Try adding cumin or smoked paprika for an extra kick.
12. Serve with Fresh Bread: Crusty bread or biscuits make great accompaniments.
13. Garnish Thoughtfully: Fresh herbs or a sprinkle of cheese can enhance presentation.
14. Adjust Consistency: If too thick, add a bit more broth or water to reach desired consistency.
15. Make it Ahead: The flavors deepen when made a day ahead.
16. Use Leftover Roast Beef: Use leftovers to cut down on prep time.
17. Try Different Vegetables: Add seasonal vegetables for freshness.
18. Create a Flavor Base: Always start with onion, garlic, and carrots for the best base.
19. Cook in a Dutch Oven: They distribute heat evenly for perfect cooking.
20. Serve with a Salad: A fresh side salad adds balance to the meal.
21. Opt for Whole Barley: For more nutrition and texture, consider whole barley.
22. Use Canned Tomatoes: They can add acidity and sweetness to the soup.
23. Add Frozen Veggies: They can save time without sacrificing flavor.
24. Refrigerate Before Serving: Cooling it allows flavors to meld even more.
25. Mix and Match Beans: Consider adding different types of beans for variety.
26. Store Properly: Use airtight containers to keep leftovers fresh.
27. Reheat Gently: When reheating, do it slowly to prevent overcooking.
28. Experiment with Sweetness: A touch of brown sugar can balance acidity.
29. Adjust for Heat: If the soup is too spicy, add more cream or milk.
30. Involve the Family: Let family members customize their bowls with toppings!

Here are 30 secrets to achieving the perfect Beef and Barley Soup:

1. Use Quality Meat

• Opt for well-marbled beef stew meat for richer flavor and tenderness.

2. Sear the Meat

• Searing the beef before adding it to the soup enhances the flavor through caramelization.

3. Don’t Skimp on Vegetables

• Add extra veggies like mushrooms or bell peppers for added flavor and nutrition.

4. Use Fresh Herbs

• Fresh thyme, rosemary, or parsley can elevate the flavor profile significantly.

5. Deglaze the Pot

• After searing the meat, deglaze the pot with a bit of wine or broth to capture all the flavorful bits stuck to the bottom.

6. Let It Simmer

• A longer simmer time allows the flavors to meld and the beef to become tender.

7. Choose the Right Barley

• Pearl barley cooks faster and gives a creamier texture, while hulled barley takes longer but has more nutrients.

8. Adjust the Liquid

• Add more broth if the soup thickens too much during cooking.

9. Balance the Flavors

• Taste and adjust with salt, pepper, or a splash of vinegar to enhance the soup’s depth.

10. Include Tomato Paste

• A tablespoon of tomato paste can add a subtle richness and umami flavor.

11. Use Low-Sodium Broth

• This allows you to control the saltiness of your soup better.

12. Pre-soak the Barley

• Soaking the barley for a few hours can reduce cooking time and help it maintain its texture.

13. Add Barley Last

• Add the barley halfway through cooking to avoid overcooking and mushiness.

14. Incorporate a Bay Leaf

• A bay leaf adds a subtle, aromatic flavor that enhances the overall taste.

15. Stir Occasionally

• Stir the soup occasionally to prevent sticking and ensure even cooking.

16. Cool and Store Properly

• Let the soup cool completely before storing it in the fridge to preserve freshness.

17. Reheat Gently

• Reheat over low heat to prevent the barley from becoming too soft.

18. Consider Adding Beans

• Adding a can of drained beans can boost protein and add texture.

19. Experiment with Spices

• Try adding spices like paprika or cayenne for a bit of heat.

20. Serve with Fresh Bread

• Pairing the soup with a crusty loaf enhances the dining experience.

21. Finish with a Drizzle of Olive Oil

• A drizzle of good olive oil just before serving adds richness.

22. Add Greens

• Stir in some fresh spinach or kale for added color and nutrition.

23. Use a Slow Cooker

• For an even deeper flavor, consider making the soup in a slow cooker.

24. Make It Ahead

• Soups often taste better the next day, allowing flavors to meld.

25. Use a Food Processor

• Quickly chop vegetables with a food processor to save time.

26. Incorporate Beer

• A splash of beer can add depth and complexity to the flavor.

27. Taste as You Go

• Regularly taste the soup throughout the cooking process to adjust seasoning as needed.

28. Finish with Fresh Parsley

• A sprinkle of fresh parsley adds brightness and color when serving.

29. Store in Portions

• Store leftovers in portion-sized containers for easy meals later.

30. Get Creative

• Don’t be afraid to experiment with ingredients based on what you have on hand!

With these secrets, your Beef and Barley Soup will be rich, flavorful, and sure to impress! Enjoy your cozy dinners

This delicious Jamaican Oxtails recipe is an excellent Caribbean stew for the weekend. amazing flavor and tender oxtail and butter beans that are cooked to perfection. Make it in the Pressure Cooker.

• PREP TIME 20 mins
• COOK TIME 45 mins
• TOTAL TIME 1 hr 5 mins

INGREDIENTS

• 2.5 lbs oxtails
• ¼ cup brown sugar
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire Sauce
• 1 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp all-spice
• 1 tbsp browning
• 2 tbsp vegetable oil
• 1 yellow onion chopped
• 4 green onions chopped
• 1 tbsp garlic chopped
• 2 carrot chopped
• 1 scotch bonnet or pepper seeds and membrane removed and chopped
• 1/16oz can Butter Beans drained drained
• 1 cup beef broth
• 1 tbsp ketchup
• 1 tbsp dried thyme
• 1 tbsp water
• 1 tbsp cornstarch

DIRECTIONS

1. clean oxtails with water and vinegar and pat dry. Covering oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.
2. Set Pressure Cooker on High Sauté and once hot, join vegetable oil. Next, join your bigger oxtail parts to the pot, flat side down about ¼ inch apart, and brown on each side.
3. Transfer oxtail after browning and put in a pan.
4. Deglaze your pressure cooker by combining about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pan by separating the brown bits at the bottom. Then combine your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Mix and sauté for about 6 minutes or till the onions have softened.
5. Combine dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert. Press “Cancel” on your Instant Pot. Seal and cook on high for 50 minutes. Once the timer is done, let the pressure cooker naturally release.
6. Once all pressure has released, open the lid and transfer oxtails and vegetables, leaving the liquid behind. Turn Pressure Cooker on sauté. Once the liquid begins to simmer, create a corn starch slurry by combining corn starch and water in a separate bowl.
7. Stir into the simmering liquid. Add drained butter beans into the pressure cooker and let to cook for about 6 minutes, till liquid is slightly thickened and butterbeans are warmed join oxtails and vegetables back to the pressure cooker. Serve and enjoy 🙂

NOTES

Notes on Pressure Cooker Oxtails:  It’s best if all your oxtails are medium-sized oxtails that are similar in size. If you can’t get them the same size, no worries. It’ll still work. Oxtail that is too fatty will lead to the fatty gravy. You want some fat, just not too much fat. If your oxtail is extremely fatty, use a paring knife to remove some of the excess fat. Scotch Bonnet is typically used for this recipe. If you can’t find a scotch bonnet, a habanero can be substituted. You can also use about 1-2 tsp of this scotch bonnet pepper sauce.

If you’re craving a dessert that transports you straight to a tropical paradise, look no further than this Pineapple Coconut Dream Cake. This luscious cake is a beautiful fusion of sweet, tangy pineapple and creamy coconut, enveloped in a rich cream cheese frosting. Each bite bursts with tropical flavors, making it the perfect treat for […]

Source: Pineapple Coconut Dream Cake – wikemy

Ingredients

• 3 cups / 13 1/2 ounces all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk or fermented milk
• 1 cup butter, room temperature
• 2 teaspoons vanilla
• 4 large eggs

Sauce Ingredients

• 3/4 cup sugar
• 1/3 cup butter
• 3 tablespoons water
• 2 teaspoons vanilla

Instructions

1. Preheat the oven to 325°F.
2. Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
3. In a large bowl, combine the flour, 2 cups sugar, salt, baking powder, baking soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs. Beat on low speed until moistened, then increase the mixer speed to medium and beat for about 3 more minutes.
4. Spoon the cake batter into the prepared pan, spreading it evenly.
5. Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
6. Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla. Cook and stir until the butter is melted. Do not let the mixture come to a boil.
7. Remove the cake from the oven and place it on a wire rack. While the cake is still in the pan, pierce it with a fork or skewer.
8. Pour the hot butter sauce over the hot cake, allowing it to soak in.

Note: This Salted Caramel Kentucky Butter Cake is a heavenly treat that will satisfy any sweet tooth. With its buttery texture and delightful salted caramel flavor, it’s a dessert that everyone will love. Serve it at gatherings or special occasions, and watch it become an instant favorite!

INGREDIENTS:
1 cup sugar
3/4 pound unsalted butter at room temperature
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
1 cup Ghiradelli baking chips or whatever chocolate chips/chopped chocolate you have on hand
1 teaspoon coconut oil optional
Heath Toffee Bits

PREPARATION:
Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, cream together the sugar and butter until just combined, then mix in vanilla.

In a medium bowl, whisk together the flour and salt then add it to the butter mixture.

Mix on low speed until ingredients start to form a solid dough. This will take quite a few minutes to come together.

Once a dough has formed, take out of bowl and place on a lightly floured surface. Shape into a flat disk, wrap in plastic, and chill in fridge for 30 minutes.

Use a rolling pin to roll dough into approximately 1/2″ thick rectangle

Use cookie cutters to make shapes.

Place cookies on prepared baking.

Bake for 12-15 minutes or until edges are just brown.

Once cookies are completely cooled, place chocolate and coconut oil in a microwave safe bowl and microwave on high for 30 seconds. Stir and continue to heat for 15 second intervals, stirring in between, until melted and smooth.

Dunk the top of each cookie into the chocolate and sprinkle with the Heath toffee bits. Place on a piece of wax paper until completely cooled.

Ingredients

°Canola oil for frying
°24 ounces large shrimp, peeled and deveined
°Egg washing
°2 large eggs
°1 cup butter (or milk)
°1/2 tsp. kosher salt
°1/2 tsp. black pepper+Blend
°1 1/2 cups all-purpose flour
°1 cup cornmeal
°2 tbsp. kosher salt
°1/2 tsp. black pepper
°2 tbsp. garlic powder
°2 tbsp. onion powder
°1 C. Cayenne pepper

+Sauce:
°3/4 cup mayonnaise
°1/2 cup sweet chili sauce

*How to Make Crispy Fried Shrimp

Heat 1/2 inch of oil in a large heavy skillet over medium heat. Place a paper towel on a large plate and set aside.

In a loaf pan or pie plate, whisk together the eggs and buttermilk. Add ½ teaspoon of salt and pepper.

In another muffin pan, mix the flour with the cornmeal, salt, pepper, garlic powder, onion powder and chili.

Add the shrimp to the egg mixture and coat well. A little at a time, add the shrimp to the flour, coating them completely. Place it on a clean plate while you cook the remaining shrimp.

Add the shrimp to the skillet, being careful not to overcrowd the pan. Fry for 3 minutes, until crispy and golden. Drain on a prepared plate. Continue until all the prawns are fried.

Plate and, in a bowl, create your sauce:
Combine mayonnaise and chili sauce in a dipping bowl.

Enjoy !

Source: CRISPY FRIED SHRIMP

Char Siu Bao 叉烧包 is the most famous Chinese Dim Sum available. This recipe shows you how to make this famous Chinese pork buns […]

Source: Char Siu Bao Recipe- Chinese Steamed Pork Buns 叉烧包 complete guide

Ingredients:

For the Masa:
4 cups masa harina (corn flour)
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable shortening or lard
3-4 cups chicken broth or warm water

For the Filling:
2 cups cooked and shredded chicken or pork
2 cups red or green chili sauce (homemade or store-bought)
1 cup diced potatoes (optional)
1 cup cooked black beans (optional)
1 cup shredded cheese (optional)

For Assembling:
24-30 dried corn husks, soaked in warm water for at least 30 minutes
Kitchen string or strips of corn husks

Instructions:
Prepare the Masa: In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the shortening or lard until fluffy.

Gradually add the masa harina mixture to the shortening, alternating with chicken broth or warm water, until the dough is soft and pliable but not sticky. It should have the consistency of peanut butter.

Prepare the Filling: In a large bowl, mix the shredded chicken or pork with the chili sauce. If using potatoes, beans, or cheese, mix them in as well.

Assemble the Tamales:
Drain and pat dry the soaked corn husks. Lay a corn husk flat, with the wide end at the top. Spread about 2-3 tablespoons of masa dough in the center of the husk, leaving a border of about 1-2 inches at the bottom. Place a spoonful of the filling in the center of the masa. Fold the sides of the husk inward to enclose the filling, then fold the bottom up. Tie the tamale with kitchen string or a strip of corn husk if necessary.

Cook the Tamales:
Place the tamales upright in a large steamer basket, ensuring they are packed tightly enough to stay upright. Add water to the steamer, making sure it doesn’t touch the tamales, and cover with a lid. Steam the tamales over medium heat for about 1.5 to 2 hours, or until the masa is firm and pulls away from the husk easily. Check the water level periodically and add more if necessary.

Serve:
Let the tamales cool for a few minutes before serving. Serve with extra chili sauce, salsa, or your favorite toppings.

Tips:
Tamales can be stored in the refrigerator for up to a week or frozen for up to three months. Reheat by steaming or microwaving.

Enjoy your homemade tamales, just like a Mexican grandmother would make!

Ingredients:
1 gallon of water
2-3 pounds of honey (depending on desired sweetness)
1 packet of mead yeast (or ale yeast)
1 teaspoon of yeast nutrient (optional but recommended)
Spices (optional, such as cinnamon, cloves, or ginger)

Instructions:
Sanitize equipment. Ensure all your equipment (fermenter, stirring spoon, airlock, etc.) is thoroughly sanitized to prevent contamination.

Prepare the Must:

In a large pot, heat about half of the water (not boiling, just warm enough to dissolve the honey).
Add the honey to the warm water and stir until fully dissolved. This mixture is called the must.
Pour the must into a fermenter and add the remaining water to make up one gallon.
Add Flavorings:

If using spices, add them now. A small amount of cinnamon or a few cloves can add nice flavors.

Pitch the Yeast:

Once the must is at room temperature, sprinkle the yeast into the fermenter.
Add the yeast nutrient if you’re using it. This helps the yeast grow and ferment more effectively.

Fermentation:

Seal the fermenter with an airlock to let gases escape while preventing contaminants from entering.
Place the fermenter in a dark, cool place (around 65-75°F or 18-24°C).
Allow the mead to ferment for about 4-6 weeks. The airlock will bubble as the yeast ferments the sugars into alcohol. When the bubbling slows down significantly, fermentation is nearing completion.

Racking:

Once fermentation is complete, siphon the mead into a clean secondary fermenter to leave behind the sediment (called lees). This process is known as racking.
Allow the mead to age in the secondary fermenter for an additional 1-3 months. This helps to clarify and mature the flavors.

Bottling:

After aging, carefully siphon the mead into sanitized bottles.
Seal the bottles with corks or caps.
It’s best to let the bottled mead age for another few months to a year to allow the flavors to develop fully.

Enjoy:

Once aged to your preference, chill the mead and enjoy a taste of Viking history!

Tips:
Mead improves with age, so patience is key.
Experiment with different spices and fruit additions to create unique flavors.
Ensure all equipment is sanitized to avoid contamination, which can spoil the mead.

Enjoy your homemade Viking mead!
Skål!

Blueberry Buckle with Brown Sugar Topping is a classic and indulgent dessert that tantalizes the taste buds with a perfect blend of sweet and tart flavors. This delectable treat typically features a moist and tender cake base generously studded with plump, juicy blueberries. The berries burst with flavor, creating pockets of sweetness throughout the buckle.

What sets this dessert apart is the delightful brown sugar topping that crowns the cake. A heavenly mixture of brown sugar, butter, and sometimes cinnamon or nutmeg is sprinkled generously over the batter before baking. As the buckle bakes, this topping caramelizes, forming a luscious and slightly crunchy layer that adds depth and richness to every bite.

The cake itself is a comforting combination of pantry staples – flour, sugar, butter, eggs, and leavening agents – but it’s the addition of buttermilk or sour cream that imparts a subtle tanginess and ensures a moist crumb. The batter is carefully folded with the blueberries to ensure an even distribution of the fruit throughout the cake.

Once baked to golden perfection, the Blueberry Buckle is often allowed to cool slightly before being sliced into generous portions. The aroma of sweet blueberries and warm spices wafts through the air, inviting anyone nearby to indulge in this delightful dessert.

This timeless treat is not only a favorite for dessert but also doubles as a delightful addition to brunch or afternoon tea. The burst of blueberries, the tender cake, and the irresistible brown sugar topping make Blueberry Buckle a crowd-pleaser that captures the essence of homemade comfort with every heavenly bite. Whether served warm or at room temperature, this dessert embodies the simple joys of baking and is sure to become a cherished recipe in any culinary repertoire.

Servings: 8

Ingredients

– For the cake:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 3/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup milk
– 2 cups fresh blueberries

– For the topping:
– 1/2 cup brown sugar
– 1/3 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsalted butter, chilled and diced

Preparation

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.

2. For the cake, in a medium bowl, whisk together the 2 cups of flour, baking powder, and salt.

3. In another large bowl, cream together the 3/4 cup granulated sugar and 1/4 cup softened butter until light and fluffy. Beat in the egg and vanilla extract.

4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix just until incorporated. Gently fold in the blueberries and spread the batter evenly in the prepared baking dish.

5. For the topping, combine the brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in the chilled butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter in the dish.

6. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the topping is golden brown.

7. Allow the buckle to cool slightly before slicing and serving warm.

Variations & Tips:

– If blueberries aren’t your berry of choice, feel free to substitute them with blackberries or a mix of berries for a Summer Berry Buckle.
– For those with dietary restrictions, swap the all-purpose flour with your preferred gluten-free blend and use a plant-based milk and butter to keep it dairy-free.
– Sprinkle chopped nuts into the topping for an added crunch.
– To ensure the cake remains moist, do not overmix the batter once you’ve added the flour.
– Remember, the buckle can be quite hot coming out of the oven, so let it sit for a moment before serving – especially to the little ones. Enjoy this buckle with love, and watch it become a new tradition in your home as it has in mine.