My Favorite Brownie Recipe

Baking Time: 22-30 minutes

Ingredients: 1 cup brown sugar 2/3 cup unsweetened cocoa powder 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup butter melted, then cooled 2 eggs 2 teaspoon vanilla

The Directions to the recipe can be found at: Jewlscandice

submitted by /u/JewlsRich
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Hazelnut milk

Ingredients:

1 cup hazelnuts (165 grams; 0.36 lb)

3 cups water (750 mL)

Water for soaking, including a pinch of salt and dash of vinegar (optional).

Method:

1. Soak the hazelnuts overnight in a bowl of water to which you can (optionally) add a pinch of salt and a dash of vinegar (such as cider apple vinegar). This overnight soak activates metabolism in the nuts, increasing nutritional benefits, and also removes phytic acid (which can bind minerals and make them unavailable to us).

2. Chop the nuts in a blender for around 30 seconds, starting on a lower speed and working up. (Make sure your blender can handle nuts! Mine has a chopping bowl with a different blade for this purpose.)

3. Add the three cups of water and blend this with the chopped nuts for about a minute.

4. Pass the mixture through a “nut bag” or some muslin. If you have a nylon or cotton bag lying around it may work as a nut bag. Squeeze the pulp to press out all remaining milk. Store the milk the fridge (mine was still fine after a week). The nut pulp can be put to various uses, from muffins to burgers to a Pâté-like spread.

More details including environmental impact here: https://greenstarsproject.org/2017/06/25/hazelnut-milk-dairy-versus-plant-based/

submitted by /u/JKayBay
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Avocado Hash and Eggs with California Avocado Chile Cream Sauce

submitted by /u/bob-the-cook
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Pizza Topping Combination Help

Hey!

I'm having some friends over to break in my new pizza stone. There are soooooo many topping options online and it's a little overwhelming. I want to make 3 different pizzas that are pretty simple but delicious.

What are your favorite pizza toppings?

I'll likely be using pre-made pizza dough from the store but I'm also curious if you have a great crust recipe.

Thanks!

submitted by /u/TheLadyStonedHeart
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Taco soup/chili recipe that I love

I found this on Allrecipes, and I love making this because it tastes so fucking good. I made some adjustments to make it taste better.

Ingredients

• 2 lbs lean ground beef

• 1 onion, chopped

• 1 Anaheim pepper or other mild green chili

• 1 or 2 Habanero chiles

• 1 tsp salt

• 1 tsp black pepper

• 1 can pinto beans, drained

• 1 can lima beans, drained

• 1 can white kidney beans, drained and rinsed

• 1 package taco seasoning mix

• 1 1/2 cups water

• 1 can stewed tomatoes

Directions

1. Brown the beef and chopped onion over medium heat.

2. Add chiles, salt and pepper, seasoning, beans, water, and stewed tomatoes to the beef and onion.

3. Bring to a boil.

4. Reduce heat and simmer for 30 minutes.

5. Top with shredded cheese.

Notes: Make sure to wear gloves when chopping the chiles. You will be in pain for hours if you don't. Also, I love this recipe because it is very colorful, and it is unique because unlike most chili, it uses light colored beans instead of black beans. It also tastes delicious. Enjoy!

submitted by /u/Gedackt
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Inexpensive meals for a crowd

Hello everyone! I am new to Reddit and to this community. Hopefully I am in the right sub. I have a small family of three , but I am expecting company for a week which would make us a group of eight. I know it doesn't sound like a large crowd, but for me it is. I will be responsible for all meals every day. I was wondering if anyone has simple meal ideas on a budget. Also I don't want to spend all day cooking since it's supposed to be vacation. Thanks

submitted by /u/eggsandtuna
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I'm looking for a super quick and easy recipe for Tomato Rice Soup. HELP!

submitted by /u/Candlemakecakebake
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How to make a Paleo, GF, DF Lamb Rogan Josh

Hey guys, not sure how reddit works in terms of uploading an image here but here is the recipe. Enjoy!

Ingredients 4 tbsp coconut oil 2 onions (finely chopped) 750 g lamb (cubed) 300 g coconut milk yoghurt 2 cloves garlic 2.5 cm ginger 2 green chillies 4 x 3 finger pinches of coriander (ground) 3 x 3 finger pinches of cumin (ground) small sprinkle of mint leaves (chopped) small sprinkle of fresh coriander (chopped) handful cardamoms handful cloves 1 cinnamon stick Salt 125 g flaked almonds

Method Heat half the oil in a pan. Add half the chopped onion and fry till golden. This takes around 5 minutes. Add lamb and half the yoghurt. Stir well, cover and simmer for around 20 minutes. Now to make an awesome paste. Blend together, garlic, cumin, coriander, ginger, chillies and mint and a few tbsp of the yoghurt until you form a smooth paste. Now heat remaining oil in a large saucepan, fry the cardamoms and cloves. This takes around a minute and then throw in the second chopped onion and the paste prepared in (3). Fry this concoction for around 5 minutes. Now mix together the lamb + yoghurt mixture from (2) and bring to a simmering point. Cover and cook for around 30 minutes. Now add the flaked almonds and cook until meat is tender. Takes a further 15 minutes or so.

Enjoy!!!

submitted by /u/alfiemueeth
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[Friday] What are you cooking this weekend?

It's Friday so what are your plans for cooking this weekend? Share any great recipes you're looking forward to try or maybe you have a whole dinner planned out. Let's hear it!

submitted by /u/AutoModerator
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Inexplicably, the taste of chicken makes me feel ill. Help me find ways to enjoy it?

To preface, I absolutely cannot explain this. I meal prep regularly and usually stick with pork or ground turkey. Sometimes I'll do beef or treat myself to shrimp. But anytime I make chicken, for lunch or dinner, I am literally choking it down.

There are some exceptions, however. Chicken Parmesan, shredded in enchiladas or tacos, buffalo wings, or even those (stupid expensive) chicken sausages (Aidell's or similar brands).

I've tried stuffing chicken with spinach and feta, wrapping it in prosciutto, and even this week made a blasamic glaze caprese chicken .... and each time, it's money down the drain because I just can't stomach it.

Can any of you give me some hints, tips, tricks, or even different recipes that would make this staple a little more palatable?

submitted by /u/nciscokid
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Trout with Garlic Lemon Butter Herb Sauce

submitted by /u/bob-the-cook
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The Morning After Book By Kamini Patel

Author Kamini Patel's The Morning After is a book about four girls who are trying to find love and how her life can turn out in future due to her actions at present.

submitted by /u/kitchentherapy
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Prosciutto Wrapped Chicken With Chive & Parsley Sour Cream

This is an extremely easy dish to prepare and make. There are very few ingredients or steps to follow. The prosciutto wrapped chicken is baked to a succulent juicy state. When herbed sour cream is added, this elevates this dish to a very tasty result. Serve with roast potatoes and your favourite vegetables and you have a really easy impressive meal that will please your family and friends. The chicken can be prepared in advance and kept in the refrigerator until you are ready to pop into the oven.

Ingredients:
• 4 Chicken Fillets breast fillets
• 8 slices Prosciutto
Chive & Parley Sour Cream
• 1 cup Sour Cream
• 4 tbsp Chives finely chopped
• 2 tbsp Parsley finely chopped

Instructions:
1. Pre-heat a fan forced oven to 200°C (390°F).
2. Line a baking tray with baking paper.
3. Wrap each chicken fillet in 2 slices of prosciutto and place on baking tray.
4. Place baking tray in oven and cook for 30 minutes. Turn the chicken after about 15 minutes.
5. Remove from oven and serve with herbed cream.
Chive & Parsley Sour Cream
1. In a medium bowl add sour cream, chive & parsley and mix to combine.
2. Serve with Chicken.

For pictures & more follow the link below:
Prosciutto Wrapped Chicken With Chive & Parsley Sour Cream

submitted by /u/icingonthesteak
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Best gulab jamun recipe with milk powder?

Use measuring cups to measure the ingredients, milk powder, all purpose flour and baking soda measurement should be in the right amount. While frying gulab jamuns the oil should be in a low to medium heat. If you fry over a high heat the gulab jamuns remain uncooked in the center. Add milk little by little and knead lightly to a soft dough. If you knead too much the gulab jamuns would turn out rubbery. Roll the gulab jamuns into smooth balls without leaving any cracks. The cracks in the gulab jamuns expand when frying and sometimes it just burst and spills hot oil out of the frying pan. Avoid boiling the sugar syrup for a long time just boil until the syrup becomes slightly sticky and turn off the heat. Best Gulab Jamun Recipe with Milk Powder Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Gulab Jamun is soft and melts in mouth sweet with milk powder. It is an easy and delicious sweet for parties and potlucks.

Course: Dessert Cuisine: Indian Servings: 5 Author: Antonet Roajer Ingredients 1 cup Milk Powder 6 tbsp All Purpose Flour (Maida) 1 pinch Baking Soda 1 tbsp Ghee 3 to 4 tbsp Milk (for kneading dough) 1.50 cup Sugar 2 cups Water 2 no Cardamoms 1 pinch Saffron (optional) 2 to 3 drops Lemon Juice 1 to 2 cup Oil (for frying gulab jamuns) Instructions For Preparing Sugar Syrup: In a saucepan, add sugar, water, crushed cardamom, saffron, lemon juice and boil together until the sugar syrup becomes slightly sticky. Turn off the heat. For Preparing Gulab Jamun: In a bowl, add milk powder, all purpose flour, baking soda and mix well. Add ghee and mix well. Add milk little by little and knead a soft dough (do not over knead a dough). Divide the dough into small portions and roll into the smooth small size balls without leaving any cracks. Gulab jamun expands in its size when frying and soaking in the hot sugar syrup. Deep fry in the oil over a low to medium heat until golden brown and drain out the excess oil from the gulab jamuns. Add to the hot sugar syrup immediately when the fried gulab jamun is still hot an

submitted by /u/socialmedia0059
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Might I have made mead?

I made a pot of hibiscus tea, added raw honey, and put it in a thermos probably 3 months ago. Maybe even 4. That thermos has been sitting, unopened, since then.

It's it safe to drink? Is it going to explode? Might it have become mead?

Apologies if this is a wrong place to all this.

submitted by /u/mtn_forester
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[Request] Looking for healthy tofu or cottage cheese (paneer) recipes!

Looking to lose weight and diet allows paneer and tofu so would like some ways I can switch it up, looking to stay low on carbs.

Admins, hopefully this post is okay!

submitted by /u/sunak_shah1234
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Hi everyone I'm looking for a good spaghetti/ pizza sauce.

submitted by /u/Yane22
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Looking for potato recipes!

I want all of the potato recipes you can give! I'm specifically looking for a good mashed potato recipe and a beer battered French fries recipe.

submitted by /u/TikiTamale
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Spicy Cilantro Lime Baked Salmon

submitted by /u/bob-the-cook
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How To Make Vegan Pizza Pockets

submitted by /u/Williammiler56
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Anybody work at a bubba gumps?

Hey! and if you frequent r/cooking hey again!! Just DESPERATELY PLEADING the lovely people here to ask if you'd know the recipe for the pear and berry salad at bubba gumps.

More specifically their raspberry vinaigrette. where do i buy it? or accurately make it? The online copycat recipes for it don't specify and the random store bought ones don't taste the same.

Just trying to find something good for someone that loves that salad, but is lacking of a bubba gumps to go to.

EDIT: for manners, don't want to be rude. THANK YOU IN ADVANCE

submitted by /u/Bo_Undercookedham
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KISSAN OATS UTTAPAM WITH TOMATO SALSA

submitted by /u/rajeevsehgal93
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How to make phirni

Firni Recipe: Milk 2 liters Sugar 1 cup Polao rice 1/2 cup Bay leaf cut Cinnamon 2 Piece Cardamom 4 Pieces Like the amount of fries Like the amount of key Nut-like Salt 1 pinch Detailed video

submitted by /u/Recipesworld1
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Suggestions on any recipes that use grape tomatoes? Or that I can use them in.

My 4 tomato plants are really exploding with life. This is a good thing but has the drawback of drowning me in tomatoes. Just yesterday I picked an entire pound of them. Today another half pound.

So what I'm asking for is any and all ideas / recipes that I can use them in. Also maybe suggest a way to store them, because they tend to go bad after a week sitting in the tray in the fridge.

I'm totally open to all suggestions but with one caveat - there can't be any onions involved in any form. No onion relatives, either. This is because my mom absolutely hates onions, to the point where she might as well be allergic to them.

Thanks!

submitted by /u/2tb-of-yiff
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How do you keep & organize your recipes?

I'm a newbie to cooking... I'm seeing a lot of awesome recipes on different platforms - here, instagram, Pinterest..I want to know how do you keep and organize your recipes? I'm thinking about buying some index cards and write on them manually, and create some sort of labels for easy identification. What about you?

submitted by /u/stormio77
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ISO: a gluten/dairy free make-ahead recipe!

I'm looking for a delicious (preferably snack/appetizer) recipe to make ahead and bring to the cottage for Canada Day. My friends girlfriend cannot have gluten or dairy and I wanted to make sure to bring something that she would be able to eat! Your suggestions will be much appreciated!!

submitted by /u/morrisonh0tel
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Antelope Fajita Seasoning

submitted by /u/bob-the-cook
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Lo mein sauce

Does anyone know of a good, simple lo mein sauce recipe? I have found a few, but they seem really complicated.

submitted by /u/StitchPool94
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[Question] Lo Mein Sauce

Does anyone have a good, simple lo mein sauce recipe? I have found some, but they seem really complicated.

submitted by /u/StitchPool94
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Chipotle Mayonnaise Chicken Tacos With Pineapple Salsa

submitted by /u/babko225
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Coriander Chutney is a tasty and healthy side that goes well with Idli and Dosa.

This chutney is made with fresh coriander leaves, tomatoes and onions. This chutney is low in calorie compared to coconut and peanut chutney. Kids would also love this chutney. Adjust adding spices according to your kid’s taste. CORIANDER CHUTNEY Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Coriander Chutney is a tasty and healthy side that goes well with Idli and Dosa. This chutney is made with fresh coriander leaves, tomatoes and onions.

Course: Side Dish Cuisine: Indian Servings: 6 Author: Antonet Roajer Ingredients 3 no ROMA TOMATO 1 cup ONION CHOPPED 4 cup CILANTRO (CORIANDER)LEAVES RAW 3 no DRY RED CHILIES 4 tbsp CANOLA OIL 2 tsp GARLIC 1 tsp CORIANDER POWDER 1 tsp SALT TABLE Instructions Heat oil in a pan, add chopped onion, garlic and cook until the onion becomes soft. Add the chopped tomato, red chilies, salt, coriander powder and cook until tomatoes become soft. Add the coriander leaves and cook for a couple of seconds. Allow it to cool and grind to a smooth paste. Coriander chutney is ready to serve.

submitted by /u/socialmedia0059
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Healthy recipe request

Good morning. Apologies if I made the wrong turn with the question. I would like to surprise my lady with something healthy as I noticed that she started to avoid the foods I enjoy(meatballs or lasagna) and shift to something more healthier. Mainly she is into salads (usually ceasars or something local such as tomato, sour cream, spring onions).

Thank you all in advance

submitted by /u/MilkCartonCharacter
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REQUEST: Pizza Dough Recipe

Hi! Does anyone have a killer pizza dough recipe?

My husband loves the Dr. Oetker Rustica crusts, but we're trying to budget a bit better etc, and so have started making pizzas at home! I found a recipe in a cookbook I have and it was meh. Nothing great, nothing terrible...so I'm up for suggestions!

submitted by /u/6rsc1
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My new fave - Lettuce Cups with Grilled Chicken

I love this because there's something for everyone (kids and adults / spicy and mild), and it's also grilling season:

https://www.foodious.com/recipe/view/a17f70-fc1325

Ingredients:

1 english cucumber 1/2 bunch of basil 1 carrot 1/2 bell pepper 1/2 avocado 1/2 lime 1/8 cup cilantro 1/8 cup mint 8 chicken thighs 1 head of iceberg lettuce 1/2 tsp of sesame seeds

The iceberg lettuce serves as the cups, so peel off large leaves and set aside. Grill the chicken thighs. Chop the herbs, grate the carrot, slice the avocado into thin slices. Assemble each wrap according to your tastes/preferences, garnish with sesame seeds.

submitted by /u/Ivanthecow
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Strawberries and Cream Protein Overnight Oats

submitted by /u/The_Healthy_Toast
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Recommend a cuisine!

I love trying foods and recipes of different cultures (I'm American). I've made Chinese, Thai, Indian, Cuban, Italian, etc but I'm looking to try a new cuisine. Any suggestions for nationalities or specific recipes I should try? My only requirement is no one in my house likes fish. Thanks!

submitted by /u/Scottler
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[Request] A good homemade tortilla recipe. Preferably without a tortilla press

submitted by /u/fogyoda
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[Request] a good homemade tortilla recipe. Preferably without a press.

submitted by /u/fogyoda
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Vegan BBQ potatoes!

Scrub potato and make 4 slits almost through to bottom.

Slice onion into 4 slices to fit into slits in potato.

Dot with margarine.

Sprinkle with salt and pepper to taste.

Drizzle olive oil over all.

Wrap tightly in foil, as if to freeze.

Place package on rack in BBq and close the lid.

(Can also be done in the oven- 400f degrees for 1 hour or until potatoes are soft).

In a hot BBq they should be done within an hour, depends on what else you are BBqing.

Open packages, adjust seasoning, serve in opened foil.

Repeat process for as many potatoes as needed

submitted by /u/SweetRena1983
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Crispy Parmesan Roll Appetizer Stuffed with Proscuitto

Ingredients

2 cups Parmigiano-Reggiano cheese, freshly grated

8 slices prosciutto

8 fresh bail leaves

Store-bough bottle of Balsamic Glaze for garnish

Equipment Needed

Cheese grater (hand-held, microplane or box grater)

Non-stick Silicone mat

Baking Sheet

Turkey baster (or another cone shaped tool)

Instructions

Preheat oven to 400 degrees F. Place non-stick silicone mat on baking sheet. Place 4 mounds (1/4 cup of cheese each) of grated Parmesan cheese on the mat, leaving lots of room between each mound to spread during cooking. Bake for 10 minutes or until the edges are brown and the top is lightly golden. Remove from oven, and quickly roll each crisp into a cone shape using a turkey baster (or another cone-shaped tool) and a spatula. The crisps will harden quickly so work fast. Set the roll aside to cool. Repeat the Bake and Roll with the remaining 4 mounds. When ready to serve, roll up a slice of prosciutto with a fresh basil leaf inside and place inside the rolled parmesan crisp. Drizzle with Balsamic glaze.

submitted by /u/HomeItalianCook
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Campfire Jambalaya without the camp.

Recipe with Pictures

Recipe:

There are 500,000,000 ways to make Jambalaya. Any ingredient combination works if you end up with a Rice dish and not soup!

(In freedom units) 2lbs Sausage (Smoked or Andouille or Hipster) 1lb Ground Beef (Some people use chicken) .5lb Shrimp .5lb Bacon One Celery One Onion One Green Pepper One Garlic One Chachere Creole Seasoning Can of Rotel Can of Diced Tomatoes 6-10 Cups Chicken Stock 3 Cups Rice 1 Beer, preferably on the sweeter side

Setup your grill with a wood and charcoal fire mix. On the stove slightly brown and drain hamburger. In the dutch oven cook bacon, remove. Cook Sausage, Remove. Cook the Mirepoix in the combined grease. Now add all the remaining seasoning, tomatoes, and chicken stock. Simmer covered at 250f for four hours. Add three cups of rice to the stew. Let simmer and add liquid as needed until the rice is done. Serve with beer and garlic bread.

submitted by /u/berthabiggun
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[Request] A good way to make beef or calves' liver with no onions?

Ok so I've accepted that liver is extremely healthy and especially as an anemic person I really should be eating it regularly. I've never had it before so I looked up recipes/YouTube videos etc and found that virtually every one of them says to include onions, which both my wife and I despise unfortunately.

Is there a good way to make it without? Assume low-to-medium cooking knowledge but a willingness to learn.

Thanks in advance!

submitted by /u/Monsterpiece42
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Salt & Pepper Calamari

Salt & Pepper Calamari is a versatile dish that can be served as an entrée, light lunch or dinner meal. Salt & Pepper calamari is a very simple to make but wonderfully satisfying seafood favourite. The calamari rings are coated in a flour mixture spiced with salt and pepper. They are then deep fried for only a few minutes to a light golden brown to produce a crispy crunch surrounding a tender calamari ring. There are very few ingredients required to make this dish and it is both quick and easy to make and cook. You do need to be careful not to cook the calamari too long as that will produce a tough chewy result, instead of the melt in your mouth result you are after.

Ingredients
• 500 g Calamari Rings
• 3 Eggs egg whites only
• 1/4 cup Corn Flour
• 1/3 cup Plain Flour
• 1/2 tbsp Salt
• 1/2 tbsp Ground Pepper
• Canola Oil for frying

Instructions:
1. Heat oil in frying pan over medium high heat. Heat oil to be within the 180°C - 200°C range before frying the calamari rings.
2. Add eggs to a medium bowl and whisk a little.
3. In a separate bowl, add corn flour, plain flour, salt & pepper and stir to mix thoroughly.
4. Dip calamari rings into egg white then dip into flour mixture to coat fully. Set aside on a plate to be ready to fry.
5. Place calamari rings into heated oil and fry for approx 2 - 3 minutes. Cook in batches to prevent calamari sticking to one another. Be careful not to overcook as the calamari will become tough.
6. As each batch cooks, remove from pan using a slotted spoon and place on a plate lined with paper towel.
7. Serve with salad as a main meal or serve with tartare or sweet chili sauce as an appetiser.

For pictures & more follow the link below:
Salt & Pepper Calamari

submitted by /u/icingonthesteak
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[Request] What can I make with a huge bag of almonds?

Anything besides almond milk! Also, can almonds go bad?

submitted by /u/hyphywifey
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[Monday] What are your recipe questions?

General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.

submitted by /u/AutoModerator
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Capirotada (Mexican Bread Pudding)

submitted by /u/bob-the-cook
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Smokey Cannellini, Genoa Salami and Pear Flatbread

For dough: (you can use pre-made pizza dough if need be, but let it come

to room temp first. It will be easier to work with.

1 packet dry yeast

2 cups all purpose or bread flour

1 tablespoon sugar

1 teaspoon sea salt

2 tablespoons olive oil

3/4 cups warm water

For everything Else

1 can cannellini beans

1 pear

2 teaspoons smoked paprika

Juice of 1 lemon wedge (approx 1/4 of the lemon)

1 Cup Arugula

8 slices of salami, cut lengthwise into ribbons

1/4 cup balsamic vinegar

2 tablespoons sugar

grated Parmesan cheese

salt and pepper as needed

For the dough (you can skip this if you're buying it)

Add the yeast packet to the warm water, whisk and allow to activate. approx. 5 minutes. It should bubble

Add oil, salt, and sugar, whisk through.

Add flour and mix until a slightly sticky dough forms. It's sort of an art here, so if the dough feels too sticky add more flour in single tablespoon increments.

Once the dough has formed up, let it rise for an hour or so until it has doubled in size. While the dough is rising, preheat the oven to 400 °F

Once risen, knead for about 5-10 minutes and roll out. You want it to be as thin as possible. Mine was approx 1/8 to 1/4 of an inch in certain places. It doesn't have to be perfect.

Grease a baking pan, and lay out your dough. Bake for approx. 8-10 minutes until a slight crust starts to form. You don't want to cook it through, but you want it to be a little crusty so that when the other ingredients get laid out the dough doesn't turn to mush.

For everything else: Set one baking rack in the center, and move another to the highest one. Set broiler to low.

Open the can of cannellini beans and either process until smooth or put them in a bowl and mash. Either option is fine depending upon what equipment you have.

Once the beans are mashed add the paprika, lemon juice, salt and pepper. Mix well and set aside.

Slice the pear as thin as possible. Set aside

Cut approx. 8 slices of salami into ribbons. You can use more if you want. I found 8 slices to be the perfect amount to offset the pear. Place balsamic vinegar into a small pot. Add the sugar, whisk together and set heat to medium high. The mixture will begin to boil quickly. You want the mixture to reduce by half and coat a spoon. Once reduced remove from head and place into a bowl/container to cool

Spread bean mixture over the partially cooked dough, and lay out salami followed by the pair. Do it as evenly as possible leaving room for a crust along the edge.

Once the oven is preheated set the baking pan with the flatbread on the top rack. Keep an eye on it but generally this will caramelize the pears and make the salami crispy in about 8-10 minutes.

Once the pears have caramelized and the salami has crisped up, remove from the top rack, set the oven to bake at 400 and put the pan in the center rack.

Cook for another 5-10 minutes until the crust of the flatbread is golden brown.

Once cooked, remove from the oven and allow to set for 5 minutes.

Lay out the arugula evenly across the flatbread

Dip a spoon into the balsamic reduction and drizzle across the flatbread as desired.

Dust with grated parmesan and serve. It goes good with a crisp sauvignon blanc or hoppy IPA.

photos here :

http://youknowwhatthedealis.blogspot.com/2017/06/flat-bread-smokey-canellini.html

submitted by /u/BeUsefulScott
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[request]A good curry rice recipe? I just bought some dinner from Whole Foods and their curry rice is awesome.

Do they put their recipes online anywhere? It seems simple.. Soft rice, onions, some peas.. not sure what the secret is

submitted by /u/3rdFloorChair29
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Tiny Curry Shrimp Recipe

Ingredients: 1 tablespoon vegetable oil

2 cups tiny shrimp

1 sweet/ bell pepper

2 tablespoon curry powder

1 clove garlic

1/2 teaspoon salt and pepper

1 onion

1/2 cup water

Directions: Dice the onion, bell pepper/sweet pepper and garlic clove bell peppers and onion in a plate

1. In a bowl, combine the shrimp with the one tablespoon curry powder and leave to marinate

curry seasoned shrimp

1. Add the other tablespoon of curry powder and the one tablespoon of vegetable oil to a pot and leave to heat for about 1 minute.

vegetable oil added to pot

1. Add the onion, bell/sweet pepper, and garlic to the pot and leave it to simmer for about 5 minutes

Bell peppers and onion in frying pan

1. Add the shrimp to the pot and leave it to simmer and cook for about 5 minutes

shrimp added to pot

1. Add the water to the pot and allow it to simmer for another 5 minutes

water added to pot with shrimp

1. Serve the shrimp with a side of white rice or rice and peas or any side of your choice

Taken from: http://jewlscandice.com/recipes/simple-tiny-curry-shrimp-recipe/

submitted by /u/JewlsRich
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Looking for an awesome ranch dressing recipe.

submitted by /u/barrito54
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Homemade minestrone soup

Ingredients

Original recipe makes 1 - 9 inch round layer cake

• 2 cups butter

• 6 egg yolks

• 1 teaspoon baking soda

• 3 cups all-purpose flour

• 6 egg whites

• 4 cups white sugar

• 2 cups buttermilk

• 1 cup chopped walnuts

• 2 cups flaked coconut

• 1 (8 ounce) package cream cheese

• 1/2 cup butter

• 4 1/2 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 1/2 cup chopped walnuts

Directions

• 1-Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Source : Homemade minestrone soup

submitted by /u/worldsportsinfos
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Pineapple Orange Smoothie recipe

Ingredients

Original recipe makes 1 - 9 inch round layer cake

• 2 cups butter

• 6 egg yolks

• 1 teaspoon baking soda

• 3 cups all-purpose flour

• 6 egg whites

• 4 cups white sugar

• 2 cups buttermilk

• 1 cup chopped walnuts

• 2 cups flaked coconut

• 1 (8 ounce) package cream cheese

• 1/2 cup butter

• 4 1/2 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 1/2 cup chopped walnuts

Directions

• 1- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.

• 2- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.

• 3-Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.

• 4-Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Source link : Pineapple orange smouthie recipe

submitted by /u/worldsportsinfos
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White Chocolate Brownies recipe

Fudgy, gooey white chocolate brownies are heaven in brownie form. If you love white chocolate – these are for you!

I’m a bit of a brownie aficionado. A brownie enthusiast if you will. Nutella Brownies, Frosted Brownies, Brownie Pie… I’d take a fudgy brownie over cake any day. Because more chocolate, more fudginess, and more gooiness is always a good thing. 🙂 🙂 🙂 🙂 So when I started daydreaming about white chocolate – making gooey white chocolate brownies seemed like the perfect idea. Especially when you’re craving brownies, but want something a little out of the box. The white chocolate flavor is really the star of the show. But it’s the fudgy texture that make these extra delicious.

After they’re cooled, you can cut them into squares and drizzle with more chocolate. I love the drizzled chocolate on top because it gives a super pretty zebra-esque stripe. And I’m ALWAYS a supporter of more chocolate. Seriously, after trying a bite of these white chocolate brownies – you’ll question why you’ve never made them before!

 White Chocolate Brownies 

• Prep Time : 15 mins
• Cook Time : 22 mins

• Total Time : 37 mins

• Fudgy, gooey white chocolate brownies are heaven in brownie form. These are made in one bowl, and the flavor actually improves after they cool down. If you love white chocolate, these are for you!

• Course: Dessert

• Servings: 12

• Calories: 320 kcal

Ingredients

For the Brownies * 2/3 cup unsalted butter * 6 oz white chocolate , use baking white chocolate not candy melts * 3/4 cup granulated sugar * 1 teaspoon vanilla * 1/4 teaspoon salt * 2 large eggs , room temperature * 1 and 1/4 cup all-purpose flour , spooned & leveled

For the Topping

• 1/3 cup white chocolate chips
• 1/3 cup semi-sweet chocolate chips , or dark

Instructions

1-Preheat the oven to 350F degrees. Line an 8x8 inch baking pan with aluminium foil leaving an overhang on each side. Spray with non-stick cooking spray and set aside.

2-In a medium sized microwave-safe bowl, melt together the butter and white chocolate in short 20 second bursts. Stir the mixture after each 20 second burst. They won't necessarily mix together, but that's ok.

3- After both the butter and white chocolate are melted, allow to cool slightly. Then whisk in the granulated sugar, followed by the vanilla, eggs and salt. Ensure the mixture isn't too hot when you add the eggs, otherwise you could scramble them. Whisk together the mixture until smooth and evenly combined, then carefully fold in the flour.

4- Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean. Allow the brownies to cool fully in their pan.

5-To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares.

6-In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips.

Recipe Notes:

Brownies can be stored in an air-tight container in the fridge for 4-5 days.

Source link:White Chocolate Brownies recipe

submitted by /u/worldsportsinfos
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Maple peach barbecue sauce recipe

This maple peach barbecue sauce is sweet, tangy and spicy. It is paleo friendly, vegan and gluten-free and is super simple to make. We’re still staying at our place on Lake Champlain, which we share with my sister and her husband. The food sharing has been a little less smooth going so far this summer, and I have realized that my girls are chowing down on my sister’s groceries without my knowing it.

This is how I found myself making a trip to the store yesterday in search of replacement peaches and plums that my little snackers had pillaged from Jessie’s fruit stockpile. When I got there I saw that local Vermont peaches were finally here I went a little wild and bought enough peaches to resupply Jessie’s stash plus some. On the way home the girls and I brainstormed what to make with the extra peaches that would work for dinner and the blog. I mentioned the idea of making peach barbecue sauce with maple syrup and my oldest daughter told me I HAD to make it.

 Maple peach barbecue sauce 

• Prep Time: 15 minutes
• Total Time: 1 hour
• Yield: 1 3/4 cups
• Serving Size: 3 tablespoons
• Calories per serving: 47
• Fat per serving: 1 g
• Saturated fat per serving: 0 g
• Carbs per serving: 9 g
• Protein per serving: 0 g
• Fiber per serving: 1 g
• Sugar per serving: 8 g
• Sodium per serving: 254 mg

Maple peach barbecue sauce Maple peach barbecue sauce, paleo friendly, vegan and gluten-free. This no tomato barbecue sauce is sweet and spicy and tangy. Brush it over chicken in the last few minutes of grilling.

Ingredients

• 2 teaspoons avocado oil or organic canola oil
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 teaspoon ground chipotle chili powder
• ¼ teaspoon cumin
• Generous pinch allspice
• 2 peaches, peeled and diced
• ¼ cup pure maple syrup, dark or amber
• 4 teaspoons cider vinegar

Instructions

• 1-Swirl oil in the bottom of a large saucepan. Add onion, cover and place over medium heat. Cook, removing lid and stirring occasionally until the onion is softened and starting to brown, 12 to 15 minutes. Sprinkle salt, chipotle, cumin, and allspice and cook stirring until the spices are fragrant, about 30 seconds. Add peaches, maple syrup and vinegar, and stir to coat. Cover and increase heat to medium-high. Bring to a simmer, reduce heat to medium low or to maintain a gentle simmer and cook until the peaches are completely soft and breaking down, 4 to 5 minutes. Transfer to a blender and puree until smooth (use caution when blending hot liquids.) Cool before using.

  Source link : Maple peach barbecue sauce recipe

submitted by /u/flashwebbe
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Cinnamon Apple Chips recipe

Cinnamon Apple Chips, made with a few simple ingredients, are a healthy snack your whole family will love.

Are you heading outdoors this weekend to see some picturesque Fall foliage? Put apple picking on your list! Click here for a listing of events by state Apple Festivals. And if you live in the tri-state area, you won’t want to miss the Applefest in Warwick, NY . ~Enjoy!

 Print Recipe Card Below 

• Cinnamon Apple Chips
• Prep Time :15 mins
• Cook Time : 2 hr 30 mins Total Time : 2 hr 45 mins Course: Dessert, Snack Calories: 88 kcal

Ingredients

• 4 Apples coredand sliced 1/8” thick (I used McIntosh)
• 1-2 tsp . Ground Cinnamon
• 1-2 tsp . Granulated Sugar if needed
• Cooking Spray

Instructions

1-Preheat oven to 200 degrees fahrenheit.

2-Add the sliced apples to a large bowl; then coat the apples with the cinnamon and/or sugar.

3-Spray a baking sheet with cooking spray and line the apples flat on the pan. You may need to use two pans so that they are not overlapping.

4-Bake 2-3 hours until the chips are dry yet still soft. Allow to cool completely before placing them in an air tight container for up to 4 days (if they last that long!).

Source link ; Cinnamon Apple Chips

submitted by /u/touris99
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haida-dev

Helloooo summer! Okay it’s not official but it seems official since the kids are getting out of school, and it’s getting seriously warm, and the suns almost always out, and I couldn’t be more ready for all the beach days! I’m also super excited about all the fresh summer fruits and veggies. Yep I’m a total foodie, I look forward to good produce :). I recently bought a ton of squash and zucchini since it was on sale and now I have to figure out what to do with all of it. First thing of course I knew I was going to saute some of it because that’s one of my go-to uses for squash. Usually I just do zucchini but to make it more colorful and to add more flavor this time around I added yellow squash and grape tomatoes as well (and it’s just like the roasted version but it’s quicker!). With that said you don’t have to all three (squash, zucchini and tomatoes). You can use all squash or all zucchini (24 oz total) then omit the tomatoes – but keep the other measurements the same.

 Skillet Garlic-Parmesan Zucchini Squash and Tomatoes 

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp butter
• 12 oz . zucchini (about 2 medium), diced into 1/2-inch pieces
• 12 oz . yellow squash (about 2 medium), diced into 1/2-inch pieces
• 1 1/2 cups grape tomatoes
• 3/4 tsp Italian seasoning
• 3/4 tsp garlic powder
• Salt and freshly ground black pepper
• 1/2 cup finely shredded parmesan cheese

Instructions

• 1-Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes. Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper). Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.

• 2-Recipe source: Cooking Classy

Source link: Skillet Garlic-Parmesan Zucchini Squash and Tomatoes

submitted by /u/haida-dev
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Cheesy Ham And Potato Chowder

Loaded Baked Potato Soup Recipe for the Crock Pot Slow Cooker is the best way to make simple creamy potato soup, and with no milk or cream!

Our Baked Potato Soup is made with cream cheese instead of heavy cream, which gives a rich full and super delicious flavor. A crock pot loaded baked potato soup without heavy cream isn't easy to find but, we've done it and done it well here. This recipe is my husband's absolute favorite and if I dare ask what he'd like for virtually any special occasion, it's this (and a cookie cake)!

 Slow Cooker Baked Potato Soup Ingredients: 

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes

• 1 medium/large yellow onion, diced

• 10 cloves of garlic, minced

• 64 ounces (8 cups) chicken stock or broth

• 16 oz cream cheese, softened

• 1 tablespoon seasoned salt

• optional garnishes: crumbled bacon, shredded cheese, green onions

   Slow Cooker Baked Potato Soup Directions: 
  

1- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.

2-Cook on high for 6 hours or low for 10 hours.

3-Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).

4-Stir well, top with your choice of garnishes & enjoy!

Source link: Loaded Baked Potato Soup Recipe - How to Make Slow Cooker Crock Pot Style Creamy Potato Soup

submitted by /u/bolhawseo
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[request] looking for cheddar cheese sauce for steak

Does not have to be cheddar, but I'm look for a fine cheese sauce to go with steak to please a certain lady who likes her steaks that way.

I've had inconsistent results so far that mostly end up lumpy. Having said that I'm just winging it. Probably does not help that I'm paleo.

Thanks

submitted by /u/Filmcutterdocs
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Peanut Butter and Brown Sugar French Toast

This Peanut Butter and Brown Sugar French Toast is a tasty twist on a classic breakfast food. French Toast and peanut butter together? What could be better? This is a fun an easy breakfast recipe your kids will love (and you will too!). I love French Toast and was looking for a way to change it up. I thought about just adding peanut butter but that seemed too plain to me. Then I thought of my favourite sandwich from years ago, peanut butter and brown sugar sandwiches. I thought they would be perfect in French Toast form.

 Peanut Butter & Brown Sugar French Toast 

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Servings: 2 people

INGREDIENTS

• 4 slices bread
• 1/3 cup smooth peanut butter
• 1/4 cup brown sugar
• 2 large eggs
• 2 tbsp milk

INSTRUCTIONS

1-Heat large frying pan on medium heat.

2-Spread peanut butter on one side of each slice of bread.

3-Sprinkle brown sugar over the peanut butter on two of the slices.

4-Top those two slices with the other pieces of bread to form two sandwiches.

5-In an 8-inch square pan beat the eggs an milk together.

6-Coat both sides of the sandwiches in the egg mixture and spray the frying pan with cooking spray before placing the sandwiches in the pan.

7-Cook the sandwiches until the first sides are browned, about two minutes, and then flip to cook the remaining side.

8-Remove sandwiches from pan, slice in half and serve with maple syrup if desired.

9-Enjoy!

Source link: Peanut Butter and Brown Sugar French Toast

submitted by /u/bolhaw2
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Easy Breakfast Casserole Muffins

I'm always on the lookout for easy breakfast ideas that are tasty, family-friendly, use up leftovers, and potentially freeze and reheat well. These Breakfast Casserole Muffins fit the bill for sure on the first three accounts.

The measurements in my recipe are approximate. It’s hard to mess these up, so use your judgment as you go. Just take a look at how easy it is to put these together! Pin this image and be sure to make these often in the future.

 Easy Breakfast Casserole Muffins 

Ingredients

• 3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
• 3-4 slices deli ham (look for preservative-free)
• 1 cup shredded cheddar cheese
• 8 eggs
• 1 cup milk
• 2 teaspoons ground mustard
• ½ teaspoon ground pepper (or more or less to taste)
• dried Parsley

Instructions

1- Preheat oven to 400 degrees F. Grease muffins tins well. 2- Drop bread pieces evenly in muffin tins until they come about ⅔ of the way up the tin. 3- Sprinkle ham pieces evenly in each tin. 4- Sprinkle cheese evenly in each tin. 5- Whisk together eggs, milk, ground mustard, and pepper. 6- Pour egg mixture evenly in each muffin tin. 7- Sprinkle a little dried Parsley on the top of each one. 8- Bake for 15-18 minutes or until golden brown on top and cooked through the middle.

Source link : Easy Breakfast Casserole Muffins

submitted by /u/bolhaw2
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15 Minute Crispy Tex-Mex Chicken Wraps

Alright, ladies and gentlemen, I am about to introduce you to the new superstar of your weekly meal plan…. (drumroll please)… Fifteen Minute Crispy Tex-Mex Chicken Wraps!! Sorry, I tend to get a little over-excited when we’re talking about food, especially if it’s good, easy-to-make food that my family will eat without complaint. Seriously, these wraps have it all — protein & veggies to keep Mom happy, and chicken tenders for the kids (because I am yet to meet a child who doesn’t go crazy for chicken tenders, no matter how you serve them). Plus they’re very versatile — you can add ingredients you love (avocado, anyone?) or leave out ones your kids won’t touch. While the chicken tenders help make these wraps so easy and kid-friendly, it’s the sauce that makes them so out-of-this-world-good.
This Tex-Mex Ranch Sauce is just three easy ingredients: ranch dressing, salsa (I prefer the Picante style rather than the chunky variety, but either will work) and a nice big spoonful of taco seasoning (make your own or buy it pre-made). This stuff is liquid gold — I like to make a little extra and then dip my wrap in it, too.

 RECIPE: Crispy Tex-Mex Chicken Wraps (serve 6) 

Ingredients:

• Tex-Mex Ranch Sauce:
• 1/3 cup ranch dressing
• 1/3 cup mild or medium salsa
• 1 Tablespoon reduced sodium taco seasoning

Wraps:

• 6 Flour tortillas (10-inch)
• 6 Romaine lettuce leaves
• 2 medium-large tomatoes, sliced into 12 slices
• 1/2 cup frozen sweet corn kernels – thawed
• 1/2 cup black beans — rinsed and drained
• 1 lb crispy chicken tenders — cooked according to package directions and chopped
• 1 cup shredded cheddar cheese

Instructions:

Prepare your Tex-Mex Ranch Sauce by whisking together ranch dressing, salsa, and taco seasoning in a small bowl until completely combined. Set aside. Warm your wraps in the microwave briefly (about 15-20 seconds) and lay each out on a clean work surface. Spread about 1 Tablespoon of Tex-Mex Ranch Sauce in the bottom center of the tortilla (leaving about 2 inches of space around the edges of the tortilla).
Top with 1 leaf of lettuce, then two slices of tomato. Sprinkle about 1 Tablespoon of corn and 1 Tablespoon of beans over the tomatoes (try to keep everything building up on top of the lettuce — it will make it easier to wrap the finished product) and then top with a handful of chicken (about 1/3 cup).
Sprinkle shredded cheddar cheese on top (about 2-3 Tablespoons) and evenly drizzle remaining ranch sauce on top of chicken /cheese.
Fold the left and right side of each wrap inwards and then roll into a wrap. Secure with toothpicks, if needed. Cut in half and serve. Enjoy!

Source: 15 Minute Crispy Tex-Mex Chicken Wraps

submitted by /u/bolhaw1
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Dijon Ketchup

Background

It has long been claimed that "there is no such thing as Dijon ketchup". While there has been no commercial product that would qualify as such, it may be possible in theory to create such a condiment. In honour of the upcoming 25th anniversary of "Gordon" (and 150th anniversary of Canada), I would like to propose a recipe that attempts to do so.

I have tried variants of this recipe a few times, and so far, this is the version I've been happiest with. Further variations are possible, but at the core is the idea of red wine ketchup. My derivative (and possibly blasphemous) interpretation of the term "dijon ketchup" is to apply an analogue to the difference between mustard and Dijon mustard, to ketchup. As Dijon mustard uses verjus and/or white wine in place of the vinegar used in mustard, so too does this recipe augment the vinegar in ketchup with balsamic vinegar and red wine.

Thanks to Chef John (who has a slightly easier ketchup recipe) for inspiring this ridiculous experiment.

Disclaimer

I am not from France, let alone from Dijon. It may be argued that this alone disqualifies this recipe from being "Dijon ketchup". However, there are products in North America which are not manufactured in the Dijon region and/or do not satisfy the relevant AOC, which are nonetheless labeled and sold as "Dijon mustard". Not only that, but the unholy fusion known as "Dijonnaise" certainly exists, whether or not it needs to. Since the original AOC would not apply to ketchup products anyways, it might be more pedantically correct to define "dijon ketchup" not as "ketchup in the style of Dijon", but as "ketchup in the style of mustard in the style of Dijon".

Warning

This is a long-ish and potentially messy process. Before attempting this, read the entire recipe and plan ahead - this is either an all-day task or an evening-and-the-next-morning task. Fortunately, most of the time is taken up by a slow simmer in a crock-pot, so that part can run on its own overnight at very low heat. As Chef John said, "you'd have to be crazy to make your own ketchup". While that may be true, I still believe that it's worth a little patience to make something yourself that is distinct from, and possibly better than, anything commercially available. If you want Heinz, then skip this recipe and buy some Heinz. This isn't Heinz.

Recommended Equipment

• Crock-pot or slow-cooker (at least 8-10 cups)
• Medium-to-large cooking pot
• Medium-to-fine mesh strainer
• Immersion blender
• Funnel and empty ketchup bottle

Ingredients

• 1500g paste tomatoes (e.g. Roma), coarsely chopped
• 700ml / 3 cups water
• 1/4 tsp baking soda
• 300g red onion, chopped small (about one medium-large)
• 4 cloves garlic, crushed and minced
• 1 tbsp vegetable oil (approx.)
• 1/8 tsp baking soda
• 75g brown sugar (about 1/2 cup)
• 120ml / 1/2 cup red wine
• 60ml / 1/4 cup red wine vinegar
• 60ml / 1/4 cup balsamic vinegar
• 2 tsp salt
• 1/2 tsp mustard powder
• 1/8 tsp ground clove
• 1 bay leaf
• 1 tsp coarsely cracked peppercorns
• 1/4 tsp coarsely cracked allspice berries
• 1 1/2 tsp celery seed

Directions

1. Place the chopped tomatoes into a large pot. Bring to a boil, then cover and let simmer over medium heat for 15-20 minutes, stirring and gently mashing occasionally, until tomato chunks have mostly fallen apart.
2. Using the back of a large spoon, pass the cooked tomatoes through a mesh sieve, separating as much pulp as possible from the skins and seeds. Transfer the pulp to a crock-pot or slow-cooker. Do not discard the skins and seeds - instead, return them to the cooking pot.
3. To the tomato pulp in the slow-cooker, add the brown sugar, wine, vinegars, salt, mustard powder, ground clove, and bay leaf. Stir well to combine, then set temperature to low. Cover with lid, but prop up one side of the lid to allow steam to escape.
4. To the skins and seeds in the cooking pot, add the water, 1/4 tsp baking soda, peppercorns, allspice, and celery seed. Bring to a boil, then cover and simmer for 30 to 45 minutes, stirring occasionally.
5. Strain the cooked skins and seeds through a mesh strainer or a cheesecloth bag, squeezing out as much juice as you can while retaining the solids. Add the extracted juice to the slow-cooker, and (finally) discard the skins and seeds.
6. Add the onion, garlic, vegetable oil, and 1/8 tsp baking soda to the cooking pot. Cook over medium-high heat, stirring frequently, for about 10-15 minutes until the onion is fully caramelized into an almost-homogeneous glob of browned paste - the baking soda will cause the onions to disintegrate. The aim is to caramelize the onion, not to burn it - if you notice any scorching, add a little water, reduce the heat and stir more frequently. Finally, add the caramelized onion to the slow-cooker, deglaze the pot with a little water to loosen the remaining caramelized layer, then add that to the slow-cooker as well.
7. Continue cooking in the slow-cooker, occasionally scraping down and re-incorporating any paste that has dried onto the sides, until reduced to about 750-825 ml (3 to 3.5 cups). Depending on your slow-cooker, this will take between 6 and 10 hours, so you might want to leave it cooking at the lowest setting overnight. Use a chilled small plate to cool down a sample of ketchup to check thickness and seasoning, and make final adjustments to cooking time/water/sugar/salt/spices as needed.
8. When the ketchup has cooked down sufficiently, remove the bay leaf and use an immersion blender to puree the still-hot ketchup until smooth. Transfer to a bottle or other container with a funnel (also while still fairly warm) and refrigerate. (An empty ketchup squeeze-bottle, thoroughly cleaned and re-labeled, works well.)

Notes

• The use of baking soda with the tomato skins and onions might seem a little weird, but it has a purpose. Baking soda helps to break down pectins in plant cell walls, and can accelerate Maillard reactions. By using small amounts of baking soda at specific stages, more flavour can be extracted from the tomato skins and seed gel, without coarsening the ketchup's texture, and the onions can be caramelized faster and more completely. (The onions will lose their texture during cooking, but everything gets blended together in the end, so this is fine for this purpose.)
• I'm not certain how long this will keep in the refrigerator, but I've had a bottle last at least three months without signs of spoilage. I suspect this has more than enough acidity (plus residual sulphites from the wine) to be fairly spoilage-resistant for several months under refrigerator conditions.
• This recipe does not contain enough emulsifiers to entirely prevent separation. A thin layer of runny liquid may separate out in storage - shake well before pouring.
• Many types of red wine should work with this recipe, and contribute their own character - but extremely tannic reds might adversely affect the flavour once cooked down. Something like a Pinot Noir might be more suitable than a Cabernet Sauvignon.

submitted by /u/re_assembly
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[Sunday] Your recipe of the week!

It's Sunday so let see or hear about some of those dishes you made over the weekend, last week, or maybe you're going to make next week.

submitted by /u/AutoModerator
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Pineapple Delight

submitted by /u/ChuZid
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Sunny Side Up Stuffed Eggplant

submitted by /u/bob-the-cook
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Nocino (Italian walnuts liqueur)

Ingredients:
* 12 green walnut (they must not be matured)
* 750g of sugar
* 1L of white grappa
* 1 glass of alcohol (95°)
* 3 or 4 cloves
* 2 or 3 short stick of cinnamon
* 1 sachet of vanillin (3g c.a)

Directions:
* Cut in half the walnuts and put all the ingredients inside an hermetic glass jar (walnust must be white inside).
* leave exposed to the sun for three days, shaking the jar 2/3 times a day.
* after this period move the jar in a dark place and leave it there for 40 days, shaking the jar 3/4 times at week.
* filter and bottles.

submitted by /u/WarGLaDOS
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Nocino (Italian walnuts liqueur)

Ingredients:
* 12 green walnut (they must not be matured)
* 750g of sugar
* 1L of white grappa
* 1 glass of alcohol (95°)
* 3 or 4 cloves
* 2 or 3 short stick of cinnamon
* 1 sachet of vanillin (3g c.a)

Directions:
* Cut in half the walnuts and put all the ingredients inside an hermetic glass jar (walnust must be white inside).
* leave exposed to the sun for three days, shaking the jar 2/3 times a day.
* after this period move the jar in a dark place and leave it there for 40 days, shaking the jar 3/4 times at week.
* filter and bottles

submitted by /u/WarGLaDOS
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Authentic Thai Curry Recipe!

submitted by /u/lyndygates
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Mrs beeton scone recipe

I'm trying to find mrs beeton scone recipe. It is not in her original cookbook. Did it come at a later time? Could some please share the recipe?

submitted by /u/20s30s40s50s
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Jamaican Rice and Peas

I thought these were the green peas I know of. Turned out fabulous!

Ingredients

1 can (19oz) Kidney beans, including liquid

1 can (14 oz) Coconut milk

Water (approx 1-2/3 cups)

2 cloves Garlic, chopped

1 Small onion or 2 stalks scallion, chopped

1 tsp Dried thyme

1½ to 2 tsp Salt, to taste

1/4 tsp Black Pepper

2 cups Long grain rice (rinsed and drained)

1. Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid

2. Add liquid, beans, garlic, chopped onion and thyme to large pot

3. Add salt and black pepper. Bring to a boil.

4. Add rice and boil on High for 2 minutes.

5. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).

6. Fluff with fork before serving.

Source: https://cooklikeajamaican.com/rice-and-peas/

submitted by /u/hornytoad69
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Some questions about making miso soup

I couldn't find any bonito flakes but I do have Hondashi. Will using that taste about the same or vastly inferior? And what measurements should I use for a serving of one?

submitted by /u/Blu-
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Hummus/chickpea help

So I make homemade hummus and in the past I've used can chickpeas and removed the shells by hand peeling each off. But now I want to do a bigger batch so I'm probably gonna soak a bag over night. I know you add baking soda to loosen the shells but how do you separate the shells from the peas? Thanks for any help.

submitted by /u/mjmandi72
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Chickpea/ Hummus help.

So I make homemade hummus and in the past I've used can chickpeas and removed the shells by hand peeling each off. But now I want to do a bigger batch so I'm probably gonna soak a bag over night. I know you add baking soda to loosen the shells but how do you separate the shells from the peas? Thanks for any help.

submitted by /u/mjmandi72
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Mexican Zucchini Burrito Boats

submitted by /u/bob-the-cook
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What are your most elegant date night entrees?

I want to make my girlfriend an elegant, luxurious home cooked meal. I'm willing to spend a little more than usual on grocery items. What do you have for me??

submitted by /u/bwitt33
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What are your most elegant date night entrees?

I want to make my girlfriend an elegant, luxurious home cooked meal. I'm willing to spend a little more than usual on grocery items. What do you have for me??

submitted by /u/bwitt33
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Low Country Boil/Frogmore Stew Recipe Needed!

I am going to do my first low country boil and need recipe help! It will be for 15 people and I am using a 30 qt "turkey fryer" to cook it in. Every recipe I have found is different and not specific about that size pot. So my questions are: 1) How much of everything for 15 people? (shrimp, potatoes, corn, etc. We may add crab as well, not sure yet) 2) How much seasoning for 30 qt pot and how much water? 3) Any other recipe specifics would be appreciated. I've never done this before and am nervous, so I would appreciate directions as much as possible! Thanks

submitted by /u/sjmcd80
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Clover honey cookies?

Last year, I got a jar of clover honey as a gift and never used it. I recently found out it expires within a month and I want to use it for something so I figured cookies would do the trick (any other suggestions are welcome)

Does anyone have a tried recipe for clover honey cookies and what other flavors work well with it?

submitted by /u/CrowleysBentley
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Help! Fried chicken.

I buttermilk brined, flour coated, and had my oil (peanut) at 350. The coating got way too brown way too quickly while the chicken was still raw (bone-in legs and thighs). Where did I go wrong?

submitted by /u/Justmissedtheboat
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Cubano (Cuban Ham and Cheese Sandwich)

submitted by /u/bob-the-cook
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Recipe using Whole Wheat Graham Flour??

Accidentally bought a bag of this stuff and have no idea what to do with it

submitted by /u/trblrebel
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[Friday] What are you cooking this weekend?

It's Friday so what are your plans for cooking this weekend? Share any great recipes you're looking forward to try or maybe you have a whole dinner planned out. Let's hear it!

submitted by /u/AutoModerator
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Spicy Tuna Melts

Instead of the traditional lemon and dill lineup, our Spicy Tuna Melts take a cue from Tex-Mex cuisine and employ some southern flavor with a little kick.

Serves:4 Hands-on time:9 minutes Total time:15 minutes

INGREDIENTS:

8 oz pouched low-sodium tuna or canned low-sodium water-packed tuna, drained

1/3 cup nonfat plain Greek yogurt

1 rib celery, diced

2 green onions, thinly sliced

1 tbsp fresh lime juice

1/2 tsp each chile powder and ground cumin

Pinch cayenne pepper

Sea salt and ground black pepper, to taste

4 slices whole-grain bread, lightly toasted

1 cup shredded low-fat mozzarella-cheddar cheese blend

INSTRUCTIONS:

Preheat oven to 400°F.

In a medium bowl, combine tuna, yogurt, celery, onions, lime juice, chile powder, cumin and cayenne. Season with salt and black pepper.

Place bread on a parchment-lined baking sheet and spread tuna salad on each slice, dividing evenly. Top each with 1/4 cup cheese. Bake in oven for 4 to 6 minutes, until cheese is melted and bubbling and tuna is warm. Serve immediately.

Nutrients per spicy tuna melt: Calories: 237, Total Fat: 7 g, Sat. Fat: 4 g, Omega-3s: 201 mg, Omega-6s: 490 mg, Carbs: 14 g, Fiber: 3 g, Sugars: 2 g, Protein: 25 g, Sodium: 390 mg, Cholesterol: 37 mg

submitted by /u/chrisfritchteam
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Recipe Request - Caffeine & Non-Acidic Iced Tea

This is my first time posting here so I apologize if this should be posted elsewhere on Reddit.

I recently was diagnosed with dyspepsia (indigestion, acid reflux, heartburn). My diet is supposed to be bland so my stomach can heal. All I have been drinking is water for the past 2 weeks and it is starting to get hard. I have to stay away from caffeine and cannot drink anything acidic.

Iced tea has always been my favorite drink. Does anyone have any recipes for caffeine free and citrus free iced tea? I know this is a unique request but this sub seems really helpful when it comes to food recipes so I thought to give it a shot.

Thanks so much! x

submitted by /u/caniplzpetyourdog
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Salted caramel chocolate foudage

Ingredients

1 oval loaf of hard crusted dense bread 1 stick of butter 2 cloves minced garlic 2 teaspoons dried oregano 2 tablespoons crushed rosemary 2 tablespoons dried parsley 1½ tablespoon pesto 2 cups shredded mozzarella cheese

Directions

Preheat oven to 350F In a medium pan, sauté garlic in butter for 3 minutes over medium heat. Add oregano, rosemary, and parsley, stir and remove from heat to cool slightly. Cut the bread on the diagonal into 1 inch diamonds. Do not cut all the way through the bread, just to the bottom of the loaf so it will hold together. Stir in peso to butter herb mixture. Pry open each area of the bread spooning butter mixture through out each slice of the bread. Continue until all butter is used. Stuff shredded cheese into each crack of the bread. Place the loaf in aluminum foil closing tightly creating a tent on the top so the melted cheese does not stick. I found it was easier to spray the foil with Pam so it does not stick after it is melted. Bake in oven for 20 minutes, until cheese is mostly melted. Unwrap foil and bake 10 more minutes Serve immediately with plenty of napkins.

Source link: Salted caramel chocolate foudage

submitted by /u/flashwebbe
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how to make homemade teriyaki sauce

Wondering how to make homemade teriyaki sauce? It’s much easier than you think, and way healthier than the bottled kind. A great make ahead stir fry sauce!

if you’re wondering about substitutions, here are a few of my suggestions:

make it dairy free

I do like using organic grass fed butter, but if you’re vegan or dairy free you can easily substitute coconut oil. You can even leave it out, but it does give the sauce a silky smooth finish, some shine and a little richness.

skip the sugar

I’m using raw sugar here. I use it sparingly in my kitchen, but sometimes my sweet tooth just wins. If you want to nix it completely, you can add 1-2 tablespoons extra honey.

omit the cornstarch

I have to be honest, I just use organic cornstarch for the occasional times I need to thicken something. I do have a jar of arrowroot powder here though, so if you know how to use it – please enlighten me 🙂 I’m sure you could use it to thicken this sauce somehow?

Otherwise you can just simmer the sauce for longer, until it has thickened to your liking. It might take a while though. here’s how to make homemade teriyaki sauce:

Wondering How To Make Homemade Teriyaki Sauce? It's quick and easy, and SO much better than store bought!Wondering how to make homemade teriyaki sauce? It's much easier than you think, and way healthier than the bottled kind. A great make ahead stir fry sauce!

• Prep Time:5 minutes
• Cook Time:5 minutes
• Total Time:10 minutes
• Servings: 6
• Calories: 83 kcal

Ingredients

1 cup water 6 tablespoons soy sauce 2 tablespoons cornstarch 3 tablespoons honey 2 tablespoons raw sugar OR light brown 1 clove garlic minced 1 tablespoon butter

Instructions

Whisk together the water, soy sauce and cornstarch in a medium pot. Whisk in the honey, sugar and garlic. Add the butter and bring to a boil, simmer for 2 minutes. Either use immediately or fill into a clean jar, cool down completely before closing and storing in the fridge, where it will keep for about a week.

Recipe Notes

The recipe makes about 6 1/4-cup-servings.

Nutrition Facts How To Make Homemade Teriyaki Sauce Amount Per Serving Calories 83 * Percent Daily Values are based on a 2000 calorie diet.

Source link : how to make homemade teriyaki sauce

submitted by /u/haida-dev
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Whу rеmоvе frоth fоаm lауеr оn tор оf сhісkеn brоth?

submitted by /u/cookred
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LOW CARB POWER BALLS RECIPE

I have discovered that since I’ve started eating low carb/keto, I don’t need the same amount of food I did before. Overall, I eat much less and I’m hardly ever hungry as long as I eat my meals on time. But the truth is, ee all need snacks at some point, despite a reduced appetite. I like things that are easy to take along in the car, even if I need an ice pack to set them on. Small, bite-sized snacks that are easy to eat on the road.

 Low Carb Power Balls Recipe 

Servings: 45 balls (approximate)

Ingredients

1 cup peanut butter, no sugar added 1 cup chocolate protein powder 1 cup low carb chocolate (I used Lily's)

Instructions

In a medium mixing bowl, combine the protein powder and peanut butter. Stir until you can knead with your hands without the peanut butter sticking to you. It will turn into a play dough-like consistency. You should have a clean bowl when you are done mixing. Ball up the dough into balls that are about 1 rounded teaspoon in size. Freeze for 2 hours. Line cookie sheet with parchment paper (not wax paper, they are not the same thing.) Melt your chocolate in the microwave for 1 minute. Stir. If not completely melted, return to the microwave for 30 seconds. Stir and repeat until chocolate is completely melted. Stirring is critical to know when the chocolate is really melted. If you don't stir, you will burn your chocolate. Dip each ball into the melted chocolate and place on a cookie sheet. Return to the freezer until the chocolate hardens. Transfer to a food-safe storage container and keep in the fridge for up to 2 weeks.

Source: link : LOW CARB POWER BALLS RECIPE

submitted by /u/bolhawseo
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[Question] What are some of the best curry recipes that don't require yogurt?

SO doesn't like yogurt. I've got a curry craving.

submitted by /u/Hail-and-well-met
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Texas Sheet Cake

Ingredients

Original recipe makes 1 - 12x16 inch cake

• 4 cups all-purpose flour
• 4 cups white sugar
• 1/2 cup butter
• 1/4 cup water
• 1 cup shortening
• 1/4 cup unsweetened cocoa powder
• 1/8 cup buttermilk
• 4 eggs
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 8 tablespoons milk
• 3 cups confectioners' sugar

Directions

1- Sift together and set aside in large bowl the flour and sugar. 2- In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa. 3- Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan. 4- Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes. 5- To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.

Source link : Texas Sheet Cake

submitted by /u/worldpoliticnews
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