Cauliflower never appealed to me when I was young. I hated its shape and would hardly eat it. But now, I love cauliflower. I can eat it raw in salads and even cooked in curries. My favourite is Cauliflower BangBang. I love the way flavours get attached to cauliflower so that it always tastes like
Diana Rattray We all love to eat pulled pork with macaroni and cheese on the side, but have you ever thought about mixing them together? This recipe combines the two comfort foods to make an incredibly tasty casserole. Whether you use purchased pulled pork or your own homemade leftovers, this casserole will quickly become a
Be the first to rate & review! 2 Photos A simple, sweet, and mildly spicy curry sauce with an abundance of good-for-you veggies. Definitely a comfort food for vegans, vegetarians, or omnivores like me that just like to eat healthy. Can be served over rice, couscous, or quinoa. Submitted by Kiersten Published on June 5
Bite-Sized Pockets of Deliciousness When it comes to both taste and versatility, there are few dishes that match that of the dumpling. The juicy morsels of filling encased in dough are an all-in-one meal. They’re an everyday food—enjoyed for breakfast, lunch, snack, and dinner—and also a special occasion one: When served during Lunar New Year
Your fave Thai-inspired comfort food gets a twist.Advertisement – Continue Reading BelowSalad1 12 oz. package No Yolks Extra Broad Noodles2 c. Shredded chicken1 red bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 cucumber, thinly sliced1 carrot, shredded1 Tbsp. Thinly sliced green onions2 Tbsp. Chopped peanuts2 tsp. sesame seedsDressing1/2 c. creamy peanut butterJuice of 2
Makes 9-12 Author Notes This recipe is one of my first food memories from my childhood. My mother is a simple, but wonderful, cook and has always had some of the basics, like these buttermilk biscuits, down to a science. It wasn’t until I was out on my own that I realized how easy they
These raw food diet lettuce wraps have a hint of Mexican spiciness to them, hence the “burrito” simile. Made with ripe avocados, tomatoes, onions, jalapeno peppers, corn, and spices, with some freshly squeezed lime juice added for that extra “tangy” taste, then wrapped in lettuce leaves, these wraps make a great entree for a raw
Be the first to rate & review! 2 Photos What could be better than a big, homemade buttermilk biscuit loaded with soft, cheesy scrambled eggs, and crisp bacon? Goodbye fast food drive-thru! Submitted by lutzflcat Published on February 27, 2020 Ingredients Biscuits: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt ½ teaspoon
At her Oakland restaurant Nyum Bai, chef Nite Yun serves classic Cambodian street food like this quick-cured, brightly acidic halibut in lettuce cups, AKA plea trey. Red Thai chiles, as opposed to green, impart a subtle fruitiness and more up-front spice in the lime marinade, which pulls double-duty as a dressing. A touch of oil
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