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Here's a simple recipe for **Golden Fried Prawns**: ### Ingredients: - 500g prawns (peeled, deveined, tails on) - 1 cup all-purpose flour - 1/2 cup cornstarch - 1/2 teaspoon baking powder - 1/2 teaspoon garlic powder (optional) - 1/2 teaspoon paprika (optional) - Salt and pepper to taste - 1 egg - 1/2 cup cold water (or sparkling water for extra crispiness) - Bread crumbs or panko (optional for extra crunch) - Oil for deep frying (vegetable or canola oil) - Lemon wedges for garnish - Dipping sauce (sweet chili, soy sauce, or tartar) ### Instructions: 1. **Prepare the prawns**: Rinse the prawns and pat them dry with a paper towel. Season with a little salt and pepper, then set them aside. 2. **Make the batter**: In a bowl, mix together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. In a separate bowl, beat the egg, then add the cold water or sparkling water to the egg mixture. Gradually whisk the wet mixture into the dry ingredients until smooth. The batter should be slightly thick but still pourable. 3. **Coat the prawns**: Dip each prawn into the batter, making sure it’s fully coated. For extra crunch, roll the battered prawns in bread crumbs or panko after dipping them in the batter. 4. **Heat the oil**: In a deep pan or pot, heat the oil to 350°F (175°C). You can check if the oil is hot enough by dropping a small bit of batter into the oil. If it sizzles and rises to the surface, it's ready. 5. **Fry the prawns**: Carefully drop the coated prawns into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them for about 2-3 minutes or until they turn golden brown and crispy. Flip them halfway through for even cooking. 6. **Drain and serve**: Remove the prawns from the oil using a slotted spoon and drain them on paper towels. Serve immediately with your favorite dipping sauce and lemon wedges for garnish. Enjoy your delicious golden fried prawns!

Honduras Pupusa recipe Curtido ingredients 2 cups shredded cabbage ½ onion, thinly sliced 1 carrot, grated ½ cup apple cider vinegar ½ cup water (more as needed) ½ tsp salt ¼ tsp dried oregano Pinch of red pepper flakes Pupusa ingredients 3 cups masa harina ½ tsp salt 1 ½ cups warm water 1 ½ cups shredded mozzarella cheese Vegetable oil for sautéing Curtido instructions Make the curtido at least 24 hours before you want to serve the pupusas. Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened — about 3 minutes. Remove from heat and drain in a colander. Immediately submerge in ice water to for a few minutes to stop the cabbage from cooking further. Drain. Mix the cabbage, onion, carrot, vinegar, water, salt, oregano, and red pepper flakes. Refrigerate in a large bowl covered with plastic wrap. The mixture should be submerged in the liquid; if needed, add a little more warm water. Pupusa instructions Mix the masa harina, salt, and warm water to form a soft dough. If the dough is too dry, add more water, one tablespoon at a time. The dough should not crack when you form it into a ball. When the consistency is right, knead the dough for a minute and then cover with a clean, damp towel or plastic wrap. Let rest 15 minutes. Grease your hands with a little bit of oil and form the dough into 8 balls. Pat or roll each ball into a disc about ¼ inch thick. Place as much shredded mozzarella in the center of the disc as it will hold. Carefully pinch the dough around the cheese to form into another rough ball. Then re-flatten into a disc about 4″ across. As you work, store the already-shaped pupusas under a damp cloth to keep them from drying out. Lightly grease a nonstick or cast-iron pan with oil and cook the pupusas for 4 to 5 minutes per side, till golden brown. Serve the pupusas hot, with curtido on the side. https://lnkd.in/gCvpdmxb   Maya, a life before adoption Follow Maya as she adjusts to a new life with a new family in a new country in this touching adoption series from a child’s perspective. Release Date: 1 Aug 2024   #CentralAmerica #AdopteeChildren #culturalidentity #honduras https://lnkd.in/gGN7KFu6  

Chicken and Dumplings. This creamy, satisfying soup features roasted chicken, savory vegetables, and a crown of fluffy dumplings. Made in one pot and ready in about 30 minutes! https://lnkd.in/eyvyPVEw Serves 4 INGREDIENTS  For the soup:  2 tablespoons olive oil 2 tablespoons butter 3 carrots, peeled and chopped 2 stalks celery, chopped 1 yellow onion, chopped 2 cloves garlic, minced 1/2 cup all-purpose flour 5 cups chicken broth 4 teaspoons chicken bouillon paste (such as Better than Bouillon), or 4 chicken bouillon cubes 1/2 teaspoon dried thyme 1/4 teaspoon dried sage 2 bay leaves Salt and freshly ground black pepper 4 cups shredded cooked chicken, preferably rotisserie chicken meat 1/2 cup heavy cream 1/2 cup frozen peas, kept frozen until ready to use Chopped fresh parsley for serving For the dumplings: 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 2 tablespoons melted butter INSTRUCTIONS  To make the stew, heat the oil and butter together in a large saucepan or stock pot (a pan with a lid) over medium-high heat.  Add the carrots, celery, and onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.  Add the flour and stir to coat. Cook for 1 minute.  Add the broth, bouillon, thyme, sage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer, scraping up any browned bits from the bottom of the pan.  Stir in the chicken, cream, and peas and reduce the heat to low. Let the mixture simmer while you make the dumplings.  To make the dumplings, in a medium bowl, combine the flour, baking powder, and salt. Add the milk and melted butter and stir gently to combine, being careful not to overmix.  If the soup isn’t simmering, increase the heat slightly so you have a gentle simmer; you don’t want boiling liquid, just a nice simmer.  Using a medium cookie scoop (1 1/2 tablespoons) or large spoon, drop the dumpling dough on top of the simmering liquid, in single layer.  Cover the pan with a lid and simmer for 15 minutes, until a wooden pick inserted into a dumpling comes out clean. If the dumplings are still doughy, cover and continue cooking until finished.  Top with parsley and serve immediately.  Note: Remove and discard the bays leaves while serving. 

A ragu is a #sauce that is meaty and uses tomatoes. Using ground #meat in a #tomato sauce is super yummy comfort food. While Ragu and Bolognese use wine, this recipe does not because I wanted to keep it easy and quick to make with items just in your fridge or pantry. Also, some children may not like the taste of cooked wine in a sauce. Follow along and see how we made this easy #Sausage Ragu recipe. What meat can be used in a ragu sauce? A ragu sauce can be made with a variety of meats. Below is a list of them. Ground TurkeyAnother option is Ground SausageGround BeefBeef BrisketAnd the last option is Ground Chicken And, may more. These are just ones that I like to use. What ingredients are in Sausage Ragu? 1 lb pork sausage (you can use turkey as well)One lb of ziti pasta (gluten-free or regular)3 cans of diced tomatoes 1 TBSP Olive Oil 2 cloves of Garlic 1/4 tsp Red Pepper Flakes One TBSP Parsley 1 tsp Basil Salt and pepper to taste Tip: You can set up this recipe and use it for a pasta dish (gluten-free or regular). How do you make sausage ragu with a pasta recipe? Take the sausage out of the skin by cutting the skin with scissors. In a skillet, add olive oil, garlic, and red pepper until lightly browned. Add sausage content to the skillet and break up the pieces. Cook till brown. Remove sausage mixture from pan with a slotted spoon and place on a paper towel to drain. Remove the rest of the fat that was in the pan. Add canned tomatoes and parsley, basil, and salt/pepper. Use a ricer or fork and press down the diced tomatoes.  Heat until boiled. Return the meat mixture to the pan and stir. Reduce the heat to low and cook for 20 minutes. (Add the lid to the saucepan and use the wooden spoon to prop up the lid to let the steam evaporate. Add to your favorite pasta. I used a ziti (gluten-free) pasta.  Reveal This is what it looked Visit the blog for more details. #sabrinasorganizing https://lnkd.in/dthyXyb #quickrecipes

𝐑𝐞𝐜𝐢𝐩𝐞: 𝐓𝐨𝐦𝐚𝐭𝐨𝐞𝐬 𝐂𝐚𝐬𝐢𝐧𝐨❣️ These stuffed tomatoes feature all the flavors and textures of classic clams casino: bacon, garlic, breadcrumbs, and parsley. To prevent them from disintegrating in the oven, use just-ripe tomatoes, but not overripe. Serve with a simple green salad, rice, pasta, polenta, or bread to make a complete meal, or as a side dish with any simple main course, such as poached salmon or roast chicken. Storage: Refrigerate for up to 3 days; gently reheat in a 300-degree oven until warm. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 Servings: 3-6 (makes 6 stuffed tomatoes) 6 vine-ripened tomatoes (about 1 3/4 pounds total) 1/4 cup olive oil, plus more for the baking dish 4 ounces bacon (4 to 7 strips, depending on thickness), diced 4 garlic cloves, minced or finely grated 1 cup panko 1/2 cup fresh flat-leaf parsley leaves, chopped Fine salt 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Step 1 Position a rack in the middle of the oven and preheat to 425 degrees. Step 2 Using a serrated knife, cut a thin slice off the top and bottom of each tomato. Using a spoon, scoop out the centers of each one. (Discard the stem, and reserve the pulp and juice.) When scooping, don’t hollow out the entire thing. Keep each tomato intact: You’re basically looking to create tomato cups. Finely chop the tomato pulp and any usable parts from the tops and bottoms, and reserve for the stuffing. Step 3 In a medium (10-inch) skillet over medium heat, combine the olive oil and bacon and cook, stirring occasionally, until the bacon is browned and crisp around the edges, 7 to 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the heat and stir in the reserved chopped tomato trimmings, panko and parsley. Season the mixture to taste with salt. Step 4 Lightly grease the bottom of a 9-inch pie dish or quarter sheet pan with oil. Arrange the tomatoes in the dish, hollowed side up, evenly spacing them apart. Season the interior of each tomato with a large pinch of salt, then evenly divide the panko mixture among the tomatoes. (If you have more mixture than can fit in the tomatoes, save it to sprinkle on pasta or your morning eggs.) Roast for about 25 minutes, or until the tomatoes become lightly brown and soften but still retain their shape. Serve hot or warm. 𝐄𝐧𝐣𝐨𝐲! 🎉

Here is a recipe for Crayfish mac'n'cheese. A mac'n'cheese like you have never tasted before. Serves 4-6 Approximately 500g cooked wild Kennet crayfish meat (tail and claw), reserve the shells A little olive oil 1 red onion finely chopped Pinch of cayenne pepper 1 tbsp. tomato purée 1l milk 400g macaroni (or your choice of pasta shape) 50g butter 150ml white wine 50g plain flour 1 tsp. Dijon mustard 300g mature cheddar, grated (or a mix of any cheeses you like). Reserve enough to sprinkle on top For the garlic breadcrumbs 2 cloves of garlic, finely chopped 2 tbsp. olive oil 50g breadcrumbs Zest of a lemon Bash all the pieces of shell with the rolling pin to break them up a bit. Heat oil in large frying pan over high heat, add onion and large pinch of salt and cook for five minutes until softened and well coloured, then add the crayfish shells and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, turn the heat down to medium and add the milk. Stir well and when just coming to simmer remove from heat and set aside for 30 minutes to infuse. Meanwhile, mix the garlic, olive oil, breadcrumbs and lemon zest together with some seasoning, to make the topping. Strain the infused milk into a jug and discard the shells. Heat oven to 180*C. Boil the macaroni in salted water until it has a slight bite (around two minutes less than packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, add the wine and cook for 5 minutes until the wine has reduced by half, whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed. Add the mustard and grated cheese. Stir well until the cheese has melted, then season to taste. Finally, stir in the crayfish meat and the cooked macaroni, making sure everything is coated in sauce. Tip into an ovenproof baking dish (or 4-6 small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for approximately 20 minutes until golden and bubbling. Serve with a simple green salad.

Chicken Pesto Pasta Ingredients: For the Pasta: 12 oz whole wheat pasta (penne or rotini) 1 lb chicken breast, grilled and sliced 1 cup spinach pesto (store-bought or homemade) 1 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese For the Garlic Bread: 1 whole wheat baguette, sliced 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried oregano For the Steamed Green Beans: 2 cups green beans, trimmed 1 tablespoon olive oil Salt and pepper to taste Instructions: Cook the Pasta (10-12 minutes): Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside. Prepare the Garlic Bread (10 minutes): Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, minced garlic, and oregano. Brush the mixture onto the sliced baguette pieces and place them on a baking sheet. Bake for 8-10 minutes, or until golden and crispy. Cook the Chicken (10 minutes): While the pasta is cooking, grill or sauté the chicken breast until fully cooked, about 4-5 minutes per side. Let the chicken rest for a few minutes, then slice into strips. Toss the Pasta (5 minutes): In a large bowl, toss the cooked pasta with spinach pesto and cherry tomatoes. Add the sliced chicken and gently mix until everything is well coated. Sprinkle with grated Parmesan cheese. Steam the Green Beans (5 minutes): Steam the green beans in a steamer basket over boiling water for 4-5 minutes until tender-crisp. Drizzle with olive oil and season with salt and pepper. Serve (5 minutes): Plate the chicken pesto pasta with a side of garlic bread and steamed green beans. #FathersWithAMission #DinnerWin #KidApproved

𝐑𝐞𝐜𝐢𝐩𝐞: 𝐓𝐨𝐦𝐚𝐭𝐨𝐞𝐬 𝐂𝐚𝐬𝐢𝐧𝐨❣️ These stuffed tomatoes feature all the flavors and textures of classic clams casino: bacon, garlic, breadcrumbs, and parsley. To prevent them from disintegrating in the oven, use just-ripe tomatoes, but not overripe. Serve with a simple green salad, rice, pasta, polenta, or bread to make a complete meal, or as a side dish with any simple main course, such as poached salmon or roast chicken. Storage: Refrigerate for up to 3 days; gently reheat in a 300-degree oven until warm. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 Servings: 3-6 (makes 6 stuffed tomatoes) 6 vine-ripened tomatoes (about 1 3/4 pounds total) 1/4 cup olive oil, plus more for the baking dish 4 ounces bacon (4 to 7 strips, depending on thickness), diced 4 garlic cloves, minced or finely grated 1 cup panko 1/2 cup fresh flat-leaf parsley leaves, chopped Fine salt 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Step 1 Position a rack in the middle of the oven and preheat to 425 degrees. Step 2 Using a serrated knife, cut a thin slice off the top and bottom of each tomato. Using a spoon, scoop out the centers of each one. (Discard the stem, and reserve the pulp and juice.) When scooping, don’t hollow out the entire thing. Keep each tomato intact: You’re basically looking to create tomato cups. Finely chop the tomato pulp and any usable parts from the tops and bottoms, and reserve for the stuffing. Step 3 In a medium (10-inch) skillet over medium heat, combine the olive oil and bacon and cook, stirring occasionally, until the bacon is browned and crisp around the edges, 7 to 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the heat and stir in the reserved chopped tomato trimmings, panko and parsley. Season the mixture to taste with salt. Step 4 Lightly grease the bottom of a 9-inch pie dish or quarter sheet pan with oil. Arrange the tomatoes in the dish, hollowed side up, evenly spacing them apart. Season the interior of each tomato with a large pinch of salt, then evenly divide the panko mixture among the tomatoes. (If you have more mixture than can fit in the tomatoes, save it to sprinkle on pasta or your morning eggs.) Roast for about 25 minutes, or until the tomatoes become lightly brown and soften but still retain their shape. Serve hot or warm. 𝐄𝐧𝐣𝐨𝐲! 🎉

Pork Loin with Smoky Honey-Butter Sauce. There are three layers of flavor here: a smoky dry rub that permeates the pork as it roasts, a honey-laced glaze of garlic and soy for basting, and thickened pan juices for serving. So much complexity, but the process couldn't be easier. Made with pantry staples and ready in about an hour!  https://lnkd.in/gdrKDrV Serves 6 to 8 INGREDIENTS 31/2-4 pound pork loin roast, trimmed of skin and fat 2 tablespoons olive oil, divided For the rub: 2 teaspoons smoked paprika (or sweet/mild paprika for a non-smoky version) 2 teaspoons coarse or kosher salt 1 teaspoon garlic powder  1 teaspoon onion powder 1/2 teaspoon ground black pepper For the sauce:  4 tablespoons unsalted butter 2 cloves garlic, minced 1/4 cup honey 2 tablespoons soy sauce or liquid aminos  1 teaspoon cider vinegar 1 cup chicken or beef broth, or water 2 teaspoons cornstarch INSTRUCTIONS Preheat the oven to 350 degrees.  Pat the pork dry with a paper towel. Combine 1 tablespoon of oil with the rub ingredients. Rub the mixture all over the pork. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the pork to the hot pan and cook until seared and golden brown on all sides. Transfer the pork to a roasting pan.  To make the sauce, melt the  butter in the same pan over medium heat, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for 30 seconds. Add the honey, soy sauce, and vinegar and simmer for 1 minute.  Brush about 1/3 of the sauce all over the pork. Pour the broth (or water) in the bottom of the pan.  Cover with foil and roast for 20 minutes. Uncover, brush the  pork with half of the reserved sauce and continue roasting, uncovered, for 15 minutes. Brush with the remaining sauce and roast for 5 to 15 more minutes, until a meat thermometer inserted into the thickest part registers 145 degrees (if the pan seems dry during cooking, add little water to the bottom).  Transfer the pork to a cutting board, tent loosely with foil, and let rest for 3 to 5 minutes (while you make the sauce with the pan juices). Transfer the roasting pan juices (you should have about 1 cup; if not, add water to equal 1 cup) to a saucepan and set the pan over medium heat. Bring to a simmer.  Dissolve the cornstarch in 2 tablespoons of water and add to the pan. Simmer for 2 to 3 minutes, until the sauce thickens.  Slice the pork crosswise and drizzle with the sauce. 

Pot Roast Sliders. Tender pot roast, perfectly seasoned, and slow-roasted until each shred melts in your mouth. Pot roast sliders just became real. And the oven does all the work!  https://lnkd.in/gp-Vn_2 Serves 6 INGREDIENTS 2 tablespoons olive oil, divided  3 pounds beef chuck roast cut into 2-inch chunks (see note above) Salt and ground black pepper 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon chili powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil Salt and ground black pepper 1-2 cups beef stock or beef broth 1/2 cup ketchup 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce  Slider rolls or hamburger buns INSTRUCTIONS Preheat the oven to 300 degrees.  Heat 1 tablespoon of the oil in a large ovenproof stock pot or Dutch oven over medium-high heat. Add the beef and cook until the meat is browned on all sides, turning occasionally (let the beef get nice and browned on one side before turning with tongs). Season the beef with salt and pepper. Transfer the beef to a plate and set aside.  Heat the remaining oil in the same pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the vegetables soften, stirring frequently. Return the beef to the pot with any accumulated juices from the plate. Add the chili powder, oregano and basil and stir to coat. Add the 1 cup of the broth, ketchup, Dijon mustard, and Worcestershire sauce and bring to a simmer, scraping up the brown bits from the bottom of the pan. At this point, you want the beef just barely covered with liquid, with some pieces poking out above the liquid - this is because the beef will shrink as it cooks. If you need to add more broth, do it at this point so you have "mostly submerged" meat.  Cover the pot and transfer it to the oven. Roast for 3 to 3 1/2 hours, until the beef is very tender and shreddable, stirring every hour.  Stir until the beef shreds/falls apart into the sauce.  If the sauce seems too thin, transfer the pot to the stove and simmer over medium-high heat until the sauce reduces and thickens. Season to taste with salt and pepper. Serve the mixture on the rolls/buns.