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Flew to the Netherlands and got the most beautiful dessert I’ve ever had in my life in a Chinese Restraurant! Restaurant is called Sea Palace and has a few Michelin Stars - and yes, the price was absolutely worth the taste of this incredible dessert!!🤤 submitted by /u/lilylovesshakespeare [link] [comments]

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Iberico Tomahawk Pork Chop might have ruined regular pork for me. Picked up a couple Iberico tomahawk pork chops and decided to cook them on the Big Green Egg tonight. Kept the seasoning simple because the pork looked too good to mess with. Dry brined overnight with Morton coarse kosher salt Fresh cracked black pepper and garlic. Honestly this might be the best pork chop I’ve ever eaten. Curious how everyone else cooks Iberico — reverse sear, direct grill, or something else? submitted by /u/BBQTestPit [link] [comments]

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spanakopita is made of cheese and spinach wrapped in phyllo dough, which grouped together into a circular pie like shape, (I hope its a good enough quality). submitted by /u/Brief-Tie8028 [link] [comments]

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I can’t force myself to eat anything that has a strong or particular taste and I can’t seem to even eat the foods i liked before, i just starve myself most of the time but my mom is worried about me, what should i do? submitted by /u/Mik22J7 [link] [comments]

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A really good pizza to start the weekend off right! 62% hydration, 20" NY pizza with cup and char pepperoni, jalapeno, and onion. I don't know what I did differently but the crust tasted extra crispy and light while still being strong enough. Dough being dough I suppose. submitted by /u/iheartbicycles [link] [comments]

Recipe: INGREDIENTS: (serves 4) * 1 lb/16oz penne * 1/4 lb prosciutto * 3 cloves thin sliced garlic * 3/4 cup cream * 3-4 tbsps vodka * 1 can Whole Peeled Tomatoes * 1 tsps red pepper flames * 1 Stem of basil * 1/4 cup parsley, finely chopped * 1/2 cup parm * 2-3 tbsps olive oil * 2 tbsps unsalted butter * Salt & Pepper Instructions: First thinly slice the garlic, chop the tomatoes, and then slice the prosciutto into little strip. Puree your tomatoes in a blender, food processor or food mill. Get a pot of salted water on the stove for the pasta and a wide-bottomed pan next to it to cook the sauce. In the separate steel pan, add the prosciutto and a few tablespoons of olive oil and cook over medium-high heat and cook the prosciutto until it just begins to crisp up and become golden. Once that happens add the basil and garlic. The trick is to try and time it so that you add the garlic at the perfect time to allow for it to cook but not let it burn or the prosciutto get too burnt. Once it’s done, turn the heat off and deglaze the pan with the vodka. (If you want to leave out the prosciutto, then just use extra olive oil and start this sauce by adding garlic and basil to the oil and then adding the vodka and then the sauce.) Turn the heat back on and reduce the vodka till it’s almost nothing. Now add the tomatoes. Cook the tomatoes on medium heat until it reduces and becomes very thick. You can tell how thick it's getting by dragging a flat wooden spoon across the pan and look at how the sauce holds itself. Once you’ve cooked it down till most of the water is cooked out and you can see the bottom of the pan when you mix the sauce, then its time to add the cream. Bring sauce to a simmer and cook it on a simmer for a few minutes to thicken. Then cook the penne in salty water. Once the pasta is al dente, drain and transfer to the sauce and combine the sauce with the pasta for a couple of minutes until the sauce coats the pasta. Drop-in a 1-2 tablespoons of cold butter and a little pasta water to control the thickness of the sauce and then serve immediately with parm and top with fresh parsley. submitted by /u/Hindope [link] [comments]

Burger perfection right here. I have learned that a secret to a great burger is a very thin layer of breadcrumbs on the outer surface. It absorbs the oil and makes a juicy burger plus it adds to the texture for the cheese to mount on when melting, thi bun was also excellent. submitted by /u/A-B-1-0 [link] [comments]

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Chicago, New York, BBQ submitted by /u/Notorious2again [link] [comments]

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Its homemade in Israel, because I live there. Spanakopita is a Greek dish that is made of multiple cheese (or at least that's what I used) and spinach, wrapped in a phyllo dough and wrapped to a circular shape like a pie submitted by /u/Brief-Tie8028 [link] [comments]

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I've found Tuna has been a great way for me to save some money. I have a few ways i flavor it up, I'm looking for more, inexpensive ideas! As of now: I like to mix in garlic and onion powder, mix in honey mustard and top with relish, and i also enjoy it with pickles and black olives; but i don't want to be spending that much money on things if i can avoid it. I don't like horseradish, otherwise I'd like to think that'd be a great topping too. How do you eat your tuna? submitted by /u/Turbulent-Papaya-910 [link] [comments]

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Don’t throw away what you won’t end up using. Pickle it submitted by /u/Walaina [link] [comments]

Coconut aminos marinade, mango pico de gallo, sriracha mayo, and pickled onions to top it off. Have a good day yall. submitted by /u/Moonpup99 [link] [comments]

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Turned leftover idlis into this crispy fried version with garlic, chili flakes and a bit of seasoning. Zero waste and tastes amazing. submitted by /u/Ok_Struggle_6710 [link] [comments]

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Or just for roasted seed blended butters in general I just want to eat my homemade oat bars but dont wanna feel so heavy or be unhealthy after submitted by /u/ivegotbann3d [link] [comments]

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I had the best idea: make all your Copycat Olive Garden Menu favorites at home for a fun “night out”…

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long story short my partner boiled the last 3 eggs..We have hardly anything to eat rn and hard boiled is probably the only form of egg that reallllllllllyyyyy doesn't do it for me. Ive sucked it up and ate boiled eggs for dietary purposes plenty of times before. But rn ive been having such a sensitive stomach and am so uncharacteristically picky, does anyone have any recommendations for something to do with them that might be a common household ingredient? or just any more exciting ways to doctor them up than the typical salt and pepper id opt for when eating one? submitted by /u/Salt_Statement_7151 [link] [comments]

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ugh. I eat too many potato chips and salty snacks in general. I generally eat quite well but the munchies get the best of me every night and I'm not even a stoner. just love late night snacks. Here's the problem and why I need advice. Groceries and cost of living is really high in my area, so I can't be buying really expensive snacks. And also, if I buy stuff that perishes quickly I end up wasting it. I really need some ideas for quick, easy, crunchy, SATISFYING snacks that won't break the bank or expire in a few days. I've tried replacing chips with nuts or light popcorn or crackers or pretzels. just never satisfies the itch quite the same and then after a week I go back to chips. Edit: updating my post cause there must be 50 comments mentioning popcorn, at least. I love popcorn, I pop my own, but I hate it plain. And if I'm adding oil or butter and salt, then it's hardly a healthier option. I have read some really good suggestions! Thanks everyone Also edit: I'm getting a ton of pickle comments too. I love pickles but they have way more salt than potato chips. I wouldn't say they are healthier. They're also not filling so they just make me hungry and snack more... submitted by /u/vivaciousvic [link] [comments]

Hey, I used to cry like a baby every time I chopped onions. like, full on streaming tears, wiping my face with my shirt, the whole thing. Then someone told me to just throw the onion in the fridge for like 10 minutes before cutting it. sounds too simple to work, right? I tried it anyway. I don't know the science, I just know I chopped a whole yellow onion tonight and didn't tear up once. Yeah, it actually works. something about the cold slows down the stuff that makes your eyes burn. submitted by /u/mariyagel [link] [comments]

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My Balsamic Vinegar developed a nice Mother, I’d like to keep it going but the bottle is almost empty. What red wine can I add that has both fruity and spicy flavors? I don’t drink wine so I need advice. submitted by /u/ATXT3ch [link] [comments]

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If you love a creamy pasta with big flavor, this creamy sausage spaghetti needs to be on your menu. Smoked…

A neighbour who works as a cleaner at a Lebanese restaurant gifted me this enormous mutton steak. We don't know what this dish is called but I was told it was rice rolls in cabbage. I had some for dinner last night and even shared some with my housemates. Turns out the rice rolls were only half of this baking sheet, and the other half is steak! I just found out tonight as I was packing lunch for work tomorrow. My housemates don't want more of this, so it is up to me to finish this. I'd love some ideas on the different ways I could serve this steak. This looks like 5 servings to me. Not sure weight-wise, but volume-wise, I included a picture of a 1-litre bottle of olive oil for comparison. Normally that's an easy week's meal, but I'm not the most familiar with Arabic cuisine. Mutton is also a meat I rarely cook. This dish tastes tangy. I can't identify the spices properly but am sure I taste lemon and zataar among others. If someone could name me this dish for me, I could perhaps google what might be in it! There's also a significant bone section that I'm thinking of saving for soup, but I'm kind of clueless on what to make. In my culture mutton soup tends to be creamy rather than tangy, flavoured with ginger, coriander seeds, white pepper, cinnamon, cloves and coconut milk. I'm not sure tangy Lebanese mutton would make a good base for creamy Indonesian mutton soup. I'm an Indonesian in Australia. I have an open-minded palate, but my cooking culture tends to be overwhelmingly Chinese-Indonesian. I can cook a bit of Western food but "with an accent," so my food tends to taste bolder. Staple spices in my kitchen include garlic, shallots, onions, cumin, coriander, cloves, nutmeg, star anise, cinnamon, turmeric, ginger and chillies. I also have cilantro, rosemary and parsley for herbs, and have easy access to other fresh or dried herbs. For oils I have plain vegetable oil, olive oil and aromatic sesame oil. This week I have red capsicum/bell peppers and zucchini, butternut squash and celery on hand. I also have a bit of plain Greek yogurt, a lot of lemon, and some cilantro/pistachio pesto without cheese. I have Thai jasmine white rice, Hokkien noodles, and egg spaghetti in the pantry. I don't eat much bread, but wouldn't mind getting a couple pitas or flatbread. Still, I'd much prefer a rice based meal. I'd be grateful for ideas on the different ways I might serve this steak and switch it up! And how I could repurpose the bone into a soup that works. submitted by /u/celestialsexgoddess [link] [comments]

***Apologies in advance if this has already come up but I couldn’t find anything similar in this sub.*** For the last 15 years or so, I’ve been throwing in a bag of baby spinach or wild rocket when I’m cooking dinner. This could be a pasta dish or a curry or a stew. The baby spinach or rocket cooks down to nothing so it’s not an obnoxious addition which takes away from the meal but at the same time you’re getting so many vital nutrients which could be missing from your diet. That’s how my kids learnt to appreciate it from when they were toddlers. submitted by /u/gplus3 [link] [comments]

How to do it: Mix: 1/2 cup lemon juice + 2 tbsp chia seeds + chopped fresh mint + sweetener of choice. Wait: Let it sit for 15 mins so the chia "blooms" into a gel. Freeze: Pour into an ice tray. Serve: Drop 2 cubes into cold or sparkling water. It’s basically a "DIY Vitamin Water" but actually healthy and saves a ton of money compared to store-bought energy drinks. Perfect for when the global heat starts peaking and you need to stay sharp without 5 cups of coffee. Has anyone else tried freezing their "superfood" ingredients to save time? What else should I try adding to the mix? submitted by /u/Responsible-Fudge983 [link] [comments]

A restaurant in my town serves these breaded and fried pepper jack cheese cubes a they are DELICIOUS, but I’d rather make them at home than spend $7.50 for a small takeout box of them. Problem is- im not so good at breading and frying cheese the way I wish I could. I feel like I can never get the breading to actually stay on when frying, and it doesn’t taste as good. Any tips or tricks on how to fry these cheese balls ?? submitted by /u/choexoo [link] [comments]

They all look actually pretty good, but don't know the expiration dates. They could be from 6 months ago, or as long as 10+ years, who knows. What would you do? submitted by /u/ThirdOne38 [link] [comments]

If I know I’m cooking steak or chicken thighs the next day, I’ll salt them lightly and leave them uncovered on a plate in the fridge overnight. The surface dries out a bit, which helps get a way better sear and crust in the pan. Less steaming, more browning. I started doing it out of laziness and it honestly made a bigger difference than buying a better pan. Works especially well with skin-on chicken. submitted by /u/Maleficent-Bed7010 [link] [comments]

Mine is salting food earlier than I used to. I used to only salt at the end. Now I salt in layers while cooking and it weirdly makes everything taste more “finished” without adding more salt overall. Not groundbreaking, but it made my food taste way less flat. Curious what small tweak made a noticeable difference for you? submitted by /u/Maleficent-Bed7010 [link] [comments]

So I’m making chickpea burgers. I had to blend the ingredients but I fear I’ve blended it too much and I won’t be able to shape them. Even if I can shape them and cover them breadcrumbs will it just fall apart in the oven? Is there a way to make the mixture more solid without altering the taste too much? submitted by /u/cerealcat00 [link] [comments]

I'm a fairly adventuresome eater, though I know much less than I would like regarding cheeses. I've read Gorgonzola may be best for melting\a creamy consistency. (I am sure Gorgonzola was used the first time I had a creamy blue cheese steak sauce, and it was honestly a rapturous experience). If anyone could offer recommendations, insight, even recipes (I am not afraid of fat or calories), I would be grateful. Thanks. submitted by /u/orthographerer [link] [comments]

I lost 50 lbs and now I gained 10 pounds back just within the winter and it is making a dramatic difference. I want to eat one big meal a day and something small to hold me off the rest of the day. Edit: also, if anyone can throw in some high protein weight GAIN meals since my husband and I have two different goals. I gain weight fast, and he does not lol so I want to help the both of us. submitted by /u/Dust209 [link] [comments]

Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky…

I’ve been slicing apples the same way my whole life, totally happy with the result. This cutting direction was recently shared with me and I can’t believe I overlooked something so seemingly mundane. The magic was there all along, a beautiful star in every Apple! submitted by /u/J0307 [link] [comments]

i’m getting real sick and tired of having to make food, wash dishes, buy groceries, and meal plan is there like a human kibble where it has all your like daily nutrients and vitamins and stuff in it? i just want to get straight to the point and not have to do this endless cycle of eating three meals a day for the rest of my life submitted by /u/Mossyy_ [link] [comments]

I'm trying to have dinner at the same time every night so we can all eat together as a family and actually enjoy it but my kids are always starving like an hour before dinner and begging for snacks. If I give them snacks they're not hungry for dinner, if I don't give them snacks they're cranky and miserable, I can't win. What do you guys give your kids to keep them full until dinner comes around without ruining their appetite? Is there a snack that tides them over but doesn't fill them up or is there a habit or routine that helps? My kids are 6 and 8 and dinner is at 6pm by 5pm they're acting like they're starving even though they had an after school snack at 3:30. I want us all to sit down together and make it a routine but this is making it really hard. What works for your family to get everyone to dinner time without hungry kids but also without spoiling their appetite? submitted by /u/Comfortable-Tie-4871 [link] [comments]

I planned dinner, so you don’t have to! This weekly meal plan includes easy dinners plus a free shopping list!…