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Save jacwilso/ee4b2bfb04e02d010d49dcce8253070d to your computer and use it in GitHub Desktop.
Servings: 2
Prep Time: 5 min
Cook Time: 20 min
- garlic (2 cloves)
- panko breadcrumbs (1/2 cup)
- sour cream (2 tbsp)
- fry seasoning (1 tbsp)
- apple (x1)
- celery (x3)
- lemon (x1)
- ciabatta bread (x1)
- spring mix (2 oz)
- sunflower seeds (1 oz)
- butter (3 tbsp)
- Preheat oven to 450 and put rack in top.
- Add sour cream to bowl and coat pork, place pork into gallon ziplock w/ panko, fry seasoning, salt+pepper, shake to coat.
- Mince garlic, halve/core apple + slice into thin half-moons, thinly slice celery on diagonal, cut lemon into wedges, cut ciabatta.
- Heat 1/4" layer of oil in large pan, cook pork 2-3 mins/side until panok is golden+brown, set aside on wire rack
- Combine garlic and metled butter, drizzle over ciabatta, toast for 5mins in oven
- Medium bowl combine apple, celery, spring mix, sunflower seeds, olive oil, squeeze a few lemon slices, season.
Servings: 4
Prep Time: 15min
Cook Time: 30min
https://natashaskitchen.com/beef-stroganoff/
- cut beef into smaller strips
- really don’t over crowd in the beginning
- get high quality beef broth
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https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/
- Use muffin cases
- Half the topping ingredients
- 25 min cook time minimum
- Add a pinch extra baking powder
- Melt butter before coming
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- less flour on dough when rolling
- split dough before wrapping in the fridge
- more sugar in blueberry mix
- heat pie stone longer/hotter to prevent soggy bottom
- wrap outer crust in tin foil
- try higher heat? (425?)
Servings: 6
Prep Time: 15min
Cook Time: 40min
- chicken breasts (2 lb)
- chili powder (2 tsp)
- tumeric (1/2 tsp)
- butter (4-5 tbsp)
- yellow onion (x1)
- garam masla (3 tsp)
- cumin (1 tsp)
- cayenne pepper (1 tsp)
- grated ginger (1 tsp)
- garlic cloves (3 cloves)
- cinamon stick (1 stick)
- tomato sauce (14oz)
- water (1 cup)
- heavy cream (1 cup)
- Pinch salt
- Pinch pepper
- Mix chicken with salt, pepper, chili powder (1), tumeric (1/2)
- Cook chicken with butter (2) and strain into bowl
- Cook onion until translucent, butter (1-2), garam masala, chili powder, cumin, cayenne pepper, grated ginger, garlic, cinamon
- Mix in tomato sauce, water, heavy cream, then mix in chicken
- Simmer for 10-15 minutes
- Melt in butter (1)
- Remove chicken juices before adding into the mix
- Amount of butter is negotiable
Servings: 8
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- buttermilk (2 cups)
- salt (1 tsp)
- black pepper (1 tsp)
- cayenne pepper (1/2 tsp)
- boneless, skinless chicken thighs (x8)
- plain greek yogurt (1.5 cups)
- fresh dill, chopped (3 tbsp)
- garlic powder (1 tsp)
- lemon juice (2 tbsp)
- grated parmesan cheese (1/4 cup)
- all-purpose flour (2 cups)
- salt (1 tbspn)
- black pepper (2 tsp)
- cayenne pepper (1.5 tsp)
- garlic powder (1 tbsp)
- peanut or vegetable oil, for frying
- softened butter, for buns
- brioche burger buns (x8)
- butter lettuce (1 head)
- tomatoes, sliced (x2)
- Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
- Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
- Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
- Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
- The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.
- Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
- Enjoy!
- Found on reddit
Servings: 2
Prep Time: 10
Cook Time: 40
- Carrots (x4)
- Scallions (x2)
- Lemon (x1)
- Panko breadcrumbs (1/4 cup)
- Parmesan cheese (1/4 cup)
- Hot paprika (1 tsp)
- Chicken breasts (x2)
- Sour cream (2 tbsp)
- Isralei couscous (1/2 cup)
- Garlic herb butter (2 tbsp)
- Peel carrots + cut into 2" lengths, thinly slice scallions (separate white/greens), zest + quarter lemon
- Preheat oven to 425, bring a medium pot of salted water to boil.
- Combine panko, parmesan, paprika, drizzle olive oil, salt+pepper. Pat chicken dry, season w/ salt+pepper, brush 1 side of chicken with sour cream, press panko mix into coated side.
- Place chicken + carrots onto baking sheet, cover carrots in olive oil+salt, cook for 15 mins, remove chicken and cook carrots for another 5 mins
- Add couscous to boiling pot, cook for 6 mins, drain. Melt butter add scallion whites add couscous back to pot.
- Toss carrots w/ lemon zest and 1 lemon wedge juice. Garnish w/ scallion greens
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- salt (1.5 tsp)
- eggs (x2)
- milk (1 cup)
- unsalted butter (1/4)
- sugar (1/4 cup)
- dry yeast (2.25 tsp)
- flour (4 cup)
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In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
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Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
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In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
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Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
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Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
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Divide the dough into 16 equal balls, roughly the size of tangerines.
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Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
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Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
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Preheat the oven to 375˚F (190˚C).
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Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
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Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
https://www.buzzfeed.com/jesseszewczyk/how-to-make-dinner-rolls-recipe
Servings: 6+
Prep Time: 1hr
Cook Time: 15min
- potato (x2)
- ricotta (50g)
- flour (90g+)
- egg (x1)
- thyme leaves
- parmesan
- butter (knob)
- peas (150g)
- lemon (x1)
Preheat the oven to 200°C/Gas 6. Bake the potatoes in their skins for 1–1¼ hours until tender the whole way through. Remove the flesh from the skins (ideally while still warm) and mash until smooth – a potato ricer works best here. Mix in the ricotta, a pinch of salt and white pepper and the flour. Make a well in the middle, add the beaten egg and begin to combine the mixture with floured hands. Work in the thyme leaves and continue until a smooth dough has formed. (Be careful not to overwork it or the dough will end up too dense and won’t expand when it goes into the water.) Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make ‘pillows’ or individual gnocchi. Gently press each one in the centre using your floured finger. The dent will hold more sauce and allow the gnocchi to take on more flavour. Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until nicely coloured. Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with grated Parmesan cheese.
- dont use too much potato otherwise forming the dough is impossible
- the lemon zest really makes it
- needed a lot more than 90g of flour
- dont defrost well
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Cook the chicken and onion in curry powder then add mushrooms then add a jar of curry sauce then throw cashews in at the end. I sometimes add red and green peppers or you can make your own sauce by adding coconut milk, tin of tomato's and turmeric, cumin and curry powder.
- Can substitute chicken for turkey
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https://www.lifestylefood.com.au/recipes/22609/smoky-bacon-sweetcorn-and-potato-soup
- Don’t use breakfast/maple bacon
Add Chickpea stuffed chicken https://www.google.com/amp/s/www.gordonramsayrestaurants.com/recipes/roast-chicken-with-chickpea-stuffing-and-big-green-salad/amp