It Is Really A Perfect Homemade French Bread Recipe

This bread will knock your socks off! It's pretty simple, and super delicious! Once you start eating it, its hard to stop, especially when there's butter and the loaf came right out of the oven!

Homemade French Bread Recipe

Ingredients:

• 5-6 cups all-purpose or bread flour
• 5 teaspoons active dry yeast
• 2 teaspoons salt
• 2 cups warm water
• 1 tablespoon butter, melted
• 1 egg white
• 1 tablespoon water

Preparation Instructions:

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water and melted butter, and beat until well blended using a stand mixer with a dough hook attachment. Stir in as much of the remaining flour as you can.

2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Or knead in your mixer with the dough hook for 8 minutes on low-medium sped. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4. Grease a large baking sheet. Place loaves, seam side down, on the prepared baking sheet. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

5. Bake in a preheated 375º F oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Chinese Steamed Crabs Recipe

Actually in a way there is nothing particularly Chinese about this dish. It's a simple straightforward preparation that celebrates fresh seafood for it's sea sweetness and tender succulence. Or maybe I should take that back. Thinking about it, this dish is actually very representative of the manifestos of Cantonese cookery. Freshness first, then simple yet subtle preparation to bring out the best of the natural taste of the fresh food. Anyways this is one of the many styles in which the Chinese eat crab which they love in general with a passion.

Flower Crab, which is very common here in Hong Kong and has a very tender sweet flesh. These are smaller blue crabs with spots on their shells and legs. We have found that smaller crabs tend to have sweeter meat but you have to work more to get at the meat while larger crabs have much more meat but a tougher chewier texture.

Toss the crabs in the fridge to knock them out before steaming and make sure you have some of those nut cracker things on hand to break up the shells. Unless you're like my mother in which case just bring your teeth to the table and you'll be fine.

Chinese Steamed Crabs Recipe

• 3 small crabs or 2 large crabs, live
• 2 teaspoons ginger, sliced into very thin matchsticks
• 1 tbsp Chin Kiang Vinegar
• 1 tbsp soy sauce

Boil the water in a large steamer. Wash the crabs and place in a large dish that will fit into the steamer. When water is boiled, place the dish into the steamer, being careful of the hot steam. Steam for 15 minutes. Take out of steamer and serve along with two small sauce dishes of 1) Ginger and vinegar 2) Soy Sauce. Eat with or without dipping into the sauce, it depends on your preference. For myself I like to eat it without dipping mostly. The meat it so yummy already!

Miyuk Guk The Traditional Korean Birthday Soup

Miyuk Guk is Korean seaweed soup. "Miyuk" refers to wakame, a type of seaweed abundant along the long Korean coastline. This warming and delicious comfort food is made with fragrant garlic, seaweed, and either fish broth with shellfish or beef broth with sliced beef. I love the story behind this celebratory Korean “birthday soup” recipe, which everyone eats not only on his or her birthday, but also year-round. Its association with birthdays in particular stems from the ritual of feeding Miyuk Guk to women who have just given birth. Their traditional wisdom knew that the soup gave the women strength and restoration from the nutrient dense broth, seaweed, and beef or seafood.

  
Ingredients:

• 1/4 cup dried wakame (0.3 ounces) – Whole Foods generally carries a good selection of dried seaweed, and you can also try finding it at your local natural foods store or an Asian market
• 3 cups beef bone broth
• 5 cloves garlic, minced
• 2 TB sesame oil
• 2 tsp fish sauce
• 2 green onions, thinly sliced

Directions:

1. Soak 1/4 cup dried wakame in 2 cups of water for 20 minutes. Drain, rinse 2 or 3 times, and drain again. Squeeze all the water out of the seaweed. At this point we had 1 cup of soaked wakame. Coarsely chop the wakame into bite sized pieces.
2. Heat the broth over medium low heat. Add the seaweed and the garlic and bring to a gentle simmer. Cook for 10 minutes to infuse the broth with the garlic flavor.
3. Stir in the sesame oil and fish sauce.
4. Ladle into bowls and garnish with the green onions.

This Lemon Cheese Cake Recipe Is Really Wonderful

Enjoying delicious cake is always the happiest thing for me, and I believe that it is the same to most people, I always try different flavors of cakes at home. Lemon cheese cake is really a good one, it taste fresh and it is also healthy, all of my family love it very much, and this cake is so easy to decorate too, it makes it more attractive. Here is an easy recipe you can follow, if you are interested in it.

Ingredients:

For the Cheesecake layer

• 3 (8 oz. each) cream cheese, softened
• 1 c. sugar
• 1 c. sour cream
• 3 eggs
• 1 Tbsp. vanilla
• For the Lemon cake layers
• 2 lemon supreme cake mixes
• 8 eggs
• 2 c. buttermilk
• 2/3 c. lemon juice
• 2 (3.4 oz. each) instant lemon pudding mixes
• 2/3 c. oil
• 3 (10.6 oz. each) vanilla Cool Whip frosting

Instructions:

For the Cheesecake layer

1. Beat the cream cheese and sugar until fluffy. Add in the sour cream, eggs, and vanilla and beat until creamy.
2. Pour into a 10" springform pan that has been lined with parchment paper. Bake at 350* for 45 minutes. Cool on a wire rack for 1 hour. Run a knife around the edges, but don't remove the pan. Chill overnight.

For the cake layers

1. In a mixing bowl combine 1 cake mix, 4 eggs, 1 c. buttermilk, 1/3 c. lemon juice, 1 box lemon pudding, and 1/3 c. oil. Beat for 1 minute on low, and then 2 minutes on medium.
2. Pour into a greased and floured 10" round cake pan. Bake at 350* for 42-44 minutes. Cool in the pan for 15 minutes and then flip onto a wire rack to cool completely. While the first layer is cooling, repeat with the other cake mix and the rest of the ingredients.
3. To assemble the cake, level both lemon cakes. Place on cake on a plate and smooth on a thin layer of cool whip. Place the cheesecake on top. If the layers don't match up you can use a knife to very carefully remove the sides of the cheesecake to fit. Smooth a thin layer of cool whip frosting on top of the cheesecake. Place the last cake layer on top of the cheesecake. Smooth the Cool Whip frosting over the top and sides of the cake. Decorate with fresh raspberries if desired. Keep refrigerated.