A mini series of recipes my oldest sister and I make during the holidays begins here 🫡 Recipe: Garlic Butter Parker House Rolls * 1 3/4 cup whole milk * 1/2 cup unsalted butter (1 stick) * 1/2 cup sugar * 2 1/4 tsp active dry yeast * 1/2 cup water water * 3 large eggs * 2 tsp kosher salt * 6 cups all purpose flour + extra for kneading Garlic butter— * 1 stick butter, melted * 3-4 garlic cloves, finely grated * 2 tbsp parsley, finely chopped * Flakey sea salt 1. In a small pot heat milk to a low simmer. Turn off the heat and add in butter and sugar. Dissolve sugar and ensure butter is completely melted. Set aside to cool. 2. Dissolve yeast in warm water. Give it one smaller and set aside until make sure is foamy/active. Set aside 3. In a stand mixer, mixing bowl, combine milk, eggs, sugar and butter mixture, along with the active yeast, salt and 3 cups of flour first. Using a dough hook knead the dough on low for 1-2 minutes. Scraping the sides when necessary. 4. Continue to add another cup of flour until all 6 cups are incorporated into the mix. Knead the dough until smooth. About 5-6 mins. 5. On a clean and generously floured surface, pour all of the dough onto the surface and knead by hand for 3 to 4 minutes. Add flour if the dough is too sticky— up to 1/4 cup of flour is ok. Formed the dough into one ball and place in an oiled mixing bowl. Cover and let it rise for one hour. Or until dough has doubled in size. 6. Preheat the oven to 350°F. 7. Uncover the dough and punch down on the dough to get rid of large air bubbles. (Just 4-5 punches) 8. Cut them into 12 equal pieces. Tuck and roll the edges to form a flat round ball. Then place it on a parchment lined baking sheet. Bake in the oven for 20 to 22 minutes, depending on your oven. 9. In a small bowl, combine melted butter, freshly grated garlic, and finally minced parsley. Mix well. 10. Brush the rolls with garlic butter and finish it off with a sprinkle of flaky sea salt. Enjoy while warm! #parkerhouserolls #rolls #bread #baking #recipe #holidayrecipe #thanksgivingrecipes #christmasdinner

Save this finger-licking sticky pork ribs recipe and make it for dinner tonight! 😋 ➡️ RECIPE: STICKY PORK RIBS Serves 3-4 * 2 lbs pork spare ribs, cleaned and cut into individual ribs * 3 tbsp shao xing wine, or white wine * 3 tbsp oyster sauce * 2 tbsp honey * 1 1/2 tbsp light brown sugar * 1 1/2 tbsp soy sauce * 1/2 tsp black pepper * 1/2 tsp garlic powder * 1 cup water * Cooking oil * Optional garnish: Sliced green onions 1. In a large bowl, combine, shaoxing wine, oyster sauce, honey, light brown sugar, soy sauce, black pepper and garlic powder with the spare ribs. Mix until each rib is coated. 2. In a large pan, heat oil on med-high. Add ribs and lightly sear each side for about 30-45 seconds meat side down. 3. Add 1 cup water. Cover pan with a lid and simmer ribs in water for 16-20 mins on medium heat. Flip ribs about half way through to ensure even cook. This step tenderizes the ribs and incorporates the marinade. The water and marinade should start to dry up and evaporate slowly. Ribs will darken in color. 4. Uncover the ribs once more than 3/4 of the liquid is evaporated. Let the ribs cook on medium heat until the ribs are sticky and browned. 5. Garnish with sliced green onions. Serve with rice or by itself. Enjoy! #ribs #stickyporkribs #ribsrecipe #recipe ##easyrecipe##asianfood##pork##porkribs

Replying to @Sarah&Danny Hope things wings satisfies you cravings 🤗 ➡️ Recipe: Air fried Korean Wings with Homemade Ranch Chicken Wings— * 2 lbs chicken wings, cleaned and pat dry * 2 tbsp kewpie mayo  * 1/2 tbsp baking powder * 1/2 tsp kosher salt  * 1/4 tsp black pepper  * 1/4 tsp garlic powder Sauce— * 3 tbsp soy sauce  * 3 tbsp honey * 2 tbsp rice vinegar * 1 tbsp korean red pepper paste (gochujang) * 3-4 cloves garlic, finely minced Kewpie Mayo Ranch—  * 1/4 cup Kewpie Mayo * 1/3 cup buttermilk * 1/3 cup sour cream * 1 tbsp chives, finely chopped * 1/2 tbsp fresh dill, finely chopped * 1/2 tbsp rice vinegar  * 1/4 tsp garlic powder * 1/4 tsp onion powder * 1/4 tsp kosher salt  * 1/8 tsp black pepper 1. Marinate wings with Kewpie mayo, baking powder, salt, black pepper, and garlic powder. Mix well and marinate for at least one hour or overnight for best results. 2. In a small bowl, combine soy sauce, honey, rice vinegar, gochujang, and garlic. Mix well and simmer on medium low heat for 4-5 mins or until sauce has reduced by 1/3. Sauce should be thickened and coat the back of wooden spoon. (Video said 1/2 but I was wrong) Set aside. 3. In a bowl, combine kewpie mayo, buttermilk, sour cream, chives, dill, rice vinegar, garlic powder, onion powder, salt and pepper. Mix until smooth and set in the fridge until needed. 4. Preheat air fryer to 350°F and spread the wings out evenly leaving a little space in between each wing. Air fry for 20 minutes— flipping the wings at the 10 minute mark. 5. To crisp the wings up, heat the air fryer to 400°F and fry for another 5 minutes. Work in batches. 6. OVEN: put wings over a wire rack and bake at 375°F for 25 mins. Flip wings half way through. Finish baking for another 5-7 mins at 400°F. 7. Toss all of the wings in the sauce and garnish with chives. Serve with Kewpie ranch and enjoy! #wings #wingrecipe #ranch #ranchrecipe #chicken #easyrecipe #recipe #recipes #kewpie

Pad Thai it’s what’s for dinner 😋 ➡️ Recipe: Shrimp Pad Thai Serves 3-4 *  1- 14oz package Pad Thai rice stick noodles, * 1 lb shrimp, peeled and deveined * 2 tbsp oyster sauce * 1/4 tsp kosher salt * 1/8 tsp ground black pepper * 1/8 tsp baking soda (optional) * 1 medium shallot or 1 small red onion, thinly sliced * 5-6 cloves garlic, finely minced * 1/2 fried tofu or bean curd, cut into 1/4 inch pieces * 2 cups mung bean sprouts, washed and rinsed * 3-4 stalks green onions, cut into 2-3 inch pieces * 1/2 cup peanuts, roasted and crushed * 2 large eggs * Cooking oil Sauce- * 3/4 cup water  * 3 tbsp tamarind paste * 3 1/2 tbsp palm sugar or 3 tbsp granulated sugar * 2 1/2 tbsp fish sauce * 2 tbsp oyster sauce  * 2 tbsp dark soy sauce, for color * 1/2 tbsp rice vinegar (optional) * 1 tsp chicken bouillon 1. Marinate shrimp with oyster sauce, salt and pepper (baking soda optional to tenderize the shrimp). Mix until everything is evenly coated and set aside. 2. In a small bowl combine water, tamarind paste, palm sugar, fish sauce, oyster sauce, dark soy sauce and rice vinegar. Mix well and set aside. 3. In a large wok or pan, heat 2 tbsp of cooking oil on high heat. Evenly spread out the marinaded shrimp to cook and slightly char the shrimp. Cook through and remove from the pan. 4. Add more oil to the pan bits then sauté shallot and garlic for 15-20 seconds. 5. Add fried tofu and sauté for another minute. 6. Still on high heat, add in uncooked pad Thai rice noodles. Then immediately pour in all of the sauce. Toss evenly and noodles will start to wilt down and cook through. This will take up to 5-6 minutes. 7. Add cooked shrimp, green onions and mung beans sprouts. Toss well. About 1-2 mins. 8. Garnish with crushed, roasted peanuts and serve immediately. Enjoy! #padthai #noodles #noodlesrecipe #thaifood #takeout #recipe #easyrecipe #howtotiktok

Here’s my recipe for my Pepper Steak I made at the PGA’s Creator classic 🙌🏼 ➡️ Recipe: Pepper Steak * 1 1/2 lbs ribeye steak or sirloin, cut into 1 inch cubes * 1 medium red bell pepper, cut into bite sized pieces * 1 green bell pepper, cut into bite sized pieces * 1 medium sweet onion, cut into bite sized pieces * 4-5 garlic cloves, finely minced * 1/2 tsp ginger, grated or finely chopped * Cooking oil Marinade— * 2 tbsp oyster sauce * 1 tbsp dark soy sauce * 1 tbsp soy sauce * 1 tsp ground black pepper * 1/8 tsp baking soda Sauce— * 1/2 cup water * 2 tbsp dark soy sauce * 2 tbsp. oyster sauce * 1 1/2 tbsp soy sauce * 1 tsp sugar * 1/2 tsp Sesame oil, or to taste Slurry— * 1 tbsp cornstarch * 2 tbsp water 1. Prep veggies. Set aside. 2. In a bowl, marinade the ribeye with oyster sauce, dark soy sauce, regular soy sauce, black pepper, and baking soda. Mix well and set aside. 3. In a bowl, combine water, dark soy sauce, oyster sauce, soy sauce, and sugar. Mix well and set aside. 4. In a wok or large pan, heat oil then sauté ginger and garlic for 10-15 seconds. Then add the marinaded meat. Spread the meat and let it sit to slightly caramelized about 1-2 mins on each side. 5. Once the meat is 80% cooked through add the peppers and onions. Toss and cook beef through and I’m sure that the peppers and onions still have a bite to them about 2 to 3 more minutes. 6. Pour in the sauce and bring to a boil. About 2-3 minutes. 7. Add cornstarch slurry to the sauce and stir to thicken immediately. 8. I had a drizzle of sesame oil and give it one last toss. Serve by itself or over rice. Enjoy! #peppersteak #chinesefood #recipe #easyrecipe #asianfood #steak #pgatour #