Fry hamburger in a large wok until brown then drain excess oil. Next add in the onions, sting beans, shoyu and water and cook together for 10 minutes then add oyster sauce and tofu. Let everything cook together for at least 15-20 minutes. Enjoy with rice or as is.
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Soak Kaiser roll in a medium bowl of water for 10 minutes. Drain and squeeze out excess water; crumble into a large bowl.
Add ground meats, onion, parsley, egg, paprika, salt, and black pepper to crumbled roll; mix until well blended. Shape mixture into large flattened meatballs.
Heat a large nonstick skillet over medium heat. Fry meatballs in the hot skillet until browned and no longer pink in the center, about 5 minutes per side. Enjoy with favorite sides.
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Boil about 3 cups of water in a sauce pot and season with salt until water tastes like the ocean.
While water is coming to a boil, cut vegetables, chicken, and measure elbow macaroni.
Once water is boiling, add elbow macaroni and boil for 6 minutes (set a timer).
Strain the elbows once cooked and discard the water, reserve noodles.
In a separate sauce pot, heat 1 tablespoon canola oil and sweat (cook without color) the carrots and celery. Add two cans of chicken broth once the vegetables are tender and bring the soup to a quick boil, reduce heat to a simmer.
Once simmering add elbow macaroni and diced chicken. Simmer for about 5-10 minutes or until the macaroni is tender. Adjust seasoning with salt and pepper. Serve immediately.
RC: Foodland.com
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Preheat a 6-quart air fryer to 360 degrees F.
Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; it’s okay if they’re damp so don’t blot them with paper towels (they will stick to the paper).
Toss together the pumpkin seeds, olive oil and salt in a clean bowl. Transfer to the air fryer basked in a single layer and cook, shaking the basket every 5 minutes, until lightly golden and crispy, about 15 minutes. Cool before serving.
RC: foodnetwork.com
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Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.
Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red. Enjoy.
Makes about 6 servings
RC: www.foodnetwork.com
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