My grocery store didn’t have rice cakes (of any type), so I used gnocchi. I also used frozen corn instead of fresh since corn isn’t in season right now. Tasty! Note: I definitely wouldn’t add any salt, as miso is already quite salty. I’m glad I didn’t add any to the recipe! Really delicious way…
I had to stop eating corn a few years ago due to a food sensitivity, and of all the things I had to give up (tortilla chips! corn on the cob! grits!), popcorn hit me the hardest. I loved making huge bags of popcorn in the microwave at home to demolish on the couch—for the…
Directions Spread almond butter on 1 rice cake. Sprinkle with flaxseed and cinnamon. Top with apple and the other rice cake. Originally appeared: EatingWell Magazine, September 2021 Rate It Nutrition Facts (per serving) 225 Calories 10g Fat 31g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1…
Ingredients:For the cornmeal cakes1/2 cup Coarse cornmeal1 cup All purpose Flour1/2 teaspoon Baking soda1 teaspoon Baking powder1/2 teaspoon Salt1 1/2 cups Buttermilk1 Egg1 teaspoon Granulated sugar3 Green onions, minced white and light green parts1 tablespoon Vegetable oil for cookingBlack Bean & Corn Salsa1/3 cup Cooked black beans (rinse if using canned)1/2 cup Corn, fresh or…
You’ll find Korean rice cakes, tteok, in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.
Ingredients:For the cakes:2 cups corn kernels, divided in half (from about 3 ears)2 tablespoons butter, plus more for cooking1/2 cup buttermilk1/2 cup red onion, finely diced1/2 cup basil chiffonade, plus more for garnish3/4 cup all-purpose flour1/2 cup cornmeal1 teaspoon baking powder1/2 teaspoon baking sodaPinch of salt and pepperFor the topping:2 heirloom tomatoes, diced1/2 cup corn…
Ingredients:3 tbsp. canola oil3 cloves garlic, finely chopped1 (2″) piece ginger, peeled and finely chopped3 oz. fresh or frozen rice cakes, thawed if frozen and sliced 1/6″ thick at an angle1 cup canned thinly sliced bamboo shoots1⁄2 small head Napa cabbage, cored and thinly sliced1⁄4 cup soy sauce1 tbsp. dark soy sauce1 tbsp. douban jiang…
Ingredients:For the lentil cakes1 cup dried Lentil du Puy, rinsed and picked over for stones1/2 yellow onion, small dice1 tablespoon fresh grated ginger1 tablespoon cilantro, minced2 teaspoons garam masala1/4 cup flour, I used millet flour1 large egg3/4 teaspoon kosher salt1/4 cup or so canola oil, for fryingFor the sauce1/2 yellow onion, small dice1 cup tomato…
Want to satisfy your craving for something salty, sweet, and crunchy? This quick and easy no-bake dessert has it all! Top a crunchy rice cake with dulce de leche and dip it into melted dark chocolate. A hearty sprinkle of flaky sea salt takes it into new heights. This reminds me of my favorite caramel…
Ingredients:4 round mini sponge cakes1 (11-ounce) can mandarin oranges in light syrup1/2 cup blueberries1 cup whipped cream or whipped topping
Ingredients:For the cakes :225 grams unsalted Pistachios150 grams soft unsalted butter/odourless refined oil like sunflower,rice bran or any blended oils120 grams powdered sugarFor the top :2 tablespoons jam (Apricot.Grape or mixed fruit give perfect results)1 tablespoon water1 tablespoon Pistachio nuts to decorate
This recipe is inspired by a 1950s Swan’s Down Cake ad I discovered via Pinterest. The beauty of it is that you can make it however you please, just choose your favorite cake and frosting recipe; it’s all about how you assemble and decorate the cake. If your Easter cooking time is already booked up…
Ingredients:For the cakes1 cup drained crushed pineapple (from a 20-ounce can in juice, not syrup)1.25 cups unsweetened shredded coconut1 cup coconut sugar1/2 cup coconut oil, melted4 large eggs2 teaspoons pure vanilla extract1/2 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder1 cup coconut flour1 cup unsweetened coconut milk (refigerated carton style)For the glaze (optional)1 cup powdered…
Ingredients:1 1/4 ounces vodka3/4 ounce Smirnoff lime vodka1 can cakes peach citrus Fresca
Ingredients:1 tablespoon neutral oil16 ounces ground beef, 80/20 preferred1 1/2 teaspoons kosher salt, divided1/4 teaspoon freshly ground black pepper, plus more as needed1 medium yellow onion, chopped4 to 5 garlic cloves, minced2 teaspoons sweet or smoked paprika1 teaspoon chili powder1/2 teaspoon red chile flakes1/4 cup tomato paste1 teaspoon Worcestershire sauce1 cup whole milk18 to 20…
Ingredients:For the crab cakes:16 ounces lump crab meat2 eggs, whisked1 cup panko1 lemon, juiced1/3 cup plain Greek yogurt1 pinch freshly ground black pepper1/2 teaspoon Old Bay SeasoningFor the butter:2 sprigs fresh tarragon, chopped1 large shallot, minced1/2 lemon, juiced1/2 cup salted butter, at room temperature
Ingredients:1⁄2 cup dashi3 tbsp. gochujang (Korean red chile sauce)3 tbsp. rice syrup or light corn syrup1 tbsp. Korean red pepper flakes1 tbsp. soy sauce1 tbsp. mirin1 tbsp. sugar2 cloves garlic, minced2 cups frozen rice cakes, soaked and refrigerated overnight2 tbsp. vegetable oil3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces1⁄2 cup julienned carrots1⁄2 cup…
Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.) In a large bowl, whisk…
Ingredients:1 pound cylinder rice cakes (garaetteok)4 cups water7 large dried anchovies (mareun-myeolchi)a 6×8 inch sheet of dried kelp (dasima)2 tablespoons fish sauce1/3 cup hot pepper paste (gochujang)1 tablespoon hot pepper flakes (gochugaru)2 tablespoons sugar3 green onions, sliced2 hard boiled eggs1/2 pound fish cakes
Ingredients:400 grams Korean rice cakes3 tablespoons gochujang-fermented Korean red chili paste1 tablespoon oyster sauce1/2 tablespoon fermented black bean sauce1/2 teaspoon gochugaru (Korean red chili powder)1 teaspoon sugar3 garlic, crushed2 cups water120 grams white or brown onion, chopped bite size150 grams white cabbage, chopped bite size100 grams leek, chopped 1 inch length2 red chilies, chopped 1cm…
Ingredients:500g garaetteok (cylindrical rice cakes)500ml vegetable stock or water2½ tbsp gochujang (Korean red pepper paste)2 tbsp soy sauce3½ tbsp sugar1 tbsp corn syrup200g eomuk (Korean fish cakes), roughly cut3 spring onions, cut into thirds
What Are Rice Cakes? Rice cakes are a snack made from puffed rice pressed together into a circular shape. They are shelf-stable, crunchy and versatile. Rice cakes come in a variety of flavors, but watch for sugar and sodium content. We recommend using brown rice cakes or multigrain rice cakes. Are Rice Cakes Healthy? Yes,…
Ingredients:1 bunch scallions1/4 canola oil1 pound fresh rice cakes (cylindrical)1 pinch salt1/4 cup kimchi (optional for serving)sriracha sauce (optional for serving)1 fried egg per person (optional for serving)
A Favorite Family Recipe One of our hands-down favorite recipes is this one for shrimp cakes. My father pulled the original recipe from Bon Appetit magazine years ago, which he has since changed just ever so slightly. Dad doesn’t even like shrimp, and usually refuses to eat it, but he loves making and eating these…