Spanish Flan/Ispaniškas desertas „Flan“

I found this recipe on a beautiful blog and decided to share with you Enjoy Lithuanian in the USA Lithuanian girl’s recipes and life in the USAby lithuanianintheusa {3 little flans} Ingredients: 3 eggs 250 ml milk 3 tbsp. granulated sugar 1 tsp. vanilla extract {caramel} 3 tbsp. sugar 2 tbsp. water Preparation: First prepare the caramel. In a pan pour the sugar and water, boil over a medium heat until it boils, then boil it for about 5-10 minutes, until caramel gets brown color. Just don’t overheat that the caramel wouldn’t get bitter taste and burn. When the caramel … Continue reading Spanish Flan/Ispaniškas desertas „Flan“

The Italian Slow Cooker Kindle Edition

The Italian Slow Cooker Kindle Edition Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, 4.4 out of 5 stars 300 customer reviews See all 3 formats … Continue reading The Italian Slow Cooker Kindle Edition

Egg Drop Soup

Egg Drop Soup 4.75 (117) READY IN: 15mins 7 Recipe by Darlene Summers I first learned to like this soup at a Chinese restaurant called Nong Chin’s in Marion Illinois. I had to try my hand at copying it, as I love it–this is the result. AND these people DO NOT give out their recipes. -Tulip- Top Review by -Tulip- Very simple & tasty, my kind of recipe! I used two eggs instead of one, added 1 tablespoon of soy sauce and halved the salt, due to the addition of the soy sauce. I had all the ingredients on hand … Continue reading Egg Drop Soup

Chinese Cuisine

Discover How To Create Magnificent Chinese Cuisine From Easy-To-Find Ingredients! Chinese Cuisine: Ultimate Chinese Cookbook with Appetizers, Soup, Salads, Side Dishes, Main Dishes and Desserts Kindle Edition by Kathy J. Thompson (Author), Ben (Editor) 4.4 out of 5 stars 15 customer reviews See all 2 formats and editions Kindle $0.00 kindle unlimited logo This title and over 1 million more available with Kindle Unlimited $3.99 to buy Continue reading Chinese Cuisine

Chinese Hot and Sour Pork Soup

Chinese Hot and Sour Pork Soup 4.67 (52) READY IN: 40mins 2 Recipe by Nancy Van Ess Ingredients Nutrition Servings 4 Units US 8 cups chicken stock 1⁄4 lb lean pork, julienned 2 tablespoons garlic and red chile paste 2 tablespoons soy sauce 3⁄4 teaspoon white pepper, ground 1⁄2 cup egg substitute 2 tablespoons cornstarch 1⁄2 cup bamboo shoot, julienned 1⁄2 cup water chestnut, sliced 1⁄2 cup carrot, julienned 1 cup shiitake mushroom, sliced and stems removed 1 cup straw mushroom 1 (12 ounce) package cake tofu, 1/4-inch dice 1⁄4 cup white vinegar 1 teaspoon sesame oil 1⁄4 cup dried … Continue reading Chinese Hot and Sour Pork Soup

Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store-bought brioche buns. Ingredients Kosher salt 8 cups finely shredded green cabbage (from a 1 1/2-pound head) 1 cup distilled white vinegar 1 tablespoon sugar 2 tablespoons yellow mustard seeds Vegetable oil, for frying 5 large shallots, very thinly sliced crosswise and separated into rings 1/4 cup Wondra flour (see Note) 1 … Continue reading Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

Baba’s Old-Style Sauerkraut

Ukrainian Recipes: Baba’s Old-Style Sauerkraut  This recipe is by Ken Horechuk, from “Hot off the Grill: Family Favourites“, the Parish cookbook for 2003 from Holy Ghost Ukrainian Catholic Parish in Sydney (where my family comes from). INGREDIENTS 50 lb cabbage 5 lbs onions 1 pkg pickling spice 1 small pkg bay leaf 5 gal plastic pail 1 seasoned piece of hardwood or plastic 1 large heavy smooth beach stone – Shred cabbage and onions together (10 to 1 ratio) and layer into plastic pail. Mix enough salt to start the curing process. – Pack each layer using downward pressure (re: … Continue reading Baba’s Old-Style Sauerkraut

Pirohy (Perogies)

Ukrainian Recipes: Pirohy (Perogies)   Frying up a batch of pirohy in butter. All that’s missing is the onions! Live for perogies? Share your passion with the world with one of our ukrainian humor tees, available in a variety of designs and colours! These are also known as Varenyky, but are more commonly known by their Polish name, Perogies. They take time to make, but are well worth the effort. Work goes faster if you have a bunch of people working on it, so why not have a pirohy party? DOUGH INGREDIENTS 1 egg 4 cups flour ½ tsp salt … Continue reading Pirohy (Perogies)

Empanadas (Beef Turnovers)

Empanadas (Beef Turnovers) Ready In 1 h 20 m Ingredients 1 tablespoon Goya Extra Virgin Olive Oil 1/2 pound ground beef 1/2 medium yellow onion, finely chopped 1/4 cup Goya Tomato Sauce 6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced 2 tablespoons Goya Sofrito 1 packet Sazon Goya with Coriander and Annatto 1 teaspoon Goya Minced Garlic 1/2 teaspoon Goya Dried Oregano Goya Ground Black Pepper, to taste 1 (14 ounce) package Goya Discos (yellow or white), thawed Goya Corn Oil, for frying Directions Heat oil in a large skillet over medium heat. Add ground beef and cook … Continue reading Empanadas (Beef Turnovers)

Chicken Bacon Ranch-Stuffed Biscuits

Chicken Bacon Ranch-Stuffed Biscuits prep time 40 min total time 6 ingredients 8 servings Ingredients 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 1 small chicken breast, cooked, shredded 1/2 cup chopped cooked bacon 8 slices (1/2 oz each) mozzarella cheese 1/4 cup butter, melted 2 tablespoons dry ranch dressing and seasoning mix Directions Heat oven to 375°F. Separate dough from 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits into 8 biscuits. Cut a slit in side of each biscuit to form a deep pocket. Stuff each biscuit pocket with 2 tablespoons shredded cooked chicken … Continue reading Chicken Bacon Ranch-Stuffed Biscuits