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How To make Noodle and Mushroom Souffle
9 oz Noodles
18 oz Ground Beef
1 cn Mushrooms
7 Tomatoes
1 Leek
1 pk American Cheese Slices
1 pk Emmental Cheese Slices
4 Eggs
15 oz Cream
Chives frozen, to taste 1 Clove Garlic
1.Cut mushrooms,leek and tomatoes into slices. 2. Cook noodles in saltwater
as directed. 3.Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt,pepper and garlic. 4.Get a souffle pan and put in as follows ;noodles,tomatoes,cheese, noodles,tomatoes, cheese. The form should be only 3/4 full. Mix eggs,cream, chives,pepper and salt together and pour it over ,evenly. Bake in a 200-220 C oven for 45-50 minutes. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120
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Cheese Soufflé that NEVER Falls! | Chef Jean-Pierre
Hello There Friends! Today I'm going to make a Cheese Soufflé, and I will show you a trick that makes the Soufflé stay puffy! It is a trick I learned while working in my restaurant to ensure that my Souffles would not fall before they got to the tables! Let me know what you think of these Cheese Souffles in the comments below!
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This Simple Soba Noodles Recipe is Your New Weeknight BFF | Weeknight Wonders
Hana Asbrink returns with a new episode of #WeeknightWonders where she shares a delightfully delicious recipe for Korean perilla oil noodles. This dish is quick to make with earthy cold soba noodles and a savory dressing made with umami-rich soy sauce, perilla oil, rice vinegar, and sugar then topped with toasted sesame seeds and crushed dried seaweed. Customize the garnish with different meats, seafood, and veggies for a heartier meal. GET THE RECIPE ►►
Check out more of Hana's content on her channel, @HanaAsbrink
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PREP TIME: 10 minutes
COOK TIME: 5 minutes
SERVES: 2
INGREDIENTS
2 dried soba noodle bundles (each bundle is 90 to 100 grams or 3 to 3 1/2 ounces)
3 tablespoons perilla oil
2 to 2 1/2 tablespoons soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon granulated sugar
2 tablespoons toasted sesame seeds
1 sheet roasted dried seaweed (Korean gim or Japanese nori), unseasoned
Julienned cucumber (optional garnish)
Shredded cooked chicken (optional garnish)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
???? Preserving my dad's Lo Mein (蔬菜捞麺) (+ 75TH BIRTHDAY PARTY!)
Watch Daddy Lau teach us how to make vegetable lo mein! Also known as longevity noodles, my dad made these as a part of his 75th birthday feast.
As you'll see, his lo mein recipe is uniquely delicious and scrumptious!
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⏲ CHAPTERS ⏲
00:00 - Intro
01:09 - Key Ingredients
01:38 - Start cooking noodles
02:17 - Wash vegetables and mushrooms
02:47 - Bring heat to a simmer for noodles
03:04 - Chop vegetables and mushrooms
03:58 - Drain and rinse noodles
04:18 - Heat the wok
04:43 - Start cooking garlic and vegetables
05:22 - On Wok Hei
06:22 - Add water, cover wok, prepare cornstarch
07:08 - Add flavors and noodles, cover wok
07:42 - How my dad’s method of lo mein differs
08:23 - Add cornstarch slurry
08:53 - Add bean sprouts, green onions, sesame oil
09:06 - Plate
09:47 - Celebrate with the Lau family!
11:04 - Cheers to Jenn & Ken’s engagement!
11:36 - Mommy Lau’s wishes for our friends
12:11 - Daddy Lau’s birthday wishes
13:28 - Thanks for watching!
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