Basically the Title. submitted by /u/BigJon83 [link] [comments]

submitted by /u/tinkerbelleza [link] [comments]

Gonna put this on the lunch menu on Saturday ❤️ submitted by /u/Amazing-Ad4324 [link] [comments]

Damn they came out good! submitted by /u/thirdeyecactus [link] [comments]

submitted by /u/kompliqated [link] [comments]

submitted by /u/ClapMyGyatt [link] [comments]

submitted by /u/Barpreptutor [link] [comments]

submitted by /u/Zippy0070 [link] [comments]

submitted by /u/Triceratopsandfundip [link] [comments]

i have this weird thing where i put way too much of one specific condiment on basically every meal, even when it makes zero sense. like, it’s not i love ketchup, it’s more like i will put this on rice, sandwiches, and even fruit and still think it’s fine. family and friends side eye me but i genuinely can’t tell the difference anymore. also started using it in cooking instead of the normal seasoning and my food tastes completely different now, for better or worse. dunno if theres something wrong with me but i love the way it is. submitted by /u/TongyuDotco35 [link] [comments]

submitted by /u/KyleC83 [link] [comments]

We expect crystal clear images of photogenic plates, with good lighting and composition. We changed the rules almost 2 years ago. Read the rules, please. Thanks. submitted by /u/PeaceLoveSmithWesson [link] [comments]

submitted by /u/helloinfrench [link] [comments]

I just had it with mayonnaise on toast. Peanut sesame noodles are amazing. Whatchu got? submitted by /u/Feeling-Standard1460 [link] [comments]

submitted by /u/yummi_1 [link] [comments]

submitted by /u/Benromaniac [link] [comments]

submitted by /u/Witty_Badger_6388 [link] [comments]

submitted by /u/NaturalDesign8513 [link] [comments]

How did I do? It was tasty submitted by /u/Dhezii [link] [comments]

Masoor Dal, served with basmati rice. Garnished with some chopped cilantro Ingredients Lentils 1 cup (~190 g) masoor dal (red split lentils) 3 1/4 cups water (for stovetop), 1 1/2 cups for Instant Pot Tarka (tempering) 1/4 cup neutral oil, such as grapeseed oil 1 tsp cumin seeds 1 small to medium (~150-200 g) yellow onion, finely chopped 4-5 garlic cloves, crushed 1/2 inch piece ginger, crushed 2 small (~170 g) tomatoes (I use Roma or Vine), finely chopped 1 small green chili (such as Thai or Serrano), chopped or sliced lengthwise (chopped for more heat, sliced for less) 1 tsp cumin powder 1 tsp coriander powder 1/4-1/2 tsp red chili powder or cayenne, or more to taste 1/2 tsp turmeric powder 1 1/8 tsp sea salt or table salt 1 tbsp ghee or butter, omit for vegan dal 1 tsp kasuri methi or dry fenugreek leaves, optional 1 tsp freshly squeezed lemon juice 1-2 tbsp chopped cilantro 1/4 tsp garam masala, optional Method (high level, as I don't want to type out all the details. Will try to see if I can link to the direct source in comments) For the lentils Wash/rinse lentils Combine washed lentils and water in pot. Bring to boil. Reduce and simmer. Skim off any foam/scum that forms while cooking. Cook until lentils are very tender. About 30 minutes. They should be fairly thick. Add more water if needed while cooking. For the tarka (tempering) Heat separate pot/pan. Add oil to pan. Add cumin seeds and toast for a few seconds Add in chopped onion and saute until soft and golden (7 or so minutes). Add in garlic and ginger. Cook for 30 seconds Add the tomatoes, green chili pepper, and spice powders (cumin, coriander, red chili powder, turmeric) and salt. Cook until you see the oil leaving the sides, about 3 minutes. To Finish Add tarka to the lentils. (or lentils to tarka. Just depends on preferences and pots/pans you use). Add any additional water as needed to reach desired consistency. Simmer for a few minutes and stir to develop flavors. Add in the ghee/butter. If using fenugreek leaves, crush them between your hands and sprinkle into the dal. Turn off the heat. Add lemon juice, chopped cilantro, and garam masala, if using. Give it a stir. Serve. With basmati rice if you like. Or some Naan. submitted by /u/jsmeeker [link] [comments]

submitted by /u/Barpreptutor [link] [comments]

I just used some hush puppy mix with beer and added diced jalapeños. Coated little chunks of crappie in that batter and fried it up! submitted by /u/CandyOfficialXO [link] [comments]

Hey everyone! I’ve been struggling with the planning and groceries part of cooking ever since I left mom's 5 star kitchen, and I still find it hard to make it more enjoyable. I’m curious whether other people feel the same way and have some hacks to make it easier. I’m trying to connect this topic to a university research project and I put together a short 3-minute survey for it. If you have a minute, your input would be super valuable. 👉 Click here to take the survey Thanks for your time and support! submitted by /u/TrickAmphibian4101 [link] [comments]

took half of it home.... so much food!! submitted by /u/mccaro [link] [comments]

submitted by /u/blackfyre709394 [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

Seasoned with herbs from my garden :3 submitted by /u/chewymooo [link] [comments]

submitted by /u/Tophster_Strudel [link] [comments]

submitted by /u/thethoroughtripper [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

submitted by /u/InfestedJesus [link] [comments]

submitted by /u/0_IceQueen_0 [link] [comments]

submitted by /u/callmestinkingwind [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

It's been a long 4-month road to get to this point. The recipe is just about at the finalized point now. I got some of the best lamination I have ever had by hand. I used Kerrygold unsalted butter for this. submitted by /u/charonill [link] [comments]

submitted by /u/Benromaniac [link] [comments]

This 4 Ingredient Mushroom Beef is just like how my grandma used to make her Sunday roast, simple and cozy.…

submitted by /u/Sun_Beams [link] [comments]

submitted by /u/LatterAd5215 [link] [comments]

My roommate has three opinions and all three are crimes: Aloo is "nothing special" and on the same level as Karela. Bhai. Aloo paratha exists. That alone ends the argument. Aloo paratha is not "just there" — it is a full meal in one flatbread, it is dhaba culture, it is every good morning you've ever had. Aloo does not need to justify itself to Karela or anyone. Aloo Paratha "just exists." Nothing special about it. He said this. Out loud. In my house. The audacity. Bhindi is BELOW Karela in his ranking. This is where I stopped being calm. Bhindi is delicious. Bhindi fry, achari bhindi, stuffed bhindi — all elite. Karela is bitter by design. You eat it because your parents told you it's healthy. Nobody has ever craved Karela. Bhindi below Karela is not an opinion, it is a cry for help. How is this person living with me. How do I proceed. submitted by /u/Frosty_Bus7485 [link] [comments]

I’ve been messing around with some drinks at home and found a cool trick. Most syrups are just sugar water and don't add any real body to a drink. I started whisking a bit of Ube Superfood powder into my milk or shaker tin. Since it's a root vegetable, the natural starch acts as a mechanical stabilizer. It makes the foam or the drink itself feel way thicker and more substantial without having to dump in a ton of extra syrup. It gives a really nice creamy texture that you can't get with just liquid flavorings. submitted by /u/Legal-Ad-7336 [link] [comments]

submitted by /u/sitter-models-3t [link] [comments]

submitted by /u/sequelbbq [link] [comments]

The normal convention is to pick the piece of toast up and guide it into your mouth as is. I'm telling you all now that this is the wrong way to eat buttered toast, or any kind of spread for that matter. I have a tried and tested method that I have stuck to for many years now, it has never failed me and has always been two times more enjoyable than what society has been lead to do. If you turn the piece of toast upside down, then take a bite. You will find greater taste results and I'll explain the science behind this. Your tongue is on the bottom of your mouth, when the buttered side is down the tastebuds are instantly met with the flavour of butter. This increases the levels of enjoyment and makes chewing the toast a more satisfying experience. So please adhere to my advice. Try it and you will be amazed at what happens submitted by /u/Good-Ad-3862 [link] [comments]

Blotting with paper towels and draining weren't really removing the moisture from the tofu I was cooking with. So I pre-cut the tofu then used a salad spinner and it was remarkably much more effective. submitted by /u/monotremai [link] [comments]

submitted by /u/thinkB4WeSpeak [link] [comments]

submitted by /u/icey_sawg0034 [link] [comments]

submitted by /u/IllIntroduction1509 [link] [comments]

Hello! I'm doing research into how people really approach meal planning and cooking - what works, what falls flat, and what gets in the way. There's no right or wrong answers, I'd love your honest opinions on the subject (including some potential meal prep hacks you have under your sleeve). Fully anonymous, here is the link: https://forms.gle/cX6tgG1Hx7m7UWoc9 Thank you in advance for answering 🙏 submitted by /u/deardens [link] [comments]

can somebody please tell me how are we supposed to use ghee? I bought a jar because I though that's what you put on popcorn but it tasted horrible and I think it was my fault, I don't know how to use it and I need help submitted by /u/Common-Hair-287 [link] [comments]

submitted by /u/waozen [link] [comments]

Everything but the pita was made from scratch! submitted by /u/ErectTubesock [link] [comments]

submitted by /u/homelyplatter [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

submitted by /u/stankmanly [link] [comments]

Recipes in the comments. submitted by /u/aminorman [link] [comments]

submitted by /u/mitch-mma [link] [comments]

submitted by /u/truly-me-532 [link] [comments]

This baked Olive Garden chicken is one of those dinners you throw together and just know everyone’s going to be…

Whenever I have leftover chicken, pork, or beef, I shred it up and mix it with mayo, pepper, and sometimes a bit of mustard or soy sauce. Then I use it for sandwiches or wraps the next day. It doesn’t feel like leftovers at all, more like something I actually planned to eat. It’s one of the easiest ways I found to “rebrand” leftovers into something exciting. What’s your favorite way to reuse leftover meat? submitted by /u/HoneyKick_ [link] [comments]

I started freezing butter and then grating it instead of cutting or spreading it normally. For baking, it mixes into dough way more evenly, and for toast, it melts faster and spreads better without tearing the bread. It’s such a simple trick but makes everything feel smoother and less messy. I didn’t expect it to actually matter this much, but now I always keep butter in the freezer. Has anyone else tried this or similar baking shortcuts? submitted by /u/_QueenCurvy [link] [comments]

submitted by /u/Jojuj [link] [comments]

I always thought Moroccan cuisine took a long time to prepare, especially tagines and couscous, but over time I discovered that the problem wasn't the recipes, but the preparation method. I started looking for ways to simplify cooking, and I actually found that many Moroccan dishes can be prepared quickly if you know a few tricks. For example: I prepare the vegetables in advance and store them in the refrigerator. I use a pressure cooker to save time. I divide the preparation into small stages instead of doing everything at once. One thing that helped me a lot was focusing on simple recipes with few ingredients but strong flavor. For example: I can cook a light vegetable tagine in less than 20 minutes, or make a healthy and filling Moroccan sandwich without needing many ingredients. Even soup has become very easy: I combine the vegetables, cook them, blend them… and you get a quick and healthy dish. Honestly, what's changed for me is that I now see Moroccan cuisine in a different light: It doesn't have to be complicated; it can be simple and quick at the same time. If you'd like me to share some of the recipes I use, let me know in the comments. submitted by /u/CoconutNo3215 [link] [comments]

submitted by /u/cambeiu [link] [comments]

Not talking about full recipes, just those little shortcuts you know aren’t the “proper way” but you keep doing anyway. For example I’ll microwave garlic + oil for a quick flavor boost instead of sautéing it… works, but feels illegal somehow 😂 Curious what everyone else does. submitted by /u/Maleficent-Bed7010 [link] [comments]

Not the flashy viral stuff, just something simple that you’ve kept using because it actually works. Mine is pre-chopping onions in bulk and freezing them — not perfect texture-wise, but saves me so much time during the week. submitted by /u/Maleficent-Bed7010 [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

I purchased 4 artisanal turkey sausages with tomato, feta, and garlic. I cooked them on the stove top in my trusty cast iron skillet for around 15 minutes and then popped the it in the oven for around 10 minutes (while I was warming up some bread) submitted by /u/BankStreetBites [link] [comments]

submitted by /u/Samski877 [link] [comments]

Tomato pesto is such an easy way to quickly add flavor to anything you're cooking. Mix it with some cream on a pan and you have a sauce for your pasta. Put it on toast, in a sandwich, roast some tortelloni with it, a great addition to your omelette. Anything! You can use any kind of pesto if you don't like tomatoes or you wanna try different flavors. I joined this sub, just to share this discovery. submitted by /u/ClitCommanderClaire [link] [comments]

submitted by /u/apasehyan [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

submitted by /u/Blunext [link] [comments]

This slow cooker focaccia bread is the easiest way to get homemade bread on the table! Frozen dinner rolls transform…

i’ve always been a cheesecake fan so when i saw some cream cheese in the fridge and remembered the syrup in the cupboard i decided to test it out. so voila cheesecake bagel! its was very yummy - 8/10 submitted by /u/After-Lychee-781 [link] [comments]

Anyone else remember Amy’s Spinach pockets? I want them back 🥲 submitted by /u/OverallPerformance82 [link] [comments]

I wasn’t craving Costco enchiladas so I made this comfort food instead 😅 submitted by /u/Sea_Diet_4954 [link] [comments]

submitted by /u/thenewrepublic [link] [comments]

submitted by /u/Hagya_ant [link] [comments]

submitted by /u/pannaxo [link] [comments]

submitted by /u/Extreme_Ad_5934 [link] [comments]

submitted by /u/Tony_soprano27 [link] [comments]

submitted by /u/poetofcuisine [link] [comments]

submitted by /u/mitch-mma [link] [comments]

Swapped the liquid from the focaccia for Phở broth and turned the bread into Bánh mì style sandwiches with some Pâté, Đồ Chua, chilis, mayo, cilantro and cucumber 🙂 submitted by /u/teddy_lvl1 [link] [comments]

I'm working on my food photography for a new blog. Any feedback is appreciated! Thanks. submitted by /u/BankStreetBites [link] [comments]

Made yogurt from 2% milk. It's think and I don't have cheese cloth. What is a way I can use this yogurt quickly so I can make a thicker bath from whole milk? I know I can toss some into cakes, and just eat as is. We also use it as a sour cream substitute for things. What else? Any tips/tricks etc submitted by /u/Foxxi-Moxxi [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

submitted by /u/hungryinThailand [link] [comments]

submitted by /u/PatFury [link] [comments]

I've purchased a store brand tzatziki dip, but I'd like to thin it out so it's just about pourable. What liquid should I add to achieve this without ruining the dip? Water? Olive oil? Lemon juice? Thanks in advance! submitted by /u/Mrwoodmathematics [link] [comments]

My asparagus quiche is one of those recipes I wait all year to make. It’s creamy, cheesy, and those bright…

So we have some rejected mangoes from selling fresh green ones that are now ripe. As a student who hates wasting foods, i’m now thinking of ways how to utilize it and also to earn profit for my needs in the university. Any Filipino recommendations or recipes that you can share? or hacks that I need to know for me to sell them in the most delicious ways possible? submitted by /u/EducationalAlgae9505 [link] [comments]

Recipe by Sugar Spun Run (Sam Merritt), I have no affiliation! These were so good and look much higher effort than they actually were to make! A comment on the recipe website says 12 min is the sweet spot, so I started with that to be safe (my oven is still fairly new, about 5 years old), but ended up leaving them in for the full 18 minutes the recipe recommended and found that was the perfect time. You can def still bake these flat and do more of a thumbprint ganache on top, but I would recommend halving the ganache part of the recipe then. Enjoy!! submitted by /u/flipflapdragon [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

submitted by /u/bloomberg [link] [comments]

submitted by /u/bobasaur24 [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

These marry me steak bites bring the flavor! Juicy, seared steak is tossed in a rich, creamy sauce with sun-dried…

Should I cook jalapeños first? submitted by /u/BarberDave-1950 [link] [comments]