關於 what to serve with fried cheese ，我們在網路上蒐集到這些相關的討論、資訊與評價

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
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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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#bluecrab #crabs #recipeshare #recipesharing #seafood #easyrecipes #cookathome #bonappetit #feedme #seafoodlover #tonychacheres #stuffedcrab #viethomecooking #vietnamesefood #vietfood #ngonqua #dailyfoodfeed #Foodphotography #homecooking #asianfood #homemadefood #asiancuisine #foodstyling #foodie #foodblogger #nolafood #foodoftheday #seafoodrecipes #feedme #dinnerideas

Do you like cheese and potatoes?
If yes, you should try this typical French dish called “Truffade” 😋

The Truffade is a traditional recipe from the center of France, the Auvergne region, where my grandfather is from. It is prepared with fried potatoes, delicious pieces of Cantal cheese as well as some cream and parsley! 🧀 🥔
The taste of the Truffade reminds me of my summer holidays in my grandfather’s house in the bucolic landscapes of the extinct volcanoes of Auvergne ⛰

I like to serve the Truffade as a main course with a green salad but it can also be served along with some grilled meat 🥗
I like to pair this dish with a French white wine such as the St Veran Domaines des plantes that you can also find at Carrefour! 🍸

Next week, I will talk about what I recommend offering for Lover’s day! 💞💞
Do you already know what you will offer to your love one? 🎁

Keep tuned to discover the lover’s day gifts next Friday! 🤗

/ 阿福翻譯年糕 /
你喜歡乳酪和馬鈴薯嗎？
如果是，你應該嘗試這道經典的法國菜「Truffade」😋

Truffade是一道來自中法奧弗涅地區的傳統菜餚，是我爺爺的家鄉，那是由炸馬鈴薯、美味的Cantal起司、奶油及巴西里組成 🧀🥔

Truffade的味道讓我想起在爺爺家的暑假，那是在奧弗涅地區的田園風光~

我喜歡將Truffade作為主菜，搭配一些生菜沙拉，也可以和烤肉搭在一起食用！更喜歡配上法國白酒—St Veran Domaines des plantes 🍸

#下集預告 我將推薦情人節禮物給大家，你已經準備好了嗎？🎁
💬猜猜看是什麼，下週五見囉 🤗

#家樂福 #ElisabethInCarrefour

It has been quite awhile that I didn't take her blw video.
Here u go, big baby chiong eating all her fruits 1st 😂
Im still missing the moment when she started blw at 7.5 months old.. But the best timing to watch her eat is about 9 months old. She started to eat really well at this timing, eating whole pc of drumstick etc so cute❤️

Joreen's lunch ❤️

Pan fried cod fish
Stir fried macaroni with corn, carrot, egg & lectuce
Season with Lilo Premium Ikan Bilis Powder, garlic powder, sea salt & cheese.
Sprinkle Black & golden roasted sesame

Fruits : persimmon, Korean strawberry, Blueberry

As expected, she finished all the fruits 1st before her main meal😅 usually i will serve fruits after her meal.

What about you mummies? Any reason for doing before or after? Do share your thoughts 😊

#2y6m #joreentanjiyoon
#babyjoreenledweaning #homecooked
#happymeal

彩り鮮やかな絶品肉巻きフライレシピです！
黄・緑・赤のカラフル野菜とチーズをお肉で巻いて揚げるだけ！野菜の旨味がギュッと詰まったサクサク肉巻き♪
ご飯が進む美味しいお手軽レシピ♡ぜひ作ってみてください〜

カラフル野菜とチーズの肉巻きフライ
2人分

材料：
牛薄切り肉 150g
さけるチーズ 2本
赤パプリカ（細切り） 1/4個
黄パプリカ（細切り） 1/4個
さやいんげん 6本
塩 少々
コショウ 少々

■衣
薄力粉 適量
溶き卵 1個分
パン粉 適量
サラダ油 適量

千切りキャベツ 適量
ウスターソース 適量

作り方：
1.さやいんげんはへたと筋を取り、耐熱容器に入れラップをかけ600Wの電子レンジで1分加熱する。
2.牛肉を少し重なるように広げ、塩、コショウを振る。
3.(2)の上に(1)、パプリカ、さけるチーズをのせてしっかり巻きつける。
4.薄力粉、溶き卵、パン粉の順につける。
5.フライパンにサラダ油を3cmの高さまで入れて180℃に熱し、(4)を入れる。時々転がしながら表面がきつね色になるまで揚げる。
6.食べやすい大きさに切り分けて器に盛り付ける。千切りキャベツを添え、お好みでウスターソースをかけたら、完成！

Here is what you'll need!

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Fried Meat Rolls With Colorful Vegetables And Cheese
Servings: 2

INGREDIENTS
150g beef (paper thin sliced)
2 String cheese
1/4 red bell pepper (sliced)
1/4 yellow bell pepper (sliced)
6 green beans
A pinch salt
A pinch pepper

■Crumbs
Some all purpose flour
1 beaten egg
Some panko bread crumbs
Some vegetable oil

Some sliced cabbage
Some worcester sauce

PREPARATION
1. Remove the stems from green beans. Plastic-wrap them and microwave for 1 minute at 600W.
2. Arrange beef slices, overlapping slightly, and season with salt and pepper.
3. Place red and yellow bell peppers, cheese, and green beans (1) on beef slices and roll them tight.
4. Dredge each rolled beef in all purpose flour, dip in beaten egg, then panko bread crumbs.
5. Heat 3cm of vegetable oil in a pan to 180℃ (355°F) and place rolled beef. Move as needed until golden.
6. Cut deef fried beef and place on the plate. Pour some worcester sauce over as you like. Serve with cabbage on the side.
7. Enjoy!

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(Engsub & Tiếng Việt). This Korean-styled stir-fried chicken has been one of the most-favourite-dishes of all time in Korean restaurants in Vietnam. It is such great comfort dish which is perfect for you in Winter time, and it's not difficult at all to make at home. Give it a try and you'll see what I mean :)

* INGREDIENTS

500 gram chicken fillet, can be chicken thigh or chicken legs deboned

* Marinated sauce for the chicken

2 tbsp Korean chilli flakes
3 tbsp Korean chilli paste (Gochujang)
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sesame oil
2 tbsps (30 ml) honey
1 tbsp (15 ml) oyster sauce
1 tbsp minced garlic
1 tbsp sesame seeds
1 tsp ground white pepper

* Notes: you can adjust the amount of chilly and other seasonings to your taste. Mix them all in a separate bowl, taste before adding chicken in.

* Vegetables: the followings are just recommendation, you can use whichever kinds of vegetables that you like, just be careful because cooking time may be different among them.

60 gram (1/2) onion
100 gram cabbage
100 gram carrot
100 gram sweet potato
40 gram leeks
100 gram Korean sticky rice (optional, available in Asian groceries)
Shredded Mozzarella cheese.

* METHODS: very simple:
(1) Mixed all seasonings in the marinating sauce, taste, adjust to your preferences, use this sauce to marinate chicken (cut in cubes) for 20 - 30 mins.

(2) Meanwhile, prepare (cut, wash, rinse) vegetables. Stirfry chicken on high heat, then add vegetables. Once everything is cooked, add cheese on top, as much as you like, leave the pan with lid on for some mins for cheese to melt.
Serve very hot! :)
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Công thức bằng tiếng Việt có tại blog, các bạn xem ở blog nha: http://www.savourydays.com/ga-xao-pho-mai-kieu-han-quoc/

We made the new trendy (?) food, Eggs in Clouds. It's a simple recipe where you drop egg yolk in meringue and bake it, but you can get fancy by adding flavor to the meringue or playing around with how much you cook the egg. It would also taste good on bread or with curry and rice. Once we made it we realized that it looks like a little sheep, so that's exactly what we decided to make it into!

*Recipe*
１．Separate the egg yolk and white
２．Whisk the egg white into firm meringue
３．Flavor the meringue if you like. We added Parmesan cheese at a ratio of 1 tbsp per egg. You can use a spatula or hand mixer to make it.
４．Spoon generously onto a baking pan lined with parchment paper
５．Make the groove for the egg yolk
６．Add the egg yolk
７．Bake for 4:30 at around 220 C. If you prefer runny egg yolk you can bake them on two separate sheets at a time so the yolk doesn't heat as fast. This is how we did it to make the sheep.
８．Plate and serve with your favorite decorations or side dishes.

話題になってる？“エッグインクラウド ”作ってみました。フワッフワのメレンゲに黄身を落として焼いただけのシンプルレシピですが、メレンゲの味付けや黄身の火の入れ具合で色々に楽しめます。パンやカレーライスにのせて食べてもいい感じでした。焼き上がったエッグインクラウドを眺めていたら、どうしてもそれにしか見えない！ということで、今回は羊さんにアレンジしてみました。（さりげなく鹿の写真も載せていますが実は羊のつもりでアレンジしてたら鹿になったNGです。。。）

*レシピ*
１．卵を卵白と黄身に分ける。
２．卵白を泡立て、かたいメレンゲにする。
３．お好みで味付けをする。今回はパルメザンチーズで。卵白1個に対して、大さじ1（6g）を混ぜる。動画ではゴムベラで混ぜていますが、続けてハンドミキサーを使っても大丈夫です。
４．オーブンシートを敷いた天板にスプーンで２をこんもりと盛る。
５．黄身を入れるクボミをつける。
６．１の黄身を５のクボミに入れる。
７．220度に予熱したオーブンで約4分30秒焼く。天板を2枚重ねにして焼くと黄身に火が入りにくくなるので、より半熟がお好みの方にオススメです。動画に出てくる羊のデコをしたエッグインクラウドは天板を2枚重ねで焼いたものです。好みに合わせて調整してください。
８．お皿に盛りつける。好みでデコやパンなどにのせるなどのアレンジをして楽しむ。