Vegetarian Soba Noodle Salad
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Stitch Fix:
Vegetarian Shepherd's Pie I Debbie Wong's Wok and Gong
Meaty AND meatless? Oh yes. Savory mushrooms and earthy lentils provide the meat for this delicious pie. This one's damn good. For an ingredient list and more Wok and Gong, SEE LINKS BELOW
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Ingredients:
Topping
1/2 a butternut squash
2 russet potatoes
2 tbsp butter
1 tbsp olive oil
Salt and pepper
Filling:
1 large onion, chopped
3 cloves garlic, minced
3 small carrots
2 stalks celery
about 2 cups of mixed mushrooms (any combo you like)
1 tbsp fresh time leaves
1 tsp tomato paste
1 tbsp Worcestershire sauce
1/2 cup cooked french green lentils (dupuis)
1/2 cup breadcrumbs
2 eggs
handful chopped parsley
Salt and pepper
Homemade ketchup:
Sausage and Bean Stew
4 sausages
1 Tin Butter Beans
1 Tin Black Beans
1 Tin Cannelloni Beans
1 Small Tin Corn
Hand full of Frozen Peas.
1 chopped carrot, 1 chopped onion,1 chopped chilli,Half a chopped Leak.
smoked bacon lardons
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From Seoul with Soul: Um.Ma's Fried Chicken | Fried chicken sandwich Recipe
Southern soul cooking meets Korean spices & ingredients in this cooking demo by the executive chef of Um.Ma restaurant in SF!
In this cooking class, Chef Edwin shares the secret of Um.Ma's unique take on the fried chicken sandwich. This mouth-watering meld of Korean and soul flavors draws on the legendary southern-style Nashville Hot Chicken Sandwich combined with Korean spicy seasonings and toppings of cucumber muchim (or salad) and kimchi slaw. All served on a brioche bun.
????Ingredients with the recipes by Chef Edwin Bayone III
#ChickenBrine (enough for 6 chicken thighs)
1 quart buttermilk
1 cup hot sauce
#ChickenFryDryMix
1qt all-purpose flour
1 pint corn starch
1 pint rice flour
2 tablespoons salt
1 tablespoon ground black pepper
#KoreanCucumberPickles (cucumber muchim)
5 cucumbers
1000g water
500g rice wine vinegar
200g sugar
50g salt
5g garlic
30g peeled ginger
#KimchiSlaw
8oz kimchi
4oz carrots
4oz red cabbage
Salt to taste
Green onion to taste
#SpicyChiliCondiment
275g chopped garlic
100g gochugaru (Korean red pepper powder)
50g gochujang (Korean pepper paste)
40g black pepper
100g jalapeno peppers chopped
????Instructor: Edwin Bayone III (um.ma) @umma.sf
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Vegan Shepherd Pie Recipe with Sweetcorn Mash
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Vegan Shepherd Pie Recipe with Sweetcorn Mash.
No meat no cream, butter or cheese in this one, still tastes amazing. Healthy vegan and good for you.
howtocookgreatjamaican.com - -
Ground Beef Stroganoff - Ready, Set, Flambé: Live
Last week was super fun and we're hoping to continue that into this week. After a nearly three year hiatus, join Aric and Josie, via a Discord, in this experimental cooking livestream where you, the audience, can cook alongside us. We'll be posting a list of ingredients 5 to 7 days before the livestream so you can purchase the items if you would like to participate at home. During the livestream, we will be providing a step-by-step guide on preparing and cooking that week's tasty meal. Check out our third stream this Friday (5/15) at 4 PM Pacific (11 PM UTC) when Aric will be making Ground Beef Stroganoff.
Ready, Set, Flambé: Live
Season 1, Episode 3 - Ground Beef Stroganoff
*** This is the final recipe and may vary slightly from what was presented during livestream. ***
1 lb ground beef
3 Tbsp butter, unsalted
1/2 yellow onion, sliced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 Tbsp flour
2 cups beef broth
2 Tbsp Worcestershire sauce
1/4 cup sour cream
egg noodles
1. Bring a pot of water to a boil and cook egg noodles per instructions on the package.
2. In a large skillet over medium-high heat, melt 2 Tbsp of butter and add sliced onions with salt and pepper. Cook until onions start to become translucent, about 3 to 4 minutes.
3. Add remaining butter, minced garlic, and mushrooms; season with salt to taste. Continue cooking until mushrooms become tender, about 4 to 5 minutes.
4. Remove onions, garlic, and mushrooms from pan and set aside.
5. Next, to the skillet add ground beef and season with salt and pepper. Cook until browned, about 7 to 8 minutes.
6. Drain off fat, reserving about 2 Tbsp in the pan.
7. Return onions, garlic, and mushrooms to the pan with the ground beef and sprinkle with flour. Stir and continue cooking for 2 minutes.
8. Add beef broth and Worcestershire sauce and bring to a boil.
9. Once at a boil, reduce to a simmer and simmer until sauce begins to thicken, about 3 to 4 minutes.
10. Add sour cream and mix thoroughly.
11. Serve over egg noodles.
#ReadySetFlambe #StayHome #CookWithMe
More Ready, Set, Flambé
=========================
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Social Media
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Credits
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Host: Aric Adiego and Josie Wakelee
Executive Producer: Aric Adiego
Producer: Josie Wakelee
Background Music via YouTube Audio Library
Chat Moderators: Josie Wakelee
Recipe Development: Aric Adiego
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