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Recipes
Crock Pot Beef Pho
By 5har0n_nguy3n
1. Bring a large stockpot with water to boil over high heat
- For the Pho Stock:
- 4 4 4 pounds beef bones
- 1/2 1/2 1/2 onion
- 4 4 4 inch section of ginger, sliced
- 1 1 2 2 1 3 3 1 as many of these spices as you have: 2 cinnamon sticks, 2 teaspoons whole coriander, 1 teaspooon fennel, 3 whole star anise, 3 whole cloves, 1 cardamom pod)
- 9 9 9 cups water
- 2 1/2 2 1/2 to tablespoons fish sauce or to taste
- 1 1 1 teaspoon sugar
- For the Pho Bowls
- 16 16 16 ounces fresh or dried rice noodles
- 1/2 1/2 1/2 pound flank, london broil, sirloin or eye of round steak, sliced as thinly as possible.
- 11 11 11 ounces Vietnamese beef balls, cut into half
- For the table
- 1-2 1-2 1-2 limes, cut into wedges
- fresh herbs: cilantro, Thai basil, mint
- 2-3 2-3 2-3 chili peppers, sliced
- 2 2 2 big handfuls of bean sprouts
- Hoisin sauce
- Sriracha hot chili sauce
Peach Mug Pies
By 5har0n_nguy3n
In a small bowl whisk together 2 tablespoons water with the cornstarch
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 (15-ounce) can peach halves, juice reserved and peaches chopped
- 1/4 cup brown sugar
- 1 pinch salt
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 4 graham crackers, crumbled
- 1 pint vanilla ice cream, softened
Grilled Peaches over Arugula with Goat Cheese and Prosciutto
By 5har0n_nguy3n
For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until cri...
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 3 peaches, pitted and each cut into 6 wedges
- Cooking spray
- 1 tablespoon extravirgin olive oil
- 1/8 teaspoon freshly ground black pepper
- Dash of kosher salt
- 10 cup trimmed arugula (about 10 ounces)
- 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
- 2 tablespoons crumbled goat cheese
Bibimbap
By 5har0n_nguy3n
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice
- Bulgogi:
- 1 carrot, julienned
- Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
- Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
- 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
- 1 egg, cooked over easy
- 1 tablespoon sesame seeds
- 1 tablespoon dark sesame oil
- Soy sauce, to taste
- 1 pound rib-eye
- 1/2 cup lo-so soy sauce
- 1 Korean pear or Asian pear, grated with juices
- 2 tablespoons finely chopped garlic
- 1/2 small white onion, grated or sliced
- 1 tablespoon grated fresh ginger
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons toasted sesame oil
- 1 tablespoon ground red pepper
- 1/4 teaspoon ground black pepper
- 2 green onions, thinly sliced
- Gochuchang Paste (seasoned red pepper paste):
- 4 tablespoons gochuchang (available at Korean grocers)
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
- 2 teaspoons sesame oil
Tub Birthday Cake
By 5har0n_nguy3n
Prepare both boxes of gelatin according to the Jiggler recipe on the packages
- 2 3-ounce boxes of Berry Blue Jell-O gelatin
- 2 9- by 13-inch cakes
- 2 16-ounce tubs of white frosting
- Licorice pipe
- 2 large marshmallows and 8 mini marshmallows
- Decorators' gel
- 1 or 2 small rubber ducks
Balloon Cupcakes
By 5har0n_nguy3n
Whether you're planning a circus party or a neighborhood penny carnival, this bunch of colorful balloons makes a fe...
- Baked cupcakes
- Frosting (equal amounts of yellow, green, blue, and red)
- Curling ribbon (yellow, green, blue, and red)
Lebanese Style Stuffed Eggplant
By 5har0n_nguy3n
Cut a wedge lengthwise along eggplant & ollow out each eggplant with a melon-ball cutter, working from bottom end a...
- 6 small or chinese eggplants (about 6 ounces each)
- 1/2 cup long-grain or jasmine rice
- olive oil
- 3 tablespoons pine nuts
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup chicken stock or reduced-sodium chicken broth
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 3/4 pound ground lamb or beef chuck (not lean)
- 1 teaspoon ground allspice
- 1/2 lemon
- Chopped flat-leaf parsley & mint
Beet and Tangerine Salad with Cranberry Dressing
By 5har0n_nguy3n
K Sugrmn made, good!
- 3 2 1/2-inch-diameter red beets, tops trimmed
- 3 large tangerines (such as Murcott)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons frozen cranberry juice cocktail concentrate, thawed
- 1 tablespoon raspberry vinegar or red wine vinegar
- 1/3 cup paper-thin slices red onion
- 1 large bunch watercress, thick stems trimmed
Crunchy Bran French Toast
By 5har0n_nguy3n
Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each
- 8 slices whole-grain bread
- 4 tablespoons light cream cheese
- 4 teaspoons low-sugar orange marmalade
- 2 large eggs plus 2 egg whites
- Zest and juice of 1 orange
- 1 teaspoon vanilla extract
- 1 1/2 cups bran flakes cereal
- 1 to 2 tablespoons vegetable oil
- 1 to 2 tablespoons unsalted butter
- 2 tablespoons confectioners' sugar (optional)
Spaghetti Carbonara
By 5har0n_nguy3n
1. Bring a large pot of salted water to a boil
- 1 pound spaghetti
- 8 ounces pancetta or 8 slices thick-cut bacon, diced
- 2 large eggs
- 2 large egg yolks
- 1-1/4 cups (5 ounces) freshly grated Pecorino Romano cheese
- Salt and freshly ground black pepper, to taste