I can't get enough of the Qdoba BBQ sauce. I followed this recipe:
https://www.tablespoon.com/recipes/ancho-chile-barbecue-sauce/3c562e1a-33ef-435f-941b-c48333ca4305
and it wasn't too bad. However, I used sriracha for the chili sauce and it had too much of that flavor come through in the sauce. Anyone have a better chili sauce to use or a better recipe to try?
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I have almost a full (large) bag of whole wheat flour about to go bad - what are some good (vegetarian-friendly) recipes I can make with it?
(Question) My Grandpa just had a stroke and was diagnosed with diabetes. This is a big lifestyle change for him and I am going over there to make a healthy dinner. He is only allowed 60 carbs per meal. I want to make something new, can someone suggest a dish?
I went there about a month that ago and had their Shrimp Fra Diavolo. It's was amazing, very creamy and had a kick to it too. I haven't been able to find a recipe to make it at home. I want to surprise my boyfriend with it too.
So if anyone knows how to recreate it I would greatly appreciate it!
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Ok so here me out, I had a red velvet cake, and then I had the thought the at some point red velvet cake was a completely new recipe, and somehow became the extra popular dessert that it is. Now I know that Cake in and of itself is not a new idea, and red velvet is just a verity of something that already had a long history in the culinary world, however I feel like every food that we eat must have be been a completely novel new idea at some point. Is there a place where new recipes get submitted and maybe not peer review but where you can go and explore food that is completely new and novel, comment and review etc. Maybe good is to varied and to ubiquitous for much novel these day, and maybe I'm not getting the idea across correctly, but I hope someone gets what I'm asking.
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submitted by /u/Rony1991 [link] [comments] |
So I’m competing in a friendly waffle-off this weekend. One savory and one sweet. Give me your best!
I've actually made a roux once to make mac & cheese, it was scary. Good portion of butter blackened the pot along with the flour, I had to do over to get it right.
Is there a mac & cheese recipe where I don't have to make a roux?
Addendum: How do I mix in shrimp into it?
This dish has many of the ingredients of the traditional Spanish Tortilla and certainly takes its inspiration from this wonderful offering. This omelette starts with a cooked potato base before adding egg to mix and cook through. It is then placed under the grill to create a lovely golden finish. Topped with a salsa of chorizo, capsicum, tomato & herbs and you have a wonderful meal that is great for breakfast, lunch or dinner.
Ingredients
• 700 g potatoes I use desiree - thinly sliced to approx 5mm thick
• 2/3 cup Olive Oil
• 2 Brown Onions diced
• Salt to season
• 10 Eggs whisked
Chorizo Salsa
• 1 Chorizo Sausage Mild or spicy to your preference - chopped into small pieces
• 250 g Cherry Tomatoes
• 1/2 Red Capsicum diced
• 1/2 cup Coriander Leaves chopped
• 1 tsp Ground Oregano
Instructions
1. Heat olive oil in a large frying pan over medium high heat and add potato slices. Season with salt and cook until lightly browned on each side. Remove from pan with slotted spoon and set aside. Cook in batches, adding extra olive oil as required.
2. Add onion to pan and cook for about 5 minutes or until tender.
3. Return potato slices to the pan, fanning them out across the pan.
4. Pour in the egg and reduce heat to low. Cook for about 8-10 minutes until the egg is almost cooked. Note: move the egg at the side, with a lifter, every so often to allow the egg to spread and cook evenly.
5. When the egg is almost cooked put the pan under a hot grill for a few minutes until the top is golden. Note: watch this step closely as it is easy to over cook the top and burn.
6. Remove from grill and top with chorizo salsa (per instructions below) for serving.
Chorizo Salsa
1. At the same time, in a separate frying pan, add the chorizo and cook until browned and starting to be crisp. Remove from pan, and allow to cool for a couple of minutes.
2. In a bowl add chorizo, tomato, capsicum, coriander and oregano, Season to taste and stir to fully combine.
3. Spoon onto omelette for serving,
For pictures & more follow the link below:
Spanish Omelette With Chorizo Salsa
This recipe will give you a fantastic rustic sour like dough with a crunchy crust that can't be beat.
It takes about 15 to 20 minutes to mix together, between 12 to 18 hours rest time and then approx 45 to 60 minutes to bake. Ingredients:
375g or 3 cups of White Bread Flour
1tsp of Salt
1tsp of Sugar
1 1/4 tsp of Dried fast acting yeast
235ml or 1 1/2 cups of Luke warm water
Extra Flour for dusting
Instructions
2.Make a well in the center of the flour and pour two thirds of the water in and mix to combine. You can use your hands to do this or a wooden spoon. Keep an eye on the moisture in the dough. Some times you will need all the water and others you will need less depending on climate. You want to make a soft, almost wet dough. Add remaining water if needed.
2.Once all the ingredient are combined into a soft dough shaped into a ball and leave it in the mixing bowl. Cover the bowl with cling film/saran wrap and place in a kitchen cupboard which is draft free.
3.Leave the dough rest for between 12 to 18 hours before baking.
4.After allowing it to prove for the recommended time heat your oven to 230°C / 450°F/ Gas Mark 8 and place a cast iron pot/dutch oven in to preheat.
5.When the oven and pot have come up to temperature remove the pot from the oven. Remove your bowl of dough from the cupboard and scrape the dough out onto a floured work service. The dough will be a little sticky and light so handle with care.
6.Fold the edges of the bread in on itself from the top, bottom, left and right and turn over. Shape into a round loaf shape or a shape that suits your pot then place into the put the dough into the very hot pot smooth side up. Sprinkle a little bit of the flour from your work service over the top to get an extra rustic look.
7.Place the lid back on the pot and put back into your hot oven. Bake for 30 minutes with the lid on then remove the lid and continue to bake for between 15 to half an hour depending on how golden brown and crunchy you want your bread.
8.Remove the pot from the oven and carefully remove the bread and place on a wire rack and allow to cool before eating. You won't wait, I know you won't as I can never wait. Just don't burn yourself cutting the warm crusty bread.
Enjoy warm with fresh Irish butter. You just can't beat that.
submitted by /u/TheDirtyAndy
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I live in China and I teach an English cooking class every week, it’s been going great for the past 6 months but I’m running out of good easy recipes for kids. Does anyone have any good ideas? They should be easy but take up an hour and a half (with a little English lesson) I’d really appreciate the help
Hi guys so i my boyfriend who despises veggies, he hates the texture and taste The only ones he doesn’t mind is spinach and lettuce, which sucks for him as doesn’t get the vitamins and nutrients that other vegetables provide we cook dinner together so do you guys have any secret recipes on hand that’ll disguise or make veggies bearable for him? Help a girl out
submitted by /u/NYRule1994
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250ml oat milk, 1 banana, 1 orange, Frozen mango, Chia seeds, Granola, Coconut chips, Vanilla complete
woodykitchen.com
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submitted by /u/P_U_K_E_K_O [link] [comments] |
There was a bakery I asked the recipe for the red velvet cupcake and they refuse to do it, I understand it's a sercret, but I won't steal it. I'm not planning to open a bakery, this is just for home baking purposes, and sure I will go to the store to buy cupcakes. This kind of people piss me off, like dang yo recipe ain't special. As far as I know cooking and baking is an experience you share and enjoy.
General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.
This is going to be a very long shot but has anyone tried to create the sauce from the restaurant Ma Poule Mouille in Montreal? I tried it when I travelled there and absolutely fell in love. It is a Portuguese rotisserie chicken restaurant. I tried looking up “Portuguese rotisserie chicken sauce” online but couldn’t find anything remotely similar.
I don't think I have time to DIY a chicken stock due to work schedule, so all I have is a pack of ramen and a Maggi chicken stock concentrate. Any way to make a recipe out of this?
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submitted by /u/FearlessRadianceCo [link] [comments] |
Ingredients 4 large plum tomatoes (about 1 pound), diced (to yield 2 cups) 1/4 cup chopped white onion 3 tablespoons chopped fresh cilantro 2 teaspoons minced jalapeno (remove seeds for less heat) 1 1/2 teaspoons fresh lime juice 3/4 teaspoon kosher salt (or to taste) 1 small garlic clove, minced
Combine all the ingredients in a bowl. If you prefer a smoother texture―more like jarred―pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
My fiance doesn't eat gluten dairy or soy and I want to try something new and delicious tonight. Does anyone have any recipes? Thanks!
Looking to make muffins-I have strawberries, peanut butter, bananas, plain yogurt, vanilla yogurt, strawberry jam, and some basic baking ingredients but I don’t have cinnamon, brown sugar, cream cheese, any other flour than multipurpose.
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.
Includes main dish recipes, homemade recipes,dessert recipes, vegan recipes, diet recipes & more.
What do You think about it? What's missing on the list?
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submitted by /u/BushyEyes [link] [comments] |
I'm trying to remember a meal I had. It was chicken breast covered in mushrooms, onions, and peppers, with some sort of cream sauce on top. I don't know if there are a hundred variations but I've came to ask for your recipes similar to this dish. Thank you so much.
I'm trying to make a nice little welcoming treat for someone who is gluten free and vegan. Most of the recipes that pop up online involve a lot of substitutions and are trying to imitate a 'normal' recipe - GF vegan cheesecake, GF vegan chocolate cake, etc. etc.
Does anyone know a quick treat that doesn't require buying chickpea flour and soy milk and flax meal and all that jazz? Maybe something simple that is already GF and vegan - perhaps dark chocolate covered fruit or something.
Thanks in advance!!
I just bought some goat cheese when it was on sale, so I have quite a bit. What are some things I can make before it goes bad? Thanks!
The other day, I ran across the recipe card for my favorite childhood dessert - microwave chocolate pie. I posted this recipe on my blog this week and thought you might like to try it too. If you try it, let me know what you think.
MICROWAVE CHOCOLATE PIE
INGREDIENTS: For pie filling 1 1/2 cups sugar 5 Tbsp cocoa 3 Tbsp flour 3 egg yolks 2 cups milk 1/2 stick margarine 1 tsp vanilla
For meringue 4 egg whites 1/2 tsp cream of tartar 1/2 cup sugar
INSTRUCTIONS Stir together sugar, cocoa, and flour together in a microwave-safe bowl. Add in egg yolks and milk then stir until combined.
Cook in microwave on full power 2 minutes. Stir. Cook 3 more minutes. Stir. Continue cooking in 2-minute intervals until thick and pudding-like consistency. Stir in margarine and vanilla then pour into baked pie shell.
Beat egg whites and cream of tartar in a glass bowl until foamy, add in sugar 1 Tbsp at a time. Beat until stiff peaks form. Spread on top of pie filling. Bake in 350 degree oven for 12-15 minutes until browned.
Read more at Grace Like Rain:
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!
Hey guys here's 3 simple recipes that can replace your peanut butter (or any nut butter, really), tomato sauce, and mayonnaise. Video linked below if you want to follow along.
All items: https://m.imgur.com/a/AZtWf
PEANUT BUTTER
Ingredients 500g unsalted peanuts 3 Tbsp. cold pressed coconut oil Method Blend 450g of peanuts in high-speed food processor for 5 mins or until it resembles a thick butterAdd coconut oil and blend for a further 60 seconds Pour into a glass jar or stainless-steel container and mix in remained 50g of peanuts Store in fridge for up to 4 weeks Cost $7.57 Time <10 minutes
TOMATO SAUCE
Ingredients 1 cup tomato passata1 Tbsp. A.C.V 1 Tbsp. coconut amino1 tsp. maple syrup 1/8 tsp. cayenne pepper1⁄2 tsp. cinnamon 1⁄2 tsp. clove ground 1⁄2 tsp. salt 2 Tbsp. extra virgin olive oil3 Tbsp. tomato paste pinch of cracked pepper Method Blend all ingredients in a high-speed stick blender Store in food grade container, label and date for up to 2 weeks Cost $5.47 Time <5 minutes
MAYONNAISE
Ingredients 1 Tbsp. lemon juice 2 tsp. apple cider vinegar2 tsp. Dijon mustard 4 egg yolks Salt and pepper 400ml olive oil Method Add egg yolks, A.C.V, Dijon mustard, lemon juice, salt and pepperAdd oil while motor is running in a slow stream and steady streamStore in food grade container, label and date for up to 5 days Cost $10.46 Time <5 minutes
Video: https://youtu.be/EMZkTLy7tvc
I have four bone-in, skin on thighs and I'm trying to find out the best way to cook them, preferrably on their own rather than with rice, pasta, etc
This is a super simple scramble eggs recipe which I found out by accident. I find it so much better than the normal scrambled eggs. To match the taste it's important to take the following ingredients. So not just some random onions but shallots, not just some tomatoes but cherry tomatoes, hot and not sweet paprika powder, etc.
I just had it for dinner and the taste is mind blowing.
Ingredients for one portion:
Recipe:
For photos, tips, tricks and topping ideas check full post here
Ingredients:
2 Cups All-purpose Flour
2 1/2 Tsp Baking Powder
1 Tsp salt
1 1/2 cups milk (I used Lactose Free Organic Valley milk)
1 egg
3 Tbsp butter, melted and cooled (I used the lightly salted Lactose Free Green Valley Butter and cut my salt measurement in half, you can also use oil)
1-2 tsp. oil
1 Tbsp white sugar (optional)
Optional Additions:
1 Tsp orange zest
1/4 cup chocolate chips, I usually just sprinkle these bad boys over the pancake as soon as I put it in the pan, then I quickly cover it with bits of batter. You can also fold into the batter before cooking.
Directions:
In a large bowl, combine flour, baking powder, salt and sugar.
Make a well in the center of the dry ingredients and pour in the milk, egg, melted butter and orange zest.
Mix ingredients until just combined enough to moisten flour (DO NOT OVERMIX! Lumps are OK!)
Oil your pan and heat on medium-low (you can use a griddle, but I use my cast iron skillet).
Once the pan is heated, scoop out 1/4 cup of batter into the pan.
If you are using chocolate chips: quickly sprinkle desired amount of chocolate chips on pancake and cover with small amounts of batter.
Once the batter begins to bubble, the sides begun to solidify and the bottom browns (2-4 min.), flip it over.
Brown the other side and remove from pan.
Once you’ve finished all of your pancakes serve them with some warm maple syrup (or whatever else floats your boat)!
I'd love to hear additional tips or any questions you might have about this recipe!
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submitted by /u/P_U_K_E_K_O [link] [comments] |
Hey /r/recipes! I need your help.
A housemate of mine is currently going through a time where he can't partake in usual vices, and I’m hoping to make something delicious to keep his spirits up.
We have 11 adults in our house, so if you’ve got any cheap, cheesy, delicious, and easy to feed shitloads of people recipes please share!
Title: Simple Flapjacks
Yield: 12 Servings
Cooking Time: 15 minutes
Preparation Time: 15 minutes
Category: Dessert
Ingredients:
Method:
Note:
Add more or less golden syrup depending on how sticky you want the flapjacks to be. Also, I have a few more recipes on my blog (and will be adding many more as I try new things) which can be found here.
I’m sorry if this is the wrong place to post this!
So, as of July last year, I have been suffering badly with IBS. I was told by doctors to change my diet so that it was low in fibre. The issue here is that my entire life has revolved around lovely fruits and vegetables, wholemeal etc. and now I feel restricted. Nothing I ever have at home appeals to me, when I shop, I just buy whatever will do the job of keeping me fed, since I don’t enjoy eating anymore. This has become a big problem in my life, leading to feeling worse and more weight loss. I’m absolutely begging for flavour and nice meals again, but I need inspiration. Are there any easy, filling recipes that you know of that would spark my tastebuds and love of food again? Even if they include vegetables or fruit etc. That I could tweak to the veg/fruit that I can tolerate. Any responses will be appreciated, I can’t handle forcing myself to eat bland, unenjoyable, unhealthy food anymore. I’m desperate!
Title: Lemon & Herb Chicken Bake Yield: 4 servings Cooking Time: 40 minutes Preparation Time: 10 minutes Category: Mains Cuisine: Mediterranean Rating: 4/5 stars
Ingredients:
Method:
Note:
I had no white wine but it turned out very nice using a little red wine vinegar and some chicken stock. Also add some paprika over the top after the first step (when the chicken and carrot goes in the oven). Serve with rice and salad, also nice with a little cheese grated on top. Also, I have a few more recipes on my blog (and will be adding many more as I try new things) which can be found here.
Help!
I always save the bone with some meat when we have a ham to make beans. The problem is right now, due to a medication, I can’t tolerate any beans, tomatoes or peppers. I’m looking for a recipe or suggestions to use the bones minus those ingredients. I’d like a soup but am open to other ideas. I keep an otherwise well stocked pantry.
https://appetizing-adventures-blog.com/recipe/risotto-alla-milanese/
Ingredients 350 grams rice arborio preferred 1-liter chicken soup chicken stock 1/2 tsp saffron 2 tbsp olive oil 1 onion finely chopped 2 tbsp butter 100 grams Parmesan 200 ml dry white wine salt and pepper to taste Servings: 4 Instructions In a large skillet, saute the onion for 5 minutes. Add the rice and stir for 3-4 minutes.
Add saffron to the hot chicken soup. Add the wine to the pan and stir. Season with salt and pepper, stir from time to time until the rice absorbs the wine. Pour the chicken soup with saffron over the rice (not all, just to cover the rice layer), stirring occasionally until the rice absorbs it. Repeat the process until incorporate the whole soup.
Add butter and Parmesan. Stir well and serve hot.
I'm in the mood for some pickling ideas. I often do pikliz, pickled eggs & cucumbers, green beans, rutabagas/beets. What else could you recommend? Cheers
For TLDR move to bottom. So this post is actually a recipe experiment that I would like to pursue. A restaurant here in Omaha, NE (Railcar) removed this item from their menu several months ago and after speaking with the owner today it doesn't appear it's coming back anytime soon. Very sad indeed because it was decadent.
I figured I would post the restaurant's menu description of the dish as well as a picture and we will see if any veteran recipe reddit reader's might have some direction for me on how to recreate the dish. I will post updates as I experiment with creating it.
"Grass Run Farms Braised Short Rib Stroganoff - Veal demi, red wine, truffle oil, green bean, creme fraiche, portabella mushroom, potato gnocchi and pistou."
TLDR: Based on description of dish and picture please help give me direction on how I can recreate this delicious local restaurant dish that was removed from their menu.
I've tried many sour creams but none are like the McDonand's one, pls help.
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submitted by /u/MakingPuppies [link] [comments] |
Garlic and ginger stir fry
Serves 2: 15-20 minutes
This is one of my favourite things to cook. I based it on a recipe I found online for garlic and ginger broccoli stir fry, and then just added bits that I had. The wall of aroma that hits you when you add the garlic, ginger, and chilli to the hot wok is incredible. The dish can be made using either meat or tofu, and is lovely both ways.
Ingredients
Noodles
200g egg or rice noodles, pre-cooked
Sauce
5x tbsp. light soy sauce
4x tbsp. sugar (or honey – but honey is sweeter, so use less)
1-2x tbsp. lime juice
Meat/tofu (one of the below)
2x chicken breasts (sliced small), or
2x small pork steaks (sliced small), or
Block tofu (small cubes, smoked tofu is good)
Dry rub for meat (Not essential but makes it good. Use 5-spice as base then any combination of these)
2x tsp. 5-spice or 7-spice
1x tsp. smoked paprika
1x tsp. dried garlic powder
1x tsp. cracked black pepper
1x tsp. dried basil
½ tsp. salt
Vegetables (Note: you can use any/all of these. Always include the spring onions)
1x small head of broccoli (cut to small florets)
1x medium carrot (Halved then thinly sliced lengthways. A mandolin works well)
1x bell pepper (roughly chopped)
Few mushrooms (quartered)
1x bunch spring onions (cut to 2cm pieces, tops of leaves shredded and set aside)
Aromatics
2x cloves garlic (thinly sliced)
2x tbsp. fresh ginger (julienned into small matchsticks)
1x hot chilli (chopped), or ½ tsp dried chilli flakes
Method
Start by chopping the meat and combining with the dry spices. Mix together well by hand and leave to sit whilst you continue prep. Note: If using tofu, the dry spice mix doesn’t work so well, so instead, chop the tofu into cubes, press out the excess moisture using kitchen towel and a chopping board for weight, and then put in the oven at gas 5 for 30-40 mins, turning once, until crisped up. Then set aside.
Cook the noodles according to packet. Dunk in cold water, drain, and toss in a tbsp. of oil to prevent sticking. Set aside.
Chop all the vegetables and the aromatics so everything is prepared beforehand. Have each element in a separate bowl ready to go. Aromatics can all go in the same bowl as they go into the wok together.
Combine the sauce ingredients in a small bowl and mix well. The amounts for this sauce are approximate, so adjust and taste until you have a balance of salt, sweet, and sour that you like.
Get a wok on a very high heat and add a couple of tbsp. of oil – sesame if you have it but vegetable is fine. Get the wok really smoking hot.
If using meat. Cook this hot and fast now for about 2 mins until it is well cooked on all sides. Remove from wok to bowl, wipe wok clean, and add more oil. Get wok back to temperature.
Add the most solid veg first (broccoli and carrots). Cook in the hot wok for 1 - 2 mins, stirring constantly.
Add the less solid veg (pepper and mushrooms). Cook for 1 min, stirring constantly.
Add the chopped spring onions (but not the shredded leaves), the aromatics, and the pre-cooked meat/tofu. Cook for 1 min, stirring constantly.
Add the pre-cooked noodles. Cook for 1 min, stirring constantly. Alternatively here you can just cook and serve the noodles separately if you prefer not to have them mixed in. If so, just continue to cook the stir fry for 30 seconds instead of adding noodles.
Add the sauce. Cook for 1 min, stirring, to coat. Cut the heat, and serve. Top with shredded spring onion leaves and sesame seeds, if you have them.
Link to PDF of recipe on Google Drive: https://drive.google.com/file/d/1nliyCyA_Q0g2UJPPMkbowJbpWk_zOhzx/view?usp=sharing
Hello everyone
So best to describe the dish it was some combination of pasta some sort of melted cheese and I think eggs too but not sure that was all "glued" together in some kind of a pie and it always had the shape of a normal cooking pan but I am not sure if it was done on the pan or baked
Absolute amazing with some ketchup.
Does anyone have any idea what can this be called or how to make it?
White chocolate and raspberries are a fabulous combination for a range of treats such as friands and scones. They are also sensational in cakes and particularly mud cakes such as this one. A dense moist white chocolate mud cake with raspberries swirled through before baking. Iced with a white chocolate ganache, topped with raspberries and garnished with chopped roasted peanuts. A great cake for any occasion.
Ingredients:
• 250 g Butter softened
• 125 g White Chocolate chopped
• 1 1/3 cups Caster Sugar
• 3/4 cup Milk
• 1 1/3 cups Plain Flour sifted
• 1 cup Self-Raising Flour sifted
• 3 Eggs whisked
• 300 g Raspberries I use frozen raspberries
• roasted peanuts chopped to garnish
White Chocolate Ganache
• 230 g White Chocolate chopped
• 1/2 cup Thickened Cream
Instructions:
1. Pre-heat a fan forced oven to 160°C (320°F).
2. Grease and line with baking paper, a 20cm round springform baking pan.
3. In a heat-proof bowl, add butter, white chocolate, caster sugar & milk and melt over low heat. Stir until fully combined. Remove from heat and set aside for 15 minutes to cool.
4. In a separate large mixing bowl add plain flour & self-raising flour and stir to mix.
5. Add warm butter & chocolate mixture and egg. Using a spoon or spatula, stir to mix through and fully combine.
6. Add 250g Frozen raspberry (reserve 50g) and stir to mix through. Note: Use raspberries straight out of freezer to minimise any raspberry bleeding into the cake mixture.
7. Place into oven and cook for about 80 minutes or so, or until a skewer inserted into the centre of the cake comes out clean.
8. Remove from oven and cool in baking pan for about 10 minutes before turning out onto a wire rack to cool completely.
White Chocolate Ganache
1. In a small heatproof bowl add cream & white chocolate. Melt and stir until fully combined and smooth.
2. Place in refrigerator for about 60 minutes until chilled and thickened.
3. Remove from refrigerator and beat using an electric mixer until soft and creamy.
4. Spread ganache over top and side of the cake.
5. Top with remaining raspberries and sprinkle with chopped peanuts.
For pictures & more follow the link below:
White Chocolate & Raspberry Mud Cake
For Christmas my sister and mother both gave me pickled jalapenos without discussing it before, and now I have 5 jars of pickled jalapenos.
Any ideas for what I could do with these besides just eating them plain as I have been?
submitted by /u/StanTheRebel
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submitted by /u/bob-the-cook [link] [comments] |
Ingredients
3 medium tomatoes, quartered 1 large cucumber, peeled and sliced 1/4 red onion, cut into thin strips 1/4 red bell pepper, cut into thin strips 10 kalamata olives 6 oz feta cheese 1/4 cup extra virgin olive oil Splash of red wine vinegar or lemon juice 1/2 teaspoon oregano salt and pepper, to taste Instructions
Add all veggies and olives to a bowl. Top with feta cheese, olive oil, lemon juice (or vinegar), and oregano. Salt and pepper, to taste.
Recipe at: https://www.mediterraneanliving.com/recipe-items/authentic-greek-salad-horiatiki-salata/
Just tried this out and it was incredible.
Ingredients
Directions
Serves 8 to 10 people Jalapeno Popper Dip
Love jalapeno poppers but don't want to deal with frying them? This Jalapeno Popper Dip is perfect! Great for football parties or barbecues, it's sure to be gone fast!
5 minPrep Time
15 minCook Time
20 minTotal Time Save RecipeSave Recipe Print Recipe My Recipes My Lists My Calendar
Ingredients
![[Homemade] Chicken Tequila Pasta](https://b.thumbs.redditmedia.com/kPll6PalqRjzKPW0n21Q1LzrbQYxO3sYy3ygzJmeb5Y.jpg "[Homemade] Chicken Tequila Pasta")
![Richard’s [No Bake] Gold Bars Recipe](https://a.thumbs.redditmedia.com/NTA9oKnTULZaWoiylMZwc6t1GV8YT9uE1FJEkPIjiI8.jpg "Richard’s [No Bake] Gold Bars Recipe")
8 oz cream cheese 2 cups shredded sharp cheddar cheese 1 cup greek yogurt 3-4 jalapenos 1 tsp salt 1 cup breadcrumbs (*optional)
Instructions
It was a huge hit, I will definitely be making it again. Not sure how to add the image, but I found the recipe at https://www.pantry34.com/jalapeno-popper-dip/
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submitted by /u/bellylaughliving [link] [comments] |
We're celebrating 2 birthdays this weak and I'm looking for some good main dish recipes. It could be everything (excluding pasta and pizza).
This is my go to pizza-like recipe when I get back late or when I crave pizza and I don't have the time to make the dough. A flatbread like the one I use is about 8 inch and has 150 calories (27 grams of carbs) and I like to avoid carbs.
Ingredients:
Instructions:
Picture: https://imgur.com/a/tKORd
Recipe (subtitled): https://www.youtube.com/watch?v=zN69l0ybUsQ
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submitted by /u/huffmanm16 [link] [comments] |
This recipe is an adaptation of a Mexican fridge cake called Carlota. There are many variations of Carlota so you can just call it that. This is my favorite dessert, I haven't made it in a while and kind of forgot about it; but it's absolutely delicious and insanely easy, and a little frugal too! The ingredients don't have to be exact and you can use different fruit beside raspberries; strawberries, peaches, pineapple, etc., are all interchangeable but don't skip out on the citrus.
Ingredients
1 can sweetened condensed milk 1 can evaporated milk (optional, I forget this sometimes) 1 pint of heavy whipping cream 1 block of cream cheese 1 tsp sugar (for the whipped cream component) 1/2 cup of Meyer lemon juice (or regular lemons, they had a special on these near me, so I bought a bunch and they are absolutely juicy and delicious). The zest from the lemon 1/4 cup lime juice The zest from the lime 1/4 tsp nutmeg 1/2 tsp salt 2 cups raspberries 4 packages of Maria cookies/biscuits
Directions
In a bowl, add cream cheese, sweetened condensed milk, evaporated milk, 1/4 tsp salt, lemon and lime juice and zest. Blend with a hand mixer until thoroughly combined, about 4 minutes.
In another bowl, mix the whipped cream, sugar, 1/4 tsp salt, and nutmeg. Blend until stiff peaks form, about 4 minutes.
Take half of the whipped cream and mix it by hand gently into the cream cheese/ sweetened condensed milk mixture.
Take a 9" x9" deep pan, I like disposable foil ones. Layer the cream cheese/sweetened condensed milk mixture first, then crumble a thick layer of Maria cookies for the base, add more of the cream cheese mix, later cookies with cream cheese, and with the whipped cream with nutmeg too, and the raspberries, later them nicely in the pan/dish. Finish with, a layer of cream and then cookies in a nice pattern on top. I'll add a couple photos of the ones I made as a comment when I finish the post.
Refrigerate for 3 hours minimum but better over night.
Slice into it squares and serve, and enjoy!
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