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#HomeCooking
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sikfankitchen · 8 months
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Mandu (Korean Dumplings) filled with Pork, Garlic Chives & Glass Noodles. 🥟
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thelcsdaily · 7 months
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Ciambotta Reimagined- Italian Summer Stew
An all-in-one dish for a homey vegetable stew bursting with summery flavors. One thing about summer vegetables that never changes is how delicious they are. It has been transformed into a hearty, savory feast with the addition of pasta and Italian sausage.
“To me, food is as much about the moment, the occasion, the location, and the company as it is about the taste.” – Heston Blumenthal
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yourdependente · 2 months
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my kitchen smells like a bakery
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siftedfield · 13 days
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Hey guys, after foraging and cooking with ramps every spring for years, I compiled all of my tips and recipes into a single post, reblog for more forest found foraged content
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your-recipes · 1 month
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yikekitchen · 1 month
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Pumpkin Pie|南瓜餅
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sew-much-to-do · 11 months
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DIY Taiwanese Scallion Pancakes (台式蔥油餅)
Home-style Scallion Pancakes (蔥油餅), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance.
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
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sikfankitchen · 8 months
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Hobak Jeon (Korean Pan-Fried Zucchinis)
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fritesandfries · 3 months
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For dinner tonight, homemade congee -- savory rice porridge -- that sticks to the bone.
Homemade Congee
For 4 servings:
Congee:
1 cup [uncooked] long grain rice
4 cups bone broth [chicken or beef]
3 cups water
1 tsp. Kosher salt
Combine all the ingredients together in a small pot. Bring to a boil; simmer on the stove for at least 1-hour and cooked down to desired texture. (I don’t like my rice too broken down.)
Common congee seasonings include green onions, ginger, roasted peanuts, egg, pork floss and so much more. But for this recipe, I added duck to mine!
Duck Breast (the lazy air-fryer version) -- Optional:
12-ounces Moulard duck breast
1/2 teaspoon five spice
1/4 teaspoon kosher salt
1 tbsp. vegetable oil
Pat dry the skin on the duck breast with a clean paper towel. Score the skin with a crosshatch pattern. Add seasonings and oil on the skin, spreading evenly. Cook in an air fryer at 400F for 15 minutes -- the internal temperature should be around 130F. Slice before serving with congee.
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yourdependente · 2 months
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my kitchen smells like heaven
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flavorfuleats · 5 months
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Slow Cooker Spicy Korean Meatballs make a great appetizer with toothpicks or main course with rice and a green veggie! The delicious sauce is made with gochujang, toasted sesame oil, garlic, honey, ginger, and soy sauce.
RECIPE: https://www.flavorfuleats.com/slow-cooker-spicy-korean-meatballs/
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thelcsdaily · 1 year
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Spaghetti with Meat Sauce and Hot Dogs
Pasta is one of the world's simplest foods to cook. Spaghetti is the most popular variety of pasta. It is a dish that is eaten so regularly. One of life's most affordable indulgences is it.
“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” – Giada De Laurentiis
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ironhoshi · 7 months
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It came out amazing. I swapped the worcestershire sauce with soy sauce since riduur is allergic to seafood. 10/10 will make again. It is comforting. Great fall dish!
Transcript below cut!
CANADIAN CHEDDAR CHEESE SOUP
The rich combo of bacon, cheese, and beer keeps this favorite on the menu at LE CELLIER STEAKHOUSE. which opened October 1, 1982 (as a buffeteria before transitioning to the fine dining restaurant we know today). This soup debuted at the annual EPCOT International Food & Wine Festival, making it a part of EPCOT food history since its beginning
Ingredients:
1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
Coarse salt and freshly ground black pepper, to taste
1/2 cup warm Canadian golden lager or any pale lager
Chopped scallions or chives for garnish
SERVES 10
Instructions:
In a 4-or 5-quart Dutch oven, cook bacon over medium heat, stiring occasionally, for about 5 minutes or until lightly browned
Add onion, celery, and butter and sauté until onion softens, about 5 minutes.
Add flour and cook, stirring constantly, over medium heat for about 4 minutes. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for about 15 minutes, stirring occasionally.
Add milk and continue to simmer for 1 5 minutes. Do not boil after milk is added.
Remove from heat and add cheese, hot pepper sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with warm milk.
Serve hot, garnished with chopped scallions or chives
LE CELLIER STEAKHOUSE -CANADA
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