The ARC

antipasto_salad

anonymous@undisclosed.example.com (Anonymous) — Fri, 30 Oct 2020 04:08:12 +0000

Antipasto Salad

Ingredients

Rainbow Pasta
Pepperoncini
Pepperoni
Olives
Red Onion
Tomato
Cucumber
Lettuce
Mayonnaise
Italian Salad Dressing
Parmesan Cheese
Grilled Chicken

baja_fish_tacos

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 02:07:14 +0000

Epic Baja Fish Tacos with Avocado Crema

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Yield: 14-16 tacos

These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love! Scale

Ingredients

Baja Fish Tacos:

2 lbs. cod filets
2 tablespoons avocado oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon ancho chili powder
1/4 teaspoon ground black pepper
16 corn tortillas
cooking spray
optional: fresh pico de gallo

Cabbage Slaw:

2 cups green cabbage, thinly sliced
2 cups purple cabbage, thinly sliced
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
1 teaspoon honey
salt & pepper to taste

Avocado Crema:

2 avocados
1 garlic clove
1/4 cup fresh cilantro
1/4 teaspoon cumin
1/8 teaspoon red pepper flakes
1 1/2 tablespoon lime juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
salt to taste

Instructions

Cilantro Lime Cabbage Slaw:

To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Avocado Crema:

To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Baja Fish Tacos:

To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
Season both sides of cod with spice blend and gently rub in.
Heat a large non-skillet skillet to medium high heat.
Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)
Remove cod from pan and set on a plate to rest.
To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

https://www.joyfulhealthyeats.com/epic-baja-fish-tacos-with-avocado-crema/

baked_chicken_chimichangas

anonymous@undisclosed.example.com (Anonymous) — Sat, 07 Nov 2020 22:51:43 +0000

Baked Chicken Chimichangas

Prep time 10 min | Cook Time 25 min | Total Time 35 min | Yield 6

Ingredients

2 cups cooked chicken, chopped or shredded
1 cup of salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1 cup shredded cheddar cheese
2 green onions, chopped
6 flour tortillas
2 tablespoons butter, melted
diced tomato, sour gream, guacamole, salsa, and shredded cheese for topping

Instructions

Preheat oven to 400 F
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter. Bake at 400 F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.

baked_pork_tenderloin

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 20:58:09 +0000

Baked Pork Tenderloin

Ingredients

1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. total)
1/4 cup kosher salt
4 cups warm water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 cup ice cubes
2 tablespoons lemon juice
3 tablespoons butter sliced into 6 pads

Spice Mix

1 TBS EACH chili powder, garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon pepper

Herbs to add later

1/2 tsp EACH dried parsley, dried basil, dried oregano, dried thyme

Instructions

Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.
In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and and pat very dry. The pork becomes mealy if left in the brine any longer.
Whisk together all of the Spice Mix ingredients (not the “Add Later Herbs”) in a small bowl. Evenly rub pork all over with spice mix.
Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to foil.
Evenly sprinkle tops of pork tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork. Evenly drizzle each pork tenderloin with one tablespoon of lemon juice (2 tablespoons total), then top each tenderloin with 3 pads of butter. Bring up the sides of the foil to completely enclose each tenderloin (see photos in post).
Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, carefully unwrap the foil, then wrap it back up if it need to continue baking.
When pork is done, loosen foil (so steam can escape) and let stand 5-10 minutes before slicing. Season with additional salt and pepper to taste (I like additional salt) and serve with accumulated butter sauce in the bottom of the foil.

baked_potato_soup

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 22:07:21 +0000

Hearty Baked Potato Soup

Serves 4

Serve along with cornbread, a salad, or some home-canned fruit and you’re set.

Ingredients

3 large russet potatoes, cleaned, skins pierced 3-4 times with a fork
1/4 cup butter or margarine
1 small yellow onion, chopped
2 cloves garlic, minced
1/4 cup flour
2 cups chicken broth (or one 14-ounce can)
12 ounces evaporated milk (I use the fat-free kind)
2 tsp seasoned salt
Optional toppings: shredded cheese, diced ham or crumbled bacon, chives or scallions, Tabasco sauce, croutons

Instructions

Microwave the potatoes 8-9 minutes until baked through. Set aside to cool slightly.
Melt the butter in a soup pot over medium-high heat and add onion. Cook 6-7 minutes until softened.
Add minced garlic and cook 30 seconds, until fragrant.
Add flour and stir several minutes to make a thickened roux. Gradually stir in evaporated milk and broth.
Scoop the pulp from one potato, mash it slightly and add to soup.
Cook soup on medium to bring to a boil. Add seasoning salt (to taste).
Dice the remaining two potatoes and empty skin of the third potato. Add to soup and heat through.
Serve alone or topped with anything that sounds good to you.

banh_mi

anonymous@undisclosed.example.com (Anonymous) — Sun, 21 Feb 2021 07:44:03 +0000

Banh Mi

This recipe is great because you can pre-chop and pickle the toppings and toss the rest into the slow cooker for later. We used this Kitchen Confidante recipe in our slow cooker, and it was delicious, but made a few changes:

Ingredients:

For the pulled pork:

2-pound boneless pork shoulder roast (we couldn't find shoulder, and pork loin roast was on sale, so we snagged it)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 jalapeño, diced (Adjust for heat tolerance. I'd recommend removing the seeds from the jalapeños that are put into the slow cooker; you can leave the seeds for more heat)
1 2-inch piece of ginger, sliced thin
8 cloves garlic, minced
3/4 cup soy sauce (this turned out to be a salt bomb. I would recommend replacing some with beef or chicken stock to cut down on the salt).
1/4 cup white vinegar
1/2 cup brown sugar

For the pickled carrot: *

1/2 cup distilled white vinegar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups coarsely shredded carrots

For the picked onion:

1/2 cup distilled white vinegar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 medium white or yellow onion sliced really thin

For the sandwiches:

pickled carrots (above)
picked onions (above)
2 long baguettes cut in thirds or 4-6 small rolls, split lengthwise
mayonnaise (we made Sriracha Mayo at about 1/3 Sriracha to 2/3 Mayo)
1 English cucumber, thinly sliced
1 jalapeño, thinly sliced
1 cup cilantro leaves
reserved sauce from pulled pork
hot sauce

Directions:

Season the pork shoulder with salt and pepper. In the insert of a slow cooker, stir together the jalapeño, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on low for 8 hours or high for 4-5 (ours cooked really fast and was done, on high, at a little under 4 hours), until the pork is very tender, rotating once during cooking process if desired. When the pork is ready, shred the meat. Strain and reserve the sauce, skimming any fat if necessary. We ended up actually returning the shredded pork to the crockpot (on warm) with the strained sauce, and it worked to keep the meat moist for longer. I wouldn't leave it too long like this though as it would eventually dry out.
Make the pickled carrot and onion: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let it sit for about 30 minutes. Drain well and refrigerate until ready to use. (follow the same for white/yellow onion).
To assemble the sandwich, slice the baguettes or rolls in half lengthwise. You can also toast them briefly for a better crunch (depending on your baguette). For more room, use your fingers to hollow out the baguette some (save the bread for croutons or something). Spread a thin layer of mayonnaise (we spiked ours with Sriracha) on the bottom half (both if you're a condiment fan). Top with the pulled pork, cucumber, cilantro, pickled carrots and onions, and sliced jalapeños. Drizzle with reserved sauce and hot sauce. Close the sandwiches and enjoy.

bean_lentil_and_brown_rice_casserole

anonymous@undisclosed.example.com (Anonymous) — Tue, 17 Jun 2025 20:35:00 +0000

Bean, lentil and brown rice casserole

Beans, lentils and brown rice pack a whole grain and vegetable protein punch Recipe and photo provided by hellocanola.ca

270 cal Serves 12 | Prep time 0h 10m | Cook time 1h 40m | Total time 1h 50m

Ingredients

1 1/2 tbsp (20 mL) canola oil
1 cup (250 mL) chopped onion
3 cloves garlic, minced
3 tbsp (45 mL) chopped, canned chipotle peppers in adobo sauce
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried savory
1/2 tsp (2 mL) freshly ground black pepper
1 cup (250 mL) sodium-reduced medium or hot salsa
1 cup (250 mL) raw brown basmati rice
1 cup (250 mL) green lentils
1 can (19 oz/540 mL) kidney beans, drained and rinsed
4 1/2 (1.125 L) cups water
1 bay leaf
1 cup (250 mL) reduced-fat shredded cheddar cheese

Directions

Preheat oven to 350 ºF (180 ºC). Lightly spray 3-quart (3.4 L) casserole with canola oil cooking spray and set aside.
In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes. Add garlic, chipotle peppers, oregano, savory and black pepper and cook for 1-2 minutes more. Stir in salsa and deglaze pan.
Add brown rice, lentils, kidney beans, water and bay leaf. Bring to a boil. Transfer mixture to prepared baking dish. Cover with foil and bake in preheated oven for about 1¼ -1½ hours or until rice and lentils are tender and no water remains. Stir twice during baking, replacing foil before returning to oven. Remove bay leaf before serving.
Remove from oven, remove bay leaf and sprinkle with cheese. Leave foil off and return to oven for 3-4 minutes to melt cheese.

source: https://www.heartandstroke.ca/healthy-living/recipes/meatless-main-dishes/bean-lentil-and-brown-rice-casserole

beef_and_broccoli_stir-fry

anonymous@undisclosed.example.com (Anonymous) — Sat, 31 Oct 2020 06:46:25 +0000

Beef and Broccoli Stir-fry

PREP TIME: 15 mins | TOTAL TIME: 25 mins | SERVES: 4

Ingredients

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.

http://www.geniuskitchen.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476

birria_de_res

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 02:16:16 +0000

Birria de Res, or Mexican Beef Stew

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy. Prep Time 30 minutes, Cook Time 6 hours, Total Time 6 hours 30 minutes

Ingredients

4 lbs roast beef
3-4 cups water
5 dried chile guajillo
2 dried chile ancho
2 garlic cloves
1 teaspoon dried oregano
1 teaspoon dried thyme
1 clove
¼ whole cinnamon stick
1 tablespoon beef bouillon
2 laurel leaves (or bay leaves)
2 tablespoons oil
Salt and pepper

Instructions

Toast the chiles on the griddle for 2-3 minutes, turning frequently while making sure they do not burn. If they burn, discard the chiles and start again.
Once toasted, transfer to a heatproof bowl. Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.
Seed and devein the chiles, saving the water. Don’t worry if some seeds remain.
Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender and blend until smooth, then set aside.
In a large pot, heat two tablespoons oil, and salt and pepper to the beef.
Sear the beef on all sides. Once the meat is brown, transfer to the slow cooker.
Add the chile mixture from the blender, and add enough water to cover the meat.
Set slow cooker on low for 6-8 hours.
Once done, shred the beef.
Serve with diced onions, chopped cilantro, and tortillas.

Notes

Searing the meat before adding to the slow cooker locks in flavor. Don't skip this step!
Cut of beef used was chuck roast.

https://inmamamaggieskitchen.com/slow-cooker-birria-de-res-mexican-beef-stew/

blender_hollandaise_sauce

anonymous@undisclosed.example.com (Anonymous) — Thu, 03 Mar 2022 18:47:48 +0000

Blender Hollandaise

The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating.

Original recipe yields 6 servings

Ingredients

3 egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco)
½ cup butter (1 stick)

Instructions

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

source: https://www.allrecipes.com/recipe/84214/blender-hollandaise-sauce/

buttermilk_glaze

anonymous@undisclosed.example.com (Anonymous) — Fri, 10 May 2024 04:17:25 +0000

Buttermilk Glaze

Yield: 1 1/2 cups

Ingredients

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Directions

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
Boil, stirring often, 4 minutes.
Remove from heat, and stir in vanilla.

source: https://www.southernliving.com/recipes/buttermilk-glaze-2

buttermilk_pancakes

anonymous@undisclosed.example.com (Anonymous) — Sat, 11 Feb 2023 03:04:29 +0000

Buttermilk Pancakes

Yield 14 to 16 medium (4”) pancakes

Ingredients

2 cups (240g) King Arthur Unbleached All-Purpose Flour
3 tablespoons (35g) granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 cups (454g) buttermilk
2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil
1 1/2 teaspoons King Arthur Pure Vanilla Extract, optional

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla.
Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK.
Allow the batter to rest, uncovered, for 15 minutes.
While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.
Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here.
Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.
Serve immediately, or hold briefly in a warm oven.
Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.

source: https://www.kingarthurbaking.com/recipes/buttermilk-pancakes-recipe

caesar_pork_tenderloin_sandwiches

anonymous@undisclosed.example.com (Anonymous) — Sun, 20 Jun 2021 16:24:12 +0000

Caesar Pork Tenderloin Sandwiches

Tender and juicy lemon-garlic pork tenderloin stars in this savory and filling sandwich. If you are a Caesar salad lover, this one’s for you!

Prep Time 10 minutes | Cook Time 50 minutes | Total Time 1 hour | Servings 4 sandwiches

Ingredients

1 Hormel Always Tender Pork Tenderloin lemon garlic flavor
1 caesar salad kit
4 ciabatta rolls

Instructions

Bake pork tenderlion as directed on package. Let rest for 5 minutes after cooking and thinly slice.
Slice ciabatta rolls and top with the sliced pork, romaine, parmesan cheese, and caesar dressing.
Eat while warm.

cajun_chicken_pasta

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 04:07:12 +0000

Cajun Chicken Pasta

Yield: 4 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
8 ounces penne pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/2 teaspoon lemon zest
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves

Directions

In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

https://damndelicious.net/2015/11/30/cajun-chicken-pasta/print/

carne_asada

anonymous@undisclosed.example.com (Anonymous) — Fri, 30 Oct 2020 04:15:23 +0000

Carne Asada

If you're looking for authentic Carne Asada - this is it! A trifecta of citrus juices makes this grilled Carne Asada especially succulent!

Course Main Course

Cuisine Mexican

Prep Time 15 minutes | Cook Time 15 minutes | Total Time 30 minutes | Servings 6 people

Ingredients

2 pounds skirt steak trimmed of excess fat

Carne Asada Marinade

1 jalapeño seeded and minced
4 cloves garlic minced
1/2 cup fresh cilantro leaves chopped
juice of 1 orange
juice of 1 lime
juice of 1 lemon
2 tablespoons apple cider vinegar
1/3 cup olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

In a large glass baking dish whisk together Cane Asada marinade ingredients until combined, jalapeño through black pepper. Add skirt steak in a single layer, turning to coat with marinade. Cover with plastic wrap and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat).
Preheat an outdoor grill to medium-high. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.
Slice thinly across the grain and serve.

https://pinchandswirl.com/carne-asada-recipe/

carrot_cake_cookies_with_cream_cheese_frosting

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:04:34 +0000

Carrot Cake Cookies with Cream Cheese Frosting

Yield 3 dozen cookies | Prep Time 10 minutes | Cook Time 15 minutes | Total Time 25 minutes

Our Carrot Cake Cookies with Cream Cheese Frosting feature a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.

Ingredients

1 cup Butter (Sweet Cream Salted)
1 cup Granulated Sugar
1/2 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
3 cups All-Purpose Flour
2 1/4 teaspoons Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups grated or chopped raw Carrots
The Best Cream Cheese Frosting
1 cup chopped Pecans

Instructions

Grate and chop 2 cups Raw Carrots
In a large bowl, cream butter and sugars until light and fluffy.
Beat in eggs and vanilla.
Mix in cinnamon, baking powder, baking sold and salt and mix well.
Add flour and mix until combined.
Add in 2 cups of carrots.
Bake the cookies in a 375 degree oven for 13-15 minutes or until golden brown around the edges.
Allow cookies to cool.
Frost with The Best Cream Cheese Frosting.
Apply chopped Pecans around the edges of cookies.

https://www.twosisterscrafting.com/carrot-cake-cookies-cream-cheese-frosting/

carrot_cake

anonymous@undisclosed.example.com (Anonymous) — Fri, 10 May 2024 04:15:41 +0000

Carrot Cake - Southern Living

Active Time: 20 mins | Total Time: 2 hrs 20 mins | Servings: 10 to 12 | Yield: 1 (9-inch) cake

Ingredients

2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla extract
2 cups grated carrot
1 (8-oz.) can crushed pineapple, drained
3 1/2 oz. flaked coconut
1 cup chopped pecans or walnuts

Directions

Preheat oven to 350°F. Line 3 (9-inch) round cake pans with parchment paper; lightly grease and flour parchment paper. Set pans aside.
Stir together first 4 ingredients—flour, baking soda, salt, and cinnamon.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.
Pour batter into prepared cake pans.
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
Remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.

source: https://www.southernliving.com/recipes/best-carrot-cake

cesar_pork_tenderloin_sandwiches

anonymous@undisclosed.example.com (Anonymous) — Sun, 20 Jun 2021 16:12:08 +0000

Caesar Pork Tenderloin Sandwiches

Tender and juicy lemon-garlic pork tenderloin stars in this savory and filling sandwich. If you are a Caesar salad lover, this one’s for you!

Prep Time 10 minutes | Cook Time 50 minutes | Total Time 1 hour | Servings 4 sandwiches

Ingredients

1 Hormel Always Tender Pork Tenderloin lemon garlic flavor
1 caesar salad kit
4 ciabatta rolls

Instructions

Bake pork tenderlion as directed on package. Let rest for 5 minutes after cooking and thinly slice.
Slice ciabatta rolls and top with the sliced pork, romaine, parmesan cheese, and caesar dressing.
Eat while warm.

char_siu_chinese_bbq_pork

anonymous@undisclosed.example.com (Anonymous) — Fri, 30 Oct 2020 04:18:29 +0000

Char Siu (Chinese BBQ Pork)

Prep Time 10 mins | Cook Time 50 mins | Total Time1 hr

Ingredients

3 pounds 1.4 kg boneless pork shoulder/pork butt (select a piece with some good fat on it)
¼ cup granulated white sugar (50g)
2 teaspoons salt
½ teaspoon five spice powder
¼ teaspoon white pepper
½ teaspoon sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons molasses
1/8 teaspoon red food coloring (optional)
3 cloves finely minced garlic
2 tablespoons maltose or honey
1 tablespoon hot water

Instructions

Cut the pork into long strips or chunks about 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.
Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
Preheat your oven to the highest setting (475-550ºF) with a rack positioned in the upper third of the oven.
Line a sheet pan with foil and place a metal rack on top. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack to prevent drippings from burning or smoking.
Transfer the pork to your preheated oven and roast for 25 minutes. After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes.
Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous––you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you’ll use for basting the pork.
After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended.
Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

Notes

Prep time does not include overnight marinating time.

https://thewoksoflife.com/chinese-bbq-pork-cha-siu/

cheesecake_cookies

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:16:40 +0000

Cheesecake Cookies

Yield: about 16 cookies

I received this recipe from a generous lady making copies of it while working at OfficeMax. I mentioned how delicious the cheesecake cookies sounded, and she insisted that I took a copy for myself.

Ingredients

1/3 cup brown sugar, packed
1 cup flour
1/2 cup walnuts, chopped (I sub pecans for the walnuts)
1/3 cup melted butter
1 pkg. (8 oz.) cream cheese
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
2 tablespoons milk or cream
1 teaspoon vanilla extract

Instructions

Mix brown sugar, flour, and chopped nuts together in large bowl. Stir the melted butter, mix with your hands until light and crumbly. Remove 1 cup of the mixture to be used later as topping. Place remainder in an 8 inch square pan and press firmly. Bake at 350 degrees for about 12 - 15 minutes
Beat cream cheese with the 1/4 cup granulated sugar until smooth. Beat in the egg, lemon juice, milk and vanilla. Pour this into the baked crust.
Top with reserved crumbs. Return to a 350 degree oven and bake for about 25 minutes. Cool thoroughly; then cut into 2-inch squares. These can be baked the day before. Cover with plastic wrap and keep refrigerated.

chicago_style_hot_dog_cups

anonymous@undisclosed.example.com (Anonymous) — Fri, 30 Oct 2020 04:23:42 +0000

Chicago-Style Hot Dog Cups

Prep 25 MIN | Total 45 MIN | Servings 12

Ingredients

Cups

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1 package (16 oz) hot dogs, cut into 1/2-inch slices (about 10 hot dogs)
2 tablespoons yellow mustard
2 teaspoons Worcestershire sauce
1 egg
1 tablespoon water
3/4 teaspoon poppy seed

Topping

3tablespoons yellow mustard
1cup pickle relish
1cup finely chopped white onion
1/4teaspoon celery salt

Steps

Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray.
Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.
In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.

https://www.tablespoon.com/recipes/chicago-style-hot-dog-cups/5b9adad5-ce9a-4b5e-acf2-281493a2a70d

chicken_florentine_grilled_cheese

anonymous@undisclosed.example.com (Anonymous) — Sun, 14 Mar 2021 01:32:16 +0000

Chicken Florentine Grilled Cheese

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Yield: 1 serving

This Chicken Florentine Grilled Cheese recipe is quick and easy to make, full of delicious Italian flavors, and overflowing with ooey gooey melted cheese. Scale

Ingredients

2 teaspoons olive oil
1 small boneless skinless chicken breast
Kosher salt and freshly-cracked black pepper
2 slices of bread (I used sourdough)
butter
3–4 Fontina Cheese Slices
2 tablespoons roughly-chopped sun-dried tomatoes
1 handful fresh baby spinach

Instructions

Heat oil in a medium saute pan over medium-high heat. While the oil is heating, season the chicken with a generous pinch of salt and black pepper. Add the chicken to the pan and cook for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink on the inside. Remove pan from heat, then transfer the chicken to a cutting board and let it rest for 5 minutes. Then slice it into thin strips.
While the chicken is resting, butter one side of each piece of bread.
Place one slice (butter-side down) on your prep surface. Layer it evenly with 1-2 cheese slices, followed by the chicken slices, sun-dried tomatoes, spinach, and the remaining slice of bread (butter-side up).
Rinse out the saute pan (if needed), then return it to the stove over medium-high heat. Carefully transfer the sandwich to the pan and cook for 4-5 minutes on the first side, or until the bread is toasted and the cheese starts to melt. Carefully flip the sandwich to the other side, and cook for 3-4 minutes or until the bread is toasted.
Remove from pan, slice the sandwich down the middle, and serve warm.

Notes

For a shortcut, you could also just shred a store-bought rotisserie chicken instead of sauteing the chicken breast.
I just used fresh (uncooked) baby spinach for my sandwich. But if you prefer sauteed spinach, you’re welcome to wilt the spinach in the saute pan after the chicken has finished cooking.

source: https://www.gimmesomeoven.com/chicken-florentine-grilled-cheese/#tasty-recipes-63619

chicken_fried_rice

anonymous@undisclosed.example.com (Anonymous) — Sat, 31 Oct 2020 05:29:03 +0000

Easy Chicken Fried Rice

This Easy Chicken Fried Rice recipe is going to rock your world. The basmati rice accompanied with chicken and veggies is a combination you will make over and over!

Prep Time 15 minutes | Cook Time 35 minutes | Total Time 50 minutes | Servings 6 people

Ingredients

rice

1 ½ cup basmati rice, uncooked
3 cups water
1 lb chicken
2 carrots, grated
2 eggs
3 garlic cloves, minced
1 tsp oil
2 Tbsp butter
green onion, to taste
salt and pepper, to taste

sauce

2 tsp sesame oil
1/3 cup soy sauce
3 Tbsp water

Instructions

In a casserole dish combine the rice and 3 cups water. Cook at 400F for 25-30 minutes (rice is ready when fluffy). Fluff rice, set aside to cool.
In a skillet with 1 tsp oil cook the chicken until golden and fully cooked. Lightly season with salt and pepper.
Remove the chicken from pan. Add 1 Tbsp butter with the carrots. Sauté over medium heat until fully cooked. Remove carrots (add to chicken).
Add 1 Tbsp butter and scramble the eggs, stirring as needed.
Add the chicken and carrots back to the skillet with garlic, stir to incorporate.
Add rice and stir.
In a small bowl, combine ingredients for the sauce. Pour sauce into skillet. Add green onion. Fry another 2-3 minutes, stirring as needed.

Notes You can add additional soy sauce if desired.

https://valentinascorner.com/wprm_print/296609

chicken_gyros_with_tzatziki

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 04:35:44 +0000

Chicken Gyros with Tzatziki

Prep Time: 18 mins | Cook Time: 12 mins | Yield: 6 servings

INGREDIENTS

FOR THE LEMON CHICKEN:

1/4 cup olive oil
2 tablespoons lemon juice
4 large cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon lemon pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt and black pepper
2 pounds boneless skinless chicken breast strips

FOR THE TZATZIKI:

1 large cucumber, grated, squeezed of excess water
1 cup plain Greek yogurt
2 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon chopped dill
1 tablespoon olive oil
Kosher salt and black pepper

TO SERVE:

6 pita flatbreads
Green leaf or romaine lettuce
2 tomatoes, sliced
1 cucumber, sliced
1 small red onion, sliced

INSTRUCTIONS

In a large bowl, mix together all of the Lemon Chicken ingredients except for the chicken. Stir until evenly combined. Toss the chicken in the mixture until well-coated and set aside.
Meanwhile, combine all of the Tzatziki ingredients and set aside.
Heat a cast iron grill pan or skillet over medium-high heat. Once hot, cook the chicken (in batches if necessary), until cooked through, about 3 minutes per side.
Serve the chicken on warmed pita with lettuce, tomato, onion, and cucumber slices, and plenty of tzatziki, to top.

http://hostthetoast.com/30-minute-chicken-gyros-tzatziki/

chicken_packets

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 03:29:04 +0000

Chicken Packets

Yield: 8 packets

Ingredients

2 cups chopped cooked chicken
1 (6 -8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1⁄2 cup seasoned croutons, crushed to crumbs
2 (8 ounce) packages refrigerated crescent dinner rolls
1⁄4 cup melted margarine or butter

Directions

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture.
Preheat oven to 350°F.
Unroll crescent rolls.
Each tube will contain 4 rectangles of dough with a diagonal perforation.
Press dough along each perforation so the rectangle halves will not separate.
Place about 1/4 cup of the chicken mixture into the center of each rectangle.
Fold dough over the filling, and pinch the edges to seal tightly.
Dip each packet in melted margarine, and coat with crouton crumbs.
Place packets on a baking sheet.
Bake for 20 minutes or until golden brown.
Packets are good either hot or cold

chicken_parmesan

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 04:41:41 +0000

Chicken Parmigiana

This is officially Niall's favorite dish ever featuring breaded chicken, tomato sauce all topped with gorgeous Mozzarella. This is a simple classic that anybody can rustle up in no time.

Ingredients

4 Chicken breasts
2 Cups Flour
 2 Eggs 
2 Cups breadcrumbs (Panko is best for extra crispiness)
 1 Tin Plum tomatoes
2 Cloves garlic 
Olive oil
 1 Red onion
 2 Balls fresh Mozzarella
 Salt and pepper

Instructions

Slice the onions and finely chop the garlic. 
Sweat off the garlic and onions in a small pot until soft in your olive oil.
 When they are soft add the tomatoes turn the heat down and allow to simmer.
 Place 3 plates in front of you and add flour to one, the cracked eggs to the next and the breadcrumbs to the third. 
Butterfly the chicken breasts.
 Place the chicken first in to the flour, then egg then breadcrumbs Cook the breaded chicken breasts for 2 minutes on each side until golden brown. 
Remove the chicken from the pan, add a scoop of the tomato sauce followed by a slice of mozzarella.
 Place in to an oven at 200C or 400F for about 10 minutes 10.
Serve with the cooked pasta.

Source: Food Mob podcast

chicken_pesto_pasta

anonymous@undisclosed.example.com (Anonymous) — Sun, 15 Nov 2020 20:40:14 +0000

Creamy Chicken Pesto Pasta

Chicken Pesto Pasta has tender pasta and chicken coated in a rich and creamy pesto sauce. It's an easy, flavorful meal that's ready in 30 minutes!

Prep Time 10 mins | Cook Time 20 mins | Total Time 30 mins | Servings: 4 servings

Ingredients

½ pound penne pasta about 2 1/2 cups dry (half of a one pound box)
1 tablespoon olive oil
2 garlic cloves minced
1 teaspoon italian seasoning
1 pound boneless skinless chicken breast cut into bite-sized chunks
Salt and pepper to taste
2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1 cup half and half or all milk/cream
½ cup freshly grated Parmesan
1 cup freshly shredded Mozzarella
½ cup fresh basil pesto or more, to taste
Fresh basil for garnish, if desired

Instructions

Boil pasta to al dente according to package instructions. Drain and set aside.
Heat a large skillet over medium heat and add minced garlic, italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of times to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet.
Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.
Whisk in chicken broth and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.
Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Garnish with fresh chopped basil and fresh cracked black pepper.

Notes

Optional add-ins: fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, cherry tomatoes.
The mozzarella can seize up if you don't get it blended in right away. Mix quickly. You could also try adding half of the mozzarella at a time, stirring well to blend it in each time.

https://www.yellowblissroad.com/creamy-chicken-pesto-pasta/

chicken_piccata

anonymous@undisclosed.example.com (Anonymous) — Tue, 09 Jun 2026 02:04:30 +0000

Chicken Piccata

Ingredients

1 pound boneless, skinless chicken breasts, sliced into thin strips
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/4 cup dry white wine
1/2 cup chicken broth
1/2 cup lemon juice
1/4 cup capers
1/4 cup chopped fresh parsley

Instructions

In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken strips in the seasoned flour mixture, ensuring they are evenly coated.
Heat the olive oil in a large skillet over medium heat.
Carefully place the floured chicken strips into the hot oil and cook for 3-4 minutes per side or until golden brown and cooked through.
Remove the chicken from the skillet and set it aside.
In the same skillet, add the white wine and let it simmer for 2 minutes until reduced by half.
Stir in the chicken broth and lemon juice and bring the mixture to a boil.
Reduce the heat to low and let the sauce simmer for 5 minutes, stirring occasionally.
Add the cooked chicken back into the skillet with the sauce and stir gently to coat.
Simmer for an additional 2 minutes until the chicken is heated through.
Remove the skillet from the heat and stir in the capers and parsley.
Transfer the chicken piccata to a serving dish and garnish with additional parsley, if desired.
Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

source: https://cookgeeks.net/chicken-piccata-recipe-no-butter/

chicken_soup

anonymous@undisclosed.example.com (Anonymous) — Mon, 30 May 2022 20:33:13 +0000

Chicken Soup Recipe

This Homemade Chicken Soup Recipe is my absolute favorite soup recipe and is so easy to make from scratch!

Prep Time 20 mins | Cook Time 1 hr 30 mins | Total Time 1 hr 50 mins | Servings: 10 servings

Ingredients

10-12 bone-in skinless chicken thighs
3 quarts cold water
1 tablespoon olive oil
2 yellow onions - peeled and diced
8 large carrots - peeled and chopped
6 ribs celery - chopped
5 cloves garlic - minced
2 teaspoon salt
1 teaspoon pepper
Juice from one lemon
2 bay leaves
fresh chopped parsley - to garnish

Instructions

Make your broth. Add the chicken thighs to a large stockpot. Add approximately 3-4 quarts of cold water to the pot and bring to a boil. Cover and reduce heat to low. Simmer for approximately 30-45 minutes.
Cook the vegetables (mirepoix). As the broth simmers, chop and prepare your vegetables. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine and add the bay leaves.
If the mirepoix starts to brown or burn, reduce heat to medium-low.
Strain the broth. After the broth has finished simmering and the chicken is cooked, remove the broth from heat. Use tongs to remove the chicken from the pot and transfer to a clean cutting board to cool. Carefully strain the broth through a fine-mesh strainer into the same pot as the vegetables.
Shred the chicken. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.
Simmer. Add the lemon juice to the pot and return the soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked. In the last 5-10 minutes, return the shredded chicken back to the pot.
Serve. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.

Notes

The best type of chicken for chicken soup includes anything that is considered dark meat (thighs, legs, wings). You may use chicken breasts, just take extra care not to overcook them when making the broth.
Do you have to cook the stock separately? No. You may cook the chicken and the vegetables at the same time if you prefer. I take this extra step because I prefer a nice clear broth. This requires straining the broth through a cheesecloth or mesh strainer.
If you're in a hurry cut back on cook time and use store-bought chicken stock with shredded rotisserie chicken. Adjust seasoning as needed.
Add other veggies including parsnips, potatoes, leeks, cabbage, or even kale.
Can you put raw chicken in soup to cook? Yes. As long as you allow enough time for the chicken to cook completely.
How long does it take for raw chicken to cook in soup? It will take 30-45 minutes for raw chicken pieces to fully cook (or poach) in a pot of simmering broth (although the total time will vary depending on the size of each piece).

source: https://theforkedspoon.com/chicken-soup-recipe/

chicken_tikka_masala_sauce

anonymous@undisclosed.example.com (Anonymous) — Tue, 02 Apr 2024 01:46:20 +0000

Curry Stand Chicken Tikka Masala Sauce

A tikka masala sauce from a classic curry-stand recipe. This is not haute cuisine; it's the kind of nuclear-orange tikka masala you crave when you stumble out of a pub at 2 a.m. I make vast quantities of this sauce at one time as it freezes well. I also use more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

Prep Time: 15 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 20 mins | Servings: 6

Ingredients

2 tablespoons ghee (clarified butter)
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt, or more to taste (Optional)
1 teaspoon ground ginger
1 teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
1 tablespoon white sugar, or more to taste (Optional)
2 teaspoons paprika
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder

Directions

Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

chickpea_skillet

anonymous@undisclosed.example.com (Anonymous) — Tue, 01 Jul 2025 04:24:25 +0000

Mediterranean Chickpea Skillet

A vegetarian one pot meal that's loaded with fiber and protein, easy to prep ahead, and on the table in 20 minutes.

Prep Time 5 minutes | Cook Time 15 minutes | Total Time 20 minutes | Servings: 4 | Calories: 315.1kcal

Ingredients

2 tablespoons Graza! extra virgin olive oil
½ onion diced
4 cloves garlic minced or grated
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon Trader Joe’s Multipurpose Umami Seasoning see notes for substitutions
½ cup vegetable broth or water
1 14 oz can fire roasted diced tomatoes add a second can for a saucier mix if desired
1 14 oz can chickpeas drained and rinsed
¼ teaspoon black pepper freshly ground
2 cups kale chopped
kosher salt to taste
4 ounces feta cheese crumbled
1 tablespoon fresh parsley chopped
4 whole wheat pita bread

Instructions

Heat the olive oil in a medium skillet over medium-low heat. Add the onions and saute for 4, until translucent.
Add the garlic and saute for another minute.
Toss in the cumin, coriander, and umami seasoning and cook for about 20 seconds until fragrant. Add the broth and stir to combine.
Add the tomatoes, chickpeas, salt, and pepper. Stir to combine and bring to a moderate simmer. Allow to simmer for about 7 minutes, adjusting the heat as needed so it doesn’t simmer too vigorously.
Give the mixture a quick taste. If your tomatoes are tart, add a pinch of baking soda to neutralize the extra acid.
Fold in the kale and cook for about 5 minutes, until the greens are tender. Turn on your broiler while everything is simmering.
Taste and adjust the seasoning before adding the feta cheese.
Sprinkle the feta cheese over the top of the mixture and transfer to your broiler for 2 minutes to melt the feta.
Top with the chopped parsley and serve with warmed whole grain pita bread.

Notes

Good tomatoes are ESSENTIAL to the outcome of this dish. Buy the best tomatoes you can afford. If at all possible, use imported Italian tomatoes.
Second, don't use low-sodium chickpeas, they just aren't seasoned enough.
Finally, taste and adjust the salt before adding the feta. The amount of salt this recipe needs depends heavily on the amount of sodium in your canned tomatoes, and that varies dramatically between brands.
Several cranks of good ol' black pepper boost the flavor as well, and if you like some heat you can always add a pinch of red pepper flakes.
If you don't have umami seasoning, substitute 1 tablespoon of tomato paste and one tablespoon of soy sauce. Stir it into the onions and garlic just before adding it to the tomatoes, and give it a minute or two to caramelize.

source: https://parsleyandparm.com/mediterranean-chickpea-skillet/#recipe

chile_relleno_chicken_soup

anonymous@undisclosed.example.com (Anonymous) — Mon, 30 Nov 2020 02:30:05 +0000

Chile Relleno Soup with Chicken

Ingredients

6 poblano chiles
1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive or avocado oil
1 cup diced onion (about 1 large onion)
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup all-purpose flour
4 cups low sodium chicken broth
4 ounces cream cheese, cut into cubes
1/4 cup minced cilantro, additional for serving
Shredded cheddar cheese for serving

Instructions

Preheat oven to 400ºF.
Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35-40 minutes or until skins are blackened, flipping once.
Place peppers in a plastic bag, or a bowl covered with plastic wrap, and let cool for 10-15 minutes.
In a large pot, heat oil over medium heat. Add chicken, onion, salt, and black pepper and cook 5-6 minutes, stirring frequently, or until onions are translucent.
Add garlic and cumin and cook for one minute, stirring, until fragrant.
Add flour and cook, stirring constantly, for 2 minutes.
Add chicken broth and bring to a simmer.
Once chiles have cooled, remove skin, stem, and seeds. Dice the flesh of the peppers and add to soup.
Simmer for 20-30 minutes. Reduce heat to low and stir in cream cheese and cilantro, stirring to melt cream cheese.
Serve topped with cilantro and cheddar cheese.

source: https://www.rachelcooks.com/2020/09/21/chile-relleno-soup/

chile_relleno_enchiladas

anonymous@undisclosed.example.com (Anonymous) — Sat, 07 Nov 2020 22:30:10 +0000

Chile Relleño Enchiladas

I still remember the first time I had a proper chile relleño. It’s a uniquely Mexican dish. And it turns out it’s a bit of a process to make. You need to roast and peel a poblano pepper carefully to keep the integrity of the pepper. Then you stuff the pepper, dredge it in flour and fluffed egg whites before frying. It’s worth all the work. Over the years we’ll always tried to come up with quick and easier ways to get the same flavors together. Our favorite Relleño recipe is in Mexico, the Beautiful Cookbook. It has a simple cheese filling and is covered with a basic tomato sauce. This recipe is basically the same but I’ve chopped up the roasted poblanos and combined with the cheese in an enchilada. Then I cover with the tomato sauce. It’s not a chile relleño, but it’s pretty tasty.

Ingredients

2 large poblano peppers
8 oz. shredded jack cheese
3 medium tomatoes
1/4 large white onion
3 garlic cloves
1 bay leaf
salt and pepper
6 corn tortillas
2 Tbsp vegetable oil

Preparation

Place the poblano peppers on a foil lined cookie sheet. Broil as close to the heating element in your oven for 10-15 minutes. Flip once the top of the poblano’s are slightly charred. Then broil until the other side is charred as well. Remove and place the peppers in a ziplock bag or seal up in a damp kitchen towel and allow to steam for 10 minutes. Remove from the bag and peel off the skin. Cut open and remove the seeds and stem. Dice into small pieces and add to shredded cheese.
Place the tomato, onion, and garlic in a blender and blend till smooth. Heat a small amount of vegetable oil over medium heat in a small saucepan. Add the tomato mixture, a few pinches of salt and pepper and the bay leaf. Bring to a boil, lower the heat, cover and cook for 10 minutes.
Preheat the oven to 400º. Heat 2 Tbsp of vegetable oil in a skillet over medium heat. Pour about 1/3 cup of the tomato sauce in the bottom of an oven safe dish. Add the corn tortillas one at a time into the oil and cook until soft. About 15-20 seconds per side. Place in the sauced dish and place about 1/2 cup of filling in the tortilla. Roll up and place seam side down. Continue with remaining tortillas. Reserve about 1/3 cup of the cheese filling to top the enchiladas. Pour the tomato sauce over the enchiladas and sprinkle the reserved cheese mixture down the middle of the enchiladas. Place uncovered in the oven and bake for 15 minutes.
Remove from the oven. The cheese and sauce should be bubbling hot. Garnish with sour cream, queso fresco, and cilantro if you like. Awesome.

https://carneandpapas.com/chile-relleno-enchiladas/

chile_verde_v2

anonymous@undisclosed.example.com (Anonymous) — Sat, 07 Nov 2020 22:39:44 +0000

Chili Verde

This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers.

Prep Time 15 mins | Cook Time 2 hrs 30 mins | Total Time 2 hrs 45 mins | Servings: 8

Ingredients

FOR THE VERDE SAUCE

2 pounds tomatillos husked and rinsed
2 poblano peppers stemmed and sliced in half lengthwise
3-4 jalapeno peppers stemmed and sliced in half lengthwise

FOR THE CHILI

2 tablespoons olive oil
3 pound boneless pork shoulder cubed (do bite sized cubes)
2 tablespoon ancho chili powder optional
1 teaspoon cumin optional
Salt and pepper to taste
1 large onion chopped (white or yellow)
4 cloves garlic chopped
1 tablespoon Mexican oregano
½ - 1 cup chicken stock
½ cup chopped cilantro
Juice from 1 large lime

FOR SERVING

Extra limes sliced
jalapeno peppers
fresh chopped cilantro
cotija cheese
spicy chili flakes

Instructions

Make your verde sauce first. Preheat your oven to broil.
Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
Place the peppers on a separate lightly oiled baking sheet skin sides up.
Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
Remove from heat and cool slightly. Peel off the pepper skins and discard them. You can peel off the tomatillos skins if you’d like, but I leave them on.
Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.

FOR THE CHILI

Heat a large pot to medium heat and add the olive oil.
Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes a minute or 2 on each side, until each side is nicely browned, stirring here and there.
Add the onions and stir. Cook them down about 5 minutes to soften.
Stir in the garlic and Mexican oregano and cook another minute.
Add the reserved verde sauce along with ½ cup chicken stock, or up to a cup if you’d like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender.
Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.
Serve in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes

Notes

Heat Factor: Mild-Medium. You’ll get some spicy heat from the jalapenos, but not a lot. Try adding in a few serrano peppers for some added heat, or bring in spicier chili powders and flakes. Hot sauce is a nice addition as well.

https://www.chilipeppermadness.com/recipes/chili-verde/#wprm-recipe-container-10997

chile_verde

anonymous@undisclosed.example.com (Anonymous) — Sat, 31 Oct 2020 06:11:13 +0000

Chile Verde

Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!

Cook time: 3 hours | Yield: Serves 8

Ingredients

1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
To serve:
Flour or corn tortillas
Spanish rice

Instructions

Roast the tomatillos, garlic: Remove papery husks from tomatillos and rinse well.
1. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
2. If you want the additional flavor of chilies other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.
Purée tomatillos with garlic, jalapeño, cilantro: Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
Sear pork on all sides: Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.
1. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
Sauté onions and garlic: Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.
Add pork, oregano, tomatillo sauce, stock, ground cloves: If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan.
1. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
Simmer 2-3 hours: Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
1. Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

chili_dog_casserole

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 17:58:27 +0000

Low Carb Chili Dog Casserole

Low Carb Chili Dog Casserole: Ditch the carbs with this Low Carb Chili Dog Bake! It’s the best hot dog chili ever and bonus: It’s low carb! (8 carbs or less per serving if you use beef franks.)

Ingredients

For the chili:

1 pound ground beef
2 cloves of garlic, minced
1 large bell pepper
about 3/4 of a large onion, diced (use more if you like sauteed onion)
2 tsp chili powder
1/2 tsp cumin
1/4 tsp pepper
1 tsp salt (You could cheat and just use 2 tbs of a chili spice mix in place of the 4 spices above.)
1 tsp Worcestershire
1 tbs of sugar or sugar substitute (12 carbs in a tbs of sugar, fyi)
1/2 tsp celery salt
1 cup of tomato sauce
1 cup water
1 tbs tomato paste

For the casserole:

8 Beef Hot Dogs sliced longways down the middle and cut in half
1 cup shredded cheddar or cheddar blend cheese (or more if you like a lot of cheese)
extra diced onions for garnish

Instructions

Combine the ground beef, 2/3 of the chopped onions, peppers and garlic in large frying pan and saute until ground beef is browned. Drain fat.
Add spices, Worcestershire, sugar, tomato sauce, tomato paste and water to the pan. stir to combine and simmer for 30 minutes.
Optional step, but totally makes it just like real hot dog chili: Using a food processor or immersion blender, process the chili until the beef is in very small pieces.
Lay hot dogs flat on the bottom of a 7 x 9 casserole dish. Cover with chili. (you should have enough to reserve a bit for those that are eating regular hot dogs and want chili.) Spread 1 cup of cheese over chili and top with remaining onion.
Bake at 400 F for about 15 to 20 minutes or until hot and bubbly!
Serve and Enjoy!

https://www.scatteredthoughtsofacraftymom.com/low-carb-chili-dog-bake-recipe/

chili_s_salsa

anonymous@undisclosed.example.com (Anonymous) — Mon, 22 Mar 2021 03:25:41 +0000

Chili's Salsa

Ingredients

1 can Rotel Original Diced Tomatoes & Green Chilies, (14.5-oz)
1 can whole tomatoes plus juice, (14.5-oz)
1 T canned diced jalapeños
1/4 cup diced yellow onion
1 tsp minced garlic
1 to 2 T chopped fresh cilantro, (optional)
1/2 tsp sea salt
1/2 tsp cumin
1/4 tsp sugar
1 T fresh lime juice

Instructions

Place jalapeños and onions in a food processor and pulse for a few seconds.
Add both cans of tomatoes, garlic, cilantro, salt, cumin, sugar and lime juice and process until well blended. Do NOT purée.
Cover and chill for at least 2 hours before serving. Serve with your favorite tortilla chips.

chipotle_chicken_crockpot_style

anonymous@undisclosed.example.com (Anonymous) — Thu, 19 Jun 2025 05:20:47 +0000

Chipotle Chicken - Crockpot Style

This succulent grilled Chipotle chicken recipe is smoky, spicy, and bursting with southwestern flavors, thanks to this amazing lime marinade. It's perfect for salads, burritos, tacos, enchiladas and more!

Prep Time: 5 minutes mins | Cook Time: 14 minutes mins | Marinating time: 2 hours hrs | Total Time: 2 hours hrs 19 minutes mins | Serves 4 people

Ingredients

2 chipotle peppers in adobo sauce (minced (from 1 (7-ounce) can))
1/4 cup adobo sauce (from the can)
2 tablespoons honey
1/4 cup olive oil
2 tablespoons fresh lime juice (from 1 lime)
1/2 cup water (omit if grilling the chicken instead)
3 cloves garlic (minced)
1 dash kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken breasts

Instructions

Whisk together the marinade ingredients and pour into a crockpot over the chicken.
Cook on low for 8 hours or until chicken is fully cooked.

chocolate_chip_cookies

anonymous@undisclosed.example.com (Anonymous) — Fri, 30 Aug 2024 01:27:28 +0000

Ultimate Chocolate Chip Cookies

Prep 15 min | Total 1 hr 30 min | Servings 48

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired

Instructions

Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until smooth.
Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
Onto ungreased or parchment-lined cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

source: https://q.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57

christmas_cookie_icing

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:23:23 +0000

Christmas Cut-Out Sugar Cookie Icing

Ingredients

1 tbsp softened butter
1 cup powdered sugar
2 tbsp milk
1 tsp clear vanilla

Instructions

Combine softened butter, powdered sugar, milk and clear vanilla extract.
Whisk until smooth. If mixture is too thin, just add in a bit more powdered sugar until you get it to the consistency you like. Then add in any food colors you are using. I quadruple this recipe and use four different colors. Gather all your icing, and sprinkles, etc. and have fun.
Allow the icing to setup on the cookies for a couple of hours then you should be able to stack them and store in an airtight container.

Quadrupled Ingredients

4 tbsp softened butter
4 cups powdered sugar
1/2 cup milk
4 tsp clear vanilla

https://www.thecountrycook.net/cut-out-sugar-cookies/

christmas_cut-out_sugar_cookies

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:20:38 +0000

Christmas Cut-Out Sugar Cookies

Prep Time 30 mins, Cook Time 8 mins, Total Time 38 mins, Yield appx 24

Ingredients

1 1/3 cups butter shortening or real butter
1 1/2 cups sugar
1 tsp vanilla extract
2 eggs
4 tbsp milk 2 % or higher
4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt

Instructions

In a large mixing bowl, mix together the shortening, sugar, milk and vanilla using an electric mixer. Mix until smooth. Then stir in eggs. Combine well.
In a separate bowl, combine flour, baking powder and salt. Stir well using a fork.
Gently add in flour to your shortening mixture. Adding a little flour at a time. Mix just until both mixtures are combined.
Put the dough balls into your fridge to chill for at least an hour.
When dough is ready, preheat oven to 375F degrees.
Spray a couple baking sheets with nonstick cooking spray.
Spread some flour all over your counter.
Working with one dough ball at a time (keep the other one in the fridge), put a little flour on the dough itself. And make sure to rub some flour on your rolling pin too.
Start rolling out dough as evenly as possible. You want the dough to be about 1/4-inch thick. If it's too thin then you won't be able to scoop the cookies up without them breaking.
Using your favorite cookie cutters, start cutting out shapes. Try to get your cookie shapes as close together as possible to make the most use of your dough. You can take the leftover dough and roll it out again for a second cutting. Generally, after the second cutting, the dough is not really usable for a third cutting.
Lay out cookies on cookie sheet that has been sprayed with cooking spray.
Spread cookies out about an inch or two apart on the cookie sheet.
Bake for about 6-8 minutes at 375F degrees.
Allow cookies to cool completely before icing.

Notes

Bake only one cookie sheet at a time. Oven times vary but you don't want the edges too brown. Cookies should be a very light golden tan color.

Ice with Christmas Cookie Icing

https://www.thecountrycook.net/cut-out-sugar-cookies/

classic_meatloaf

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 18:16:05 +0000

Classic Meatloaf

READY IN: 1hr 40mins | SERVES: 4-6 | YIELD: 1 Meatloaf

INGREDIENTS

1 1⁄2 lbs ground beef
1 cup cracker crumb
1 1⁄4 teaspoons salt
1⁄4 teaspoon pepper
1 large egg, beaten
1 medium onion, chopped
1⁄2 cup tomato sauce

TOPPING

1 cup ketchup
2 tablespoons firmly packed brown sugar
1/2 cup water
2 tablespoons mustard
2 tablespoons vinegar

DIRECTIONS

Preheat oven 325 degrees Fahrenheit.
In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
Mix lightly.
Shape into a loaf and place in a baking dish.
In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
Brush the loaf with this mixture.
Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

coffee_cake

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:26:37 +0000

The Best Coffee Cake. Ever.

Prep: 15 Minutes | Cook: 45 Minutes | Level: Easy | Serves: 16

Ingredients

FOR THE CAKE:

1-1/2 stick Butter, Softened
2 cups (scant) Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING:

1-1/2 stick Butter, Softened
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons Cinnamon
1-1/2 cup Pecans, Chopped

Preparation

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt.
Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm, delicious!

coffee_ice_cream

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:32:21 +0000

Coffee Ice Cream

Homemade coffee ice cream recipe using milk and cream infused with whole coffee beans.

Yield: 1 quart

INGREDIENTS

1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

METHOD

Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

coffee_ice_cream.pdf

cozy_italian_lentil_stew

anonymous@undisclosed.example.com (Anonymous) — Fri, 09 Jan 2026 03:25:10 +0000

Cozy Italian Lentil Stew

Ingredients

Veggies

1 Medium onion, diced
3 Bell pepper, diced small
2 Medium potatoes, diced small
Optional: Celery or carrot (if you want a classic mirepoix)

Seasonings

1 Tbsp coriander seeds, ground
1 Tbsp fennel seeds, ground
¾ Tsp anise seeds, ground
1 Tsp white peppercorns, ground
2 Bay leaves
6 Cloves garlic, sliced
1 Lemon, zest and juice
Pinch dried chili flakes, ground

Stew Base

3 Tbsp tomato paste
1 Cup French green lentils (rinsed well )
1 Can crushed tomatoes (no salt added)
4 Cups water ( add extra if needed)
2 Bay leaves
1 Tbsp Vegetable bouillon paste (instead of salt)
Salt and black pepper to taste
1 Tsp smoked paprika
1 Handful Fresh parsley, chopped
Salt and black pepper to taste

Toppings

Baked tofu
- Bake at 400 for 30 minutes. Season with a pork rub and olive oil.
Sauteed collard greens or kale
- Blanche in boiled water for 3 minutes.
- Strain and hold.
- Saute with sliced garlic, salt, and oil for a few minutes.
Feta
Diced red onion
Fresh Parsley

Instructions

Dice onions, peppers, and potatoes
In a mortar and pestle, crush coriander, fennel, anise, white peppercorns, and chili flakes until coarse.
Add the sliced garlic and lemon zest. Pound again into a fragrant paste.
Heat olive oil over medium-high and add 3 tbsp tomato paste. Cook until it starts to darken and caramelizes. Add the spice paste and fry briefly to bloom the aromatics.
Add all diced vegetables to the pot. Stir to coat in the tomato-spice mixture and cook until they soften.
Stir in rinsed French green lentils.
Add crushed tomatoes, 4 cups water, lemon juice, bay leaves, and potatoes.
Bring to a simmer
Lower heat to medium-low and simmer until lentils and potatoes are tender.
Add more water if it thickens too quickly.
Season and finish
Taste. Add veggie Boullion.
Add smoked paprika, adjust salt and pepper, and finish with fresh parsley.

Notes: Don't forget about the toppings, i show a few combinations but do, make it your own here.

source: https://youtu.be/a3wKB9coGwU?si=FtxwoQ-qM6y9LrRR

cream_cheese_frosting

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:06:45 +0000

The Best Cream Cheese Frosting

Yield 2 1/2 cups | Prep Time 5 minutes | Cook Time 10 minutes | Total Time 15 minutes

Everyone needs a great cream cheese frosting recipe and our The Best Cream Cheese Frosting recipe won't disappoint. Sweet and creamy and delicious.

Ingredients

1 pound (4 cups) of Powdered Sugar
1/2 cup Butter (We use Salted Sweet Cream Butter)
8 oz. Cream Cheese
3 teaspoons of Vanilla

Instructions

Beat cream cheese, butter and vanilla in a mixer until blended.
Add powered sugar a cup at a time and continue to mix until sugar is incorporated.

https://www.twosisterscrafting.com/the-best-cream-cheese-frosting/

creamy_chicken_pesto_pasta

anonymous@undisclosed.example.com (Anonymous) — Sat, 05 Apr 2025 23:12:08 +0000

Creamy Chicken Pesto Pasta

Chicken Pesto Pasta has tender pasta and chicken coated in a rich and creamy pesto sauce. It's an easy, flavorful meal that's ready in 30 minutes!

Prep Time 10 mins | Cook Time 20 mins | Total Time 30 mins | Servings: 4 servings

Ingredients

½ pound penne pasta about 2 1/2 cups dry (half of a one pound box)
1 tablespoon olive oil
2 garlic cloves minced
1 teaspoon italian seasoning
1 pound boneless skinless chicken breast cut into bite-sized chunks
Salt and pepper to taste
2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1 cup half and half or all milk/cream
½ cup freshly grated Parmesan
½ cup fresh basil pesto or more, to taste
Fresh basil for garnish, if desired

Instructions

Boil pasta to al dente according to package instructions. Drain and set aside.
Heat a large skillet over medium heat and add minced garlic, italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of times to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet.
Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.
Whisk in chicken broth and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.
Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Garnish with fresh chopped basil and fresh cracked black pepper.

Notes

Optional add-ins: fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, cherry tomatoes.

https://www.yellowblissroad.com/creamy-chicken-pesto-pasta/

creamy_spiced_coleslaw

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:42:59 +0000

Creamy Spiced Coleslaw

Prep: 10 m | Ready In: 1 h 10 m

A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. Sometimes I add fresh minced onion if I am in the mood to chop it up. My family and friends love this coleslaw especially with BBQ sandwiches and Italian dishes.

Ingredients

1 cup mayonnaise
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons cider vinegar
1 (16 ounce) package shredded coleslaw mix

Directions

In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.

https://www.allrecipes.com/recipe/64116/creamy-spiced-coleslaw/

crispy_chicken_sandwich_with_honey_mustard_coleslaw

anonymous@undisclosed.example.com (Anonymous) — Wed, 10 Mar 2021 03:49:34 +0000

Crispy Chicken Burger with Honey Mustard Coleslaw

Crispy Chicken Burger with Honey Mustard Coleslaw on a toasted brioche bun, with jalapenos and crunchy lettuce. Waaay better than takeout!

Prep Time 20 minutes | Cook Time 15 minutes | Total Time 35 minutes | Servings 4 burgers

Ingredients

Chicken Marinade:

3 large chicken breasts sliced into long, thick strips
240 ml (1 cup) buttermilk
½ tsp salt
¼ tsp white pepper
¼ tsp garlic salt

Crispy Chicken Coating:

180 g (1 ½ cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
½ tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes

Honey Mustard Coleslaw:

1/3 white cabbage
1 medium carrot peeled
4 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp honey
2 tsp lemon juice
pinch black pepper

Also:

vegetable oil for deep frying
4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself
4 brioche buns toasted
8 pieces crunchy lettuce - I used 'O' so sweet' variety but Romaine or Little Gem are great too
1-2 jalapenos sliced
1/2 red onion peeled and thinly sliced

Instructions

Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

source: https://www.kitchensanctuary.com/crispy-chicken-burger-honey-mustard-coleslaw/

crispy_chicken_tacos_with_avocado_ranch

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 03:57:57 +0000

Crispy Chicken Tacos with Avocado Buttermilk Ranch

Prep Time: 1 hour | Cook Time: 30 mins | Yield:12 tacos

Ingredients

For the Brine:

2 pounds chicken breast tenderloins
1 cup buttermilk
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

For the Breading:

1 1/2 cups all purpose flour
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon baking powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 cup buttermilk
Oil, for frying

For the Avocado Buttermilk Ranch:

1 haas avocado, halved, pitted and peeled
1 1/4 cups buttermilk
1 teaspoon apple cider vinegar
2 cloves garlic, minced
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Kosher salt and black pepper, to taste

To serve the Tacos:

24 corn tortillas, toasted
1 cup chopped lettuce
1/3 cup chopped fresh cilantro

Instructions

In a large bowl, combine the chicken breast tenderloins and brine ingredients. Mix well and toss to coat the chicken tenders entirely. Cover and refrigerate for 4 hours or overnight.
In a separate large bowl, whisk together the flour, chili powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano. Drizzle with buttermilk and mix with a fork to create craggy pieces.
Line a baking sheet with foil. Remove the chicken from the buttermilk brine a few at a time and transfer to the breading. Firmly press the chicken tenders into the breading so they get fully covered. Set the breaded tenders on the prepared baking sheet.
Allow the breading to set for a few minutes while you make the Avocado Buttermilk Ranch. In a large bowl, mash the avocado. Add in the remaining ranch ingredients and whisk, breaking up any chunks as you go, until the ranch is completely smooth. Set aside.
Line another baking sheet with a few layers of paper towels. Add oil to a large, high-sided pot such as a dutch oven until the oil reaches about 1 inch high. Heat over high heat until oil is shimmering. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Fry until deep golden brown on the bottom side, about 3 minutes, then flip repeat for the opposite side. Using tongs, carefully remove the fried chicken tenders from the oil and set on the paper towel lined baking sheet to cool. Repeat for the remaining chicken tenders.
Serve the chicken tenders in doubled-up toasted corn tortillas with chopped lettuce, fresh cilantro, and the Avocado Buttermilk Ranch.

crunchwrap_supremes

anonymous@undisclosed.example.com (Anonymous) — Sat, 31 Oct 2020 06:17:22 +0000

Homemade Crunchwrap Supreme Recipe

PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | YIELD: 6

Ingredients

1 lb ground meat
1 packet taco seasoning mix
6 burrito size flour tortillas
6 tostada shells
1 cup of sour cream
2 cups of shredded lettuce
1 diced tomato
1 cup shredded Mexican cheese blend
Nacho Cheese

Instructions

In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
Warm up the nacho cheese sauce in the microwave and set aside.
Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
Place ½ cup of taco meat on top of the nacho cheese.
Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
Flip over and cook the other side for another 2-3 min or until golden brown.
Cook the rest of your crunchwraps and eat immediately.

https://cookingwithjanica.com/homemade-crunchwrap-supreme-recipe/print/6859/

cucumber_salad

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:07:55 +0000

CUCUMBER SALAD RECIPE

Ingredients

1 English cucumber (or two of a smaller variety)
1/2 a red onion
any neutral vinegar
any neutral oil (or replace the oil with sour cream)
fresh dill
salt
pepper
sugar

Instructions

Thinly slice the cucumber and onion and combine in a bowl.
Chop up the dill and put it in. Give it a pinch of salt and pepper, and a big pinch or two of sugar.
Splash in maybe a tablespoon each of vinegar and oil to start with. If replacing the oil with sour cream, you might want about half a cup (120 ml).
Stir thoroughly and let sit in the fridge for a few hours, or overnight. Stir again and taste. Add more of whatever it needs.

Pair with Schnitzel

Source https://youtu.be/4eGNy2E7CVs

curry_chicken_salad

anonymous@undisclosed.example.com (Anonymous) — Thu, 27 Mar 2025 03:03:08 +0000

Fruited Curry Chicken Salad

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

Ingredients

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup light mayonnaise

Directions

Cook chicken using desired method
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

source: https://www.allrecipes.com/recipe/8932/fruity-curry-chicken-salad/

dad_s_pizza_dough

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:22:28 +0000

Dad's Pizza Dough

This is the tried and true pizza dough recipe that my dad has been making since I was a child. It is quite versatile and can be used for pizzas, calzones, and stromboli.

Here’s the dough recipe. Insert the ingredients in this order.

Ingredients

Dads recipe - By Volume

2 tsp yeast
3 cups flour
1 tablespoon sugar
1 tsp salt
2 tablespoons olive oil
About 1 cup warm water

By Weight

400g flour
240g water
20g sugar
20g olive oil
5g salt
6g yeast

Instructions

Use the dough hook and start the mixer on its lowest setting. Once a dough ball forms if it’s too wet and starts to stick on the bottom of the mixing bowl add more flour. If it’s too dry and won’t form into a ball add a touch more water. I rarely get this right from the start. Turn the mixer up and let it beat the ball. Sometimes you have to stop the mixer and use a spatula to press the dough ball around the hook so it will knead it properly.
Turn the oven on 350 for about one minute and turn it off. Cover the bowl of dough with a towel and put it in the oven.
This can be done anytime between 1 PM and 3 PM just need a couple of hours for the dough to rise.
That’s it!

dashi_broth_for_miso_soup

anonymous@undisclosed.example.com (Anonymous) — Sat, 31 Oct 2020 05:53:56 +0000

Japanese Dashi Broth (For Miso Soup)

Makes about 2 cups

Ingredients

2 cups water
2-inch piece kombu (dried black kelp)
1/2 cup loosely packed dried bonito flakes (katsuobushi), optional

Instructions

Warm the water and kombu over medium heat: Combine the water and kombu in a 1-quart saucepan and set over medium heat.
Remove the kombu as the water comes to a boil: Remove the kombu from the water just before it comes to a full boil. (Boiling the kombu can make the broth bitter and a bit slimy.)
Add the bonito flakes and simmer: Add the bonito flakes, if using, and let the water come to a rapid simmer. Continue simmering for about 1 minute.
Steep the bonito flakes off the heat: Remove the pan from heat and let the bonito steep in the broth for an additional 5 minutes.
Strain the broth: Strain the bonito flakes from the both. Add additional water, pouring through the strained bonito, if needed to make 2 cups.
Use or store the broth: The broth can be used immediately, refrigerated for up to a week, or frozen for up to 3 months.

Recipe Notes

For vegetarian dashi: The dashi is ready to be used after removing the kombu. No additional boiling or steeping is necessary.
For more deeply flavored dashi, steep the kombu in the water overnight before continuing with the recipe.

https://www.thekitchn.com/how-to-make-japanese-dashi-broth-cooking-lessons-from-the-kitchn-57749

fajita_marinade

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 03:26:40 +0000

THE BEST STEAK (or Chicken) FAJITAS

INGREDIENTS

Marinade

⅓ cup lime juice
¼ cup pineapple juice (no sugar added)
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (or more to taste)
1 teaspoon salt and ½ teaspoon black pepper
¼ cup chopped cilantro

fajita_seasoning

anonymous@undisclosed.example.com (Anonymous) — Thu, 11 Sep 2025 19:45:06 +0000

Salt Free Fajita Seasoning

Ingredients

2.5 tbsp Paprika (No paprika for Ellster)
2.5 tbsp chili powder
2 tbsp Onion Powder
2 tbsp Garlic Powder
1 tbsp Cumin Powder
1 tbsp oregano (dried)
1 tsp Ground Black Pepper
1 tsp red pepper flakes (skip or reduce quantity if heat intolerant.)
½ tsp Cayenne Pepper (skip or reduce quantity if heat intolerant.)

flame_broiler_teriyaki_chicken_bowls

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 03:15:39 +0000

Teriyaki Chicken Bowls (Flame Broiler)

Ingredients

2 boneless, skinless chicken breasts
1/2 cup soyaki (or your fav teriyaki sauce)
pepper to taste
a dash of salt
a dash of cayenne
1-2 teaspoons no-salt seasoning (its a mixture of various seasonings)
2 cups uncooked brown rice
chili paste to taste
1-2 teaspoons sesame seeds

Directions

Cook the brown rice in your rice cooker, starting about 20-30 minutes before you cook the chicken.
Chop the chicken into small, bite-sized pieces. Heat a large, non-stick pan over medium high heat and add the chicken once the pan is hot. Season with the salt, pepper, cayenne, and no-salt seasoning. Cook on medium-high heat. When you have about 2-3 minutes of cooking time left, pour the soyaki over the chicken and cook the rest of the way through, so that the chicken is no longer pink in the middle.
Serve the rice in a bowl, spoon the chicken on top, sprinkle with the seasame seeds. Dab a bit of chili paste on top if you like some heat! Drizzle an additional tablespoon of soyaki on the top and enjoy.

fontina_risotto_with_chicken

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 04:43:36 +0000

Fontina Risotto with Chicken

Total: 40 min | Prep: 10 min | Cook: 30 min | Yield: 4 servings

Ingredients

4 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
1/4 cup roughly chopped fresh parsley

Directions

Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

https://www.foodnetwork.com/recipes/food-network-kitchen/fontina-risotto-with-chicken-recipe-1972722

fried_potato_cakes

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:46:12 +0000

Fried Potato Cakes

Delicious with an English fry-up breakfast!

Ingredients

1 cup mashed potatoes; leftover cold, preferably made with ricotta cheese
1 egg; beaten
2 tbsp flour
1 small onion; chopped fine
salt & pepper; to taste
oil; for frying

Instructions

In medium size bowl, beat the egg. Add the cold potatoes, chopped onion, flour and seasonings. Mix well. If mixture seems too thick, add a small amount of milk to make mixture the consistence of peanut butter (thick, not as runny as pancake batter).
Put approximately 1/4 cup oil in large skillet over medium heat and allow to heat pan before adding the mixture.
When heated, use a serving spoon and drop a spoonful of mixture into the hot oil. Leave a little space between each to allow browning and make it easier to turn each one over.
As each one browns on bottom, turn over and brown the other side. Do not rush the browning so the inside will have sufficient time to cook thoroughly. Medium to dark brown is best.
Remove from oil and place on paper towels to drain. Serve warm.

https://www.bigoven.com/recipe/fried-potato-cakes/173896

garlic_butter_dipping_sauce

anonymous@undisclosed.example.com (Anonymous) — Thu, 18 May 2023 04:25:30 +0000

Garlic Butter Dipping Sauce

This garlic butter dipping sauce is the perfect dip or side for your pizza party! It's not greasy and not too garlicky like some dips. Tastes just like Dominos garlic butter sauce and it only takes three ingredients!

Prep Time 10 minutes | Total Time 10 minutes

Ingredients

1/2 cup unsalted butter
1 tsp garlic powder
1/8 tsp salt

Instructions

Melt butter in a saucepan on medium.
Spoon off the foam that you get on top. That's where the greasiness comes from.
Stir in garlic powder and salt until dissolved.
Remove from heat to a small dish and enjoy! You now have the perfect dipping sauce to complement your pizza!

source: https://www.lifewithmylittles.com/garlic-butter-dipping-sauce/

garlic_roasted_brussels_sprouts

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:48:06 +0000

Garlic Roasted Brussels Sprouts

Ingredients

2 pounds fresh Brussels sprouts, cut in
half (or quarters if sprouts are large)
6 garlic cloves, rough chopped
1 medium red onion, sliced
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Directions

Preheat oven to 450°F. Line a baking
sheet with aluminum foil.
Add Brussels sprouts, onions and garlic to pan. Drizzle with olive oil. Sprinkle with
salt and pepper. Toss with clean hands, until coated. Wiggle the pan until Brussels
spouts are in a single layer. Bake 20-25 minutes until fork tender.
Serve and enjoy!

garlic_roasted_chicken_with_lemon_and_rosemary

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 04:31:02 +0000

Garlic Roast Chicken with Rosemary and Lemon

Total Time: 30 min | Prep: 5 min | Cook: 25 min | Yield: 4 servings

Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish.
Toss and coat the chicken with all ingredients, then place in oven.
Roast 20 minutes.
Add wine and lemon juice to the dish and combine with pan juices.
Return to oven and turn oven off.
Let stand 5 minutes longer then remove chicken from the oven.
Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

german_chocolate_cake_frosting

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:40:38 +0000

German Chocolate Cake Frosting

Coconut Pecan Frosting for German Chocolate Cake.

Prep: 20 mins | cook: 10 mins | total: 30 mins | Yield: 1 frosting for 2 layer cake

Ingredients

1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 ⅓ cups flaked coconut

Directions

In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla.
Cook over low heat, stirring constantly, until thick.
Remove from heat and stir in pecans and coconut.
Let cool to room temperature before spreading on cake.

german_chocolate_cake

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Jul 2021 18:17:14 +0000

German Chocolate Cake

Ingredients

Cake

Cooking spray to grease pans
4 oz sweet baking chocolate
1/2 cup water
2 1/4 cups Gold Medal™ all-purpose flour or 2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter (2 sticks), room temperature
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk

Coconut-Pecan Filling and Topping

3 egg yolks
1 cup granulated sugar or packed brown sugar
1/2 cup butter (1 stick)
1 cup evaporated milk (from 12-oz can)
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Steps

Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

source: https://www.bettycrocker.com/recipes/german-chocolate-cake/

giardiniera

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:50:11 +0000

World Famous Giardiniera Recipe

Ingredients

8 to 12 serrano peppers or 6 jalapeno peppers, sliced
2 green peppers, diced
2 red peppers, diced
1 carrot, diced
1 celery rib, diced
1 yellow onion, diced
1/2 cauliflower head, cut into florets
3 cloves of garlic, minced
1/2 cup stuffed pimento green olives, chopped
1/2 cup salt
2 1/2 teaspoons oregano
1/2 teaspoon celery seed
1/2 to 1 teaspoon red pepper flakes for more “heat”
1/2 teaspoon of freshly ground pepper
1 cup of apple cider vinegar
1 cup olive oil or canola oil (I like olive oil)

Directions

In a large non-reactive bowl, add all the peppers, celery, carrot, onion. and cauliflower florets. Stir in salt and add enough water to cover vegetables. Cover bowl and refrigerate for 12 hours. After 12 hours, drain and rinse vegetables to remove excess salt. Set bowl aside.
In a medium bowl, combine the garlic, oregano, red pepper flakes, celery seeds, and ground pepper. Pour in vinegar and whisk in olive oil until combined. Add this to the vegetable mixture, add in the chopped olives and toss well. You can either cover this and refrigerate or place the vegetable mixture into jars making sure the vegetables are covered by the oil/vinegar blend. This recipe is good at 48 hours, however, the longer you let it ferment in the fridge the better the flavors are. We try to wait a week before we eat it.
You can use a combination of peppers such as serrano, hot red cherry, banana, and jalapeno depending on what you like. I like the different color peppers because they look great in a jar. Remember, when you buy your peppers at the grocery store, make sure you get the freshest peppers possible.

http://www.chicagonow.com/nancys-world/2013/10/world-famous-giardiniera-recipe/

good_old-fashioned_pancakes

anonymous@undisclosed.example.com (Anonymous) — Wed, 15 Apr 2026 02:46:06 +0000

Good Old-Fashioned Pancakes

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 8

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
¼ teaspoon salt, or more to taste
1 ¼ cups milk
3 tablespoons butter, melted
1 large egg

Directions

Gather all ingredients.
Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes.
Flip and cook until browned on the other side. Repeat with remaining batter.
Serve and enjoy!

grain_free_tortillas

anonymous@undisclosed.example.com (Anonymous) — Mon, 25 Jan 2021 23:32:20 +0000

Grain Free Tortillas

Yield: 4 Tortillas | Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Ingredients

Scant 2 Tablespoons tapioca flour
Scant 2 Tablespoons coconut flour
1 pinch fine sea salt
1 large egg (or 4 TBSPs almond milk)
7 Tablespoons unsweetened almond milk, (or milk of choice, if nut free)

Instructions

Sift together your dry ingredients (tapioca starch, coconut flour and salt), and set aside.
Preheat a pan over medium-low heat. Very lightly grease or spray it if necessary (it’s better to use a well-seasoned cast iron skillet that will not require greasing).
Whisk together the egg and almond milk just to combine.
Add the dry mixture, and stir gently and just until combined.
Pour about 3 Tablespoons of batter into the pan. Move the pan around a little to make it spread in a circular pattern if necessary, but other than that, do not touch it for 3-4 minutes.
Flip it and cook another 1-2 minutes or until crisp.
Remove and transfer to a cooling rack and repeat with the remainder of the batter.
Serve immediately, or store in an airtight container with one corner open (if the room is relatively dry; if it's humid, keep the container completely sealed) at room temperature for up to 2 days.

Notes

There is the one and only trick to these: patience. They need to cook slowly on medium-low heat and you can't rush them or else you'll end up with something that tastes like you wrapped your fish in a pancake. Unlike most things you cook in a pan, you actually want these to dry out a little bit, which gives them the strength and crispness that you expect from a good tortilla.
For an egg free version, replace the egg with 4 Tbsp almond milk. They take longer to cook and will spread more.
To make ahead and freeze, layer the tortillas between pieces of wax or parchment paper and freeze flat in a sealed zip top bag , or in the freezer, tortillas separated.

A few more troubleshooting tips:

Sift your flours to get rid of clumps, and stir your batter as little as humanly possible (no clumps means less stirring, too). Stirring incorporates air into the batter and you don't want this because they will pop and make your tortillas look like they've been in a Roger Rabbit-esq gangster shootout.
That said, you still might get air bubbles in your tortillas, especially as you near the end of the batch.This is normal, but annoying. Try dropping your bowl from about 1” onto the counter top, which encourages the air bubbles out of the batter. Or don't bother: The air bubbles in no way affect the texture of the tortillas, so it’s really no big deal.
The medium-low heat thing is serious business. Don't try to crank up the heat to crisp them up or cook them faster. That will make them pancake-like. If you're ending up with a weird texture, my first suggestion would be to make sure your heat is not too high (or your pan is not too hot).
Use as little grease as possible to get the most authentic tortilla-like texture. If you have a reliable nonstick pan - like a well-seasoned cast iron pan - use that. You may need to lightly grease it every 3 tortillas or so, and that's ok.
Don’t be surprised if the first cooked side (the one that is visible after flipping) looks like an ugly pancake.
Make sure you are cooking them until they are very crisp and feel like they'll snap in half if you try to bend them. They soften up and become pliable as they cool (and once they’re stored).

greek_turkey_burgers

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 18:18:52 +0000

Greek Turkey Burgers

Spinach, lemon, feta, garlic, and dill pack a lot of flavor into these healthy and delicious Greek Turkey Burgers.

Prep Time20 mins | Cook Time 10 mins | Total Time 30 mins | Servings: 6

Ingredients

7 oz. plain greek yogurt
1 medium fresh lemon
1/4 tsp minced garlic
1/4 tsp dried dill
1.25 lb. ground turkey
6 halves sun dried tomatoes
1 medium red onion
2 oz. frozen spinach
1/4 cup crumbled feta
1 tsp dried oregano
1/2 tsp minced garlic
1/3 cup breadcrumbs
1 large egg
1 medium cucumber
6 hamburger buns
to taste salt and pepper

Instructions

Prepare the yogurt sauce by combining the yogurt, 1/4 tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and 1/4 of the red onion.
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, 1/2 tsp minced garlic, dried oregano, egg, bread crumbs, 1/2 tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber. Enjoy!

https://www.budgetbytes.com/wprm_print/33233

green_herb_dip

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:52:16 +0000

Green Herb Dip

Ingredients

8 ounces cream cheese
1/2 cup sour cream
1/2 cup mayo
3/4 cup chopped scallions
1/4 cup chopped parsley
1 tablespoon chopped dill
1 tablespoon chopped garlic
1/4 teaspoon black pepper

Instructions

Combine all ingredients in bowl, stir and serve.

grilled_chicken_schwarma

anonymous@undisclosed.example.com (Anonymous) — Tue, 17 Mar 2026 00:12:59 +0000

Grilled Chicken Shawarma

Prep Time: 10 minutes minutes | Cook Time: 15 minutes minutes | Total Time: 25 minutes minutes | Servings: 4

Grilled Chicken Shawarma is an amazing dish of Middle Eastern flavors that comes together super quick, smells divine and disappears from plates in seconds. Try this chicken recipe, full of fragrant spices, for your next BBQ and you'll surely “wow” all your guests.

Ingredients

8 Chicken thigh Skinless, on a bone
2 cloves Garlic Minced
1 tbsp Cumin
1 tbsp Coriander
1 tbsp Cardamon
2 teaspoon Smoked paprika Sweet
1/2 teaspoon Cayenne pepper
2 teaspoon Salt
Freshly ground black pepper
1 Lemon Juiced (or 2 tablespoon of lemon juice)
3 tablespoon Olive Oil Extra virgin

Instructions

Add all the marinade ingredients into a bowl and mix together;
Place chicken tights in the large ziplock bag, pour over the marinade and massage the chicken so all the pieces get covered in the marinade;
Close the ziplock and place it in a fridge overnight, for at least 12 hours and as long as 24 hours;
Heat the grill on medium high. You can oil the grill or use the cooking spray;
Place the chicken on the grill and cook for about 5-7 minutes on each side. You can flip it a few times during cooking. The chicken is done when the internal temperature reaches 165F.
Remove the chicken from the grill and let it rest for 5 minutes. Serve it with a side salad, pita bread, and tzatziki sauce.

Notes I also grilled few lemons cut in half and sprinkle the meat with the lemon juice, but this step is optional. I simply like how lemon elevates all the flavors. And the grilled lemon not only is juicer but also has a little smoky flavor.

source: https://eatingeuropean.com/grilled-chicken-shawarma/#recipe

grilled_cilantro_lime_chicken

anonymous@undisclosed.example.com (Anonymous) — Tue, 17 Mar 2026 00:09:04 +0000

Grilled Cilantro Lime Chicken

Juicy and tender grilled chicken breast with a delicious cilantro and lime marinade. Easy to make and perfect as a main dish or top over salads.

Prep Time 5 minutes mins | Cook Time 10 minutes mins | Marinade 1 hour hr | Total Time 15 minutes mins | Servings: 8

Ingredients

8 Boneless skinless chicken breasts about 2 lbs.
2/3 bunch fresh cilantro
zest of 1 lime
3 tablespoon lime juice about 2 limes
3 cloves garlic chopped
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil

Optional Garnishes:

Cilantro leaves
Lime wedges

Instructions

Combine all the marinade ingredients ( 2/3 bunch fresh cilantro, zest of 1 lime, 3 tablespoon lime juice, 3 cloves garlic- minced,1 teaspoon ground coriander, 1 teaspoon salt, 1 teaspoon black pepper, and 2 tablespoons olive oil into a blender or food processor and pulse until it forms a smooth mixture.
Add chicken breast to a large freezer-safe sealable bag, followed by the marinade. Press the air out of the bag and seal it tightly. Now gently press to the marinade around the chicken cutlets to coat well.
Allow it to marinate in the refrigerator for at least 1 hour to overnight. Marinating overnight will enhance the juiciness and flavor of the chicken.
Next, brush the grill or a heavy-bottomed pan with some oil and heat over medium-high heat. Place the marinated chicken breast onto the hot grill.
Grill without moving them around, about 5 minutes on each side, or until charred and cooked through.
Garnish with fresh Cilantro leaves and serve with Lime wedges if desired.

Notes

Serving size is one chicken breast
To make things quick, use thin-sliced boneless skinless chicken breasts for this lime chicken. The thinner size makes for faster grilling times and more even cooking.
Let the chicken marinate for at least an hour, this allows the flavor to seep in and tenderize the chicken breast.
Place marinating meat in the refrigerator to keep it at a safe temperature while marinating.
Make sure to lightly brush the grill with oil before adding the chicken, this stops the chicken from tearing when you flip it.
If you don't have any sealable bags to hand, you can use a dish to marinate the lime chicken. However, stick to shallow containers made of non-reactive materials like stainless steel, glass, or ceramic. This way, the flavor won't be affected.

source: https://healthyfitnessmeals.com/cilantro-lime-chicken/#wprm-recipe-container-39476

hawaiian_macaroni_salad

anonymous@undisclosed.example.com (Anonymous) — Fri, 30 Oct 2020 05:37:03 +0000

Hawaiian Macaroni Salad

(L&L BBQ Copycat)

Servings 6

Ingredients

1/2 lb dry elbow macaroni
1/4 cup onion, minced
2 TB shredded carrots
1 cup real, whole mayo
1/4 cup green onion, thinly sliced
1/2 tsp white pepper
1 tsp kosher salt
Optional: freshly chopped parsley for garnish

Instructions

Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.

healthier_biscuits_and_gravy

anonymous@undisclosed.example.com (Anonymous) — Tue, 23 Dec 2025 16:14:51 +0000

Healthy Biscuits and Gravy

This healthier biscuits and gravy recipe is delicious! Enjoy a nostalgic breakfast without destroying your macros for the day.

Ingredients

Healthy Drop Biscuits

1 1/2 cups Whole Wheat Flour 180 grams
1 1/2 cups Nonfat Greek Yogurt, plain 330 grams
2 teaspoon Baking powder
1/2 teaspoon Salt

Healthy Sausage Gravy

1 pound Lean ground pork
1 teaspoon Italian Seasoning
1 teaspoon Dried Parsley
1/2 teaspoon Paprika
1 teaspoon Garlic Powder
1/2 teaspoon Dried minced onion
1 1/2 teaspoon Pepper
1/4 teaspoon Fennel Seed
1 1/2 teaspoon Salt
1/2 teaspoon Red pepper flakes optional–omit if you don't like spice
1/3 cup All-Purpose Flour
3 cups Skim Milk

Instructions

Biscuit Instructions

Preheat oven to 400°F.
To make the healthy drop biscuits, whisk together the flour, baking powder, & salt in a mixing bowl. Add the Greek yogurt and stir to mix thoroughly.
Scoop your drop biscuits into 12 equal-sized balls and place them on a parchment-lined baking sheet. There will be roughly 3 tbsp of batter per biscuit.
Bake for 15 minutes or until golden brown.

Sausage Gravy Instructions

While the biscuits bake, brown your ground pork in a large skillet. Drain any fat.
Add the seasonings: Italian seasoning, parsley, paprika, garlic powder, dried onion, pepper, fennel seed, salt, and red pepper flakes (if using) to the meat. Stir seasonings into the meat until they are evenly distributed.
Sprinkle the all-purpose flour evenly over the ground pork, then stir to coat. Let cook for 1-2 minutes, stirring frequently.
Add the skim milk to the ground pork mixture. Bring it to a simmer and cook, stirring frequently, until thickened.
Taste your gravy mixture and add the additional salt, pepper, garlic powder, or red pepper flakes if desired.

source: https://thesweetsimplethings.com/healthy-biscuits-and-gravy/#recipe

hearty_leek_and_potato_soup

anonymous@undisclosed.example.com (Anonymous) — Tue, 19 Nov 2024 03:03:46 +0000

Hearty Leek and Potato Soup

Serves 4

Ingredients

4 oz (113g) hard salami, bacon or other cured fatty meat (or skip it)
1.5 lb (680g) leeks
1.5 lb (680g) potatoes (any kind but I prefer waxy)
1 32 oz (946mL) carton of stock (I use chicken but any kind is fine)
1 cup (237mL) cream
salt
pepper
fresh rosemary and thyme (or whatever herbs you've got)

For god's sake, treat the above quantities as approximate.

Instructions

Cut the meat into big chunks, put it in a cold soup pot, turn on moderate heat. Fat will melt out of the meat and then you can start browning the meat in said fat. Stir occasionally to make sure it doesn't burn.
Prep the leeks. Cut off the root end, bisect the leek lengthwise, and cut crosswise into thin strips. Use both the white and the green parts, but not the very tops of the greens where they get really dry and fibrous. Put all the cut leek strips into a big bowl, swish with water, drain, then I fill the bowl up again with a lot of excess water. Then you can grab the floating leeks off the top and all of the sand will sink to the bottom.
Put the leaks in with the meat, stir, and let soften for a few minutes. Peel and cut your potatoes into chunks as big as you want. Drop those in the pot, stir and let everything cook for a few minutes.
Pour in just enough stock to cover all the solids (might not be the whole carton), cover and simmer until the potatoes are fork tender, maybe a half hour.
Stir in the cream and simmer until you see the cream thicken just a little.
Puree the soup, partially puree it (my preference) or don't puree it at all. If you want the soup a little thinner, add more stock.
Flavor with salt, pepper and herbs to taste.

source: https://www.youtube.com/watch?v=UhrFeti6sOg

hibachi

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 02:31:07 +0000

Hibachi dinner at home

Prep Time:20 min | Cook Time:30 min | Total Time:50 min | Serves 2

Ingredients

Garlic Butter

1 stick unsalted butter (softened at room temp)
1 T minced garlic
1 tsp chopped parsley
1/2 tsp black pepper
1/2 tsp Italian seasoning

Yum Yum Sauce

1 1/4 cup mayo
1 tsp granulated sugar
1/2 tsp garlic powder
1/4 tsp paprika
1 T melted butter (unsalted)
1 tsp tomato paste
1/2 tsp cayenne pepper
2-3 T water

Ginger Sauce (we don't like this)

1/2 onion (chopped)
2 T lemon juice
1 T grated ginger
1 tsp minced garlic
1/4 cup soy sauce
1/2 tsp white vinegar
1/4 tsp sugar

Hibachi Rice

2 cups cold, cooked rice (white rice)
1 T sesame oil
2 T butter
2 T soy sauce
1/2 sweet onion (chopped)
1 large egg
chopped green onions

Hibachi Noodles

1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)
2 tsp sesame seed oil
1 T garlic butter
2 T soy sauce
1 T teriyaki sauce
Bean sprouts
Optional: 3-4 green onions (chopped, both the white part and green part, separated)

Hibachi Vegetables

1 large zucchini (quartered)
1 sweet onion (chopped)
1 T vegetable or canola oil
1 tsp sesame oil
1 T soy sauce
1 T garlic butter
pinch of salt

Hibachi Steak and or Chicken

1 pound of chicken breast and or sirloin steak (cut in bite sized pieces)
1 T vegetable or canola oil
1 tsp sesame oil
2 T garlic butter
2 T soy sauce
1 T teriyaki sauce
salt and pepper to taste

Hibachi Shrimp

1 lb raw shrimp
1 T vegetable or canola oil
2 T garlic butter
1 T soy sauce
1 T teriyaki sauce
lemon juice (optional)

Directions

Garlic Butter

Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
Blend well.
Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container.
Refrigerate until firm.

Yum Yum Sauce

(Make 1 day before serving.)
Mix all ingredients (except water) together well.
Add 1-2 T of water to reach your desired sauce consistency.
Chill overnight in the refrigerator.
Serve at room temperature.

Ginger Sauce

Blend all ingredients in a food processor or blender.
Refrigerate until ready to use.

Hibachi Rice

Heat oils in a wok or skillet.
Add onion and saute for 1-2 mins
Add in the egg and lightly scramble it.
Once egg is nearly cooked, add in the cold rice, butter, and soy sauce.
Toss rice and egg together until rice is warm and eggs are cooked completely.
Salt and pepper to taste if needed.
Add chopped green onions.
Remove from pan and serve.

Hibachi Noodles

Cook noodles according to package instructions and drain well.
Heat oil
Add in the remaining ingredients except for the green part of the green onions
Toss to combine.
Once noodles are very coated and hot, add in the green onions
Adjust seasoning to your liking if needed.
Serve.

Hibachi Veggies

Heat oils into the wok or skillet at medium high heat
Add in the zucchini, soy sauce, butter, and a pinch of water.
Saute for 5 minutes
Add in onion and continue to saute until all veggies are tender.
Serve.

Steak

Heat veggie oil in a skillet at medium high heat
Add in the steak and sprinkle on the salt and pepper.
Saute steak.
Once steak begins to brown, add in the remaining ingredients.
Continue to cook the steak to your desired level of doneness.

Chicken

Heat veggie oil in pan at a medium heat
Add in chicken and all remaining ingredients.
Continue to cook the chicken until completely done.
Saute to avoid burning.

Shrimp

Heat oil in skillet or wok
Add in shrimp
Add the butter, soy sauce, and teriyaki.
Saute until shrimp are cooked.
Be careful not to overcook.
Add a squeeze of lemon juice.

Notes

We're not a fan of the Ginger sauce, so we don't make it.
Please use the vegetable oil as needed! I provide measurements in case you're cooking each component separately. If you are using the same griddle, skillet, etc., you may not need to add oil with the addition of each meal component. Use only as needed.
When seasoning with salt to taste, keep in mind that you'll be using soy sauce as well. Soy sauce will add sodium too.
I used a cast iron griddle for this meal to cook a couple components at once. However, a skillet, wok, and pan maybe used as well. Use what you have.
If you make your own Garlic Butter, it will last for up to one week in the refrigerator. Store tightly in plastic wrap or a sealed container.

https://coopcancook.com/

ikea_swedish_meatballs

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:18:26 +0000

IKEA SWEDISH MEATBALLS WITH CREAM SAUCE

Active: 40 minutes | Total: 1 hour 40 mins

6 servings; makes 36 meatballs

There’s a reason these Swedish meatballs are so popular with regulars at Ikea. The oniony spheres are delicious on their own, but they are luscious when draped in the store’s thick, savory cream sauce. The business revealed its “secret” recipe during the coronavirus pandemic, so those who could not come in to the stores could still enjoy the signature treat. “We know that some people might be missing our meatballs, which is why we’ve released an at-home alternative which, using easily accessible ingredients, will help those looking for some inspiration in the kitchen,” Lorena Lourido, country food manager of Ikea U.K., said in a statement.

Ingredients

FOR THE MEATBALLS

1 pound ground beef
8 ounces ground pork
1 medium yellow onion, finely chopped
1 clove garlic, crushed or minced
1/2 cup plain bread crumbs
1 large egg, lightly whisked
1/3 cup whole milk
1 teaspoon fine sea salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

FOR THE CREAM SAUCE

5 tablespoons unsalted butter
1/3 cup all-purpose flour
1 1/4 cups beef broth
3/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard

Steps

Shape the meatballs: In a large bowl, combine the beef and pork, mixing with your fingers to break up any lumps. Add the onion, garlic, bread crumbs and egg, and gently mix to combine. Add the milk, salt and pepper and mix to combine.
Shape the mixture into 2-inch balls. Place on a clean platter, cover and refrigerate until completely chilled, about 45 minutes.
Make the sauce: Just before you begin frying the meatballs, in a medium saucepan over medium heat, melt the butter. Add the flour and stir it into the butter until a roux forms, continue to cook for about 2 minutes, stirring constantly.
Slowly add the broth, stirring until just combined.
Add the cream, soy sauce and mustard and stir to combine. Bring the mixture to a simmer, then turn the heat to low and let the sauce thicken, stirring occasionally to prevent sticking, 1 to 2 minutes. Remove from the heat, cover and set aside.
Cook the meatballs: When ready to cook the meatballs, place a rack in the center of the oven and preheat to 400 degrees.
In an ovenproof large skillet over medium-high heat, heat the oil until shimmering. Working in batches to avoid crowding, add the meatballs and cook until browned on the outside, about 8 minutes. Transfer the browned meatballs to a plate and repeat with the remaining meatballs.
Return the meatballs to the skillet and pour the sauce over. Cover the skillet with a lid or foil, and transfer the skillet to the oven. Bake for 30 minutes, until the meatballs are cooked through.
Serve the meatballs as they are or with boiled or mashed potatoes.

Notes

If you want to serve the meatballs without the sauce, fry them another 5 to 8 minutes, until cooked through.
The meatballs are excellent with creamy mashed and/or boiled potatoes, according to Ikea.
The recipe calls for chilling the uncooked meatballs before frying to help them keep their shape when frying. The original recipe said to chill the meatballs for 2 hours, but we found that chilling them for just 30 to 45 minutes was enough.
The original recipe calls for double cream, which is a thick English cream, but we used whipping cream instead.
Make Ahead: Meatballs can be formed, covered and stored in the refrigerator overnight.
Storage Notes: Refrigerate in an airtight container for up to 3 days.

instant_pot_bean_charts

anonymous@undisclosed.example.com (Anonymous) — Fri, 05 Sep 2025 15:14:37 +0000

Instant Pot Bean Cook Time Tables

Below are tables of cooking times for various dried beans.

Bean	Soaked	Un-soaked	Bean to Water Ratio	Max Dried Beans
Adzuki Beans	6-9 minutes	15-20 minutes	1:3
Black-Eyed Peas	3-5 minutes	7-9 minutes	1:2
Navy Beans	5-8 minutes	15-20 minutes	1:3
Black Beans	9–11 minutes	22–27 minutes	1:3
Cannellini Beans	9–11 minutes	22–27 minutes	1:3
Cranberry Beans	7–9 minutes	20–25 minutes	1:2
Chickpeas	12–15 minutes	35–45 minutes	1:3	2 cups
Kidney Beans	9–11 minutes	22–27 minutes	1:3
Lima Beans	7–9 minutes	20–25 minutes	1:2
Pinto Beans	4–6 minutes	15–20 minutes	1:3
Soybeans	18–23 minutes	40–45 minutes	1:2

I find that adding aromatics and a pinch of kosher salt greatly enhance the flavor of the beans.
I like to chop up halve an onion, and a few garlic cloves and add those to the pot. I'll toss in a bay leave too.
Sometimes I'll add various dried spices as well, depending on the bean I'm cooking.

italian_garlic_bread_grilled_cheese

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:29:37 +0000

Italian Garlic Bread Grilled Cheese

It’s made with garlic bread and loaded with gooey mozzarella cheese, pine nuts, and prosciutto.

Prep Time 10 minutes | Cook Time 10 minutes | Total Time 20 minutes

Ingredients

2 slices of Italian bread
1 1/4 Tbsp salted butter softened
1 large garlic clove
4 oz mozzarella cheese block melts best
3 slices of prosciutto
1 1/2 Tbsp pine nuts
3-4 basil leaves minced

Instructions

Mix butter and pressed garlic clove together with a fork until completely combined. Butter the outer sides of each slice of bread and get some butter mixture on the sides too.
Slice mozzarella cheese thinly.
Preheat a cooking pan big enough to fit two slices of bread over medium heat.
Place bread slices, buttered side down, in the preheated pan.
Divide slices of mozzarella cheese among both slices of bread, spreading them evenly. Let it cook until cheese starts to melt.
Spread pine nuts and basil over cheese on one slice. Place prosciutto on top of nuts and basil, spread it evenly over the bread slice.
Cover the slice that's loaded with nuts, basil and prosciutto with the other cheesy slice of bread. Press gently and let the grilled cheese cook until the cheese is completely melted, flipping as needed.

https://www.willcookforsmiles.com/italian-garlic-bread-grilled-cheese/

italian_pork_tenderloin

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 18:11:32 +0000

Italian Pork Tenderloin

Prep 15 m | Cook 35 m | Ready In 50 m

“Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.”

Ingredients

2 tablespoons olive oil
1/4 cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup chopped onion
1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
1/2 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound spaghetti

Directions

Heat the oil in a skillet over medium-high heat. Sauté the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
Begin boiling water for spaghetti.
Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
While the sauce is reducing, cook up the spaghetti in boiling water according to package directoins.
Once sauce is thickened, add cooked spaghetti to the sauce and toss with the pork.
Serve and enjoy!

https://www.allrecipes.com/recipe/71555/italian-pork-tenderloin/

italian_sausage_and_white_bean_soup

anonymous@undisclosed.example.com (Anonymous) — Sun, 18 Apr 2021 16:52:12 +0000

Italian Sausage and White Bean Soup

Prep Time: 15 min | Cook Time: 20-30 min | Servings: 6-8

Ingredients

1 lb Italian Sausage
1 Onion, diced
4-6 Cloves, minced
1 15 oz can of Cannellini Beans, drained and rinsed
1 28 oz can of Diced Tomatoes
1 tsp Dried Basil
1 tsp Italian Seasoning
6 c Chicken Broth
1/2 c Elbow Macaroni, uncooked
1 6 oz package of Baby Spinach
1/3 c Grated Parmesan
Salt and Pepper, to taste

Directions

Add some oil to a soup pot and place over medium/high heat. Allow the pot to get hot.
Add the Italian sausage to the pot and cook until brown and no longer pink.
Add the onion and garlic. Cook until the onion is tender and translucent, and you can smell the garlic coming from the pot.
Next add the basil and Italian seasoning, chicken broth, beans, and tomatoes. Bring to a simmer and cook for 10-15 minutes.
Add the macaroni and simmer for another 8 minutes.
Add the spinach, grated parmesan, and taste for seasoning.
Serve and Enjoy!

source: https://www.thekitchenwife.net/2018/12/italian-sausage-and-white-bean-soup.html

lebanese_lentil_soup

anonymous@undisclosed.example.com (Anonymous) — Wed, 03 Dec 2025 02:13:26 +0000

Lebanese Lentil Soup

Cook 40 mins | Total 40 mins | Serves 4 to 6

Ingredients

1 pound brown lentils (454 g, about 2 1/4 cups), picked over and rinsed
6 cups (1.4 L) water
5 tablespoons (75 ml) extra-virgin olive oil, divided
1 1/2 large white onions (about 15 ounces; 425 g), finely chopped
2 large cloves garlic, minced
1 cup (40 g) fresh cilantro or parsley, chopped
1 tablespoon (9 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight
8 ounces (227 g) waxy potatoes (such as new potatoes or Yukon Gold), cut into 1/2-inch pieces
2 teaspoons ground cumin
4 cups chopped Swiss chard (4 ounces from 1 small bunch) (see notes)
5 tablespoons (75 ml) fresh lemon juice, plus more to taste (from 2 lemons)
Labneh, for serving, optional

Directions

In a large pot, add lentils and water. Bring water to a boil over medium-high heat. Stir briefly and reduce heat to a simmer. Cook, stirring occasionally, adjusting heat as needed to maintain a simmer, until lentils are tender but remain intact, about 15 minutes. (Proceed to steps 2 and 3 while lentils cook, and if you are not finished with the onions and herb mixture by the time the lentils are tender, turn off the stove.)
Meanwhile, in a medium stainless-steel skillet, heat 4 tablespoons olive oil until shimmering. Add onions and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Transfer onions to small bowl and set aside. (Do not wipe out skillet.)
In now-empty skillet, add remaining 1 tablespoon oil and heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in cilantro or parsley and cook until wilted, about 15 seconds. Transfer to a second small bowl and set aside.
Stir salt into the lentils. Add potatoes, cumin, and reserved onion mixture to lentils. Return to a simmer and cook, covered, stirring occasionally, until potatoes are tender, 10 to 15 minutes.
Stir in Swiss chard and cook until it turns bright green, about 3 minutes. Off-heat, stir in lemon juice, and reserved garlic-herb mixture. Season with additional salt and lemon juice to taste. Top with a dollop of labneh, if desired. Serve.

Notes

You can substitute Swiss chard with an equal amount of chopped mature spinach, if desired.

source: https://www.seriouseats.com/lebanese-lentil-soup-recipe-11834984

lebkuchengewuerz

anonymous@undisclosed.example.com (Anonymous) — Sun, 18 Dec 2022 22:33:05 +0000

Lebkuchengewürz

German gingerbread spice, for use in Pfeffernüsse.

Ingredients

2 1/2 tablespoons ground cinnamon
2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground green cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground star anise
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg

Instructions

Combine the spices together and store in an airtight jar in a cool, dark place for up to one year.
For superior flavor results, grind these spices from toasted and freshly ground whole spices. Simply heat a dry skillet over medium heat and toast the spices in it until very fragrant. Be careful not to scorch the spices or they will become bitter. Using the freshly ground blend within a few days is optimal.

lemon_garlic_salmon_sheet_pan

anonymous@undisclosed.example.com (Anonymous) — Wed, 25 Jun 2025 06:06:08 +0000

Lemon Garlic Salmon Tray Bake

Recipe video above. A tasty salmon tray bake recipe that's as simple as it is healthy. Salmon infused with an assertive lemon garlic marinade cooks in just 11 minutes alongside parmesan asparagus and blistered cherry tomatoes. No stove splatter - yay! Green beans would also work great, or thin broccolini stems (and the florets go crunchy!). Shower with parmesan and squeeze of lemon for an easy finishing touch.

Prep Time 10 mins | Cook Time 11 mins | Optional marinading time 1 hr | Servings: 4

Ingredients

Unordered List Item4 x 180g/6 oz salmon fillets , skin on or off, doesn't matter (Note 1)

Marinade slather:

1 tsp lemon zest (1 lemon)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp dijon mustard (Note 2)
2 garlic cloves , grated using microplane (Note 3)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper

Vegetables (optional):

3 bunches asparagus , woody ends snapped or trimmed off (Note 4)
200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
2 tsp extra virgin olive oil
1/4 tsp each salt and pepper

Cooking & serving:

Olive oil spray
Parmesan , finely grated
Lemon wedges or slices , optional
Parsley , finely chopped, optional
Crusty bread or toast , for serving

Instructions

Lemon garlic paste - Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8“ from the heat source.
Prepare tray - Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
Cook - Grill/broil for 11 minutes or until the salmon is done - the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).
Serve - Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!

Notes

Salmon - the skin won't go crisp so if this bothers you, just eat the flesh off the skin. Recipe also works perfect with trout, direct sub.
Dijon - This thickens the rub into a paste that sticks to the salmon.
Garlic - Grating finely makes it mix into the paste better than finely chopping so you don't get little burnt lumps.
Asparagus - Ends will naturally break at the point where the woody end is. Try it, it totally works! (But not with limp old ones)
Internal cooked temperature for salmon:
1. Medium rare – pull out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs/restaurants will cook to by default.
2. Medium – pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy.

Freezing tip - Slather salmon then freeze in a container with space around each piece, or freeze unwrapped until the surface is hard, then wrap. Then reverse for thaw - unwrap and thaw uncovered. That way you won't lose any precious paste off the salmon skin. No need to marinate before freezing - that will happen as the salmon thaws.

Leftovers will keep for 3 to 4 days in the fridge. Nutrition per serving for the salmon and vegetables.

lighter_fettuccine_alfredo

anonymous@undisclosed.example.com (Anonymous) — Fri, 09 Aug 2024 03:49:09 +0000

Lighter Fettuccine Alfredo Recipe

Prep 5 mins | Cook 30 mins | Active 20 mins | Total 35 mins | Serves 4

Ingredients

5 ounces (140g) grated Parmigiano Reggiano cheese, plus more for sprinkling
2 tablespoons (30ml) heavy cream
1 large egg
1 teaspoon (3g) cornstarch
2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon grated lemon zest (optional)
Kosher salt and freshly ground black pepper
1 pound (450g) fresh fettuccine, or 12 ounces (340g) dried fettuccine
1 teaspoon minced garlic (about 1 medium clove)
2 tablespoons (30g) unsalted butter
Minced fresh parsley or chives

Directions

Combine cheese, heavy cream, egg, cornstarch, olive oil, and lemon zest (if using) in a large bowl. Season lightly with salt and heavily with black pepper and whisk to combine. Set aside.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring frequently to prevent sticking, until cooked but still very firm (not quite al dente), about 45 seconds for fresh pasta or 1-2 minutes less than package directions indicate for dried pasta.
Drain pasta into a colander set over a large bowl. Transfer 2 cups (480ml) of cooking water to a liquid measuring cup and discard the rest. Transfer pasta to the now-empty bowl. Add garlic and butter and toss to coat.
Whisking constantly, slowly add 1 1/2 cups of pasta cooking water to bowl with cheese mixture. Transfer cheese mixture to the now-empty pasta cooking pot, scraping the bottom to make sure you get everything.
Cook over medium-high heat, stirring constantly with a rubber spatula, until mixture comes to a boil and thickens, about 45 seconds. Season sauce to taste with more salt and pepper as desired.
Transfer pasta to sauce mixture and turn to coat.
Just before serving, stir in more pasta water to thin sauce out as necessary. Serve immediately, sprinkle with minced herbs, black pepper, and cheese, and drizzle with additional olive oil.

source: https://www.seriouseats.com/lighter-fettuccine-alfredo-recipe

loco_moco

anonymous@undisclosed.example.com (Anonymous) — Fri, 30 Oct 2020 05:35:38 +0000

Loco Moco

Prep Time 20 minutes | Cook Time 20 minutes | Total Time 40 minutes | Servings 4

Ingredients

For the patties:

1 pound (450g) ground beef
1/2 cup panko bread crumbs
1/2 cup sweet onion , minced
1 egg , beaten
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
vegetable oil, for frying

For the gravy:

1 1/2 cup beef broth
2 tablespoons all-purpose flour
2 tablespoons butter
2 dashes Worcestershire sauce
salt and pepper to taste

For the assembly:

2 cups cooked white rice , hot or warm
4 eggs , cooked sunny side up

Instructions

The patties. Combine all the ingredients together and make 4 patties. Heat the oil in a skillet an fry the patties until desired doneness. I did like 4 minutes per side. Transfer to a plate.
The gravy. Use the same skillet you used for cooking the patties. Scrape up the browned bits of the meat. Melt the butter. Whisk in the flour and continue whisking until you get a light-brown paste. Slowly pour in the broth, whisking continually until the flour is combined with the broth. Bring to a boil, reduce to simmer, add the Worcestershire sauce and cook for 5 minutes more. Season to taste.
The assembly. Serve the patties over the cooked rice and top each patty with the fried egg. Pour the gravy over the top and enjoy!

lomo_saltado

anonymous@undisclosed.example.com (Anonymous) — Sun, 06 Feb 2022 00:58:14 +0000

Lomo Saltado

Lomo Saltado is a traditional Peruvian dish of sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.

Yield 6 | Prep Time 30 minutes | Cook Time 30 minutes | Total Time 1 hour

Ingredients

1 lb sirloin steak, cut in thin slices
salt and pepper for the meat
3 tablespoons vegetable oil
1 small red onion, cut in thick slices
3 plum tomatoes, cut in thick slices
2 tablespoons soy sauce
3 tablespoons red wine vinegar
1/3 cup beef stock
2 teaspoons cumin
salt and pepper for the cooked meal, before cilantro and fries
1/2 cup fresh cilantro, coarsely chopped
2 green onions, sliced tip to tail
2 cups french fries, freshly fried

Aji Sauce

1/2 head Iceberg Lettuce , washed, torn and dried
1 jalapeno , stem cut off [for less spice, de-seed and de-vein]
1/2 cup mayonnaise
1/4 lemon , juiced
1/2 bunch cilantro leaves
1/4 tsp salt

Instructions

To make french fries, peel and cut russet potatoes.
Soak them in water for as long as you can. I soaked mine for a couple of hours.
This takes the starch out and allows them to be crispier. Drain, dry and fry.
Season the beef with salt and pepper.
Add soy sauce, vinegar, beef stock and cumin in a bowl together.
Put a pan over very high heat.
Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes.
Remove meat and repeat with second half.
Stir in the onion and cook for about 2 to 3 minutes.
Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.
Stir in soy sauce mixture.
Add salt and pepper to taste
Turn off the heat, toss with french fries
Add chopped cilantro, green onion and serve with brown rice and aji sauce
To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, 1/2 head of cilantro and 1/4 teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.

source: https://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/

mcdonald_s_picante_salsa

anonymous@undisclosed.example.com (Anonymous) — Mon, 22 Mar 2021 03:22:58 +0000

McDonald's Picante Salsa

Ingredients

1 (28 ounce) can tomato sauce
28 ounces water
1 medium yellow onion, minced
2 fresh jalapeño peppers, with seeds, minced (Canned diced jalapeños)
1⁄4 cup white vinegar
1 teaspoon salt
1 tablespoon dried onion flakes
1⁄2 teaspoon garlic powder

Directions

Bring all ingredients to a boil in saucepan over med-high heat.
Reduce heat and simmer for 30 minutes or until thick.
Remove from heat and cool.
Store in an airtight jar in refrigerator until serving.

mexican_pizzas

anonymous@undisclosed.example.com (Anonymous) — Sat, 31 Oct 2020 06:15:02 +0000

Mexican Pizzas

A crust of flour tortillas and a filling of refried beans, shredded rotisserie chicken and salsa. Top it off with a little enchilada sauce and cheese and you got yourself an incredible Mexican Pizza for dinner!

Prep Time 10 mins | Cook Time 5 mins | Total Time 15 mins | Servings: 4 pizzas

Ingredients

1 16 oz can low-fat refried beans (you may not need the entire can)
2 cups shredded rotisserie chicken or ground beef
1/2 cup salsa
vegetable oil or cooking spray
8 flour tortillas fajita or taco size
1 10 oz can red enchilada sauce (you will only need about half a can)
8 ounces shredded Mexican blend cheese
2 green onions thinly sliced
2 Roma tomatoes diced

Instructions

Preheat oven to 350ºF.
Warm up beans in a small bowl in the microwave. Combine chicken and salsa in another bowl and warm it up in the microwave.
To toast the tortillas, either heat oil in a skillet and fry both sides of the tortilla, or spray both sides of tortilla with cooking spray and heat on skillet (my preferred method).
Lay four of the toasted tortillas on a large baking sheet. Spread with about 2 tablespoons of refried beans on each tortilla. Top with the salsa/chicken mixture, evenly dividing it among the four tortillas. Top with another toasted tortilla.
Spread a thin layer of enchilada sauce on the top of each tortilla. Sprinkle with shredded cheese, evenly dividing it among the four pizzas. Bake in preheated oven for 5-7 minutes, or until the cheese is melted.
Cut into triangles and serve immediately. Enjoy!

https://www.yummyhealthyeasy.com/wprm_print/13530

minestrone_soup

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 22:10:29 +0000

MINESTRONE SOUP

YIELD: Serves 4

“Humble minestrone soup is one of my cooler weather favorites. I love simple, modest recipes, and this one’s easy to throw together from pantry ingredients. Pasta, beans and veggies make this minestrone soup recipe a complete meal.”

INGREDIENTS

1½ c dried pasta (small shells or tubes)
2 T olive oil
1 yellow onion, diced
¾ c carrot, diced
¾ c celery, diced
4-6 cloves garlic, minced
½ t dried thyme
1 t dried oregano
1 t dried basil
½ t salt
1 28 oz can diced tomatoes
3 c vegetable broth
1 15 oz can kidney beans, drained and rinsed
1 c frozen green beans
freshly ground pepper to taste
optional: non-dairy parmesan

DIRECTIONS

In a medium pot, heat water to cook pasta. Cook pasta until done. Drain, rinse and set aside.
In a large pot, heat olive oil. Add onion and cook 2-3 minutes. Stir in carrot and celery and cook another minute. Stir in garlic, thyme, oregano, basil and salt and cook another minute. Stir in tomatoes and vegetable broth. Add kidney beans, frozen green beans. Cover and simmer 15 minutes.
To serve, add pasta, top with freshly ground pepper and non-dairy parmesan, if you like.

miso_soup

anonymous@undisclosed.example.com (Anonymous) — Sat, 31 Oct 2020 05:58:44 +0000

Miso Soup

Makes 2 cups, Serves 2

Ingredients

For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth):

2 cups water
1 (2-inch) piece kombu (dried black kelp)
1/2 cup loosely packed dried bonito flakes (katsuobushi), optional

For the miso soup:

4 ounces silken or firm tofu, drained
1 to 2 medium scallions
2 tablespoons red or white miso paste

Instructions

Prepare the tofu and scallions. Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
Bring the broth to a rapid simmer. Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
Mix the miso with 1/2 cup hot broth. Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
Pour the miso into the broth. Pour the dissolved miso into the simmering broth.
Add the tofu. Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
Add the scallions. Just before serving, scatter the scallions over the top of the soup.
Serve in individual bowls. Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.

Recipe Notes

Miso: Any type of miso can be used to make miso soup. Restaurants typically use red miso to make their miso soup.

https://www.thekitchn.com/how-to-make-miso-soup-cooking-lessons-from-the-kitchn-13786

mustard_and_garlic_pork_tenderloin

anonymous@undisclosed.example.com (Anonymous) — Wed, 10 Mar 2021 03:53:14 +0000

Oven Roasted Pork Tenderloin with Mustard, Garlic and Herbs

Prep Time 10 minutes | Cook Time 30 minutes | Total Time 40 minutes | Servings 4

Ingredients

1.4 lb. pork tenderloin
Salt and Pepper
1 tbsp dijon mustard

Herb Mixture

1.5 tbsp olive oil
3 large cloves garlic chopped
1 tbsp italian seasoning
1/2 tsp coarse sea salt

Instructions

Preheat oven to 350 F.
Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.

source: https://whatsinthepan.com/mustard-garlic-and-herb-crusted-pork-tenderloin/

ny_style_pizza

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:27:27 +0000

NY Style Pizza – Adam Ragusea

Ingredients

For the dough

2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting

For the sauce

1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')
2-4 tbsp (30-60 ml) olive oil
1 tsp (4g) sugar
2 tsp (a fraction of a gram, I don't know) dried oregano

For the cheese

24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza)
grated parmesan for dusting (maybe 10 g per pizza?)

Instructions

Dough

Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast).
Add the olive oil and salt and 5 cups (600g) of bread flour.
Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil.
Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)

Baking

When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour.

Sauce

For the sauce, simply mix together the ingredients.

Pizza Prep

Liberally dust a pizza peel with cornmeal (or something similar).
Take the cold dough out of the fridge and dust it in flour.
Stretch to the widest size and shape that will fit on your peel and stone/steel.
Top with just enough sauce to lightly coat the surface.
Dust the sauce layer with parmesan, then cover with the mozzarella.
Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned a bit (but, ideally, has not started oozing out an orange grease layer), 6-7 minutes.

Source https://youtu.be/SDpCzJw2xm4

oklahoma_fried_onion_burgers

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 18:20:51 +0000

Oklahoma Fried Onion Burgers

Ingredients

1 large onion, peeled, halved and thinly sliced
salt and pepper
1 lb ground beef
1 tablespoon butter
1 tablespoon vegetable oil
4-8 slices American cheese
Mayo, mustard and pickles, for serving
4 hamburger buns, toasted

Directions

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.
Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.
Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.
Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

https://tasteofhomecooking.blogspot.com/2015/03/oklahoma-fried-onion-burgers.html

oktoberfest_stew

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 22:12:23 +0000

Oktoberfest Stew with Lager and Smoked Sausage

Yield: Serves 4-6 | Prep Time: 20 minutes | Cook time: 40 minutes

Ingredients:

1 tablespoon olive oil
1 (14 ounce) package beef smoked sausage, cut into bite-size slices
1 1/2 onion, sliced into thin semi-circles
1/2 head small cabbage, halved again, cored and thinly sliced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground caraway seeds
Pinch salt
2 cloves garlic, finely chopped
1 cup German-style lager beer (Oktoberfest variety)
2 russet potatoes, peeled and cubed to bite-size pieces
2 1/2 cups hot chicken stock
1 1/2 tablespoons apple cider vinegar
1 tablespoon flat-leaf parsley, chopped

Preparation:

Place a medium-large pot over medium-high heat, and add the olive oil;
Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes;
When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;
Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for few minutes;
Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;
Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;
Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;
After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).
Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

https://thecozyapron.com/oktoberfest-stew/

paleo_breakfast_casserole

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 22:29:06 +0000

Paleo Breakfast Casserole

Prep time: 25 mins | Cook time: 45 mins | Total time: 1 hour 10 mins

Ingredients

2 medium sweet potatoes
1 pound Italian sausage or breakfast sausage
½ green pepper, diced
½ red pepper, diced
8 eggs
½ cup almond milk
salt and pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Preheat oven to 350 degrees.
Cook and crumble sausage. Drain excess grease and set aside.
Cube sweet potatoes into bite sized pieces and cook in some cooking oil in a skillet until soft, about 15 minutes.
Combine together sausage, sweet potatoes, and peppers, and pour evenly into a 9×13 baking dish.
In a bowl, whisk together eggs, milk, salt and pepper (a few shakes of each), garlic powder, and onion powder. Pour evenly over sausage mixture.
Bake for 45 minutes, or until eggs are cooked.

source: http://www.clarkscondensed.com/recipe/paleo-breakfast-casserole/

pan_pizza

anonymous@undisclosed.example.com (Anonymous) — Sat, 09 Jan 2021 04:28:12 +0000

Pan Pizza - Adam Ragusea

RECIPE, MAKES ONE 10-INCH PIZZA

Ingredients

For the dough

1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)

For the sauce

1/3 cup (80mL) canned crushed tomatoes (I like Pastene “Kitchen Ready”)
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)

For the rest

5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs

Instructions

Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat (duh).

paska

anonymous@undisclosed.example.com (Anonymous) — Mon, 25 Dec 2023 00:15:58 +0000

Paska

Easter bread

Ingredients

3 packages yeast
1 cup warm water
3 tsp sugar
2 1/2 cups milk
1 cup butter
2 teaspoons vanilla extract
1 teaspoon salt
10 cups flour, divided
7 egg yolks, beaten
1 egg white
2 cups sugar

Instructions

Add 3 packages of yeast to warm water and 3 tsp sugar
Scald milk, and add butter to milk. Let sit until butter melts.
Add yeast mixture to milk and butter mixture.
Add vanilla, salt, 4 cups flour, 7 egg yolks, and 2 cups of sugar. Whip and let rise.
Add 6 cups flour (more may be needed) and egg white. Knead and let rise.
Grease coffee cans with wax (parchment) paper on bottom.
Fill can 1/3 full of dough and let rise.
Bake at 325°F for 45 minutes to 1 hour.
Let sit for 5 minutes, then hit lightly on sides of can to remove.
Frost and decorate.

peposo

anonymous@undisclosed.example.com (Anonymous) — Sun, 06 Feb 2022 00:51:39 +0000

Peposo

Fall-apart tender cubes of beef braised in a gently garlicky, bold red wine and black pepper sauce make up Peposo; a traditional Tuscan beef dish.

Prep Time 20 minutes | Cook Time 3 hours | Total Time 3 hours 20 minutes | Servings 10

Ingredients

2 tablespoons pure olive oil plus extra if needed
3 to 4 pounds lean beef such as top round, trimmed of excess fat and cut into 2-inch cubes
4 cloves garlic still in their peel lightly smashed
1 2/3 cups Chianti divided
3 cups beef broth or stock
14.5 ounce can petite diced tomatoes
2 tablespoons tomato paste
2 teaspoons dried thyme or a large bunch of fresh thyme tied with a piece of cooking twine
2 bay leaves
2 tablespoons freshly ground black pepper
kosher salt and additional black pepper

Instructions

Heat the oil over high heat in a 12-inch heavy-bottomed pan that has a a tight fitting lid. Generously salt and pepper the beef, then add about 1/3 of the beef cubes to the hot oil. Do not move the beef cubes right away, but let them sear well on the first side, about 3 minutes.
Toss in the smashed garlic cloves in their peels. Use tongs to turn the beef cubes and sear each of the other sides before transferring to a rimmed plate. Add more oil if needed and repeat the searing process with the next third and then the final third of the beef. Return all of the beef to the pan, still over high heat.
Add 1 cup of the Chianti to the pan and let it boil, scraping the bottom of the pan to loosen any of the stuck flavourful bits. Let the wine boil for about 2 minutes, or until it has reduced slightly. Add the beef broth or stock, petite diced tomatoes, and tomato paste to the pan and stir to combine. Nestle the thyme bouquet or dried thyme and bay leaves into the sauce, and return to a boil.
As soon as it boils, add the lid, drop the heat as low as it can go, and let it simmer for 2 hours, or until the beef is tender. Remove the lid, stir in the remaining 2/3 cup of Chianti and the freshly ground black pepper, raise the heat to medium, and simmer for about 20 to 30 minutes, or until the sauce is quite thick and a deep mahogany colour. Remove the thyme bouquet (if you used it), the garlic peels, and the bay leaves. This can be served immediately but improves immensely when allowed to rest tightly covered in the refrigerator for 24 hours before serving.

To Reheat: * Reheat in a covered saucepan over medium low heat, stirring frequently.

To Serve: * Peposo can be served alone as a stew, over hot noodles, polenta, rice, or mashed potatoes.

source: https://www.foodiewithfamily.com/peposo/

pfeffernuesse_-_german_pepper_nuts

anonymous@undisclosed.example.com (Anonymous) — Sun, 18 Dec 2022 22:31:03 +0000

Pfeffernüsse

Prep Time 20 mins | Cook Time 15 mins | Total Time 25 mins | Servings 50 cookies

Ingredients

2 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3-4 teaspoons Lebkuchengewürz
Homemade Lebkuchengewürz (STRONGLY recommended for best flavor), click link for recipe
1/4 teaspoon finely ground white pepper
1/4 cup almond meal
1/2 cup packed brown sugar
1/3 cup pure honey
5 tablespoons unsalted butter
3 tablespoons heavy cream
1 large egg
For the Glaze:
2 1/2 cups powdered sugar
3-4 tablespoons hot water (less water will result in a thicker & whiter glaze)

Instructions

In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be.
Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.
Preheat the oven to 350 degrees.
Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled. Note: The size is just personal preference, you can make them larger if you prefer.
Place the cookie balls on a line cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely.
To make the glaze, combine the powdered sugar and water until smooth.
Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.
Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they're usually stored longer) and the flavor only gets better over time.
Makes 50+ cookies depending on their size.

pfeffernuesse

anonymous@undisclosed.example.com (Anonymous) — Sun, 18 Dec 2022 22:35:42 +0000

Pfeffernüsse

Prep Time 20 mins | Cook Time 15 mins | Total Time 25 mins | Servings 50 cookies

Ingredients

2 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3-4 teaspoons Lebkuchengewürz
Homemade Lebkuchengewürz (STRONGLY recommended for best flavor), click link for recipe
1/4 teaspoon finely ground white pepper
1/4 cup almond meal
1/2 cup packed brown sugar
1/3 cup pure honey
5 tablespoons unsalted butter
3 tablespoons heavy cream
1 large egg
For the Glaze:
2 1/2 cups powdered sugar
3-4 tablespoons hot water (less water will result in a thicker & whiter glaze)

Instructions

In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be.
Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.
Preheat the oven to 350 degrees.
Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled. Note: The size is just personal preference, you can make them larger if you prefer.
Place the cookie balls on a line cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely.
To make the glaze, combine the powdered sugar and water until smooth.
Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.
Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they're usually stored longer) and the flavor only gets better over time.
Makes 50+ cookies depending on their size.

pie_crust

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:47:56 +0000

Easy Homemade Pie Crust

Prep 10 m | Ready In 40 m | Yield 2 crusts

“This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.”

Ingredients

2 1/2 cups all-purpose flour
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
1/2 teaspoon salt
7 tablespoons ice water
1 tablespoon cider vinegar

Halved Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsalted butter - chilled, cut into tablespoon-size pieces
1/4 teaspoon salt
3 1/2 tablespoons ice water
1/2 tablespoon cider vinegar

Directions

Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
Stir water and vinegar in a small bowl.
Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Notes

For my small Kitchen Aid “food processor” use the halved ingredients.

https://www.allrecipes.com/recipe/220996/easy-homemade-pie-crust/

polish_dill_pickle_soup

anonymous@undisclosed.example.com (Anonymous) — Thu, 21 Nov 2024 01:00:32 +0000

Polish Dill Pickle Soup

SERVES 6-8

Ingredients

32 oz chicken stock
2-3 carrots
1-2 stalks celery
1 parsnip (very optional)
1 onion
1 lb (454g) potato
1-2 lb (454-908g) pickles with their brine (lacto-fermented are better than vinegar pickles for this)
8 oz (240g) sour cream (creme fraiche or yogurt could work too)
1/2 cup (60g) flour
spices (I used juniper berries, bay leaves and marjoram)
fresh herbs for garnish (I used dill)
salt
pepper
oil

Instructions

Grate the carrots, celery, parsnip and onion into small pieces however you want — grating them is good, easy and traditional. Put them in your stock and get them boiling. Add more water if you need it, but try to keep water to a minimum to preserve your options for later.
Anywhere in here would be a good time to add your spices, but hold off on the salt because the pickles are super salty.
Chop the potatoes into bite-size pieces and add them to the soup after the other vegetables have had a little head start.
Take the pickles out of their brine, and set one or two aside for garnish. (If there's any garlic cloves or other goodies in with the pickles, consider chopping them up and putting them in the soup.) Grate the pickles or chop them finely. When the potatoes seem at least halfway cooked, put in the pickle shreds. Cut the reserved pickles for garnish however you want — I did cubes.
While you're waiting, mix the sour cream and flour together until smooth. This is your thickener. (You can mix in a little water or brine to loosen it up if it's too stiff to stir.)
When the potatoes are about done, it's time to finish the soup. Stir in as much pickle brine and as much of the thickener as you want, and adjust seasoning with salt and pepper as necessary. Make sure to bring the soup back up to a boil to cook the flour in the thickener, and add any additional water to get the texture you want. (I used about a cup of my brine and all of my thickener.) Don't forget to add any meat you picked off the bones.
Serve and garnish the bowls with fresh herbs and raw pickles.

source: https://www.youtube.com/watch?v=pd0s-xpAVJw

pumpkin_pie

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:51:02 +0000

Chef John's Pumpkin Pie

Prep 15 m | Cook 45 m | Ready In 1 h

“After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.”

Ingredients

1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon Chinese 5-spice powder
1 9-inch unbaked pie crust (see footnote for recipe link)

Directions

Preheat oven to 425 degrees F (220 degrees C).
Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
Fit pie crust in a 9-inch pie plate and crimp edges.
Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
Bake in the preheated oven for 15 minutes.
Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Use the home-made Pie Crust for the crust.

Source: https://www.allrecipes.com/recipe/230132/chef-johns-pumpkin-pie/

quesadilla_casserole

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 22:16:27 +0000

Quesadilla Casserole

Prep 15 m | Cook 25 m | Ready In 45 m

Ingredients

cooking spray
1 pound ground beef
1/2 cup chopped onion
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with lime juice and cilantro (such as RO*TEL)
1 (8.75 ounce) can whole kernel sweet corn, drained
1 (4.5 ounce) can chopped green chiles, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
6 flour tortillas
2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare a 13×9-inch baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

https://www.allrecipes.com/recipe/233923/mexican-quesadilla-casserole

quick_naan_bread

anonymous@undisclosed.example.com (Anonymous) — Sun, 16 Jan 2022 19:30:05 +0000

Easy Naan Bread Recipe (yeast-free)

Prep Time5 mins | Cook Time10 mins | Total Time15 mins | Servings: 6

Ingredients

1 ½ cups (200g) all purpose flour (plain flour)
1 cup (250g) plain yogurt (or dairy free vegan yogurt)
2 teaspoons baking powder
¼ teaspoon salt

Instructions

Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Best eaten on the same day. If making ahead, warm them up in the oven before serving.

source: https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

quinoa

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:55:36 +0000

How To Cook Quinoa

Serves 4 to 6

Ingredients

 1 cup uncooked quinoa (any variety — white or golden, red, or black)
Olive oil, optional
2 cups water or broth
1/2 teaspoon salt

Tools

 Fine-mesh strainer
2-quart saucepan with lid
Spoon

Instructions

Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
Add liquid and bring to a boil: Stir in 2 cups of water or broth and the salt. Bring to a rolling boil.
Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!
Fluff and eat! Remove the lid — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

red_curry_lentils_with_sweet_potatoes_and_spinach

anonymous@undisclosed.example.com (Anonymous) — Sat, 24 Feb 2024 01:16:03 +0000

Red Curry Lentils With Sweet Potatoes and Spinach

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Ingredients

Yield:4 to 6 servings

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into ¾-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
½ lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Preparation

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.

source: https://cooking.nytimes.com/recipes/1020766-red-curry-lentils-with-sweet-potatoes-and-spinach

red_wine_beef_stew

anonymous@undisclosed.example.com (Anonymous) — Sun, 28 Mar 2021 03:11:40 +0000

Slow-Cooked Red Wine Beef Stew

A rich French-style beef stew with red wine and vegetables. You'll love the intense flavor and it's so easy to make in a Dutch oven, low and slow! Serve this stew with wide egg noodles or simply with crusty bread and a salad.

Prep Time 25 mins | Cook Time 2 hrs 30 mins | Total Time 2 hrs 55 mins | Servings 6 servings

Ingredients

3 pounds (1350 g) beef chuck roast
Kosher salt
3 tablespoons (45 g) extra-virgin olive oil
3 shallots, finely chopped
2 tablespoons (30 g) all-purpose flour
1 tablespoon (15 g) tomato paste
4 whole garlic cloves, peeled
Black pepper
1 1/2 cups (375 ml) hearty red wine, such as syrah, merlot or Cotes-du-Rhone
1 – 2 cups (250-500 ml) beef or chicken broth or water
2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string
2 large carrots, peeled and sliced into 1-inch chunks
1 cup chopped leeks
1 fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges
1 tablespoon (15 ml) extra-virgin olive oil
Chopped fresh Italian parsley
Grated fresh orange zest, optional

Instructions

Heat oven to 350 degrees with the rack in the center.
Trim the beef of excess fat and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until it’s softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and 15 turns of the pepper mill.
Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
Place in the oven to braise for 2 1/2 – 3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.
Put the carrots, leeks and fennel in a large skillet with 1/4 cup water, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high heat until the water boils. Cover and lower heat to a simmer. Cook until the vegetables are tender but still colorful, about 10 minutes.
Just before serving, stir the vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired. Sprinkle with the parsley and about a teaspoon fresh orange zest. Serve the stew over wide egg noodles, parmesan polenta or with crusty bread alongside.

Notes

Use a 5-6 quart capacity pot.
When reheating, add a bit more stock or water to the stew as the sauce will thicken when refrigerated.

source: https://familystylefood.com/provencal-beef-stew-slow-food-french-style/

reeses_pieces_peanut_butter_cookies

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 05:55:20 +0000

REESE'S PIECES Peanut Butter Cookies

Yield: about 30 cookies

Ingredients

1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup REESE'S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup REESE'S PIECES Candies

Directions

Heat oven to 350°F.
Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy.
Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.
Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. Makes about 30 cookies.

reuben_sandwich

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Aug 2021 00:30:58 +0000

Classic Reuben Sandwich Recipe

Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Ingredients

Sandwich

1/2 lb corned beef
½ tsp olive oil
6 slices rye bread
2 Tbsp unsalted butter room temp
1/2 cup sauerkraut drained
6 slices Swiss cheese

Russian Dressing

1/4 cup mayo
1 1/2 Tbsp chili garlic sauce
1/2 tsp lemon juice
1 ½ tsp creamy horseradish
1 garlic clove minced
½ tsp Worcestershire sauce
1/2 Tbsp onion finely grated
⅛ tsp paprika
Salt and pepper, to taste

Instructions

In a bowl combine all the ingredients for the Russian Dressing, set aside.
In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

source: https://natashaskitchen.com/reuben-sandwich/

rosemary_white_beans_with_frizzled_onions_and_tomato

anonymous@undisclosed.example.com (Anonymous) — Sat, 24 Feb 2024 01:35:53 +0000

Rosemary White Beans With Frizzled Onions and Tomato

A speedy, pantry-friendly dish, canned white beans braised in olive oil and tomatoes become stewlike and creamy. Pinches of fresh or dried rosemary, chile flakes and lemon zest add complexity to the mix, while a topping of frizzled, browned onions lends sweetness and a chewy-crisp texture. Serve this with toasted country bread drizzled with olive oil, or over a bowl of rice or farro for an easy, satisfying weeknight meal.

Ingredients

Yield:3 to 4 servings

½ cup extra-virgin olive oil
1 large white onion, halved and thinly sliced into half moons
Fine sea salt
6 garlic cloves, thinly sliced
2 teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary
¼ teaspoon red-pepper flakes, more for serving
2 (15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed
1 cup chopped tomatoes, fresh or canned
1½ teaspoons finely grated lemon zest
1 cup chopped fresh parsley leaves and tender stems, more for garnish

Preparation

In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.
Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.
Add beans, chopped tomatoes, ½ cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.
Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.

source: https://cooking.nytimes.com/recipes/1023775-rosemary-white-beans-with-frizzled-onions-and-tomato

schnitzel

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:13:15 +0000

SCHNITZEL RECIPE

Ingredients

Thin pieces (or pieces you can cut thin) of lean, tender meat, like veal cutlets, pork loin chops or chicken breast (it's gotta be veal for Weiner schnitzel)
salt
pepper
flour
egg (with maybe some mustard mixed in)
breadcrumbs (I recommend panko that you process into a fine powder)
oil (clarified butter or lard would be traditional, but a neutral frying oil would be fine)
parsley for garnish (optional)
lemon for garnish (not optional)

Instructions

If your meat isn't already really thin, cut it thin, then cover it with plastic wrap and pound it with something smooth and heavy until it's as thin as you can get it without tearing it apart. Season with salt and pepper. Dust in the flour and knock off any excess. Dip in the beaten egg and knock off any excess. Coat in breadcrumbs, but be gentle — don't press the meat into the crumbs.
Heat half an inch (1 cm) of oil at most (and probably a little less) over medium-high heat. Dip the edge of the meat into the oil. If it doesn't sizzle, get the oil hotter. If it goes totally crazy, turn the heat down. Fry the cutlets on each side until brown, flipping frequently so that you can see if anything is burning. There should be enough fat in the pan to where the meat is floating, but not submerged. As soon as they look done on the outside, they'll almost certainly be done on the inside. Drain on a rack or paper towels. Top with optional parsley and mandatory fresh lemon juice at the table.

Pair with Cucumber Salad, See also Clarified Butter

source https://youtu.be/4eGNy2E7CVs

shepherd_s_pie

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 22:26:50 +0000

Shepherd's Pie

Ingredients

1 Lb ground Lamb
1 Onion (red)
2 Cloves Garlic
1 carrot (diced)
12 large Potatoes
1 Sprig Thyme
4 Tsp Gravy mix
2 Tsp Tomato puree (paste)
1 Tin Chopped tomatoes
2 Cups grated cheddar cheese
2 Tsp Tomato ketchup

Instructions

Boil the potatoes in water with a pinch of salt until soft.
Sweat the onions, garlic and carrots over a medium heat for 2-3 minutes until soft.
Once the potatoes are soft drain and mash with the butter and some salt
Add the lamb to the onions and brown off.
Mix gravy to package directions with warm water.
Add the chopped tomatoes, gravy mix and the ketchup to the meat and cook out until the right consistency (about 20 minutes)
Add the the meat mixture to an oven proof dish
Add the potatoes and grated cheese and bake in the oven for 20 minutes until golden brown.

Veggies for side

Ingredients

3 tsp butter
1 Cup Sugar Snaps
1 Cup Green beans
1 Lb Baby spinach

Instructions

Cook Sugar Snaps and Green Beans in a little water and butter.
Add in Spinach at the end, cook down a bit.

sloppy_joes

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 18:24:21 +0000

IKEA SWEDISH MEATBALLS WITH CREAM SAUCE

Active: 40 minutes | Total: 1 hour 40 mins

6 servings; makes 36 meatballs

Ingredients

FOR THE MEATBALLS

1 pound ground beef
8 ounces ground pork
1 medium yellow onion, finely chopped
1 clove garlic, crushed or minced
1/2 cup plain bread crumbs
1 large egg, lightly whisked
1/3 cup whole milk
1 teaspoon fine sea salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

FOR THE CREAM SAUCE

5 tablespoons unsalted butter
1/3 cup all-purpose flour
1 1/4 cups beef broth
3/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard

STEPS

Shape the meatballs: In a large bowl, combine the beef and pork, mixing with your fingers to break up any lumps. Add the onion, garlic, bread crumbs and egg, and gently mix to combine. Add the milk, salt and pepper and mix to combine.
Shape the mixture into 2-inch balls. Place on a clean platter, cover and refrigerate until completely chilled, about 45 minutes.
Make the sauce: Just before you begin frying the meatballs, in a medium saucepan over medium heat, melt the butter. Add the flour and stir it into the butter until a roux forms, continue to cook for about 2 minutes, stirring constantly.
Slowly add the broth, stirring until just combined.
Add the cream, soy sauce and mustard and stir to combine. Bring the mixture to a simmer, then turn the heat to low and let the sauce thicken, stirring occasionally to prevent sticking, 1 to 2 minutes. Remove from the heat, cover and set aside.
Cook the meatballs: When ready to cook the meatballs, place a rack in the center of the oven and preheat to 400 degrees.
In an ovenproof large skillet over medium-high heat, heat the oil until shimmering. Working in batches to avoid crowding, add the meatballs and cook until browned on the outside, about 8 minutes. Transfer the browned meatballs to a plate and repeat with the remaining meatballs.
Return the meatballs to the skillet and pour the sauce over. Cover the skillet with a lid or foil, and transfer the skillet to the oven. Bake for 30 minutes, until the meatballs are cooked through.
Serve the meatballs as they are or with boiled or mashed potatoes.

NOTES:

If you want to serve the meatballs without the sauce, fry them another 5 to 8 minutes, until cooked through.
The meatballs are excellent with creamy mashed and/or boiled potatoes, according to Ikea.
The recipe calls for chilling the uncooked meatballs before frying to help them keep their shape when frying. The original recipe said to chill the meatballs for 2 hours, but we found that chilling them for just 30 to 45 minutes was enough.
The original recipe calls for double cream, which is a thick English cream, but we used whipping cream instead.
Make Ahead: Meatballs can be formed, covered and stored in the refrigerator overnight.
Storage Notes: Refrigerate in an airtight container for up to 3 days.

sopa_de_fideo

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 01:59:56 +0000

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo, also known as Mexican noodle soup, is a tomato-based soup that's easy to make and perfect for the whole family! This satisfying and comforting soup is also vegetarian and vegan.

Prep Time 5 mins | Cook Time 30 mins | Total Time 35 mins

Ingredients

2 14.5 ounce cans fire roasted diced tomatoes
1 medium onion, chopped
1 teaspoon minced garlic (about 1 large clove)
1/2 teaspoon cumin powder
6 cups chicken or vegetable broth, divided
2 tablespoons olive oil, divided
8 ounces fideo pasta
2 teaspoons salt, plus more to taste

Instructions

Add canned tomatoes, onions, garlic, cumin and 1 cup broth in a large blender. Blend until completely smooth. Blend this in a blender until smooth.
Heat a medium saucepan over medium high heat. Add 1 tablespoon of olive oil and add blended tomato sauce. Cook for 5 minutes, stirring occasionally. Remove from heat.
Heat a Dutch oven or large pot over medium high heat. Add the remaining tablespoon of olive oil and add fideo pasta noodles. Stir fry for 3 to 4 minutes, until pasta has browned a little and begun to blister.
Add the warm blended tomato sauce, the remaining 5 cups of broth and salt. Stir together to combine, cover and cook for 20 minutes, until the noodles are cooked through.
Taste and season with more salt if necessary.

https://www.isabeleats.com/sopa-de-fideo/

sour_cream_chicken_enchilada_skillet

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2020 03:32:36 +0000

One Pan Sour Cream Chicken Enchilada Skillet

Cheesy, creamy, zesty and so much easier than spending your day rolling enchiladas up, this sour cream enchilada skillet become your new favorite weeknight meal!

Prep Time 5 minutes | Cook Time 30 minutes | Total Time 35 minutes | Servings 6 Servings

Ingredients

3 tablespoons butter
3 tablespoons all purpose flour
2 cups chicken broth
1/2 teaspoon kosher salt
1/8 teaspoon chipotle chili powder optional
1/4 teaspoon oregano
4 ounces chopped green chiles
4 ounces chopped black olives
3 whole boneless skinless chicken breast halves
1 cup sour cream
12 whole corn tortillas cut into bite-sized pieces
2 cups colby-jack cheese grated

Instructions

In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened– about 2-3 minutes.
Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.

https://heatherlikesfood.com/one-pan-sour-cream-chicken-enchilada-skillet/

southwestern_sweet_potatoes

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 18:31:26 +0000

Southwestern Sweet Potatos

PREP TIME: 20 minutes | COOK TIME: 45 minutes | SERVES: 4

RECIPE

4 medium sweet potatoes
1/2 Tbs olive oil
1/4 cup sweet corn, canned or fresh and blanched
1 small red onion, small dice
1/2 cup canned black beans, drained and rinsed
1 ripe Haas avocado, diced
1/2 cup fresh salsa
Juice of 2 limes
Salt and pepper, to taste
1/2 cup chopped fresh cilantro

PROCEDURE

Preheat your oven to 400 degrees F. Pierce each sweet potato several times with the tines of a fork, brush all over with olive oil, and season with salt. Place on a foil-lined baking sheet and bake until completely tender, about 45 minutes.
Meanwhile, in a large bowl, combine the corn, red onion, black beans, avocado, salsa and lime juice, and season to taste. Remove the sweet potatoes from the oven and cut a slit down the side, lengthwise. Top with black bean mixture and a dollop of sour cream, if you like!

source: http://www.olweneats.com/home/2016/1/4/southwestern-sweet-potato

spanish_rice_with_tomato_sauce

anonymous@undisclosed.example.com (Anonymous) — Fri, 04 Jul 2025 04:34:37 +0000

Spanish Rice with Tomato Sauce

Serves 4

Ingredients

1.5 ups rice
2 tablespoons oil
2 cups chicken broth or vegetable broth
1 cup tomato sauce
garlic powder
granulated onion

Instructions

In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
Turn heat to low and cover. Let simmer for 20 minutes.
Fluff with fork.

source: https://www.food.com/recipe/spanish-rice-using-tomato-sauce-182403

spicy_black_bean_soup

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 22:14:30 +0000

Spicy Mexican Black Bean Soup

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 31 minutes | Yeild: 4

Ingredients

2 cans/cartons of black bean
500mL (2 1/8 cups) vegetable stock
1 can diced tomatoes (with chillis/spices if you can get it)
1 red/orange pepper
1 onion
1 jalapeno
3 cloves garlic
2 tsps cumin
1 tsp chilli powder
1 tsp mexican seasoning
1 handful coriander
4 tsp of sour cream

Instructions

Chop the onion, jalapeno, pepper and garlic and add to the bottom of saucepan with a little bit of oil.
Fry off the ingredients until they are soft and browned
Add the black beans, stock and can of tomatoes along with the spices
Simmer for 20-30 minutes, stirring occasionally
Take off the heat, stir in the coriander and partially blend with a stick blender
Add a dollop of sour cream to each bowl and sprinkle with the extra coriander to serve!

spinach_and_artichoke_dip

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:59:40 +0000

Easy Spinach Artichoke Dip

Easy homemade Spinach Artichoke Dip - made in just 30 minutes, from scratch, very easy and delicious! Can't beat homemade dip! And, you know exactly what ingredients are in it. It's gluten free!

Prep Time 15 minutes | Cook Time 15 minutes | Total Time 30 minutes | Servings 10 servings

Ingredients

8 oz cream cheese
½ cup Greek yogurt or sour cream
1 cup Parmesan cheese shredded
1 cup Mozzarella cheese shredded
14 oz artichokes , chopped, from the can
1 cup cooked spinach
4 garlic cloves minced
1/4 teaspoon Cayenne pepper
1/4 teaspoon Salt

Instructions

In a medium pan, combine cream cheese, Greek yogurt (or sour cream), Parmesan cheese, Mozzarella cheese, and stir, over medium heat, until cream cheese melts.
Stir in cooked spinach and chopped artichokes and cook for 1-2 minutes over low-medium heat, until everything is well combined and creamy. Stir in minced garlic, and remove from heat.
Season with Cayenne pepper and salt, to taste.

https://juliasalbum.com/easy-spinach-artichoke-dip/

start

anonymous@undisclosed.example.com (Anonymous) — Tue, 09 Jun 2026 02:03:38 +0000

The Allard Recipe Collection

Below is a collection of recipes gathered by the Allard family, roughly organized by cuisine or type of dish. Some are fan favorites, others not so much. The goal of this wiki is to serve as a central hub for recipes, old and new.

Other Collections

Asian Style Cuisine

Beef and Broccoli stir-fry

Char Siu (Chinese BBQ Pork)

Chicken Fried Rice

Hibachi

Dashi Broth (for Miso Soup)

Miso Soup

Flame Broiler Teriyaki Chicken Bowls

Banh Mi

Sweet and Sour Chicken

Thai Red Curry Noodle Soup

Sweet Chili Chicken and Brussels Sprouts

Red Curry Lentils With Sweet Potatoes and Spinach

Mexican Style Cuisine

Fajita Seasoning - Salt free

Chipotle Chicken Crockpot Style

Sour Cream Chicken Enchilada Skillet

Chile Relleno Enchiladas

Baked Chicken Chimichangas

Chile Relleno Chicken Soup

Tamale Pie

American Cuisine

French Cuisine

Red Wine Beef Stew

Hearty Leek and Potato Soup

Greek Cuisine

Greek Turkey Burgers

Chicken Gyros with Tzatziki

Italian, Mediteranian Cuisine

Indian Cuisine

Tandori Chicken Pizza

Chicken Tikka Masala Sauce

Sides

Spanish Rice with Tomato Sauce

Instant Pot Bean Charts

Cucumber Salad

Creamy Spiced Coleslaw

Fried Potato Cakes

Garlic Roasted Brussels Sprouts

Giardiniera

Green Herb dip

Hawaiian Macaroni Salad

Quinoa

Spinach and Artichoke Dip

Sweet Potato Casserole

Wienerschnitzel Style Chili Sauce

McDonald's Picante Salsa

Chili's Salsa

Quick Naan Bread

Garlic Butter Dipping Sauce

Soups

Baked Potato Soup

Minestrone Soup

Oktoberfest Stew

Spicy Black Bean Soup

Chile Relleno Chicken Soup

Polish Dill Pickle Soup

Italian Sausage and White Bean Soup

Chicken Soup

Hearty Leek and Potato Soup

Lebanese Lentil Soup

Peruvian Cuisine

Lomo Saltado

Seafood

Baja Fish Tacos

Lemon Garlic Salmon Sheet Pan

Casseroles

Bean, Lentil, and Brown Rice Casserole

Quesadilla Casserole

Shepherd's Pie

Paleo Breakfast Casserole

Sweet Potato Casserole

Tamale Pie

Breakfast

Good Old-Fashioned Pancakes

Steel Cut Oats

Paleo Breakfast Casserole

Blender Hollandaise Sauce

Buttermilk Pancakes

Healthier Biscuits and Gravy

Grain Free

Grain Free Tortillas

Dessert

Chocolate Chip Cookies

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake

Cheesecake Cookies

Christmas Cut-Out Sugar Cookies

Christmas Cookie Icing

Coffee Cake

Coffee Ice Cream

Cream Cheese Frosting

Buttermilk Glaze

German Chocolate Cake

German Chocolate Cake Frosting

Pie Crust

Pumpkin Pie

Reeses Pieces Peanut Butter Cookies

Stollen - German Holiday Bread

Pfeffernüsse - German pepper nuts

Lebkuchengewürz - German gingerbread spice

Tiramisu Icebox Cake

Paska - Easter Bread

steak_with_garlic_butter

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 20:55:10 +0000

Steak with Garlic Butter

Ingredients

1-inch thick rib eye steak, 1-2 pounds
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
4 tablespoons canola oil
3 tablespoons butter
2 sprigs thyme
2 bunches rosemary
2 cloves garlic, crushed

Preparation

Preheat oven to 250°F.
Season the steak evenly with the salt and pepper on all sides.
Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
Heat the canola oil in a skillet or stainless steak pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
Place the herbs and garlic on top of the steak, and push the steak towards the top of the pan. Tilt the pan towards you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30-45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel like what rare steak feels like when pressing the surface of the steak. For medium rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
Rest the steak for 10 minutes on a cutting board. Slice, then serve!

steel_cut_oats

anonymous@undisclosed.example.com (Anonymous) — Sat, 07 Nov 2020 19:07:35 +0000

How To Cook Steel-Cut Oats for Breakfast the Night Before

Serves 4

Ingredients

1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
Pinch salt
1 cup milk (optional)

Instructions

Measure out the oats. Start this the night before you want to have steel-cut oatmeal. Measure out your oats.
Toast the oats. Heat the butter or oil in a 2-quart saucepan over medium heat. Add the oats and fry them until they start smelling toasty, about 3 minutes.
Add the water and salt. Stir in the water and salt. Bring to a rolling boil.
Cover and let it sit overnight. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
Reheat the oatmeal the next morning. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating. When the oatmeal is warm, scoop out and enjoy!

Recipe Notes

Storage: Cover and refrigerate any leftovers for up to 5 days. Reheat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.

stollen_-_german_holiday_bread

anonymous@undisclosed.example.com (Anonymous) — Sun, 24 Dec 2023 20:58:41 +0000

Stollen (German Holiday Bread)

Ingredients

Ingredients make 2 loaves

Marzipan Ingredients:

150 g almond flour
180 g confectioner sugar
2 tsp almond extract
1 tsp rose water
1 egg white

Candied Citrus Peel Ingredients:

2 oranges, peeled and sliced
4 lemons, peeled and sliced
1 cup water
2 cups sugar
Granulated sugar

Bread Ingredients:

Boozy Fruit

250 g raisins
125 g almonds, slivered
200 g candied citrus peels, roughly chopped
100 ml dark rum

Yeast Activation Test

1 cup milk, lukewarm
25 g sugar
9 g (3tsp) instant yeast

Dry

480 g (4 cups) all-purpose flour
175 g sugar
1 tsp kosher salt
1 tsp ground cinnamon
½ tsp ground cardamom
1 tsp ground mace, optional

Wet

2 tsp vanilla extract
113 g (1.5 sticks) unsalted butter, softened
Lemon zest
1 large egg
2 large egg yolks

Assembling and Finishing

8 oz marzipan
1 stick melted butter
Powdered sugar

Instructions

Marzipan Instructions:

Place the almond flour and powdered sugar in a food processor and pulse until combined and smooth.
Add the almond extract and rose water and pulse to combine.
Add the egg white and process until a thick dough is formed.
If the mass is still too wet and sticky, add more powdered sugar and almond flour. Keep in mind that it will become firmer after it's been refrigerated.
Turn the almond marzipan out onto a work surface and knead a few times. Form into a log, wrap in plastic wrap and refrigerate.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
Makes 13-14 ounces of marzipan or almond paste.

Candied Citrus Peel Instructions:

Peel oranges and lemons.
Boil the peels for 15 minutes.
Drain and rinse peels, discarding the water from the pot.
Repeat this process two more times to reduce the bitter flavor.
Add 1 cup of fresh water and 2 cups of sugar to the pot, bring it to a boil.
Boil for a couple minutes until the sugar is dissolved.
Add the citrus peels, reduce the heat to low, and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent, and the syrup becomes slightly thickened (on a candy thermometer this will be approximately soft ball stage).
Use slotted spoon to remove a few peels at a time and let the excess syrup drip off.
Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.
Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days.
Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They'll keep even longer in the fridge and for a few months frozen.

Boozy Fruit and Bread Instructions:

Boozy Fruit

Place the raisins, candied citrus peel, and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.

Bread Making

Stir the yeast and 2 tablespoons (25g) of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
Place the flour, 175g sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.
Add the yeast/milk mixture. Stir the mixture until it comes together.
Knead the dough on medium for 7-8 minutes.
Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or slightly warmed oven, to rise until nearly doubled in size, at least 1 hour.
Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough).
Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.
Turn the dough out onto a floured work surface and cut it in two equal halves.
Press or roll each piece into an oval to about 1” thickness.
Roll each piece of marzipan into a log the length of the oval.
Press the marzipan gently into the middle of the dough.
Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen. (In other words, don't fold the right side all the way over to the left edge of the stollen.)
Pinch and tuck the top and bottom ends of the stollen to cover the marzipan.
Use the bottom edge of the hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump.
Place on a lined baking sheet. Cover loosely with plastic wrap and let rest in a warm place or slightly warmed oven for 40-60 minutes until puffy. At that point, pick off any raisins that are sticking out of the dough (they will burn during baking).
Towards the end of the last rise, preheat the oven to 350°F and bake for 30-40 minutes or until golden with an internal temperature of 190°F.
Let sit for 5 minutes, using toothpick poke holes all over (this will allow the butter to seep in), then generously brush with melted butter while still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let it cool completely.
The Stollen can be sliced and eaten immediately or wrapped tightly (wrap in plastic wrap then foil) and left to “ripen” in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.

https://basicswithbabish.co/basicsepisodes/stollen

https://youtu.be/25Od-bcv6vM

sweet_and_sour_chicken

anonymous@undisclosed.example.com (Anonymous) — Sun, 20 Jun 2021 16:02:46 +0000

Sweet and Sour Chicken

Servings: 4 Servings | Prep Time: 10 M | Cook Time: 15 M | Total Time: 25 M

If you love takeout food, then this easy sweet and sour chicken is going to be your favorite! Crispy and delicious fried sweet and sour chicken topped with sesame seeds, spring onion greens, goes well with rice or noodles, also fixes it under 30mins, makes this sweet and sour chicken better than restaurants. You will keep this on your menu rotations, the best, simple breaded sweet and sour chicken EVER!

Ingredients:

For Sweet and Sour Sauce:

2/3 Cup Sugar
6 Tbsp Ketchup
1/3 Cup Apple Cider Vinegar
1.5 tsp Garlic Powder
1.5 Tbsp Soy Sauce, low sodium

For Fried Crispy Sweet and Sour Chicken:

1.5 Cup Chicken, boneless, skinless, cut into 1-inch chunks
As per need salt and black pepper powder
1/2 Cup Cornstarch
2 Large Eggs
Oil for deep frying

For Garnish:

Sesame Seeds
Spring Onion Greens

Instructions:

To make the sauce:

In a mixing bowl/cup, add sugar, ketchup, apple cider, garlic powder, and soy sauce.
Mix well and keep aside.

To make crispy fried chicken:

Marinate the chicken with salt and black pepper powder.
Whisk eggs and keep aside.
Heat oil in a deep frying pan.
Dip the chicken in cornstarch then again dip the chicken in whisked eggs.
Slowly drop the chicken in batches in oil and fry till golden brown.
Drain the chicken on kitchen paper and keep aside.
Heat the sauce mix in a pan and let it come to a boil.
Let the sauce boil till the sauce slightly thickens,.
Add the fried chicken pieces to sauce and coat the chicken with sauce well.
Switch off the flame.
Garnish with sesame seeds and chopped spring onion greens.
Serve with rice.

Notes:

Make sure you are careful when frying, do not splash the oil when frying and fry the chicken in batches.

Do not boil the sauce for a very long time as the sauce gets thick as it cools down. Depending on the consistency of sauce you want, you have to boil the sauce. The more you boil it the thicker it will be. If you want a slightly runny sauce then boil it for a lesser time.

To get crispy fried chicken use cornstarch instead of flour. Flour normally gives doughy texture to fried chicken.

To get the extra flavor in the dish, you can add red, green and yellow bell pepper and also onions. This will give extra flavors to the final dish.

You can also add some pineapple chunks to this dish if you like.

Apple cider gives a peculiar fragrance when boiling the sauce, which might be off-putting for few, to avoid it you can instead add pineapple juice and pineapple chunks to this dish too.

source: https://www.savorybitesrecipes.com/2020/07/easy-sweet-and-sour-chicken.html

sweet_chili_chicken_and_brussels_sprouts

anonymous@undisclosed.example.com (Anonymous) — Sun, 23 Jan 2022 01:40:13 +0000

Air Fryer Sweet Chili Chicken and Brussels Sprouts

Spicy chili ginger chicken breast with crispy brussels sprouts. Prep Time 10 minutes | Cook Time 20 minutes | Total Time 30 minutes

Ingredients

For the Brussels Sprouts

12 oz Brussels Sprouts, stemmed and halved
1 Tbsp (16g) Olive Oil
1 tsp Kosher Salt
1 tsp Black Pepper

For the Chili Chicken

1 lb Boneless Skinless Chicken Breast, diced
1 Tbsp (16g) Chili Oil
2 tsp Ground Ginger
1 tsp Garlic Powder
1 tsp Chili Powder
1/2 tsp Kosher Salt
4-6 Tbsp Sweet Chili Sauce, optional for glazing

Instructions

Cut the stems off the brussels sprouts before cutting them in half and tossing in the olive oil, salt, and pepper.
Add the brussels sprouts to an air fryer basket and cook at 400ºF for 10 minutes.
While the brussels sprouts are in the air fryer, coat the diced chicken breast in the chili oil before adding the ground ginger, garlic and chili powder, and salt. Stir to fully coat the chicken.
After the brussels sprouts have cooked for 10 minutes, add the chicken breast to the basket and gently stir everything together.
Air fry for an additional 10 minutes at 400ºF. Stir/toss the chicken and brussels sprouts and cook for an additional 4-6 minutes or until the chicken reaches an internal temperature of 165ºF.
Either toss the finished chicken and brussels sprouts in the optional chili sauce or save the chili sauce for drizzling as you serve (my preference). Serve over rice with scallions, toasted sesame seeds, if desired.

Notes

* For frozen brussels sprouts, microwave a 12-ounce bag for 2 minutes before draining and cutting the semi-thawed sprouts in half. Otherwise, follow the recipe as written.

** If you don't have chili oil, you can use olive oil or another oil with crushed red pepper or chili flakes added. 1/2-1 tsp should add plenty of spice. For Stovetop Chicken and Brussels Sprouts

source: https://masonfit.com/air-fryer-sweet-chili-chicken-and-brussels-sprouts/

sweet_potato_casserole

anonymous@undisclosed.example.com (Anonymous) — Fri, 30 Oct 2020 05:26:23 +0000

Sweet Potato Casserole

Ingredients

Filling

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs

Topping

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Directions

For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Notes

Special equipment: a 2-quart baking dish

https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945

tamale_pie

anonymous@undisclosed.example.com (Anonymous) — Sun, 14 Mar 2021 01:54:58 +0000

Tamale Pie

Ingredients

1 box JIFFY corn muffin mix
1 egg
1/2 cup sour cream
1/2 cup creamed corn
1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
1/2 tsp salt
1 tsp. cumin
1 tsp. chili powder
10 oz can red enchiladas sauce (divided)
cheddar cheese, shredded
Monterey jack cheese, shredded
small handful cilantro leaves, chopped
Fresh jalapeño, chopped (optional)
Sour cream

Instructions

Preheat oven to 400 degrees. Grease an 8×8* pyrex casserole pan. Combine egg, sour cream, creamed corn & jiffy mix and bake in casserole dish for 20 minutes or until golden brown. Remove from oven and set aside.
Meanwhile brown ground beef & onion. Add the garlic the last minute. Drain grease and add salt, cumin & chili powder.
Poke holes all in the cornbread. Pour 1/2 cup enchilada sauce all over the cornbread. (Save the remainder for serving) Then spoon the meat mixture over the cornbread and top with lots of cheese. Bake for 20 minutes or until brown and bubble. Top with chopped cilantro & (optional) jalapeños and serve drizzled with the leftover enchilada sauce and sour cream

source: https://auntbeesrecipes.com/2016/08/tamale-pie.html

tandori_chicken_pizza

anonymous@undisclosed.example.com (Anonymous) — Sun, 02 May 2021 02:45:32 +0000

Tandoori Chicken Naan Pizza

Prep Time: 1 hour | Cook Time: 15 mins | Total Time: 1 hour 15 minutes | Yield: 3 pizzas

Ingredients

1/2 cup plain yogurt, plus more to top
Juice of 1 lemon
2 tablespoons vegetable oil, plus more for brushing
4 cloves garlic
2 tablespoons ginger
1 tablespoon hot paprika
2 teaspoons ground cumin
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
2 lbs boneless skinless chicken thighs
2 tablespoons tomato paste
3 pieces naan bread
1/2 red onion, sliced
1 cup mango sliced
1 cup shredded mozzarella
Mint, to garnish
Cilantro, to garnish
Plain yogurt, to top

Instructions

Combine the yogurt, lemon, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth to make the marinade. Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well. Reserve the remaining half of the marinade in a separate container. Refrigerate 2 hours or overnight.
Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 160 degrees F. Remove from heat and cut into chunks.
Brush the naan with oil. Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste. Add additional yogurt to thin, if necessary, to give a spreadable consistency. Spread the naan with the tomato-yogurt mixture. Top with the red onion, chicken, mango, and mozzarella. Turn down the heat on the grill and place the naan pizzas on, or put the naan pizzas on a shelf above the grill grate. Close the lid and grill until the cheese melts. Remove from heat
Top the pizzas with mint leaves and cilantro, drizzle with yogurt, and serve.

source: https://hostthetoast.com/tandoori-chicken-naan-pizza/

thai_red_curry_noodle_soup

anonymous@undisclosed.example.com (Anonymous) — Sun, 16 Jan 2022 06:11:32 +0000

Thai Red Curry Noodle Soup

Yield: 6 servings (8 cups) | prep time: 15 minutes | cook time: 35 minutes | total time: 50 minutes

Ingredients:

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
Serve immediately.

source: https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/

tiramisu_icebox_cake

anonymous@undisclosed.example.com (Anonymous) — Mon, 20 Mar 2023 02:53:28 +0000

Tiramisu Icebox Cake

Special Equipment

Metal loaf pan (4 1/2 x 8 1/2 inches, measured across the top), hand mixer

Ingredients

3⁄4 cup strong brewed coffee (6 oz / 170g)
1⁄4 cup Kahlúa (2.3 oz / 65g)
3 large egg yolks (1.6 oz / 45g), at room temperature
1⁄4 cup sugar (1.8 oz / 50g)
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
1/4 cup water
1 cup mascarpone cheese (8.5 oz / 240g), chilled
11⁄2 cups heavy cream (12.7 oz / 360g), chilled, divided
1 (7 oz / 200g) package ladyfingers or savoiardi
Unsweetened cocoa powder, for sprinkling

Instructions

Line a loaf pan with plastic wrap. Lightly wet the pan, and that will help the plastic to stick.
For the soak, combine 3/4 cup room temperature brewed coffee, 1/4 cup Kahlúa in shallow bowl, set asside.
Add egg yolks to medium bowl.
In small sauce pan, combine sugar, instant coffee, salt, vanilla extract, and water.
Bring sauce to boil, stirring while sugar and coffee disolve.
Slowly stream the still hot coffee syrup into the egg yolks while beating on medium speed.
Once all syrup is incorporated, turn up speed to medium high, and beat until it has a light, thick, and mousse-y texture and has cooled to room temperature. About 3 minutes. Set aside.
Combine mascarpone cheese and 1/2 cup heavy cream in large bowl. Whip until firm peaks. Start on low speed and work up.
Scrape yolk mixture into mascarpone mixture. Whip starting on low, working up until stiff peaks form.
If needed, trim ladyfingers to fit in bottom of loaf pan. set aside.
Add 1/2 cup filling to bottom of loaf pan.
Quickly dunk the trimmed ladyfingers, one at a time, into the coffee-Kahlua soak, then place them crosswise in a row in the pan.
Scrape a level 1 cup of the filling over the ladyfingers in the pan, spreading it in an even layer.
Repeat the trimming, dipping, and arranging process for a second layer of ladyfingers.
Srape another level 1 cup of the filling over the second layer of ladyfingers in the pan, spreading it in an even layer.
Add a third crosswise layer of dipped ladyfingers, noting that you won't have to trim them this time because the top of the pan is wider than the base.
Smooth remaining amount of filling on top of ladyfingers.
Take overhang of plastic and wrap and gently press on top of the filling.
Refrigerate until the filling is set and the ladyfingers are completely softened, at least 12 hours.
Remove set cake from refrigerator.
Whip remaining 1 cup heavy cream to medium peaks.
Unwrap top of cake, invert a serving platter, and turn out cake. Peel away plastic.
Cover cake in whipped cream, spread down and around the sides, covering the whole cake.
Lightly dust with cocoa powder.
Slice and serve.

source: https://youtu.be/gIdsExROADQ

tuscan_chicken_mac_and_cheese

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 21:32:04 +0000

Tuscan Chicken Mac And Cheese

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients

2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
1/2 teaspoon paprika (sweet or smokey)
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
2 tablespoons butter
1 small yellow onion chopped
6 cloves garlic finely diced
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
3 level tablespoons flour
2 cups chicken broth
3 cups milk OR light cream* or half and half, divided
2 teaspoons dried Italian herbs
10 ounces (300g) elbow macaroni uncooked (3 cups!)
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar or Gruyere
2 tablespoons fresh parsley chopped

Instructions

Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.
Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.
Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Notes

Full fat milk is preferred for maximum flavour, but low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk.
For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!

https://cafedelites.com/wprm_print/45227

vegetarian_chili

anonymous@undisclosed.example.com (Anonymous) — Fri, 10 Oct 2025 04:55:23 +0000

Low Sodium Vegetarian Chili

This low-sodium vegetarian chili is loaded with delicious, vibrant fresh ingredients for a hearty meal you will love. The natural flavors of all the ingredients combine to create a chili experience you will love, without all the added sodium.

Prep Time 20 minutes mins | Cook Time 30 minutes mins | Servings 4 -6 servings

Ingredients

½ cup fresh or frozen corn kernels (thawed according to package directions)
1 tablespoon olive oil
1 medium white onion diced
1 medium poblano pepper diced
1 medium stalk of celery diced
1 medium carrot diced
½ cup diced orange red, or yellow bell pepper
1 small or medium jalapeno seeds and ribs removed, and diced
¾ teaspoon freshly ground black pepper
1 tablespoon chili powder no-salt
2 teaspoons ground cumin
1 teaspoon onion powder
½ teaspoon garlic powder
1 15 oz. can no-salt added diced tomatoes, or 2 large beefsteak tomatoes, diced
1 15oz. can no-salt added black beans
3 cups unsalted vegetable broth
2 bay leaves
½ cup red or white quinoa very well rinsed

Instructions

Heat a small skillet over medium heat until hot. Add in the corn, and let sit undisturbed for 1-2 minutes, or until lightly charred. Flip, and repeat. Reserve corn.
Preheat the olive oil in a large Dutch oven over medium heat until it shimmers. Add in the onion, poblano, celery, carrot, and jalapeno. Season with freshly ground black pepper.
Cook until vegetables are softened, approximately 5-7 minutes.
Stir in the chili powder, cumin, onion powder, and garlic powder.
Stir for 1 minute to bloom the spices.
Add in the canned or fresh tomatoes, reserved corn, black beans, broth, and bay leaves.
Simmer for 10 minutes, or until warmed through.
Add in the quinoa, and simmer for 15-20 minutes, or until cooked through.
Garnish with cilantro, onion, and jalapeno.

source: https://easylowsodiumrecipes.com/low-sodium-vegetarian-chili/

vodka_pasta

anonymous@undisclosed.example.com (Anonymous) — Sun, 09 Jan 2022 19:35:18 +0000

Vodka Pasta

Ingredients

8 oz. pancetta or bacon, chopped
1⁄2 yellow onion, diced
3 cloves garlic, minced or pressed
1⁄2 cup vodka
1 28-oz. can crushed tomatoes
3⁄4 tsp. Kosher salt, plus more for boiling pasta
1⁄4 tsp. freshly ground black pepper
1 cup heavy cream
1 lb. pasta (penne, elbow, or other tube-like pasta)
Basil leaves, julienned
Parmesan cheese, for garnish

Instructions

In a large skillet or Dutch oven, brown the pancetta or bacon over medium-high heat.
Add in the onion and sauté until softened (about 8 minutes).
Add in the garlic and cook until fragrant (about 1 minute).
Pour in the vodka and stir to scrape the browned bits off the bottom of the pan.
Turn the heat to medium-low and add in the crushed tomatoes, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
Remove the lid and simmer another 5 minutes.
Meanwhile, cook the pasta in a pot of heavily salted water until al dente (about 8 minutes).
Drain and rinse with cold water.
Slowly pour the cream into the tomato sauce, stirring to combine. Simmer another 5 minutes.
Add the cooked pasta to the tomato sauce, stir, and cook another minute.
Gently stir in the basil. Serve with Parmesan cheese.

wienerschnitzel_style_chili_sauce

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Nov 2020 22:04:09 +0000

Wienerschnitzel Chili Sauce

Ready in: 1 hr | Yield: 6 Cups

Ingredients

3/4 lb ground beef
1/4 lb ground pork
6 cups water
1/4 cup cornstarch
1/2 cup Wondra Flour
1 6oz can tomato past
1/4 cup chili powder
3 tablespoon white vinegar
1 tablespoon salt
1 tablespoon granulated onion
1 1/2 teaspoons granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Instructions

Brown ground beef and ground pork in a large saucepan over medium heat, making sure that the meat is well crumbled.
When the meat is completely browned, cover saucepan and turn heat to low.
After ten minutes, remove the ground meat from the heat and drain off most of the fat.
Keep some fat in the pan.
While the meat is still off the heat, mix the water and the cornstarch.
Whisk the cornstarch thoroughly as it’s added until it’s dissolved into the water.
Whisk the Wondra Flour into the water/cornstarch mixture.
Add water mixture to the pan.
Set the pan over medium heat and add the remaining ingredients.
Bring mixture to a boil stirring often.
When chili begins to boil, reduce heat and simmer for 30 minutes.
When chili is done, it will be much thicker and darker, like the real thing.
You can use the chili sauce on hot dogs, hamburgers, french fries, or take it solo.

Notes

Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies. It is made by Gold Medal and can usually be found in the baking aisle next to the other flours.
1 lb of ground beef can be used with good results instead of the beef/pork mixture.
Recipe from Genius Kitchen entitled “TSR Version of Wienerschnitzel Chili Sauce by Todd Wilbur”.
Recipe can no longer be found online.
Compiled by Justin Allard