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Freddie Duncan, 36 Race Street, Hai Duong (2026)

02/02/2026

Mexican Street Corn 🌽 😋 this is a must try!!
Ingredients:
2 tablespoons sugar
1 pound frozen corn
1/4 cup mayonnaise
¼ cup sour cream
1/2 teaspoon sriracha or to taste
Kosher salt to taste
lime salt optional, to taste
1/2 cup cotija cheese or queso fresco, crumbled
1/4 cup cilantro to taste
chili powder to taste
1 lime cut into wedges
Directions:
Bring 1 cup of water to a boil and add sugar. When water is boiling, add corn and cover with lid. Simmer corn for 3-5 minutes or until corn is cooked though and tender.
While corn in simmering, combine mayonnaise, sour cream, sriracha, Kosher salt, and lime salt in a small bowl.
When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes. Add sriracha-mayo mixture to the corn and until well combined.
Divide corn into 4 individual cups.
Top with queso fresco, cilantro, a dash of chili powder, and a lime wedge. Serve immediately.
Enjoy ❤

02/02/2026

Salty Pancakes with Ham and Cheese
Ingredients:
150g of flour
1 teaspoon of the chemical yeast
2 eggs
200ml of milk
1 pinch of salt
2 tablespoons of melted butter (a little more for cooking)
4 slices of ham
100g of grated cheese (Emmental, cheddar, or other melted cheese)
Preparation:
Preparation of pancake batter: In a bowl, mix flour, yeast and salt. Add eggs and milk gradually while whipping to avoid lumps. Melted butter and mix well until you achieve a smooth dough.
Cooking pancakes: Preheat a skillet with a little butter. Pour a small scoop of batter into the frying pan to form a pancake. Let cook until bubbles appear, then flip pancake over.
Add ham and cheese: As soon as the pancake is flipped, add a slice of ham and a handful of grated cheese to half of the baked surface. Cover with a second pancake (or fold if you prefer). Let the cheese melt.
Serve: Repeat operation with rest of dough, ham and cheese. Serve warm, with a green salad or sauce for a complete meal.

02/02/2026

No-bake peanut butter balls
Ingredients:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 tsp vanilla extract
3 cups powdered sugar
2 cups chocolate chips (milk or semi-sweet)
2 tbsp vegetable shortening (optional, for smoother melting)
Instructions:
Mix Ingredients: In a mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Gradually add the powdered sugar, mixing until everything is well combined and forms a dough.
Form Balls: Roll the mixture into small balls and place them on a parchment-lined baking sheet. Freeze the balls for about 30 minutes to set.
Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips and vegetable shortening (if using) in 30-second intervals, stirring after each, until smooth.
Dip Balls: Using a fork or toothpick, dip each frozen ball into the melted chocolate, coating it completely. Return the balls to the parchment-lined baking sheet.
Set: Let the chocolate-covered balls sit at room temperature or refrigerate until the chocolate is set.

02/02/2026

Old-Fashioned Pumpkin Bars with Cream Cheese Frosting
Ingredients:
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 (15 oz) can pumpkin puree
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined.
4. Add eggs one at a time to the sugar mixture, beating well after each addition.
5. Stir in vanilla extract and pumpkin puree until smooth.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
7. Pour batter into the prepared pan and spread evenly.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow bars to cool completely in the pan before frosting.
10. To make the frosting, beat cream cheese and butter until smooth.
11. Gradually add powdered sugar and vanilla extract, beating until fluffy.
12. Spread frosting evenly over the cooled pumpkin bars.
13. Cut into squares and serve.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients to ensure a smooth batter and frosting.

02/02/2026

Southern Peach Buttermilk Pound Cake
Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
2 cups chopped fresh or canned peaches (drained if using canned)
Directions:
Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan thoroughly to prevent sticking.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4–5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
In another bowl or measuring cup, combine the buttermilk, vanilla extract, and almond extract (if using).
Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.
Peel and chop the fresh peaches or drain and chop the canned peaches. Toss the chopped peaches with a tablespoon of flour to prevent them from sinking in the batter.
Gently fold the prepared peaches into the batter using a spatula.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with foil.
Remove from the oven and cool in the pan for 15–20 minutes. Carefully invert the cake onto a wire rack and let it cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 70–80 minutes | Total Time: 90–100 minutes
Kcal: Approximately 350 kcal per serving | Servings: 12–16 servings

01/02/2026

This recipe may not be so common anymore, but this classic dish – made popular in the military for its filling, hearty use of dried beef – found itself a home on many Southern tables.
Creamed Chipped Beef on Toast
WHAT YOU NEED
8 oz dried beef, chopped (rinse and pat dry if very salty)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
1/2 cup heavy whipping cream
Black pepper, to taste
Toasted bread slices, for serving
HOW TO MAKE IT
Prepare Beef – Chop dried beef into small pieces. If too salty, rinse briefly in cold water and pat dry.
Make Roux – Melt butter in a skillet over medium heat. Sprinkle in flour and whisk 1–2 minutes until golden and nutty.
Add Dairy – Gradually whisk in milk and cream, stirring constantly until smooth. Simmer 5–7 minutes until sauce thickens.
Season & Add Beef – Stir in pepper, then fold in chopped beef. Simmer 2–3 minutes until heated through.
Toast Bread – While sauce simmers, toast bread slices until golden and crisp.
Serve – Spoon creamed beef over toast. Garnish with extra black pepper if desired. Serve hot.

01/02/2026

Blueberry Pie Bombs
Ingredients:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 package refrigerated crescent roll dough
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Directions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon. Stir gently to coat the berries evenly.
3. Unroll crescent roll dough and separate into individual triangles.
4. Place a spoonful of the blueberry filling onto the wider end of each triangle.
5. Fold the dough over the filling and roll up tightly, tucking in the sides to seal the filling inside.
6. Place the rolls seam-side down on a baking sheet lined with parchment paper.
7. Brush the tops with beaten egg to give them a golden finish.
8. Bake for 15-18 minutes or until golden brown and puffed.
9. Remove from oven and let cool slightly before dusting with powdered sugar if desired.
Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Kcal: 210 kcal | Servings: 8 servings
Tips:
Use chilled dough for easier handling and better shape retention.
Serve warm with a scoop of vanilla ice cream for an indulgent treat.

01/02/2026

Creamy Pepper Jack Chicken & Sausage Pasta
Ingredients:
1 lb chicken sausage, sliced
1 lb boneless, skinless chicken breasts, diced
12 oz rotini or penne pasta
2 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded Pepper Jack cheese
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
1. In a large skillet, heat olive oil over medium heat. Add sliced chicken sausage and cook until browned. Remove and set aside.
2. In the same skillet, add the diced chicken breasts, onion, garlic, Italian seasoning, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
4. Once the chicken is cooked, return the sausage to the skillet. Add chicken broth and heavy cream, stirring to combine. Bring to a simmer.

01/02/2026

New Orleans Pecan Pralines
Ingredients:
- 1 ¼ cups granulated sugar
- 1 ¼ cups light brown sugar
- ¼ teaspoon kosher salt
- 1 cup evaporated milk
- 1 stick unsalted butter
- 1 teaspoon pure vanilla extract
- 2 cups chopped pecans
Instructions:
1. Line two baking sheets with parchment paper, wax paper, or aluminum foil .
2. In a heavy-bottomed pot over medium-high heat, bring the granulated sugar, brown sugar, salt, and evaporated milk to a boil. Cook until the mixture reaches 230°F, stirring occasionally after it begins boiling (about 8 minutes) .
3. Add the butter, vanilla, and pecans. Continue cooking until the mixture thickens and reaches 240°F, stirring continuously for the first 2 minutes .
4. When the candy nears completion, you’ll notice the bottom of the pot as you stir. Quickly scoop out portions of the praline mixture as it hardens fast .
5. Let the pralines cool for 5–10 minutes before enjoying.

01/02/2026

Homemade No-Bake Twix Cheesecake
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1 cup chocolate chips
1/2 cup heavy cream
2 cups cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup caramel sauce
1 cup whipped cream
Preparation Steps
Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a springform pan to create the crust layer. Refrigerate for 10 minutes to set.
Prepare the Chocolate Layer: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time until smooth. Pour this chocolate mixture over the chilled crust and spread evenly. Place the pan back in the fridge for 15-20 minutes until the chocolate firms up.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to add a light, airy texture.
Assemble the Layers: Spoon the cheesecake filling over the chocolate layer, spreading it evenly. Pour caramel sauce on top, smoothing it out gently with a spatula.
Final Chocolate Drizzle: Melt additional chocolate chips with a bit of heavy cream, if desired, for a final drizzle. Pour over the caramel layer, allowing some to drip down the sides.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours or until fully set. Slice and enjoy the delicious layers of chocolate, caramel, and creamy cheesecake!
Cook’s Tip
For easy slicing, warm your knife with hot water before cutting. This will help make clean slices through the caramel and chocolate layers.
Prep Time: 20 mins | Chill Time: 4 hrs | Total Time: 4 hrs 20 mins | Servings: 8-10 | Calories: Approx. 450 per serving

31/01/2026

Cheesy Garlic Butter Linguine pasta with Savory Ground Beef
Ingredients:
12 oz linguine pasta
1 lb ground beef
3 tablespoons unsalted butter
5 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions:
Cook the pasta: In a large pot of salted water, cook the linguine according to package instructions until al dente. Drain and set aside.
Brown the beef: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and crumbled, breaking it up with a spatula. Season with salt, pepper, and Italian seasoning. Once browned, remove from the skillet and set aside.
Make the garlic butter sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add cream and cheese: Pour in the heavy cream and bring it to a simmer. Stir in the mozzarella and Parmesan cheese, allowing the cheeses to melt and form a creamy sauce.
Combine with beef and pasta: Return the cooked ground beef to the skillet and stir to combine. Add the cooked linguine to the skillet and toss until the pasta is fully coated in the creamy sauce.
Serve and garnish: Sprinkle fresh parsley over the pasta before serving, if desired, and enjoy!
Cooking Time: 25 minutes | Servings: 4

31/01/2026

Pumpkin-Spice Sugar Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar (for rolling)
- 1/2 teaspoon ground cinnamon (for rolling)
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. In a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon for rolling.
7. Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in the cinnamon sugar mixture to coat.
8. Place the coated dough balls onto the prepared baking sheets about 2 inches apart.
9. Bake for 10-12 minutes, or until edges are set and cookies are slightly golden.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 145 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
Use canned pumpkin puree labeled 100% pumpkin for the best flavor and texture.

Freddie Duncan

02/02/2026

02/02/2026

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02/02/2026

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01/02/2026

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31/01/2026

31/01/2026

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