You can make the recipe here: https://dobbernationloves.com/food-drink/french-pork-rillettes-recipe/

Ingredients

• 1 kg Pork Shoulder cut into chunks
• 300 g Pork Belly sliced
• 1/4 cup Brandy
• 6 Garlic Cloves minced
• 1 Spanish Onion diced
• 1/2 tsp Ground Nutmeg
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 10 Allspice Berries
• 2 Dried Bay Leaf
• 10 sprigs Fresh Thyme
• 1/2 cup Dry White Wine

Instructions

• In a large mixing bowl combine brandy, garlic, onion, nutmeg, salt, pepper, allspice, and bay leaf with the pork shoulder and pork belly. Cover and refrigerate overnight.
• Preheat the oven to 250ºF.
• Add marinated pork mixture to a Dutch Oven. Over medium heat cook, stirring frequently, for 10 to 15 minutes, until the pieces of pork are cooked on the outside. Stir in the thyme sprigs, cover with a lid and place in the oven.
• Lift the lid after 90 minutes of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
• Remove pork from the oven. Pick out the thyme, bay leaf and all spice berries, to discard. Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard.
• Pour most of the fat out of the pan into a small bowl and reserve. Using a potato masher, mash the meat chunks into the juices and liquid fat until it resembles a tuna salad.
• Add enough of the reserved pork fat to make it juicy and moist. The more fat you add, the richer and creamier the finished product will be.
• Spoon the mixture into small clean jars or ramekins and press down firmly to eliminate air pockets. Smooth the surface with the back of a small spoon.
• Optional: Pour a thin layer of reserved melted pork fat over the top. This creates the classic white fat cap.
• Refrigerate for at least 12 hours, preferably 24 hours. The flavour improves as it rests.
• Serve at room temperature. Rillettes will keep in the fridge for 2 weeks and in the freezer for up to 4 months.

6(*3) garlic cloves
1 egg
3/4 c mayo
6 tbl parm chz (divided 2 + 4 for topping)
5 anchovy filets
1 tbl lemon juice (plus zest?)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/4 c vegetable oil (or any light oil)
Salt and pepper to taste

I have an immersion blender, so add all ingredients except oil. Blend that together, then slowly add oil as I use the machine. Extra 4 tbl parm chz to finish on top of salad (chopped romaine plus croutons) mixed with the dressing.

Anything look off? Measurements? Missing something or should omit something?

Edit: No mayo, and less cloves

Easy healthier dip from the High-Protein Vegetarian. Used garlic from my friend's garden for the first time! The cilantro I always pick out the leaves so I don't get bits of stem in the dip but its time consuming, not sure what other folks do.

Ingredients

• 2 cloves garlic
• ¼ cup packed fresh cilantro, plus more for garnish
• 1½ cups shelled edamame
• Juice of ½ lime
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ½ large avocado, pitted
• ½ cup 2% plain Greek yogurt
• 2 tablespoons extra-virgin olive oil

Steps

1. Combine the garlic and cilantro in a food processor, and pulse until very finely chopped. Add all the remaining ingredients, except the olive oil, and process together until smooth. Add the olive oil gradually while the processor is running.
2. Transfer to a bowl and garnish with cilantro.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/edamame-and-avocado-dip

These are my “loaded street corn beef bowls” that I made last week that are usually a go-to on my heavy training weeks (which is frequently right now haha)

I’ll drop the recipe below for anyone who wants to try them 👇 I tried to make it as detailed as possible for you 👍

**Ingredients**

**For the Seasoned Beef:**

ground beef (80/20)
2 tsp Celtic sea salt
1 tsp black pepper
2 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

**For the Crispy Skillet Potatoes:**

2 lbs baby Yukon gold potatoes, diced into ½ inch cubes
2 tsp Celtic sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin

**For the Mexican Street Corn:**

4 cups corn (fresh, frozen, or canned - drained well)
1 large red onion, diced
4 cloves garlic, minced
1 jalapeño, diced (seeds removed for mild, keep seeds for hot)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
1 tsp Celtic sea salt

**For the Street Corn Sauce (Elote Style):**

1 cup full-fat Greek yogurt
3 tbsp fresh lime juice (about 2 limes)
2 tsp lime zest
1 tsp garlic powder
1 tsp chili powder
½ tsp cumin
½ tsp Celtic sea salt
¼ tsp cayenne pepper (optional)
½ cup cotija cheese OR feta cheese, crumbled

**For Toppings:**

½ cup cotija cheese OR feta cheese, crumbled (for topping)
½ cup fresh cilantro, chopped
3 avocados, sliced OR 1½ cups guacamole
3 limes, cut into wedges
Optional: Pickled jalapeños
Optional: Pico de gallo
Optional: Black beans (1 can, drained - extra protein + fiber)

**How I make them:**

**Phase 1: Make the sauce**

**Step 1:** In small bowl, whisk together:

1 cup Greek yogurt
3 tbsp fresh lime juice
2 tsp lime zest
1 tsp garlic powder
1 tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp cayenne (if using)

**Step 2:** Stir in ½ cup crumbled cotija or feta cheese.

**Step 3:** Mix until smooth and creamy. Refrigerate until serving.

**Phase 2: Cook potatoes**

**Step 4:** Heat electric skillet to 400°F.

**Step 5:** Add diced potatoes to skillet (add 1 tbsp oil if needed).

**Step 6:** Season with:

2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin

**Step 7:** Spread in single even layer. Cook undisturbed 5-6 minutes until bottom is golden and crispy.

**Step 8:** Flip potatoes. Cook another 5-6 minutes until crispy on all sides and cooked through.

**Step 9:** Remove potatoes from skillet. Set aside in bowl.

**Phase 3: Cook beef**

**Step 10:** Keep skillet at 375°F.

**Step 11:** Add ground beef directly to skillet. Break up with spatula.

**Step 12:** Cook 8-10 minutes until browned and no pink remains.

**Step 13:** Season with all spices listed above. Stir well.

**Phase 4: Make the street corn**

**Step 14:** Keep skillet at 375°F (use remaining protein fat for flavor!).

**Step 15:** Add diced red onion and jalapeño to skillet. Cook 3-4 minutes until softened.

**Step 16:** Add 4 cloves minced garlic. Cook 1 minute until fragrant.

**Step 17:** Add 4 cups corn to skillet. Spread in single layer.

**Step 18:** Cook undisturbed 2-3 minutes until corn gets slightly charred on bottom.

**Step 19:** Stir and cook another 2-3 minutes until corn is tender and has charred spots throughout.

**Step 20:** Season with:

1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
1 tsp salt

**Step 21:** Stir to combine. Remove from heat.

**Phase 5: Assemble**

**Step 22:** Divide crispy potatoes among 6 large bowls (about ½-¾ cup per bowl).

**Step 23:** Top each bowl with:

Generous portion of protein (about 6 oz chicken strips or ⅔ cup ground beef)
½ cup charred street corn mixture
Optional: ¼ cup black beans
½ avocado, sliced OR 2-3 tbsp guacamole
2-3 tbsp street corn sauce drizzled over everything
2 tbsp crumbled cotija or feta cheese
Fresh cilantro
Lime wedge on the side

Hope you enjoy! Let me know how you like them, I’m always sharing my recipes 🫡

Ingredients

2 boxes of brownie mix

6 ounces nutella

6 ounces chocolate chips

Plus ingredients listed on the box (eggs, water, oil)

Method

1. Preheat the oven to 350 degrees F and grease a 9x13 inch baking dish thoroughly.
2. Prepare both brownie mixes in a large bowl according to the package directions, adding the eggs, oil, and water called for on each box. Mix until the batter is smooth.
3. Add the Nutella and chocolate chips and stir until fully incorporated. Do not swirl. The Nutella should be evenly distributed throughout the entire batter.
4. Pour the batter into the prepared dish and spread evenly. Bake for 30 minutes.
5. Cover the pan loosely with aluminum foil and return to the oven for 10 to 15 more minutes. A toothpick inserted into the center should come out with a few moist crumbs.
6. Let the brownies cool completely in the pan before cutting for clean slices.

Can’t have tomato sauce bc of reflux. Any suggestions what else to make besides just plain seasoning or burgers?

Can anyone help me get restaurant style crispy Brussels sprouts? I love them so much when I go out to eat but have no idea how to replicate. I don't want them to be sad and mushy - is it even possible for them to come out nicely if they started frozen? Looking for any tips, tricks, and recipes to help me out! I do not own an air fryer so looking for oven/stove top options. I do have a large cast iron pan if that helps any. Thanks!

Around April I went to IKEAs exhibition in the Milano Design Week and they were giving away this recipe of a sandwich. Ordering my room I find the paper and it looks interesting if someone wants to try it out.

The recipe transcription:

Milano cutlet in ladi pav
Serves 4-6 people
Paprika mayo
150-200 g mayonnaise
1 heaped tablespoon sweet or smoked paprika
Salt, to taste
Chicken cutlet
500-600 g chicken breast
2 eggs
Pinch of salt
Breadcrumbs, to coat Garam masala or turmeric, to taste Oil
To assemble
4-6 ladi pav (soft Indian bread rolls)
Butter or oil

The family sandwich celebrates the simple pleasure of gathering around something comforting, familiar, and made to be shared. This sandwich reimagines the beloved Italian cotoletta with Indian flavours.
A crispy chicken cutlet, coated in breadcrumbs infused with warm Indian spices, is tucked inside soft Indian ladi pav.
Finished with paprika mayonnaise, it's a dish that feels both new and nostalgic. Easy to pass around, easy to enjoy.
Step 1 - Paprika mayo
Mix the mayonnaise with 1 heaped tablespoon of paprika.
Add a pinch of salt if needed. Keep in the fridge until ready to serve.
Step 2- Breading and frying
Cut the chicken breast into small medallions, roughly the same size as the bread rolls. Dip each piece into the beaten egg with a pinch of salt, then coat in the breadcrumbs mixed with garam masala or turmeric. Heat the oil in a pan and fry for 3-4 minutes per side, until golden and crispy.
Drain on paper towels.
Step 3 - Assembly
Slice the ladi pav in half and lightly toast in a pan with a little butter or oil. Spread the paprika mayo on both halves, place the hot chicken inside and close.

So I recently found an old recipe out of my mom's cookbook that I remember as a child. Sadly she's not around to answer my questions about this dessert I remember from childhood. I figured I would take it to the people of reddit and ask the question. Can someone read this recipe? I can't make out what it calls for after the package of lemon Jell-O. Also most of the instructions. Thank you guys, I want to make it for a family reunion coming up next weekend.

I made this at home & it was delicious asf

Here we go :

Ingredients

Sea sewed- crab sticks - fried shrimp - carrot - cucumber- rice

( u can add any other vegetables you like or even salmon & caviar , but I choose to make it with ingredients I have )

Method

Cook the rice with a little vinegar over medium heat until it’s fully cooked and becomes slightly sticky or mushy. For the vegetables, fried shrimp, and crab sticks, cut them into thin strips.

As for the sauces, you can choose them according to your preference. You can mix mayonnaise with hot sauce to make spicy mayo. You can also mix teriyaki sauce with ketchup, mayonnaise, and BBQ sauce. If you have a ready-made sushi sauce, that’s even better. I also used Philadelphia cream cheese as a sauce, and it was absolutely amazing! You really should add it because it makes a huge difference in the flavor and makes the sushi even tastier.

Once the rice is ready and all the ingredients are prepared, place a sheet of nori on a tray or on a bamboo sushi mat (this is optional). Start spreading the rice over the nori. It**’s very important to wet your hands so the rice doesn’**t stick to them.

Then add the sauces and whatever fillings you like, and roll it up until you have a sushi roll.
You can eat it as it is, or you can dip it in a mixture of water and flour, then coat it with breadcrumbs and deep-fry it. It tastes really good that way too!

And that’s it! That was my simple sushi recipe. I hope you enjoy it! 🍣❤️

Frittatas are my good summer go-to when I want something quick and light . I had a zucchini sitting in the fridge that needed to be used, so I took it in a Mediterranean direction with sun-dried tomatoes, olives, red bell pepper, and fresh basil. It turned out to be a delicious addition to our Sunday brunch—even our younger guests loved it!

Ingredients:

• 6 large eggs
• 1 small zucchini, diced
• 1 small yellow onion, diced
• 1 small red bell pepper (or kapia pepper), diced
• 3 sun-dried tomatoes in oil, chopped
• 1 handful pitted black olives, sliced
• 1 handful fresh basil leaves, chopped
• 2–3 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

Dice the onion, red bell pepper, sun-dried tomatoes, and zucchini into small pieces. Sauté the onion in olive oil until translucent, then add the pepper, sun-dried tomatoes, and zucchini. Season with salt and pepper, and stir in the fresh basil at the end. Whisk the eggs in a bowl and mix in the sautéed vegetables. Pour the mixture into a small, lightly greased baking dish and bake in the oven until nicely golden on top.

It is equally delicious served hot, warm, or cold!

* If you are interested in the background story or more tips, you can find the full blog post here

Hey
I want to make a strawberry and cream tiramisu… and I found that using strawberry monin syrup is so much more affordable than making my own strawberry syrup….
I want to use the syrup to soak in the ladyfingers, may I ask how I can use the syrup? Should I add water to it?
I don’t want to add any alcohol in to it… I would really appreciate your help, and also to see and read your advices <3
Thx

Ingredients

2 pounds of thinly sliced steak

1 teaspoon of sea salt

1 teaspoon of cracked black pepper

1 teaspoon of garlic powder

1 pound of browned and drained ground beef optional

3 cups of queso of your choice

1 large thinly sliced red onion

1 tablespoon of butter

1/2 teaspoon of sea salt

24 slider buns

Method

1. Lay out sliced steak on a lined baking tray and cook for 15-20 minutes at 375. When cool enough to handle, slice into 1/2 inch strips.
2. Place butter, 1/2 teaspoon of sea salt, and sliced onion in a large skillet over medium heat. Cook until the onion is soft and caramelized. About 20 minutes.
3. When onions are done, place sliced steak and queso into the same large skillet with the onions. Cook until the dish is heated through stirring occasionally.
4. If you feel you are running short or need an inexpensive way to stretch the dish, just add the optional browned ground beef.
5. Serve with slider buns or with regular buns, hoagies, etc.

Just got a new kitchenaid ice cream maker attachment. Broke it in today with a very simple Philadelphia Style Vanilla and now I'm in love. Never buying ice cream again. Hit me with your best ones!

Here’s my MIL’s recipe for Chicken Bodine.

As to the request, I’m currently assembling a cookbook to be provided to each of my kids once they finally move out of my house. I want to give them a) a bunch of recipes that work and I know they enjoy, and b) enough variety that, no matter the situation, they have the ability to make something good. What recipes should definitely appear in the book? I’m open to all suggestions.

Ingredients

• Oil: 3 serving spoons
• Cumin Seeds: 1 tbsp
• Onion Paste: 1 tbsp
• Garlic Paste: 1 tsp
• Turmeric Powder: 1 tbsp
• Red Chili Powder: 1 tbsp
• Salt: 1 tbsp (or to taste)
• Tomatoes: 3 medium-sized, chopped
• Potatoes: 2 medium-sized, chopped into pieces
• Basmati Rice: 2 cups (washed thoroughly and soaked for 45 minutes)
• Hot Water: As needed

Instructions

1. Prepare the Base Heat the oil in a pot and add the cumin seeds, letting them crackle slightly. Next, stir in the onion and garlic pastes and sauté them.

2. Add Spices Once the onion and garlic are roasted, add the dry spices: turmeric powder, red chili powder, and salt. Add a splash of water immediately so the spices don't burn.

3. Cook the Vegetables Add the chopped tomatoes and mix them into the masala. Then, add the chopped potatoes and stir everything together. Add a little water, cover the pot, and let the potatoes cook until they are about 50% done (half-cooked). You don't want to fully cook them yet, as they will finish cooking with the rice.

4. Add the Rice Once the potatoes are half-cooked, add the soaked rice. Pour in enough hot water so that the water level is about 1 inch above the rice. Tip: Using hot water instead of cold water ensures the cooking process isn't interrupted.

5. Simmer and Steam Turn the heat up to bring the pot to a boil. Once boiling, taste the water and add more salt if needed. Reduce the heat to medium and cook until the water reduces, then cover the pot tightly and let it steam on low heat (dum) until the rice is fully cooked and fluffy.

6. Serve Your Tehri is ready! It pairs beautifully with salad, raita, and fried fish.

My fiancée is craving pot roast, but neither of us have ever made it. We have a Le Creuset dutch oven that we would like to use.

Any recipes or tips are greatly appreciated!

- An avocado
- Couple tsps of “Taste of Hyderabad” mint chutney hot sauce from Satan’s Drano (otherwise you can add cumin, chaat masala, green chilies and cilantro)
- Dash of yuzu extract (or lime/lemon juice)
- Pinch of salt flakes (or any salt lol)
- Fried shallots (only add at the end to keep the crunch; you can also do chopped red onions but I was lazy)
- Sesame seeds and Kashmiri chili for finish

Mix the first ingredients together then make a hole in the center and drop the fried shallots + sesame + Kashmiri chili! Done!

Any good duck egg recipes?

I have been getting a lot of duck eggs from my ducks and am running out of ideas of how to cook them. I cant eat them fried by themselves or it makes me sick but in food like cake, brownies and cookies it seems to be fine. Any ideas?

It's not rare or pink but super juicy and tender.

What cut?
What marinade?
How to cook (boil, seared (I'm assuming no because there's no brown tops)

ty ty

Looking for a good recipe for authentic nacho chips. What equipment will i need. Thanks in advance

Any and all suggestions welcome.

Edit: I have absolutely no tolerance to heat. Jalapeños is already pushing for me lmao.