How to Make Squid Game Dolgana Korean Honeycomb Candy

by The Recipe Lady

Watch the video Version of the Recipe:

How to Make Squid Game Dolgana Korean Honeycomb Candy
Ingredients:

1.5 tbsps. sugar (white or brown)
1/16 tsp. baking soda (about 3 pinches)

Equipment Ingredients:

Stainless steel ladle
Chopstick to stir the sugar
Non-stick baking sheet or pan to use as a base (or use parchment paper)
Rubber spatula
Hotteok press (or a bowl with a smooth, round bottom, about 4 to 5 inch diameter)
Cookie cutter(s)
Lollipop sticks - optional
Large needle to play Game

Instructions:

Have everything ready before you start.

Add 1.5 tbsps. of sugar to the ladle.

Hold the ladle over low to medium low heat.

When the sugar starts to melt around the edges, stir with a chopstick.

Continue to stir constantly, controlling the heat.

If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little.

Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Holding the ladle away from the heat, stir in the baking soda.

Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color.

While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom.

Pour the mixture onto a non-stick baking sheet or a skillet, scraping with a rubber spatula.

If using a lollipop stick, place the tip of the stick into the mixture.

Let it cool for a few seconds.

Lightly press it down with the press and lift the press a couple of times, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.

Immediately, stamp it with a cookie cutter, firmly but not all the way through.

Remove the cookie cutter immedietly.

Have fun playing your own version of Squid Game trying to remove the shape with a needle!

Traditional Maryland Crabcake Recipe

Traditional Maryland Crabcake

Traditional Maryland Crab Cake Recipe

By The Recipe Lady

Traditional Maryland Crabcakes made with Chesapeake Maryland Blue Crab and Old Bay Seasoning

Ingredients:

1 lb. backfin Maryland blue crab
2 slices dried white bread, crusts removed
1 sm. amount of milk
1 tbsp. mayonnaise
2 teaspoons parsley flakes
1/2 teaspoon yellow mustard
1 tsp. Old Bay seasoning, plus more for sprinkling
1/4 tsp. salt
1 egg beaten
Tartar sauce or cocktail sauce for serving

Instructions:

Break bread into small pieces in large bowl.

Moisten with milk.

Add mayonnaise and mustard then mix well.

Add remaining ingredients and mix some more.

Shape into 4 patties.

Refrigerate patties 30 minutes to help keep them together when cooking.

Broil or fry until golden-brown on both sides.

Sprinkle with more Old Bay.

Serve with either tartar or cocktail sauce and enjoy!

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How to Make Dandelion Wine

 

Dandelion Wine

How to make Homemade Dandelion Flower Wine from Scratch

Ingredients:

3 quarts dandelion blossoms

1 gallon water

2 oranges, with peel

1 lemon, with peel

3 lbs. sugar

1 pkg.  wine yeast

1 lb. raisins

Directions:

1. Collect the blossoms when they are fully open on a sunny day.

2. Remove any green parts as they will impair fermentation and ruin the taste of the wine.

3. Bring the water to a boil and pour it over the flowers in a large pot or crock.

4. Cover and let steep for three days.

5. Prepare the oranges and the lemon by zesting about half the skin off  and cut the rest off in very thin strips to minimize the amount of white pith.

6. Peel the citrus completely and slice into thin rounds.

7. Add the orange and lemon zest to the flower-water mixture and bring to a boil.

8. Remove from heat, strain out solids and add the sugar stirring until it is dissolve.

9. Allow to cool.

10. Add the orange and lemon slices, yeast, and raisins to the liquid.

11. Put everything into a crock with a loose lid (so gas can escape) to ferment.

12. Cover it with a clean cotton towel held down by a rubber band.

13. Stir daily with a wooden spoon or non-reactive stir stick.

14. When the mixture has stopped bubbling (1 -2 weeks), fermentation is complete.

15. Strain the liquid through several layers of cheesecloth and transfer to sterilized bottles.

16. Slip a deflated balloon over the top of each bottle to monitor for further fermentation.

17. When the balloon remains deflated for 24 hours, fermentation is complete.

18. Cork the bottles and store in a cool, dark place for at least six months before drinking.

How to make Dandelion Wine

Mexican Fruit Sangria Recipe for Cinco de Mayo

See it made on YouTube:

by The Recipe Lady

Mexican Fruit Sangria Recipe for Cinco de Mayo

Ingredients:
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar
8 maraschino cherries
2 cups club soda, optional

Instructions:

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar.

Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor.

For a fizzy sangria, add club soda just before serving.

Serve and enjoy!

Salsa Recipes

Mexican Recipes for Cinco de Mayo

Summer Picnic Dill Potato Salad Recipe

Summer Picnic Dill Potato Salad

Watch on YouTube how to Make this Potato Salad

by The Recipe Lady

Summer Picnic Dill Potato Salad

Ingredients:

2 pounds small red potatoes, unpeeled
1/3 cup red wine vinegar
1/3 cup vegetable oil
3 tbsps. chopped fresh or 1 tbsp. dried dill
1/2 to 1 tsp. salt
1/2 tsp. pepper
1 large red bell pepper, chopped
1 cucumber, cut in half lengthwise and sliced
1/2 cup sliced green onions
1 (4 oz.) package crumbled feta cheese

Instructions:

Bring potatoes and water to cover to a boil.

Cook 25 to 30 minutes or just until tender; drain and cool.

Cut potatoes into quarters.

Whisk together vinegar, oil, dill, salt, and pepper.

Pour over warm potatoes.

Stir in chopped bell pepper, cucumber, and green onions.

Add cheese, and toss to combine.

Cover and chill at least 2 hours.

Serve and enjoy!

Other Delicious Summer Picnic Potato Salad Recipes in This Cookbook:

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