Original mince pie recipe | One Man’s Meat

A useful definition: suet – “the hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings, pastry, and mincemeat.”

This is a Christmas recipe, but I thought it looked delicious. And I just ran upon it now, so I posted it anyway. There’s no reason to believe, it couldn’t taste great next to some grilled meat on the barbecue come June or July, with some beer or root beer lager and a green radicchio salad.

 

Original mince pie recipe | One Man’s Meat

Chicken, Corn and Shishito peppers Patties

Tasty Eats

Fresh corn is one of my favorite vegetables, and now that the season has started, I once again use it on its’ own, or mixed with different ingredients, to create new dishes. The following chicken patties are one example of the later.
Including cooked fresh corn in the chicken mixture, adds lots of fiber to the patties, along with wonderful sweetish flavor, and creamy texture. The addition of Shishito peppers and pickled Peppadew peppers to the mix, contributed more layers of flavor and color. The patties are light and tasty, and can be served hot or at room temperature. They are perfect for lunch or dinner, served with lightly fried Shishito peppers and lime wedges, as I’ve done here, or with any other condiments you prefer. Try them and enjoy.

Notes:
* Shishito peppers are thin skinned slender green peppers, which are mostly sweet (even though some can be mildly…

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Wonton Soup

MyAromaKitchen

Sunday rainy day is the perfect weather for a nice Wonton soup. Wonton soup is typically eaten for breakfast in China, pairing with steamed dumplings and Youtiao (fried dough). It’s simple and light, also good dish for whoever is under the weather.DSC03000.JPGTotal Time: 1 hour

Serving: 4


INGREDIENTS

200 g               Minced Pork (or mixed with minced beef)

200 g               Minced Shrimp

2 tbsp              Shaoxing wine

2 tbsp              Light soy sauce

1 tbsp              Sesame oil

1 tsp                Grated ginger

1 tsp                Grated garlic

1                      Egg

2 tsp                Corn starch

½ tsp               Sugar

½ tsp               Pepper

1 tbsp              Chopped spring onion

1 tbsp              Chopped Corriander

Wonton wrap

Soup

2 liter               Chicken broth (or 2 liter of water with 1 tbsp chicken powder)

6 slices            Ginger

2                  …

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Chinese Hot & Sour Soup

MyAromaKitchen

This soup is not like any other soup. It’s sour, peperrie, and slimy. It has a unique taste and the ingredients are very vegetarian friendly. It reminds me a lot of Beijing’s time, and they also call it Beijing soup. I am glad that I can make this soup to reminisce my memories of old time. Hope you enjoy it too… J

Total Time: 40 minutes

Serving: 4-6

INGREDIENTS

40 g Black Fungus (soak in the water for an hour and rinse), thin sliced

100 g Enoki
mushroom, cut and throw the end part, cut into two

1 Carrot, stripe cut

1 block Tofu, stripe cut

1 stick Bamboo shoot, stripe cut

1 Egg, beaten

Sauce

1 tbsp Dark
soy sauce

1 tbsp Light
soy sauce

1 tsp Salt

1 tsp Sugar

1 tsp                Chicken power (or Vegetarian powder)

1 liter Water

6 tsp Corn starch/Tapioca, dissolve in 6 tsp…

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Classic Hellman’s Macaroni Salad

What's for Dinner Moms?

For Mother’s Day I asked my family to spend a day cleaning – without complaining and a picnic dinner. I got both. They did a nice job doing the beginning deep cleaning for Spring. I still need to have them do the windows and baseboards but we are closer to getting it done. The dinner was delicious though. This is the perfect macaroni salad if you are looking for a classic macaroni salad. This recipe from an old jar of Hellman’s Mayonnaise is the most often used recipe in our family.

Verdict:

This has the perfect amount of sweet/tart and you can add the veggies you like to the dish. Add it to your grilled meats as a delicious side dish for your summer picnics.

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Mexican Style Pizza – The Full Circle

This just looks and sounds so very delicious.

My Slice of Mexico

Flat breads topped with olive oil and herbs had been consumed around the Mediterranean Sea for centuries before the discovery of the American Continent, which brought tomatoes into the picture. Europeans were slow to accept this Mexican contribution – thought to be poisonous – but once they had the courage to try them, tomatoes became an important ingredient in many European dishes, and in particular, modern Italian cuisine could not be imagined without them. The modern pizza, traditionally called Neapolitan pizza, was probably created sometime in the 17th Century, and may be described as a flat bread topped with crushed tomato and mozzarella cheese; the Associazione Verace Pizza Napoletana has a set of rules and specifications on how to make VPN – Verace Pizza Napoletana (true Neapolitan pizza); in addition to tomato and mozzarella, only a few ingredients were chosen to grace the top of a VPN pizza: garlic, oregano…

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Sicilian Peperonata Recipe

Authentic Italian Recipes from Nonna Box

A good Sicilian peperonata is one of the most underrated and economical meals on menus today.  It’s a brilliant option for vegan and vegetarian guests and it’s truly easy on the pocket, an important factor nowadays.

Peperonata can be eaten hot and at room temperature like its cousin caponata; the advantage of eating this at room temperature, is that it tastes so much better because the heat doesn’t interfere with the actual flavor. Overly hot food never tastes that great, anyway. Even though it’s easy to make, it can be botched easily, so take care. Here, then – the classic peperonata!

Sicilian Peperonata

This Sicilian peperonata recipe is to die for. Simple and super delicious, it will automatically add a twist to your menu!

  • 1 green sweet pepper (extra large)
  • 1 red sweet pepper (extra large)
  • 1 yellow sweet pepper (extra large)
  • 5 tomatoes (deseeded)
  • 1 handful Italian black…

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BARS – PERUGINA – www.nataliziocafe.com

I don’t know why I’ve decided to finally advertise this brand of chocolate bar. (Careful because some of them are just really for baking. I believe you can eat this one.) Anyway, Perugina is the Italian National Brand of Chocolate Bar, like Hershey’s or Nestle’s (used to be or still is, I’m not entirely sure); and though European companies compete throughout the world as if they were all from one country, it seems that, Italian confectionary goods never get picked up by anyone except ourselves. I think Perugina is a terrific brand of cholate bars and I am always hoping that they become popular in America. But, sadly, they never do.

If they had a US commercial, I would imagine that the golden winged horse/lion that was my friend growing up for a while, flies across a pastel and gold-laced sky, into a big vat of chocolate and comes out again disappeared as a big chocolate kiss, which is the other famous product, a Baci (pronounced bah-chee) chocolate, which means a chocolate kiss, like Hershey’s does: except we have our own. Although I know Hershey’s chocolate kisses are pretty important in Italy as well.

So much for peddling candy chocolate.

I wrote a book about growing up around the memory of candy bars, called The Candy Bar and I published it a few years ago and haven’t looked at it since then and for the life of me, I cannot remember if I remembered to put together a chapter about Perugina Bars. As I recall for myself and I don’t ever feel much like looking up my manuscript pdf because I have to many gripes about forgetting things to enter into the book over several years done and finished, I did not say enough or possibly even anything about Perugina except for the chocolate kisses part and that I had always been sorry that, they were not popular throughout the world. Then I went on to talk about the disappointments about Italian commerce. So I guess I did recall some topic but not well enough to the moment of regrets, to say that, when international competition just counts you out for some reason, it’s like having never been in a running race at all and having to stay at home eating your own homemade chocolate. I wish I had said that that way. But that was the point. (The book is available on Amazon by searching my name and the title, The Candy Bar. I’m Patricia Spencer. I don’t know if I ever say that on this blog. Maybe I should. My facebook page now says Patricia Morgan-Jones. So sorry about that. But that’s all true now.)

BARS – PERUGINA – www.nataliziocafe.com