It's what's good Wednesday! Time for another recipe drop. Introducing our baked, stuffed crab shell recipe (cua nhồi thịt và phô mai) 🦀 🦀 🦀
We are doing a 4-part series with Tony Chacheres to deliver a new recipe every month. This month we are doing the savory, ooey-gooey, very cheesy baked crab shells. Drop us a comment below on what you would like to see next.
In case you missed it last time, check out our August post of the fried shrimp and pork puffs recipe. It’s also posted on Tony Chachere's page and website so head on over for other awesome goodness. Thanks for tuning in!
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VHC baked crab shells (cua nhồi thịt và phô mai)
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Yield 10 stuffed crab shells
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Ingredients for filling:
• 8 oz imitation crab or real crab meat (sliced or shredded)
• 1/2 lb ground pork
• 1/4 cup diced yellow onion
• 1/4 cup sliced green onion
• 1/4 cup chopped cilantro
• 1 1/2 tsp Tony Chachere’s creaole seasoning
•1/2 tbsp olive oil
• 2 oz soften cream cheese
• 1/2 cup freshly shredded parmesan cheese
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Extra Ingredients:
• 10 small-medium cleaned blue crab shells
• Extra parmesan cheese to sprinkle on top
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Other/Tools:
• Baking sheet
• Aluminum foil
• Spoon
—————————
Steps:
1. Mix all ingredients listed under filling in a mixing bowl. Mix well so that all ingredients are combined.
2. Preheat the oven to 400 degrees F.
3. Line a baking sheet with aluminum foil.
4. Fill each blue crab shell with the filling. Don’t fill it over the top of the shell.
5. Place the shells on the baking sheet. Bake for 25 minutes.
6. Take the baking sheet out and sprinkle the extra cheese on top. Return it back to the oven for
another 5 minutes or until the cheese is melted.
7. Optional: add sliced green onions or chopped cilantro on top.
8. Serve immediately. Enjoy!
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同時也有8部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,巨大なプレッツェルの中からは、とろ〜りチーズと具材がたくさん!あっと驚くサプライズレシピのご紹介です。 もちもち食感のプレッツェルは食べ応えも抜群!おもてなしにもピッタリです。ぜひ作ってみてくださいね♫ 巨大プレツェル♪中にはサプライズ!? 8人分 材料: ぬるま湯 180ml 砂糖 小さじ1 ...
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- 關於return to oz 在 Viet Home Cooking Facebook 的最讚貼文
- 關於return to oz 在 La Dolce Vita in Oz 澳洲微甜人生 Facebook 的最佳解答
- 關於return to oz 在 KAKA LAM 嘉嘉 Facebook 的最讚貼文
- 關於return to oz 在 Tasty Japan Youtube 的最佳解答
- 關於return to oz 在 Tasty Japan Youtube 的最佳解答
- 關於return to oz 在 Tina Yong Youtube 的最讚貼文
- 關於return to oz 在 return to oz ozma | All disney princesses, Movie art, Movie stars 的評價
- 關於return to oz 在 Remembering Return To Oz - Facebook 的評價
return to oz 在 La Dolce Vita in Oz 澳洲微甜人生 Facebook 的最佳解答
2004-2009,我曾有過5年的重訓經驗,但因為一句話,我放棄了!
在那個女性重訓不時興的時代,我卻對重訓上癮到一日不練就感到不開心!
某日在一場朋友的聚會裡,一位男友人當著所有人的面對我說:你看不出天天在運動的樣子!怎麼這麼壯!
我永遠忘不了當時的我感到的羞愧,因為我不是一般社會眼光下,運動=纖細!
年輕而太在意別人眼光的我,一氣之下放棄了重訓,十幾年來只做有氧!瘦是瘦了,但身材沒有曲線,而且只要多吃就會胖!
2019年突然其來的一場大病,讓我重新審視自己的健康!為了讓自己可以更舒適地迎接,即將到來的更年期,並達到防止骨質疏鬆,老了不用被推出去曬太陽的夢想,我,回歸了重訓的懷抱。
10個月以來,看著自己從難以承受五公斤的臀推,到現在80公斤沒問題。從害怕空槓的臥推,到現在可以推到40公斤。槓鈴深蹲60、相撲硬舉80⋯⋯。
我在一次又一次的痛苦的訓練中,重新回到我熱愛的重訓懷抱,啊~ 沒錯,這是我曾經深愛過的感覺!
但更讓我迷戀不已的是,在克服一次次難以承受的重量裡,慢慢地找回我對自己人生的掌控權、以及內心深處不可思議的平靜感!
現在的我,快45歲了,沒有什麼遠大的身體目標,只想靠自己努力,安然地迎接更年期,最最最希望的是,老了也不用被推出去曬太陽,或輪椅被停在娃娃機前面七小時!(最近可怕的老人看護新聞)!
然後最令我感到驕傲的,不是我重訓的成績進步了多少,而是,我現在已有勇氣,去擁抱並接納我創造出來的樣子。
我是Vita, 我選擇我要的樣子,不是老公、父母、親人、朋友、同事或是這個社會!而是我自己!
當你勇敢做自己
愛將開始伴隨你💙
Back in 2004˜2009, I used to love weights training so much that I just had to workout everyday, otherwise, I would feel extremely uncomfortable! Well, you can call me “gym junky”!
But I had given that all up due to one comment from a male friend. He said “YOU DON’T LOOK LIKE YOU WORKOUT EVERYDAY”! And he said in front of lots of people.
I was so embarrassed and felt absolutely humiliated. I was so stupid to let his comments effect me, therefore, I GAVE UP strength training! Because I was getting so huge that I DID NOT fit in to the society’s eyes, thin is prettier!
FXXK that, it’s I would say that now! But back then, I was too young to understand that no body can decide what I should look like or feel!
11 years has passed, a recovery from my sudden illness had helped me to realise, my healthy comes first and by health, I meant both body and mind.
So, I return to my love, weight training! I have to say, even I had abandoned it for 11 years, it still embraces me as it knows how much I love this sport!
No body has any rights to judge what others body image are like, absolutely NOT. But more importantly, you should always stand strong to fight & protect for your own happiness instead of let anyone decide what you should look like or feel!
Be brave, be yourself, love will follow.
#停止霸凌 #勇敢做自己 #接納自己 #愛自己 #beyou #重訓女子 #台灣人在澳洲 #acceptyourself #fitgirl
return to oz 在 KAKA LAM 嘉嘉 Facebook 的最讚貼文
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🔴MY REVIEW: This body oil smells awesome and absorbs quickly. I have very dry sensitive skin and it goes right into the skin if applied directly from the shower into very damp skin. I just add a drop or two to my body lotion and my skin is so incredibly soft like a baby. It even softened the tough skin on my heels. Well, this body oil has helped me maintain a healthy glow as well and I’d definitely recommend this.
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return to oz 在 Tasty Japan Youtube 的最佳解答
巨大なプレッツェルの中からは、とろ〜りチーズと具材がたくさん!あっと驚くサプライズレシピのご紹介です。
もちもち食感のプレッツェルは食べ応えも抜群!おもてなしにもピッタリです。ぜひ作ってみてくださいね♫
巨大プレツェル♪中にはサプライズ!?
8人分
材料:
ぬるま湯 180ml
砂糖 小さじ1 ½
ドライイースト 小さじ1 ¼
薄力粉 280g+ 適量 (作業面に振りかける分)
塩 小さじ1 ½
オリーブオイル 大さじ2(二つに分けておく)
クリームチーズ(常温) 225g
パルメザンチーズ 大さじ2
チャイブ(みじん切り) 10g
黒コショウ 小さじ¼
ピザ用トマトソース 大さじ2
棒状チーズ(半分に切る) 2本
ミニペパロニ 大さじ2
ベーコン(焼いてみじん切りにする) 2枚
細切りチェダーチーズ 大さじ2
溶き卵 1個分
粗塩(振りかけ用) 少々
溶かしバター(無塩) 大さじ2
作り方:
1.大きめのボウルにぬるま湯と砂糖を入れて混ぜ合わせる。ドライイーストを加えて泡が立つまで5分置く。
2.薄力粉、塩、オリーブオイル大さじ1を加え、生地がひとまとまりになるまで混ぜる。
3.生地を取り出し、オリーブオイル大さじ1をボウルの内側に塗る。生地をボウルに戻し、キッチンタオルかラップを被せる。暖かい場所で1時間、2倍の大きさに膨らむまで寝かせる。
4.オーブンを200˚Cに予熱しておく。
5.手や麺棒で生地を約75cmx10cmになるように伸ばす。
6.生地の両端2cmを残してクリームチーズを中央に塗る。
7.生地の1/3に、パルメザンチーズ、チャイブ、黒コショウをかける。
8.次の1/3にピザソースを塗って、棒状チーズとミニペパロニをのせる。
9.残りの1/3にベーコンとチェダーチーズをのせる。
10.具材を生地で包み、継ぎ目と端を摘んで完全に閉じる。転がしながら軽く伸ばす。
11.生地で「U」の形を作り、両端をツイストさせながら交差して「U」の下部分に付ける。
12.クッキングシートを敷いた鉄板に移す。表面に溶き卵を塗って塩をふる。
13.きつね色になるまで25~30分焼く。
14.10分冷まし、溶かしバターを塗ったら、完成!
Giant Multi-Stuffed Soft Pretzel
for 8 servings
Ingredients:
¾ cup warm water(180 mL)
1 ½ teaspoons sugar
1 ¼ teaspoons active dry yeast
2 ¼ cups all-purpose flour(280 g)
1 ½ teaspoons salt
2 tablespoons olive oil, divided
8 oz cream cheese(225 g), softened
2 tablespoons shredded parmesan cheese
¼ cup fresh chives(10 g), chopped
¼ teaspoon freshly cracked pepper
2 tablespoons pizza sauce
2 sticks mozzarella cheese, halved, lengthwise
2 tablespoons mini pepperoni
2 strips bacon, cooked and chopped
2 tablespoons shredded cheddar cheese
1 egg, beaten
coarse salt, for sprinkling
2 tablespoons unsalted butter, melted
Preparation:
1.In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
2.Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
3.Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
4.Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
5.Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
6.Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
7.Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
8.Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
9.Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
10.Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
11.Carefully form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other, and connecting the ends to the bottom of the “U” shape.
12.Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
13.Bake for 25-30 minutes, or until golden brown.
14.Cool for 10 minutes, then brush with melted butter before serving.
15.Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
![post-title](https://i.ytimg.com/vi/k2Mm49-e7tQ/hqdefault.jpg)
return to oz 在 Tasty Japan Youtube 的最佳解答
こんがり焼いた鶏むね肉とクリーミーなパスタのハーモニー♪
ココナッツミルクを使うことで乳製品を完全カット!
ボリューム満点のお昼ごはんに、ぜひ作ってみてくださいね♪
鶏むね肉のアルフレッドパスタ
4人分
材料:
鶏むね肉 (骨なし、皮なし、厚さ2.5cm) 4枚
塩 小さじ3 ½ + 適量 (味付け用)
黒コショウ (挽きたて) 小さじ2 ½
オリーブオイル 大さじ5
フェットチーネパスタ 340g
エシャロット (みじん切り) 大1個
にんにく (みじん切り) 6片
薄力粉 大さじ3
ココナッツミルク 400ml
チキンスープまたは野菜スープ 240ml
レモン汁 大さじ1
パセリ (みじん切り) 味付け用
作り方:
1.塩小さじ1 1½、コショウ小さじ1で鶏肉全体に下味をつける。
2.フライパンにオリーブオイル大さじ1を入れ、中火で熱する。油が温まったら、鶏むね肉を2枚ずつ入れ、4~5分、きつね色になるまで焼く。必要に応じてオリーブオイルを追加し、裏返してもう一方の面を4~5分、きつね色になり、中心部が75℃になるまで焼く。フライパンから取り出し、脇に置き、蓋をして保温し、残りの鶏肉も同様に焼く。
3.大きな鍋に水を入れ、強火にする。沸騰したら、たっぷりと塩を振り、フェットチーネを加える。パッケージの指示通りに茹でる。
4.大きなフライパンに残りのオリーブオイル大さじ3を入れ、中火で熱する。油が温まったら、エシャロットとニンニクを加え、塩をひとつまみ入れ味を調え、エシャロットが半透明になるまで3~4分炒める。
5.(4)に小麦粉を入れて3~4分、きつね色になるまでかき混ぜる。ココナッツミルクとチキンスープ(または野菜スープ)を加える。弱火にして1分ほど煮込み、弱めの中火にして、よくかき混ぜながらとろみがつくまで10分ほど煮込む。レモン汁を入れてかき混ぜ、残りの塩小さじ2、コショウ小さじ1.5で味を調える。
6.フェットチーネにソースをかけ、よく混ぜ合わせる。鶏肉をスライスする。
7.パスタをボウルに盛り、鶏肉を上にのせる。パセリを散らしたら、完成!
Dairy-Free Chicken Fettuccine Alfredo
Ingredients
for 4 servings
4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
3 ½ teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons freshly ground black pepper, divided
5 tablespoons olive oil, divded
¾ lb fettuccine pasta(340 g), uncooked
1 large shallot, minced
6 garlics, minced
3 tablespoons all purpose flour
13.5 oz coconut milk(400 mL)
1 cup chicken stock(240 mL), or vegetable stock
1 tablespoon fresh lemon juice
fresh parsley, minced, to taste
Preparation
1.Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
2.Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
3.Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
4.Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
5.Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
6.Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
7.Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
8.Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
![post-title](https://i.ytimg.com/vi/-dEzp7odz7o/hqdefault.jpg)
return to oz 在 Tina Yong Youtube 的最讚貼文
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