Famous Mac & Cheese

• 1 cup fresh breadcrumbs
• 6 tablespoons unsalted butter
• 12-16 ounces of shredded cheese*
• 1/4 cup of grated/shredded Parmesan cheese
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• ½ teaspoon hot red pepper sauce
• 1 teaspoon dry mustard, dissolved in 1 teaspoon of water
• 2 teaspoons salt & black pepper (to taste)
• 12-16 ounces large elbow macaroni

1. For fresh bread crumbs, you’ll need about 4-5 slices of bread of choice; sourdough pairs best with the sharpness of cheddar, but plain white bread will serve. Canned bread crumbs from the store are NOT recommended - they are too dry for this use and will end up like sand, ruining the entire batch (learned from experience). You’ll need a food processor or cheese grater. I trim the crust off first for uniform crumbs, but if using a food processor you can just throw it in whole and pulse. If using a grater, run the slices against the largest holes until you have about 1 ½ cups (they shrink after cooking to a cup). Melt 2 tablespoons of butter in a skillet on medium-low heat. When melted, toss in breadcrumbs and stir until lightly browned. Let cool completely and toss with ¼ cup of cheese (Parmesan works well here), then season to taste with salt. Set aside.

2. Mix eggs, 1 cup milk, pepper sauce, and mustard mixture in small bowl and set aside.

3. Bring 3 quarts of water to boil in large pot. Add 2 teaspoons salt and macaroni and cook al dente (almost tender, but still firm to the bite). Drain and return pasta to pot over low or medium-low heat. Add remaining 4 tablespoons butter and toss to melt.

4. Pour egg mixture over buttered noodles along with ¾ of the cheese. Stir until thoroughly combined and cheese is melted. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5-10 minutes. Season to taste with salt and pepper.

5. Pour cooked macaroni and cheese into baking dish. Spread crumbs evenly over top. Broil in the oven 1 to 2 minutes, until crumbs turn deep brown (watch carefully here, they can quickly blacken and burn). Let stand about 5 minutes to set and serve.

Notes

• Experiment with different combinations and ratios of cheeses. Extra sharp cheddar works well for the classic orange color and gives the familiar “bite,” but doesn’t melt as well as Colby-Jack or Fontina (which is especially soft and creamy). My recommended mix is 50/50 Vermont cheddar and Fontina, about 6-8 ounces each. But I’ve also had good results with varying ratios of five different cheeses. As for amounts, I’ve used as little as 12 ounces and up to 16 ounces for an especially rich and hearty result. Make the judgement as you’re melting and stirring the last portions until you reach the desired consistency.

• Since travel is often involved with holiday meals, you can make this batch in its entirety and transport in a foil pan, warming in the oven if necessary. Otherwise you can do steps 1-2 at home, then the rest on locale, assuming you already have your cheese shredded.

• If you happen to be reheating leftovers, a splash of milk will often help restore some of that initial creaminess.

• All ingredients and amounts are open to change based on preference (pepper sauce, substituting whipping cream for evaporated milk, more mustard, etc.), but this is a proven starting point.

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Famous Mac & Cheese with Fresh Bread Crumbs

• 1 cup fresh breadcrumbs
• 6 tablespoons unsalted butter
• 12-16 ounces of shredded cheese*
• 1/4 cup of grated/shredded Parmesan cheese
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• ½ teaspoon hot red pepper sauce
• 1 teaspoon dry mustard, dissolved in 1 teaspoon of water
• 2 teaspoons salt & black pepper (to taste)
• 12-16 ounces large elbow macaroni

1. For fresh bread crumbs, you’ll need about 4-5 slices of bread of choice; sourdough pairs best with the sharpness of cheddar, but plain white bread will serve. Canned bread crumbs from the store are NOT recommended - they are too dry for this use and will end up like sand, ruining the entire batch (learned from experience). You’ll need a food processor or cheese grater. I trim the crust off first for uniform crumbs, but if using a food processor you can just throw it in whole and pulse. If using a grater, run the slices against the largest holes until you have about 1 ½ cups (they shrink after cooking to a cup). Melt 2 tablespoons of butter in a skillet on medium-low heat. When melted, toss in breadcrumbs and stir until lightly browned. Let cool completely and toss with ¼ cup of cheese (parmesan works well here), then season to taste with salt. Set aside.
2. Mix eggs, 1 cup milk, pepper sauce, and mustard mixture in small bowl and set aside.
3. Bring 3 quarts of water to boil in large pot. Add 2 teaspoons salt and macaroni and cook al dente (almost tender, but still firm to the bite). Drain and return pasta to pot over low or medium-low heat. Add remaining 4 tablespoons butter and toss to melt.
4. Pour egg mixture over buttered noodles along with ¾ of the cheese. Stir until thoroughly combined and cheese is melted. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5-10 minutes. Season to taste with salt and pepper.
5. Pour cooked macaroni and cheese into baking dish. Spread crumbs evenly over top. Broil in the oven 1 to 2 minutes, until crumbs turn deep brown (watch carefully here, they can quickly blacken and burn). Let stand about 5 minutes to set and serve.

Notes

• Experiment with different combinations and ratios of cheeses. Extra sharp cheddar works well for the classic orange color and gives the familiar “bite,” but doesn’t melt as well as Colby-Jack or Fontina (which is especially soft and creamy). My recommended mix is 50/50 Vermont cheddar and Fontina, about 6-8 ounces each. But I’ve also had good results with varying ratios of five different cheeses. As for amounts, I’ve used as little as 12 ounces and up to 16 ounces for an especially rich and hearty result. Make the judgement as you’re melting and stirring the last portions until you reach the desired consistency.

• Since travel is often involved with holiday meals, you can make this batch in its entirety and transport in a foil pan, warming in the oven if necessary. Otherwise you can do steps 1-2 at home, then the rest on locale, assuming you already have your cheese shredded.

• If you happen to be reheating leftovers, a splash of milk will often help restore some of that initial creaminess.

• All ingredients and amounts are open to change based on preference (pepper sauce, substituting whipping cream for evaporated milk, more mustard, etc.), but this is a proven starting point.

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[REQUEST] I want your best savory casserole recipes!

I want hearty, delicious, savory casserole recipes. I'm itching to make something yummy and warm.

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Chicken Egg Foo Young

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[REQEST] Need great composed/arranged salad ideas.

I need an idea for a composed or arranged salad idea for the day before Thanksgiving. It would be nice to have something poultry free since there will be plenty for the Turkey feast. Nothing to exotic. My focus group has a mix of eaters. Something with grapes, beans and other vegies with a protein would be ideal.

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I've got tons of flank steak

What all can I make besides the obvious fajitas

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Cavatelli with a Simple Tomato-Meat Sauce

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Just won my office chili cook off by a landslide with my spicy four meat chili.

http://ift.tt/2gYbXsF

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Non-Fudge Ghee Brownies

Check this link for more detail and original images of final outcome. Non-Fudge Ghee Brownies

INGREDIENTS

• 2 1/2 cups ghee
• 2 1/2 cups powder sugar
• 7 eggs
• 1 cup cocoa powder (unsweetened)
• 2 cup all purpose flour
• 3 tsp baking powder
  
• a pinch salt
• a pinch baking soda

METHOD

1- First you need to cold your ghee to hold its position, but not to freeze. We won't be using a room temperature one either. Simply leave it in the fridge for 10 minutes.

2- Preheat the oven to 325 degrees F. Coat an 11x7x2 baking pan with nonstick spray or oil then line with parchment paper.

3- When ghee is all ready to put on some action, throw it the mixing bowl and start creaming it with the beater. Add in sugar and beat well.

4- Add eggs one by one and keep mixing/beating until well combined.

5- Add cocoa powder, beat well.

6- Add flour, soda, salt and baking powder and mix well to combine everything together.

7- Pour the prepared batter into the baking pan. Bake for 30-35 minutes until done. Note that, if you over bake it, all the moistness and texture will be gone. So look out for the done-ness as time rolling around.

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Fish and Chips

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Braised Rabbit Pappardelle

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[Request] Pumpkin Seed Recipes

I have pumpkins seeds from about 8 pumpkins I've wanting to roast and I'm looking for a good recipe to go with.

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It's a pie of epic proportions! Apple Cinnamon Crumble Pumpkin Pie in the #instantpot. Now just need a scoop of vanilla ice cream to top it off... https://youtu.be/PbZKStkXmek #instantpotlife #pumpkineverything

http://ift.tt/2xDBGK9

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[Request] "Celery Casserole" - slivered almonds, chicken, mushroom soup...but it's missing something ...

Several years back, some older ladies at my church made my family a delicious casserole. I figured out the recipe by searching online, but have since lost it. I tried to recreate it the tonight, but it just didn't taste right. I know the original for SURE had celery, water chestnuts, slivered almonds, and Ritz crackers. I'm pretty sure it was also a chicken and rice-based casserole, because it was definitely the main dish, and not a veggie side dish like many of the recipes I'm finding online. So, for the one I made tonight, I started with this side dish recipe: http://ift.tt/2gOU4IT but added chicken and rice.

It was okaaaaay, but just not as good as I remember the original being. It also didn't really stick together (I added more soup to make up for the addition of rice, but it was still much more like a stir fry than a casserole.)

What am I missing? It was so delicious...ultimate comfort food.

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Question: Can you guys help me make a cookie recipe based on the ingredients?

So this place that I live near makes the best cookies and they provide the ingredients, I'm wondering if I can use the ingredients to make my own recipe for them.

The ingredients are: Organic Flour, sugar, semisweet chocolate chips, canola oil, cocoa powder, unsweetened coconut milk, flax seed, vanilla, baking soda, kosher salt. Any idea on the measurements that would make the most sense for each item? They're usually chewy and not hard. Thanks so much!

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Fluffy Pumpkin Pancakes

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Whole Wheat Pumpkin Pancakes

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Duck Borscht with Fermented Tomato Sauce

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One Tray Asparagus Lemon Salmon

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Korean Fried Cauliflower

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Can you help me find this biscuit/cookie recipe? (English recipe)

Hi r/recipes,

Posting my mum's behalf, she's been looking for a recipe to make some English-style biscuits in an effort to try and recreate a recipe from her childhood. These were served at her primary school when she was little. Here's what she has to say:

They were called 'melting moments' at school... They'll be made from a dough that is cut from a roll, as opposed to dough you drop onto a baking sheet. They're crumbly, a bit like shortbread but slightly more oaty. Possibly even crumblier than shortbread, not soft like a flapjack or a cookie. They're buttery, melt in the mouth, and don't taste like they're made with syrup.

If anyone thinks they might have a recipe along these lines, that would be fantastic.

Thanks for reading! ~Sieglaire

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Halloween Ghost cookies

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White Chickpea Hummus

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Decadent Dark Chocolate Cake

This is from http://ift.tt/2ziqBCt and it comes out a treat!!!!

DARK CHOCOLATE CAKE RECIPE

[For the sponge cake]

220g dark chocolate (minimum 60% cocoa solids, or higher for a more intense flavour) 200g salted butter 90g self-raising flour 80g plain white flour 25g cocoa powder 300g dark muscovado sugar 4 large eggs 75ml buttercream ¼ tsp bicarbonate of soda 1 tbsp espresso powder or instant coffee or 1 single shot fresh Italian espresso Freshly grated chocolate flakes to finish

Method

1. Preheat the oven to 160 deg.C Butter and coat two or three round cake tins (use a single larger tin if you prefer not to make a layer cake - although this may take slightly longer to bake).

2. In a large bowl placed over hot water, melt dark chocolate and butter slowly. Remove from water when molten.

3. Combine espresso powder with 100ml cold water and add to chocolate, stirring in.

4. In a separate bowl, combine flour, sugar, bicarbonate of soda and cocoa powder, sifting to remove any lumps.

5. In a separate bowl, beat eggs, gradually adding buttercream. Combine egg, chocolate and flour mix gradually, until smooth and liquid, ensuring no lumps are remaining in the mixture.

6.Pour into separate tins and bake for 1hr 20 mins or so, checking with a knife to ensure cake is ready.

1. Allow each layer to cool completely before assembling the cake and adding icing.

2. Finish off with chocolate flakes to decorate.

TO MAKE THE BEST CHOCOLATE ICING EVER:

110g unsalted butter, cut into cubes 70g dark chocolate (minimum 60% cocoa solids, or higher for a more intense flavour) 200g icing sugar ½ tsp vanilla extract a splash of full-fat milk The key to what makes this the best chocolate icing you’ll ever come across is using the choicest dark chocolate available. While darker chocolates have a slightly bittersweet flavour, this is balanced perfectly with the sweetness of icing sugar.

Opt for a higher cocoa solids percentage – this will give the truly deep and intense hit of chocolate flavour that makes every last morsel of this cake to enjoy.

METHOD

1. Break the chocolate into small pieces and place in a large glass bowl.

2.Melt the chocolate by placing the bowel over a pan of hot water (not kept on the stove). Stir gradually, until the chocolate is smooth.

1. In a separate bowl, begin to beat the butter with icing sugar and vanilla extract, adding sugar gradually.

2. Gently fold in molten chocolate into butter and sugar mixture, until icing is at the right consistency. If it feels a little stiff, and a few splashes of cold full-fat milk to the mix.

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Cinnamon Bomboloni With Chocolate Sauce

Bomboloni is an Italian doughnut typically eaten as a snack or dessert. Bomboloni can be made in a variety of ways, sometimes with jam or cream fillings, sometimes coated in plain sugar or icing sugar. This version is cinnamon sugar based with a warm dark chocolate dipping sauce. The yeast based dough is fried to a beautiful golden brown. This produces a wonderful light crunch with a soft light and fluffy centre that is not too sweet. The bomboloni are then rolled in cinnamon sugar and served warm with a warm dark chocolate sauce. There is just something special about freshly home-made warm doughnuts.

Ingredients:
Bombolini
• 7 g Yeast 1 sachet instant dried yeast
• 3/4 cup Milk warm milk
• 1/4 cup Caster Sugar
• 2 cups Plain Flour plus extra to dust
• 1/8 tsp Salt large pinch of salt
• 1 Egg whisked
• 40 g Butter melted
• Vegetable Oil for frying bombolini
• Cinnamon Sugar to coat bombolini

Chocolate Sauce
• 3/4 cup Thickened Cream
• 200 g dark chocolate roughly chopped

Instructions:
1. In a small jug add yeast to warm milk and stir to mix.
2. In a medium bowl, add sugar, flour, salt, eggs, butter and milk & yeast mixture. Using an electric mixer, beat for about 2 minutes until fully combined.
3. Cover bowl with tea towel and set aside in a warm place for 60 minutes to allow mixture to rise a little.
4. Line baking trays with baking paper and set aside.
5. Heavily dust a working surface and scoop golf ball sized clumps of dough from the bowl, dust with flour and roll into a ball, then place on the baking tray. You will make about 18 dough balls. Not: This is a particularly sticky and messy step and your hands will get very sticky with dough. You will need plenty of flour during this step.. I found this step easiest by using a spatula to get a clump of dough from the bowl, then place it immediately onto the flour on the work surface. Try to coat the dough fully to allow you to work it into a ball. Keep your hands coated with flour as best you can.
6. Cover the baking trays with tea towels and set aside in a warm place for about 30 minutes.
7. In a medium saucepan over medium low heat, add vegetable oil to about 2 cm depth. Heat oil to approx 160°C (320°F).
8. Once temperature has been reach place about 4 dough balls into the oil and cook for about 4 minutes. Note: the dough balls will start to expand when they cook in the oil. I like continually spoon oil onto the top of each dough ball as it is cooking. This helps to make each dough ball form a more rounded shape. Cook each dough ball about 2 minutes each side.
9. Remove each dough ball using a slotted spoon and place onto a plate lined with paper towel to lightly drain.
10. Roll each dough ball in a bowl of cinnamon sugar to fully coat each bombolini.
Chocolate Sauce
1. Add water to a saucepan over medium high heat.
2. Add thickened cream and dark chocolate to a medium bowl and place over the saucepan.
3. Allow the heat to melt the chocolate and cream mixture. Stir regularly until the chocolate is fully melted and mixture is smooth. Remove from heat.
4. Serve bombolini warm with warm chocolate sauce for dipping.

For pictures & more follow the link below:
Cinnamon Bomboloni With Chocolate Sauce

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Question :- are Brownies better with browned butter?

I have some recipes which use brown butter for brownies but having made them always with this recipe I'm unsure whether it would take the brownie to the next level or the flavour would be lost?

I always make cookies with browned butter and those are divine..!

Anyone with experience using browned butter in brownies..?

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The Bloody Eagle | Cocktail

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Reddit's favorite marinara sauce

I'm looking for a new marinara recipe for a batch of mini pizzas tomorrow. I've enjoyed the recipes I've made so far, but I have yet to find the one. It's a simple sauce, but I'm curious to find out what others have added/omitted to take it to the next level.

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Substitute for shrimp paste in Thai curry paste

Hi All, what can I use as a substitute for shrimp paste in Thai curry paste? I have a shellfish allergy and see shrimp paste in most red or green curries.

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Holy cheese curds! What to do with 5+ lbs?

I bought 2 lbs of cheese curds at the farmers market this summer and have them frozen. I was just gifted a little over 5lbs of curds. Other than poutine what can I do with them?

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Looking for recipe ideas for one!

So I'm a student out on work placement and as I currently am earning money for once, I'm trying to be better at cooking for myself and making a greater variety of dishes. However, I still seem to be making the same thing over and over. So what good recipes do you have for one? Preferably something that could be frozen and reheated if I have leftovers? Anything apart from fish goes!

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How to make ramen noodles with chef G.T.

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We were gifted a commercial amount of peanut butter. We have like 20 lbs. I need recipes that will gobble this up!

All my recipes are 1/4 to 1 cup at a time. :/ I made Reese's Peanut Butter Cups with only moderate success. Ah well, I have lots of PB left.

It's Kraft smooth if that matters.

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What are some good ways to prepare salmon?

I was going to cook salmon tomorrow night but I didn’t know what to do with it. What are some good things to do with it?

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Holy Cheese Curds. What do I do with 5+ lbs?

I bought 2 lbs of cheese curds at the farmers market this summer and have them frozen. I was just gifted a little over 5lbs of curds. Other than poutine what can I do with them?

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Pork Tenderloin with Roasted Vegetables and Blood Orange Dressing

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How to Make a Perfect French Toast

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Pumpkin Whoopie Pies with Cinnamon Cream Cheese Icing

http://ift.tt/1QDhnl4

• Wet Ingredients
• 1 15oz Can of Pumpkin
• 1/2 C Shortening
• 4 Tbsp Unsalted Butter
• 1 1/2 C Brown Sugar
• 2 Eggs
• 2 tsp Vanilla
• Dry Ingredients
• 3 C Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/4 tsp Cloves
• 1/4 tsp Allspice
• 1 tsp Cinnamon
• Cinnamon Cream Cheese Icing
• 8 oz Cream Cheese
• 8 oz Unsalted Butter
• 2 tsp Vanilla
• 2 1/2 C Powdered Sugar
• 2 tsp Cinnamon
• Instructions
• Preheat oven to 400°
• Set out Cream cheese and butter to soften for icing
• In a small bowl combine all dry ingredients and mix with a whisk
• In a large bowl cream together wet ingredients using a mixer
• Add dry ingredients to wet ingredients in 1/2 increments
• Once all ingredients are combined scoop batter, using a 1 inch cookie scoop, onto parchment lined cookie sheets
• Bake for 8 to 10 minutes
• While cake is baking make icing
• Cream together butter, vanilla and cream cheese
• Add powdered sugar one cup at a time
• Add cinnamon last
• Ice whoopie pies once they have completely cooled

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How to Make Aebleskivers For Breakfast

Aebleskivers

Serves 2

Ingredients

1 Egg, separated 1 1/2 tsp Sugar Pinch of Salt
1/2 cup Flour 1 Apple, diced 1/4 tsp Baking Powder
1/4 tsp Baking Soda 1/2 cup Buttermilk Unsalted Butter Confectioners Sugar

Directions

Beat egg yolks until light, add sugar and salt. Sift flour with baking powder, baking soda and then add to egg mixture alternately with buttermilk. Beat egg white until stiff and fold into batter gently. Heat Aebleskiver pan. Place about 1/2 teaspoon of butter in each cup and heat until foamy. Drop batter into cups, filling each about 2/3 full. Place apple dices in the center of each cup. Cook over medium heat until browned and crisp on bottom.Turn each cake with the tip of a chopstick or fork a quarter turn until cooked through. Aebleskiver is done when toothpick put in center comes out clean. Remove cakes from pan. Serve warm with confectioners sugar sprinkled over them or maple syrup.

Note: You’ll need a special Aebleskiver pan for this recipe. They are typically made of cast iron and are circular. These can easily be found on the internet and are relatively inexpensive.

This Recipe Is Published Here : http://ift.tt/2yVyZ86

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Need some new recipes

Hey! So I live with my partner and since he HATE cooking, I'm on cooking duty since I actually enjoy cooking. However, I only know a few recipes so my food isn't very diverse.

So I need some help in expanding my recipes. I've been reading some recipes here and I'm going to try some of those, but I need more.

I can't use anything with pork, fish or lactose. Pork because my partner doesn't like anything pig related, fish because neither of us like fish and lactose since the both of us are lactose intolerant. Besides that, anything goes.

Thanks in advance.

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Stuffed Roasted Eggplant

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Pork Tenderloin Skewers with Herbed Couscous.

Healthy couscous, with mint, cucumber, and feta cheese, pairs perfectly with juicy pork and scallion skewers. This light recipe is heart-healthy and less than 400 calories per serving. INGREDIENTS • 2 lemons • 2 cloves garlic, pressed or finely grated • 1 tbsp. olive oil • Kosher salt and pepper • 1 1-lb. pork tenderloin • 5 scallions, each cut into four 2" pieces • 1 c. couscous • 1 c. Fresh Mint Leaves, finely chopped • 3/4 c. fresh flat-leaf parsley, finely chopped • 1/2 c. seedless cucumber, cut into very small pieces • 2 oz. feta cheese, crumbled • Skewers DIRECTIONS 1. Heat grill to medium-high. Finely grate the zest of 1 lemon into a medium bowl and squeeze in the juice (you should get about 3 tablespoons). Add the garlic, oil, and 1/2 teaspoon each salt and pepper and mix to combine. Thinly slice the pork on a diagonal, add to the bowl along with the scallions and toss to coat. 2. Place the couscous in a medium bowl. Finely grate the zest of the remaining lemon over the top; mix to combine. Add 11/4 cup boiling water, cover, and let sit until all the water has been absorbed, about 10 minutes. 3. Meanwhile, thread the pork and scallions onto skewers and grill until just cooked through, 2 to 3 minutes per side. Squeeze the juice of the zested lemon over the top; transfer to plates. 4. Fluff the couscous, then toss with the mint, parsley, cucumber, and feta. Serve with the pork skewers. PER SERVING 391 CAL, 10.5 G FAT (4 G SAT FAT), 76 MG CHOL, 441 MG SOD, 32 G PRO, 41 G CAR, 5 G FIBER

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Looking for a great recipe for fresh pumpkin seeds! Does anyone have a recipe to share?

No text found

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Hi, i made a video for a Lime chicken Recipe. It's really different but tasty!

Lime Chicken video recipe

Video has:- Lime preserving process, Lime Chicken Preparation, (Side dish) Fried Cucumbers with egg.

Recipe Lime Chicken (video has instructions)

• 1 or 2 Pickled Limes (depending on how strong you want the lime flavour)
• Assorted Chicken pieces (Preferred parts) whatever you like
• 1 Teaspoon of salt
• 1 Teaspoon of Black pepper
• 1 Teaspoon of Complete seasoning
• 1/2 Teaspoon of onion powder
• 2 Teaspoons of garlic powder
• 1/2 Teaspoon of Paprika
• 1/2 Teaspoon of ginger powder
• 2 cut up pimento peppers
• 2 Teaspoons of Brown sugar
• 2 tomatoes
• 4 Cloves of garlic
• 1 Onion or 2 small onions
• Cooking oil
• Stew for 40 minutes

Recipe Fried cucumbes with Egg (side dish)

• 4 Medium sized cucumbers
• 2 cloves of Garlic
• 1 small onion or 1/2 of a regular onion
• 1 Teaspoon of salt
• 1 Egg

Hope someone tries it and finds something unique and tasty. Enjoy !

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Cranberry Pecan Chicken Salad with Poppy Seed Dressing

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Simple hummus with lots of variations

Hey all! I make a batch of hummus practically weekly and wanted to share my learnings. Making your own hummus is super easy, way cheaper than store bought, and really fun since it has so much room for experimentation. My blog post about hummus has some additional detail on ingredient selection and a lot of ideas for variations if you are interested. The base recipe is below. Let me know what you think!

---

Standard Ingredients

• 2 cans of chick peas (also known as garbanzo beans)
  
• Water
• 1 cup extra-virgin olive oil
• 1/4 cup extra-virgin coconut oil
• 3 Tbsp cup lemon or lime juice
• 2 tsp ground ginger or ~1/2 inch chunk fresh
• 1 tsp garlic powder or 1 medium garlic clove
• 1/4 cup tahini
• 2 1/2 tsp cumin
• 2 tsp chili powder
• 1 tsp paprika
• 1/4 tsp cayenne
• Salt to taste
• Black pepper to taste

---

Instructions

1. Drain and rinse the chick peas thoroughly and add them to a blender
2. Add olive oil, coconut oil, and lemon/lime juice - you're aiming for the liquid ingredients to come up just below the top of the chickpeas. Add some water if it's not quite there.
3. Add the seasoning ingredients
4. Blend it up until creamy. Adjust spices to taste. If it's way too thick, add water a tiny bit at a time to get to the desired consistency. Remember, it will also thicken up in the fridge.

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My take on the s’mores gif I saw a while back

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7 recipes using only Emojis and Symbols

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REQUEST: Denny's smoked gouda chicken skillet

Does anyone know how can I make the Denny's smoked Gouda chicken with broccoli skillet? I saw a few videos on YouTube but it doesn't seem like it.

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Brewed and Braised Cherry Chicken

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