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submitted by /u/DestyDishes [link] [comments] |
Monday, April 30, 2018
Za'atar roast chicken with mushroom risotto and chard
My friend and I put together this nice little feast last Sunday. I've recently started a cooking blog and hope some of you will appreciate new recipes!
Menu:
-White Wine & Peanut Butter Chard
-Mushroom Risotto
-Roasted Za'atar Chicken with Garlic Paste
Ingredients:
- 1 whole chicken
- Butter
- Herbs : Paprika, marjoram, Za'atar*, garlic, garlic, more garlic
- 1 Small russet potato
- Olive oil
- 2 lemons
- 1 bundle of chard
- Natural peanut butter
- Beef bouillon
- Dry white wine
- Mushrooms (~1 pint)
- 1 Shallot, minced finely
- ~1.5 cArborio rice - Regular rice is fine too though, arborio is just the traditional & "recommended" rice for risotto.
- Parsley, basil
- S&P to taste.
Start with your chicken - this will take way longer than everything else.
Heat the oven to 450F. In the meantime, make an herb & butter rub - a little less than 1/4 c of salted butter mixed with paprika and marjoram, and rub it under the skin of the chicken. Then rub the za'atar all over the outside of the chicken. Put it in a roasting pan uncovered and put in the oven for 20 minutes at 450 without looking at it. Turn the heat down to 350 and cook for at least another 90 minutes. Meanwhile, make the garlic paste. Chop up and boil your lone potato with 13 cloves of garlic. Once this is done, whip it up using the whisk attachment (paddle will serve just fine too) of a stand mixer if you have one. Add to this a tablespoon of olive oil and the juice of two lemons. Whip it up until it's all homogenous and creamy. We topped ours with a little more za'atar.
The risotto will take about 45 minutes, so get on that about 30-40 minutes after you turn the heat down on the chicken.
Prep your vegetables - mince up that shallot and 4 cloves of garlic, and set it in a bowl. Also roughly chop the mushrooms however you like them.
Saute the shallot & garlic over medium heat with a pinch of salt until they start to look a little translucent. Then put the mushrooms in, give them a stir, and add 1.5c arborio rice. Stir everything up to get a bit of a toast on the rice and wilt the mushrooms a bit. Then, slowly stir in small amounts of white wine at a time, stirring frequently, until the rice is cooked and the texture is good. Season as you go with s&p.
This will probably take you close to 30 minutes. While this is happening, you should be able to get going on the chard - or hopefully, recruit a minion to help you.
Roughly cut the chard up how you like it. You're basically just going to throw it in a pan and simmer it with a tiny bit of olive oil, 1 T natural peanut butter (Adams for example - not Jif or anything with sugar in it!), 1 small beef bouillon cube, 1/3c of water and 1/4c dry white wine, whatever you used for the risotto! This all told should take less than 20 minutes.
Once the risotto is just about done, add some finely chopped basil and parsley.Hopefully your chard is done now too! Make sure that chicken is cooked, take it out of the oven, and impress your friends with a cheap and pretty straightforward 3-course meal. The garlic paste is delicious spread onto the chicken, or mixed into all of this. And it keeps well, so save it for a rainy day after the meal is over!
To see some pictures of this process and a recipe for you own za'atar, check out the original post: https://cecilykaycooks.wordpress.com/2018/04/27/sunday-spring-roast/
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Sunday, April 29, 2018
[Request] Mexican market - marinated chicken recipe
There are many Mexican markets that have prepared marinated chicken, pork, and flap steak. The marinade is a deep red sauce and the same sauce is used on all three meats. Does anybody have a good recipe for a similar type of sauce/marinade?
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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.
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Protein Donuts Recipe: Delicious PRONUTS
INGREDIENTS
These donuts are super easy to make and use common household ingredients.
Protein Donuts Base:
- 75 grams (0.32 cups) of oat flour
- 25 grams (0.11 cups) of whey protein (vanilla flavor is a very good idea)
- Quarter of a teaspoon of baking powder
- 100 grams (0.43 cups) of applesauce
- 1 whole egg
Protein Donuts Frosting:
- 150 grams (0.64 cups) Greek Yogurt
- 2 Oreos
- Sweetener (optional)
- 2 Oreos for decoration (optional)
DIRECTIONS FOR PROTEIN DONUTS
- Preheat your oven at the 175 degree Celsius (350F).
- First of all, you will need to make the base of the donuts. To do so, put the 75g (0.32 cups) of oatmeal in a bowl.
- Next, pour the 25g (0.11 cups) of whey and the baking powder over.
- Finally, place the 100g (0.43 cups) of applesauce and a whole egg in the mixture. Use a spatula or a spoon to mix the components together until you get a yellowish composition.
- Frosting: Either purchase or mill the Oreos yourself. Add these plus 150g (0.64 cups) of yogurt and mix until thick. Before placing frosting on pronuts, make sure to allow to the donuts to cool first or the icing will warm and run off the sides.
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What is your secret to making the perfect home-made hamburger?
I’ve never made one before and I’m sick of store-bought ones.
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Saturday, April 28, 2018
[Request] Horchata recipe that goes well with espresso
The coffee shop I work for is considering an espresso/horchata beverage for the summer. I've been making batch after batch of horchata every day for about a week, but can't quite get it concentrated enough to not be overpowered by even a single shot of espresso. I've settled on a relatively simple mix of white rice, blanched almonds, cinnamon and brown sugar. The taste is good, but the strength is off. What should I do to increase the strength? It doesn't just need to be sweeter, it needs to be... thicker maybe? Any advice is appreciated.
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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.
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[Request] Need an horchata recipe that will hold up to espresso.
The coffee shop I work for is considering an espresso/horchata beverage for the summer. I've been making batch after batch of horchata every day for about a week, but can't quite get it concentrated enough to not be overpowered by even a single shot of espresso. I've settled on a relatively simple mix of white rice, blanched almonds, cinnamon and brown sugar. The taste is good, but the strength is off. What should I do to increase the strength? It doesn't just need to be sweeter, it needs to be... thicker maybe? Any advice is appreciated.
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Favourite chocolate cupcake recipe?
Here's the story.
My brother is baking treats every week that he's selling to raise money for his scout troop. One of the things he's planning to bake is chocolate cupcakes.
Here's the problem.
Over the years we have tried many recipes, and none of them have been great. So, I was hoping y'all could help us out.
What are your favourite chocolate cupcake recipes that:
1. Aren't dry
2. Taste like chocolate
3. Won't break the bank
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Friday, April 27, 2018
Thursday, April 26, 2018
[REQUEST] I love Kroger's pepperoni rolls, is there a good recipe for something similar?
If you've never had them, they're basically long pastry-type rolls with pepperoni slices in the middle.
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[Request] Uses for Lil' Smokies (cocktail weenies) without added sugar?
I love cocktail weenies but I am trying to avoid added refined sugar (brown sugar, white sugar, etc). But traditionally, you toss them in BBQ sauce which has a ton of added sugar (in the ketchup used, plus more!)
What else can I use them for if not BBQ sauce?
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[Request] Uses for Lil' Smokies (cocktail weenies) without added sugar?
I love cocktail weenies but I am trying to avoid added refined sugar (brown sugar, white sugar, etc). But traditionally, you toss them in BBQ sauce which has a ton of added sugar (in the ketchup used, plus more!)
What else can I use them for if not BBQ sauce?
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Wednesday, April 25, 2018
Gluten-Free?
Hey, so I recently got diagnosed with hypothyroidism and hashimotos, and I possibly have celiac disease on top of being pre-diabetic. My doctor thinks it's linked to having gluten in my diet and recommends that I begin taking out gluten in my diet.
I know they now have gluten-free products and mixes and all, but I wanted to know if you guys have any gluten-free recipes you really like or if you have any tips or advice in going about a gluten-free diet. It would be really helpful. Thanks!
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Cherry and Almond Cream Crostata
Cherry and Almond Cream Crostata A rustic crostata (or galette) featuring cherries and almond cream.
Prep Time: 20 minutes Cook Time: 25 minutes Refrigerated Time: 1 hour Total Time: 45 minutes Calories: 2884 kcal
Ingredients
Crostata Pastry
- 1 cup flour
- 2 TBS sugar
- 1/4 tsp salt
- 1 stick unsalted butter very cold, diced
- 2 TBS ice cold water
Almond Cream
- 1 cup slivered almonds, mine were not blanched, so you can see bits of the brown skin. Use blanched if you would prefer to avoid the brown bits
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1 tsp Amaretto or almond extract
- 2 TB butter
- 1 egg
Cherry Filling
- 1 pound cherries, pitted fresh or frozen. If frozen, then thaw and drain
- 1 TBS sugar
- 2 TBS corn starch
Instructions
Pastry
- Place flour, sugar and salt in the bowl of your food processor.
- Pulse to combine
- Add butter all at one and pulse 10-15 times until butter is pea-sized
- With motor running, add ice water all at one time through the feed tube.
- Pulse until dought just starts to come together
- Remove from food processor and pour onto wax paper. *Form dough into a round and wrap in wax paper and refrigerate for at least one hour.
Almond Cream
- Add almonds and powdered sugar to bowl of food processor and process until the consistency of cornmeal.
- Add butter, vanilla and Amaretto or almond extract and process until a thick pudding consistency.
- Add egg and process until creamy.
- Set aside
Cherries
- Combine fresh or drained, frozen cherries with cornstarch and sugar and set aside
To Assemble Crostata
- Preheat oven to 450'
- Put chilled crostata dough on a piece of parchment paper on your baking sheet.
- Roll out dough until approximately 11" in diameter
- Pour almond cream into the middle of the dough, leaving about 2" of dough around the perimeter.
- Add cherrries on top of almond cream
- Pull up the sides of the crostata
- Bake at 450 for 20-25 until crust is golden brown
- Let cool and serve warm or at room temperature.
Pics and printable recipe available at: Nourish and Nestle
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Chiu Chow Chili Oil is the supreme king of Chinese hot oil
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submitted by /u/mynameisandong [link] [comments] |
[REQUEST] Looking for a coated nut recipe.
I've furiously tried to find a recipe for coated/batterede nuts. My hope is to make some awesome chili nuts myself, and would be willing to go through the process, even if it's difficult. Seems to not be readily available. I have a huge amount of speciality chili powder that I would love to incorperate into some nuts, and these are clearly the most taste type, IMO.
Thanks!
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[Discussion] Completing a 4-month internship on Friday. What can I make for my colleagues to show my appreciation?
Dessert would be ideal and none of my colleagues have dietary restrictions. Thank you!
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(Help) Anyone from Colorado
On mobile, please forgive formatting errors...
Does anyone from Colorado have a recipe for (or know typical ingredients for) the pork green chili you can only (seemingly) get anywhere and everywhere in Colorado?
I guess it is served alone and also on top of many other dishes, like burritos and omelets. A friend from there is obsessed with it but knows nothing about cooking so I am unable to recreate it for them. We live nowhere near Colorado and I've only ever been there via the airport, so any help would be greatly appreciated.
Thanks!
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Cabbage Roll Soup with Meatballs
From the Foodland Ontario site:
Ingredients
-
8 oz (250 g) lean ground beef
-
8 oz (250 g) ground pork
-
1 egg, beaten
-
3/4 cup (175 mL) uncooked rice
-
1 medium yellow onion, minced
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1 small clove garlic, minced
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Salt and pepper
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2 tbsp (25 mL) vegetable oil
-
8 cups (2 L) chicken broth
-
1 can (28 oz/796 mL) diced tomatoes
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4 cups (1 L) shredded green cabbage
-
1/4 cup (50 mL) chopped fresh parsley
Directions
In large bowl, mix together beef, pork, egg, rice, onion and garlic. Season with salt and pepper. Form into 1-1/2 inch (4 cm) balls to make 25 to 30 meatballs.
In Dutch oven or soup pot, heat oil over medium heat; brown meatballs all over. Add chicken broth, tomatoes (including juice) and cabbage. Bring to boil over high heat; reduce heat and cook for 20 minutes. Stir in parsley and serve.
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Looking for a “northwoods” inspired flavored cake (birch, pine, spruce etc...)
Hello,
I just had great success creating a rose, cardamom, saffron and lemon cake for my work’s cake auction fundraiser (raised $750!). I’m already thinking ahead to next year and thought that doing a cake inspired by our city’s surrounding landscape would really get those donations! We’re in a “northwoods” type region and I’ve come across some birch, spruce and pine syrups available locally and online. Anyone have experience incorporating these types of flavors into a cake? Thanks!
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Recipes for a GIGANTIC stock pot?
So I couldn't quite comprehend the actual size of a 19 litre stock pot when I ordered it... It arrived today and it's bigger than my bin!
The first thing I plan on making is a big batch of chicken and vegetable broth, seriously I can't wait.
Do you guys have any more recipes or ideas? Quite happy to hear more soup recipes but I don't want to eat just soup for the rest of my life!
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I am looking for websites (or youtube videos) that have restaurant quality recipes or chef like recipes
submitted by /u/ktini
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[homemade] Raspberry Macaron, with whipped almond ganache
![[homemade] Raspberry Macaron, with whipped almond ganache](https://a.thumbs.redditmedia.com/SVgK7RYJq1mOzmh28ZGAqO8cW5tjSMrAHUNnmgVLRL8.jpg "[homemade] Raspberry Macaron, with whipped almond ganache") |
submitted by /u/Drac0ntias [link] [comments] |
Tuesday, April 24, 2018
[RECIPES] Looking for a bold vanilla flavored dessert that potentially uses fresh vanilla bean, any recipe suggestions?
Making a treat for my loved one who loves vanilla, but many recipes I have seen the focal point of flavor ends up being from frosting or cream. Interested in any tips! Thanks everyone.
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Looking for an old recipe
Howdy any help with this would be great! So maybe 7-8 years ago I found a recipe for salmon on the internet that was fantastic and have been trying to find it again since I was looking to make it. Trouble is I cannot for the life of me find the original recipe.
Here's what I remember about it:
1) I am almost certain it was an Emeril recipe but already searched his site and can't find it...I could be mistaken here but pretty sure if it wasn't his it was another similar celebrity chef (of that time)
2) I can't remember all the ingredients but it was basically pan fried (or maybe broiled) salmon with basic seasonings. The special part was the sauce which was butter, cream, lemon, shallots, cognac, and I think parsley and maybe some other stuff.
3) The recipe also included using julienne vegetables to lay the salmon over, and then you put the sauce over top everything. I believe the veggies were carrots, squash, and zucchini
This is probably a loooong shot for anyone that knows this specific recipe or which it lives online now but any help is appreciated, thanks!
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Monday, April 23, 2018
Resources that discuss cooking with leftover ingredients?
https://www.youtube.com/watch?v=K7aMVKIfV7g
I got so inspired with that. Is there a culture where there are an abundance of meals formed with ingredients that most people (maybe not in this sub) might not think of and just throw away? There was some discussed in that video but I was wondering if there were more? I want to make a database for myself and try them all out and see what I like and not like with this type of cuisine (if you could call it that).
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Request: Recipes for 2 - books, blogs and what ever else!
I hope it's okay posting this here, but here's the deal:
Me and the SO live together, just the two of us in the house. We're childfree and plan on staying that way.
I've had good success cooking for just the two of us, but scaling recipes down can be a lot of work in regards to managing left over ingredients (who wants to end up with half a can of whatever) and we don't like eating left over food for days on end, so cooking big batches and portioning it out is not really an option either.
I've yet to grow bored exactly, but I would definitely like to change things up and try new recipes in the kitchen.
So! My request is, good books or blogs (or home made recipes from you guys) for 2 people where the recipe is actually meant for 2 persons and will not result in me having weird leftover ingredients. Only restriction is that we don't eat pork as the main protein, ham and bacon are okay, but no pork bellies, ribs, etc.
Thanks so much in advance!
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Gummy candy recipe without using Jello?
Hi, I'm looking for a gummy candy recipe that uses food colouring/flavouring instead of jello powder/cubes and was hoping someone has something.
Thanks.
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How do you store/manage recipes?
I have lots of recipes from various websites, paper recipes from meal kit boxes, and cookbooks. I’m trying to think of the best way to stay organized. What sources do you use for recipes and how do you store and view them?
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What would be the tastiest oil iyo to use for homemade chili oil?
submitted by /u/Cavemein
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How to cook chicken tenderloins and keep them moist?
I just started eating chicken again so I’m not well versed in how to cook it. I made this amazing chicken dish the other week but the chicken was on the dry side. Flavor was there though. So I use the publix greenwise chicken tenderloins. For the recipe I cook them first and then they simmer in sauce. They need to have some what of a brown crisp on them. I was going to sear them and then put them in the sauce but I don’t know if you can put them in uncooked? Anyway I just want to not have dry chicken. Help, please!
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Easy student recipes to make without oven?
I live at dorms so it's quite hard to cook very complex meals due to my tiny kitchen, My boyfriend usually cooks something really awesome at home and brings it here, but I'd love to surprise him with my own food.
We both hate cooking here so I'd cook something before he usually comes, but I can't really think of anything. I tried to find some indian cuisine recipes but they all required oven etc.
What are some delicious recipes that don't need baking and don't require much space? Thanks!
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Tell me what are your favorite ways to do your chicken breasts?
submitted by /u/Aleksis111
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Sunday, April 22, 2018
Gravy question concerning a crock pot. Experienced cooks input appreciated.
Im a fan of meat loaf. I like it two ways. Typical oven with ketchup on the top and with mushrooms and gravy. My question is this. Ive never made a meatloaf in a crock pot but it does sound promising. Lets say i do. What are the drawbacks of making it with the gravy in it? All the recipies say make the meatloaf then make a gravy seperate.i would think a hunk of meat slow cooking with gravy would be glorious. What are the drawbacks to this? Id appreciate input. Sry if it formats wrong im posting on mobile.
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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.
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What ingredients do I need to make the Pink Starburst (or Pink Star) from Jamba Juice?
submitted by /u/MyWafflesDead
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For my weekly meal prep breakfasts, I've been making a variation of the same almond-banana-oat bake recipe for over a month now. Can someone suggest something similar that I can switch it up with? (Recipe in post)
Here is the recipe....I've been making this for over a month, but I've been using regular milk instead of almond milk, adding two scoops of chocolate whey protein powder, 1 egg, and instead of making individual muffin cups I've been making it as one big rectangle in a 9x13 glass pan and cutting it into 6 squares...(this recipe says vegan, but obviously it isn't anymore with my modifications, so your suggestions do not need to be either). The key thing is that I'm trying to keep it very healthy as I'm currently on a fitness/muscle-building plan with a personal trainer.
What are some recipes along these same lines that I could switch it up with?
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Any ideas what I could make out of bulk sugar cookies?
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submitted by /u/somethingtosay2333 [link] [comments] |
Why would ANY cookie require an ingredient list this long?!?
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submitted by /u/KetoKetoBoBeto [link] [comments] |
Stubbs Great White Whale: Real Cajun gumbo by a real Cajun.
I'm crossposting this from /r/cooking so if it's spam delete it :)
There are as many gumbo recipes as there are coonasses. Every family has their own recipe, every member of that family nudges it one way or another. They're all wrong: My way is the right way. I'mma explain how I do it, and I'm sure every cajun on Reddit will chip in and explain how he or she does it so you'll get a good idea of how it can be varied. Theirs really are just as good as mine. Don't let them tell you otherwise. Pat them on the shoulder and send them to /r/gatekeepers if they try that crap on you.
This is a basic chicken and sausage gumbo, nothing fancy, just the basics.
tools:
Large cast iron skillet and stewpot or cast iron dutch oven.
Great big wooden spoon. The point is to keep your hands away from the napalm-like roux as you stir. A lot. Making roux requires a good deal of uninterrupted stirring and you can't walk away until it is done. If you splash it on yourself you may as well take it off the stove while you tend your 3rd-degree burn and cry. really. This is hot and sticky and will not just wipe off.
Ingredients:
1 chicken skinned and cut into pieces. You can use plain old debone no skin chicken cut into chunks if you want. The bones add more flavor but require you to dig around them as you eat. Ham hocks have the same problem. Boneless gumbo is just fine, I like the added flavor. and grew up making this in hunting camps so I'm telling you what I do.
1/2 - 1 lb andouille sausage (or any other good smoked pork sausage if you can't find andouille) cut into nickel-sized slices
2 ham hocks (can be left out)
1/2 pound smoked ham cut into chunks (can be left out)
THE TRINITY
1 big onion (fist-sized or bigger)
2 bell peppers
1/2 stalk celery
THE ROUX
1/2 cup white flour
1/2 cup vegetable oil
HERBS AND SPICES
3 tablespoons minced garlic
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper - more if you want but real cajun food does not make your eyes bulge. It's much more subtle than people think it is.
3 bay leaves
1 teaspoon thyme (you can leave this out but it helps round the flavor out)
8 cups water or chicken stock (your choice)
Cut up the veggies into pinkie fingernail-sized bits.
Take the 1/2 cup oil and heat it on medium-high heat until it is lightly smoking. Add the flour gradually about 1/4 at a time and stir as you go. Keep stirring. Stor some more. There is a range of color you can shoot going for. I make what is called a black roux. And that does indeed mean black. Think bitter dark chocolate. You can go lighter than that, but the darker the roux, the thinner it gets, and the nuttier the flavor. At least try for something the color of a Hershey's semi-sweet chocolate bar.
When your roux hits the right color dump all your diced veggies into the skillet or dutch oven with the roux and start stirring again. It will give off its juice and prevent the roux from burning. 5 minutes in, add your spice and herb mix and stir. Eventually, they will become translucent.
Add your minced garlic, bay leaves, and 8 cups water or chicken stock. Bring to a low boil and turn heat down to medium-low.
Add chicken pieces, ham hocks, and ham chunks.
Put sliced sausage on a sheet pan and brown in the oven. I run mine at 350 for maybe 45 minutes but all you're looking for is cooked through and that the fat has rendered out. Pour the fat off and dump it in the gumbo. If you go for a nice crust on the sausage it will be that much better.
Let the whole thing rumble on medium-low for maybe 30 minutes, then turn the heat down to a simmer for two more hours.
You're done. Serve over white rice. If you put it in the fridge overnight, then reheat, you will be happy at the results.
THINGS THAT CAN BE SUBBED FOR CHICKEN:
turkey from Thanksgiving or Xmas rabbit duck (I bake this and render it so I can use the duck fat instead of vegetable oil for the roux but be warned: it's very rich.) Squrriel (takes a lot to make up for the chicken tho) coon, possum, nutria.
THINGS THAT CAN BE SUBBED FOR THE SAUSAGE: nothing. Don't be a simp. It's important, yo.
THINGS THAT CAN BE SUBBED FOR HAMHOCK OR HAM: gator or any other oily meat like dark venison or meat will work.
Like I said: There are many variations on this theme. I'm only telling it the way my Papaw taught me, and how I now make it. I've worked for and known several famous Cajun chefs and picked up tidbits from them. Kpaul used to fry his chicken before putting it in the gumbo but I always thought that was overkill. Justin Wilson used chicken wings in his when he cooked it at home. Way to much work. Emeril makes his lighter than I like. They're all good, they're just not mine. AS LONG AS YOU DON"T USE A RECIPE FROM NORTH OF THE I10, you're fine. Those people are rednecks, not coonasses and put sugar in their cornbread. How can you trust people like that to make gumbo?
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Mom’s organic homemade chicken noodle soup recipe. Helped me get over pneumonia & had to share! Recipe/how-to for soup and bone broth at https://mixedmediabyjenni.com/2018/04/22/chicken-soup-for-the-soul/
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submitted by /u/lurkerRN [link] [comments] |
Smoking a 3 pound tri tip
How long should a tri tip be smoked? What wellness is best? what rub is the most ideal?
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Help!!!My kitchen is being renovated for the next few weeks, and I ONLY own a microwave and a fridge.
No sink, no counters NOTHING. My stomach wants to kill me, what are some decent meal suggestions? I've been eating fruits, take out, microwave meals and chips... I can't take it anymore!!
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Anyone have a good chia drink recipe?
I've been buying some at Kroger but they're so expensive. Seems like just chia seeds and juice, but I tried to make it at home and it was not a success lol. Mostly clumped up seeds and the juice ended up tasting like dirt. Anyone have a good recipe?
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Swordfish cold smoked with hickory woodchips then rubbed in paprika, garlic powder, sugar, salt and pepper. Left to rest 3 hours in fridge on cooling rack then oiled and seared at 900C [x-post r/grilling]
![Swordfish cold smoked with hickory woodchips then rubbed in paprika, garlic powder, sugar, salt and pepper. Left to rest 3 hours in fridge on cooling rack then oiled and seared at 900C [x-post r/grilling]](https://a.thumbs.redditmedia.com/uLySDM_W3H4tji1yM_rcwQh5vYzzfSCahaNdHePHVy8.jpg "Swordfish cold smoked with hickory woodchips then rubbed in paprika, garlic powder, sugar, salt and pepper. Left to rest 3 hours in fridge on cooling rack then oiled and seared at 900C [x-post r/grilling]") |
submitted by /u/Searsmiths [link] [comments] |
Saturday, April 21, 2018
[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.
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Where can I find Japanese foods and sauces?
Hey guys, I've been trying to cook more Japanese recipes but have come across a fairly large roadblock. See, I live in a smaller city with an Asian population that makes up about 1% of it (and only a small portion of those people are from Japan). Because of this, I've been having trouble finding... well pretty much anything that's not soy sauce or nori. So I come here to see if there are any places online (or potential places irl) where I can get more specialised ingredients. I'm also desperate enough for suggestions for similar substitutes, but I'd rather stay away from that if I can.
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What is this tool? Brought it at thrift for $2. Is it a butter cutter? Excellent quality.
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submitted by /u/giveitago [link] [comments] |
Planning on doing a ton of fishing starting this summer. Give me your best seasoning and batter recipes, specifically for poached, pan seared, and fried.
Doesn't matter the type of fish, as I'm sure others will come here and be using fish I don't have access to. That being said, if your recipe is specific to the type of fish, please state what fish you recommend to go with it. Cheers!
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Do stores like Walmart and Giant Eagle carry vegetable glycerin? If so, near which isle should I find it?
submitted by /u/jousiemohn
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Friday, April 20, 2018
Romaine Lettuce Recipes? inviting friends and family over this weekend
A local supermarket had a huge sale on lettuce and I want to make more with it than just salads and burgers.
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Anybody know some good, simple dinner recipes for the whole family?
I'm trying to find new things to cook for dinner, I enjoy cooking dinner for my family when I can, but I'm having some trouble finding dishes simple enough for me to do within the timeframe of me getting home because I'm still in highschool. Anybody have any recipes they're willing to share or good spots to look?
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Too many birds eye chili. What should I make?
I also have a bunch of Sichuan peppercorns I need to use.
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Enlighten me.... Left over sweet and sour sauce, what can it become?
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submitted by /u/AprexBT [link] [comments] |
Thursday, April 19, 2018
Recipe Request: Humm Moroccan Hummus
I absolutely love this specific hummus. Does anyone have a recipe that either tastes like it or emulates Moroccan hummus?
I've tried a few online recipes and they didn't do it justice.
Thanks!
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Help with mac n cheese
So I'm new to domestication and I'm trying to hone my skills on Mac n cheese.
I have: Cavatappi noodles Smoked Gouda Velveeta Heavy cream Sharp cheddar Pepper jack Brie Bacon Panko crumbs
I have a 9x9 foil pan thing but I have no clue how much cream and cheese to do for the sauce? I'm trying to treat my guy, he's an awesome dad, great husband, he works and goes to school and watches the baby when I'm at work. Last night I made him curry coconut milk chicken thighs and sweet potato brownies.
Halp!
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Broccoli Egg Muffins - Freezable and perfect for an on-the-go breakfast!
Ingredients
* 1.5 lbs broccoli florets (2 heads broccoli--I bought a 3lb bag of florets from Costco for $4.99)
* 5 stalks green onion, diced
* 1/2 cup bacon bits (you can also fry up ~5 slices of bacon and crumble them)
* 1/2 cup parmesan cheese (cheddar cheese also works)
* 8 eggs
* 1/3 cup lemon juice (zest optional)
* 2 tsp salt, divided
* 1 tsp pepper
* 1 tsp paprika
* 1 tsp garlic powder
Directions
1. Preheat oven to 350 degrees.
2. Bring pot of water to a boil. Add 1 tsp salt.
3. Prepare broccoli by cutting off the thick stems and keeping just the florets (small heads).
4. Add broccoli to hot water and boil for 2-3 minutes, until slightly softened.
5. Prepare bowl with ice water to shock the broccoli. This stops the cooking and keeps the broccoli's vibrant green color.
6. To chop up the broccoli, you can either do it with a knife or use a food processor. Chop it up small.
7. To the chopped broccoli, add the chopped green onion, 1/2 cup bacon bits, 1/2 cup parmesan, 1/3 cup lemon juice, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, and 1 tsp garlic powder. Mix, taste, and adjust seasonings.
8. In a separate bowl, beat the 8 eggs with 1/2 tsp of salt.
9. Add eggs to broccoli and mix well.
10. Oil or spray a muffin or cupcake tin. Evenly divide the broccoli mix between the tins.
11. Bake for 30 minutes, or until toothpick comes out clean. Run a knife around the tins to loosen the muffins and gently take out. Eat warm or freeze.
12. Eat by itself, or serve with avocado or some other vegetable (I don't know why, but these go so well with avocado!)
Freezing & Reheating
1. Take muffins out of oven and let cool in tin for a couple minutes.
2. Remove from tin and place on cooling rack. Cool completely.
3. Wrap muffins in plastic wrap, individually.
4. Place in freezer bag and freeze for up to 6 months.
5. To reheat, place in microwave for 3-4 minutes, flipping over every minute.
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What are some recipes that would improve my skill as a cook?
My skill level is kind of novice but I can follow directions.
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Recipie that celebrates beer?
Hi all, I'm doing a project for class and it involves bringing in a food with beer. I was going to make beer chili and beer bread but I'm curious, are there any recipies that celebrate beer and it's flavor? Thank you! Also it has to be non-alcoholic because I'm 15 but that's beyond the point.
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Wednesday, April 18, 2018
Your BEST vegetarian recipes
I'm trying to eat better and part of that is going to be reducing my meat consumption. I struggle with making vegetarian meals because I just don't know enough recipes. So what are your favorite vegetarian recipes? Also, what are some great vegetable-based side dishes?
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Hot Links vs. Sausage
I’m trying to figure out the difference between Hot Links and regular smoked sausage. I’m smoking some ribs this weekend and I’m looking for Hot Links to smoke with them. I just need to know where I can get them and how to tell them apart from normal sausages?
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I Learned How to Make Uzbek Palov (Rice Pilaf)... in Uzbekistan
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submitted by /u/mynameisandong [link] [comments] |
Tuesday, April 17, 2018
Does anyone have a good side recipe for BBQ ribs?
Any specific or go to side dishes you guys like that you can recommend would be awesome. Trying to do something new.
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Hate Kale Chips?
I bought some kale chips, thinking healthy and hoping they would be good. They were awful but too expensive to throw out. Solution = crunch them up and hide in meatloaf, chili or other savory dishes.
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Strawberry Banana Peanut Butter Stuffed French Toast
Original recipe from https://hopeandharmonyfarms.com/strawberry-banana-peanut-butter-stuffed-french-toast-recipe/
Ingredients: Four 2-inch slices whole-grain country bread, sweet brioche bread or Hawaiian Bread
1 ripe banana, sliced
1 cup sliced strawberries
1/2 cup peanut butter (Pro tip: use raw Virginia peanuts to make your own all-natural peanut butter)
2 egg whites
1 whole egg
1 cup milk
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons butter
Directions: Using a serrated knife, cut a horizontal pocket in each bread slice; cutting close to the edges while leaving the crusts intact. Be careful not to cut holes in the bread.
Mash the banana in a small bowl using a fork, and then slowly fold in the strawberries and peanut butter. Stuff each piece of bread with the strawberry-banana mixture using a spoon. Don’t let the stuffing overflow the pocket!
Lightly beat the egg whites and whole egg together in a shallow bowl and whisk in the milk, sugar, cinnamon, and salt. Dip the stuffed bread slices into the egg mixture and let them soak, turning occasionally until the liquid is absorbed; approximately 10 minutes.
Melt the butter in a large cast-iron or nonstick skillet over medium heat. Toast the bread in the hot pan until cooked through, about 3 minutes per side. Serve topped with warm honey, pure maple syrup or jam.
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Monday, April 16, 2018
Strawberry Banana Peanut Butter Stuffed French Toast [Recipe]
Original recipe from https://hopeandharmonyfarms.com/strawberry-banana-peanut-butter-stuffed-french-toast-recipe/
Ingredients: Four 2-inch slices whole-grain country bread, sweet brioche bread or Hawaiian Bread
1 ripe banana, sliced
1 cup sliced strawberries
1/2 cup peanut butter (Pro tip: use raw Virginia peanuts to make your own all-natural peanut butter)
2 egg whites
1 whole egg
1 cup milk
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons butter
Directions: Using a serrated knife, cut a horizontal pocket in each bread slice; cutting close to the edges while leaving the crusts intact. Be careful not to cut holes in the bread.
Mash the banana in a small bowl using a fork, and then slowly fold in the strawberries and peanut butter. Stuff each piece of bread with the strawberry-banana mixture using a spoon. Don’t let the stuffing overflow the pocket!
Lightly beat the egg whites and whole egg together in a shallow bowl and whisk in the milk, sugar, cinnamon, and salt. Dip the stuffed bread slices into the egg mixture and let them soak, turning occasionally until the liquid is absorbed; approximately 10 minutes.
Melt the butter in a large cast-iron or nonstick skillet over medium heat. Toast the bread in the hot pan until cooked through, about 3 minutes per side. Serve topped with warm honey, pure maple syrup or jam.
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Strawberry Banana Peanut Butter Stuffed French Toast (as seen on The Cooking Channel)
Original recipe from https://hopeandharmonyfarms.com/strawberry-banana-peanut-butter-stuffed-french-toast-recipe/
Ingredients: Four 2-inch slices whole-grain country bread, sweet brioche bread or Hawaiian Bread
1 ripe banana, sliced
1 cup sliced strawberries
1/2 cup peanut butter (Pro tip: use raw Virginia peanuts to make your own all-natural peanut butter)
2 egg whites
1 whole egg
1 cup milk
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons butter
Directions: Using a serrated knife, cut a horizontal pocket in each bread slice; cutting close to the edges while leaving the crusts intact. Be careful not to cut holes in the bread.
Mash the banana in a small bowl using a fork, and then slowly fold in the strawberries and peanut butter. Stuff each piece of bread with the strawberry-banana mixture using a spoon. Don’t let the stuffing overflow the pocket!
Lightly beat the egg whites and whole egg together in a shallow bowl and whisk in the milk, sugar, cinnamon, and salt. Dip the stuffed bread slices into the egg mixture and let them soak, turning occasionally until the liquid is absorbed; approximately 10 minutes.
Melt the butter in a large cast-iron or nonstick skillet over medium heat. Toast the bread in the hot pan until cooked through, about 3 minutes per side. Serve topped with warm honey, pure maple syrup or jam.
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