How To make Oyster Stew Iv
2 T Butter or margarine
8 oz Can oysters or
1/2 pt Shucked oysters
Milk 1/8 t Celery salt
Few grains cayenne pepper Paprika 1. Melt butter or margarine in a deep, 1-quart, heat-resistant,
non-metallic casserole in Microwave Oven 30 seconds. 2. While butter or margarine is melting, drain oysters and
reserve liquid. 3. Add drained oysters to butter or margarine and heat, covered,
in Microwave Oven 2 minutes or until edges of oysters are curled. 4. Pour oyster liquid into a 2-cup heat-resistant, non-metallic
measuring cup, and add enough milk to measure 1 1/2 cups. 5. Add milk mixture to oysters with celery salt and cayenne pepper.
6. Heat, covered, in Microwave Oven 3 minutes or until serving
temperature is reached. 7. Sprinkle with paprika and serve in soup bowls with crackers.
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Igado Ilocano Recipe | #filipinofood
Pinoy Spicy Kusina
Filipino and Asian Food
I am sharing you my version of Igado Recipe - na konting konti lang ang sarsa that my family and friends love to eat, bon appetit!!! All these ingredients are optional, modify as per your liking.
Take everything in moderation. Health is Wealth.
Igado Recipe
Ingredients:
I - Pork Collar & Heart Marinade:
850 grams - Pork Collar
480 grams - Pig Heart
1 cup - onions
1 tbsp - ground black pepper
2 pcs - dried bay leaves
2/3 cup - vinegar
1/4 cup - dark soy sauce
II - Liver Marinade:
360 grams - Pig Liver
1 pc - dried bay leaf
1/3 cup - onions
1 tsp - ground black pepper
2 tbsp - vinegar
1 tbsp - dark soy
1 tsp - brown sugar
III - Annatto/ Achuete Mix:
1/2 cup - water
5 to 10 grams - Annatto/ Achuete powder
IV - Stir Fry:
3 tbsp - olive oil
200 grams - 2 pcs Bell Peppers
1 heaped cup - 1 sm pc Carrots
* marinated Liver
V - Saute
3 tbsp - olive oil
1/3 cup - garlic
1 cup - onions
10 pcs - spicy chilis
***marinated Pork Collart & Pig Heart
* Marinade Liquid
* Annatto/ Achuete Mix
2 cups - water
1 tsp - chicken powder
1 tbsp - liquid seasoning
* fried Bell Peppers/ Carrots
1 cup - Frozen Green Peas
* Half - cooked Liver
Cooking time: approximately 1 hour & 45 minutes
Serving: 6+ people
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EASY Mapo Tofu Recipe at Home
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???? In This Video…
My Knife
Boos Cutting Board
Toban djan
Shaoxing wine
Black vinegar
Chili Oil
Sichuan peppercorns
Sichuan peppercorns powder
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Canon EF 50mm f/1.8 STM Lens
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???? Mapo Tofu
Ingredients
For the Sauce
2 tbsp tobanjang, Chinese chili bean paste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shaoxing wine, optional
1 tbsp black vinegar
1 tsp sugar or agave nectar
For Mapo Tofu
1 tbsp cooking oil
1 tbsp chili oil (you can substitute to cooking oil)
3 cloves garlic, chopped
2 oz ginger, chopped
1 red chili, chopped (optional)
3 green onions, chopped
1 tbsp toasted and grind Sichuan peppercorn*
1/2 lb ground pork, chicken, beef, lamb, turkey, crumbled tofu, chopped mushrooms or plant based meat
2 cups chicken or vegetable stock
1 block (14 oz) silken tofu, cut into 3/4-inch cubes
1 tbsp corn starch
Oyster Stew Recipe - Cracker Style
An old family recipe from the old man who really enjoyed oyster stew. His was a classic. Heat the milk up to very warm before adding slowly to the heated oyster and onion and butter complex. Salt and pepper to taste. Clean hands not necessarily a plus. I am loving the comments- especially the one that add a different twist! Keep them coming. Dad died in 2003. This was made about 1995 on vhs.
How To Make Pot Au Feu: the mother recipe of French soups ( Tutorial for beginners)
Join my online French cooking classes: BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Learn how to make a classic Pot Au Feu with This French cooking video tutorial. This is a beginner level recipe and anyone following the step by step instructions should be able to successfully complete the recipe.
Written recipe:
It is getting cold out there and now is the perfect time to learn how to make a traditional Pot Au Feu. The Pot Au Feu is a simple stew where various beef cuts such as oyster blade, chuck steak, chin, shank, low ribs and even oxtail are boiled with some winter vegetable.
Don't be deceived by the simplicity of this French dish, as the various beef cuts really brings a whole range of texture and flavors. and when combined with some aromatic vegetable the whole dish comes together to become that ultimate French classic that has been around for centuries.
The beef broth created when boiling the beef is usually serve on the side or filtered to create what is know as the world renowned Consomé ( soup).
additionally in this video we have a look at the origin and history of the pot au feu and how it came about through the age to become what it is today.
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Cookware needed:
Stockpot
Fine mesh sieve:
peeler:
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