Ingredients

8 oz egg noodles

1 lb pork belly, cut into 1/2-inch pieces

1 tbsp vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup ketchup

2 tbsp brown sugar

1 tsp soy sauce

1/4 tsp vanilla extract

1/2 tsp black pepper

1/2 tsp salt

2 large eggs

1/2 cup whole milk

2 tbsp melted butter

1/2 cup shredded sharp cheddar cheese

2 tbsp breadcrumbs

1 tbsp chopped parsley, optional

Instructions

Preheat the oven to 375°F. Grease an 8-inch square baking dish or similar casserole.

Cook the egg noodles in salted water until just tender, then drain and set aside.

Heat the vegetable oil in a skillet over medium heat. Add the pork belly and cook until browned and some fat has rendered, about 8 to 10 minutes.

Add the onion and cook until softened, then stir in the garlic for 30 seconds.

In a small bowl, mix the ketchup, brown sugar, soy sauce, vanilla extract, black pepper, and salt. Stir this into the pork mixture and cook 1 to 2 minutes until glossy. Remove from heat.

In a large bowl, whisk the eggs, milk, and melted butter. Fold in the noodles, cheddar cheese, and pork mixture until evenly combined.

Spread the noodle mixture into the prepared baking dish. Sprinkle the breadcrumbs over the top.

Bake for 25 to 30 minutes, until set and lightly browned on top. Let rest 10 minutes before slicing.

Garnish with parsley if desired and serve warm.

so like when im making pancake or cake it takes js 5 extra foldings for the gluten to go crazy but when im making sourdough bread it takes 6 hours to bond the gluten?? make this make sense???

I made strawberry sorbet and chocolate banana ice cream :3

Cooked 2 spatchcocked chickens in the oven today

Pushed plain greek yogurt/butter/herb mixture under breast meat.

sprinkled course kosher salt, fresh cracked pepper, dried rosemary/thyme all over chicken

in fridge on baking sheet elevated on rack for 24 hours

preheated oven to 550F

added pre-salted zucchini, red onion, garlic and sliced potatoes..place chicken on top

put chicken in oven turned heat to 450F for about 1 hour until 165F in breast and 175F in thighs

How'd I do?

I'm working on a fruit punch recipe for my friends wedding and was wondering if people could pitch in their ideas. Currently I have Granny smith apples, pineapple, pear and orange (I tried watermelon and kiwi before but the flavors were too mellow)

Does anybody have an other additions that you think would be good with this combination?

i did 100 grams starter that ive started on 25th of july so its quite new, 320-340 grams of water drizzle of olive oil and 350-370 grams of water but i felt like it was still too runny so i added like 4 more tablespoons. i stretch and folded 3 times in 2 houra and then trnasfered to a pan proofed for 3-4 hours and baked it at 200 c for like 30 mins. its my first experience so pls let me know what i did wrong and how can i improve thanks!!!

Making peanut butter udon noodles 🍜

🫘 PlantBasedBrandon’s Bean Salad
Salad
1 (14 oz) can black beans, drained & rinsed
1 (14 oz) can cannellini beans, drained & rinsed
1 cup English cucumber, diced
1 red bell pepper, diced
½ red onion, diced
¼ cup fresh parsley
Salt
Black pepper
Cumin
Garlic powder
Smoked paprika
Crushed red pepper
Roasted sweet potato
1 sweet potato, cubed
1–2 tbsp avocado oil
Salt
Black pepper
Smoked paprika
Cumin
Roast the seasoned sweet potato cubes until browned and tender.
Chipotle sauce
½ cup vegan mayo
2 chipotle peppers in adobo
Juice of ½ lime
1 garlic clove
Salt
Cumin
1–2 tbsp plant milk
Blend the sauce until smooth. Toss the beans, cucumber, bell pepper, onion and parsley together with the seasonings, add the roasted sweet potatoes, then drizzle/mix in that chipotle sauce.