By Byron Talbott
Watch how – to video 👇🏻
Watch how – to video 👇🏻
By Taste of Home
Ingredients:
1/2 cup sugar
1 tablespoon cornstarch
6 tablespoons cold water, divided
2 cups fresh or frozen cranberries
1 pastry shell (9 inches), baked
1 tablespoon unflavored gelatin
1-3/4 cups eggnog
2 tablespoons rum or 1 teaspoon rum extract
1/2 cup heavy whipping cream, whipped
1/8 teaspoon ground nutmeg
Directions:
1. In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat for 5 minutes or until thickened, stirring occasionally. Cool for 15 minutes. Pour into pastry shell; set aside.
2. In a small saucepan, sprinkle gelatin over remaining water; let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum.
3. Refrigerate for 5 minutes or until slightly thickened, stirring occasionally. Fold in whipped cream; pour over cranberry layer. Refrigerate for 2 hours or until set. Sprinkle with nutmeg. Yield: 6-8 servings.
Watch how – to video 🍦🍦
¾ cup (100 g) shiratamako (or ¾ cup (115 g) Mochiko/sweet rice flour)
¾ cup (180 ml) water
¼ cup (55 g) sugar
½ cup (100 g) potato starch/corn starch
Ice cream of your choice
What you will need:
12 aluminum/silicone cupcake liners
A cookie dough scoop (smaller than an ice cream scooper)
A rolling pin
3.5 inch (9 cm) cookie cutter or a round bowl
2 large garlic cloves
1 inch ginger
1 shallot
1 Tbsp. sesame seeds
1 Tbsp. sesame oil
¼ lb (113 g) ground pork
1 tsp. Chili Bean Sauce/Paste (La Doubanjiang)
3 Tbsp. miso (I use awase miso)
1 Tbsp. sugar
1 Tbsp. sake
4 cups (1 L) chicken stock/broth
1 tsp. salt
¼ tsp. white pepper
2 serving ramen noodles
Ramen Topping Suggestions:
Chashu
Spicy Bean Sprout Salad
Ramen Eggs
Corn kernels
Nori (seaweed)
Chopped scallion/green onion
Red pickled ginger (Kizami Shoga)
Shiraga Negi (optional)
La-yu (Japanese chili oil) (optional)
By Jamie Olivier’s Drink Tube
Watch how – to video 👇🏻
Watch how – to video 👇🏻
INGREDIENTS:
2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrots, diced
½ pound cooked chicken, shredded
4 14.5 ounce cans chicken broth
2 cups egg noodles
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
PREPARATION:
1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
2. Add celery, carrots, and cooked chicken, followed by the chicken broth, egg noodles, salt, pepper and bay leaves.
3. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
4. Remove bay leaves from the soup.
5. Enjoy!
Cake
10 g very hot water
1/2 tbsp green tea powder
30 g egg yolks
10 g castor sugar
15 g corn oil
15 g cake flour
70 g egg whites
1/16 tsp cream of tartar
20 g castor sugar
soft butter for greasing pan
Filling
75 g fresh dairy cream, 35% fat
1/2 tsp green tea powder
40 g drained red beans, Hashimoto brand (beans need at least 30 min to drain well)
By Peaceful Cuisine
60g almond
600g water
100g dates(or any kind of sweetener)
2 tsp matcha powder
10g jelly fig seed
1 tsp vanilla extract(optional)
*you could use any kind of milk(store bought one) instead of making homemade almond milk. use 600g milk if you do that.
Instructions:
1. soak raw almonds overnight
2. drain and rince the almonds and blend with dates and water
3. strain with mesh bag
4. blend the almond milk with matcha and jelly fig seed
5. massage the seeds until the mixture thickens
6. leave for 30 minutes.
By Bizarre Island
Watch how – to video 👇🏻
Get full recipe 👉🏻 http://www.bizarreisland.com/2015/04/MatchaCheesecake.html
By POPSUGAR FITNESS
By POPSUGAR FITNESS
By Honeysuckle
Watch how – to video 👇🏻
Jajangmyeon Recipe:
– 1/4 cup fermented black bean paste
– 1 tsp sesame oil
– 2 tbsp olive oil
– 2 cloves minced garlic
– 1 tsp minced ginger
– 1/2 lb ground turkey (or pork)
– salt & pepper
– 1/2 cup diced onion
– 1 diced zucchini
– 1 diced gold potato
– 1 1/4 cups chicken broth
– 1 tsp kosher salt
– slurry (1 tbsp cornstarch + 1 tbsp water)
– fresh knife-cut noodles
– fresh cucumber
1) In a hot pan add the sesame oil and olive oil. Let it heat up then add the black bean paste and roast.
2) In the hot pan roast the chopped garlic and ginger until fragrant. Then add the ground turkey (or pork) and cook until nearly done.
3) add the diced onions, zucchini, and potatoes, salt, and finally the roasted black bean sauce. Add the slurry to thicken. Cook for a few minutes.
4) prepare noodles according to package directions. Drain and add to a bowl. Top with sauce and cucumber to garnish.
Korean Fried Noodles:
– 2 cloves minced garlic
– 1 tsp minced ginger
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1 tsp rice wine vinegar
– 1 tsp gochugaru
– 1 tsp honey
– 1 tbsp gochujang
– 1 tbsp water
– 2 stalks green onion, chopped
– 1/2 lb pork belly (or loin, chicken, tofu), thinly sliced
– sesame oil
– kosher salt
– gochugaru
– 1 cup kimchi
– fresh knife-cut noodles
– fried egg
– sesame seeds
1) in a bowl mix together the minced garlic, ginger, soy sauce, sesame oil, rice vinegar, gochugaru, honey, gochujang, and water. This is a great basic Korean marinade, great for many things.
2) in a hot pan add some sesame oil and add the sliced pork. Add pinches of salt and gochugaru and cook for a minute before adding the chopped green onions and kimchi.
3) cook for a minute or two then add cooked noodles and the korean sauce. Cook for another minute.
4) serve with a fried egg and garnish with sesame seeds and sliced green onions.
Thai Peanut Noodle Salad with Steak:
– 2 cloves minced garlic
– 1 tsp brown sugar
– 1 1/2 tbsp soy sauce
– 1 1/2 fish sauce
– 1 tbsp olive oil
– 1/2 lime’s juice
– 1 lb top sirloin steak, cubed
– 1/4 cup peanut butter
– 1 clove minced garlic
– 1 tsp minced ginger
– 1 tsp brown sugar
– 1 tsp chili garlic sauce
– 2 tbsp soy sauce
– 1/2 lime’s juice
– 1/2 cup sliced purple cabbage
– 1/2 cup shredded zucchini
– 1/2 cup shredded carrot
– knife-cut noodles
– chopped peanuts
– cilantro
1) in a bowl mix the minced garlic, brown sugar, soy sauce, fish sauce, olive oil, and lime juice. This is the steak marinade.
2) marinade the steak cubes 1 hour to overnight. Then skewer the steak them and grill each side for 1-2 minutes depending on your desired temperature. Let rest at least 20 minutes.
3) in a bowl mix the peanut butter, garlic, ginger, brown sugar, chili garlic sauce, soy sauce, and lime juice. This is our peanut sauce.
4) add cabbage, zucchini, and carrot to a bowl. Then add hot knife-cut noodles and peanut sauce. Add extra water if needed to help mix everything together.
5) serve with a skewer of steak and garnish with chopped peanuts and cilantro.
I can’t believe that Thanksgiving is almost here! That means it’s time to roundup some Thanksgiving recipes stating with some recipes for breakfast! Having a couple of days off for Thanksgiving means that you can spend a bit more time on breakfasts giving you the perfect opportunity to make something a bit fancier and to…