Question: I cannot seem to get this pizza recipe to work. Anyone mind taking a look?

The recipe is for a Donatos Imitation, my favorite chain that has no locations near my current location. I was hoping to use it as a chance to get a taste of home every now and again, but can't seem to get the recipe to work.

I am on a bit of a tight budget both with money and time, so I can't experiment with it very much.

I'd be very appreciative of anyone who might take the time to make this delicious pizza and tell me where I went wrong. The specific details of my issue:

The dough went very dry, almost to the point where it was almost impossible to knead, roll or mold. I'm going to try to bump up the water by a decent amount (like 10%, from 6.88oz to 7.57oz), but I will not be able to try that until tomorrow evening.

Hopefully someone can give me better insight into this recipe before then.

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Is it just me...

...or is this sub a cesspool of spam? And no, I don't mean that wonderful Hawaiian delicacy.

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Couples Recipes?

I'm in a distance relationship and my girlfriend is coming and staying with me for 9 days over spring break. I love cooking but she is fairly new to it. What would be some good and fun recipes to cook together?

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Shakshuka (A.K.A Eggs in Purgatory)

http://ift.tt/2maVTV5

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Favorite spicy recipes?

Looking for new spicy recipes. Preferably recipes that don't call for hard-to-find peppers or highly specific types of hot sauces; being able to find all of the ingredients at a basic supermarket is essential. Medium-hot is my preferred range (habaneros, for example, are a bit hotter than I like to handle--I feel it sometimes masks the rich flavors that go along with the spicy foods I like), but milder dishes with just a little kick are fine, too.

Things I like to cook with: jalapenos, serranos, poblanos, cubanelles, jerk spice, cajun spice, black pepper (I have a full spice collection, so don't be shy with that--I'm big on fresh herbs, too), onions, garlic, meats and veggies of all varieties.

I love Mexican, Thai, Indian and Southwestern American food, but I'm open to new styles, traditions or regional combos as well.

Links or text recipes are all fine (be specific if you're writing it all out). Ok, go!

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Smoked Gruyere Butternut Soup with Spicy Chickpeas

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 pinch of red pepper flakes
• 4 cups cubed butternut squash
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon nutmeg
• 2 cups low-sodium chicken or vegetable stock
• 6 ounces smoked gruyere cheese, freshly grated
• 1/2 cup full-fat coconut milk (or half and half), plus extra for drizzling
• 2 tablespoons freshly snipped chives

spicy chickpeas

• 2 cups chickpeas (if canned, drain, rinse and dry off with a paper towel)
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper

---

Directions:

spicy chickpeas

1. Preheat the oven to 425 degrees F. Make sure the chickpeas are patted dry if
   they are canned. Place the chickpeas on a baking sheet. Toss them with the
   olive oil to coat evenly. Add the salt, pepper, paprika and cayenne on top and toss
   to distribute. Roast for 20 minutes, then shake the pan and toss before roasting
   for another 15 to 20 minutes until crispy.

2. Heat a large pot over medium heat and add olive oil and butter. Add onions with
   pepper flakes and a pinch of salt and stir to coat, then cook until softened, about
   5 minutes. Add in garlic and cook for another minute. Stir in the pepper flakes,
   squash cubes, salt, pepper, paprika and nutmeg. Stir to coat the squash.
   Cover the pot and cook until the squash has softened slightly, about 6 to 8
   minutes, stirring occasionally. Pour the stock into the pot and bring the mixture
   to a simmer. Cook until the squash is completely tender.

3. Once tender, add the contents of the pot to a high powered blender and blend
   until smooth and pureed. Pour the soup back into the pot and heat it over
   medium-low heat. Once it feels evenly warm, stir in the cheese a few handfuls
   at a time until it's melts. Stir in the coconut milk. Cook for another few minutes
   to warm the soup.

4. To serve, add the chickpeas on top. Drizzle with extra coconut milk and
   sprinkle with chives.

---

This Recipe Is Published Here

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Weird question about chilli

So I really want to make chilli tonight because my mom and I bought all the ingredients, but the one crucial thing we're missing is tomato sauce. I have two options and one of them sounds kind of weird.

I have a can of Manwich sauce (for Sloppy Joes) but I have a feeling that it would be a really weird flavour added to my chilli.

My other option is forgoing the tomato sauce. I have canned, strained tomatoes that I'll use, but I don't want it to get too dry. I don't have tomato paste either.

Does anyone have any suggestions or recommendations to keep it from getting too dry? Thank you!

EDIT: Some great responses here guys. Thanks for the advice! Unfortunately we're not beer drinkers, otherwise I would definitely add a bottle/can/whatever to my chilli, as it sounds pretty intriguing.

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Request: What's your favorite way to prepare sea scallops?

I got a good deal on some gorgeous sea scallops and I'm looking for your favorite recipes. I've gotten the hang of getting a good crusty pan sear, now I'm looking for ways to jazz them up from there.

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Ottolenghi: Roast butternut squash and red onion with tahini and za'atar

Ingredients

• 1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges
• 2 red onions, cut into 3cm wedges
• 50ml olive oil
• Maldon sea salt and black pepper
• 3½ tbsp tahini paste
• 1½ tbsp lemon juice
• 3 tbsp water
• 1 small garlic clove, crushed
• 30g pine nuts
• 1 tbsp za'atar
• 1 tbsp roughly chopped parsley

Directions

Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.

Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.

Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl.

To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the za'atar and parsley.

Origin: http://ift.tt/2lkpSVR

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Looking for authentic recipes

Hello fellow foodies! I am trying to experience the world/different cultures through food. I have tried 2 Japanese recipes so far. I have a Brazilian recipe for some type of cheese bread but Im not sure how authentic is it...any help that would be great!

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Chunky Beef and Onion Pies

2 tablespoons plain flour

500g lean gravy beef or chuck steak, cut into 3cm pieces

1 tablespoon olive oil

6 eschalots, peeled, quartered

1 carrot, peeled, chopped

1 celery stalk, trimmed, chopped

1 tablespoon chopped rosemary

2 cups reduced-salt beef stock

400g can no-added-salt tomatoes

1/4 cup smokey barbecue sauce

3 sheets reduced-fat shortcrust pastry

1 egg, lightly beaten

2 teaspoons poppy seeds

3 cups frozen peas, thawed

Instructions:

Step 1 Preheat oven to 200°C. Coat beef with flour and set aside. Heat half the oil in a large frying pan over medium-high heat. Add half the meat and cook, stirring, for 5 minutes, until browned. Remove to a plate. Repeat with remaining oil and beef. Remove from pan.

Step 2 Return pan to heat. Add eschalots, carrot, celery and rosemary. Cook, stirring, for 5 minutes, until vegetables start to soften. Add meat, stock, tomatoes and sauce to saucepan. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for 30 minutes, until sauce thickens. Remove from heat and cool.

Step 3 Grease a 6-hole (3/4 cup-capacity) Texas muffin pan (with extra-large holes). Using a 13cm pastry cutter, cut 2 rounds from each pastry sheet. Line base and sides with pastry. Place beef mixture into pastry cases.

Step 4 Using a 9.5cm pastry cutter, cut 2 rounds from each pastry sheet. Brush one side with egg. Place rounds, egg-side down over beef mixture. Press edges to seal. Brush tops with more egg. Sprinkle with poppy seeds. Bake for 35–40 minutes, or until pastry is golden. Remove from oven. Stand for 5–7 minutes before serving with cooked peas.

Full View

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I made Pork and Sausage Gravy but I added tomato sauce. Came out incredible.

Pork Steak and Sausage in a Tomato Gravy is a delicious alteration of the Pork Fingers and Sausage recipe that my mom used to make.

Check out the recipe:

Ingredients:

• 3 Tbsp cooking oil
• 2 medium onions chopped
• 3 stalks of celery chopped
• 2 tsp garlic minced
• 1 bell pepper chopped
• 1.5 to 2 lbs of pork (I used country style ribs cut up.)
• 1 lb of fresh sausage
• 4 ounces of tomato sauce
  
• 2 cups of chicken stock

Seasoning Mix

• 2 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp black pepper
• 1 Tbsp salt
• 1 tsp dried thyme
• 1/2 tsp rubbed sage

Directions:

1. Heat a large cast iron pot over high heat
2. Add oil to the pot, add pork and brown
3. Add half of the vegetables and cook until soft (10-15 minutes)
4. Add tomato sauce, chicken stock and seasoning.
5. Cover and let cook on medium heat for 1 hour stirring occasionally.
   Serve over Rice

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Cassava Cake Recipe - Warm Soft & Chewy - Takes about 90 minutes

Ingredients

• Either Frozen Grated Cassava or Fresh Cassava
• Coconut Milk
• Sweetened Condensed Milk
• Maple Syrup
• Egg
• Butter

Instructions

• Step 1: Prepare the cassava. If you use Frozen Grated Cassava, just defrost it. If you have fresh Cassava, peel the outer skin off and discard it. Chop the white inside part into smaller pieces then throw it into the blender until smooth.

• Step 2: Prepare the secret sauce. Mix coconut milk, condensed milk, maple syrup together in a bowl.

• Step 3: Time to make the cake. Pour half of the sauce into the cassava, and save the other half for later. Crack the egg into the cassava. Mix well.

• Step 4: Bake the cake. Preheat the oven to 375F (190C). Use butter to grease baking pan. Pour cake batter into baking pan and bake for 45 mins until center is no longer liquid. It should be sticky and not runny.

• Step 5: Glaze the top. When cassava cake is almost ready, remove from oven and glaze the top with more maple syrup. Place back into oven for an additional 5 to 10 minutes.

• Step 6: Put cake in mouth. Drizzle sauce over each piece of cake before serving. Cake should be served warm. Enjoy! :D

Here's a couple of pictures of my finished product: http://ift.tt/2l6N7I1 http://ift.tt/2lQ8fiG

And here's a video of me making it: https://youtu.be/I_u6qydyw8c

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Classic Cheese Fondue

Ingredients

6 tbsp. butter 2 chicken bouillon cubes 2 cups light cream can (substitute ½ & ½ ..just as good) 5 tbsp. flour 1 ½ cups grated Gruyere cheese (can substitute “regular” Swiss cheese..cheaper version) 1 cup grated Parmesan cheese ½ cup white wine (sweet or dry) ¼ tsp (heaping) cayenne pepper (don’t worry..just adds a little zing)

Procedure Mix cream (or 1/2 &1/2) and flour and set aside. Melt butter and bouillon cubes in pot on high (that’s why electric pot better…more control) stirring to dissolve cubes .Reduce heat to medium then add cream mixture stirring constantly until thickened. Add cheese gradually blending until smooth. Perfect "dippers' are chunks of crusty bread, veggies (brocolli, cauliflower),apple slices....Start dipping when melted and creamy.

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Chicken and Potato Tray Bake

http://ift.tt/2mE8H2P

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**Wild Game Elk Gumbo** Substitute venison or antelope meat.

Ingredients

• 3 tablespoons + 1/2 cup canola oil
• 2 pounds elk meat, cubed
• Salt and pepper
• 3/4 cup flour
• 2 cups celery, diced
• 1 large onion, diced
• 1 red or green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 5 cups beef broth
• 1/2 Andoille sausage, cut into 1/2 inch chunks
• 1/2 teaspoon Filé powder (Gumbo Filé)
• Cooked white rice or quinoa

---

Directions

1. Tenderize cubed meat and season with salt, pepper and 1/4 cup flour.
   Shake off excess. Heat 3 tablespoons of oil over medium heat in a large
   soup pot. Sear the meat in the hot oil until browned on all sides.
   You may need to do this in batches so not to crowd the pan.
   Remove meat and set aside.

2. Add celery, onions and peppers to the pot and cook until soft about
   10 minutes. Remove and set aside. Add the remaining oil to the pot.
   When the oil is hot slowly add the 1/2 cup of flour stirring constantly.
   Continue to stir the flour and oil together until the color begins to darken
   to a rich chocolate color about 7-8 minutes. Adjust your heat if needed
   so not to scorch the roux.

3. Add the vegetables, meat, sausage, oregano, basil, thyme and garlic
   back to the pot. Gently stir everything together. Add the beef broth and bay
   leaf and reduce heat to low. Simmer uncovered for an hour or until meat is
   tender. Before serving, add the Filé powder to the gumbo and stir together.

4. Serve the elk gumbo along with cooked rice. Garnish with chopped green
   onions and hot sauce.

---

This Recipe Is Published Here

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Not everyone's favorite, but personally I love Garlic Roasted Brussels Sprouts

http://ift.tt/2mCofUE

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Baked brie bites with fig jam

http://ift.tt/2lMoT2V

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Looking for recipe for traditional ice cream sandwich bread/cake that taste similar to store bought

I have tried several recipes for the black chocolate bread like cake used in ice cream sandwiches. All of them have tasted like a subtle brownie cookie. Any help would be MUCH appreciated.

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Taco Beef Rice

This is a really nice fusion of mexican style ingredients mixed with rice. The beef is well seasoned and spiced, mixed with salsa and capsicum to provide a wonderful base to the meal. Simmered in the pan with rice and mixed through with cheese at the end, provides an amazing flavour that is not overspiced. You can really spice this meal up, if that is your preference, by adding addition chilli or going with a more spicy salsa. However I think the ingredients as listed below provide just the right level of spiciness to the dish, to keep you wanting another mouthful.

Ingredients:
• 500 g Beef Mince
• 1 Brown Onion diced
• 1 Red Capsicum diced
• 1 Green Capsicum diced
• 400 g Diced Tomatoes 400g can
• 1 cup Salsa Sauce I use mild, but to your preference
• 2 cups Beef Stock
• 1 cup White Long Grain Rice
• 2 tsp Cumin
• 1 tsp Ground Chilli
• 1 tsp Garlic powder
• 1 tsp Ground Paprika
• 1 1/2 cups Shredded Cheese

Instructions:
1. In a large frying pan or pot over medium to high heat, add beef mince and cook until lightly brown. Stir regularly for about 2-3 minutes. Break up clumps with wooden spoon.
2. Add onions, red capsicum & green capsicum and cook until beef is fully cooked and onion and capsicum is soft. Approx 6 minutes.
3. Add diced tomatoes and mix through.
4. Add salsa, rice and beef stock and stir to mix through.
5. Add cumin, chilli, garlic powder and paprika and stir to mix through.
6. Turn heat to low, place cover over pan or pot and simmer for approx 20 - 25 minutes until rice is soft and liquid has reduced.
7. Remove cover, top with cheese and stir through until it melts
8. Remove from heat and serve.

For pictures & more follow the link below:
Taco Beef Rice

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Looking for recipes that i could fit into a thermos flask

Hey all! I wanted to know if you guys and gals had any recipes for soups, stews, broths and other things that are warm, that could fit into a thermos flask.

Thanks for reading! R

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Simple Sheet Pan Chicken and Veggie Dinner in Under an Hour

One tray means little mess for this chop, toss and roast creation. Full of hearty, warming winter vegetables and crowd-pleasing chicken, and generously coated with a maple-mustard sauce, you’ll have dinner ready for your family in under an hour. Use any in-season vegetables you have on hand such as squash, potatoes, onions and beets. You can also opt for a different protein, such as pork chops, sausages, meatballs or even fish — the options are truly endless. Prep Time: 10 minutes Cook Time: 45 minutes Serves: 4 Ingredients: 1 whole chicken, cut into 6 to 8 pieces, or chicken pieces of choice (breast, drumsticks, etc.) 1 medium turnip, peeled and sliced into boats 1 large carrot, peeled and cut into medium pieces 1 onion, peeled and thickly sliced 1 medium sweet potato, cut into large pieces 1/2 large bulb or 1 small bulb fennel, cored and sliced into thick strips 1 Tbsp chopped fresh sage, more for garnish 1/4 cup Dijon mustard 1/4 cup maple syrup 2 Tbsp apple cider vinegar 2 Tbsp extra-virgin olive oil 1/4 tsp salt 1/4 tsp ground black pepper Directions: 1. Preheat oven to 400ºF. Arrange chicken, vegetables and sage on a large rimmed baking sheet. 2. In a small bowl, whisk mustard, maple syrup, vinegar, oil, salt and pepper until combined. Add to chicken and vegetables, and toss to coat. Evenly space chicken and vegetables, ensuring chicken is skin side-up. 3. Roast for 40 to 45 minutes, until vegetables are tender and chicken is cooked through with crispy skin. 4. Serve with additional fresh sage, if desired. Check out these 15 simple recipes for tasty sheet pan suppers.

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Need help finding a sweet and savory African beef curry/stew recipe!

Hi all! I am sorry if this is not the place for me to post this, and if that's the case please redirect me! I am have been trying to find a recipe close to this incredible African curry dish my ex's mom made every once in awhile. I remember the curry/stew had chunks of beef, potato, little bits of fruit (maybe grapes?) and was very savory with spices and a little sweet. It was poured over rice. Oh it was delicious. If any of you wonderful people have a recipe up your sleeve close to this, I would love to check it out! I have searched the internet and found recipes that might be close, but I'm still on the lookout.

Thanks in advance!

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Low-Carb Noodle-less Zucchini Lasagna

Full recipe and instructions in description. Video Is short and shows every step. Was very good.

https://youtu.be/T2EGOtmVw4Y

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Looking for "weeklong" recipes

I want recipes where I can make a large quantity of food at the beginning of the week and then customize it with different sauces and such to eat for lunch throughout the week. So meals that can last in the fridge for a few days and lots of sauces and seasonings to change things up.

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Looking for recipes/tips for pickling spicy beans and carrots

I'm a complete rookie, looking for stuff like how long, refrigerate or not, what not to do

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Has anyone used the KC Masterpiece BBQ Sauce Mix with any of the suggestions?

Bought these on sale the other day at the grocery store, and I love the idea of customizing the recipe with the different flavors it suggests, but I'm not really into wasting the mix and ribs on trial and erroring what could possibly a BS marketing ploy.

Here's the suggestions on the back.

Thanks!

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Hong Kong Style Curry Flat Rice Noodles or Char Kway Teo

This is a personal recipe but it is as authentic as it gets. My dad, who was born in HK and worked in the restaurant business for 30+ years, recently showed me how to make this. It was super simple and delicious!

Ingredients for 1 serving:

• 1 green onion
• 1/4 green bell pepper
• 1/4 red bell pepper
• 1 handful of bean sprouts
• 6 peeled and deveined shrimp
• 2 oz thinly sliced chicken breast
• 1 egg
• 9 oz flat rice noodles
• 1/2 to 1 tablespoon curry powder
• 2 tablepoon soy sauce (I use low sodium)
• 1/2 tablespoon sesame oil
• 1/2 tablespoon oyster sauce
• 1 teaspoon Mirin style sauce
• 1 teaspoon chicken bouillon powder
• a pinch of corn starch
• a pinch of salt/pepper

Steps:

1. Preparation: Prepare rice noodles by gently pulling apart the noodles. Season shrimp with a touch of salt, pepper, and 1 tbs sesame oil. Season chicken with 1 tbs of soy sauce, 1/2 tbs of oyster sauce, 1 tsp of Mirin, a pinch of corn starch, and vegetable oil.
2. Cook the protein separately: Scramble the egg. Cook the chicken. Cook the shrimp. Be careful to not overcook!
3. Combine the ingredients: Under high heat, generously oil the wok/pan. After adding each item, stir fry to mix and cook the ingredients for a couple of seconds. First, add in the green onions. Then, add in the flat rice noodles. Add 1 tbs of soy sauce. Add 1/2 to 1 tbs of curry powder. Add 1 tsp of chicken bouillon powder. Add bean sprouts. Stirfry continuously for about a minute. Add the protein (chicken, shrimp, egg). Add the green and red bell pepper. Mix and stirfry for a couple seconds and then plate!

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Cooking For Men: Tex-Mex Meatloaf

Ingredients

• 1 1/2 lbs. ground beef (you want the kind that consists of 20% or less fat)
• 1 egg
• 1 small onion
• 1 fresh poblano pepper
• 2 tbsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. black pepper
• 1 tsp. salt
• 1/2 jar salsa

Optional garnishes:

• grated cheddar cheese
• sour cream

Preparation

You’re going to use a loaf pan to bake this; if you don’t have one already, you can buy a perfectly sufficient aluminum foil single-use one at the grocery store when you get the rest of the ingredients.

Start by de-seeding your poblano pepper by cutting off the top (where the stem is) with a kitchen knife and cutting out the seeds from the inside. Then dice the pepper and the onion into 1/4″ chunks.

Preheat your oven to 350 degrees. Grab a big mixing bowl and throw all the ingredients except for the salsa into it, including the chopped onion and peppers and, yes, the egg. Now: squish it all together with your hands until everything’s totally well-mixed together. Hopefully you aren’t too OCD about slimy stuff, but trust me, it’ll be worth it in the end.

Take your big ball of meat and egg and spices and veggies and shove it into the pan. Flatten it down, making sure it totally fills the bottom of the pan, like you’re about to make a loaf of bread.

There should be room at the top of the pan still, which you are going to use to cover your meatloaf with the salsa. You can use a spoon or a spatula to spread it evenly over the top — think of how normal meatloaf has ketchup on it. At this point, if you want to, you can put a layer of grated cheese, which isn’t necessary but also tastes pretty awesome.

Put it in your oven, on the middle rack, and bake it for an hour. You’ll probably want to use a thermometer to make sure it’s cooked all the way through — nothing sucks worse than meatloaf tartare.

When it’s done, you can garnish it with sour cream, nacho-style, and serve it in slices, or even on a sandwich or in a tortilla with avocado slices if you want to get fancy.

Variations

If you dig Tex-Mex meatloaf, you can also try experimenting with adapting it to fuse with other types of cuisine. For example: instead of using cumin and chili powder and Worcestershire, try using soy sauce and ginger and garlic, and topping it with black bean sauce, and you’ve got Asian meatloaf! You can also make a pretty decent vegan version by using lentils or ground beef substitute and replacing the egg with uncooked oatmeal and the Worcestershire (which contains a bit of anchovy) with soy sauce.

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Chocolate Dipped Orange Cookie Crinkles

http://ift.tt/2lJjyLg

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Sunday's Recipe: Ultimate Coconut Cake

http://ift.tt/2lXjRTn

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Kimchi Mushroom Udon Noodles!

http://ift.tt/2lXvutM

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Easy way to make soy-sauce eggs! Make them, put them in fridge, and eat as a snack or for breakfast with a bowl of rice!

Hi everybody. I’ve been using this recipe frequently and wanted to share. It is perfect for those who frequently wake up late in the morning and have no time for breakfast. They can be made on Sunday night and kept in the refrigerator throughout the week. The eggs are hard-boiled and braised in a rich soy sauce to pack it with a salty umami flavor! Couple this with a bowl of hot sticky rice and you will have a great start to the day!

If you are more of a visual learner – video walk-thru here

What do I need (Serving size for 4):

• Eggs – 12
• Vinegar – 2 tablespoons
• Salt – 1 tablespoon
• Water – 4 cups (for braising sauce)
• Soy Sauce – 1 cup
• Sugar – 10 tablespoon
• Mild Green peppers – 10 peppers (substitution: you can use bell peppers instead)
• Garlic – 4 cloves
  

How do I make it?

• Put eggs in a large pot and cover with water (water at ~1 inch above eggs)
• Mix vinegar and salt into the water and bring it up to a boil
• Start a timer and leave eggs in the boiling water for exactly 6 minutes
• Drain the water and cool down the eggs under a running faucet (or place in ice-bath)
• Peel the eggs (taste one if you are hungry!)
• For the braising sauce: Put (4 cups of) water, soy sauce, sugar into a large pot and bring up to a boil
• [Optional] Cut garlic cloves into thin strips
• [Optional] Take the ends off of the chili peppers and poke holes in them with a knife reference video
• [Optional] Put the garlic and peppers into a sieve and place into boiling braising sauce for 2 minutes (do not throw away the garlic and pepper afterwards)
• Let the braising sauce boil for 10 minutes
• Reduce heat to a medium and place your boiled eggs into the braising sauce for 10 minutes
• Then place the eggs, garlic and peppers (include some braising sauce) into a smaller container
• Store the container in the refrigerator for about ~8 hours (overnight)
• Enjoy in the morning (you will see that the eggs have then soaked in all of the umami from the braising mixture)

What else?

• This recipe will give you a hard-boiled eggs - play around with the timing if you would like a more soft-boiled egg

• Eggs should be kept in the refrigerator and can be eaten for about a week

• Try the eggs after you refrigerate over night - the eggs taste best as they cool down and soak in all the soy-sauce umami!

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After getting soaked in a downpour tonight, Spicy Sausage Soup with Spinach and a Touch of Cream seemed like the perfect idea. Recipe in the comments! [OC]

http://ift.tt/2lHZWpd

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Egg&Pork Fried Rice (Chahan)

Ingredients (for 1 person) ・8 Ounce of Steamed Rice ・2 Ounce of thin pork loin ・2 Tablespoon of oil ・★1 Tablespoon of Soy Sauce ・★1 Teaspoon of Hondashi ・★pinch of salt and pepar ・Cut green spring onion

Recipe 1. Cut pork loin into small pieces. 2. Mix a egg. 3. Put oil in a pan. 4. Cook pork. 5. Add the egg to the pan and mix it. 6. Add steamed rice to the pan and mix it. 7. Add ★ seasonings and mix. 8. Add cut green spring onion and mix.

Jump to the URL (http://ift.tt/2lc53fa) if you want to learn this detail recipe with VIDEO!!

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Fish and chips batter texture

I've been trying to recreate the sort of fish and chips I'd have back in my hometown, but my fried batter, while tasty enough in its own right, has been rather different from that which I've grown up with. I'm hoping for a batter that's light and crinkled like this, but instead I've ended up with batter that's heavier and more smooth, like this. Any idea what I'm missing? (I'd be particularly thankful for any recipes that can achieve this without beer.)

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CHOCOLATE and CREAM BUNDT CAKE with CHOCOLATE ICING

[http://ift.tt/2miNefq] INGREDIENTS:

• 200 g flour, sifted
• 16 g baking powder
• 70 g unsweetened cocoa
• 240g caster sugar
• 3 eggs
• 250 ml of fresh cream (double)
• 50 ml of peanut oil

For the chocolate icing:

• 160 g of powdered sugar
• 20 g unsweetened cocoa
• 20 g of butter
• 4-5 tablespoons of hot water

Preparation

Preheat the oven at 170ºC/325ºF/Gas Mark 3. Into a blender or mixing bowl add the flour, baking powder, cocoa, sugar, 3 eggs, olive oil and fresh cream. Mix for about 5 minutes at medium-high speed, until you have a creamy and well blended mixture. Grease a 24 cm bundt pan and pour in the mixture. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, let it rest for 15 minutes then transfer to a serving plate. To make the chocolate icing, mix the powdered sugar with the cocoa and melted butter in a bowl with a hand whisk, gradually add 4-5 tablespoons of hot water until you reach a thick consistency. Pour it on the cake straight away. Cut and Enjoy! Buonissimo!

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Looking for a corned beef chili recipe?

Has anyone ever made it or have a go-to recipe? We're doing a chili cook-off at work and I LOVE corned beef and wanted to incorporate it!

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Tangerine Jelly Mimosas

Video of how to do it: https://youtu.be/Yxw1EVwDjjI

Blog: http://www.emlopez.net/

INGREDIENTS

• 650 ml Tangerine Juice

• 300 ml Cava (Brut) Champagne or Prosecco

• 20 gr Gelatine leaves

INSTRUCTIONS

• Juice the tangerines.

• Put the gelatine leaves to soften in a bowl of water for a few minutes.

• In a pan, heat 100 ml of tangerine juice.

• When the juice is simmering, remove from the heat, squeeze out any excess water from the gelatine and add it. Stir until there are no visible lumps.

• Add the remaining juice and cava.

• Serve and cool overnight in the fridge.

Hope you like it and enjoy!

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Here's a really simple and delicious chicken chowder that you can make in 40 minutes!

http://ift.tt/2lQKcC7

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**Istanbul-Style Wet Burger (Islak Burger)** Late-night crowds go wild for the delicious Islak "wet burgers" of Istanbul's Taksim Square.

Ingredients

• 1 1/2 pounds ground beef chuck (20% fat)
• 2 large garlic cloves, minced, divided
• 2 tablespoons chopped parsley
• 1 1/2 teaspoons paprika, divided
• 5 tablespoons unsalted butter, divided, plus more if needed
• 1/4 cup tomato paste
• 4 hamburger or brioche buns
• 1 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

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Preparation

1. Preheat oven to 400°F.

2. Combine beef, 1 garlic clove, parsley, and 1 tsp. paprika in a large bowl.
   Divide into 4 equal-sized, loosely packed patties 4"-wide, 3/4"-thick. Make a
   small indentation in the center with your thumb to help keep it flat as it grills.
   Chill until ready to use.

3. Meanwhile, melt 4 Tbsp. butter and remaining 1 garlic clove in a medium
   saucepan over medium heat, swirling pan occasionally, until butter turns
   caramel-brown and smells nutty, about 5 minutes. Add tomato paste and
   remaining 1/2 tsp. paprika, whisk to combine, and cook until paste begins to
   caramelize, about 30 seconds. Add in 3/4 cup water and whisk until smooth;
   simmer until mixture thickens slightly, about 5 minutes. Remove from heat
   and set aside.

4. Heat a large cast-iron skillet over medium-high heat. Melt remaining 1 Tbsp.
   butter and place buns, cut-side down, in pan. Cook until cut sides are golden-
   brown, about 2 minutes (you may need to do this in two batches, using additional
   butter if needed). Use a pastry brush to generously brush buns with reserved
   tomato sauce, then place buns in a 9x13 glass baking pan.

5. Add oil to the skillet and increase heat to high; heat until oil begins to smoke.
   Season patties on both sides with salt and pepper. Reduce heat to medium and
   cook burgers until lightly charred on bottom, 2-3 minutes; flip and cook to desired
   doneness, 2-3 minutes for medium-rare. Transfer burgers to pan with sauce and
   flip to coat burgers in sauce. Transfer burgers to bun bottoms and top with top
   bun. Brush top of bun with sauce. Cover pan with aluminum foil, transfer pan to
   oven, and bake for 5 minutes. Carefully remove foil and serve immediately.

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Do Ahead

Raw burger patties and sauce can be made 3 days ahead; cover separately
and chill. To use, heat sauce over medium in a medium saucepan, whisking
until smooth.

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This Recipe Is Published Here

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Brandied Chocolate Truffles recipe

http://ift.tt/2lFQYsD

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Recipe request

I'm looking for a recipe that tastes good and that is easy to make that even a 5th grader could make, cheers

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Mayonnaise cake

http://ift.tt/2mhcNBU

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Traditional Montreal Smokes Meat

[Disclaimer] The following recipe involves using a nitrite curing salt to cure raw meat for extended periods of time. Safe butchery and food handling techniques is very important. Regarding curing salt quanities provided, please use the manufacturers weighted ratio to guide your specific measurements required and adjust kosher salt +/- accordingly.

This is what we are making folks: * being smoked * After smoking, before steaming * When eating

This recipe has been recreated and adjusted by me many times over the past decade now and is a near perfect recreation of the most popular Jewish deli shops in downtown Montreal with their old traditional curing and smoking ritual.

What you need: 10 - 12 lb Brisket untrimmed (flat and point with fat cap intact) 4 to 5 tspoon of 6.25% Nitrite curing salt (pink salt) (Canadians will have a hard time finding this as most curing salts like the Canadian version of instacure are 1.25%) Always adjust curing salt amount based on manufacturers direction per weight of meat.

1.5 cups of kosher salt 0.5 cups of cracked black pepper 0.5 cups of cracked coriander 0.5 cups of white granulated sugar 3 tbsp of cloves 3 tbsp of bay leaf powder

Now onto the cure process:

• Take all dry ingredients and mix well in a bowl.
• Coat the brisket on all sides very well leaving none of the meat uncovered. * Place coated brisket into an XXL ziplock bag and place in the fridge.
• For the next 12 days you need to flip the bag of meat over twice a day. Typically once each morning and evening.
• On the 12th day remove the meat from the ziplock bag and rince/soak the meat in ice cold water for 2 to 3 hours replacing the water often and ensuring the temp remains ice cold by adding ice ( a lot of ice).
• Rub off all the salt cure!
• Pat dry the meat, leave uncovered on a large board or even a roasting pan in the fridge overnight to dry and get a sticky surface.
• In the morning, fire up your smoker (I use my Big Green Egg) and get ready for a 10 to 12 hour low n slow smoke.
• Keep the smoker between 185 and 205 throughout with platesetter for indirect heating if using a Big Green Egg or similar ceramic smoker.

• For wood you want several soaked chunks of sugar maple. ( or chips )

• Once the internal temp of the meat reaches 195 F , remove and let rest for 20 min before placing it into a sealed container until the next day (day 14)

• Now prepare a steam bath. I use a large pickling pot with a raised cooling rack inserted inside. Steam the entire brisket for 2 1/2 hours prior to serving. Once steamed it's ready to be sliced and served on fresh rye bread with lots of mustard. Use a sharp carving or deli knife. Slicing by hand is the traditional way to do it but if you have an electric deli slicer (the round blades that shave the meat ) do it with a very thick slice setting.

After the meat is smoked you can split up the meat into smaller servings and steam only what you plan on serving if you are feeding a smaller group of people.

Its a long but not complex process with a fantastic reward at the end. I hope you enjoy!

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Tonight I made Pork Tenderloin with Mashed Celeriac topped with Crispy Pumpkin Seeds, Watermelon Radish, Carrots, and Cucumber. Recipe in the comments! [OC]

http://ift.tt/2mmV2Oi

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Special Chocolate Brownie Cake Recipe

http://ift.tt/2lEe3M2

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Ground kangaroo recipes??

I'm thinking chilli or something I heard burgers were a No to try

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Cranberry Raspberry Smoothie Recipe

http://ift.tt/2lEcIF4

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Roasted Red Pepper, Tomato and Smoked Gouda Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped (about 1 cup)
• 2 cloves garlic, chopped
• 16 ounces roasted red peppers, drained, rinsed and roughly chopped
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can cannellini (white) beans, drained and rinsed
• 3 cups chicken broth
• 1 bay leaf
• 1 cup chopped fresh basil
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

For serving:

• 6 ounces Smoked Gouda, shredded

Instructions

1. In a large soup pot, warm olive oil over medium-high heat.

2. Add onion, carrots, and garlic and cook until the vegetables are tender,
   about 4 minutes.

3. Add red peppers, tomatoes, beans, broth, bay leaf, basil, red pepper
   flakes, salt and pepper.

4. Bring the soup to a boil over high heat, then reduce the heat to low
   and simmer for 30 minutes, covered.

5. Remove the bay leaf.

6. Using a blender or food processor, purée the soup in batches until smooth.
   Return the soup to a soup pot and keep warm over low heat.

7. Shred Smoked Gouda by hand or using the shredding/grating attachment
   of a food processor.

8. Ladle soup into bowls and top each serving with 1-1/2 ounces of
   Smoked Gouda. Stir well until cheese is melted.

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This Recipe Is Published Here

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