Scallion Oil Noodles: the ultimate recipe from Shanghai
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Shanghai Scallion Oil Noodles上海葱油拌面 [shàng hǎi cōng yóu bàn miàn], originates from Shanghai. Usually this is a dish for the regular home cooking, a sort of 家常菜 as Chinese people like to say. In fact, you just need shallots, spring onions, soy sauce and some other basic pantries. You can either enjoy this for breakfast like some locals in China do, powered by a fried egg to increase the protein intake, or go for it to inspire your next Chinese-inspired lunch or dinner. We personally believe that this dish is so representative of the Shanghainese Cuisine, 沪菜 or 本帮菜, with its combination of sweet and savory taste profiles, coupled by the most beloved umami taste. This dish is not just easy to make but it is also incredibly tasty as it takes the scallion flavor to the moon, giving this dish an exceptional umami sensation. Finally, we suggest you prepare this into bulk and save it into jars for later use.
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[1] INGREDIENTS:
•Wheat noodles (125g)
•White sesame seeds (pinch)
•Black sesame seeds (pinch)
•Vegetable oil (rapeseed oil a plus) 250ml
•Water (enough to cook the noodles, and rinse them)
•Sesame Oil (1 tbsp)
•Shallots (5 or 6 pieces)
•Spring onions (5-6 pieces)
•Egg (1)
•Dark soy sauce (2 tbsp)
•Light soy sauce (4 tbsp)
•Sugar (1tbsp)
[2] PROCESS:
Preparation:
[1] Divide the green parts of the spring onions from the white ones.
[2] Chop finely your shallots and set aside.
[3] Fry the eggs, sunny side up for the best result.
[4] Oil into the pan (rapeseed oil if you have) and wait until it gets hot (not smoking hot).
[5] Get the shallots inside and gently stir them until golden.
[6] Add in the white parts of the onions and keep stirring.
[7] Scoop all the onions and shallots out, then place the green leaves inside the oil.
[8] Once the leaves start to brown, scoop them out and set aside.
[9] Season the aromatic oil with our soy sauce (both light and dark), while adding a bit of sugar
as well.
[10] Wait until things start to boil, and the sugar has completely melted down, and place back
the green leaves inside switching off the heat.
[11] Place the aromatic oil into some jars for later use.
Cooking:
[1] Get some hot water into a wok.
[2] Add in some sesame oil, a pinch of salt, then place your noodles and wait for the water to
boil.
[3] Whenever it boils, add in some cold water to protect the noodles from breaking into pieces
(we did this 3 times before the noodles where fully cooked).
[4] Scoop them out and get them into an empty bowl.
[5] Season them with the magic scallion oil (as much as you like but 4-5 tbsp should be ok).
[6] Add the fried egg on top and garnish with some sesame seeds, black and white.
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Bacon! Corn! Macaroni! Instant Recipe Love - Old Cookbook Show - Glen And Friends Cooking
1928 Baconized Corn and Macaroni Recipe - Old Cookbook Show - Glen And Friends Cooking
The recipe today is from the 1928 printing of Good Housekeeping's Good Meals and How To Prepare Them .
Baconized Corn And Macaroni:
2 cupfuls macaroni or spaghetti
1 ½ cupfuls medium white sauce
1 cupful canned corn
1 teaspoonful salt
¼ teaspoonful pepper
½ teaspoonful paprika
3 slices bacon
Cook the macaroni until tender in plenty of boiling salted water. Drain. Add the white sauce the seasoning, corn and cooked macaroni. Pour into a greased baking-dish and over the top lay the bacon cut in squares. Bake fifteen minutes, or until the bacon is crisp, in a 500ºF oven.
Serves six.
Medium White Sauce
1cup milk
2 Tbsp flour
2 Tbsp fat
¼ tsp salt
Dash of pepper
Use double boiler. Melt fat, add flour and seasonings. Add cold milk. Cook 25 min.
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Baked Pasta With Butternut Squash | #1 Fall Recipe!
This creamy baked butternut squash pasta is the ultimate fall pasta recipe! It's very similar to baked ziti with red sauce but instead, the sauce is made up of stewed butternut squash with chicken stock, butter, and sage. The delicious sauce coats the penne pasta (use ziti, rigatoni, etc) and is mixed with cubed mozzarella and Parmigiano Reggiano cheese. To make it look and taste even better the baked butternut squash pasta is topped with crispy sage leaves. I hope you enjoy this easy fall pasta recipe!
MORE FALL/THANKSGIVING RECIPES:
ROASTED ACORN SQUASH TWO WAYS:
APPLE AND SAUSAGE STUFFED ACORN SQUASH:
INGREDIENTS
- 1 pound penne (ziti, rigatoni, etc…)
- 4 cups butternut squash - cubed
- 1 medium onion - diced
- ¾ cup Parmigiano Reggiano - grated
- ½ pound mozzarella cheese - ⅔ cubed, ⅓ shredded
- 2 ounces tomato paste
- ¼ cup plus sage - chopped and leave some leaves whole
- 2 cups low sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
INSTRUCTIONS
1. Saute onion in the butter and garlic over medium-low heat until soft.
2. Add in the tomato paste, chicken stock, butternut squash, chopped sage, salt, pepper, and cook uncovered over medium heat until softened. About 20 minutes.
3. Cook pasta to very al dente. About 2 minutes less than the package instructions.
4. In a large bowl add ¾ of the butternut squash sauce and the pasta. Add in the parmesan cheese and cubed mozzarella. Gently mix together.
5. In a lightly oiled 9 by 13” baking dish add a hefty coating of the remaining sauce to the bottom. Add the pasta and top with any remaining sauce and the shredded mozzarella.
6. Cover with parchment paper then foil and bake for 20 minutes at 400f.
7. Remove the covering and cook for 10 more minutes. If you want the cheese browned broil for a few minutes, but watch carefully to avoid burning.
8. Sprinkle with remaining sage leaves and grate a bit more parmesan cheese on top. Enjoy!
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Pan-Fried Gnocchi al pesto
Pan-Fried Gnocchi al pesto
You will love it!
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#gnocchi #pesto
Serves: 3
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(see video for instructions)
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INGREDIENTS:
GNOCCHI:
1 kg potato
1 tsp nutmeg
1 tsp salt
1 beaten egg
½ cup flour
PESTO:
2 garlic cloves
½ cup pine nuts
1 cup basil leaves
½ cup olive oil
..
Salt and black pepper
Parmesan
20 ml lemon juice
Extra pine nuts
Extra basil leaves
Extra flour for dusting
Extra olive oil to fry the gnocchi
………..
Music: bensound.com
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….
PORTUGUES:
……… ..
GNOCCHI al pesto
Rend .: 3 porções
…
(veja o vídeo para instruções)
...
INGREDIENTES:
NHOQUE:
1 kg de batata
1 colher de chá de noz-moscada
1 colher de chá de sal
1 ovo batido
½ xícara de farinha
PESTO:
2 dentes de alho
½ xícara de pinhões
1 xícara de folhas de manjericão
½ xícara de azeite
..
Sal e pimenta preta
parmesão
20 ml de suco de limão
Pinhões extras
Folhas extra de manjericão
Farinha extra para polvilhar
Azeite extra para fritar o nhoque
…...
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VAPIANO GAMBERETTI E SPINACI AT HOME| LOCKDOWN EDITION| Hannah Shittu
#easyquarantinemeals
In this video I show you guys how to make Vapiano Gambretti E Spinach at home. Perfect for lockdown if you want to try out a quick and easy quarantine edition recipe.
This made 3 smaller portions or 2 large portions.
Ingredients:
*200g uncooked spaghetti/ linguine
*200g Cooked Prawns
*200g cherry tomatoes
*100ml single or double cream
*1-2 red chillis
*2 handfuls of spinach
Method:
1-cook spaghetti as per instructions
2-heat oil in pan with chopped garlic & chilli
3-add cooked prawns, salt and pepper sauté until prawns are heated
4-add pesto keep stirring
5-add cream keep stiring, turn heat down
6-add cherry tomatoes cut into halves
7-add Parmesan
8-add spinach
9-add cooked spaghetti and mix all together
10-serve and garnish with more Parmesan on top
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Tomato Tart Recipe | トマトのタルトの作り方
This tart is made from tomatoes, the best seasonal vegetable at this time of the year.
You may not have heard much about making tomato tarts, but when you bake them in an oven, they taste absolutely delicious!
The pie is made from commercially available dough, and just simply place the sliced tomatoes on top and bake.
In France, they often add Dijon mustard, but it is also good to use cheese as well.
Please also add herbs if you have them at home.
It is fine if you do not have Dijon mustard or herbs. All you would need is just tomatoes and pie dough!
It is so easy, all you need to do is to put on the pie dough and bake it in the oven, so please give it a try????
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Ingredients
-Puff Pastry Dough
-Tomato
-Salt and pepper
Feel free to add dijon mustard, cheese, herbs, etc to your liking.
Bake at 200 ° C for 25 to 30 minutes.
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