Cheap Cheesy Chicken Spaghetti.... tight budget

Ingredients 1 jar Prego Creamy Cheddar Cheese Sauce 14.5oz cost $2.08 2 packages of Ramen noodles cost 78 cents 1 package Tyson Premium Chunk White Chicken Breast, 7 oz cost $2.48 Salt and Pepper Directions Boil your 2 packages of Ramen noodles. Drain the water, next take your jar of Prego Creamy Cheddar Cheese Sauce and pour over your noodles, keep over a medium heat. Take your package of Tyson Premium Chunk White Chicken Breast and stir in pieces so it mixes through the noodles. Put a lid over it and cook no longer then 10 minutes. Add salt and pepper to your taste, you could even use one of the seasoning packets that comes with the Ramen.

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Little Smokey Bites

Ingredients 1 package Little Smokey’s 2 cans Biscuits 1 package Shredded monterey jack cheese 1 package Shredded cheddar cheese Butter, salt, pepper, parmesan cheese

For a party just double up on the ingredients.

Directions This should be a quick easy little recipe. Take your two cans of biscuits, spread them out on an oven safe cooking dish. Take one of the smokey’s and a couple of pinches of the Monterey jack cheese and a pinch of the cheddar cheese, seal the biscuit tight so it all stays in. Take a little melted butter and brush the outside of the biscuit. Place in your preheated oven and cook till golden brown. When they come out you can brush them again with the butter and lightly coat with parmesan.

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Here's a video I made on how to make my favorite quick and easy dish: Chinese Trinidadian Chicken with Mango Chutney

Here is the video.

And the full recipe is at the bottom of this page.

Enjoy!

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/r/askculinary is doing a Spice AMA on Tuesday

At 6 pm eastern Tuesday, we will be joined by Mike Johnston who founded the Savory Spice Shop, along with his wife, Janet. The business has expanded into a chain, currently with 32 locations. Mike spends much of his time working in their test kitchen developing recipes and creating new spice blends and condients.

Topics he’ll discuss include:
• The art of rub or seasoning making
• Proper spice handling…storage and shelf-life
• Spices pairings profiles…which spices work best with which spices
• Cooking tips for spices

I'll put up a post a couple hours early to gather questions, so we can get off to a quick start when Mike comes by.

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**Lobster and Mussel Bouillabaisse** Bouillabaisse is a traditional Provençal (Southeast France) stew, typically made with fish and shellfish.

Here is The Finished Product

Ingredients

• 1 quart lobster stock
• tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe)
• 2 pounds live mussels (~50)
• 3 tbsp butter, ghee, or olive oil
• 4 cloves garlic, minced
• 1 small onion, diced
• 1 medium carrot, peeled and chopped
• 2 stalks celery, chopped
• 4 roma tomatoes, chopped
• 4 sprigs fresh thyme, leaves only, chopped
• 4 sprigs fresh parsley, chopped
• 1 pinch (~10 strands) saffron
• 1/4 tsp cayenne pepper
• 1 6.5oz can chopped clams
• salt and pepper to taste
• 2 tbsp chopped chives to garnish
• lemon slices for serving

Directions

1. Prepare the stock, the tail meat and claws as outlined in my

   lobster stock recipe. Prep the mussels by scrubbing and

   de-bearding if needed, then set aside.

2. In a dutch oven, melt the butter over medium heat,

   then add the garlic. Sauté until aromatic, about 30 seconds,

   then add the onion, carrot, and celery.

   Sauté until slightly softened, about 5 minutes, then add

   the stock, tomatoes, thyme, parsley, saffron, and cayenne pepper.

   Bring to a simmer then reduce heat to low; simmer for 20 minutes.

3. Increase the heat to medium, then stir in the can of chopped

   clams, liquid included. Once it starts bubbling, add the mussels,

   cover, and simmer until the mussels are mostly open, about 3 minutes.

   Add the lobster meat and claws, cover, and simmer until the

   lobster is opaque and the mussels are fully open, about 1 more minute.

4. Remove from heat and season with salt and pepper to taste.

   Garnish with chopped chives and serve with lemon slices.

This Recipe Is Published Here

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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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Bacon, Egg and Spinach Breakfast Cupcakes

http://ift.tt/296J6eR

• Ingredients
• 3 Sheets of Phyllo Dough
• 6 Eggs
• 1/2 C Milk
• 1 tsp Salt
• 1/2 tsp Pepper
• 4 Slices of Cooked Bacon (Crumbled)
• 3- 4 Tbsp Shredded Cheddar
• 1/4 C Chopped Spinach
• 2 Tbsp Melted Butter
• Instructions
• 1. In a bowl whisk together eggs, salt, pepper, and milk.
• 2. Then stir in the cooked crumbled bacon, shredded cheddar, and chopped baby spinach.
• 3. Place mixture into the refrigerator until crust is ready.
• 4. Take the phyllo dough out of the refrigerator. It should have been taken out of the freezer at least 7 to 8 hours prior to making these cupcakes.
• 5. Gently unroll the sheets of phyllo dough and take 3 sheets and place them flat on top of the parchment lined table top.
• 6. Brush the phyllo sheet with melted butter and then flip and do the other side.
• 7. You don’t need to butter the middle sheet.
• 8. Once the sheets are buttered grab a cupcake liner and flatten into a circle for your stencil.
• 9. Take a sharp knife and cut around the cupcake liner to make phyllo dough circles.
• 10. You should get about 9 to 10 cut outs.
• 11. Take a cupcake pan and lightly spray with release spray.
• 12. Grab your phyllo dough circles and place into cupcake liners.
• 13. Gently push dough to the sides so that you have a nice opening for filling.
• 14. Once the pan is filled grab the filling.
• 15. Stir with a spoon and start pouring into cupcake wells. Pour ½ to ¾ full.
• 16. Bake cupcakes at 350° for 15 to 20 minutes.
• 17. The eggs will puff up and get nice and light.

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Hot Wing Recipes?

Recently I've been watching this show on YouTube called "Hot Ones" on the First We Feast channel (Highly recommend, it is very entertaining). They take a bunch of different hot sauces and as the show progresses, they increase the heat each time. I decided to purchase one of the sauces recently. I got the "Pain is Good", Tabasco flavored sauce. Hot, but not ridiculous by any means. It also isn't really a buffalo wing sauce, more of a bottled hot sauce. I looked everywhere online for their recipe, but to no avail. I then searched up a bunch of hot sauces as well as their recipes, but it seems like everything is just typical buffalo wing sauce. The sauce I have isn't really meant to coat the entire wing, rather just give a little bit of flavor and spice. I would really appreciate any suggestions for wing recipes that you might have. I have a way to fry the wings, but I don't mind oven cooked recipes either. I would also like a bit of a lighter coating, not super doughy. Also, what would be the best way to do the sauce? Just drizzle it on after? Maybe just spread it with a brush? Any help would mean a lot to me.

Tldr; looking for wing recipe to use with my hot sauce. Not too doughy or oven cooked.

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PERFECT STRAWBERRIES AND CREAM RATIO

There’s been a lot of talk in the news in recent years on what exactly is the perfect ratio of strawberries to cream.

Strawberries and cream are a bit of a British institution, and a survey by a Dr Farrimond for Morrison Supermarkets concluded that the perfect strawberries to cream ratio is 70:30. I thought I’d take a little look at what my old family cookbooks had to say on the matter. 112 years before the supermarket survey, Isobel’s Home Cookery, (Pearson Ltd) London 1903, advised to allow a third of a pint of cream to each pint of strawberries.

STRAWBERRIES AND CREAM INGREDIENTS LIST

strawberries cream White pounded sugar (granulated) Here are her exact instructions, because I couldn’t put it better myself: –

---

‘Pick the stalks from the fruit, and allow to each pint of strawberries thus prepared, 2 ounces (55 g / 1/4 cup) of sugar and one third of a pint of cream ( 185 ml / 0.8 cups). Whilst arranging the strawberries in a dish or in a bowl, sprinkle them with sugar so that all may be equally sweetened; pour the cream over the top. Devonshire cream is very delicious with strawberries, and, if very thick, may be diluted with a little thin cream.’

---

Dr Farrimond recommended eating the strawberries within a 3 minute window from the second the cream hits them, but it would be hard to wait longer anyway, don’t you think?

http://ift.tt/2aA5uxJ

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Looking for a nice cheap waffle recipe

Anyone know any simple, cheap waffle recipes I can make?

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Cowboy caviar

I made this tonight, so delicious, added some jalapeño though to give it a little kick http://ift.tt/2alEmPV

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Shrimp, Scallops, Clams, Mussels and Potatoes Steamed in Belgian-style Ale

This Is The Finished Dish Of Steamers

---

Ingredients

• 1 dozen steamer clams
• 1 lb. (454 gr.) large shrimp
• 8 sea scallops
• 1 1/2 lb. (681 gr.) mussels

• 2-3 tablespoons (30-45 ml.) butter (I usually halve the butter and

  make up with vegetable oil)

• 1 medium shallot, minced

• 2 cloves garlic, minced

• 4 oz. (113 gr.) mushrooms, chopped

• 1 lb. (454 gr.) Yukon gold or other firm potatoes, peeled and cut

  into bite-size pieces

• 2-3 12 oz. (360 ml.) bottles of Belgian-style white ale

• Salt and fresh ground pepper to taste

• A generous handful of roughly chopped Italian parsley for garnish

Directions

1. Melt butter in a heavy pan or Dutch oven large enough to hold all ingredients

   and gently sauté shallots over medium to medium high-heat until translucent.

   Add the garlic a few minutes before adding the mushrooms.

2. Add mushrooms, lower heat slightly, and continue cooking until mushrooms

   give off their water. Stir mixture frequently. (mushrooms are full of water and

   will release it when sautéed. Look for this as a signal to continue.)

3. Add potatoes and continue cooking for 10 – 12 minutes longer.

4. Add the ale, cover and allow all to steam for another 5-10 minutes.

   Test the doneness of potatoes from time to time with a fork.

5. When potatoes are almost cooked, add clams, cover and steam for 1-2 minutes.

6. Add shrimp, steam a moment, then add scallops, steam for a moment and

   finally add the mussels and steam until the clams and mussels are open.

   Discard any unopened clams or mussels.

7. Season with salt and fresh ground pepper.

8. Remove all to a large serving bowl and sprinkle generously with fresh

   chopped Italian parsley.

---

*Feel free to adjust the amounts of shellfish to suit your needs, these amounts are not

cast in stone. You do want enough ale to make it soupy so you can sop up the tasty

liquid with some crusty bread.*

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Simple Shrimp Spring Rolls

Recipe :

Shrimp Rolls
1 ounce rice vermicelli
6 rice wrappers
6 large shrimps or 12 small shrimps (peeled and cut in half)
Thai basil
Mint
Half of a cucumber
2 carrots

Peanut Dipping Sauce
2 tbsp hoisin sauce
2 tbsp smooth peanut butter
1 tbsp water
1 tsp chopped peanuts

Instructions :

Soak the rice vermicelli until tender or al dente for about 6 minutes, or according to package directions.

In a pan, boil some water. Once the water comes to a boil, add in the shrimps and cook for 2 minutes or until pink and opaque.

Remove immediately when the shrimp is cooked, drain and cool in an ice bath or refrigerator. Remove the shell and cut the shrimp lengthwise in half.

Fill a saucepan or dish with warm water, soak the rice wrapper for 3 seconds, put it on a flat surface such as your clean counter or cutting board.

Add in 2 tablespoons rice vermicelli, 2-3 strips of cucumber, several thin strips of carrots, 4-5 leaves of Thai basil, and mint. (The types of vegetables that I used are just my preference, as well as the amount. You can go ahead and choose to use any type of vegetables or herbs you like, just don't overfill or you won't be able to close them.)

Fold in the sides of the rice wrapper inwards, and then tightly roll the wrapper towards you.

Serve right away.

Video & More

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Honey Roasted Almonds

http://ift.tt/2aoJS5L

Ingredients 200 grams almonds 3 ½ tablespoons raw runny honey 1 tablespoon cinnamon 1 teaspoon sea salt

Method Preheat the oven to 175 Celsius. Melt the honey in the microwave and pour into a bowl over the almonds. Sprinkle the sea salt and cinnamon into the mixture. Spread the almonds onto a baking tray and put in the oven for about 20/25 minutes, shaking halfway through cooking. Leave to cool and enjoy at work at 3pm when that slump hits you, and don’t forget to yell I regret nothing while you’re at it!

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Looking for an extremely southern peach pie and/or cobbler recipe.

No text found

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Looking for a recipe for a non-sweet Thai base

Looking for a Thai basil (chicken) base sauce that's really rich and a darker red in color. Many of the recipes I see all end with a sauce that's more soy sauce looking than a good red.

Looking for something similar to this to get me started with my own recipe. Suggestions?

http://ift.tt/2az4Xfx

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(Request) Pickled Crab

I need a recipe to pickle crab meat for a salad.

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Thai-style Pork Stir Fry

Time: About 20 minutes to prepare (with at least 60 minutes for the meat to marinate).

Cost: The most expensive thing was the pork at £1.20 for two pork chops, followed by the cashews at £1 for a little bag. Pretty much everything else was in the pantry cupboard. TOTAL COST: Approx £3.

Serves 2

Ingredients *3 tbsp light soy sauce *1 tbsp honey *1 tbsp tamarind paste *Thumb sized piece of ginger, grated *1 stalk lemongrass, outer layer removed and finely chopped *1 red chilli, deseeded *1 clove of garlic, crushed *1 tbsp fish sauce *2 large spring onions *2 pork chops, bone removed *1 head of broccoli *1 cup of rice

Method *Combine the soy sauce, honey, tamarind paste, ginger, lemongrass, garlic, fish sauce and half the chilli in a saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool. *Cut the pork into strips and cover with the sauce. Marinate for at least 60 minutes. *For the rice place 1 cup of rice in a saucepan per two people, covered with double the amount of cold water and a knob of butter. *Bring to the boil, then turn down to a simmer and cover with a lid for 12 minutes. *While that’s cooking heat some vegetable oil in a wok. Take the pork out from the marinade (leaving the rest of the liquid in the bowl) and add it to the pan. Keep it moving with a wooden spoon (so it doesn’t stick and burn) and cook until the pork starts to turn golden brown. *Add the broccoli and the other half of the chilli. Cook for another 5 minutes, then add the reminder of the marinade. *Cook for a further 2 minutes, then add a generous helping of the fresh coriander to finish. *Serve with rice and top with a sprinkling of chopped cashews and more fresh coriander.

Step-by-step pictures and full post here, if it helps: http://ift.tt/2akAvT4

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My delicious list from this week

1 fresh garden tomato with melted fresh mozzarella 2 baked zucchini with Parmesan crust

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Looking for pizza recipe to make pizza like L&B Spumoni Garden

I'm looking for a homemade recipe to duplicate the taste of the sicilian square pizza from Spumoni Garden in Brooklyn,NY. Thank you in advance for the recipes.

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http://ift.tt/2awLGwx

To make this dish even easier, substitute a ten-ounce package of thawed frozen artichoke hearts for the freshly cooked. Terrific as a prelude to roast chicken.

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**Mussels Meuniere** a classic French bistro dish that’s fantastic as a starter or even a whole meal, served with warm crusty bread.

This Is What It Looks Like

Ingredients

• 2 Tbsp olive oil
• 4 Tbsp. butter
• 1 cup chopped shallots
• 1 Tbsp. minced garlic
• 1 cup dry white wine
• Juice and zest from 1 lemon
• 2-3 springs fresh thyme
• 1 cup seafood stock (or water)
• 2-3 Lbs. mussels, rinsed and debearded

---

Instructions

1. Heat the oil and butter in a stock pot or a 6-quart (large) saute pan.

2. Add the shallots and saute over medium heat until they're soft

   and translucent, about 5 mins.

3. Stir in the garlic and cook for another minute.

4. Add in the wine, thyme, lemon juice and zest and reduce by half.

5. Add the stock or water and bring to a boil.

6. Add the mussels, stir once, then cover and cook for about six

   minutes, or until all the mussels are open.

   Serve immediately.

   ---

This Recipe Is Featured On Discovery Cooking

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(Request) recipes with lime curd

So my MIL gave me a lot of limes, and I made a lot of yummy treats with them. We are visiting her tomorrow and I made some bite sized lime tarts (yum) but ended up with a LOT of lime curd left over. I'm making some no bake cheesecakes with some of it, but it won't put a dent in the extra curd. Please help Redditers, I need some easy recipes with lime curd as I would hate to waste it.

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searching for delicious 20 minutes or less recipes

i'll be going back to work soon so that'll cut dinner options down as our dinner time is fairly inflexible. my husband doesn't eat fish generally (and i can't stand salmon) so that cuts out a lot of what i would veer towards. i have a lot of crock pot recipes on hand but was hoping for more freshly made dinners. any ideas?

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What to do with my turkey chili/pasta sauce Frankenstein monster?!

Yesterday I decided to make a recipe I'd found for turkey chili because it looked delicious. I fell victim to the crime of not checking my ingredients before starting to cook, and ended up a) not having bell peppers like I thought I did and therefore omitting them entirely, and b) using 1 can of crushed tomatoes (good) and 1 can of pureed tomatoes (bad). What came out at the end was a yummy tasting but very confusing combination of the flavors of a chili and the consistency of a pasta sauce.

Now I'm honestly not too mad about it because it's still yummy, seems like it'll be very filling, and I made a lot so I'm gonna use it no matter what. But I'm having a hard time figuring out how to use it--the only idea I've had that actually sounds good is stuffed bell peppers. The taste is far too bean-y (it has 2 cans each of black and kidney beans) for me to think it'll be good over pasta, but my original thought was a pasta bake. And the pasta sauce consistency makes me think it'd be a little weird paired just with rice like I would've done if it was straight up chili.

Any thoughts would be welcome!

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Walnut and Cayenne Dip with Batata Harra

Ingredients

Walnut Dip

• 1/2 teaspoon cayenne pepper
• 1 red bell pepper, cut in half
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 cloves garlic
• 1/2 cup walnuts, chopped
• 1 tablespoon pomegranate syrup
• juice of half of a lemon
• 1 tablespoon yogurt (plain, not Greek)
• 1 tablespoon chopped cilantro
• salt and pepper
• 3 tablespoons pine nuts (soaked in warm water for 20 minutes)

Batata Harra

• 4 yukon gold potatoes, cut into small cubes
• 1 teaspoon cumin
• 1 stock of green onion, chopped
• 1 garlic clove, chopped
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 5 tablespoons vegetable oil

Cooking

Walnut Cayenne Dip

1. place the bell pepper in a baking dish and rub some olive oil all over the pepper. set oven to 350F and bake the bell pepper for 10 minutes or until the edges start to just slightly char. remove from oven and set a side.
2. once the pepper has cooled, place it in a food processor with the garlic, cayenne, pomegranate syrup, cumin, lemon juice, walnuts, smoked paprika, yogurt and salt and pepper and combine well into a thick paste. scrape into a bowl and place in the fridge for at least 1 hour before use to allow it to thicken and set.

Batata Harra

1. cut the potatoes into fourths and rinse them off until the water is clear. dry fry coriander, cumin and turmeric in a pan on medium heat until they begin to emit their aroma. pour off into a bowl and set a side.
2. in a high sided saute pan or frying pan add the oil. dust the potatoes with the dry fried seasoning and fry them in the hot oil on medium heat, turning the potatoes frequently until they are golden brown and crispy on the outside and tender on the inside. garnish with the chopped green onion, cilantro and chopped garlic and serve hot with the walnut cayenne dip.

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chicken pickle preparation

cut chicken pieces in small size. wash chicken with water 4 to 5 times. drain total water.add 1 spoon salt and 1 spoon turmeric and 1 spoon ginger garlic paste mix all very well. 1.put this in low flame.donot add extra water. 2.after some time water is coming from the chicken pieces. 3.when water is evoparated completly then put off the flame. 4.add fenu greek seeds in a pan .roast them(donot add oil).keep it aside. 5.add roasted fenugreek and mustard seeds in a mixie jar make a fine powder. 6.roast coriander for 1 minute for medium flame 7.roast poppy seeds for 1 minute. 8.roast cashew nuts for 1minute. 9.roast cloves .elachi,chekka also. 10.these all ingredients make a fine powder. 11.cut ginger into pieces ,add garlic and make a paste with out adding water. 12.add oil in a pan. 13.after heating the oil add boiled chicken pieces and fry in medium flame.it will take some time to fry chicken pieces deeply. when chicken pieces became into red fried colour take them out from the oil. 14. in that oil add ginger garlic paste and fry for 2 minutes.put off the flame. 15.take a big mixing bowl add turmeric,red chillie powder,salt,coriander seeds powder poppy seed powder,cashew nut powder ,fenugreek and mustard seeds powder,elachi and cloves powder. 16.mix all very well add fried chicken pieces and mix well. 17.extract juice from lemons.add this lemon juice in this mixture .18.add ginger garlic paste which is fried in oil.add paste along with oil. 19.mix all very well.keep in air tight jars and kept in fridge for long losting.

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Fairy Bread

Some guy from America told me that he had no idea what fairy bread is, which is ridiculous because it is pretty good and should be a staple at kids parties

Ingredients: Bread (has to be white or it doesn't work) Butter or margarine Sprinkles. most people use hundreds and thousands but you can use your American version of some other sprinkles

Process: Butter the bread Put the bread, butter side down, in a bowl of sprinkles

There you go finished product

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Rye Flour Crackers

http://ift.tt/2amakzb

These crackers are low fat, high in fibre and the best part about them is that they keep for over one week so you can make a big batch and keep in the cupboard when hunger strikes. They are great to have with smashed avocado and tomato or with goat’s cheese, chopped basil and red onion.

Ingredients 1 1/3 cup of rye flour 1/3 cup chia seeds 3/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/2 teaspoon salt 2 tablespoons vegetable oil 175ml water 1 egg small handful of sunflower and pumpkin seeds

Method Preheat the oven to 150 Celsius Using a coffee grinder or pestle and mortar, grind the sunflower seeds and pumpkin seeds until they are a consistency which is like flour but a bit oily. Keep the small handful of seeds to one side. Mix together the ground seeds with the rye flour, salt, chia seeds, oil and water until a dough is formed. Dust a sheet of baking paper with rye flour and roll out the dough, do this in batches so you can roll the dough nice and thin. Next, you need to make the egg wash so that the seeds you held back earlier will stick to the top of the crackers. In a bowl mix the egg white (get rid of the yolk) and 2 tablespoons of room temperature water using a fork mix. Lightly cover the surface of the dough with the egg wash, do this with a kitchen paintbrush or a fork. Then, sprinkle the seeds over the dough. Using a pizza cutter or knife, divide the rolled dough into crackers, the size you do is totally up to you but I usually cut mine 4 x 2 inches. Transfer to an oven tray and cook for about 40 mins, you will know when they are done when the edges are golden brown and the dough feels dry to the touch. Another way you can check that they are totally done is by breaking one in half once they have cooled a little, it should make a really satisfying snapping noise. If you don’t hear that snap – I’ve been there, it’s very sad – pop them back in the oven for 10 mins or so.

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Excellent Little Veal Loin Chops

Veal loin chops are one of those things that I just don't do often enough. Not sure why. They're fairly easy to get, every bit as tender and juicy as a good steak (well, close anyway) and they show up exceedingly well with a little simple sauce.

Ingredients

• 2-3 Tbsp. extra-virgin olive oil

• 1/2 to 3/4 pound Crimini mushrooms

• 4 veal rib chops

• 1 tsp. sea salt

• 3/4 tsp. cracked black pepper

• 3 cloves garlic, minced

• 3/4 cup red wine

• 1/2 cup beef or veal broth or stock

• 2 tsp. fresh thyme leaves

• 1 1/2 Tbsp. butter

Directions

In a pan using just a little oil, cook the mushrooms until they're just barely cooked, usually about five to six minutes or so. Remove and set aside.

Heat oil in a large skillet over medium-high heat. Sprinkle veal with salt and pepper and add to pan. Cook until well browned, about 4 minutes per side.

Lower heat to low, cover pan and continue to cook until veal just reaches desired doneness, about 6 minutes more. Remove veal from pan, cover, and set aside.

Return skillet to medium heat. Add garlic and cook for about a minute. Add wine, broth and thyme. Cook, scraping up any browned bits from the bottom of the pan, until liquid is reduced to about a cup.

Quickly add the mushrooms and cook for about 1-3 minutes more.

Remove skillet from heat and whisk in butter 1 chunk at a time. Serve the sauce over the veal and garnish with remaining thyme.

Full recipe at http://ift.tt/2aw4zhM

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[REQUEST] please help for making dinner for this ingredients?

Im going to make dinner and all i got are 4 slices of pork belly cream of mushroom and potatoes please help making dinner out of this. please exclude for making mash potatoes. THANKS! IM starving!

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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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Grilled Tempeh Banh Mi (vegetarian)

Ingredients

• 2 packages Tempeh
• 2 Tbs lime olive oil (or regular olive oil + juice from ½ lime)
• ½ cup olive oil mayo
• 2 Tbs Sriracha sauce
• 1 cucumber, sliced thin
• 1 cup shredded carrots
• 2 Tbs rice vinegar
• 2 tsp minced garlic
• Pinch salt
• 2 Panini Slims (1/2 per sandwich) or sandwich roll of choice
• Extra Sriracha to taste

Instructions

1. Slice each block of tempeh into 10 slices, so you end up with 20 total.
2. In a mixing bowl, toss tempeh with lime-infused olive oil.
3. Begin to heat grill on high. (If you don’t have a grill, you can also pan-fry the tempeh on the stove)
4. While the grill is heating up, combine sliced cucumber and carrots in a seal-able container. Add in rice vinegar, garlic, and a pinch of salt. Shake well to combine and set aside until ready to eat (this can be done up to a week ahead of time).
5. Once grill is heated, place tempeh slices over grates and allow to cook 5 minutes per side, or until grill marks appear.
6. While tempeh is cooking, prepare your sandwiches. Combine mayo and sriracha in a small bowl. Spread a decent amount of sauce onto each sandwich. Add carrots and cucumber.
7. Once tempeh is grilled, add 5 slices to each sandwich. Drizzle with extra sriracha if desired and enjoy!

Notes

Nutrition per sandwich: 530 calories, 29 g fat, 43 g carbohydrate, 12 g fiber, 23 g protein

By The Healthy Toast

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Happy Seafood Friday! Try this Linguini pasta with calamari and clams

Follow these instructions:

 

• Cook linguini pasta according to the pack instructions.
• While pasta is cooking, place a deep frying pan (oak style) on medium heat. Add the olive oil, butter and peel the garlic if not done so already. Add the finely chopped garlic to the hot oil one pinch of dry chilly flakes (if decided to put in so you use either the dry one now or the fresh one at the end). Cook for literally 30-40 seconds and then add the very well drained squid. Cook for 2-3 minutes and then add the cream followed by the clams. Cook for a further minute. Please do use all the juices that clams come with.
• Put pasta in, mix well and serve with the freshly chopped parsley, the chili and/or the baked tomatoes followed by a good old squeeze of fresh lemon.

 

Check the ingredients list and the full recipe here: Linguini pasta with clams and calamari

 

P.S. Linguini or linguine, same delicious pasta :)

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Club Sandwich Recipe by omblabla.com

Sandwich is the most popular and liked dish around the world. So many variation in the sandwiches are available in the world. Here, I shared my own recipe of sandwich. I made sandwich from Vegetable and Potatoes. Club sandwich is a two layered sandwich.

Read more @ http://ift.tt/2aOQif4

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[Request] Just got some peanut butter powder. recipes?

Hello all, As the title has led you to believe I just got a container of peanut butter powder. I am looking to see if anyone can share any ideas or recipes with me beyond using it to make peanut butter.

Thanks in advance

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Persimmon pudding cake with mascarpone cream

This persimmon pudding cake with mascarpone cream is a recipe from a bakery that we can eat without guilt of calories or flour because persimmon is a fruit more advisable, contains carotenoids and criptoxantinas, both rich in vitamin A, a high content of vitamin C and high values of potassium, sugar and glucose.

Intructions:

1. In a bowl sift the flour, baking powder, salt, cinnamon and ground almonds. Reserve.

2. In another bowl mix eggs, sugar, lemon juice and lemon zest, yogurt and oil until they are incorporated.

3. Add the mixture to dry ingredients and stir until blended, without stirring too much, just enough to blend.

4. Peel the persimmon and cut into small cubes. Then add to the mixture.

5. Spread the mold with butter and pour the mixture. Bake with pre-heated oven for 20 minutes at 350°F or until prick with a stick comes out clean. These amounts are for a small mold about 20 cm.

6. Once baked let rest on a rack without removing cake from pan for 10 minutes. After this time we turn on the service plate. We let temper.

Full recipe at: http://ift.tt/2adMKmD

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Chocolate Chip Cookie Ice Cream Sandwiches

Recipe link: http://ift.tt/2adsCkm. I would recommend checking it out if you want to see pictures for each step.

What You'll Need

• 1 cup whole wheat flour
• 1 tsp baking powder
• pinch salt
• 1/2 cup unbleached, vegan sugar
• 1/4 cup melted coconut oil
• 1/2 tsp vanilla extract
• 1/4 cup water
• 1/2 Salazon Chocolate bar, finely chopped (edit: any salted chocolate will do)
• 1 pint of your favorite vegan ice cream

Steps

1. Begin by preheating the oven to 350º and mixing the sugar, coconut oil and vanilla extract together in a bowl. Add in the flour, baking powder, salt and water. Mix until a doughy consistency forms. Fold in the chopped Salazon Chocolate until well-combined.

2. Place the rounded dough onto a greased or lined cookie sheet, forming 6 uniform larger pieces of dough. Bake for 15-20 minutes, or until the cookies are fully cooked and slightly browned. Be careful not to overcook.

3. Allow the cookies to cool completely. Let the ice cream thaw slightly before assembling the cookies. Remove the top lid of the ice cream pint, then using a serrated knife slice about 1/2 an inch off the top to make the sandwich filling. To assemble, sandwich the ice cream (removing the carton around the section) between the two cookies and smush lightly.

4. To store, wrap each sandwich in plastic wrap and an airtight container or store in a plastic bag. Allow to thaw slightly if serving them straight from the freezer. Split with someone, or enjoy all for yourself!

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Gingered Salmon with Grilled Corn and Watercress Salad

Here Is A Picture Of the finished product

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Ingredients

• 1/2 cup plus 2 tablespoons balsamic vinegar
• 1/4 cup plus 2 tablespoons canola oil
• 5 small ears of corn, shucked
• Four 6-ounce skin-on salmon fillets
• 20 small slices of pickled ginger (about 1 ounce)
• Salt and freshly ground pepper
• 2 teaspoons Dijon mustard
• 1/2 teaspoon honey
• 1 bunch of watercress, thick stems discarded (about 8 ounces)

Instructions

1. Preheat the oven to 375°. In a small saucepan, boil 1/2 cup of

   the balsamic vinegar until reduced to 3 tablespoons, about 5

   minutes.

   Let the reduction cool, then stir in 1 tablespoon of the canola oil.

2. Heat a grill pan. Grill the corn over high heat, turning, until nicely

   charred all over, about 5 minutes. Let cool. Using a serrated knife,

   cut the kernels from the cobs.

3. Arrange the salmon fillets skin side down on a work surface.

   Using the tip of a sharp knife, make five 1/2-inch-deep slits

   crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each

   slit, then thread each fillet lengthwise with a short skewer.

4. In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the

   canola oil. Season the salmon fillets with salt and pepper and add

   the fillets to the skillet, skin side down. Cook over moderately high

   heat until the skin is lightly golden, about 3 minutes.

   Transfer the skillet to the oven and roast the salmon for about 6

   minutes, turning once halfway through, until the skin is very

   and the fish is just cooked through.

5. In a large bowl, whisk the remaining 2 tablespoons of balsamic

   vinegar with the mustard and the honey. Gradually whisk the

   remaining 1/4 cup of canola oil into the dressing.

   Add the grilled corn kernels and watercress to the bowl and toss to coat.

   Transfer the salad to plates and top with the skewered salmon.

   Drizzle the fish and salad with the balsamic vinegar reduction and

   serve right away.

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   This Recipe Is Published Here

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[Request] Peanut Butter and Jelly Chicken Wings

I've had PB&J wings at a restaurant before but could never figure out how to recreate them. Does anybody have a recipe/suggestions?

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What is your favorite cheesecake recipe? And why is it your favorite?

No text found

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Pickles! Recipes please :)

Looking for some pickle recipes. I'm on a quest to find the perfect one. Any help is appreciated however I really don't like sweet pickles. I much prefer sour. My favorites are bubbies and gus' pickles that they sell in the lower east side in NYC. Thanks

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Sour chicken wings?

I'm looking to make some real sour/spicy chicken wings. I tried making wings last week using Alton Browns method of first steaming them, letting them dry and then grilling them with hot sauce. The result was good, however I was

a) a bit disappointed in how the hot sauce turned out after grilling them in it : Not very hot and almost sweet. And

b) I noticed I had insane cravings for really sour chicken wings. Where did I get that from? I don't know. Anyway, I have been thinking about how to make sour and spicy chicken wings, does anyone have any suggestions? I know there are a lot of recipes on sweet and sour, and my overall experience with 'sweet and sour' is yes: it's sweet. Not so sour though. I don't like my food overly sweet. It should be tangy, spicy. Could I marinate the wings in E.g vinegar? Or lemon /lime juice? Any suggestions?

My mouth is watering just thinking about it.

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Carrot Rasam

Carrot Rasam /home/radhika/Downloads/IMG_6170.JPG

Very healthy, appetizing and tasty carrot rasam is prepared by carrot pulp and lemon juice. Cumin powder, pepper powder and coriander powder are added for additional flavor and taste. It goes well with steamed rice or can be served as a soup or shorba.

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4 to 5 servings

Ingredients: Carrot: 2 to 3 medium sized Cumin seeds: 1 tablespoon Coriander seeds: 1 tablespoon Pepper: ½ tablespoon Garlic: 3 to 4 cloves crushed Oil: 1 tablespoon Mustard seeds,cumin seeds: 1 teaspoon for tempering Onion: 1 medium sized finely chopped Green chillies: 1 to 2 finely chopped(according to taste) Curry leaves: few leaves Salt: 1 teaspoon Turmeric powder: a pinch Coriander leaves: few leaves finely chopped Juice of ½ lemon

Procedure: Peel and cut carrot into pieces. Add 1 cup of water and carrot and pressure cook for 10 minutes till carrot pieces are cooked. Switch off the flame and wait for 5 minutes before opening the lid. Prepare puree of carrots and keep aside. In the meantime grind cumin seeds, coriander seeds and pepper to a fine powder and keep aside. This is our instant rasam powder for this recipe. Heat 1 tablespoon of oil in a pan and add mustard and cumin seeds. Allow mustard to splutter. Add crushed garlic and curry leaves and fry for a minute till nice aroma comes. Add finely chopped onion and green chillies and fry till onions become golden brown. Add 1 tablespoon of prepared instant rasam powder and fry for a minute. Add carrot pulp and 1 cup of water and bring to a boil. Add 1 teaspoon of salt a pinch of turmeric powder and finely chopped coriander leaves and cook for 3 to 4 minutes on a slow flame. Switch off the flame. Add lemon juice and mix. Transfer to a serving bowl. Serve tasty Carrot Rasam along with steamed rice or serve as a soup.

Note: 1 or 2 pureed tomatoes also can be added along with carrot pulp to prepare rasam. Similarly beetroot rasam can also be prepared. No need to add turmeric for preparing beetroot rasam.

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SMOKED SALMON MOUSSE RECIPE

INGREDIENTS

85 grams smoked salmon 225 grams / 1/2 lb cream cheese 55 milliliters / 2 fluid ounces double cream 2 teaspoons lemon juice

INSTRUCTIONS

Whizz all ingredients together in a blender until smooth. Chill in a covered container in the fridge for at least an hour before serving.

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Rhubarb sauce

I an going to make a simple sauce. Some sugar and flour. How long would this last in the fridge. Could I freeze it?

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Coconut and lemon truffles

This coconut and lemon truffles recipe is a recipe that can make anyone, even children since it does not fire or use dangerous tools.

Instructions:

1. Put in a bowl condensed milk and 3.5 oz of grated coconut with lemon zest and mix well until you have a homogenous and consistent paste.

2. Cover and leave to cool in the fridge half an hour to make it easier to work with. After this time make balls the size of a walnut.

3. Put the remaining grated coconut on a plate and dip the truffles in it generously, until well coated. Keep in the refrigerator in an airtight container until ready to eat.

Full recipe at: http://ift.tt/2aaHU8G

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**Salmon with Green Olive and Ramp Beurre Blanc** *Ramps are wild leeks, foraged from shaded, woody areas*

Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon.

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Ingredients

• 1 cup dry white wine
• 1⁄3 cup white wine vinegar
• 1 shallot, minced
• 16 tbsp. cold unsalted butter
• 1 cup pitted Cerignola olives, roughly chopped
• 5 ramps, minced
• Kosher salt and freshly ground black pepper, to taste
• 6 (4-oz.) skinless salmon fillets, pin bones removed

Instructions

1. Boil wine, vinegar, and shallot in a 1-qt. saucepan; simmer until

   liquid is reduced by half, 15–20 minutes. Reduce heat to low;

   slowly whisk in butter until sauce is smooth. Stir in olives, ramps,

   salt, and pepper; set beurre blanc aside.

2. Heat a charcoal grill or set a gas grill to medium-high.

   (Alternatively, heat a cast-iron grill pan over medium-high.)

   Season salmon with salt and pepper; grill, flipping once, until

   cooked through, 5–7 minutes. Transfer salmon to serving plates;

   spoon reserved beurre blanc over top

   ---

   The Recipe Is Published Here

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Creamy pasta salad recipe ; with mayo.

A Mediterranean twist to the classic mayo pasta salad, it is easy and colorful and goes well with your grilled meat and tasty..You can see the full recipe here!

Ingredients

12 oz cooked pasta 1 cup arugula. 3/4 cup Kalamata olives- I used them whole but you can slice them of course. * 2-3 Tablespoon capers 1 cup grape tomato- cut in half. 1/2 cup parmesan cheese. ** 3 boiled egg 

For the dressing

1/2 Cup mayonnaise. 2Tablespoon white vinegar 1 teaspoon Canola oil 2 Tablespoon corn syrup 4 Tablespoon Parmesan cheese 1 garlic clove, minced. 1/2 teaspoon Italian Seasoning 1/2 teaspoon parsley, dried 1 Tablespoon lime juice 

Instructions

In a large bowl, combine all the pasta ingredients. Combine all dressing ingredients in a blender, mix until well combined. Pour dressing over the top. Toss to coat and serve immediately. Enjoy!! 

Notes

* Using capers is optional but highly recommended. ** You can use leftover chicken or canned tuna as well. 

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Simple Chicken Fettuccine Alfredo

Recipe!
* 1 pound fettuccine
* 1 pound of chicken breasts
* Olive oil
* Half a stick of unsalted butter
* 4 to 6 cloves of garlic
* 2 cups of heavy cream
* 2 cups of Parmesan cheese
* Salt and black pepper

Instructions :
Boil a large pot of water, add olive oil and a few pinches of salt. Add the pasta and boil according to the package directions.

Slice the chicken breast into half inch strips, season with salt and pepper.

Heat up a large skillet and add half a stick of unsalted butter, let the butter melt and add the chicken. Cook the chicken till golden brown, flip 2-3 times, make sure you don't over cook the chicken. Transfer the chicken to a dish afterwards.

Add in the garlic and heavy cream to the same skillet. scrape off the brown bits, let the sauce boil and condense a little, then add in black pepper and Parmigiano-Reggiano into the sauce.

Add in the cooked chicken and pasta and toss well. Mix and serve it when it's hot or warm!

Video & more!

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