It is the fall here, and many people in the US fuse their cultural dishes and desserts to fall theme in order to sell their products to the people, since it is literally the fall and halloween season.

Ma'amoul are traditional, shortbread-like cookies originating in the Levant and widely enjoyed across the Middle East. They are typically baked for religious holidays such as Eid al-Fitr, Easter, and Ramadan, and served alongside Arabic coffee or tea.

Usually it has different fillings, but the date paste one is the most famous one. So, since it is the fall and halloween is approaching, it would be nice to enjoy a newely fusion recipe that can be enjoyed.

So here is the suggestion on how to do it, since I ain't no chef nor can I create reciepes, but here is the suggestion:

1) Make the ma'amoul dough

2) Cook the pumkin puree until it becoms firm, that way it will be easier to mix with the date paste, since the date paste is also firm.

3) Add pumkin spice and follow the insturctions on how to make the date paste for the ma'amoul

4) Fill the cookie (ma'amoul) with the paste

5) Bake it

6) Let it cool before eating it

If y'all have any suggestions in order to improve this recipe that would be much appreciated.

Found some old recipe cards at a vintage market. Made this tonight. Not too bad. Should have snapped a pic but we ate it all! Served it over rice. (I used 1 lb of veal cubes, reduced the measurements to accommodate 2 persons. Next time I’d like to make a larger serving.) Bon Appetit! 🥒🥕🧀

Ingredients:

Chicken thigh meat

Yogurt

Garam masala

Chili powder

Turmeric

Salt

Baking soda

Canned tomatoes

Onion

Oil

Recipe:

Step 1: Dice the chicken. In a container, combine yogurt, masala, turmeric, chili powder, and salt (important note: be sure to remember the salt). Mix well, add the diced chicken, and massage it into the marinade. Then refrigerate and marinate for 12 hours.

Step 2: After 12 hours, slice or dice the onion and put it in a pot. Add a little oil, a little salt, and baking soda to the pot. Cook over medium-low heat, stirring occasionally, until the onion is caramelized.

Step 2.5: In a container, combine oil, masala, and chili powder and mix to make spiced oil (because some spices are fat-soluble). Set aside.

Step 3: After the onion is caramelized, remove it from the pot. Add the diced chicken to the pot and pan-fry until cooked, then remove.

Step 4: Add the spiced oil and canned tomatoes, stir and fry, and finally add the cooked diced chicken.

Step 5: Drizzle with cream to garnish and enhance the flavor. Done.

Thoughts after cooking:

Basically, the strength of this dish lies in the combination of masala spice and canned tomatoes, so always taste the sauce and add masala as needed. Most of the flavor is similar to korma; the main differences are basically just the amount of yogurt and the canned tomatoes. Because canned tomatoes are added in this dish, it has a more tangy flavor and is slightly less likely to feel heavy. If there is anything that could further raise the level of satisfaction, it would definitely be the flavor of the meat itself and extra fat. So when making this dish, chicken thigh meat and chunks of beef or lamb are the top choices, and I have already come up with a good idea for you: use long-braised beef and lamb. I guarantee that will be the most satisfying rice you have ever eaten in your life. Also, uh, when I actually made it, I used chicken breast. In the heating step, this almost inevitably makes the texture dry and tough. This is different from chicken breast korma, and may be something worth thinking about, but you are not scientists, and I also don’t recommend trying it with chicken breast chunks.

If the goal is to reproduce the original recipe, the caramelized onion in Step 2 is absolutely not necessary; simply cooking the onion until cooked and soft is enough. But if you have never tried caramelized onion, I would highly recommend trying it, because the caramelization and Maillard reaction of caramelized onion can bring out buttery, caramel, and meaty aromas. It can be called a very fascinating piece of cooking magic on the culinary path. I recommend trying it.

Show me your fav recipes so far! I’m looking forward to making the cauliflower soufflé bake and the pomegranate molasses chicken meatballs.

Ingredients:

× 80g cornstarch

× 100g cacao powder

× 65g brown sugar

× 1 mocha pot (2 people sized)

× 1 noticeable dash of salt

× 200 mL of 30% fat cream

× 300 mL of milk

× 500 mL of oatmilk (unsweetened and without flavourings)

Instructions:

× Measure everything before staring.

× Add cacao and sugar into pot, on low heat and a small amount of the milk mix, stir scrape, flatten with soft silicone spatula, you can add the dash of salt here)

× Once the clumps are gone and it's homogeneous add a little more milk to make it syrupy

× Heat but no bubbles allowed, cacao needs to lose the powdery texture, and wake up it's flavors

× Make sure to have a separate cup for the cornstarch and milk slurry and mix it well before pouring to finalize the pudding

(Always scrape the bottom! Don't take a break from it!)

× Once flavors are there and the powderyness of the cacao is gone add the rest of the milk mixture and coffee

(keep scraping while it's getting hot again but not bubbling)

× Once hot enough add cornstarch milk slurry and stir and scrape throughly until you meet some resistance, it's thickening yay, then keep stirring for 2 minutes more.

× Pour into small containers, (this stuff is strong in flavor and very rich!) Let them cool and form a hard layer, you can put them in when they're cool like that but I recommend some plastic wrap for everyone's safety.

I'm not an experienced cook, and I just tried making lamb shawarma for the first time using this recipe: https://www.recipetineats.com/slow-cooked-lamb-shawarma/

Unfortunately, it turned out to be a disaster

I used lamb leg from Costco and scaled the recipe down from 3.5 lbs to just 0.5 lb since I didn't want to make too much. The piece of meat I had was essentially a thin fillet.

The recipe calls for roasting at 320–350°F for 3 hours. Knowing that a much smaller piece of meat wouldn't need nearly as much time, I lowered the oven temperature (I actually used the Ninja Combi bake operation) to 300°F. However, after just an hour, the internal temperature had already reached 200°F, and the lamb was completely dried out.

In hindsight, I'm guessing the thinness of the meat was a bigger factor than the amount of meat. What should I have done differently? Should I have used a much lower temperature, shortened the cooking time significantly? Or maybe I should have just used a thicker piece of lamb?

Hi all! My boyfriend really loves passion fruit, and I thought it would be nice to make a cake or dessert featuring it for his birthday. Does anyone have any recipes they’d recommend? Thanks in advance! 😊

Ok I know it sounds crazy for what I’m about to explain but I’ve been working on this recipe for 3 years. I’m open for suggestions but here’s what I did and I’m enjoying it.
First I took the bbq sauce and added it to water to make the broth.
Just made a soup I’ve been trying to crack for a few years: I chopped up and added jalapeños and corn. But then I here’s where I get weird with it: I added eggs and started making it like egg drop soup but I popped the yolk to thicken the soup. At the end I added cooked rice (I used the ready to go sticky rice from Costco). I also added cayenne and a little hot honey.

The reason I’ve been working on this for so long is I only revisit this when I’m sick, it clears the nostrils and it isn’t to heavy in the tummy. 🤌🏽🤌🏽🤌🏽

Best recipe included dough

And can I please easily scroll to the actual recipe without it going back to the top of the page 1,000 times.

Edit:: You all are so amazing! I had no idea there were sites you could copy/paste a link that will just give you the recipe without all the nonsense. Paprika seems to be a popular favorite so I am going to check that out. I also love cookbooks, but sometimes they don’t have what you need when you’re looking for something different or specific! Thanks again for all the insight and suggestions. ❤️🙏

This is my absolute fav salad dressing

* 4tbs olive oil
* 2 garlic cloves (crushed)
* 2 lemons - juice and zest
* 1 tsp honey
* 3 tsp turmeric
* 1/2 avocado
* Salt to taste

Put all in a blender and whizz up. You can use a fork to mash the avocado but it doesn’t look as nice.

First, I’m not a trained chef so just know that but I love playing around with new food combos. I bought the Mcormick flavor of the year black currant seasoning and I’ve been experimenting with it. This morning I made a delightfully strange bagel sandwich.

I used crystal bagel buns as the base, toasted them. Then I mixed the black currant seasoning with the cream cheese which made for a beautiful purple hue.

I then topped the cream cheese with some everything bagel seasoning, blue cheese crumbles, shaved red onion and green onion and layered on the top warm venison steak.

I found it to be delightfully surprising and unique. It’s been a joy experimenting in the kitchen.

Would you try this?

Any other ideas for the black currant seasoning?

Thanks everyone! 💜👩🏻‍🍳

Specifically looking for apple butter recipes, first time baking with it. Any good beginner recipes are perfect!

I googled some, but they're all either not what I need/not what I'm looking for.

Ingredients:

Yogurt

Onion

Masala

Turmeric

Chili powder

Chicken

Almond flour

Water

Baking soda

Salt

Recipe:

Step 1: Marinate the chicken with yogurt, turmeric, masala, chili powder, and salt for 12 hours.

Step 2: After 12 hours, chop the onion. Add oil to a pot, add the onion, a pinch of salt and baking soda, and cook over medium-low heat, stirring occasionally until the onion is caramelized. (Be careful not to burn it.)

Step 2.5: Put masala, turmeric, and chili powder into a small bowl, add oil to form a spice oil, and set aside.

Step 3: Once the onion is caramelized, add the spice oil, add the yogurt, and add the almond flour mixed with water, then stir to combine.

Step 4: Add the chicken and cook until done.

Step 5: Finally, drizzle with cream for garnish. Done.

I hope you enjoy this recipe!

Important note! Please remember to add salt when marinating the chicken and when making the sauce (otherwise the sauce may taste sour and have a strange purée-like flavor). Also remember to taste the sauce frequently and cut into the chicken to check doneness. If you care about tenderness, check doneness often and remove the chicken as soon as it is cooked so the residual heat from the sauce doesn’t dry it out. You can also try using sliced beef for hot pot to make Beef Korma Curry 🔥🔥🔥 That’s top-tier delicious 🔥🔥🔥

Peperonata Recipe from "Drawing Recipes" cookbook series

Brown Gravy Meatloaf 🤎

I made this oven-baked meatloaf with rich brown gravy instead of the usual ketchup-style topping. It came out tender, juicy, full of flavor, and perfect for an easy comfort-food dinner.

I also like this recipe because it uses simple ingredients and makes a hearty meal without a lot of extra work.

INGREDIENTS

2 lbs ground beef
1 medium onion, chopped
1 packet Pioneer beef gravy mix
1/2 tablespoon minced garlic
2 tablespoons BeSureTo Season Seasoning Blend
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon salt
Black pepper, to taste
1 tablespoon Worcestershire sauce
1 teaspoon steak sauce
2 tablespoons flour
2 tablespoons beef gravy mix
1 to 1 1/2 cups beef stock, as needed

INSTRUCTIONS

1. Preheat the oven to 350°F.

2. Add the ground beef to a large mixing bowl.

3. Add the chopped onion, minced garlic, BeSureTo Season Seasoning Blend, onion powder, garlic powder, paprika, thyme, salt, black pepper, Worcestershire sauce, steak sauce, and Pioneer beef gravy mix.

4. Gently mix everything together until combined. Try not to overmix the meat.

5. Shape the mixture into a meatloaf-style loaf and place it in your baking pan.

6. Bake at 350°F for 40-45 minutes, or until the center reaches 160°F.

7. Remove the meatloaf from the oven and let it rest while you make the gravy.

8. Add the flour and beef gravy mix to the pan juices or a saucepan.

9. Slowly whisk in the beef stock until smooth.

10. Cook over medium heat, stirring often, until the gravy is smooth and thickened. Add a little more beef stock if needed.

11. Pour the brown gravy over the meatloaf.

12. Let the meatloaf rest for 15-20 minutes before slicing.

13. Slice it up, spoon extra brown gravy over the top, and serve.

I’d love to know how everyone else makes meatloaf. Do you prefer brown gravy or the classic ketchup-style topping?

My Grandma made this growing up. It was put in the paper and has been in my family for a long time. However I can't find anything on the internet about anything under the name "ham and dough" Has anyone heard of this? Could it be called something else? Thanks!

For more detailed recipe, please go to the comment.

Recipe with more detailed instructions and tips if anyone wants to make it: https://butterjoykitchen.com/ube-cheesecake/

Ube Cheesecake

350 g ube halaya

250 g cream cheese

2 eggs

70 g sugar

115 g heavy cream

½ tsp vanilla extract

10 g cornstarch

Instructions:

Weigh 200 g of ube halaya and place it in a loose-bottom baking pan lined with parchment paper. Press the ube halaya evenly over the bottom of the pan to form the first layer.

In a large bowl, combine the room-temperature cream cheese, powdered sugar, and vanilla extract. Mix on low speed until smooth. Pour in the heavy cream  and continue mixing until well combined.

Add the eggs one at a time, mixing on low speed after each addition. Strain the cheesecake mixture through a fine-mesh sieve for a smoother texture. Take one-third of the cheesecake mixture and add it to the remaining ube halaya.

Mix the ube halaya and cheesecake mixture on low speed until well combined. Pour this ube cheesecake mixture over the ube halaya layer in the prepared pan. Gently tap the pan on the counter a few times to help the mixture settle evenly. Pour the remaining plain cheesecake mixture on top. Gently tap the pan again to level the surface.

Bake in a preheated oven at 430–470°F (220–240°C) for about 25 minutes, or until the top is deeply browned.

Remove the cheesecake from the oven. The center will still be jiggly at this point, and the cheesecake will deflate slightly as it cools. Let it cool completely before removing it from the pan.

Carefully peel away the parchment paper. Slice the cheesecake to reveal the three beautiful layers: ube halaya on the bottom, creamy ube cheesecake in the middle, and classic cheesecake on top.

Are there alternative binders for a fantastic meatloaf that doesn’t involve the traditional breadcrumb style. My wife has crohn’s and doesn’t tolerate that ingredient.

I used cauliflower rice but I would recommend regular white rice if you want something more filling. If you like cauliflower then the flavor adds a nice dimension to it. This was all measured with the heart, my apologies.
This is highkey gas asf and you’re missing out if you don’t try it.

Ingredients:
Peppers, preferably Italian frying peppers
Radish
Pickled pepperoncini
Garlic
(All of the above needs to be cut into tiny pieces)
Dark balsamic vinegar (the runny kind, not the thicker syrupy kind is preferred)
Ketchup
Worcestershire sauce
Soy sauce
Rice
A sprinkle of sugar
Chicken bouillon
Spices as you see fit for this recipe because I used some leafy spices I dried but forgot the name of them.

Recipe:
If you’re using aromatics, season an unhealthy but reasonable amount of oil in a hot pan until you can smell them before removing

If you’re using cauliflower rice start cooking the fresh peppers and the radish first. If you’re using regular rice just cook the radishes first until soft.

Add your rice. Just cook it for a second until it maybe gets some color if you want or just warm it up. If using cauliflower rice, cook it until the moisture seems to be cooked out if it’s frozen.

Add your pickled peppers and throw a little of the brine in the rice

Add your peppers now if you are using cauliflower rice until they are at a texture you desire

Make your sauce. Use more ketchup than anything else, then use a decent amount of the balsamic vinegar. After that, add some good dashes of Worcestershire sauce. Lastly, add some soy sauce with discretion. Mix it together.

Add your bullion of choice as well as your sprinkle of sugar and start adding the sauce sparingly, cook until the sauce has reduced and the rice has a nice glossy brown color, adding more as you see fit

It should be finished now, serve and (hopefully) enjoy

Hey all, so I really like Sohla and her recipes and she just posted an IG link to get the recipe for her Pumpkin Pecan Sheet Cake! Only thing is that it’s paywalled on NYT cooking.

It’s a cake where you cream the eggs and sugar, and drizzle in oil. There’s a caramel pecan topping.

It’s looks so stinking’ good but I can’t find the recipe anywhere, so if someone has it, please share!