I feel like it would be delicious to stuff a chicken with rice the same way you stuff a turkey. The rice would be so chickeny and tasty. Does anybody do this? Would you cook the rice beforehand, partially cook it, stuff the chicken with raw rice and it fully cooks? Is there any recipes for this anybody knows?
I'm thinking specifically for Booster Juice's smoothie bowls. They just use ice, but when I blend mine thin enough to eat it melts too quickly and I basically end up with cold soup. I know you can use a thickener, but I'm allergic to bananas and avocados, and I'm just basically trying to recreate Booster Juice's green smoothie bowl.
I just got done with my freshman year in college and since school is about to end I want to go back to my fit self. Does anyone have any meal prep recipes theyd like to share? ((: like how to cook healthy proteins & vegetables & potatoes preferably
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I love adding ginger scallion sauce to white rice with chicken or such. I want to try and make some at home. Anyone have any good ones?
I want to start drinking green smoothies/juices for breakfast but I don’t have any tried and true recipes to get started. I would love to have a mix of different greens in my recipe list. I would especially love to try spirulina. Can anyone recommend a website that would have lots of recipes or post any they’ve tried? Thanks!
Slow cooker, stock pot, pressure cooker, whatever method. I'd rather not have to go buy a dozen odd ingredients that I'll never use again so if that requirement could be met, that would be fantastic!
I’m about to boil pork belly with bay leaves, garlic and peppercorns before frying the pork. Is there any dish/recipe I could make with the broth afterwards? I feel like it’s a waste to just dump
I have two large bags of frozen huckleberries from last season that were buried in my deep freezer. I’ve found a few recipes online but would love some tried and true ones if anyone has any.
I'm from Queens NY and have moved away to the burbs in another state. Not many good Colombian rest near me so want to make it myself. I'm searched all over the internet and alot of variation. Can anybody direct me to a good recipe or care to share their family recipe with me?
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Looking for good lunch recipes for one or two people but everything I’ve found has foods that I’m not into. Not trying to make a Garbanzo bean spread on wheat bread! Help!
I have searched endlessly for this recipe online and have had no luck finding it.
At some Mexican restaurants they have chicken tacos made with shredded chicken. The chicken looks slow cooked and contains onions and dark green peppers (not sure if they are bell peppers or not but my guess would be that they are a different kind). The onions and peppers are clearly visible (maybe 1 inch long). The chicken has a slight orange/red tint, possibly from tomatoes but it could be from something else. It is also extremely wet and always drips out of the taco when eating it and leaves the tortilla soggy. The taste doesn't suggest that it has a lot of the traditional Mexican spices (cumin, etc.) but it might contain some.
Anyway, I'd love to make this at home. I'm hoping to find someone who has worked at a Mexican restaurant who can tell me for sure the recipe. Thank you for all your help!
Additional info: I have mainly found this at Mexican restaurants in Ohio and Kentucky.
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hi everyone! long time lurker first time poster here!
I happen to have 2 lbs of sesame flour and dont know what to do with it. Tried to search for recipes online but couldnt find much. So I was wondering if you guys can help me out.
p.s. I dont have any dietery restrictions
I’m having seafood soup tomorrow but my husband hates it. it’s so good I’m using precooked shrimp since I have it on hand and want to use it up, (forgive me papa) what should I make with the precooked shrimp?
While on vacation almost ten years ago in Puerto Rico, my husband and I ate dinner at this tiny, hole in the wall restaurant, in San Juan. The owner was an older gentleman and the place was empty. They kept bringing us things to try, like special hot sauce they’ve been curing for a while. I ordered this red bean dish, as a side, and it was orgasmic.
It was just red beans, which I like, but they had this bright taste to them that I have yet to find anywhere else. These beans were the best thing I’ve ever eaten in my life. They weren’t super salty or savory. I couldn’t put my finger on why they were so special. The only word I can think to describe them is bright and light.
Does anyone have any ideas on what was in those red beans? I raved about them to the owner and waiter. It was a magical experience that I would love to replicate at home. This place was less than 2 blocks from the ocean near the Marriott resort in San Juan.
So my local Kroger store had a sale for corned beef brisket for a $1/lb!! So I now have 3 lbs of uncooked corned beef brisket, and I have no idea what to make with it. I’ve tried a family member’s corned beef with cabbage and potatoes, but it wasn’t my favorite. I’ve heard it’s good if you make a rueben sandwich or casserole, so I was curious about that. However I don’t know how to cook the meat for these recipes. Any ideas, recipes, or tips would be greatly appreciated!!
Note: I have an oven, air fryer, and slow cooker. As well as most spices and condiments.
submitted by /u/Fus_Roh_Nah_Son
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I’m trying to lose belly weight and was wondering some suggestions for healthy meals? I have no restrictions.
For some reason I never ate stewed beef as a kid (blame my parents) but have recently discovered how yummy it is. I’ve been thinking of ways to use shredded/stewed beef and thought it would be yummy in a cottage pie. Anyone have any thoughts or advice? Can I use any beef stew/pot roast recipe and top with mashed potatoes?
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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I got gifted some yeast yesterday, I'm planning to make some regular bread or maybe chocolate rogelach, anybody got any other recommendations?
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seriously... whats with all the vegetables in all the food here on this subreddit?
vegetables are the food that my food eats (quoting ron swanson)
I have a hard time finding good variety of recipes, especially for things that are carby, not pasta, and good for you. (I already know a ton if pasta recipes)
Things I'm looking for, but don't require all in each recipe
Good for meal prepping
Good carbs that aren't tooooo high on the glycemic index or have lots of micronutrients
Not too much prep, I don't mind cooking length but counter space is tight, although I don't mind at all
Healthy fats in recipes
Some quick snack recipes that are very tasty and somewhat healthy
I'm in a city in Canada of 35,000 so can't find too much specialty foods, like I can't find the non sausage form of chorizo which is triggering me.
I ask mostly about good carbs and fats because my protein game is on lock already, cooking chicken breast, burgers, burritos, tuna and salmon, eggs, milk, Greek yogurt, pork chops
Although I don't mind recipes that call for protein, I'm just looking to be able to make big meals, and daily I aim to eat about 170g protein, 400g carbs, 100g fat
I love Indian food but developed a nut allergy a few years back after a bad reaction to shellfish. I really miss kormas and butter chicken does anyone have any good recipes for these that don’t involve any nuts?
A friend gave me some filet and I want to treat it right. I've never had the opportunity to cook it before so I definitely want to put the best possible foot forward, what are some favorite preparations out there?
Just recently I’ve been trying to expand my repertoire for cooking. Never had a stable lifestyle before now to play around and explore cooking until now.
One of my favorite easy foods for lunches is fresh tuna (when I can get it) or canned tuna, but I despise mixing it with mayo or ranch for sandwiches. Does anyone have any suggestions for alternatives I can use to sub them out?
My typical go to for tuna sandwiches is: -light mayo -tuna -dill relish -hard boiled egg (can be weird to some, but yum!) -tiny bit of mustard
I’d also love any of your favorite tuna dishes if you feel like sharing them with me. :)
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.
Planning dinner and recipe calls for 9 ounces pasta. if I put dry pasta on my kitchen scale and measure out 9 ounces will this be correct? I know stupid question but pasta measurements have always thrown me.
Over the last 10 or so years, my family has had to switch recipe keepers numerous times. We've been through Master Cook, Gourmet, and Pepperplate just to name a few.
Since Pepperplate has been down/inaccessible more and more, I decided to create a recipe keeper that fit our needs.
Here are a few of the features it has:
- Import your recipes from Pepperplate and Living Cookbook
- Meal plans and shopping lists that can be shared and collaborated on
- Export to several different file formats, such as .json, .txt, or .xml
- Recipe search accounts for incorrect spellings or mistypes
- Add labels to your recipes for easy searching and filtering
- Send recipes to other people
- It's free (donation based) so that it's accessible to everyone
I also created a Chrome and Firefox extension to clip recipe text directly from websites.
Just felt it might be helpful for some people out there, since it's hard to find good recipe keeper software. I'm actively building out new functionality so please feel free to suggest features or improvements that you'd find useful.
Here's the URL: https://recipesage.com
Ingredients 1 lb tri color rotini 1 1/2 C mayonnaise 1 C sour cream 1 ranch seasoning pack 1 C shredded cheddar cheese 1/2 package of bacon bits (1.5 oz)
1.) Boil 1 lb tri color rotini in salted water, to al denté. 2.) Drain pasta and rinse pasta in cold water after cooking. 3.) Mix all ingredients together. 4.) Refrigerate minimum 2 hours. 5.) Enjoy
Yields 18 servings. 275 calories per 1/2 cup serving. (I used full fat ingredients)
This pasta salad has given me lots of compliments over the years. Every time I take it to a party or potluck, I bring back home an empty dish. Great for barbecues, parties, or family get togethers.
My Dad and I developed this pasta salad when I was 14 years old. I am now 28. I hope you try and enjoy our secret family recipe.
Ingredients
2 cans (12 oz. each) apricot nectar, chilled
1 tablespoon lemon juice
3 tablespoons lime juice
1/2 cup of orange juice
1/4 or 1/2 cup of sugar
Directions
Note: Mint sprigs are optional
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submitted by /u/travlbug54 [link] [comments] |
I’m a student and i have classes during regular lunch time so i wait till i get home at around 4:00 to eat lunch. I end up cooking for myself but i’m limited on ingredients and i’m fairly novice. Suggestions? Thanks!
I made bacon for the first time last month and used this recipe. It was great, but a little sweet for my liking on bacon. I'm looking for a more traditional recipe - salt, pepper, and curing salt. Does anybody have a recipe to follow including measurements? Thanks!
I'm really looking for the traditional bacon taste you get from a store/restaurants (salt and a little pepper) but of course, with smoke flavor from smoking it... thanks!
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submitted by /u/CHocrotes123 [link] [comments] |
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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submitted by /u/JeffTheCampChef [link] [comments] |
I saw Tasty did a fun fried chicken competition and they made various fried chicken from around the world (Szechuan fried chicken, Japanese Tebasaki fried chicken, etc) and it inspired me to try and make fried chicken from various countries and cultures.
What authentic fried chicken recipes would you suggest I try?
Anyone have suggestions for healthier/lower calorie versions of comfort food? I'm talking stuff like mac and cheese, cheesecake, lasagna, stroganoff. Carb-heavy, usually cheesy, delicious goodness. They're my absolute favourite foods, and I don't want to have to stop eating them forever.
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But so many recipes online are so different with spices, types of lentils and rices. Some you cook the onions, rice and lentils all in one pot, others you cook them separate and bring them all together at the end. What's an authentic mujadara look like?
I already have green lentils and long-grain white rice in my cupboard so I'd prefer to use that, but I don't know what to do haha.
Just ended up with 30lbs of fresh tuna! I've literally never cooked fish before.. hit me with your best fish tips and recipes!
Hey /recipes!
I'm on vacation for a week, and I am in the mood to take on a cooking project (meal, not dessert). Something with too many steps for on a non-occasion.
In the past when this kind of mood has struck, I've made turducken, spent days making ramen from scratch, and did a wonderful cassoulet.
Any ideas? I've got an instant pot, a sous vide cooker, slow cooker, etc. all available to me.
Cheers!
Hey everyone kind of a long shot but here it goes..
My Yiayia used to make what she always told me was a “cheese pie” it was round and had almost like a pizza crust border. I’m just trying to figure out what it’s called so I can find the best recipe. I’m fairly certain that ricotta cheese is used and more likely than not feta cheese. I know it’s not tiropita which is the more spiral shape “cheese pie.” Any assistance would be much appreciated thanks!
Well, that was a longer title than I thought it'd be.
No matter. So, I've been playing with my old 12-inch Cast-iron pan lately and I've been enjoying the hell out of it. Made eggs, a peach cobbler, some sweet-potato monstrosity, that sort of thing. Today, I was thinking about other things I could do with it and started looking up recipes for mac and cheese, pizza (especially chicago deep-dish), and some other stuff, and decided that I may as well come here and widen my palate.
What, exactly, am I looking for? Well, I usually cook for multiple people, or with the intent to have left-overs. Generally, I don't like spending all day on a dish; convenience is kind of important. I also try to eat healthy... ish, or to make things healthy (throwing in black-bean noodles into pasta, that sort of thing). Healthy isn't absolutely necessary here, obviously; I have pizza and mac-and-cheese on the damn list. Lately, I've been jonesing for something tomato-ey and filling. Pizza, mac-and-cheese, and chili are all good, obviously, but I'm also looking for other suggestions that might be good for my cast-iron pan and good for feeding handfuls of people.
If you know any good recipes that fit the bill, throw them my way and I'll give 'em a go, see how I like them. Thanks in advance!
Hello, I was wanting to do something different for a seafood dinner and thought a bake (or casserole might work too?) might be nice.
I’d like to include, if possible, shrimp, halibut pieces, and scallops without using too much dairy/cream (lots of recipes I found used a lot of dairy). Wouldn’t mind including some alcohol (like white wine) if possible but that’s extra.
So far I haven’t had much luck finding something that fits the bill, so I thought I would ask and see if you guys could help. I am quite lost with knowing how to find what recipes I want so sorry if what I’m describing is somewhere easy to access and I missed it. Ty in advance for any advice/ideas given.
I eat a lot of canned pinto and black beans, but I’m looking for ways to spruce them up other than just adding hot sauce.
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I'm not looking for healthy here, folks, and I don't care if it has enough calories to cover me for an entire weekend. Sweet, savory, or whatever, what's your guilty pleasure?
I don't know the name of it, but it tastes kind of just like a chicken stock with some green onions and mushrooms. Any help will be appreciated. Thanks.
I have a TON of ground beef right now, Id love some recipes for dinner tonight!
(slightly) Longer version: I recently made lemon poppyseed muffins (which turned out fantastic!), and they required buttermilk. The smallest size I could buy was a 2L jug, of which I only needed two cups! So now I have almost a full carton of buttermilk in my fridge, and haven't got a clue as to how to use it. I'm looking for anything, baking or cooking, which would be relatively simple (I'm a poor college student) and obviously delicious. Thank you!
I have been trying to figure out how to ramen noodles like the ones you find at Ramen shops but I can't seem to figure out exactly how to make them at all. Any ideas?
I used to eat this pudding as a kid and I'd love to make it again myself. Does anyone know how I could replicate the recipe? The pudding had a certain texture unlike regular vanilla pudding and a soft strawberry gel on top. Any ideas? Link below
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submitted by /u/BushyEyes [link] [comments] |
Hello all, thank you for sorting by new, I love cooking (in my own special way) and am making an app to output recipes based on ingredients available, but targeted specifically at college students! I need help gathering my own database of recipes because my own repertoire is lacking
College students like easy, cheap, quick to make meals. So any small, easy recipe works. But college students also have their own flair. Call me disgusting, but I like soaking pizza in soda and that’s my personal favorite. Think college (besides raman): any fun, unique recipes or simple recipes would be amazing and A BIG HELP! Anything helps!
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submitted by /u/skoodle_um [link] [comments] |
Hi,
I’ve got loads of recipes stored in Pocket - I love how easy it is to use, but in almost every single case it saves the blog style writing before the recipe rather than the recipe itself so I always have to switch to web view which is kinda annoying.
I’ve seen CopyMeThat recommended here a lot and I do like it, but I can’t see an option to share to it from anywhere but Safari (and I find most recipes though Apollo) and the interface feels kinda clunky.
Is there anything else worth looking at please? Thanks :)
I want to step up my game, im not that good, i usually make something like ground beef and Rice or burgers or some of the easy ones.. I want to step up My game with something a little Harder. I would love to try make a puré of some kind.
I'm recovering from an eating disorder, and I'm trying to turn my life around a little bit by spending more time in the kitchen building my relationship with food rather than shunning it and punishing myself for it. I'm not too great at cooking and baking, but I'm always willing to learn. The only restrictions I have are that I'm deathly allergic to mango (skin and pulp) and I can't properly digest beef. Thanks a bunch!
submitted by /u/beerandbackpack
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submitted by /u/skoodle_um [link] [comments] |
I do this thing where I buy garlic, use some of it then buy more next time I'm at the supermarket. I end up with a whole load of garlic, so it's there any good recipes out there that use a lot? I don't want to waste it.
I'm looking for ideas for edible flower and flavor combinations for hard candy. Herbs are okay suggestions as well especially if I can include pieces of them in the candy.
I do not have any experience in pairing flavors together, and I don't know where to begin.
My intention is for the candy to be a wedding favor for my wedding in September.
Any help is much appreciated.
Okay, so I brined, and then encrusted my pork shoulder..put it in the oven low and slow at 225 (I dont have a smoker). I thought to put it in around midnight since I was told it would take at least 12 hours. Well my pork is done now (200f) (falling off the bone, smells great) in the roaster pan and has like 3" of liquid all around it. I have around 4 hours before chow time. How can I utilize those hours and keep the pork as it should? Should I leave it in its juices or remove it from it? Should I leave it in the oven that's turned off for a few hours? Tin foil or no tin foil? Any suggestions would be awesome.
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https://i.redd.it/oq29vgytyut21.png Ingredients: A bundle of 1 to 2 pounds of asparagus 2 tablespoons of olive oil Salt to taste For the parsley and lemon sauce 1 cup of parsley leaves (without the stems) The juice of 2 large lemons, about 1/3 to ½ cup of lemon juice 3 tablespoons of olive oil, add more to taste 4 to 6 garlic cloves, fit to taste Salt to taste Preparation: Mix the asparagus with the olive oil until they are coated with the oil and sprinkle with a little salt. Heat the grill or the grill. If you have a tray for the grill I recommend using it, especially if your grill has openings where you can drop the asparagus - the tray also makes it easy to flip them. To prepare the parsley and lemon sauce, put the parsley leaves, lemon juice, and garlic in a blender and blend well. Sift the parsley sauce and put the sifted mixture in a container or jar (with lid), add the olive oil, and the salt. Close the bottle tightly and shake it until everything is well combined. The sauce can be stored refrigerated until the moment of use - just shake it a little before using it. Put the asparagus on the hot grill and grill until they are soft and golden on both sides. Serve them bathed with the parsley and lemon sauce. Grilled asparagus recipe: And obviously, I made a good amount of the parsley sauce with lemon, enough to put a generous amount on the roasted asparagus and also over a bit, which we ended up using it as dip or dressing for the bread. Grilled asparagus with parsley and lemon sauce can be served as an entree or as an accompanying dish. The parsley sauce can also be used as a dressing for other roasted vegetables, to eat with bread, or to accompany roasted fish and shellfish. [link] [comments] |
This is a very traditional Honey Cake recipe that came from a popular Kosher cookbook "Spice and Spirit". It is traditionally made and consumed on the Jewish holiday of Rosh Hashana, or the Jewish New Year, but I think it's good year round.
Ingredients
3 eggs
1 1/3 cups honey
1 1/2 cups sugar
1 cup strong black coffee
2 tsps. baking powder
3 tbsps. margarine, softened
1 tsp. baking soda
4 cups flour
1 tsp. cinnamon
Directions
1) Preheat oven to 325 degrees
2) Grease and flor a 9 x 13-inch cake pan
3) In a large mixer bowl, beat eggs and honey together
4) Add sugar and mix again.
5) Mix coffee with baking powder, and then add with margarine to the egg mixture.
6) Add baking soda, flour and cinnamon and beat well.
7) Pour into greased cake pan and bake for 55 minutes to an hour.
Note: Margarine is used so the cake won't be considered Dairy and can be consumed after eating meat. I have never made this with butter, so I don't know if you can substitute butter for margarine.
I’m looking to see how others normally make their béchamel sauce. Believe it or not, there are some really good recipes out there on how to make the one from Ratatouille, and it was near perfect. How do you like your béchamel sauce, and what’s your recipe?
So I read this article about how mental health improves when you eat healthy ... and we all know we feel a bit better with a good meal!
Also my mental health improves when I’m cooking.
So I put it out there to my friends that I’d like to cook some meals for people who are more glass half empty than full at the moment so I now have a family of 4 (a single mum and three kids) who eat everything but pumpkin, a pregnant mum who is lactose and gluten free and a friend is lactose free, can’t do spice or olives on my cooking list.
My mum has taken my ten month old daughter for a few days holiday so I’m completely free to cook up a storm with no distractions.
I figure I’ll have to make three separate dishes but I’m just stumped at what to make and would really love your help!
TIA!
Hi all!
A couple of weeks ago I bought some tamarind paste (I enjoy collecting pastes and sauces to try in new dishes), once I got home I realised I really didn’t have any recipes that used it. Long story short - what are some of your favourite recipes that use tamarind paste?
Thanks!
General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.
I love pasta, and tomato sauces has become one of my forte's. But I don't know how to make a nice and cheesey sauce for Pasta, and I would love some help there!
All I am asking for is a simple recipe that I can play around with that doesn't cost much and yet can be upgraded however I may see fit.
Thank you so much for your time.
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