Sticky Thai Orange Peanut Chicken

This is a surprisingly easy recipe to make. The orange and peanut butter blend together beautifully to create a wonderful flavour that is not overpowering and you will be happy to have again and again. If you would like to ‘spice’ it up a little then add some ground chilli into the sauce. Otherwise it bursts with flavour as is – it’s really your choice.

Ingredients:
• 8 Chicken Fillets use small thigh fillets
• 1 Spring Onion thinly sliced
• 1 Orange sliced in quarters
• Long Grain White Rice
Thai Orange Peanut Sauce
• 150 g Marmalade
• 75 g Peanut Butter use smooth
• 120 ml Soy Sauce
• 3 tbsp Brown Sugar
• 2 tbsp Cornflour
• 1 tsp Ground Chilli mild or hot to preference
• 2 tbsp Tomato Sauce
• 1 tsp Fish Sauce
• 1 Orange Zest zest from one orange
• 120 ml Orange Juice
• 35 g roasted peanuts roughly chopped
Chicken Spice Mixture
• 1 tsp ground Ginger
• 1 tsp Garlic powder
• 1/2 tsp ground Paprika
• 1/2 tsp ground Cumin
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 tbsp olive oil

Instructions:
1. Preheat oven to 180° C (fan forced).
2. Heat a saucepan and add all of the Thai Orange Peanut sauce ingredients.
3. Stir and mix together and simmer for a few minutes until a thick stick sauce forms. Set aside to cool.
4. In a separate bowl combine all Chicken Spice Mixture ingredients and mix together.
5. Add chicken thighs and coat well.
6. Transfer chicken thighs to a frying pan and cook for about 5 minutes, just until outside of chicken turn white.
7. Transfer thighs to a baking tray and cover with thai orange peanut sauce. Spread the sauce evenly over the thighs.
8. Squeeze juice from quartered orange over the chicken thighs and add quarters into baking dish with the chicken.
9. Bake for 15 minutes or until chicken is cooked.
10. Slice chicken and place on a bed of rice. Spoon orange sauce over the chicken and garnish with spring onion and orange wedge.

Check out pictures and more per the link below:
http://ift.tt/2dki458

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[Request] I haven't had an appetite in months! So much so that I've been skipping meals all together. Give me some of your best recipes that'll get me loving food again.

No text found

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**Maple Salmon** This simple, tasty salmon dish is sweet, salty and buttery—all at once

This is a simple yet delicious recipe that can be prepared at home, at the

cottage or even on a secluded island. Crisp and caramelized, it’s sweet, salty

and buttery. Now that’s my kind of shore lunch!

---

Ingredients

• ½ tsp kosher salt
• Fresh ground black pepper to taste
• 1/3 cup maple syrup
• 1/3 cup soy sauce
• 4 - 5-oz salmon fillets
• 1 cup dried yellow lentils
• Salt and pepper to taste
• 1 tbsp butter
• 1 tbsp canola oil
• 8 cipollini onions (or pearl onions), peeled
• 2 tbsp cold butter
• ½ cucumber, small dice
• 1 orange, cut into sections
• 2 radishes, thinly sliced
• 1 tbsp chopped parsley

---

Instructions

• Mix salt, pepper, maple syrup and soya sauce in a sealable bag, then add salmon.

  Carefully distribute marinade around salmon, then let sit for 1 hour.

• Meanwhile, place lentils in pot of salted water and bring to a boil; cook until

  tender, then strain and rinse. Return lentils to pot and season with salt and pepper.

  Add butter, stir and keep warm.

• Remove salmon from bag (reserve marinade for later) and place on paper

  towels to absorb excess moisture. Heat a heavy-bottomed frying pan over

  medium-high heat, then add canola oil and sauté cipollini onions for 1 minute,

  turning occasionally.

• In the same pan, add salmon fillets and sear each side for one minute.

  Reduce heat to medium, add reserved marinade and cold butter, and cook

  salmon for another 3 minutes; occasionally baste with marinade.

• Spoon salmon and marinade onto plate, and top with cucumber, orange,

  radish and parsley.

• Serve with the warm lentils.

---

This Recipe Can Be Seen Here

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No idea what to do with it, need help! 2ft pork loin.

I would like to grill this mammoth, but I'm not sure what u want to do, or how to really cook this thing(cook time/temp). Please toss me some suggestions for some type of honey glaze or a good idea for some BBQ if you could!

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Enchilada sauce?

Looking to make enchiladas for the first time this weekend. I found a plethora of "quick enchilada sauce" or "budget friendly" recipes, but they still had a long list of ingredients (mostly spices) that seemed too much for my budget for just one meal.

Does anyone have a signature enchilada sauce?

Are there other things I can use enchilada sauce for if I do end up buying a bunch of spices?

Any advice would be appreciated!

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Honey recipes request

Me and my dad have a beehive which we collected honey from recently, so I'm absolutely flush with honey. I'm wondering if anyone has suggestions for recipes that don't just include honey but are a primary feature of the recipe.

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Fall Pumpkin Turkey Chili

My husband had to go back for 4ths with this one. The chili was really simple to make, and turned out so flavorful without being so overwhelmingly pumpkin-y. I hope you all enjoy!

Ingredients

• 1 Tbs extra-virgin olive oil
• 3 cloves garlic, minced
• 1-2 jalapeños (I used one strangely-large jalapeño), minced with seeds removed for a milder chili and with seeds to make this nice and spicy
• 1 lb organic ground turkey
• 2 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp thyme
• 2 cans of beans, rinsed (I like to use a variety of white, black, or pinto beans)
• 1 8-oz can corn
• 1 can pumpkin puree
• 1 28-oz can crushed tomatoes
• 1 cup sodium-free organic chicken broth
• Optional toppings (jalapeño slices, Greek yogurt/sour cream, cheese)

Instructions

• Place 1 tablespoon extra-virgin olive oil in large saucepan over high heat. Once heated, add in 3 cloves garlic (minced) and sauté for 1-2 minutes until fragrant. Next, add in diced jalapeño(s) and sauté for another 1-2 minutes or until softened.
• Add ground turkey and cook until browned. Then add in 2 tsp cumin, 2 tsp chili powder, 1/2 tsp salt, 1 tsp cinnamon, and 1 tsp thyme. Give it a good stir.
• Finally, add in 2 cans beans, 1 8-oz can corn, 1 can pumpkin puree, 1 28-oz can crushed tomatoes, and 1 cup sodium-free organic chicken broth. Bring to a boil, then reduce heat to low and allow to simmer for 30 minutes, or until thickened. Be sure to taste as you go and add a few extra dashes of the seasonings to your taste.
• Once cooked, serve chili and top with optional jalapeño slices, cheese, plain Greek yogurt, or simply just dig in as is.

Notes

For 1/8 of recipe: 370 calories, 14g fat, 3g saturated fat, 50g carbohydrate, 28g fiber, 9g sugar, 25g protein

By The Healthy Toast

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Ice-Cream using a 1700's (or os it states!) recipe incl cheese! (Re-post explained in the comments)

Note: Hey guys re-posting since it got removed as seen as spam/adds(?) yesterday which made no sense since well i do submit on other reedits and forums....throughout reedit anyway it was liked and thought it was worth a re-share here it is ! Hope you can enjoy for the weekend especially since its the end of summer !

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Ingredients For the custard: • 6 fresh eggs • 3 oz grated Parmesan • 2 cups cream For the syrup: • 2 cups sugar • 1 cup water

Directions 1. Whisk the eggs in a large mixing bowl, and add the Parmesan. 2. Make the syrup by heating 2 cups of sugar with 1 cup of water. Simmer until thick and syrupy (about 1 cup). 3. Now add the homemade syrup to the egg and cheese mix. 4. Then add 2 cups cream to make a basic custard

-Stir the mixture into a pot on put on a low-medium heat. -Cook until you can pull a wooden spoon out of the thickened custard and make a mark into it with your finger that doesn’t close up. -Take it off the fire and let cool for half an hour. -Store it in a container and freeze for about 10 minutes. Then take it out and give it a churn. Repeat 3 times. Then serve, or let it freeze further until you are ready to serve. Enjoy!

Direct link/source (video incl for reference) : http://ift.tt/2dh4pvC

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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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Calling all Hellenophiles!

Hello my fellow Redditors. I have been asked to translate a recipe from Greek to English. I'm only stuck on a couple of words - μπαχάρι and πουμαρο. I know μπαχάρι as spices but is there anything that is more specific? Any help would be greatly appreciated.

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Best Latin Recipes?

I recently moved to the city and there is a hispanic grocery store just down the street from me. It sells some of the usual fare you'd find anywhere else, but there is also a huge selection of latin foods and ingredients, some stuff I've never even seen before nor could I name.

I wanted to take advantage of this by learning how to cook a lot more latin recipes, and was wondering what the reddit community could suggest and put into layman's terms that google just can't apparently. Bonus points if the meal is cheap!

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Chicken Roulade With Sweet Potato Mash & Orange Cointreau Sauce

Chicken when rolled up like this never looked or tasted so good and is a great way to do something different for dinner

A flavor-packed Chicken Roulade will never fail to impress your family or dinner guests. When served on a bed of sweet potato mash and drizzled with Orange Cointreau sauce, you will not want the meal to end.

Ingredients:
• 4 chicken breasts, butterflied
• 250g bocconcini cheese
• 100g baby spinach
• 200g mushroom
• 300g semi-dried tomatoes
• 8 slices prosciutto, thinly sliced
Sweet Potato Mash
• 750g sweet potatoes, peeled, cut into 2cm pieces
• ½ cup milk
• 2 tbsp butter
Orange Cointreau sauce
• ½ cup caster sugar
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• Juice of 1 orange
• 2 tablespoons Cointreau liqueur

Instructions:
1. Preheat oven to 180C.
2. Place a length of cling wrap on each side of the chicken breasts and gently pound with a mallet or rolling pin until about 1cm thick. Remove top layer of cling wrap.
3. Top each chicken breast with bocconcini cheese, mushrooms, a layer of spinach and a few semi-dried tomatoes.
4. Roll up each chicken breast keeping the filling inside.
5. Wrap each chicken breast in a single layer of prosciutto.
6. Place the chicken breasts on a greased baking tray and put in the oven for about 45 minutes.
7. Place bed of sweet potato mash on plate and drizzle with Orange Cointreau Sauce
8. Once the chicken is cooked, gently slice each breast into 5cm thick slices and place of bed of mash.
9. Sweet Potato Mash - Place sweet potato in a microwave-proof dish. Add about 1/4 cup of water. Microwave on High/100% for 10-15 minutes or until tender. Drain. Roughly mash with milk and butter until smooth. Taste and season with salt and pepper.
10. Orange Cointreau Sauce - Place the sugar, lemon and orange zest, orange juice and ¼ cup water in a saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, then reduce heat to low and simmer for 2-3 minutes. Remove from the heat and stir in the Cointreau.

For pictures and more recipes see link below:
http://ift.tt/2deOnSz

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**Duck Legs Barbacoa** If duck breast is a steak, duck legs are like brisket—cook them slowly, over moderate heat, in a moist environment.

Braise them, stew them or put them into soups. Slow barbecue them and pull the

meat from the bones. Shredded slow-cooker duck legs cooked like Mexican beef

barbacoa—cumin, cloves, chiles, garlic—are a beautiful thing on a taco, a burrito, on a bun.

---

Ingredients

• 2-3 pounds duck legs

• 2 to 4 canned chipotle peppers in adobo

• 1 red onion, chopped

• 5 garlic cloves, chopped

• 2 bay leaves

• 1 teaspoon ground cumin

• 1 teaspoon ground cloves

• 1 tablespoon kosher salt

• ½ cup lime juice

• ½ cup cider vinegar

• 1 quart beef, chicken or duck stock (see below)

• Cilantro, shredded cheese and hot sauce for garnish

---

Directions

1. Put everything in a slow cooker or Dutch oven and cook, covered, until the

   meat falls off the bone. In a slow cooker, this will take 4-6 hours on “high,”

   and about the same time in the oven set to 300°F.

2. Pull all the meat from the bones and shred with forks or your fingers.

   Serve with tacos, in a burrito or on a bun.

---

This Recipe Is Published Here

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It's finally Chili weather, making some this weekend, let me see your take on it!

Making some c

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[Request] Salmon tail filets

I have about 10 of these chilling about my freezer that I want to use up but I generally never do anything interesting with them (simply grilled and eaten with something else). Recipe cannot include peppers (red green yellow etc) at all, but anything else (baring hot and above) is good.

Bonus points if someone has a recipe to make use of red miso. I think it's probably too strong for the salmon, but i'm no chef.

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Recipe for already sliced duck breast steaks?

Hi all, i bought some presliced raw duck breast and don't know how to cook it so it won't get dry and the internet didn't yield any responses.
I was hoping some of you might have some recommended cooking times, suggestions for sides, sauces etc?

Thanks a bunch!

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Sweet-Hot Chicken Fried Noodles

Ingredients

• 6 chicken thighs
• 20 oz vermicelli noodles
• 1 tablespoon white pepper
• salt and black pepper
• 2 tablespoons granulated garlic
• 1 1/2 limes, juiced
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, juilinned
• 1 green bell pepper, julineed
• 1 carrot, very thinly sliced (long ways)
• 6 brown crimini mushrooms, sliced
• 3 cloves garlic, sliced
• 5 leaves basil, chiffonade for garnish
• 1/3 cup neutral oil (veg, seed, nut oil)
• 1/3 cup beans sprouts
• 1/3 cup sugar peas
• 3 small red chili pepper, sliced
• 3 eggs, beaten

Sauce

• 3 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 teaspoons fish sauce
• 1 tablespoon cane sugar
• 1/2 tablespoon sesame oil
• 1 1/2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 2 1/2 teaspoons chili oil
• 2 tablespoons sambal oelek
• 2 cloves garlic, minced
• 1/2 inch of ginger root, grated

Cooking

1. cut up and remove from bone (or use already boneless) the chicken thighs and season with the white pepper, olive oil, salt, black pepper, granulated garlic and lime. combine and mix well in a bowl or a large plastic sealing bag. let sit for at least 1 hour.
2. in a sauce pot combine the sauce ingredients and set on stove top. mix very well and place on medium heat. once the sauce starts to slightly bubble, remove from heat and stir very well again and set aside.
3. in a wok or large frying pan, add some of the oil and the beaten eggs. let form an omelet and remove from pan. roll up like a crepe and slice thinly. set aside.
4. in a wok or large frying pan, add the rest of the neutral oil and place on a high heat. once the wok or pan starts to light produce small plumes of smoke, add in the onion, peppers, carrot and toss and mix well for 2 - 3 minutes. add in the chicken and garlic and a little bit more oil if needed and continue to toss and mix for another 3 minutes. add the salt and pepper and the sugar peas and mushrooms and toss and mix for 2 minutes.
5. add in the egg and the noodles and the sauce and combine well, tossing and mixing for another 3 - 5 minutes. serve by garnishing with the basil and if desired extra bean sprouts and lime.

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[Request] Easy Prep and/or Frozen Dinners

A little explanation first: my mom is having knee surgery soon and won't be able to do any cooking for a few weeks. My dad is basically incompetent when it comes to cooking — he can make soup in a cup, TV dinners, frozen pizzas, and microwave leftovers. My grandma lives with them too so she can do some stove-top cooking. So I need your help! I don't do a whole lot of serious cooking myself so I don't have a lot of ideas.

What dishes can I prepare ahead of time for them that are easy to reheat from frozen? Ideas so far:

• Lasagna
• Ground beef for tacos (they're capable of assembly, thankfully)
• Breaded or marinated chicken
• Chili

What other dishes can I leave foolproof instructions for? Ideas:

• Salad kits
• Roasted seasoned vegetables (maybe)
• Sausage/burgers (I'll be teaching dad how the grill works)
• Crock pot meals (limited ingredients, no soups)

Stuff I already plan to purchase: chicken kiev, steam fresh frozen vegetables, crock pot sauces, frozen garlic bread, frozen pizzas, pasta and sauce, various other frozen things.

Thanks very much for anyone who can contribute!

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Ice-Cream using a 1700's (or os it states!) recipe incl cheese!

Ingredients For the custard: • 6 fresh eggs • 3 oz grated Parmesan • 2 cups cream For the syrup: • 2 cups sugar • 1 cup water

Directions 1. Whisk the eggs in a large mixing bowl, and add the Parmesan. 2. Make the syrup by heating 2 cups of sugar with 1 cup of water. Simmer until thick and syrupy (about 1 cup). 3. Now add the homemade syrup to the egg and cheese mix. 4. Then add 2 cups cream to make a basic custard. - Advertisement -

1. Stir the mixture into a pot on put on a low-medium heat.
2. Cook until you can pull a wooden spoon out of the thickened custard and make a mark into it with your finger that doesn’t close up.
3. Take it off the fire and let cool for half an hour.
4. Store it in a container and freeze for about 10 minutes. Then take it out and give it a churn. Repeat 3 times. Then serve, or let it freeze further until you are ready to serve. Enjoy!

Direct link/source (video incl for reference) : http://ift.tt/2dh4pvC

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[request] meatball competition in saucier

Hi y'all! I'm having a meatball competition in my saucier class. I normally do 50/50 pork and beef and I also brown them in my skillet and then let them cook off in the sauce. I'm looking for some interesting twists or something that would make my meatball win. I was thinking of putting a small ball of mozzarella inside the meatball. Anyone have any ideas?

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Help finding recipe name!

I had a friend before prepare quick cook bbq ribs and want to do it myself. He described as, applying spices then letting it sit for a couple hours, then slow cook in the oven for 2hrs or so, at 200F possibly i dont rememeber. Finally when he put it on a grill they were finished cooking within 10-20 minutes. I have no idea what this is called. Googling I got 1hr recipes, which isnt what i was looking for.

On mobile.

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[Request] I've got a whole bunch of leftover rotisserie chicken! What are your favorite recipes or makeovers for it?

No text found

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[REQUEST] A pasta dish for Black Squid Ink Fettuccine

Hi, I bought black squid ink fettuccine and I have been looking for just the right pasta dish to use it with. I was thinking something along the lines of a tomato-based sauce with shellfish (mussels and/or clams), but I'm not against trying something else.

My questions: 1) Do you have a pasta dish recipe that would go with squid ink fettuccine? and 2) Do you have any experience using squid ink pasta? If so, what are some tips that you have learned from the experience?

Thank you in advance!

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**Spanish Rabbit Stew** There are a lot of gutsy rabbit stews made throughout Europe using regional wines.

This one combines albariño, the fashionable white wine from Galicia, with paprika and peppers for a simple Spanish version.

Ingredients

• olive oil

• 2 small wild rabbits , jointed (if using farmed rabbits,

  you might only need 1 as they tend to be larger)

• 3 cloves of garlic

• 12 small red onions

• ½ tablespoon sweet paprika

• 2 sprigs of fresh rosemary

• 750 ml albariño wine

• 1 x 250 - 300 g jar of roasted red peppers

---

Directions

• Heat 4 tablespoons of oil in a large saucepan or cast-iron casserole pan

  over a medium heat. Cook the rabbit pieces in batches for about 5 minutes,

  or until browned, stirring occasionally and adding more oil if needed.

• Peel and slice the garlic length ways, then peel and halve the onions.

• Remove the rabbit to a plate, then add the garlic and onion to the pan.

  Cook until softened, stirring occasionally.

• Add the paprika and rosemary leaves, season generously with sea salt

  and black pepper and stir well.

• Return the rabbit pieces to the pan, add the wine, cover with a folded piece

  of grease proof paper and bring to the boil.

• Simmer for 1 hour 30 minutes to 2 hours, or until the rabbit is tender and

  the sauce has thickened. Drain the peppers and add to the pan for the final 15 minutes.

• If you like a thicker sauce, remove the rabbit pieces, then boil the sauce rapidly to reduce.

• If you wish, you can shred the meat, then return it to the stew.

  Serve with crusty bread to mop up the sauce.

---

This Recipe Is Published Here

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3 Min Blueberry Chia Compote - Make while Porridge/Oatmeal is whizzing away in microwave.

Photo can be found here - http://ift.tt/2cLz9W4

I know what you’re thinking ‘yeah, great idea in theory but who actually has time to make a compote for breakfast on a Tuesday when they have to rush out the door for work’ well you do, that’s who! The beauty of this compote is that it takes the exact amount of time that your microwave needs to zap your porridge, meaning that all you need for this recipe is less than 3 mins, a handful of blueberries, some chia seeds and a lemon.

Ingredients – Serves 1 Small handful of blueberries, about 65 grams 1 Teaspoon of chia seeds 1 Tablespoon of fresh lemon juice 1 Tablespoon of water

Method Set your stove top/hob to a high heat. In a small pan, pour in the lemon juice, water and blueberries. After about 30 seconds, the blueberries will start to soften. Gentle press down on them with a spatula/spoon until they burst. All in all, you will need to have the berries in the pan for about 2 mins, this ensures they are nice and warm and the right texture. Remove from the pan and stir in the chia seeds. Pour over your porridge and enjoy!

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What should I do with extra bread crusts?

No text found

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[Request] How to make guava and cheese pastries

Yea, I found some récipes on the internet.

If you don't know what a guava and cheese pastry is, then this post is probably not for you. Cubans or Miamians should know.

I have two problems:

1. Cream cheese melts and turns into a liquid basically in the oven... then a lot of it leaks out of the turnover and basically just burns in the pan. How can I prevent this?

2. When the cheese melts, it also seems to mix too much with the guava, (I get guava paste with little white specks of cheese in it) whereas the pastries I've tried usually have more of a swirl effect, where the guava and cheese is mixed, but the cheese and guava portions still remain distinctly identifiable. How can I prevent this?

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Trust me ! Chocolate Ice Cream is so easy to make at home, you can love it.

Every body loves the Ice Cream and if it is chocolate, it will be more enjoyable. But more fun is when you make it at home from your hands and effort, taste will double. Food Street gives you a simple and easy way to make Chocolate Ice Cream at home. All you need are just things that are available in kitchen. You just have to follow the simple Recipe.

You can also view a video on it from YouTube https://www.youtube.com/watch?v=Fs1IEUgTzco

the ingredients you need for Chocolate Ice Cream is 2 cups of Cream, 2 tablespoons of Cocoa powder, Mix 1 cup of cream and cocoa powder in a bowl and bring to boil, chocolate pieces (quantity vary), add pieces to the boiled mixture and mix until it smooth, Add remaining cream into mixture, Pour into a bowl, 1 cup of milk, ¾ cup of sugar, Some salt, Add milk sugar and salt to a bowl , Warm the mixture, Add 5 egg yolks into warmed milk, Heat the milk again to about 170 F, Pour the heated milk into chocolate mixture, Add half tablespoon of vanilla extract, Cover and refrigerate for a night, Pour the chilled mixture into batter, It will make the ice cream soft, Spread the chocolate mixture into a pan and chilled it for couple of hours. Delicious chocolate ice cream is ready to serve and eat.

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Breakfast sausage in chili?

I have some friend who raise pigs and they gave me close to 10 pounds of sausage not long ago. I'm just wondering if anyone has ever used breakfast sausage in chili? Would the chili seasonings need to be adjusted for the seasonings in the sausage? Has anyone done this?

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Mango coconut frozen margarita

An uncommon mixture of heaven, with sweet mango and creamy coconut to create an amazing margarita

Ingredients 1 cup of coconut milk 1/2 cup of coconut water 1/4 cup of unsweetened shredded coconut 1 mango (or 2 cups frozen mango chunks) 1/2 cup tequila 3 tbsp agave nectar 1/4 cup of sugar 1 tsp sea salt ice

Directions 1. Remove skin from the mangos and slice into chunks and pit (or less its frozen) 2. In a blender combine all ingredients except for ice 3. Add ice and blend again until the frozen margarita has a frozen consistency, then pour into a glass 4. optional: for a salted rim place seat salt onto a plate and run a wedge of lime around the rim of the glass and then dip into the salt 5. Garnish and serve

for more recipes like this one check out http://ift.tt/2d9NDj8

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ROASTED TOMATILLO SALSA

This season’s garden has been a learning lesson. First, I approached it with more pre-thought and planning than I’ve ever put into a garden. I planned seedling start dates, crop yields, test soil pH and balance, and plotted and schemed about every aspect of my would-be bounty. Now, some of that planning time was well spent. I have bell peppers for the first time ever, more arugula than I know what to do with and a gorgeous eggplant plant that I was certain I would kill immediately. All that planning, but it turns out it was a plant that I didn’t plant, didn’t tend to, and thought was a weed initially, that produced my first batch of tomatillos.

Tomatillos, aka “Mexican husk tomatoes”, are a member of the nightshade family; a group of vegetables that also include potatoes, tomatoes, eggplants and peppers. Tomatillos are originally from Mexico as the name suggests, and taste like a slightly sweeter version of a green tomato. Slightly tart and citrusy, these fruits need to be peeled out of their husk and are extremely versatile and great in salsas just like this one!

Ingredients:

8 small tomatillos, peeled from their husks and rinsed 1 teaspoon olive oil pinch salt and pepper 4 small plum tomatoes 1/2 yellow onion, diced very fine 1/2 jalapeno, seeded and diced very fine, 1 teaspoon salt 1/2 teaspoon pepper juice of one lemon 

Directions:

1. Arrange wire rack at the top of your oven and preheat oven to broil. While the oven is heating, line a baking sheet with a piece of foil.

2. In a deep bowl, toss husked tomatillos in olive oil with a pinch of salt and a pinch of pepper.

3. Arrange tomatillos on foil-lined baking sheet and broil for 5 minutes on one side and a flip. Broil for an additional 3 minutes on the second side. Remove from oven once the skin starts to blister and allow to cool for a couple of minutes.

4. Combine tomatoes and cooled tomatillos in a food processor and pulse until combined.

5. Combine tomato-tomatillo mix, onion, jalapeno, salt, pepper and lemon juice in a bowl and serve with your favorite tacos, enchiladas or chips. Enjoy!

Recipe with photos here: http://ift.tt/2dDgKN1

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What are your best-tried-and-true recipes (that aren't *crazy* complicated?) I *really* need some new food.

I'm basically eating the same stuff all the time. Stir-fry. Lasagna. Bacon wrapped/stuffed chicken breasts. I do make pizzas. Frittatas.

I got some ideas for chili, a different kinda salad thingy, but I was wondering if anyone had anything else? I like to have food that I can pack up or whatever for the next day.

I really like chicken/bacon these days, but I'm not against trying anything else. I'd love to have some stuff to work with. Definitely wouldn't say no to a chowder recipe either.

Sigh

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Angry Pasta !

Ingredients

• 1 can tomato sauce (15 oz)
• 6 cloves garlic minced
• 1 tsp red pepper flakes
• 1 1/2 Tbsp olive oil
• 1/4 cup dried parsley (or 1/2 cup fresh)
• salt
• 1 lb dried pasta

Instructions

• 1 Heat oil in a small pot over medium heat.
• 2 Add garlic, red pepper flakes, and a pinch of salt. Saute until garlic starts to brown, approximately 2-3 minutes.
• 3 Add tomato sauce and 1/2 cup of water. Stir and reduce heat to low.
• 4 Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavors.
• 5 When pasta is ready, drain. Add parsley to the sauce. Stir to combine and top with Parmesan cheese if desired.

Get Recipes Full!

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[Request] I have 30kg of pumpking / winter squash, what do I do?

So I harvested my pumpkins today and made pumpkin salvia risotto (used 500g of pumpkin). Now I'm looking for recipes to preserve the rest of it, like jams, chutneys, pickles, etc. I don't mind pumpkin pancakes or pies, but I cant eat 30kg worth of them... Thanks in advance

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Monkey Bread recipe

Ingredients

2 (16 oz.) cans of biscuit dough

1/2 cup shredded cheddar cheese, poppy seeds, sesame seeds, sun-dried tomatoes, Italian seasoning

1 stick butter, melted

3 cloves garlic, minced

Directions:

Directions:

1. Butter a Bundt pan and set aside. Meanwhile, cut the biscuit dough into small portions, separating each one. Roll each piece into a ball.

2. Prepare a 1/2 cup each of the five seasonings into separate bowls.

3. In a bowl combine the melted butter with the minced garlic and dip each ball of dough into the butter mixture, rolling each into one of the five seasonings. For a varied taste, alternate the seasoning as you go. Place each in the Bundt pan.

4. Bake for 30 minutes at 350°F. Then remove the monkey bread (as a whole), serve hot and enjoy!

Direct link/source if needed (also contains video): http://ift.tt/2d93hvj

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How to make easy Fakies soup ( Lentil Soup ) recipe

Fakies soup (Lentil Soup)

INGREDIENTS:

250 grams Lentils

4 Garlic cloves (whole)

2 Bay leaves

Olive oil

Salt

Vinegar (to taste)

DIRECTIONS:

1. Check the lentils for any impurities, especially small stones.

2. Wash and soak lentils overnight.

3. Rinse lentils, add clean water in a saucepan and boil with the garlic and bay leaves for about 30 minutes or until soft.

Lentil soup can be eaten hot or cold and the oil, vinegar and salt are traditionally added to individual plates, according to taste. Adding diced carrot and celery, is optional.

Serves 4

LEARN MORE HERE: http://ift.tt/2d8Y7PV

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How to make Boko Boko (Meat Porridge)

Boko Boko (Meat Porridge)

INGREDIENTS:

2-3 lbs meat ( lamb or chicken ) 3.5 cups wheat A few spoons of butter 1 tsp cumin powder 1 cinnamon stick salt and pepper to taste.

DIRECTIONS:

Rinse wheat and soak it overnight. Put meat in pot with 10 cups water. Add spices. Cover, boil for about 10 mins, remove from pot. Add wheat, stir cover, turn down heat so mixture simmers, but doesn't boil. Use fork to shred meat from bones. Add meat to wheat, stir until combined. Cover and cook for 2 hr 30 mins over low heat ( adding water when necessary ) Once wheat is cooked, add butter and mix. Note: Some people eat this with fried onions, lemon or milk and sugar but if this is added, it usually isn't cooked with cumin

TO LEARN MORE CLICK HERE : http://ift.tt/2cV0Cm1

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Cuttlefish Stew with Scallions and Fresh Tomato (a fisherman's secret)

A fantastic recipe taken from a fisherman in Greece for cuttlefish stew with spring onions in a tomato sauce.

If you can't find cuttlefish, try this with calamari.

You can find photos and whole story here.

Ingredients

• 1 kg (35 oz) cuttlefish cut in small chunks (~ 2 inches long).
• 2-3 sweet and ripe tomatoes.
• ~ 30 spring onions cut in large pieces (together with the green parts).
• 1 onion coarsely chopped.
• 1 tablespoon tomato paste.
• A generous pinch of oregano.
• 1 teaspoon of paprika.
• ½ cup of extra virgin olive oil (maybe a bit more).
• ½ cup of white wine.
• 1 teaspoon of salt, 1 teaspoon of pepper.

Instructions

• Add the olive oil in a large pot on medium heat and start cooking the onion until it starts getting soft.
• Add the cuttlefish pieces. Use a wooden spoon to stir from time to time. Let the cuttlefish release its juices, ~ 15 minutes.
• Add the wine, stir well and let the alcohol evaporate, ~ 5 minutes.
• Use a blender and create a smooth paste from the fresh tomatoes.
• Reduce the heat to low. Add the fresh tomato paste, 1 cup of water, paprika, oregano, concentrated tomato paste, salt and pepper. Stir well, cover the pot and let it cook for ~ 1 hour.
• Try the cuttlefish to check if it’s cooked enough (it should melt in your mouth). If not, add a bit of water, stir well and continue cooking for some more.
• Add the spring onions, stir well and let them cook until they get soft and easy to eat (~ 15 minutes).
• Enjoy with fresh bread and a large piece of Feta by the side.

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Dijon Salmon Recipe Best for Everyday Cooking Best Healthy Recipe with VIDEO

Make this recipe watching this video at https://youtu.be/sgTUVLKoPB8

Salmon fillets brushed with honey and Dijon mustard, coated with bread crumbs and baked.

You will get 422 calories from this Baked Dijon Salmon. Ingredients of this recipe best fit to server 4 hungry eaters. You need 20 m for preparation, 15 m for cooking and get ready to serve on table in 35 m.

Ingredients

1/4 cup butter, melted 3 tablespoons Dijon mustard 1 1/2 tablespoons honey 1/4 cup dry bread crumbs 1/4 cup finely chopped pecans 4 teaspoons chopped fresh parsley 4 (4 ounce) fillets salmon salt and pepper to taste 1 lemon, for garnish 

Directions

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon. 

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(Request) smokin BBQ wings that were at Krystal's.

I really miss the game time wings that were at Krystal's. I really loved the smokin BBQ flavor. Anyone know how they made?

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Roasted chicken, tomato and cheese crepes

Ingredients:

For the dough:

• 10 g of unsalted butter
• 80 g pastry flour
• 1 pinch of salt
• a little thyme or rosemary
• 2 eggs L
• 120 ml of milk
• butter or oil to grease

For the filling:

• chopped leftover roasted chicken
• 2 slightly ripe tomatoes
• grated cheese
• oregano
• black pepper
• extra virgin olive oil
• salt

Instructions:

1. Melt the butter and let cool slightly. Or have flour in medium bowl, add a pinch of salt, thyme and rosemary and mix with a whisk. Form a gap and add the lightly beaten eggs, milk and butter. Mix well until a smooth dough liquid.

2. Cover with plastic wrap and let stand about 20 minutes in the refrigerator. Grease a nonstick skillet or griddle good with butter or oil and heat. Add scoops of dough, turning the pan to spread it well and leave thin crêpes, or thickness like. Cook a couple of minutes on each side over medium heat. Remove to a plate and repeat with the remaining dough.

3. To form the crêpes, spread on half of each unit a few thin slices of tomato, roast chicken meat shredded and grated Emmental cheese. Add salt, pepper and oregano and a little extra virgin olive oil. Close half and heat a little so that the cheese melts slightly.

Full recipe here: http://ift.tt/2d4WwNf

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**BBQ Duck And Egg Noodle Soup (mi vit tiem)**

Much of Vietnamese cooking has a distinctly Chinese influence, which you can see in this classic recipe featuring soy sauce, egg noodles and BBQ duck, that’s straight off the streets of Saigon. It’s super easy to make, especially as you don’t need to cook the duck - just go and buy one, already cut up, from a Chinese BBQ shop.

---

Ingredients

• 2.25 L (9 cups) chicken stock
• 1 ½ sticks of cinnamon
• 2 star anise
• 8 dried red chillies
• 4 cm piece of ginger, sliced
• 4 cloves of garlic, peeled and bruised
• 80 ml (⅓ cup) fish sauce
• 2 ½ tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp shaved palm sugar
• 6 baby bok choy, washed and halved lengthways
• 250 ml (1 cup) vegetable oil
• 10 g (⅓ cup) dried chili pieces
• 900 g thin fresh egg noodles
• 1 Chinese barbecue duck, thinly sliced through the bone

To serve

• 4 medium red chilies. sliced
• 3 green onions, trimmed and thinly sliced
• 2 limes, cut into wedges
• 300 g (3 cups) mung bean sprouts, ends trimmed
• large handful of coriander

---

Instructions

• Combine the stock, cinnamon, star anise, chillies, ginger and garlic in a large saucepan.

• Bring to a simmer then reduce heat, cover and simmer for 30 minutes to allow flavours to infuse.

• Add the fish sauce, soy sauces and sugar, stirring to dissolve the sugar.

• Bring to a simmer then add the bok choy and cook for 3-4 minutes or until tender. * Bring a large saucepan of water to the boil and cover.

• Meanwhile, heat the oil in a small saucepan over medium.

• Add the dried chillies and fry for 2-3 minutes or until the chillies have darkened

  and are fragrant (see Note).

• Using a slotted spoon, remove to a plate lined with kitchen paper to drain.

• Add the noodles to the boiling water in the large pan and cook for 3 minutes,

  or according to manufacturer’s instructions, until tender.

• Drain well then divide among large bowls.

• Top noodles with bok choy and slices of duck then pour over the stock.

• Serve with fresh chilies, deep-fried chillies, sprouts, lime pieces and coriander.

---

This Recipe Can Be Viewed Here

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GRILLED CITRUS SALMON WITH ASPARAGUS

Servings: 2 2 salmon fillets ¼ cup olive oil Salt, to taste Pepper, to taste 3 lemons (1 juiced, 2 sliced) 2 cloves garlic, minced 3 sprigs rosemary (1 for marinade, 2 for grilling) 1 sprig thyme 1 pound asparagus Garnish: Parsley

PREPARATION 1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig. 2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour. 3. Preheat only half of the grill to medium-high heat for indirect grilling. 4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom. 5. Bend each piece of asparagus until the woody end snaps off and discard it. 6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on). 7. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet. 8. Close the cover and grill for 20 minutes. 9. Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes. 10. Enjoy!

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Translated North Korean recipes

I translated some of the recipes from North Korea's recipe website. There isn't much cultural difference between the North and South, so most of these can actually be found in South Korea. If you're looking to actually make any of these, you can probably find better recipes on the web. Also, I formatted the directions exactly as they appeared on the website, so it might look a bit crowded.

If you would like me to translate a recipe, post the URL.

Raengmyŏn (S. Korean: Naengmyŏn)

A cold noodle dish originally from northern Korea, popularized in South Korea after the Korean War.

Basic Ingredients

• 700g buckwheat flour
• 300g potato starch
• 300g beef
• 300g chicken
• 300g pork
• 200g cabbage kimchi
• 200g daikon
• 200g cucumber
• 100g Asian pear
• 1 egg

Supplementary Ingredients

• 5g pine nuts
• 50g scallions
• 5g garlic
• 1g shredded red pepper
• 3g sesame seeds
• 50g salt
• 50g soy sauce
• 10g chili oil
• 300g brine from a variant of kimchi called dongchimi
• 5g sesame oil
• An unspecified amount of chili powder

Directions

1. Mix the buckwheat flour and potato starch. Knead this dough with hot water and form it into noodles. Cook in boiling water for 1~1.5 minutes, rinse it in cold water, then take the noodles out and coil it into a bundle.
2. Boil the beef, pork, and chicken. Cut the beef and pork into thin, willow leaf-shaped slices. Once the broth cools, soak the meat in it. Tear the chicken into narrow pieces to use as garnish.
3. After adding soy sauce to the broth, let it cool, and mix in the same amount of dongchimi brine (i.e. 1:1 ratio of broth and brine). Season to suit your taste, then leave it in a cool place.
4. Cut the daikon, cabbage kimchi, cucumber, and pears into thin willow leaf-shaped slices. Fry the egg and cut it into narrow slices. Mince the scallions and garlic, then add chili powder [Note: not originally mentioned in the above list of ingredients], salt, sesame oil, soy sauce, and roasted sesame seeds to make a rich seasoning mixture.
5. Soak the noodle coil in the broth and place it into a serving bowl. Garnish the noodles with shredded red pepper, fried egg, and pine nuts. Add the meat broth, then add the seasoning mixture.

Hoeguksu

Noodles with sashimi.

Basic Ingredients

• 140g buckwheat powder
• 60g potato starch

Supplementary Ingredients

• 200g cod
• 1 egg
• 50g cucumber
• 50g daikon
• 20g minari (Japanese parsley)
• 1/4 Asian pear
• 5g salt
• 3g soy sauce
• 5g sesame oil
• 5g sesame oil (Yes, they repeated it on the website)
• 3g sugar
• 20g scallion
• 10g garlic
• 2g ginger
• 2g sesame seeds
• 3g ground chili pepper
• 150g broth for noodles
• some amount of vinegar

Directions

1. Mix the buckwheat powder and potato starch and knead. Make it into noodles with boiling water. Add sesame oil and soy sauce and toss gently. Place on a plate.
2. Debone and skin the cod. Cut into thick slices, then marinate in vinegar (it doesn't mention vinegar in the original list). Afterwards, rinse it with water and season with soy sauce, salt, sugar, roasted sesame seeds, minced ginger, garlic, and ground chili pepper.
3. Cut the minari 5cm lengthwise, cut the cucumber into half-moon shapes, add salt, and then squeeze any water out. Cut the daikon into thick slices, sprinkle salt on it, then add sugar and vinegar.
4. Add half the daikon and minari to the cod and place it on top of the noodles. Put the rest of the daikon (or kimchi), cucumbers, boiled egg, Asian pear, and scallions next to the noodles, then pour the broth.
5. The broth may also be served in a separate small bowl.

Sogogi wanja pulgŭn jŭp

Literally "beef meatball red sauce". Looks like spaghetti. While South Koreans use loanwords for items of foreign origin, the official North Korean translations often use native words. For example: SK 햄버거 (haembŏgŏ, "hamburger") vs NK 고기겹빵 (kogigyŏpppang, "meat layer bread").

Basic Ingredients

• 300g beef

Supplementary Ingredients

• 50g bread
• 200g kalguksu (a style of noodles that are cut rather than stretched)
• 10g flour
• 200g pork
• 100g fat
• 1 egg
• 5g salt
• 5g soy sauce
• 30g tomato paste
• 20g cooking oil
• 20g butter
• 30g milk cream
• 5g garlic
• 20g onion
• 5g pepper
• 3g fennel seeds
• 1 bay leaf

Directions

1. Mince the beef, pork, and fat. Add the onions, bread, egg whites, soy sauce, salt, pepper, and shape it into a meatball.
2. Mince the garlic. Sauté the onions in butter, then add flour. Afterwards, add tomato paste, broth (it doesn't explain where this comes from), bay leaf, pepper, and boil to make the red sauce.
3. Coat the meatball in flour. Fry the meatball on a griddle, add the red sauce, and slowly mix in the milk cream as it boils. Put this on a plate, sprinkle fennel seeds over it, and serve alongside the kalguksu.

Norugogi kkochigui

Roast skewered Siberian roe deer.

Basic Ingredients

• 500g Siberian roe deer meat

Supplementary Ingredients

• 50g onions
• 50g chili peppers
• 20g scallions
• 10g garlic
• 20g soy sauce
• 20g sesame oil
• 10g apple dansul
• 5g ginger
• 1g sesame seeds
• 0.5g ground black pepper

Directions

1. Put minced scallions and garlic, ground ginger, sesame oil, apple dansul, roasted sesame seeds, and ground black pepper into the soy sauce to make a marinade.
2. Cut the deer meat into thin slices. Cut the onion and chili pepper a bit smaller than the meat. Put these in the marinade.
3. Skewer the deer meat, onion, and chili pepper and roast on a charcoal fire.

Gomsundae

Boiled or steamed cow or pig's intestines stuffed with various ingredients. This variant uses bear meat.

Basic Ingredients

• 1kg bear intestines
• 1kg bear blood
• 1kg bear meat
• 500g bear fat
• 400g white rice
• 400g glutinous rice
• 100g millet

Supplementary Ingredients

• 150g pickles
• 150g radish
• 300g dried radish greens
• 25g sesame salt
• 50g soy sauce
• 100g doenjang
• 10g vinegar
• 10g granulated sugar
• 50g scallions
• 50g garlic
• 10g black pepper
• 40g spicy soy sauce

Directions

1. Grind the bear meat, and add bear blood, bear fat, macerated rice and millet, finely sliced radish greens, diced scallions, diced garlic, soy sauce, doenjang, sesame salt, and black pepper to make the filling.
2. Cut the desired length of bear intestine. Stuff it with the filling and cook it in boiling water.
3. Boil for about 40 minutes and let it settle in its heat for about 10 minutes. Slice it at an angle and garnish with pickles and radish chochim (soaked in vinegar). Serve on a plate with the spicy soy sauce.

There is no mention of the granulated sugar in the directions.

Haeju bibimbap

Warm white rice topped with namul (sautéed and seasoned vegetables), gochujang (chili pepper paste), soy sauce, or doenjang (fermented soybean paste). This is a variant of bibimbap from Haeju, North Korea, known for its use of pan-fried pork. This is from the 지방료리 (regional foods) section of the website, which contains recipes from provinces of both North and South Korea.

Basic Ingredients

• 600g white rice
• 100g beef
• 100g pork belly
• 100g chicken
• 1 egg
• 200g tofu
• 100g minari (Japanese parsley)
• 100g gosari (bracken)
• 100g doraji (Korean bellflower)
• 60g mushrooms

Supplementary Ingredients

• 10g salt
• 20g soy sauce
• 20g sesame oil
• 30g scallion
• 20g garlic
• 0.5g black pepper powder
• 5g gim (laver)
• A little bit of frying oil

Directions

1. Boil the pork belly, beef, and chicken and thinly slice it. Dress it in seasoning and add salt and soy sauce to the broth. Lay the tofu flat, fry it in oil, and slice it thinly.
2. Cook the white rice and put it into a bowl. Arrange the seasoned meat, tofu, sautéed mushrooms, sautéed doraji, sautéed gosari on top so it looks nice. Sprinkle roasted and crumbled laver on top.
3. Garnish with fried egg sliced into threads and serve with hot broth.

Pickled venus clam

Basic Ingredients

• 300g venus clam

Supplementary Ingredients

• 100g daikon
• 5g scallion
• 10g garlic
• 6g salt
• 5g sesame oil
• 10g sugar
• 2g coarse red pepper
• 1g sesame seeds

Directions

1. Season the venus clam with julienned daikon, salt, minced scallion and garlic, coarse red pepper, sugar, and sesame oil. Put it in a jar and let it ferment.
2. When it ferments, put it on a plate and sprinkle roasted sesame seeds on top.

Other recipes I didn't translate

• Roast chicken
• Steamed dog meat with Job's tears and goji berries
• Strawberry jelly
• Steamed tofu bags
• "Sweet fried butter layer", i.e. pancakes
• "Chocolate ice cream". It's actually a direct transliteration of the English term.

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No Bake Cookies and Cream Cheesecake

Ingredients

• 1 box Chocolate Sandwich Cookies

• 2 bars of Cream Cheese

• 1 tub (8 oz.) Cool Whip

• 1 tsp Vanilla Extract

• 3/4 cup Sugar

• 1/4 cup Melted Butter

Equipment

• Hand Mixer (don't need but recommended)
• Food Processor (don't need but recommended)

Watch Video to Learn How to Prepare

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Request : Queseda Spicy Chicken

Does anyone know how Queseda makes their spicy chicken

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Chicken Parmesan. a fast and simple thirty minute

Recipe here

Ingredients:

• 2 boneless skinless chicken breasts (1 pound)
• ¼ cup all purpose flour
• 1 egg
• ¾ cup panko breadcrumbs
• ½ cup parmesan cheese, grated
• 2 tablespoons extra virgin olive oil
• 1 cup tomato sauce
• ½ cup mozzarella cheese, shredded
• basil for serving, if desired

Instructions:

1. Cut chicken in half horizontally. Pound each piece until ½ inch thick. Sprinkle with salt and pepper.
2. Add flour to a shallow dish.
3. Add egg to a shallow bowl and whisk, set aside.
4. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.
5. Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.
6. Add oil to a large skillet.
7. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.
8. Place chicken in a pan or sheet tray and top with mozzarella cheese.
9. Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately.

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Granulated Caramel - You didn't know you needed this in your life.

"Granulated Caramel" is, simply, granulated sugar which has been caramelized without melting it first.

Previously considered impossible, research in the last few years has shown that sugar can be caramelized at temperatures well below the point at which it starts to liquefy. (Links here, here and here.) The result is a substance that retains the dryness and texture of granulated sugar, but has the color and flavor of caramel.

This new form of caramel can not only be substituted nearly one-to-one with sugar in many recipes, but can also be rapidly converted into liquid caramel with a tiny bit of moisture and some heat, or turned into caramel sauce by adding some cream and/or butter and a pinch of salt, microwaving to a boil and stirring. It's nearly as shelf-stable as plain sugar, needing only a container closed against excessive humidity. Plus, there's practically no risk of accidentally overcooking and scorching the caramel, as you might with stovetop caramel.

This recipe is adapted from some relatively recent research (not mine), with some steps clarified based on my own experiments.

TL;DR:

• Bake white sugar at 300°F/150°C for one to five hours, stirring every hour or so, until caramelized to your liking.
• Cool while stirring, and/or break up any large hard lumps in a blender.

Ingredients/Equipment:

• Refined white sugar. (You want exact measurements? Fine. "½ tray.")
• A pie pan, baking tray, or cookie sheet large enough to hold the sugar. Something wide, flat, and with enough room to be able to stir and redistribute the sugar.
• Something to stir with, preferably with an edge that won't scratch whatever tray you use. A very firm rubber spatula is ideal.
• A bowl large enough to hold the sugar, with enough room to stir it comfortably without spilling too much.
• An oven.
• (Optional) A food processor or Magic Bullet.

Procedure:

• Set your oven to 300°F/150°C. The baking time will be long enough that you won't need to worry about proper pre-heating.
• Spread the sugar out in a flat even-ish layer in the baking pan/tray/sheet. To make the later steps easier, don't fill it more than halfway to the top - the sugar will expand a little, and you'll need room to stir. The layer shouldn't be too much more than an inch deep, for even baking.
• Place the tray of sugar in the oven for 1 to 5 hours, depending on how deeply you want the sugar to be caramelized. The sugar will progress from off-white with a hint of caramel flavour after one hour, to a deep brown-sugar brown with strong caramel flavour after five hours.
• If you're baking for more than an hour, take the sugar out of the oven about once an hour and carefully stir it around the pan, lifting the bottom layers to the top as you do so. This will help disperse the moisture released during caramelization, and even out any unevenly baked sugar.
• Once the sugar is caramelized to your liking, remove it from the oven. If left to cool on its own at this point, the sugar will stick together into large hard clumps. So, transfer the hot sugar to a bowl before it starts cooling, and quickly (but carefully) lift and stir the sugar (with a spoon or spatula - it'll be very hot!) as if you're trying to air it out, until it cools down, breaking up any large lumps as you find them. (If the sugar cools down too fast in the bowl or too much on the tray, you can also break up any large hardened lumps (once cool) with a food processor.)
• As a final optional step, you can pass the sugar through a mesh sieve to remove any small clumps, then briefly blend those clumps in a food processor to break them up.

Notes:

• You can do this at temperatures as low as 250°F/120°C, but it'll take much longer. Going much above 300°F/150°C is not recommended, as you will run the risk of liquefying the sugar before it caramelizes.
• You can go for longer than five hours to get an even deeper caramel, but the sugar will become progressively stickier/clumpier and harder to work with, and eventually collapse into liquid if baked too long. But, as long as the sugar hasn't completely liquefied in the oven, it will still be a dry crystalline powder once cooled. If you want to push past five hours, reducing the temperature and have some patience.
• Get the sugar out of the pan and into the cooling bowl as quickly as you can get it out safely, or you might be chiseling it out.
• Granulated caramel will rapidly absorb moisture from anything nearby, quickly dissolving and liquefying. It will stick to the top of still-warm cookies from residual moisture, and you can sprinkle a dry layer on the bottom of a ramekin with a pinch of salt to make the easiest crème caramel ever.
• In recipes where sugar helps provide structure to baked goods (e.g. meringues), you may need to add a greater amount by weight of granulated caramel when substituting for sugar, depending on shade. A five-hour-plus caramel might need up to twice as much caramel as the amount of sugar it's replacing. When in doubt, test with a small batch first.

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**Pork with rhubarb, chilli and cider (varkens vlees met rabarber en chilli)**

Popular and versatile, pork is a favorite among the Dutch. This traditional recipe uses rhubarb, apple cider and chili to offset the richness of the pork. Use neck or shoulder as both cuts benefit from long, slow cooking. Serve with your choice of potatoes either boiled, mashed or rösti.

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Ingredients

• 1.25 kg piece boneless pork shoulder or neck, trimmed
• 5 green cardamom pods
• 3 garlic cloves, chopped
• 1 long red chilli, chopped
• 2 fresh bay leaves
• 1 semi sweet red apple, peeled and chopped
• 700 ml apple cider
• 500 g rhubarb, trimmed, cut into 3 cm pieces
• 15 g honey
• boiled potatoes, potato rösti or mashed potatoes, to serve

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Instructions

• Preheat oven to 140˚C.

• Place a large, ovenproof casserole pan that will accommodate the pork snugly

  over medium-high heat.

• Add the oil, butter and pork and cook for 4–5 minutes until evenly browned.

• Remove the pork from the pan and set aside.

• Add the cardamom, garlic, chilli and bay leaves, and cook for 2 minutes,

  stirring, until aromatic.

• Return the pork to the pan with the apples and apple cider.

• Bring to the boil then remove from the heat.

• Cover the surface of the braise with a piece of baking paper, cover with a lid

  and transfer to the oven. Cook for 2½–3 hours until the pork is falling apart.

• Remove the pork from the pan and strain the liquid through a sieve (discard solids).

• Return half of the strained liquid and pork meat back to the pan with the

  rhubarb and honey and stir gently to combine.

• Cover and return the pan to the oven for a further 15 minutes until the rhubarb

  is tender.

• Season to taste.

Serve with boiled potatoes, rosti or mash.

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This Recipe Can Be Seen Here

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Help Wanted: Homemade ground beef taco seasoning

All ingredients are measured in parts volume

• 12 chili powder
• 5 cumin
• 3 salt
• 3 black pepper
• 2 garlic
• 2 onion
• 1 paprika
• 1 oregano
• 1 red pepper flakes

I've been eating a lot of ground beef recently and have tried my hand at making a taco seasoning. I like the off the shelf stuff, but I usually dress it up a bit anyways, I figure if I can get a respectably similar base I can cut out the middle man as it were.

The above recipe tastes almost right, but something IS missing I just can't put my finger on it. Any help (either with ingredients or proportions, or something else) would be appreciated.

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