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How to Cure and Smoke Bacon
By foodiva
Prepare the ingredients and mix them together in a bowl
- 1 whole belly, cut into 3 sections (each of our belly slabs has averaged about 12 pounds, so that would be 4 pound sections)
- 3 1/4 c. coarse sea salt
- 2 t. saltpetre, optional (Check for saltpeter on Ebay or at an Italian specialty market)
- a few bay leaves, finely crushed
- 25 juniper berries, lightly crushed (Buy Juniper Berries here)
- 1 3/4 c. sweetener, such as evaporated cane juice or brown sugar
- 2 T. coarse black pepper
Healthy Matcha Green Tea Chia Seed Pudding
By foodiva
In a shaker cup, add all of the ingredients
- 60 g (5 tbs) Chia Seeds
- 1 tsp Organic Matcha Powder
- 5 packets Natural Sweetener (stevia, Truvia, etc.)
- 2 cups Unsweetened Vanilla Almond Milk
- 1/2 tsp Vanilla Extract
- 15 drops Almond Extract
Cheddar Garlic Biscuits
By foodiva
Instructions Preheat oven to 450 degrees F
- 1 3/4 cups sifted all-purpose flour
- 1/2 tsp salt
- 3 tsp double-acting baking powder
- 1/4 tsp white pepper
- 1 tsp garlic powder
- 4 tbsp chilled unsalted butter, cubed
- 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped parsley
- 1 pinch cayenne pepper
- 1 1/4 cup milk I used 2%.
BBQ Cheddar Stuffed Meatballs
By foodiva
Preheat the oven to 350 degrees F
- 1 1/2 lbs ground beef
- 3 ounces sharp cheddar cheese (cut into 1/2 inch cubes)
- 1/2 cup finely chopped onion
- 2 garlic cloves (minced)
- 1 jalapeno pepper (seeded and minced)
- 1 tablespoon chopped fresh parsley
- 1 cup panko breadcrumbs
- 1/2 cup milk
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Kristen
By foodiva
Instructions Preheat oven to 350°F
- 1/2 cup sugar
- 3 tablespoons Argo® Corn Starch
- 1 dash of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup Karo® Dark Corn Syrup
- 1 tablespoon butter
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 (8-inch) baked pie crust
- 3 egg whites OR 1/2 cup pasteurized egg whites
- 1/4 teaspoon Spice Islands® Cream of Tartar
- 5 tablespoons sugar
- 2 Tablespoons cocoa powder
har gow shrimp dumpling steamed
By foodiva
For the filling:For the filling: Mix everything (except the bamboo) together; whip in one direction for a few minu...
- Just remember these handy tips, and the rest should be smooth sailing:
- home » recipes » appetizers and snacks » har gow (dim sum shrimp dumplings)
- Har Gow (Dim Sum Shrimp Dumplings)
- 3, 2015 58 BY JUDY 58 COMMENTS
- har-gow-4
- 3 3K+ 3K+
- to you do, don’t ask why it took me this long to post this recipe…Oh heck, if you insist…
- to they found out I was testing har gow recipe yet again. The filling is not the issue, the problem has always been the wrappers. Oh, the shame!I can’t believe it took me this long to nail this one.
- Har Gow, by thewoksoflife.com
- The water MUST be boiling hot when making the dough.
- to the edges of the dough crack as you roll it out, it’s too dry and will be difficult to fold.
- to you use small shrimp, keep the shrimp whole or cut them in half only. I used large shrimp, so I decided to mash them slightly and then coarsely chop them.
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Shrimp dumplings are not good as leftovers or reheated, so enjoy these right away!
- I used lard for my recipe, but you can use oil as a substitute.
- to dough balls must be covered with a damp paper towel as you assemble the dumplings to prevent them from drying out.
- to the bamboo steamer before assembling the dumplings. Line it with cheesecloth to prevent sticking. Or you can use thinly sliced carrot as a little “seat” the dumpling sits on. (Cute, right?)
- Har Gow, by thewoksoflife.com
- FOR THE FILLING:
- 1/2 1/2 1/2 pound raw shrimp, peeled, de-veined and patted dry
- 1 1 1 teaspoon oyster sauce
- 1 1 1 tablespoon vegetable oil
- 1/4 1/4 1/4 teaspoon white pepper
- 1 1 1 teaspoon sesame oil
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon sugar
- 1/2 1/2 1/2 teaspoon minced ginger
- 1/4 1/4 1/4 cup finely chopped bamboo shoots
- to everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- FOR THE DOUGH:
- 1 1 1 cup wheat starch
- 1/2 1/2 1/2 cup cornstarch (or tapioca starch)
- 1/3 1/3 1 to 2 water (add an additional 1 to 2 teaspoons in dryer climates)
- 2 2 2 teaspoons lard (or oil)
- Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly so the mixture quickly turns into a translucent dough.
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- YOU ARE READY TO ASSEMBLE AND COOK THE DUMPLINGS:
- to 3” the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle.
- Har Gow, by thewoksoflife.com
- Add a spoonful of filling and fold the dumpling as shown in our video. Sorry for the abysmal quality of this video. We’ll get better, we promise.
- Continue assembling until all the dumplings are made.
- Har Gow, by thewoksoflife.com
- 6 to water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Har Gow
- 1 Time: 1 hour
- 20 Time: 20 minutes
- 1 20 1 hour, 20 minutes
- 18 18 dumplings
- Ingredients
- For the filling:
- 1/2 1/2 1/2 pound raw shrimp, peeled, de-veined and patted dry
- 1 1 1 teaspoon oyster sauce
- 1 1 1 tablespoon vegetable oil
- 1/4 1/4 1/4 teaspoon white pepper
- 1 1 1 teaspoon sesame oil
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon sugar
- 1/2 1/2 1/2 teaspoon minced ginger
- 1/4 1/4 1/4 cup finely chopped bamboo shoots
- For the dough:
- 1 1 1 cup wheat starch
- 1/2 1/2 1/2 cup cornstarch (or tapioca starch)
- 1/3 1/3 1 to 2 water (add an additional 1 to 2 teaspoons in dryer climates)
- 2 2 2 teaspoons lard (or oil)
White Chocolate Panna Cotta
By foodiva
A place where ideas grow Get the cream in a saucepan, but do not switch on the heat yet
- Recipe:
- 3-4 people
- 200 g of frozen strawberries you blend
- 200 g of condensed milk
- 400 ml of skimmed milk
- 4 pasteurized egg yolks
- 150 ml of sugar
- 1 1/2 tsp of vanilla extract
- 2 tbsp of golden syrup
Roasted Eggplant, Parsnip, Olives and Garlic | DAVE BAKES
By foodiva
For the new year, I decided to explore the world of vegetables a little bit more than usual
- 2 eggplants, chopped into bite size pieces
- 7 parsnips, chopped into bite sized pieces
- 7 ounces pitted olives of your choice (I used green olives, soaked in chardonnay)
- 1 white onion, cut into bite sized pieces. I cut a medium onion into 16 pieces.
- 10 cloves garlic, cut in halves
- 5 about 5 Tablespoons olive oil
- sea salt, to taste
- black pepper, to taste
- 1 teaspoon thyme
- 1 Tablespoon oregano
- 2 Tablespoons parsley flakes
snowman cheeseball
By foodiva
Instructions Mix cream cheese, 1 cup of mozzarella cheese, and ranch seasoning mix until smooth
- (2) 8 Ounce Packages of Cream Cheese, Softened
- (1) 1 Ounce Packet of Dry Ranch Seasoning Mix
- 2 Cups Finely Shredded Mozzarella Cheese, Divided
- 1 Small Carrot
- 10 Whole Black Peppercorns
Kristen
By foodiva
Instructions In a large bowl, cream the butter and brown sugar until light and fluffy
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 3 cups all-purpose flour
- 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
- 3 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon