This is a nice collection of many kinds of extra ideas for entrees and sides for Easter and the surrounding days.
This looks so incredibly good!
What’s that you say? A Taco Bell Burger? Believe it or not, from the mid-1960’s to the mid-1970’s Taco Bell had their own take on a burger. The Bell Burger aka Bell Beefer was nothing more than their Taco meat between two buns with a kiss of Taco Sauce. It was a sloppy Joe of sorts with grated cheese on top. Originally the Bell Beefer did not include taco lettuce. However; if you knew what to ask for, shredded lettuce and diced tomatoes could be part of the deal.
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These potatoes are easy to make and so delicious! A great side dish when you’re in a hurry or just want potatoes that taste good. My mother in law loves whenever I make them for her. Whether you are a beginner cook or have been cooking for years, anyone can make these simple potatoes.
Click on the link below to see the step by step directions with pictures and a printable recipe card.
When I was living in Beijing, I used to have this meal for lunch or dinner. There was a small Taiwanese restaurant around the corner from my office (back then), and also a hidden Taiwanese restaurant in the Hutong (Beijing typical alley) where I used to live. Super convenient. So lately, I have been missing my old Jing’s time. Easy comfort food and yummy….
600 gr Pork belly (cut small, take off the skin to make cutting easier)
3 Shallots (chopped)
2 Garlic (chopped)
100 g Shiitake mushroom (slice)
1 tsp five spice powder
6 hard-boiled eggs (optional)
700 ml water
½ cup Mirin (white rice wine)
1/3 cup light soy sauce
1/3 cup premium dark soy sauce (this will give the dark color on the braised pork)
1 tbsp brown sugar
1 tbsp chicken stock powder
Boiled Pak choi
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Another easy dish using left-over ingredients. It’s also one of my favorite when I don’t want to use my brain to think what to cook for the evening or even days. Sometimes I use vermicelli sometimes I use egg noodles, whichever is available in my food supply… 🙂
250 g Rice noodle / Vermicelli
50 g Chai sim / Pak choi
2 large eggs
2 shallots (chopped)
2 garlic (chopped)
1 carrot (thin sliced)
50 g bean sprout
12 meat balls (I mix pork meat ball and beef meat ball, you can choose any kind of meat balls), each meat ball cut into 4
1/3 cup sweet soy sauce
3 tbsp light soy sauce
Fried-shallots (bawang goreng)
Chili sauce or fresh chili
- Soak dried rice noodle/vermicelli into boiled water for 2-3 minutes until it softens. Drain.
- Soak dried rice noodle/vermicelli into boiled…
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Lately I have been missing Indonesian street-food, after all it is where I am from, and unfortunately Stuttgart has nothing to offer. So I gotta make one to fulfil my homesickness. One of my favorite street-food is Mie Goreng Tek-tek. The name comes from the seller that hits the wok on the food cart and making sound “tek-tek”. They also sell nasi goreng (fried rice) and normally use the same sauce ingredients. So, if you feel like eating fried rice (street food style), go ahead and replace the noodle with rice. Enjoy…. 🙂
Total Time: 45 minutes
200 g egg noodle
100 g meat balls, cut into 2 or 4 parts
100 g Chai sim/Pak Choi, chopped
¼ cup sweet soy sauce
½ tsp salt
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Side dish foods always needs to be easy to prepare, so that the additional touch of goodness during a delicious, healthy meal comes with little effort.
Tomato and potato are versatile vegetables that mixes very well with different sauces, green capsicum is the vegetable for lovely pepper taste; when tomato and green capsicum are merged in a dish it produces explosion of delicious flavour on the taste buds because its blend create a sweet-sour-pepper savour; and when the versatile root vegetable, potato is merged with tomato and green capsicum it gives a rich content of nutrients and thickness to the blend.
This side dish recipe with tomato, potato and green capsicum is nutritious, a delicious veg mix of different colours i.e. red, brown, yellow and green; and a side dish which can be created with minimum effort.
Quick & Easy Recipe for a Delicious Side Dish with Tomato, Green Capsicum…
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This is a classic and simple recipe of the French cuisine, but it is very popular also in Italy, and it’s really a good recipe.
The butter fits very well with the sole (which is definitely a delicious fish, with a nice compact and firm flesh), and the lemon adds a perfect touch of freshness, to balance the fattiness of the butter.
All you need is a very good sole, then everything come easy 🙂
INGREDIENTS (2 people):
- 2 soles, about 250-300 g each
- 80-100 g butter
- the juice of 1 lemon
- fresh parsley (optional)
- extra virgin olive oil
- First of all remove the interiors and the upper skin from the sole, or ask your fishmonger to do it. If there is roe inside you can leave it, it’s good.
- Take a large pan, enough to contain the soles, and heat a drizzle of extra virgin olive oil…
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This recipe was entrusted to me from a dear friend of about 20 years. It is his beautiful mother’s recipe, and she is a good cook, so I wanted to do it justice. So without changing a thing, I followed instruction and these ribs were divine! They should come with a warning label they are so moreish!!
1 kilo of pork ribs
¼ tbs Chinese 5 spice
4 tbs of brown vinegar
½ cup of barbeque sauce
½ cup of honey
1 tbs of chilli sauce
1/3 cup dry sherry
2 tbs crushed garlic
1 tbs ground ginger
Place all ingredients for marinade in a deep oven dish and swirl and meld together until one sauce. Add your pork ribs, coating each one both sides, back and front. Cover with cling wrap and set aside in the fridge for at least 3 hours. When you are ready to…
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