Prawn Banh Mi
A prawn banh mi is a Vietnamese-style sandwich made with prawns, pickled vegetables, and cilantro sauce between layers of baguette.
In a bowl, mix the carrot, celery, and scallions.
Vegetable mixture should be coated with vinegar before being set aside to marinate.
In a bowl, combine the cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper.
On the bottom piece of each baguette, spread about 2 teaspoons of cilantro sauce.
Using a slotted spoon, remove the vegetables from the vinegar and throw the vinegar away.
Vegetables are placed on top of a layer of baguette with cilantro sauce.
Ten prawns are placed over the vegetable layer after being mixed with the remaining cilantro sauce.
Cucumber slices are then added on top.
Make a sandwich by placing the top piece of baguette over the layer of cucumber.
Thai-Inspired Vegan Coconut Curry
Panang curry paste, tofu, green beans, and potatoes bring Thai-inspired flavor to this vegan coconut curry dish.
In a nonstick frying pan over medium-high heat, warm 1 tablespoon of oil.
Fry the tofu for 5 to 7 minutes, until golden brown on all sides.
Get rid of the heat.
Remaining oil should be heated over medium heat in a different pan while the tofu is frying.
Cook onion for 5 to 7 minutes, or until soft.
Add curry paste and stir.
Bring to a boil before adding the coconut milk and vegetable broth.
Add the potatoes, lower the heat, and simmer for 10 minutes, loosely covered, or until the potatoes are halfway cooked.
After adding the beans, simmer the mixture for an additional 5 minutes, or until the potatoes are almost soft.
Add the tofu and cook for about five minutes more.
Serve in separate bowls.
Chef John’s Corned Beef Hash
A little roasted tomato salsa is the secret ingredient in Chef John’s diner-style corned beef hash recipe.
Place potatoes in a large pot and cover with salted water; bring to a boil.
Reduce heat to medium-low and simmer until almost tender but still firm about 15 minutes.
Drain and finely chop.
Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render.
Stir green onions salt and pepper into beef.
Add garlic and butter; cook and stir until butter is melted and garlic is fragrant 1 to 2 minutes.
Stir potatoes salsa and a pinch of salt into beef mixture.
Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
Strawberry Nesquik Layer Cake
This summertime layer cake is delicately flavored with strawberry Nesquik, frosted with cream cheese frosting, and filled with a sturdy whipped cream.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Make two 9-inch round layer cake pans with butter and flour.
For the cake, cream the sugar, butter, and strawberry powder for about 5 minutes, or until smooth and fluffy.
Separated egg yolks should be added one at a time, beating between additions.
Red food coloring and vanilla extract are added.
Beat until the color is even.
In a different bowl, combine flour, baking powder, and one pinch of salt.
In three batches, add the flour mixture to the creamed mixture, alternating with the milk, and blending each time.
Clean the bowl’s bottom and sides by scraping.
1 minute more of beating the batter
Street Taco with Mango Salsa
For a filling vegetarian meal, top fresh mango salsa and feta cheese on street tacos stuffed with tofu, freekeh, and vegetables.
In a saucepan, bring water and freekeh to a boil.
Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until freekeh is tender and liquid has been absorbed.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
Cook and stir the onion, green bell pepper, tofu, mushrooms, garlic, and serrano pepper for 10 to 15 minutes, or until the vegetables are tender and the tofu is lightly browned.
Add the corn, black beans, and freekeh; stir-fry for 2 to 3 minutes, or until heated through.
Stir together the vegetable-tofu mixture with the juice of 1/4 lemon, 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander paprika, and a dash of salt.
Cook and stir for 2 to 3 minutes, or until the tofu is evenly coated and browned.
Homemade Enchilada Sauce
Make your enchilada sauce at home with canned tomato sauce seasoned with cumin, garlic powder, onion powder, and brown sugar.
In a skillet, heat the oil over medium heat.
Cook and stir the oil while incorporating the flour and chili powder until smooth.
Stir the flour mixture gradually as you add tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar.
Turn down the heat to low and cook for about 10 minutes or until thick.
Memaw’s Pet Milk Pudding
Here’s an old-time recipe for rich vanilla pudding made with evaporated milk and eggs. It’s a southern-style comfort food handed down for generations.
Whisk the self-rising flour sugar eggs evaporated milk and water together in a saucepan placed over medium-high heat.
Whisk constantly while bringing the mixture to a boil.
Reduce heat to medium-low.
Whisking constantly cook the pudding at a simmer until thickened about 15 to 20 minutes.
When the pudding has thickened stir in the margarine and vanilla extract until thoroughly combined.
Remove pudding from heat and set aside for about 10 minutes to cool.
Sprinkle pudding with cinnamon and serve warm.
Sangrita Fresca (Mexican Sangrita)
Sangrita fresca, a refreshing Mexican drink, is a lime- and orange juice-based drink with a hint of spice to sip after a shot of tequila.
Pour the lime juice and onion slices into a glass container, and then wait 20 to 30 minutes for the flavors to meld.
Take out and discard the onion.
Sous Vide Salmon
The salmon prepared using this sous vide recipe is incredibly flavorful and moist. Reduce the cooking temperature for more tender salmon.
Warm water should be put in a big pot.
Set the temperature of a sous vide precision cooker to 125 degrees F.
(51 degrees C).
Place the salmon skin-side down on top of the shallot in the plastic bag.
To seal the bag and remove air, either use a vacuum sealer or submerge it in water.
Add the bag to the pot once the water temperature reaches 125 degrees F (51°C); then, set the timer for 45 minutes.
When the timer rings, take the bag out of the pot.
To dry the salmon, remove it.
Remove and throw away the shallot.
Buffalo Chicken Lasagna
All the ingredients for Buffalo chicken wings are layered in noodles in this decadent and creamy Buffalo chicken lasagna recipe.
Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika 1 teaspoon salt and cayenne pepper.
Bring stock to a boil reduce heat to medium and simmer until chicken is no longer pink in the center 15 to 20 minutes.
Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes.
Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften about 5 minutes.