Mariscada – Portuguese Shellfish Stew

The combination of ingredients and spices blend perfectly with the fresh seafood and creates a rich flavorful broth. The seafood will pair perfectly with Portuguese Rice

Ingredients

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• 1 whole uncooked lobster (chopped into quarters)

• 1 pound raw, peeled and de-veined Shrimp

• 1 pound little mussels or little neck clams (washed)

• ½ pound scallops

• ½ pound of squid (cut into rings) (optional)

• 1 small onion (finely chopped)

• 2 cloves garlic (minced)

• ¼ cup olive oil

• 1 cup Vinho Verde or white wine

• 1 teaspoon salt

• 1 teaspoon paprika

• 1 cup chicken broth

• 2 tablespoon butter

• 2 tablespoons chopped cilantro (garnish)

• Squeeze of lemon juice

• Dash of hot sauce (if desired)

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Preparation

1. Saute the onions and garlic in the olive oil in a large heavy skillet on medium

   heat for one minute. Add lobster, and saute for a few minutes on low heat.

   Add clams, wine, paprika, salt and pepper, cover and let cook for 5 minutes.

2. Add the chicken broth, shrimp, squid, and scallops, cover and cook on

   medium heat for another 5 minutes or until the clams open.

3. Add butter and continue cooking for another 5 minutes for the butter to

   thicken the sauce.

4. Taste for saltiness and add hot sauce or more seasonings if desired.

5. Add the chopped cilantro and top with a squeeze of lemon juice before serving.

Serve with Portuguese Rice.

Note: You may substitute chicken broth with 1 chicken boullion cube and 1 cup water.

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This Recipe Is Published Here

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Seriously Good Chicken Pot Pie

Wanted to share my favorite chicken pot pie recipe. For me it's the best recipe out there. The filling is lip-smacking good. I can just eat it as is, I can't get enough of it. The crust is soft and very flaky, thanks to the tip from The Kitchn to add a little vinegar in the dough. Full recipe with pictures is here.

Ingredients:

For the filling: 6 Tbsp unsalted butter, softened 1/4 cup all-purpose flour 1 Tbsp cornstarch 1/2 cup milk A small onion, finely chopped A medium carrot, peeled and diced 1 celery stalk , diced 1 cup condensed chicken broth (or 1 cup water plus 2 chicken bouillon cubes) 1/2 medium size russet potato, peeled and diced 2 medium size baked chicken breasts, diced (link to the recipe is in the post) 1/2 cup frozen peas Salt to taste Freshly ground black pepper to taste

For the pie pastry: 2 cups all-purpose flour 1/2 tsp kosher salt 1 cup (227 g) cold unsalted butter, cut into cubes 1/4 cup ice water 1 Tbsp white vinegar 1 egg yolk plus 2 tsp milk, mixed well, for brushing

Instructions: To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside. In a separate bowl, dissolve the cornstarch in the milk. Set aside. In a large saucepan, add two tablespoons of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes. Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter and flour mix and bring to a gentle boil, constantly stirring. Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Cover and let cool. To prepare the pie dough, in a food processor, combine the flour and salt. Add the butter and pulse a few times until the butter is the size of peas. Add the water and vinegar and pulse a few more times. It does not need to come to a ball. It will look like a big pile of crumbs, and that's what you want. Remove the dough from the food processor and place on a large piece of Saran wrap. Twist the plastic to tighten the dough into a ball. Cut into two pieces, and flatten each piece into a disk. Cover with a plastic wrap and refrigerate for 1 hour. Alternatively, twist the plastic wrap on both ends, as if you were wrapping a candy. Cut the dough into 8 disks. This will make 4 portioned chicken pot pies that can be baked in ramekens. Preheat the oven to 400F. On a lightly floured work surface, roll out the two dough discs into two circles, one about 13 inches in diameter and the other about 10 inches in diameter. With a sharp knife, make a few slits in the second (10 inch) dough circle. Line a 9-inch pie dish with the larger dough circle. The dough should overhang the dish by about 1/2 inches. If making 4 single portion pot pies, roll out 4 disks into 8"-9" circles and 4 disks into 5"-6" circles respectively. Spoon the chicken filling into the baking dish. Cover with the second sheet of dough. Crimp the edges and tuck them in. Brush the top with egg yolk wash. If making single portion pot pies in ramekens, repeat the process four times. Bake on the rack positioned in the middle of the oven for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.

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Chocolate Peanut Butter Bat Bites

Since it's Halloween, I thought y'all might enjoy this fun recipe you can make with leftover Oreo Cookies and Mini Reese's Peanut Butter Cups. No baking required :)

Ingredients: Miniature Reese’s Cups Chocolate Sandwich Cookies (I used Oreo’s) Chocolate Frosting (store-bought or homemade) Edible Candy Eyes

Instructions: Remove the Reese’s cups from the wrappers. Twist the sandwich cookies in half, and separate. Scrape off the frosting (discard, use for other recipes, or eat it plain!). Using a knife, cut each side of the sandwich cookie in half and shape into two bat wings (or you could simply break in half). Fill a plastic bag with the chocolate frosting. Cut off the tip of the bag pipe frosting onto the back corners of the broken cookie pieces. Press one cookie piece on the left of the Reese’s cup and another cookie piece on the right of the Reese’s cup – letting the two sides meet in the middle. Pipe frosting on the back of the edible eyes and secure on top of the cookie “wings” in the center of the Reese's cup.

Photo of completed Recipe at: http://ift.tt/2dW0ZkC

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What's your best granola recipes?

I live in that part of the world where you eat muesli which I find quite boring. Now I've discovered granola and all the wonders it does with your breakfast. I've tried to make my own but it ends up very dry and not as crisp as the store bought stuff. I would also like to spice things up a bit. So, any suggestions about spices or ingredients that will make my granola wonderful?

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[Request] Recipe for shrimps with coconut milk without curry

Maybe something sweet and sour served on rice, all the recipes I found are with green curry paste and I can't find it where to buy it.

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How to make authentic asada for tacos/burritos?

As the title implies, I'm looking for an asada recipe that mimics the taste of the taquerias found in SoCal. All the recipes I've seen online have these big chunks of steak in them which is nothing like the more finely chopped beef you find in a taqueria. I'm looking for a recipe for that more finely chopped, well done asada that you get in any decent taqueria in Southern California which is seasoned so well and tastes so good despite being wel done.

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Looking for a good Mexican steak marinade

I've got a trio of nice T-bones going onto the grill this weekend, and would like a marinade to complement the chiles rellenos we're planning to make with them.

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Squash recipes

I have this giant squash. I don't want it to go to waste, but I don't know what to do with it either. I'd really like some suggestions. here it is

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Good sandwich recipes to try out?

I usually eat sandwiches during the day and i'm getting sick of buying the same several sandwiches every time I go to Tescos.

Enlighten me with recipes to make at home :).

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[Request] Very fluffy cheese filled garlic knots

No text found

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10 Quick and Easy Weight Loss Recipes That Burn FAT

10 Quick and Easy Weight Loss Recipes That Burn FAT Click Here

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I'm wondering about opinions as far as what takes an online recipe to the next level? What aspect makes you trust the recipe and keep reading?

Do you focus more on difficulty level, ratings, length of post, type of layout... etc? There are just so many recipes out there, how do you all choose? I have a blog, so I am very curious and any opinion helps!

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[request] sandwich toppings. I have leftover baguette and no idea what to do with it.

I want to make a sub, but I really can't think of anything.

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[Monday] What are your recipe questions?

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

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Recipe Request :- Gnocchi from scratch without egg

I've seen many recipes on this sub for home made gnocchi but all include egg - is it possible to make without?

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White Chocolate & Honeycomb Mud Cake

If you love white chocolate, like me, then this is a cake you must definitely make. In fact, this is the next cake you should make! Have you started making it yet… This cake has white chocolate in the cake mix, then more in the ganache filling in both the centre and top of the cake. Mixed through the cake are ‘Violet Crumble’ chocolate bar pieces. This adds a subtle hint of honeycomb as well as a wonderful chewy texture when you are lucky to get a small piece of cake with a piece of honeycomb baked through. Topped with honeycomb pieces also provide an extra chewy mouthful.

Ingredients:
Cake
• 250 g Butter, chopped
• 180 g White Chocolate, use premium white chocolate, chopped
• 1 cup Milk
• 1 3/4 cups Caster Sugar
• 2 tsp Vanilla Essence
• 2 Eggs, Whisked
• 1 3/4 cups Plain Flour, sifted
• 1/2 cup Self-Raising Flour, sifted
• 2 Violet Crumble Chocolate Bars, 50g bars, chopped
White Chocolate Ganache Filling
• 200 g White Chocolate, chopped
• 1/2 cup Thickened Cream
White Chocolate Ganache for Top of Cake
• 200 g White Chocolate, chopped
• 1/2 cup Thickened Cream

Instructions
1. Grease & line the bottom and sides of a 20cm Springform round baking tin with baking paper
2. Place butter, white chocolate, milk, sugar and vanilla essence in a saucepan on medium heat. Cook while stirring for about 5 minutes or until all ingredients have melted and combined into a smooth mixture. Set aside to cool for 25 minutes.
3. Preheat oven to 140°C (fan forced)
4. Sift both flours into a large bowl.
5. Add chocolate mixture from the saucepan and eggs into the bowl with the flour.
6. Stir with a wooden spoon until well combined.
7. Fold 1/2 of violet crumble pieces into the mixture. Set aside the other half for the top of the cake.
8. Pour mixture into baking tin and cook in oven for approx 1 hour 45 minutes to 2 hours. Cook until a skewer inserted into the centre of the cake has moist crumbs clinging.
9. Cool in pan for 15 minutes before turning out on a wire rack to finish cooling
10. Cut cake in half with a serrated knife and spread the ganache filling over the base.
11. Place second half of cake bake on top and spread the remaining ganache over the top of the cake.
12. Place in refrigerator to set
13. Place remaining violet crumble pieces onto the ganache layer on top of the cake
White Chocolate Ganache Filling
1. Combine chocolate and cream in a heatproof bowl and microwave on high for 1 minute. After the first 30 seconds remove from microwave and stir. Put back in microwave for remaining 30 seconds. You should then be able to stir the chocolate until a smooth mixture is achieved.
2. Place in refrigerator for at least 1 hour to allow ganache to set and thicken before icing the cake.
3. Once set, remove the ganache from the refrigerator and using an electric mixer, beta the ganache until it is light and fluffy
White Chocolate Ganche for Top of Cake
1. Follow the same instructions as for the ganache filling.

For pictures and more follow the link below:
White Chocolate & Honeycomb Mud Cake

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I have a bunch of dill that I need to use,anybody have any idea?

Hey everyone,I currently have a ton of fresh dill and I dont know what to cook with it.Anybody have any dill heavy recipes?

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Julia Child's Coq Au Vin, slow cooker method

Ingredients

• 1/2 cup lardons (or very thickly sliced bacon), cut into 1/4- by 1 1/2-inch strips (optional)

• 2 or more tablespoons olive oil

• 3 1/2 to 4 1/2 pounds chicken, cut into parts (or all one kind of part), thoroughly dried

• 1/4 cup Cognac or Armagnac

• Salt and freshly ground black pepper

• 1 bay leaf

• 1/4 teaspoon dried thyme

• 20 pearl onions, peeled

• 3 tablespoons all-purpose flour

• 2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir

• 1 cup homemade chicken stock, or beef stock, preferably brown chicken stock

• 1 or 2 garlic cloves, mashed or minced

• 1 tablespoon store-bought or homemade tomato paste

• 3/4 pound fresh mushrooms, trimmed, rinsed, and quartered

Slow Cooker Method of Preparation:

Cook Lardons or bacon in small saucepan, until they are cooked thoroughly. If using a multi-cooker, you can do this in the cooker, on the high heat setting. Do not do this step if using a traditional crock-pot or slow cooker!

Place the lardons (or bacon) and their drippings in the slow cooker and add the remaining ingredients except for the oil and the flour. Cook on medium heat for 5 1/2 to 6 hours, until the chicken is tender.

Carefully transfer the chicken to a platter or a serving dish. Heat the olive oil in a saucepan over medium-high heat, stir in the flour, and cook until it forms a paste and just begins to turn brown at the edges. Stirring constantly, very slowly strain the liquid from the slow cooker into the saucepan and simmer until it has reduced to a consistency that’s thick enough to coat the back of the spoon.

Transfer the onions to the platter or dish with the chickens and discard the bay leaf. Pour the reduced sauce over the chicken and onions.

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Chocolate chip cookie in a muffin tin, oh and with brownie.

So my kid wanted to try this one day many moons ago, and it was AWSSOME. So, my birthday is tomorrow (woo! I'm a Hallowiener!) and my wife whipped these up again!

It's a pretty standard chocolate chip cookie recipe, just give it a little extra butter. It's also a standard brownie, don't do anything differently. Make both, chuck 'em in the fridge for a couple hours. Mush the cookie dough around the outside of the greased muffin tin, and give it and good spoonful of brownie. Toss the lot in the oven, 350°F for 25 minutes.

Next time I'd add another 10% butter because I prefer my cookies a bit softer and cooking this long dried them out a bit.

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Russian Cheesecake for breakfast!? Yes please!!!!!

Zapekanka (Запеканка) is a Russian excuse to eat cheesecake for breakfast. This cake is made out of tvorog (творог) or farmers cheese, milk, eggs, sugar, and raisins. It is so easy! And who can resist cheesecake!!!

Course: Breakfast, Dessert Cuisine: Russian

Servings: Prep Time 1 9x13 cake 10 mins.

Cook Time 45-60 mins.

Ingredients:

3 16 oz farmer cheese or drained cottage cheese 3 eggs 8 tbsp. sugar 2 tbsp. milk (1/2-3/4 c. if using tvorog) 1/2 c. raisins 1 tbsp. oil

Instructions:

-Blend all ingredients, except the raisins, in a food processor. -Once blended and smooth, pour into a large bowl and mix in the raisins. -Pour batter into a greased 9 X 13 inch pan. Bake at 350 degrees for 45 minutes to an hour. If the top starts to brown, cover with foil and continue baking. The cake will jiggle just like a cheesecake even when it is done. Once you remove it from the oven and allow it to cool off a bit, it will become more solid. -Serve warm with sour cream :)

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**Plokkfiskur: Icelandic Fish Stew** Nordic cuisine prioritizes fresh and local ingredients and this Icelandic stew is great backdrop for showcasing well-sourced seafood.

Ingredients

• 2 tablespoons good quality butter
• 1 medium white onion, diced finely
• 2 celery stalks, sliced finely
• 1 small carrot, diced finely
• ¾ cup white wine
• 1 pound small, waxy potatoes, but into halves or quarters
• 1.5 liters chicken or vegetable stock
• 2 pounds haddock, cod or other white fish, cube into 1 inch cubes
• 1 medium tomato, chopped
• two cups cream
• Salt and pepper to taste
• 2-3 tablespoons finely minced chives

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Instructions

1. In a heavy-bottomed pot, heavy butter over medium heat.
2. Add onions, celery and carrots and sweat until onions are translucent, about six minutes.
3. Add white wine, bring to a simmer and reduce by half, about five minutes.
4. Add stock and potatoes, bring to a simmer and cook for twenty minutes or until vegetables are soft.
5. Add cubed fish and chopped tomatoes; softly simmer for another five minutes.

6. Turn heat down to low, add cream and salt and pepper to taste and heat until

   soup is piping hot but not boiling (otherwise the cream with curdle).

7. Turn off heat, add chives and serve immediately with good brown bread and butter.

Enjoy!

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This Recipe Is Published Here

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Omelette au Rhum -- Alcohol and Eggs

It's sweet, it's filling, and it's got booze. What more do you need? Takes about 5 - 10 minute total. Makes one omelette.

Equipment:

Nonstick pan or skillet

Saucepan

Oven

Functioning liver

Optional: Butane torch - I prefer this to a broiler, but both work

Ingredients:

3 eggs

2 tablespoons granulated sugar

1/2 cup rum

Salt and Pepper

Butter

Instructions:

Combine eggs and a pinch of salt and pepper in a bowl with a fork or whisk until creamy yellow in color and smooth in consistency.

Warm rum over low heat in small saucepan.

Heat butter in pan over high heat until it begins to bubble/brown slightly. Pour in eggs and let sit for about 10 seconds. Scrape edges inward and let the egg coagulate. Once the eggs have turned a lighter yellow color, evenly spread 1 tbs of sugar over the eggs. Fold eggs in half using spat or fork, creating a half moon shape. Remove from direct heat, but keep in pan.

Spread 1 tbs sugar evenly over the top of the omelette. Using a butane torch or oven broiler, caramelize the sugar to a light brown crust. Note, if using broiler, do not finish cooking the eggs in the pan. Flip them when they are still dark and runny. The heat from the broiler will cause the eggs to cook further.

Pour 1/2 cup rum into the pan. Stand back. Use torch or other source of flame to light the rum. Continuously spoon rum over the omelette until it burns away. Tilt pan slightly to let the rum pool on one side to make it easier to spoon over the omelette.

Drain rum from pan and transfer to plate.

For the extra thirsty chef, spoon another 1/2 tbs or so of non-flambeed rum over the omelette.

This ancient French classic is great for any meal of the day. Just make sure there's plenty of room around and above the pan before you light the rum, cause it'll really flash.

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Healthy Winter Comfort Food Recipe – Beef Stew with Roasted Garlic Mashed Potatoes

See pics here - http://ift.tt/2fu27we

Ingredients – Beef Stew – Serves 4 2 medium carrots, chopped 500 grams lean stewing steak, diced 175ml red wine 1 large onion, finely chopped 1 tablespoon of olive oil ½ tablespoon of gluten free plain flour, or normal flour if not making gluten free 3 bay leaves 3 cloves of garlic, finely chopped 2 cups of water salt and pepper Ingredients – Roasted Garlic Mashed Potatoes 3 medium potatoes 4 garlic cloves 1 tablespoon of butter splash of milk Method – Beef Stew In a mixing bowl, pour the flour, garlic, salt and pepper over the steak and mix so nicely covered. Place a pan on high heat and pour in the olive oil. Next, stir in the onions. Once the onions are starting to become translucent, mix in the steak and fry until brown. Pour in the water, wine, carrots and bay leaves. Reduce the heat to the lowest setting. Cover the pan and leave to simmer for 2 hours. Method – Roasted Garlic Mashed Potatoes Preheat your oven to 180 Celsius. Wrap the garlic cloves in tin foil and place on the middle tray of the oven for 15 mins. Meanwhile, peel and chop the potatoes. Bring a pot of water to boil and pour in the potatoes until cooked. Drain the potatoes. Remove the garlic from the oven and peel the skin off. Add the garlic, milk and butter to the potatoes and whip with an electric whisk – this makes them super creamy and delicious. 

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Need new salad dressing recipes...so bored!

I usually make a dijon mustard vinaigrette, ranch, balsamic, or just vinegar and oil.

Help me shake things up!

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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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Sourdough Bread Bowl With Bacon, Cheese & Tomato

This bread bowl is so easy to make and a very tasty snack to have and share with your family or friends. The melted cheese covers the sour cream, bacon and tomato filling that lies just below the surface and fills the bowl. Straight out of the oven, the sourdough loaf is beautifully crispy and crunchy. Once you have finished off the filling with the toasted dipping slices, you can then cut the loaf and start to eat that as well. Once you start eating it, you can’t stop and there won’t be much conversation going on as everyone will be too focused on getting their share of this fabulous snack.

Ingredients:
• 1 loaf Sourdough Bread
• 1 1/2 cups Sour Cream
• 1/2 Red Onion
• 4 slices Bacon, cubed
• Butter, to spread
• 1 cup Shredded Cheese, I use 3 cheese mix
• 1/2 tsp Pepper
• 2 Roma Tomatoes, diced
• 1 Spring Onion, thinly sliced

Instructions:
1. Preheat oven to 250˚C.
2. Cook bacon and onion in a small pan.
3. Mix fried onion, bacon, sour cream, diced tomatoes and pepper in a bowl.
4. Cut off the top of the sourdough loaf and remove the inside with a spoon. Try to remove the inside as one piece.
5. Fill the bread with the sour cream mix and spread evenly.
6. Cover the mixture with the shredded cheese.
7. Spread butter on the leftover bread and cut into thick slices.
8. Place the bread bowl and the bread slices together onto a baking tray. Place in oven and bake for 15 minutes or until the bread is crispy and the cheese golden brown.
9. Remove from onion and sprinkle top with spring onion.

For picture and more follow the link below:
Sourdough Bread Bowl With Bacon, Cheese & Tomato

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Spicy Mango Chili

Its cold out and its been too long since I've made chili. I normally don't get too adventurous with my chili. I'll stick with 1/2 ground beef or turkey, 1/4 sweet sausage and 1/4 spicy sausage, onions, peppers, and spices with a hearty tomato base.

But I've been craving something a little different. I wanted to try and incorporate some fresh mango into my chili. The inspiration is a mango habanero salsa that a friend made recently that completely knocked my socks off. I can't find too many recipes for a mango chili and those I do find simply have the raw mango as a garnish. My thought was to include it in the cooking to blend the flavor. Is there a reason most recipes don't do this? Will the mango simply become too diluted and overpowered by the chili? I'm interested to hear from anyone who has tried this or something similar.

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Gujiya Recipe (Indian Festive Dessert)

Ingredients 1. Maida – ½ kg 2. Oil – 4 tbsp 3. Water – 185 ml 4. Elaichi (Cardamom) – 20 pieces 5. Semolina – ¼ Cup 6. Khoa(Dried whole milk) – 1¼ Cup 7. Ghee(Clarified butter) – 3 tbsp 8. Dry Fruits – 2 tbsp (as required) 9. Kesar(Saffron) – as per taste 10. Sugar – 1¼ cup 11. Coconut Powder – 30 gm

Method to prepare the filling and dough 1. Roast 1¼ cup khoa separately for about 3 minutes. Keep aside. 2. Roast ¼ cup sooji in 3 tbsp ghee till the mixture takes a light brownish color 3. Add 2 tbsp dry fruits to taste 4. Grind 20 choti elaichi and add the powder into the mixture 5. Add kesar as per taste 6. Keep roasting while compressing the mixture occasionally with the spatula so that the entire mixture combines into a single mass. Roast for 5 minutes. 7. Leave mixture exposed to air for about a day. 8. Mix in 1¼ cup sugar on the following day 9. As per taste, you can also mix in 30 gm coconut powder/shredded coconut into the mix 10. Mix khoa into this to make the filling 11. Mix the moan, Maida and water to prepare the dough. Keep aside.

Method to prepare the gujiyas 1. Break the dough into a shape similar to a peda. Press it between your hands to give it a uniform shape. 2. Roll the dough pieces into circles of about 3 inch in diameter. Make 8-10 such pieces and keep aside. 3. Apply water on its edges. 4. Stick two opposite edges as shown in the picture. Then keep adding the filling into this while closing the outer shell from the top 5. As shown in the picture give shape to the outer edges with your hands

Method for frying the gujiyas 1. Heat the oil at high flame for 3½ minutes 2. Shift flame to slightly below medium to prep for frying the gujiyas 3. Put the gujiyas into the oil carefully to fry. Keep turning occasionally. 4. Take it out when it is slightly brownish in color

See photo recipe here: VedSutra Easy Gujiya Recipe

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**Mediterranean-Style Leg of Lamb Recipe with Potatoes** The ultimate Mediterranean-style leg of lamb recipe! Leg of lamb covered in a rub of fresh garlic, Mediterranean spices, olive oil and lemon juice.

Ingredients

• 1 4-5 lb leg of lamb, bone in, fat trimmed
• Salt and pepper
• Olive oil, more for later
• 5 garlic cloves, peeled and sliced; more for later
• 2 cups water
• 8 medium gold potatoes, peeled and cut into wedges
• 1 medium yellow onion, peeled and cut into wedges
• 1 tsp paprika; more for later
• 1 tsp garlic powder
• 1 recipe Lebanese rice, optional
• Fresh parsley for garnish, optional

For the lamb rub:

• 15 garlic cloves, peeled
• 2 tbsp dried oregano
• 2 tbsp dried mint flakes
• 1 tbsp paprika
• ½ tbsp ground nutmeg
• ½ cup olive oil
• 2 lemons, juice of

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Instructions

1. Take the leg of lamb out of the refrigerator and leave in room temperature for

   about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.

2. To make the rub, in a food processor, combine the rub ingredients. Blend until

   smooth. Set aside (or in the fridge, if preparing in advance).

3. When ready, pat the lamb dry and make a few slits on both sides. Season with

   salt and pepper.

4. Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack

   directly on the top oven rack so that it's only a few inches away from the broiler

   element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely

   seared. Remove from the oven, then adjust the oven temperature to 375 degrees F.

5. When the lamb is cool enough to handle, insert the garlic slices in the slits you

   made earlier. Now cover the leg of lamb on all sides with the wet rub you made

   earlier and place it in the middle of a roasting pan with an inside rack. Add two

   cups of water to the bottom of the roasting pan.

6. Season the potato and onion wedges with the paprika, garlic powder and a little

   salt, then add them to the pan on either side of the lamb.

7. Now tent a large piece of foil over the roasting pan, then place the pan on the

   middle rack of the 375 degrees F heated-oven. Roast covered for 1 hour.

   Remove the foil and return the roasting pan to the oven for another 10-15

   minutes or until the lamb temperature registers 140 degrees F for medium.

8. Remove the pan from the oven and let the leg of lamb rest for at least 20

   minutes before serving.

9. If you choose to, midway through roasting the lamb, cook the rice according to this recipe.

10. Place the lamb and potatoes in a large serving platter over a bed of Lebanese

    rice, if you choose to. Garnish with parsley.

Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice. Enjoy!

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This Recipe Is Available Here

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Why does every 'asian' dish I see have the same five ingredients? Is there any blogs/books that have traditional recipes, or is that really considered traditional?

Most recipes' main ingredients I always see: soy sauce, sesame seed oil, rice vinegar, oyster/fish sauce.

They taste good together, but I swear every 'asian' recipe I get from the internet taste the same. I went out to my local asian market yesterday and picked up soba, rice, and fresh Korean noodles, but I really want to use them in traditional recipes that'll taste differently from the 'american-style' asian dishes.

I know 'asian' is such a board term, but I'm not sure what region I want to try first, so any suggestions are good. I don't mind ordering ingredients/spices online.

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Simple Recipes - Apple Cake

Apple Cake

This recipe is for a Lithuanian Style Apple Cake that originates from a cookbook I have with a bit of a twist I added to simplify the necessary ingredients and more descriptive/corrected cooking directions. You will find a link to the cookbook below, along with an album of pictures I took.

Intro

Do you like to cook? Do you often find yourself not having an inventory of special ingredients for 95% of recipes out there? Do you maybe live on a budget? Or maybe you want to make something amazing and not spend an hour in the kitchen? If you answered "yes" to any of these questions, then this recipe might just be something for you. I'm not a person who keeps a plethora of items on hand just so I can make something this one time and not ever touch them again. It's extremely important for me to find a recipe that I can just go into the kitchen for and start baking.

Ingredients

• 2 Apples (1 will suffice if they are fairly large, may also be replaced with Peaches or Apricots)
• 1 Stick of Butter (4 oz / 113g / 8 tbsp / 1/2 Cup / 1/4 lb)
• 3 Eggs (pick smaller ones if using jumbo)
• 3/4 Cup Brown Sugar (6 oz / 170g) (may replace with white granulated sugar)
• 1/2 Cup Milk (110 ml) (any milk substitute will work; Almond/Coconut Milk)
• 1 1/2 Teaspoon Baking Powder
• Dash of salt
• Dash of Cinnamon (optional)
• 1 1/4 Cups Flour (10 oz / 280g)
• Vegetable Oil (This is for greasing the cooking pan; sprayable is easiest, but really any kind of cooking greasing agent can be used here, even butter).

Baking Equipment

• Oven (I hope you knew)
• Baking Pan (I used a 8x8x2in square pan, other baking pans or dishes will work that can fit about 1/3 gallon of water, I would recommend something that is about 2 inches deep)
• Medium sized bowl to mix ingredients (something that can fit at least 1/2 gallon of water)
• Equipment to measure cups and teaspoons (or other equipment for appropriate units)
• Electric Mixer (not vital, but recommended)
• Knife and Peeler

Cooking Instructions

1. Prep: Before you start mixing any ingredients, turn on the oven and start preheating to 355^o F (180^o C).
2. Prep: Also, put the butter in a bowl and let it melt in a microwave for 30-60 seconds.
3. Prep: Peel the apple(s), cut them into quarters and remove the seeds. Then slice them into thin strips, set aside for later.
4. Mix the eggs with sugar, try to get them as fluffy as possible (about 1-2 minutes with electric mixer or 3-4 minutes by hand stirring).
5. Mix in the remaining liquids: melted butter and milk.
6. Mix in the baking powder, dash of salt, and cinnamon (if used).
7. If you were using the electric mixer, set it aside now; you will not need it for the remaining steps
8. Mix in the flour by hand stirring; it helps to mix in the first ~2/3 first, and then the remaining ~1/3.
9. Prep the Baking Pan: Line with aluminum foil or cooking paper (or nothing if that's your preference) and use the vegetable oil (or butter) to grease it. You do not have to do this step but it will bite you in the end when cutting the cake out.
10. Pour the mix into the Baking Pan and push in the apple slices; it's OK if they stick out a little. You can also just dump the slices into the pan first and then pour the mix on top; but this way you will have most of the cake sitting on top while the apples sit at the bottom (not preferable).
11. Place the filled Baking Pan into the Oven, which should be fully preheated at this point. Set a timer for 40 minutes. My personal preference is 45-50 minutes, but that also depends on the type of oven you have. You can check if its done by using a wooden skewer (or a wooden toothpick); stick it in the middle and it should come out completely dry (no dough stuck to it).
12. When done, you can dust it with cinnamon and/or powdered sugar after it cools a bit; I personally do not. If you're not eating it all at once, keep it refrigerated and microwave it for a few seconds before eating it; it will retain the freshly cooked taste. Enjoy!

Links

Image Album on IMGUR: http://ift.tt/2eYFT2K

Cookbook: http://ift.tt/2eGZCFN

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[Request] Any Recipe that feature Velveta-type American Cheese.

My mom gave me a case of American cheese (24 lbs). Where she got it I don't know, but i need to use it somehow. Macaroni, Queso-dip, what recipes you have, please send them my way.

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Pumpkin Slab Pie - Bakes in a 15″ x 10″Pan (Sided Cookie Sheet)

** Prefer to see photos with a recipe? I've included a link below.**

Pumpkin pie is not just for Thanksgiving anymore – especially when you serve pumpkin pie in a whole new way … like this slab pie! I couldn’t wait to finish my photos ’cause I couldn’t wait to try this. (I ate three pieces!)

A ‘no-roll’ homemade crust – which comes together in minutes – is pressed into a 15″ x 10″ sided cookie sheet. (Also known as a jelly roll pan.) The crust is covered with aluminum foil and baked for 10 minutes. The filling is quick to prepare – brown sugar, pumpkin spice, brown sugar, half and half and eggs are stirred and poured over the partially baked crust. After baking for a half hour the pan pie is cut into 16 pieces and, if you’re like me, smothered with whipped cream

‘Nuff Said – I think you’re gonna love this!

Love the taste of ginger? Add a bit to the filling before baking.

Preheat oven to 400 F Line pan with aluminum foil

Note – crust bakes (covered with two layers of foil) for 10 minutes. Filling is then poured in and pie bake for 30 minutes.

Filling is fully cooked when a knife, inserted in the middle, comes out clean.

Pie should be refrigerated within two hours.

Ingredients

Pie Crust

• 2 1/2 cups all-purpose flour

• 1 tsp. salt

• 1/2 cup shortening

• 1/2 cup COLD butter – OR – 1/2 cup additional shortening ice water Add ice cubes to 2/3 cup water. You probably will NOT use all the water.

  Pumpkin Filling

• 1 ( 15 oz.) can pumpkin ++ 1 3/4 cups pumpkin

• 3/4 cup PACKED brown sugar

• 1 1/4 tsp. pumpkin pie spice

• 1/2 tsp. salt

• 4 eggs, lightly beaten with fork until combined

• 1 1/2 cups half and half

• sweetened whipped cream – for topping

METHOD

In a large bowl stir – using a fork – combine 2 1/2 cups all-purpose flour and 1 tsp. salt. Using a pastry blender (or two forks), cut in 1/2 shortening and 1/2 COLD butter until mixture resembles oatmeal, and butter/shortening is fully mixed in.

Sprinkle part of the flour mixture with 1 Tbs. ice water and mix gently with a fork. Push moistened pastry to side of bowl. Repeat until mixture begins to come together. Gather pastry into a ball, kneading gently until it holds together.

You will probably only need 5 – 6 tablespoons ice water. You do NOT want a sticky pastry.

Divide pastry into two balls. Starting at one end, press half the pastry onto bottom and sides of half the pan. ++ At first, I thought, “This is NOT going to be enough. But it was! ; o ) Repeat using second ball of pastry. Do NOT prick pastry. Cover pastry with TWO layers of aluminum foil. Bake for 10 minutes. Remove foil.

In a large bowl combine 1 3/4 cups pumpkin, 3/4 cup PACKED brown sugar, 1 1/4 tsp. pumpkin pie spice and 1/2 tsp. salt. Stir in 4 slightly beaten eggs until just combined. Gradually stir in 1 1/2 cups half and half. Pour filling over partially baked pastry. Bake for 30 minutes, or until knife inserted in middle comes out clean. Cool on wire a rack. Pie should be refrigerated within two hours.

Dollop on some whipped cream, sprinkle on a tiny bit of pumpkin pie spice and enjoy!

http://ift.tt/2f2PSlR

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Mushroom, Bacon, & Cream Cheese Sandwich -- just because.

I have no idea where I picked this one up -- it's not one of my mother's, I know -- but I've been fixing it every couple months for many years now. Last night was one of those occasions, because I didn't feel like making anything complicated. Scrumptious.

• 2 tablespoons butter
• 2 tablespoons grated onion
• 6 medium fresh mushrooms, finely chopped
• 3 tablespoons cream cheese (at room temperature)
• 1 teaspoon freshly chopped parsley
• Salt & freshly ground black pepper to taste
• 1 Kaiser or French roll, halved and toasted
• 3 strips bacon, cooked crisp
• 2 slices fresh tomato

Heat butter in a skillet and sauté onion about 5 minutes, stirring continually. Add mushrooms and cook over medium heat another 5 minutes, stirring often. Transfer mushrooms and onions to a plate to cool.

Beat cream cheese until fluffy. (The cream cheese, not you.) Add cooled mushrooms and onions, parsley, salt, and pepper, and mix well.

Spread on bottom half of toasted roll and top with bacon and tomato slices. Add the top of the roll and enjoy.

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Maroccan roast chicken, and roast potatoes.

I know there have been loads of chicken recipes recently, but this just tastes too good.
 
Taught to me by my previous french teacher, who was taught by his mother.
Modified by myself.  
INGREDIENTS
handful of parsley
handful of coriander
~6 cloves of garlic
a piece of preserved lemon
-Spices-
one heaped teaspoon of the following:
smoked paprika
turmeric
ginger
cumin
and a pinch of ral el hanout. (this is a spice mix, you may need to go to a specialized spice/cooking shop to find it) you'll also need some water, and, a whole chicken.
 
METHOD  
as with any recipe, pre-heat oven 180C fan forced  
peel garlic, throw it the mortar and pestle. take your coriander and parsley, chop 'em up. put them in mortar and pestle. slice preserved lemon, into the mortar and pestle it goes. then mash everything til it's well combined, as they say. (basically it's when the garlic is broken down into small bits.) scrape the mix into a small small bowl, and add all the powder spices. add a bit of water, (~1/8 of a cup) and mix with your hands (it's time to get them dirty). get your chicken, put it in your baking tray breast side up. run your fingers under the skin, separating it from the meat. get your marinade and slather the chicken under the skin on the breast side, and on the skin on both sides. you can also put some inside if you like, or just pour it into the tray to combine with the jus while cooking :) season however you like with S/P and put it in the oven breast side down for 1 hour, then flip and so it's breast side up and cook for another hour. to test if it's ready, see if you can rip off a leg easily. if you don't want to blight you beautiful creation... poke it with a skewer or some thing. i dunno.  
aaand your done. it's is a truly delicious meal. serve with potatoes  
Potatoes peal, scrub, halve, chuck in baking tray, season (salt, pepper, most importantly oil) and maybe sprinkle with cumin? woduyah know, it takes 2 hours to cook! rustle them around when your flipping the chicken so they get oil all over them :)  
this is wonderful experience to eat. this has been my first upload on this subreddit, so i hope i got the formatting right.  
-Ben

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chicken bread-turkey bread thanksgiving stuffing

this buried recipe for "chicken bread" from epicurious is excellent.
http://ift.tt/1WABq53

why this works: crusty sourdough bread with some olive oil and salt. bird roasts on top of the sourdough and drippings turns the sourdough into a chewy/crusty stuffing-like bread. my family eats the bread as is, but you might like to turn it into croutons or stuffing.

the bread will need some time under the broiler after you've removed the roast bird to crisp it up.

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Pumpkin Frangipane

An easy recipe for pumpkin frangipane tart made of crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling. You can see the full recipe with step by step photos here!

Ingredients

2 cups of uncooked pumpkin, diced. 3 Tablespoon sugar. 1/4 cup water. 1 cup blanched almonds. 1/2 cup granulated sugar. 2 teaspoon butter, melted. 1/4 cup of melted unsalted butter for brushing or you can use a spray. 6-8 (14 x 9-inch) sheets frozen phyllo dough, thawed. 

Instructions

On a sauce pan over medium heat, place the pumpkins, sugar and water, stirring together. When it boils, reduce heat and keep simmering until the pumpkin is soft and tender. Preheat oven to 350F. In a food processor, add almonds,sugar and pulse until very finely ground. . Add about 3/4 cup of the cooked pumpkins and the melted butter. Process again until you get a paste, feel free to add more pumpkins if you feel you are not there yet. Arrange the phyllo sheets on a cutting board, one at a time, brushing with melted butter in between. Then divide into 9 equal parts. Take one part and spread about 2 tablespoons of the almond mixture, top with some cooked pumpkins. Fold edges loosely to create a shell. Bake in the oven for 20-25 minutes or until crispy and golden. Serve and .... Enjoy!! 

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[Request] Any recipes which make good use of Dried Porcini Mushrooms.

Wikipedia link.

I have in my possession a large amount of dried Porcini mushrooms, and I would like to use them to their full potential. I am likely not limited by spices, since I do have access to specialty spice shops, and I already have a lot of common spices in my kitchen (piperka, turmeric, cumin, cayenne, etc.). I also possess a slow cooker and a food processor.

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Terrifying Flan – Easy Recipe for Kids in Halloween

Ingredients:

• Half a liter of milk
• Sugar
• Custard powder
• Green and orange food coloring
• Oreo cookies
• Green jellybeans
• Plastic cups

Instructions:

1. Separate a cup of milk and pour the custard powder.

2. In the remaining milk puts four or five tsp of sugar and heat stirring constantly.

3. Once the contents of the bowl with sugar and milk are removed, mix and bring to a boil together.

4. Remove from heat and add the dye (you can use the color you want). Green to ‘Frankensteins’ and orange for the scary pumpkins but you can do witchs, zombies, cats and many others. An envelope gives six cups, which you will paint like the image, so it is best to use plastic cups.

5. Enter the mixture into glasses and put to cool.

6. On the one hand crush oreo cookies to make Frankenstein hair and other cut jelly beans for pumpkin’s hair.

7. The smallest of the house can participate in the preparation of the dish, you just have to be careful when boiling the milk, everything else can do even themselves.

SEE FULL RECIPE AT: http://ift.tt/2eO07eG

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**Chicken, Olive and Preserved Lemon Tagine** Djej m'qualli is a traditional, Moroccan stew-like dish cooked in a clay, dome-topped tagine.

Ingredients

• 1 whole chicken, quartered
• 2 onions, peeled and diced
• 2 cloves garlic, finely chopped
• 1 teaspoon dried, ground cumin
• 1 teaspoon dried, ground ginger
• 1 teaspoon dried, ground tumeric
• salt and pepper, to taste
• 1½ cups water
• ⅛ cup fresh cilantro (coriander), chopped
• ⅛ cup fresh parsely, chopped
• 1 small preserved lemon, quartered
• 3 tablespoons vegetable oil
• ½ to 1 cup olives

---

Instructions

1. Place diced onions and garlic evenly over the base of a tagine or a heavy pot with a lid.
2. Mix spices, salt, pepper, parsley, cilantro and water in a bowl.

3. Dredge chicken pieces in the liquid, coating all sides and place on top of the

   onions and garlic. (Note: If time allows, marinate the chicken overnight before

   beginning to assemble the tagine.)

4. Pour the remaining liquid over and around the chicken.

5. Add the preserved lemon slices and drizzle the chicken with oil.

6. Set the tagine on the stove over medium to medium-high heat. Place the lid on

   the tagine and begin simmering.

7. After about 10 to 15 minutes, turn the pieces over.

8. Replace the lid and continue simmering.

9. Turn the chicken one or two more times.

10. After about 30 minutes of cooking, add the olives and replace the lid.

11. Total cooking time with be around 45 minutes.

12. Before removing from the heat, be sure to check the chicken for doneness.

    It should be cooked through and tender.

13. Serve in the tagine when it is done cooking.

---

This Recipe Can Be Seen *Here

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Pumpkin Spice Cupcakes w/ Dark Chocolate Cream Cheese Frosting

Cupcakes are super fluffy and moist and go super well with the dark chocolate cream cheese frosting!

Ingredients

Cupcakes
1 ¾ cup flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 15 oz can pumpkin
1/3 cup brown sugar
1/3 cup white sugar
½ cup veggie oil
1 ½ tsp vanilla extract
2 eggs

Frosting
8 oz cream cheese (room temp)
½ cup unsalted butter (room temp)
1 ½ cup powdered sugar
½ cup dark cocoa powder
2 tsp vanilla extract

Directions

Cupcakes
1. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together.
2. In a separate bowl, beat pumpkin, brown and white sugar, veggie oil, vanilla extract, and eggs until smooth.
3. Add dry ingredients to pumpkin mixture. Gently fold until no streaks remain. 4. Divide batter into cupcake liners.
5. Bake at 350 degrees for 17-19 minutes.
6. Cool on wire rack.

Frosting
1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, cocoa powder, and vanilla extract. Beat until smooth.

Photo
Recipe Video

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Healthy Halloween#2 | Pumpkin MOUSSE with calorie counts

Here is the link to the video : Pumpkin Mousse Recipe Video

Nutritients for 2 CUPS

345 CALORIES Protein: 3 Carbs: 40 Fat: 20 Sugar: 30 Fiber: 6

---

PUMPKIN MOUSSE | Sugar free, Gluten Free

• 2 Cups of Pumpkin ( Boiled, Cooked and Mashed)
• 2 tbsp of Coconut Oil
• 1 tsp Nutmeg
• 1 tbsp cinnamon
• 2 tbsp maple syrup
• Walnuts for the top

Instructions

• Mash it together and mix, add the mixture evenly into the bowls or mugs.
• Add walnuts and some cinnamon on top. VOILA!

---

Hey Everyone!

Pumpkin Season Is Here in Turkey too. I can only find these huge light green pumpkins here. There are also small and long ones. But I couldn't find those little baby pumpkins for using as a bowl for mousse.

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Warm center on tuna steak?

I have some blackfin tuna (kinda like lean yellowfin with slightly stronger flavor) and I seared a piece last night and it was very good. The only thing I would want to change is that the middle was still very cold. I let it sit on the counter for an hour but I really didn't like the contrast in temperatures. Is there a way to make it have a warm center without cooking through or is that just how it is?

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Does anyone have a recipe for frozen rice cakes?

pic here.

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I need all of your recipes containing ground beef.

We have quite a few pounds of ground beef that we will be using this upcoming week for almost every dinner. I'll need recipes to mix it up so we don't get put out. You're my only hope, /r/recipes!

Other additions (veggies, seasonings) are easily attainable.

Also - if you could recommend a side dish that would pair well with your recipe, please.

(serving size of 4)

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Posh Pumpkin Soup

Recipe found here: http://ift.tt/2eMeb8B

Ingredients:

*2kg pumpkin or butternut squash flesh *300g unsalted butter *4 sprigs thyme *8 coriander seeds *3 cloves garlic *2 juniper berries *2 litre chicken stock *500ml milk *500g grated parmesan

Method:

In a heavy-bottomed saucepan, sweat the flesh in the butter until it starts to break down. Add all the other ingredients, except the parmesan, and simmer for 20 minutes. Add the parmesan and leave it to melt for five minutes then blitz the soup together. Pass through a chinois or sieve twice, then season to taste.

Ideas for garnish:

*Toasted pumpkin seeds *Grated parmesan *Chives *Chopped cocoa nibs *Poached quail egg

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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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Teriyaki Tuna Steaks with Spicy Noodles

An easy and fast recipe for tuna steaks and noodles with an eastern touch! Teriyaki sauce gives character to the dish, while chilies give the spark.

Photos and story: Here!

Ingredients

• 600 gr (21 oz) fresh egg noodles
• 4 tuna steaks.
• 1 red pepper.
• ~ 10 spring onions.
• 1 red chili pepper.
• 1 zucchini.
• 1 ginger.
• 200 gr (7 oz) bean sprouts.
• 200 gr (7 oz) green beans.
• 5 tablespoons teriyaki sauce.
• 2 tablespoons light soy sauce.
• 2 tablespoons brown sugar.
• 2 tablespoons white wine vinegar.
• 2 tablespoons extra virgin olive oil.
• 4 tablespoons of sesame oil.

Instructions

• In a large bowl, mix the teriyaki sauce, soy sauce, sugar, vinegar and olive oil. Add the tuna steaks and let them marinate for at least 30 minutes.
• Cut all the vegetables lengthwise into strips, to be consistent with the noodles.
• Warm up the sesame oil in a large Wok on high heat. Add the green beans and stir-fry them for 3-4 minutes. Add the zucchini and peppers and continue frying for another 2-3 minutes. Keep tossing them.
• Add the chili peppers, the ginger, bean sprouts and the onions together with a couple of tablespoons of the steak marinade. Give it a couple of minutes and add the noodles together with another 2 tablespoons of the steak marinade. Cook for 2-3 minutes while aggressively tossing. When ready, turn the heat off.
• Use a large frying pan and fry the tuna steaks on medium heat. You don't have to use any oil, the steaks are moist from the marinade. Cook each side of the steak for 1-2 minutes.
• Serve the steaks hot with a generous portion of noodles.

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Stoney zucchini banana bread infused with 1000mg of THC

Stoney Zucchini Banana Bread

1 1/2 c flour (can sub for GF flower) 1 tsp baking soda 1/2 tsp cinnamon 1 c oats 1 c sugar 2 eggs(or flax egg) 1/2 cup THC infused coconut oil (liquid) 1 tsp vanilla extract 2 ripe bananas (fresh or frozen) 2 c zucchini shredded (fresh or frozen)

Preheat to 350 Combine first 5 ingredients Mix in eggs, oil, vanilla and banana evenly Add zucchini and stir by hand Line loaf pan with parchment and lightly grease Pour in mixture and bake for 45-55 minutes

Enjoy!

For a full guide with pictures check out

http://ift.tt/2eTf3Jw

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What are some good recipes

I need some good but easy recipes leave me a link or Wright the recipe. It can not include beef seafood or pork or any meat other than chicken.

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