My Dr Pepper BBQ sauce is sweet, tangy, smoky, and seriously addictive! Made with simple ingredients and Dr Pepper for…

at Sopoong in Kuala Lumpur, Malaysia 🇲🇾 submitted by /u/immanuellalala [link] [comments]

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Just the one but it was very rich with layers of condensed milk and coconut flakes. Ice texture was different from the ones I had in Japan. submitted by /u/Albinate [link] [comments]

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i love make giant batches of my pineapple salsa!! submitted by /u/PeachyPineappleB [link] [comments]

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My Hawaiian pork chops are sweet, savory, colorful, and so easy! Pork chops simmer in a pineapple sauce with bell…

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Salut tout le monde 👋 J’ai récupéré un gros pot de sauce pizza Mutti… sauf que j’en ai BEAUCOUP trop 😭 Du coup je cherche des idées recettes pour l’utiliser autrement que juste sur des pizzas ! Je prends tout : plats rapides, recettes réconfortantes, trucs originaux, apéro, etc. submitted by /u/paulnote [link] [comments]

One of my husband's ex-colleagues was in town visiting from South Africa so decided to give him chicken and pap. It also took me two towns and six different vegetable shops to find pearl onions but I was committed to the bit! submitted by /u/TaskGrouchy5799 [link] [comments]

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Slow cooked sloppy joes using a simple syrup method lol. >:) crack submitted by /u/thevoid456 [link] [comments]

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Now that the weather is getting warmer, I love turning to an old favourite: menemen. Onions and peppers are fried until tender, with a generous kick of heat from a handful of chillies. Chopped tomatoes are then stirred in and left to simmer until rich and thick, before being seasoned simply with salt and pepper. Four little pockets are made in the mixture, the eggs are cracked in, and everything is gently cooked until just set. A scattering of parsley adds a final touch of colour and freshness. I serve mine with garlic yoghurt and freshly baked challah. submitted by /u/major_meerkat [link] [comments]

This is an appetizer and so good. The horseradish is a bit too hot for my taste, but the cheese is perfect. submitted by /u/A-B-1-0 [link] [comments]

Chuck roast carne asada hack. Believe it or not, most of your taco trucks use chuck roast due to the amount of meat it provides, and prices for skirt steak is ridiculous. If done right, you can’t tell the difference. submitted by /u/bipolar-species [link] [comments]

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Smoked up some pastrami beef ribs the other day, and with a bit left over, couldn’t think of any better way to use it than to make a pastrami reuben sandwich. Opted for a toasted everything bun instead of the classic rye, and I am not mad about it. submitted by /u/TopDogBBQ [link] [comments]

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I'll cut to the chase. Im 4 months postpartum, about to return to 3 days/week as a lab medical assistant while bf works FT, and we just had a surprise baby in our mid 20s living in an apartment with scant storage space (and an even scanter kitchen) so we are frazzled and broke to say the very least. My problem: I just cannot do hot drip coffee, point blank. Tummy issues, long story. I also don't have the money to keep buying bottled cold brew/energy drinks or buy a fancy cold brew or espresso set up right now. So, I am looking for a way to pre-make coffee for at least 3-4 days at a time. I can deal with sour or not perfectly flavorful; I can add milk/cream/syrup. My only two stipulations: 1)caffeine content is preserved as much as possible 2) coffee is not so intensely acidic or bitter it makes me gag/nauseous So, any suggestions? Should I just hot brew some coffee and refrigerate it black? Should I French press it? Get one of those moka pot things? Is there some super simple way to make cold brew that doesn't require one of those behemoth containers I remember making it with when I worked at Starbucks a few years ago? I do own a coffee grinder (no settings you just press and grind as long as you want). Any suggestions for specific kinds of coffee beans or grounds to look for? Thanks y'all! submitted by /u/buttercup2227 [link] [comments]

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Attempted sliders for the first time for my 5-year-old daughter. I usually grill burgers but we wanted to try something different. I used this recipe minus the mayo and sesame seeds since she doesn’t like them: https://natashaskitchen.com/cheeseburger-sliders/ Any tips on how to make them even better would be great. I loved them and more importantly, she loved them. Proud of myself! submitted by /u/FrenchPressFederer49 [link] [comments]

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The recipe is from King Arthur Flour. submitted by /u/nurseleu [link] [comments]

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If cozy dinners are your thing, these creamy bacon mushroom thyme chicken thighs need to happen soon. Between the crispy…

Idk if I’m just getting older, but as time passes by, my food preference shifts drastically. I honestly prefer tofu over pork or beef these days— though, I can’t give up chicken just yet. 😭 submitted by /u/Fun_Development_8504 [link] [comments]

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Weekly Meal Plan #89 is here, and dinner is looking really good this week! We’ve got easy chicken dinners, hearty…

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So I was considering learning how to cook (small and simple meals) and I hear people putting veggies and fruits in their meals. The thing with me I either don't like or never had 99% of veggies and fruits. I was wondering if it's possible to change my tastes buds so i can try various fruits and vegetables without feeling disgusted or at least find some sort of alternative to use submitted by /u/Lanxide [link] [comments]

I am no passionate cook, so maybe it’s obvious to most of you but just had a aha moment for my cooking skills. Went on a short, cheap holiday to Greece recently. The Airbnb didn’t even have cooking oil, and since we were only there for a week, we didn’t want to buy a whole bottle. We already had butter for breakfast though, so we ended up cooking everything with an unreasonable amount of butter instead. Didn’t want to take the leftover butter home either, so we just kept using it. Honestly, the food tasted incredible. Just salt, lots of butter, and simple vegetables but they all turned out ridiculously good. submitted by /u/Snouckss [link] [comments]

Decided to try a savory version of my favorite buttermilk waffles. Really happy with how they turned out. Here's the full recipe. Makes 6 large Belgian-style waffles Ingredients 1 1/2 cups (180g) all-purpose flour 1/2 cup (60g) cornstarch 1 teaspoon (3g) kosher salt (Diamond Crystal, if using Morton’s or table, use half) 2 teaspoons (6g) Aleppo pepper (or 1/2 teaspoon cayenne) 1 teaspoon (4g) baking powder 1/2 teaspoon (3g) baking soda 1 1/2 cup (340g) buttermilk 3/4 cup (150g) vegetable oil 1/2 cup (115g) whole milk 2 large eggs, separated 1 tablespoon (12g) granulated sugar 1/3 cup (20g) thinly sliced scallions (about 6-8) 1 1/2 cups (170g / 6oz) sharp cheddar cheese, shredded Cooking spray for waffle iron Optional for serving: Sour cream Sliced jalapeños Micro greens Minced chives or scallion greens Hot honey Directions Preheat the oven to 200°F and set a rack in the middle. In a large bowl, add the flour, cornstarch, salt, Aleppo pepper, baking powder, and baking soda. Whisk to combine. In a large glass measuring cup, blend the buttermilk, vegetable oil, and milk. Beat in the egg yolks. In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl with an electric beater or a hand whisk), add the egg whites and beat on high speed to soft peaks (2 to 4 minutes). Lower speed to medium and slowly stream in the sugar. Turn back to high and beat until stiff and glossy, about 1 minute longer. Pour the liquid ingredients into the dry ingredients and use a silicone spatula to stir until just barely combined (a few lumps are fine). Gently fold in half of the beaten egg white until just incorporated. Sprinkle the scallions and cheese over the batter, add the rest of the egg whites and gently fold until just combined and the cheese and scallions are evenly distributed. Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 cup of the batter into the preheated waffle iron. Bake until browned and crisp, about 4 minutes. Transfer the waffles to the oven to keep warm and repeat with the remaining batter. Make sure waffles are in a single layer, not stacked. submitted by /u/NerdsWithKnives [link] [comments]

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Some leftovers just need one small thing to feel good again. For me it’s green onions or a fried egg on top. Somehow makes day-old rice or noodles feel intentional instead of sad 😂 What’s your go-to upgrade? submitted by /u/Maleficent-Bed7010 [link] [comments]

I accidentally dipped fries into a milkshake once because everyone jokes about it and now I actually get the appeal 😅 Curious what combinations sounded cursed at first but ended up becoming part of your regular rotation. submitted by /u/Maleficent-Bed7010 [link] [comments]

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I have the secret ingredient that makes this copycat Panda Express orange chicken taste exactly like the real deal. It’s…

For a bit of context: My wife and I are surprising our daughter who is in uni (her first year) about 2 hours away from home. She's been down lately and mentioned in passing that she misses her mom's home-cooked meal. Wife and I went a bit overboard and prepped and cooked about 4-5 different things to drive to her this weekend. This is our first time trying to transport food that far. Any suggestions on how to keep it fresh and perfect til it reaches our daughter? submitted by /u/BwalyaChlipala [link] [comments]

By Cyma Restaurant in Trinoma Philippines 🇵🇭 submitted by /u/Turbulent_Ad_8871 [link] [comments]

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And by that I mean the ones with the purple starch inside. Sometimes LIDL and Whole Foods has it by me but it’s pretty inconsistent. I’m trying to incorporate better sources of carbs into my diet and I really like the purple sweet potato submitted by /u/Top_Dig_6469 [link] [comments]

Soooo tasty! submitted by /u/_yessica_haircut_ [link] [comments]

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​ I'm trying to lose weight because I have gallstones. I'm actually like 15 pounds overweight and bmi isn't only healthy zone. So I've been exercising however I want to get into smoothies. I don't know if there is a big difference between a milkshake and smoothies. But I usually made strawberry banana shake with some milk. I want to learn how to make healthy smoothies that has fiber and protein. Not sure what ingredients to put. I heard some people use chia seeds, protein powders, and green spinach. submitted by /u/Aj100rise [link] [comments]

There’s something delightfully old school about Amish macaroni salad. The dressing, the macaroni, the chopped eggs, the crunchy celery. It…

He’s 2 and loves pasta obviously but every day I ask him what he wants for breakfast and he always says pasta. Is there any culture that does pasta breakfast dishes? I know some Asian dishes do rice for breakfast so I thought maybe there’s a pasta breakfast dish. Or maybe just an idea of how I can incorporate pasta and breakfast food 😂 submitted by /u/KingofCam [link] [comments]

I kept seeing this braised beef technique pop up and the thing that caught me was that it started with burning sugar in the pot before the meat went in. Caramel as a base and I thought that sounded insane but I was intrigued. Picked up 1.5kg of beef shoulder, rubbed it down with baking soda and salt and let it rest for a bit which I almost skipped but didn't and I'm glad because the texture was on another level. Was playing a game on MyPrize while it was resting. I was thinking about whether the caramel thing was going to work or if I was about to waste food and end up ordering online. You really gotta trust the process. You take the sugar just past the point where it looks like you've gone too far and that slight bitterness it develops is crazy. It coats the beef in this dark layer that no amount of soy is going to give you. Threw in doubanjiang, dried chilies, ginger, half an onion, Sichuan pepper and let it braise low and slow with potatoes and carrots until everything was falling apart in the shiniest sauce I've made in my kitchen. This fed me for four days and got better every single time I reheated it. Try it submitted by /u/Opening-Baseball-262 [link] [comments]

Put your biscuits in the microwave for 5-7 seconds before eating them with tea. They become soft and taste almost fresh baked Thank me later submitted by /u/Independent_Grab_977 [link] [comments]

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Anyone else given up & accepted they will always make steamed stir fry? Seems like a hassle trying to make the vegetables crisp. submitted by /u/Anxious-Book-4931 [link] [comments]

Not even talking gourmet here - just pure chaos energy cooking. Mine had multiple things burning at once while I stood there pretending I knew what I was doing and opening windows like that would magically fix it. Someone please share their kitchen nightmares so I know I’m not alone… submitted by /u/saltedsaltedcaramel [link] [comments]

I'm looking for alternatives to chicken and eggs. Share your best (hopefully cheap) protein sources please submitted by /u/Usual_Excitement6146 [link] [comments]

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I saw a video where someone turned frozen dumplings into a full spicy bowl situation with sauce, green onion, chili oil, and I have been thinking about it ever since. It looked like the exact kind of low effort meal but with enough flavor. I already have a mala sauce from vivid kitchen, so now I’m tempted to try some version of it instead of making the same boring dumplings I always make. Has anyone done this and found a combo that really works? Dumplings plus noodles? Dumplings over rice? submitted by /u/Western-Bullfrog-821 [link] [comments]

I tried my hand at a French Omelette today! 🍳 It’s definitely a work in progress, but the texture was so creamy. The inside was also a bit runny. I’m still working on perfecting the fold and keeping the heat low enough to avoid any color. Does anyone have a favorite 'hack' for getting that perfectly smooth, pale yellow finish? Would love some tips from the pros here! submitted by /u/Front-Leave-5865 [link] [comments]

When travelling long distance, cook your meals hours before, preferably a day and when the food is cool, transfer to storage containers and freeze. Just before leaving home, pull out from freezer and carry with you. I usually have a 2.5 hour train ride or 1.5 hour drive to work. This method helps prevent spoilage when it's warmer especially during the summer. By the time you reach, it may not be thawed yet keeping that food fresh and free of spoilage submitted by /u/netsurfer79 [link] [comments]

I was at Costco and thought I would try the Rana French Onion Ravioli that I “hacked”. At the beginning I added some red wine and mixed it in with their sauce, about 2 tablespoons. Then when you take it out of the oven, before adding the cheese, stir in a tablespoon of Worcestershire sauce and tablespoon of balsamic vinegar. Add all of their fontina cheese plus more shredded Parmesan cheese. Top with fresh cracked black pepper. submitted by /u/duffman83x [link] [comments]

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