Panadol works. This I know! Have had occasion to use it and was very pleased with the results.

Seafood chowder is an easy meal and very satisfying.

Whenever there is a new recipe I look at the ingredients and here too your ingredients are great and the end product will surely be yummy.

I am unfamiliar with what buco meat is. But this do look good. I wonder if I could replace the buco meat with turkey or even chicken breast. I haven’t had Italian food in awhile now.

Yes, I also do not know buco meat I have heard first time buco meat but read many times. I know it is made as
INGREDIENTS
4 heads fennel, fronds removed, halved length-ways
4 medium courgettes, cut 2’’ thick on the bias
30ml olive oil
1 onion, finely chopped
1 garlic clove, crushed
½ tsp fennel seeds
400g canned chopped tomatoes
1tb tomato puree
75ml orange juice
700ml vegetable stock
12 pitted black olives
75g raisins
30g toasted pine nuts
2 tb coarsely chopped coriander

METHOD
For the Osso Bucco:
Preheat oven to 200c, then heat oil in large frying pan, add the onion, garlic and fennel seed and cook until softened.
Add the fennel and courgettes and cook until both take on a light golden colour.
Add the tomatoes, puree, orange juice, half the coriander and stock, then bring to the boil.
Add the olives, raisins and pine nuts, transfer to a casserole dish, cover with a lid, place in the oven to braise for 25 minutes.
For the Risotto cake:
In a bowl mix the cooked risotto with the cheese, egg, season well with salt and pepper
Using floured hands, divide the mix into 4 equal portions.
Flatten the mix to that of a thick pancake, then fry them in hot oil in a non-stick frying pan until golden and crispy, you will probably need to do it in batches.

As some users have already opined this meat is new to me too but may be this recipe can be used with other meats as well.

Yes, it is very easy and tasty in eating but most of the people do not like it as my mom and sister do not eat but I eat keenly every Sunday at home. Major salmon fans over here. This teriyaki salmon recipe is a winner! It’s so simple and doesn’t require any lengthy marinating, but is super flavorful. The salmon turns out flaky, juicy and absolutely delicious with the homemade teriyaki sauce (which is great on chicken too!).

This is an easy salmon dinner idea the whole family will love. My son LOVED it and he doesn’t usually refill his plate for salmon. Funny all I have to tell him is “it tastes like Panda” and he’s sold. He’s big on Asian flavors

Ingredients for Teriyaki Salmon:

2 – 3 lbs salmon filet sliced into 2″ wide slices

for the sauce:
3 Tbsp teriyaki sauce
3 Tbsp hoisin sauce
3 Tbsp soy sauce
1 Tbsp white vinegar
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 large or 3 medium garlic cloves, minced
2 tsp freshly grated ginger, or 1/2 tsp ground ginger

How to Make the Teriyaki Salmon:

Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.

1. Combine sauce ingredients and stir until brown sugar is dissolved.

Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).

Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 13-16 minutes or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.

While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.

Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.

i absolutely agree, i make this almost every other morning

i absolutely agree, i make this almost every other morning

Yes, I have eaten this at some restaurants in my country with my friends and family. Mapo Tofu can be found in almost any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes.

But my friend; mom makes this curry as I tell you very delicious really.
Ingredients
1/2 cup low sodium chicken broth
2 teaspoons potato starch (halve if using cornstarch)
2 teaspoons soy sauce
1 teaspoon sugar
1 tablespoon sesame oil
2 medium cloves of garlic, minced
2 teaspoons minced ginger
4 green onions white part only, minced
1 tablespoon fermented black beans, roughly chopped (black bean paste will also work)
1/2 teaspoon Sichuan peppercorns, black seeds removed then ground (optional)
6 ounces ground pork
2 teaspoons doubanjiang (chili bean paste)
14 ounce block of silken tofu, drained and cut into 3/4” cubes
green part of green onions minced for garnish
Directions

Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.
Heat a wok or large frying pan until hot. Add the sesame oil, garlic,
ginger and green onions and stir-fry with a spatula until fragrant. Add the black beans and Sichuan pepper and continue stir-frying.

Add the ground pork and use the spatula to break it up into small grains (you don’t want clumps of meat). When the pork is cooked, add the doubanjiang and stir to distribute.

Add the tofu, and toss to mix (if you stir it, the tofu will lose its shape).

Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the pork and tofu. Toss to coat, then boil until the sauce thickens.

Garnished with the green parts of the green onions, then serve with hot rice.

My dear nice article about Goldfish fish-shaped crackers manufactured by Pepperidge Farm, a division of the Campbell Soup Company. they very tasty because its color is like saffron and looks very nice and in eating very tasty and it the best gift you can send anyone on the occasion of any festival as Christmas, Deepavali and Eid.

It looks very nice in looking and in eating very crunchy and full health vitamins and minerals. If anyone be in USA he or she must eat Goldfish Crackers,

Sweet and sour prawns is my favourite. I prefer making it at home than eat it in a restaurant as we are not sure whether those prawns are cleaned properly. Your recipe certainly is elaborate having all the ingredients that will make anyone’s palate water

Very nice and informative article written coffee beans I have heard that its taste is very good one of my friends live in Italy since 20 years. Thanks for writing providing the readers good information.