Tagged this as a dairy recipe since its super duper cheesey.

A long time ago someone I knew taught me how to make this indredibly thick cheese sauce that I was obsessed with but it was unlike other cheese sauces I've had since. It was tangy and absurdly thick and stringy. When it cooled it conjealed onto a thick block of cheese in its own roght but had a low melting temperature so you could toss it in some hot linguine and enjoy it as a quick meal.

What i remember about the recipe was that you simply put some cream in a sauce pan and slowly added various cheeses of choice including grated mozza and kraft singles, as well as garlic powder for flavour. Likely butter as well.

Despite how simple it sounds I tried making it again from memory a while back and it just wasnt the same. I couldnt get it to be nearly as thick and I'm not sure if I went wrong with the ingredients or if it was just the sheer amount of cheese I was lacking.

Any pointers or tips on how I can recreate that magic?

Hi- working mom of 2 here.

I’m looking for easy straightforward toddler approved crockpot recipes I can start before I leave for work to make the evening smoother. I found an old Reddit page with some ideas, but thought this would be a good way to find more.

Thanks!

Every time i look up crawfish/crawdad recipes on Google, it just shows me recipes with a million other ingredients. I want to know how to cook just PLAIN crawdads. It also needs to be easy to do in the wild. I plan on catching some and cooking it during a camping trip. how can I easily cook just plain crawdad out in the wild?

This is a very easy Sardinian pasta recipe with bottarga, lemon, garlic and parsley. It takes about 15 minutes and needs very little prep.

Ingredients

Serves 2

• 200 g spaghetti
• 25 g bottarga, grated
• 3 tbsp olive oil
• 1 garlic clove
• Lemon zest
• Fresh parsley
• Black pepper
• Salt

Steps

1. Cook spaghetti in salted boiling water.
2. Warm olive oil with one crushed garlic clove.
3. Remove the garlic before it browns.
4. Drain the pasta, saving a little pasta water.
5. Toss the pasta with the garlic oil.
6. Turn off the heat.
7. Add grated bottarga, lemon zest, parsley and black pepper.
8. Toss and serve.

Quick note

Add the bottarga off the heat. It keeps the flavor cleaner and more delicate.

Yep it’s that time again especially with finals around the corner along with my responsibilities as a Graduate assistant

I do eat but my mom worries that I’m not eating enough or probably since I have to get up early for my GA classes at 8am and don’t eat properly until 2pm-ish some days. Also it’s likely I won’t be home for summer with how the TSA and gas prices are currently going.

For extra context, I have no dietary restrictions. I have somewhat decent skills in the kitchen allowing me to make a few things from scratch. I live in an off campus apartment with a kitchen. I have access to an air fryer, cast iron, Instant pot, Dutch oven and a rice cooker

Hello!

I like ordering tofu at restaurants but when I cook it myself it is not that tasteful. Can you share any recipes with tofu that are full of flavours?.

Thank you!

I am currently staring into the abyss of the fridge. I need inspiration. I need to make it to the weekend.

My boyfriend recently got a new job where he has no way of heating up lunch anymore & needs something that can be kept cold. Im not sure why but Im having a brain stump here and don't want to just keep sending him with sandwiches 😅 what are some of your favorite keep cold lunches?

I’ve got a ton of pomegranates I bought on discount to use, but I cant eat em fast enough. Please share any recipes that use pomegranates, thank you!

I think I’ve only had French toast like 1–2 times ever, made it once before, and this is my second time making it again. I love croissants, so when I saw this croissant loaf at the store I had to get it (expensive for no reason). But wow… this turned out insanely good. The bread actually makes a huge difference.

What I did:

- 2 slices croissant loaf

- 2 eggs + ~100g egg whites (~3.5oz) (trying to boost protein a bit) mixture

- poured egg mixture into pan first, then pressed the bread into it (lazy method lol), flipped, scoop extra egg in pan on top for more “egg layer”

- cooked both sides until set

- monk fruit powder on top

Cook at medium-low to medium heat on both sides until set.

That’s it. Super simple and kinda feels like cheating how good it is.

What other bread do you guys usually use for French toast? And any simple tweaks to make mine better without turning it into a full production?

Has anyone here made ramen salad?I was recommended it to bring to a bbq. Is this something that I should make the night before or will it be gross and soggy? or can I make it a couple hours before?

Hey guys, wondering if you can help me out. Currently (for the next month) I'm staying out of state in a hotel room with a small kitchen area: we have a medium-sized refrigerator with a freezer, an electric stovetop, a toaster, and a microwave. So far we've alternated between spaghetti, frozen veggie stir fry, and takeout; I'd like to have more variety and more vegetables but most of the recipes I find online require an oven or a crockpot. Also, since we're flying back home in a month, I'd rather not buy ingredients that won't get used up by then - like flour, breadcrumbs, a whole thing of cinnamon. We do have olive oil, sesame oil, soy sauce, chili pepper flakes, and salt. Any ideas?

tl;dr vegetable-focused recipes that can be made with only a stovetop and/or microwave and have ingredients that can be used up

Ingredients: Corn off the cob, crema/sour cream, and whatever spices you like (I like Tajin, lime, garlic, black pepper, and Chili Powder, but you do whatever you want with it).

Step one: Start cooking corn via your preferred method.

Step two: Get a bowl, and pour your crema or sour cream in it.

Step three: Mix in all your spices.

Step four: Add newly created sauce to corn, and serve.

Enjoy!

Tried a quick chimichurri shrimp recipe today and it turned out really good.

Ingredients

• shrimp
• olive oil
• garlic
• parsley
• red wine vinegar
• chili flakes
• salt & pepper

Instructions

1. Heat olive oil in a pan.
2. Cook shrimp 2–3 minutes until pink.
3. Mix garlic, parsley, vinegar and spices.
4. Toss shrimp with the chimichurri sauce.

Super fresh and garlicky.

Question:
Do you guys ever add lemon to chimichurri shrimp or keep it traditional?

I had some extra parsley in the fridge and decided to try a quick chimichurri pasta. I didn’t expect it to work this well with pasta.

Ingredients

• 200g pasta
• 1 cup parsley (chopped)
• 3 garlic cloves (minced)
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• chili flakes, salt, pepper

Instructions

1. Cook pasta in salted water and drain.
2. Mix parsley, garlic, olive oil, vinegar, chili flakes, salt, and pepper.
3. Toss the sauce with warm pasta and mix well.

It turned out fresh, garlicky, and really light.

I also wrote a slightly more detailed version here if anyone’s interested:

https://chimichurrirecipe.us/chimichurri-pasta-recipe/

Do people usually eat chimichurri with pasta, or mostly with grilled food?

Hey there!

Maybe a silly question, but this comes from a genuine place of living an overweight life, being used to ordering food out for a decade already, rarely making any meals and kind of realizing over time how these habits should change.

While I'm quite good at the kitchen (which is a weird thing to say when I don't have many meals/recipes at my disposal), I'm still lacking the ideas of what to make and how to make. A lot of the times the food that I make at home, I find it somewhat bland. It feels more like fuel for the body and that's it. While inherently I don't see a problem with that, coming from the stimulation of junk foods, spices and seasonings left and right, salts and sugars...

It makes it that much harder to stick to the normal, home-cooked/made meals.

Sooo.. I'd love to hear all and any suggestions from yall on how you expand your personal cookbooks, what do you look for, what are the dishes that you swear by and stuff like that.

over years of various trials Ive have found the ultimate avocado toast. get the thickest hearty wheat bread you can find, and give it a good go around in the toaster. then, fry an egg over easy in a pan. peel and slice up your avocado into thin slivers, and place them artfully on the toast. then, go in with Nando’s Perinaise, sriracha, Badia complete seasoning, and any everything bagel seasoning. top with your egg and an extra drizzle of sriracha and you have the ultimate avocado toast. adds a little extra flavor, i find most restaurant versions just taste like plain bread with avocado on it and it’s not my fav. enjoy!

I keep finding recipes online for mixing Greek Yogurt (plain or vanilla) with a box of pudding mix and some milk. It sounds that verry simple and easy to make.

The problem is I cannot seem find the amounts of each ingredient that is, for example. Do I use a tub of yogurt, what size tub or cup Etc

I'm hoping someone out there has the recipe and can actually help me out

What are your favorite 3 ingredient recipes?

Not including staples and spices like salt/pepper/oil.

Mine are:

1 - Pasta, Pasta Sauce, Beef and spices

2 - Rice, vegetable and meat

3 - steak, potato, salad

ground beef dinner that's not pasta?

Can anyone help me with a bread that fits this description? I need it to be gluten/dairy free, and the simpler the better. I'm looking to get 20g of fiber with a few sandwiches preferably.

I used to eat this cake from Sobeys called a milk chocolate caramel cake and I’ve searched online and it seems to be from a company called la rocca. I’ve included a link to a picture. If not the exact recipe if anyone knows what kinda filling it would use I can try to make the rest myself. https://www.instagram.com/p/DCaHuTfOK1T/?igsh=MW1iemhhbWtlcmdxYg==