Mr Trump's Wedge Salad circa his New Year's Eve Party

Roquefort, Grape Tomatoes, Bacon, and Red Onion.

Now even you can enjoy a Presidential salad.

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**Chicken with Moroccan-Spiced Vegetables** Great for a Sunday brunch

This one roasting tray recipe couldn't be easier. Simply combine all the

ingredients with the delicious spices and put it in the oven. Within the hour you'll

have a tasty, rather impressive looking dish for everyone to tuck straight into.

---

Ingredients

• ½ medium butternut squash
• 2 small red onions, quartered
• 8 baby carrots, scrubbed
• 8 small potatoes, halved
• 3 large cloves garlic, peeled
• Olive oil
• 4 chicken breast fillets
• 1 lemon, quartered
• 1 tsp mild paprika
• ½ tsp ground coriander
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• Parsley leaves, to serve
• Extra olive oil, to serve

Directions

1. Heat the oven to 200°C (gas mark 6). Peel and cut the butternut squash

   into 2cm (¾in) dice. Place the squash, onions, carrots, tomatoes and garlic

   in a large baking tray and drizzle with olive oil. Roast for 30 mins, then mix gently.

2. Place the chicken and lemon wedges in the baking tray. Combine the

   paprika, coriander, cumin and fennel seeds and sprinkle over the vegetables

   and chicken. Return to the oven for a further 20 mins, or until the chicken is cooked.

3. Stir through the parsley leaves. Season with salt and freshly ground pepper

   and serve drizzled with olive oil.

---

This Recipe Is Published Here

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[Request] Looking for a high protein Puréed soup recipe

Just wondering if anyone could help me find or come up with a Puréed soup that is high in protein. I am hoping to be able to drink it out of a thermos since most of my days are spent in class. I would like something that has meat and vegetables in it. If anyone has any ideas I would appreciate it! Thank you

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Cookbook recommendations for traditional southern (US) cuisine?

Hi /r/recipes. I grew up in the south and have eaten traditional southern food my entire life. I cook frequently but have never tried very much southern food out of fear I would foul it up. It's close to my heart but I want it to be closer.

Can you recommend a few cookbooks I can check out to get in to it proper? I know it varies regionally within the South but hit me with your favorites.

Thank you!

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What is the best (and simplest) cake recipe you would recommend to an inexperienced person in the kitchen?

So, I'm an inexperienced person in the kitchen but I want to bake a cake for a New Year's Eve dinner. What is the best (and simplest) cake recipe you know? Please, help me! SOS.

Note: I apologize in advance for any grammar or spelling mistakes. English isn't my first language.

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I need help making premade stock or broth way stronger in flavor

I have been using Top Ramen packets to make broth. That is the flavor and strength of flavor I'm looking for. I'm trying to get away from these. I also have been going to a Japanese restaurant where the broth is amazing. At first I thought it was Dashi from online research, but once I made that it wasn't even close. It's definitely not Dashi. I went back and asked today and the waiter said it was chicken soup. I've included a picture if anyone has any idea if this is correct or not. http://ift.tt/2hyhBfm

I basically want to take premade chicken broth or stock and make it way stronger in flavor. What should I add and how should I prepare it?

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Just got a side of Pork and need some recipes!

My wife and I just got a side of Pork and we dont really have any good recipes for them

A bunch are labeled as "Leg Steak" and I need some good ideas! Help me out please /r/recipes!

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Lemon Roasted Chicken for new year eve

Ingredients:

• 4,5 lbs of chicken
• 2 tsp olive oil
• 2 cloves garlic, ground
• 1/4 cup large lemon
• 1 tsp salt
• ½ tsp pepper

Instructions:

1. Heat the oven to 350ºF / 180°C. Squeeze the lemon. Mix the juice with the ground garlic.

2. Add the olive oil, salt and pepper. Stir well.

3. Wash the chicken inside and out. Put in a tray to roast and spread with the lemon mixture.

4. Let the chicken rest for half an hour. Bake for 2 hours, bathe the chicken frequently with your sauce.

5. If you wish to accompany this roast chicken with a dessert we recommend this delicious tiramisu pie.

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

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**Triple Wild Game Chili Recipe** A blend of ground pronghorn antelope, venison and elk all slow cooked with savory and spicy ingredients

If you don’t have all of these game meats in your fridge, you can always substitute. If you prefer your chili with beans, go ahead and add a can of chili beans or kidney beans or even black beans.

---

INGREDIENTS

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large white onion chopped
• 1 large red bell pepper chopped
• 1 jalapeno pepper chopped

• 5 garlic cloves minced

• 1 pound ground antelope

• 1 pound ground venison

• 1 pound ground elk

• 1 28-ounce can tomatoes (crushed)

• 1 14.5-ounce diced tomatoes

• 1 14.5-ounce chicken broth

• 2 cups red wine

• 1 tablespoon Worcestershire sauce

• 2 tablespoons red wine vinegar

• 4 tablespoons chili powder

• 4 tablespoons cumin

• 1 tablespoon paprika

• 1 teaspoon dried basil

• 1 teaspoon kosher salt

• 1 teaspoon chipotle pepper

• 2 tablespoons brown sugar

• 2 tablespoons cornmeal

• 1 bay leaf

---

DIRECTIONS

1. Heat large stock pot over medium heat and add butter, oil, onion, peppers and

   garlic. Sauté until onions become soft and translucent.

2. Add ground antelope, venison and elk meat. Cook until browned.

3. Remove meat mixture from heat and carefully add to the slow cooker.

4. Add remaining ingredients and gently stir together. Turn slow cooker to low

   and continue to simmer for 8-10 hours.

Serve the wild game chili with sour cream, shredded cheese, chopped onion,

red bell pepper, cilantro and crispy corn meal sticks.

---

Crispy Corn Meal Sticks

1. Boil 2 ½ cups water and add a pinch of salt. Mix 1 ¼ cup yellow corn meal

   with 1 cup water. Add corn meal to the boiling water and reduce heat stirring

   until mixture thickens. Add a pinch of sugar, salt and chili powder.

2. Spoon mixture into a 13×9-inch baking pan and cool in fridge for an hour.

   Slice cold corn meal, spray baking sheet with non-stick spray and place cut

   corn meal sticks on sheet. Bake at 400 degrees for 15 minutes, gently turn

   over and bake another 10 minutes until crispy and browned.

---

This Recipe Is Published Here

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I'm obsessed with soup. All kinds! Would love to start cooking some! If you have traditional and/or ethnic recipes or names of dishes, it would be greatly appreciated!

Pho and Mi Quang are already on my list. Here's a quote from my friend "every sip of soup is like a hug for my soul." OK thank you!

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Looking for a Potatoes Au Gratin recipe that contains little to no heavy cream or milk?

Cooking for someone who is mildly lactose intolerant- he can tolerate most cheese, and will be taking a lactaid, but I'm trying to avoid milk and cream as much as possible. Doesn't necessarily have to actually be an Au Gratin recipe either, if you know of another good potato-based side that would be good for the occasion

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Gluten-Dairy Free Low Carb Chicken!

I'm lactose intolerant and am diagnosed with Celiac disease so cooking and eating for me is almost an everyday struggle. The only things I have in my refrigerator are just plain veggies and chicken (I'm working out so I don't eat much red meats) So the ingredients are simple, all you need is - 1 Broiled chicken breast - 1 tomato - 1 cup of spinach (I prefer baby spinach) - 1/2 cup of unsweetened cashew milk - 2 slices of bacon (or more if you want) Stir-fry all these ingredients in a pan (no oil needed), add salt and pepper to taste :) Gluten and dairy-free does not have to taste so bad :)

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NYE punch

Looking for a good tasting, mind erasing punch to serve NYE.

TIA

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[Request] Isaan-region Thai recipes for my wife's birthday dinner

tl;dr Need recommendations for Isaan-based Thai dinner. Sticky rice is in, the rest is up for recommendation. Avoid cilantro and Pad Thai.

So, I missed Christmas and my wife's official birthday thanks to work. She understands and is cool with it, but times are a little tougher than I'd like. So, I have a late birthday dinner to make! She's lived in Thailand for a few years and loved their food.

She's specifically requested sticky rice, but has been a little vague about the rest of the meal. I'd like to make something that goes well with it. She specifically likes Isaan food, and massaman curries. I understand coconut based stuff isn't regularly eaten with sticky rice and that's pretty much the limit of my knowledge of Thai cuisine. We have a few staple spices, like fish sauce, lemongrass, lime leaves, ginger and galangal. I'm also a fair hand at cooking but this just isn't something I'm super familiar with. Cilantro and Pad Thai have never been her favourites.

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French Almond & Hazelnut Praline (plus praline paste)

Praline is basically candied nuts and praline paste is basically a nut butter but with a lot of added sugar...so it's yummier...Does anyone have any recipes they've used praline paste in?

Ingredients
1 cup white sugar
4 oz almonds
4 oz hazelnuts
¼ cup water
1/8 tsp cream of tartar

Directions
Roasted Nuts
1. Preheat oven to 350 degrees.
2. Place two pieces of tin foil on a sheet pan. On one piece add the almonds, on the second piece add the hazelnuts.
3. Roast nuts for 12-15 minutes. Stir every 5 minutes.
4. Line a second sheet pan with parchment paper. Spread roasted almonds on it.
5. On a clean towel, add the hot roasted hazelnuts and wrap them in the towel. Let them steam for 10 minutes.
6. Rub hazelnuts between the towel for a couple minutes so the loose skin comes off. It’s ok if not all the skin comes off.
7. Add hazelnuts to roasted almonds on sheet pan. Set aside.

Caramelized Sugar
8. Dissolve cream of tartar in water (cream of tartar helps curb crystallization in sugar).
9. Add sugar and water to a nonstick pan. Stir to dissolve most of the sugar.
10. Turn heat on to medium and let the sugar come to a boil.
11. WITHOUT STIRRING, let sugar cook until dark brown, but not black(!!) – 7 to 8 minutes (stirring will crystalize the sugar).
12. Immediately pour caramel over roasted nuts.*
13. Let cool completely. Break into small pieces and enjoy.

Praline Paste
1. Add praline chunks to a zip lock bag and further crush them with a jar or rolling pin (to avoid extra damage to food processor blades).
2. Add chunks to a food processor and blend until nuts begin releasing their oils and the mixture is smooth. You may need to transfer mixture to a blender for an even finer grind (paste will still remain slightly grainy).
3. Store in airtight container at room temp for a few months.

You can treat praline paste the same as you would peanut butter. Mix it in cookie dough, cake batter, frosting, buttercream, etc.; or eat it with pretzels, popcorn, crepes, waffles, etc. Make sure to use less sugar in anything you mix this in as it is already sweet.

*NOTE: If bits of caramel get stuck to your pan after you dump it on the nuts, add some water to pan and bring to boil. The sugar should dissolve.

Video Recipe

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Japanese cotton cheesecake !

http://ift.tt/2hwRmWB

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Gorgonzola Cheddar Shells with Kale and Bacon

Ingredients

• 1/2 large bunch of kale
• 1 tbsp. salt
• 1 lb. medium shell pasta
• 7 slices bacon
• 3 tbsp. butter
• 1/4 c. flour
• 2 1/2 c. milk
• 2 1/2 c. extra sharp cheddar
• 5 oz. gorgonzola, crumbled
• 1/4 cup bread crumbs (optional)

Directions

1. Preheat oven to 350F.
2. Rinse and chop kale into 1-inch pieces, put in colander and set in sink.
3. Heat a large pot of water in a pasta pot to boiling, add 1 tbsp. salt. Cook pasta to al dente. When pasta is done, pour into colander with kale in it to parboil the kale while draining the pasta. Stir together and leave in colander.
4. Cook bacon in skillet and set aside on paper towels. Drain most of the bacon grease out and let bacon cool. In the same skillet, add butter.
5. Sprinkle flour over butter and whisk together, let bubble for 2 minutes. Whisk in milk.
6. Bring to a boil, then simmer for 3 minutes until thickened.
7. Reduce heat to low, stir in all of the blue cheese and 2 cups of cheddar. Stir until melted.
8. Crumble the bacon into bits by crumpling paper towels into a ball. Repeat until all bacon is crumbled.
9. Pour the pasta and kale mixture into the cheese sauce and add bacon. (I added my pasta and kale in two batches so it didn't get too messy). Spoon into 13x9 casserole dish and mix thoroughly.
10. Sprinkle a thin layer of breadcrumbs (if desired) and the remaining 1/2 cup of cheddar on top.
11. Bake for 15 minutes, then broil for 2 minutes, just until browned. Watch carefully so it does not burn.

Step-by-Step Photos

See blog for step-by-step photos: Delicious Dilemmas

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[Request] Red Macaroni and Cheese (Please?)

No text found

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**Pot Stickers Traditional** This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.

Ingredients

• 1/2 pound ground pork
• 1/2 medium head cabbage, finely chopped
• 1 green onion, finely chopped
• 2 slices fresh ginger root, finely chopped
• 2 water chestnuts, drained and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon white sugar
• 1 teaspoon sesame oil
• 1 (14 ounce) package wonton wrappers
• 5 tablespoons vegetable oil
• 3/4 cup water
• 1 tablespoon chili oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar

---

Directions

1. Crumble pork into a large, deep skillet. Cook over medium high heat until

   evenly brown. Drain and set aside.

2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water

   chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

3. Place a tablespoon of the pork mixture into each of the wonton wrappers.

   Fold the wrappers, and seal the edges with a moistened fork.

4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat.

   Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute.

   Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins

   to sizzle, then add remaining oil. When the bottoms begin to brown, remove

   pot stickers from heat.

5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar,

   adjusting proportions to taste

---

This Recipe Is Published Here

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What is your signature Bloody Mary Recipe?

No text found

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I want to cook a dish from each country around the world! What are your favourite recipes?

I love cooking and I know a lot of you are chefs or really good home cooks so thought you might be able to help!

I'd like to cook a dish from every country around the world, one dish a week. We try to eat pretty healthy but this is going to be our "free" meal every week so fat and sugars don't matter and desserts could be added.

I'm from Australia so specialty meats aren't too easily available but I can order most things from my local butcher and the local "world foods" store with enough notice.

I have a slow cooker, fryer, wok, rice cooker, pasta machine and general kitchen utensils and appliances, but I don't mind investing in extra equipment if it'll be worth it.

I am allergic to crustaceans and my partner doesn't like REALLY hot food but can handle a bit of heat.

Recipe suggestions please!

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[Request] Red Macaroni and Cheese (Please?)

No text found

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My girlfriend is very proud of her kugel, a sweet and delicious Chanakuh dessert!

From her grandmother, then made by her. She made a recipe video as well, and she's very proud of it: https://www.youtube.com/watch?v=sa-6BTkmr1s&feature=youtu.be

INGREDIENTS

8 ounces egg noodles (I used broad)

2 cups sour cream

8 ounces whipped cream cheese

8 ounces cottage cheese

1⁄2 cup sugar

1⁄2 teaspoon salt

5 small eggs (I used 4 large ones, though)

1⁄2 cup melted butter

1 handful of raisins

2 teaspoons cinnamon

1 tablespoon sugar

DIRECTIONS

Set oven to 350 degrees

Butter a 13 x 9-inch baking dish.

Cook egg noodles, drain, and set aside.

Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in a blender and process until blended, about 20 seconds.

Add the eggs and butter and process until its all mixed up

Pour the mixture over the noodles in a bigger bowl then add the raisins and mix it all up

Spread kugel evenly into the prepared pan.

Add 1 tablespoon sugar and cinnamon then and sprinkle on top.

Bake for about 45-50 minutes

Cool at least 20 minutes before serving.

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My Grandma's recipe book (~170 recipes)

Here is the Imgur album

---

This is a variety of approximately 170 recipes she has collected and created over the years. Some recipes are her own creation, some are collected from friends, family, and other sources.

In the dish names, you will notice that some are credited to a person (friend/family name, etc.) These ones tend to be pretty good (i.e., the reason they ended up in the book is because someone thought it was good enough to bother sharing with others).

---

I have typed out all the titles so that you can easily do a Ctrl+F search to find things.

That all said, I particularly recommend the following items:

• Apple Kuchen
  
• Fudge
  
• Rocky Burgers
  
• All the casseroles
  
• Molasses Cookies
  
• Anything with a name credited
  

---

Some of the pictures turned out blurry -- sorry about that. Some of the recipes also have partial or missing information (she probably made those recipes frequently and just knew the instructions by heart so never wrote them down).

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Roast Possum

This is a transcription from one of my grandmother's recipe books, dated from the 1930s. It contained a number of game recipes (such as squirrel), but I thought this one was fun. Here is my transcription.

Ingredients

Dressing the possum.

• 1 possum
• 1 cup salt
• cold water

For the stuffing

• 1 large onion, minced
• 1 tablespoon fat
• opossum liver, chopped
• 1 cup bread crumbs
• 1 sweet red pepper, chopped
• Dash worcestershire sauce
• 1 hard cooked egg, chopped
• salt.

Directions

The opossum is a very fat animal with peculiarly flavored meat. To dress, immerse in very hot water (not boiling) for 1 minute. Remove and use a dull knife to scrape off hair so that skin is not cut. Slit from bottom of throat to hind legs and remove entrails. Remove head and tail if desired. Wash thoroughly inside and out with hot water. Cover with cold water to which has been added 1 cup of salt and let stand overnight. Drain off the salted water and rinse with clean, boiling water.

Brown the onion in fat. Add liver and cook until liver is tender. Add bread crumbs, pepper, worcestershire sauce, egg, salt and water to moisten.

Stuff the opossum and place in roaster; add 2 tablespoons water and roast in a moderate oven. baste every 15 minutes with drippings. Skim fat from pan gravy; serve gravy separately, with baked yams or sweet potatoes for 10.

My transcription might be flawed, so here is a photo of the original.

Recipe

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**Crab Masala Fry** is a fragrant medley of spices and aromatics. Its spicy punch is set off deliciously by the sweet crab meat.

Toasting whole spices and aromatics in oil over low heat helps draw out fat-soluble flavor compounds and triggers complex reactions that improves their aroma.

---

Ingredients

• 3 tablespoons vegetable oil, divided
• 1 medium onion, finely chopped (about 1 cup), divided
• 1 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 1 whole small dried red chili, such as Thai bird or chile de árbol
• 5 whole black peppercorns
• 2 whole cloves
• 1 inch piece of ginger, minced (about 1 tablespoon)
• 3 medium cloves garlic , minced (about 1 tablespoon)
• 1 teaspoon fennel seeds
• 1 cup tomato puree
• 1 teaspoon turmeric powder
• 2 medium Dungeness or Jonah crabs, cleaned and cut into half
• Kosher salt
• 2 tablespoons finely chopped fresh cilantro leaves
• Cooked rice or flatbread for serving

---

Directions

1. Heat 1 tablespoon oil in a heavy-bottomed saucepan over low heat until

   shimmering. Add 1 tablespoon chopped onion, coriander seeds, cumin seeds,

   dried chili, peppercorns, cloves, ginger, and garlic. Cook, stirring frequently, until

   fragrant, about 5 minutes. Turn off the heat and add fennel seeds. Stir to mix

   through. Immediately transfer to the bowl of a blender or mortar and pestle and

   blend/pound until a fine paste is formed, scraping down sides as necessary.

2. Wipe out saucepan with a paper towel and add remaining oil. Heat over medium

   heat until shimmering. Add the remaining onion. Cook, stirring, unti lightly

   browned, about 6 minutes. Add the tomato puree, bring to a simmer, and

   simmer for 5 minutes. Add turmeric powder and the ground spice paste.

   Stir well to combine and continue to cook, stirring occasionally, until the oil

   separates and starts surfacing. Add a few drops of water if the paste tends to

   stick or get too dry.

3. Add the crab and salt. Spoon some of the sauce over the crab to coat.

   Cover and cook for 5 minute. Remove lid, stir, and continue to cook for 10

   minutes, spooning the sauce over the crabs occasionally. Sprinkle with

   coriander leaves and serve immediately with rice or bread.

---

This Recipe Is Published Here

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Bighorn Sheep Meat Pie

Substitute ground elk, venison or antelope meat.

---

Ingredients

• 1 1/2 pounds ground sheep
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups carrots, chopped
• 2 cups zucchini, chopped
• 2 tablespoons butter
• 2 tablespoons fresh tarragon, chopped
• 3 parsnips, peeled and chopped
• 3 yukon gold potatoes, peeled and chopped
• 1 cup sour cream
• 1 cup shredded white cheddar cheese blend
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 Puffed Pastries (defrosted)
• 1 egg yolk beaten with 1 tablespoon water

---

Directions

1. Boil chopped parsnips and potatoes until soft about 20 minutes. When ready, drain and mash with a potato masher. Stir in sour cream and set aside.
2. Preheat oven to 375 degrees.
3. Heat a large skillet over medium heat and brown ground sheep until cooked. Remove and set aside in a large bowl.
4. Add butter to skillet and cook onions, zucchini, carrots and garlic until onions are soft and transparent. Stir in fresh chopped tarragon and season with salt and pepper. Remove vegetables and add to the cooked meat. Stir in shredded cheese.
5. On a floured surface, roll out the pastry sheets to be larger than the size of your baking dish. Place one pastry sheet in the bottom of the baking dish. Transfer meat and vegetables into the dish and top with the mashed parsnips and potatoes. Brush the outer edge of the bottom pastry sheet with egg wash. Place the second pastry sheet on the top and press the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash and season with salt and pepper. Cut an ‘X’ into the top of the pastry to allow for the steam to be released.
6. Bake for approximately 45 minutes or until crust is browned. If needed, cover with foil so not to burn.

Serve with a fresh green salad and enjoy!

---

This Recipe Is Published [Here] ( http://ift.tt/2i7TlV6)

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[request] Your best Sunday Sauce recipe, complete with meatballs, sausage, and short-ribs

Hi! I've been scouring reddit for Sunday sauce recipes with all the appropriate fixings and haven't found many threads, so apologies if this already exists somewhere! I would love a sauce recipe that falls within the following parameters: can feed at least 8-10 people, uses san marzano tomatoes (I have a few cans), includes meatballs & sausage & short ribs, and only sears the meat (cooking it directly in the sauce over the course of a few hours). Would like to add red wine to it, but this is not necessary.

Hit me with your best recipe please!! Many thanks :)

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SIMPLE APRICOT BREAKFAST BARS

http://ift.tt/2iEi3tc

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What's the best way to dress up this canned tomato soup?

http://ift.tt/2iCpFfZ

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**Potaje de Garbanzos** Stewed chickpeas with collards and salt pork.

Ingredients

• 1 lb dried garbanzo beans (chickpeas)
• 1½ lb collard greens
• 6 oz salt pork, cut into 1/2-inch cubes
• 2 large onions, finely chopped (2 cups)
• 2 garlic cloves, minced
• 1 C canned crushed San Marzano tomatoes
• 1 fresh or dried bay leaf
• 1 t pimentón (smoked sweet paprika)
• 1 ham hock
• + kosher salt
• 2 t sherry vinegar

---

Preparation

1. Cover the garbanzos with cold water by 4 inches in a large bowl. Cover and let stand overnight.

2. Wash the collards well, then stack 5 or 6 leaves. Cut out the stems and central

   ribs, slicing along the sides to form a “V.” Discard the stems. Roll up the

   leaves and cut crosswise to form 1-inch-wide ribbons.

3. Cook the salt pork in a large sauce pot over me­dium heat until the fat renders,

   about 5 minutes. Add the onion and cook, stirring occasionally, until soft, about

   10 minutes. Add the garlic and cook, stirring, until fragrant, about 15 seconds.

   Add the tomato and cook, stirring occasionally, until most of the liquid has

   evaporated, about 5 minutes. Stir in the bay leaf and pimentón.

4. Drain the garbanzos and stir into the pot, then add the ham hock and 8 cups of

   water. Bring to a boil over high heat, then stir in the collards and 1 tablespoon

   salt. Bring back to a boil, reduce the heat to low, and simmer until the

   garbanzos and ham-hock meat are tender, 1½–2 hours.

5. Remove the ham hock. When cool enough to handle, pull off the meat and

   return to the pot. Discard the bones and cartilage. Stir in the vinegar. Taste and

   add more salt if you think it needs it. Serve hot. The stew can be cooled and

   refrigerated in airtight containers for up 3 days. Reheat gently on the stove top.

---

This Recipe By Katie Button Is Published Here

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Lebanese Stuffed Eggplants (Mahshi)

This is a beloved family recipes (my dad is Lebanese) so he made sure to cook us authenticly delicious meals! Below is the recipe for those interested :)

Ingredients

10-12 baby eggplant

1 lb lean ground beef

1 medium yellow onion, diced

1/4 cup pine nuts

1 15 oz can of tomato sauce (we use Simple Truth)

1 teaspoon ground cinnamon

1 teaspoon ground all-spice

1/2 cup chopped parsley

Extra virgin olive oil

salt and pepper (to taste)

Directions

Preheat oven to 350F. Rinse the eggplants and trim the stems, leaving the hulls.

Bring a large pot of water to boil and blanche the eggplants whole for 8-10 minutes until tender. In the meantime, toast the pine nuts until golden and set aside.

Once the eggplants have cooled, gently make an incision from the hull to the bottom of the eggplant.

OPTIONAL: Drizzle a bit of oil in a deep pan and brown the blanched eggplants in batches for 2-5 minutes then set aside (see step 7). Drizzle a bit of oil in a deep pan and sauté the diced onions until translucent.

Add in the ground beef, cinnamon, all-spice, salt, and pepper and cook until meat is well done.

Ladle a few spoons of tomato sauce into the bottom of a glass baking dish and lay the eggplants slit side up.

Spoon the spiced meat mixture into each eggplant and cover with the remaining tomato sauce. Top with half of the toasted pine nuts and half of the chopped parsley.

Cover your baking dish and bake in the oven for 30 minutes until the sauce is simmering.

To serve, garnish with remaining pine nuts and parsley next to a bed of steaming vermicelli rice.

Note: If you end up with extra meat, just spoon the remainder evenly on the top of the sauce before baking.

For those who like a visual look, here are some pictures

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Cast Iron Skillet Zucchini Lasagna

http://ift.tt/2hulJli

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[Request] How can I use 5lbs of gummy bears?

My stocking was unusually heavy this year due to a giant bag of Haribo. I love them but there's no way I'll even make a dent on my own! What can I do with all these?

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Received a Ninja Professional Blender for Christmas.

So one of the things we received this year for Christmas was a Ninja Professional Blender. Heard great things about it and it looks like a beast. The self serve sized cups look unreal and should come in handy. Needless to say the cheap knock off walmart one we had can go in the trash and we can start getting back into smoothie making...

I'm here to ask, for those who have one them self, what advice do you have for using it. We want to eat a bit healthier (to an extent, we aren't health freaks). The more uses we can find for the blender, the better. Whether you have great recipes or ideas, or a great site you use I'd love to hear it all. I want to be able to use this thing a lot to help be a bit healthier and enjoy what I'm eating and drinking.

In regards to the single serve cups, would blending up a smoothie at night to put in the fridge for morning be okay? Would be great to just grab it and go and also have an alternate option to a coffee each morning. I am an electrician so I don't always having running water on job sites to clean the mug, but I'm sure I'll figure out a way.

Anyways, would love to hear any tips and ideas or recipes to get the most out of our new blender. Thanks

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I found this weekly thread on r/europe. Can we give it some love?

Looking at the thread's history, I can see that it is not very active. Maybe we can change that and get some new recipes or new twists on old recipes. Perhaps it would establish/increase some international recipe trading.

http://ift.tt/2hnYOGM

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[Request] Bread machine recipes?

I got a bread making machine from my mother a few years ago as a gift and I am ashamed to say that I haven't even taken it out of the box yet. Anyone have any good recipes for a bread machine to get me inspired? Thanks in advance!

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(Request) Looking for hors d'oeuvre recipes to make using Christmas leftovers

I'm having a small party tonight and would love to use some of the leftovers I have from yesterday. Right now in my fridge, I have:

 

Tons of ham

Dirty rice

Broccoli cheese dip

A few blocks of various cheeses

Green beans with mushrooms and tomatoes

Hummus

Carrots

 

Thanks for the ideas in advance!

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[Request] Bread machine recipes?

I got a bread making machine from my mother a few years ago as a gift and I am ashamed to say that I haven't even taken it out of the box yet. Anyone have any good recipes for a bread machine to get me inspired? Thanks in advance!

bon appetit

Request for "Chocolate Royale" cake

So I'm looking for a recipe for a Chocolate Royale. There are many many cakes online with this name, but none are what I'm looking for. It may be that this cake is unheard of, since the recipe originally comes from my Grandmother and she got it from a friend. BUT, hopefully there's something similar out there on the internet (or from a cookbook?) somewhere. I would be hugely grateful for any help.

What I remember about the cake:

• Squares of sponge cake layered into a bowl.
• Rum is added, as part of some 'cement' to keep the sponge squares together. The other ingedients of this 'cement' likely includes chocolate, eggs, sugar etc.
• Once bowl is full, it is turned upside down and pressure is applied from above to compact the cake for a few hours (perhaps more, unsure).
• Final result is a dome of chocolate/rum tastiness.

Has anyone come across a cake like this? Hoping to make it before New Years Day! I could just guess from what I remember what to do, but it has been YEARS and I really want to get it right, which I don't have confidence in without a recipe.

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[request] Looking for a recipe for "meeze brussel sprouts"

How can I make these crispy brussel sprouts leaves?

http://ift.tt/2hrmX0J 

Ingredients:

 red wine vinaigrette, almonds, and capers 

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Looking for a recipee from Lucky Peach Vol.4 The American Food Issue

In this issue there was a recipe for taco meat. I don't really remember what the recipe was called but I think it was named after the female author who wrote the article. The recipe was at the bottom of a page and was not a featured article, just a little small one to go along with the article about going on a taco tour, I think. Thanks for helping me and I have made it before and the recipe really does make some good taco meat.

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An Appetizer For The new Years Parties. **Figs with Bacon and Chile** This fig recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

Check Out These 55 Recipes for One-Bite Appetizers

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Ingredients

8 Servings

• 5 ounces slab bacon, sliced ½ inch thick, then sliced crosswise into ½-inch pieces
• 3 tablespoons pure maple syrup
• 8 ripe fresh figs, halved lengthwise
• 2 tablespoons sherry vinegar or red wine vinegar
• ½ teaspoon crushed red pepper flakes, finely chopped

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Preparation

1. Cook bacon pieces in a large nonstick skillet over medium-low, stirring often,

   until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.

2. Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup

   to skillet, swirling to combine, and heat over medium-high. Arrange figs in

   skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until

   figs are slightly softened and caramelized, about 5 minutes.

3. Arrange figs cut side up on a platter and press pieces of bacon onto the

   surface of each fig.

4. Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a

   simmer and cook, stirring constantly, until syrupy, about 1 minute.

   Drizzle syrup over figs, then sprinkle with red pepper.

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You Can See This Recipe Here

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[Request] Looking for ways to use up a case of bananas

I got a case of bananas for $5 and now I need a way to use them up. I have pureed them so I can freeze them to keep longer, but I don't even have a go to banana bread recipe and would like some options besides that.

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These are some of my favorite and easy recipes :)

http://ift.tt/2ihNom9

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[request] Looking for a recipe for "Angel Cookies"

A local bakery in Southern California has a cookie they call "Angel Cookies". I used to get them at pavilions bakery in the 90s, but they don't have them anymore and nobody there remembers them. Google comes up with angel shaped sugar cookies, or flat white chocolate chip cookies. These are tall, crumbly and have chocolate chips. Photo

Any help would be greatly appreciated.

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Hyderabadi Chicken Biryani Recipe - Enjoy the Indian delicious rice dish today

Biryani is undoubtedly a famous and liked dish in South Asia, especially in the subcontinent. It is a rice dish usually made with spices, vegetables and chicken or meat as well. Serves 4

Ingredients for Biryani Recipe

• 800 g chicken without skin and bones
• 2 cups chopped fresh mint
• 2 cups chopped fresh cilantro
• Juice of 1 large lime
• 1 tsp turmeric
• 1-2 tsp chopped dried chili
• 2 tsp curry paste
• 2 tsp salt
• 1 cup plain yogurt
• Seeds of 2 cardamom
• 3 tbsp sunflower oil
• 4 cups basmati rice
• 3 pc bay leaves
• 1 tablespoon cooking oil
• 1 packet of saffron
• 3 tablespoons milk
• 1 cup raisins
• 1 cup unpeeled almonds

Directions:

Step 1: * First marinate the chicken. This should preferably be done the day before. Cut the chicken into large fine pieces and place in a bowl. * Grind the cardamom seeds and sprinkle them over the chicken. Add the remaining ingredients and mix well. Let stand in the refrigerator overnight or for at least three hours before cooking.

Step 2: * Soak the rice for one hour in cold water. Make a layer of marinated chicken on the bottom of a heavy saucepan with 1 tablespoon oil.

• Boil at least two liters of water and season the water with the bay leaf, salt and some oil. Boil the soaked rice in about 4 minutes, until it is almost finished. Lift up the rice from the water and place it in an even and fine layer of chicken.

• Dissolve saffron in milk and spooning out this over the rice so that about half of the rice turns yellow and beautiful. Add raisins and almonds on top. Put a tightly fitting lid on the pot.

• If the lid does not fit tightly loans they make a simple dough of flour and water that is on the edge of the lid. Subsequently, preferably a weight on the lid when it is cooked on the stove.

• Set the pan on the stove over medium heat for about 10 minutes. Then turn the heat down to the lowest possible and let everything stand and take the heat for another ten minutes before serving. Your easy chicken Biryani is ready to eat.

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**Gorgonzola Flatbreads with Prosciutto and Dates** A topping of creamy Gorgonzola, chewy-sweet dates, and salty prosciutto makes for a high-impact Christmas hors d'oeuvre.

Ingredients

• 1 tablespoon olive oil, plus more for baking sheet
• 1 pound store-bought pizza dough (thawed if frozen)
• All-purpose flour, for work surface
• 4 ounces Gorgonzola cheese, crumbled (1 cup)
• 2 ounces Fontina cheese, shredded (1/2 cup)
• 1/3 cup pitted dates, coarsely chopped
• Ground pepper
• 4 ounces thinly sliced prosciutto

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Directions

1. Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil.

   (Alternatively, use a rimmed baking sheet turned upside down.)

2. Divide dough in half. On a lightly floured work surface, roll and stretch dough to

   two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to

   prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.

3. Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper.

   Bake until crust of flatbreads is golden, 15 to 17 minutes.

4. Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads,

   and cut crosswise into small triangles. Serve immediately.

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This Recipe Is Published Here

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Peking Roasted Duck Recipe | Famous Chinese Dish

Peking Roasted Duck Recipe is from the Chinese cuisine. It is a minor and easy procedure to prepare Peking duck at home, but well worth it. The crispy dish is famous among the Chinese cuisine fans. Traditionally it is served with Mandarin pancakes and vegetables.

Ingredients for Peking Roasted Duck

• 1 duck, about 2 1/2 kg
• 2 tablespoons honey
• 3 cups warm water
• 1.7 liters of boiling water For serving:
• 4 small leeks (blanched)
• 1 large cucumber (shredded)
• Hoisin sauce
• 30 mandarin pancakes

Directions

• 1. Add the duck in a colander. Scald it with boiling water, turn it several times so that it is evenly scalded. Shake off the excess water, but leave moisture, place in a large bowl.
• 2. Melt the honey in the warm water. Pour honey mixture over the skin, including the wings, neck and rump. Pour the mixture back again and do the same thing. Brush the parts that are hard to reach with the mixture.
• 3. Tie a string around the bird and hang it in an airy place for 20 hours to dry skin. This will make it crispy.
• 4. Preheat oven to 175 °. Add the duck breast up, on a rack in a roasting pan. Place in the oven and pour hot water into the pan.
• 5. After about 20 minutes, the skin has become golden brown. Turn the duck carefully and fry the other side for 25 minutes, then flip again and cook for 20 minutes.
• 6. Lower the heat when the color starts to get dark. Then move it to a rack to cool for 5 minutes before being cut.
• 7. Pour the meat juices inside the duck just before it is to be cut up. Loosen the breasts and thighs from the hull with a sharp knife. Cut the skin into square pieces with 5 cm sides. Cut the meat in the same way. Add meat and skin on a warm serving dish.

To serve: Place a pancake on your plate, pour a little hoisin sauce, place the duck, add the cucumber and leeks and roll up. Enjoy your traditional crispy roasted Peking duck.

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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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