This Salmon Jerky is a famous American traditional snack especially for those who are looking for a delicious snack-on-the-go. It is a salty and savory jerky snack although usually it is sweet or semi-sweet recipe is applied where sugar, or honey, or maple syrup as […]
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Duck Soup or Bun Mang Vit refers to Vietnamese rice vermicelli duck noodle soup. The recipe contains bamboo shoots and garnished with shredded cabbage, thin slices of yellow onions, green onions, and a wedge of lemon for squeezing. Traditionally, this Vietnamese Duck Soup is flavored with ginger fish sauce (Nuoc Mam Gung) on the side for dipping the slices of duck meat.
You will need:
For the soup
- 6 pieces duck leg-thigh
- 16 cups low-salt chicken broth
- 1 large onion, peeled and halved
- 6 tbsp fresh ginger, peeled and finely chopped
- 2 tbsp (or more) fish sauce (nuoc nam* or nam pla)
- 1 tbsp sugar
- 1 (6.75 oz) pack rice vermicelli
- 3 cans (8 oz each) sliced bamboo shoots, drained
- 3 cups (or about 10 large) shallots, sliced
- 6 cups Napa cabbage, thinly sliced
- 2-¼ lbs plum tomatoes, chopped
- ⅓ cup fresh mint, chopped
- ⅓ cup fresh chives, chopped
- ⅓ cup fresh cilantro, chopped
- Hot chili sauce (like Sriracha**)
How to make Vietnamese Duck Soup
- Heat a heavy large pot over high heat.
- Sprinkle duck with salt and pepper. Add to pot and saute for about 6 minutes, or until it becomes deep brown.
- Add chicken broth, ginger, onion, 2 tbsp fish sauce, and sugar. Bring to boil.
- Reduce heat and simmer uncovered until duck is tender. Adjust heat to maintain simmer for 45 to 60 minutes.
- Transfer duck to a rimmed baking sheet using tongs. Cool for about 30 minutes.
- Skin and bone duck. Shred duck meat coarsely.
- Strain the broth into a large bowl and remove solids.
- Spoon fat from the top of the broth into a small bowl. Set aside.
- Return the broth and duck to the same pot.***
- Chill soup uncovered until it is cold and then cover and keep it chilled.
- Cover and chill duck fat.
***This can be prepared one day ahead.
- Cook rice vermicelli in a large saucepan with boiling water for about 3 to 5 minutes, or until it becomes tender, while stirring occasionally.
- Drain, rinse with cold water, and drain again.
- Cut noodles in half to shorten them.
- Melt 2 tbsp of the reserved duck fat in the same saucepan over medium-high heat.
- Add shallots and saute for about 3 minutes.
- Add tomatoes and bamboo shoots. Cook for about 7 minutes or until juices become thick.
- Add tomato mixture to the soup and simmer for about 5 to 10 minutes, or until the flavors blend.
- Season with pepper, salt, and more fish sauce, if desired.
- Divide noodles, cabbage, and herbs in 6 large bowls.
- Serve with hot sauce and lime wedges.
Per servings: 495.2 kcal calories, 23.4 % calories from fats (12.9 g fat, 5.4 g saturated fat), 97.4 mg cholesterol, 53.5 g carbohydrates, 5.1 g dietary fiber, 9.8 g total sugars, 48.4 g net carbohydrate, 40.7 g protein.
This Vietnamese Duck Soup is from Chez Pham.
We all understand the trouble of preparing dinner after a long hectic day. This simple pork chops in honey-garlic sauce which is easy to prepare and cook, whether you are cooking for yourself or for the whole family. Preparation/Total Time: 25 minutes Makes: 4 servings […]
If you love breakfast casseroles, then add this Smoked Sausage & Hash Brown recipe to your to-cook list. This is perfect for breakfast and brunch and satisfying to make for dinner.
While smoked sausages are flavory, turkey type is healthier. This casserole recipe comes with sour cream with smoked sausages, harsh brown potatoes, eggs and milk, cheese, and some peppers.
You can slice this breakfast dish into square, freeze it, and you have your delicious breakfast for the entire week.
You will need
14 oz smoked sausage, diced
24 oz frozen hash brown shredded potatoes, thawed
1 cup shredded cheddar cheese
1 cup milk
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red bell pepper, diced
½ (1 cup) medium onion, diced
¼ tsp pepper
½ tsp salt
How to make Smoked Sausage & Hash Brown Casserole
- Preheat oven to 350°F. Spray a 13”x 9” pan with cooking spray.
- In a large skillet over medium-high heat, place olive oil, onion and bell peppers. Cooking and stirring often for 3 minutes.
- Add smoked sausages and continue cooking and constant stirring for another 3 to 4 minutes, or til vegetables are tender. Set aside.
- In a large mixing bowl, whish eggs, milk, salt and pepper until well mixed.
- Layer the thawed* shredded hash brown shredded potatoes in the bottom of the pan. Top with smoked sausage and the pepper mixture, and then add cheese and eggs. Use a spoon or fork to mix the ingredients together slightly, making sure that eggs are evenly distributed.
- Bake in 350°F for about 1 hour. Let cool for about 10 minutes before serving.
To thaw quickly : spread out on a cookie sheet and put in the oven while it is heating, while preparing the other ingredients.
Prepare casserole and cut into individual portions. Arrange on a cookie sheet but not touching, and then freeze. Once the dish is frozen, place in a sealed freezer bag. Get individual portions, wrap in a wet paper towel and then heat in the microwave for 2 to 3 minutes, or until it is hot.
This breakfast casserole can be stored in the fridge for 3 to 4 days in a tightly sealed container, or in the freezer for up to two months.
Originally published in YellowBlissRoad.
Blueberry pancakes are Americans’ traditional breakfast that we all love. These days, you can give some twist depending on what you want. You can also substitute blueberries with other summer fruits such as raspberries, blackcurrants, or more. Top your blueberry pancakes with grilled bacon to […]
Kare Kare (Filipino Beef Stew) is a Filipino dish with rich and thick peanut sauce. The traditional recipe uses ox tail. Some uses ox tripe and ox tail. The recipe also contains several vegetables like eggplant, banana blossoms, bok choy, and string beans. A lightly […]
This Seasoned Grilled Shrimp recipe is great for snacks or as appetizer. Just remove grilled shrimps from the skewers and serve on a plate of pasta with your favorite pasta sauce!
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 2 hours and 40 minutes (including marinating time)
You will need:
2 lbs of large shrimps, peeled and deveined leaving its tails attached
¼ cup fresh parsley, chopped
3 cloves garlic, minced
2 tsp dried oregano
1 tsp ground black pepper
1 cup olive oil
1 tbsp tomato paste
1 tsp salt
2 tbsp hot pepper sauce
1 lemon, juiced
Large resealable plastic bag
How to Make Grilled Seasoned Shrimp
- In a mixing bowl, combine garlic, oregano, black pepper, salt, lemon juice, olive oil tomato paste, and hot sauce. Reserve a small amount of this marinade for basting later.
- Pour remaining into a large resealable plastic bag with shrimps. Seal.
- Marinate in the fridge for about two hours.
- Preheat grill for medium low heat.
- Thread marinated shrimp on skewers, piercing once near the tail and once near thee head.
- Throw the marinade.
- Oil the grill grate lightly. Grill shrimps for about 5 minutes for each side, or until they are opaque while basting frequently with reserved marinade.
Each serving will give you: 447 calories, 37.5g fat, 3.7g carbohydrates, 25.3g protein, 230mg cholesterol, 800mg sodium