Poppy Seed Rolls

Full recipe and the story here: http://ift.tt/21VMcUm

Ingredients

2.5 tbsp Poppy seed paste / Poppy paste

1 Pillsbury Thin Crust Pizza Dough

7 tbsp Organic Olive Oil

Directions

Mix the poppy paste and olive oil together until it becomes a thick liquid at the viscosity of heavy whipping cream. If needed, add more olive oil. Usually the more the merrier.

Unroll the pizza dough and spread a generous amount of the poppy paste mixture all over. Slowly start rolling the dough back to its original shape from the long side. Don’t fret if the paste leaks. Cut 1–1.5" rolls and place the rolls close together side by side on the slightly buttered baking pan. You usually end up with around 12–14 rolls. In the picture above I used 3 times as many ingredients. Finally, use the spilled and leftover paste to cover the top with additional mixture. Again, the more the merrier.

Bake in 425F for 14–16 minutes or until golden brown.

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Whole Wheat Spinach & Cheese Calzones

The rise process is about 2 hours, but after that, prepare yourself for some awesome calzone action.

Ingredients:

Dough:

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon granulated sugar
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1 3/4 cups water

Filling:

• 2 cups ricotta cheese
• 2 cups mozzarella
• 8 ounces spinach

Top:

• 1 large egg

Directions:

1. In a large bowl, pour in 1 3/4 cups hot water.
2. Stir in the granulated sugar until dissolved.
3. Sprinkle over the yeast and wait for 10 minutes.
4. Pour in the olive oil and add the salt.
5. Add the whole wheat flour and all-purpose flour.
6. Mix until ingredients are combined and dough forms.
7. Sprinkle flour over the rolling surface and knead the dough for 10 minutes.
8. Place the dough into a large bowl that has been coated with olive oil.
9. Evenly coat the dough with oil.
10. Cover the bowl with plastic wrap tightly.
11. Place the bowl in a warm place for 1 hour, like the oven. Do not turn on oven.
12. Remove the plastic wrap and place dough on lightly floured surface.
13. Punch down the dough to release the air pockets.
14. Divide dough into 2 pieces and form into a tight ball, return to bowl.
15. Cover with plastic wrap and return to its’ warm place for 1 hour.
16. Remove bowl from oven and preheat the oven to 425°F.
17. Roll out dough to a 10 inch circle on lightly floured surface.
18. Place the mozzarella, ricotta, and spinach on one side of the dough.
19. Fold over the other half and press down edge to create a seal.
20. Fold the dough over your finger to create a braided look.
21. Beat the egg in a small bowl.
22. Create a slit at the top to allow steam to escape.
23. Brush egg over calzone for a golden brown color.
24. Bake at 425°F for 25 minutes.
25. Serve with sauce and enjoy!

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Need a delicious recipe that can cater to a high maintenance crowd!

Hi guys! I'm on mobile so I'm already sorry for how this looks.

My SO and I just moved into our new house, and as a kind of small, celebratory housewarming shindig, his parents are coming into town, my mother and brother are coming over, and I stupidly offered to cook dinner. Normally, I would be excited, but his dad keeps kosher (not to the extent that I need to have a rabbi-approved kitchen or separate flatware, but no bacon, milk and meat together, shrimp, etc.) and we definitely don't. On top of that, I have Crohn's disease, so on my end, the no-gos are: gluten, almonds (I can do almond flour, milk, etc. but just not the skin), fruits with seeds, raw fibrous/ cruciferous vegetables, carbonated beverages, popcorn, and corn (again, the kernel part, I'm fine with cornmeal, polenta, etc). There are no other restrictions - we all love food and I don't want to punish everyone else just because his dad and I are high maintenance.

Guys, I really want this dinner to go well. Any ideas for a yummy spring menu that will work for everyone? Or... how screwed am I? So far my only idea is a cheese board to start and (pureed) sweet corn chowder as an app... but that sounds so sad without bacon crumbled on top.

P.S. I love to bake and am already planning on doing a (full of gluten) cake from scratch that I'll be opting out of so I'm totally willing to do parts of the meal that I can't partake in.

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Egg White Tacos with Masala Potatoes and Garlic Sauce

This is taken from here http://ift.tt/1Y2ZtcL

Ingredients

2 cup chopped potatoes about 1/2 inch cubes.

2 cups of egg whites

1 tablespoon of tandoori masala

Salt as needed

2 tablespoons of canola or vegetable oil

Corn or flour tortillas

1 cup of greek yogurt

3 cloves of garlic

1 teaspoon of red pepper flakes

1 teaspoon of cumin

1 teaspoon of black pepper

1 tablespoon of lemon juice

2 teaspoons of minced mint leaves

1 cup of arugula

Instructions

Preheat oven to 400 degrees

Chop up the potatoes into 1/2 inch cubes and place into mixing bowl.

Add the oil, tandoori masala and salt. I prefer to add about one large finger pinch of salt. Add more if you want. Mix it up real good.

Spread the potatoes onto a baking sheet and ensure the potatoes are spread evenly across the sheet.

Toss into the oven for 25-30 minutes until the potatoes are brown.

Remove from the oven.

While the potatoes cook you can make the garlic sauce.

Smash the garlic with a garlic press till it becomes a paste.

Add the garlic to the yogurt along with the red pepper flakes, salt, cumin, black pepper, lemon juice and mint leaves.

Mix up the yogurt sauce and put it into the fridge.

Once potatoes are finished then cook the eggs. Heat a non stick pan to medium-high heat and add 1 tablespoon of vegetable or canola oil.

Get your eggs light and fluffy.

Brown your tortillas using your preferred method.

Take a tortilla and layer the garlic sauce with a spoon, arugula, eggs and potatoes on top. You are ready to eat!

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Request for IBS recipes

Hey I need to make some food for someone with ibs. Do any of you guys have any awesome dinner recipe with this limitation?

Thanks

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[Request] Atayef recipe

A tasty Syrian dessert. Was wondering if anyone had any authentic recipes.

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[Request] Ham help! Any suggestions for ham recipes or ideas???

No text found

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How To Make Light And Fluffy Pancakes?

Just follow the following steps below;

In a bowl, mix pastry flour, baking powder, salt, sugar and malt powder. Place it aside.

Take another bowl, and mix two eggs, milk and the dry mixture all together.

After it is all mixed together, add melted butter and mix it again until it becomes sticky.

Use a dry nonstick pan for baking.

Place the mixture in the form of little cookies on the pan and bake them.

Flip them after a while to bake the other side.

After it is baked, serve them with caramel and butter toppings. You can also add other fresh ingredients, it’s totally up to you.

SOURCE: http://ift.tt/1q6OyV6

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Lasagna Bolognese

500gr of dried lasagna sheets;
300-400 grams of Edam or Gouda cheese (you can mix it or replace it with cheddar and parmesan if you like);
Bolognese sauce: 2 tablespoons of olive oil;
1 large onion;
600gr of minced beef meat;
100ml of milk;
500gr of tomato sauce;
2 tablespoons of tomato puree;
Salt, pepper and oregano to taste;
Béchamel sauce: 200 grams of butter;
1 liter of milk;
½ teaspoon of ground nutmeg;
2 tablespoons of plain flour.

1. Bolognese sauce Heat 2 tablespoons of olive oil and add chopped onion, fry in medium saucepan until golden, add 600gr of minced beef meat and cook approximately 10 minutes. Add salt and pepper, little bit of milk and cook another 5 minutes. After meat is done, add 500gr of tomato sauce, 2 tablespoons of tomato puree and one glass of water. Stir well and cook for about 10 minutes, add dried oregano and leave to rest.

2. Béchamel sauce Heat 200 grams of butter in medium saucepan, and when it’s melted, add 2 tablespoons of plain flour (one by one), whisk constantly. Add pinch of salt and ground nutmeg. Now, start adding milk slowly, whisk it severely and constantly, until you get homogenized mixture (if it gets too dense, add more milk, its ok if it’s more fluid, better fluid then dense). Stir well and leave it aside.

3. Take large rectangular deep dish, first add one kitchen spoon of béchamel sauce, spread it evenly, than snap over lasagna sheets, covering whole bottom of the dish. Then, spread evenly kitchen spoon of béchamel, than Bolognese and cover it with shredded cheese. Cover with another layer of lasagna sheets and repeat the process until you run out of Bolognese sauce. Cover last layer of lasagna sheets with the rest of béchamel and cheese. Cover all up with aluminum foil and bake in preheated oven, in 200 degrees Celsius for 40 minutes, then remove foil and bake another 15-20 minutes. Enjoy!

it looks like this http://ift.tt/1VW2TPP

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Chocolate Sweetheart Parfait

What you need

• ½ teaspoon cocoa powder
• 1 teaspoon vanilla extract
• 2 teaspoons honey
• 1½ cups low-fat or fat free Greek yogurt
• 2 cups fresh or frozen raspberries
• ¼ cup shaved dark chocolate or chocolate chips

Equipment and supplies:

• Measuring cups and spoons
• Medium mixing bowl
• Whisk or fork
• Tall glasses, preferably clear

What to do:

1. In medium bowl, whisk together cocoa powder and vanilla.

2. Add honey and yogurt and stir until they’re well combined with cocoa mixture. It will turn light brown.

3. Spoon 2 tablespoons of yogurt mixture into the bottom of four clear glasses.

4. Top with some raspberries and repeat until all of the yogurt and raspberries are used up.

5. Sprinkle each parfait with chocolate shavings.

6. Serve or refrigerate until ready to serve.

http://ift.tt/1SCbzbc

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Chicken and Sweet Potato Salad with Avocado Mayo

Salad Ingredients

• Cold (cooked) chicken breast and thigh

• 2 sweet potatoes, baked until soft, then cooled and roughly cut into rustic chunks

• 1 avocado, half for dressing, half cut into large chunks

• 1 green onion, diced thin

• 1 cup baby arugula

• Fresh coriander (cilantro), for garnish

Avocado Mayo Ingredients

• Half avocado

• 2 cloves garlic

• Juice from 1 lemon

• 1/2 cup olive oil

• 2 Tbsp fresh coriander (cilantro)

• Salt and pepper to taste

Directions

For mayo, add all ingredients to blender and mix until emulsified. Place chicken, potato, avocado, green onion and arugula in a bowl. Drizzle mayo over top, and top with more fresh coriander if you would like.

Just one of three easy chicken based recipes! http://ift.tt/1UWM9bD

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Blue cheese butter by Emeril Lagassi

Makes about 7 ounces

Ingredients

4 ounces blue cheese, softened (about 1 cup) 4 tablespoons unsalted butter, softened 2 teaspoons minced shallots 1 teaspoon minced garlic 1 teaspoon fresh lemon juice ½ teaspoon Worcestershire sauce Salt Ground black pepper

Directions

1. In a bowl, cream together all the ingredients. Season to taste with salt and pepper.

2. Place mixture on a large sheet of plastic wrap. Form into a fat cylinder and roll up in the plastic wrap, pushing and tucking in as you go to form a tight log. Refrigerate or freeze until needed.

Notes It is very important to use shallots in this recipe. Another little tip is to put the shallots and garlic into the food processor, pulse a few of times add the butter, lemon juice, Worcestershire, and blue cheese pulse until it is blended really well. Then spread on your plastic wrap.
This freezes really well too.

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Basbousa...a very sweet semolina – sort of- cake

Very famous dessert in Egypt, so delicious. It can be served with nuts or without, some like with cream topped, so like plain. In all cases I like it so much:)

Recipe page: http://ift.tt/1Xm6PZa

Ingredients

1.5 cup of coarse semolina. 1 cup of granulates white sugar – you can decrease the amount if you are not much of a sweet-tooth. 3/4 cup of finely shredded coconut. 1 cup of plain yoghourt. 1/2 cup of butter. 1/2 Tsp of baking powder. 1/2 Tsp of baking soda. A dash of of vanilla powder. 

For the syrup

1 cup of granulated sugar. 1 cup of water. 1 tsp of lemon juice. 

Instructions

Preheat oven to 350F degrees then melt the butter, let it cool to room temperature. Mix the yoghourt and the sugar well then add the rest of the ingredients and mix them all very well. Prepare your pan by spraying it with cooking oil – I’ve used a 13X9 inch Pyrex – pour in the mixture you may top with some nuts of your choice or leave it like this and bake for about 30 minutes or until golden brown. While your pan is in the oven prepare your syrup by adding the water to the sugar in a sauce pan over medium heat and when it dissolves stir in the lemon juice and let it boil for 5 minutes then reduce heat and allow to simmer for another 20-25 minutes. The syrup should thicken a little when it cools down. While both the Basbousa and the syrup are hot, pour the syrup over the Basbousa and let it set for 15 minutes. 

Usually served as is with a cup of hot tea or coffee, sometimes topped with cream. Enjoy!!

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Thai recipe.

Anyone have a good Thai recipe or one that uses peanut sauce or tahini? Curry, cilantro, and coconut milk are calling my name but I have some tahini and peanut sauce that need used up too.

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[BEEF!] I just bought a 1/4 cow...

...good lord, that's a lot of beef! I have all manners of cuts, and all the bits & pieces. Hit me with your best recipe for something that might not seem obvious!

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Mediterranean Fish Salad

Ingredients

• 8 oz fresh spinach leaves
• 8 oz cut up romaine lettuce
• 2 lbs of fresh tuna or sword fish
• 10 oz fresh crab meat
• (optional) 1 can anchovies, drained and chopped
• 2 tsp pine nuts, roasted
• 2 avocados, sliced
• 3 tsp feta cheese, crushed
• 1 can red kidney beans
• 1/2 cup pitted black olives or katamala olives
• 1/2 lb. cherry tomatoes, cut in half
• 3 tsp sun dried tomatoes
• 4 hard boiled eggs
• 2 garlic cloves, chopped
• 1 bunch cilantro, chopped
• 1 red onion, sliced

Dressing

• 1 cup olive oil
• 1 tsp salt
• 1 tsp pepper
• 3 cloves of garlic
• 1 lime, juiced
• 4 tsp white balsamic vinnegar

Preparation

Dressing

1. combine the dressing ingredients in a blender or food processor, except the oil. pulse and blend the mixture a bit. scrape back down toward the blades. slowly pour in the olive oil while the blender or food processor is on. once the dressing starts to thicken, turn of processor or blender. pour into a bottle and place in fridge until ready to use.

Salad

1. take the fish (tuna or sword fish) and season with salt and pepper and a little sesame seed oil. place on a plate, wrap in plastic and let sit in fridge for 2 - 4 hours. cook the fish in a pan on medium heat on both sides for 4 - 5 minutes. set aside and let cool down.
2. in a pot, hard boil the eggs. let cool down and cut eggs into eights. in a large serving bowl or salad bowl/mixing bowl, add in the spinach and romaine. add in the beans, olives and feta cheese. add in the garlic and onion. add in the sun dried tomatoes and the cherry tomatoes. if using them, add in the anchovies and the tuna or sword fish.
3. roast the pines nuts in a frying pan until browned. set aside for a bit. meanwhile, add the crab meat, avocado, cilantro and pine nuts to the salad mix. pour over the dressing (to your desired amount) and mix and toss to combine.

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Greek Salad

Ingredients

• 5 cups chopped romaine lettuce
• 1 small red onion, thinly sliced
• 1 English cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced Kalamata olives
• 1/4 cup crumbled goat cheese
• Freshly ground black pepper, to taste

For the lemon vinaigrette

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons sugar

Instructions

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.

2. To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine.

3. Serve immediately.

http://ift.tt/1PG2BVO

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Minced Meat Cutlets Steamed

How to make minced meat cutlets - recipe. The most delicious and dietary meat patties for the whole family.

Video Recipe is here https://www.youtube.com/watch?v=tABfzxolWlM

Ingredients for chops: Minced pork - 500 grams. Eggs - 2 pieces. Bow - 1 piece. White bread. Salt. Pepper. Seasoning.

Recipe: Bread soak in water. Onions finely chopped. Mix the minced meat, onion, bread. Add the eggs, salt, pepper, seasoning. Form patties. Put chops in a steamer. Cook 30 minutes.

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[REQUEST] One-Step Casserole Dishes

I love homemade meals but often don't have time for all the prep that goes into a simple casserole dish. Looking for healthy (preferable pasta-free) casseroles that require no cooking beforehand other than throwing all your ingredients into a pan and sticking it into the oven. Raw meat, raw veggies, etc.

Thank you in advance!

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Chicken Enchiladas with Tomatillo Sauce

I'm from Texas, so naturally I love Tex-Mex. The problem is that I live in Maryland, and there is no decent Tex-Mex for miles around. So, this recipe is for anyone who, like me, is stuck in the Northern part of the country with only a poor-man's version of Mexican food to keep them company.

Ingredients:

• 2-3 lbs chicken breast
• 1 cup cheddar cheese
• corn tortillas (approx. 12)
• feta cheese (optional)
• tomatillo sauce

Follow this link for my homemade tomatillo sauce recipe: http://ift.tt/1UUCNgL

Directions:

1. Once you have your sauce made up (or bought), go ahead and boil your chicken breasts. After they're done cooking, let them cool for a bit on a cutting sheet, and then pull the chicken apart using either your fingers or a fork.

2. In a large bowl, mix your chicken with half of the cheddar cheese and about a quarter cup of the tomatillo sauce (more if it looks too dry). This will be the filling for your enchiladas.

3. Wrap your tortillas in a damp washcloth or paper towel and microwave them for about 30-45 seconds or until soft and malleable.

4. Grease a 9x13" baking pan, and one-by-one stuff, roll, and place the tortillas in the pan.

5. When your pan is completely filled, then spoon the rest of the tomatillo sauce evenly over the tortillas rolls. Then sprinkle the rest of the cheddar cheese evenly over the enchiladas, and bake them in the oven at 350 degrees Fahrenheit for about 10-15 minutes.

After you remove the enchiladas from the oven, sprinkle them with some feta cheese if you so desire. Serve and enjoy!

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Braised Lamb with Apricots and Rosemary

The lamb shank is a beautiful cut of meat. Prepared the correct way, it has the potential to transform into a rich, intense and heart-warming pleasure. This cut is also an outstanding choice for those who are new to lamb or claim they don’t like its gamey flavor. This dish is very simple to prepare and begs to be paired with a strong wheat beer. The dried apricots provide a tart kick and morph into tiny umami bombs [umami is increasingly recognized as the fifth taste, which can be translated into “pleasant savory”]. Get this in the oven early and begin your epic drinking voyage!

Ingredients

• 4 lamb shanks

• 2 onions, roughly chopped

• 2 large carrots, rough chopped

• 6 cloves garlic, roughly chopped

• 8-10 fingerling potatoes, halved

• 1 butternut squash, halved and seeded

• 10 dried apricots, unsweetened

• 6 sprigs rosemary

• 1L chicken stock

• 1 bottle wheat beer

• 2 Tbsp tomato paste

• Salt and pepper to taste

Directions

• Set oven to 250ºF.
• Season lamb shanks with salt and pepper.
• In large ovenproof pot, sear shanks on all sides.
• Remove meat and add onions, carrots, garlic and apricots. Once they begin to stick to bottom, add tomato purée and scrape the bottom of pan.
• Add beer and let reduce by half.
• Add shanks, squash (squash pieces are supposed to be that large; we will be using them later), stock, and rosemary.
• Bring to a boil, cover and then place in the oven for 5-6 hours.
• Once cooked, the meat on the shanks should have shrunk right off the bone. Remove squash and place in blender with a small amount of cooking liquid. Purée until smooth (you can just mash them up roughly in a bowl if you would like).
• Serve shanks with vegetables and apricots atop the squash purée.

http://ift.tt/231GbIc

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Does anyone have any good tilapia recipes?

The last time my husband and I made tilapia he used a recipe that called for chili pepper and it was way to spicy. I can't find any good recipes that aren't spicy or don't have parmigiano which he doesn't like

Thanks in advance for your suggestions! We are cooking tilapia tonight.

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Raw 3 Ingredient Jam

http://ift.tt/25wiVUM Ingredients: -1 cup any fruit (berries are usually best) -1 tbsp chia seeds -1 date/lychee (opt.) Directions: Blend the fruit and a lychee or date for extra sweetness! Stir in the chia and let it sit in the fridge for 30 minutes! Done!

I'd love your feedback! Thank you so much!

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‘Rasamadhuri’ – A CKP Food Recipes Book by Snehal Kulkarni

‘Rasamadhuri’ is an invaluable treasure of mouth-watering and lip-smacking Maharashtrian-CKP (Chandraseniya Kayastha Prabhu) food recipes.This book meticulously explains the recipes in terms of details of ingredients, metric measurements and step by step cooking.This CKP cuisine book also explains the procedure of preparing CKP masala recipe in Marathi.For Purchase Visit Now: http://ift.tt/1RIvQvN

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Strawberry Summer Salad

My mom would make this salad all the time and it's super easy! I just made it for myself a couple weeks ago and while it wasn't quite what she would always put on the dinner table, I was happy with the result.

Ingredients

• 1/4 Cup of sugar

• 1/3 Cup of slivered almonds

• 1 bunch of romaine, torn

• 1 small onion, halved and thinly sliced

• 2 cups of halved, fresh strawberries

For the Creamy Poppyseed Dressing:

• 1/4 cup of mayonnaise

• 2 Tbsp. of sugar

• 1 Tbsp. of sour cream

• 1 Tbsp. of milk

• 2 1/4 tsp. cider vinegar

• 1 1/2 tsp. poppy seeds

Instructions

1. In a small, heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color ~10 minutes. Stir in almonds until coated. Spread on foil to cool, break into small pieces.

2. In a large bowl, combine romaine, onion, and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds.

Here's my attempt from a couple weeks ago. I could use some serious work on my presentation but I'm no chef and it tasted great!

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Home made Remoulade

See here for pictures

Remoulade (a.k.a one of the hardest words you will ever try to pronounce correctly) is another Danish favourite. It’s been made into a sort of generic sauce like tomato ketchup or mayonnaise, but we made the ‘real’ version for Easter lunch. The best thing I can compare it to is a kind of coleslaw, a very creamy, zingy kind of coleslaw.

It’s ridiculously simple and you don’t even need to turn on your oven – it’s all raw ingredients. The ‘Ravigotte’ sauce is a special danish sauce, so seeing as you probably aren’t able to get a hold of it, mustard will do! Just perhaps add a little less that the Ravigotte sauce.

INGREDIENTS

• 1OOML STOKES REAL MAYONNAISE
• 1/2. DL. RAVIGOTTE SAUCE
• 1 TSP TARRAGON
• SALT AND PEPPER
• 2 COARSELY GRATED CARROTS
• 1/4 OF A CAULIFLOWER
• 3 PICKED CUCUMBERS
• 1 RED ONION
• 2 TBSP CHOPPED CAPERS
• 1 TBSP CHOPPED PARSLEY

First of all, mix your liquidy ingredients together. So mix the mayonnaise and either ravigotte sauce or mustard together, then add tarragon, salt and pepper.

The ingredients will need to be chopped quite finely (unless you want it to be really really chunky, but I think it’s better if it’s cut nice and finely). So, grate the carrots quite coarsely. Don’t use the smallest side of the grater! Then slice the gherkins into very thin slices and do the same with the red onion. Cut a quarter of a cauliflower (you can do it so the cauliflower looks a bit like a pacman) and remove the inner stalk. It’s a little too tough to go in so that’s why we didn’t add it in. Just cut it up into thin slices as you would mushrooms. For the capers it’s quite hard to cut them precisely, so just cut them as small as you possibly can, then do the same with the parsley.

Throw all the ingredients into the mayonnaise dressing and stir thoroughly.

That’s it! Not complicated at all. This goes especially well with fish cakes or fish fillets, though of course you can eat it with whatever you want. It tastes yum over rye bread, or in a sandwich. I don’t know why it tastes so good, it has such a distinct flavour that I absolutely love.

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Peanut Butter Pan Cookies with Chocolate Frosting

http://ift.tt/1Y0q36m

• Ingredients
• 1 1/2 C Shortening
• 1 3/4 C Peanut Butter
• 1 1/2 C Brown Sugar
• 1 1/2 C Sugar
• 3 Large Eggs
• 1 C Milk
• 1 Tbsp Vanilla
• 4 1/4 C Flour
• 1 tsp Salt
• 1 Tbsp Baking Soda
• 1 1/2 tsp Baking Powder
• Chocolate Frosting
• 1/4 C Margarine
• 1/4 C Shortening
• 3 C Powdered Sugar
• 2 tsp Vanilla
• 2 Tbsp Milk
• 1 1/2 C Milk Chocolate
• Instructions
• 1. In a large bowl cream together the shortening and peanut butter.
• 2. Next add the brown sugar and sugar. Mix in the eggs, vanilla and milk.
• 3. In a separate bowl measure out the flour, salt, baking soda, and baking powder. Mix with a whisk. Add the dry ingredients to the wet ingredients in thirds.
• 4. Making sure the flour mixture is incorporated each time before adding more.
• 5. On a half sheet pan lay out parchment paper and lightly spray with non-stick spray.
• 6. Spread the cookie dough on the half sheet pan evenly.
• 7. Bake at 375° on the 2nd rack from the bottom of the oven for 30-37 minutes.
• I under baked mine because that is how I like my cookies. I baked mine closer to 30 minutes. Make sure the middle puffs up; if it doesn’t then it will be too under baked. You should see the middle start to rise around 22-25 minutes.
• 8. While cookies are baking make the icing.
• 9. First, melt 1 ½ C milk chocolate over a double boiler or in a microwave.
• 10. Set melted chocolate aside.
• 11. Cream together margarine and shortening then add powdered sugar, vanilla and milk.
• 12. Once everything is incorporated add the chocolate.
• 13. Once the cookies come out of the oven cool completely, trim the edges and then spread the frosting evenly on top.
• 14. I let the frosting harden on top before cutting so it wouldn’t be as messy.
• 15. Cut into square when ready. This recipe serves 30-35.

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[REQUEST]I'm looking for a good nacho recipe.

Do I just sort of dump whatever on a bag of chips? Anyone have a good recipe?
Thursday I'll have a small (solo) movie night, and while I could make pizza, I could also get fancy and whip up some nachos.

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Easy rice and egg dish - Tamago Kake Gohan!

Tamago Kake Gohan

A classic Japanese breakfast dish, and one of my most favorite late-night recipes.

TKG is simply egg over rice:

Tamago - egg Kake - to pour something over something else Gohan - cooked rice

Basic Ingredients:

1/2 cup uncooked long grain white rice 1 cup water 1 room-temperature raw egg shoyu (dark soy sauce) salt

Operations:

Cook rice as usual, salt to taste. Separate egg. Put hot cooked rice in a bowl and thoroughly mix in the egg white. Make a small depression in the center of the rice and carefully place the unbroken yolk into it. Drizzle with soy sauce.

When it comes time to sit down and eat, break the yolk with your chopsticks and mix it into the rice.

It tastes even better if you steam the rice with a bit of kombu and/or top it with something like furikake, katsuobushi, black pepper, chopped green onion, slivers of nori, toasted sesame seeds, Tabasco sauce, natto, pitted umeboshi (my personal favorite), steamed spinach, nametake, chili pepper flakes, sliced gari, or chopped meat (bacon is an obvious choice here).

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[Question] How to spice up my store bought lobster bisque?

I bought a 2 pack of lobster bisque from Costco the other day, and I was not a fan of the taste (it had an odd semi-sweet buttery taste). Is there anything that I can add to make it taste better? I plan on adding carrots, onions, celery, and mushrooms the next time around.

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Recipe Request: Fennel Seeds

So I've had this small container of fennel seeds sitting with the rest of my spices since last November--used only once for a turkey dry brine--and I'd really like to do something with them.

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Simple & Healthy Mushroom Risotto

Very basic mushroom risotto recipe, but I don't use any oil, butter, cream and only very little cheese. It still makes a super creamy risotto that you can enjoy more often!

342 Cal/20P/52.5C/6.6F (for full recipe; serves one as main or two as a side dish)

Ingredients: * 1/4 cup arborio rice * 2 cups chicken stock * 60g onion * 100g cremini mushroom * 1 tbsp soy sauce * 20g hard parmesan cheese * Salt & pepper * Smoked paprika * Lemon zest * Chives

Directions 1. In a small saucepan, bring your chicken stock to a simmer. 2. Spray another small saucepan with cooking spray and add your onion, finely chopped. Saute. 3. Add the rice to the onions and stir to toast kernels. 4. Add 1/2 cup of the hot stock to the rice and cook, stirring frequently, until the liquid is absorbed. Continue to cook the rice, adding 1/4-1/3 cup of the hot stock at a time and stirring until it is absorbed prior to adding more. When the rice is done it should be creamy and tender, but still slightly firm. 5. When rice is close to being done, coarsely chop mushrooms and add to a skillet over medium-high heat. Saute and deglaze with soy sauce; set aside. 6. Remove rice from heat and stir in freshly grated parmesan and mushrooms. Season with salt, pepper, and paprika. Garnish with grated lemon zest and fresh chives.

If you have it, grate fresh nutmeg on top as well. This can easily be made vegetarian by subbing vegetable stock for the chicken (and vegan if you omit the parmesan). Recipe/pictures here

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[5MPS] (5 minutes per serving): Vegetable and Beef Slow-Cooker "Ropa Vieja"

This is a spinoff of Cuban Ropa Vieja that adds more vegetables for healthiness, and doesn't take much effort (about an hour of prep time for 12 servings, so 5 minute per serving).

Ingredients:

• 1 steak. Bone-in ribeye is best, but expensive. Cheaper steaks work fine.
• 2 pounds sweet mini peppers
• 3 onions
• 15 oz can of diced tomatoes
• 1/2 small can of tomato paste
• 2 celery hearts
• 1 pound baby carrots
• 2 serrano peppers
• 1 mega tablespoon of mushroom bouillon paste)
• 3 tablespoons ground cumin
• 1 tablespoon black pepper
• 2 tablespoons red wine vinegar
• 1 tsp salt

Instructions:

• Fry up the steak on both sides on medium high heat until nicely browned on all sides. This part is really important, don't rush it. For best results, fry it in bacon grease.
• While steak is frying, cut the tops off the little peppers and scoop out the seeds with a mini spoon.
• Chop up all the onions and celery into small pieces
• Fry up the carrots in the beef drippings. Cook on relatively high heat, get them browned on all sides. Don't rush these or they won't be soft.
• Saute the onions in whatever drippings are left.
• Mix up the vinegar, tomato paste, spices, salt, and mushroom bouillon paste.
• Fill up the slow cooker with the veggies and stir in the tomato paste sauce.
• Get the steak in there, about halfway down, and slow cook on LOW for 10 hours.
• Leave in refrigerator for 1 day.
• Serve on rice.

bon appetit

Recipe to "Lasagna in a Skillet" (link in text)

http://ift.tt/1MRhox2

INGREDIENTS 1 tablespoon canola oil 1 pound ground beef 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 garlic cloves, finely chopped 1 medium onion, chopped 2 cups marinara sauce, divided 6-7 oven-ready lasagna sheets 1 cup ricotta cheese 1 cup mozzarella cheese 2 tablespoons basil, chopped

PREPARATION Preheat oven to 350° F. Heat the oil in a cast-iron skillet over high heat. Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown. Add the garlic and onion and cook until onions are starting to become translucent. Add one cup of the marinara sauce and cook until the sauce has reduced to a paste. Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks. Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly. Sprinkle the mozzarella cheese over the ricotta, and top with the basil. Bake for 25 minutes until cheese is bubbly and golden brown. Cool, slice, then serve!

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[5MPS] (5 minutes per serving): Roasted Cauliflower & Parsley Soup

I only make recipes that are reasonably healthy, taste great, and can be made in 5 minutes per serving or less of preparation time. I'll use "5MPS" for recipes that meet these criteria.

Ingredients:

• 4 cauliflowers
• 2 red onions
• 2 white onions
• 2 bunches parsley
• ~1 tbsp. Better than Bouillon "Chicken Base" paste (or chicken broth, I have to walk to the grocery store so I avoid carrying heavy broth cans)
• ~1 tsp. Better than Bouillon "Roasted Garlic" paste (or fresh garlic -- but chopping it may put it over 5 minutes per serving)
• ~1 tbsp. ground coriander
• ~1 tbsp. black pepper
• ~1 tbsp. salt

Instructions:

1. Set the oven on broil with the rack in the middle

2. Chop up the cauliflowers and get out the leafy green parts

3. Spread out the cauliflower on a big pan or a foil-covered oven rack

4. Roast in the oven under the broiler until lightly browned, opening the oven every so often to prevent burning

5. While cauliflower is roasting, chop up onions and sauté them for awhile. If you're gangsta, before you sauté the onions, toast the coriander seeds and peppercorns in the dry pan before grinding them fresh, and then start sautéing.

6. While the onions are going, chop up the parsley.

7. When the cauliflower is done, take it out and put it into a big stockpot. Add the bouillon paste, it will stick to the spoons but you can use the cauliflower pieces to wipe the spoons clean. Put in the parsley, sautéed onions, and spices. Fill the pot with enough water to just cover everything.

8. Boil that shit for 20min.

9. Liquefy it with a stick blender.

10. Serve with a dollop of sour cream in each bowl. My grocery store now sells sour cream in a squeeze bag which is really convenient.

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Looking for an old school Spaetzle Maker.

Hey guys, I'm trying to find an old spaetzle maker, much like this. Want to get it for my gf's birthday, and she has never been able to find a good one that isn't plastic. I'd love if anyone had any leads for me. Thanks so much!

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Chicken thighs in garlic-y, lemony sauce that comes handy in less than 30 minutes!

Chicken in lime and dill sauce. Tasty chicken thighs in a creamy lime and dill sauce easy for your weeknights' dinner.

Full recipe post: http://ift.tt/1Thbhc7

Recipe Video on How to make it: https://youtu.be/lL_lm52g1zw

Ingredients

2 Tablespoon olive oil. 1 Tablespoon unsalted butter. 2 boneless skinless chicken thighs. Salt and pepper to taste. 3 garlic cloves crushed. 1/3 cup chicken broth. 1 Tablespoon lime juice. 1 Tablespoon flour or corn starch dissolved in 1/4 cup of water. 2 Tablespoon dill weed, chopped. Or you can use fresh cilantro or any herb of your choice. 

Instructions

Use half a lime to rub the chicken on both sides first - this is an optional step I always make to take any smell away from the chicken before cooking. Heat a non stick pan oven over medium high heat. Add the oil and butter, wait until butter melts and then add chicken thighs. Cook on both sides until nicely browned. Remove thighs to a plate. Reduce heat, add chicken broth, garlic and lime juice bring the mixture to boil. Add the dissolved flour and stir until well combined. Add the thighs back, coat the chicken well with the sauce, simmer for 15 minutes until it is done. A couple of minutes before it is completely done - that is almost after 10 minutes- stir in the dill. Serve hot with green salad, peas and brown rice. 

Enjoy!!

bon appetit

Easy Ramen w/ Mushrooms

So I have made this a few times and have refined it and am really happy with how it turns out every time. It's easy and so much better than ramen packet seasonings.

Ingredients for one serving: * 3 cups water * 1 chicken boullion cube * 1 packet of Ramen, seasoning discarded * 1 green onion * small clove of garlic * about a teaspoon of fresh grated ginger * 1 white mushroom * Boullion cube * soy sauce * Sriracha * Yakitori/Tare 3 made ahead of time

Cooking

1) Chop mushroom and white of onion, sauté in a sauce pan with the ginger, garlic and some oil. I usually add a little soy sauce, sriracha and a bit of mirin at the end. Only needs to cook for a couple minutes.

2) Add 3 cups of water and the boullion cube to pan and simmer for 15-20 minutes

3) Cook ramen noodles in broth, and I usually like to toss in some spinach at this stage too

4) Serve with some finely chopped green onion tops, a little bit of the tare sauce (be careful, a little goes a long way), and more Sriracha if you want it spicy. Also a soft boiled egg if you so desire

Let me know what you think and if you make it!

bon appetit

Chicken & Gnocchi Dumplings

INGREDIENTS

• 1 16-ounce package shelf-stable gnocchi
• 1 cup thawed frozen peas
• 1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
• 1/3 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper, divided
• 2 cups diced carrots
• 1 cup sliced celery
• 1 medium onion, diced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 3/4 cups low-sodium chicken broth

PREPARATION

1. Bring a large saucepan of water to a boil. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until the gnocchi are tender, 1 to 2 minutes more. Drain.

2. Meanwhile, toss chicken with flour in a bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Transfer the chicken to the pan (reserving the flour remaining in the bowl) and sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate.

3. Add the remaining 1 tablespoon oil to the pan. Add carrots, celery, onion, thyme and the remaining 1/4 teaspoon pepper; cook, stirring occasionally, until the vegetables are crisp-tender, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat.

4. Stir in broth and the chicken. Cook, stirring occasionally, until the stew is thickened, about 3 minutes. Add the gnocchi and peas and cook, gently stirring, until the gnocchi are hot, about 2 minutes.

http://ift.tt/1Th1qTK

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Lemon-Asparagus Risotto

Link here (with photos) http://ift.tt/1RFMQ5I

Ingredients:

6 cups of vegetable broth, or vegetable stock-

¼ olive oil-

1 small onion, finely chopped-

1 cup of Arborio rice, or Carnarola rice-

½ cup white wine-

1 bunch of asparagus, trimmed and the stalks cut into 2-inch lengths-

1 teaspoon grated lemon zest, plus more for garnish-

2 tablespoons fresh lemon juice-

1 cup chopped fresh flat-leaf parsley leaves-

½ finely grated Parmigiano–Reggiano, plus more for serving-

Steps:

1. Bring stock to a simmer in a medium saucepan.

2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft 6 to 7 minutes. Add rice, cook, stirring, until edges are transuccuclan, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

3. Add ½ cup of hot stock; cook, stirring, until almost absorbed. Continue adding ½ cup stock in this manner until the liquid is creamy and the rice al dente, about 20 minutes total( you may not need to add all of the stock.) Add asparagus with the last addition of the stock, cook until the rice is done and the asparagus is softened about 5 minutes

4. Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons of oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

bon appetit

The Netflix of Food

Would you use this for your grocery store trips?

http://ift.tt/1pFJ5DD

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Looking for a lavender cake recipe!

Hi, my sister and I always go to a local craft fair when it's on and get a lavender cake from a lady there. But yesterday, she said she has stopped making the lavender one so I've decided to take it upon myself to try it. I do actually bake quite a lot, and I've not had any luck on Google for an only lavender (not lavender and lemon or blueberry) cake that uses dried lavender.

I hope someone out there has one!

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[Request] Authentic Cajun jambalaya

One with chicken and sausage (or shrimp, chicken and sausage) please. And please NO tomato.

Also, are kielbasa and kabanos good substitutes for andouille? I live in the UK and Cajun specialties are VERY hard to locate.

bon appetit

Request: Broccoli Leaf Recipes

Looking for some recipes that use broccoli leaves. The plants in the garden aren't producing heads at the moment, but the leaves look similar to kale, so probably really good for you.

Thanks in advance!

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Baked vegetables as a main course

List of ingredients :

Potato - 6-7

Carrot - 2 big ones

Onion - 3 big ones

Cabbage - 1 little one

Tomato - 1-2

Chicken fillet - 2 (can be replaced with mushrooms or removed at all)

Tomato paste - 4-5 tbsp

Olive oil - 2-3 tbsp

Salt, pepper, italian spicies

Feta cheese (serving)

Fresh parsley (serving)

*Video instruction is here *: https://www.youtube.com/watch?v=cQmfc41SBd0

Pill and chop the potatoes.

Shred cabbage and salt it.

Cut chicken fillet into medium pieces

Salt it. Add some pepper and italian spices.

Chop onions, carrots and tomatoes.

Mix all of the ingredients together.

Take a big baking sleeve and move all of the ingredients into it.

Add 3 tbsp of tomato paste and 3 tbsp of olive oil (inside of the sleeve)

Shake it a little bit so oil could get everywhere. With the help of spoon try to spread tomato paste as well.

Place your baking sleeve into a baking dish and send it to the oven at 360F for 30 minutes.

In 30 min take it out. Shake baking sleeve a little bit again. You may want to add some salt, pepper or tomato paste (up to you). Do it and send it back to the oven for 30 minutes more.

Serve your dinner with feta cheese and some fresh herbs. Like parsley or dill.

bon appetit

Amish Inspired Chocolate Whoopie Pies

http://ift.tt/1KDO6kq

• Ingredients
• Chocolate Whoopie Pies
• 1 C Shortening
• 1 C Sour Milk
• 2 C Sugar
• 4 Eggs
• 1/2 C Hot Water
• 1 tsp baking soda
• 3/4 tsp salt
• 1 Tbsp Vanilla
• 1 C Cocoa
• 4 C Flour
• Whoopie Pie Icing
• 1 1/2 C Milk
• 2 Tbsp Cornstarch
• 2 tsp Vanilla
• 1/2 C Shortening
• 1/2 C Butter
• 1 C Granulated Sugar
• Instructions
• Chocolate Whoopie Pies
• 1. In a medium size bowl combine flour, baking powder, baking soda, salt, and cocoa
• 2. In a large bowl mix the eggs and sugar until they are a light yellow color
• 3. Create the sour milk by adding 1 tablespoon of vinegar to 1 Cup milk and let sit for 5 to 10 minutes
• 4. Add the shortening, sour milk, and vanilla to egg and sugar mixture
• 5. Slowly add dry ingredients to wet ingredients
• 6. Once all combined add hot water
• 7. Scoop batter onto a parchment lined cookie sheet and bake at 400° for 9-11 minutes
• I used a 2" cookie scoop and it made 22 Whoopie pies
• Icing Directions (I suggest making icing first)
• You may need a double batch of icing for this recipe depending on how full you fill your whoopie pies. I filled 17 whoopie pies with a single batch of icing and used about 2 TBSP per whoopie pie.
• 1. Cream together butter, shortening, and sugar for 10 minutes
• 2. Over medium/low heat in a sauce pan heat 2 Tbsp of Cornstarch and milk stirring constantly
• 3. Let milk thicken. It will take about 10 minutes
• 4. Let milk cool and then add to creamed mixture
• 5. Beat until smooth.
• It will seem like the milk won't mix but it will. Take your time.
• 6. Keep scraping the sides of the bowl and mix on medium speed until it incorporates. It could take 5 to 10 minutes, It will be worth it. Trust me!!

bon appetit

Curried Mushroom Salad

Recipe taken from http://ift.tt/1RoAaBr

Ingredients

Arugula Spring mix Shitake mushrooms Sweet onion Cucumber Pine nuts Lemon Olive oil Sesame oil Soy sauce Curry Masala Instructions

Wash and dry your 'shrooms, man. Slice the mushrooms. You can keep the stem or cut it off. I prefer to cut the stem off but the stem gives it a heartier texture. Thinly slice your onions. Thinly slice your cucumber. Add olive oil and sesame oil to a pan, heat to medium heat and add curry powder then add mushrooms and sauté your mushrooms till they are brown. Add 1 tablespoon of soy sauce to the pan with mushrooms and cook till the soy sauce is absorbed. Turn off the heat. Mix the lettuce, one parts spring mix to one parts arugula. Add lemon and olive oil to the lettuce. Sprinkle lightly with salt and pepper. Top with your mushrooms and pine nuts.

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[Question] How do I prevent my tapioca pudding from solidifying?

http://ift.tt/1pWezWS

I followed this recipe exactly. Overnight, it became a solid block!! Can anybody offer any advice to keep my tapioca pudding from solidifying or offer a superior recipe?

Thanks!

bon appetit

Strawberry + White Chocolate Scones

Who knew it was this simple to make Strawberry Scones.

Ingredients:

• 3 cup all-purpose flour
• 1 pound strawberries, sliced
• 1 cup white chocolate chips
• 1/3 cup granulated sugar
• 3/4 cup milk
• 10 tablespoons butter, cubed
• 3 teaspoons baking powder
• 1/4 teaspoon salt

Directions:

1. In a large bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt.
2. Toss in the cubed butter and blend ingredients together.
3. Mix in the strawberries, milk, and white chocolate.
4. Use your hands and mix together until dough forms.
5. Lightly flour your counter and place the dough in the center.
6. Press down dough and slice in half. Place half on top and press down. Repeat process.
7. Cut out your favorite scone shape.
8. Place the scones on parchment paper on a baker’s sheet.
9. Lightly sprinkle all-purpose flour over each scone.
10. Bake 400°F for 25 minutes.
11. Serve with your favorite jam, jelly, preserve, conserve, fruit spread, or marmalade :) – enjoy!

Strawberry Scones Cooking Video: https://www.youtube.com/watch?v=YM3gg8Yx9yQ

Picture of the Strawberry Scones: http://ift.tt/1ohWgd8

bon appetit

Pineapple Flowers

This is a garnish recipe that I pieced together from an instagram post by @chefthomaskeller. By far the tastiest and most visually striking garnish I've come across. Check the link for pictures. Sorry for the formatting issues.

Ingredients

• 1 pineapple

Directions

1. Preheat oven to 250f.
2. Remove the ends and peel from your pineapple. Dig out the eyes as well.
3. Slice the pineapple as thinly as possible. You should be able to see your knife through the pineapple as you cut. It would be great to maybe freeze the whole thing and then cut it on a meat slicer, but this is real life, so I don't blame you if that's not an option.
4. Arrange the slices on a silpat or a piece of parchment and bake for 30 minutes.
5. Flip each slice gently and go for another 30 minutes or so.
6. They're ready when they're golden brown. Depending on how thin you're able to get your slices, you may need more or less time in the oven.
7. To get the full flower effect, nestle the slices in a muffin tin and let them set over night. http://ift.tt/1ohnC2Q

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