If you'd like I can get a recipe from my niece who is half Hawaiian.
Food and Recipe's
- Thread starter Beers
- Start date
Yes...
I also used sesame oil, soy sauce, oyster sauce, white pepper, dash of salt, garlic, cubed ham, scrambled egg, and a small white onion. I'll get the reviews for it in a couple of hours.
I'd love that. I can use it for the next time. This is apparently going to be a thing, moving forward.
HSanders
Cracker bitch
yumm!
Really?
HSanders
Cracker bitch
i mean...i don't LOVE the hot dog bun but pretty much anything w/banana pb and graham is...
Here you go, this is from my nephew.
Ingredients
4 cups leftover rice (refrigerated and uncovered)
1/2 diced onion
Meat, cooked: 1 lb OR 1/2 lb with 1/2 can Spam OR 1 can Spam
1 cup cubed carrot (I use frozen peas and carrots)
1/4 tsp white pepper
1/2 tsp salt
2 1/2 tbsp oyster sauce
2 tsp shoyu (soy sauce)
6 tbsp oil divided to fry eggs, vegetables, and rice
2 whisked eggs
Other optional meats Portuguese sausage, char siulup, cheong (Chinese sausage),shrimp beef bacon
Instructions
Heat a wok or large frying pan over medium heat. Drizzle in 2 tablespoons of oil and scramble the eggs for 30 seconds or until cooked to your preference. Set the eggs aside on a plate. Drizzle in 2 tablespoons of oil again to the wok. Fry the toughest vegetable (for this recipe it is the carrots) for a couple of minutes. Then keep frying the next tender vegetable (onions) and fry for another couple of minutes. Lastly, add in the most tender vegetable and cook for a minute. Set aside the cooked vegetables.*If your meat isn't cooked or you would like to warm it up, fry the meat in the wok for a few minutes or until the meat is cooked.Drizzle in 2 tablespoons of oil again to the wok. Add in the leftover rice and fry it until all of the rice has been coated in the oil. Add in the oyster sauce, shoyu, white pepper, and salt. Stir fry until well combined. Add everything back to the wok. Eggs, vegetables, and meat. Stir fry everything until it has mixed well
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There's like 600 comments and a shitload of likes. This is a post from today:
Beverly Dawn Beck Lyles
Top contributor
What recipe? You just get the butter out of the fridge, heat it in the microwave until spreadable. Spread the butter on the crackers and then eat it.
Slow Cooker Caramelized Onions Pasta
Servings: 4-6 servings
Ingredients
4 large yellow onions, thinly sliced
3 tablespoons olive oil or unsalted butter
1 teaspoon salt
1 teaspoon sugar (optional, for extra sweetness)
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup dry white wine or vegetable broth
1 pound of your favorite pasta (such as spaghetti, fettuccine, or penne)
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Directions
1. Begin by thinly slicing your onions. This might take a little time, but the effort is well worth it.
2. Add the sliced onions to your slow cooker, followed by the olive oil or butter, salt, and optional sugar. Stir to combine well.
3. Cover and cook on low for about 8-10 hours, stirring occasionally, until the onions are deeply golden and caramelized.
4. About 30 minutes before the onions are done, stir in the minced garlic, thyme, rosemary, and white wine or vegetable broth. Continue cooking until the mixture is aromatic and well combined.
5. Meanwhile, cook your pasta according to the package directions. Reserve a cup of the starchy pasta water before draining.
6. Combine the caramelized onions with the cooked pasta, adding reserved pasta water as needed to create a silky sauce.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. Garnish with freshly chopped parsley and serve immediately.
Servings: 4-6 servings
Ingredients
4 large yellow onions, thinly sliced
3 tablespoons olive oil or unsalted butter
1 teaspoon salt
1 teaspoon sugar (optional, for extra sweetness)
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup dry white wine or vegetable broth
1 pound of your favorite pasta (such as spaghetti, fettuccine, or penne)
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Directions
1. Begin by thinly slicing your onions. This might take a little time, but the effort is well worth it.
2. Add the sliced onions to your slow cooker, followed by the olive oil or butter, salt, and optional sugar. Stir to combine well.
3. Cover and cook on low for about 8-10 hours, stirring occasionally, until the onions are deeply golden and caramelized.
4. About 30 minutes before the onions are done, stir in the minced garlic, thyme, rosemary, and white wine or vegetable broth. Continue cooking until the mixture is aromatic and well combined.
5. Meanwhile, cook your pasta according to the package directions. Reserve a cup of the starchy pasta water before draining.
6. Combine the caramelized onions with the cooked pasta, adding reserved pasta water as needed to create a silky sauce.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. Garnish with freshly chopped parsley and serve immediately.
Slow Cooker Caramelized Onions Pasta
Servings: 4-6 servings
View attachment 10221
Ingredients
4 large yellow onions, thinly sliced
3 tablespoons olive oil or unsalted butter
1 teaspoon salt
1 teaspoon sugar (optional, for extra sweetness)
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup dry white wine or vegetable broth
1 pound of your favorite pasta (such as spaghetti, fettuccine, or penne)
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Directions
1. Begin by thinly slicing your onions. This might take a little time, but the effort is well worth it.
2. Add the sliced onions to your slow cooker, followed by the olive oil or butter, salt, and optional sugar. Stir to combine well.
3. Cover and cook on low for about 8-10 hours, stirring occasionally, until the onions are deeply golden and caramelized.
4. About 30 minutes before the onions are done, stir in the minced garlic, thyme, rosemary, and white wine or vegetable broth. Continue cooking until the mixture is aromatic and well combined.
5. Meanwhile, cook your pasta according to the package directions. Reserve a cup of the starchy pasta water before draining.
6. Combine the caramelized onions with the cooked pasta, adding reserved pasta water as needed to create a silky sauce.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. Garnish with freshly chopped parsley and serve immediately.
Seems like a fitting dish for a potluck party side. And, if you're going for really thin slices, using a mandolin would probably help a lot with this.
I made a roast turkey last night. It was just a basic roasting, and I actually used my duck seasoning on it (I normally would avoid that because the duck seasoning is too salty for a larger bird like a turkey, but I combined the duck seasoning with a compound butter). It came out surprisingly well, and the flavor was much better than I expected.
Always be willing to experiment...
Always be willing to experiment...
Tonight was the night for eating the lasagna. It got a big thumbs up, followed by "I hope freezing the eggplant works, so we can have this again in the winter!".
Ice_Ice_Brady
the executioner’s face is always well hidden
My son loves the equivalent of a banana split in an enriched hot dog bun. Gotta make sure he gets his nutrition.
Wally Amos, founder of "Famous Amos" cookies, dies at 88
Wallace "Wally" Amos, Jr., founder of the "Famous Amos" cookies known the nation over, died peacefully on Wednesday, his family said.