Halaman

    Social Items

Tampilkan postingan dengan label Country. Tampilkan semua postingan
Tampilkan postingan dengan label Country. Tampilkan semua postingan
Ingredients:

  • 1 package (17.3 ounces) 2 sheets puff pastry (thawed)
  • ¼ cup butter
  • 1 cup carrots (peeled & chopped)
  • 1 cup onions (diced)
  • 1 cup celery (chopped)
  • 1 cup sweet potatoes (diced)
  • 1 cup apples (diced)
  • 3 cloves garlic (minced)
  • 1/3 cup flour
  • 2 cups chicken broth
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 cups cooked turkey (diced)
  • 1 egg + 1 tbsp water (whisked together)

40 Minutes for serve

  1. Preheat the oven to 400°F.
  2. Unfold 1 puff pastry sheet on a lightly floured surface.
  3. Roll the pastry sheet into a 12-inch square.
  4. Press the pastry into an 8 inch x 8 inch square casserole dish.
  5. Trim the excess pastry. Prick the pastry thoroughly with a fork.
  6. Place aluminum foil onto the surface of the pastry.
  7. Place in the oven and bake for 25 minutes.
  8. Remove from the oven and remove the aluminum foil.
  9. While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery, sweet potatoes and apples, cook for 5-6 minutes.
  10. Add the garlic and cook for an additional minute.
  11. Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
  12. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
  13. Add the sage, thyme, kosher salt and black pepper. Add the turkey and stir to combine.
  14. Once almost all of the liquid is cooked down, remove the skillet from the heat.
  15. Spoon the turkey mixture into the already cooked puff pastry in the casserole dish.
  16. Unfold the remaining pastry sheet on a lightly floured surface.
  17. Cut the pastry sheet into 6 equal strips.
  18. Weave the strips of puff pastry over the turkey pot pie filling. Trim any excess pastry.
  19. Brush the egg wash over the pastry strips.
  20. Place in the oven and bake for 40-45 minutes.
  21. Allow to cool for at least 10 minutes before slicing and serving.

Turkey Pot Pie with Puff Pastry Crust

Ingredients: 

- 1 medium daikon radish
- 2 boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)
- 1/2 teaspoon chili flakes
- 1 tablespoon vegetable oil
- 1 crushed garlic clove
- 1 teaspoon sesame oil
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar
- 1/4 teaspoon mirin
- Pepper

Serve 2 

Peel daikon and cut into 1/2 inch half moons.Cut chicken into 1/2- 1 inch pieces.Heat oil

Add daikon and chicken and sauté over high heat

Stir in crushed garlic and chili flakes/pepper.Add all ingredients for the cooking sauce

Cook over medium heat, constantly skimming.When the sauce has nearly evaporated, sprinkle sesame oil.Remove from heat and serve

Great with rice.Even better the day after!

Daikon Radish With Chicken-Korean Style

Ingredients:

- 2 lbs beef stew meat
- 1 cup water
- 1/2 cup Japanese sake (dry white wine)
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1 teaspoon salt
- 1/2 lb baby carrots
- 3 medium potatoes, peeled and chopped
- 1 white onion, diced


Serve 6
Calories 361.6

Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.

Stir before serving.

Niku Jaga (Japanese Beef Stew in the Crock Pot)

Ingredients: 

- 16 ounces barilla plus spaghetti
- 2 cups diagonally sliced fresh snow peas
- 4 cups shredded cooked chicken breasts
- 1 cup red bell pepper, julienned
- 1/2 cup green onion, sliced
- 1 tablespoon sesame seeds, toasted
- 3/4 cup teriyaki sauce
- 2 tablespoons dark sesame oil
- salt and pepper, to taste
- chili oil (optional)

Serve 12
Calories 282.9

1. Cook spaghetti in boiling water for 9 minutes.

2. Add sliced snow peas and cook for 1 more minute.

3. Drain and rinse under cold, running water.

4. Drain well.

5. Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.

6. In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).

7. Pour over pasta mixture and toss well.

8. Serve at room temperature or chilled.

9. Keeps well in the fridge for up to a week.

Chinese Chicken Noodle Salad

Ingredients:

- 2 ounces Kahlua
- 1 ounce razberi Stolichnaya raspberry vodka
- milk or cream

Serve 1
Calories 241.5

1. Pour the three ingredients over ice.

2. Garnish with raspberries.

Razberi White Russian


Vegetarian Chinese Noodles Salad

Ingredients:

1. Vermicelli pasta - 250.0 g
2. Sesame oil - 2.0 tbsp
3. Soy sauce - 1.0 pinch
4. Dried crushed chilli flakes - 0.5 tsp
5. Capsicum julienned - 1.0 pc
6. Fresh coriander finely chopped - 1.0 bunch

Serve 4
Calories Per Serving 248

1. Cook pasta or Noodles according to packet instructions, drain and rinse under cold water to cool.
2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl.
3. Toss with the cooled pasta, capsicum and coriander until well mixed.
4. Cover. Serve. Or you may refrigerate for one hour.
5. Serve chilled!

Vegetarian Chinese Noodle Salad


Special Greek Vegetable Salad

Ingredients:

1. Sliced celery - 2.67 cup
2. Cauliflower - 2.67 cup
3. Tomatoes - 2.67 cup
4. Carrots - 2.67 cup
5. Cucumbers - 2.67 cup
6. Onion - 1.33 pc
7. Olive oil - 1.25 cup
8. Parsley - 1.25 cup
9. White wine vinegar - 1.0 tbsp
10. Salt - 1.33 tsp
11. Mustard - 1.33 tsp
12. Pepper - 1.25 tsp
13. Clove garlic - 2.67 pc

Serve 4
Calories per serving 728

1. Mix together the first 6 ingredients in a large serving bowl.
2. In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
3. Put on tight fitting lid, shake vigorously to combine ingredients.
4. Pour over salad and toss to coat.
5. Cover and refrigerate for at least 2 hours and up to 8 hours.
6. Serve with a slotted spoon. Add salt and pepper to taste. Serve!

Special Greek Vegetable Salad

Kimchi Potato Salad
20 mins

Ingredients:

- 1 1/2 lbs baby gourmet potato blend
- 2 tablespoons apple cider vinegar, divided
- 1/4-1/2 cup cabbage kimchi
- 1 whole green onion, sliced thinly
- 2 tablespoons cilantro, chopped
- 1 raw carrot, shredded
- 3/4 cup mayonnaise
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 tablespoon korean red pepper paste (gochujang)

Directions

1. Put potatoes in a pot of cold water and a handful of salt

2. Boil roughly 15-18 minutes

3. (Do not over boil or it will fall apart)Rinse with cold water so that you can cut the potatoes in half without burning your fingers

4. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar

5. Set aside.In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.Add the mayo dressing and the potatoes to the large bowl and mix gently

6. Refrigerate, then enjoy.

Kimchi Potato Salad


Bulgogi: Korean BBQ

Ingredients:
  • 1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
  • 4 teaspoons sugar
  • 1/4 cup soy sauce
  • 3 cloves garlic, crushed/chopped fine
  • 3 scallions, cut into 1-inch pieces
  • 1/4 teaspoon pepper
  • 1 teaspoon korean sesame oil
Serve 4
  • Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
  • Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!Preheat a large, heavy skillet over moderate heat for 2 minutes.
  • Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
  • Or, grill beef in very hot gas or electric broiler.
  • Serve immediately with white sticky rice and an assortment of side dishes.

Bulgogi: Korean BBQ