If you're interested in learning how to cook pasta perfectly, watch this video. This video shows how to make Angel Hair Pasta Al Dente. It's quite simple and can make the difference between a firm pasta or a mushy one. Some will say that the use of olive oil is not necessary to keep your pasta from being non-sticky, but it does add a tiny bit of flavor and who doesn't want that?
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I know this isn't a video showing how to MAKE these dumplings, but they can be semi-difficult to heat. Eventually I may make these delicious bites. However, in the mean time, I find it easier and cheaper to get these from the Korean store (or Chinese or Filipino) and heat them up. Enjoy! Instructions: Heat 2 tablespoons of oil on medium to high heat in a frying pan. Evenly spread out dumplings onto pan. Fry dumpling on one side for 3-4 minutes. Pour enough water so that it covers the bottom of the pan. Cover pan and lower heat. Steam for 6-8 minutes. Remove from oil and lay onto paper towels. Eat In my honest opinion this is THE GREATEST dessert known to mankind. I've loved this since childhood: my mom would make it, we would buy it at the nearest Filipino store, friends and family would make it for family gatherings and it was a wedding gift from my family. I really love leche flan, or just plain old flan, or maybe you could call this a custard cake...or pie? Whatever name you give this plateful of creamy goodness I'm sure you too will sing its praises. The main ingredients are quite similar to Puerto Rican Flan or Dominican Flan. I used whole eggs, but usually you use just the egg yolks (I don't like to waste the whites so I use them also). Ingredients: 6-8 large eggs 1 can sweetened condensed milk 1 can evaporated milk 2 teaspoons vanilla extract 1/4 cup granulated sugar Directions: Beat the eggs in a large bowl. Add a can of both sweetened condensed milk and evaporated milk. Pour in 2 teaspoons of vanilla extract, then mix well. Put aside so any bubbles may escape. This helps give a smooth texture for your flan. In a 10 inch cake pan heat up the granulated sugar. When you see the edges start to melt, constantly swirl the pan around until the sugar completely dissolves giving a dark amber color. Place the cake pan in a casserole dish and fill the dish with hot water half way up the cake pan. Cover the dish with aluminum foil. Put everything in the oven and bake at 400 degrees Fahrenheit for 55 minutes to an hour. Remove the foil for the last 15 minutes of baking. Remove the cake pan from the oven and let cool for 15 minutes, then put into the refrigerator for 2 hours (or more). After that time flip the cake pan onto a serving dish and remove the pan...Voila! Enjoy your delicious dessert : ) This is a sentimental recipe for me. This was the first dessert I made for my wife when she and I were dating quite a few years ago. Actually, I used a Sara Lee pound cake back then...don't judge. Anyway, with Valentine's Day fast approaching I thought that this Strawberry Shortcake recipe would be an appropriate video. A simple whipped cream topping was put together for this video, but if you want a sweeter version check the link below. I hope you enjoy, and share this recipe with someone you love...or at least like. Ingredients: 2 cups sliced strawberries 1/4 cup sugar 1 1/4 cup Bisquick mix 1/4 cup milk 1 1/2 tablespoons sugar 1 1/2 tablespoons melted butter Bake at 425 degrees Fahrenheit for 10 to 12 minutes Whip about 1 cup of heavy whipping cream for 2 1/2 minutes |
Saj and LisaTeacher/Videographer and Stay-At-Home-Mom who enjoy making simple recipes and sharing them with others :) Archives
May 2019
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