Famous Mac & Cheese

• 1 cup fresh breadcrumbs
• 6 tablespoons unsalted butter
• 12-16 ounces of shredded cheese*
• 1/4 cup of grated/shredded Parmesan cheese
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• ½ teaspoon hot red pepper sauce
• 1 teaspoon dry mustard, dissolved in 1 teaspoon of water
• 2 teaspoons salt & black pepper (to taste)
• 12-16 ounces large elbow macaroni

1. For fresh bread crumbs, you’ll need about 4-5 slices of bread of choice; sourdough pairs best with the sharpness of cheddar, but plain white bread will serve. Canned bread crumbs from the store are NOT recommended - they are too dry for this use and will end up like sand, ruining the entire batch (learned from experience). You’ll need a food processor or cheese grater. I trim the crust off first for uniform crumbs, but if using a food processor you can just throw it in whole and pulse. If using a grater, run the slices against the largest holes until you have about 1 ½ cups (they shrink after cooking to a cup). Melt 2 tablespoons of butter in a skillet on medium-low heat. When melted, toss in breadcrumbs and stir until lightly browned. Let cool completely and toss with ¼ cup of cheese (Parmesan works well here), then season to taste with salt. Set aside.
2. Mix eggs, 1 cup milk, pepper sauce, and mustard mixture in small bowl and set aside.
3. Bring 3 quarts of water to boil in large pot. Add 2 teaspoons salt and macaroni and cook al dente (almost tender, but still firm to the bite). Drain and return pasta to pot over low or medium-low heat. Add remaining 4 tablespoons butter and toss to melt.
4. Pour egg mixture over buttered noodles along with ¾ of the cheese. Stir until thoroughly combined and cheese is melted. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5-10 minutes. Season to taste with salt and pepper.
5. Pour cooked macaroni and cheese into baking dish. Spread crumbs evenly over top. Broil in the oven 1 to 2 minutes, until crumbs turn deep brown (watch carefully here, they can quickly blacken and burn). Let stand about 5 minutes to set and serve.

Notes

• Experiment with different combinations and ratios of cheeses. Extra sharp cheddar works well for the classic orange color and gives the familiar “bite,” but doesn’t melt as well as Colby-Jack or Fontina (which is especially soft and creamy). My recommended mix is 50/50 Vermont cheddar and Fontina, about 6-8 ounces each. But I’ve also had good results with varying ratios of five different cheeses. As for amounts, I’ve used as little as 12 ounces and up to 16 ounces for an especially rich and hearty result. Make the judgement as you’re melting and stirring the last portions until you reach the desired consistency.

• Since travel is often involved with holiday meals, you can make this batch in its entirety and transport in a foil pan, warming in the oven if necessary. Otherwise you can do steps 1-2 at home, then the rest on locale, assuming you already have your cheese shredded.

• If you happen to be reheating leftovers, a splash of milk will often help restore some of that initial creaminess.

• All ingredients and amounts are open to change based on preference (pepper sauce, substituting whipping cream for evaporated milk, more mustard, etc.), but this is a proven starting point.

submitted by /u/Dudahfoo
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Famous Mac & Cheese with Fresh Bread Crumbs

1 cup fresh breadcrumbs *6 tablespoons unsalted butter *12-16 ounces of shredded cheese *1/4 cup of grated/shredded Parmesan cheese *2 large eggs *1 can (12 ounces) evaporated milk *½ teaspoon hot red pepper sauce *1 teaspoon dry mustard, dissolved in 1 teaspoon of water * 2 teaspoons salt & black pepper (to taste) *12-16 ounces large elbow macaroni

1. For fresh bread crumbs, you’ll need about 4-5 slices of bread of choice; sourdough pairs best with the sharpness of cheddar, but plain white bread will serve. Canned bread crumbs from the store are NOT recommended - they are too dry for this use and will end up like sand, ruining the entire batch (learned from experience). You’ll need a food processor or cheese grater. I trim the crust off first for uniform crumbs, but if using a food processor you can just throw it in whole and pulse. If using a grater, run the slices against the largest holes until you have about 1 ½ cups (they shrink after cooking to a cup). Melt 2 tablespoons of butter in a skillet on medium-low heat. When melted, toss in breadcrumbs and stir until lightly browned. Let cool completely and toss with ¼ cup of cheese (parmesan works well here), then season to taste with salt. Set aside.
2. Mix eggs, 1 cup milk, pepper sauce, and mustard mixture in small bowl and set aside.
3. Bring 3 quarts of water to boil in large pot. Add 2 teaspoons salt and macaroni and cook al dente (almost tender, but still firm to the bite). Drain and return pasta to pot over low or medium-low heat. Add remaining 4 tablespoons butter and toss to melt.
4. Pour egg mixture over buttered noodles along with ¾ of the cheese. Stir until thoroughly combined and cheese is melted. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5-10 minutes. Season to taste with salt and pepper.
5. Pour cooked macaroni and cheese into baking dish. Spread crumbs evenly over top. Broil in the oven 1 to 2 minutes, until crumbs turn deep brown (watch carefully here, they can quickly blacken and burn). Let stand about 5 minutes to set and serve.

Notes * Experiment with different combinations and ratios of cheeses. Extra sharp cheddar works well for the classic orange color and gives the familiar “bite,” but doesn’t melt as well as Colby-Jack or Fontina (which is especially soft and creamy). My recommended mix is 50/50 Vermont cheddar and Fontina, about 6-8 ounces each. But I’ve also had good results with varying ratios of five different cheeses. As for amounts, I’ve used as little as 12 ounces and up to 16 ounces for an especially rich and hearty result. Make the judgement as you’re melting and stirring the last portions until you reach the desired consistency. * Since travel is often involved with holiday meals, you can make this batch in its entirety and transport in a foil pan, warming in the oven if necessary. Otherwise you can do steps 1-2 at home, then the rest on locale, assuming you already have your cheese shredded. * If you happen to be reheating leftovers, a splash of milk will often help restore some of that initial creaminess. * All ingredients and amounts are open to change based on preference (pepper sauce, substituting whipping cream for evaporated milk, more mustard, etc.), but this is a proven starting point.

submitted by /u/Dudahfoo
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[REQUEST] Matcha Panna Cotta Recipe

Hey everyone, first time poster, was wondering if anyone had Matcha Panna Cotta recipe. It's my girlfriend's birthday on Sunday and she's obsessed with Matcha so I want to make her a Panna Cotta as a sort of substitute for a cake. Only need a small recipe! Thank you! :)

submitted by /u/NBKxSmokey
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[REQUEST] I want your best savory casserole recipes!

I want hearty, delicious, savory casserole recipes. I'm itching to make something yummy and warm.

submitted by /u/HeyHunter
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Chicken Egg Foo Young

submitted by /u/bob-the-cook
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[REQEST] Need great composed/arranged salad ideas.

I need an idea for a composed or arranged salad idea for the day before Thanksgiving. It would be nice to have something poultry free since there will be plenty for the Turkey feast. Nothing to exotic. My focus group has a mix of eaters. Something with grapes, beans and other vegies with a protein would be ideal.

submitted by /u/linengray
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I've got tons of flank steak

What all can I make besides the obvious fajitas

submitted by /u/Pucketz
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Cavatelli with a Simple Tomato-Meat Sauce

submitted by /u/BushyEyes
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Just won my office chili cook off by a landslide with my spicy four meat chili.

submitted by /u/BONG_OF_JUSTICE
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Non-Fudge Ghee Brownies

Check this link for more detail and original images of final outcome. Non-Fudge Ghee Brownies

INGREDIENTS

• 2 1/2 cups ghee
• 2 1/2 cups powder sugar
• 7 eggs
• 1 cup cocoa powder (unsweetened)
• 2 cup all purpose flour
• 3 tsp baking powder
  
• a pinch salt
• a pinch baking soda

METHOD

1- First you need to cold your ghee to hold its position, but not to freeze. We won't be using a room temperature one either. Simply leave it in the fridge for 10 minutes.

2- Preheat the oven to 325 degrees F. Coat an 11x7x2 baking pan with nonstick spray or oil then line with parchment paper.

3- When ghee is all ready to put on some action, throw it the mixing bowl and start creaming it with the beater. Add in sugar and beat well.

4- Add eggs one by one and keep mixing/beating until well combined.

5- Add cocoa powder, beat well.

6- Add flour, soda, salt and baking powder and mix well to combine everything together.

7- Pour the prepared batter into the baking pan. Bake for 30-35 minutes until done. Note that, if you over bake it, all the moistness and texture will be gone. So look out for the done-ness as time rolling around.

submitted by /u/Sadaffk
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Fish and Chips

submitted by /u/gregthegregest
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Braised Rabbit Pappardelle

submitted by /u/salcapolupo
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[Request] Pumpkin Seed Recipes

I have pumpkins seeds from about 8 pumpkins I've wanting to roast and I'm looking for a good recipe to go with.

submitted by /u/FilthyFilthFilth
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It's a pie of epic proportions! Apple Cinnamon Crumble Pumpkin Pie in the #instantpot. Now just need a scoop of vanilla ice cream to top it off... https://youtu.be/PbZKStkXmek #instantpotlife #pumpkineverything

submitted by /u/INSTANTPOTLIFE
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Fluffy Pumpkin Pancakes

submitted by /u/The_Healthy_Toast
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Question: Can you guys help me make a cookie recipe based on the ingredients?

So this place that I live near makes the best cookies and they provide the ingredients, I'm wondering if I can use the ingredients to make my own recipe for them.

The ingredients are: Organic Flour, sugar, semisweet chocolate chips, canola oil, cocoa powder, unsweetened coconut milk, flax seed, vanilla, baking soda, kosher salt. Any idea on the measurements that would make the most sense for each item? They're usually chewy and not hard. Thanks so much!

submitted by /u/mauricemosss
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[Request] "Celery Casserole" - slivered almonds, chicken, mushroom soup...but it's missing something ...

Several years back, some older ladies at my church made my family a delicious casserole. I figured out the recipe by searching online, but have since lost it. I tried to recreate it the tonight, but it just didn't taste right. I know the original for SURE had celery, water chestnuts, slivered almonds, and Ritz crackers. I'm pretty sure it was also a chicken and rice-based casserole, because it was definitely the main dish, and not a veggie side dish like many of the recipes I'm finding online. So, for the one I made tonight, I started with this side dish recipe: http://www.geniuskitchen.com/recipe/celery-casserole-25385 but added chicken and rice.

It was okaaaaay, but just not as good as I remember the original being. It also didn't really stick together (I added more soup to make up for the addition of rice, but it was still much more like a stir fry than a casserole.)

What am I missing? It was so delicious...ultimate comfort food.

submitted by /u/adiostrasero
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Whole Wheat Pumpkin Pancakes

submitted by /u/The_Healthy_Toast
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Recipe Apps

What recipe apps do you all use to keep your recipes, store recipes from the internet, or share them with friends? Paprika? Basil? Something else?

submitted by /u/aewalk07
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Duck Borscht with Fermented Tomato Sauce

submitted by /u/bob-the-cook
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One Tray Asparagus Lemon Salmon

submitted by /u/allfitrecipes
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One Tray Asparagus Lemon Salmon

submitted by /u/allfitrecipes
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Need a traditional English main course

I'm hosting a meal night, focusing on cuisines from different countries. This sessions topic is English food.

Starter is Beef Wellington with seasonal roasted vegetables Desert is Scones with clotted cream and Conserve

Only issue is the main course, I need something to stand up to the Wellington!

I thought maybe a stew that uses honey marinated chuck steak to get it as tender as possible. Because the Wellington is quite a rich dish maybe I should contrast it with something light? I'd love to hear any suggestions! Thanks

submitted by /u/TheAlmightyD
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Korean Fried Cauliflower

submitted by /u/eatupkitchen
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Can you help me find this biscuit/cookie recipe? (English recipe)

Hi r/recipes,

Posting my mum's behalf, she's been looking for a recipe to make some English-style biscuits in an effort to try and recreate a recipe from her childhood. These were served at her primary school when she was little. Here's what she has to say:

They were called 'melting moments' at school... They'll be made from a dough that is cut from a roll, as opposed to dough you drop onto a baking sheet. They're crumbly, a bit like shortbread but slightly more oaty. Possibly even crumblier than shortbread, not soft like a flapjack or a cookie. They're buttery, melt in the mouth, and don't taste like they're made with syrup.

If anyone thinks they might have a recipe along these lines, that would be fantastic.

Thanks for reading! ~Sieglaire

submitted by /u/Sieglaire
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Halloween Ghost cookies

submitted by /u/salcapolupo
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Cinnamon Bomboloni With Chocolate Sauce

Bomboloni is an Italian doughnut typically eaten as a snack or dessert. Bomboloni can be made in a variety of ways, sometimes with jam or cream fillings, sometimes coated in plain sugar or icing sugar. This version is cinnamon sugar based with a warm dark chocolate dipping sauce. The yeast based dough is fried to a beautiful golden brown. This produces a wonderful light crunch with a soft light and fluffy centre that is not too sweet. The bomboloni are then rolled in cinnamon sugar and served warm with a warm dark chocolate sauce. There is just something special about freshly home-made warm doughnuts.

Ingredients:
Bombolini
• 7 g Yeast 1 sachet instant dried yeast
• 3/4 cup Milk warm milk
• 1/4 cup Caster Sugar
• 2 cups Plain Flour plus extra to dust
• 1/8 tsp Salt large pinch of salt
• 1 Egg whisked
• 40 g Butter melted
• Vegetable Oil for frying bombolini
• Cinnamon Sugar to coat bombolini

Chocolate Sauce
• 3/4 cup Thickened Cream
• 200 g dark chocolate roughly chopped

Instructions:
1. In a small jug add yeast to warm milk and stir to mix.
2. In a medium bowl, add sugar, flour, salt, eggs, butter and milk & yeast mixture. Using an electric mixer, beat for about 2 minutes until fully combined.
3. Cover bowl with tea towel and set aside in a warm place for 60 minutes to allow mixture to rise a little.
4. Line baking trays with baking paper and set aside.
5. Heavily dust a working surface and scoop golf ball sized clumps of dough from the bowl, dust with flour and roll into a ball, then place on the baking tray. You will make about 18 dough balls. Not: This is a particularly sticky and messy step and your hands will get very sticky with dough. You will need plenty of flour during this step.. I found this step easiest by using a spatula to get a clump of dough from the bowl, then place it immediately onto the flour on the work surface. Try to coat the dough fully to allow you to work it into a ball. Keep your hands coated with flour as best you can.
6. Cover the baking trays with tea towels and set aside in a warm place for about 30 minutes.
7. In a medium saucepan over medium low heat, add vegetable oil to about 2 cm depth. Heat oil to approx 160°C (320°F).
8. Once temperature has been reach place about 4 dough balls into the oil and cook for about 4 minutes. Note: the dough balls will start to expand when they cook in the oil. I like continually spoon oil onto the top of each dough ball as it is cooking. This helps to make each dough ball form a more rounded shape. Cook each dough ball about 2 minutes each side.
9. Remove each dough ball using a slotted spoon and place onto a plate lined with paper towel to lightly drain.
10. Roll each dough ball in a bowl of cinnamon sugar to fully coat each bombolini.
Chocolate Sauce
1. Add water to a saucepan over medium high heat.
2. Add thickened cream and dark chocolate to a medium bowl and place over the saucepan.
3. Allow the heat to melt the chocolate and cream mixture. Stir regularly until the chocolate is fully melted and mixture is smooth. Remove from heat.
4. Serve bombolini warm with warm chocolate sauce for dipping.

For pictures & more follow the link below:
Cinnamon Bomboloni With Chocolate Sauce

submitted by /u/icingonthesteak
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Decadent Dark Chocolate Cake

This is from https://www.chateaurouge.uk/blogs/recipes/best-dark-chocolate-cake-ever-tasted and it comes out a treat!!!!

DARK CHOCOLATE CAKE RECIPE

[For the sponge cake]

220g dark chocolate (minimum 60% cocoa solids, or higher for a more intense flavour) 200g salted butter 90g self-raising flour 80g plain white flour 25g cocoa powder 300g dark muscovado sugar 4 large eggs 75ml buttercream ¼ tsp bicarbonate of soda 1 tbsp espresso powder or instant coffee or 1 single shot fresh Italian espresso Freshly grated chocolate flakes to finish

Method

1. Preheat the oven to 160 deg.C Butter and coat two or three round cake tins (use a single larger tin if you prefer not to make a layer cake - although this may take slightly longer to bake).

2. In a large bowl placed over hot water, melt dark chocolate and butter slowly. Remove from water when molten.

3. Combine espresso powder with 100ml cold water and add to chocolate, stirring in.

4. In a separate bowl, combine flour, sugar, bicarbonate of soda and cocoa powder, sifting to remove any lumps.

5. In a separate bowl, beat eggs, gradually adding buttercream. Combine egg, chocolate and flour mix gradually, until smooth and liquid, ensuring no lumps are remaining in the mixture.

6.Pour into separate tins and bake for 1hr 20 mins or so, checking with a knife to ensure cake is ready.

1. Allow each layer to cool completely before assembling the cake and adding icing.

2. Finish off with chocolate flakes to decorate.

TO MAKE THE BEST CHOCOLATE ICING EVER:

110g unsalted butter, cut into cubes 70g dark chocolate (minimum 60% cocoa solids, or higher for a more intense flavour) 200g icing sugar ½ tsp vanilla extract a splash of full-fat milk The key to what makes this the best chocolate icing you’ll ever come across is using the choicest dark chocolate available. While darker chocolates have a slightly bittersweet flavour, this is balanced perfectly with the sweetness of icing sugar.

Opt for a higher cocoa solids percentage – this will give the truly deep and intense hit of chocolate flavour that makes every last morsel of this cake to enjoy.

METHOD

1. Break the chocolate into small pieces and place in a large glass bowl.

2.Melt the chocolate by placing the bowel over a pan of hot water (not kept on the stove). Stir gradually, until the chocolate is smooth.

1. In a separate bowl, begin to beat the butter with icing sugar and vanilla extract, adding sugar gradually.

2. Gently fold in molten chocolate into butter and sugar mixture, until icing is at the right consistency. If it feels a little stiff, and a few splashes of cold full-fat milk to the mix.

submitted by /u/Tintinmelo75
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White Chickpea Hummus

submitted by /u/eatAndLetEat
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Question :- are Brownies better with browned butter?

I have some recipes which use brown butter for brownies but having made them always with this recipe I'm unsure whether it would take the brownie to the next level or the flavour would be lost?

I always make cookies with browned butter and those are divine..!

Anyone with experience using browned butter in brownies..?

submitted by /u/every-moment-matters
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Are Brownies with Brown Butter better?

I have some recipes which use brown butter for brownies but having made them always with this recipe I'm unsure whether it would take the brownie to the next level or the flavour would be lost?

I always make cookies with browned butter and those are divine..!

Anyone with experience using browned butter in brownies..?

submitted by /u/every-moment-matters
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Need Dessert recipes for my birthday

It's my birthday this Friday and I want to make some sort of desserts for my friends. I'm in college so I don't want it to be that difficult, but if it's a bit if a challenge that would be fine. Really any kind of dessert would work. I've actually never naked anything before, but I think it would be fun to do and I think it would be nice to give out some desserts on my birthday.

submitted by /u/lokten
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The Bloody Eagle | Cocktail

submitted by /u/RAD_or_shite
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Substitute for shrimp paste in Thai curry paste

Hi All, what can I use as a substitute for shrimp paste in Thai curry paste? I have a shellfish allergy and see shrimp paste in most red or green curries.

submitted by /u/dukenheim
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Reddit's favorite marinara sauce

I'm looking for a new marinara recipe for a batch of mini pizzas tomorrow. I've enjoyed the recipes I've made so far, but I have yet to find the one. It's a simple sauce, but I'm curious to find out what others have added/omitted to take it to the next level.

submitted by /u/slimribbons
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Holy cheese curds! What to do with 5+ lbs?

I bought 2 lbs of cheese curds at the farmers market this summer and have them frozen. I was just gifted a little over 5lbs of curds. Other than poutine what can I do with them?

submitted by /u/jadraxx
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Looking for recipe ideas for one!

So I'm a student out on work placement and as I currently am earning money for once, I'm trying to be better at cooking for myself and making a greater variety of dishes. However, I still seem to be making the same thing over and over. So what good recipes do you have for one? Preferably something that could be frozen and reheated if I have leftovers? Anything apart from fish goes!

submitted by /u/AlmostQuill
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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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We were gifted a commercial amount of peanut butter. We have like 20 lbs. I need recipes that will gobble this up!

All my recipes are 1/4 to 1 cup at a time. :/ I made Reese's Peanut Butter Cups with only moderate success. Ah well, I have lots of PB left.

It's Kraft smooth if that matters.

submitted by /u/JeanLucDiscord
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How to make ramen noodles with chef G.T.

submitted by /u/gterzano
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What are some good ways to prepare salmon?

I was going to cook salmon tomorrow night but I didn’t know what to do with it. What are some good things to do with it?

submitted by /u/bekrueger
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[Request] We were gifted a commercial amount of peanut butter. We have like 20 lbs. I need recipes that will gobble this up!

It's Kraft smooth. We're making a home made Reese's Peanut Butter Cups now, but it only took a single cup of PB for the batch. :/ Y'all want to help out a bit?

submitted by /u/JeanLucDiscord
[link] [comments]

Holy Cheese Curds. What do I do with 5+ lbs?

I bought 2 lbs of cheese curds at the farmers market this summer and have them frozen. I was just gifted a little over 5lbs of curds. Other than poutine what can I do with them?

submitted by /u/jadraxx
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Raw Ramen Noodles

Alright, so this is a original recipe. No one has made this recipe yet, according to google. So here it is:

Raw Ramen Noodle Recipe

Ingredients:

-Ramen noodles (Preferably Nongshim branded) (Make sure it comes with soup base and everything)

1 * Open the bag of noodles.

2 * Pour the soup base in the bag.

3 * Repeatedly smash the noodles in the bag until they are into individual pieces. Make sure to hold the opening closed.

4 * Shake the bag. Again, with the the opening closed.

5 * Open the bag. If they are still very clumped together, or the flavouring is not mixed, refer to step 3 and 4.

6* Eat it. Simple. I Personally recommend using your hands to eat it.

Note: If you do need to boil a part of the noodles, try to always have a even balance of each part. (e.g half and half).

This recipe is using this product of noodles. Although it should work for many other similar brands.

Now you have a perfect snack to eat any day of the week. A good party snack, and a way to impress your friends on your cooking skills. And it is also kind of non-perishable. Just clip the opening of the bag and eat it later. But if you're sensitive to salt, don't eat. It has 40% of the daily recommended amount of sodium.

submitted by /u/WhatIsRedditExhange
[link] [comments]

A different way to enjoy ramen

Alright, so this is a original recipe. No one has made this recipe yet, according to google. So here it is:

Raw Ramen Noodle Recipe

Ingredients:

-Ramen noodles (Preferably Nongshim branded) (Make sure it comes with soup base and everything)

1 * Open the bag of noodles.

2 * Pour the soup base in the bag.

3 * Repeatedly smash the noodles in the bag until they are into individual pieces. Make sure to hold the opening closed.

4 * Shake the bag. Again, with the the opening closed.

5 * Open the bag. If they are still very clumped together, or the flavouring is not mixed, refer to step 3 and 4.

6 * Eat it. Simple. I Personally recommend using your hands to eat it.

Note: If you do need to boil a part of the noodles, try to always have a even balance of each part. (e.g half and half).

This recipe is using this product of noodles. Although it should work for many other similar brands.

Now you have a perfect snack to eat any day of the week. A good party snack, and a way to impress your friends on your cooking skills. And it is also kind of non-perishable. Just clip the opening of the bag and eat it later. But if you're sensitive to salt, don't eat. It has 40% of the daily recommended amount of sodium.

submitted by /u/WhatIsRedditExhange
[link] [comments]

Pork Tenderloin with Roasted Vegetables and Blood Orange Dressing

submitted by /u/BushyEyes
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What are your favorite food blogs and recipe sites?

I've become completely addicted to food blogs, I have a long list of blogs I check pretty much daily for inspiration but I feel kinda stuck in where to look for new blogs. Google won't help me much. I'm not into "diet" blogs, just homey/comfort food :)

submitted by /u/SoddingFuck
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Does anyone have a Souvlaki recipe?

As the title says, i'm looking for a Souvlaki recipe. Something original and delicious!

submitted by /u/kiritai
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Pumpkin Whoopie Pies with Cinnamon Cream Cheese Icing

http://www.thelittleblondebaker.com/mini-pumpkin-whoopie-pies-with-cinnamon-cream-cheese-icing/

• Wet Ingredients
• 1 15oz Can of Pumpkin
• 1/2 C Shortening
• 4 Tbsp Unsalted Butter
• 1 1/2 C Brown Sugar
• 2 Eggs
• 2 tsp Vanilla
• Dry Ingredients
• 3 C Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/4 tsp Cloves
• 1/4 tsp Allspice
• 1 tsp Cinnamon
• Cinnamon Cream Cheese Icing
• 8 oz Cream Cheese
• 8 oz Unsalted Butter
• 2 tsp Vanilla
• 2 1/2 C Powdered Sugar
• 2 tsp Cinnamon
• Instructions
• Preheat oven to 400°
• Set out Cream cheese and butter to soften for icing
• In a small bowl combine all dry ingredients and mix with a whisk
• In a large bowl cream together wet ingredients using a mixer
• Add dry ingredients to wet ingredients in 1/2 increments
• Once all ingredients are combined scoop batter, using a 1 inch cookie scoop, onto parchment lined cookie sheets
• Bake for 8 to 10 minutes
• While cake is baking make icing
• Cream together butter, vanilla and cream cheese
• Add powdered sugar one cup at a time
• Add cinnamon last
• Ice whoopie pies once they have completely cooled

submitted by /u/etressler
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How to Make a Perfect French Toast

submitted by /u/akila104
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How to Make Aebleskivers For Breakfast

Aebleskivers

Serves 2

Ingredients

1 Egg, separated 1 1/2 tsp Sugar Pinch of Salt
1/2 cup Flour 1 Apple, diced 1/4 tsp Baking Powder
1/4 tsp Baking Soda 1/2 cup Buttermilk Unsalted Butter Confectioners Sugar

Directions

Beat egg yolks until light, add sugar and salt. Sift flour with baking powder, baking soda and then add to egg mixture alternately with buttermilk. Beat egg white until stiff and fold into batter gently. Heat Aebleskiver pan. Place about 1/2 teaspoon of butter in each cup and heat until foamy. Drop batter into cups, filling each about 2/3 full. Place apple dices in the center of each cup. Cook over medium heat until browned and crisp on bottom.Turn each cake with the tip of a chopstick or fork a quarter turn until cooked through. Aebleskiver is done when toothpick put in center comes out clean. Remove cakes from pan. Serve warm with confectioners sugar sprinkled over them or maple syrup.

Note: You’ll need a special Aebleskiver pan for this recipe. They are typically made of cast iron and are circular. These can easily be found on the internet and are relatively inexpensive.

This Recipe Is Published Here : http://foodblueprints.com/aebleskivers/

submitted by /u/akila104
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Need some new recipes

Hey! So I live with my partner and since he HATE cooking, I'm on cooking duty since I actually enjoy cooking. However, I only know a few recipes so my food isn't very diverse.

So I need some help in expanding my recipes. I've been reading some recipes here and I'm going to try some of those, but I need more.

I can't use anything with pork, fish or lactose. Pork because my partner doesn't like anything pig related, fish because neither of us like fish and lactose since the both of us are lactose intolerant. Besides that, anything goes.

Thanks in advance.

submitted by /u/stoppinit
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Stuffed Roasted Eggplant

submitted by /u/gregthegregest
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Thai Vegetarian Pineapple Fried Rice

submitted by /u/nahiean_nrf
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Looking for a great recipe for fresh pumpkin seeds! Does anyone have a recipe to share?

submitted by /u/dancemove
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Pork Tenderloin Skewers with Herbed Couscous.

Healthy couscous, with mint, cucumber, and feta cheese, pairs perfectly with juicy pork and scallion skewers. This light recipe is heart-healthy and less than 400 calories per serving. INGREDIENTS • 2 lemons • 2 cloves garlic, pressed or finely grated • 1 tbsp. olive oil • Kosher salt and pepper • 1 1-lb. pork tenderloin • 5 scallions, each cut into four 2" pieces • 1 c. couscous • 1 c. Fresh Mint Leaves, finely chopped • 3/4 c. fresh flat-leaf parsley, finely chopped • 1/2 c. seedless cucumber, cut into very small pieces • 2 oz. feta cheese, crumbled • Skewers DIRECTIONS 1. Heat grill to medium-high. Finely grate the zest of 1 lemon into a medium bowl and squeeze in the juice (you should get about 3 tablespoons). Add the garlic, oil, and 1/2 teaspoon each salt and pepper and mix to combine. Thinly slice the pork on a diagonal, add to the bowl along with the scallions and toss to coat. 2. Place the couscous in a medium bowl. Finely grate the zest of the remaining lemon over the top; mix to combine. Add 11/4 cup boiling water, cover, and let sit until all the water has been absorbed, about 10 minutes. 3. Meanwhile, thread the pork and scallions onto skewers and grill until just cooked through, 2 to 3 minutes per side. Squeeze the juice of the zested lemon over the top; transfer to plates. 4. Fluff the couscous, then toss with the mint, parsley, cucumber, and feta. Serve with the pork skewers. PER SERVING 391 CAL, 10.5 G FAT (4 G SAT FAT), 76 MG CHOL, 441 MG SOD, 32 G PRO, 41 G CAR, 5 G FIBER

submitted by /u/nahiean_nrf
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Hi, i made a video for a Lime chicken Recipe. It's really different but tasty!

Lime Chicken video recipe

Video has:- Lime preserving process, Lime Chicken Preparation, (Side dish) Fried Cucumbers with egg.

Recipe Lime Chicken (video has instructions)

• 1 or 2 Pickled Limes (depending on how strong you want the lime flavour)
• Assorted Chicken pieces (Preferred parts) whatever you like
• 1 Teaspoon of salt
• 1 Teaspoon of Black pepper
• 1 Teaspoon of Complete seasoning
• 1/2 Teaspoon of onion powder
• 2 Teaspoons of garlic powder
• 1/2 Teaspoon of Paprika
• 1/2 Teaspoon of ginger powder
• 2 cut up pimento peppers
• 2 Teaspoons of Brown sugar
• 2 tomatoes
• 4 Cloves of garlic
• 1 Onion or 2 small onions
• Cooking oil
• Stew for 40 minutes

Recipe Fried cucumbes with Egg (side dish)

• 4 Medium sized cucumbers
• 2 cloves of Garlic
• 1 small onion or 1/2 of a regular onion
• 1 Teaspoon of salt
• 1 Egg

Hope someone tries it and finds something unique and tasty. Enjoy !

submitted by /u/akatsukizero
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Cranberry Pecan Chicken Salad with Poppy Seed Dressing

submitted by /u/bob-the-cook
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What do you do with leftover croissants to get raving reviews? Try this! Sometimes being creative results in amazing things...

submitted by /u/Inteligenca
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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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My take on the s’mores gif I saw a while back

submitted by /u/Shadowclone442
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Simple hummus with lots of variations

Hey all! I make a batch of hummus practically weekly and wanted to share my learnings. Making your own hummus is super easy, way cheaper than store bought, and really fun since it has so much room for experimentation. My blog post about hummus has some additional detail on ingredient selection and a lot of ideas for variations if you are interested. The base recipe is below. Let me know what you think!

---

Standard Ingredients

• 2 cans of chick peas (also known as garbanzo beans)
  
• Water
• 1 cup extra-virgin olive oil
• 1/4 cup extra-virgin coconut oil
• 3 Tbsp cup lemon or lime juice
• 2 tsp ground ginger or ~1/2 inch chunk fresh
• 1 tsp garlic powder or 1 medium garlic clove
• 1/4 cup tahini
• 2 1/2 tsp cumin
• 2 tsp chili powder
• 1 tsp paprika
• 1/4 tsp cayenne
• Salt to taste
• Black pepper to taste

---

Instructions

1. Drain and rinse the chick peas thoroughly and add them to a blender
2. Add olive oil, coconut oil, and lemon/lime juice - you're aiming for the liquid ingredients to come up just below the top of the chickpeas. Add some water if it's not quite there.
3. Add the seasoning ingredients
4. Blend it up until creamy. Adjust spices to taste. If it's way too thick, add water a tiny bit at a time to get to the desired consistency. Remember, it will also thicken up in the fridge.

submitted by /u/zokh
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Simple hummus with lots of variations

Hey all! I make a batch of hummus practically weekly and wanted to share my learnings. Making your own hummus is super easy, way cheaper than store bought, and really fun since it has so much room for experimentation. My blog post about hummus has some additional detail on ingredient selection and a lot of ideas for variations if you are interested. The base recipe is below. Let me know what you think!

---

Standard Ingredients

• 2 cans of chick peas (also known as garbanzo beans)
  
• Water
• 1 cup extra-virgin olive oil
• 1/4 cup extra-virgin coconut oil
• 3 Tbsp cup lemon or lime juice
• 2 tsp ground ginger or ~1/2 inch chunk fresh
• 1 tsp garlic powder or 1 medium garlic clove
• 1/4 cup tahini
• 2 1/2 tsp cumin
• 2 tsp chili powder
• 1 tsp paprika
• 1/4 tsp cayenne
• Salt to taste
• Black pepper to taste

---

Instructions

1. Drain and rinse the chick peas thoroughly and add them to a blender
2. Add olive oil, coconut oil, and lemon/lime juice - you're aiming for the liquid ingredients to come up just below the top of the chickpeas. Add some water if it's not quite there.
3. Add the seasoning ingredients
4. Blend it up until creamy. Adjust spices to taste. If it's way too thick, add water a tiny bit at a time to get to the desired consistency. Remember, it will also thicken up in the fridge.

submitted by /u/zokh
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Tomato soup packed with flavor

Ingredients: 3 tomatoes 1 white onion 2 cloves garlic 1 ribeye steak Butter Extra virgin olive oil Garlic olive oil 4 cups chicken stock 1 can puréed tomatoes

Prep: - Chop tomatoes into fourths. Then, lightly season with salt. - Chop steak into bite sized chunks. Then, season with salt and pepper. - Roughly chop the garlic. - Roughly chop the onions into pieces about the size of your pinky's nail.

1. Bring a tall pot to high heat. Add garlic olive oil, chopped garlic, onion, and steak.
2. Fry off for 2 minutes, then add 2 tbsp of butter.
3. After another 2 minutes, add tomatoes, and cook for 3 minutes. Add 1 tbsp of butter while cooking.
4. Pour in chicken stock. Wait for it to boil, then add puréed tomatoes. When it boils again, add a very light drizzle of extra virgin olive oil.
5. Lower heat to medium-low and cover. Leave a small gap for steam to escape. Let cook for 10 minutes.
6. After 10 minutes, add one last tablespoon of butter, a large pinch of salt, and serve piping hot.

submitted by /u/JStormCatcher
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7 recipes using only Emojis and Symbols

submitted by /u/OutlierDC
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7 Recipes using only Emojis

submitted by /u/OutlierDC
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Smoked chicken adobo

submitted by /u/alpacaballs
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Looking for THE BEST dip recipe

I’m hosting a recipe competition party coming up, and the theme is party dips! All of my girlfriends bring a dip, we all eat, and then vote on a winner. I’m looking for your BEST dip recipe! Give me all ya got!

submitted by /u/maclinnae
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REQUEST: Denny's smoked gouda chicken skillet

Does anyone know how can I make the Denny's smoked Gouda chicken with broccoli skillet? I saw a few videos on YouTube but it doesn't seem like it.

submitted by /u/MrPreacher
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Healthy Vegetarian Oats Sprouted Moong Dal Chilla

Healthy for your Heart and helps in proper Diabetes management, here is our tasty Homemade Oats Moong Dal Chilla recipe which is very delicious and makes a good early morning Breakfast.

https://diab.in/oats-sprouted-moong-dal-chilla-diabetes-recipe/

submitted by /u/rishabh581991
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Fried Rice Recipe

I'm looking for a new fried rice recipe to use because the current recipe I use is just so bland. I'm not expecting to make something as good as Panda Express does, just a recipe not so tasteless, any recommendations?

submitted by /u/ceciswag
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Brewed and Braised Cherry Chicken

submitted by /u/bob-the-cook
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Fully Loaded Deluxe Nachos!

submitted by /u/ashrayreddy
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Looking for a pulled pork recipe for the slow cooker

I'm looking for a recipe for pulled pork that I can use in a slow cooker. My office is having a potluck for Halloween and all the dessert spaces were taken. I thought that it would be easier to keep whatever I made warm in the office with my slow cooker. There are quite a few recipes online. Any recipes you have tried that you liked? If you have another suggestion, that would be welcome as well. Thanks!

submitted by /u/Baffledboobies
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18 Year Aged Balsamic Vinegar

submitted by /u/chriscla03
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Twice cooked beef cheeks, mashed potatoes and wilted greens.

Serves 4 people.

Cooking time: 5-6 hours (slow cooker)

Ingredients:

• 4 Beef cheeks
• 2 Carrots (grated)
• 1 Parsnip (grated)
• 400 grams crushed (tinned) Tomatoes
• 4 Onions (grated)
• 2 sticks Celery (thinly sliced)
• Beef OxO cube (cube of beef stock)
• 1 bottle red wine (rule of thumb: if you wouldn't drink it, don't cook with it)
• 500ml vegetable stock
• 6 large mushrooms (diced)
• Flour
• Salt
• Pepper
• 4-6 large Potatoes
• 500 grams spinach
• Olive oil

---

Method:

Step 1: roll the cheeks in the mixed flour, salt and pepper, and seal the meat in a pre-oiled an over high heat. Set aside.

Step 2: brown the onions in the pan and put them in the slow cooker, de-glaze pan with red wine, pour it in the slow cooker. Cook carrots and parsnip until soft in pan, put in slow cooker, de-glaze pan.

Step 3: put beef cheeks on-top of onions and carrots in slow cooker. Throw in the celery, stock cube, tinned tomatoes, sliced mushrooms and fill the rest of the slow cooker with vegetable stock.

Step 4: cook on high heat for a minimum 5 hours.

Step 5: cook and mash potatoes.

Step 6: blanch the spinach ( you don't want to cook it, just put it in there until they wilt)

Step 7: dish up the mash in a bowl, place a cheek on top of the mash, place the spinach around the outside of the cheek, pour some of the liquid from the cheeks on the cheek and enjoy.

I play around with this a fair bit each time I cook it, put some herbs in there alter the amount of liquid, throw different veggies in there, you could cut the potatoes in to chunks and place them at the bottom. Go nuts, don't be afraid to mix it up!!

submitted by /u/lifelink
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A fat man's take on Lyonnaise potatoes.

This serves 4 - 6 people.

Cook time: roughly 40 - 50 minutes. Ingredients:

• 6 Potatoes
• 2 large onions
• 1/4 butternut pumpkin
• 200grams bacon (maple bacon)
• 3 carrots
• 2 teaspoons minced garlic
• 50-100 grams grated cheese (Tasty)
• 8-12 button mushrooms
• 1 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon black cracked pepper
• Salt to taste
• Parsley to garnish
• ~6 Beers or a bottle of wine. Drinking pace depending.

---

Mise en place:

Peel potatoes, quarter and cut in to thick slices, 1/2 carrots and slice, peel pumpkin 1/4 it and slice in to chunks, wash and cut mushrooms into quarters, slice onions thinly, slice bacon in to thin strips and grate cheese. Preheat oven to 180C (350F) fan forced. Have a beer or glass of wine.

---

Method:

Step 1: cook bacon, drain fat in to a container on the side, you will use this later. Season potatoes carrots and pumpkin in a large bowl. Put bacon aside.

Step 2: brown onions and garlic. Put bacon, onions, garlic and mushrooms in the bowl with the potatoes. Have another beer or glass of wine.

Step 3: oil large deep dish, put ingredients in dish, pour bacon fat over the potatoes place in oven.

Step 4: set a timer for 15 mins, clean dishes and utensils, wipe down benches, drink another beer or glass of wine.

Step 5: start to prepare whatever meat or other dish you are having, don't forget your beer or wine.

Step 6: when timer goes off pull your potatoes out of the oven and lightly toss the potatoes and place back in oven, set timer 15 mins.

Step 7: start cooking your other dish, meat or salad or both, but most importantly, don't forget to get another beer or glass of wine.

Step 8: When timer goes off, sprinkle parsley over the dish, toss the potatoes, sprinkle cheese, set timer 10mins and set meat aside to rest or try to make friends with salad. Get another beer or glass of wine.

Step 9: serve the food, enjoy with a nice cold beer or glass of wine.

Step 10: enjoy. :)

submitted by /u/lifelink
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Roasted Fall Veggie and Honey-Ricotta Sandwich

submitted by /u/The_Healthy_Toast
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Dark Chocolate Mousse

submitted by /u/eatAndLetEat
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Chicken recipies

I'm unsure If It's a health condition or what the cause of the issue might be, but whenever I eat fried chicken my gag reflex triggers. It doesn't taste bad at all, but It's something that happens nearly every-time I eat chicken made that way, and I find the experience quite displeasing (the effect is more noticeable with KFC). Although I mostly don't like fried chicken, I do enjoy chicken schnitzel quite a lot. Keeping those details In mind, what chicken recipes would you recommend that involve chicken schnitzel, barbecue chicken, baked chicken etc (overall any recipe that doesn't involve fried chicken with the exception of chicken schnitzel)? Thanks :)

Side Note: I posted this on the cooking subreddit, so I do apologize if It's irritating.

submitted by /u/Paranoid-Glitch
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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!

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Dixie Chicken Salad with Grapes, Honey, Almonds, and Broccoli

submitted by /u/bob-the-cook
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Give me your most decadent stuffing recipes for Thanksgiving

I make the stuffing every year for my family at Thanksgiving and like to try new things. I’ve done cornbread stuffing and croissant stuffing. I’m looking for something unexpected this year. It must involve bread, but beyond that, I’m open to ideas. Thanks!

submitted by /u/yesgirl
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Here's my take on the halloween gourmet. What would you change?

submitted by /u/Hustleduo
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Aside from chili and soup, what are some good foods to make in a crockpot and then store in the freezer for a week or two?

submitted by /u/the_mosbyboys
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Pear Gouda Mac and Cheese

Serves 4

Ingredients

• 2 Pears cored and diced
• 4 Cups shredded gouda cheese
• 2 Cups whole milk
• 2 Cups of macaroni
• 4 Tbsp butter
• ¼ Cup flour
• 3/4 Cup bread crumbs
• 1 Tablespoon fresh chopped rosemary

Directions 1. Preheat oven to 350

1. Core and dice pears

2. Cook macaroni as directed on package, but only cook for about 80% of the directed time - it will be finished in oven

3. While macaroni is cooking, in large saucepan melt butter on low

4. When butter is fully melted, slowly start sprinkling flour in the pan and continuously mix. The idea is that the mixture of flour and butter will form almost a paste. If you know bechamel or mornay, this is where we are going.

5. Pour in just a little of the milk and whisk until smooth. Keep on repeating until all milk is blended in.

6. Turn heat to medium-high and continuously stir. We want to get the sauce just to boiling and thicken, but don’t want it to scorch.

7. When the sauce starts to heat up, you will notice it start to thicken. Just continue to stir and once boiling, continue stirring for one minute.

8. Remove from direct heat and slowly add 2 cups of the cheese to the bechamel while stirring.

9. Once this is a smooth sauce, add pears to sauce and mix Add cheese sauce and drained macaroni to a baking dish and mix together.

10. Add remaining 2 cups of cheese to top of macaroni and cheese

11. Add Breadcrumbs on top

12. Put the dish into the oven and bake for 20 minutes or until top layer of cheese is golden brown.

13. Feed your face

Original can be seen at Ramshackle Pantry

submitted by /u/cheddarben
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Skillet-Baked Polenta and Eggs

submitted by /u/The_Healthy_Toast
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Tomato, Fennel and Meatball Soup

Ingredients:
* 1 small brown onion, roughly chopped
* 2 garlic cloves, crushed
* 1/2 cup fresh flat-leaf parsley leaves
* 400g pork and veal mince
* 1/2 cup fresh breadcrumbs
* 1 tablespoon extra virgin olive oil

For the soup:
* 2 fennel bulbs
* 1 tablespoon extra virgin olive oil
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 1 litre salt-reduced chicken stock
* 2 x 400g cans chopped tomatoes
* 1 teaspoon caster sugar
* 2 tablespoons chopped fresh flat-leaf parsley leaves

Instructions:
1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.

1. Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray

2. Bake for 10 to 15 minutes or until cooked through.

3. Meanwhile, prepare soup: Trim fennel bulbs, reserving fronds. Thinly slice bulbs. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and fennel. Cook, stirring regularly, for 10 minutes or until fennel has softened.

4. Add stock, tomato and sugar. Season with salt and pepper. Stir to combine. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes.

5. Add parsley and meatballs. Simmer for a further 10 minutes or until meatballs are heated through. Season with salt and pepper. Serve sprinkled with reserved fennel fronds.

Source: TipsForHealthy.Life

submitted by /u/Divider1
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Chocolate Chip Cookie Dough Bites

submitted by /u/The_Healthy_Toast
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Homemade bacon

submitted by /u/gregthegregest
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Trinidadian Doubles

submitted by /u/bob-the-cook
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Why are all BBQ And Sticky sauce recipes the same ?

All i want is a sticky sauce that's not 80% ketchup,vinegar and brown sugar with other flavorings have been using a chutney. coffee and Worcester sauce one all my live and have been looking for something new but there all the same anybody got some ?

submitted by /u/grieverx99
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Salami overload

I have 6 lbs of salami, how can I use it up

submitted by /u/Themightysavage
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Dandelion Pesto

I know it might seem strange for those who have always viewed dandelion as a weed, but it's an extremely nutritious green (with 500% DV vitamin K and 100% DV vitamin A per 1 cup chopped serving--as such those on blood thinners like Coumadin should abstain) but I hope you give it a try.

One of the things I like to do most with dandelion is making a pesto. I'll make it two or three times a year, usually in the spring and the fall when the dandelions are most tender. I pick the ones in the shaded areas because they are less bitter than those that are grown in full sun. Dandelion is really flavorful as far as a bitter green goes, so its companions should round and mellow it out. I don't have brie cheese at the moment, but it's something I often pair with the pesto, baked on bread so that the brie is melted and gooey and the pesto takes on a slightly roasted garlic flavor.

Ingredients (makes 1.5 cups):

-1 cup washed, chopped dandelion

-1/2 cup extra virgin olive oil

-1/2 teaspoon salt

-Pinch of black pepper

-4 cloves garlic

-1/4 cup walnut, pine nuts, or almonds

-1/4 cup Parmesan cheese (optional, abstain for vegan recipes or replace with nutritional yeast for flavor)

1. Place all the ingredients for the pesto in a blender/food processor and blend until smooth. Place in a glass container and use within a week.

For Pics: https://supermarketindependence.blogspot.com/2017/09/dandelion-pesto-with-tomato-and-bread.html

submitted by /u/lunchesandbentos
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Overnight oats recipes for cheap and less stressful breakfasts (20 Toppings Combinations)

submitted by /u/alicedoesstuff
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Sausage and Broccoli Rabe

submitted by /u/salcapolupo
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Natural No Artificial Coloring | Hulk Avengers Cake

submitted by /u/FoodyFlair
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Natural No Artificial Coloring | Hulk Avengers Cake

submitted by /u/FoodyFlair
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need help translating this banana bread recipe cursive writing -> plain text

submitted by /u/tryplot
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No Knead Olive Ciabatta

submitted by /u/mukgling
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Fusilli With Prawns & Tomato Basil Cream Sauce

Prawns and pasta are a great combination when mixed in a rich creamy sauce. This dish certainly ticks those boxes and can be prepared and completed in around 30 minutes. The end result is a meal that will have you hoping there is enough for seconds. The prawns are initially oven cooked before being added with the cooked fusilli pasta to a rich creamy sauce. The sauce is a great blend of butter, garlic, cream, basil and parmesan. Additionally, sun-dried tomatoes and baby spinach are added. The mixture is simmered to blend all the flavours and provide an amazing prawn & pasta meal.

Ingredients:
• 600 g Prawns peeled, de-veined & uncooked
• 3 cups Fusilli Pasta small spirals
• 1 tbsp Olive Oil
• Salt to season
• Pepper to season

Tomato Basil Cream Sauce
• 60 g Butter
• 4 cloves Garlic crushed
• 2 tbsp Plain Flour
• 1 cup Chicken Stock use stock cube
• 1 tsp Ground Basil
• 3/4 cup Thickened Cream
• 1/3 cup Sun-Dried Tomatoes diced
• 1/4 cup Parmesan cheese grated
• 3 cups Baby Spinach

Instructions:
1. Pre-heat fan forced oven to 200°C (390°F).
2. Cook fusilli pasta per packet directions. Drain water from saucepan and set aside.
3. Place prawns on a large baking tray lined with baking paper.
4. Pour 1 tbsp olive oil over the prawns.
5. Sprinkle with salt and pepper and use your hands to coat prawns with oil, salt and pepper.
6. Cook in oven for about 8 minutes or until prawns are pink and cooked through. Remove from oven and set aside.

Tomato Basil Cream Sauce
1. Add butter to a large frying pan over medium heat and melt.
2. Add garlic and cook for about 30 - 60 seconds.
3. Add plain flour and stir to mix through. Cook for about 60 seconds while continuing to stir.
4. Add chicken stock and ground basil and continue stirring for about 2 minutes until fully combined.
5. Add thickened cream, sun-dried tomatoes and parmesan and continue stirring for about 2 minutes until sauce thickens.
6. Add spinach and continue stirring until fully wilted. About 2 minutes.
7. Add prawns and pasta and stir to mix through and fully coat with sauce.
8. Remove from heat and serve. Optionally, sprinkle with additional parmesan.

For pictures & more follow the link below:
Fusilli With Prawns & Tomato Basil Cream Sauce

submitted by /u/icingonthesteak
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Best vegetarian dish to introduce someone to Currys/Asian cuisine

Hello,

I have been trying to get my SO to try out different "exotic" recipes from around the world. I myself am a huge lover of all sorts of Recipes from the middle eastern and Asian cuisine. He finally agreed to letting me cook him something but now I need your help:

He basically only eats pasta (with tomatoes, mushrooms and/or plain), potatoes and pizza. He is no fan of zucchini, avocado,broccoli or mango. Also, he is vegetarian. And, he doesn't like rice :(

Do you have suggestions what I could make him?

Thanks!

submitted by /u/inc0mingst0rm
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Savoury Ginger Honey Chicken. Read Full Recipe Here [ http://ow.ly/qhuP30g6wFs ]

submitted by /u/prakrtiproduce
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Ultimate Ropa Vieja (A National Dish of Cuba)

submitted by /u/bob-the-cook
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Leftover Parilla and Fries Hash

submitted by /u/red_storm_risen
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Recipes: Chocolate Velvet Cheesecake

Recipes: Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake 1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 tb Granulated Sugar 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 tb Almond Flavored Liqueur 2 c Sour Cream 2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9- inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake.

Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

http://getdigitalworld.com/product-category/by-topic/recipes-cooking/

submitted by /u/GetDigitalWorld
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Shakshuka

submitted by /u/snack_blaster
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High Protein Chocolate Cheesecake - Only 100 Kcal Per Slice

submitted by /u/Sarah_Behrendt
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Curry Powder

Sorry for the boring post, but I encountered a problem yesterday, while making a bastardised curry-rice bake hybrid thing - I didn’t have any curry powder. I had to improvise, and hey hopefully it’ll help you if you need.

So you will need:

• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon ground turmeric
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ground ginger

1. Mix all the spices together.
2. Done.

It’s that simple. It’s lovely, it’s a good substitute for not having any curry powder, and it’s scalable.

submitted by /u/OrangeJuiceAlibi
[link] [comments]

Curry Powder

Sorry for the boring post, but I encountered a problem yesterday, while making a bastardised curry-rice bake hybrid thing - I didn’t have any curry powder. I had to improvise, and hey hopefully it’ll help you if you need.

So you will need:

• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon ground turmeric
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ground ginger

1. Mix all the spices together.
2. Done.

It’s that simple. It’s lovely, it’s a good substitute for not having any curry powder, and it’s scalable.

submitted by /u/OrangeJuiceAlibi
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My wife is gone for a month, I'm not that experienced so I'm seeking your help!

Hello everyone, I've searched the web for easy recipes, but it seems that no one really knows how a man with no much experience around food should handle his own when it comes to cooking :(

I'm sorry for posting, but I've been living off Spaghetti and scrambled eggs for the past week.

Are there any delicious yet easy recipes for a dummy like me? Thanks.

submitted by /u/DEVIL_MAY5
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Cob Loaf Spinach Dip

submitted by /u/gregthegregest
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Chicken Saltimbocca

submitted by /u/salcapolupo
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Halloween Pumpkin Chocolate Pancakes

submitted by /u/zym4ik
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Chicken oreganata

submitted by /u/salcapolupo
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[Request] I need all your lazy recipes to help me kick my eating disorder.

I have anorexia/bulimia and I'm absolutely determined to kick it, but I've had it since I was a very young teenager and I'm finding it really hard figuring out every-day meal ideas. I tend to get stuck eating the exact same thing every single day for weeks on end, and I need to stop that. Which is where you guys come in!

I've already seen a dietitian but we ran out of time very quickly after only putting together a handful of options. I'm not even necessarily looking for recipes! Anything that can be prepared for one person with very little effort is perfect. Sandwiches, smoothies, snacks, whatever. Anything that can be prepared in batches and frozen, or cooked in one go. Even dessert recipes, because that's something I need to learn to enjoy again.

Give me EVERYTHING. :D

submitted by /u/Nixup
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Asian Wild Salmon Buddha Bowl

submitted by /u/bob-the-cook
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The Perfect Pecan Pie

submitted by /u/pianocover
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Amazing Homemade Salsa Verde Great for Tacos!

Needed utilities: Stove, blender, and mouth to feed.

1. Get a large pot and fill with:

   • 3/4 cup of water
   • 9-10 medium-large tomatillos (shucked and cleaned)
   • half a white onion (un-layered apart)
   • 1 Serrano Pepper (stem plucked off)
   • 1 Anaheim Pepper (step plucked off)

2. Boil contents in pot until tomatillos are olive green.

3. Poor everything from pot, including the water into a blender.

4. Also add to blender:

   • about half of a bundle of cut cilantro
   • 3-4 cloves of garlic (depending on preference)
   • salt and pepper (amount depending on taste)

5. Blend until fully mixed and blended!

Enjoy with tacos, burritos, quesadillas, and anything else you’d like to eat!

Picture of what Salsa should look like Here’s the Salsa on some tacos I made (previous post)

submitted by /u/Jordini13
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(help) I'm doing the turkey this year(first timer)

I know it's a bit early but I'm interested to read how others are doing their turkey this year.

I plan on buying a 12-15lb turkey. I don't have a rack, so I'm going to use veggies as a lift. I have a step by step guide saved that I will follow but I am up for different tips. Thank you

submitted by /u/Succulentmama
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Buffalo Totchos

I made these and they disappeared faster than a pint of ice cream at a weight watchers convention.

• 1 bag of frozen tater tots (I used enough to cover the bottom of a 9x13 dish)

• 1/2c buffalo sauce

• 5tbsp butter

• 1tbsp sriracha

• 1 clove garlic, minced

• crumbled blue cheese

bake the tots like normal, 425 for 25 minutes I guess?

For the sauce: melt butter in a sauce pan, mix the liquid stuff with it.

Drizzle the sauce over the tater tots, sprinkle with blue cheese. Rejoice.

submitted by /u/hornytoad69
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Amish inspired Chocolate Whoopie Pies

http://www.thelittleblondebaker.com/chocolate-whoopie-pies/

• Ingredients
• Chocolate Whoopie Pies
• 1 C Shortening
• 1 C Sour Milk
• 2 C Sugar
• 4 Eggs
• 1/2 C Hot Water
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 Tbsp Vanilla
• 1 C Cocoa
• 4 C Flour
• Whoopie Pie Icing
• 1 1/2 C Milk
• 2 Tbsp Cornstarch
• 2 tsp Vanilla
• 1/2 C Shortening
• 1/2 C Butter
• 1 C Granulated Sugar
• Instructions
• Chocolate Whoopie Pies
• In a medium size bowl combine flour, baking powder, baking soda, salt, and cocoa
• In a large bowl mix the eggs and sugar until they are a light yellow color
• Create the sour milk by adding 1 tablespoon of vinegar to 1 Cup milk and let sit for 5 to 10 minutes
• Add the shortening, sour milk, and vanilla to egg and sugar mixture
• Slowly add dry ingredients to wet ingredients
• Once all combined add hot water
• Scoop batter onto a parchment lined cookie sheet and bake at 400° for 9-11 minutes
• I used a 2" cookie scoop and it made 22 Whoopie pies
• Icing Directions (I suggest making icing first)
• You may need a double batch of icing for this recipe depending on how full you fill your whoopie pies. I filled 17 whoopie pies with a single batch of icing and used about 2 TBSP per whoopie pie.
• Cream together butter, shortening, vanilla, and sugar for 10 minutes
• Over medium/low heat in a sauce pan heat 2 Tbsp of Cornstarch and milk stirring constantly
• Let milk thicken. It will take about 10 minutes
• Let milk cool and then add to creamed mixture
• Beat until smooth.
• It will seem like the milk won't mix but it will. Take your time. Keep scraping the sides of the bowl and mix on medium speed until it incorporates. It could take 5 to 10 minutes, It will be worth it. Trust me!!

submitted by /u/etressler
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Looking for an authentic gumbo

Hello, recipe sub!

I am hoping someone here could help me. I am looking to make an as authentic as can be gumbo with a slight catch. It cannot have shellfish. I am deathly allergic to shellfish but I really want to try my hand at making a gumbo. Does someone have a recipe that wouldn't make Louisiana cry and omits the shellfish?

Thank you for your help!

submitted by /u/miaka1977j
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Grandma's Iron Skillet Apple Pie

Ingredients
1/2 cup butter
1 cup brown sugar
5 Granny Smith apples -- peeled, cored, quartered, and thinly sliced
3 (9 inch) refrigerated prerolled pie crusts
1 cup white sugar, divided
2 teaspoons ground cinnamon, divided
1/4 cup white sugar
1 tablespoon butter, cut into small chunks
Add all ingredients to list
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
Read full recipe

submitted by /u/Ambroseambie
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