Tag: cooking video

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Classic Cold Oven Pound Cake

This cold oven pound cake cooks from an oven that’s not preheated to achieve a crispier crust and denser crumb. It will be a popular addition to any gathering!!

Cold Oven Pound Cake

Cold Oven Pound Cake

Print Recipe Pin Recipe
Course afternoon tea, Dessert, Snack
Servings 16 servings
Calories 420 kcal

Ingredients
  

  • 1 cup butter, room temperature (2 sticks or 8 oz.)
  • ½ cup vegetable shortening
  • 3 cups sugar
  • 5 eggs, room temperature
  • 3 cups flour
  • ½ tsp baking powder
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Instructions
 

  • Do NOT preheat the oven.
  • Generously grease and flour a 10”  bundt pan.
  • Place butter, shortening and sugar into the bowl of a stand mixer.  Beat on medium speed until pale, about 3 minutes.
  • Mix in eggs, one at a time, until smooth.
  • In a separate bowl, sift in the flour and baking powder.
  • Add ⅓ of the flour mixture to the egg mixture, followed by ½ of the milk, beating constantly.  Continue with another ⅓ of the flour mixture, the remaining milk and then the remaining dry ingredients.
  • Stir in vanilla and almond extract.
  • Pour the batter into the prepared pan.  Place in a cold oven and set the temperature to 350℉.  Bake for 70-75 minutes until a toothpick inserted into the center comes out clean or to an internal temperature of 210℉.
  • Remove the cake from the oven and let the pan rest on a cooking rack for 5 minutes.  When that time is up, place a cooking rack of the top of the pan and carefully it over to release the cake.
  • Allow to cool completely before serving.
  • Hack:  A tube pan or 2 standard-sized loaf pans can be used in lieu of a bundt pan.
  • Hack:  Leftovers can be stored at room temperature for up to 4 days, stored in the refrigerator for up to 7 days or frozen, tightly wrapped in serving-sized portions for up to 3 months.
Keyword afternoon tea, bundt cake, childrens recipes, Cooking Cousins, cooking video, dessert, easy, instructional video, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, pound cake, quick bread, snack, vanilla cake, yellow cake

Check out the history of pound cake here!

Suggestion: Serve this delightful pound cake with fig chutney, apple butter or vanilla dessert sauce!

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Saltine Cracker Crack Candy

Saltine cracker crack candy is a buttery sweet crunch covered in chocolate! It’s fast, it’s easy and it only uses 4 ingredients. Lily-Rose gives it a thumbs up!

Saltine Cracker Crack Candy

Saltine Cracker Crack Candy

Print Recipe Pin Recipe
Course Snack
Servings 35
Calories 135 kcal

Ingredients
  

  • 1 sleeve of saltine crackers (about 40 or 4 ounces)
  • 1 cup brown sugar
  • 1 cup butter (8 oz or 2 sticks)*
  • 2 cups semi-sweet chocolate chips (1 bag or 12 oz)
  • *If using unsalted crackers and/or butter add ¼ tsp salt

Instructions
 

  • Preheat oven to 400℉.
  • Line a 10"x15" baking pan with nonstick aluminum foil.  If using regular aluminum foil, coat it with cooking spray.
  • Arrange a single layer of saltine crackers over the bottom of the pan.
  • Place the brown sugar and butter into a saucepan and cook, stirring constantly, until the mixture comes to a full boil. Allow to cook for 3 minutes, stirring constantly.
  • Pour the hot caramel mixture over the crackers and use a spatula to spread it evenly, covering all the crackers. 
  • Put the pan in the oven and bake for 4-5 minutes or until the caramel is bubbly.  Remove it from the oven and turn off the heat. 
  • Allow pan to rest for 1 minute.
  • Sprinkle the chocolate chips over the caramel.  Use a spatula to evenly distribute and gently press chips into the caramel.  
  • Put the pan back in the hot oven for 1-2 minutes.  Remove and use a spatula to spread the chocolate evenly over the caramel crackers.
  • Place the pan on the refrigerator 2 at least two hours.
  • Peel the candy off the aluminum foil and break it apart with your hands to serve.
  • Hack:  Switch this up by using different crackers, such as butter-flavored or graham crackers.  
  • Hack: Use your favorite chocolate (milk, dark or white) in place of the semi-sweet chips.  You can also leave the chocolate off entirely if you prefer.
  • Hack:  Add some fancy pizazz by sprinkling chopped nuts, crushed hard candy or sprinkles over the top of the melted chocolate.  Gently press them into the chocolate before refrigerating.
  • Hack:  Store leftovers in the refrigerator for up to a week or freeze them for up to 3 months.
Keyword candy, childrens recipes, chocolate chips, cooking video, crack, crunchy, homemade, instructional video, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, saltine crackers, sweets

Did you know?  Chocolate was originally served as a warm (and bitter) drink!  Check out some more fun facts about chocolate here!

These classic no-bake cookies are another fast and easy snack that the
the kids will enjoy making!

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Original Rice Krispies Treats™

Rice Krispies Treats™ is a classic recipe that we all remember fondly from our childhood. This no-bake recipe uses only 4 ingredients and your littles can help!

Original Rice Krispies Treats™

Original Rice Krispies Treats™

Print Recipe Pin Recipe
Course Dessert, Snack
Servings 12
Calories 265 kcal

Ingredients
  

  • 6 cups Rice Krispies™ cereal
  • 1 package Mini M&Ms;™, optional (10 ounce or 1½ cups) 
  • 3 tsp butter
  • 1 bag marshmallows (10 oz or about 40)

Instructions
 

  • Use cooking spray to coat a 10”x13” pan.
  • Measure Rice Krispies™ and Mini M&Ms;™ into a large bowl and stir to combine.
  • Put the marshmallows and butter into a separate large bowl.  Place in the microwave and heat on full power for 2 minutes.*  Stir until marshmallow and butter are well combined.
  • Add the cereal mixture to the marshmallow and stir quickly to combine.  
  • Use a buttered spatula, waxed paper or buttered hands to gently press the mixture into the prepared pan.  
  • Allow to cool and cut into 2” squares for serving.
  • *This step can also be done on the stovetop.  Place marshmallows and butter in a large pan.  Heat over low heat, stirring constantly, until the marshmallows are melted and smooth.
  • Hack:  Store leftovers in a tightly covered container at room temperature for up to 2 days.  Separate layers with waxed or parchment paper.  They can also be tightly wrapped and frozen for up to 6 weeks.
  • Hack:  Experiment by using flavored marshmallows, food coloring (added to melted marshmallows) and/or different stir-ins such as candies, nuts or sprinkles.  Go crazy and let me know how they turn out!
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Did you know?  Marshmallows were originally made from the sap of the mallow plant and enjoyed only by royalty.  Check out some more fun facts here!

To see more videos from The Cooking Cousins and their friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Suggestion:  Milk and cereal bars are another easy, no-bake goodie for your littles to make!

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Fresh Caramel Apple Turnovers

These caramel apple turnovers are a delicious hand pie made with fresh apples and a flaky crust. Serve them warm or cold with ice or whipped cream!

Caramel Apple Turnovers

Caramel Apple Turnovers

Print Recipe Pin Recipe
Course Breakfast, brunch, Dessert, Snack
Servings 12
Calories 379 kcal

Ingredients
  

Dough

  • 2 cups flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 cup butter, frozen (2 sticks or 8 oz)
  • ½ cup sour cream
  • 8 tbsp cold water
  • Additional flour for dusting

Filling

  • 2 pounds apples
  • ¼ cup sugar
  • ½ tsp cinnamon
  • 1 tbsp cornstarch
  • ¾ upc deluce de leche
  • 1 egg white beaten with 1 tbsp water
  • Dusting sugar

Instructions
 

  • Combine flour, salt and baking powder in a medium-sized bowl.  Set aside.
  • Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater.  Return the butter to the freezer until ready to use.
  • Use a whisk to mix the sour cream and cold water,  Store the mixture in the refrigerator until ready to use.
  • Add butter to the flour mixture and toss until well incorporated.  Pour in the sour cream mixture and stir to combine.
  • Turn the dough onto a floured surface and pat it into a rough triangle.  Fold the dough into thirds, like a letter.  Press it out into a rough triangle again and repeat the folding process.  It’s important to work quickly so that the butter doesn’t get soft.  You should be able to see chunks of butter in the dough.
  • Divide the dough into two portions.  Wrap the portions tightly and put them in the refrigerator for 30 minutes.
  • While the dough is chilling, peel, core and thinly slice apples.  
  • In a small bowl, combine sugar, cinnamon and cornstarch.  Add to apple slices and toss to coat.
  • Preheat oven to 400℉.
  • Remove one portion of the dough and roll it into a 10” x 15” rectangle.  Cut it into 6 equal squares.
  • Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle.  Moisten dough slightly and press to seal.
  • Place turnovers on a cookie sheet.  Brush each one with egg wash and dust with a small amount of sugar.
  • Repeat with the second portion of dough.
  • Bake turnovers for 20-30 minutes until they are golden brown.
  • Transfer turnovers to a wire rack and allow to cool.
  • Hack:  Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Hack:  To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze.  Wrap each tightly and keep in the freezer for up to 2 months.  Add an extra 3-5 minutes to the baking time for frozen turnovers.
Keyword afternoon tea, apple turnover, apples, breakfast, brunch, caramel, cooking video, dessert, Dulce de Leche, flaky, fruit, instructional video, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, Lily Rose Kindergarten Cook, pastry, turnover, vegetarian

While it’s impossible to say exactly where or when the turnover was invented, rumor has it that the first apple turnover was made in 1630 in St. Calais, France!

Suggestion:  Leftover apples?  Make some homemade applesauce!

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Easy Pancake Mix Banana Cake

Today Lily-Rose makes a pancake mix banana cake! This simple recipe is super fast and easy to make, especially if your pantry is running low on supplies!

Pancake Mix Banana Cake

Pancake Mix Banana Cake

Print Recipe Pin Recipe
Course afternoon tea, Dessert, Snack
Servings 8
Calories 418 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.  Coat a 9” cake pan with cooking spray.  
  • Put bananas, egg, oil, brown sugar, milk and extract into a blender.  Mix until well combined and smooth.
  • Measure pancake mix into a large bowl.  Add banana mixture and stir just until blended.  Do not overmix.  
  • Pour batter into the cake pan and bake for 25-30 minutes.  The cake is done when a toothpick inserted into the center comes out clean or when the cake reaches an internal temperature of 210℉.
  • Hack:  Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months. 
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer.  Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed bananas. 
Keyword banana, cake, childrens recipes, cooking video, easy, fast and easy, fruit, instructional video, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, pancake mix, quick and easy, simple

To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press the notification button so you won’t miss any new videos!

Suggestion:  If you prefer a frosting made with butter, use this basic white frosting recipe!

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Traditional Chinese Shumai Dumplings

Chinese shumai dumplings, made with glutinous (sticky) rice, ground pork and vegetables, are a popular dish in southern China and are often served for Dim Sum.

Chinese Shumai Dumplings

Chinese Shumai Dumplings

Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine Chinese
Servings 1 Dumpling
Calories 132 kcal

Ingredients
  

  • 1½ cups glutinous (sticky) rice
  • ½ carrot
  • 5 mushrooms
  • 2 green onions
  • ½ lb ground pork
  • 2” knob ginger (1 tbsp)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sweet bean sauce
  • 1 egg
  • Pinch of salt
  • 4 tbsp vegetable oil
  • Pinch of white pepper
  • 2 tbsp olive oil
  • 12 oz pack wonton wrappers (50 wrappers)

Instructions
 

  • Cook the rice according to package directions.
  • Dice the carrot, mushroom and green onion. Set aside.
  • Place ground pork in a bowl.  Mince and add ginger.  Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt.  Massage with hands to mix thoroughly.  
  • Heat the vegetable oil in a heavy skillet or wok.  Stir fry pork mixture until no pink remains.
  • Add mushrooms and carrots.  Cook to desired tenderness.
  • Remove pork mixture from pan to a bowl and add green onions and cooked rice.  Mix in olive oil and white pepper.
  • Line a bamboo steamer with cheesecloth.  
  • Take each wonton wrapper and place one tbsp of filling in the center.  Wrap thumb and forefinger into an “O” shape around the wonton.  Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
  • Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
  • Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
  • Place 1” of water in the bottom of the skillet or wok.  Stack and place steamer over the water and cover.  
  • When the water begins to boil, steam dumplings for 10 minutes.
  • Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
  • Serve dumplings warm with your choice of dipping sauce.
  • Hack:  Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
Keyword Asian appetizers, asian cooking video, Asian cuisine, Asian dumplings, Asian food, Asian side dish, bamboo steamer, Chinese appetizers, Chinese cooking video, Chinese cuisine, Chinese dumplings, Chinese food, Chinese side dish, cooking video, dumplings, glutinous rice, ground pork, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, hors d'oeuvres, instructional video, steamed, sticky rice, Traditional Asian Food, Traditional Chinese Food

Chinese shumai dumplings are a popular dish is southern China.  They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.

Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!

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Moist Lemon Poppy Seed Muffins

The perfect morning treat, these moist lemon poppy seed muffins are bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze.

Moist Lemon Poppy Seed Muffins

Moist Lemon Poppy Seed Muffins

Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Servings 12
Calories 320 kcal

Ingredients
  

  • 1½ cups  light cream
  • 2 tbsp fresh lemon juice
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 tbsp poppy seeds
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp lemon zest
  • 2 eggs
  • 8 tbsp butter, melted and cooled (1 stick or 4 oz)
  • 1 tsp vanilla

Glaze:

  • ¼ cup sugar
  • 2 tbsp lemon juice
  • coarse sugar for dusting

Instructions
 

  • Preheat the oven to 375℉.  Coat a 12-cup muffin tin with baking spray.
  • Stir two tbsp of lemon juice into the cream and set aside.
  • Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  • In a separate bowl, whisk together cream, lemon zest, eggs, butter and vanilla until smooth.
  • Add cream mixture to flour mixture and gently mix just until incorporated.  Do not overmix.
  • Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean or to an internal temperature of 200℉, 20 to 25 minutes. 
  • While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.  
  • Place muffin tin on a wire rack. Brush hot muffins with lemon syrup and sprinkle with coarse sugar. 
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
  • Hack: Tightly cover muffins and store them at room temperature for up to 5 days or freeze for up to 3 months.
  • Hack: To easily zest a whole lemon, use a vegetable peeler and chop finely to use in the recipe. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. The puree can be sealed in a bag and stored in the freezer.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer safe containers for storage.
Keyword breakfast, childrens recipes, cooking tutorial, cooking video, dessert, kid friendly, lemon, lemon juice, lemon poppy seed, Lily Rose Kindergarten Cook, muffins, poppy seed, snack, sweet tart, sweets

Did you know that poppy seeds are rich sources of a number of nutrients?  Click here for more information!

Suggestion: Use leftover poppy seeds to make this oil-free lemon poppy seed dressing!

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Toasted Grilled Cheese Sandwich

Today, Lily-Rose and Grandma make a toasted grilled cheese sandwich with chicken and pickles! It’s a classic treat that’s kid-tested and approved!

Toasted Grilled Cheese Sandwich

Toasted Grilled Cheese Sandwich

Print Recipe Pin Recipe
Course Sandwiches
Servings 2
Calories 528 kcal

Ingredients
  

  • 4 slices bread
  • 2 tbsp butter, room temperature
  • 4 slices American cheese
  • 4 slices chicken breast
  • 6 pickle slices

Instructions
 

  • Spread one side of each piece of bread with a thin layer of butter.
  • Place two slices of bread, butter side down, in a skillet or griddle.
  • Cover each piece of bread with one slice of cheese and two slices of chicken.
  • Lay 3 pickle slices on each sandwich and cover with another piece of cheese.
  • Top the sandwiches with the last two pieces of bread, butter side up.
  • Place the skillet on the stovetop and turn the heat to medium.  Fry until the bottom of the sandwich is browned and flip.  Cook the other side until it’s brown and remove from heat.
  • Serve immediately.
  • Hack:  Feel free to use your favorite cheese and/or sliced meat or whatever you have on hand!
  • Hack:  Store any leftovers in the refrigerator for up to 5 days.  Reheat in a skillet, oven or toaster oven.
Keyword American cheese, brunch, childrens recipes, cooking video, grilled cheese, kid friendly, kids recipe, Lily Rose Kindergarten Cook, lunch, sandwich, toasted cheese

Ever wonder how (or why) grilled cheese became the All-American sandwich? Click here to find out!

Suggestion:  Pair this with pasta salad or homemade tomato soup for a delicious lunch!

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Chinese Sweet and Sour Spare Ribs

Chinese Sweet and Sour Spare Ribs

Yuhong is here, once again, to put her spin on juicy, falling-off-the-bone Chinese sweet and sour spare ribs.  You can finish them in the oven or on the grill!

Sweet and Sour Spare Ribs

(Courtesy: Yuhong Sun)
Print Recipe
Course Main Course
Cuisine Chinese
Servings 4
Calories 753 kcal

Ingredients
  

  • 2½ lb pork loin back rib
  • 2 tbsp cooking wine

Glase

  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp crushed chili pepper (or to taste)
  • 2 tbsp sweet bean sauce
  • 2 tbsp Chinese black vinegar
  • 1 tbsp sugar
  • 4 cloves garlic, crushed
  • 1” knob fresh ginger, crushed

Instructions
 

  • Cut ribs into 3 sections.
  • Place ribs in a large saucepan and cover with cold water. Add wine.
  • Bring the water to a boil, drain and rinse ribs.
  • Put the ribs into an instant pot, cover with water and cook for 50 minutes. Alternatively, you can simmer them in a large pan on the stovetop for 1 hour.
  • Mix ingredients for the sauce and set aside.
  • Preheat oven to 350℉ (380℉ for crispier ribs)
  • Line a baking pan with aluminum foil and lay ribs in the pan in a single layer.  Brush both sides with the cooking sauce. 
  • Bake for 10 minutes, turning once.
Keyword asian cooking video, Asian cuisine, Asian food, barbecue, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, Instant Pot, instructional video, pork, spare ribs, Traditional Asian Food, Traditional Chinese Food

While ribs are notorious for being high in fat and calories, it’s not all bad news.  They also contain a healthy dose of necessary nutrients so count them in for the occasional treat!

Suggestion: Serve these at your next picnic or barbecue with this creamy potato salad!

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Shrimp and Rice Noodle Stir Fry

Shrimp and rice noodle stir fry is another authentic recipe from Yuhong’s Country Kitchen! Make sure to subscribe so you won’t miss any of her great recipes!

Shrimp and Rice Noodle Stir Fry

Shrimp and Rice Noodle Stir Fry

(Courtesy: Yuhong Sun
Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese

Ingredients
  

  • 5 green onions
  • 1 carrot
  • 2 bok choy
  • 6 cloves garlic
  • 1 oz ginger root (4” knob)
  • 1 tbsp olive oil, divided
  • 1 tsp crushed chili pepper
  • ½ lb raw shrimp
  • 1 ib rice noodles*
  • 2 eggs

Cooking sauce:

  • 4 tbsp soy sauce
  • 2 tbsp chili sauce
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • ¼ cup water plus more if needed
  • Dash of black pepper
  • Dash of salt

Instructions
 

  • Cut the white portion of the green onion, carrot and bok choy into 2” julienne slices.  Thinly slice the garlic and cut ginger into 1” julienne slices.  Slice the green tops of the onions into rounds.
  • Combine all the ingredients for the cooking sauce.  Mix thoroughly and set aside.
  • Heat 3 tbsp olive oil in a wok or heavy skillet over medium-high heat. Add crushed chili pepper.
  • When oil is hot, add ginger and garlic.  Cook for one minute or until fragrant, stirring constantly. 
  • Add carrot, cook for one minute and then add bok choy.  Stir fry for an additional minute.  
  • Place shrimp in the pan and cover the pan.  When the shrimp is cooked, add noodles** and cooking sauce.  Pour in a little more water if the stir fry seems too dry.
  • Push stir fry to one side of the pan and add the remaining 2 tbsp of oil.  
  • Crack eggs directly into the pan and use the spatula to scramble them.  Mix into stir fry ingredients and continue to cook until the eggs are set.
  • Sprinkle with green onion rounds before serving.
  • *You can use any type of long noodle (spaghetti, linguine, etc) in this recipe.
  • **If using dried rice noodles, cover with lukewarm water, soak for 30 minutes and drain.  If using dried spaghetti, cook al dente according to package directions and drain.  Fresh noodles do not need any preparation and can be added to the pan as is.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 2 months.
  • Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  They can be purchased frozen in large portions if you wish to keep some on hand.  Thaw needed amounts before cooking. 
  • Hack:  Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking video, instructional video, rice noodles, shrimp, stir fry, vegetarian

Did you know?  Shrimp is a healthy addition to your diet.  It provides a high amount of nutrients that aren’t abundant in other foods!

If you love spicy Asian-themed shrimp dishes, try this spicy Szechuan shrimp recipe or Thai peanut shrimp rice bowl!

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