#I will go heat up some spicy ranch sauce for these wings | Explore Tumblr Posts and Blogs

docholligay · 2 years

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Wings Edinburgh

@moonwhing your tip covered this! Mainly because I thought it would be funny for whing to sponsor wing

The name of the restaurant tells you all you need to know. There are wings. The menu is kept mostly to that, though they will make small allowances for those of you who are vegetarian, which a tot, and chicken nuggets dipped in sauce, for those of you who are children. Other than that, you are mostly on your own.

A place that serves beer, wings, and not much else, down a tiny and steep close, is about the most perfect way we could have spent the early evening. Despite being, and this is not a joke, about 1 minute, or 300 feet, off the main drag, it was the one place in town where most of the accents we heard were Scottish, echoing off the low ceiling of the whitewashed quasi-cellar where the air burned with spices.

I started with a heather ale and a shake of the head. My wife wanted me to try the wall of flame challenge, which is an excellent way to end an evening, but not a way for me to endanger my tour that night. The heather ale, unlike the regret of not proving my manhood, was excellent, a floral beer rich with malts that forces you to sit up and take notice. These qualities make it, in truth, not what I would necessarily recommend for pairing with chicken wings, but I like it even if it’s wrong.

I began with three sauces, three wings each: Blazing saddles, essentially a spicy ranch, and merely three flames, Maelstrom, billed as a smoke and pepper joint at 4 flames, and 8 flames, so named for being 8 flames, and the highest one can reach without entering the 11 flame challenge arena.

Blazing saddles: I love a good spicy ranch. Fuck, I love a bad spicy ranch. The ranch was creamy and clearly homespun, which I think is mostly your only option in the UK but I’m impressed anyhow, and it tastes as thought its been mixed with something akin to Cholula, resulting in a creamy spice that is mildly warming but mostly yielding. It does lack a bit of dill and peppercorn, which I think of as being crucial to making ranch, ranch.

Maelstrom: I was disappointed in this one at first, having tasted the Islay whiskey that was rather like dipping my face in a bonfire (more on this later--that review is taking me some time) and the smoke in this was very mild, very likely just a touch of liquid smoke in the sauce. Once I stopped pouting about the smoke I was able to really enjoy the blend of chilis, which I did not find HOT, but I did find extremely spicy and pleasant.

8 flames: I could have done the wall of flame challenge and passed, I think. I know wing one in a row is not wing three, but this, while truly hot, is not in any way uncomfortable for me, and I think the 11 would be uncomfortable but doable. If we have time we’re going to go back and have me do it. All that being said, I LOVED this sauce. Truly hot, but also well balanced--sometimes sauces designed to be hot are one trick ponies--with layering in the flavor that I am actually pretty impressed by and HONESTLY I get more smoke out of this than the maelstrom, likely owing to at least some chipotle, and what I think must be smoke paprika.

Having finished that and having no intention of stopping, I get a little four flame sauce with their ‘tots’ just to try it.

Now here’s where it gets tricky. I like spicy pickle dips quite a bit and have no reason to believe this would have been any different. The peppers were carefully picked to offset the pickle in a way that allowed both to shine and while I’d like a bit more heat, I think I could have really enjoyed it.

But I SHOULD NOT have ordered tots.

So, I don’t know how it is in the UK, as I normally don’t order fried potatoes. But in the US, a tot is shredded potato, put into little tubes, and fried. These were mashed potatoes, in long cylinders, fried. Now, I LOVE culinary difference and innovation, and I don’t think these were BAD, but they were in no way what I wanted and I found the texture a turnoff. it was too smooth against the boldness of sauce, with little structural integrity for heavy dipping. I wanted to ask them to bring me a chicken wing to try the pickle sauce with ahaha.

Now, based on the above, you may say: Oh okay Doc, these were middlin. FUCK NO. These were the best fucking chicken wings I have ever had. The fry on them was delicate and perfect, no excess breading just a dry skin crisped in the fryer so perfectly it doesn’t wilt under the sauce. Did I have notes for the sauces? Of course, sauce is deeply personal as wine and we all have our preferences, and in general my spice-o-meter is tweaked higher than much of the UK dining I’ve experienced. But as far as wings I’ve had in a restaurant? Or even mine? Blows them out of the water. 10/10. The sauce menu is very large and if I had time I would go by and try all of them eventually, marking my favorites.

Jill and I nearly waddled out of the restaurant into the daylight, even at 7:30 showing no sign of dimming. The streets were abandoned, even though they had been packed a mere 2 hours before, as is Edinburgh had been turned off like a switch. We walked up the royal mile, nearly alone as we pointed out the architecture, and, in truth, enjoyed it far more than we had earlier.

Or maybe we were just full of chicken wings.

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cheekflavor7 · 2 years

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What Does 30 Best Chicken Wing Recipes That Are Finger Do?

Placed a major heap of napkins on the desk because once you begin consuming these crispy, sticky, sweet glazed chicken airfoils, you will certainlyn't want to quit. They'll be a no brainer to us! In simple fact my sibling and I love my siblings and sis who merely eat crispy piece of poultry wings. In the hen's mouth every secondly is a wonderful wonderful mouthful that's also fantastic. I wish to believe that this may be the one I wish to try these for. This Is Cool can easily be an starter for four or main program for two. The next step might be to take the various other two and incorporate poultry to each dish. I think this will placed one of my two entrees in yet another bowl and produce a wonderful filling for it. Once you acquire it together, incorporate the veggies in to your principal program. I would such as to claim my chicken blend created me actually delighted for the 1st 50% of hr before helping make it. Your veggie mixture must be extremely damp and sample terrific. These Korean-style air-fried wings are crispy, sticky and hot. The Korean cookout's taste is sharp, fatty and savory, like chick jus coming from an Asian bar contacted Dandona in Bangkok or a fried egg. It's a reward for my loved ones's little ones, but I will definitely go to the KBS and check out their daddy and his sons prepare every dish without grumbling regarding it too considerably. The food items itself is easy, but the style is a whole lot different. Cooked in an air fryer they are all set in a lot less than 30 minutes. The dressing comes in three flavors: a touch salted because of its flavor, hassle-free in taste and spicy because it has actually just 2 grams of fat. This is the last ingredient you wish to incorporate at a opportunity. They additionally possess "Fresh Pork" on the food selection, added along with each specific hamburger. If your burger is served along with a lot of meat product, include 2 tbsps of water to try. They are best as an appetizer or incorporate some rice and veggies on the side and you possess a balanced dish. This has actually to be a filling, nutritious appetizer all the technique up to dinner. Incorporate some sodium on top for a firm structure that may be topped with tomato sauce or tossed salad. 4. Sweet Potato and Bean Omelet I only utilize wonderful whites potato and grains and it is only at that aspect in the meal when the potatoes and beans are all you need. Buffalo airfoils created easy in an Instant Pot® and without the fry. Best for an night and dining out. This poultry breast dish came from the splendid husband who offered us a taste of what a productive supper may be. After spending a terrific deal of my opportunity learning regarding recipes and prepping the chicken bust for him, he delivered us some unbelievable motivation for how to make hen busts. I really wanted to make a hen boob that was incredibly healthy and balanced and quick and easy to ready. The Instant Pot® prepare these to perfection. The pot includes a deeper, crispy crusting. A little meals colour helps reduced through the sweetness. All active ingredients are prepared before you offer the food items, to be appreciated promptly and correctly. The Instant Pot® is optimal for the dehydrated dehydrated person after being cleaned down after being cleaned out. After you hit a brand new heat level, the Instant Pot® supplies a longer shelf lifestyle, assisting to lengthen your lifestyle.

They keep all together for simple handling but as very soon as you drain your teeth into them, they are fall-off-the-bone tender. Right now you are out of food items and you possess a really sturdy cravings for a tossed salad, and the next point you know, you're out on a lead, a married couple of little ones sitting there certainly in the guest chamber. You're starving. The entire opportunity you have food items that you are not going to acquire, if you do anything else they will definitely draw your lead. Serve with carrot sticks, celery, and ranch if preferred. 1 tbsp fresh parsley, carefully ground 1 mug dry out red pepper flakes, finely ground 1/4 mug salt 2 cups sweetened condensed milk, to try 1 teaspoon permissible sodium 7 eggs, beaten 4 teaspoons newly ground black pepper 1 cup fresh ground black zest 1 cup finely diced cilantro Instructions Pre-heat a stroganoff recipe. Flavored with rosemary, ancho, and molasses, these poultry airfoils honor this year's Super Bowl® staffs, one being the Los Angeles Rams and the various other which shall not be called. When it happens to what made each chick airfoils a Super Bowl trophy, I like to recommend to that Super Bowl champion between the Cincinnati Bengals and San Francisco 49ers, two staffs that in the Super Bowl period had a handful of Super Bowl appeals. You'll utilize the easiest of approaches to make the most crowd-pleasing, finger-messing 'viscid airfoils.'. 1. Placed your palms all together Take your hand through your wrist, and move it in one instructions. It's better to move your fingers right than to go through them inwards (the secret is to go by your fingers as well). Make certain your junctions are strict around your finger and center hands. The strategy simply entails soaking airfoils in a sweet, zesty marinade, cooking them moist, and after that shaking them along with a ending up luster. The outcome is a combination of seasonings like cloves and red pepper, or a mix of those two. The mix of natural herbs and garlic can easily make for an intense chili or garlic insert along with no tarry preference. That's because of the taste of the natural herb and the lightweight, brilliant blue colour of the garlic. What a fantastic technique to have hen. This has to be a definitely great method for kids to have chicken. But you know what? We can do it, all appropriate? In the extremely short phrase, I wish to observe it in schools. That's actually what we're appearing for in higher institutions.". But she stated it is just at that aspect in the progression process that the trainee government has the right to claim yes or no to something.

#Wings #Sports Bar #Bar Food #Chicken Wings

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shoelace-and-friends · 3 years

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Top 10 BEST chips I’m right you’re wrong

I love love loooooove giving unsolicited opinions on junk food (and just ranking food and drinks in general) so you get to see my chip opinions clog up your dash. I’m in the mood to make a list of potato chips and if you don’t like it too bad for you. My tastebuds are God and they know what’s up and they must tell their divine word.

10. Pizza Pringles

I don’t even fuck with other types of Pringles ever since I tried the pizza flavor because I am absolutely convinced that these are the top tier of the Pringles. Pringles gets points for having pretty much the only pizza flavored chips that I know about. But these still get the 10 spot because tube. I’m a potato chip garbage disposal I need a whole-ass bag of chips. The tube simply aint enough.

9. Herr’s Carolina Reaper Cheese Curls

For some reason I’m only ever able to find these at 5 Below??? I’m guessing it’s because these are considered a novelty but they are genuinely really good. They’re not as hot as advertised (Carolina reaper is listed as the very last ingredient and there’s probably barely any of it there) but they still have a kick and do not fuck around. Like, just enough of a kick that these will hurt you but it’s a good kind of pain and worth it if you can handle spice. The flavor is more like a spicy barbecue sauce but it works. If you’re like, super-duper white though and a spice wimp than you probably should sit this one out.

8. Hawaiian Sweet Maui Onion

It’s been literal years since I’ve last been able to get my hands on a bag of these but I still remember them because they were that good. They make pretty much any other onion flavored chip their bitch. I’ve been trying to hunt these down but I think only certain kinds of ~hipster~ grocery stores seem to carry them in my area.

7. Cheetos (Regular)

A classique. Pretty much anyone whose had these before probably expected them to be on this list. Cheetos are simply iconic. I don’t even need to go in depth here. The original Cheetos are a masterpiece but I’ll be honest they aren’t my favorite Cheeto though.

6. White Cheddar Cheetos Puffs

These are my favorite Cheeto. They’re just so....stuff-in-your-mouth-able. The white cheese dust is basically cocaine to me. And they like, melt in your mouth too? Simply Cheetos Puffs more like Simply be my wife.

5. Ranch Bugles

Ah yes...little witch hats for the fingies. Bugles are so much fun to eat? They get lots of unique shape points. And big points for the corny, salty flavor. And in my opinion, out of all the ranch flavored convenience store snacks I think Bugles have the better ranch flavor, even more so than Cool Ranch Doritos even. I might make some people mad with that opinion, but I’m right.

4. Spicy Sweet Chili Doritos

The best Doritos flavor, hands down. Compared to spicy sweet chili, most of the other Dorito flavors seem more one-dimensional. Being both spicy and sweet gives these Doritos a more complex flavor profile. Nacho Cheese and Cool Ranch could never. I really like how these have a respectable heat but are still mild enough that you can bigtime binge on them.

3. Ruffles Double Crunch Hot Wings

I like these for a similar reason that I like the Doritos. They’re not that spicy but they’re still spicy enough to notice it. A lot of “spicy” snacks out there aren’t really spicy at all because...white people. They actually did get the taste of buffalo sauce on these chips pretty accurate and I was impressed with them. I know that a regular version exists out there, but for some reason I only ever find the double crunch one. But in this case I think the crunch might work in its favor because it holds the flavor better. BTW, ridged chips are superior to smooth chips.

2. Ruffles Cheddar and Sour Cream

The #1 chip in my ranking is usually hard to obtain so when I go chip shopping, Ruffles Cheddar and Sour Cream is usually my go-to because of how easy they are to find. They’re popular and deserve it because they are everything a chip should be. Crunchy, salty, cheesy, sour creamy....if anyone doesn’t know, I fucking love sour cream and would eat it straight with a spoon if it weren’t for the fact that I’m probably lactose intolerant and it would be seen as insane. Like...Ruffles are shaped like that so you could dip them but these don’t need dip. They already taste like the best dip ever.

1. Honey Butter Chips

Not to be Korean on main in my mostly American chip ranking but...these are the best chip. Honey and butter sounds like it wouldn’t work together, much less on a potato chip but holy shit does it work. I’m agnostic but when I eat these chips I see pretty much every God ever believed in or conceived. I need the rest of the world outside of South Korea to start recognizing and getting in on these. Please I’m begging you non-asian people make these chips become trendy the same way y’all did with Pocky. I need these to become more assessable because as of now the only stores that I can find them are the Korean supermarkets across state lines near Chicago that are like two hours away from my house. This in unacceptable. I need them readily available at the nearest Pick N’ Save. Also side note look how sexy this bag is.

*Before you complain about about Lays not being on this list at all, Lays Sour Cream and Onion would’ve had the 11th spot if it’s any consolation

*Also to anyone outside the US whose gonna go “How Americentric of you [insert chip from your country] is far superior!!!” mail me some potato chips. I fucking mean it like legitly getting to try foreign potato chips would make me immeasurably happy, but I obviously can’t easily get them here

#food #chips #potato chips #top 10 #top 10 meme #i wanna do this again #ask me about soup!!!!#ask me about candy!!!!!#ask me about soda!!!!#also please try honey butter chips #if you can

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melodythefab · 3 years

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Tangled character Zaxby’s orders because I’m on break at work and bored:

Rapunzel: Big Zax Snack, straight up. She gets Honey Mustard instead of the Zax Sauce, though.

Eugene: Traditional Wings and Things in the HOTTEST wing sauce (Insane). However, he orders like 20 extra ranch because he can’t actually handle the heat and just can’t let Cass look stronger than him, even in this.

Cass: Boneless Wings and Things in Insane sauce. However, she switches out both the ranch and the Zax sauce that come with it for Sweet and Spicy sauce (because she has good taste- I mean what I didn’t say anything).

Lance: Traditional Wing Meal in Tongue Torch (but he’s that bitch that calls ranch a wing sauce and makes the order taker argue with him for like 5 minutes before he goes ‘oh Buffalo’. When they say Tongue Torch back, it takes another 5 minutes to convince him Tongue Torch is actually Buffalo, no, we don’t know why it’s not jut called Buffalo.)

Varian: Nibblerz Meal, but instead of Zax sauce on them, he gets Wimpy. Unless he’s with the Squad, then he gets Sweet and Spicy (because he refuses to order something called Wimpy in front of them, even though they all know that’s what he prefers).

Kiera/Angry: Kickin’ Chicken Meal because she can and will kick you in the shin.

Catalina: Also a Kickin’ Chicken Meal, but because she only wants to kick you in the shin.

Adira: 6 Finger Plate with Sweet and Spicy instead of Zax sauce and no slaw, fries instead (a woman after my own HEART-)

Hector: Club Sandwich Meal, but smothers it in Nuclear sauce for some reason? Also he gets Spicy Fried Mushrooms.

Quirin: 5 Finger Plate, and he goes Big (extra fries and a large drink)

King Edmund: Cobb Salad. Gives it to the bird.

Queen Arianna: 4 Finger Plate, straight up.

King Fredric: This man is that despicable type of person who orders the Southern TLC, we explain we don’t have it anymore, he insists we do, and this goes on for 5 minutes. He then drives off angrily and just goes to Hardee’s.

Bonus: the Brotherhood gets Fried Cheese Bites to share (Quirin pays. Adira and Hector always fight over the last one. It always ends up going to Varian instead.)

#ah! she speaks!#what even is this #god help me #ranch is not a goddamned wing sauce #frickin Lance #tangled the series

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familycuisinee · 3 years

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how to make chicken wings with barbecue sauce | Family Cuisine

BBQ Chicken Wings are an awesome game day appetizer, baked chicken wings smothered in barbecue sauce. Crispy inside and sweet and sticky on the outside! Nothing quite says game day Appetizer Recipes like some piping hot, spicy Buffalo Wings, but not all fans can take that kind of heat. BBQ Chicken Wings are great for sharing and they have a milder flavor that even the littlest sports fans can enjoy. <img src="https://ift.tt/3kYr81V" alt="BBQ Chicken Wings" /> BBQ CHICKEN WINGS They’re crispy, they’re rich, and they’re smothered in BBQ sauce. BBQ Chicken Wings are the perfect appetizer to serve up with some cold drinks and nachos on game day, whether it’s March Madness, the Super Bowl, or just Sunday Funday. This wing recipe is super easy to make, and even though it has a long cook time, trust me, they are so worth it. These BBQ Chicken Wings are great because you can adjust the sauce to make it hot, sweet, or even tangy with some mustard and vinegar. We like to make a big batch of wings, and sauce them three different ways so everyone gets the kind they like. My recipe is for baked BBQ Chicken Wings, so you don’t have to worry about deep frying them. This makes prep and clean up a breeze so you can spend more time with your guests and watching the game. While they are baking, I like whip up some Homemade Ranch Dressing or Honey Mustard Dressing, their tangy coolness pairs beautifully with these melt in your mouth wings. So why are chicken wings also so tender and delicious? Part of it is in the sauce. BBQ sauce is slightly caustic and breaks down some of the tougher portions of meat, leaving you a juicy, fork tender wing that practically melts in your mouth. <h2>HOW TO MAKE BBQ CHICKEN WINGS</h2> <ul> <li>Preheat oven to 375 degrees and line your baking sheet with parchment paper.</li> <li>In a large bowl toss the chicken wings with the vegetable oil, salt and pepper.</li> <li>Line up the chicken wings on the baking sheet in a single layer.</li> <li>Bake until wings are crispy and browned for 50-60 minutes.</li> <li>Remove the wings and add them to a large (clean) bowl.</li> <li>Toss them with the barbecue sauce, then bake them for an additional 5 minutes.</li> </ul> MORE TASTY CHICKEN APPETIZER RECIPES <img src="https://ift.tt/3A2tMdv" alt="BBQ Chicken Wing being dipped in Ranch Dressing" /> VARIATIONS ON BBQ CHICKEN WINGS <ul> <li>Spicy: If you want to try a spicy BBQ Chicken Wings recipe, stir your favorite hot sauce into your barbecue sauce before spreading over the wings for the final bake.</li> <li>Honey BBQ: This recipes becomes easy Honey BBQ Wings just by adding a few tablespoons to a ¼ cup of honey to your BBQ sauce, depending on how sweet and tangy you like your wings.</li> <li>Spices: The nice thing about BBQ marinades is that the flavor is easily changed just by mixing in spices or even other sauces. Play around by adding things like soy sauce, fresh garlic, dijon mustard, sweet chili sauce, chipotle in adobo sauce, etc to your BBQ sauce. So you don’t waste a whole bottle of sauce, experiment with just a couple teaspoons of BBQ sauce until you find the flavor you like.</li> </ul> BBQ CHICKEN WINGS FAQS <ul> <li>How long does it take to make BBQ chicken wings? This recipe takes about an hour and 40 minutes to cook, plus an additional 5 to 10 minutes to prep. </li> <li>What goes with BBQ chicken wings? Ranch is our favorite dip to serve with BBQ wings. Like BBQ sauce, you can add different spices to your ranch to better match your wings. For example, if you make Asian inspired BBQ wings, add some wasabi, a few drops of sesame oil, and ginger to your ranch for a dip that pairs perfectly.</li> </ul> <img src="https://ift.tt/2WZMRyk" alt="Tray of BBQ Chicken Wings" /> TYPES OF BARBECUE SAUCE The kind of sauce that is “true barbecue” varies person to person. While there are probably as many different versions of BBQ sauce as there are people in the US, there are four main bases for making Barbecue Sauce. Which one is your family favorite? <ul> <li>Tomato-Based Sauces: This is the most typical “grocery store” sauce you are going to see, with it’s dark brown or red coloring that comes from a base of ketchup. Loaded with all kinds of different flavorings from smokey to sweet to spicy, this popular sauce goes well with pretty much any meat or BBQ dish.</li> <li>Vinegar-Based Sauces: Vinegar lends a sour, tangy flavor to BBQ sauce. While vinegar based sauces tend to leave out tomato, they more than make up for it with spices and heat. North Carolinians love this sauce for pork and other fatty meats.</li> <li>Mustard-Based Sauces: A lot of people know this as South Carolina style BBQ sauce, it is a sauce made from mustard (which gives it that signature gold color), vinegar, sugar and spices. Pork and chicken soak up this sauce well.</li> <li>Mayonnaise-Based Sauces: Yup, mayo BBQ sauce. And this isn’t the kind that is just mixing mayo with bbq. Commonly known as Alabama White Sauce, it’s a thinned out mayo sauce loaded with seasoning and tangy flavor that’s perfect for smoked chicken.</li> </ul> MORE EASY BBQ GAME DAY RECIPES HOW LONG ARE BBQ CHICKEN WINGS GOOD? <ul> <li>Serve: Don’t leave your BBQ Chicken Wings out for longer than 2 hours at room temperature. </li> <li>Store: You can keep BBQ Chicken Wings in the fridge for up to 3 days. Keep them sealed in an airtight container or wrapped tightly in plastic wrap and allow them to cool down to room temperature before you put them away. </li> <li>Freeze: You can keep your BBQ Chicken Wings in the freezer for up to 1 month. A good tip for keeping the wings from fusing together is to keep them layered between sheets of parchment paper.</li> </ul> WHEN ARE BBQ CHICKEN WINGS SAFE TO EAT? Chicken is completely done and safe to eat when the internal temperature reaches 165 degrees F (73.8 degrees C), according to the USDA’s Official Website. <img src="https://ift.tt/3BQhqWh" alt="BBQ Chicken Wings with Ranch Dressing and Vegetables on metal tray" /> <img src="https://ift.tt/3zNMpSb" alt="Baked BBQ Chicken Wings" /> source https://familycuisine.net/how-to-make-chicken-wings-with-barbecue-sauce/

#familycuisine

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healthyworthyofficial · 4 years

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50+ Low-Carb and Gluten-Free Appetizer Recipes

posted by Kalyn Denny on January 25, 2020 These 50+ Low-Carb and Gluten-Free Appetizer Recipes may help you make a plan for more healthy get together nibbles, it doesn't matter what the event! Use Recipe Round-Ups to search out extra recipe collections like these. Click right here to PIN 50+ Low-Carb and Gluten-Free Appetizer Recipes!

I first began gathering concepts for Low-Carb and Gluten-Free Appetizer Recipes a couple of years in the past after I used to be speaking to my niece Kara a couple of wholesome choice for our annual Super Bowl get together! And I’ve been including recipes to it now and then once I noticed one thing that sparked my curiosity. So now this assortment has was a HUGE assortment of fantastic low-carb and gluten-free appetizers! (And don’t you adore it a lot if you’re attending a celebration and there are tasty however carb-conscious meals to get pleasure from?) This assortment options low-carb appetizers which you could eat along with your fingers or with a fork. There are classes for chilly nibbles and bites, heat nibbles and bites, meatballs, meals on a stick, and dips. There are concepts right here that may wow your loved ones and friends, and you'll be able to by no means have too many good low-carb appetizer recipes if you’re planning a celebration, proper? And there are appetizers right here that shall be successful everytime you serve them, together with nice concepts the Super Bowl, after all! Who are you cheering for this 12 months? Check out Appetizers for much more concepts for low-carb appetizers on this website! To discover extra round-ups like this one, go to Recipe Round-Ups. Photos on this publish are copyrighted to the weblog that posted the recipe. Click any recipe title to see that tasty recipe on the weblog the place I discovered it, get pleasure from!

Cold Super Bowl Nibbles and Bites:

Easy Ham and Dill Pickles Appetizer Bites from Kalyn’s Kitchen (proven above) are one thing that reveals up each time some one in my household has a celebration! Pepperoni Pizza Bites ~ Ditch the Carbs Shrimp Cocktail with Creamy Sriracha Cocktail Sauce ~ Kalyn’s Kitchen

Easy Cucumber Guacamole Appetizer Bites (proven above) are a brand new low-carb appetizer choice on Kalyn’s Kitchen! Mini Bacon Guacamole Cups ~ All Day I Dream About Food Salmon Tartare Cucumber Bites ~ Jeanette’s Healthy Living

Deviled Eggs are at all times successful for game-day or get together meals, and this publish has My Favorite Recipes for Deviled Eggs plus 200+ hyperlinks to different deviled eggs recipes! Antipasti Bites ~ Family Fresh Meals Low-Carb and Gluten-Free Cheddar Pecan Almond Crisps ~ Kalyn’s Kitchen

Smoked Salmon Cucumber Bites from Cookin’ Canuck (proven above) are a cultured appetizer that salmon lovers will devour! Shrimp with Mustard-Horseradish Sauce ~ Kalyn’s Kitchen Goat Cheese and Olive Stuffed Peppers ~ The Perfect Pantry

Warm Super Bowl Nibbles and Bites:

I guess your friends will actually get pleasure from these Chorizo Cheddar Jalapeno Poppers (proven above) from All Day I Dream About Food! Cauliflower Pizza Bites ~ DAMY Health Philly Cheesesteak Stuffed Mushrooms ~ Sugar Free Mom Teriyaki Chicken Wings ~ Holistically Engineered Bacon-Wrapped Chicken Bites ~ Skinnytaste

Low-Carb Cheesy Baked Cauliflower Tots (proven above) have been an enormous hit on Kalyn’s Kitchen. Spicy Dry Rub Hot Wings ~ Low Carb Yum Thai Roasted Cauliflower with Spicy Dipping Sauce ~ All Day I Dream About Food CrockPot Buffalo Ranch Chicken Tenders ~ Slow Cooker Gourmet

Low-Carb Stuffed Mushrooms with Olives and Feta Cheese from Kalyn’s Kitchen (proven above) are so good I’d love them for a low-carb aspect dish or an appetizer! Roasted Asparagus Wrapped in Ham ~ Kalyn’s Kitchen Sugar-Free Sweet and Spicy Bacon Chicken Bites~ Sugar-Free Mom Bacon-Wrapped Jalapeno Poppers ~ I Breathe I’m Hungry Mini Bunless Cheeseburger Bites ~ Sugar-Free Mom

Party Meatballs:

Low-Carb Baked Swedish Meatballs from Kalyn’s Kitchen (proven above) are at all times successful! Yakitori Chicken Meatballs with Orange-Chile Dipping Sauce ~ I Breathe I’m Hungry Low-Carb Turkey Meatballs with Romano Cheese and Herbs ~ Kalyn’s Kitchen

Loaded Nacho Meatballs from I Breathe I’m Hungry (proven above) sound like an ideal stand-in for nachos. Cream Cheese Stuffed Meatballs from Ditch the Carbs CrockPot Cheese Stuffed Turkey Meatballs from Sugar-Free Mom

Low-Carb Grilled Bacon Cheeseburger Meatballs from Kalyn’s Kitchen (proven above) could possibly be cooked in a stove-top grill pan when it’s not grilling climate. Kung Pao Meatballs ~ All Day I Dream About Food Low-Carb Baked Greek Meatballs with Feta and Oregano ~ Kalyn’s Kitchen

Avocado-Stuffed Meatballs from The Iron You (proven above) will make your tastebuds completely satisfied! Ottolenghi’s Turkey and Zucchini Meatballs ~ Kalyn’s Kitchen Feta-Stuffed Antipasto Meatballs ~ I Breathe I’m Hungry

Super Bowl Foods on a Stick:

Chicken Tikka from The Perfect Pantry (proven above) is marinated in an exquisite mixture of yogurt and spices and then grilled. Grilled Halloumi Cheese Skewers with Mushrooms and Onions ~ Kalyn’s Kitchen Thai Chicken Skewer Appetizers with Sweet and Spicy Chili Sauce ~ Jeanette’s Healthy Living Grilled Sesame-Lime Shrimp and Cucumber Skewers ~ The Perfect Pantry Easy Greek Appetizer Skewers ~ Recipe Girl

Antipasto Kabobs from Peace, Love, and Low-Carb (proven above) appear to be an appetizer that may disappear rapidly. Braided Chicken Skewers with Peanut Sauce ~ I Breathe I’m Hungry Sriracha Beef Skewers ~ Life’s Ambrosia Antipasto Salad Kabobs ~ Mantitlement Guacamole Deconstructed and Skewered ~ Tasting Page

Party Dips:

Greek Yogurt and Tahini Dip from Kalyn’s Kitchen (proven above) is a pleasant change from the standard vegetable dips. Warm Spinach Cheese Dip from Low Carb Yum Grandma Denny’s From-Scratch Ranch-Style Vegetable Dip ~ Kalyn’s Kitchen

Sheila’s Low-Carb Shrimp Dip from Kalyn’s Kitchen (proven above) is one thing that may at all times be successful in my household! Red Pepper, Kale, and Walnut Dip with Celery ~ The Perfect Pantry Hot Spinach and Artichoke Dip ~ Skinnytaste (Serve with veggie dippers for low-carb and gluten-free.) Mediterranean Roasted Red Pepper and Walnut Dip (Muhamarra) ~ Apron Strings (Often served with small leaves of Romaine Lettuce, serve with that or veggie dippers for low-carb and gluten-free.)

Low-Carb Cauliflower Hummus from I Breathe I’m Hungry (proven above) may help with that hummus craving. I’d love this with celery. Skinny Buffalo Chicken Dip ~ Skinnytaste Curry Dill Dip ~ Recipe Girl Baked Cream Cheese Crab Dip ~ Low Carb Yum

Southwestern Ranch Dip with Sweet Mini-Pepper Scoops from Kalyn’s Kitchen (proven above) is a pleasant change from conventional ranch dip. Ultra-Easy Avocado Sauce or Dip ~ Kalyn’s Kitchen Roasted Asparagus Dip with Crudites ~ Apron Strings Artichoke Lemon Dip ~ Simply Recipes (Eat with veggie dippers for low-carb and gluten-free.) Which appetizers can be successful at your own home? Let us learn about it within the feedback!

posted by Kalyn Denny on January 25, 2020 Don’t Miss a Recipe!subscribe to obtain new recipes through electronic mail: We are a participant within the Amazon Services LLC Associates Program, an affiliate promoting program designed to supply a way for us to earn charges by linking to Amazon.com and affiliated websites. As an Amazon Associate, I earn from qualifying purchases. Source link Read the full article

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citypillow2-blog · 5 years

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Cheesy Buffalo Chicken Dip

Easy Cheesy Buffalo Chicken Dip will go CRAZY at your next party! This recipe is super easy to make and everyone was begging for the recipe!

EASY Cheesy Buffalo Chicken Dip Recipe

Quick, easy, and unbelievably delicious! I am not usually a buffalo wing fan so I was a little skeptical when my husband suggested we make this dip for a party. Buffalo wings are one of the few things we disagree on in our marriage. But boy was I wrong on this one! Not only was I impressed, but the friends we shared it with ate it up. Gone in minutes! We actually brought over a few dips and this Cheesy Buffalo Chicken Dip was by far their favorite! So pick up a bottle of your favorite wing sauce and get ready to wow the crowd at your next game day party! So excited to have football season back, I’m all about that game day food!

The Perfect Game Day Party Dip

The second best part of this dip, next to how good it tastes, is how easy it is. I picked up a rotisserie chicken from Costco and shredded it up real quick, and honestly, that was the hardest part. Other than that, it’s just a little stirring and a quick bake in the oven before enjoying the tongue tickling, spicy goodness. Because you get to pick whatever wing sauce you like best, you can control the heat/spicy level! It’s also a great dip to make ahead and then just wait to pop it in the oven to bake until your guests are on their way!

Quick Tips for Making Cheesy Buffalo Chicken Dip

To make mixing easier, I recommend popping the cream cheese in the microwave for 15-30 seconds to warm it up a little bit. As far as wing sauce goes, my husband likes Frank’s Red Hot brand wing sauce. It’s pretty easy to find and it gets the job done well! Some people love blue cheese and some…not so much. Luckily this recipe is great with either one! If you’re a blue cheese fanatic then I recommend topping the dip with a few blue cheese crumbles before it goes in the oven, or even stir some in before. And what side of wings is complete without carrots and celery? If you’re looking for some healthy dipping options then slice up some carrots, celery or even bell peppers. I think I love the veggie dip option because I get enough chips on game day, I need to sneak in some veggies!

Game Day Cheesy Buffalo Chicken Dip

Ingredients

8 ounces cream cheese softened

1 cup shredded cooked chicken

1/2 cup buffalo wing sauce

1/2 cup ranch or blue cheese dressing

2 cup colby-jack cheese divided

your favorite crackers, tortilla chips, or a sliced baguette

Instructions

Preheat oven to 350 degrees.

In a medium-sized mixing bowl, combine cream cheese, chicken, buffalo wing sauce, ranch/blue cheese dressing, 1 1/2 cups of cheese, and stir until well mixed.

Transfer to a 1-quart oven safe dish. Top with remaining cheese. Bake for 20-25 minutes or until cheese is melted.

Serve with crackers/chips/baguette and enjoy!

Other Recipes You'll Love!

Source: http://www.yourcupofcake.com/2018/08/cheesy-buffalo-chicken-dip.html

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instantdeerlover · 4 years

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The Best Chicken Wings In Austin added to Google Docs

The Best Chicken Wings In Austin

For many people, chicken wings are associated with bar snacks and football games. But to us, they’re weekday evenings, date nights, picnics, and maybe even a quick breakfast in a pinch. They’re small and portable, great for just about any event, and they can make you feel like a giant eating a tiny drumstick.

Fortunately, Austin is home to such a wide range of flavors and styles - from hot, Korean-fried wings to smoked barbecue - that it’s difficult to ever tire of them. We can’t give you wings - this isn’t a Red Bull commercial - but we can definitely tell you where to find them. Here are 12 great spots for chicken wings in Austin.

The Spots Nicolai McCrary Delray Cafe $ $ $ $ American , Bar Food in East Austin $$$$ 1133 E 11th St

Most people probably know Delray Cafe as “that little food truck outside of Nickel City” - and while it’s technically correct, it’s really not giving enough credit to the folks slinging some of our favorite sliders and wings in town. The wing menu - with an already-limited selection of flavors during normal times - is even more pared-down now, with just buffalo mild, buffalo hot, and Franklin Barbecue. But our not-very-scientific poll of five friends told us that roughly four out of five people would have ordered one of those flavors anyway. Wings here are sold by the pound. If, like us, you’re not much of a chicken mathematician, that’s about six wings per pound. At Delray, they’re not trying to do anything fancy. Just simple wings, done well. They’re located on East 11th St, near I-35.

Nicolai McCrary The Gossip Shack $ $ $ $ Southern , Soul Food , Fried Chicken in East Austin , Windsor Park $$$$ 2709 Rogge Ln

Gossip Shack has a few locations across the Austin area - in the Mueller area, near the Domain, and in Pflugerville - making it super easy to get some of their excellent wings. The wings here are perfectly crispy on the outside, and juicy on the inside, but the real reason we keep coming back here is for the flavors. They have pretty much all of your standard wing offerings - like lemon pepper, garlic parmesan, and jalapeno ranch - as well as a full menu of signature flavors. Our favorite is the CPR - a dry rub made up of Cajun, parmesan, and ranch seasonings that manages to hit just about every point on the flavor spectrum all at once.

Raphael Brion Stiles Switch BBQ & Brew $ $ $ $ BBQ in Brentwood $$$$ 6610 N Lamar Blvd, Austin, TX 78757

The oak-smoked wings at the barbecue spot Stiles Switch in Brentwood are flash-fried and then tossed in one of their sauces - either Alabama white, buffalo, or honey barbecue. These used to only be a special available on Sundays - to go with pro football games. And that’s exactly what they’re aiming to be: classic sports bar-style wings, with the requisite ranch for dipping and some celery sticks for good measure. Lucky for you though, because these wings are now available six days a week.

Nicolai McCrary Wingzup $$$$ 1000 E 41st St Ste 210

Wingzup looks kind of like a generic sports bar from the outside. It’s tucked away in a strip mall next to the Hancock H-E-B, and there are more TVs than you can count lining the walls. Finding wings at a sports bar isn’t much of a surprise. The only surprise is just how well they do them. The sauce and dry rub menu reminded us a bit of Austin wing mini-chain Pluckers - with similar flavors displayed on a color-coded, sliding scale of spice. But the wings here come in six different styles - original, grilled, smoked, golden (marinated then fried), country (battered then fried), and boneless (if you even consider those wings). We usually go with the original, grilled, or smoked, but you can mix and match styles and flavors for just a few extra dollars.

Raphael Brion Charm BBQ Chicken $$$$ 12233 Ranch Road 620 N

The dining room at the Korean restaurant Charm BBQ Chicken in north Austin is closed at the moment - so they’re not doing barbecue and instead sticking to takeout of classics like bulgogi, bibimbap, and fried chicken. The chicken wings are some of the best we’ve ever had, the battered and fried kind that results in a craggly and shatteringly crispy coating, even when it’s dressed in a sauce. Speaking of sauces, there’s a variety of them, but our favorite was the sweet and spicy yangnyeom sauce. They’ll even sell you plastic deli containers full of draft beer.

Nicolai McCrary Rolling Rooster $$$$ 13717 N Mopac Expy

Rolling Rooster makes some of the best chicken and waffles in town, and the chicken wings here are just as good. There are the hot wings that come in a variety of classic flavors - like garlic parm, lemon pepper, and buffalo - or you can get plain fried wings with waffles. We’re fans of the wings with waffles, because it somehow makes us feel like we’re eating a more balanced meal. Whatever choice you make, you’ll be met with some perfectly-fried wings, and some incredibly juicy chicken. They currently have two locations in Austin - one on the East Side, and the other near MoPac and Wells Branch Parkway.

Nicolai McCrary Hi Wings $$$$ 2525 W Anderson Ln #135

Hi Wings makes some of the best, intensely-crispy, Korean fried chicken wings in town. The menu here is, as you could probably guess, all about chicken. You can get whole chickens, thighs, drumsticks, tenders, and, of course, wings. The wings here come naked or battered, but you’re definitely going to want to try the latter here if you’re going for ultra-crispy. Our favorites are the honey garlic parmesan and the sweet-and-spicy, but there’s over a dozen sauces and dry rubs to choose from. They’re located near West Anderson and Burnet.

Nicolai McCrary Green Mesquite BBQ $$$$ 1400 Barton Springs Rd

Green Mesquite has been around since the late ’80s, so it’s fair to say they’ve had some time to figure things out. The focus here is barbecue - something they do very well - but you’re not reading a barbecue guide right now. Here the wings are smoked, and tossed in a tangy barbecue sauce, with just enough heat to make it a little fun. And the smoke flavor really makes it all the way through the wings. They currently have two locations in Austin - the original off Barton Springs, and a second in the Southpark Meadows shopping center.

Nicolai McCrary Chi'lantro $$$$ 1509 S Lamar Blvd

Chi’Lantro is probably best-known for their kimchi fries that kicked them to stardom when they first opened their food truck back in 2010. Now, they’ve got multiple locations across the city, so you’re never too far from their Korean-Mexican fusion food. That includes their Korean fried chicken wings that are double-fried for a little extra crispiness, then doused in a sweet-and-spicy “Gangnam sauce” and topped with sesame seeds. They’ve only got one flavor, but when it hits all the right notes, why bother with more?

Mackenzie Smith Kelley Hold Out Brewing $ $ $ $ American , Bar Food in Clarksville $$$$ 1208 W 4th St

Hold Out Brewing opened during the pandemic but has already started drawing attention for their excellent burger and their fried fish sandwich. And the streak only continues, because they also make some of our favorite wings in town. The wings here are brined and fried, then tossed in “tatanka sauce” which is basically their house buffalo. And if you have a favorite in the ranch vs bleu cheese debate, Hold Out’s miso ranch would like to submit itself for consideration. They’re located in Clarksville, next to sister restaurant, Better Half.

Nicolai McCrary Tommy Want Wingy $$$$ 603 W Live Oak St Austin, TX 78704

The wings at Tommy Want Wingy have developed an almost cult-like following in Austin, with people clamoring for their distinct, frenched chicken wings. There’s no debate about flats vs drums here - all the wings start as a drumette before being cleaned into a lollipop-like shape with a little bone handle. It makes them easy to eat, which probably comes in handy when you’ve got the munchies after a long night out, given their original Rainey St location. They’ve since expanded, now with a second location at Cosmic Coffee near 290 and South Congress.

Raphael Brion SeoulJu Korean Kitchen & Bar $ $ $ $ Bar Food , Korean in North Lamar $$$$ 9515 N Lamar Blvd Ste 230

The north Lamar restaurant SeoulJu Korean Kitchen & Bar and their cloud kitchen sibling at Kitchen United are serving some great fried chicken wings. Since they’re battered and fried twice, they come crispy, and there are sauces like buffalo, habanero, and garlic-parmesan, as well as a spicy garlic fish sauce that’s served on the side for dipping.

via The Infatuation Feed https://www.theinfatuation.com/austin/guides/best-chicken-wings-austin Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created September 15, 2020 at 02:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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guitarboard42-blog · 5 years

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22 Fourth of July Appetizers for Chilling Out, Snacking, Relaxing All Cool

I love driving up the Oregon coast with my cousins on the Fourth of July weekend, fishing poles and huge beach blankets packed. Every year we rent a big house, with an extra-large kitchen and a long dining table where we can all sit together for meals: not just for breakfast, lunch, and dinner, but for little bites throughout the day, as well. The holiday weekend is, for me, really 100 percent about that CGL (Chill Grazing Lifestyle).

Whether I'm dipping crunchy vegetables into my favorite dips (hummus, nori sour cream, garlicky spinach and yogurt) or snacking on BBQ-friendly finger foods (deviled eggs, chips and guac, fish-sauce chicken wings), you can bet I'll be grazing in between all the fishing and swimming and sangria sipping.

So whether you're watching fireworks on the beach with a cooler full of beers or noshing on the deck waiting for the burgers, steaks, and ribs to come off the grill, here are Food52's best Fourth of July appetizers to get you snacking like a champ this weekend.

1. Roman Zucchini Fritters

These cheesy fried zucchini slices are the perfect summer appetizer; a sprinkle of fresh basil at the end adds a nice touch. "I like to retain some texture in my cooked zucchini so I sliced them 1/2-inch thick, which worked perfectly," says recipe author cucina di mammina. "Since it makes quite a large batch, it's perfect for entertaining!"

2. Minty Pea Puree on Toast

I'm never above a frozen pea—in fact, it's one of my favorite ingredients year round. I always keep this minty pea puree up my sleeve (the recipe, not the actual puree) for those nights when I need a quick, light starter before the main dish.

3. Nori Sour Cream Dip

This sour cream dip has saved me on many an occasion. It's got that slight "Hm, what's that?" intrigue (i.e., the roasted seaweed snack and sesame oil), which is great to pull out when you want to serve something comforting and familiar but still interesting. Pile on the crunchy, bitter vegetables here, or serve with Ruffles (my favorite).

4. Deviled Eggs

These world-famous deviled eggs have a teensy bit of butter, which, according to Genius columnist Kristen Miglore, "rounds and smooths over the more acidic ingredients and renders the filling creamy without overtaking it." Mayonnaise, Dijon mustard, and cayenne "hover at the edges," Kristen says, allowing the flavor of the golden yolks to shine.

5. Caesar-Style Kale Salad

I like to make a gargantuan Caesar salad at the start of the weekend to make sure everyone packs in some roughage before the junk-food grazing commences. Use dark, Tuscan kale in place of watery romaine and you'll be gold.

6. Ricotta Spoonable

"Take a peek in my fridge," Food52 favorite Dorie Greenspan writes, "and you’ll find the usual staples—milk, butter, eggs and yogurt, and my favorite plus-one: 'ricotta spoonable.'" Ricotta, fresh herbs, lemon, olive oil, and "plenty of salt and pepper" come together into a dangerously spoonable...dip? Sauce? Appetizer? (All of the above.)

7. Multi-Layered Scallion Pancakes

Mandy Lee of Lady and Pups has created an easy-to-follow recipe for these incredible Taiwanese street pancakes with multi-laminated scallions and scallion oil. But she doesn't just stop at scallions. "There’s no reason why the awesomeness of this flatbread can’t be expanded to other herbs besides scallion," she encourages. "Think basil, a little rosemary, thyme, or garlic and parsley."

8. Greek Chicken Meatballs

Garnished with sharp feta, fresh English cucumber, and a Greek yogurt dipping sauce, these light and herby chicken meatballs are perfect for chill grazing over the weekend.

9. Basic Hummus

If you're looking for a classic hummus, then this one's it. It may start from dried chickpeas (which, let's be real, taste better than canned), but the cook time is significantly less than most other from-scratch recipes thanks to a little baking soda in the cooking water. Dip away!

10. Yogurt & Spinach Dip

This creamy, garlicky dip—aka borani—is a classic Iranian appetizer that you can serve with lavash or pita, or a colorful medley of crunchy vegetables.

11. The Crunchiest, Herbiest, Greenest Guacamole

Everyone thinks their guacamole is the best—but dang it, mine is! I don't claim this for many things, but when it comes to guac, I do think it tastes better when all of your ingredients are roughly chopped (not smashed). The real clincher here is the little bit of tomatillo I use in place of more lime juice.

12. Spicy Shrimp

This spicy shrimp appetizer is one of our most popular recipes on Food52. "We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing," Amanda and Merrill write. "Helen (the recipe's author) combined the hot sauce with a few everyday ingredients—olive oil, Worcestershire sauce, sugar, and cilantro—to create a sublime marinade for shrimp."

13. Okonomiyaki

A Food52 favorite (and winner of Your Best Street Food), okonomiyaki is a Kyoto-style savory pancake stuffed with plump shrimp, cabbage, and scallions. Note to self: Bathe it in the Sriracha-soy-mayo dipping sauce before taking a bite.

14. Fried Goat Cheese With Honey & Black Pepper

This easy appetizer recipe comes from one of my favorite restaurants in Atlanta: Ecco. They're famous for these gooey-tart goat cheese balls, which pair beautifully with the sweet, floral honey. Make these and you will not be sorry.

15. Grilled Watermelon With Tequila

Have fun with your watermelon this Fourth of July: Douse the fruit with tequila and lemon juice, dust with chile powder and salt, and grill. A cooling cilantro-lime crème fraîche takes this party starter to new heights.

16. Caramelized Onion Dip

I could eat this onion dip by the spoonful—and often have. Though, according to Amanda and Merrill, "patience pays off here" (i.e., caramelizing the onions), the reward is massive in regard to flavor and comfort.

17. Roasted Artichoke Leaf Appetizer With Feta & Black Olives

Lindsay-Jean Hard's artichoke appetizer is super smart, super fun, and super tasty. I especially love how it came to fruition: "Years ago, Tara Duggan mentioned roasting artichoke leaves," she writes, "and the idea stuck in my subconscious until recently when I had a dream about artichoke nachos and woke up determined to make them."

18. Grilled Corn & Ranch Pizzas

South Koreans adore the flavor combo of corn, ranch, and cheese, and the flavors really do work well together. (Don't knock it till you've tried it!) These are individual flatbreads (which you can cut up further), making them the perfect Fourth of July appetizer or snack bite.

19. Burrata & Burnt Oranges With Pistachios, Mint & Pomegranate

Sometimes, "appetizer" for me means a quick assembly job of fantastic ingredients. Here, nigella and sumac-spiced burrata and citrus star, while pomegranate seeds and pistachios support with lovely crunch.

20. Muhammara

For this satisfying, hearty dip, "roasted red peppers are blitzed with toast, then spiced with the usual Levant suspects: pomegranate molasses, cumin, and Aleppo pepper," writes recipe author Kitchen Butterfly. "Make a lot, you won't regret it!"

21. Avocado & Green Apple Gazpacho

"This silky and refreshing chilled gazpacho soup originated at the Elite paladar in Havana, where the head chef Javier Gomez takes inspiration from the food of Spain," writes Yasmin Khan. "The winning combination of creamy avocado and tart apple makes for an elegant and no-fuss starter, perfect to serve on a warm day."

22. Hmong-Style Chicken Wings With Fish-Sauce Caramel

This Fourth of July appetizer is last on the list but so not the least. Why? Because it's the absolute best thing I've ever eaten out of the Food52 test kitchen.

These vermicelli and pork–stuffed chicken wings are a labor of love (most notably the deboning step at the start of the recipe), but should you be up for the challenge, your friends and family will go crazy over them. The fish-sauce caramel ties everything together and will make you smack your lips dreaming about them for days afterward. (Consider this you're reward for making it to the end of this list.)

What are your favorite 4th of July appetizers? Tell us in the comments below. Source: https://food52.com/blog/24240-4th-of-july-appetizers-recipes

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healthyworthyofficial · 4 years

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50+ Low-Carb and Gluten-Free Appetizer Recipes

Cold Super Bowl Nibbles and Bites:

Warm Super Bowl Nibbles and Bites:

Party Meatballs:

Super Bowl Foods on a Stick:

Party Dips:

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jenguerrero · 6 years

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We have a beautiful wrought iron, propane fire pit with glass marbles in the back yard. And in the house we have a gas fireplace with a switch on the wall. I love the thing. Last year, we vacationed in Taos, New Mexico. Killer trip. The ranch where Georgia O’Keeffe’s home is, and where City Slickers was filmed, is about an hour from there, and they give horseback tours of it all. It’s absolutely idyllic. There are charming museums, stores that sell fun metal sculptures from Mexico, the scenic Rio Grande Gorge Bridge where you can see goats playing, some neat restaurants, and it’s about an hour from skiing in Red River. The hotel we stayed at had a bocce court, and we could see prairie dogs playing all over out the back window. The room had an adobe fireplace in the corner that was amazingly efficient. My husband was in love with that thing. A year later, still having that urge to burn wood, he had to get a chiminea. That means I get to spend the same on a no reason kitchen toy. Awesome.

An Instant Pot? 8 quarts was really tempting, but I already had a really nice Cuisinart pressure cooker, so I couldn’t justify it. The vegetable cleaver I’d been eyeing? I’ve got a really nice knife collection, so I probably shouldn’t. A sous vide? I’ve been sous vide-curious for some time, and the little home versions had much smaller price tags than they used to. J. Kenji Lopez Alt had just posted about Maine lobster rolls using the sous vide. Yeah. I’d love a trip back to hike and eat lobster rolls in Bar Harbor again. Making real deal ones at home sounded fabulous. I ordered the Anova Sous Vide, a cook book to go with it, Lisa Q. Fetterman’s book, Sous Vide at Home, a plastic tub to cook in, ping pong balls to prevent evaporation, and a FoodSaver to get rid of air and seal it all up.

//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=jenniferguerr-20&marketplace=amazon&region=US&placement=B01HHWSV1S&asins=B01HHWSV1S&linkId=d758d1bfad3e3d096c6e0ecd8a43f9a7&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=jenniferguerr-20&marketplace=amazon&region=US&placement=0399578064&asins=0399578064&linkId=99a5f955cd2f6f5e6cfd3f1cef223f8c&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=jenniferguerr-20&marketplace=amazon&region=US&placement=B001E0JM9A&asins=B001E0JM9A&linkId=e0793e38482533b83ac80ee5a7d9956e&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=jenniferguerr-20&marketplace=amazon&region=US&placement=B018JKE7F6&asins=B018JKE7F6&linkId=09bf7f7b7a0a333946abd1c4194b59d7&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=jenniferguerr-20&marketplace=amazon&region=US&placement=B00O0UMUEA&asins=B00O0UMUEA&linkId=31514a128e94c0d3823c465bf2635bba&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff

The Sous Vide is the second best thing I bought for my kitchen this past year. I bought a kamado-style grill this summer that’s keeping spot #1, but this thing’s really awesome. I call it Luke because it looks a bit like a lightsaber, and cooks everything in luke warm water (okay, that’s an exaggeration). The learning curve is minimal. It just involved 5 minutes of swearing from my husband as he connected it to Wi-fi, but he rather enjoys and is prone to swearing as he gets electronics going. There’s a little dial in the front that you can use to set the temp manually, but that’s only to one half of a degree. You can get to one tenth of a degree using the wi-fi.

I’ll go onto the my review of the book with my pics and thoughts on the dishes I tried in a bit.

The container’s perfect.

I’m on the fence about the ping pong balls. They work well to prevent evaporation. The problem is that any time you are putting food in or taking it out, the balls bounce all over the kitchen. They look like little Minions and the brand is Kevenz, so my kids think it’s hilarious to yell “Kevin” and run around the kitchen collecting them every time it happens. My dogs are interested, too. If I had a do-over, I might get a lid with a sous vide cut out. Yeah, they make those.

The FoodSaver’s unnecessary, but I wanted one for speed marination, and this was a fantastic excuse to grab one. I’m super curious about trying it with tofu. We love tofu, but it flavor can’t really penetrate it, only the surface gets flavor blasted. I can’t wait to see if this will get that done, but that’s an experiment for another day.

Here’s the link to the recipe for Connecticut Lobster Rolls on Serious Eats if you’d like to try. If you don’t have a sous vide and are feeling super adventurous, they give directions for a beer cooler turned sous vide hack. Sounds like something out of Myth Busters, no? 🙂

Here’s my review of the book…

I absolutely love this book. The dishes I’ve tried involve quick prep while the Sous Vide heats up, then you pop the bag into the water and clip it on so it doesn’t sink to the bottom, do something else while it cooks, and then quickly finish it off on the stove or with a torch for searing, caramelizing, and flavor development. Wholly recommend.

Pictured below: 1) My sous vide, a heat safe plastic tub, ping pong balls to stop evaporation, and eggs cooking away. Love everything but the ping pong balls. They fly all over the kitchen every time a food goes in or out. I might have chosen a lid with a cut out if I had a do-over.

2) Eggs Florentine with No-Whisk Hollandaise Sauce – p 26. Easy and amazingly good. The egg texture is perfection. I used a whole bag of spinach and 9 eggs instead of 5 the second time.

3) Zingy Crushed Potatoes – p 190. Wow. Best potatoes ever. Ever.

4) Perfect Sous Vide Steak – p 145. This was the first thing I made in the book. I didn’t get a great sear with the pan heated up at medium high. I suspect that the author has a better stove than the builder grade one I’m rocking, so I’ll try high heat next time and see it that does it. I’ll update this then. Thought I’d mention it in case you have an average stove, too. 5) General Tso’s Chicken – p 89. Wonderful. It’s spicy, but not off the charts spicy. My daughter thought there was cardamom in the dish because of the floral notes of the Sichuan peppercorns.

6) Foolproof Garlic Shrimp – p 55. Terrific texture and flavor. I made peppers and onions and quartered a pineapple to go with it.

7) Vietnamese Caramel Chicken – p 83. Delicious. Totally plate-lick worthy.

8) Vanilla Crème Brûlée – p 203. I love this technique for crème brûlée. There’s no guesswork about when you’ve achieved just the right level of wobble. I will never go back to the oven method.

Some other things I have flagged to try: Vietnamese Shrimp Summer Rolls – p 51 * Beer-Battered Fish and Chips – p 59* Butter-Poached Lobster with Cognac Sauce – p 56 * Jerk Chicken Wings – p 75 * Chicken Katsu – p 81 * Perfect Fried Chicken and Waffles with Honey Hot Sauce Syrup – p 93 * Duck Breast with Apricot Mostarda * Carolina Pulled Pork Sandwiches – p 133 * Carne Asada with Chimichurri Sauce – p 149 * Creamy Winter Squash Soup – p 173 * Beet Salad with Goat Gouda and Pistachios – p 174 * Carrots with Yogurt-Dill Dressing and Sunflower Seeds – p 177 * Sweet Potato Tacos – p 181 * Thai Green Curry with Winter Squash – p 186

I’ll update this as I play in the book more.

Sous vide. Food jacuzzi. Foodcuzzi. Perfect foodie gift. We have a beautiful wrought iron, propane fire pit with glass marbles in the back yard. And in the house we have a gas fireplace with a switch on the wall.

#Anova #cook book #cookbook #food #foodie #foodthusiasm #gift #Lisa Q. Fetterman #sous vide #Sous Vide at Home

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ecopoeticsuchicago · 7 years

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Week 8 Writing Assignment Jae Ahn

Austin

· Buffalo Chicken Wings

o Spicy sauce made with jalapenos and bell peppers

o Ranch dressing with nondescript black dots, white and creamy looking

o Dropped off with the green celery right next to it

o Interestingly enough, the chicken looks kind of dull without the bright red sauce all over it

· Cuban Sandwich

o Mustard seeping through

o Can see the two different meats layered on top of one another

o Fancy sandwiches are always surrounded by vegetables, but don’t really have many vegetables in the actual sandwich

· Steak wrap

o Lettuce the same color as the wrap, which is green

§ Why do green wraps exist? Does green flour just exist in normal everyday society

o Took it with chips

o Meat is cold – why is cold meat okay to eat but not raw meat? Chemical processes for cooking are really interesting

· Chinese food

o It’s always interesting how airports seem to mess up things as simple as lo mein – why are the noodles like cafeteria food

§ Cost benefit analysis – probably to make money

o Chinese food also looks and smells so good, but tastes really bad

§ Lots of MSG, oil

Chicago

· French fries

o Greasy, definitely interesting that they chose to keep these crinkle-cut

o Why do restaurants choose certain styles of fries?

o Are there actually fresh French Fries, or are all of them from frozen packages?

o What type of restaurant uses fresh French Fries?

· Chicken Nuggets

o How come they look so plastic? I feel really self conscious when eating these – it seems like my life is not put together.

· Chicken wings

o Finally, something that I made that I could be proud of! I honestly don’t feel that proud that I’m eating chicken wings though if we are being frank

o I just broiled my chicken wings – the skin seems flabby, but the seasoning tastes great

o I feel like lots of food is just added seasoning

· Chicken breast

· Hamburger

· Pasta

· Pho

· Korean rice cake

· Subway Sandwich

· Crab rangoon

New York

· Korean rice with seaweed roll (kimbap)

· Spicy rice cake

Interestingly enough, I think part of this project gave me motivation to write my own final project. As a result, this took me time to write. I think that I really wanted to attract attention to how almost every major city seems to have indistinguishable traits if you walked into a building in any one of these major cities. It’s also interesting that as the world seems to globalize and use more resources, cities seem more homogenous. I was going to write something in the perspective of 4 different people that have had different experiences, but witness the almost global effect that cities have in terms of pollution – one in New York, one in Chicago, one in Austin, and one in Palo Alto. These are all places I could write about simply because I have visited them at one point or another this quarter. I think in all of these places, I’ve witnessed pollution in different ways. I also think that the way global warming as well as how uniform production is in these two areas might be something I would be very interested in writing about.

I wrote some details about the things I ate, but I couldn’t do it for all of them – I did it for those that were most relevant that definitely motivated the piece.

II.

Sun rises up in Austin – it’s a wonderful seventy-two degrees Fahrenheit outside. Xavier gets up at the Hilton, surrounded by the meal he ate for the late dinner he ate last night. Room service is the same no matter what hotel you really go to. Soda cans are neatly stacked next to each other by the tray, which is heaping with dirty plates. Neon orange can be seen on the plate, which decorates two very sad-looking pieces of chicken. The only thing to light the room is the sun coming in from the window overlooking the sprawl of downtown Austin. After all, that’s what woke Xavier up in the first place. Noticing the reek of buffalo wings, Xavier almost pukes – it smells so artificial. He takes the room service tray with the half empty soda cans and buffalo wings and quickly places them outside of his room, expecting someone to take it away. He had such an important meeting today, after all – this is what he was in Austin for. The 15th Annual Healthcare Conference at the United Healthcare Headquarters was going to determine whether he would be able to sell any of the inhalable insulin that his firm had created. After all, he needed to make quota to save his life. “And in the process, maybe I’ll save some diabetic’s life,” he snickered to himself.

“Lots of interesting things that are saving people today in life sciences…” The man droned on about the fluorescent slides projected onto the white screen. Xavier could not care less – he just wanted to go home to Omaha, where he could finally lay in his own bed, in his own home, and watch his own TV.

“We have seen rates of diabetes go up by 5% year over year, almost in correlation with GDP growth…” Xavier is counting down the time by tapping his pen, just waiting until he can talk about his product and then leave. The first presenter sits down as the next one comes up, as the same style of Powerpoint slides come on. The next topic is about environmental health – what a bore to Xavier. He has to keep reading the slides and pretend to take notes in this room so that he could enjoy the benefits the conference has to offer for him. The hotel, the free food, as well as the time away from actually working at the office. Yet, almost nothing in the United Healthcare headquarters seemed any different – the conference tables were still the same metal tables covered with yellow tablecloths, the cubicles looked exactly the same, and the research department even worked in a similar area. In fact, nothing was different besides the Austin heat searing through the windows amidst the dried trees around the building. Nothing really felt that different to Xavier, he realized with a sigh. He got up to go to the bathroom as the man continued to drone on about how diabetes patients still struggled with cures

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whole30adventures · 7 years

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Day 20

Today has been a good day. Like, a really good day. I took my first hot yoga class today, and yessssss. The heat was awesome, the stretching was awesome, and I didn’t feel as stupid as I thought I would. Then, we made some freakin awesome Super Bowl food (more on that later), and THEN there were brand new trailers for Guardians of the Galaxy AND the new Pirates movie during the Super Bowl!! There was definite screaming coming from me, because I think I’m one of like 3 people in the world who are excited about the new Pirates movie (PotC is my favorite movie in the entire world. Judge me.). Now I’m watching the Super Bowl (Rise Up!) and trying to get work done (hahahahahaha).

For breakfast I had more of that southwest scramble thing and a piece of mango. It was better heated up than I thought it would be.

For pre-lunch I had an RXBar before yoga. I was going to eat the veggie soup that we made before yoga, but it wasn’t ready. So I ate the veggie soup after yoga! It was really good. It had tomatoes, sweet potatoes, red bell pepper, green beans, carrots, and onions in it. So healthy.

For dinner, y’all, we made some super amazing Super Bowl food. First, we made buffalo chicken dip using shredded chicken, buffalo sauce, Whole30 mayo, and a DIY ranch spices mix thing. All you do is mix it all together and bake it. We ate it on carrots and it was wonderful. And spicy. But very wonderful. Then we made sweet potato fries, which were great. We also made two different types of wings: lemon pepper and buffalo. Turns out making wings is really really easy, and super delicious. We finished it off with some fresh cut pineapple, which is a dessert substitute but it’s the Super Bowl so sue us.

Today was great. Just very great. If I had to pick a picture to describe how I feel today, it would be

So yeah. Tomorrow I’ll be three weeks in, and that’s really exciting. Yay! Now I’m gonna try to do some school stuff....

#Whole30

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instantdeerlover · 4 years

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The Best Fried Chicken Sandwiches In Austin added to Google Docs

The Best Fried Chicken Sandwiches In Austin

When done well, the fried chicken sandwich is a thing of beauty. And its popularity in recent years has skyrocketed, with nearly every fast food chain giving it a go (we’d be lying if we said we didn’t wait in a long Popeye’s line at one point). Fortunately, Austin is home to a wide range of styles and takes on the fried chicken sandwich. Here are eight of our favorites that you can get right now.

The Spots Nicolai McCrary Pollos Las Abuelas $$$$ 11444 Menchaca Rd

The fried chicken sandwich at Pollos Las Abuelos isn’t just one of the best in Austin, it’s also one of the most unique. Taking inspiration from South Texas and Mexico, you’ll find toppings here like Arbol-garlic oil, queso, roasted serrano crema, and cotija cheese. And if you show up for their weekend special, you can even throw on some Mexican Coke-glazed bacon and a fried egg. Make sure to add on an order of Bandera Tots - covered in a drizzle of chipotle mayo, cotija, jalapeno crema, and Tajin. The small trailer is outside of a gas station south of Slaughter and Menchaca, just close enough to Valentina’s to get a nose-full of some great barbecue smells on your way in.

Nicolai McCrary Fixe Austin $ $ $ $ Southern in Downtown Austin $$$$ 500 W 5th St

This downtown restaurant mostly specializes in upscale Southern food, like chicken-fried ribeyes, heritage pork chops, and Gulf seafood chopped salads. But our favorite item might just be their fried chicken sandwich. The toppings here are a little less conventional, but no less appropriate nods to the Southern theme. Kale slaw, sweet-tea pickles, chicken mayo, and sunchoke all accompany an intensely-fried slab of chicken between a benne seed roll. It just works. Everything feels thought out and portioned appropriately. We found ourselves immediately wanting another sandwich after we finished it, but without the requisite stomach capacity to do so.

Nicolai McCrary T22 Chicken Joint $ $ $ $ American in Allandale $$$$ 7211 Burnet Rd

Specializing in Nashville-style fried chicken sandwiches, Tumble 22 has become one of the most popular names in the Austin fried chicken sandwich scene (Is that a thing? Let’s make it a thing). And rightfully so - all of the chicken here, whether sandwiched or sans-bread, comes perfectly fried, hot, and drenched in a hot spice dip that ranges from “wimpy” to “cluckin’ hot.” They keep it simple here - a bit of coleslaw, bread-and-butter pickles, and some Duke’s mayo rest on top of a massive fried chicken breast that somehow manages to stay as crispy and tender as any that we’ve ever had. They currently have three locations - one on Lake Austin Blvd, one on Burnet, and another in Cedar Park - and all are open for patio seating or curbside

Sorry—looks like you screwed up that email address

INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app. Nicolai McCrary Spicy Boys Fried Chicken $ $ $ $ Japanese , Chinese , Korean , Southeast Asian in East Austin $$$$ 1701 E 6th St

Many of the fried chicken sandwiches at Spicy Boys are similar to the ones offered at their sister restaurant, Soursop, which is to say - they’re excellent. We especially like the O.G. here, which is a mild-spiced piece of chicken dressed with papaya relish, Thai basil ranch, chili-honey sauce, scallions, and crispy shallots. But if the weather isn’t already making you sweat, you can add a little more heat with the Hot Gai (also available at Soursop). It’s a little spicier and comes with the addition of swiss cheese - a somewhat controversial move in the world of fried chicken sandwiches, and one that we’re fully on-board with. Make sure to grab an order of roti and panang curry while you’re there, and strongly consider adding on a side of tater tots to dip in the curry. It’s probably the best way we’ve found to eat tater tots, though we’re not convinced that a bad way exists. They’re currently at Zilker Brewing on East 6th for delivery and takeout.

Nicolai McCrary Golden Tiger $ $ $ $ East Austin $$$$ 1816 E 6th St

Golden Tiger is located just outside of the popular East Side cocktail bar Whisler’s, taking the place of longtime food truck Thai Kun. Here you can get fried chicken sandwiches in three styles: original, Thai, or Buffalo. All of them feature a deep-fried chicken thigh, which already gives them “juicy points,” but the sauces set them apart. The original has gochujang mayo, the Thai has sweet chili sauce, and the Buffalo has (you guessed it) buffalo sauce. We’re fans of the Thai version that, in addition to the chili sauce, also has shredded lettuce, pickled serranos, and red onions. You can also get fries covered in green chili cheese sauce here, which sounds like a pretty clear home-run.

Nicolai McCrary June's All Day $ $ $ $ American , Cafe/Bakery , European in South Congress $$$$ 1722 South Congress Avenue

The fried chicken sandwich isn’t the first thing most people gravitate towards when eating at June’s on South Congress, known best for their great wine list and upscale take on things like bone marrow bolognese and shaved jambon sandwiches. But their simple fried chicken sandwich comes remarkably close to perfect. The piece of chicken is large and fried to a crisp and golden brown, before being topped with hot sauce and kohlrabi ranch slaw. The result is a sandwich that showcases the few ingredients used. If it was just a little cheaper, we would turn this into a weekly fried-chicken-friday staple.

Nicolai McCrary Fowl Mouth $$$$ 8504 South Congress Ave

This chicken-focused food truck recently opened at The Far Out Lounge near Slaughter and I-35. The menu has a variety of wings and tenders, but the star of the show here is the fried chicken sandwich, topped with shaved kale and pickled jalapeño aioli. The kale, which inevitably steams a bit between the bun and the chicken, adds an additional savory element to an already-savory sandwich. The end result packs some uniquely rich and earthy flavors. That might sound like a strange profile for a chicken sandwich - and it is - but it’s different enough to warrant a try.

Raphael Brion 101 by Teahaus $$$$ 6929 Airport Blvd #131

Located in the Crescent Shopping Center off Airport Blvd, 101 by Tea Haus is a fast-casual Asian/American spot that serves things like kimchi fried rice, Japanese curries, Chinese braised pork belly, boba tea, and perhaps most importantly, one of the best fried chicken sandwiches in town. Featuring a generously-sized, crispy Taiwanese basil fried chicken thigh with a tangy Asian slaw served on a sweet buttered bun, the Haus Chicken Sandwich has only been around since April 2020, but it’s found a permanent place in the chicken sandwich-sized part of our hearts. You can also get it spicy with a Korean pepper sauce, but on a recent visit, we preferred the plain.

via The Infatuation Feed https://www.theinfatuation.com/austin/guides/austin-best-fried-chicken-sandwiches Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created July 21, 2020 at 03:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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