Flavors of Shanghai Stir-Fried Rice Cakes Chao Nian Gao - a traditional Chinese comfort food delicacy.
Shanghai Stir-Fried Rice Cakes Chao Nian Gao

roma★
One Nice Bug Per Day
Claire Keane
cherry valley forever
No title available

No title available

if i look back, i am lost
Today's Document
Lint Roller? I Barely Know Her
sheepfilms
No title available
almost home

⁂
will byers stan first human second

@theartofmadeline

pixel skylines
NASA
Monterey Bay Aquarium
styofa doing anything
Not today Justin
seen from Philippines

seen from Malaysia

seen from United States

seen from T1

seen from United States

seen from Germany
seen from United States
seen from Brazil
seen from Italy

seen from Singapore

seen from Canada

seen from Türkiye
seen from Germany

seen from United States
seen from United States

seen from United States
seen from United States
seen from United States

seen from Canada

seen from United States
@atrecherche
Flavors of Shanghai Stir-Fried Rice Cakes Chao Nian Gao - a traditional Chinese comfort food delicacy.
Shanghai Stir-Fried Rice Cakes Chao Nian Gao
This Pernil Roasted Pork Shoulder is taste like Puerto Rico. It is served on a bed of black beans and rice. With just the right amount of seasoning, the slow-roasted pork makes a dish that's great for parties or family dinners.
Ingredients: 1 whole pork shoulder about 8-10 pounds. 6 cloves garlic, minced. 2 tablespoons dried oregano. 2 tablespoons ground cumin. 1 tablespoon ground coriander. 1 tablespoon smoked paprika. Salt and black pepper to taste. 2 tablespoons olive oil. 1 cup orange juice. 1/2 cup lime juice. For Black Beans:. 2 cans black beans, drained and rinsed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon ground cumin. 1 teaspoon dried oregano. Salt and black pepper to taste. For Rice:. 2 cups long-grain white rice. 4 cups chicken broth. 1 bay leaf. Salt to taste. Chopped fresh cilantro for garnish.
Instructions: Preheat the oven to 325F 163C. In a bowl, mix together minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, salt, black pepper, and olive oil to form a paste. Make deep incisions in the pork shoulder and rub the spice paste all over, ensuring it gets into the incisions. Place the pork shoulder in a roasting pan. Pour orange juice and lime juice over the pork. Cover the roasting pan with foil and roast in the preheated oven for about 4-5 hours or until the pork is fork-tender and easily falls apart. While the pork is roasting, prepare the black beans. In a saucepan, saut chopped onion, minced garlic, and diced bell pepper until softened. Add drained black beans, ground cumin, dried oregano, salt, and black pepper. Cook on low heat for about 15-20 minutes, stirring occasionally. For the rice, combine rice, chicken broth, bay leaf, and salt in a rice cooker or saucepan. Cook until the rice is tender and has absorbed the liquid. Once the pork is done, shred it using two forks. Serve the shredded pork over a bed of rice and black beans. Garnish with chopped fresh cilantro and serve hot. Enjoy your Pernil Roasted Pork Shoulder with Black Beans and Rice!
Prep Time: 30 minutes
Cook Time: 300 minutes
Tasty Harmony
Quinoa, black beans, corn, tomatoes, avocado, and a zesty lime dressing are all mixed together in this tasty and healthy Mexican Quinoa Salad.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/4 cup feta cheese, crumbled. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste.
Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Cook the quinoa and put it in a large bowl. Add the corn, black beans, cherry tomatoes, red onion, cilantro, avocado, and feta cheese. Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Serve right away or put in the fridge to enjoy later. Have fun with your Mexican Quinoa Salad!
Prep Time: 15 minutes
Cook Time: 15 minutes
Bizzeewerk Collective
With a biscuit crust and a creamy chicken and vegetable filling, these muffin-sized personal chicken pot pies topped with melted Cheddar cheese are fun for the whole family.
Tender pulled pork ragu sauce made easy with an Instant Pot, with a rich flavor and succulent texture, perfect for your favorite pasta.
A local Hawaiian favorite, this easy tofu and watercress salad is quick to make and always a crowd-pleaser.
A delicious after-school treat or pick-me-up are these oatmeal peanut butter bars with coconut, sunflower seeds, chocolate chips, and raisins.
Save space in the oven and cook your sweet potatoes with marshmallows in the slow cooker on Thanksgiving using this easy recipe.
This recipe mixes a chocolate chip cookie dough with brownie batter for a combination of two classic treats in one delicious cookie.
Butternut squash soup gets a makeover with this recipe featuring red curry paste, coconut milk, and fresh ginger-- guaranteed to please on a chilly fall day.
Tater Tots are topped with sloppy joe sauce in this kid-approved, quick and easy sloppy tots recipe that is perfect for busy weeknights.
A tasty meal that rivals what you'd find at a restaurant is created by stuffing spinach manicotti with three different types of cheese and baking them in pre-made spaghetti sauce.
This adaptable soup contains potatoes, green bell peppers, tomatoes, Spanish chorizo sausage, and lentils. If you'd like, add carrots or other vegetables.