Uncategorized – delicious-recipes https://delicious-recipes.meevor.com My WordPress Blog Mon, 22 Apr 2024 13:48:18 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 Better Than Takeout Dan Dan Noodles https://delicious-recipes.meevor.com/better-than-takeout-dan-dan-noodles-2/ Mon, 22 Apr 2024 13:30:58 +0000 https://delicious-recipes.meevor.com/?p=715 Read more

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Better Than Takeout Dan Dan Noodles is a mouthwatering dish that brings the authentic flavors of Sichuan cuisine right to your kitchen. These noodles are spicy, savory, and packed with umami goodness.

Ingredients

▢1/3 cup + 2 tablespoons sesame oil

▢6 cloves garlic, thinly sliced or smashed

▢1-2 tablespoons crushed red pepper flakes

▢1/2 cup low sodium soy sauce

▢1/4 cup hoisin sauce (make sure to use GF, if needed)

▢1 tablespoon honey

▢2 tablespoons rice vinegar

▢3 tablespoons creamy peanut butter or tahini

▢8 ounces Chinese style egg noodles, or rice noodles

▢2 1/2 cups low sodium chicken broth

▢2 cups fresh baby spinach, roughly chopped

▢1/2 pound ground chicken or pork

▢2 cups mixed mushrooms, chopped

▢black pepper

▢1 medium shallot, chopped

▢4 green onions, chopped

Instructions

1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.

2. Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.

3. Cook the egg/rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture.

Bring to a simmer over medium heat, stir in the spinach. Keep warm.

4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil.

Remove from the heat.

5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil.

Prep Time 15minutes minutes

Cook Time 15minutes minutes

Total Time 30minutes minutes

Servings: 6

Notes

Homemade Hoisin: in a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper

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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels https://delicious-recipes.meevor.com/mozzarella-stuffed-rosemary-and-parmesan-soft-pretzels/ Sat, 13 Apr 2024 23:09:16 +0000 https://delicious-recipes.meevor.com/?p=646 Read more

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Get ready to elevate your snacking experience with our Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels recipe. Imagine warm, pillowy soft pretzels, infused with the fragrant aroma of fresh rosemary and the savory richness of Parmesan cheese. But the magic doesn’t stop there – nestled within each twist lies a gooey surprise: melted mozzarella cheese. With each bite, you’ll experience a delightful combination of textures and flavors that’s sure to tantalize your taste buds. Whether you’re hosting a gathering or simply craving a delicious indulgence, these pretzels are guaranteed to be a hit.

Ingredients

For the Dough:

1 and 1/2 cups warm water (between 110-115 degrees F)

1 package Rapid Rise yeast

1 and 1/2 tablespoons sugar

1 and 3/4 teaspoons salt

2 tablespoons fresh rosemary, chopped

4 and 1/4 cups all-purpose flour

6 tablespoons unsalted butter, very soft

Cooking Liquid:

10 cups water

3/4 cup baking soda

Fillings:

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Egg wash:

1 egg, beaten

1 tablespoon water

Toppings:

2 tablespoons melted butter (optional)

1/4 cup parmesan cheese, grated

1/2 tablespoon fresh rosemary

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

Pinch of salt

Instructions

For the Dough:

Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.

Add the rosemary, flour and butter and knead on medium-speed for 12 minutes.

Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.

Assembly and Cooking:

Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed.

Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.

Add water and baking soda to a large pot or dutch oven; bring to a boil.

In the meantime…

Divide dough into 8 equal rounds.

Roll each round out into a 16″ rope.

Roll each rope out so it’s 4 inches wide.

Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope.

Tightly roll the dough back into rope, jelly roll style, pinching the edges together.

Make a U shape with each rope of dough, holding the ends.

Cross the ends over each other, pinching ends onto the bottom of the dough.

Place pretzels – one at a time – into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.

Once all pretzels have been boiled, brush the tops of each with egg wash.

Place pan in the oven and bake for 16-18 minutes.

Allow pretzels to cool on the baking sheet for 5 minutes before touching.

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Thai Coconut Soup https://delicious-recipes.meevor.com/thai-coconut-soup/ Mon, 08 Apr 2024 03:04:55 +0000 https://delicious-recipes.meevor.com/?p=627 Read more

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Indulge in the exotic flavors of Thailand with our Thai Coconut Soup recipe. Bursting with the creamy richness of coconut milk, fragrant lemongrass, spicy chili peppers, and tangy lime, this soup is a symphony of flavors that will tantalize your taste buds. Whether you’re craving a comforting bowl of soup on a chilly evening or looking to add a touch of Thai flair to your mealtime, this recipe is sure to delight with its vibrant and aromatic blend of ingredients

Ingredients:

2 tablespoons Coconut Oil

2 Green Onions, sliced (white and green parts separated)

2 large Carrots, diced

2 ribs Celery, diced

1 tablespoon Fresh Ginger, finely grated

2 cloves Garlic, minced

2 tablespoons Green Curry Paste

2 cups Vegetable Broth

1 (13.5 ounce) can Coconut Milk

2 cups Mushrooms, sliced

2 cups Broccoli, chopped

2 cups Cauliflower, chopped

1 cup Green Beans, chopped

2 cups Cabbage, chopped

1 teaspoon Sea Salt

Garnish: Cilantro or Thai Basil and Fresh Lime

Directions:

In a 4-quart soup pot, heat coconut oil on medium-high. Sauté green onions, carrots, and celery until tender.

Add garlic and ginger, and sauté for a few minutes.

Stir in curry paste to coat the vegetables and sauté for a few minutes.

Add coconut milk, vegetable broth, mushrooms, broccoli, cauliflower, green beans, cabbage, and salt. Stir to combine.

Bring to a boil, then reduce heat to low.

Simmer for 20 minutes, or until vegetables are cooked to your desired tenderness.

Serve warm, garnished with green onion tops and (optional) cilantro, Thai basil, and lime.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 125 kcal | Servings: 12 cups

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Suan La Fen  (Hot and Sour Glass Noodle Soup) https://delicious-recipes.meevor.com/suan-la-fen-hot-and-sour-glass-noodle-soup/ Fri, 15 Mar 2024 07:56:22 +0000 https://delicious-recipes.meevor.com/?p=534 Read more

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Hot and Sour Glass Noodle Soup is a tantalizing dish that perfectly embodies the balance of flavors found in many Asian cuisines. This soup is known for its vibrant, tangy, and spicy broth, which gets its acidity from vinegar and a hint of heat from chili oil or fresh chilies. Glass noodles, made from mung bean or sweet potato starch, are the star of the dish, offering a delightful chewy texture that complements the soup’s complexity.

The soup is typically enriched with a variety of vegetables such as mushrooms, carrots, and bamboo shoots, adding freshness and crunch. Protein sources like tofu, shrimp, or ground pork can also be included, making the dish more substantial. Garnishes such as green onions, cilantro, and a squeeze of lime juice are often added just before serving to enhance the soup’s aromatic qualities.

Hot and Sour Glass Noodle Soup is not only a feast for the taste buds but also a comforting and nourishing meal that can be enjoyed any time of the year. Its combination of spicy, sour, and savory flavors, along with the inclusion of various textures, makes it a beloved choice for those seeking a hearty and flavorful soup experience.

Ingredients:

100g glass noodles
4 cups chicken or vegetable broth
2 tablespoons Chinese black vinegar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons chili oil (adjust to taste)
1 teaspoon Chinese five-spice powder
1/2 teaspoon ground Sichuan peppercorns
2 garlic cloves, minced
1 tablespoon peanut oil
100g firm tofu, diced
2 green onions, chopped
1 handful of coriander, chopped
1 teaspoon sesame seeds
Salt to taste

Directions:

Soak glass noodles in hot water for about 10 minutes or until soft. Drain and set aside.
In a large pot, bring the chicken or vegetable broth to a boil. Add the Chinese black vinegar, light soy sauce, dark soy sauce, chili oil, Chinese five-spice powder, and ground Sichuan peppercorns. Stir well to combine.
In a small skillet, heat the peanut oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then add the garlic to the soup.
Add the diced tofu to the soup and simmer for about 5 minutes.
Divide the soaked glass noodles into bowls. Pour the hot soup over the noodles, ensuring to distribute the tofu evenly.
Garnish with chopped green onions, coriander, and sesame seeds. Serve hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 220 kcal per serving | Servings: 4 servings

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Lemon Garlic Butter Scallops https://delicious-recipes.meevor.com/lemon-garlic-butter-scallops/ Fri, 15 Mar 2024 06:42:10 +0000 https://delicious-recipes.meevor.com/?p=524 Read more

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The Lemon Garlic Butter Scallops recipe is a quick and luxurious dish that brings the elegance of fine dining into your home kitchen. In less than 10 minutes, you can enjoy crispy, pan-seared scallops bathed in a rich, silky sauce made of lemon, garlic, and butter. This recipe promises a dining experience that rivals restaurant quality, offering a perfect blend of flavors that elevate the naturally sweet and tender scallops. Ideal for a special occasion or a delightful weeknight treat, these scallops are a testament to the simplicity and beauty of well-prepared seafood.

Ingredients:

  • 1 1/2 pounds (680g) scallops
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • Juice of 1 lemon
  • 1 tablespoon fresh parsley, chopped
  • Lemon slices, for garnish

Directions:

  1. Pat the scallops dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer, not touching; sear for 1-2 minutes on each side until golden and translucent.
  3. Remove scallops from the skillet and set aside.
  4. In the same skillet, reduce heat to medium. Add butter and garlic, sautéing for 1 minute until fragrant.
  5. Stir in chicken broth and lemon juice, scraping any browned bits from the bottom of the skillet.
  6. Return scallops to the skillet, spooning the sauce over them. Cook for another 1-2 minutes.
  7. Garnish with chopped parsley and lemon slices before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 220 kcal | Servings: 4 servings

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