Search results
Results From The WOW.Com Content Network
With beans and broccolini, tomato and quinoa, it'll make a belly-filling bowl that can power you through an afternoon, or quench a serious dinner hunger. Get the recipe for Hearty Vegetable Soup ...
Mushroom Fricassee. Three types of mushrooms — cremini, hen-of-the woods, and chanterelles — soak up a Champagne vinegar and thyme dressing after a hot roast in the oven. This recipe is ideal ...
This fast and easy one-pot chicken and broccoli recipe is coated in a sweet and savory sauce with plenty of ginger and garlic for a weeknight dinner that beats take-out. This dish comes together ...
Pig's blood can also be made into a variety of dishes: In China, there are recipes like "pig blood curd congee" (豬血粥), which is pig blood curd in congee, and "maoxuewang" (毛血旺), a Sichuan dish served with pig blood curd, part of the cow's stomach, luncheon meat, eel, some form of intestine, and bean sprouts in Sichuan style spicy ...
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
Easy Family Recipes from a Chinese American Childhood. New York: Knopf. ISBN 0-394-58758-8. Eileen Yin-Fei Lo and Alexandra Grablewski. The Chinese Kitchen: Recipes, Techniques and Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking. (New York: William Morrow, 1999). ISBN 0-688-15826-9.
Smoky Split Pea Soup. Make a big batch of this bacon-infused soup on Sunday, and you've got lunch all week long. Don't forget the focaccia croutons!. Get the Smoky Split Pea Soup recipe.
Production and styles. Meat floss is made by stewing finely cut pork, chicken or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibers can be easily torn apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted ...