Wasabi Crab Mac & Cheese with Meyhem Lauren - How To
Meyhem Lauren flexes his culinary talents by making wasabi crab mac and cheese in Munchies Test Kitchen. This recipe, inspired by a sushi craving, begins by whisking together wasabi paste, butter, flour, and milk in a pot.
Meyhem then brings a large pot of water to boil and cooks the pasta shells. Next, he returns to the sauce base and whisks in Asiago and sharp white cheddar cheese. After draining the shells, Meyhem assembles the dish by layering the pasta and lump crab meat into a casserole dish and seasons it with Old Bay. Then, he evenly pours the cheese sauce over the pasta and crab and places the dish in the oven for 25 minutes. Meyhem adds another layer of cheese, both panko and regular bread crumbs, and returns the dish to the oven for a final 10 minutes. When finished, Meyhem admires his cheesy seafood creation, which he believes could end (or start) a war.
Check out the recipe here:
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February 7, 2024 Cooking beef stroganoff and talking about tea rooms
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Cup Match 2021 Highlight Special Promotion
GinoCrimson Productions, the video producers of Cup Match 2021 are proud to share with you Cup Match 2021 Highlights in a 2hr Special premiering on Aug 24 at 8pm on Channel 82, Bernews and TNN. Catch all the greatest moments of Cup Match 2021 from on and off the field. Exclusive interviews with Captains, Coaches, Players and fans. Tune in Aug 24 at 8pm.
HOW TO MAKE BEEF SALPICAO (LOU M's VERSION)
INGREDIENTS:
BEEF (1 kl)
Garlic (1 bulb)
Onion (1pc medium size)
Sugar (30 ml)
Salt (20 ml)
Ground Black Pepper (10 ml)
Oyster Sauce (50 ml)
Beef Cubes (1 pc)
Cooking Oil (30 ml)
Beef Stock (200 ml)
Knorr Seasoning (10 ml)
Butter (optional)
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Contact
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Gnocchi with zucchini ribbons and cherry tomatoes recipe
I was hanging with a group of friends recently, and when we get together we love to cook together. My friend Bonnie made us one of her favorite go-to dishes: gnocchi with zucchini ribbons and cherry tomatoes. It was delicious!
After that get-together, I made it at home and was thrilled that it was not only delicious, but also easy. If it's a go-to for Bonnie and is an immediate favorite with me, I thought it was a recipe worth passing along!
I asked Bonnie where she got the recipe, and she said she got it from Eating Well. (Gotta give a shout-out to them!)
Here's how you make it....
Ingredients:
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise using a vegetable peeler
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.