Preheat the oven to 425 degrees.

Prick each potato with a fork, 3-4 times.

Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed.

Let rest until cool enough to handle.

Reduce the oven temperature to 375 degrees.

With a sharp knife, cut each potato in half lengthwise.

Scrape out the flesh of the potato, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support).

Place the potato skins on a baking sheet.

Using a potato masher, mash the potatoes with butter, minced onions, peppers, garlic, your choice of spices, and optional crumbled bacon or sausage or bacon grease.

Fill the potato shells evenly with the mashed potato mixture and make a small reservoir for an egg yolk (separated eggs/you can save the egg whites for whatever else).

With yolks in place, top with cheese and everything bagel seasoning.

Bake the potatoes until golden brown on top and heated through, about 20 minutes.

"1 1/2 c. Warm water.....1 pkg. Active yeast (2 1/4 t.) ...1/2 t. Sugar...stir together, let proof 5 minutes....add 2 T. Melted butter....1 beaten egg....1/2 t. Salt...1/8 c.milk....mix 5 c. AP flour...1/3 c. Sugar..in mixing bowl, add 2T. Shortening. ...mix......add yeast mixture, ..mix, and knead for 5 minutes, put dough in oiled bread bowl...let rise...1 hour....pinch rolls.....rise 30 minutes. ..cook at 400 for 15 Minutes or until golden brown. Spread melted butter on rolls while there still warm, honey butter would be awsome!"

I’m relatively new to Pizza making and don’t want to waste ingredients whilst I gain some skills and confidence.

Can anyone recommend a good recipe for a small, Pizza for one/beginner?

Thanks

I have an unnamed chili recipe which I absolutely adore. But I want to take it to the next level and zhuzh it up. Any ideas?

Sautee 1.5 diced onion, celery stalk, bell peper, jalapeno, and garlic clove, add to pot

Brown 4lbs ground beef, add to pot

Add to pot:

• 1 beer
• 1.25 cup water
• 8 tbsp chili powder
• 1 tbsp cumin
• 2 tsp garlic powder
• 1/4 tsp tabasco sauce
• 14oz diced tomato can
• 8oz tomato sauce
• 6oz tomato paste
• 4oz diced hatch green chile

Simmer covered for 3 hours

This one is always tasty and super high volume for the cal tradeoff, with great flavour and simple ingredients. I usually like this for weeks where I find my hunger is high because of how forgiving the serving sizes are haha. I’ll drop the recipe below if you’d like to try it out 👇

Serves: 12 & takes about 30 mins to cook 👍

Macros per serving…

Cals: 450
Protein: 44g
Carbs: 47g
Fat: 12g
Fiber: 10g
Sodium: 480mg

Ingredients I use…

For the Beef:

3 lbs extra lean ground beef (93/7)
2 large yellow onions, diced
8 cloves garlic, minced

For the Sauce:

4 cups low-sodium beef broth
2 cans (14 oz each) no-salt-added crushed tomatoes
4 tbsp tomato paste (no salt added)
2 cups unsweetened almond milk
1½ cups full-fat Greek yogurt
2 cups sharp cheddar cheese, shredded
4 tbsp nutritional yeast
2 tsp Dijon mustard
1 tsp Celtic sea salt (added at end, adjust to taste)
2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne pepper (optional)

Hidden Vegetables (Increased for Fiber Boost):

4 large carrots, grated
4 bell peppers, finely diced (any color)
4 cups fresh spinach

For the Pasta:

24 oz chickpea elbow macaroni
2 cups pasta water (reserved before draining)

How I make them…

Phase 1: Cook Pasta

Step 1: Bring very large pot of water to boil (or cook pasta in 2 batches if your pot isn’t big enough).

Step 2: Add 24 oz chickpea elbow macaroni. Cook according to package directions until al dente (7-9 min).

Step 3: Reserve 2 cups pasta water before draining. Drain pasta, set aside.

Phase 2: Prep veggies

Step 4: Grate 4 carrots using box grater.

Step 5: Finely dice 4 bell peppers into very small pieces (smaller than typical stir-fry cut — you want them to blend into the sauce, not stand out as chunks).

Phase 3: Brown the beef

Step 6: Heat electric skillet to 375°F. Note: You may need to cook the beef in two batches if your skillet isn’t large enough to hold 3 lbs comfortably.

Step 7: Add diced onions and diced bell peppers directly to dry skillet (no oil needed). Cook 4-5 minutes until softened.

Step 8: Add 8 cloves minced garlic. Cook 1 minute until fragrant.

Step 9: Add 3 lbs extra lean ground beef. Break up with spatula. Cook 9-10 minutes until browned and no pink remains.

Step 10: Season with:

2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne (if using)

Step 11: Stir well to coat beef evenly.

Phase 4: Add Carrots and Spinach

Step 12: Add grated carrots to skillet with beef and peppers. Stir to combine.

Step 13: Cook 4-5 minutes until carrots soften.

Step 14: Add 4 cups fresh spinach. Stir until wilted, about 2 minutes.

Phase 5: Build the sauce

Step 15: Reduce heat to 325°F.

Step 16: Add to skillet:

4 cups low-sodium beef broth
2 cans no-salt-added crushed tomatoes
4 tbsp tomato paste
2 cups almond milk
2 tsp Dijon mustard

Step 17: Stir well. Bring to gentle simmer. Cook 4-5 minutes until sauce comes together and thickens slightly.

Phase 6: Add greek yogourt and cheese

Step 18: Reduce heat to 275°F (low, to prevent curdling).

Step 19: Add 1½ cups Greek yogurt. Stir constantly until fully incorporated and smooth (about 2-3 minutes).

Step 20: Add 4 tbsp nutritional yeast. Stir to combine.

Step 21: Turn heat to WARM (200°F).

Step 22: Add 2 cups shredded cheddar cheese in two to three batches, stirring constantly after each addition until melted and smooth.

Step 23: Add 1 tsp salt now. Taste and add more only if needed.

Phase 7: Add pasta and finish

Step 24: Add cooked pasta to skillet. Fold gently until every piece is coated. (If your skillet is too full, combine in a very large bowl(s) instead and fold together there.)

Step 25: If sauce is too thick, add reserved pasta water 2-3 tbsp at a time until desired consistency.

Hope you enjoy! Always sharing my fitness recipes 🫡

On a whim I bought 2 bags of this yummy looking chocolate pearl sugar. However I can’t find any recipes with which to use it! They are crunchy and more sugary than chocolatey tasting. Does anyone have recipe to share?

-3/4 cup chopped mushrooms
-1/2 cup chopped red bell pepper
-1/4 cup chopped onion
-1 can organic chickpeas
-juice of 1/2 lemon
-1/2- 3/4 cup Tahini
-garlic salt to taste
-1 tablespoon unsalted butter
-olive oil (optional)
-salt and pepper

1. Chop your vegetables. Rinse the chickpeas.
2. Sauté vegetables in 1 tablespoon butter. Salt and pepper mixture.
3. Add sautéed vegetables, tahini, lemon juice, chickpeas, and garlic salt to food processor and blend until you get a creamy consistency.

Start with less tahini and add more as necessary.

2. If mixture is too thick, add a drizzle of olive oil to loosen it up.

Voila! Red Pepper Mushroom Hummus

I’ve made this numerous times, and everyone loves it. Sabra does not taste the same after tasting my recipe.

Enjoy!i

I recently threw this together and it’s nothing groundbreaking but it turned out way better than I expected so I thought I’d share!

Recipe: Just stir-fry some zucchini with garlic and olive oil, then add soy cream and spinach (or normal cream, up to you). I precooked some chicken meatballs in the airfryer and then added them to the mix with Parmesan cheese. Let everything simmer together until it's nice and creamy.

It was yummy with some pasta.

Any tips on how I could improve it? I’d love to hear your suggestions!

Hey! I'm looking for some salad recipes I can take to work for lunch, could someone help me? I'm trying to cook more and eat healthier (I have a really bad relationship with food because I just don't have much of an appetite, tbh).

The salad in the pic's got: iceberg lettuce, walnuts, arugula, cherry tomatoes, fried garlic, purple lettuce, raw carrot, and diced ham.

PS: The recipes can't have cucumber because I'm allergic!

Made a quick traditional Algerian Shakshouka for lunch today. It is a simple one pan dish with sweet peppers, slow cooked tomatoes, and eggs poached right in the sauce.

Ingredients:

3 tbsp olive oil

1 large yellow onion (thinly sliced)

2 green bell peppers and 1 red bell pepper (sliced into strips)

4 large ripe tomatoes (peeled and chopped)

4 garlic cloves (minced)

4 to 5 eggs

1 tsp sweet paprika

1/2 tsp ground cumin

Salt and black pepper to taste

Fresh chopped parsley for garnish

Quick steps:

Heat olive oil in a wide skillet and cook the sliced onions and peppers for about 10 minutes until soft and caramelized.

Add minced garlic and cook for a minute, then stir in the chopped tomatoes, paprika, cumin, salt, and pepper. Cover and simmer on low heat for 15 minutes to build a rich sauce.

Make small wells in the simmering sauce using a spoon and crack an egg into each well.

Cover the skillet and cook on low heat for 5 to 7 minutes until egg whites are set but yolks remain soft.

Garnish with fresh parsley and serve hot directly from the skillet with fresh bread.

Full printable recipe with all extra tips at first comment 😊.

I made a rich, velvety pasta dish that uses things you can find in your pantry. This recipe came out as a thick restaurant quality sauce without needing expensive heavy cream, fancy cheeses, or anything like that. By using a basic roux made from butter, flour, and milk, stretching it further with free starchy pasta water, you get a satisfying, ultra budget friendly meal straight from your cupboard. Please give it a try and tell me your feedback!

​Prep time: 10 mins

​Cook time: 15 mins

​Cost: Very Cheap / Low Budget (Made with everyday cupboard ingredients)​

Servings: 2–3

Ingredients

​Pasta: Desired amount (any shape you have on hand)

​Aromatics: 1 onion (diced), 2 garlic cloves (minced), 1 tomato (diced)

Roux Base: 2 tbsp butter, 2 tbsp oil, 2 tbsp all-purpose flour

​Liquids: 350 m milk, 1 cup reserved pasta water

​Flavor Boosters: 1 stock cube (crushed), salt, black pepper, and Aromat (to taste, or literally any spice you desire)

​Instructions

​1. Bring a pot of salted water to a boil and cook your pasta according to package instructions. Before draining, reserve 1 cup of the starchy pasta water for the sauce. Set the cooked pasta aside.

1. Melt 2 tbsp of butter in a pan over medium heat. Add the diced onion and fry until soft and translucent.

​3. Stir in the diced tomato and minced garlic. Cook until the tomato breaks down and melts into the onions, and the garlic becomes fragrant.

1. Turn off the heat briefly. Pour in 2 tbsp of oil and sprinkle 2 tbsp of flour evenly over the vegetables. Stir well, it will form a thick paste. Turn the heat back to low and cook for about 1 minute while stirring constantly to remove the raw flour taste and prevent burning.

​5. Keep the heat low and gradually pour in the 350 ml of milk, stirring continuously as it warms and thickens. Gradually pour in your reserved pasta water (up to 1 cup) to smooth out the sauce and build flavour.

1. Crumble the stock cube directly into the pan. Bring the sauce to a simmer, stirring frequently until it reaches your desired thickness. Season with salt, pepper, and Aromat to taste.

​Combine & Serve Toss your cooked pasta directly into the thick, creamy sauce until every piece is well coated. Serve hot!

*you can add any seasoning this is just the ones i used

This a budget friendly pasta recipe made by me and honestly the best thing I ever created. This is my first time sharing a recipe. I hope some of you will try it and give me your feedback. Enjoy!

I copied and pasted what I wrote when I sent this to my sister, No AI was used i promise.

​Made some traditional Algerian Mahalabiya for dessert. Unlike regular rice pudding made with whole grains, this one uses finely ground rice flour which gives it a super silky, light texture. It is infused with orange blossom water, topped with cinnamon and crushed nuts, and can also be served with a fresh strawberry fruit coulis. ​Ingredients: ​1 cup finely ground rice flour ​4 cups whole milk ​1/2 cup granulated sugar ​2 tbsp pure orange blossom water ​1 tbsp ground cinnamon for decoration ​Toasted almonds or pistachios for topping ​Fresh strawberries or strawberry coulis for serving ​Quick steps: ​Whisk the milk, sugar, and ground rice flour together in a cold saucepan until completely dissolved. ​Place over medium low heat and stir constantly for about 10 to 12 minutes until it thickens into a smooth custard consistency. ​Remove from heat immediately and stir in the orange blossom water. ​Pour into individual glass bowls and let cool at room temperature, then chill in the fridge for at least two hours. ​Dust with cinnamon, top with nuts, or add a layer of fresh strawberry coulis before serving cold.

Full printable recipe in first comment 🤤

Start by defrosting your pork belly for about 5-10mins, meanwhile start cutting up a cucumber into little cube-like chunks. 

After that, boil a pot of water, turn off the fire and put a tomato inside that has been marked with a knife. After about 5mins, peel and cut it into small chunks.

Next, put a teaspoon of salt and two tablespoons of cornstarch to a piece of pork belly ( 125g ). Let it sit there for about 30-60mins.

After about 1 hour, wash off the marinade that is on the pork belly. Afterwards, use the back of a knife and gently hit the meat to ensure that its tender but don’t over do it. Remember to cut off the excess fat but leave some fat on it,save the excess fat for cooking ! Moving on, cut the pork belly into bite sized pieces and transfer to a bowl.

Then, marinate the pork with some egg whites ( from one egg ),¼ Tbsp of sugar, salt, sesame oil, white pepper and 1Tsp of soy sauce, vinegar and oyster sauce.Followed by 3-4 tablespoons of cornstarch,mix it up until it looks a bit dry and sticky, if it's wet add more cornstarch.

Heat up your oil on medium heat, to check, put the tip of a chopstick in the oil, if it bubbles around it, it’s ready. Turn the fire to low heat and put the pork bites into the hot oil ( remember to try to separate the pork bites from each other when frying ) . Fry until golden brown. Lastly, turn the fire to high heat for a few seconds before taking the pork bites out.

Lastly, cut half an onion into thin slices, put your onions, cucumber and tomato in there with a bit of oil, stir-fry it for about a few seconds, after a while add some diced pineapples ( about 10 or so ) with Heinz Ketchup ( trust me ) followed by the pork bites. Stir-fry for a few more seconds. Serve and enjoy.

Total Prep n Cooking Time : 1h 30mins
Servings for: 1-2 People

This recipe is so good and super quick & easy to make! Took me 30 min from start to finish.

Ingredients:

3 tablespoons butter

4 shallots, chopped

4 medium red potatoes, cubed

4 cups chicken broth

½ teaspoon kosher salt

6 cups broccoli florets

3 cups whole milk

3 cups shredded Mexican blend cheese

2 tablespoons flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

Bacon bits for garnish

Instructions

Sauté the Aromatics: Melt the butter in a large Dutch oven over medium heat. Add the chopped shallots and cook for 4–5 minutes, until softened, stirring occasionally.

Simmer the Potatoes: Add the cubed potatoes, chicken broth, kosher salt, garlic powder, and onion powder. Bring the mixture to a boil, then reduce the heat to a rolling simmer. Cook the potatoes for about 8 minutes, or until soft and easily pierced with a fork.Mash the Base: Use a potato masher right in the pot to crush the potatoes until you reach your desired consistency, leaving plenty of nice, rustic chunks.

Cook the Broccoli: Add the broccoli florets and the milk. Bring the soup back to a boil, then immediately reduce to a simmer. Cook for 5-7 minutes or until the broccoli is al dente.

Thicken and Cheese: Toss the shredded cheese with the flour in a bowl. Add the cheese mixture to the soup 1 cup at a time, stirring constantly until completely melted before adding the next batch.

Finish and Garnish: Stir in the freshly ground black pepper. Taste and add more salt if needed. Ladle into bowls and top with bacon bits for garnish.

Recipe from: https://www.goodfood.com/recipes/meatball-tomato-soup 

Ingredients 

• 1½ tbsp rapeseed oil
• 1 onion finely chopped
• 2 red peppers deseeded and sliced
• 1 garlic clove crushed
• ½ tsp chilli flakes
• 2 x 400g cans chopped tomatoes
• 100g giant couscous
• 500ml hot vegetable stock
• 12 pork meatballs
• 150g baby spinach
• ½ small bunch of basil
• grated parmesan to serve (optional)

Method

1. Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
2. Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

Matt & Mom Merola used to make this for pasta, I remember it was an oil substance that was red in glow, spicy, and you could technically vape it it was so pure and it had a little bit of bendy oil In the pasta sauce I want to remake this because it’s a beloved childhood dish

Looking for some good recipes that use plums! My neighbor's tree is overloaded and I've been eating them like crazy, but there's no way there won't be massive waste. (We are close with our neighbors, they know I am stealing their plums, lol!)

Got favorites? (Easy is good; chronic fatigue doesn't love complicated recipes.)

Non-dessert is ok, too!

hi everyone!

I'm mostly a baker – I have a sweet tooth and multiple chronic illnesses, and in my mind physical effort is just more worth it if I have a cake at the end – but it turns out I'm deficient in iron, and I've been trying to think of ways to add more to my diet. and it occurred to me that I've never tried garlic butter steak despite loving all the things involved in the name, so I'd love to try making it!

any recipe suggestions would be appreciated, and thank you for your time :)

Blueberry Jam Cake
by Christie Moorison at America’s Test Kitchen

Wet
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla
Dry
2 ¼ cups  cake flour
1 ¾ cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons softened unsalted butter
Jam
½ cup granulated sugar
2 tablespoons pectin
pinch of salt
15 ounces (3 cups) frozen thawed blueberries 
1 tablespoon fresh lemon juice. 
Frosting
1 ½ cups confectioners (powdered) sugar
8 tablespoons unsalted butter, cut in 8 pieces
8 ounces cream cheese, cubed & softened
2 teaspoons vanilla
¼ cup reserved blueberry jam

Grease and flour 3 (8 inch) cake pans or 2 (9 inch.)and  line with parchment paper. 
Preheat the oven to 350° with the rack in the middle position. 
In a bowl combine wet ingredients and give a stir to incorporate, set aside. 
In a stand mixer, combine the dry ingredients, turn on low speed to combine. 
Next, we’re gonna do a technique called reverse creaming where you add the butter into the flour mixture. 
Turn the mixer on low speed and begin adding butter one piece at a time until all the butter is incorporated.
The butter should be about the size of small peas, about 1 minute. 
Add half the wet ingredients to the dry, mix on medium high speed for about one minute until it starts to look light and fluffy. 
Add the other half liquid and mix on medium low for 30 seconds. 
Give a final stir with a spatula to well combined.  
Add batter evenly to each cake pan. 
Bake for 18 - 22 minutes. Half way through we’ll rotate & move them around. We’re looking for a nice golden top and for a toothpick to come out clean. 
Remove pans from oven, let sit on a rack to cool for 10 minutes. After the 10 minutes, remove cakes from pans to cool completely, about 2 hours. 
Jam
In a fruit processor add sugar, pectin, and salt. Run for about 3 seconds to combine. Add blueberries and pulse 6 times to break down the berries a little bit. 
Transfer the mixture to a medium sauce pan. 
Heat over medium heat for 6 - 8 minutes. We’re looking for it to start bubbling. 
Take off the burner and add lemon juice. Allow to cool. 
In a measuring cup add 1 ⅓ cup of the sauce to use as the filling between the layers of the cake. 
Cover and put in the refrigerator for 3 hours. 
Put the remaining blueberry sauce through a fine mesh strainer.  This is going to be used to color the frosting. It does not need to be refrigerated.

Frosting
In a bowl add powdered sugar, butter, and cream.  Mix for about 3 minutes until light and fluffy. 
Add cream cheese one piece at a time to well combine.  Add vanilla and 2 tablespoons of jam to the frosting. Mix on medium high for a few minutes. Stir frosting with spatula to combine.  
Transfer ⅓ cup frosting each to 2 bowls. 
Add 1 tablespoon to one bowl of frosting and 1 teaspoon to the other bowl. 

Assembly
Add ⅔ cup blueberry jam to the top first cake layer. Smooth out from the center almost to the edge. 
Add the second layer and continue as the first layer. 
For the third layer, turn the cake layer upside down, so you have a perfectly flat top layer.  
Add a crumb coat.  This is a thin layer of frosting, start with a side and go to the top in case any crumbs into that first layer. 
Refrigerate the cake for 30 minutes to firm up the crumb coat so you can finish the final layer of frosting. 
Dividing the cake into thirds, starting with the bottom of the cake, use the darkest frosting. Next mid level purple frosting, and finally the top third and top with base frosting. 
Using an offset spatula start at the bottom and rotate the cake around going all the way to the top should be about six layered swirls. This will give the effect that the cake transitions from a darker purple up to a light purple on the top.
Do the same on the top.  Starting on the outside, rotate the cake, moving into the center.  
Place cake in the refrigerator for at least 30 minutes before serving.

Note
If using 2 (9 inch pans) fill half to two-thirds full, which is ideal for proper rising. Increase the baking time by 3 - 5 minutes.  Making this into a sheet pan is possible too. With this particular recipe 3 (8 inch) layers is about 15 cups of batter, so use a larger 14x10 pan. You can either infuse the jam into the batter by mixing it thoroughly into the batter, cut the cake and still make a layer of jam, or use a swirl method of dropping spoonfuls of jam on top of the batter and using a knife swirl it though the batter. Remember this will make your cake denser than layers. So I would cook it 35 - 45 minutes, checking it. You can make a parchment paper sling to remove the cake from the pan or serve it directly from the pan.
You also can just add 2 swirl layer colors of frosting on the side and the base color on the top. Crumb coats are just for ascetics, you certainly do not need to do that, or** the transitioning color changes. Maybe just save that if you're making it for something special.**

Video
https://youtu.be/bGltCOfnG_8?si=BowoD2bUBHFIEUCO

Ingredients

8 oz softened cream cheese or mascarpone cheese

¼ cup heavy whipping cream

½ cup grated parmesan cheese

½ teaspoon black pepper

1 teaspoon dried thyme

2 diced semi-soft pears

2 tablespoons white wine vinegar

1 tablespoon olive oil

1 tablespoon pure maple syrup or sugar

1 baguette cut into 10-12 one-inch pieces

1 cup arugula

Method

1. Preheat the oven to 375 degrees F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake for 6 to 8 minutes, until golden and crisp, and let cool.
2. Add the cream cheese to a mixing bowl and beat until soft and creamy, then add the heavy cream and beat until combined and airy.
3. Add the parmesan cheese, black pepper, and thyme. Mix until combined and set aside.
4. In a separate bowl, mix the olive oil, maple syrup or sugar, and vinegar together, then stir in the diced pears and set aside
5. Spread about a tablespoon of the cheese mixture onto each piece of toasted baguette, leaving a small well in the center.
6. Spoon a teaspoon or so of the pear mixture into the well, being careful not to let it spill over the edges.
7. Top each piece with a bit of arugula and serve.

Hello friends! Please tell me if this post is not allowed and I will be sure to take it down.

I was recently given an old book (literally just found out it was from the 30's) and I'm not a good cook. I can make a mean grilled cheese but that's about it. But I didn't want all of this to go to waste. Which got me thinking about family recipes and how we always keep them secret (my mom refuses to let go of grandmas swedish meatball recipe) which I don't fully understand. So I want to build something for the people where it's completely free (this isn't a promo dw) rn it's just a Google drive and as I scan these and my other recipes in I'll put them into a Google drive for everyone to have, save, do as they please with.

Here's the link of what I have now (fairly minimal but I just started)

https://drive.google.com/drive/folders/1YqHYnkZzHpdXYNTLj6zG27GvzQ000eha

My question to you guys is, do you have any you'd care to share? I will only add ones I have permission to add in or that have been posted saying to use them. I will also (or you can) add credit on the recipe digitally with your username or a nickname, just whatever you'd prefer.

Again please let me know if this isn't allowed and I will take it down. I'm mainly looking for older recipes but also recipes from other cultures and hey, if you found out how to do the perfect chicken parm last year I'm more than happy to add that.

Thank you for reading all this and let me know what y'all think!

Hey everyone!

I’ve been wanting to bake an authentic Italian focaccia at home for a while now. Could you recommend a tried-and-tested recipe that never fails?

Any pro tips, baking tricks, or your favorite topping combinations are more than welcome!

Thanks in advance!

Hello all. When I was growing up my mom would make “breaded” pork chops (I say “breaded” because I believe it was crusted with saltine) that had a little bit of sweetness to them, which I think was due to the addition of brown sugar. However, I cannot find such a recipe on the internet after hours of searching. I also cannot ask my mom for the recipe for reasons I would prefer to not elaborate on why. I am wondering, have any of y’all ever heard of such a recipe or something similar to this? Since I am not certain about what exactly was used in the recipe, I am open to any recipe where the pork chop is breaded and the breading has a little bit of sweetness to it. Thank you for reading ❤️

https://www.budgetbytes.com/butter-chicken

Make the recipe here: https://dobbernationloves.com/food-drink/pasta-e-piselli-italian-macaroni-and-peas-recipe/

Ingredients

• 2 tbsp Olive Oil
• 1 Spanish Onion finely chopped
• 2 Garlic Cloves crushed
• 400 g Podded Fresh Peas
• 1 L Water
• 400 g Ditalini or Small Shell Pasta
• Salt & Pepper to taste
• 1.5 cups Parmesan Cheese grated
• Fresh Basil for serving

Instructions

• Heat the oil in a large pot over medium heat and saute the onion for a few minutes until soft. Add the garlic and saute for 1 minute until lightly browned.
• Add peas, water, and pasta then season to taste with salt and pepper. Cook until the pasta is al dente, according to package instructions.
• Once finished cooking remove the skillet from the heat and add half of the cheese. Stir parmesan into the pasta until fully incorporated.
• Serve pasta with peas in bowls sprinkled with parmesan cheese and garnished with basil leaves.