Homemade sausage recipes

Homemade sausage recipes

Please welcome guest author Hank Shaw of Hunter Angler Gardener Cook as he walks us by means of the methods of homemade sausage-creating.

Generating sausage at residence is a single of these misplaced arts that truly is not so challenging as it sounds. At its core, a sausage is merely ground meat and fat, salt, and flavorings. It actually is not a lot more concerned than grinding your own hamburger you don’t even have to stuff it into back links if you don’t want to.

Yet the flavor of a properly-produced link surpasses the sum of its parts, and a actually great sausage is fit to be served as a main program at a fancy dinner.

Excellent sausage is all about balance. Balance of salt and savory, balance of meat and excess fat, stability of spices and herbs inside the total. Understanding a proper ratio of salt to meat (and excess fat) is vital, but once you understand it you can adjust to your very own perception of saltiness, which varies wildly amongst people.

Some kind of liquid aids tighten the bind when you combine the sausage meat and with out this bind you have hamburger, not sausage. You also require a appropriate amount of excess fat, at least twenty % – I have not but met a low-body fat sausage well worth eating.

But beyond these “rules,” your ingredient list is constrained only by your imagination. You can toss in as numerous or as handful of herbs and spices and other flavorings as you’d like. What liquid to use? Anything at all from water to fruit juice to wine to cream.

What type of meat? Typically pork, but beef and lamb are also excellent, as are game animals. Do you want a fine grind or a coarse one? How considerably unwanted fat? I like 25-thirty %, but you could go as substantial as 50 %.

A good commence is a standard Italian sweet sausage, and this is what I’ll walk you via here. Sweet sausage is only somewhat sweet – it’s truly called so to differentiate it from the Italian scorching sausage, which has paprika, chiles and oregano.

Just before You Start: Specific Products Needed

Just before you begin you do need to have some specialized tools this is what keeps a lot of home cooks from bothering with sausage.

1st, you require a suitable meat grinder. I suggest the attachment for the KitchenAid stand mixer as a very good start off. Stand-alone meat grinders are excellent, too, and you could even use a single of the outdated hand-cranked grinders. You need to have at least two dies – coarse and fine – that dictate how wide the strands of ground meat will be when they emerge from the grinder.

You will also need to have a excellent scale, as most sausage recipes use weight, not volume to effectively measure elements a little too a lot or also minor salt in a sausage and you can damage it. Precision issues.

Are you going to stuff your sausages into casings? Then you require a sausage stuffer. High quality stuffers can run a number of hundred bucks, but if you program to make sausage with any frequency, I extremely advise investing the funds. Do not things your sausages making use of the grinder attachment, as it will get the mixture as well sizzling and can ruin the texture. Either do this right or depart your sausages loose.

If you do stuff your sausages, you want casings. Most decent butchers make their very own sausages and will promote you hog casings, which are the scrubbed, salted intestines of a pig. (Don’t feed these sausages to these who are not able to eat pork! I once knew a man who made a lamb sausage so his Jewish close friends could eat it, but forgot and stuffed them in hog casings. That did not go over as well properly.)

Some people like the synthetic collagen casings you can acquire on the net. I do not. Why bother with this? The stuffing process compresses the meat and body fat mixture and integrates the flavors far better than in loose sausage – it is why most pros desire sausages in back links.

Another alternative is to ask your butcher for caul body fat, which surrounds the innards of pigs. It looks like a spider’s world wide web and, once moistened in warm water, can be reduce and used as a wrapper for your sausage to make crepinettes. Wonderful things. Other alternatives are making use of blanched savoy cabbage leaves or some thing equivalent as casings.

A piece of gear that is useful but not essential is a wooden rack of some kind to hang your backlinks on, as sausage backlinks want to tighten in the skins at room temperature for a while, and then “bloom” overnight in the fridge.

Before You Start off: Get Your Ingredients and Gear Cold

The very first point you need to have to know is that you want your components all laid out and at the right temperature Just before you commence. Start by producing positive the meat and unwanted fat is very cold by putting it in the freezer for an hour or two. You can even use excess fat straight from the freezer, as frozen body fat cuts greater.

Why the emphasis on temperature? Think of it like pie dough, where you want the butter to stay separate from the dough – if the butter gets as well scorching, it ruins it. Exact same with sausage. You truly, actually want to avoid “smear.”

A good way to inform if your sausage meat and fat are cold adequate is if your hands start off to harm and go numb while managing it. You are seeking for as close to 32 degrees as you can get without in fact freezing the meat – using pre-frozen meat is fine, but you if you then refreeze it, it will endure significantly in top quality.

This carries via to your products. Place your bowls and your grinder in the freezer or at least the fridge for at least an hour just before making use of them. I can’t say it enough: Cold, cold, cold.

You also need to have to be ready to spend a handful of hrs on this venture. Beneath stress, I can make a 5-pound batch in an hour, and pros are even faster than I am. But when I initial started it took me several hrs. Don’t have something planned and leave distractions behind. You get breaks in the middle of this method, so worry not.

Turkey casserole

Turkey casserole

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Leftover Turkey Casserole manufactured with leftover turkey, cheesy gravy, and cornbread is the Ideal way to use up Thanksgiving leftovers. It’s rapidly, easy, and prepared in underneath 45 minutes!

We’re Genuinely enthusiastic for the Thanksgiving holiday that is swiftly approaching, and if you take a seem in our kitchen you’ll uncover a whole lot of factors going on like Simple Roasted Turkey Thighs, Crispy Slow Cooker Turkey Breast, and this Slow Cooker Thanksgiving For 2!


We usually have a TON of leftovers soon after Thanksgiving, and Leftover Turkey Casserole is exactly how to use them up in the greatest way attainable. It’s creamy and indulgent, completely filling, and reminds you that the holidays aren’t quite above until finally all of the foods is gone.

We’re also thrilled that McCormick Spices has generously sponsored this submit, as we use their goods all the time ad we’re satisfied to be doing work together with them again (we also worked with each other on my Gingerbread Cheesecake, yet another seasonal favourite.)

Most excellent casseroles begin with anything named a roux – a mixture of flour and butter. Right here, serving the perform of the roux, we’ve extra McCormick Simply Better Turkey Gravy and mozzarella cheese to produce a really creamy and flavorful base for our casserole. This gravy holds every thing collectively and makes it something that your loved ones will request each and every single 12 months.

Aside from the turkey, gravy is the star of the show right here, including a TON of flavor and texture to the dish. McCormick Just Much better Turkey Gravy has no MSG, artificial flavors, or colors extra, so I come to feel excellent serving it to my family members. It’s also gluten free, so individuals of you who have stayed away from gravy due to the fact of the flour base can get pleasure from this gravy with no worries. You can even use it for the real holiday, if you want a wonderful gravy that you don’t have the believe also a lot about!

If you’re looking for a dry different as well you can also use the powdered combine McCormick has which has no MSG, no artificial flavors or colors extra. It’s as easy as including water and bringing to a boil. When Thanksgiving is over I truly feel like we have piles of all the leftovers except gravy. Now you can remedy that and maintain Thanksgiving going full steam ahead clear by way of the weekend!


  • Casseroles are genuinely straightforward to meal prep. Just assemble your elements up till the baking component.
  • Cover the casserole tightly with plastic wrap and refrigerate for up to one day, until finally you’re prepared to bake.
  • You can also assemble and freeze this casserole. Consider it out of the freezer the day before to defrost and refrigerate, then bake as directed when you’re ready.


If you don’t have cornbread, it’s genuinely straightforward to make leftover turkey casserole with noodles. Cook your pasta to al dente. Make the recipe as is, and as an alternative of incorporating the cornbread, include the noodles and stir to mix prior to you bake the casserole.

You can also undoubtedly use dried bread as you would for a classic Easy Apple Sausage Stuffing.

You can also do this casserole with cooked rice. I used cornbread in this recipe due to the fact it’s what I have leftover from Thanksgiving. But it’s not mandatory, as lengthy as you have a starch in there. Use cooked rice, due to the fact uncooked will soak up most of the moisture when you bake it.


  • Sausage & Egg Skillet With Thanksgiving Leftovers
  • Cranberry Harvest Turkey Salad
  • Creamy Turkey and Swiss Pasta
  • Turkey Moist Maker Sandwich
  • Chicken Tetrazinni (just use turkey rather of chicken!)


Leftover turkey will keep for 3-4 days in the fridge, or 2-3 months in the freezer. If we have a whole lot of leftovers, I like to freeze the turkey and use it for recipes later in the month.


Serve leftover turkey casserole with Simple Cranberry Sauce for the total Thanksgiving leftovers knowledge. Include a Traditional Wedge Salad, which is fantastic way to commence a meal with a heavier dish like leftover turkey casserole. Plus it’s an additional veggie!


  • The stage of a Thanksgiving leftover casserole is certainly to use up the leftovers from Thanksgiving, so don’t really feel constrained to this precise recipe. If you have Brussel sprouts, minimize them up and use them as an alternative of green beans. If you don’t have cornbread, use stuffing. You get the idea.
  • If you want to make this casserole an additional time of the year, you can very easily swap out the leftover turkey for chicken in this recipe. I’ve even manufactured this with leftovers from my slow cooker rotisserie chicken prior to!
  • Uncovering the dish for the last ten minutes of bake time is crucial to obtain a great golden brown on best. You can also turn on the broiler for 2-3 minutes, but watch it closely and don’t go too prolonged.
  • Preheat your oven just before adding the casserole, or you could have to add some cook time.

Like this recipe? Save it to your Pinterest board now!

Tomatillo salsa

Tomatillo salsa

I’m in no way going back to keep-purchased salsa verde! This salsa verde is fresh, brilliant, and not too salty like individuals shop-bought versions.

Often I have to remind myself that simple is very best. This salsa was originally a part in a 7-layer dip idea, but the salsa blew the dip out of the water. One particular portion, on its very own, was so a lot much better than the other 6 mixed. This salsa verde is so fresh and irresistible.

Then, I manufactured it a couple a lot more occasions, with the same elements, but each time, it tasted a minor various. That’s just what happens with a straightforward recipe created with natural ingredients. You can select up every tomatillo, squeeze it to gauge ripeness and peel back the husk to look for vivid green skin, but you don’t know how flavorful it really is until finally you taste it.

Add eleven more tomatillos to the mix, plus jalapeo that may possibly or could not be crazy spicy, plus onion and cilantro of various freshness, and you’ll never make a batch of salsa that tastes quite like another.

Your salsa will be tasty, fresh and so a lot greater than the salty jarred varieties. I can assure that a lot. That’s the elegance of easy recipes made with fresh, normal ingredients—they’re inevitably wonderful. Don’t over consider it. Trust the recipe. Adjust to suit your taste buds.

Salsa Verde Notes

Tomatillos search like small green tomatoes with husks, but they aren’t tomatoes—they’re cousins. I’ve had an effortless time discovering them at grocery shops recently. I attempted creating this salsa with raw tomatillos, but they’re borderline sour. Roasting them truly brings out their ideal side.

Some roasted tomatillo salsas I’ve tried taste also roasted or smoky, but not this 1. You can also handle just how roasted those tomatillos get when you roast them yourself. I believe it turned out just appropriate with the occasions specified in the recipe beneath.

Utilizes for Salsa Verde

Salsa verde is great with rather considerably something that goes nicely with typical tomato salsa. I feel it’s especially amazing with sweet potatoes (examine out these burritos and this burrito bowl) and eggs (like chilaquiles verdes, huevos rancheros, frittatas and breakfast tacos).

I also genuinely enjoy creamy avocado salsa verde, which you can make by throwing some diced avocado into the mix. I made the decision to divide my salsa in two and mix one particular avocado into one-half of the salsa. I’ve integrated guidelines under.

Or, serve it alongside my favorite guacamole recipe with tortilla chips for the ideal of each worlds!

Please let me know how you like this recipe in the remarks! I hope you adore it as significantly as I do.

Are you constructing a salsa bar or taco spread? Don’t miss my favourite red salsa, guacamole, pico de gallo, corn salsa or mango salsa.

Homemade Salsa Verde

  • Author: Cookie and Kate
  • Prep Time: ten mins
  • Cook Time: ten mins
  • Complete Time: twenty minutes
  • Yield: two cup s 1 x
  • Class: Salsa
  • Method: Meals processor
  • Cuisine: Mexican

four.9 from 70 critiques

This roasted salsa verde recipe is so straightforward to make. Just roast the tomatillos and pepper(s) and blend with a couple of basic components for the very best salsa verde you’ve ever tasted! Recipe yields about two cups salsa.


  • 1 lbs tomatillos (about 12 medium), husked and rinsed
  • 1 to two medium jalapeos, stemmed (omit for mild salsa, use 1 jalapeo for medium salsa and 2 jalapeos for sizzling salsa, note that spiciness will rely on heat of real peppers utilized)
  • cup chopped white onion (about medium onion)
  • cup packed fresh cilantro leaves (a lot more if you love cilantro)
  • 2 tablespoon s to cup lime juice ( one to 2 medium limes, juiced), to taste
  • to 1 teaspoon salt, to taste
  • Optional variation: one to 2 diced avocados, for creamy avocado salsa verde


  1. Preheat the broiler with a rack about four inches below the heat source. Place the tomatillos and jalapeo(s) on a rimmed baking sheet and broil until they’re blackened in spots, about five minutes.
  2. Get rid of the baking sheet from the oven, very carefully flip in excess of the tomatillos and pepper(s) with tongs and broil for four to 6 more minutes, until the tomatillos are splotchy-black and blistered.
  3. Meanwhile, in a meals processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the scorching tomatillos, pepper(s) and all of their juices into the meals processor or blender.
  4. Pulse until the mixture is primarily smooth and no large chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with extra lime juice and salt, if sought after.
  5. The salsa will be thinner at initial, but will thicken up after a few hours in the fridge, due to the naturally occurring pectin in the tomatillos. If you’d like to make creamy avocado salsa verde, let the salsa awesome down prior to blending in one to two diced avocados (the far more avocado, the creamier it gets).

Storage tips: This salsa verde need to keep effectively in the fridge, covered, for at least one week. If you added avocado, it will maintain nicely for about 3 days—be positive to press plastic wrap towards the prime surface to stop oxidation.

Modify it up: Truly feel cost-free to substitute red tomatoes for a far more conventional roasted tomato salsa.

Sweet cornbread recipe

Sweet cornbread recipe

Easy recipe for homemade cornbread from scratch! This cornbread bakes up light, fluffy, moist, & sweet, with golden brown edges that are deliciously crispy.

Helloooo my buddy! It’s the initial new recipe post of 2019!

And I’m so excited to be bringing it to you. I made a huge pot of chili more than the holiday break (one of my favourite one-pot winter meals!) and it felt like a wonderful possibility to best my cornbread recipe. I feel you are going to Adore it- it’s so moist and sweet and light and fluffy.

As of proper now, I don’t have a whole ton of breads or savory recipes on this internet site. There are a few favorites, like these southern-type buttermilk biscuits, these brioche hamburger buns, and these homemade soft pretzels. But for the most portion, my specialty has always been desserts.

I’m hunting to modify that in 2019! Over the next number of weeks, get fired up since I’m going to be sharing some of my absolute favored savory comfort food items and game-day snacks. I can’t wait!

It all commences with this recipe. We are big cornbread lovers right here at my residence, and we specifically love when it’s super moist and a tiny sweet, with a light and fluffy texture and edges that are just a minor bit crispy-crunchy.


Cornbread is the best accompaniment to so numerous wonderful dishes.

My variety a single favorite way to serve it is with chili. Stay tuned, due to the fact I’m going to be sharing my favored chili recipe genuine soon! -UPDATE: Here it is! Click right here: Easy Chili Recipe–

My husband loves a square of this for breakfast, lightly toasted and spread with a tiny butter. And my kids adore corn canines! This batter could absolutely be utilized in that way, or as cornbread waffles. You could also use it to make your favorite cornbread stuffing or dressing!


Homemade cornbread is super simple to make from scratch, so if you are a starting baker, this would be a great recipe to start off with.

Just whisk the dry elements (flour, cornmeal, sugar, baking powder, and salt) together in a big bowl.

Then, in a separate bowl, mix the liquid components (melted butter, milk, oil, and eggs).

Pour the liquid into the dry and combine together until finally smooth. Then just pour the batter into the pan and bake!

The cornbread will puff up so light and fluffy in the oven, and you’ll see the edges beginning to become golden brown and crispy. When a toothpick inserted in the thickest portion comes out clean or with a number of moist crumbs, it’s carried out baking!


You have a good deal of possibilities with this recipe!

For most of the pics you see right here, the cornbread was baked in a 913-inch pan and reduce into squares.

But for the video, I created you a skillet cornbread! This is manufactured in precisely the exact same way, the only variation was I additional about one 1/two tablespoons of butter to the cold pan and positioned it into the oven as it was preheating. The butter gets melty and a small browned, and the pan gets searing scorching, so that when the batter goes in it will get genuinely crispy on the bottom and all around the sides. It’s fantastic!

You could also bake this recipe in a square pan, or as muffins or mini-muffins. Different sized pans could demand distinct bake instances, so maintain an eye on things and when it looks fluffy and a little golden all around the edges, give it the toothpick check.
(I will say I did a mini muffin edition after and they baked up perfectly in 12 minutes at 350 degrees F.)

Most of the time I just like to consume my cornbread plain and basic, but at times it’s fun to get creative with include-ins.

Here are some tips for techniques you can jazz your cornbread up:

  • Toss in a couple of handfuls of fresh, frozen, or canned corn kernels for an further-corny version.
  • Crisp up a couple slices of bacon, and crumble them into your batter for a smoky, savory bacon cornbread.
  • Slice a jalapeno pepper or two into thin rounds and swirl them in, for a spicy jalapeno take.
  • Fold in a handful of handfuls of shredded cheddar cheese for effortless, cheesy cornbread.


If you want to make this gluten-free of charge, just change the all-objective flour with a gluten-cost-free flour blend. Look for a single that that subs one:1 for normal flour. Right here are a couple of good choices:

I would not advise utilizing all cornmeal, since the result will be truly crumbly and dry. The blend of flour and cornmeal truly creates a wonderful consequence with a moist, cake-y texture.


Hold this tightly covered, or slip it into a zip-top bag, and it should keep fresh for a few days at room temperature.

Or, preserve it in the fridge for about a week.

You can also freeze it! Just get it out a serving or two at a time, and allow it to thaw at room temperature.


This cornbread can be reheated for about 15 to twenty seconds in the microwave.

Or, wrap it tightly in foil and warm it in the oven on the lowest setting.

Following time that cornbread craving hits, pull out this straightforward recipe! It’s the ideal I’ve ever created and I feel you will really like it!

Easy pancakes

Easy pancakes

Pancakes are often considered a weekend-only deal with, but there’s no denying that the other five days would be considerably better if they, also, started out with a warm quick stack. To make this an truly feasible option on hectic mornings, you have a few alternatives. You can make and freeze pancakes in advance (or even freeze the batter), or you could master this a single-bowl recipe that demands just 6 pantry components and is ready in thirty minutes or much less.

The Wise Shortcut to the Easiest Homemade Pancakes

I’m of the thoughts that each residence ought to have two pancake recipes: a lofty one for weekends and an less difficult, a lot more simple recipe for weekdays (and I’m not just speaking about breakfast, both). These are my simple daily pancakes that I’ve been generating as soon as a week ever given that I became a mother seven many years in the past, and I’ve discovered a lot along the way.

My favored shortcut is to skip the mixing bowl entirely and shake up the batter in a Mason jar (you can thank a disastrous camping journey with the kids for that tip). Then, cook them right away or screw on the lid and stick the jar in the fridge, in which it can hang out until you’re prepared for pancakes. Not only does this mean fewer dishes (you don’t even have to dirty a whisk!), but it also allows you to pour them straight from the jar you mixed them in, so you don’t have to be concerned about utilizing a ladle or transferring to a liquid measuring cup to pour them.

four Tips for Better Basic Pancakes

Use your pantry! I frequently have buttermilk on hand (my husband is a born-and-bred Southerner), and I don’t thoughts whisking the occasional egg white for lofty pancakes, but on a Tuesday morning at 7:ten a.m. with an inner countdown to the minute the school bell rings, I am not reaching for either.

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These pancakes rely purely on kitchen staples: all-objective flour, a minor sugar, milk, eggs, and baking powder. The baking powder is accountable for these pancakes’ rise, so it helps that you aerate the batter properly (with a whisk or by mixing in a jar) and that you allow the batter rest just before cooking.

A single bowl or jar is best for mixing. I waffle (pun meant) in between shaking these up in a jar — which my youngsters love to assist with — and using a single bowl to whisk them up.

If you use a jar, layer the elements as listed — you don’t even want to beat the egg very first. If you’d rather use a bowl, whisk together the flour, sugar, baking powder, and salt then include the milk, oil, and egg and whisk until almost smooth.

Constantly rest the batter. Regardless of whether you shake in a jar or whisk in a bowl, be confident to rest the batter for about 10 minutes. This provides the flour a opportunity to properly hydrate and the baking powder time to activate. Refill your coffee and pull out your favored pancake pan, and by the time you return the batter will be ready to go.

Use cast iron for cooking. Cast iron is my skillet of choice for pancakes, since it heats well and browns the pancakes with no an excess of butter. A nonstick pan or a griddle can be utilised, also.

Cooking and Serving the Pancakes

On harried weekday mornings, my kiddos consume these about as quickly as I can make them, so I don’t fuss with holding them in a warm oven. This recipe tends to make 12 silver dollar-size pancakes, which perfectly serves 4 on a weekday. Maple syrup is normally my go-to, but a dusting of powdered sugar can keep kiddos from leaving for school with sticky fingers and is just as delightful.

How To Make the Simplest Pancakes Ever

Helps make 12 three-inch pancakes Serves 4

Prep time: 15 minutes

Cooking time: 24 minutes


vegetable oil, plus a lot more for cooking

Powdered sugar or maple syrup, for serving

Measuring cups and spoons

Broad-mouth quart jar with lid

Big cast iron or nonstick frying pan


Combine the ingredients in a wide-mouth jar. Spot the milk, egg, and oil in a quart jar initial. Add the flour, sugar, baking powder, and salt.

Seal the jar tightly and shake to mix. Seal the jar and shake the jar vigorously for at least two minutes. Don’t stress about any modest lumps in the batter.

Set the batter aside even though you heat a pan. Set the batter side for ten minutes. Meanwhile, heat a huge cast iron or nonstick skillet in excess of medium-higher heat.

Fry 3 pancakes for two to 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Include two-tablespoon portions of the batter to the pan, cooking three at a time. Cook on the initial side till bubbles appear on the surface, the edges get started to seem dry, and the bottoms are golden-brown, about 3 minutes.

Flip and cook for one more two to 3 minutes. Flip the pancakes. Cook until finally the 2nd sides are golden-brown, 2 to three minutes much more. Transfer to a warm oven or plate. Repeat employing the remaining oil and cooking the remaining batter.

Recipe Notes

Rather use a bowl? Just whisk collectively the flour, sugar, baking powder, and salt. Then add the milk, oil, and egg and whisk until finally nearly smooth.

Storage: Pancakes can be refrigerated in an airtight container for up to five days or frozen for up to 2 months.

Egg foo young recipe

Egg Foo Younger is a fluffy Chinese egg omelette filled with greens and pork or shrimp, smothered in a tasty Chinese Sauce. An straightforward Chinese recipe that’s quick to make and versatile as you want it to be.

Homemade Chinese takeout recipes are one particular of my favourite fast dinners, from Chow Mein to Beef and Broccoli, Cashew Chicken to Kung Pao Chicken. While Egg Foo Young might not be an authentic Chinese recipe, we adore it anyway!

Egg Foo Youthful – terrific rapid dinner notion!

I know most of us feel of omelettes as a breakfast thing and no matter how typically I endorse it for dinner, I come to feel like it will never stick.

But trust the Chinese to come up with a way to plant omelettes firmly in the dinner rotation!!

“Egg Foo Young is a recipe invented to use up leftovers. So don’t get as well hung up if you don’t have all the veggies – in truth, you Ought to use what you have!”

What is Egg Foo Younger?

Egg Foo Young is a Chinese omelette – egg mixed with veggies and generally some variety of protein (prawns / shrimp or pork are widespread) then smothered in a Chinese stir fry sauce.

The fillings differ as much as the name, which is sometimes spelled egg foo yung, egg fu yung or egg foo yong. Sort of like the several spelling variations we see for San Choy Bow (Chinese Lettuce Cups)!

Egg Foo Younger seems on Chinese menus in some countries just as “omelette”. Sometimes they are smaller sized, like I’ve made them, and occasionally as large as dinner plates!

The Egg Foo Younger Formula

Egg Foo Younger can be produced with virtually any veggies and proteins simply because it’s a recipe that evolved as a way to use up leftovers. Use:

two cups of “stuff” for every six eggs.

“Stuff” currently being cooked proteins, raw shrimp/prawns, fish, mince/ground meat and vegetables.

Any raw veggies that are finely chopped adequate to cook via in a number of minutes in the omelette are perfect right here. If utilizing veggies that will get longer to cook, for example, diced zucchini, then saut 1st in a small oil and perhaps garlic for additional flavour, then add to the batter.

How to make Egg Foo Younger

Although Egg Foo Youthful fillings vary due to the fact it’s a leftovers recipe, I’d say prawn/shrimp and pork are the two most frequent versions so I’m sharing each of these today.

  • Make the Egg Foo Youthful gravy 1st: just soy sauce, Oyster sauce, Chinese cooking wine (Shaoxing wine) OR Mirin*, sesame oil, cornflour/cornstarch for thickening and pepper. Just combine and simmer to thicken
  • Pork or other mince/ground meat alternative: If creating a pork or other ground/mince meat edition, combine by means of soy sauce, sugar and oyster sauce to include flavour. Then drop in dollops of the raw pork straight into the egg mixture. Believe in me, it cooks by way of in the time it requires for the omelette cooks!
  • Prawn / Shrimp selection: If creating the shrimp model, just drop the raw shrimp straight into the batter. If you’re shrimp are massive, chop them into modest pieces
  • Include veggies: Now add whatever greens you’re employing. In this recipe I use bean sprouts and green onions.
  • Cooking Egg Foo Younger is no various to cooking a typical omelette! Simple ladle the mixture into a skillet and cook.
  • Serve smothered in the tasty Egg Foo Younger gravy!

Egg Foo Younger is a Westernised version of a Chinese dish, much like numerous Chinese takeout favourites like Chow Mein and Beef and Broccoli. In China, there are stuffed omelettes but it’s not doused in a thick brown gravy like Egg Foo Youthful, they are typically just drizzled with soy sauce.

Egg Foo Younger is a single of the healthiest Chinese takeout meals if manufactured at residence! Although eating places have a tendency to cook the omelettes in a Lot of oil, when produced at house it’s a minimal fat, substantial protein, low carb dinner alternative.

Load it up with added nutrition by topping it with a handful of further greens like fresh bean sprouts, as pictured.

And ahead of you request – YES the Egg Foo Young Sauce can be created with Charlie*. Directions are in Note 1 of the recipe! – Nagi x

* Charlie is my standby All Goal Chinese Stir Fry Sauce. Simple to make, lasts for weeks, just add water!

Far more Chinese Takeout Favorites

  • Fried Rice
  • Spring Rolls
  • Cashew Chicken
  • Kung Pao Chicken
  • Beef and Broccoli
  • Char Siu (Chinese BBQ Pork)
  • See all Chinese Takeout Recipes

Egg Foo Youthful
Watch how to make it

In the video, I manufactured a half batch of every single pork and prawn/shrimp Egg Foo Young.

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Basic crepe recipe

Basic crepe recipe

The perfect crepe recipe – SO effortless to make and totally scrumptious! The best portion about these crepes is they can be manufactured correct in your blender. Not only are they great for breakfast, but dessert too!

Crepes are one of my preferred issues to take pleasure in for breakfast or brunch. They seem so fancy, but they are really super simple! We enjoy generating all sorts of crepes, like strawberry crepes, chocolate crepes, savory crepes and much more.

Simple crepes

This is in my view the ideal crepe recipe ever! I’ve tried so several distinct crepe recipes in excess of the many years and have ultimately created the ideal a single. The batter permits you to get the thin crepe without them breaking. Crepes are fantastic for breakfast or dessert (at times we’ll even do them for dinner)!

You can make them sweet and add tasty crepe fillings like berries, cream and powdered sugar. You can even make sweet variations like chocolate crepes. Or you can make them savory also. One particular of our favorites is adding scrambled eggs and bacon within. YUM!

Crepe substances

What I adore about crepes is that the components are fridge and pantry staples that you probably have at property. Practically nothing fancy necessary to make this easy crepe recipe! Just the fundamentals. 🙂

How to make crepes

Crepes are super simple and fast to make. It takes significantly less than a minute to make the batter and only a couple of minutes for them to cook. Just follow the straightforward steps under to get began. Scroll down for the printable crepe recipe and step-by-stage video tutorial.

Stage 1: Make crepe batter in blender.

In a blender, combine the milk, eggs, butter, sugar, vanilla, salt and flour. Mix right up until batter is smooth (about 15-20 seconds). Refrigerate batter for at least thirty minutes, or overnight.

Stage two: Cook crepes in skillet

Spray non-stick cooking spray onto an 8-inch frying pan. Pour about one/4 cup crepe batter into the pan and cook over medium-low heat. Turn pan instantly from side to side to type an even circle. Cook for about one-2 minutes per side, or till crepes are lightly browned.

Here’s a video if you want to see how to flip the crepes (skip to the middle).

Stage 3: Stack right up until serving, then include crepe fillings

Remove from heat and stack crepes till ready to serve. Include your favorite crepe fillings and appreciate!

Crepe fillings

The greatest factor about crepes is that you can customize them with all your preferred toppings and go savory or sweet. My preferred way to eat crepes is with a little nutella, bananas and berries! Oh and can’t fail to remember the whipped cream on top!

Fruity crepes

  • Cream cheese filling and chopped strawberries
  • Ricotta or mascarpone with fresh berries
  • Whipped cream, fresh berries and powdered sugar
  • Peaches and cream
  • Bananas, Nutella and peanut butter
  • Lemon curd, blueberries and powdered sugar
  • Brie cheese, roasted pears and sweet honey

Dessert crepes

  • Apple pie filling, salted caramel and vanilla ice cream
  • Pastry cream, chocolate sauce and chocolate chips
  • Marshmallow fluff, crushed graham crackers and chocolate
  • Caramel sauce and chopped or candied nuts
  • Ice cream, crushed pistachios, cinnamon
  • Caramelized bananas and ice cream
  • Cinnamon, sugar and dulce de leche

Savory crepes

  • Sauted greens and eggs
  • Caprese (mozzarella, tomato and basil)
  • Ham and cheese
  • Scrambled eggs and bacon
  • Spinach, mushroom and parmesan
  • Pesto, chicken and mozzarella
  • Sausage and apple

Approaches to fold crepes:

Fold in half: This is an easy choice for novices! Merely fold the crepe in half, similar to folding an omelette. To include fillings, you can either include ahead of folding the crepe in half or include on best of your folded crepe.

Make triangles: I really like how sophisticated this looks! Gently fold the crepe in half, then fold in half again. Stack the folded crepes on prime of every other to serve. Fillings can be added prior to folding or on leading of crepe stack.

Roll the crepes: This is a exciting way to sneak added crepe filling within. 🙂 Before rolling, add the filling evenly on leading of crepe, leaving about one/four inch from the edges. Then fold one side in excess of the filling towards the middle. Fold the other side all the way over the already folded side to make the form of a burrito. Come to feel totally free to add additional toppings to your crepes when they’re rolled.

Hold warm, storage and freezing ideas

To hold warm: You can maintain your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until finally prepared to serve.

Leftovers: Include cooked crepes to a zip top bag and layer parchment or wax paper in among every single crepe. Spot in fridge right up until prepared to appreciate.

To freeze: Crepes surprisingly freeze truly nicely, so truly feel totally free to double the batch and stick half in the freezer for about 1-2 months.

Reheating: Heat in microwave or skillet until finally warm. You can also get pleasure from your crepes cold if you prefer!

Round steak recipes

Round steak recipes


  • 1/2 cup all-function flour
  • 1 teaspoon salt
  • one teaspoon paprika
  • one/two teaspoon pepper
  • 1-1/2 to 2 lbs boneless beef best round steak, trimmed and reduce into thin strips
  • three tablespoons butter
  • one cup chopped onion
  • one garlic clove, minced
  • 1 can (10-1/two ounces) condensed beef broth, undiluted
  • one/2 teaspoon ground mustard
  • 3 tablespoons chili sauce
  • one pound sliced fresh mushrooms
  • two cups sour cream
  • Scorching cooked noodles
  • Minced fresh parsley


  • In a massive resealable plastic bag, mix the flour, salt, paprika and pepper. Add beef shake until finally nicely coated.
  • In a big skillet, melt butter. Brown beef in batches. Take away and maintain warm. Include onion and garlic to the pan cook until finally tender. Return beef to the skillet. Include the broth, mustard, chili sauce and mushrooms cover and cook until the meat is tender, about one hour.
  • Just prior to serving, stir in sour cream. Heat through, but do not boil. Serve in excess of noodles. Garnish with parsley.

I have produced this a standard dish for my loved ones. My children really like it. I only place a tablespoon of Siracha simply because any more than that helps make it too hot for the children. I have doubled the recipe (I have a family of five and adore leftovers). The powdered mustard is a should. As far as the steak goes, I use thin cuts and when I cook my batches in butter almost always have to include more than it says. I am impressed with this recipe. I was shedding hope on recipes that would have great reviews but turned out both just okay or not good at all. This is delightful!

This was actually very good. My only adjust is following time I make this I will wait fairly a while ahead of including my mushrooms. Not sure if it truly is how thick I reduce the meat (to me it really is super thin??) but the mushrooms about disappeared in size by the time the meat was tender enough. Otherwise, super dish and my family members loved it. Putting it in the rotation.

I followed the recipe exactly and this was delicious! The chili sauce and powdered mustard really give this a wonderful kick, and the simmer time permits what is typically a difficult cut of meat to tenderize nicely. Sadly, I only had 8 oz. of mushrooms — half what is called for — and was as well lazy to go to the store for a lot more, but they had been the BOMB! My broody teens loved this, so absolutely on the “to repeat” list at our house!

This was SO very good. I used deer round steak which can be tough but it turned out nice and soft. My semi-picky seven and 9 12 months old went for it! I only used a couple squirts of chili sauce so it wasn’t too spicy, and simply because I ran reduced on sour cream, I used a scoop of mushroom soup as substitute. didn’t have fresh mushrooms, but canned worked just fine. if your flour is burning, your heat is as well hot. this is just a “browning” on sides, not completely cooking the meat. It will cook when it is simmering in the broth.

I’ve experimented with a good deal of stroganoff recipes more than the many years and been disappointed in most. This 1 is a gem. I was hesitant to include three tablespoons of chili sauce due to the fact a member of my household is delicate about spicy meals, but it did not make it spicy at all. My kids also detest onions with a vengeance so soon after sauteing i ran the translucent onions and garlic through the food processor. I also added further beef broth since i did not have condensed. For these saying it was thin, mine turned out super thick. I only added 1 cup of sour cream (far more would have totally overwhelmed the taste). Also for these complaining about the flour sticking to the pan, i deglazed with a tablespoon of wine ahead of and right after onions. Whole loved ones loved it. It is going to be our go-to stroganoff recipe from now on.

Followed the recipe precisely except utilized sirloin instead of round steak. Tasty! Business liked it as well!

Created this for dinner tonight, but didn’t have the 7 hrs. to cook it. So, I cooked it on higher for four hrs. Oh my! It was so tender and tasty. I cannot wait for my husband to come residence from operate, so he can try out it. My only modify was no mushrooms. Not a fan. I also additional garlic powder. This was so effortless and tasted great. I’ll definitely make it again!

Sauce is a little thin. Scrumptious. Double mushrooms, chili pepper instead of sauce, a tiny further mustard.

Have produced this a couple of occasions now and household often loves it! I use 2 pounds of round steak-never have a dilemma with flour sticking to pan. Nonetheless right after meat is cooked I do include a tablespoon more butter to saute onion and garlic. When practically completed I add the mushroom, It adds a more extreme taste versus boiling them. Lastly, is sauce is not thick enough I add arrow-root not far more flour as a thickener.

I have always been a huge fan of stroganoff and believed this sounded like a wonderful version. Had problems with it correct from the start off, the flour caught to the bottom of the pan when browning the meat and just burnt. Ok, so I didn’t brown the rest of the meat as a outcome, just the very first batch I tried. Extra in the broth and this kind of, and the mixture promptly turned into glue! Will never ever once more cook meat with a flour coating on it! Taste smart it wasn’t really seasoned at all either. I would undoubtedly consider again with out the flour additional, and more seasonings all all around. This recipe helps make a ton of meals, I could have easily halved the recipe because it truly is just myself and my husband, instead I did the 2lbs of meat suggested, and we have enough stroganoff to feed a small army here!

Lemon drop

Lemon drop
Dietary Gu >(per serving)
125 Calories
0g Excess fat
7g Carbs
0g Protein
Nutrition Information
Servings: 1 cocktail (1 serving)
Sum per serving
Calories 125
% Day-to-day Value*
Complete Unwanted fat 0g %
Saturated Fat 0g %
Cholesterol 0mg %
Sodium 5mg %
Complete Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Protein 0g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how a lot a nutrient in a foods serving contributes to a day-to-day diet plan. two,000 calories a day is used for common nutrition advice.

The lemon drop martini is a single of those excellent vodka martinis that highlight present day martini menus. It really is so popular, in truth, that it has inspired a quantity of ready-to-drink variations. However, the recipe is so straightforward that people are not necessary.

Like several of the ideal cocktails, the lemon drop martini requires just a number of elements. You may decide on your favourite vodka and shake that with lemon juice and straightforward syrup. Really, that is it!

This is a great dessert drink and a wonderful decision when you want a cocktail with a bit of pucker and a hint of sweetness. You can also adapt it to suit your individual taste and have exciting including other fruit flavors to the combine.

Click Play to See This Recipe Come Collectively


  • one 1/two ounces vodka
  • 3/4 ounce lemon juice
  • 1/2–3/4 ounce straightforward syrup
  • one/2 ounce limoncello
  • Garnish: lemon twist

Measures to Make It

Gather the components.

In a cocktail shaker filled with ice, combine the components.

Garnish with the lemon twist.

Serve and enjoy!

  • Basic drinks like this deserve—and practically require—the greatest elements. The foundation is vodka, so begin constructing the greatest tasting cocktail achievable by choosing a smooth vodka. There are a lot of fantastic premium vodkas to choose from and, if your budget is a minor tight, you can also find some nice alternatives inside the significantly less costly vodkas.
  • To get the absolute best lemon drop, the lemon juice and syrup must each be fresh. Neither fresh juice or homemade syrup is tough to make or keep and the variation in taste proves that they’re really worth it.
  • If you locate the drink to be a small also tart, include far more syrup subsequent time. Likewise, if it’s a bit too sweet for your taste, pour much more lemon juice.
  • The limoncello is a fun addition, but it really is not completely necessary. If you do not have it, make the lemon drop with juice and syrup alone, and which is when you might want to improve the syrup to make up for the sweetness.
  • Really often, the lemon drop is served with a sugar rim: Wipe a lemon wedge all around the glass to wet the surface just before dipping it in a little dish of white sugar, then mix up the drink. This is a brilliant introduction to the sweet and sour drink you happen to be about to sip!


  • This recipe is the excellent base for experimentation and it is extremely effortless to add hints of additional fruity flavors. The easiest methods are to use a flavored vodka or make your very own flavored syrup. Citrus and other fruit vodkas are a popular selection and provide the ease of exploring various flavors effortlessly.
  • Floral syrups can also add a fun twist. For instance, a lavender simple syrup generates a lovely lavender lemon drop martini. In spring, you can get a comparable taste by harvesting people beautiful lilac blooms and creating a lilac lemon drop martini.
  • One more straightforward variation to the unique recipe is to include one/4 ounce Cointreau and use only one/two teaspoon basic syrup. This brings in an orange undertone that really complements the sweetened lemon.
  • If you happen to be in the mood for a shot rather than a martini, the lemon drop shot provides the same fantastic flavor combinations in an interactive shooter which is very entertaining.

DIY Lemon Drop Martini Combine

Lemon drop martini mixes are, basically, a lemon sour—sweetened lemon juice in a handy pour-and-shake bundle. You can replicate that by creating a fresh lemon sour at house. Simply skip the lime juice in a standard sour mix recipe and change the volume with lemon juice.

The benefit of pouring lemon juice and basic syrup separately is that you can adjust the sweet and sour to taste. You can even now get that customization in a DIY lemon sour.

Consider notes whilst mixing up the martini with the individual substances until finally you discover your ideal stability. You can then consider that same ratio into making your lemon sour and bottle it. This tends to make it even less difficult to appreciate a lemon drop anytime you like.

How Powerful Is a Lemon Drop Martini?

The lemon drop martini has an alcohol content material that’s normal of fruity vodka martinis. On average, it should shake up to about 20 % ABV (forty proof), which is half the power of a straight shot of vodka. Preserve this in mind since the cocktail’s sweet taste tends to make it easy to drink one too numerous!

Quinoa salad recipes

Quinoa salad recipes

Spruce up salad with the assist of quinoa for a wholesome and filling lunch or supper. This grain is super versatile and is excellent paired with chicken or salmon.

Tuna, avocado & quinoa salad

  • 25 mins
  • Effortless

California quinoa & avocado salad

  • forty mins
  • Straightforward
  • Vegetarian

Herby quinoa, feta & pomegranate salad

  • 25 mins
  • Effortless
  • Healthier
  • 20 mins
  • Straightforward

Quinoa & feta salad with roasted veggies

  • one hour
  • Straightforward

Ensalada Sierra (Andean quinoa salad)

  • fifty five mins
  • Much more energy
  • Vegetarian

Peruvian chicken, avocado & quinoa salad

  • 30 mins
  • Effortless

Peruvian toasted sweetcorn, avocado & quinoa salad

  • 30 mins
  • Effortless
  • Vegetarian

Toasted quinoa, lentil & poached salmon salad

  • 55 mins
  • Easy
  • Wholesome

Superfood salad with citrus dressing

  • 30 mins
  • Easy
  • Vegetarian

Watermelon & spinach super salad

  • thirty mins
  • Effortless
  • Vegetarian

Mixed grain & preserved lemon salad

  • 45 mins
  • Straightforward
  • Healthful
  • Vegetarian

Warm grain salad with bacon, leeks & spinach

  • thirty mins
  • Simple

Assist-yourself grain fr >

  • 25 mins
  • Easy
  • Vegetarian

Quinoa salad with grilled halloumi

  • 40 mins
  • Straightforward
  • Vegetarian

Quinoa, lentil & feta salad

  • 30 mins
  • Effortless
  • Vegetarian
  • Healthy

Quinoa, squash & broccoli salad

  • twenty mins
  • Easy
  • Vegetarian

Asian prawn & quinoa salad

  • 30 mins
  • Straightforward

Spicy tuna quinoa salad

  • 20 mins
  • Effortless
  • Wholesome

Quinoa, pea & avocado salad

  • twenty mins
  • Straightforward
  • Vegetarian

Summertime fruit quinoa salad

  • 35 mins
  • Simple
  • Healthy
  • Vegetarian

Quinoa tabbouleh

  • 20 mins
  • Straightforward
  • Vegetarian
  • Healthier

Quinoa tabbouleh

  • 40 mins
  • Straightforward
  • Healthier
  • Vegetarian

Chicken & quinoa salad with beetroot yogurt

  • 55 mins
  • Easy

Spiced quinoa with almonds & feta

  • 25 mins
  • Simple
  • Vegetarian

Associated gu >

How to make healthful quinoa salads

Make these meal prep bulgur and quinoa bowls for a healthier operate lunch. Use 1 base and two.

How to cook quinoa

Want to know the best way to cook quinoa? Comply with this simple guidebook for good results at cooking.

The well being benefits of quinoa

A comprehensive protein and wonderful wheat-cost-free alternative, the demand for quinoa has risen.

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Abilities & know how

As properly as assisting you determine what to cook we can also aid you to cook it. From suggestions on cookery techniques to information and info about overall health and nutrition, we’ve a wealth of foodie know how for you to check out.

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