Chinese-style sausage is one of the hidden gems of the culinary world. I love keeping it in my pantry, it has a subtle sweetness and a satisfyingly chewy texture.
Combined with Aussie prawns and noodles, this dish turned into restaurant-quality noodles.
Definitely worth a try!
EDIT SOLVED (TABLE SPOON) TY :)
Spoon Name??? I’m having trouble finding this type of spoon? what are they called ? they are perfect half sphere spoons (deep) and come in various sizes
I went to high tea and they had this corn chowder that was so delicious. But every recipe I see online has bits of bacon and other stuff in it… does anyone have. A recipe that’s close to this?
“Bulgogi” means “fire meat” in Korean and is one of Korea’s most loved beef dishes, usually enjoyed on special days with family.
With thinly sliced beef and instant noodles, I decided to create my own Bulgogi noodles.
It turned out amazing, so glad I made it!
I made crack chicken noodle soup for the first time and it definitely does not belong in the “light soup” category.
It starts like normal chicken soup with broth, chicken, and noodles, but then ranch seasoning, cream cheese, cheddar, and bacon show up and completely change the situation. It ended up creamy, salty, cozy, and very hard to stop eating.
Things I learned: don’t add the noodles too early, soften the cream cheese first, and wait until the end to stir in the cheddar so the soup stays smoother.
I served it with crackers, but I think garlic bread would be even better.
What do you usually serve with creamy chicken soups — crackers, bread, grilled cheese, or nothing?
Recipe: Full recipe with storage tips and serving ideas: [Crack Chicken Noodle Soup](https://www.epsiloncommunityhub.com/crack-chicken-noodle-soup/)
Ingredients (serves 6):
4 cups chicken broth
2 cups shredded cooked chicken
1 packet ranch seasoning
4 oz cream cheese, softened
1 cup shredded sharp cheddar
½ cup heavy cream
6 strips cooked bacon, crumbled
3 cups cooked egg noodles
1 tbsp butter
Salt to taste
Fresh parsley for garnish
Method: Add chicken broth, butter, ranch seasoning, cream cheese, cooked shredded chicken, and heavy cream to slow cooker → cook LOW 2–3 hours until hot and creamy → stir occasionally so cream cheese melts smoothly → add cheddar near the end and stir until melted → stir in cooked egg noodles and bacon → taste before adding salt → garnish with parsley → serve hot.
Key tip: Add noodles at the end or cook them separately. They absorb broth fast and can get mushy.
I can get these at a great price. Which one is your favourite and how do you like to use it?
Maldon
Camargue
Guérande
I had some red wine that I wanted to use up, then I noticed Vidalia onions were back in stores & they are one of my favorites so I decided to plan a meal around them with some pork tenderloins I found on sale. I seasoned these pork tenderloins in a blend of salt, raw sugar, peppercorn medley, grains of paradise, garlic powder, sumac, arbol powder, & celery seeds using fish sauce as a binder going heavy on the peppercorns. I cooked them on my Weber Smoky Mountain smoker at 275F for 25 minutes on the middle rack with the water pan removed. After that I placed the meat right over the coals to achieve a nice sear. I basted the tenderloins in red wine that I had marinated onions in overnight (the onions were caramelized for the final plate). I also glazed one of the tenderloins in a red wine reduction BBQ sauce that I made. I served the tenderloin with the marinated onions, mashed potatoes with red wine compound butter, & onions roasted directly in the coals that were topped with pickled onions, fried onions & red wine compound butter. The tenderloin was amazing & while some may say this plate was onion heavy other people will totally get it.
I always keep rice noodles in my pantry, they’re one of my favourites.They can be a bit tricky to cook since they’re so fragile, but when done right… they’re so worth it.
Been traveling here for over 20 years but somehow had never been to Villas El Bosque for breakfast. Great elevated eating area with views of the Pacific Ocean
Great service and amazing food! Restaurant is managed by a chef from French
Breakfast Americano, coffee and then a “dessert” of guanabana fruit
Tenderized and velveted beef, seared and wok tossed with onion, garlic, hoisin sauce and tons of scallion served with egg fried rice
Y’all it was so good! Yea those are mini choco chips 😋😋😋
I had some pork belly, half an onion, mozzarella, BBQ sauce and a wrap. I saw the potential.
The BBQ sauce elevated everything to another level and really enjoyed eating this BBQ pork-loaded goodness!