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Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts

Sticky Rice With Chinese Sausage

Sticky rice with Chinese sausage may be a staple on cuisine carts (you’ll usually see it in overturned glass bowls–as little sticky rice “domes”), and it’s actually very easy to form. 

This sticky rice recipe is analogous to the sticky rice with chicken (lo mai gai) we have already got on the blog, but less complex in terms of ingredients and kitchen prep.

Sticky Rice With Chinese Sausage
Sticky Rice With Chinese Sausage

Traditionally, this sticky rice with Chinese sausage dish is usually made by taking uncooked sticky rice that’s been soaked for hours, and putting it directly within the wok for stir-frying. However, to shorten the cooking time and to simplify the method , many restaurants used cooked sticky rice instead, which is what we recommend also . In my opinion, when done right, pre-cooking the rice makes little or no difference within the finished dish.

Season with white pepper to taste and blend within the scallions. You'll serve it as is or if you would like to urge fancy, you'll pack the rice into a pleasant round bowl rinsed in warm water and switch it over on a plate. Garnish your sticky rice with Chinese sausage with cilantro and serve.

Sticky Rice With Chinese Sausage

INGREDIENTS :

  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ¼ cup chicken stock (60 ml)
  • ½ teaspoon salt
  • 2 tablespoons oil
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 cups uncooked sticky rice (400g, also known as “Sweet Rice” or “Glutinous Rice”)
  • ¼ cup dried shrimp (soaked for 15 minutes in warm water)
  • 1 medium onion (finely diced)
  • 5 dried shiitake mushrooms (soaked in warm water until softened and diced)
  • 3 links Chinese sausage (cut into small discs)
  • 1 teaspoon Shaoxing wine
  • white pepper (to taste)
  • 2 scallions (chopped)
  • Cilantro (to garnish, optional)

INSTRUCTIONS :

  1. Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
  2. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
  3. Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
  4. Season with white pepper to taste and mix in the scallions. You can serve it as is…or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

Rigatoni With Sausage, Tomatoes, And Zucchini

This hearty Rigatoni with Sausage, Tomatoes, and Zucchini is for you! It’s so flavorful and easy enough to make on a weeknight!

Speaking of pasta, allow me to introduce you to today’s brand new recipe: rigatoni with sausage, tomatoes, and zucchini! It’s total comfort food and the perfect pasta dish for those nights you want something restaurant quality without leaving the house! 

Rigatoni With Sausage, Tomatoes, And Zucchini
Rigatoni With Sausage, Tomatoes, And Zucchini

I’ve been enjoying the leftovers for lunch this week and I’m going to be so bummed when I finally run out! The base is a fresh tomato sauce that’s loaded with sausage and zucchini. But it’s not a marinara sauce! Instead it’s made from 2 pints of juicy grape tomatoes, white wine (or chicken broth) and a little tomato paste. It’s a little lighter than the typical red sauce, making it perfect for Summer! Also perfect for dipping a piece of garlic bread or a few garlic knots. 

Rigatoni With Sausage, Tomatoes, And Zucchini

INGREDIENTS :

  • 1 lb Italian sausage (mild, sweet, or spicy will work)
  • 5 cloves garlic, minced
  • 3 Tablespoons tomato paste
  • 1 lb rigatoni 
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional) 
  • 2 cups grape tomatoes
  • 1 cup white wine or chicken broth 
  • 2 small zucchini, diced 
  • 1 teaspoon salt 
  • 1/2 teaspoon black pepper
  • Handful fresh basil, chopped 
  • freshly grated Parmesan cheese

INSTRUCTIONS :

  1. Bring a large pot of salted water to a boil over medium-high heat.
  2. Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the onion and crushed red pepper and cook until the onion is very soft, about 10 minutes. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains. 
  3. Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste. 
  4. Add in the tomatoes and wine (or stock) and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own. Stir in the zucchini and cook for 5 minutes. 
  5. In the meantime, add the rigatoni into the boiling water and cook for 9 to 10 minutes, or until al dente.
  6. Drain the pasta, reserving a 1/2 cup of the pasta water. Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Finally, stir in the basil.
  7. Remove from heat and divide among serving bowls. Top with cheese and serve at once! 

Spicy Szechuan Noodles With Garlic Chili Oil

Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.

These Szechuan noodles with garlic chili oil deliver an enormous kick of flavor and it’s ready in only 15 minutes! A spicy sauce made with fresh garlic, ginger, dark soy, slightly of Chinese black vinegar, and in fact a spicy chili oil condiment called Lao Gan Ma.

Spicy Szechuan Noodles With Garlic Chili Oil
Spicy Szechuan Noodles With Garlic Chili Oil

The thing I really like most about these noodles is how flavorful they're and the way fast they’re ready. This dish was inspired by these spicy chili oil noodles i buy at this hole within the wall restaurant near my neighborhood. 

It’s so simple and plain but so delicious! It’s literally just wide flat noodles, chili oil, and a couple of herbs sprinkled throughout. No veggies or meat but you wouldn’t even notice it by how flavorful the garlic chili oil sauce is.

Spicy Szechuan Noodles With Garlic Chili Oil

INGREDIENTS :

  • 1 stalk scallion chopped
  • sesame seeds for garnish
  • Szechuan Chili Oil Sauce
  • 3 cloves garlic minced
  • handful cilantro chopped
  • 2 servings Flat or Wide Chinese wheat noodles can substitute with other wheat noodles
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons Lao Gan Ma Spicy Chili Crisp or more depending on your spice level
  • 1 Tablespoons dark soy sauce
  • 1 teaspoon hot chili oil
  • 1/2 teaspoon Chinese black vinegar
  • 1/2 teaspoon ginger grated

INSTRUCTIONS :




  1. Bring a large pot of water to a boil and cook your noodles according to the directions.
  2. Meanwhile, prepare the spicy Szechuan chili oil sauce. Saute the garlic with vegetable oil in a small pot until it becomes fragrant. Remove from the heat and add the rest of the sauce ingredients into the pot. Makes a little over 1/3 cup of sauce. Extra sauce can be stored in the fridge for up to 3 days in an airtight container.
  3. Once the noodles are cooked and drained, add as much of the Szechuan chili oil sauce according to your liking and spice level.
  4. Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

Broccoli Cheddar Gratin With Crispy Onions

Classic broccoli and store cheese casserole with a topping of crushed croutons and crisp cooked onions. Spectacular for holidays and straightforward enough for dark meals!

The glazed ham is also the most event of most meals, however i actually foresee to the toothsome aspects! My spring side dishes square measure merely seasoned however detonating with comforting, melt-in-your-mouth flavor. simply however we tend to like them. And a bit like this oh-so-good broccoli gratin with adhesive store cheese, nutmeg and crisp cooked onions.

Broccoli Cheddar Gratin With Crispy Onions
Broccoli Cheddar Gratin With Crispy Onions

I merely steam my broccoli, build a bechamel seasoned with McCormick onion powder, garlic powder and earthy ground nutmeg. I place the broccoli in a very lubricated dish, pour the sauce over high, and sprinkle on breakable croutons and crisp onion strings.

Serve this toothsome broccoli and cheese casserole on the aspect of your dark meals or special vacation dinners!

Broccoli Cheddar Gratin With Crispy Onions

INGREDIENTS :

  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 teaspoon McCormick Sea Salt Grinder
  • 1/4 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Onion Powder
  • 1/8 teaspoon McCormick Ground Nutmeg
  • 2 cups (8 oz.) grated sharp cheddar
  • 2 pounds (32 oz.) broccoli florets, fresh or frozen
  • 3 Tablespoons unsalted butter
  • 1/2 cup French fried onions
  • 1/2 cup crumbled croutons

INSTRUCTIONS :

  1. Generously grease an 8 x 8-inch baking dish. Preheat oven to 375 degrees F.
  2. Steam broccoli until crisp-tender, 5 minutes from fresh; 10 minutes from frozen. Add to prepared dish; set aside.
  3. In a medium saucepan set to medium heat, melt butter. Whisk in flour and cook, stirring, for 1 minute. Add milk, salt, garlic powder, onion powder and nutmeg. Bring to a boil while whisking constantly. Reduce heat and simmer, stirring occasionally, until sauce is thickened, about 5 minutes. Remove from heat and stir in cheddar.
  4. Pour sauce evenly over broccoli. Sprinkle with French fried onions and crumbled croutons.
  5. Bake until lightly browned and bubbly, about 30 minutes. Tent with foil if browning too quickly. Serve hot.
  6. Enjoy!

Pressure Cooker Fried Rice

If you like your Instant Pot you're progressing to love this simple sterilizer Chinese fried rice direction full of vegetables and much of flavor! whether or not you serve it as a dish or a main entree for dinner .

If you like {fried rice|Chinese Chinese fried rice|dish} like we have a tendency to does one can love this sterilizer fried rice created in precisely some minutes in your Instant Pot. In fact there square measure a spread of the way to create Chinese fried rice, so several belongings you will add into it. If there’s AN ingredient you think that could be a should please by all means that add that too, however here could be a nice basic Chinese fried rice direction you'll create dinner. It’s on the highest of list once it involves our favourite Instant Pot recipes here on our web site. (originally revealed 6/18, affiliate links present)

Pressure Cooker Fried Rice
Pressure Cooker Fried Rice

Egg could be a should for United States however may be omitted if you've got AN hypersensitivity reaction. Mixed vegetables work well since they're already diced for you and might be thrown certain  a fast dinner. Rice could be a given.

I like this one for several reasons however I really like straightforward sterilizer recipes wherever I don't got to cook the rice beforehand.

Pressure Cooker Fried Rice

INGREDIENTS :

  • 1 onion diced
  • 1/2 c peas and carrots frozen
  • 3 tbsp soy sauce
  • 1 c rice uncooked
  • 1 c chicken broth or water
  • 1 tbsp oil
  • 1 egg
  • 2 green onions diced

INSTRUCTIONS :

  1. Put uncooked rice, broth, onion, and frozen vegetables into the Instant Pot or pressure cooker and mix well.
  2. Put lid on and close steam valve.
  3. Set to manual, high for 8 minutes.
  4. Do a quick release and open pot.
  5. Stir and make a well in the center of the vegetable rice mixture. Add oil in middle and set pot to saute.
  6. Add an egg to the middle and scramble.
  7. Cook until egg is scrambled and cooked. Gently stir in with rice.
  8. Add soy sauce, serve topped with green onions.

Crispy Vegan Potato Tacos With Jalapeño Cilantro Sauce

These tender vegetarian Potato Tacos with Jalapeño Cilantro Sauce square measure full of beans, tender potatoes, crisp lettuce and therefore the best sauce.

Last week I shared the instruction for the Jalapeño Cilantro Sauce and currently you've got another excuse to create it. Not that you simply required another excuse – as a result of once you are attempting it, you'll wish to place it on everything.

Crispy Vegan Potato Tacos With Jalapeño Cilantro Sauce
Crispy Vegan Potato Tacos With Jalapeño Cilantro Sauce

To speed up the change of state method, I cooked the potatoes before obtaining them nice and tender on the stovetop. Now, the key to obtaining them tender is to not mess with them whereas they’re within the pan. Provide them a solid 5-7 minutes of browning time before flipping.

Once your potatoes square measure able to go, laden your tortillas with beans, lettuce, avocado and potatoes. Drizzle (or drench) them with the Jalapeño Cilantro Sauce and begin feeding.

Crispy Vegan Potato Tacos With Jalapeño Cilantro Sauce

INGREDIENTS :

  • 1 bell pepper chopped
  • 2 tbsp taco seasoning
  • 15 oz can black beans drained and rinsed
  • 15 oz can refried beans
  • 1 lb potatoes chopped
  • 1 tbsp olive oil
  • 2 avocados diced
  • 8 taco-sized flour tortillas
  • 2 cups lettuce chopped
  • Jalapeño Cilantro Sauce
  • cilantro, limes for serving

INSTRUCTIONS :

  1. Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.
  2. Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.  Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes. 
  3. While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
  4. Prepare the Jalapeño Cilantro Sauce according to the instructions and set aside.
  5. Wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds.
  6. To assemble, add a layer of beans to each tortilla followed by potatoes, lettuce, avocado and Jalapeño Cilantro Sauce. Serve with cilantro and lime wedges.

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