Revolutionary Orange & Carrot Juice Recipe

Oranges and Carrots so original! /sarcasm http://ift.tt/1fTgmpN

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ISO: good meals to give to new parents

Hello /r/recipes! Seems like everyone we know is on the verge of having a second baby (two families we know are having identical twins!), so I thought I'd ask for some Reddit wisdom beyond just making a lasagna for the happy and tired new parents.

Already found this thread from r/cooking but was curious to see other suggestions.

Thanks!

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Vegetarian recipes that don't rely on fake meats, chickpeas, or lentils?

My SO and I were both told by our doctor last week that we need to eat more veggies. I am cool with that since I really like vegetable-centric meals anyway and often cook vegetarian stuff (mostly because we're too poor to buy meat regularly). But I need a few more ideas. The catch is that I don't want to deal with any fake meat (including tofu) and have weird issues with chickpeas and lentils. Since a lot of the more hearty vegetarian recipes rely on those things, I'm having trouble finding stuff that sounds good. I appreciate any ideas you might have!

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Just picked up my first smoker! Recipes, spice rubs, etc please!

Any recipes or tips would be appreciated.

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What to do with deer sausage

I came into about 5 lbs of deer sausage. Besides grilling with peppers and onions, what's a good recipie?

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Porter Beef Satay with Spicy Peanut Sauce

Meat on a stick, a universal snack food, and the Indonesian satay very well may be the king of skewered food. Satay is a skewered piece of spiced beef that should be dipped into a peanut sauce. In true AleMeals fashion, we marinaded the sirloin with porter before grilling on the Big Green Egg.

Hardware

• 1½ lbs beef sirloin

For Marinade & Steak

• ½ cup Old Toby Porter Ale
• 2 TBSP lime juice
• 1 TBSP soy sauce
• 1 TBSP fish sauce
• 2 tsp garlic, minced
• 1 tsp fresh ginger, minced
• 1 tsp brown sugar
• 1 tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp black pepper

For Peanut Sauce

• ½ cup onion, finely chopped
• 1 tsp canola oil
• 2 tsp garlic, minced
• 1 tsp fresh ginger, minced
• ½ cup coconut milk
• ¼ cup peanut butter
• 1 TBSP fish sauce
• 1 TBSP ketchup
• 1 TBSP lime juice
• 1 tsp brown sugar
• 1 tsp sambal oelek

Directions

Marinate steak

• Combine porter, lime juice, soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl
• Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips
• Place in a sealable gallon-size plastic bag, add the marinade and turn to coat
• Refrigerate for at least 2 hours and up to 12 hours.

Peanut sauce

• Combine onion and oil in a small saucepan
• Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes
• Stir in garlic and ginger, cook 2 minutes more
• Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce

Grill satays

• Bring Big Green Egg or other grill to 350°F
• Remove the steak from the marinade
• Thread onto skewers, 1 strip per skewer
• Grill, turning once, 2 to 3 minutes per side for medium
• Serve the satays with the peanut sauce

Images and other recipes at AleMeals

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Chicken Skewers - made with Greek Yogurt

This chicken recipe is delicious, if I do say so myself! Moist and incredibly flavored, with the spice from crushed red peppers and the tanginess from the acids in the lemons, these skewers are as good as I have ever had. But what makes it the best for me is cooking this on a BBQ, so when deciding to use this recipe on summer day, consider a BBQ before anything else.

Ingredients:

2 1/4 pound skinless & boneless chicken breasts, cut into 1/4-inch cubes 2 teaspoons of dried crushed red peppers 1 cup Greek Yogurt 3 tablespoons of extra-virgin olive oil 2 tablespoons of red wine vinegar 2 tablespoons of tomato paste 2 teaspoons of coarse kosher salt 1 teaspoon freshly ground black pepper 6 garlic cloves, peeled then flattened 1 thinly sliced lemon cut into rounds Bamboo skewers, soaked in water, 30 minutes prior

Procedures:

1) Place the dried crushed peppers in large bowl and mix 2 tablespoons warm water and let sit until a paste forms, which can take up to 5 minutes. 2) Add the yogurt, the olive oil, the red wine vinegar, the tomato paste, 2 teaspoons of coarse salt and 1 teaspoon of black pepper to the spice mixture in a bowl, then whisk to blend. Then stir in the garlic and lemon slices, and then add the chicken. Cover with saran wrap and place in a refrigerator for at least 1 hour, but longer is better. 3) Once you are ready to cook the chicken on skewers, light up the BBQ, thread the chicken pieces onto the soaked skewers, spreading equally. Once dressed, sprinkle each skewer with salt and pepper then grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Once complete, transfer the skewers to the platter. 4) Drizzle some Greek Yogurt over the skewers for a final touch and viola!

Enjoy!

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Help me make a really good salad.

I want to learn how to make really good salad. Im trying to lose weight. This is what I have available:

• cucurbita
• celery
• purple onion
• white onion
• cabbage
• cauliflower
• lettuce
• spinach
• mushrooms
• carrots
• broccoli
• tomato
• cherry tomato
• bell pepper
• garlic

and these salad dressings. As you can see I have tried but my salads are sub-par and I just end up throwing them away. I would love for some help.

Thank you!

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Fresh figs

Favorite recipes for fresh figs? I found a lot of jams, but looking for a variety :)

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Tunisian Couscous with Lamb

Tunisian couscous evokes the wonderful aromatic flavors of North Africa and provides a warming, filling one-pot meal.

Ingredients

• 1 1/2 lbs. lamb shoulder, bone in

• 2 tablespoons olive oil

• 14 ounces canned chickpeas

• 4 tablespoons tomato paste

• 1 tablespoon chili paste or harissa

• 1/2 tablespoon paprika

• 1/2 tablespoon cinnamon

• 1/2 tablespoon cumin

• 1 teaspoon salt and pepper

• 1 large onion, cubed

• 1 large green pepper, cubed

• 1 large zucchini, cubed

• 2 potatoes, diced

• 2 carrots, sliced thinly

• 2 cups uncooked couscous

• 1 cup water

• 1 cup tomato sauce

Directions

Trim lamb should from the bone and cut into 1-inch cubes.Reserve the bones.

Heat a large saute pan or dutch oven, add the olive oil and brown the lamb cubes. Remove and set aside.

Saute the onion in the same pan, adding a little more oil if needed.

Add tomato paste, chickpeas, harissa and other spices and 1 cup of water, and bring to a boil. Add the reserved lamb bones.

Cut vegetables, place them into pot, add the browned lamb and enough water to just cover, and bring to a low simmer. Allow to cook for 30-45 minutes, or until vegetables are tender.

To prepare couscous, bring 1 cup water and 1 cup tomato sauce to a brisk simmer in a 4-quart saucepan. Add the couscous, remove from heat and stir.

After five minutes, put the now-cooked couscous in a large bowl and top with the braised lamb and vegetables.

Serves 4.

Full printable recipe at http://ift.tt/1PGWd2H

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[Monday] What are your recipe questions?

General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.

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How to cook this butter/egg garneshing? (Pic in description)

http://ift.tt/1JGGkon

Went out to a restraunt and ordered deep fried crab meat. On top of it theres this 'thread-ish' consistency of eggs, I'm guessing cooked with butter? How did they keep the eggs from getting scrambled? Sorry for such vagueness. Have a cooking level of 0, just starting to learn.

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What's your DANKEST chilli recipe?

Australian living in China (relevant in a second). Went to America for the first time 2 months ago and had some of Wendy's chilli. It was great!

Now I wanna try making my own, does anyone have a recipe that will help me make the best chilli con carne? Hopefully the recipe can be pretty simple as I live in China and will be restricted in terms of American/common ingredients.

Thanks team <3

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How would I turn Japanese mayonnaise (like Kewpie) into aioli?

Would I just add garlic and lemon juice? Any other easy suggestions?

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A Simple Marinara Sauce

Marinara Sauce This is my own take on a recipe passed down in my family for many generations. This is a very simple recipe, with a very delicate sauce, which yields very strong flavors. If you don't like hot, then you can do without the red pepper flakes.

• 2 Cans Crushed Tomatoes (I prefer Tuttoroso, the one without basil if you can find it, though Red Pack works too)
• 1 Can San Marzano Peeled Tomatoes (Can substitute with Tutoroso or red pack peeled tomatoes if you can't find any San Marzano)
• Handful of Fresh Basil
• 1 Clove Garlic, peeled
• Handful of dried basil (Generally around 2 tablespoons, maybe a little more if you want a stronger basil taste)
• 2 tablespoons sugar
• Red Pepper Flakes, to taste (I like to use a lot, a teaspoon to start, and then up to two tablespoons more as it's cooking)
• Olive Oil
• Extra Virgin Olive Oil (Find a good southern Italian olive oil, preferably from the Calabria region. I'm quite partial to this one http://ift.tt/1Jreux7 )

Coat the bottom of a big pot with olive oil, enough to saute the peeled clove of garlic, which you'll add in once the oil has come to temperature, along with a sprinkle of red pepper. The stove should be on medium high heat. Watch to make sure the red pepper flakes do not burn. Brown the garlic on all sides, and then using tongs or a spoon remove the garlic from the pot. Be careful of the hot oil, as it could splatter and burn you.

Pour the two cans of crushed tomatoes in, and then break up the peeled tomatoes and pour them into the pot too.

Then add the dried basil, sugar, and red paper, and stir occasionally.

Turn the heat up to high, and watch the sauce carefully. About 15-30 seconds before it comes to a boil, add in the fresh basil, and stir. The second the sauce comes to a boil, immediately take it off the heat. Take the extra virgin olive oil and lightly drizzle it over the sauce. Keep the bottle of extra virgin olive oil, and the red pepper out and available for people to add to their dish as they like.

Enjoy

©

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Grilled beef and black bean noodles

Prep: 15 mins Cook: 15 mins Ingredients: 14 Serves: 4

---

– Ingredients –

• 1/4 cup black bean sauce
• 1 1/2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce
• 1cm piece fresh ginger, finely grated
• 1 tablespoon lemon juice
• 2 garlic cloves, crushed
• 500g piece beef rump steak, halved
• 1 red capsicum, roughly chopped
• 115g punnet fresh baby corn, halved diagonally
• 2 baby bok choy, quartered
• 4 green onions, trimmed, cut into 5cm lengths
• 3 teaspoons sesame oil
• 200g packet dried wide rice noodles
• 2 tablespoons fried shallots

---

– Instructions –

1. Combine sauces, ginger, lemon juice and 1/2 the garlic in a bowl. Reserve 2 tablespoons sauce. Place remaining sauce in a large, shallow glass or ceramic dish. Add beef. Turn to coat in marinade. Refrigerate for 2 to 3 hours, if time permits.

2. Heat a greased barbecue hotplate or chargrill pan on medium-high heat. Place vegetables, oil and remaining garlic in a large bowl. Toss to coat. Cook vegetables, turning, for 5 minutes or until lightly charred and tender. Transfer to a large bowl. Cover to keep warm.

3. Cook beef for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Thickly slice.

4. Meanwhile, cook noodles following packet directions. Drain. Add noodles and reserved sauce to vegetables. Toss gently to combine. Serve noodle mixture topped with beef and sprinkled with shallots.

Source: http://ift.tt/1UgFr0V

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Roast lamb with honey, mustard & thyme glaze

Prep: 15 mins Cook: 1 hr 35 mins Ingredients: 11 Serves: 6

---

– Ingredients –

• 2.5kg lamb leg roast
• 2 garlic cloves, thinly sliced
• 1/4 cup (60ml) olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 teaspoons thyme leaves
• 2 brown onions, peeled, sliced into 1cm rounds
• 1kg brushed potatoes, peeled, chopped
• 1kg Kent pumpkin, seeded, cut into large wedges
• Steamed green peas, to serve
• Fresh thyme sprigs, to serve

---

– Instructions –

1. Preheat oven to 200C. Grease and line a baking tray with baking paper.

2. Make 1cm deep cuts in the skin of the lamb and push a slice of garlic into each. Combine 2 tbsp of the oil, honey, mustard and thyme in a small jug. Season with salt and pepper. Brush honey mixture over the lamb. Place onion in a single layer on the base of a large roasting pan. Top with the lamb. Bake in the oven for 35 mins.

3. Meanwhile, place potatoes in a saucepan of salted boiling water. Cook for 10 mins or until just tender. Drain. Return potatoes to the saucepan and shake to scuff their edges.

4. Arrange the potatoes around the lamb. Drizzle with half the remaining oil and season with salt. Place the pumpkin on the prepared tray. Drizzle with remaining oil. Season with salt and pepper. Roast lamb, potatoes and pumpkin for a further 45 mins for the lamb to be cooked medium-rare. Remove lamb from the oven and rest it 15 mins. Keep potatoes and pumpkin warm.

5. Top lamb with fresh thyme sprigs, slice and serve with roast potatoes, pumpkin, peas and pan juices.

Source: http://ift.tt/1O2CWbc

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Does anybody have any good healthy grilled chicken recipes?

I have a bunch of chicken breasts in my freezer, and I have a George Foreman grill. I'm looking for any type of marinade or dry rub that isn't too unhealthy.

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Make Ahead Egg Muffins

These are definitely one of my favorite breakfast items! The best part is I can make them on the weekend and I have a quick and easy breakfast or snack to grab on the go!

You can use any combination of ingredients you like including ham & broccoli, spinach & feta or sausage, peppers and mushrooms. I prefer to eat them as is and my husband loves to put them on english muffins to make a sandwich. Either way, these little egg muffins are the perfect way to start your day!
Ingredients

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Ideas for using Lobster Shell Powder. Seasoning? Thickener? What actually is it?

So, my Dad and I recently made lobster bisque and then we roasted the shells and pulverized them into a powder. I have not had the chance to taste it yet but he says it actually still has lots of lobster flavor in it. In pictures it looks like he got it to be quite a fine powder.

My question is what are the actual properties of this powder? What is it made of and what can it be used for? Is it able to thicken a sauce? Can it be used to sprinkle over a dish as a finisher?

Couple ideas I like are Bouillabaisse, Sprinkle over Risotto, mix into Bearnaise sauce, sprinkle over sushi.

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too much cream

so i over estimated the amount of cream i needed for a recipe now i have three extra pints of heavy whipping cream and was wondering what i could do with them.

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I'm going to do something incredibly stupid, and I'll need your guidance to get through this...

I'm planning to make a french bread pot pie pizza!

And I'm a terrible cook so the pot pies will be the cheap little premade ones.

I was just gonna take a french bread loaf, take a knife, cut it in half, put maybe 3 or 4 pot pies on it, cover that in some cheese ( not sure what kind, but I've been advised that cheddar might work) and on top of that, some diced up cold cuts, like ham and turkey.

What is stupid about this and what can I do to fix it so it goes the way I want it to?

Thanks to anyone who helps me with this stupid idea.

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Please explain the point of pressure cooking! With the time to reach pressure, cook, and depressurize, it doesn't seem faster than regular simmering. What am I missing?

I got curious about pressure cooking and looked at several online recipes. One said 10 minutes to reach pressure, 10 minutes to cook, then 15 minutes to depressurize. I'd maybe have simmered that for 45 minutes. So 10 minutes saved. Maybe I wasn't looking at the right recipes? What do you use it for?

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African Peanut Stew

Final Result

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, very finely minced
• 3 cloves garlic, finely minced
• 1 tbsp fresh minced ginger
• ½ tsp crushed red chili pepper
• 1 – 14.5 oz (400 g) can crushed or diced tomatoes
• ½ cup peanut butter (or almond or sunflower butter)
• 1 tsp dried coriander (optional)
• 2 cups vegetable broth (or water)
• 1 medium sweet potato (about 1 lb), peeled and diced
• 1 can kidney or black beans, drained and rinsed
• 1 ½ cups frozen peas (or frozen/canned corn)
• 2 cups hearty leafy greens (spinach, arugula, kale, collard)
• Salt and pepper

Instructions

1. If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

3. Add the garlic, ginger and chili and cook for about 5 minutes to soften.

4. Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

5. Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

6. Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

7. Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

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Black Bean Chili

Final Result

Ingredients

Chili

• 1 medium yellow or white onion, diced ( + coconut or olive oil)
• 3 medium sweet potatoes, scrubbed clean + chopped into bite sized pieces
• 1 16-ounce jar salsa (chunky is best)
• 1 15-ounce can black beans (with salt | if unsalted, add more salt), slightly drained
• 2 cups vegetable stock + 2 cups water

Optional Spices

• 1 Tbsp Chili Powder
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp chipotle powder
• 1-2 tsp hot sauce

For Serving

• Fresh Cilantro
• Chopped Red Onion
• Guac / Avocado

Instructions

1. In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.

2. Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin and chipotle powder - all are optional). Cook for 3 minutes, then add salsa, water and vegetable stock.

3. Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 - or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.

4. Serve with fresh cilantro, onion, avocado and lime juice. Chips make an excellent spoon.

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Cheddar Filled BBQ Balls

These meatballs tho... http://ift.tt/1KmkLjr

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Looking for a new pork rib recipe.

I'm in the mood for some baby back ribs. I'm a fan of both saucy and dry rub. I also like to grill and or smoke them. Thanks in advance guys!

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Heavenly Oreo Baked Cheesecake recipe and method walkthrough inspired by the Great British Bake Off

This is my girlfriend's blog post, every week she posts a new recipe in great detail with the recipe and a step-by-step guide on how to create these masterpieces, check it out! they really are useful: http://ift.tt/1F9fuEa (The first post is the oreo cheesecake)

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[Sunday] Your recipe of the week!

It's Sunday so let see or hear about some of those dishes you made over the weekend, last week, or maybe you're going to make next week.

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Grilled Peaches with Brown Sugar Sour Cream Sauce

http://ift.tt/1LLcGF0
Earlier in the summer I was contacted by the fine folks at 14 Hands Winery and they offered to let me try some of their delicious wine. They asked if I could pair it with something grilled and I was totally up for the challenge! I read about each of their wines and while they all sounded (and are!) delicious I had to go with the white blend to pair with the peaches. The description totally sold me!

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Easy paneer recpies

Today I successfully made paneer, and it was perfect (HOORAY?)

I have no/low experience with cooking Indian cuisine. I would love some really good and easy dishes I can make with paneer. I've eaten it several times (palak, masala, kadhai etc.) but I have no idea what to add or what techniques to use. I am fairly experienced when it comes to cooking, but the simpler the dishes - the better - since I'm not used to toasting spices for Indian dishes etc, I guess that's a thing - or just what spices to use. Can you name some important techniques that are used in India, but not in European cooking (such as French)?

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Chuck roast, for shredding.

Asked for some similar beef cuts to pork shoulder for shredding the other day. Thought I'd share (and save for next time my cooking) my cook, turned out amazing.

• 3 pounds of beef chuck
• 1 can beef broth.
• 1 cup water (or can a beer, didn't have one)
• 2 Tablespoons red wine vinegar.
• 1 head garlic
• 1 sweet onion.

heat oven to 300. Heat dutch oven on stove over med/high heat. Cut chuck into large pieces. The 3 pound I cut into 4 pieces. Salt and pepper meat. 2-3 Tablespoons of oil into Dutch oven and brown the chuck.

Peel garlic cut onion into large pieces. After chuck is browned, remove meat and cook garlic and onion until it starts to brown. Add can vinegar, broth, and cup of (beer!/water). Bring to a boil.

Cover dutch oven with foil, and place on lid. Put in 300deg oven. Cook 3.5 hours until to damn tender you have to be careful removing the beef from the pot because it wants to fall apart.

Shred beef.

Next is probably optional, but great for tacos. Using a sieve, separate liquid from the onions and garlic in the dutch oven. However you want to do it, but you want to add it back into the dutch oven eventually. Add 1t cumin, 1t garlic power, 1t onion, 1t mexican oregano to liquid, and then add in shredded beef. Cover and cook until liquid is gone....about 1/2 hour.

For tacos (rolled tacos!) I like to chop up the beef. Doesn't pull out of the tortilla when you bite it.

Portion it out into freezer bags and freeze for up to 1 month.

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These are my ingredients, what half decent meals can I make?

So basically I'm switching to a healthy student budget type grocery list and I have all my food items/ingredients listed. I could eat this stuff plain or by itself and be fine, but I'm wondering if any of you iron chefs out there can help me plan some actual easy meals using these ingredients.

Fruits: apples, oranges, pineapples, avocado, grapes.

Vegetables: tomatoes, baby carrots, broccoli, spinach, green/red peppers.

Protein: eggs, quinoa, shrimp, chicken tenderloins, black beans, salmon fillets.

Bread and grains: whole grain bread, long-grain/brown rice, cous cous.

Dairy: block of cheese (probably just cheddar), low fat milk.

Additions: Salt and pepper, garlic cloves, olive oil, butter, peanut butter(chunky).

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Need a HIGH caloric GF recipe for my neighbor with Parkinson's

My neighbor is amazing and super sweet but she, unfortunately, has Parkinson's and she has gotten down to about 95lbs due to her condition. Her doctor wants her to gain weight but the difficult part is that she recently discovered that she also has a gluten intolerance. I really want to make her a super delicious, HIGH caloric meal that won't upset her stomach. Can anyone recommend something? I'd prefer to make something that she can have for dinner, that I can prep in aluminum trays that she can store in her freezer and heat as needed in her oven.

Thank you in advance!

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Canned Beets

Hey guys, I need some help figuring out what to do with an ingredient. I have two cans of sliced beets that I want to eat, but they need to be dressed up first. I have garlic and quite a few herbs and spices and other pantry stuff.

Any ideas?

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Large game day sandwiches.

I am making a large Italian but i want a second one. I like going a little out of the way and trying new stuff. Anyone have an awesome grinder they would like to share ?

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Help with an original Hollandaise-inspired sauce recipe?

I make a variation of Hollandaise sauce pretty regularly, goes nice with a lot of things. I was thinking that pretty much the "trick" of Hollandaise sauce is mixing two ingredients that taste good together, lemon and dairy, but don't normally blend, using egg yolk as an emulsion.

So I thought about trying other sauces using egg yolk as an emulsion. Here are the ingredients I used this time. I eyeballed portions so they are guesses:

• 10g butter melted in about 1/2 cup of milk
• A handful of shredded cheese, similar in flavor to emmental
• Crushed white peppercorns
• 2 small egg yolks
• 1tsp of Wasabi
• Apple cider vinegar (not sure how much, maybe two splashes)
• Salt
• Juice from pan-fried steak

I started by trying to melt the cheese in the butter and milk at minimum heat. But as soon as I did, it began to clump up / curdle. Afterward, I read about cheese sauces and now I am thinking, should I have thickened the milk and butter with flour before this point? But I don't know if this would have made the next part more difficult.

I then beat the egg yolks together with the vinegar, pepper, and wasabi. I slowly blended it into the dairy portion on the stove. At this point, there were already curdles from just trying to melt the cheese.

However, I wonder if my emulsion idea failed regardless of the melting cheese failing. I had a taste and felt like it was a little bland, so I added more vinegar and the steak's juice. Is there a way to know what the limit is on the amount of acid you can add per yolk (or per amount of milk)? I might have put too much.

I served it on pan-friend steak, maitake mushrooms, and french fries with salt and rosemary. I am happy with the flavor, just not the the appearance and texture. The clumps appeared to just be normal curds, with a mild taste like paneer. Tips for next time to help keep it smoother and more together?

The result

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[Request] How to prevent my shredded cheese from sticking together.

I recently starting buying block cheese and shredding it because the cost is less and it lasts longer. But a problem I've been having is when I shred the cheese it seems to just stick together making it not want to sprinkle very well. Not like the pre-shredded cheese you can buy.

Most of the time it doesn't matter, but last night I made tacos and got very annoyed that I basically had wads of cheese instead of an even sprinkle.

Anyone have methods they use to prevent this?

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Soy allergy - I need a good Udon noodle recipe (or Ramen at that). Help!

Dear /r/recipes,

Okay, so I got shafted when they were handing out allergies so I basically picked up a combination of very frustrating ones (that make eating in nearly any culture a hassle). I still like to cook and make stuff, so my question is whether there's any good replacements to make a good noodle dish with my favourite kind of noodle; the Udon noodle.

Any type of recipe is welcome- spicy, mild, dry or in soup; as long as it's got Udon in it, I'm going to try make it.

PS: if I broke any of the unspoken question rules here, sorry for that.

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beans, tomato and raisins bruschetta

The first time I made this beans, tomato and raisins bruschetta was for a last-minute dinner one night for my family. We’ve been out and about all day and had only few minutes to make dinner.

In this simple recipe, spices of lightly toasted baguette slices are rubbed with garlic and topped with a quick mix of beans, tomatoes and raisins. I love this combo! You get the buttery white beans (I prefer butter beans but cannellini work just as well), chunky tomato sauce and sweet raisins!

Some of you might wonder why add the raisins. Because the plum, sweet raisins are the best part!
I don’t know about you, but for me, no matter what type of tomatoes I’m using (fresh or canned) my tomato sauce turns out either tart or acid. Since I don’t like the idea of adding sugar to it, I add something even better! Something #sweetnaturally. California raisins!

Ingredients
1 baguette, sliced and slightly toasted 1 garlic clove
1 tablespoon olive oil
1 onion, finely chopped
3 cans (14 oz) butter or cannellini beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 cup California Raisins
salt and pepper
Source : here

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Quince almond cake

Prep: 20 mins Cook: 2 hrs 50 mins Ingredients: 12 Serves: 10

---

– Ingredients –

• 250g butter, at room temperature
• 1 1/4 cups caster sugar
• 1 teaspoon finely grated lemon rind
• 3 eggs
• 1/2 cup almond meal
• 1/4 cup flaked almonds
• 3/4 cup milk
• 2 1/4 cups self-raising flour, sifted
• Icing sugar, to serve
• 2 large quinces, peeled, quartered, cored
• 1 cup caster sugar
• 1 cinnamon quill

---

– Instructions –

1. Make poached quinces: Place 3 cups (750ml) water and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Add cinnamon and quince. Bring to the boil, reduce heat and simmer for 1 1/2 hours or until slightly pink and tender. Set aside to cool. Slice quince.

2. Preheat oven to 180C or 160C fan forced. Grease base and sides of a 22cm spring form pan and line with baking paper.

3. Use an electric mixer with a paddle attachment to beat butter, sugar and lemon rind in a bowl until light and fluffy. Beat in eggs, 1 at a time.

4. Stir in almond meal and flaked almonds. Stir in milk and flour. Spoon 2/3 of batter into prepared pan. Top with half of quince. Top with remaining batter. Top with remaining quince.

5. Bake for 1 hr 20 mins or until a skewer inserted in centre comes out clean. Stand in pan for 5 mins, then remove sides of pan.

6. Serve cake warm or at room temperature sprinkled with icing sugar

Source: http://ift.tt/1MTJR80

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Chicken stew with peppers, tomatoes, spinach and garbanzo beans - my own creation, just made it up tonight. Loved it!

Chicken stew with tomatoes, roasted peppers, garbanzo beans and spinach

10 boneless skinless chicken thighs

1 large onion, chopped

5 cloves garlic, crushed

4 tbsp olive oil

2 tsp hot spicy salt mix (I use Slap Yo Mama)

¼ cup flour

1 cup white wine

2 tsp fennel seeds

2 tsp oregano

2 tsp salt

1 large can whole tomatoes (I used San Marzano)

1 jar roasted red peppers

1 can garbanzo beans (with juice)

½ bag raw spinach

¼ cup fresh basil (chiffonade)

½ cup sour cream

1. In a Dutch oven, heat the olive oil on medium. When hot, brown the chicken in 2 batches, about 3 minutes on a side. With each batch, sprinkle the spicy salt mix onto the chicken. Remove to a plate when browned.
2. Turn the heat off of the pan for a few minutes, then turn it on to medium low. Saute the onions and garlic on medium low for 8-10 minutes until soft and translucent, stirring frequently. Do not brown the onions.
3. Add the flour, salt, oregano, and fennel seeds, stirring to coat, and cook for 2 minutes on medium.
4. Add the wine, stirring to mix, make sure you scrape up all the bits from the bottom. Cook for 2 minutes.
5. Add the jar of peppers (and juice) and the can of tomatoes (and juice). Stir to mix, then add the chicken back and stir to cover all the chicken. Turn stove to high and bring to a boil.
6. Once boiling, turn to low and simmer for 45 minutes. Stir every 15 minutes.
7. Add the garbanzo beans (and juice) and stir. Cook for 15 more minutes.
8. Add the sour cream and stir to combine. Add the spinach and the basil. Stir until the spinach is wilted into the stew. If the stew isn't thick enough, add a slurry of a tbsp of flour and water (should be about a quarter cup of liquid) and stir.. Bring to a boil and then turn to low and simmer for 15 more minutes.
9. Serve over steamed rice.

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Escargot With Puff Pastry

Ingredients For The Escargot With Puff Pastry:

• 1/4 teaspoon thyme

• Half a cup of extra virgin olive oil

• One sheet of frozen puff pastry, thawed

• Salt and freshly ground black pepper

• One head garlic, separated into cloves, peeled and minced

• 24 canned snails, drained and cut in half lengthwise

• Half a teaspoon of dried rosemary, finely chopped

• One shallot, minced

• 1/8 teaspoon nutmeg

• 1/4 cup Italian parsley, chopped

• Half a cup of butter

Preparations For The Escargot With Puff Pastry:

• Heat oil and butter.

• Add shallot and garlic and saute 2 minutes. Add rosemary, thyme, nutmeg, salt and pepper. Simmer for 1 minute. Add snails and simmer for 30 minutes, stirring occasionally.

• Place 1 piece of snail in each of 4 escargots bowl cups. Top with butter-garlic mixture. Cut out 24 1- inch rounds of puff pastry and top each snail with 1 round.

• Bake at 400 degrees for 15-20 minutes, until pastry is puffed and lightly browned. Serves 4

Post

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[Request] I have 3/4 left over of a roast chicken I pulled the meat off....I need some good recipes suggestions!

Thanks!

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Homemade Coffee Butter

My wife and I kept seeing a bunch of "strawberry butter" recipes online and wondered if anyone had ever tried making a coffee version. Apparently no one had, so we gave it a shot. Turned out well enough that we make it every couple months. Tastes great on any bread, but we love it on biscuits or pancakes.

HOMEMADE COFFEE BUTTER RECIPE

• 1/2 Cup Coarsely Ground Coffee (Dark Roast is Preferable)
• 2 Cups Heavy Cream
• Cheesecloth
• 1/3 Cup Powdered Sugar
• 1/4 Teaspoon Salt

1. Mix coffee grounds with heavy cream and store in the refrigerator overnight (or at least 8 hours).

2. Strain coffee-cream mixture with cheesecloth, squeezing out all the creamy goodness.

3. Pour the mixture into a food processor fitted with the blade attachment, then add the sugar and salt.

4. Turn the food processor on and let churn until the butter separates from the buttermilk (you’ll hear it sloshing around after about 45-60 seconds).

5. Drain the buttermilk and remove the butter, forming into a ball. Squeeze out all of the buttermilk from your ball of butter, whilst rinsing in cold running water. Make sure to get all of the buttermilk out of the butter, or else it will RUIN your butter by making it sour and will cause it to spoil.

6. Since coffee works both in savory and sweet forms, taste your butter and feel free to add more salt or sugar to your liking. Store in the refrigerator in your favorite shallow dish.

Note: This can also be made in a stand mixer with the whisk attachment (on high speed), but it will take a little longer for the butter to separate.

Click here to view original blog post with pictures.

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Roasted Chicken with Grape Stuffing and Creamy Wine Sauce

This is one of the best roasted chicken recipes I've ever found. It probably originates eastern France, given the ingredients and techniques, involved.

Ingredients:

• 1 small chicken (1 1/3 kg)

• 8 oz. seedless white grapes, halved

• 1/3 cup fresh tarragon leaves, chopped

• 1 medium shallot, minced

• Olive oil for brushing the chicken

• 1 clove garlic, minced

• 2 cups dry white wine

• 3/4 cup creme fraiche

• salt

• pepper

Directions:

Remove chicken and grapes from the refrigerator and bring to roughly room temperature.

Pre-heat the oven to 450F.

Measure a tablespoon of chopped tarragon and set aside. Combine the rest of the tarragon, shallots, and all but a small handful of the grapes in a bowl. Mix well and stuff the chicken with the mixture. Set the reserved grapes aside for later.

Brush the chicken with olive oil, season with salt and pepper and place it in a roasting pan with a rack. Roast for 1 hour and check for doneness with a good meat thermometer.

When the chicken is roasted, remove stuffing to a bowl and place the chicken on a warm plate or cutting board to rest.

Pour off the roasting juices from the roasting pan into a 12" frying or saute pan over moderate heat.

Stir in the garlic and cook for 30 seconds or so, then add the wine. Bring to a low boil and reduce the liquid by half.

Whisk in the creme fraiche, add the stuffing and the reserved grapes, and reduce the temperature to a fast simmer (just barely bubbling) and cook for 8-10 minutes to thicken the mixture.

While that's going on, carve the chicken and arrange on a serving plate.

Stir the reserved tarragon into the sauce, spoon some of it over the carved chicken and serve, with additional sauce in a bowl on the side.

Garnish with additional tarragon, if desired.

Full printable recipe at http://ift.tt/1UhGTus

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Short ribs!

Can you all spam me with your favorite slow cooker recipe for short ribs? (tried and true!)

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Claypot Chicken Rice (without claypot).

Ingredients

-2 Chicken Thighs, deboned and cut into pieces

-3 inch piece, julienned Ginger

-4 big pieces Shiitake Mushrooms (optional)

-1 pair Lap Cheong / Dried Chinese Sausage, sliced (optional)

-1 bunch Spring Onions

-1 - 2 inches Salted Fish, sliced

Chicken Marinade

-2 tablespoons Oyster Sauce

-2 tablespoons Shaoxing Cooking Wine

-1½ tablespoons Light Soy Sauce

-1½ tablespoons Dark Soy Sauce

-1 teaspoon Sesame Oil

-4 dashes White Pepper, powder

-To taste Salt

Rice

-1½ cups Rice, uncooked

-1½ cups Water

-2 tablespoons Light Soy Sauce

-1½ tablespoon + 1½ tablespoons (for after cooking) Dark Soy Sauce

-2 teaspoons + 1 teaspoon (for after cooking) Sesame Oil

-To Taste Salt

Recipe and directions can be found here

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Hummus express - Vegan

http://ift.tt/1WWxb4Y (Recipe in english at the end of the post)

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[Friday] What are you cooking this weekend?

It's Friday so what are your plans for cooking this weekend? Share any great recipes you're looking forward to try or maybe you have a whole dinner planned out. Let's hear it!

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