10 epic recipes to make with my all time favorite condiment, kewpie!
video description
1) pork butt with a skin attached marined in mojo over night (Sour orange, Lime, Olive oil, cylantro, spicys - salt, black peppercorn, cumin, oregano, garlic powder, and onion powder)
2) indirect roast it till 195 F internal, with a final torch to transfer the skin into crispy Mexican chicharron
3) slice a cubano bread into small cubes and roast them with a slice of butter to make them crunchy croutons
4) prepare sour sweet jalapenos (instead of pickles)
5) deli ham
6) I would use some mexican melting chesse like Queso Chihuahua (as Ive always found swiss chesse the weakest part of regular Cubano - it does not melt and the taste is boring compared to other chesses)
lets assamble:
- fill buritto with layer of chesse (to prevent moisture to hit the buritto)
- ham
- shitload of finelly shredded pork mixed with extra moho sauce you saved (to make the pork properly moist and juicy) and with little pieces of cracked chicharones for additional texture and richness
- hit it with Cubano croutons
- load of pickled jalapenos
- chesse on top
- wrap it up
- toast it on butter on Evo
Too much
What say you : )
Date: 2024-03-05
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Comments and reviews: 19
sam_cooking
March: Thai Red Curry Soup
SO good and comforting on a cold snowy day like we're having up here in Northern CA. Super quick and easy too! I like to sub shrimp for chicken sometimes. This is even a big hit with my kids.
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13. 5-ounce) can coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
INSTRUCTIONS
-Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. -Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
-Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
-Stir in red curry paste and ginger until fragrant, about 1 minute.
-Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
-Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
-Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
-Serve immediately.
Recipe from damndelicious. net
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March: Thai Red Curry Soup
SO good and comforting on a cold snowy day like we're having up here in Northern CA. Super quick and easy too! I like to sub shrimp for chicken sometimes. This is even a big hit with my kids.
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13. 5-ounce) can coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
INSTRUCTIONS
-Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. -Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
-Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
-Stir in red curry paste and ginger until fragrant, about 1 minute.
-Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
-Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
-Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
-Serve immediately.
Recipe from damndelicious. net
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DaCheeseblarg
March: Pork Tenderloin with Plum Reduction
A recipe I made up circa 2004. I usually serve it with a walnut pilaf (orzo, rice, onions, broth, and toasted crushed walnuts.
1- 2 pound pork tenderloin
1 teaspoon salt
Pepper to taste
Sauce:
3 red plums, peeled and diced
2 teaspoons vinegar (balsamic, red wine, etc) or lemon juice
2 tablespoons brown sugar
2 tablespoon honey
4 tablespoons dark fruit juice (blueberry, pomegranate, cherry)
If your tenderloin is thin enough and you sear it well enough, you may not need the oven for this. The recipe is written with oven directions though.
Preheat oven to 400 degrees F.
Heat a large heavy skillet over medium-high heat.
Season tenderloin with salt and pepper.
Place in skillet and sear all sides of tenderloin until well browned, about 2 minutes on each side.
When the pork is evenly seared, temp, then transfer to a baking sheet lined with foil and oven-roast for 15 minutes per pound or until a thermometer probe to the center of the meat reads 140-145 degrees F.
While pork sears make the sauce.
In a small saucepan, add plums and juice, and stir.
Add honey and brown sugar and simmer over medium-high heat, stirring every once in a while.
After the pork reaches temperature, allow the pork to rest for 10 minutes before slicing.
Remove sauce from heat and process (or use an immersion blender) until it has the consistency of apple butter.
Return to saucepan and continue to reduce until pork is done resting.
Slice pork into medallions and serve with a generous amount of plum sauce.
Serves 2-3.
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March: Pork Tenderloin with Plum Reduction
A recipe I made up circa 2004. I usually serve it with a walnut pilaf (orzo, rice, onions, broth, and toasted crushed walnuts.
1- 2 pound pork tenderloin
1 teaspoon salt
Pepper to taste
Sauce:
3 red plums, peeled and diced
2 teaspoons vinegar (balsamic, red wine, etc) or lemon juice
2 tablespoons brown sugar
2 tablespoon honey
4 tablespoons dark fruit juice (blueberry, pomegranate, cherry)
If your tenderloin is thin enough and you sear it well enough, you may not need the oven for this. The recipe is written with oven directions though.
Preheat oven to 400 degrees F.
Heat a large heavy skillet over medium-high heat.
Season tenderloin with salt and pepper.
Place in skillet and sear all sides of tenderloin until well browned, about 2 minutes on each side.
When the pork is evenly seared, temp, then transfer to a baking sheet lined with foil and oven-roast for 15 minutes per pound or until a thermometer probe to the center of the meat reads 140-145 degrees F.
While pork sears make the sauce.
In a small saucepan, add plums and juice, and stir.
Add honey and brown sugar and simmer over medium-high heat, stirring every once in a while.
After the pork reaches temperature, allow the pork to rest for 10 minutes before slicing.
Remove sauce from heat and process (or use an immersion blender) until it has the consistency of apple butter.
Return to saucepan and continue to reduce until pork is done resting.
Slice pork into medallions and serve with a generous amount of plum sauce.
Serves 2-3.
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sam_cooking
March: recipe
Cheesy Beef Dip:
Need:
2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy)
one whole yellow onion - diced how ever large you like, I do medium size,
whole garlic - chopped
one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces
ragu cheese sauce - could make your own cheese base similar to mac-n-cheese if desired
2 cans of fire roasted tomato chunks,
1 can of green chilies
paprika,
chipotle chili powder
hot sauce ( I use garlic Chulula) half bottle
lemon juice
salt/season salt
pepper
drizzle of neutral oil for non stick.
1. in a hot pan cook onions stirring occasionally for about 3-4 minutes
2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick.
3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired)
4. Add ragu/cheese sauce, simmer on low for a few minutes to combine,
5. add cans of chunk tomatoes, and green chilies, stirring occasionally
6. add cream cheese and mix
7. I like to let it cook on low for a few minutes until it is all mixed.
8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor.
9 turn off the heat and add some lemon juice to taste.
Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
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March: recipe
Cheesy Beef Dip:
Need:
2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy)
one whole yellow onion - diced how ever large you like, I do medium size,
whole garlic - chopped
one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces
ragu cheese sauce - could make your own cheese base similar to mac-n-cheese if desired
2 cans of fire roasted tomato chunks,
1 can of green chilies
paprika,
chipotle chili powder
hot sauce ( I use garlic Chulula) half bottle
lemon juice
salt/season salt
pepper
drizzle of neutral oil for non stick.
1. in a hot pan cook onions stirring occasionally for about 3-4 minutes
2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick.
3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired)
4. Add ragu/cheese sauce, simmer on low for a few minutes to combine,
5. add cans of chunk tomatoes, and green chilies, stirring occasionally
6. add cream cheese and mix
7. I like to let it cook on low for a few minutes until it is all mixed.
8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor.
9 turn off the heat and add some lemon juice to taste.
Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
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jjlatch76
March: Shrimp and Grits I have trouble with the grits!
Ingredients
2 1/2 cups chicken stock/broth divided
2 cups whole milk
4 tablespoons butter divided
3/4 cup stone-ground grits
1 cup sharp cheddar cheese shredded
4 strips bacon (or 2-3 thick-cut slices)
1 lb. jumbo shrimp peeled and deveined
kosher salt to taste
black pepper to taste
thinly sliced green onions for garnish (optional)
Instructions
Bring 2 cups of the chicken broth, the milk (2 cups, 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat they will finish softening up while they sit.
Cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
Drain all but 2 tablespoons of the bacon grease from the skillet.
Rinse the shrimp with cold water and pat dry. Season with salt and pepper, and any other spices you want to add (optional. Cook in the bacon grease until only just cooked- about 2 minutes per side.
Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
Stir in the cheese to the grits (1 cup) until melted.
Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions, if using. Serve immediately.
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March: Shrimp and Grits I have trouble with the grits!
Ingredients
2 1/2 cups chicken stock/broth divided
2 cups whole milk
4 tablespoons butter divided
3/4 cup stone-ground grits
1 cup sharp cheddar cheese shredded
4 strips bacon (or 2-3 thick-cut slices)
1 lb. jumbo shrimp peeled and deveined
kosher salt to taste
black pepper to taste
thinly sliced green onions for garnish (optional)
Instructions
Bring 2 cups of the chicken broth, the milk (2 cups, 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat they will finish softening up while they sit.
Cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
Drain all but 2 tablespoons of the bacon grease from the skillet.
Rinse the shrimp with cold water and pat dry. Season with salt and pepper, and any other spices you want to add (optional. Cook in the bacon grease until only just cooked- about 2 minutes per side.
Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
Stir in the cheese to the grits (1 cup) until melted.
Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions, if using. Serve immediately.
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rtb1724
March: Rouladen
8 slices top round beef, about 4x6 inches in size and 1/4-inch-thick pound the slices with a meat mallet until they're a little thinner than 1/4 inch.
1/3 cup German or spicy yellow mustard.
8 slices bacon
8 medium German or Dill pickles sliced lengthwise.
1 medium yellow onion, chopped.
Beef Broth
Salt and freshly ground black pepper.
1. Spread each beef slice with mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine. If you live life on the edge, coat each one with Kewpie Mayo before browning.
2. Heat the butter and oil in a pan and generously brown the rouladen on all sides.
3. Nestle the beef rouladen in casserole pan. Add beef broth halfway up Rouladen. You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but recommend the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.
4. Make gravy with pan drippings and serve with Spaetzle.
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March: Rouladen
8 slices top round beef, about 4x6 inches in size and 1/4-inch-thick pound the slices with a meat mallet until they're a little thinner than 1/4 inch.
1/3 cup German or spicy yellow mustard.
8 slices bacon
8 medium German or Dill pickles sliced lengthwise.
1 medium yellow onion, chopped.
Beef Broth
Salt and freshly ground black pepper.
1. Spread each beef slice with mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine. If you live life on the edge, coat each one with Kewpie Mayo before browning.
2. Heat the butter and oil in a pan and generously brown the rouladen on all sides.
3. Nestle the beef rouladen in casserole pan. Add beef broth halfway up Rouladen. You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but recommend the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.
4. Make gravy with pan drippings and serve with Spaetzle.
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TheMTOne
Hey Sam! I don't have a recipe for all of the details, but you should make a Navajo Burrito, which is a solid 10/10. You used to see these a lot in the Southwest US. Essentially it is a Navajo taco, but stuffed instead of topped, but still fried and then smothered like everything great in life. I could only find a description online, as the last time I had one I made it and that was a decade ago:
Navajo burrito, a large frybread stuffed with meat, melted cheese, onions and smothered with either red or green chili sauce.
They were always amazingly delicious, especially when you add Chipotle and other spices that aren't common in diner fare. A lot better ways of doing Meat and maybe even flavoring frybread these days I imagine, but delicious in every way. Everything good about a chimichanga but with frybread/'scones' depending on what you call it.
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Hey Sam! I don't have a recipe for all of the details, but you should make a Navajo Burrito, which is a solid 10/10. You used to see these a lot in the Southwest US. Essentially it is a Navajo taco, but stuffed instead of topped, but still fried and then smothered like everything great in life. I could only find a description online, as the last time I had one I made it and that was a decade ago:
Navajo burrito, a large frybread stuffed with meat, melted cheese, onions and smothered with either red or green chili sauce.
They were always amazingly delicious, especially when you add Chipotle and other spices that aren't common in diner fare. A lot better ways of doing Meat and maybe even flavoring frybread these days I imagine, but delicious in every way. Everything good about a chimichanga but with frybread/'scones' depending on what you call it.
reply
Astrodicted
Bell pepper soup with chicken chorizo meatballs:
2 liter chicken stock, 2 decent sized onions, 2 big garlic cloves, 5 big bell pepper, 1 teaspoon paprika& curry powder, 2 laurel, parsley stalks, fresh thyme, salt&pepper, white wine, a herb cheese (i use boursin):
Cut veggies in big pieces, medium-high heat, butter up and add peppers(or roast m)&onions, add garlic bit later, stove/sizzle for 5min then add curry&paprika powder, stir for a min and add the white wine. Add bouguet garni then chickenstock. Let it simmer for like 20-30min. Throw in blender, add decent amount of the herb cheese, sift for the silky smooth stuff if wanted.
For the meatballs: Egg, 250gram chicken mince, 100 gram choziro(cut to very very small pieces) and bread crum. Brown m and finish m in soup.
English I tried!
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Bell pepper soup with chicken chorizo meatballs:
2 liter chicken stock, 2 decent sized onions, 2 big garlic cloves, 5 big bell pepper, 1 teaspoon paprika& curry powder, 2 laurel, parsley stalks, fresh thyme, salt&pepper, white wine, a herb cheese (i use boursin):
Cut veggies in big pieces, medium-high heat, butter up and add peppers(or roast m)&onions, add garlic bit later, stove/sizzle for 5min then add curry&paprika powder, stir for a min and add the white wine. Add bouguet garni then chickenstock. Let it simmer for like 20-30min. Throw in blender, add decent amount of the herb cheese, sift for the silky smooth stuff if wanted.
For the meatballs: Egg, 250gram chicken mince, 100 gram choziro(cut to very very small pieces) and bread crum. Brown m and finish m in soup.
English I tried!
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partaxian
March: Kapsalon (Dutch-Turkish specialty)
700g French fries
500g shawarma meat
100g grated Gouda cheese (mature, 48)
1/2 cucumber
2 tomatoes
100g iceberg lettuce
100 ml garlic sauce
Sambal sauce, to taste
Deep fry the fries
Meanwhile, fry the shawarma meat till done.
Arrange the fries on the bottom of a oven proof dish.
Cover them with a layer of shawarma and top with grated cheese.
Bake in the oven for 5 minutes, until the cheese melts.
In the meantime, cut the cucumber and the tomato into thin slices and shred the lettuce.
Take kapsalon out of the oven. Arrange cucumbers, tomatoes, and lettuce on top.
Drizzle with garlic sauce and sambal to taste.
Serve hot.
reply
March: Kapsalon (Dutch-Turkish specialty)
700g French fries
500g shawarma meat
100g grated Gouda cheese (mature, 48)
1/2 cucumber
2 tomatoes
100g iceberg lettuce
100 ml garlic sauce
Sambal sauce, to taste
Deep fry the fries
Meanwhile, fry the shawarma meat till done.
Arrange the fries on the bottom of a oven proof dish.
Cover them with a layer of shawarma and top with grated cheese.
Bake in the oven for 5 minutes, until the cheese melts.
In the meantime, cut the cucumber and the tomato into thin slices and shred the lettuce.
Take kapsalon out of the oven. Arrange cucumbers, tomatoes, and lettuce on top.
Drizzle with garlic sauce and sambal to taste.
Serve hot.
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user-wb4lt1ko9t
kewpie fish salad: grill/pan fry 1 lb cod, 1/2 cup or more to taste kewpie mayo, 1/4 c onions finely diced, one carrot finely diced, 2 stalks celery finely diced, 6 wickles hot pickle rounds ( cut in quarters, season to taste with bff and cumin and fresh dill ( yes max: ) the cumin and dill dont make much sense until you try it, kinna like walk this way with aerosmith and run dmc - the shit just works: ), serve on bed of lettuce or a good bread ( preferably toasted. im sure sttg will make some excellent improvements but i find this to work well with chicken salad and egg salad as well. salmon isnt a bad option either. great job gents!
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kewpie fish salad: grill/pan fry 1 lb cod, 1/2 cup or more to taste kewpie mayo, 1/4 c onions finely diced, one carrot finely diced, 2 stalks celery finely diced, 6 wickles hot pickle rounds ( cut in quarters, season to taste with bff and cumin and fresh dill ( yes max: ) the cumin and dill dont make much sense until you try it, kinna like walk this way with aerosmith and run dmc - the shit just works: ), serve on bed of lettuce or a good bread ( preferably toasted. im sure sttg will make some excellent improvements but i find this to work well with chicken salad and egg salad as well. salmon isnt a bad option either. great job gents!
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peterploeger1996
It would change my life. To get just a single STCG knife. But to have a whole set. Now that would be a bet! .I get passionate and creative with words But when cooking I create stuff that is just a hair better than a pile of turds. Watching you, Max and the crew Help show me what to do I know it would elevate my cooking game. If, in the mail, a set of STCG knives cameSo I hope these string of words catch your eye. Culinary Badass and Master, Sam The Cooking Guy And inspires you to send off to me a knife set. So I can cook dishes that make my girl totally wet! AND WE CUT. Hopefully
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It would change my life. To get just a single STCG knife. But to have a whole set. Now that would be a bet! .I get passionate and creative with words But when cooking I create stuff that is just a hair better than a pile of turds. Watching you, Max and the crew Help show me what to do I know it would elevate my cooking game. If, in the mail, a set of STCG knives cameSo I hope these string of words catch your eye. Culinary Badass and Master, Sam The Cooking Guy And inspires you to send off to me a knife set. So I can cook dishes that make my girl totally wet! AND WE CUT. Hopefully
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peterploeger1996
It would change my life. To get just a single STCG knife. But to have a whole set. Now that would be a bet! .I get passionate and creative with words But when cooking I create stuff that is just a hair better than a pile of turds. Watching you, Max and the crew Help show me what to do I know it would elevate my cooking game. If, in the mail, a set of STCG knives cameSo I hope these string of words catch your eye. Culinary Badass and Master, Sam The Cooking Guy And inspires you to send off to me a knife set. So I can cook dishes that make my girl totally wet! AND WE CUT. Hopefully
reply
It would change my life. To get just a single STCG knife. But to have a whole set. Now that would be a bet! .I get passionate and creative with words But when cooking I create stuff that is just a hair better than a pile of turds. Watching you, Max and the crew Help show me what to do I know it would elevate my cooking game. If, in the mail, a set of STCG knives cameSo I hope these string of words catch your eye. Culinary Badass and Master, Sam The Cooking Guy And inspires you to send off to me a knife set. So I can cook dishes that make my girl totally wet! AND WE CUT. Hopefully
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Samnewsmedia
How would you suggest getting crispy skin on fish without a grill
BTW: a fish quesataco recipe for you to try:
Marinade: Oil, lime juice, some tequila, salt, lime zest, and cayenne. Add shrimp in container and refrigerate.
Cook 2-4mins in pan (I fried with garlic infused oil, or skewer and throw on grill. I strained the shrimp and threw away the marinade.
Warm up tortilla then add cheese to melt. Serve with pico de gallo, mexican crema (go to Carnival or Northgate lol, not Vons, cilantro, and hot sauce.
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How would you suggest getting crispy skin on fish without a grill
BTW: a fish quesataco recipe for you to try:
Marinade: Oil, lime juice, some tequila, salt, lime zest, and cayenne. Add shrimp in container and refrigerate.
Cook 2-4mins in pan (I fried with garlic infused oil, or skewer and throw on grill. I strained the shrimp and threw away the marinade.
Warm up tortilla then add cheese to melt. Serve with pico de gallo, mexican crema (go to Carnival or Northgate lol, not Vons, cilantro, and hot sauce.
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taterichmond3976
March: omelette rice
3 tbsp vegetable oil divided
1/2 green onion white parts
1/4 onion diced
1/4 cup (30 g) carrot diced
100 g spam or your choice of meat or veggies
2-3 (50 g) button mushrooms diced
1 cup cooked rice preferably day-old
1 tbsp soy sauce
2 tbsp ketchup
Omelette
3 eggs large
1 tbsp milk
pinch of salt
ketchup and parsley (optional) for garnish
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March: omelette rice
3 tbsp vegetable oil divided
1/2 green onion white parts
1/4 onion diced
1/4 cup (30 g) carrot diced
100 g spam or your choice of meat or veggies
2-3 (50 g) button mushrooms diced
1 cup cooked rice preferably day-old
1 tbsp soy sauce
2 tbsp ketchup
Omelette
3 eggs large
1 tbsp milk
pinch of salt
ketchup and parsley (optional) for garnish
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sgtmark8844
Nice I hope to get the mayo and could prep all that with a new knife. Today’s recipe is baked bean pizza.
Top pizza crust with your favorite baked beans
Add caramelized onions and shredded white cheese I like Gouda and mozzarella mixed then top with green onions when it comes out of the oven
This sounds weird but believe me it’s good
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Nice I hope to get the mayo and could prep all that with a new knife. Today’s recipe is baked bean pizza.
Top pizza crust with your favorite baked beans
Add caramelized onions and shredded white cheese I like Gouda and mozzarella mixed then top with green onions when it comes out of the oven
This sounds weird but believe me it’s good
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sam_cooking
MARCH: Here is me asking repeatedly for you to try chicken parm cremera pizza. The way I do it is tomato sauce on the crust then Alfredo sauce on top of that diced grilled chicken, Mozzarella, Parmesan, crispy bacon crumbles, and chopped roasted garlic. I like to add red pepper flakes, Italian seasoning, and dollops of ricotta.
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MARCH: Here is me asking repeatedly for you to try chicken parm cremera pizza. The way I do it is tomato sauce on the crust then Alfredo sauce on top of that diced grilled chicken, Mozzarella, Parmesan, crispy bacon crumbles, and chopped roasted garlic. I like to add red pepper flakes, Italian seasoning, and dollops of ricotta.
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denverread7015
I had never had mayo at home. Only on the occasional burger or sausage while out. Watching you guys for the last few years has put Kewpie in my fridge. My friends now look for it in stores since I have introduced them to it. Fingers still crossed for that 7 Nakiri.
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I had never had mayo at home. Only on the occasional burger or sausage while out. Watching you guys for the last few years has put Kewpie in my fridge. My friends now look for it in stores since I have introduced them to it. Fingers still crossed for that 7 Nakiri.
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rosesilver600
Put in for my chance at this kewpie, I never tried it. But I do love alot of your recipes. Also maybe now me & my son won't have 2 different mayo's lol cuz he likes Hellman's I like Miracle Whip. Also gotta watch my sugar & salt now so this could be perfect!
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Put in for my chance at this kewpie, I never tried it. But I do love alot of your recipes. Also maybe now me & my son won't have 2 different mayo's lol cuz he likes Hellman's I like Miracle Whip. Also gotta watch my sugar & salt now so this could be perfect!
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janetdejulio1614
Crockpot beef
2 lbs. Round steak cut into pieces
4 cans cream of mushroom soup
1 package French onion soup mix
1 cup water
Mix everything together and cook on low 8 hours
Serve with mashed potatoes
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Crockpot beef
2 lbs. Round steak cut into pieces
4 cans cream of mushroom soup
1 package French onion soup mix
1 cup water
Mix everything together and cook on low 8 hours
Serve with mashed potatoes
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cheaslett3365
Just was looking at my Kewpie's expiration date as I bought two at costco a couple months ago and said to myself I need recipes using Kewpie asap and then you posted this! You were in my head! THANK YOU!
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Just was looking at my Kewpie's expiration date as I bought two at costco a couple months ago and said to myself I need recipes using Kewpie asap and then you posted this! You were in my head! THANK YOU!
reply
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