How to make gelato smoother

So heads up, I'm doing this the old fashioned way because I don't have an ice cream maker, much as I would like one.

I've made some mango sorbet that I've put through the blend/freeze cycle a few times but it's not getting the consistency I like. The recipe calls for egg whites to be used to put air in it, but I have a severe egg intolerance.

I have egg substitute, but I've never used it before and it warns that it needs pectin in order to get stiff peaks. I also considered putting cream in, but I have a lactose intolerance and the only lactose free cream I can get at my local supermarket is double cream.

Help?

submitted by /u/Nixup
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Bocuse’s Chicken with Garlic

An elderly Parisian lady talked to me about one of her favorite recipes that she learned from Paul Bocuse. She called it “chicken with garlic”. After a cursory search online, I only found his Chicken with Vinegar to which she scoffed at and said wasn’t it. She said she had it written down and would search for it for me. In the meantime, I figured it’s worth taking a shot if anyone has ever come across it. She made it sound like it was prepared with an obscene amount of garlic in what eventually became a creamed sort of garlic sauce. Just curious if anyone has come across this sort of dish.

submitted by /u/ripper007
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Pasta recipes for Thanksgiving?

I know there probably aren’t a lot of yummy ones, but my mom wants us to bring our favorite dishes to Thanksgiving and mine is forever pasta. So I was wondering if there were any good Thanksgiving/Fall pasta recipes?

submitted by /u/boolie1026
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Davey's Delicious Soft Pretzel Recipe

​ Homemade Soft Pretzels Saw this recipe for soft pretzels. Doesn't look extremely difficult, and boy do they look good. Here is the link to the full recipe, as well as photos along the way. http://daveysworld.com/daveys-delicious-homemade-soft-pretzel-recipe/ ​ Here is the recipe that I found to be the ultimate in soft pretzel cooking. Total Time: 1 hour and 55 min Prep: 30 min Inactive 1 hour Cook: 25 min Yield: Makes 8 Pretzels Level: Intermediate Ingredients 1 1/2 cups of warm water 1 tablespoon sugar 2 teaspoons of kosher salt 1 package of active dry yeast 4 1/2 cups of all-purpose flour 2 ounces of unsalted butter, melted Vegetable oil or spray 10 cups of water 2/3 cup baking soda 1 large egg yolk 1 tablespoon of water Coarse Salt ​ Step 1- Starting out Combine all of the following right in your mixing bowl. I happen to use a Kitchen Aid mixer and it works great! Side note, I found the Kitchen Aid Classic with Tilt head on Amazon for almost half off. Really good deal. If you don’t have one, might be a good chance to invest. Combine the 1 1/2 cups of warm water 1 tablespoon of sugar 2 teaspoons kosher salt Sprinkle the 1 package of active dry yeast on top of the bowl of other items. Allow all of this to sit for 5 full minutes or until the mixture begins to foam. Once the mixture begins to foam, add the 4 1/2 cups of all-purpose flour and 2 ounces of melted butter. At this point, you are ready to begin mixing. Use the dough hook attachment that came with your mixer and begin on a low setting until the ingredients are well combined. At that point, change to a medium speed and kneed the dough until it is smooth and pulls away from the sides of the bowl. This process should take no more than 4 to 5 minutes. I like to have my prep bowl ready to go while the dough is kneading. Now that your dough has thoroughly kneaded, remove the dough from the mixing bowl and place it in the greased prep bowl and cover it with plastic wrap. Place the covered bowl in a warm place for approximately 55 minutes or until the dough has doubled in size. Step 2 – Prepping the oven and baking sheets While your dough is in the process of rising, go ahead and preheat your oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and coat with your cooking spray. You can go ahead and set these aside for later use. At this point, I will usually go ahead and beat my egg yolk and water mixture and set it aside. Step 3- Prepare to boil Bring 10 cups of water and the 2/3 cup of baking soda to a rolling boil in a large saucepan. The pan doesn’t have to be tall, but it does have to be deep enough to submerge your pretzels in the water. Step 4- Getting messy Now is the fun part where you can get creative and you will get a little messy. Once the 55 minutes has passed on your dough, go ahead and uncover and turn it out onto your work surface. I do this right on the counter that I have sprayed with my cooking spray. Divide your dough into 8 equal pieces. I will first divide it into 4 equal parts, pull them apart then divide each by 2. Once your dough is divided into 8 equal portions, roll each out into a roughly 24 inch rope Now that you have your rope of dough, make a U-shape with the rope. Holding each end of the rope, cross them over each other and press onto the bottom of the U in order to create the pretzel shape. Place the formed pretzel onto the parchment-lined, sprayed sheet pan. Step 5- Almost there Now comes the cooking. This can also be a bit messy, so be prepared. The water/baking soda will splash and make water marks on your stove and counter, and pretty much everything else it gets on, but it will clean up easily. One by one, place each pretzel in the boiling water for 30 seconds. I like to use a spatula to hold it entirely under water for about half the time. Once the 30 seconds is up, remove the pretzel with a large, flat spatula returning it to the parchment paper. Now that you have done all 8 pretzels and they are on the parchment paper, brush the top of each pretzel with the beaten egg yolk and water mixture. After each pretzel is coated with the egg yolk mixture, sprinkle the pretzels with the coarse salt to your liking. Remember less is probably better at this point. You can always moisten and add more after. Step 6- Baking Now that your pretzels have been salted, they are ready to bake. Place them in the oven and bake until a dark, golden brown. This should take about 12 – 14 minutes. I like to switch oven racks halfway through the process. Once they have hit the dark, golden brown color that you desire, go ahead and remove them from the oven and onto cooling racks. Give these guys about 5 minutes to rest and serve away. You now have a nice batch of homemade soft pretzels. Serve them with a nice spicy brown mustard, or even some regular yellow if you’d like. You really can’t go wrong. submitted by /u/Swampchicken-1 [link] [comments]

What's the best restaurant dish you've replicated?

submitted by /u/bicycwow
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Cooking with Shallots

Hey everyone,

So a recipe that I recently tried out has left me with some leftover shallots (I over-shopped) and it got me thinking about what I could do with them, so as to not let them go to waste. Does anybody have any suggestions on just some small cooking ideas that would really be improved with some shallots in the mix?
And on a similar note, Does anyone have a really solid explanation about the cooking difference, functionally, between using shallots versus onions? They always seemed fairly similar to me, and I'm just not sure I i can essentially use them as a 'fancier' substitute for something where I would otherwise use onions.

I know this is a fairly minor question, but would love some insight.

submitted by /u/MrNerdy
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Help cooking wolf fish.

I recently got a hold of some pretty fresh wolf fish and I have no idea what to season it or cook with. I was hoping to do something kinda simple on a pan with olive oil but I was reading that wolf fish is sweet so I'm lost now, anyone here got ideas?

submitted by /u/Redstorm014
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Halloween Chocolate Mousse and Biscoff Tart

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

Kenji’s Peruvian Chicken

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

How do you elevate your chili recipe?

I am starting with:

a box of spices (2 alarm)

3 lb ground beef

Onion

Jalepenos

Serranos

Garlic

Chicken stock

Beer

It tastes like spicy beef without any depth and flavor. Suggestions?

submitted by /u/Shirtless_Tongan
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Knock knock trick or treat! Our Halloween bakes!

submitted by /u/TheIncredible4 [link] [comments]

How popular are recipes containing beer? Do you have a favorite?

I work for a beer distributor and I get a massive discount on out of code beer. Example: a 30 pack for $7.

Out of code is expired. But it's still good, they date it well before it goes bad. Well, I can only drink so much before even I start questioning the health aspect. So, we've all heard of beer can chicken. But what other recipes have you tried that you enjoy?

submitted by /u/racist_sandwich
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Different Thanksgiving Sides

I'm thinking of adding a little flair this year. For example, I'm doing Turkey wings rather than a full turkey. Any ideas for cool sides?

submitted by /u/BloodyEmerald99
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Angel Food Coconut Cupcakes

https://www.thelittleblondebaker.com/angel-food-coconut-cupcakes/

​

Ingredients

1. 1 Angel Food Box mix
2. Filling
3. 1 C Vanilla Pudding
4. 1 C Whipped Topping
5. 1/2 C Flaked Coconut
6. Topping
7. 1/2 to 1 C Toasted Coconut
8. Whipped Topping

Instructions

1. To start, mix the angel food cake per the box instructions.
2. Scoop enough batter into the cupcake liner to fill it about ¾ of the way. I will say that this box mix will make almost 48 cupcakes, however, the recipe I am giving you will finish up to 24 cupcakes. Once the cupcakes are filled, bake at 350° for about 15 minutes.
3. Prepare the filling.
4. Combine 1 cup of whipped topping, 1 cup of vanilla pudding, and ½ to 1 cup flaked coconut.
5. Prepare the topping.
6. Take about ½ to 1 cup of flaked coconut and toast it until it is golden brown. You can either do this in your oven or on the stove top. The other half of the topping is simply the whipped topping.
7. Once your cupcakes have cooled completely it is time to fill and top them.
8. Use a knife and put a slit down the middle of the cupcake to create a hole for the filling.
9. Using a pastry bag or ziplock bag, fill the cupcakes.
10. Ice the top with the left over whipped topping and then top with the toasted coconut.

submitted by /u/etressler
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Mustard Crab - Authentic Bengali Recipe

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

Zahav-Inspired Soy Bean Hummus-Style Dip

Hopefully, the name works. I'm happy for y'all to suggest alternatives. I'm not 100% comfortable calling this a hummus, though, because chickpeas aren't involved at all, so...

I'm a really big fan of Zahav's hummus. I love the simplicity of making the basic tehina sauce while dried chickpeas, which have been soaked overnight (I usually soak them for 12 hours) are simmering for 1+ hours.

Of course I made a couple small changes... using Kenji's recipe for smooth, creamy hummus over on Serious Eats, I simmered my chickpeas for 2 hours, and added aromatics, as well. I didn't blend in the carrot with the chickpeas, though... I still blended the chickpeas by themselves. But I kept the stock, both in case it was needed while blending the chickpeas, and also for other uses. Also, those aromatics can be super useful in others things. Basically, I try to discard as little on the food side as possible, because everything can be useful elsewhere...

A little secret about me... I'm kind of excessive. So of course I decided to start making my own tahini for it, as well. So I started going to H-Mart for sesame seeds, and while there I found two really cool things: black sesame seeds and dried soy beans. And that made me ponder a question...

Could I make a soy bean dip in the spirit of the Zahav hummus, using black sesame tahini made with sesame oil rather than olive oil, that has a more Asian-American flair? It took surprisingly less experimenting than I expected, and this went very much towards a Japanese-American style, but I ended up with the following pretty neat recipe...

(I have a feeling that I'm gonna get some people who balk at a specific ingredient mentioned in the "stew" section... it is useful here and very worth it. It's also all natural, and perfectly safe in moderation [trust me, you already eat a ton of it every single day without realizing it, and that's true even if you grow your own produce and make your own food, because it's found naturally in so much of what we eat]. But, I still said it's optional. Just note that, if you skip it, the umami flavor will be a bit less... erm... there...)

Soy Bean Soak

Ingredients

• 4oz (~1/2 cup; ~113.4g) dried soy beans
• 3 cups (24oz; ~709.64 ml) water
• 1/2 tsp baking
• 1 tbsp (12g) Diamond kosher salt (if using a different salt, please weigh out 12g; or use slightly over 1/2 tbsp of Morton's kosher salt or slightly over 1 & 1/3 tsps table salt... if my ratios are correct; anyone feel free to correct me)

Directions

1. The night before you plan to make this, pour your dried soy beans, water, baking soda, and salt into a pot. Stir it all to help the salt and baking soda dissolve, cover, and let sit at room temperature for up to 12 hours.

Soy Bean "Stew"

Ingredients

• Rehydrated soy beans (should be around 8.4 oz or so)
• 3 cups water
• 0.5 tsp baking soda
• 1 tbsp (12g) Diamond kosher salt (if using a different salt, please weigh out 12g; or use slightly over 1/2 tbsp of Morton's kosher salt or slightly over 1 & 1/3 tsps table salt)
• 1 tsp hondashi granules
• 1 tbsp mirin
• 1 tbsp soy sauce (you can use regular, low sodium, homemade... doesn't really matter here; just use actual soy sauce... not fake stuff; you're already using soy beans)
• 1 tbsp rice vinegar
• 0.5 tsp Aji No Moto MSG (optional; I know I know... but I promise you it's both safe and very much worth it)

Directions

1. Once the soak is finished, drain and rinse the soy beans in a colander. In the same pot you use to soak them, add more water, the baking soda, and the salt, as well as the hondashi, mirin, soy sauce, rice vinegar, and, if using, the Aji No Moto. Turn heat to high and stir to dissolve everything. Add the soy beans and bring to a boil.
2. As soon as it starts boiling, turn the heat down to medium low, or low, and simmer for 2 hours, or until the soy beans very soft and somewhat mushy.
3. While the soy beans are simmering, move on to the next part of all this... the tahini.

Black Sesame Tahini

Ingredients

• 8.4oz (~1.5 cups) black sesame seeds
• (4 tbsps) sesame oil

Directions

1. While your soy beans are simmering, heat your oven to 350*F. Line a baking sheet with tin foil and pour the black sesame seeds onto it, spreading them out. Once the oven is at temp, toast the sesame seeds for 3 to 5 minutes or until the sesame seeds are fragrant, stirring and flipping after the first 3 minutes and checking them every minute thereafter until you're happy. Because you're using black sesame seeds, you are going to have to rely more on time and smell than on look. Some will start to look darker, but don't rely on that. Sesame seeds burn very easily, so be careful.
2. Once done, pour the hot sesame seeds into your blender (yes, blender; not food processor), put on the top, and blend starting with low speed and slowly raising the speed until the sesame seeds become a powder. You will most likely have to scrape down the sides. I was able to do this, carefully, while the blender was going. You can do that, but at your own discretion.
3. Start adding sesame oil, 1 tbsp at a time, and blend until you end up with a paste. It took me about 4 tbsps, although the tahini was a bit on the thinner side, however that worked for what I was going for. You may use less or more.
4. Pour the tahini into a bowl and clean your blender. You're gonna need it for the next part.

Basic Black Tahini Sauce

Ingredients

• The made tahini from above (about 1 cup)
• 11 garlic cloves (don't worry about peeling them)
• 3/8 cup lemon juice
• (6 tbsps) ice water

Directions

1. Now that your blender is clean, add the garlic and lemon juice and blend until you basically have a juice with a lot of pulp.
2. Let the mixture sit in the blender, covered, for 10 minutes so the garlic can mellow out.
3. Once the 10 minutes are up, strain the liquid into the bowl with the tahini using a fine-mesh strainer. Use a spoon to press as much juice out of the solids as possible. Discard the solids (or save to use for something else? IDK).
4. Whisk the garlic lemon juice into the tahini. Now, unlike white sesame tahini made with olive oil, this is not going to seize up in quite the same way. Remember, it's thinner to begin with. However, you still need that ice water. Add said ice water, 1 tbsp at a time, and whisk it in until you have a smooth, creamy sauce. I ended up using about 6 tbsps of ice water; but you may use less or more.
5. Set sauce aside to wait for the soy beans and clean the blender again. You're gonna need it one more time...

"Hummus"

Ingredients

• Now cooked soy beans
• (6 tbsps) "aquafaba" (the reserved cooking liquid)
• Prepared tahini sauce

Directions

1. At this point your soy beans should be pretty mushy. Once your two-hour timer goes off, check them. They're not going to be falling apart like chickpeas would at this point, but if you eat one, you should almost not have to really chew it. Like you could basically just use your tongue and feel almost no resistance. If that's not the case, feel free to keep simmering them (perhaps turn up the heat and/or add more baking soda 1/2 tsp at a time) until you're satisfied.
2. Once your soy beans are ready, drain them into another pot. DO NOT throw out the liquid yet.
3. Add the soy beans, hot, to the blender. Go ahead and try blending them. I had a problem where my blender wouldn't blend them by themselves, so I had to add the cooking liquid, 1 tbsp at a time (along with turning off the blender at each addition and stirring), until I had a smooth paste. It took about 6 tbsps for me, but you may use more or less depending on variables like just how mushy your soy beans are and how powerful your blender is.
4. Once you have a smooth paste, pour it into the bowl with your tahini sauce. Whisk together until fully incorporated. (You may now either discard the cooking liquid or keep it; it would make an incredible base for miso soup, honestly...)
5. Enjoy!

Note 1: I find that in any kind of dip like this, the flavor changes. When it's fresh and warm it tastes one way. when it's allowed to sit stored in the fridge overnight, the flavors meld and it tastes a little different. I personally enjoy it both fresh and after being stored in the fridge.

Note 2: I used yellow soy beans in this case because they were cheaper than black soy beans, and the H-Mart didn't have any dried green soy beans that I could see. You could easily use black soy beans or green soy beans, if you wanted to. It doesn't really matter, as long as you're using soy beans. If you for some reason decide to use the frozen edamame, you can skip the overnight soak (or maybe do an overnight thaw, instead), but I have no idea how that would turn out. (Maybe I'll try it to find out...)

Note 3: Yeah, I realize that this seems like a very salty dip. You could indeed cut down on the salt in several places (skip the kosher salt in the soak, stew, or both). As this recipe is built on my first attempt, I used the salt. You'll be surprised to learn, however, that the final product doesn't taste anywhere near as salty as you might expect it to. So it's possible that cutting down on the salt will change the flavor. In which case I recommend increasing the soy sauce and, if you're using it, the MSG, as well.

Note 4: Please please please experiment with this! I intend to. I also intend to experiment with other beans and styles, but sticking to the Zahav spirit. Like... could I do a Tex-Mex dip? What about an Italian-American Dip? What about a BBQ dip? What other beans can I use, and what kind of styles can I make them in, to create interesting bean dips? Of course I may have to completely change or do away with the tahini aspect in some cases... or maybe not... we'll see...

If you do experiment with this, maybe keep us updated here? I'd love to see what y'all do with it.

(I realize I missed a trick by not making a full-on miso soup to simmer the soy beans in, but a) there are apparently laws against boiling miso, and b) I didn't have any miso on hand.)

And here's what the finished product should look like. I know it looks weird, but I promise you that that color is all natural... it comes from using black sesame seeds...

https://imgur.com/a/j16DAl3

submitted by /u/NateHevens
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Does anyone have a good protein bar recipe with protein powder?

I have a lot of protein powder and creatine and instead of drinking it and wasting money on protein bars, I could just bar the powder! Does anybody have any good recipes?

submitted by /u/so_sue_me_
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Share your best cherry pie recipes!

Cherry pie is my favorite pie and I want to attempt to make one for Thanksgiving. I'm looking for a buttery flaky crust!

submitted by /u/fruitandcheeseexpert
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Simple Healthy Breakfast Toasts

I'm new to making my own recipes, so I'm sorry if these are a bit amateur! But hey, ya gotta start somewhere and they were all delicious!

As for instructions, just toast a piece of bread and layer the toppings!

​

Go To Avo Toast Recipe:

• Toast
• Avocado
• Pink Himalayan Salt
• Chia Seeds
• Red pepper flakes

Almond Butter Banana Toast Recipe:

• Toast
• Almond Butter
• Banana
• Chia Seeds
• Honey

Treat Yo Self Toast Recipe: (Parks and Rec Anyone?)

• Toast
• Cream Cheese
• Smoked Salmon
• Red Onion
• Pepper

Balsam-Tom Toast Recipe:

• Toast
• Avocado
• Cherry Tomatos
• Balsamic Glaze

https://www.youtube.com/watch?v=bpfbt4AnGSs

submitted by /u/caha236
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Recipies with chicken thighs?

Hey, I'm looking for a recipe that I can use my chicken thighs in. I have a couple, and dont know what to do with them.

submitted by /u/Danaman2001
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Looking for good gluten-free biscuit (not cookie) recipes - PLEASE HELP

My poor wife is full Celiac and I am struggling to find a good gluten-free biscuit recipe.

The pre-made mixes I have purchased (i.e., GF Bisquick and King Arthur GF baking mix) do not really work well. The texture of these flour mixes do not make for a good biscuit (at all). I also tried the "savory biscuit" recipe on the King Arthur box, but it was dry AF with a horrible mouth feel; totally gross. All the flour mixes I have tried are also unacceptable. I have even tried to alter types/mixes of fat(s) used to change texture and taste, but everything falls short.

By "good biscuit," I suppose, I mean matching or exceeding the texture and/or taste of a a traditional "dry" biscuit for serving with gravy, stews, chili, etc., I can make using traditional Bisquick or even GP flour+butter. I typically serve biscuits with honey, honey-butter, or gravy.

Someone out there has to have something I can work with that is better than what I am doing. Any ideas? It's ok to link me recipes, but PLEASE ensure you have verified or tried them first. There are more than a few recipes that I have tried and failed to produce something decent. I can run my own GOOGLE searches, but nothing I find is working here...

Any help is appreciated! Thanks!

submitted by /u/MathWizPatentDude
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Homemade Tortilla Chips with Lime and Spices (Baked)

submitted by /u/travlbug54 [link] [comments]

Brown Sugar & Rum Coconut Creme Pie

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

Sugar-free Pumpkin Ice cream

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

[Homemade] Halloween Pumpkin Soup!

submitted by /u/wskwon46 [link] [comments]

Sticky Rice

From a coworker, I've had a delicate/sweet rice dessert. It was gelled or stuck together but not blended to look homogenous like a rice brick. It looked like it was pressed into a foil pan, but 3/4 inch thick so quite uniform but you could see the rice grains. It was jelly like but much softer then a gummy bear. Slightly sweet.

I assume it was from a Chinese maker, but the guy is no longer with us. I've had sticky rice since but it seems quite starchy and gummy. The one I sampled had a texture closer to tofu on the firm side.

Any clue as to how to make it? Most pastry shops in my metro Chinatown seem to be a western traditional dessert with an Asian flare...like taro cheesecake or maca or green tea macaroons, etc.

submitted by /u/Kevinnottaken
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Crock pot stuffing

Thanksgiving is coming up soon and I was wondering if anyone had any good crock pot stuff recipes?

submitted by /u/mamabear1207
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Splash cafe clam chowder, Pismo, CA

Has anyone figured out a good dupe recipe for splash café's epically awesome clam chowder? I'm dying for a good duplicate recipe. I've made several unsuccessful attempts and am close to giving up😕

submitted by /u/T6igirl
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Extra Clam-y Clam Chowder!

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

Ham with no sweet glaze?

Hello, I want to Rey something new this year. I'm looking for a Ham recipe for Thanksgiving, but here's the the twist, I don't what to do any type of sweet glaze on top. I would perfer something more savory. If anyone has any ideas please respond! Thank you do much!

submitted by /u/BloodyEmerald99
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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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What are your favorite Thanksgiving turkey/sides recipes?

With Thanksgiving less than a month away, I'm already brainstorming what I'll be making for the fam. I'm thinking of doing charcuterie in the morning/afternoon with Turkey, gravy, stuffing, mac and cheese, mashed potatoes, and apple cider (with lots of rum) later in the day. So give me your killer Turkey brine, your out of this world gravy, and your soul grudgingly delicious sides and dessert recipes. Bonus points if it's from your grandma. Double bonus points if it can be made in advance to keep me from going insane 😤

submitted by /u/Tparkert14
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Best salad recipe?

I have a weak salad game. I can make a Caesar, and can throw some spring mix into a bowl with tomatoes, peppers and cucumbers. That’s about it.

What are some of your favourite salad recipes? Side or main dish. Looking to expand my salad options.

Thanks

submitted by /u/ScottyDontKnow
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Beef Heart and Oxtail Stew

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

Larb Gai Taco - Thai chicken salad served Mexican taco style

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

My all time favorite tailgating recipe

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

Tom Yum Goong Recipe | Thai Hot and Sour Soup

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

The Mana Potion cocktail

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

Best candied pumpkin recipes

I’m looking for your best candid pumpkin recipes. I’ve looked online and they all are some variety of pumpkin + sugar.

submitted by /u/bayrae
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Favorite beer to add to chili?

So it is now chili season, and I keep trying to change my recipe. Currently I like it spicy(I add hot rotel with habaneros) and I always add beer. I add Miller Lite currently, just because its quick, easy, and I can buy a single can. What beer do you all add?

submitted by /u/sharkbate34
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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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Steak Tartines with Red Peppers and Horseradish Mayonnaise

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

Sun dried tomatoes, mozzarella, and spinach

What are some favorite recipes? I tried stuffing chicken last night for the first time using these ingredients together, and it was delicious. I have plenty left over so I'm looking for pastas, sandwiches, etc.

Thanks!

submitted by /u/poopelachate
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looking for your favorite bake sale recipe

Have a giant bake sale to provide for on Tuesday. Looking for stuff I can make in a bigger batch, that I can also bake a day early (if possible)

submitted by /u/Numbskull79
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What do I do with cacao powder?

I bought a ton of organic cacao powder and I have no idea what to do with it. Food/drink ideas?

submitted by /u/kramer3d
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Pot Roast

Hi all. Looking for a slow cooker pot roast recipe please. Always get great recipes here.

Thank you in advance.

submitted by /u/Simmyphila
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Ideas for home-made snacks I can ship to a new mom?

A friend of mine who lives a couple states away gave birth a few days ago (yay!) and I can't get out there to visit her, but I want to send her a care package with some relatively shelf-stable snacky foods that she could take out of the mailbox and stick in the freezer or leave out on the counter for quick sustenance while she's taking care of the little one. So far I'm thinking I might do a couple different types of sweet and savory granola or trail mix plus some cookies or muffins, but I'd love to try something more creative, or if people have specific recipes that they know ship and store well that'd be great too.

submitted by /u/rainongreentrees
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looking for a pizza like dip for bread. any ideas on recipes? something tomato saucey and somewhat cheesy

submitted by /u/DAREdidnotwork
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Anyone have a good solid recipe for eggs benedict ? Any tips?

submitted by /u/supercayy
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Rules for adding fruit to scones??

So I really wanna make some apple and cinnamon scones (taken a real thing for that flavour combo recently). I have a really good plain scone recipe from my wife's mum that I have made before and just added different types of chocolate etc too. My question is, simply, can I just add in some chopped up apple and a bit of cinnamon to the dough and bake as normal? Or should I add a bit more flour, as I'm assuming the apple will add moisture to the dough? If so, how much? Or will the cinnamon even that out itself? Don't have the time (or money tbh) to mess around with it and see what works so thought I'd give it a shot here. (Also thinking of mixing some cinnamon with some sugar and sprinkling over the top of the egg washed scones before they go in the oven for a crispy topping, thoughts?)

Also, sorry if this isn't the right place to ask this or if I've done something wrong somewhere, pretty new to this site.

submitted by /u/Smyldawg19
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One Pot Lemon Herb Chicken and Rice

To complete this recipe, it probably takes 30 minutes of time. The nutrition in this item is 422 calories, 9.8 g fat, 39g carbs, 161 mg sodium, 2.2 g of sugar, 42.2 g of proteins etc.

Ingredients

For The Chicken

• 4 boneless skinless chicken breasts
• 2 tablespoons butter
• salt and pepper to taste
• 2 teaspoons Italian seasoning

For The Rice

• 1 cup uncooked white rice
• 2¼ cups chicken broth (I used low-sodium)
• juice of 1 lemon
• 1 teaspoon Italian seasoning

Preparation Method

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Give me your best miso salmon recipe. It’s my first time catering and I need to wow the crowd.

Help me 😣

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Recipes from other cuisines that will open my taste-buds?

So, my favourite cuisine is Indian- I simply just cannot get into traditional Italian, Japanese, etc. cuisines- my best-friends Italian parents love to take me to traditional Italian restaurants, which are always filled with actual Italians... I always force myself to eat the food because... it tastes so bland... but I don't want to hurt their feelings so I lie and say the food is delicious. When my friends want to get Japanese hotpot or sushi, I don't look forward to it, because I just don't like the flavours, and I think it tastes bland and sometimes sweet. Same with French food. Nothing blew my mind or anything...

Overall, the only calories I find worth 'spending' are on Indian food. These other cuisines I mentioned taste OK but nothing really impressed me- everything just seems like large chunks of meat or blood or cheese deep-fried... I don't like meat or cheese that much...

This is fine and all but I really want to open my mind to other cuisines... I do enjoy Malaysian, American, and Thai food, though, if that gives you guys an idea of what kinds of things I like. Please share good recipes from different cuisines :)

submitted by /u/vintagetimetable
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Roasted Red Pepper Tomato Soup (Instant Pot & Stove)

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

Need a good Phal/Phaal/Phall recipe or an equally spicy curry recipe

I need a very spicy curry recipe. I've got about a pound of chicken breast cubed up and my SO suggested I make Phal curry with it. I've got most Indian spices available in my cupboard but chili peppers are a bit of a problem. I'll go to a more out of the way shop tomorrow to buy some spicy chilis if necessary but all recipes I've looked at so far have a very different range of chilis in them. I'm seeing a lot of "add 10 cloves of garlic" and such which is fine but what about the actual spice? I can go to coop, tesco or waitrose if you know about something decent they sell there, if not I have an Asian foods place available too.

The last time we had a Phal curry we rinsed off the plates and had to wash our eyes out because the air around us got so spicy. That's what I'm trying to achieve here. Any recipes or tips on making a HELLA spicy curry would be very welcome. (But it has to have flavour besides just being spicy though) The recipes I've seen so far are all so wildly different I'm not sure what to go with.

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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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Winter is coming! What's your favorite stew recipe?

submitted by /u/girlgoneawhile
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Spinach Frittata

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

Dahi Vada - A beloved Indian Snack

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

What to do with extra cans of pumpkin pie filling?

I have 3 large cans of pumpkin pie filling and I'd like to use them for something other than making pumpkin pie. Any ideas?

submitted by /u/corycorycory09
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One pot Chicken Chorizo for the lazy

Ingredients

• 4 x Chicken breasts
• 2 x Onions
• 2 x peppers
• 1 x Chorizo sausage
• pack of cherry tomatoes

Seasoning

• 1tsp Rosemary
• 1tsp Salt and Pepper
• 1/2 tsp Chilli flakes
• 1tsp Garlic granules

Method

1. Cut the onions and peppers into quarters (remove seeds from the peppers!).
2. Cut the crap bits off of the chicken breasts.
3. Cut the chorizo sausage into bite size pieces.
4. Put all of the above into a roasting tin along with the tomatoes.
5. Pour a generous amount of olive oil over the lot along with all the seasoning items.
6. Put it in the oven at 180 degrees for 50 minutes or so (this was done in a fan oven)

Barely any tidy up and tastes delicious, pretty damn healthy as well. Cooked it a couple of days ago for my partner and it's all she'll go on about.

submitted by /u/IncredibleWoody
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I used the syrup of the elderflower, and I can i tell you that it has a very good taste, and if you try one time, you will want to try it again. I do this shirup almost every season that blooming elderflower, because it has a very good taste, and has many health values. BLOG: BimëtM

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

Need help on my gf's buns :(

Hi guys, so my girlfriend has been complaining to me that her chefs doesnt like the burger buns she makes for the staff. Im not sure what the problem with the recipe is but i tasted the burger buns and its kinda crumbly and falling off once you take a bite. So i asked for the recipe and decided to take it here so here it is:

300g water Oil 50g Yeast 20g Flour 500g Salt 15g Sugar 5g

The procedure is standard just like when youre making an ordinary bread or dough. Can anyone point out whats wrong in this?

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Spicy recipes?

I have a hard time finding really good spicy recipes of any sort. I'm hoping you guys might have some favorite recipes/suggestions on things to try out!

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Any ideas for sinus meltingly hot mustard recipes?

I'm having a late oktoberfest party and want to make a few different mustards. Already made a dijon and a milder apple cider based one but I'd love to have a really hot mustard recipe.

submitted by /u/Iamthepirateking
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Kraft Mac & Cheese - Next Level?

Start with a basic box of Kraft. What do you do to REALLY crank it up a notch(es)? I was thinking of using 2 cheese packets with 1 box. Maybe 3..!

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Lebkuchen recipes please?

Does anybody have a good traditional lebkuchen recipe? I would like to gift my favourite Christmas snack to friends and family, but all the recipes I've tried so far are not quite right. Some recipes I've seen contain light molasses which seems impossible to obtain here in the UK, so suggestions for substitutions would also be welcome!

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Quinoa flakes & oat bowl

Boil the flakes and oats together. Pour into a bowl. Dab of butter. Sliced banana. Some blue berries. Walnuts. Sprinkle cinnamon and nutmeg and drizzle honey over that. Then pour on a little horchata and heavy whipping cream. Hemp seeds if you got'm. [fingers closed to a point pressed to lips] Mwa!

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What to cook for the flu?

It's flu season and I tried googling what to cook earlier, but most sites were either vague or trying to promote their own products.

I'd appreciate the help if possible...!

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Any experiences with homemade bouillon cubes?

I'm looking for a quick, low calorie snack throughout the week and I recently discovered that I love tossing bouillon cubes into some water and having a quick broth/soup! However, it's not really a great to be having such an insane amount of sodium multiple times a day/week, so I'm interested in making my own cubes.

I've looked around and see a ton of recipes and they all vary widely. I don't mind freezing them or adding lots of ingredients, but I am not even sure where to start.

Has anyone made their own bouillon cubes before? What were your experiences? Do you have a favorite recipe?

submitted by /u/8-BitBaker
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Savoury Pumpkin Pie Filling

Serves 2

Ingredients

1 Tablespoon unsalted butter

1 medium onion, diced

1 tsp turmeric

1 teaspoon cinnamon

500gms steamed and softened pumpkin

1/2 cup stock

1 (13.5-oz.) can unsweetened coconut milk

1/3 cup cooked buckweat groats

Pumpkin seeds, for serving

Equipment: Blender

Pie iron

Instructions

Make the puree by skinning, dicing and simmering the pumpkin in 1/2 cup of broth. Let them cool. Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, cinnamon and turmeric powder and cook, stirring occasionally, until the onions are browned. Transfer the mixture to a blender. Add the softened pumpkin and coconut milk to the blender and blend until combined. Stir in the buckweat groats. Taste and season it with salt and pepper. Prepare the pie moulds with pastry and spoon in the mixture up to the top. Cover with pie lids. Bake for 8-10 minutes on high until golden brown.

submitted by /u/my_massage
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Simple Vegetable Udon Stir-Fry

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Bretzels and obatzda

I saw these two combined at a tv show, prepared by a German chef and it looked delicious. I googled recipes, but they're all different and I don't know witch is the best. Do you guys have any "original" (can't remember the right word to use here) recipes for those?

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Contest: Looking for spice blend ideas for my avocado toast

I hope it's okay for me to post this here. For the past few weeks, I've been putting together a contest to crowdsource spice ideas for my avo toast. I just launched it today. If you're interested in participating by submitting a recipe idea (or even if you just want to sign up to tell us which ones to make), there are some cool prizes waiting for you. More info: SpiceUpMyAvoToast.com submitted by /u/SPENAX [link] [comments]

Triple Egg, Chili, Chutney Sarnie

A super-quick, super-easy and super-delicious sandwich great for beginner cooks like me or anybody who just wants to try something different! Equally appropriate as breakfast, a hangover cure or a late-night snack.

Ingredients:

• Three slices of bread
• Three eggs
• Four strips of bacon. Turkey bacon, prosciutto or pancetta will also work excellently.
• Chili Paste (Huy Fong works fine)
• Sweet chutney, like mango or tamarind
• Salt and pepper

With bacon: Step 1. Cook bacon until it's how you like it and remove it to a paper towel, leaving the bacon grease in the pan to cook the eggs

Step 2. Fry or scramble three eggs in bacon grease. Add salt and pepper to taste.

Step 3. If your bread is too soft your sandwich will fall apart or dissolve. Get a decent level on toasting on your sandwich so you can go about eating your state of the art sandwich without worrying about the state of floor.

Step 4. Assemble the sandwich. The order is really up to you, I do it like this so the first thing you taste is the chili paste which resolves into the sweetness of the chutney.

• Toast
• Chutney
• Bacon
• Egg
• Chili Paste
• Toast
• Chutney
• Bacon
• Egg
• Chili Paste
• Toast

Step 5. Proudly eat your work.

Variants:

(With prosciutto) Substitute step 2 for the following:

1. Set heat to medium-high, pour a couple tbsp of olive oil into pan when it's hot.

2. Throw prosciutto in and cook until browned and crispy. (Three minutes to four minutes depending on how crispy you like it.)

3. When adding chutney, use about half the amount you'd use on a bacon sandwich as not to overpower the prosciutto.

(With pancetta) Substitute step 2 for the following:

1. Set heat to high, pour a couple tsp (teaspoons not tablespoons) of olive oil into pan when it's hot.

2. Throw pancetta in to the pan, brown each side real quick and then turn down the heat down to medium. Cook for one to two minutes per side. Pancetta firms up quickly under heat so be careful not to overcook it unless you like your meat tough.

And finally- enjoy!!!

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How do I cook these dried silver fish?

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Whats your best granola recipe?

Hi everyone, I want to start making my own granola, found a few recipes online but most of the time i couldn‘t get the granola crunchy enough... Does anyone have a good granola recipe for me?

Thanks!

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Kielbasa ala Mexico

I like to occasionally patronize the Ethnic markets of which we have many in this area. As I rounded the aisles I came across a Mexican woman with samples under a steam warmer. She offered a sample and I smiled saying what an odd place to push kielbasa. She lifted the lid and I see bite sized morsels but with onion and sliced jalapeno. I took the sample and walked on until I tasted it and turned around and complimented her on the flavor and kick. So, just that. Chop up your choice of onion, saute, add sliced jalapeno and kielbasa slices, slowly warm up with a bit of water and keep covered. Such a treat for those that like a bit of spice.

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Habanero Hot Sauce Recipe & A Ghost Pepper Problem

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What are some great cold hors d'oeuvres recipes?

I'm tired of doing charcuterie boards!

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How to make chicken Salad Recipe

This is quite easy and delicious recipe of Chicken salad. You can also use same salad for sandwiches.

​

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Northern Italy

Looking for Northern Italian cuisine ideas. Any faves out there? Pics? Entrees, pastas, Osso Bucco..etc. TIA 😁

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Grilled Baby Octopus

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Grilled Baby Octopus

​ https://i.redd.it/zd4z339vbut11.jpg submitted by /u/KromeDomeRadio [link] [comments]

Veg Fried Rice

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

Chai spiced pumpkin loaf

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

Pizza sauce

I’m looking for a good homemade pizza sauce recipe. I love making homemade pizza but can’t quite get the sauce right.

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Creamy potato salad with avocado, Greek yogurt & caramelized onions (easily vegan)

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

4 Simple Korean Side Dishes!

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The Best Chili in the World

You will need:

A very large cast iron pot

A frying pan

A large bottle of Tequila

Six cans of beer, preferably Corona

5 dried ancho peppers

1 chipotle pepper

3 birdseye peppers

4 jalapeno peppers

Bacon fat for frying

10 garlic cloves, roughly chopped

5 kg of ox meat in 1 cm cubes

Half a cup of flour

A cup of chili powder

Two cups of dark ox broth

2 tablespoons of cumin, dry roast before use if you’d like

2 tbsp of oregano

2 tbsp of ground coriander seeds

0,5 tbsp of white sugar

Salt to taste, start lightly

Rough corn flour, masa harina

This is how you’ll make it: 1. Pour yourself a healthy amount of Tequila, to the brim. This is also a good time to give those old Hank Williams LPs a spin, just so that you can get into the proper chili-perspective for the entire experience.

1. Then start with the peppers. Get rid of the stems and seeds. Boil the dried pepper for 15 minutes with the lid on. Put to the side and let cool.

2. Get rid of the stems and seeds for the other peppers and put to the side. This is also a good time to warn you. Peppers are strong. They BURN. So watch out for the fumes as you’re cooking and carefully wash your hands afterwards. And think about what you’re doing with your hands for the next day or so. If you’re the type of person who picks your nose, you might as well do it with a soldering iron.

3. Have another tequila, a proper big one. You’ll need it because we’re about to get into this for real.

4. Fry the garlic until its soft and brown. Transfer to your pot.

5. Increase the heat of the frying pan and start frying the meat. Do it a little bit at a time so that you’re not just boiling it. Transfer to pot. This is hot, greasy and time-consuming work that requires both patience and tequila.

6. Mix flour and chili powder. Spread over the meat in the pot.

7. Strain the boiled peppers but save the water. Mash the boiled pepper and add all of it to the meat.

8. Add the pepper water, ox broth and beer until the liquid covers the meat. Bring to a boil.

9. Now the chili is on its way. A satisfied chef may now take a step back, admire his creation and reward himself with another tequila, quickly followed by the remaining beer.

10. Let the chili simmer. Add the cumin, oregano and coriander. Stir often so that your masterpiece does not burn on the bottom.

11. Keep simmering until the meat starts falling apart, it should take two, three hours.

12. Tequila!!!

13. Its possible that the chili will be a bit runny when you near the end, if so you should add a little bit of he corn flour to thicken it up.

14. Finish the last of the tequila (if you havent yet). Take the pot from the stove, get rid of the fat that has collected on top.

This recipe should be enough for about 20 normal people but at most 10 chili lovers.

Serve the chili in small, deep plates. Many people love eating it with corn chips, some creme fraiche or some roughly grated cheddar cheese on top. Serve salad, bread, guacamole and large amounts of Corona with it.

The music is almost as important. Go for something genuine: Hank Williams, Buddy Holly, Joe Ely, Jerry Jeff Walker, Flaco Jiminez, Butch Hancock, Commander Cody and his Lost Airmen or Gram Parsons. As evening turns to night, you can’t go wrong playing Freddy Fenders immortal ”Before the next teardrop falls” or Creedence Clearwater Revivals ”Lodi”. Playing Wilco, Weeping Willows is also a possibility and preferably you should all sing some old Carter Family songs together like ”Will The Circle Be Unbroken”. The volume should deafening. Sing along. Bawl if you’d like. And remember, a true chili-evening M U S T get out of hand after nightfall.

Addendum 1: since first publishing this recipe we’ve received a number of complaints regarding the amount of tequila in this recipe. Everyone who has contacted us has been in agreement that one bottle is far too little. Of course the amount specified in the recipe is only a recommendation for one person.

Our colleague Peter Svensson also has an interesting variant which follows: FAST CHILI: In case of emergency all ingredients may be substituted for only Tequila. This lowers the cooking time substantially.

Addendum 2: For New Years Eve 1990, Jan Gradvall and Stefan Lindström cooked chili and followed this recipe to the letter. Neither of them remember anything after 6 PM but survivors have told them that the evening was unusually successful.

Addendum 3: This recipe was badly translated by me for Reddit, a version of this recipe has appeared in the swedish tabloid Expressen. First in 1988 and then in 1991. For a few years this was the most requested article from the papers archive. Our friends from the text archive even told us that they received a request for a copy from Saudi Arabia during Desert Storm.

Addendum: You may freely spread and copy this recipe on the condition that you do not mix beans in the chili.

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Chap Shondesh [Bangladesh]

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Caramelized Onions and Gruyere Scalloped Potatoes!

submitted by /u/Kohkan3 [link] [comments]

Hunters Chicken with small pieces of chicken?

Hi guys, I am planning on making hunters chicken. I only have two small pieces of chicken, like very small. But 5 rashes of bacon and plenty of cheese. Does anyone have any recommendations how to manoeuvre this and create something like hunters chicken, or very very similar? Thank you.

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Help! Sister is moving in...

Help! My sister is moving in with me and I’m a bland eater, fast food, pizzas and pastas. Occasionally I’ll cook something but she has a slew of issues. She has celiac disease, found out on top of that she is allergic to nuts and corn. Does anyone have some good recipes that I could make for her that go beyond sautéed chicken and potatoes? I want her to feel comfortable. Thank you!

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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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Fall inspired blueberry pie

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Long cooked spinach recipe in NYT a few months ago?

On the last page of the NYT Wed Food section a few months ago there was a write up and recipe on a Turkish or Greek (maybe Persian?) dish made with spinach sauteed for a long time until it was pasty and black.

I can't find it anywhere or anything like it.

Ring a bell with anyone?

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Spiral Cutter Recipes

My friend lacks basic cooking abilities so luckily for me I got all his cool new kitchen toys his mom got him. I've always wanted to use one of those veggie spiralers and now I have one! Problem is I need some recipes that will allow me to take it out for a spin 😎 Any help, friendos?

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Recipe Blog Recommendations, please!

Hi, I'm looking for recipe blogs that don't necessarily have healthy or unhealthy food, but recipes that take a long time to cook with quality ingredients, with a real passion for cooking and developing full flavors. For example, what got me into cooking several years ago were The Pioneer Woman's recipes, especially before she got her TV show. I like recipes that use full fat ingredients and aren't about putting stuff on the table in less than 30 mins. Let me know what to check out! Thanks :)

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Plant-based gochujang like base

my take on a black garlic gochujang with no added sugar, i'd appreciate feedback if anyone uses it and thinks of improvements

250g black garlic

~100g chilis (remove seeds)

100g peeled ginger

100g green onion (just the whites)

200g carrots (black nebula or purple dragon if you can find them)

50g fresh garlic

50g nori or wakame, dried

10g seasalt.

tablespoon oil (vegetable or light sesame)

water ~~~ roast carrots whole at 180C until skins start to separate, remove from heat.

cut down the rest of the veg (not the black garlic) ino smallish pieces, chuck it on a roasting pan in the oven for ~20 min around 140-150 to carmelize a little and dehydrate.

combine carrots, oil, roasted veg, dried seaweed and black garlic in blender, blend until smooth, add the bare minimum of water possible if it needs it, then add the salt.

you can cook it down in a pan to lose the water, or just chuck it in the fridge for the flavors to marry overnight, i use this directly on kimchi after salting the cabbage, i add water, rice flour and fat to make sauces, and i use it with vinegar in marinades.

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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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Medic Syringe cocktail

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

Mexican White dipping Sauce

I’m looking for a recipe for the white dipping sauce at the Mexican restaurants. Not the queso cheese sauce but the ranch like white sauce for the chips. Thanks in advance y’all!

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What is your favorite butternut squash recipe?

I'm roasting chicken and potatoes, and I'd like to do something different with the squash.

What are your best/favorite recipes?

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Autumn Breakfast: Scrambled Eggs with Honeynut Squash

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

Slow Cooker Coke Chicken

I've got a whole chicken cooking in the slow cooker at the moment, but I have absolutely no idea what to serve it with. Any suggestions?

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What are the top ten dishes everyone should learn to cook?

​ https://i.redd.it/jbtggtncgbt11.png Well I guess it depends on the occasion. Do you want to cook something to impress your guests or just something quick and delicious. If you are planning a special dinner then it would be great to know how to make a few really delicious entrees. So these are the ones I chose to make the list and they are in no special order. ​ The Amazing Crockpot Ham, Green Beans and Potatoes!!! The Amazing Crockpot Ham, Green Beans and Potatoes : You know those dinners that simmer for hours and make the whole house smell amazing? The ones that cause people to say “What are you cooking?!” the second they walk in the door? This slow cooker ham, green beans and potatoes recipe is one of those. ​ Baked Chicken Chimichangas Baked Chicken Chimichangas : A chimichanga is basically a burrito that is deep fried. So when we call these Oven Baked Chicken Chimichangas I guess we should really be calling them Oven Baked Burritos because that’s all it is. ​ Cauliflower Soup CAULIFLOWER SOUP : This creamy cauliflower soup is filling, rich, and so incredibly comforting and delicious. Bonus? It’s also naturally gluten-free and vegan. You won’t miss the milk and cream at all! ​ Outback Steakhouse Alice Springs Chicken Outback Steakhouse Alice Springs Chicken : One of the most popular menu items at Outback Steakhouse (despite the fact that it’s a STEAKhouse) is their Alice Springs Chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon, and lots of melty Monterey Jack cheese with that honey mustard sauce? ​ Famous Butter Chicken FAMOUS BUTTER CHICKEN : Hopefully, chicken is a wonderful starting point for all kinds of easy meals, in addition of ritz crackers, eggs and butter, simplicity never tasted so good. With this Delicious recipe you can throw these together and have them in the oven in less than 10 minutes. ​ The Mexican Beef Casserole THE BEST MEXICAN BEEF CASSEROLE EVER : A tasty way to make a pound of ground beef serve eight. Mexican Beef & Rice Casserole also freezes well! ​ Cowboy Casserole Cowboy Casserole : This Cowboy Casserole is hearty enough to feed the hungriest of cowboys. If it's good enough for a Cowboy, it's good enough for us. ​ Weight Watchers Easy Peach Cobbler Weight Watchers Easy Peach Cobbler : Can you believe this Weight Watchers Easy Peach Cobbler Recipe only needs 3 ingredients! Now that’s my kind of recipe! This cobbler is really good and a healthier version that your entire family will enjoy. ​ Burger & Fries Pot Pie BURGER & FRIES POT PIE : This basic dish turned pot pie is cheap to make and tastes great. The perfect combination for a college student on a budget. ​ Fried Rice Restaurant Style Fried Rice Restaurant Style : Easy Fried Rice is the best restaurant style fried rice you’ll ever make! Just 15 minutes and a great way to clean out the vegetable drawer. Hope you enjoyed! submitted by /u/simochami [link] [comments]