Haven’t thought too far out the box, normally just pair with fried pork or tofu, and use carrots, potatoes, onion, and ginger for the curry itself. A little Applesauce goes a long way as well
I agree that apples go well with it. I made curried pork and threw in a couple of apples and it was wonderful. I also used ginger and the other vegetables you listed. I also think that Chinese five spice powder enhances the flavor. I seasoned my pork with it. It just seems to me to have so many possibilities. It’s a magical thing.
Stromboli from scratch is amazing but can take a few hours to make. I like to use this recipe as a base but I’ll change up the fillings depending on what sounds good.
I like to make a variation zuppa tuscana (the olive garden soup) in mine.
1lb spicy italian sausage
1lb bacon, cut small
4-6 big potatos depending on size, cut small
1 onion, diced
1 bulb garlic, crushed
1 cup heavy cream
1 big box of chicken broth
1 bag spinach
Crushed red pepper
Brown the sausage with red pepper first then remove. Start to cook onions and garlic then add and cook bacon. Add broth and potatoes. Once potatoes are cooked add sausage back in. Finish with heavy cream and spinach. The whole bag of spinach seems crazy at first but it will shrink fast.
My family makes noodles for the holidays every year and I’ve never once considered making a drying rack instead of leaving them in a pile on the counter, thank you for changing my life!
thats so nice of you to say! I came up with the idea when I used spinach to dye it green and they turned out so watery that they merged together, so i needed a way to keep them separated.
It looks absolutely delicious! Would love a link to the recipe if you’re able to share. Earl grey cupcakes with lavender frosting were always my favorite seasonal flavor at Georgetown Cupcakes. So delicate and subtle flavors.
Do you use a baking spray for your pan or shortening/flour combo? I sometimes use a spray on regular round or rectangular pans, but I found on bundt pans and fancier pans with lots of crevices, Crisco (shortening) dusted with flour releases the cake the most consistently. I have to be obsessive though and make sure I get the Crisco into all the tiny places. I used to apply with a pastry brush but now I just use my fingers. It’s faster.
My mom used to make this and it’s become somewhat of a quick fix comfort food for me now. But boil up some ramen noodles (save the packets in case I might need them for future bland dishes -_-), slightly undercooked, pour out the water but I’ll leave enough to melt the cubes in (if I’m feeling fancy, I’ll save some of the noodle water in a cup and pour it in later like when you make pasta), and just melt/mix the cubes in (I’ll start off with 1, add more for whatever level of intensity I’m craving that day) on low heat, and usually fry up some spam and throw that in there. Nothing too crazy and always hits the spot.
Edit: oh it’s definitely been a while so I totally fudged a part. I add some of the powder ramen sauce packet for that extra kick too!
This is the only thing I have actually ever used mine for and it was still worth the money. Everything else I would cook in it ends up in a slower cooker or a pressure cooker.
cooking
Active
This magazine is from a federated server and may be incomplete. Browse more on the original instance.