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The Food Palette, 35 Nguyễn Bỉnh Khiêm, Lê Đại Hành, Quận Hai Bà Trưng, Hanoi (2025)

09/12/2024

Crockpot Steak Bites with Mushrooms

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Ingredients:
• 1.5 pounds beef sirloin or tenderloin, cut into bite-sized pieces
• 8 ounces mushrooms, sliced
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Chopped parsley, for garnish (optional)

Directions:
1. In a slow cooker, combine the beef sirloin or tenderloin pieces and sliced mushrooms.

2. In a small bowl, whisk together the soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, dried thyme, dried rosemary, salt, and pepper.

3. Pour the sauce mixture over the beef and mushrooms in the slow cooker, ensuring everything is well coated.

4. Cover and cook on low heat for 4-6 hours or until the beef is tender.

5. Once cooked, garnish with chopped parsley if desired, and serve hot.

Prep Time: 10 minutes | Cooking Time: 4-6 hours | Total Time: 4 hours 10 minutes - 6 hours 10 minutes | Kcal: 300 kcal | Servings: 4-6 servings

09/12/2024

Strawberry Angel Food Cake

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Ingredients:
• 6 ounces strawberry jello mix
• ¾ cup boiling water
• 2 tablespoons lemon juice
• 24 ounces Cool Whip, thawed
• 16 ounces frozen sliced strawberries
• 1 angel food cake
• fresh strawberries, for garnish

Instructions:
1. Mix the packages of strawberry jello, boiling water, and lemon juice in a small mixing bowl.

2. Stir well until completely dissolved and set aside.

3. In a large bowl, combine 2 of the containers of Cool Whip, sliced strawberries, and the jello mixture. Mix well.

4. Tear the prepared angel food cake into pieces and mix into the jello Cool Whip mixture.

5. Spread evenly into a 9 x 13 dish. Top with the remaining container of Cool Whip. Cover and refrigerate for at least 4 hours to overnight.

5. Garnish with fresh strawberries prior to serving

09/12/2024

Zucchini Beef Sliders

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Ingredients:
• 1 pound ground beef
• 2 medium zucchinis, grated
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Slider buns
• Optional toppings: lettuce, tomato, onion, cheese, condiments

Directions:
1. Preheat grill or grill pan over medium-high heat.

2. In a large mixing bowl, combine the ground beef, grated zucchini, breadcrumbs, grated Parmesan cheese, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix until well combined.

3. Shape the mixture into small patties, about the size of slider buns.

4. Place the patties on the preheated grill or grill pan and cook for 3-4 minutes on each side, or until they reach your desired level of doneness.

5. Toast the slider buns on the grill for 1-2 minutes, until lightly golden.

6. Assemble the sliders by placing a beef patty on each bun, then adding your favorite toppings.

7. Serve hot and enjoy!

Prep Time: 15 minutes | Cooking Time: 8 minutes | Total Time: 23 minutes | Kcal: 280 kcal | Servings: Makes about 12 sliders

09/12/2024

South of the Border Grilled Cheese

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Ingredients:
• 1/4 cup tomato-based salsa
• 1 teaspoon taco seasoning
• 2 tablespoons butter, softened
• 2 tablespoons canned fire roasted diced green chilies, drained
• 8 slices hearty artisan jalapeño bread
• 4 ounces (1 cup) queso quesadilla cheese,* shredded *Can substitute Monterey Jack, Asado, or other Mexican cheese.

Directions:
1. In a small bowl, combine salsa, chilies, and taco seasoning; let stand 5 minutes.

2. Butter one side of each slice of bread.

3. Spread salsa mixture on the non-buttered side of 4 slices of bread; top each slice with 1/4 cup cheese.

4. Cover with the remaining 4 slices of bread, buttered side out.

5. Place sandwiches on medium-heat electric griddle or in a preheated skillet over medium heat.

6. Cook 4 to 5 minutes per side, or until the bread is golden brown and the cheese is melted.
Serves four.

08/12/2024

Peach Cobbler Muffins

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Ingredients:

For the Muffins:
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped fresh peaches

For the Crumb Topping:
• 1/4 cup granulated sugar
• 2 tablespoons and 2 teaspoons all-purpose flour
• 2 tablespoons butter, cubed
• 1/2 teaspoon cinnamon

Directions:
• Preheat Oven and Prepare Pan:
1. Preheat the oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

• Make Muffin Batter:
1. In a large bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.
2. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in peaches and vanilla.
3. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

• Make Crumb Topping:
1. Mix together 1/4 cup sugar, 2 tablespoons and 2 teaspoons flour, cinnamon, and butter. Mix with fork, and sprinkle over muffins before baking.

• Bake:
1. Bake for 20 to 25 minutes in the preheated oven, or until done.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 195 kcal per muffin | Servings: 10 muffins

08/12/2024

Roasted Salmon in Butter

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Ingredients:
• 4 salmon fillets
• Salt and black pepper, to taste
• 4 tablespoons unsalted butter, melted
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Lemon slices, for garnish
• Fresh parsley, chopped, for garnish

Directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Season the salmon fillets with salt and black pepper, then place them on the prepared baking sheet.

3. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, dried thyme, and dried parsley.

4. Drizzle the butter mixture over the salmon fillets, ensuring they are evenly coated.

5. Place lemon slices on top of each fillet for extra flavor.

6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. Remove from the oven and garnish with chopped fresh parsley before serving.

Prep Time: 5 minutes | Baking Time: 12-15 minutes | Total Time: 20 minutes | Kcal: 350 kcal | Servings: Serves 4

08/12/2024

Pickled Onions

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Ingredients:
• 2 large red onions
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 1 bay leaf

Directions:
1. Peel the red onions and thinly slice them into rounds or half-moons. Place the sliced onions in a clean, sterilized jar.

2. In a saucepan, combine the apple cider vinegar, water, granulated sugar, salt, whole black peppercorns, and bay leaf. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.

3. Once boiling, remove the saucepan from the heat and let the mixture cool for 5-10 minutes.

4. Carefully pour the pickling liquid over the sliced onions in the jar, ensuring that the onions are completely submerged.

5. Let the pickled onions cool to room temperature, then seal the jar tightly with a lid.

6. Refrigerate the pickled onions for at least 1 hour before serving to allow the flavors to develop.

Prep Time: 10 minutes | Pickling Time: 1 hour | Total Time: 1 hour 10 minutes | Kcal: 30 kcal | Servings: Makes 1 jar

07/12/2024

Greek Meatballs

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Ingredients:
• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons olive oil

For Tzatziki Sauce:
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the ground beef, breadcrumbs, grated onion, minced garlic, chopped parsley, dried oregano, dried mint, salt, pepper, and beaten egg. Mix until well combined.

3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

4. Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes, or until cooked through and browned on the outside.

5. While the meatballs are baking, prepare the tzatziki sauce. In a small bowl, mix together the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper.

6. Serve the Greek meatballs hot with the tzatziki sauce for dipping.

Prep Time: 15 minutes | Baking Time: 20-25 minutes | Total Time: 35-40 minutes | Kcal: 280 kcal | Servings: Makes about 20 meatballs

07/12/2024

Butter Pecan Cookies

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Ingredients:
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/3 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped pecans, toasted
• Extra whole pecans for topping

Directions:
• Prepare Pecans:
1. Preheat oven to 350°F (177°C). Arrange pecans on a baking sheet in a single layer. Toast in the oven for 6-8 minutes or until lightly toasted and fragrant. Set aside to cool and then chop.

• Cookie Dough:
1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in eggs one at a time, then stir in vanilla.
3. Combine flour, baking soda, and salt; stir into the creamed mixture until just blended.
4. Fold in chopped toasted pecans.

• Baking:
1. Drop dough by rounded spoonfuls onto ungreased baking sheets.
2. Press a whole pecan into the top of each cookie, if desired.
3. Bake for 10-12 minutes in the preheated oven, or until edges are golden.
4. Remove from oven, and transfer to wire racks to cool.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 260 kcal per cookie | Servings: 24 cookies

07/12/2024

Homemade Lasagna

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Ingredients:
• 12 lasagna noodles
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups ricotta cheese
• 1 egg
• 3/4 teaspoon salt
• 3 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Directions:
1. Preheat oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions. Drain and set aside.

3. In a large skillet over medium heat, cook the ground beef, onion, and garlic until the meat is browned and the onion is translucent. Drain excess grease.

4. Stir in the crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, Italian seasoning, salt, and pepper. Simmer for 15 minutes, stirring occasionally.

5. In a mixing bowl, combine the ricotta cheese, egg, and salt.

6. Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over the sauce. Spread with half of the ricotta cheese mixture. Top with a third of mozzarella cheese.

7. Spoon half of the meat sauce over the mozzarella, then sprinkle with half of the Parmesan cheese.

8. Repeat layers, and cover with remaining mozzarella and Parmesan cheese.

9. Cover with foil and bake in preheated oven for 25 minutes. Remove foil and bake for an additional 25 minutes.

10. Let stand 10 minutes before serving.

Prep Time: 30 minutes | Baking Time: 50 minutes | Total Time: 1 hour 20 minutes | Kcal: 410 kcal | Servings: Makes 12 servings

07/12/2024

Peach Cobbler Egg Rolls

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Ingredients:

For the Peach Filling:
• 3 cups peaches, peeled and diced
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp cornstarch
• 1 tsp lemon juice

For the Egg Rolls:
• 12 egg roll wrappers
• 1/4 cup melted butter
• 1/2 cup cinnamon sugar for coating

Directions:
• Prepare the Filling:
1. In a saucepan over medium heat, combine peaches, sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5 minutes until the peaches are soft.
2. Mix cornstarch with a little water to create a slurry, add to the peaches, and stir until thickened, about 2 minutes. Remove from heat and let cool.

• Assemble the Egg Rolls:
1. Lay an egg roll wrapper on a clean surface, diagonally.
2. Place about 2 tablespoons of the peach mixture in the center of each wrapper.
3. Fold up the bottom half and tightly fold in the sides. Gently roll, then seal fold with a couple of drops of water.
4. Repeat with remaining wrappers and filling.

• Cook the Egg Rolls:
1. Heat oil in a deep-fryer or large saucepan to 375°F (190°C).
2. Fry the egg rolls until golden brown, about 3-5 minutes.
3. Remove with a slotted spoon and roll in cinnamon sugar while still hot.

Prep Time: 25 minutes | Cooking Time: 5 minutes | Total Time: 30 minutes
Kcal: 220 kcal per egg roll | Servings: 12 egg rolls

06/12/2024

Dill Tuna Salad Cucumber Boats

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Ingredients:
• 2 large cucumbers
• 2 cans (5 oz each) tuna, drained
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes, sliced (for garnish)
• Fresh dill sprigs (for garnish)

Directions:
1. Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon to create a hollowed-out center.

2. In a mixing bowl, combine the drained tuna, mayonnaise, chopped fresh dill, lemon juice, salt, and pepper. Mix until well combined.

3. Fill each cucumber boat with the tuna salad mixture, dividing it evenly among the boats.

4. Garnish the tops of the cucumber boats with sliced cherry tomatoes and fresh dill sprigs.

5. Serve immediately, or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes | Assembly Time: 10 minutes | Total Time: 25 minutes | Kcal: 180 kcal | Servings: Makes 4 cucumber boats

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