No need to order delivery when you can make your favorite Asian takeout sauces at home! Here are easy sauce recipes for General Tso’s, teriyaki, sweet and sour, Kung Pao, and Mongolian. Read more: https://www.allrecipes.com/article/easy-chinese-dinners/

Get the recipes for
General Tso’s Chicken: https://www.allrecipes.com/recipe/197394/joes-general-tsos-chicken/
Simple Teriyaki Sauce: https://www.allrecipes.com/recipe/259887/simple-teriyaki-sauce/
Sweet and Sour Sauce I: https://www.allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/
Kung Pao Chicken: https://www.allrecipes.com/recipe/9027/kung-pao-chicken/
Mongolian Beef and Spring Onions: https://www.allrecipes.com/recipe/201849/mongolian-beef-and-spring-onions/

#sauce #takeout #takeoutsauces

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From YOUR amazing comments last time, here’s another reaction video! The Sorted gang REACT to the latest Pass It On recipe relay challenge. Oh the sheer disappointment. How long ‘til Janice gets up and leaves?

Didn’t catch the first video? Be sure to watch that first right here: https://youtu.be/3ISF4DtQAD0

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Here’s a Pass It On recipe relay challenge packed full of genius. There’s a new set of rules per contestant’s 10 minute turn… they have to make use of ONE kitchen gadget from the 2019 Sorted reviewed collection. Buckle up for a ride and a half….

AND don’t forget to check in here for the hilarious reaction video. The guys watch it back to see what each person got up to on their terrible turn.
Here’s the link: https://youtu.be/96b-uknkpng

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– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

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The Empanada is a dish in which the fillings change from country to country and from city to city. Its origin dates back to Arabic cuisine, which followed a tradition of eating small pieces of many foods instead of a large one-ingredient meals. Each Colombian city has its empanada, and Bogotá, the capital city, is a special place for Empanadas. The truth is that this type of pastry, stuffed with rice and mixed with pieces of meat or chicken has become a definitive symbol of the Bogotá.

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Tostones are a classic Puerto Rican dish of crispy smashed plantains! Allrecipes Allstar Ramona Cruz-Peters shares her family recipe for quick and easy tostones in your air fryer in under 30 minutes!
Get the recipe: https://www.allrecipes.com/recipe/270835/air-fryer-tostones/

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Ingredients:
2 green (unripe) plantains
olive oil cooking spray
3 cups water, or as needed
salt to taste

Directions:
1. Preheat an air fryer to 400 degrees F (200 degrees C).
2. Slice tips off the plantain. Make a vertical cut in the skin from end to end, making sure to cut only through the thick skin and not into the plantain flesh. Cut plantain, still with the peel, into 1-inch chunks. Peel the skin off each chunk starting at the slit you made.
3. Place the plantain chunks in your air fryer basket and spray them with olive oil spray. Air fry for 5 minutes. Meanwhile, prepare a bowl of salted water.
4. Remove the plantain pieces from the air fryer with tongs. Smash to about 1/2-inch thickness using a tostonera (plantain smasher). Soak the smashed tostones in the bowl of salted water while smashing the rest.
5. Remove the tostones from the salted water and pat dry with a paper towel.
6. Return tostones to the air fryer in batches, filling the basket with a single layer each time. Spray the tops with olive oil spray and season with salt; air fry for 5 minutes. Flip with tongs and spray the other side with olive oil spray. Season with salt. Air fry until golden brown and crisp, 4 to 5 minutes more.

#tostones #airfryer #puertorico

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It’s the recipe-less cooking challenge! Can two normal blokes who have been cooking together for 10 YEARS go head to head in attempting to make the best swiss roll FROM SCRATCH without a recipe?! Today it’s Mike VS Jamie. Let’s see how they get on…

COMMENT BELOW!
What do you think we should be cooking recipe-less next?

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– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions.

Check out the recipe here: https://www.vice.com/en_us/article/43kz8g/mole-poblano-recipe

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Low-carb Keto recipes can be quick, easy, and delicious! Enjoy bread, tacos, lasagna, and even cheesecake while sticking to your diet with these recipes:
Ultimate Low-Carb Zucchini Lasagna: https://www.allrecipes.com/recipe/261026/ultimate-low-carb-zucchini-lasagna/
Best Keto Bread: https://www.allrecipes.com/recipe/263033/best-keto-bread/
Instant Pot Keto Chicken and Kale Stew: https://www.allrecipes.com/recipe/263873/instant-pot-keto-chicken-and-kale-stew/
Keto Instant Pot Soup (Low Carb): https://www.allrecipes.com/recipe/260502/keto-instant-pot-soup-low-carb/
Easy Keto Alfredo Sauce: https://www.allrecipes.com/recipe/267874/easy-keto-alfredo-sauce/
Easy Keto Beef Tacos: https://www.allrecipes.com/recipe/261032/easy-keto-beef-tacos/
90-Second Keto Bread in a Mug: https://www.allrecipes.com/recipe/263032/90-second-keto-bread-in-a-mug/
Keto Cheesecake Cupcakes: https://www.allrecipes.com/recipe/239793/keto-cheesecake-cupcakes/
Keto Coconut Lime Bars: https://www.allrecipes.com/recipe/266535/keto-coconut-lime-bars/

#keto #ketorecipes #ketodiet

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Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a rempah (spice paste). Then, Salil breaks down the crab, heats belachan (fermented shrimp paste) in a pan, incorporates the rempah and tomato sauce, and slow cooks the mixture in oil. Salil then adds in sweet chili sauce and adds in the crab, allowing time for the sauce to soak into the shells.

While the crab cooks, Salil prepares steamed buns and a garnish of scallions and cilantro. Salil finishes the dish by removing the crab from the sauce and adding into it a cracked egg to create a velvety texture. Finally, the crab is assembled on a plate, topped with the spicy sauce, garnished with scallion and cilantro, and served with steamed buns. Chef Salil’s vast knowledge of Chinese, Indian, and Malaysian food brings depth and nuance to this classic dish.

Check out the recipe here: https://www.vice.com/en_us/article/epgg4w/singapore-chili-crab-recipe

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