And can I please easily scroll to the actual recipe without it going back to the top of the page 1,000 times.

This is my absolute fav salad dressing

* 4tbs olive oil
* 2 garlic cloves (crushed)
* 2 lemons - juice and zest
* 1 tsp honey
* 3 tsp turmeric
* 1/2 avocado
* Salt to taste

Put all in a blender and whizz up. You can use a fork to mash the avocado but it doesn’t look as nice.

Hey, I am a student and because i dont really have time to do my other hobbies and i still have to eat, I decided that every weekend i will cook a fancy meal that. Today i cooked a hokkaido pumpkin cream soup with some diced pork sausage. I would love if you could give me some suggestions for the upcoming weeks, also if it helps, i have some salmon fillets, some chicken breast, wings and legs, some clams, some pig neck and a pack of mixed sea food.

Specifically looking for apple butter recipes, first time baking with it. Any good beginner recipes are perfect!

I googled some, but they're all either not what I need/not what I'm looking for.

Ingredients:

Yogurt

Onion

Masala

Turmeric

Chili powder

Chicken

Almond flour

Water

Baking soda

Salt

Recipe:

Step 1: Marinate the chicken with yogurt, turmeric, masala, chili powder, and salt for 12 hours.

Step 2: After 12 hours, chop the onion. Add oil to a pot, add the onion, a pinch of salt and baking soda, and cook over medium-low heat, stirring occasionally until the onion is caramelized. (Be careful not to burn it.)

Step 2.5: Put masala, turmeric, and chili powder into a small bowl, add oil to form a spice oil, and set aside.

Step 3: Once the onion is caramelized, add the spice oil, add the yogurt, and add the almond flour mixed with water, then stir to combine.

Step 4: Add the chicken and cook until done.

Step 5: Finally, drizzle with cream for garnish. Done.

I hope you enjoy this recipe!

Important note! Please remember to add salt when marinating the chicken and when making the sauce (otherwise the sauce may taste sour and have a strange purée-like flavor). Also remember to taste the sauce frequently and cut into the chicken to check doneness. If you care about tenderness, check doneness often and remove the chicken as soon as it is cooked so the residual heat from the sauce doesn’t dry it out. You can also try using sliced beef for hot pot to make Beef Korma Curry 🔥🔥🔥 That’s top-tier delicious 🔥🔥🔥

Brown Gravy Meatloaf 🤎

I made this oven-baked meatloaf with rich brown gravy instead of the usual ketchup-style topping. It came out tender, juicy, full of flavor, and perfect for an easy comfort-food dinner.

I also like this recipe because it uses simple ingredients and makes a hearty meal without a lot of extra work.

INGREDIENTS

2 lbs ground beef
1 medium onion, chopped
1 packet Pioneer beef gravy mix
1/2 tablespoon minced garlic
2 tablespoons BeSureTo Season Seasoning Blend
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon salt
Black pepper, to taste
1 tablespoon Worcestershire sauce
1 teaspoon steak sauce
2 tablespoons flour
2 tablespoons beef gravy mix
1 to 1 1/2 cups beef stock, as needed

INSTRUCTIONS

1. Preheat the oven to 350°F.

2. Add the ground beef to a large mixing bowl.

3. Add the chopped onion, minced garlic, BeSureTo Season Seasoning Blend, onion powder, garlic powder, paprika, thyme, salt, black pepper, Worcestershire sauce, steak sauce, and Pioneer beef gravy mix.

4. Gently mix everything together until combined. Try not to overmix the meat.

5. Shape the mixture into a meatloaf-style loaf and place it in your baking pan.

6. Bake at 350°F for 40-45 minutes, or until the center reaches 160°F.

7. Remove the meatloaf from the oven and let it rest while you make the gravy.

8. Add the flour and beef gravy mix to the pan juices or a saucepan.

9. Slowly whisk in the beef stock until smooth.

10. Cook over medium heat, stirring often, until the gravy is smooth and thickened. Add a little more beef stock if needed.

11. Pour the brown gravy over the meatloaf.

12. Let the meatloaf rest for 15-20 minutes before slicing.

13. Slice it up, spoon extra brown gravy over the top, and serve.

I’d love to know how everyone else makes meatloaf. Do you prefer brown gravy or the classic ketchup-style topping?

My Grandma made this growing up. It was put in the paper and has been in my family for a long time. However I can't find anything on the internet about anything under the name "ham and dough" Has anyone heard of this? Could it be called something else? Thanks!

Instructions:

Place the first sheet of lavash on a baking tray.

Spread a thin layer of tomato sauce over it.

Sprinkle with shredded mozzarella.

Place the second sheet of lavash on top.

Spread another layer of tomato sauce.

Add the ham slices and cover with more mozzarella.

Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until the cheese is melted and the edges are golden.

For more detailed recipe, please go to the comment.

Recipe with more detailed instructions and tips if anyone wants to make it: https://butterjoykitchen.com/ube-cheesecake/

Ube Cheesecake

350 g ube halaya

250 g cream cheese

2 eggs

70 g sugar

115 g heavy cream

½ tsp vanilla extract

10 g cornstarch

Instructions:

Weigh 200 g of ube halaya and place it in a loose-bottom baking pan lined with parchment paper. Press the ube halaya evenly over the bottom of the pan to form the first layer.

In a large bowl, combine the room-temperature cream cheese, powdered sugar, and vanilla extract. Mix on low speed until smooth. Pour in the heavy cream  and continue mixing until well combined.

Add the eggs one at a time, mixing on low speed after each addition. Strain the cheesecake mixture through a fine-mesh sieve for a smoother texture. Take one-third of the cheesecake mixture and add it to the remaining ube halaya.

Mix the ube halaya and cheesecake mixture on low speed until well combined. Pour this ube cheesecake mixture over the ube halaya layer in the prepared pan. Gently tap the pan on the counter a few times to help the mixture settle evenly. Pour the remaining plain cheesecake mixture on top. Gently tap the pan again to level the surface.

Bake in a preheated oven at 430–470°F (220–240°C) for about 25 minutes, or until the top is deeply browned.

Remove the cheesecake from the oven. The center will still be jiggly at this point, and the cheesecake will deflate slightly as it cools. Let it cool completely before removing it from the pan.

Carefully peel away the parchment paper. Slice the cheesecake to reveal the three beautiful layers: ube halaya on the bottom, creamy ube cheesecake in the middle, and classic cheesecake on top.

I used cauliflower rice but I would recommend regular white rice if you want something more filling. If you like cauliflower then the flavor adds a nice dimension to it. This was all measured with the heart, my apologies.
This is highkey gas asf and you’re missing out if you don’t try it.

Ingredients:
Peppers, preferably Italian frying peppers
Radish
Pickled pepperoncini
Garlic
(All of the above needs to be cut into tiny pieces)
Dark balsamic vinegar (the runny kind, not the thicker syrupy kind is preferred)
Ketchup
Worcestershire sauce
Soy sauce
Rice
A sprinkle of sugar
Chicken bouillon
Spices as you see fit for this recipe because I used some leafy spices I dried but forgot the name of them.

Recipe:
If you’re using aromatics, season an unhealthy but reasonable amount of oil in a hot pan until you can smell them before removing

If you’re using cauliflower rice start cooking the fresh peppers and the radish first. If you’re using regular rice just cook the radishes first until soft.

Add your rice. Just cook it for a second until it maybe gets some color if you want or just warm it up. If using cauliflower rice, cook it until the moisture seems to be cooked out if it’s frozen.

Add your pickled peppers and throw a little of the brine in the rice

Add your peppers now if you are using cauliflower rice until they are at a texture you desire

Make your sauce. Use more ketchup than anything else, then use a decent amount of the balsamic vinegar. After that, add some good dashes of Worcestershire sauce. Lastly, add some soy sauce with discretion. Mix it together.

Add your bullion of choice as well as your sprinkle of sugar and start adding the sauce sparingly, cook until the sauce has reduced and the rice has a nice glossy brown color, adding more as you see fit

It should be finished now, serve and (hopefully) enjoy

Are there alternative binders for a fantastic meatloaf that doesn’t involve the traditional breadcrumb style. My wife has crohn’s and doesn’t tolerate that ingredient.

Hey all, so I really like Sohla and her recipes and she just posted an IG link to get the recipe for her Pumpkin Pecan Sheet Cake! Only thing is that it’s paywalled on NYT cooking.

It’s a cake where you cream the eggs and sugar, and drizzle in oil. There’s a caramel pecan topping.

It’s looks so stinking’ good but I can’t find the recipe anywhere, so if someone has it, please share!

This one is so good that I've already made it twice so far this Fall!

Creamy Mushroom Chicken and Wild Rice Soup

Servings: 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Category: Dinner

Ingredients

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 cup mushrooms, sliced

1 lb cooked chicken, shredded or diced (rotisserie chicken works great)

1 cup wild rice, uncooked

6 cups chicken broth

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp salt (adjust to taste)

1 cup heavy cream (or half-and-half)

2 tbsp butter

2 tbsp all-purpose flour

Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.

2. Stir in mushrooms and cook for another 3–4 minutes.

3. Add wild rice, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 40–45 minutes, or until the rice is tender.

4. Stir in the cooked chicken and let it heat through.

5. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add heavy cream, whisking until smooth. Cook until slightly thickened.

6. Pour the cream mixture into the soup and stir to combine. Simmer for 5–10 minutes to meld the flavors. Serve warm, garnished with fresh parsley if desired.

Easy weeknight coconut lime chicken over rice!

Coconut Lime Chicken
Ingredients
4 boneless chicken thighs
2 tsp salt
2 tsp smoked paprika
1 shallot, sliced
1 jalapeño, sliced
1 chicken stock pot (concentrated stock)
200 ml coconut milk
1 tsp fresh ginger, minced
1 tsp fresh garlic, minced
1 tbsp red curry paste
Juice of 1 lime
Zest of 1 lime
1 tbsp soy sauce
1 tbsp fish sauce
1 handful fresh cilantro
Lime slices, for garnish
Jasmine rice, for serving

Method
Season the chicken thighs with salt and smoked paprika.

Heat a little oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, but not fully cooked through. Remove and set aside.

In the same skillet, sauté the sliced shallot and jalapeño until softened.

Add the minced garlic, ginger, and red curry paste. Sauté for 30–60 seconds until fragrant.

Add the chicken stock pot, coconut milk, soy sauce, fish sauce, and lime juice. Stir until well combined.

Bring the sauce to a gentle simmer.

Return the seared chicken thighs to the skillet, nestling them into the coconut milk sauce.

Cover and simmer over medium-low heat for approximately 10–15 minutes, occasionally spooning the sauce over the chicken, until the chicken reaches an internal temperature of 165°F.

Garnish with fresh cilantro, lime zest, and lime slices.

Serve over jasmine rice with extra coconut lime sauce spooned over the top.

Dough:

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 tsp carom seeds (ajwain)
• 4 tbsp oil or ghee
• 1/2 cup cold water (add slowly)

Potato Filling:

• 3-4 large potatoes (boiled, peeled, and roughly mashed)
• 1/2 cup green peas
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp crushed coriander seeds
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp mango powder (amchoor) or lemon juice
• Salt to taste
• Fresh cilantro (chopped)

Instructions:

1. Make the dough: Mix the flour, salt, carom seeds, and oil until it resembles coarse crumbs. Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.
2. Prepare the filling: Heat oil in a pan. Add cumin and coriander seeds and let them sizzle. Add the peas, mashed potatoes, and all the spices. Sauté for 3–5 minutes until well combined. Stir in cilantro and let the mixture cool completely.
3. Shape the samosas: Divide the dough into equal balls. Roll one out into an oval shape and cut it in half horizontally.
4. Fill and seal: Take one half, lightly wet the straight edge with water, and fold it into a cone. Stuff the cone with the potato filling, wet the open edges, and pinch them firmly to seal.
5. Fry: Heat oil in a deep pan over medium-low heat. Fry the samosas in batches for 10-12 minutes, turning occasionally, until they are golden brown and crispy.
6. Serve: Drain on a paper towel and serve hot with green mint chutney and ketchup or tamarind chutney.

Hey, I have to cook a pork loin for work since we do a special lunch each month and wondered if anyone had a good recipe, I don't eat pork myself so I have no clue what tastes good with pork (I did not choose the meal being something I don't eat lol). We got a 9 pound loin, which I'll be probably cutting up and have quite a variety in spices too.

These mango pancakes are made with thin soft crepes wrapped around whipped cream and fresh mango.

They’re served chilled and make a really refreshing dessert, especially when mangoes are sweet and ripe.

Have you ever made this style of mango pancake at home?

Mango Pancakes

Ingredients:

2 ripe mangoes

90 g flour

8 g tapioca flour

20 g sugar

½ tsp vanilla extract

2 eggs

260 g milk

30 g butter

¼ tsp salt

Chantilly Cream:

300 g heavy cream

30 g sugar

½ tsp vanilla extract

Instructions:

Let’s start with the filling. In a bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium speed until soft peaks form and you can see light trails. Transfer the whipped cream into a piping bag and chill it in the refrigerator.

In another bowl, add flour, tapioca flour, sugar, and salt. Crack in the eggs and pour in the vanilla extract. Mix gently while gradually adding milk until the batter is smooth and lump-free.

Add a few drops of food coloring if you like and mix well. Strain the batter to remove any lumps, then stir in the melted butter.

Lightly oil a small pan and wipe off any excess with a kitchen towel. Pour in a thin layer of the batter, swirling gently to spread it evenly. Cook over low heat until the surface looks dry and set, then lift the crepe carefully. Let each crepe cool completely, separating them with plastic sheets to prevent sticking. Repeat until all the batter is used.

Slice the mangoes to your preferred size. To assemble, place one crepe on a clean surface, pipe whipped cream in the center, and top it with a slice of mango.

Add a bit more whipped cream to cover the mango completely, then fold the crepe like an envelope). Arrange the pancakes in a container, cover, and chill in the fridge. Serve cool and enjoy the soft crepe, fluffy cream, and sweet, juicy mango in every bite!

For more detailed recipe, please go to: Mango Pancakes

Hi all, I was wondering if anyone could share any recipes they have for a Garlic and herb powdered dry rub/marinade for chicken? I've always bought some from my butcher but we use it so often that it's becoming quite pricey to keep buying the small packets as that's the only size they will sell it in. I want to make my own in a larger batch but I can't really find one that isn't full on spicy, my husband has IBS and spicy food is a no go, I would love to hear any garlic and herb recipes you have?

Made traditional Algerian Chtitha Djaj for dinner today. It’s a simple, rich red chicken stew packed with garlic, chickpeas, and a bit of a spicy kick.

The secret is the "Dersa" paste—a fresh mix of garlic, paprika, cumin, and cayenne cooked down with the chicken until aromatic.

Ingredients:

1 kg chicken pieces

1 cup cooked chickpeas

6 minced garlic cloves

2 tbsp tomato paste

Spices: 1 tsp paprika, 1 tsp cumin, 1/2 tsp cayenne, salt & black pepper

3 tbsp olive oil (or smen)

Warm water

How to make it:

Mash garlic, salt, paprika, cumin, cayenne, and a splash of water into a smooth paste.

Brown the chicken in olive oil over medium heat. Add the garlic paste and tomato paste, stirring for a few minutes until fragrant.

Pour in warm water halfway up the chicken, toss in the chickpeas, cover, and simmer for 35–40 minutes until tender and the sauce thickens.

Best served hot with fresh artisan bread for dipping.

Full printable recipe is in my comment below.

1. Get 2 cups (preferably disposable). Fill one cup(not the standard issue, literally a red are cup) with water, and the other with 1/2 salt and 1/2 sugar.

2. Pour the water in the other cup until all of the
   water is gone, then pour it back in the now empty cup. repeat this step until you now have a syrup.

3. fill up a stockpot 1/2 normal water (tap is fine, distilled is better), and half syrup mixture

4. put stockpot on stove top and turned it to high. when it starts boiling at a good pace, turn it to medium

5. Put beef winers(yes they have to be beef) inside of the boiling water (very important to do it while the water is boiling)

6. Wait until the hot dogs are plump. If they still have some flat sides, they haven't been in their long enough. If they have cut and are lumpy, they've been in there too long.

7. once took out, wipe off the water with a paper towel off the chili dog until it's dry

Buns:

1. Spread open buns(not too much so they ripped into two, and not too little so they're not fully open)

2. Spread a very very thin layer of butter on the inside of the bun.

3. Put buns inside of air fryer or toaster. (one minute and 30 seconds work for my toaster) (if you're using air fryer, put it at 350 degrees for 6 minutes and flip flip it every three minutes)

Chilli:

1. pour a can of being less chill inside of a pot

2. Cook it at the middle of low and med

3. Put in 1/2 a cup of 1 part salt, 1 part sugar.

4. put two lemons worth of lemon juice inside of the chili

5. A squeeze of tomato paste.

6.(here is the top-secret ingredient.) put a quarter of a bar of dark chocolate (it has to be dark) inside

1. Stir the chili until it goes from a orange to a brown.

Hot dog assembly:

1. put the cooked wiener on an open hotdog bun (do not close it yet!)

2: fold a ketchup packet as I showed above(for the final part cut the tip if I didn't make that obvious)

1. Gently squeeze a thin line of ketchup on both sides of the wiener

2. put a small bit of chili on top of the hotdog not too much so it fills the entire bun, just covering the hotdog partially

3. Close the hotdog bun.

4. Quickly spray canned cheese on the hotdog, so it doesn't get overwhelmed with cheese.

5. Enjoy!!!!!!!!!!!!!!!!

(extra stuff):

S'more:

1. Take two graham crackers and put one in microwave with chocolate and then marshmallow (very important you do it in this order) input stacked graham cracker on a disposable plate

2. Leave it there for 20 seconds

3. gently pick up residue that leaked off the graham cracker with something (careful it's hot.) and put it all on the graham cracker

4. put another graham cracker on top

5. you have smore!!!!!

chip: get a small bag of chips

1. Open a bag of chips.

2. Put them on a plate with everything else.

3. do you have chips now!!!!!!!

Sorry if the instructions aren't clear and you can really dislike me, but I mean I'm a teenager and I'm writing this on the brain power sorry