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Thursday, August 31, 2017
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Help! I need the recipe for Cheesecake Factory lemon sauce!
Okay, so my favorite thing to eat in the entire world is the herb crusted salmon dish from Cheesecake Factory. What makes this dish my favorite is the "delicious lemon sauce" that it comes with. I've tried countless recipes from online, even ones that claim to be copycats. I just want to know how to replicate this sauce so I can save my wallet when I get the craving. Thanks!
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Looking for interesting uses of turkey broth
Hi cooks and chefs of Reddit!
I absolutely love turkey broth, and while I still haven't got tired of the "alphabet pasta + broth" thing and enjoy every bowl of it, I would like to try cooking something more interesting with it, especially something that would use Asian noodles (like udon or soba) as well, but am open to all ideas, complete recipes or suggestions of uses, simple and complicated alike!
I tried to do a Web search, but DuckDuckGo treats my queries like "recipes OF turkey broth" instead of "recipes WITH turkey broth", no matter what wording I try.
Thanks!
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How to Make PAD THAI - VEGAN delicious Vegan Recipe / gluten free ~ oil free
http://ift.tt/2eHL47W
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Wednesday, August 30, 2017
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How to Nixtamalize dried corn for hominy or masa, so that you can make Grits and/or Tortillas
http://ift.tt/2wTt0T8
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How to Nixtamalize dried corn for hominy (for grits) or masa (for Tortillas)
http://ift.tt/2wTt0T8
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my homemade laugen pretzel! You can see the recipe, the making film!
http://ift.tt/2xxhNEA
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Easy And Delicious ‘Biltong Quiches & Mini Cheese’ Recipe For You
Bored of eating the routine old stuff every day? Try something absolutely lip-smacking, that needs minimal ingredients, is easy to prepare, takes very less time and is enough to satisfy your taste buds.
Let us try ‘Biltong Quiches & Mini Cheese’ which is one of the favorite savory dishes of people all across the realms. This absolutely cheesy recipe has the delicious ‘South African biltong’, which adds to the magic it spells on your taste buds.
Important Details
No. of ingredients- 8
Serving per preparation- 18
Time required- 30 minutes
Ingredients
• Defrosted, readymade shortcrust pastry- 2 rolls
• Biltong- 100 g, chopped (size as you desire). You can get it online from BullAndCleaver.com
• Onion- 1 large (chopped thin)
• Butter- 30 ml
• Milk, cream or mixture- 375 ml
• Eggs- 3 (large)
• Cheddar cheese- 250 ml (grated)
• Salt and pepper to flavor
Method Of Preparation
• Keep your oven preheated, at a temperature 160oC
• Get muffin tins or mini quiches and roll out the pastry lightly on to it. Cut out any extra portion with a knife or cookie cutter.
• Bake the lined pastry blind for about 10 minutes
• Heat butter in a pan, put the onions and sauté them until soft. Put this onion-butter mixture a spoon each on to the baked pastries.
• Next, top the pastries with cheese and biltong
• Mix the milk and eggs in a vessel and pour them into the pastry cases, a little less than the brim.
• Add a pinch of salt and black pepper from above
• Transfer the pastry cases to the preheated oven for about 12 to 15 minutes, or until they set completely
• Serve hot, with a bit of grated cheese on the top. This marvelous creation could also be served cold.
Prepare this healthy and absolutely delicious biltong snack for your kids, guests and friends etc. and be prepared to see their amazed expressions for the taste it delivers.
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Gingerbread Cake With Caramel Sauce & Vanilla Cream Cheese Icing
If you’re a fan of gingerbread cookies, then this is a great variation to get your gingerbread fix in a cake form. This cake provides a mild ginger taste, lightly spiced with all spice and cinnamon. The molasses mixed through the cake provides a dense texture. Iced with a wonderful vanilla cream cheese icing proves a beautiful sweet offset to the cake. Top and drizzled with caramel sauce simply blends amazingly to finish the cake to perfection.
Ingredients:
Gingerbread Cake
• 225 g Butter softened
• 3/4 cup Brown Sugar
• 1/2 cup White Sugar
• 1 cup Molasses
• 2 large Eggs
• 3 cups Plain Flour sifted
• 1 1/2 tsp Ground Cinnamon
• 1 1/2 tsp All Spice
• 1 1/2 tsp Ground Ginger
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Bicarb Soda
• 1 1/4 cup Milk
Vanilla Cream Cheese Icing
• 450 g Butter softened
• 500 g Cream Cheese softened
• 4 cups Icing Sugar
• 1/4 cup Thickened Cream
Caramel Sauce
• 1 cup White Sugar
• 1/4 cup water
• 75 g Butter
• 1/2 cup Thickened Cream
Instructions:
Gingerbread Cake
1. Pre-heat a fan forced oven to 180°C (350°F).
2. Grease and line with baking paper two 20cm (8 inch) round springform baking pans.
3. In a large bowl add butter, brown sugar & white sugar and using an electric mixer, beat butter until light & fluffy.
4. Add molasses & eggs and continue beating until fully combined and smooth.
5. In a separate bowl, add plain flour, baking powder, all spices & bicarb soda and mix together until combined.
6. Add flour mixture and milk to the butter mixture. Combine with butter mixture in alternate additions and combine fully after each addition. Add the flour and milk in about 3 additions each.
7. Pour mixture evenly into the two prepared pans, smooth the mixture in each pan and place into oven
8. Bake for about 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
9. Remove from oven and cool in baking pans for about 10 minutes before turning out onto wire racks to cool completely
Vanilla Cream Cheese Icing
1. In a large bowl add butter and using an electric mixer, beat until light and fluffy.
2. Add cream cheese and continue beating until fully combined.
3. Add icing sugar, one cup at a time and continue beating until fully combined.
4. Add thickened cream, a little at a time, and beat through until you achieve the required consistency to ice the cake.
Caramel Sauce
1. Make caramel sauce per the caramel sauce recipe link below. Allow caramel sauce to cool before coating and drizzling on cake.
Cake Assembly
1. Place one cake on a plate and layer with vanilla cream cheese icing
2. Invert and place second cake on top and layer top and sides with cream cheese icing. Note: you may find it easier to layer the cake by initially icing for a crumb layer, then refrigerating for 15-20 minutes to allow icing to firm. Then remove from refrigerator and continue icing.
3. Return to refrigerator for 15-20 minutes before adding the caramel sauce
4. Remove from refrigerator and coat the top of the cake with caramel sauce and drizzle down the sides of the cake. Place in refrigerator to allow caramel sauce to set.
5. Remove from refrigerator and pipe icing decorations on top of the cake.
6. Place and store in refrigerator to allow icing to firm and remove from refrigerator only when ready to eat.
For pictures & more follow the link below:
Gingerbread Cake With Caramel Sauce & Vanilla Cream Cheese Icing
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Need help for easy pasta salad.
My mom always made pasta salad with Italian dressing, salami, green peppers and black olives.
It's good! But I have been experimenting with my own variations - and am looking for additional input.
My current mix tastes good - but I feel like it has too many salty points - looking for input on ingredients. The one thing I don't want to get rid of is the pickled red onion - that is my favorite part of my mixture.
-1 box pasta boiled drained and cooled (bow tie is great!) -1 bottle of dry mixed - and blended Italian dressing -Can of sliced olives (black or kalimata - mind the salt flavor) -1/2 fresh Pickled red onion halved -1 container of feta or 1/2 container of fresh parm Romano -1 Fresh pepper diced -1/2 lb Salami diced - 1/3 cup carrot strings - 1/2 cup raw broccoli chopped
----optional - artichoke hearts - chickpeas
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Tuesday, August 29, 2017
Greek Potatoes with Lemons and Oregano
I stumbled upon this recipe while trying to use up a surplus of dried oregano. It's an incredibly flavorful side dish that takes literally 5 minutes to prepare and goes with lots of main dishes. The lemon juice brings out the flavor of the potatoes and spices really nicely. I find it easier to mix the potatoes in a bowl before transferring to a baking sheet. Yellow potatoes can easily be substituted if you can't find Yukon Gold.
Ingredients
4 large Yukon Gold potatoes
4-6 garlic cloves, minced
1/4 cup extra virgin olive oil
Juice from 2 fresh lemons
1/2 cup water
1 tablespoon dried oregano
Coarse sea salt to taste
Black pepper to taste
Directions
1. Preheat oven to 400 degrees F. Line a large baking pan with non-stick aluminum foil or spray with a non-stick spray.
2. Wash potatoes and cut into large chunks, quarters, or wedges (your choice).
3. Put the prepared potatoes, garlic, olive oil, lemon juice, water, oregano, salt, and pepper into the prepared baking pan; toss well to coat and then spread out in a single layer. The garlic will drop into the water/oil solution and its flavor will permeate the potatoes, and this way, it also will not burn.
4. Bake for 40 minutes until a nice golden-brown crust has formed on the potatoes. Carefully turn the potatoes to prevent them from sticking and to brown them evenly. Season lightly with a bit more salt and pepper and just a light sprinkling of additional oregano.
5. When the potatoes are done, remove from oven, and serve.
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bon appetit
Romantic date night dinner ideas?
Hi guys, in a few weeks I'm going to be returning home after a summer internship. It'll be my first time being home in three months, and my first time seeing my partner in two. It's been really hard for both of us, and we've been pretty lonely.
For that reason, when I get home, I want to make them something really special, and set up a nice, romantic date night for our first night back together. Does anyone have any ideas for something I can make that would be really special and delicious, and perfectly romantic for two?
I'd rate myself as a pretty good home cook -- I can cook most things better probably than the average person, but I'm no chef. And money isn't a huge object here since it's such a special occasion.
Thanks!
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Zucchini, Corn and Sweet Pea Farro Risotto
Ingredients:
2 1/2 tablespoons extra virgin olive oil, divided
1 zucchini, diced
1 cup fresh corn kernels (from about 2 cobs)
1 shallot, minced, diced
2 garlic cloves, minced
1 cup farro
1/2 cup dry white wine
4 cups chicken stock, warmed
1 cup fresh steamed peas (or frozen peas, thawed)
2 ounces (1/4 cup) mascarpone cheese
4 ounces Parmesan, grated and divided
salt and pepper to taste
garnish:
1 zucchini, thinly sliced lengthwise with a potato peeler, optional micro greens, optional
Directions:
* Place a large skillet over high heat and add 1 tablespoon oil. Add diced zucchini and corn and slightly char/sauté for 2 to 3 minutes. Season with salt and pepper and transfer mixture to a small mixing bowl. Set aside. * Pour remaining oil into the large skillet and place over medium-high heat. * Add shallots and garlic and sauté for 2 to 3 minutes. * Reduce the heat to medium, add farro and toast for 4 to 5 minutes until fragrant, frequently stirring. Lightly season with salt and pepper. * Deglaze pan with the wine and stir. Allow the liquid to almost completely evaporate. * Ladle hot stock over farro mixture until barely covered. Allow mixture to simmer, stirring frequently. Once half of the liquid has evaporated add another ladle of stock and continue stirring. * Once all broth has been used and grains have softened, but are still chewy to the bite, stir in the mascarpone and 2 ounces of grated Parmesan. Season with salt and pepper. * Stir zucchini, corn and peas into the farro risotto and adjust seasonings. Top with remaining parmesan, zucchini ribbons and micro greens. Serve.
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bon appetit
Greek Potatoes with Lemons and Oregano
I stumbled upon this recipe while trying to use up a surplus of dried oregano. It's an incredibly flavorful side dish that takes literally 5 minutes to prepare and goes with lots of main dishes. The lemon juice brings out the flavor of the potatoes and spices really nicely. I find it easier to mix the potatoes in a bowl before transferring to a baking sheet. Yellow potatoes can easily be substituted if you can't find Yukon Gold.
Ingredients 4 large Yukon Gold potatoes 4-6 garlic cloves, minced 1/4 cup extra virgin olive oil Juice from 2 fresh lemons 1/2 cup water 1 tablespoon dried oregano Coarse sea salt to taste Black pepper to taste
Directions 1. Preheat oven to 400 degrees F. Line a large baking pan with non-stick aluminum foil or spray with a non-stick spray. 2. Wash potatoes and cut into large chunks, quarters, or wedges (your choice). 3. Put the prepared potatoes, garlic, olive oil, lemon juice, water, oregano, salt, and pepper into the prepared baking pan; toss well to coat and then spread out in a single layer. The garlic will drop into the water/oil solution and its flavor will permeate the potatoes, and this way, it also will not burn. 4. Bake for 40 minutes until a nice golden-brown crust has formed on the potatoes. Carefully turn the potatoes to prevent them from sticking and to brown them evenly. Season lightly with a bit more salt and pepper and just a light sprinkling of additional oregano. 5. When the potatoes are done, remove from oven, and serve.
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Seared Salmon Salad with Sweet and Spicy Horseradish Dressing and Homemade Croutons
http://ift.tt/2iFSzk8
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Are there any resapies for foods that taste and look like crayons?
I woud eat normal crayons but my mom wont let me
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Orange Beef
Wok cooked stir-fry dishes are a great easy way to create a wonderful blend of beef, vegetables and marinade for a great weeknight dinner. This dish can be prepared and cooked in around 25 minutes. The beef is coated in corn flour and cooked in the wok to produce tender beef strips. The capsicum and onion add some crunch and depth of flavour. The Orange marinade contains, zest, juice, sugar, soy sauce, ginger and garlic. The marinade really shines to provide an amazing burst of beautiful orange citrus flavour. The marinade is not overly sweet and perfectly complements the beef. A very addictive dish!
Ingredients
• 4 tbsp Vegetable Oil
• 500 g Beef Strips
• 3 tbsp Corn Flour
• Salt to taste
• Pepper to taste
• 1 Red Capsicum diced
• 1 Brown Onion diced
• Jasmine Rice to serve
• Spring Onions garnish
Orange Marinade
• 2 Oranges juice from 2 oranges
• 1 Orange Zest zest from one orange
• 3 tbsp Caster Sugar
• 5 tbsp Soy Sauce
• 2 cloves Garlic crushed
• 1/2 tbsp Ground Ginger
Instructions:
1. Heat vegetable oil in wok over medium high heat.
2. In a large bowl add corn flour, salt & pepper and stir to combine.
3. Add beef strip and mix to coat with corn flour.
4. Add beef strips to wok and cook until browned and cooked through (about 6-7 minutes). Stir occasionally a scrape bits off the bottom of the wok.
5. Remove beef from wok using a slotted spoon to leave the oil in the wok. Set aside.
6. Reduce heat to medium and add capsicum & onion to wok and cook until just starting to soften. (about 2 minutes)
7. Add orange marinade (instructions below) to wok and stir to mix through.
8. Add beef to wok, stir to mix through and cook for about 2 minutes to heat beef through and allow marinade to thicken.
9. Remove from heat, serve with Jasmine rice and garnish with spring onion.
Orange Marinade
1. In a bowl add orange zest, orange juice, caster sugar, soy sauce, garlic & ground ginger. Stir to fully combine.
For pictures & more follow the link below:
Orange Beef
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Easy Barbecue Cooking Recipes, Tips & Ideas
BBQ Tips UK is full of recipes with a wide variety of categories and flavours for all preferences. We are sure you will find the recipe for you!
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Monday, August 28, 2017
ISO chicken enchilada recipe (creamy)
We had a baby a month ago and my wife's coworker brought over some rockstar enchiladas. Creamy, chicken filled with flour tortillas. I told her how great they were and she won't give us the recipe.
What's your recipe similar to this?
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Seafood stuffed cherry bomb peppers
I'm trying to find a delish recipe for my home grown cherry bombs. I've never grown these before, and my instinct is to stuff them with crab or a seafood melange. Any suggested recipes... or a twist on a recipe?
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Crispy pizza crust help
My pizza crust tastes good but it comes out kind of tough for some reason.
3/4 cup warm water 1/2 tsp granulated sugar 2 tsp yeast 2 cups bread flower 1 tsp salt
I don't let it rise for an hour out of impatience, is that imperative?
I bake 400-500F for 5 min take out crust add ingredients then put back in for 10-15 minutes. (Allows me to cook the crust for longer without burning the ingredients)
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Anyone have any tom yum recipes?
We had tom yum tonight, using a supermarket paste and whilst it was enjoyable, it was a bit greasy. Anyone have any recipes that I could try?
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The orginal Taco Bell ground beef recipe (prior to YUM Brands)
Hi Reddit, I originally submitted what I thought was a very close recipe, but darn, this one is truly spot on. Enjoy!
Start with 1 or 2 (approx.) pounds RAW FRESH GROUND BEEF 80/20 Put entire amount into a skillet that has a lid Now add ALL of this below to that - 1 packet of LAWRY's Taco Seasoning & 1 Tablespoon of TONE's Taco Seasoning for 1 LB. For 2 LBS. add 2 packets of LAWRY's & 2 Tablespoons of TONE's Add 1 Tablespoon of tomato paste for 1 LB. For 2 LBS. add 2 Tablespoons of tomato paste Add 3/4 cup water for 1 LB. (adding more as necessary) For 2 LBS. add 1 1/4 cup water Add 1 heaping Tablespoon of dried minced onion for 1 LB. For 2 LBS. add 2 heaping Tablespoons of minced dried onion Add 1/4 cup of buttermilk (OR in a 1/4 cup put 3/4 milk to 1/4 white vinegar) to 1 LB. For 2 LBS. use 1/2 cup Add 1/4 teaspoon of MSG for 1 LB. or 1/2 teaspoon of MSG for 2 LBS.
Remember you can use approximate packs of ground beef like 1.21 lbs. 2.35 lbs. etc. etc. NOW start the cooking ! You want to non-stop chop with a spatula (metal preferred) the ground beef so it ends up being TINY little pieces. Start the heat on MEDIUM to get going, then as beef starts to brown, lower heat to SIMMER with lid later. For a while you will be CHOPPING & MIXING constantly. Goal is to blend all ingredients THOROUGHLY without leaving any clumps. Just keep mixing chopping stirring. ADD more water if necessary ! Never let beef dry or burn ! Add more water if needed. Then when meat gets all brown. SIMMER covered on LOW. Then check continuously as it simmers to make sure it stays with enough liquid. Here is the SECRET to knowing when it is ready. You will see the MAGIC orangy/red OIL start floating on surface ! That is when it is done ! Leave the oil DO NOT DRAIN ! Takes about 30 minutes to an hour.
Then ENJOY ! It stays in fridge a LONG TIME ! I ate mine for more than a week. Just heat up the portion again
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Where do I find different types of food and recipes based on my level of cooking?
I'm a beginner to this, don't cook often.. Usually just simple things like frying up an egg lol.. Want to start cooking for myself both healthy and slightly unhealthy options. Any apps or websites recommendations? Much appreciated!
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What's your best peanut butter dessert recipe?
My fiancé requested a Reese's dessert for his bday this weekend and I'm searching for the best recipe that someone has made themselves. He prefers peanut butter to chocolate and specifically requested the "superior" taste of Reese's peanut butter cups compared to generic peanut butter cups with creamy filling.
Anyone have a recipe they love?
Edited to add: I'm looking for cakes, bars, cheesecakes, etc - anything good for a birthday party.
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Picky Eaters
Hey guys I just wondered if you have some recipes for picky eaters (me being one of them), I love baking and won't have trouble with harder recipes.
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Does anyone have a recipe for peanut sauce?
I'm looking for a recipe that doesn't have peanut butter as an ingredient. I'm trying to make the sauce from as scratch as I can.
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Sunday, August 27, 2017
Another Photo Recipe - Cheddar and Pancetta Burger, Grilled Endive and Asparagus with Lemon Creme Fraiche Dressing
http://ift.tt/2wKXXJa
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What do you call this egg dish?
So a classic omelette is when the fillings are folded in the middle. Is it still considered an omelette if the other ingredients are mixed into the egg batter? If not, then what is this called?
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bon appetit
PITA (pain in the ass!) pickles. An old time-y, nine day, totally worth it recipe.
This is one of those wife's mother's mother's mother's etc recipe. We made these pickles last year around this time and took them to Saskatchewan for my wife's grandmother's 90th birthday party. We took 4 large mason jars and it wasn't enough. Family who haven't had these pickles in decades knew exactly what they were before the jars were opened.
K, here we go.
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6 lbs (2.8 kg) cucumbers cut into 3/4" (19 mm) rings, and cored with a spoon.
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Brine: 1 lbs (450 g) salt in 9 pints (4.25 L) of water
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Submerge the cucumber rings with a plate or something and leave for 5 days, then drain.
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2 tsp (10 mL) alum in 1 gallon (3.8 L) boiling water. Drop in the rings and leave overnight. Rinse with cold water.
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Syrup: 3 pints (1.4 L) vinegar, 2 cups (0.5 L) water, 9 cups (2.2 kg..ish) sugar, 2 tsp (10 mL) mustard seed, 3 cinnamon sticks, thumb-size ginger root sliced, 1 oz (30 g) whole allspice
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Boil the syrup, cover the rings in the syrup and leave overnight. Reboil once daily for two days and pour the hot syrup over the rings (i.e., don't boil the proto-pickles).
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Put cucumber rings into sterile jars, pour boiling syrup into jars, and put hot, sterile lids on.
These are sweet, with a definite allspice flavour, but it's not overpowering. We made 16 large mason jars of these last year and ran out half-way through the year. We'll probably wind up doing two dozen this year.
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bon appetit
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