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Let’s make use of what we can find on the shelves in the grocery store to make a warm and filling breakfast or side dish! I know eggs are becoming hard to come by at the store, so if you didn’t know-eggs last 4-5 weeks beyond their sell by date. Don’t be afraid of that date on the carton. Crack your eggs into a bowl and if they look weird or smell bad do not use them. Otherwise they should be good!

I used eggs for moisture in this recipe since GF goods are notoriously dry. They are entirely optional in the recipe, and could be substituted with 2 Tbsp vegetable oil or even a little water just to help hold it together. Olive oil would be too strong here.

https://whatscookingamerica.net/Q-A/EggsSell.htm

Sausage Balls

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 cups gluten free Bisquick
  • 2 eggs (optional *see notes)
  • 4 cups shredded sharp cheddar cheese
  • 1 lb raw ground breakfast or Italian sausage
Instructions:
  • Preheat your oven to 350 degrees Fahrenheit.
  • Combine all ingredients in a mixer or by hand. It’s tedious by hand so go the mixer route with the paddle attachment if you have one, or combine in a food processor.
  • Roll into 30 balls. Roughly 1.5 Tbsp each.
  • Bake on a lightly greased cookie sheet for 27 minutes or until sausage is cooked through, and enjoy!

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If you are not following a vegetarian diet and would like to amp up the flavor in this dish in a pork-centered way consider adding a pound of ground Italian sausage to your mirepoix while browning with 1/4 tsp red pepper flakes at the end for a delicious twist on traditional lentil soup!

Feel free to use any combination of lentils you have on hand! I like this particular mixture because the red lentils become super soft and thicken the broth a bit while the green stay whole. Cooking times will vary with different lentils- check your package.

Lazy Sunday Lentil Soup

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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 onion (diced)
  • 3 carrots (diced)
  • 3 ribs celery (diced)
  • 4 cloves garlic (minced)
  • 1 15 oz can Rotel or diced tomatoes
  • 2 tsp paprika
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp lemon pepper
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 3 bay leaves
  • 2 cups green lentils
  • 1/2 cup red lentils
  • 8 cups vegetable or chicken broth
Instructions:
  • In a large pot over medium-high heat combine olive oil and butter, allow the butter to melt in the pot.
  • When your butter is melted add the diced onions, carrots, and celery (this is called a mirepoix btw #FancyAF) as well as 1 tsp of lemon pepper. Stir to coat everything and allow to cook down until the onions begin to brown.
  • When your veggies are ready add your garlic and saute until fragrant- about a minute.
  • When the scent of your garlic has convinced your household you must know what you’re doing add your lentils and seasonings. – bay leaves, paprika, basil, oregano, thyme, lemon pepper, black pepper. Stir to combine.
  • Turn your heat to high, pour in the broth, and bring to a boil.
  • Once boiling- reduce to low and simmer for 1.5 to 2 hours or until the lentils are tender, but still intact. Feel free to add more broth or water during this time if you want a brothy soup.

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First introduced to me by my sister from another mister Luana- this recipe is traditionally made with pork (and lots of it!), but since she’s allergic I’ve adapted a pork free version. Thankfully for us this recipe is very flexible and delicious with any substitute you can think to toss in! Give it a try!

With Pork:

Feijoada with pork

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Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 2 slices bacon OR 1 Tbsp bacon fat
  • 2 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (pork, chicken, or beef)
  • 1 lb diced (1″ pork (Literally anything you’ll eat: bacon, pork shoulder, roast, loin, chops, ham- seriously. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/4 tsp kosher salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add bacon slices. When crispy remove the bacon from the pan, crumble, and set aside. Leave the bacon fat in the pan and the heat on, add the olive oil.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced pork, and 1/4 tsp salt. Stir and brown the sausage, pork, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, crumbled bacon, and orange juice.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

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Without Pork:

Feijoada (no pork)

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Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 3 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (chicken or beef)
  • 1 lb diced (1″ beef (Literally anything you’ll eat: steak, roasts, leftover corned beef, stew meat, lengua. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 4 cups chicken broth
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/2 tsp kosher salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add oil of choice.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced beef, and 1/4 tsp salt. Stir and brown the sausage, beef, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, and orange juice, and chicken broth.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water or chicken broth to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

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I love recipes that cook themselves. Go ahead and buy your favorite GF bread or make whatever it is that you love to smear apple butter on because you’re not going to be able to resist when you wake up to the incredible smell! As always you can sub light brown sugar for the coconut sugar, but y’all really should get on team coconut sugar. It’s bomb! Btw- sometimes during the fall I cook my pork chops in apple butter as a twist on classic pork chops and applesauce. SO GOOD!

Crock-Pot Apple Butter

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Prep Time: 5 minutes
Cook Time: 16 hours
Total Time: 16 hours 5 minutes
Course: sauce
Cuisine: American
Servings: 6 cups
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Ingredients:
 
  • 4 pounds golden delicious apples
  • 2 pounds honeycrisp apples
  • 1 Tablespoon cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mace
  • 1/2 tsp ground nutmeg
  • 2 Tablespoons maple syrup
  • 1 cup coconut sugar (or light brown sugar)
  • 1 cup white sugar
  • 2 Tbsp apple cider vinegar
Instructions:
  • Dice the apples into one inch pieces and place into a large bowl. Do not include the cores. Also there’s no need to peel the apples, unless you want it suuuuuper smooth. It’s your ship captain. Sail!
  • Add cinnamon, cloves, ginger, mace, nutmeg, coconut sugar, and white sugar. Toss to coat, then add the maple syrup and vinegar. Toss again and add to your Crock-Pot set for 12 hours on low with the lid on.
  • I start this before bed so the majority will be done while sleeping. Easy Peasy. For example if I get up at 6 am I start this at 6 pm the night before.
  • When you wake up give the apple butter a good stir, and enjoy the blessed fall aroma of your kitchen.
  • Blend the apple butter until smooth by either adding the mixture to a standing blender or using an immersion blender directly in the Crock-Pot.
  • If you used a standing blender add the mixture back to the Crock-Pot.
  • Remove the lid from the Crock-Pot and cook on low until the butter is as thick as you want it. This part of the process is about cooking off the water so the longer you cook it the thicker it will get, but the less butter it will make. I cook it for about 4 more hours with the lid off.
  • When the apple butter is ready allow it to cool slightly and place into mason jars. You can also cool it completely and freeze it in Ziploc bags for a delightful treat all year. Keep unfrozen apple butter in the fridge.
  • Enjoy!

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Proscuitto Pork Loin with Apple and Sage Pesto

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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1.5 lbs pork loin
  • 3 oz sliced prosciutto
  • 1 gala apple
  • 2 tsp olive oil
  • 1/2 cup fresh sage leaves
  • 1/2 cup shredded parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 5 cloves garlic
  • 1/4 olive oil
  • 3 Tbsp whole grain mustard
Instructions:
  • In a blender combine all ingredients for pesto: 1/4 cup olive oil, 1/2 cup Parmesan, 1/2 cup fresh sage leaves, 1 tsp salt, 1/2 tsp black pepper, 5 cloves garlic, 3 Tbsp whole grain mustard. Blend.
  • Heat your oven to 400 degrees Fahrenheit.
  • On a solid flat surface lay prosciutto slices flat and slightly overlapping so they will cover the entire length of your pork loin when wrapped.
  • Lay the pork loin over and in the middle of the prosciutto, and coat the loin all over with your sage pesto.
  • Peel your apple, and discard the peels. Or compost them or whatever; I’m not in charge of your life!
  • When you’re done living your best eco friendly life- peel the flesh of the apple and lay thin slices of top of the pesto rubbed pork. I like to lay two layers of apple on the top.
  • Slide your hands under both sides of the overlapping prosciutto slices. The prosciutto has a little bit of stretch so be gentle, but don’t fear it.
  • Wrap your prosciutto around the pork loin so they form a seam where the ends meet. This is where you will sear your loin first.
  • Heat a pan or flat skillet to medium high heat.
  • When your pan or skillet is hot add your olive oil and sear the loin seam side down. Brown on all four sides. About 1 to 2 minutes per side.
  • When done searing place your loin in a roasting pan or baking tray and roast for 30 minutes or until pork reaches 160 degrees Fahrenheit this is the temperature I prefer my pork cooked to, but you can safely eat pork at 145 if you like a little pink to it. Allow pork to rest for 5 minutes and slice into medallions. Enjoy!

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Sage Pesto

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: American, Italian
Servings: 6 Tbsp
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Ingredients:
 
  • 1/2 cup fresh sage leaves
  • 1/2 cup shredded parmesan cheese
  • 5 cloves garlic
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp whole grain mustard
  • 1/4 cup olive oil (optional)
  • 2 Tbsp pine nuts
Instructions:
  • Toss everything together in your blender or processor and blend until it makes a relatively smooth paste.
  • This goes great on pork and basically anything you can put in your mouth. It’s delicious. Like for real lol.

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We moved from the middle of nowhere to the middle of nowhere with a Target! Yay!

Caribbean Jerk Chicken

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 8
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Ingredients:
 
  • 8 chicken breasts
  • 3 bunches green onions (trimmed of their roots)
  • 1 large red onion
  • 6 cloves garlic
  • 1/4 cup avocado oil
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1 Tbsp allspice
  • 1.5 tsp ground nutmeg
  • 1 tsp kosher salt
  • 2 tsp ground black pepper
  • 1/2 cup tamari
  • 3 whole serrano peppers (or a whole scotch bonnet if you’re brave!!!)
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp anise seeds
  • 1/4 cup lime juice or coconut vinegar
Instructions:
  • In a blender or food processor combine: green onion, red onion, garlic, avocado oil, cinnamon, clove, allspice, nutmeg, salt, black pepper, tamari, serrano peppers, thyme, fennel seeds, anise seeds, lime juice or coconut vinegar.
  • Alternatively: If you don’t have salt on hand your tears will do the trick.
  • Place chicken breasts into whatever your preferred marination vessel is: a bowl, a bag etc.
  • Pour the marinade over the chicken breasts and marinade for at least 2 hours, but up to overnight.
  • When ready to cook heat your grill to high (around 450 degrees Fahrenheit).
  • Remove the chicken from the marinade and grill for 7-10 minutes per side or until they reach an internal temperature of 165 degrees Fahrenheit.
  • Think of tropical beaches, and enjoy!

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I hate recipes that ask you to make a giant batch of a sauce you don’t use all of, but when I make these I also usually make jerk chicken sooooooo it gets used! If you don’t want a double dose of jerk it freezes super well.

BTW we all see the dog hair in these which I did NOT see before posting, my b. So everyone meet my very hairy goodest girl Peanut Butter!

Jerk Sweet Potatoes

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 8
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Ingredients:
 
  • 4 large sweet potatoes
  • 2 bell peppers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large yellow onion
  • 4 Tbsp butter (melted)
  • 3 bunches green onions (trimmed of their roots)
  • 1 large red onion
  • 6 cloves garlic
  • 1/4 cup avocado oil
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1 Tbsp allspice
  • 1.5 tsp ground nutmeg
  • 1 tsp kosher salt
  • 2 tsp ground black pepper
  • 1/2 cup tamari
  • 3 whole serrano peppers (or a whole scotch bonnet if you’re brave!!!)
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp anise seeds
  • 1/4 cup lime juice or coconut vinegar
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit In a blender or food processor combine: Green onion, red onion, garlic, avocado oil, cinnamon, clove, allspice, nutmeg, salt, black pepper, soy sauce, serrano peppers, thyme, fennel seed, anise seed, lime juice or vinegar.
  • Blend until smooth, and leave it in the blender. Even if I said “place it in a bowl” you were going to do it anyway. I know it, you know it. Lets move along lol.
  • Dice sweet potatoes into bite sized chunks.
  • Slice bell peppers and the yellow onion.
  • Pour sweet potatoes, peppers, and onion into a 9 x 13 baking dish.
  • Take 1/2 cup of the jerk marinade and melt the butter into it. Then and coat your potato mixture with the jerk marinade butter mixture.
  • Cover your baking dish with foil and bake in the oven for 1 hour or until the sweet potatoes are fork tender. Enjoy!

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This pairs well with:

Pinot Grigio

Sauvignon Blanc

Cheddar Focused Cheese Board

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Prep Time: 20 minutes
Total Time: 10 minutes
Servings: 6
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Ingredients:
 
  • 12 oz smokehouse almonds
  • 1 box rice crackers
  • 1 box pecan crackers
  • 1 lb cherries
  • 8 oz sweet peppers
  • 4 large nectarines
  • 1 small cucumber
  • 3 to 4 blocks of cheddar cheeses (Pictured are a sweet red farmhouse cheddar, garlic cheddar, and a spicy three peppercorn cheddar)
  • 10 oz jar of jalapeno stuffed olives
  • 12 oz jar garlic dill pickles
Instructions:
  • Slice each nectarine into manageable slices. About 12-16 slices per nectarine.
  • Place olives and pickles into small presentable dishes.
  • Slice the cucumber.
  • Arrange all ingredients on the board. This can be messy! Just group things that taste good together near each other. Serve with some wine and kick it you classy mamma jamma.

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Craving pho, but not the 18 hour broth making process? Grab your Instant Pot and try this!

Vietnamese Pho

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Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 4
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Equipment

  • Pressure Cooker
Ingredients:
 
  • 8 large beef bones (Dealers choice - I used legs and knuckles)
  • 1/2 cup Red Boat fish sauce
  • 4 Tbsp coconut sugar
  • 2 teaspoon whole white peppercorns
  • 2 teaspoon whole black peppercorns
  • 2 Tablespoons whole coriander seeds
  • 10 Black cardamom pods
  • 4 cinnamon sticks
  • 10 whole star anise
  • 2 heads of garlic
  • 4 large sweet onions
  • 4 large shallots
  • 2 bunches green onions
  • 4 teaspoons kosher salt
  • 16 cups water
  • 2 16 oz packages fresh rice noodles
  • 1 pound thinly sliced steak
  • Sliced jalapenos (garnish)
  • Quartered limes (garnish)
  • Bean sprouts (garnish)
  • Sliced white onion (garnish)
  • Chopped cilantro (garnish)
  • Thai basil (garnish)
Instructions:
  • First set your ovens broiler to high and place the beef bones onto a sheet pan.
  • When the broiler is ready place the pan of bones underneath the broiler for 20 minutes on each side or until they are a dark amber. Almost pushing the boundary of charred.
  • While the beef bones are cooking prep your vegetables on another sheet pan. Slice the sweet onions, shallots, ginger, and garlic in half. If you have room in your oven you can broil them at the same time as the bones, but if not no worries.
  • When the bones are finished broiling place the vegetables in for 15 minutes, after 15 minutes place the green onion on the tray with the vegetables and broil another 10 minutes. Everything should be nicely charred and soft around the edges.
  • While the vegetables are broiling toast all your dry spices in a pan over low until fragrant and lightly browned. This should take around two to four minutes. Set aside.
  • Now that all your bones, vegetables, and spices have been prepped. We're ready for some pressure cooking!
  • Working in two batches, take half of all the prepped ingredients and place into the Instant Pot with 8 cups of water including half of the sugar and fish sauce.
  • Set the Instant Pot to high pressure and cook for 60 minutes. Allow to naturally pressure release for ten minutes.
  • While this is cooking prep your garnishes.
  • When done, transfer the contents of the pot to a large stock pot on your stove top and set to a low simmer. Start batch two following the same instructions as batch one. When batch two is done also add all the contents to the stock pot.
  • After both batches have finished in the pressure cooker, allow them to come to a boil together in the stock pot over medium heat for 15 minutes. Taste for seasoning, and adjust as needed.
  • Remove the bones and large vegetables from the stock pot and discard. Pour the broth into a large bowl through a fine mesh strainer. This removes any bits of ingredients that have boiled down and leaves you with a beautiful silky smooth broth. You can dilute with extra water if desired.
  • Return the broth to the stock pot and bring to a boil
  • Follow the preparation instructions on your selected packages of rice noodles.
  • Add the cooked rice noodles to your bowls and pour the boiling hot broth over the noodles. About four cups of broth per serving. Add your raw sliced beef, lots of garnishes, and don't fear the beef. The broth will be hot enough to cook the beef when stirred in. Enjoy!

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