BROAD NOODLES RECIPE RECIPES

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EASY RECIPES: INDIANA CHOWDER - CRYSTALANDCOMP.COM



Easy Recipes: Indiana Chowder - CrystalandComp.com image

Provided by Crystal VanTassel-Lopez

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 10

1 (8 oz) bag wide egg noodles (we love no yolks broad noodles)
1 lb hamburger meat
chili powder (or half of a pkg. taco seasoning)
onion, chopped
1 clove garlic, minced (I use jarred minced garlic)
1 can corn, drained (I prefer to use frozen)
1 can peas, drained (I prefer to use frozen)
1 can Rotel
1 cup shredded cheese
salt and pepper to taste

Steps:

  • In a large pot, bring water to a boil for the noodles.
  • Brown your hamburger meat and onion over a medium heat in a skillet.
  • Add the garlic and salt and pepper according to your taste.
  • Sprinkle in the taco seasoning or chili powder. (I used chili powder and just added about 1 teaspoon. Season it accord to your liking.)
  • Once the beef is browned, add the corn, peas and Rotel.
  • Combine the meat and veggies well. Continue to cook over medium heat, stirring occasionally.
  • By this point your water should be boiling for the noodles. Add the noodles to the water and bring to a boil according to the package directions. Generally they cook in about 8 minutes or less.
  • Once the noodles are done, drain and return back to the pot.
  • Pour the meat mixture into the pot with the noodles. Stir to combine.
  • Place the pot back on the still warm burner. (The burner is off, but still heated.)
  • Cover the top with shredded cheese. Place a lid on it and let it set for about 3-5 minutes until the cheese melts.
  • Plate it up and you're good to go.

DOUBANJIANG | BROAD BEAN PASTE(豆瓣酱) - CHINA SICHUA…



Doubanjiang | Broad Bean Paste(豆瓣酱) - China Sichua… image

My grandma's secret recipe to make real Sichuan red oil doubanjiang

Provided by Elaine

Categories     pantry    sauce

Number Of Ingredients 18

150 g dried board beans ( , peeled)
0.3 g kit starter
800 g to 1000g fresh pepper
3 tbsp. minced ginger ( , optional)
30 ml white spirit ( , or other hard liquor)
250 ml cooled boiled water
50 g for beans +40g (for fresh peppers) salt
2 tbsp. fermented sticky rice
oil as needed
a Jar
2 star anises
3-4 bay leaves
1 tablespoon red Sichuan peppercorn
1 small piece of Chinese cinnamon
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1 tsaoko
2 cardamons

Steps:

  • Make fermented fava beans
  • Make Doubanjiang mixture

Nutrition Facts : ServingSize 100 g, Calories 181 kcal, CarbohydrateContent 10 g, ProteinContent 3 g, FatContent 14 g, SaturatedFatContent 1 g, SodiumContent 2356 mg, FiberContent 2 g, SugarContent 3 g

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