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submitted by /u/Joker042 [link] [comments] |
Tuesday, December 31, 2019
Baked Chicken and White Rice
Does anyone else bake chicken and use some liquids, and spices to flavor the chicken? Then, at the same time cook some white rice and pour the finished baked chicken juices over the white rice? I do, and I was raised on it (flavors can vary). If you do this too, what are your recipes for the juice?
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Looking for the name of this particular dish. Please help!
It's chicken breast and spinach cooked in a white sauce(bright flavors, maybe lemon or white wine) topped with extra sharp Provolone cheese.
I'll answer any questions you may have that would help!
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My Last Recipe of 2019: English Muffins and Asparagus Breakfast
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submitted by /u/BushyEyes [link] [comments] |
Shepherds Pie Recipe
Servings: 4 to 6
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Ingredients
- 3 Tablespoons oil use a neutral oil or mild olive oil
- 1 onion chopped
- 1 lb. ground beef or ground lamb
- 2 cups carrots and peas Frozen or fresh
- 8 ounces Mushrooms sliced
- 1 clove of garlic minced
- 1 Tablespoon Worcestershire sauce or to taste
- 1 Tablespoon fresh chopped thyme
- Kosher salt and black pepper to taste
- 2 potatoes boiled and mashed
- 10 ounces sharp cheddar cheese grated (divided)
Instructions
- In a medium sized skillet, heat the oil until shimmering. Add onions and cook 2-3 minutes. Add the mushrooms, ground lamb or beef, stirring to break it up about 5 minutes.
- Add garlic, thyme and Worcestershire sauce. Saute until meat is no longer pink.
- Mix in carrots and peas.
- Season to taste with salt and pepper
- Put meat mixture into a casserole dish. Top with 1/2 cup cheddar.
- Spread or pipe mashed potatoes and top with remaining grated cheese.
- Cover with foil and bake at 350 degrees F. or until hot and bubbly and cheese is melted.
- Let sit for 5 minutes and serve. Hope you Enjoy!
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What are your favorite finger food recipes?
I'm hosting a new year's eve party tonight and I usually make my family's bruschetta recipe but I'm wondering what y'all love to do for appetizers/finger foods. Sorry if this post isn't allowed.
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How to tell when is garlic "fragrant" after adding to hot oil?
A lot of recipes (Cooks Illustrated in particular) say to cook garlic (and ginger) until fragrant.
I understand that you want to make sure not to cook it too long, so that's why they specify. To me, though, it's pretty fragrant raw, and I'm not sure how to tell the difference between the raw fragrance and the cooked-enough fragrance.
I'm usually pretty conservative about it, so I'll mix in whatever else the recipe calls for sooner rather than later, but I'm wondering if maybe I'm getting less flavor than I could be.
This question has been bugging me for a while, and damn if I'm going to let another year go by before getting it answered! Thanks!
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GREEN BEAN CASSEROLE
GREEN BEAN CASSEROLE
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients
Serves 8
1 lb fresh green beans, trimmed and halved
½ cup almond flour
1 onion, sliced
2 shallots, sliced
8 oz cremini mushrooms, chopped
2 tablespoons butter
3 garlic cloves, minced
½ cup chicken stock
½ cup heavy cream
¼ cup Parmesan cheese, grated
1 teaspoon sea salt
½ teaspoon black pepper
Directions:
Bring a pot of salted water to a boil. Add the beans and cook for 5 minutes. Drain and add to cold water. Drain.
Mix flour, sea salt, and black pepper in a bowl. Add shallots and onions and toss well to combine.
Preheat oil in a skillet over medium heat. Add the onions and shallots and cook for 3-4 minutes.
Transfer to a plate. Add the mushrooms to the same skillet, along with butter and garlic, cook for 5 minutes.
Preheat the oven to 400 F. Add cream and stock to the skillet and bring to a boil. Reduce the heat to low and cook until thickens. Add Parmesan.
Add the beans and stir to combine. Transfer to a baking dish and top with onions mixture. Bake for 15 minutes. Serve.
Nutritional info (per serving): 155 calories; 11 g fat; 8 g total carbs; 5 g protein
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Monday, December 30, 2019
Holiday Orange Creamsicle Hemp Seed Mocktail I'm Making for New Years
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submitted by /u/Zardyplants [link] [comments] |
In need of a recipe please help!
Starbucks used to have an Ancho-Chipotle Chicken Panini and I LOVED it. I can’t seem to find a recipe anywhere, and my starbucks no longer sales it. Any ideas or recipes?
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Arroz con Pollo
Looking for a really good Mexican Arroz con Pollo recipe. I'd be enterally grateful.
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Can anyone recommend a dish/recipe that’ll ‘wow’ people (and maybe myself) when it’s tasted?
submitted by /u/97Mariama11
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Simple Garlic(and cheese) Bread for new years!
I was tasked with making garlic bread for new years(last minute). Quickly looked at a couple of recipes and tried a quick batch which tasted amazing, and I just wanted to share this last-minute simple recipe for garlic bread for those who need for new years:
~1 Baguette or 6-8 bread slices(sourdough or other "artisinal" bread preferred)
~50g butter
2 garlic cloves Grated Parmesan/Cheese of choice (Västerbottensost in my case, basically local aged cheese/parmesan)
Salt to taste(if unsalted butter, cheese will provide salt either way)
Parsley(roughly chopped) to taste/look (not needed, but makes it look/taste extra fancy)
Oven 225° C / 440 Fahrenheit
Mix butter + minced/grated/pressed garlic + parsley + salt(if unsalted butter) with fork(just use the fork ends, don't press too much for easy mixing)
Split bread in half lengthwise + cut bread partially diagonally (for easy breaking later)
Spread Mixed Butter on bread (bread - room temp, butter - room or fridge temp)
Top off with pinch of kosher-ish salt flakes + cheese(cover + more)
5-10minutes or til crispy looking
Just have an eye on the bread until the cheese starts going brown, that's when it's done. Crispy AF bread, and nice and garlicy flavour.
Dip in aioli(recipe not provided, or needed honestly) or dip of choice.
If you're in a hurry, mix the butter before arriving at party, put the cheese in a container/bag, and when at the party, start the oven least 30+ minutes before serving and it's all a breeze from then on.
Hope this helps, and have a happy new century!
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Peruvian gastronomy. Roasted steak with fetuccini pasta covered with huancaina recipe. It was delicious.
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submitted by /u/vMayakovskiy [link] [comments] |
Vegan chocolate tart/pie——— I’ll put the recipe in the comments
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submitted by /u/FRE-SHA-VACA-DO-95 [link] [comments] |
Air Fryer Coconut Shrimp
Prep 30 minutes
Cook Time 15 minutes
Ready In 45 minutes
6 servings
INGREDIENTS
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground black pepper
- 2 large eggs
- 2/3 cup unsweetened flaked coconut
- 1/3 cup panko bread crumbs
- 12 ounces uncooked medium shrimp, peeled and deveined
- cooking spray
- 1/2 teaspoon kosher salt, divided
- 1/4 cup honey
- 1/4 cup lime juice
- 1 serrano chile, thinly sliced
- 2 teaspoons chopped fresh cilantro
- DIRECTIONS
- Stir together flour and pepper in shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray.
- Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.
- Sprinkle fried shrimp with cilantro and serve with dip.
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While everyone still has your cookbooks out for Christmas share your gingerbread cake and cookie recipes please!
submitted by /u/hippywitch
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Strawberry cake idea any tips ? >
i thought to make a cake for my work for my birthday, and since it's strawberry season now, i thought of this strawberry cake, tell me what u think
For the Cream -
mix 1 can condensed milk + half a cup of water + (2 boxes of whipped cream).
For the Strawberry Cream -
2 boxes of strawberry 1 puree and 1 fresh and cut to strips.
For the Cake middle -
Just bought sponge cake circles
For the Base -
Either Biscuit with Butter or if i really want to impress then Egg Whites that's been in the oven for 2 hours on very low heat. (in shape of circle like cake. and thin) (marenque i think)
then to mix it like
marenque base >
on top of it white cream >
on top of it strawberry puree >
on top of it cake base >
on top white cream >
on top strawberry puree >
on top cake base.. etc...
and ontop the fresh strawberries that's cut.
that's it... thought it could be an impressive relatively easy cake.
what're your thoughts on that?
i mean the top would look amazing, the sides will look horrible... but i guess it's tasty.
your opnion ?
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Sean's famous Mac and Cheese
Hello! Alchemist here again, and as you've inferred from the title, my real name is Sean. This is a recipe I make almost every week. It's one of my favorite comfort foods, and has become somewhat of a legend in my circle. I've had countless people ask for this recipe after eating it (and I always happily give it out), and I'd like to share it here.
Ingredients:
*3 tablespoons butter
*1/4 cup flour
*1 teaspoon salt
*1/2 teaspoon dry mustard
*1/4 teaspoon black pepper
*2 1/2 cups milk
*1 pound chedder cheese, grated
*1/2 pound Velveeta, cut into chunks
*1/2 pound mozzarella, grated
*1 pound elbow macaroni
*Bread crumbs
*Paprika
Directions:
Preheat oven to 350. Fill a large pot with water for the macaroni. Begin heating the water as you make the cheese mixture, simply adding the macaroni whenever the water begins boiling and keeping an eye on it while you continue with the cheese mixture. Meanwhile, place the butter in a medium or large sauce pan and melt it over low heat. While it melts, mix the flour, salt, mustard, and pepper in a small bowl. When the butter is fully melted, add the flour and spices, remove the pan from the heat, and mix until you get a consistent paste. Next, return the pan to the heat and begin adding the milk. You must add the milk in SMALL amounts, as in less than 1/4 cup at a time, and mix fully after each addition. If you add too much all at once, your flour mixture will form clumps that are very difficult to get rid of. Once all of the milk has been added, allow this mixture to simmer, stirring constantly, for about 5 minutes. Then begin adding your cheeses, but reserve a half a pound of the cheddar. How much you add at a time is unimportant, but I prefer about a handful at a time, allowing for it to melt before adding more. You can turn the heat to medium-low for this step to speed up melting. Be sure to stir often, taking care to scrape the bottom... Otherwise you will have a thick layer that settles and sticks to to the bottom. Don't forget to be watching your macaroni, which can be drained and poured into a 9x13 baking dish whenever it is ready. When all of your cheese (except the half pound of cheddar you set aside) is fully melted and mixed, pour the mixture into the pan with the macaroni and mix. Alternatively, you can put the cooked macaroni into the pan you boiled it in, add the cheese mixture to that, and mix it there before putting it in the baking dish. This just makes it easier to mix without spilling. Sprinkle the remaining cheddar evenly over the top of the dish, followed by a layer of bread crumbs. Finally, sprinkle a little paprika over the top (this is mostly for garnish). Bake at 350 for 20 to 30 minutes, or until the edges are bubbly and the bread crumbs start to brown. Remove and cool for 5 minutes before serving. Pair with chicken or steak, and I recommend a nice craft beer with it.
This dish reheats quite well... but you won't have leftovers for long. They go quick. Enjoy!
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Mom's incredible cheesecake
Hi, everybody! Alchemist here. I am a long-time reddit user, and have just discovered this sub. I'm a 32 year old man, and I love to cook, it is one of my favorite things to do. Nothing is more gratifying than watching people enjoy something delicious I have made. This is my first submission here, and I intend to make many more. I love sharing recipes, which surprises people... I believe good food is for everyone, and there is no recipe I want to keep secret (except in situations where I am given a recipe with the explicit instructions to not share it).
I was a chef for many years, I love making dinners. But I also love desserts, and today I will be sharing my go-to dessert recipe for when I want to impress, and to date, it has never failed to be a huge hit. This recipe was passed on to me from my mom, an amazing cook, who got it from her grandmother. Before we get to the recipe, here are a few short points about it:
*The recipe is presented in its original form, but there are two tweaks I sometimes make, which are listed as well. I urge you to try them both.
*This cheesecake is intended to be enjoyed with no topping. Its decadence stands on its own merit. I'm not telling you not to use a topping, but I urge you to try a piece plain before making this decision.
*This cheesecake is not healthy. My mother used to say, "A moment on the lips, a lifetime on the hips." You have been warned.
*The instructions for this recipe may seem oddly specific to you, but there is a reason for this. I can tell you from experience that if you don't follow it as it is written, the consistency and texture will be lacking.
*I will NEVER buy graham cracker crumbs. I do it the way my mother did, by buying graham crackers and crushing them. The best way is to put them in a plastic zipper bag and crush them with a rolling pin or a drinking glass. Any hard, cylindrical object will do the trick. If you opt to use speculoos instead of graham crackers (which I find makes a superior crust) you will HAVE to crush them this way, as you can't just buy speculoo crumbs like you can graham cracker crumbs.
With that said, without further adieu, on to the best cheesecake you've ever had!
Required equipment:
*Handheld electric mixer (stand mixer also will work, but is actually a bit less convenient in my experience)
*10 inch springform pan
Make the crust first:
Ingredients:
*1/4 cup melted UNSALTED butter
*2 tablespoons white sugar
*2 cups graham cracker crumbs OR speculoo crumbs. Speculoos are sold in the US under the Biscoff brand. I recommend speculoos for a more flavorful crust, but graham cracker is the original, tried-and-true crust. Using speculoos is the first of my two tweaks, and the one I use most often, almost every time. The second, mentioned later, is dependent on how I feel that day.
Directions:
Preheat oven to 350° F. Mix crumbs and sugar in a medium bowl. Then add the melted butter and mix thoroughly, being sure to get the mixture consistent. Press the mix into your springform pan, pressing against the sides to a height of about 1 inch or so. Bake the crust for 10 minutes, then remove from the oven and set aside to cool. While the crust cools, mix the filling.
Make the filling:
Ingredients:
*3 8oz packages of cream cheese (total 24oz), left at room temp for about an hour.
*1 1/2 cups white sugar
*4 eggs
*1 tablespoon grated lemon rind OR lime rind. This is the second tweak. Both are equally good in my opinion, and provide different subtleties. This ingredient, regardless of which you use, is what REALLY brings the magic into this recipe. For what it's worth, I recommend trying the original (lemon) first.
*1/2 teaspoon real vanilla extract. To use imitation is blasphemy.
Directions... This is where things get specific. I will put important aspects in bold:
Place cream cheese and sugar in a large bowl. Mix at low speed for 30 seconds to blend, turn up to medium and beat for 1 minute. Scrape bowl with a rubber spatula, and mix at medium speed for 1 more minute. Add eggs one at a time, mixing at medium speed for 15 seconds after each one. Scrape bowl again. Add your grated lemon (or lime) peel and vanilla. Mix at medium speed for 30 seconds.
Pour filling into the springform pan over the prepared crust. The filling will be higher than the top of your crust, this is normal. Bake at 350° F for 45 to 60 minutes, or until it feels firm to the touch. Some slight browning around the edges is normal. Chill in the refrigerator for several hours.
WARNING! MAY BE DEADLY TO DIABETICS!!!
Just kidding. But seriously, it's bad for you. As desserts often are.
I'd love feedback, so please... if you enjoy this cheesecake, have tips, or find a good tweak... message me or comment here. I'd love to hear your opinions.
ENJOY!
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Sunday, December 29, 2019
[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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Not your auntie’s lemonade
My wife and I decided to make a modified Malibu sunset from a family recipe (Aunt Frances’s Lemonade) for our New Years party on Tuesday. I thought you all might enjoy it.
2 lemons 2 limes 2 oranges 1 cup sugar 1.5 quarts water 1 cup Malibu rum 2 tablespoons cherry grenadine
Juice all of the fruit Mix and chill
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What’s the best way to bake juicy chicken in the oven?
A lot of recipes call for cooking the chicken at a low temperature for a long time (e.g. 60 minutes at 350) but I’ve read this just dries chicken out. Is this true? Is it better to cook it faster at a higher temperature?
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Favorite freezer meals?
We’re having our first baby & I’ve read so much about people being thankful that they made freezer meals & had them for during the first few weeks. It’s definitely something I want to do but have no clue where to start. What are some of your favorite, easy freezer meals? My boyfriend is a picky eater so anything that’s more “family friendly” & not super complex would be ideal. Thanks!!
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Tandoori Spatchcock Chicken - Extra-crispy using a heavy brick!
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submitted by /u/shekyboy [link] [comments] |
Any good goat/lamb recipes you like?
I have a ton of goat I need to eat. It’s very mild, closer to lamb, which is why I added lamb in the title.
So far, I’ve made a roast with potato/carrot/onion, bbq ribs, curry, street tacos.
But it’s kind of wearing on me a little bit, so anything helps.
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Chilli suggestions ! :)
Hey, I looked up a lot of chilli recipes on internet, but can you share yours favorite ? I never really made chilli myself, and I want to make one, on new years ! :) thanks !
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Refried beans
Does anyone have a recipe for refried beans for a bean and cheese burrito like you’d get at a fast food mexican restaurant? Where the beans are thinner and creamier than If you made them at home straight out of the can
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Good chicken/cheese enchilada recipe?
I’ve never tried to make enchiladas from scratch and i’d like to try and make a cheese and chicken enchilada dish with some kind of cilantro & tomato based sauce. Thanks.
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Saturday, December 28, 2019
Any sub-reddit with cheap recipes for college students?
I’m fairly new to cooking and recently moved away from home to study in a different country. Are there any places where I can start off by learning easy and cheap recipes which may help me improve my cooking?
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Creating a Recipe Book for A Video Game: Halp!
-deep breath-
( I hope I'm doing this right)
Calling all tastemakers, foodies, and chefs!
I have a secret to tell you all: there's an AMAZING upcoming game that features killer action with DELICIOUS FOOD!
Here's the problem, our main character is a bunch of computer code and pixels, and while they have a GREAT appetite, they cant cook for shiz. The rest of us are working hard to bring the character to life. That's where the crowd comes in.
I've watched I've read, and there are some AMAZING chefs out there.
So here's what I'm offering:
ETERNAL COOKING GLORY
MONEY
FULL CREDIT AND PROMO TO ANY APPROPRIATE LINKS!
How can cooks, foodies, and chefs jump in on this? We are looking for tasty, puny, or crazy recipes that fall under our class categories: ( carnivore, herbivore, omnivore, robovore). Pictures required! Though we won't say no to videos with good lighting and a clean background (willing to pay more as well)!
My question(s) to you guys :
How DOES one go about hiring someone to create a recipe with photos/video? Is there an appropriate way to ask?
How do you even make sure both sides of the transaction are safe, is buying recipes even a thing?
All insight and advice welcome! And if anyone here is interested in submitting recipes, LMK!
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Pumpkin Chocolate Chip Cookies Recipe – Cooking Tips and FAQ
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submitted by /u/shanrocks666 [link] [comments] |
[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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Recently got an Instant Pot. What are some of your favorite recipes?
submitted by /u/Court_of_Dreamers
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Cookbook on less known recipes
Hi, I am looking for suggestions on cook book for less known dishes from different cultures. I am a huge foodie and recreate at home a lot of dishes from around the world. I think I am running out of recipes :) Please no Indian recipes I am Indian and know them inside out.
I am interested in these cuisines :
Native American
Spanish
Italian ( beyond pastas / pizzas)
South America ( recipes beyond tortillas and tacos or mole sauces)
Central Asian
Polynesia
Thailand and South East Asia (recipes beyond mundane Pad thai etc.)
Far East ( recipes beyond sushi/ Ramen/ bibimbaps )
Russian / Siberia
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“Good Luck” New Year’s dessert that is also CHOCOLATE???
The title says it all... anyone know a dish (even if you don’t have the recipe) for a dessert that is supposed to be good luck to eat on New Year’s, but that is also CHOCOLATE? I was thinking of making Vaselopita, but it isn’t chocolate...
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Subway Chocolate Chip Cookies
Does any one know the recipe for those cookies? They are my fav!
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What type of tasty dessert can I make that contains no dairy and egg?
First time posting here so I hope I did it right. My 3 year old niece is allergic to dairy and eggs. I feel bad she will miss out on my cheesecakes for New Years, especially when she tells me she really wants a slice. Anything would help!!
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Please help - Bali tomato soup
Is there a specific way people in Bali make soup. We were given the best soup weve ever had in bali- I can only compare it to a pasta sauce. No cream, no roast pepper.
Vegetarian for the difference that makes
Thanks
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Best way to cook Corn Beef?
It’s my boyfriend’s favourite dish and I wanted to surprise him with a Corned Beef dinner but unsure how to cook it because I’ve heard that balsamic vinegar is better than apple cider vinegar and vice versa. I have both a slow cooker and a electric oven!
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Looking for an apricot candy recipe from Gourmet Magazine, c. 1960
Hi everyone,
Today my dad shared a story with me about my grandmother writing to Gourmet Magazine and getting published, sometime around 1960. She had made an apricot candy recipe, and ended up burning herself so badly she destroyed the recipe in a fit of rage. However, the candy ended up being so delicious that she wrote in to share her story and asked them to republish it, which they did. My dad believes these were a Christmas candy of some sort, so maybe a November or December issue?
I've tried searching for the recipe myself, but unfortunately Gourmet's website does not seem to have been maintained since the magazine went out of publication. Most of the links redirect to unrelated pages on Epicurious, and I've had no luck searching there either. I know some folks collect old copies, so I thought I'd put a call out in case anyone knows what I'm talking about or wants to peruse their collections for the recipe.
Thanks for any help you can provide!
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GINGERBREAD CAKE
GINGERBREAD CAKE
Cooking time: 1 hour
Servings: 8
Ingredients
1 can cooked chickpeas
3-4 tablespoons oat flour
3 tablespoons almond flour
2 teaspoons aluminum free baking powder
2 tablespoons ground chia seeds
3 tablespoons carob powder
3 teaspoons gingerbread spice mix
½ cup almond milk
½ cup tahini
4-5 tablespoons xylitol
1 tablespoon cocoa powder
½ teaspoon Himalayan salt
Instructions
Blend the drained chickpeas along with tahini, xylitol and almond milk until smooth.
Take a large bowl and combine together all dry ingredients; pour the wet mixture over it; mix well to combine and leave for 10-15 minutes.
Line a cake pan with parchment paper; grease all sides with oil.
Bake gingerbread cake in a preheated oven at 375 F for 40-50 minutes. Let it cool and serve!
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Garlic bread?!
I’ve been craving cheesy garlic bread for like a month.... what’s your favorite garlic bread recipe?! I wanna eat the best garlic bread in the world, y’all.
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Vegan Meatloaf
Vegan Meatloaf
Cooking time: 50 minutes
Servings: 8-10
Ingredients
1 cup tahini
1/4 teaspoon ground black pepper
1 cup cooked chickpeas, drained and rinsed
2 teaspoons of garlic powder
1 cup cooked kidney beans, drained and rinsed
2 teaspoons onion powder
1 cup ground flaxseed
4 tablespoons unsweetened plant milk
1 cup nutritional yeast
4 tablespoons tamari/soy sauce
For the glaze:
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 cup ketchup
1 teaspoon garlic powder
2 tablespoon brown sugar
Instructions
Take a bowl and mix together 1 cup beans and 1 cup chickpeas; mash them with a fork. Add the remaining meatloaf ingredients to a bowl; mix well.
Take a lined 9×5-inch loaf pan and add the prepared mixture to it.
For Glaze: Mix together onion powder, paprika, ketchup, garlic powder and sugar in a bowl; spread it over the meatloaf.
Place a dish into a preheated oven to 350ºF and bake for at least 50 minutes. Take out the dish from the oven; let it cool for a few minutes.
Remove vegan meatloaf from the loaf pan; serve immediately and enjoy!
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Batata Sheera - Potato is said to be the most versatile vegetable
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submitted by /u/Unik1Creation [link] [comments] |
Friday, December 27, 2019
Salsarita's Steak Burrito Marinade Recipe?
For anyone that has ever eaten at Salsarita's Mexican Grill (Moe's/Chipotle style fast food mexican restaurant), does anyone know how their steak is prepared? The steak they serve is very tender and the sauce it sits in is dark and seems too thick to be a typical marinade. Would love to make it at home.
P.S. If anyone has any good steak marinade recipe for burritos I would love to hear them as well.
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Made Shepard’s pie following Alton brown’s recipe, but added smoked Gouda on top! Cost >$2 per person and served 5. Link in the comments
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submitted by /u/SarahDervis2 [link] [comments] |
![Pizza Beans [Tomato & Gigante Bean Bake]](https://a.thumbs.redditmedia.com/ZhtPT0H_ieAn8xwfODkQt_rmH_dELzbmh5kFDCJOQ24.jpg "Pizza Beans [Tomato & Gigante Bean Bake]")
Help - Tropical Smoothie Berry Blast recipe?
Looking to recreate the Tropical Smoothie Berry Blast smoothie. Our local store closed.
Ours uses raspberries, blueberries and strawberries, NO banana.
Help also with sizing? I have read other TS recipes that reference a TS "Scoop". What size is this?
Thanks.
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Keto Pumpkin Pie
Prep Time: 15 minutes
Cook Time: 40-50 minutes
SERVES
4
INGREDIENTS
1/4 cup of almond flour
1 tablespoon coconut flour
1/4 cup of butter
1 tablespoon Stevia
2 egg yolks
Pinch of Chia seeds
1/2 teaspoon of Baking Soda
1/2 cup of Pumpkin Puree
1/8 cup of heavy cream
Pinch of cinnamon
Salt to taste
Whipped cream, for serving (optional)
DIRECTIONS
Preheat the oven to 360°.
In a large bowl mix the almond flour, coconut flour, butter, chia seeds and baking soda together to form a thick dough. Using a plastic wrap cover the
bowl and place it in the refrigerator for 20-30 minutes.
Pour the mixture into a pie pan and using wet fingers press the dough to cover the pan evenly at the bottom and sides.
In a small bowl mix the stevia, pumpkin puree, heavy cream, egg yolks and salt. Whisk the mixture well and pour the mixture on the pie evenly.
Bake the pie for about 15-20 minutes till the middle and crust is golden.
Serve with whipped cream if desired and enjoy!
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Tacos con Pollo de Esmeralda (emerald chicken tacos)
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submitted by /u/LordSovereignDude [link] [comments] |
Anybody got a recipe for vegan cheese that *doesn’t* suck?
submitted by /u/LeeLeeKelly
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Any tips on cooking fettuccine Alfredo in large portions such as 9 people? Is just multiplying the amounts relative to serving size ok or should I use less or more of something in this case?
submitted by /u/hapox-
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Thursday, December 26, 2019
Recipes that use instant yeast?
I have a boatload of instant yeast that I want to use so what are your most decadent recipes that use instant yeast?
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English translation says that this is Hanamaruki miso. Can I make ramen from this? 1st time making ramen 🍜
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submitted by /u/longganisasalad [link] [comments] |
What are your favorite Christmas time appetizers?
My sister wants me to make an appetizer for the Christmas party this weekend and I’d prefer something that is easy to make a lot of. Any tips would be greatly appreciated.
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Hello, I am new to the kitchen and would like to learn how to make Fatayer at home? Thank you
submitted by /u/sabucoush
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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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What’s your go to Waffle Recipe?
I was gifted a waffle maker for Christmas (Star Wars BB8 novelty one to be specific, from a friend whom we always buy silly gifts for one another). Having never made waffles before. Obviously now I need to have a go!
Google has a plethora of recipes and toppings. So I’d love to hear what your favourite is!
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Full-Proof Medium Rare Ribeye Roast
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Very simple cooking instructions for medium rare Ribeye Roast…
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Matzo brei
I promise the run in here is brief.
My Catholic mother was a mediocre cook at best. My Jewish grandmother couldn't cook at all. Matzo brei still somehow became a comfort food for me, but not the way Mom or Granma made it. That was like eating a styrofoam cookie. Or a hockey puck.
There is one important thing for good matzo brei: one egg per cracker. Everything else is up to you. Here is how I do it.
One, two, or three eggs per person. Three is a lot. Think Super-Size appetite. Beat the eggs with a splash of water, salt, and pepper. Diced onion goes in. To my taste, a medium size onion is about right for two eggs. Crumble the matzo. This works best one cracker at a time. I break them into thirds, stack the thirds, and then smoosh the stack from one end with my hand. If you like hot sauce this is a good time. Mix that all up and let sit for a few minutes. Basically you're letting the cracker soften. Heat a good sized skillet with some vegetable oil and dump in the egg mixture. Let that cook stirring a couple of times a minute. This is how you avoid the hockey puck. Finish with salsa, feta, or both (not kosher).
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From over the summer, but think I’ve grown the worlds tiniest tomato 🍅 (tic-tac for comparison)
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submitted by /u/kingskill4u [link] [comments] |
Bacon puff pastry twists
These little treats were a hit as an appetizer for family Christmas dinner yesterday. I made them with no previous experience because...well...bacon and the picture looked cool. I figured they were decorative even if no one ate them. They disappeared.
My recipe here is what I made. Quantities from the original recipe at https://www.puffpastry.com/recipe/brown-sugar-bacon-puff-twists/ are shown in parantheses. Comments are in italics.
- 1/8 (1/4) cup packed light brown sugar I cut the sugar in half on general principles - it was great at the reduced level and I would not increase the sugar.
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed I happened to find Pepperidge Farm in my market but I wouldn't be fussy - next time I may make my own puff pastry - time was short for Christmas dinner
- 7 (9) slices uncooked bacon I didn't get as many slices out of the puff pastry as the recipe so used less bacon.
- 0 (3) tablespoons grated or shredded Parmesan cheese We had a cheese plate with appetizers, and cheese in stuffed sweet potatoes so I skipped the cheese here; didn't miss it.
- 1/4 teaspoon cayenne pepper Depending on your audience you might double this.
You can read the original instructions at the link. What I write here and what I did differ some from the original. I used my judgment and won't change my steps. I'm a mise en place guy and there was a lot going on with shared oven space, two cooks, early guests, late guests, and all the usual minor challenges entertaining.
- Roll out one sheet of pastry to about 10"x14" (25 cm x 35 cm). Keeping the pastry rectangular is more important than hitting the size exactly. Instead of dusting the board and the rolling pin with flour I just used the brown sugar. That worked fine. I used a chilled marble rolling pin. I can't speak to how it would work with a wooden pin or an empty wine bottle.
- Cut the pastry in half lengthwise and then crosswise in 3/4" (2 cm) strips.
- Cut the bacon in half both lengthwise and crosswise. I cut the bacon crosswise first and then lengthwise. If you buy American-style bacon that is staggered in the pack you can peel the halves apart and stack them six or eight high in order to cut lengthwise. This goes pretty fast.
- Lay one little strip of bacon on each little strip of pastry.
- By this time you will have washed your hands about six times and your knife at least twice. Sugar, pastry, and bacon grease. The source recipe says 20 minutes for prep. It took me 30 minutes, mostly due to hand washing. I may be a little fussy but I really don't like risking the knife slipping in my grip.
- I cooked my twists on a sheet pan, lined with foil, and a rack sprayed with olive oil. One at a time pick up the bacon/pastry and twist them into a spiral. I made all mine by twisting clockwise. Live it up and live dangerously and twist the other way! Lay out the twists on the rack in the sheet pan.
- The source recipe says to cook at 400F for 15 minutes. Mine took 20 minutes. They still stuck a bit to the rack but I didn't want to burn the pastry.
I would definitely use the rack again - even with a little sticking I think that was better than directly on the foil. Parchment paper might be better. Also I used tongs - a metal spatula to slide between the pastry and the rack or parchment paper might do better.
It definitely helped to have a really big cutting board. Otherwise you're likely to end up with a board for pastry and a board for the bacon. This takes up some space.
30 seconds on high in the microwave reheated the leftovers nicely for late arrivals.
I have another sheet of puff pastry left and I'll make some more of these next week. I may take a run at a pinwheel version. What is life without whimsy?
Please see the link to the original recipe for pictures.
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With 2020 around the corner what are your recipe goals?
With the new year fast approaching, what recipes are you looking to find, make for the first time, or improve upon?
I'm hoping to finally make Beef bourguignon
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Slow cooker for 10 hours over night. Remove and leave to rest for 30 minutes. Cover it in honey. Oven for 20/30 minutes until golden.
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submitted by /u/samuelbrown90 [link] [comments] |
Wednesday, December 25, 2019
Rice cooker for Christmas - what shall I make?
Obviously rice. But I want some delicious rice based meal recipes.
One idea I have is chicken teriyaki rice bowls. But I need a really good teriyaki recipe that doesn’t use gluten (so maybe tamari instead of soy sauce).
Anyone have proven delicious recipe ideas for teriyaki or something else for rice meals?
Thanks all
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Hello and welcome to /r/recipes! We have a few rules so please be sure to check them out. Please, above all, include a formatted text recipe.
Puffed rice recipes
I'm trying to replicate something like a shitty Quaker rice cake but better. I dont want the sticky texture of a rice krispie but I want to make some kind of puffed rice sphere, anyone have any recipes for this??
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Canned sardine spaghetti with some veg cheese on right and some mixed vegs with baked mushrooms on left
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submitted by /u/Szwitch [link] [comments] |
Caramelized French Toast..... Cold syrup on French Toast or Pancakes is just uncivilized.
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submitted by /u/kingskill4u [link] [comments] |
Small rant that gets me fired up - AllRecipes
I use AllRecipes app for basic recipes, guides and ideas. But there’s something that just burns me (see what I did there?) I always hit the comments just to see if there’s any minor things, like reduce temp or don’t use a black pan, tasting comments etc. Whatever.
However!! I really don’t get these people who modify almost everything and then give the recipe 5 stars! Like wth??
Example I make gingerbread cake once a year for my wife on Christmas. I settle on this recipe that is pretty basic allowing me to modify a bit. First comment is.
“I used less molasses, doubled the spices, added applesauce and reduced the water, baked at a lower temp and it was delicious!! 5 stares thanks for the recipe!”
At that rate. It’s a NEW RECIPE!! Write it down and get your own 5 stars (if it’s that good) just drives me crazy.
Sorry. Rant over. I smell ginger and need to test my cake.
Merry Christmas.
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Merry Christmas everyone! Thank you for helping me make this cake! This was my first cake ever and it was very good and tasty.
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submitted by /u/padax09 [link] [comments] |
Tuesday, December 24, 2019
Looking for seasonings that would go well with smoking a duck and more than likely I already have?
We do a lot of cooking so have a lot of seasonings but probably nothing fresh and don't want have to make a trip to the store.
It is a store bought duck not wild.
Will be smoking in cherry wood.
Probably finish cooking in the oven.
Wanting to let it season over night for tomorrow
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Cauliflower soup with cardamom - From which cookbook could this recipe be?
I made a recipe from one of my cookbooks for cauliflower soup some time ago. But I can't remember which book it was from!
Since I have a lot of cookbooks, I need your help to pinpoint the book it was from. I distinctly remember the cardamom (seeds) as an ingredient because it worked so well.
Authors I have more than 1 book from: Stephane Reynaud, Nigella Lawson, Jamie Oliver, Naomi Duguid and Jeffrey Alford, Jeroen Meus.
Ingredients I can recall - Cauliflower - Cardamom - Chives - Cream - Onion - Stock - ...
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"Fool-Proof Chicken": A casserole with a Canadian cold war context
This is a chicken + rice + wine recipe that my father first heard in the 1980s (?) on CBC Radio's "Morningside" with host Peter Gzowski. It has been a special-occasion dish in our home ever since. (Story below recipe)
Fool-Proof Chicken
Ingredients
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2 - 3 chicken breasts
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1 can cream of celery soup
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1 can cream of chicken soup
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1 envelope (dry) onion soup mix
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2 cups white wine
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1 cup long grain rice, uncooked
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1 cup each carrots and celery, sliced on diagonal
Directions
1. Combine all ingredients except chicken. Let stand several hours or overnight.
2. Place chicken on top of the rice mixture.
3. Bake, covered, at 350°F, for one hour. Stir; Add more water/wine if required. Total cooking time up to 90 minutes, depending on size of chicken pieces and softness of veggies.
Wrrdgrrl's Tweaks
1. I like to use boneless, skinless, chicken thighs. Use whatever you prefer.
2. I add a couple of pints of mushrooms, sliced and pre-sauteed (I tried cooking them with the rice, but their released moisture throws off the rice/wine ratio.) Canned, drained mushrooms would work, but I prefer fresh.
3. It's especially nice, when reheating leftovers, to pan-fry in butter so the rice browns and gets all carmelized and delicious.
Recipe Origin
As mentioned above, it was CBC radio host Peter Gzowski who told the story about a (prairie?) household who had unexpected company. The details are fuzzy but I'll do my best: Probably during the 1959 North American tour, Soviet leader Nikita Khrushchev and his wife arrived, unannounced, at the home of an ordinary Canadian couple. The reason for this impromptu visit is unknown (Snowstorm? Canceled flight?) Anyhow, the wife happened to have these ingredients on hand and skillfully combined them into a delicious and impressive meal for the esteemed guests. I would love it if anyone else knew about this story and can help clarify details.
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Tips and tricks for a successful Yorkshire pudding?
Title says it all. My mom has failed to have a Yorkshire pudding rise for most of my life. About a decade ago I successfully used Alton Brown’s recipe. Going to use the recipe again but I feel like I forgot some tricks I incorporated last time.
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