heritage

This was a breakfast staple in my house growing up. My dad fries up Spam until crispy, adds some kimchi for flavor, and scrambles in a few eggs. We serve it over rice with seaweed seasoning, but salt and pepper work great too.

Kimchi, Spam, And Egg Scramble Recipe By Tasty

Spam®, diced

eggs

olive oil

¼ cup kimchi, diced

unsalted butter

white rice, steamed

kosher salt,

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Tasty

Kimchi, Spam, And Egg Scramble Recipe by Tasty

Crack the eggs into a small bowl and beat to combine.

Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–4 minutes.

Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2–3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.

Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.

https://vid.tasty.co/output/168350/landscape_480/1590516270

We blended some of our favorite organic whole grains for a pancake mix that is full of nutrients yet light and fluffy, just like a pancake should be. We use a fine mill of Turkey Red wheat; Red Fife wheat; Oat; Rye; Buckwheat; and Wild Rice Flours; as well as flaxseed meal. The wild rice is paddy rice, not cultivated, and comes directly from Minnesota natural stand wild rice. Many of our customers with a gluten intolerance find this blend to be more digestible. Use the recipe below, or add in an egg or mashed banana for a creamy, sweet version.

7-Grain Heritage Pancakes

Cup 7-Grain Heritage Pancake Mix

Cup Milk

tbsp Melted Butter

Using a whisk, mix 7-Grain Heritage Pancake Mix and milk in a large bowl.

Slowly mix in butter or oil. If you like a thinner pancake, add more milk.

Let rest for five minutes. Meanwhile, warm a large skillet over medium heat.

Once batter has rested, ladle pancake mix onto hot skillet, in increments of ¼ cup to ½ cup at a time.

Flip pancakes once bubbles begin to form, or when the bottom turns golden brown. Heat for another minute or two.

Top with butter; maple syrup; honey; fruit; or nuts.

A classic southern recipe, cornmeal hoecakes are little pan fried cornmeal medallions that are at home as breakfast, as much as they are as a side dish with a mess o' greens, and just about anything else!

Fried Cornbread - Southern Cornmeal Hoecakes

flour

all-purpose cornmeal

baking powder

salt

sugar, optional

buttermilk

water

eggs,

cooking oil

butter

A fresh homemade tomato sauce and a whole cooked hen make for one of my favorite spaghetti dishes in memory of my grandma.

Grandma Mac's Homemade Chicken Spaghetti

angel hair, vermicelli or spaghetti noodles

Vidalia onion

celery

garlic

fresh basil, chopped

tomato sauce

sugar

parsley

Italian seasoning

poultry seasoning

bay leaves

broth left from the hen, or substitute commercial chicken broth,

A Tex-Mex favorite, this homemade from scratch version of King Ranch Casserole is made using a highly seasoned shredded chicken, and a butter roux-based cream sauce, seasoned with a medley of veggies and peppers, and layered in with cheese and corn tortillas.

Homemade King Ranch Casserole

chicken

chili powder

cumin powder

garlic powder

Cajun seasoning or cayenne

all-purpose flour

onion

red, yellow or orange bell pepper

poblano pepper

mild Rotel tomatoes

chicken stock

heavy cream

sour cream

lime zest

cilantro

salt and freshly cracked black pepper,

corn tortillas

jack cheese or pepper jack

cheddar cheese

sour cream and cilantro,

Sourdough Steamed bread | Dombolo | Ujeqe 

Motherdough, Refreshed

Melted butter

Water

White bread flour

Salt

Blitz the ingredients together for the wet mixture

Pour the wet mixture into the flour and mix to shaggy mess. Sprinkle on the saltLeave to autloyse for 30 minutes

MachineKnead to full gluten development using a planetary mixture.Transfer to the counter and slap &amp;amp; fold a few times and then form a ball.By HandExecute 2 sets of stretch &amp;amp; fold in the bowl, leave for 20 minutes and repeat again twice.

Transfer for the dough to a medium roasting bag that has been slightly oiled or buttered inside. Tie lightly closed near the top leaving space for the dough to expand.

Place the bag in a bowl and place in the fridge overnight.The next day remove the dough from the fridge and prove until almost doubled in size, with lots of bubbles clearly visible through the bag.

Place the bag with the risen dough in a put and fill with boiling water half way up the side of the dough.Simmer for 70 minutes.Remove from the pot and serve warm.

Warm &amp; sweet little bites of joy

Motherdough, refreshed

Large egg

½ Naartjie

grated fresh ginger

Cake flour

Baking powder

Sugar

Mashed potato

Cinnamon

Ground nutmeg

Ground cloves

Freshly roasted aniseed

Crushed cardamom seeds

White sugar

Cinnamon sticks

Clove

Green cardamom pod

Dry coconut

Blitz the wet mixture ingredients together to form a smooth paste. A stick blender works well for this.

Mix the dry ingredients, WITHOUT the salt together in a bowl.

Pour the wet mixture into the flour mixture while stirring to incorporate to a shaggy mess, and then sprinkle on the salt. Leave to rest for 30 minutes. 

MixerAfter the rest, knead the dough to full gluten with a mixerForm a ball and the place in a covered container and leave to ferment for until it just starts to rise. Approx 60 minutes at 25 deg.Place the dough in the fridge (6º) overnight.By handAfter the rest, execute 2 sets of coil folds every 20 minutes for a total of 3 sets. Form a ball and the place in a covered container.Place the dough in the fridge (6º) overnight.

Remove the dough the following morning and portion into 20-25 pieces approximately 30g each. Shape into oval balls. The dough may be quite sticky, resist the urge to add more flour. Slightly dust your hands or oil them slightly to work with the dough.Leave to prove until double in size, and then proceed to fry them. 

While the dough is proving, place the water, sugar and cinnamon in a pot and boil for 5 minutes. Put the heat back on when you are frying the dough. 

When the dough has risen correctly, heat oil to 180º and fry the koe’sisters until dark golden brown.Remove them from the oil and place in the simmering syrup to soak for 1 minute, moving them around occasionally. Transfer them to a bowl with a slotted spoon, and dust generously with the coconut.They are delicious served slightly warm.

Top 7 heritage recipes from across the web

The most viewed heritage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 7 heritage recipes from across the web

The most viewed heritage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi, Spam, And Egg Scramble Reci...

7-Grain Heritage Pancakes

Fried Cornbread - Southern Cornmeal...

Grandma Mac's Homemade Chicken Spag...

Homemade King Ranch Casserole

Sourdough Steamed bread | Dombolo |...

Warm &amp; sweet little bites of jo...

The most viewed heritage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Warm & sweet little bites of jo...