Search results
What Are The Layers Of The Heart Used For Cooking And Cooking - Yahoo Recipe Search
Food.comWe are not jerks (no matter what people say!)--we're just Fantabulously Friendly Foodie Floozies! We FlooZaarinas threw this together for the Island Jerk Challenge in Zaar World Tour 3! Feel free to use whichever vegetables you'd like and place on a platter or layer on as a sandwich. This easy recipe goes great with meat; keep things simple and cook it all together on the grill! Remembering Amy takes the sugar-she's just so sweet! Auntie Jan Christo is our onion person while Chef at Heart is our allspicey chef. Kim D. has a garden full of cherry tomatoes. Then there's Sharon123----the corny one in our little kitchen! Dienia B. claims that she's a little acid/lime sometimes, and Mulligan needs the garlic for her vampire-movie-loving hubby. Heydarl chose soy sauce since she loves Asian cooking & uses it a lot. Meanwhile (like most of us) Debber needs more thyme!Food52The only reason I went to Double Chin, a Hong Kong-style cafe in Boston's Chinatown, was to get an Instagram-worthy picture of their signature dessert. Yet by the time I left, it was another dish—a very un-photogenic one—that captured my heart, tummy, and soul. I don't even remember what entree I actually ordered for myself. (Thank you for letting me share your lunch, Alvin!) After one bite of this dish I knew I had to try to make it at home. The dish starts off with a layer of chicken fried rice, which is then topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese. Then everything goes under the broiler until it gets all bubbly and gooey. This is pure comfort food, my friends. I know it's kind of strange to have cheese on an otherwise Asian dish, but there's actually a pretty strong tradition of Western ingredients being assimilated into Eastern cuisine, long before the more recent spate of fusion restaurants began trending in the United States. Think of the ubiquitousness of mayonnaise in Japanese dishes, cheese on Korean ramyun and ddukbokki, sweetened condensed milk on Hong Kong-style French toast, or Spam in Hawaiian musubi. I thought it was interesting that when I was looking for recipes for this dish online, a lot of them just listed "shredded cheese" as the ingredient, without any reference to what kind of cheese. So I ended up referring to Lady and Pups' Macao's Portuguese Fried Rice Gratin recipe, because 1) I love everything else she does, and 2) it seemed the most similar to what I had at Double Chin. I used chicken instead of fish and marinated it beforehand. I used chicken breast because I prefer white meat, but feel free to use chicken thigh meat if you prefer dark meat. I also made a couple of other modifications to her recipe based on what I had on hand (fewer scallions, water instead of milk) and taste preferences (half the amount of shallots, provolone instead of Gruyere). Please note that this makes quite a bit of food. Mandy's original recipe said that it serves 2, but it would probably be more like 6 Joy-sized servings. And if you're wondering why it's called Portuguese chicken rice, I think it has to do with the fact that Macau was a Portuguese colony up until the end of the last century. Note: For a lazier version of this recipe, just use your local Chinese take-out fried rice and skip adding the chopped up chicken to the curry sauce. Because I totally understand if you just want to get this into your mouth as soon as possible.BettyCrocker.com<p>Gumbo, a cornerstone of Louisiana cuisine, is a thick, hearty, savory soup with roots spanning several continents and cultures. Gumbo tells a culinary tale of cultural transformation and resilience. It's more than a dish – it’s a history lesson in a bowl. This melting pot of ingredients brings together flavors and cultural influences from Africa, Spain, France, and North America to create a truly unique culinary experience.</p> <p>Irresistibly comforting, gumbo is a filling dish brimming with accessible ingredients that bring together Louisiana’s distinct combination of regional flavors and various protein sources. It's exactly what you need for a heart-warming dinner on a chilly evening or a hearty lunch that sticks with you throughout the day.</p> <p>While you will often hear both “Creole” and “Cajun” used to describe dishes from Louisiana, there are a few differences between these styles of cooking that result in variations in their gumbos as well. Creole cooking is usually associated with chic city dishes, while Cajun cooking tends to refer to more relaxed country cooking. In addition to the cooking style, ingredients also differ between the two. Creole-style recipes often incorporate tomatoes and fancier proteins like oysters, crab, and shrimp, while Cajun-style recipes opt for more rustic, local ingredients like pork and crawfish. But a dark roux – a flour and oil mixture slowly cooked until chocolate in color – and smoked andouille sausage are classic components of both styles.</p> <p>Gumbo is typically served during family gatherings, celebrations, or parties. But why not enjoy it any day? Even better, mark your calendars because October 12th is an extra special day to gather 'round the pot - National Gumbo Day in the United States!</p> <p>At heart, our easy gumbo recipe combines two classic gumbo styles, merging traditional chicken and sausage gumbo and seafood gumbo all in one pot. With precooked chicken, smoked andouille sausage, and quick-cooking shrimp, this gumbo takes advantage of easy proteins to add tons of flavor and interest.</p> <p>Usually, gumbo takes hours to prepare, gently building layers of flavors as it reduces and thickens. Our version adds black-eyed peas for extra thickening power and skips the long simmer without sacrificing flavor, since it’s loaded with so many tasty ingredients.</p> <p>Our gumbo recipe is designed with family convenience in mind. By utilizing Progresso™ soup as a shortcut ingredient and using more common ingredients, we've made this recipe accessible to home cooks of all skill levels and schedules. It's likely to become a new beloved dish to add to your repertoire!</p>
