I’m not sure if it’s a good idea, but I have red, yellow and green and would love to fry them but don’t want them watery ... what’s a good way ?
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Saturday, August 31, 2019
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Not too sweet tomato soup recipe?
I'm looking for a recipe for a smooth, non-chunky tomato soup. Not too sweet, I prefer it not on the sweet side. I have mostly canned tomatoes to make it with, unfortunately (garden didn't produce). Not cream tomato soup, please.
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bon appetit
bon appetit
bon appetit
bon appetit
[Sunday] Your recipe of the week!
It's Sunday so let see or hear about some of those dishes you made over the weekend, last week, or maybe you're going to make next week.
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Low budget veggie dumplings ?
Hello, being currently broke and having flour in the pantry and veggies in the freezer, I was thinking about doing budget dumplings. First cooking the veggies (it's a winter mix and it's supposed to be mixed into soup so the filling might taste good), mash them a bit, add an onion, spices, and make the dumplings. what do you think about this idea ? what kind of spices would be great to use ? I almost have every of them. I'm sorry if this sounds a bit odd, but sometimes you have to do with what you have. I don't have the money, but I have the time. Thank you :)
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I need help making sour Gummy Bears.
I have failed at Google. I need ratios and instructions. I'd probably need about 4 cups worth but it doesn't need to be exact.
I have the following:
Gummy Bear Molds (300 small cavities)
Unflavored Gelatin
Citric Acid
Granulated Sugar
Fruit Flavor Extracts
Food Coloring
I do NOT want a recipe that calls for flavored gelatin or juice, but that's all I can seem to find.
Thank you in advance!
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Boneless skinless thighs.
I have some that I need to cook tomorrow. Anyone care to share their favorite recipe? And thanks so much. You guys are the best!
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bon appetit
bon appetit
Help me use up some leftover risotto.
I have a bunch of leftover mushroom leek risotto that I'd like to use. I also have some frozen puff pastry I just got on sale.
Any tips on a tasty way to use the risotto and puff pastry together? Any additions that might be good? Should I do a braid or roll it? Any suggestions on how y'all would tackle it are appreciated!
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bon appetit
bon appetit
Friday, August 30, 2019
Share your simple world cuisine recipes. The fewer ingredients the better.
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bon appetit
pumpkin cinnamon rolls
Ingredients:
For the dough -
1/3 cup milk
2Tbsp unsalted butter
1/2 cup canned pumpkin
1/4 cup packed brown sugar
1/2 tsp salt
1 large egg
2 1/4 tsp instant yeast (or 1 packet)
2 2/3 cup AP flour
For the filling -
6Tbsp unsalted butter, softened
1/2 cup brown sugar
1 Tbsp ground cinnamon
1/2 tsp each of ground nutmeg, cloves, allspice
Directions:
- Make the dough... in microwave warm butter and milk to lukewarm (105-115). with a stand mixer beat together pumpkin, sugar, nutmeg, and salt until combined. Add butter/milk mixture, egg, and yeast, mix well. While mixer is on low add 1 cup of flour scraping down sides. add 1 1/4cup more of flour and mix well. Dough is sticky (don't worry). Transfer to another bowl and cover to rise to double the size about 1 hour.
- Punch down the dough and knead dough on floured surface, adding some more flour so its not so sticky. Roll out into a rectangle about 18x10in. Spread softened butter all over the flattened dough evenly. mix together all other filling ingredients and spread onto dough. Doing a tight roll, roll the dough to form a log. Cut 10-12 rolls. Transfer rolls to greased pan. Cover with plastic wrap and let rolls to rise for about an hour.
- Bake the rolls at 350 for 22-28 minutes.
- Add you favorite icing or eat plain! Enjoy!
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bon appetit
Grilled/baked chicken recipes without garlic?
I'm newer to cooking and I'm trying to find some tasty chicken recipes that don't involve garlic but have a lot of flavor. I adore garlic, but it hurts my partners stomach. Do you have a favorite that is garlic-free? Trying to stay away from anything fried right now, so I'm looking for ways to season grilled/baked chicken...
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bon appetit
Recipe for Senegalese mafé?
I'm looking for an authentic recipe for Senegalese mafé, preferably with beef or lamb. I've never cooked Senegalese food and the recipes that I can find all differ a lot so I have no idea what to do.
Also would appreciate some pointers of what to serve with it. Rice maybe?
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Herbs de Provence
I was gifted a boat load of this stuff. I've never used it before. It smells wonderful and has lavender in it :) Could anyone give me some ideas? I have basically an unlimited supply of chicken. I don't really feel like shopping for another protein if I don't have to. Thanks!
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Pollo Loco Fried Steak Eggs Benedict
One of my favorite weekend breakfasts of all time is crab cake egg benedicts. Sadly crab cakes are expensive and hard to make. Solution? The invention of a Pollo Loco Fried Steak Eggs Benedict. Have fun experimenting in your kitchen.
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What are your best student recipes (no Crockpot)
I'm looking for recipes for university, anything really, your best meals!
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What should I do with the El Mexicano cured Longaniza that someone gave me?
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bon appetit
Looking for a certain recipe?
I visited South Korea recently and I had a delicious type of tomato, when asked about it, the cook stated it was "Wine Boiled Tomato?" I cannot seem to find anything related to that though. It was an incredibly sweet and tender tomato that practically melted in my mouth, with tons of juices, have any of you any ideas what this could be?
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With Thanksgiving approaching, I feel the need to share what I believe is the most decadent stuffing recipe in existence
https://ift.tt/32hi2T2
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bon appetit
Shanghai-style savory mooncakes (meatballs wrapped in puff pastry)
https://ift.tt/2HzZsNM
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bon appetit
Lychees
I have a punnet if fresh lychees and don’t know what to do with them.
I’ve never cooked with them before and am looking for some dessert recipes.
I had a sort of pudding in mind, maybe with coconut milk or banana but I can’t find any recipes online that appeal to me.
Please, if you have any lychee recipes send em my way!
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bon appetit
bon appetit
Thursday, August 29, 2019
Chicken curry soup with rice
6 boneless, skinless chicken thighs
4 cups chicken broth
1 onion, chopped
1 can coconut milk
1 red pepper, diced
1 large zucchini, diced
2 jalapeno peppers, seeds removed
4 garlic cloves, peeled
1 inch of ginger, peeled
2 lemongrass stalks, peeled and cut in half
1 tablespoon Thai fish sauce
1 tablespoon yellow curry paste
Juice of 1 lime
1/4 cup minced cilantro
1 shallot, sliced
1 1/2 cups cooked rice
Boil the chicken thighs in the broth until cooked. Strain. Return the broth to the pot and set the chicken aside (covered with a cloth) to cool.
Put the broth back on the stove and add the onion, zucchini and red pepper. While they are cooking, mince the jalapenos, garlic and ginger together. Add to the pot with the can of coconut milk, the fish sauce and the curry paste. Add the lemongrass stalks. Stir and cover the pot.
Simmer for 5 minutes, or until the vegetables are almost done.
Add the cooked rice, sliced shallot and roughly chopped chicken thighs and simmer for another minute or two.
Just before serving, add the lime juice and minced cilantro. Check the seasonings then serve immediately.
Delicious and filling. Makes six servings.
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bon appetit
London indian style chicken shop wings?
The ones with an almost reddish colour with the tangy taste. Anyone know how to make these?
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[Friday] What are you cooking this weekend?
It's Friday so what are your plans for cooking this weekend? Share any great recipes you're looking forward to try or maybe you have a whole dinner planned out. Let's hear it!
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bon appetit
Mmmmm... Chicken Piccata
I made the Chicken Piccata recipe from the Spend With Pennies website. It was delicious and a hit with the whole family, so I thought I would share. The link appears in the comments.
I paired it with sautéed veggies (broccoli, mushrooms, red and green bell peppers, zucchini, yellow squash and onions). I use the amounts of each veggie that reflect my family’s tastes. I usually cut up enough to fill a large nonstick skillet. Heat up approx 2-3 tbsp olive oil (I use the light-tasting type) on medium heat, then add in two pats of butter. Put in your veggies and put on the lid. Stirring every few minutes, sauté to your desired doneness (usually about ten minutes for crisp-tender), being careful not to overcook your zucchini and squash. Before serving, stir in 1/2 to 3/4 of a pack of powdered ranch salad dressing/dip seasoning. These are FANTASTIC.
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bon appetit
CHICKEN PARMESAN WITH A LIGHT CAPRESE BROTH [Chicken] [Parmesan] [Caprese]
Chicken Parmesan, AKA “Chick Parm” if you’re one of those people who orders it so often you have such a sense of familiarity that you have endearingly nicknamed it, is apparently one of the top 5 most googled recipes! I know because, I checked! So since the demand is so high, I’m here to supply you with my own lighter version.
CHICKEN PARMESAN WITH A LIGHT CAPRESE BROTH
More in-depth content for this dish is on my blog. However I'm trying to adhere to the community rules. I think I've done that, please just let me know if I didn't - don't ban me. :-)
You may also check out this recipe on my blog: http://saltsugarspice.com/index.php/2019/05/25/chicken-parmesan-ala-caprese/
Ingredients
For the Tomato Broth
- 3 cups Campari tomatoes diced
- ¼ cup basil julienned
- 1 tbsp. garlic minched, about 3 cloves
- 1/8- cup olive oil extra virgin
- 2 tbsp. Balsamic Vinegar
- ½ tsp. kosher salt
- ¼ tsp. pepper
For the Chicken
- 2 lbs. boneless skinless chicken breast seasoned with salt and pepper
- ½ cup flour
- 3 eggs + 1/8 cup water
- 1- cup breadcrumbs
- ¾ cup Parmesan cheese grated
- ⅓ cup white wine
- 1/3- cup olive oil divided
- 12 slices fresh mozzarella cheese ½ inch thickness
Instructions
- Preheat oven to 400 degrees.
- To make the Caprese tomato broth, combine diced tomatoes, basil, minced garlic, oil olive, balsamic vinegar, and salt and pepper in medium sized mixing bowl. Set aside.
- Prepare the dredging station. Using 3 shallow dishes, fill one with flour, the other with beaten eggs (add 1/8 cup of water and a pinch of salt and pepper) and the other with a mixture of breadcrumbs and grated Parmesan cheese.
- To prepare your chicken breast, use a very sharp filet knife, place one hand flat on top of the breast to hold it steady, cut lengthwise through the middle starting your incision in the thicker end. Watch your angle and try to cut the breasts evenly. Repeat process until all are sliced and then season each raw cutlet with salt and pepper (*always season your meat before cooking!)
- Transfer chicken near your prepared dredging station, create an assembly line of breading: the chicken will move down the line in this order’ flour, egg, breadcrumbs, clean plate, repeat. Once all your chicken is breaded, you are ready to saute' cutlets
- Heat olive oil in oven safe stainless steel skillet over medium high heat. It will take a few minutes to get hot. You can test it by putting a little breadcrumb into the oil of the pan, if it starts to sizzle, you are ready to go.
- Working in batches to enable even heat distribution and therefore even searing. You will need to add olive oil to the pan several times over the course of the searing, it will work out to about 1/3 cup total, figure using about a tbsp. of olive oil per chicken cutlet. Once all are seared, set aside on clean plate.
- Turn heat to low and wait at least 3 minutes before adding the wine to pan to deglaze. If you add while pan is still very hot, there will be a lot of spattering.
- Once wine is added scrape any brown bits from bottom of pan. Cook wine for 3 minutes, until alcohol smell has dissipated.
- Add the diced tomato mixture to the pan and let simmer 5 -7 minutes.
- Return breaded cutlets to pan and nestle in the tomatoes.
- Cover each cutlet with 2 fresh mozzarella cheese slices and let finish cooking in oven.
- About 15-20 or until meat thermometer reaches internal temperature of 165 degrees. If your mozzarella hasn’t browned by then, you can bump up to broil for 1 min (don’t take your eyes off ito get a bubbly golden brown.
- Serve immediately and enjoy!
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Good Chicken And Pasta Recipe For Bulking.
I'm currently changing my diet that is more calorie rich and I'm looking for a good chicken and pasta recipe that will taste good if I meal prep it.
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bon appetit
Pizza dough recipe needed
I'm looking for a no fail pizza dough recipe. Something from scratch. I would be using packet yeast because I cant find fresh.
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Best Hot wings sauce
Ive tried to make hot wings at home a couple of times with franks red hot buffalo sauce and was unimpressed. What’s a good hot wing sauce, or recipe that isn’t super vinegary.
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Flavorful Mac n Cheese
Anyone have any recommendations for a mac and cheese. I want to make them creamy, real cheesy and add bacon
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A BBQ Rib Question: I love great ribs and seek out the greatest ones at BBQ places--is there an easy recipe that I can make at home, say in a toaster oven, that will be ANY good at all? Or must I stick 100% to smokehouses, slow-roasting places... in short, don't even bother making something at home?
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Low Carb Keto Frosting Flavor Chart & Recipe (Easily Make 5 Different Flavors)
https://ift.tt/32bW3g2
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bon appetit
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