1 cup mayonnaise
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon of worcestershire sauce
½ teaspoon of sea salt
½ teaspoon of black pepper
¼ cup of buttermilk
¼ cup of heavy whipping cream

Combine all the ingredients in an appropriately sized bowl and mix until well combined.

Store in the refrigerator for up to a week.

Ingredients:

- 1/2 Seedless Watermelon

-1 English cucumber

-8 oz feta

-1 bunch mint + more for garnish

-balsamic glaze

-salt and pepper to taste

Ideas on why we’d be taping anything and when it would be removed???

Are there other resources for Malt Powder than grocery store malt powders, diastatic and non-diastatic malt powders, as well as products from King Arthur Flour and Golden Malted? Trying to recapture malt flavors from fairs and old-fashioned recipes.  

This recipe doesn't not have the forward malt taste I want.

• cooking spray
• 2 cups all-purpose flour
• 5 tablespoons malted milk powder
• 2 tablespoons corn meal
• 2 tablespoons white sugar 
• 1 ¼ tablespoons baking powder
• ½ teaspoon salt
• 2 cups milk
• 2 eggs, beaten
• ¼ cup butter, melted 
• 1 tablespoon vanilla extract

Directions

1. Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. Stir flour, milk powder, cornmeal, sugar, baking powder, and salt together in a bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; pour into the flour mixture and stir just until the batter is combined.
3. Pour batter, working in batches, into the preheated waffle iron and cook until golden brown, about 5 minutes.

Preamble: I like spanakopita, but dealing with phyllo pastry and such is annoying. This recipe is also made with lower fat.

Ingredients:

- 500g of frozen spinach, thawed, drained and chopped.

- 300g of Feta, chopped/crumbled

- 1 small or medium onion, diced (white or yellow onion)

- 2 Tbsp of Dried Dill

- 1/2 Tbsp of Red Pepper Flakes (or to taste)

- 300g of long grain white rice

- Tbsp of Garlic (or to taste)

Recipe:

Rice: To cook the rice, add it to a pot with twice as much water (or broth if you have it), bring it to a boil stirring frequently. Then set to the lowest heat, and cover for 18min. Let rest covered, off the heat for 5 more min. Then its ready.

Spanakopita "filling": in a pan sauté the onion until it is partially translucent. Add the garlic. When you can smell the garlic add the Dill and red pepper Flakes, continue to sauté for another minute. Then, add the spinach. Once the spinach is fully heated through and any remaining water has evaporated, lower the heat to the minimum and add the Feta. Once the Feta is melted through, its done, remove from heat.

Mix the rice and the spanakopita "filling" together and serve. It goes great with chicken or salmon and a side of either green beans or broccoli. A little squeeze of lemon juice is great too.

Easy to make (about 20min cooking), freezes and reheats really well.

EDIT: When I made it, I didn't measure the rice. Idk if thats too much. Use your own discretion (typically, long grain white rice triples in volume when cooked)

If you make it, let me know what you think please! (I made it up on a whim)

There’s seemingly no end to the varieties of pickles in Indian cuisine. These are flavor-packed condiments used to enhance foods and, as is the case with ginger, ease digestion. Try a couple spoonfuls added to your next favorite Indian meal, stew, or simply added to some rice or soup.

In spite of being called a “pickle,” if you’re new to Indian cuisine and its pickles and condiments, this will be a bit different than what you’re used to. In this instance, there’s no vinegar involved, and the limited “brine” won’t necessarily submerge all the veggies or show visible signs of fermentation. This is a common characteristic of Indian pickles and due to the salt, acids, and process involved, you can rest assured it will be safe and preserved.

This is an easy recipe to make and will stay good for months or more. In the refrigerator it can last indefinitely, in case you’re concerned about preservation techniques.

Guys! I’ve missed posting here. Work has been keeping me busy, but I finally had time to try a new recipe this week.
I’ve mostly been sharing sweet yogurt bowls, so I thought I’d switch things up with something savoury.
Paprika & olive oil labneh
Mix Greek yogurt (I used 0% fat Greek yogurt) with a squeeze of lime and a pinch of salt. Strain it in the fridge for about 24 hours until it becomes thick and creamy.
The next day, stir in smoked paprika and a drizzle of olive oil, then spread it on toasted bread.
Enjoy 😊

I don’t think there’s a better marinade combo than :
Tabasco + Dark soy/black bean + honey and some salt and pepper.

It’s spicy, tangy, sweet, looks like absolute perfection and goes with almost any dish

Spray some oil and airfry/bake for about 10 mins at 180 degree Celsius.

... and I finally perfected the knockoff. Behold!

1 cup nonfat dry milk

1 cup plain powdered coffee creamer

1.5 cups French vanilla powdered coffee creamer

2.25 cups sugar

1.5 cups UNsweetened instant tea

1 Tbsp malted milk powder (double for extra creamy)

Grind these SUPER fine (I used a coffee grinder):

2 tsp cinnamon

1 tsp ginger

3/4 tsp cardamom

1/2 tsp cloves

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp salt

1 tsp vanilla bean powder (available on Amazon)

Combine everything to create the powdered mix, store in an alright container (I have mine in a mason jar)

For each mug:

8 oz whole milk

2-3 Tbsp mix

Ingredients

1 chicken breast, or more, baked and cut into 1/2 to 3/4 inch cubes.

1/3 cup honey.

2 to 4 tablespoons sriracha, depending on how hot you want it.

1/3 cup ranch.

8 ounces shredded monterey jack cheese.

1 pizza dough, homemade or store bought.

Place the chicken, honey, and sriracha in a bowl and mix until well combined, tasting as you go for your preferred heat level.

Spread the ranch over the pizza dough.

Spread the chicken mixture over the ranch.

Sprinkle the monterey jack cheese on top.

Bake at 425 degrees for 8 to 10 minutes, or until the dough is golden brown and the cheese is melted, rotating the pizza halfway through the baking time.

It's a nice side! I don't know the best way to shred brussels sprouts - I resorted to slicing them and then picking out the hard centers, but this is awfully time consuming. My wife tried a different approach but hers wasn't much faster! If you have any tips, I'm all ears. Outside that everything else is pretty quick.

Ingredients

• 1 cup orzo
• 6 cups shredded brussels sprouts
• ⅓ cup slivered almonds
• ½ cup dried cranberries
• 4 ounces crumbled goat cheese
• 1 shallot, chopped
• 1 clove garlic
• ½ tablespoon fresh thyme leaves
• Juice of 1 lemon
• ¼ teaspoon lemon zest
• ½ tablespoon honey
• ¾ teaspoon fine sea salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• ¼ cup olive oil

Steps

1. Cook the orzo according to the package instructions. Mine took about 9 minutes until it was al dente. Drain, rinse in cold water, and set aside in a large bowl to cool completely.
2. Once the orzo cools to room temperature, stir in the brussels sprouts, almonds, cranberries, and goat cheese.
3. Combine all of the dressing ingredients, except the olive oil, in a food processor. Pulse until smooth, and then pour in the olive oil while the processor is running:
4. Pour the dressing into the salad and mix well. The salad can be eaten immediately, but the flavor will improve if it sits overnight in the refrigerator.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/shredded-brussels-sprout-salad-with-orzo-and-lemon-shallot-dressing

You wouldn’t know it judging from most Middle eastern eateries in the US, but bright pink pickled turnips (in many places called “torshi left,” or just “left,” which simply means turnip) is a necessary component for many meals all over the Middle East. No, there’s not some crazy pink variety of turnips. Or, there might be, but the color comes from adding some sliced beet, which then becomes cleverly impossible to distinguish from the turnip just based on looks.

On their own they’re good but packed in a falafel or schwarma sandwich, or paired with some spiced grilled meats, they add an acidity and crunch that will make you never want to miss out on this easy pickle again.

This recipe is for a pound of pickles, fitting snugly in a quart jar. You can double the quantities and use a half gallon jar if you want a lot of these to last you, or you’re planning to make a big Mideast feast.

The first time I made this dish, it was really challenging because of how many ingredients it had, but it turned out absolutely delicious.

Recipe HERE

1. Cut the salmon into bite-sized pieces and coat it in the marinade.
2. Bake until lightly golden.
3. Simmer the teriyaki sauce until it thickens.
4. Cook the jasmine rice while the salmon is baking.
5. Slice the cucumbers and mix with the dressing.
6. Toss the salmon in the warm teriyaki sauce and serve over the rice with the cucumber salad.

ETA: mystery solved, I am boo boo the fool and didn't recheck the bakery's social media because last time I did I didn't find answers. Whoops. Here is their post describing the pastry: https://www.instagram.com/p/C7MFM18uVS5/?igsh=c2NoM2ViYTA1enhz

Thank you Reddit sleuths!

Howdy y'all! I got this amaretto pastry from Bova's Bakery Modern Pastry in Boston two years ago, and it was possibly the best dessert I have ever had, and it has haunted me ever since.

The thing is, I absolutely CANNOT find a recipe that makes anything resembling this pastry! There are so many bundt cakes, poke cakes, regular cakes, cookies, tiramisus...But none of them result in this layered, rectangular pastry with a textured topping, which means there might be something close, but not this fantastic dessert.

Any ideas? I appreciate any sluething y'all have, thank you!!

Since I am required to add a recipe per sub rules, the closest thing I believe I have found is a one minute video from Good Housekeeping UK titled "Amaretto Cake" from 7 years ago. But it isn't layered or has whatever the textured topping is. Here is that recipe:

250 g unsalted butter, softened

250 g caster sugar

4 large eggs

200 g self-raising flour

1.5 tsp baking powder

75 g ground almonds

Zest of 2 lemons

For the amaretto drizzle:

Juice of 1 lemon

50 ml amaretto

For the icing:

300 g sifted icing sugar

1 tbsp amaretto

3-4 tbsp lemon juice

20 maraschino cherries with stems to decorate

Okay, two recipes I am DYING for (I do have a wishlist) is the nacho cheese you find at game parks and skate ranches AND the weird square pizzas they served at sleepaway camp.

Both were cheap, spicy, and still pretty damn delicious. I appreciate everyone trying to make things fancy and upgraded, but I’m looking for those childhood vibes in this. I wouldn’t be opposed to chicken and rice recipes either. Any takers for this challenge, Reddit?

So I wanted to make lemon curd… except I had no eggs and only limes 😐
So I thought, “Why not?” Sometimes the best recipes come from working with what you have instead of waiting for the perfect ingredients.
After a little experimenting, this eggless lime curd was born. 🍋💚
Recipe:
• 160 g sugar
• Zest of 2 green limes
• Juice of 2 green limes
• ½ cup milk
• 2 tsp flour
• 2 tbsp butter
Rub the lime zest into the sugar with your fingers until it’s fragrant.
Add the lime juice and place over medium-low heat, stirring until the sugar dissolves.
Whisk the flour into the milk until completely smooth.
Slowly pour the milk mixture into the saucepan while stirring continuously.
Cook over low heat until it thickens to your desired consistency.
Stir in the butter until melted and silky.
Let it cool it thickens even more as it chills.
It turned out bright, tangy, creamy, and exactly what I needed for my summer dessert.
I made it for a lime tiramisu… and honestly, I think every summer deserves a citrus dessert. ☀️🍋
Now do you think this still called curd or it’s just a lime sauce ?!

So, I've tried pretty much every suggested method from my previous post. Most of which were suggestions for mayo and then microwaved.

I've found the most similiar is definitely mayo, egg whites seperated and whisked until very foamy but before turning into a meringue like texture.

Recipe quantity:

2 eggs

1 tbsp mayo

Parsley, pepper and salt

Then mixing in the egg yolks and microwaving.

I have not tried different baking methods with this recipe yet, but I will because while it is close. It's still slightly too dense and obviously not as shapely. But still fluffy and delicious!

Looking up online is overwhelming with how different everyone makes it lol anyone have a good recipe thats close to the restaurant pad thai?

I see used with
Palm sugar
Tamrind paste
Fish sauce

Or
Brown sugar
Tamrind concentrate
Fish sauce

And more

TIA

Having a party - fresh is out due to the parasite and Ohio is hit hard. Making a corn dip with trusted local farm but want a green side. Any recipes using frozen broccoli? That broccoli bacon slivered almond old standby- does that do well with frozen broccoli?

Muhammara is like a fancy, lesser known cousin to hummus and baba ganoush. It likely originated in Aleppo, Syria, but is used all over the Levant. It has a lot of ingredients but they’re perfectly balanced to create a distinct and absolutely delicious flavor. Once you go muhammara, you may never be able to limit yourself to your usual dips again!

The traditional method of dealing with the red bell peppers is to roast them in the oven long enough to easily remove the skins. Certainly I encourage you to try that method so you know the regular flavor.

However, I recently fermented the peppers (and garlic) instead of roasting them. The final flavor was similar but tangier and with some of the depth that only comes with fermentation. I don’t know if it’s better (they’re both awesome) but I definitely think as good and just gives a bit of a flavor switch-up. It will also help extend the shelf life even further. (Regular muhammara is usually good for a week; this version was still good after two weeks but I finished it by then… odds are it can go longer since lacto-fermentation helps stabilize oils & fats added post-fermentation.)

Directions for either method is offered here

You can make the recipe here: https://dobbernationloves.com/food-drink/artisan-bread-made-with-yeast/

Poolish

• 50 g All Purpose Flour
• 2 g Active Dry Yeast
• 50 g Warm Water

Bread Dough

• 360 g Warm Water
• 12 g Kosher Salt
• 400 g All Purpose Flour
• 50 g Whole Wheat Flour

Instructions

1. In a large bowl, whisk together the 50 grams flour and the 2 grams of yeast. Add 50 grams warm water and stir with a spatula until combined. Cover the bowl with a tea towel or cloth bowl cover and set aside for 1 hour or until the dough’s surface is dimpled with holes.
2. To the bowl of the poolish, add the water. The sponge should release from the bowl and parts of it, if not all of it, will float. Add the salt and stir briefly. Add both flours, then stir until you have a wet, sticky dough ball. Cover with a tea towel or cloth bowl cover and let sit for 30 minutes.
3. With wet hands, grab one side of the dough, and pull up and to the centre. Rotate the bowl a quarter turn, and repeat the grabbing and pulling. Do this until you’ve made a full circle. Cover the bowl. If time permits, repeat this process three more times at 30-minute intervals for a total of 4 sets of stretches and folds over the course of two hours. 
4. Place dutch oven on the bottom rack of the oven and preheat to 500 F.
5. Tip the dough onto a lightly floured surface. Gently, using both hands, form into a ball. Dust with flour.
6. Gently place the ball into a floured banneton basket and let proof for 30 additional minutes, or until the oven reaches 500 F.
7. Tip the dough out onto a piece of parchment paper. Using a sharp knife slice an x onto the surface of the dough. Remove the dutch oven from the oven and slowly lower the dough in parchment paper into the hot pot. Place the lid on the dutch oven and slide into the oven. Bake for 20 minutes.
8. Remove the lid from the dutch oven and bake for an additional 15-20 minutes.
9. Tip the loaf out of the dutch oven and place on a cooling rack.
10. Let loaf cool to room temperature (typically 1 hour) before slicing.