It's what's good Wednesday! Time for another recipe drop. Introducing our baked, stuffed crab shell recipe (cua nhồi thịt và phô mai) 🦀 🦀 🦀
We are doing a 4-part series with Tony Chacheres to deliver a new recipe every month. This month we are doing the savory, ooey-gooey, very cheesy baked crab shells. Drop us a comment below on what you would like to see next.
In case you missed it last time, check out our August post of the fried shrimp and pork puffs recipe. It’s also posted on Tony Chachere's page and website so head on over for other awesome goodness. Thanks for tuning in!
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VHC baked crab shells (cua nhồi thịt và phô mai)
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Yield 10 stuffed crab shells
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Ingredients for filling:
• 8 oz imitation crab or real crab meat (sliced or shredded)
• 1/2 lb ground pork
• 1/4 cup diced yellow onion
• 1/4 cup sliced green onion
• 1/4 cup chopped cilantro
• 1 1/2 tsp Tony Chachere’s creaole seasoning
•1/2 tbsp olive oil
• 2 oz soften cream cheese
• 1/2 cup freshly shredded parmesan cheese
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Extra Ingredients:
• 10 small-medium cleaned blue crab shells
• Extra parmesan cheese to sprinkle on top
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Other/Tools:
• Baking sheet
• Aluminum foil
• Spoon
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Steps:
1. Mix all ingredients listed under filling in a mixing bowl. Mix well so that all ingredients are combined.
2. Preheat the oven to 400 degrees F.
3. Line a baking sheet with aluminum foil.
4. Fill each blue crab shell with the filling. Don’t fill it over the top of the shell.
5. Place the shells on the baking sheet. Bake for 25 minutes.
6. Take the baking sheet out and sprinkle the extra cheese on top. Return it back to the oven for
another 5 minutes or until the cheese is melted.
7. Optional: add sliced green onions or chopped cilantro on top.
8. Serve immediately. Enjoy!
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#bluecrab #crabs #recipeshare #recipesharing #seafood #easyrecipes #cookathome #bonappetit #feedme #seafoodlover #tonychacheres #stuffedcrab #viethomecooking #vietnamesefood #vietfood #ngonqua #dailyfoodfeed #Foodphotography #homecooking #asianfood #homemadefood #asiancuisine #foodstyling #foodie #foodblogger #nolafood #foodoftheday #seafoodrecipes #feedme #dinnerideas
同時也有227部Youtube影片,追蹤數超過1萬的網紅What Santa left behind サンタの忘れもの,也在其Youtube影片中提到,基本のバターロールの作り方です。柔らかめの生地で、べたつきやすいので、叩きごねが中心です。ふんわりとして、もっちり&しっとりとした美味しいバターロールです^^ぜひ、作ってみてください。 ★成形の一番のポイントは、やさしく巻くことです(6:44)。きつすぎたり、緩すぎないように、自然に転がす感じです。...
「1/2 oz to tsp」的推薦目錄:
- 關於1/2 oz to tsp 在 Viet Home Cooking Facebook 的最讚貼文
- 關於1/2 oz to tsp 在 Thực Phẩm CHAY Facebook 的最佳貼文
- 關於1/2 oz to tsp 在 Viet Home Cooking Facebook 的最佳解答
- 關於1/2 oz to tsp 在 What Santa left behind サンタの忘れもの Youtube 的最讚貼文
- 關於1/2 oz to tsp 在 What Santa left behind サンタの忘れもの Youtube 的最佳貼文
- 關於1/2 oz to tsp 在 What Santa left behind サンタの忘れもの Youtube 的精選貼文
1/2 oz to tsp 在 Thực Phẩm CHAY Facebook 的最佳貼文
La hán chay
La hán chay là một món ăn được chế biến từ nhiều loại rau quả cung cấp nhiều dinh dưỡng cho cơ thể và đồng thời cũng là một món khá bắt mắt
Vật liệu cho món la hán chay : 4-6 phần ăn
2 oz. miến, ngâm mềm
3 mộc nhỉ khô, ngâm mềm,
4 nấm đông cô, ngâm mềm, bỏ cùi cứng
20 kim châm, ngâm mềm (30 phút), rồi thắt gút từng bông
2 miếng vuông đậu hủ (8oz.), xắt mỗi miếng làm 4 phần, chiên vàng
3 tbs. dầu ăn
1 cây bô-rô (leek), chỉ lấy phần trắng, xắt mỏng
1 bông cải nhỏ, bẻ ra từng bông nhỏ, trụng sơ với nước sôi
1 củ to carrot, xắt lát mỏng
1 cup đậu que, xắt sợi
1/2 cup măng tươi hay măng hộp, xắt sợi
1 cup nấm rơm hộp, bỏ nước
Nước sốt:
1/4 cup nước tương
1 tsp. muối
1/4 cup nước dùng rau cải (vegetable broth), hay nước lã
2 tsp. đường
1 tsp. dầu mè
Tiêu đen
Cách làm món la hán chay :
1. Hòa những vật liệu làm nước sốt trong chén nhỏ, để riêng .
2. Xắt miến thành khúc ngắn, nấm đông cô và đậu hủ chiên, xắt sơi. Mộc nhỉ xắt miếng to bằng ngón tay cái .
3. Bắt chảo nóng và dầu ăn lên . Bỏ bôrô vào xào khoảng 15 giây. Bỏ carrot và bông cải vào và xào thêm 1 phút nữa . Kế đó bỏ đậu
que, măng và xào thêm 1 phút nữa . Cuối cùng cho tất cả các nấm, miến, kim châm, và đậu hủ chiên vào xào chung thêm vài phút nữa .
4. Bắt đầu chế nước sốt vào đồ xào . Tiếp tục đảo đến khi nào nước sốt thấm đều . Nêm tiêu cho thơm .
Chúc bạn thành công với món la hán chay.
Nguồn Internet
1/2 oz to tsp 在 Viet Home Cooking Facebook 的最佳解答
🚨VHC Hot Dog Milk Bread Recipe🚨
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Ingredients:
• 2 1/2 cups bread flour
• 4 tbsp sugar
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk
• 1 pack of instant yeast (1/4 oz pack or about 2 tsp)
• 3 tbsp soften unsalted butter
• 3 tbsp bread flour + 1/2 cup water to make tangzhong mix
• 6 beef hot dogs
• extra bread flour for dusting
• 1 egg wash (1 egg + 1 tbsp water)
Steps:
1. Make tangzhong mix by adding bread flour and water in a small pan on medium heat. Mix well until mixture is smooth and thick like pudding. Turn off heat and set aside to cool.
2. Combine bread flour, salt, sugar, and instant yeast. Stir dry ingredients evenly.
3. Make a well in the middle and add milk, egg, butter and tangzhong mix. Knead dough for about 15 min or until dough is soft and smooth. I used my kitchen aid mixer and this helped reduced time.
4. Place dough in large, greased bowl with a plastic cover wrap on top or a damp towel.
5. Let dough rise for 1 hour in a warm area.
6. Flour surface area and divide dough into 6 equal pieces. Roll each piece into a ball and cover.
7. Work with one piece at a time. Roll out the ball into a long oval enough to cover the length of the hot dog. Place one hot dog in the center of the dough and wrap it until fully covered. Pinch to seal and roll the dough back and forth to create an even log. Place in a baking sheet with parchment paper or baking mat.
8. Repeat until all 6 hot dogs are done.
9. With a scissor (angle it to where the handle is pointing towards you), cut the dough one slice at a time. Make about 8 cuts. Do not cut through the dough.
10. For every cut you make into the dough, lift the slice up and alternate left and right to create the flower shape.
11. Let your dough rest in a warm area for 30 min.
12. Bake bread at 330F degrees until lightly golden (about 20 min). Remove from oven and brush with egg wash on just the bread part (avoid brushing it on the hot dog). Place back in the oven and bake until golden brown brown on top (about 10 min).
Enjoy! ♥️ VHC
•
Check out our story posts to see some behind the scenes with tips and tricks! #recipeshare #breadrecipe
1/2 oz to tsp 在 What Santa left behind サンタの忘れもの Youtube 的最讚貼文
基本のバターロールの作り方です。柔らかめの生地で、べたつきやすいので、叩きごねが中心です。ふんわりとして、もっちり&しっとりとした美味しいバターロールです^^ぜひ、作ってみてください。
★成形の一番のポイントは、やさしく巻くことです(6:44)。きつすぎたり、緩すぎないように、自然に転がす感じです。
【材料:8個分】
★クックパッドはこちら→https://cookpad.com/recipe/6872817
強力粉 170g
薄力粉 30g
インスタントドライイースト 4g
きび砂糖 20g
塩 3g
溶き卵 30g
無塩バター(常温)30g
生クリーム 15g
水(ぬるま湯)100g
塗り卵 適量
※水は、レンジで少し温めて、約40℃ぐらいのぬるま湯にします。室温が高い時は、冷水(20度前後~常温)で大丈夫です。
【 ingredients: 8 pieces 】
★COOKPAD(US)→https://cookpad.com/us/recipes/15386150-japanese-butter-rolls-table-rolls-dinner-rolls-white-bread-rolls?ref=profile
[Point] 6:44 Gently roll it up. Make sure not to roll up too tightly.
170g (6 oz) bread flour
30g (1 oz) cake flour
4g (1 and 1/3 tsp) instant dry yeast
20g (0.7 oz, 2 and 1/4 Tbsp) cane sugar
3g (1/2 tsp) salt
30g (1 oz) beaten egg
30g (1 oz) unsalted butter, room temperature
15g (0.53 oz, 1 Tbsp) heavy cream, whipping cream
100g (3.5 oz, 2/5 us cup) lukewarm water
egg for brushing
※Warm the water with a microwave until 40℃ / 104 F. (If the room temperature is high, cold water.)
#WhatSantaleftbehind #お菓子作り
1/2 oz to tsp 在 What Santa left behind サンタの忘れもの Youtube 的最佳貼文
甘いりんごのコンポートが入った、さっぱりした紅茶のゼリーです。トップには、レモンのクラッシュゼリーをのせて、見た目も涼しげな夏らしい簡単デザートです。
〔濁りやすい紅茶ゼリーを透明に仕上げるポイント〕
・紅茶の抽出時間を短めにする。
・ゼラチンを入れる前に紅茶液に甘みをつける。
・ゼラチンを熱々の紅茶に入れない。
・ゼラチンを溶かした後は急冷する。
【材料:4-6人分(100mlカップの場合、6個分)】
★クックパッドはこちら→https://cookpad.com/recipe/6881118
■ りんごのコンポート
りんご 1/2個(約150g)
グラニュー糖 24g(大さじ2)
レモン汁 7g(大さじ1/2)
ブランデー 15g(大さじ1)省略可
■ 紅茶ゼリー(アールグレイ使用)
紅茶ティーバッグ 5袋(茶葉10g)
水 600ml
グラニュー糖 65g
粉ゼラチン 10g
水, ゼラチン用 50g
■ クラッシュゼリー(レモン)
水 80g
グラニュー糖 12g(大さじ1)
レモン汁 7g(大さじ1/2)
粉ゼラチン 3g
水, ゼラチン用 15g
■ トッピング
キウイなどお好みのフルーツ適量
_________________________________________________________________
[Points to prevent the tea jelly from going cloudy ]
・ Let tea bags steep in hot water short time.
・Add sugar to tea before adding gelatin.
・ Don't add gelatin to very hot tea.
・ After melting gelatin, cool the tea quickly.
【ingredients: 4-6 people, 6 100ml cups, 100ml= 3.38 us fl oz】
★COOKPAD(US)→https://cookpad.com/us/recipes/15356949-glitter-earl-grey-tea-jelly-with-sweetened-apples?ref=you_tab_my_recipes
■ Sweet Cooked Apples
1/2 apple (about 150g)
24g (2 Tbsp) granulated sugar
7g (1/2 Tbsp) lemon juice
15g (1 Tbsp) brandy, optional
■ Earl Grey Tea jelly
10g (5 tsp) earl grey
600ml (20.3 us fl oz) water
65g (5.5 Tbsp) granulated sugar
10g (1 Tbsp) powdered gelatin
50g (3.5 Tbsp) water, for gelatin
■ Lemon Jelly for Topping
80g (5.5 Tbsp) water
12g (1 Tbsp) granulated sugar
7g (1/2 Tbsp) lemon juice
3g (1 tsp) powdered gelatin
15g (1 Tbsp) water, for gelatin
■ Topping
a kiwi fruit
#WhatSantaleftbehind #お菓子作り
1/2 oz to tsp 在 What Santa left behind サンタの忘れもの Youtube 的精選貼文
The ingredients are listed below.
アーモンドプードルが多めのマフィン生地にキャラメルを練りこみました。ふんわりしつつ、しっとり感もあって美味しいです。ぜひ作ってみてください^^
焼きたては、トップはカリッと香ばしく、中はふわふわです。ある程度冷めたら、ラップしてくださいね。しっとり感が保てます。
トッピングのカラメルりんごやくるみは、お好みでもっと増やしてもいいですし、生地に練りこんでも美味しいと思います。
【材料:マフィン型 6個分】
★クックパッドはこちら→https://cookpad.com/recipe/6855081
※使用したマフィン型
1カップあたり 深さ:3.5 cm, 上直径:7 cm, 下直径:5 cm
■ キャラメル(生地用)
グラニュー糖 50g
温めた生クリーム 50g
※生クリームは600Wで20秒ほど温めたものを使います
■ マフィン生地
無塩バター(常温) 65g
グラニュー糖 50g
卵M(常温) 1個
アーモンドプードル 40g
薄力粉 100g
ベーキングパウダー 4g
牛乳 30g
■ トッピング
りんご 1/2個(正味約100g)
グラニュー糖 30g
無塩バター 20g
くるみ 15g
Fresh-baked is crispy outside and fluffy inside! Once the dough is cooled, please wrap it with plastic wrap to prevent drying.
【ingredients: 6 pieces】
★COOKPAD(US)→https://cookpad.com/us/recipes/15273489-caramel-muffins-top-with-caramel-apple-and-walnuts?ref=you_tab_my_recipes
■ Caramel, for muffin batter
50g (1/4 us cup) granulated sugar
50g (1/5 us cup) heavy cream, warmed (microwave 600W 20sec)
■ Muffin batter
65g (2.3 oz) unsalted butter, room temperature
50g (1/4 us cup) granulated sugar
1 egg (about 50g, 1.8 oz, without shell), room temperature
40g (6.5 Tbsp) almond flour
100g (4/5 us cup) cake flour, or all-purpose flour
4g (1 tsp) baking powder
30g (2 Tbsp) milk
■ Topping
1/2 apple (net about 100g, 3.5 oz)
30g (2.5 Tbsp) granulated sugar
20g (1.7 Tbsp) unsalted butter
15g (0.5 oz) walnuts
※muffin tray
per 1 cup, Height: 3.5 cm, upper diameter: 7 cm, lower diameter: 5 cm
per 1 cup, Height: 1.4 in, upper diameter: 2.8 in, lower diameter: 2 in