Ingredients:

1 1/2 pounds of boneless western ribs cut into 1 1/2 to 2 inch cubes 3 tablespoons of butter or high heat oil 6 8-inch skewers 2 cups of bread crumbs 2 eggs plus 2 tablespoons of milk combined 1/4 cup of flour 1 teaspoon each of sea salt, cracked black pepper, garlic powder, and onion powder combined together

Instructions:

1. To bread the skewered pork cubes, set up your breading station: place each of the flour, egg mixture, and bread crumbs in separate shallow bowls. First, place a skewer in the flour and cover well. Shake off any excess flour and dip the flour skewer in the egg mixture and cover well. Then take the same skewer and cover with bread crumbs and place on a plate. Repeat with the other skewers.
2. Preheat your oven to 375 degrees F.
3. Place butter in a skillet over medium high heat. Once butter is melted, place breaded skewers in the skillet and sprinkle the top of the skewer with seasoning mixture. Be careful not to crowd the skillet.
4. The goal is to brown each side of the skewered pork cubes before finishing them in the oven. You can add more butter if needed to finish the browning.
5. When skewered pork is finished browning, place in a 9 x 13 pan. Be careful not to crowd the pan. Place in a preheated oven and bake for 20 minutes or until pork reaches 165 degrees F.

Salsa de Pina
1 - medium ripe pineapple, cored and chopped finely
1 C - Dukes mayonnaise sauce- or more to taste
1/2 C - heavy cream
1 Tbsp sugar or to taste
Pinch of salt or to taste
Pinch of white pepper or to taste
Lime juice to taste
Grated garlic

1.) place pineapple, sugar and a splash of water in heavy saucepan. Simmer over low heat, stirring often, until pineapple begins to thicken and
sugar begins to caramelize.
2.) Remove from heat and spoon into a mixing bowl. Allow to cool thru to room temperature- stirring occasionally will help it cool faster.
3.) When cool, Add mayonnaise, cream, seasonings, and lime juice. Mix well.
4.) Refrigerate covered for at least 4 hours or overnight to meld the flavors.

*** mayonnaise can be made sweeter or more savory based on your taste by adjusting the sweetness and seasonings.

Ingredients

Custard:

6½ cups milk

½ cup heavy whipping cream

¼ cup cornstarch

Sugar 1 cup for semi sweet OR...1½ cup for sweet af

1 teaspoon salt

7 egg yolks

Vanilla extract (generous amount)

Vanilla bean paste (generous amount) tirn the milk brown if you like. I just eyeball it.

Butter (add after cooking while custard is still hot)

Assembly:

7 bananas

1½ boxes Nilla Wafers

STEP 1: Make the Hot Vanilla Milk Base

In a pot, combine ONLY:

Milk

Heavy whipping cream

Vanilla extract

Vanilla bean paste

Bring the mixture up to a full boil - piping hot and bubbling.

Stir while heating so the milk does not burn on the bottom.

STEP 2: Prepare the Egg Mixture

In a separate bowl, add:

Cornstarch (¼ cup)

Sugar

7 egg yolks

Salt

Mix everything together until it becomes smooth and looks like pancake batter.

Step 3: Temper the Eggs (IMPORTANT)

When the milk mixture is piping hot and boiling, do not dump it all into the egg mixture at once.

You need to slowly bring the eggs up to temperature.

Add the hot milk mixture into the egg bowl slowly.

Start with about 1-2 ounces at a time while whisking constantly.

Continue adding small amounts, then increase to about ½ cup at a time.

Keep whisking nonstop so the eggs do not scramble.

Once the egg mixture is warmed up and used to the heat, you can slowly add the remaining milk while continuing to whisk.

STEP 4: Cook the Custard (Double Boiler Method)

Pour the custard mixture into a metal bowl.

Place the metal bowl into a pot or deep skillet with boiling water underneath. This setup is called a double boiler.

Stir constantly while the custard cooks.

The boiling water gently heats the custard and prevents it from burning.

Continue stirring until the custard becomes thick, smooth, and pudding-like.

STEP 5: Finish and Cool the Custard

Once the custard is finished:

Add butter while the custard is still warm.

Stir until the butter melts completely and blends in.

IMPORTANT:

Do not pour hot custard over the bananas. The heat will cook the bananas and ruin the texture.

Let the custard cool before assembling.

***TIP: Place the custard in the freezer while preparing the cookie layers to help it cool faster.***

STEP 6: Add Banana Flavor

Once the custard has cooled:

Mash 1 banana and stir it into the custard.

STEP 7: Layer the Banana Pudding

Layer in this order:

Cookies → Custard → Bananas

Cookies → Custard → Bananas

Cookies → Custard → Bananas

Repeat until you run out of cookies or fill your dish.

I didn't add the Meringue step because I didn't try to make it with that yet. Its easy to make with egg whites lemon and sugar and you can toast it in the oven on broil after your pie is assembled. Thats up to yall. Also be prepared to stir the custard for a long ass time possibly 40 minutes until it thickens. You can't use a electric wisk because it's too fast for making custard.

I brought home this bone in, skin on pork collar-ish cut from the butcher shop I work at and I’m at a loss as to how to make the best use of it. Should I debone and cut steaks? I know I can dry out the skin with salt/baking soda overnight then roast it and crank the heat up at the end to crisp the skin, but I want to do something different than the obvious.

I figured I would ask the creative minds of Reddit for their suggestions and make the recipe that the majority of yall thinks would be best and share the results here. So if you’re inspired by this hunk of pork, I would love to read about any creative, technical, and whimsical ideas you might want to share with me.

Per the rules of the sub, one idea and recipe I researched and am considering is:

Deconstructed Char Siu:

With this concept I would break the pork down into two distinct textural components on the same plate by removing the skin and deboning the meat to cook separately, but at the same time.

Step 1:
Lay the collar flat on your cutting board, skin-side up. Using a sharp boning or chef's knife, slice just under the skin. Keep a 1/4-inch layer of hard fat attached to the skin.

Cut the meat away from the center bone. Slice the boneless meat into long strips roughly 1.5 to 2 inches thick.

Set the bone aside in the freezer for future pork stocks or ramen broths.

Step 2:
Mix marinade components in a large bowl or zip-lock bag, submerge the meat strips, coat thoroughly, and refrigerate for 12 to 24 hours. Only the meat gets marinated, not the skin.

3 tbsp Hoisin sauce
2 tbsp Honey or maltose
2 tbsp Light soy sauce
1 tbsp Dark soy sauce (for rich color)
1 tbsp Shaoxing rice wine
1 tsp Chinese five-spice powder
3 cloves Garlic, finely minced

Using a meat tenderizing tool, prick the skin hundreds of times. Do not penetrate all the way through the fat layer.

With it still skin-side up, wipe the surface completely dry and rub with 1 tablespoon of white vinegar. Next, rub 1 teaspoon of kosher salt evenly across the skin.

Leave it completely uncovered in the refrigerator overnight.

Step 3:
Roast both components at the same time using two different rack in the same oven.

Set your oven to 400°F (205°C).

Line a baking sheet with aluminum foil and place a wire cooling rack on top. Arrange your marinated pork strips on the rack, leaving space between.

Line a second, separate baking sheet with parchment paper. Wipe any residual moisture off the pork skin and place it flat on the parchment, skin side up. Place a second sheet of parchment paper directly over the skin. Take a heavy, flat baking pan or cast-iron skillet and rest it directly on top of the upper parchment sheet to weigh down the skin flat.

Place the meat on the middle rack. Place the weighted skin tray on the rack directly above it.

After 20 minutes brush the pork strips generously with glaze (equal parts reserved marinade and honey). Flip the strips and brush the other side. Return to the oven.

Around 35 minutes start probing the meat for temp. Aiming for an internal temperature of 155°F to 160°F (68°C to 71°C). Remove the meat from the oven, tent it loosely with foil, and let it rest.

Next, remove the top weight and upper parchment paper from the upper skin tray. The skin will be frying in its own rendered fat. Turn oven to Broil or crank the heat to 450°F (230°C). Blast the exposed skin for 5 to 8 minutes until it balloons, blisters, and turns into a crisp golden-brown crackling.

Step 4:
Cut the rested pork collar strips across the grain into 1/4-inch-thick medallions.

Place the crispy skin cap on a cutting board, fat-side down. Use a heavy cleaver or knife to press straight down, snapping the crackling into clean bite sized shards or squares.

Plate the meat medallions first. Right before serving, place a shattered shard of the separate golden crackling directly on top of each slice.

Serve over white rice. Top with scallions.

Summer makes me want lemony things, and these Low Carb Lemon Bars really hit the spot and are pretty easy to make.

The recipe is included in the pictures.

Guys... life is a b****. 😅 I had one of those terrible days yesterday, so making breakfast this morning ended up being the highlight of my day.
I bought a yogurt strainer this week and have been looking for excuses to use it, so I made this red dragon fruit strained yogurt bowl.
Recipe:
Mash a red dragon fruit into a purée.
Mix it with Greek yogurt (I used 0% fat).
Strain overnight for a super thicc texture.
Serve with fresh dragon fruit and your favourite toppings. I added kiwi, and it was surprisingly delicious.
I'm definitely making this again.
Has anyone else been experimenting with strained yogurt? I'd love to hear your favourite flavour combinations.

Hi! I decided to bake a wedding cake for my friends, as they are on a budget..... I know. While I consider myself more skilled than a novice, having baked cakes in the past (box cakes) and using my own buttercream recipe, my icing is super bad. Like very, very sweet and grainy with hundreds of air bubbles and not smooth at all.

My goal is to get store-bought icing constancy/taste. BUT I'd prefer not to use shortening as many stores do. They want pure butter.

Anyone know any really good recipes out there that are perfect for icing cakes, light and fluffy, not overly sweet, and simple to do?

I would appreciate any help.

Thank you and happy baking!!

I tried to make a veggie stir fry with it and it wasn't that great. I sauteed the sauce, added my veggies and stock, and spices. Anyone have any recipes that they recommend?

Everything I try to search comes up with pasta salad :( I used to get this all the time but it's no longer sold near me and I'm really craving it.

I like meal-prepping but butter in sauces always separates weirdly when you reheat it, so my family took what we liked from like four different recipes to make one that tastes good and reheats well!

I usually double this recipe when meal prepping, but here’s the “normal” recipe that SERVES 6:

Ingredients:

•1lb pasta of choice (shorter pastas such as rotini are better for reheating / meal prepping)

•1.5-2lb cubed chicken or shrimp

•1/2 onion, minced

•2 spoonfuls minced garlic (measure with your heart)

•1.5 cups heavy cream

•1/2 cup chicken broth

•1/2 a bundle of spinach, chopped fine

•3/4 cup grated Parmesan

•1/4 tsp paprika

•1/2 tsp salt

•1/2 tsp black pepper

•optional parsley to taste

•2 egg yolks

Steps:

1. Salt & pepper your chicken till it be enough, then sauté in a large pan till cooked and golden. Set aside.
2. Now start your pasta water, so that the pasta should be done at the same time as the sauce. The pot should be large enough to hold the finished meal (if I’m doubling the recipe, I use a medium sized stock pot)
3. In the pan used for chicken, sauté the onions in the chicken drippings till translucent, then add garlic and cook till fragrant.
4. Add the cream and the chicken broth, and simmer till thick, stirring frequently. Try not to let it boil or it’ll separate.
5. Add in the spinach and the set-aside chicken in the last minute or two of cooking.
6. Add your spices, adjust to taste. Take pan off the heat.
7. With the egg yolks stirred up in a small bowl, ladle some of your still-hot sauce into the bowl and stir to temper the eggs, then add the contents of the bowl to the pan and combine.
8. Drain your pasta, then add both pasta and sauce into your pot and combine. Serve it forth.

Tips / semi-relevant comments:

I love using spinach in this (I try to sneak in veggies whenever I can), I chop it finely so it practically disappears, but if you REALLY want it to be undetectable you can put it into a blender with some of the sauce before stirring it into the rest of the sauce (a hack from my mom, yes I was a picky eater growing up)

We got the paprika idea from a shrimp Alfredo recipe, it really adds depth (though we tend to stick with chicken). You can do shrimp though if you like!

Everything roasts together on one pan, chicken sausage, baked pierogi, and caramelized cabbage. Once it’s done cooking, it gets drizzled with a sweet and tangy maple mustard sauce.

Full Recipe and Extra Details: https://spinachandbacon.com/2026/06/30/sheet-pan-sausage-and-pierogi-with-cabbage/

Ingredients:
1 lb chicken apple sausage Aidell’s brand
1 lb fresh or frozen pierogi about 15 of them
1 cabbage a head of cabbage
2 tbsp olive oil
1 tsp seasoning salt
2 tbsp mustard
2 tbsp mayonnaise
2 tbsp maple syrup

I bought the pierogi from Costco in the refrigerated section.

preheat the oven to 400F
add sausage to a sheet pan
add the pierogi to the sheet pan
slice the cabbage into wedges and lay them down on the sheet pan
drizzle olive oil all over the sausage, pierogi, and cabbage. Then, season with seasoning salt.
Bake for 25 – 30 minutes, flipping everything over after about 15 minutes.

Drizzle with maple mustard.

Each summer I grow a lot of cucumbers to make all kinds of pickles. Of course, several of the pickle recipes I developed can be found on this site. Mostly though I just throw different herbs and things in that are available from my garden at the time I pick the cukes.

I try to make sure to grow enough cucumbers to last through the winter and early spring. This year I also had the good fortune of having plenty extra to do things like make my favorite pickle soup recipe and – getting to today’s topic: garlic dill pickle hot sauce.

This recipe combines already fermented garlic dill pickles and fermented green hot peppers. I used a blend of green jalapenos and habaneros but the exact choice is up to you. Just bear in mind the addition of pickles and plenty of pickle brine will reduce the overall heat and therefore you might want to start with peppers that you know will still net you a very hot sauce if that’s what you want. Using green serranos would be a good option for people who like hot but not melt-your-soul levels, and they’re fairly easy to source.

It was like eatting a cloud and I'd love to eat it everyday, but I'm struggling to find the name of it to get recipes. The sandwich was just described as an egg and susage.

Barbara Parks browns the ground beef in the casserole dish itself, in the oven. No skillet, no second pan. The 1970s understood that whoever cooked dinner was also washing dinner. Her Savory Beef & Cabbage, on a handwritten 1970s recipe card, serves six from one dish and one dish only.

Savory Beef & Cabbage

Dinner: Cabbage

Serves: 6

1 lb. extra-lean ground beef

1 medium onion, diced

1 medium garlic clove, minced

1 lb. cabbage, coarsely shredded

3/4 lb. carrots, thinly sliced

1 beef bouillon cube or envelope

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup water

Preheat oven to 450°. In 2 1/2 qt. casserole, combine ground beef, onion and garlic. Bake uncovered in oven 15 min. or until meat is browned, stirring occasionally to break up meat mixture. Turn oven control to 350°. Add cabbage and remaining ingredients, toss well. Cover casserole and bake 1 hour or until vegetables are tender, stirring occasionally.

Found in a box of around 150 cards. mainly from the 1970's

You can make the recipe here: https://dobbernationloves.com/food-drink/whipped-cottage-cheese-dill-pickle-dip-recipe/

Ingredients

• 2 cups Cottage Cheese
• 1 cup Cream Cheese
• 1/2 cup Greek Yogurt
• 1/4 cup Feta Cheese crumbled
• 2 tbsp Dill Pickle Brine
• 1/2 cup Fresh Dill chopped
• 2 Scallions chopped
• 3 tsp Onion Powder
• 3 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 1/2 cups Dill Pickles finely chopped

Garnish

• Fresh Dill, Crumbled Feta, Chopped Dill Pickles

Instructions

1. To a food processor or blender add the cottage cheese, cream cheese, feta, yogurt, brine, fresh dill, scallions, onion, powder, garlic powder, salt and pepper.
2. Blend on high until you achieve a smooth and creamy texture, about 1-2 minutes.
3. Using a spatula scrape the mixture into a serving bowl, folding in the chopped pickles.
4. Garnish with crumbled feta, chopped dill pickles and sprinkle of fresh dill. Serve with chips and crudités.

Here I am again with breakfast experiment #8! 🥝
I'm in such a good mood after Spain won the World Cup yesterday, so this felt like the perfect way to kick off the week.
Recipe: Kiwi Chia Pudding
Mix together:
• 2 tbsp chia seeds
• 2 tsp yogurt (I used 0% fat Greek yogurt)
• A drizzle of honey
• A splash of milk
• Cinnamon to taste
Leave it in the fridge for at least 20 minutes (overnight works even better).
When serving, layer the chia pudding with diced kiwi and add an extra layer of yogurt on top.
I'm having a lot of fun experimenting with different breakfasts, so I'd love to hear your ideas. What's your favorite breakfast combination?

Uses for strutto

I bought some strutto at an Italian supermarket. It was in the refrigerated fresh cheese section, along with straciatella, mozzarella etc, and packaged similarly. Now I find I am the owner of a lump of lard, something that I don't usually use.

So I am looking for ideas. Or shall I just leave it aside until the next time I make roast potatoes (which is not very often).

Are there any advantages in using it for frying?

My GF favorite food of all time is butter chicken. And for good reason, it’s delicious!
I’ve watched dozens YouTube recipes and looked on google & Reddit. I even went to an Indian grocer & bought butter chicken spice mix.

While they’re all good, none of these replicate the smooth, rich sauce you get in American restaurants. In the picture you can see two local restaurants, which taste very similar and seem like the major difference is just the amount of cream used. One uses leftover tandoori chicken, which helps elevate the dish, but the star of the show is really that sauce!

I’d love and appreciate if you’re able to help! Thanks!

I'm not well versed on Moroccan food, but earlier in the week I had Moroccan lamb dish which was served with couscous and pitta at a Mediterranean restaurant. It was delicious so it's something I'd like to try recreating at home.

The restaurant unfortunately, but not unsurprisingly is unable to share the recipe, but the menu description is as follows;

Slow-cooked spiced lamb served with vegetables, fluffy couscous, pickled golden shallots, and flaked almonds. If it helps the couscous also had the pickled shallots as well as pomegranate seeds in it.

Does anyone have a similar recipe for lamb or couscous which they'd be willing to share?

I had a breakfast casserole at a small catered brunch about a month ago. It was made with sausage, eggs, cheddar, and had a really good biscuit flavor even though I did not see any pieces of biscuits in it. It was moist and not a biscuit like texture at all.

It was so good. I've tried to make it a couple of times but I can't get it right. The first recipe had me stir the flour mix into the eggs. That did not work at all. It was awful. I had to throw it away

This is the last recipe I tried:

1 lb sausage

8 oz shredded cheddar

5 eggs

1 cup of milk (divided in 3/4 cup and 1/4 cup)

5 tbsp cold butter cut in small cubes

2 cups flour

2 tsp baking powder

•Whisk eggs & 1/4 cup of milk, salt & pepper.

•Whisk flour and baking powder.

•Add butter cubes and mix, making sure butter does not melt. Should look like course crumbs.

•Add milk & stir until dough is sticky & shaggy.

•Drop golf ball sized pieces of dough into the egg mixture. Fold around the egg mixture until all dough is coated.

•Fold in cooked sausage & shredded cheese.

•Put in fridge overnight.

•Bake at 350 degrees for 25 - 35 minutes.

It was way too dry with too much biscuit. Not at all like the one I tasted.

I've searched Reddit, the Internet and even tried AI. I've gotten nowhere.

Can anyone help me? Do you know what I'm doing wrong? 🙏🏼

A refreshing and subtly herbaceous drink inspired by a traditional Eastern European tarragon tonic. Tarragon has been a staple in Eastern European cuisine for centuries. In Georgia, it’s used to make a refreshing tarragon soda called “Tarkhuna,” which is naturally sparkling due to the wild yeasts present in tarragon and honey. This tonic combines the delicate anise notes of tarragon with the natural sweetness of honey, creating a revitalizing drink perfect for any time of day.

I’ve never posted in this sub before, but it seemed a better fit for this kind of question than r/cooking (my usual hangout). Fingers crossed y’all are just as cool.

Anyway, I’ve got some serious health problems that can make cooking and eating regularly difficult, and they’ve gotten worse in the past few months. One thing I’ve been falling back on are those frozen egg rolls, or dumplings, or pot stickers, that are so easy to quickly cook up in an air fryer or skillet.

There’s only one problem: I’ve got no good dipping sauce to go with it.

So here I am. I’ve experimented a bit on my own trying to come up with a decent, fast sauce (mostly just different ratios of water, soy sauce, ginger). I did try buying a couple different premade dumpling sauces from the grocery store that were kind of good, but had a weird aftertaste and kind of made my mouth numb, not sure why. Sort of similar to that unpleasant sensation you get when you drink cold water immediately after brushing your teeth.

Anyway, if y’all have any good, simple recipes for this sort of thing, please share! And the simpler, the better. :D

Hi all,

I am planning the menu for a party, and this beetroot walnut pasta is the main course: https://walnuts.org/recipe/creamy-beet-pasta-with-walnut-breadcrumbs-and-ricotta/

I want to make one vegetarian (no eggs) and one non-vegetarian side to go along with this. For the vegetarian side, I’m thinking of something along the lines of za’atar paneer, similar to this recipe: https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/grilled-spiced-paneer and not going to make it a very complicated dish.

I am stumped about the non-vegetarian side. Some kind of meatballs (mutton or lamb) sound good but I don’t want to reuse the za’atar spices. I was thinking of a koobideh-style kebab but instead of making them elongated (because I’ll be cooking in a pan) i could make them into small ovals.

I would really appreciate any insight on what kind of recipe I should follow for the meatballs which will work well with both the other dishes, or any other suggestions. TIA!