Vegan Red Curry Braided Dumplings for Lunar New Year!
Lunar New Year celebrations are going to be a lot different for me this year and I feel a little sad that I won’t be able to spend time with my family this year. I’ve been leaning into nostalgia and making more Asian dishes like these red curry braided dumplings to fill that void for me!
♡ Vegan Red Curry Braided Dumplings Recipe:
♡ Peach Pie Dumplings:
♡ Wonton Soup:
♡ Vietnamese Tapioca Dumplings:
☙ Timestamps ❧
11:00 Vegan dumpling options
1:10 Vegan red curry paste info
2:25 Dumpling Folding technique
2:46 Triangle shape dumpling folding
2:59 Crescent shape dumpling folding
3:10 Dumpling filling
5:20 Vegan Fish Sauce
6:00 Dumpling assembly
6:58 Braided shape dumpling folding
9:40 Steam Fry and steaming cooking method
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♡ Where do you live? - Hamilton, Ontario, Canada :)
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Choice Recipes and Menus using Canned Foods by American Can Company | Full Audio Book
Choice Recipes and Menus using Canned Foods by American Can Company
Genre(s): Cooking
Read by: Trish Rutter, Matthew Soanes, BettyB, larryhayes7 in English
Cover design by TriciaG.
Chapters:
00:00:00 - 01 - General Instructions
00:22:27 - 02 - Vegetables Part 1
00:31:17 - 03 - Vegetables Part 2
00:42:08 - 04 - Meat and Fish Part 1
00:51:02 - 05 - Meat and Fish Part 2
01:00:15 - 06 - Meat and Fish Part 3
01:11:38 - 07 - Fruits and Desserts Part 1
01:21:12 - 08 - Fruits and Desserts Part 2
01:30:38 - 09 - Fruits and Desserts Pa3t 1
More information:
LibriVox - free public domain audiobooks (
How To Make Japanese Rice Balls (Onigiri Recipe)
In this video, I’m going to show you how to make delicious Japanese rice balls, or Onigiri (おにぎり). We’ll start with the rice, prepare the fillings for 3 different onigiri (Umeboshi, Tuna Mayo, and pickled mustard green), and make triangle onigiri without any molds or special equipment.
If you don’t have a rice cooker, you can make it on the stovetop by using :
1 1/2 cups Japanese short-grain rice (2 rice cooker cups)
1 2/3 cup cold water
Follow the instructions in this video (but use the proportion of rice and water above):
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INDEX:
0:00 Intro
1:24 Rice for Onigiri
2:17 Ingredients for Onigiri
3:31 How to Cook Japanese Rice
4:51 Prep for Umeboshi Onigiri
5:35 Prep for Tuna Mayo Onigiri
6:22 Prep for Maze Gohan Onigiri
8:01 Maze Gohan Rice Balls
9:32 Umeboshi Rice Balls
10:38 Tuna Mayo Rice Balls
11:27 Finished Dish
MAZE GOHAN INGREDIENTS:
20 grams mustard green shiozuke ▶
1 teaspoon toasted sesame seeds
115 grams cooked Japanese rice
UMEBOSHI ONIGIRI INGREDIENTS:
2 umeboshi
1 sheet unseasoned nori
FULL POST & RECIPE ▶
TUNA MAYO ONIGIRI INGREDIENTS:
1 small can chunk tuna in oil (85 grams)
3 tablespoons Japanese mayonnaise
1 teaspoon soy sauce
2 Korean Perilla leaves (Shiso or nori will work)
FULL POST & RECIPE ▶
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How to make My MeMe's famous Shrimp and Rice recipe.
Welcome to our first cooking episode! Today I am at my Moms house cooking with my sister Brenda. We are making My MeMe's Famous Shrimp and Rice Recipe. It's easy to make, and tastes Crazy good! So join us as we Cook it up at my Moms House. If You Enjoy the Video please remember to SUBSRIBE, LIKE, COMMENT, and SHARE. THANKS!
cooking shrimp, shrimp and rice, shrimp recipes fresh shrimp, southern cooking, best shrimp and rice, easy shrimp recipes, how to make shrimp and rice.
Valerie Bertinelli's Jalapeño Popper-Stuffed Mushrooms | Food Network
Cook along with Valerie as she uses the flavors of jalapeño poppers in a sophisticated, crowd-pleasing stuffed mushroom!
#ValerieBertinelli #FoodNetwork #JalapeñoPopperStuffedMushrooms
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Jalapeño Popper-Stuffed Mushrooms
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 30 min
Yield: 12 stuffed mushrooms
Ingredients
4 slices thick-cut bacon
12 large white mushrooms, stems removed and reserved
1 yellow onion, finely diced
2 jalapeños, stemmed, seeded and diced
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
4 ounces cream cheese, at room temperature
1/3 cup freshly grated Parmesan
1 heaping tablespoon panko
1 tablespoon chopped flat-leaf parsley, for garnish
Directions
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.
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Valerie Bertinelli's Jalapeño Popper-Stuffed Mushrooms | Food Network
Recipe: Classic Bolognese
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