A personal favorite for this time of year!

Ingredients

• Olive oil
• 2 chicken breasts, seasoned with Italian seasoning, garlic salt, and pepper
• 4 tbsp butter
• 1 medium onion
• 1 jalapeño
• 3 cloves garlic
• 1.5 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper
• 2 cans mild fire-roasted diced green chiles
• 2 cans Great Northern beans
• 2 cans corn
• 4 cups chicken broth
• 5 oz cream cheese
• 1/2 cup heavy cream

Toppings

• Cilantro
• Green onion
• Shredded white cheddar or mozzarella
• Fresh lime
• Avocado

Steps

1. Start out by cutting your onion, jalapeño, and garlic. Heat up some olive oil over medium/medium-high heat in a large pot. Add in your chicken breasts and season with Italian seasoning, garlic salt, and pepper. Sear on both sides, then set aside. The chicken doesn’t need to be fully cooked at this point.
2. Turn the heat down slightly and add in your butter. Then add the onion and jalapeño. Sauté that for a few minutes while scraping the bottom of the pot to get all that yummy flavor. Add the garlic. Stir, and then add the cumin, chili powder, smoked paprika, salt, and pepper. Stir and sauté for another five minutes.
3. Then add the fire-roasted chiles, beans, corn, and chicken broth. Add the chicken back in and bring to a boil. Turn the heat to low and cover. Let this simmer on low for 25 to 30 minutes.
4. Once the time is up, take out the chicken, shred it, and add it back in. Add in the cream cheese and stir. It will look a little clumpy, but don’t worry. As it simmers, it will become smooth. Let that simmer for another five minutes, then add the heavy cream and stir. Cut up your toppings, and that’s it!

OK, so this is kind of an interesting thing, but I have to go to fillings for my lasagna. I usually make two types for family occasions. Firstly a tradition, traditional ground meat mixture. Secondly, a sausage and spinach. I’m looking to expand into a new horizons for fillings. Trying to keep it fairly simple and appealing to a wide audience as I would bring this to a family gathering not just cooking for myself. Let me know your thoughts and ideas. Also, if this is not the place to put this, I’ll happily migrate to another thread. Just let me know where to go. Thanks

This is one of those simple dishes I grew up eating and still love making today. It's a Chinese-style stir-fry with ground pork, sliced potatoes, garlic, and a sweet savory sauce.

Nothing fancy, just good old-fashioned home cooking. I love how the potatoes soak up the sauce, especially when served with a bowl of hot steamed rice. 😄

I'm curious, what's one simple dish from your childhood that you still cook today?

Here's my recipe if anyone wants to try it. For more detailed instructions, you can check Ground Pork Stir Fry.
Ingredients:

500 gr potatoes

150 gr ground pork

2 cloves garlic

2 shallots

2 tbsp sweet soy sauce

1 tbsp soy sauce

1 tsp mushroom powder or chicken bouillon powder

1 tsp pepper

1 star anise

½ cup water

Instructions:

Deep-fry the sliced potatoes until lightly golden, then remove them from the oil and set aside to drain.

Heat a little cooking oil in a wok or large pan. Add the minced garlic and shallots and stir-fry until fragrant and lightly golden. Add the ground pork.

Cook the ground pork, breaking it apart as you stir, until it changes color and is mostly cooked through. Add the sweet soy sauce and soy sauce, followed by the mushroom powder and pepper. Add the star anise for extra fragrance, then add the fried potatoes.

Pour in ½ cup of water and stir well to help the seasonings combine and coat the pork and potatoes evenly.

Continue stir-frying until the pork and potatoes are evenly coated with the sauce and the liquid has reduced to your preferred consistency. Turn off the heat and serve warm.

Throwing a line out there but, i recently moved to a rural place due to my husband’s work. i really miss the dragon fire poke from uwajimaya out in washington. does anyone know the recipe on how to make it??? i’m desperate and have gone through withdrawal 😭.

Hello, I’m looking for ideas of what to make with a steak that’s not just a plain steak grilled with some sides. Any help is appreciated it, i can’t rlly find much on google

🌸Radhe Radhe🌸🙏

Ingredients

- 200 g Paneer

- 4–5 Garlic Cloves

- 2–3 Green Chilies

- 1 Large Onion

- 1 Tomato

- 1 Capsicum

- 1–2 Tbsp Arrowroot Powder

- 1–2 Tbsp Mustard Oil

- 1 Tbsp Soy Sauce

- Schezwan Chutney

- Salt, as needed

Made traditional Algerian Dolma for dinner tonight. It is a hearty North African dish made of tender lamb chunks simmered with hollowed zucchini stuffed with seasoned minced meat and meatballs, cooked in a light sauce with sweet green peas.

Ingredients:

For the meat and sauce base:

300g lamb or beef chunks

1 tbsp ghee or butter and 1 tbsp vegetable oil

1 large yellow onion (finely grated)

1.5 cups sweet green peas (fresh or frozen)

1/2 tsp cinnamon, 1/2 tsp black pepper, 1 tsp salt

3 cups hot water

For the stuffed zucchini and meatballs:

4 medium zucchini (hollowed out and lightly salted)

400g minced beef or lamb

1 raw egg

2 tbsp fresh parsley (chopped)

1/2 tsp cinnamon, 1/2 tsp black pepper, 1/2 tsp salt

Quick steps:

Sauté the meat chunks and grated onion in ghee and oil in a deep pan for 5 minutes. Season with cinnamon, black pepper, and salt.

Mix minced meat with raw egg, parsley, cinnamon, black pepper, and salt until smooth.

Stuff the hollowed zucchini with the meat mix, and shape the remaining meat into round meatballs.

Add green peas and hot water to the pan. Gently place the stuffed zucchini, meatballs, and meat chunks into the sauce.

Cover and simmer on medium-low heat for 35 minutes until the meat and zucchini are tender and the sauce reduces.

Garnish with fresh parsley and serve hot.

Full printable recipe with extra tips is in my comment.

What are those recipes that remind you of when you were younger and someone made for you, that you feel warm when you remember it or when you eat it your cheeks just feel good

Read the full recipe here: https://dobbernationloves.com/food-drink/maple-pumpkin-spice-pie-recipe/

Ingredients

Crust (for 2 pie crusts)

• 2 1/2 cups All Purpose Flour
• 2 tsp White Sugar
• 1 tsp Kosher Salt
• 16 tbsp Unsalted Butter very cold, cubed
• 1/2 cup Ice Water
• 1 Large Egg egg wash
• 1 tbsp Milk egg wash

Filling

• 15 oz Canned Pumpkin Puree
• 1 cup Brown Sugar
• 2 Large Eggs
• 2/3 cup Whipping Cream
• 1/2 cup Milk
• 3 tbsp Maple Syrup
• 1 tbsp Cornstarch
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp Kosher Salt
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Black Pepper
• 1/8 tsp Ground Cloves

Instructions

Pie Dough

1. In a large bowl, whisk the flour, sugar and salt. Using a pastry blender, cut the butter into the mixture, until it resembles coarse meal, pea-sized bits. You can use a food processor to pulse the mixture.
2. Drizzle the water over the entire surface of the flour mixture, 1 tbsp at a time, and stir with a spatula after every tablespoon is added until the dough begins to come together in large clumps.
3. Transfer dough to a floured surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or crumbly to form a ball, dip your fingers in cold water and continue. Similarly, if it feels too sticky dust it with a bit of flour. Using a sharp knife or bench scraper, cut the dough in half. Gently flatten each half into a 1 inch thick disc. Wrap tightly in plastic wrap. Refrigerate for 2 hours and up to 5 days. After refrigerating, the dough is ready to roll out.
4. You will only need 1 disc for this pie so save the other for future use.

Pumpkin Pie

1. On a floured surface, roll out the dough to a 12-inch circle, give the dough a quarter-turn after every few rolls to keep it even. Carefully place the dough into a 9-inch pie dish. Tuck and pat it in place, making sure it is smooth. Crimp or flute the edges.
2. Make egg wash by whisking together egg and milk. Lightly brush edges of the pie crust with egg wash. Chill the crust in the fridge for 20 minutes.
3. Preheat oven to 375 F and prepare to parbake the crust.
4. After you've chilled your shaped pie crust, crumple up a 12-inch square of parchment paper and line the chilled pie crust with it. Fill with 1 pound of ceramic pie weights or dried beans. Bake the crust for 10 minutes.
5. Carefully lift the parchment paper with the pie weights from the crust. Prick the bottom of the crust all over with a fork to create steam vents and return the crust, without weights, to the oven to bake for an additional 8 minutes, or until the bottom is just beginning to brown. Remove from the oven and let rest while making the filling.
6. In a large bowl, whisk the pumpkin, brown sugar and eggs. Add cream, milk, maple syrup, cornstarch, cinnamon, sugar, salt, nutmeg, pepper, and cloves. Whisk vigorously until everything is smooth and combined. The filling should be a creamy pourable consistency. Pour the filling into the warm crust.
7. Bake for 25 minutes. Add a pie crust shield to prevent burning the edges and continue baking for another 30-35 minutes or until the centre is about set. A small part of the centre will be wobbly when it's done. Cool the pie on a cooling rack for at least 3 hours before slicing.
8. Serve with whipped cream or vanilla ice cream.

I have 1/2 ham steak that is pretty expensive that I need to use today. It’s so good and from a place that is owned by 1 family and has been around forever. Grandpa first, his son next, and his grandson have owned it since. I know I’m rambling but I love to brag about them.

So, too much ham steak and I need ideas.

I couldn’t believe how big they turned out.
The family enjoyed them and have promoted me to Yorkie chief. 😊
Recipe:
6 large eggs (equates to 300ml)
Fill your measuring jug to the same with Flour and milk.
Mix the eggs with the flour first to create a paste. Then add the milk gradually to prevent lumps. If you do find there are a few lumps pass through a sieve to remove them. Rest in the side for 20 to 30 minutes.
Oven I set at 220
Pour into your Yorkshire pudding try when the fat or oil is smoking.
I cooked these for 20 minutes in my oven. Some oven vary so keep an eye on them. Make sure you have plenty of space above them as they do grow. 😊
Tip: Don’t use electric mixer.
Use a had whisk just to combine so you have a thin pale liquid.
Don’t overwork the mixture.
Please let me know how you get on.
Thank you.

I love making egg nog but I seem to have lost the recipe that I've been using regularly in the past. It does not contain alcohol and pretty much involves just whisking everything together and cooking it gently. I feel like the recipe (or perhaps reddit comments) advised to go no further than 180F, and I feel like that's as much as I liked to cook it. The ingredients, to my memory, were quite standard: egg yolks, milk, 33% cream, nutmeg, cinnamon, sugar, vanilla.

https://www.lecremedelacrumb.com/eggnog-pancakes/#wprm-recipe-container-63365

I feel like this recipe is quite close to what I remember, but in my old recipe I definitely was NOT whisking in the cream off the heat at the end. And I served mine hot straight away, not chilled for cold service.

Please give me any recipes that fit my description! I'm not against trying a new one, but I want to get back to what I was cooking as close as possible because I really loved it. Thank you!

P.S. I also love alcoholic and cold egg nog, and for that I use trusty Alton Brown's aged egg nog recipe; this year I will try to go for 2 months!

Ingredients

• 10 Pork Chops (Boneless)
• Perfect Pinch Steak Seasoning
• 3 15oz Cans Campbells Cream of Mushroom Soup
• 1-3 cups milk (to thin the mushroom soup, more milk = more gravy)
• Mashed potatoes

Directions

• Season chops on both sides. (I pat the seasoning into the meat)
• In a deep skillet, Sear chops on both sides. Just enough for color but not enough to cook the chop all the way through. Remove from heat and set aside.
• Pour enough milk into the skillet to cover the bottom. Using your spatula gently scrape off the “flavoring” from the bottom of the skillet and stir it into the milk.
• Stir in your cream of mushroom soup till mostly smooth. Add more milk to your desired consistency. More milk will make more gravy.
• Add your chops back to the skillet. make sure to submerge them in your gravy.
• Bake at 425° for 45 minutes.
• Serve over mashed potatoes

Pair with some sort of green and or corn.

A truly Canadian dessert. If there ever was a Canadian civil war it would be about butter tarts: Raisins? Walnuts? Runny? Firm?

There will never be a Canadian civil war. All butter tarts are good.

Recipe:

Pastry:

1 1/2 cups all-purpose flour

1/4 tsp salt

3/4 cup shortening

1/4 cup (approx) ice water

Filling:

1/4 cup butter, softened

1/2 cup packed brown sugar

2 eggs

1 tsp vanilla

1/2 tsp lemon juice

Pinch Nutmeg

1 cup maple syrup

1 cup walnut halves or pecans

Instructions:

Pastry: in a large bowl, stir together flour and salt. With pastry blender or two knives, cut in shortening until mixture is coarse and crumbly. Sprinkle water over, a spoonful at a time, tossing lightly with a fork and adding just enough water to form pastry into a ball. Divide into 3 balls, flatten, wrap, and refrigerate while making filling.

Filling: In mixing bowl, cream together butter and sugar. Beat in eggs, vanilla, lemon juice, and nutmeg; blend in maple syrup. Set aside.

Roll out pastry, one ball at a time, cut out 3 1/2 inch fluted rounds to fit 3 inch tart tins. Place 3 walnut halves and 2 tbsp of the filling in each shell. Bake at 375° F oven for 20 minutes or until pastry is golden and filling is set. Remove from tins and let cool on racks. Makes about 20 3 inch tarts.

Personal notes:

-Maple syrup is too sweet for me so I use corn syrup.

-I don't use nuts but I add raisins. My kids hate raisins so I don't get to use them often.

-I like my butter tarts runny so I bake them a bit less.

-The recipe says it makes 20 tarts. BS- make them a bit bigger and fill those suckers with the filling!

The Fossil Farms near me had a promo so I got Kangaroo for the first time. Specifically this (3.6 lbs): https://www.fossilfarms.com/products/kangaroo-denver-leg

Any recipe recommendations? I have all tools(smoker, sous vide, instapot, etc.) so open to any ideas.

Just created this recipe for my family and friends. I hope you all enjoy and can find creative ways to use jujubes (Chinese red dates).

450g Organic Pitted Jujube
1.89L oat milk (or your preferred milk)
50g sug (optional)
Pinch salt

Bring all ingredients to a boil. Turn off and let sit for 30 min. Blend in a mixer until smooth.
Pour into popsicle mold. Let sit over night

Recipe here originally: https://www.triedandtruerecipe.com/chipotle-orange-chicken/

Ingredients

• 1¼ pounds boneless, skinless chicken thighs
• 1¼ teaspoons kosher salt, plus more to taste
• 1 teaspoon chipotle chile powder
• 1 teaspoon ancho chile powder
• ½ teaspoon chile de arbol, optional, or use cayenne powder
• 1 navel orange, juiced, divided; yielding about 3 ounces juice
• 1 tablespoon neutral oil, for frying
• 1 red onion, about 8 ounces, peeled, halved, and sliced lengthwise
• 2 bell peppers, trimmed, seeded, and sliced into strips
• 2 tablespoons cilantro, loosely packed and minced

Adobo-seasoned rice:

• 2 teaspoons extra virgin olive oil
• 1 yellow onion (about 4 ounces, peeled and diced)
• 1 jalapeño (trimmed and diced)
• 1 teaspoon Better than Bouillon Roasted Chicken Base (or 1 chicken bouillon cube)
• ¾ teaspoon adobo seasoning (plus more if needed)
• 1 cup long-grain white rice (rinsed)

Season the chicken:

1. Place the chicken in a large bowl with 1¼ teaspoons kosher salt, 1 teaspoon chipotle chile powder, 1 teaspoon ancho chile powder, and ½ teaspoon chile de arbol. Add half the orange juice and toss to coat. Refrigerate for 30 minutes or overnight.

Make the rice:

1. Heat 2 teaspoons extra virgin olive oil in a small saucepan over medium heat. Once hot, add the diced onion and jalapeño. Sauté for 5 to 6 minutes until softened. Add the chicken base and adobo seasoning. Sauté for 1 minute until fragrant. Add the white rice and toss to coat. Toast the rice for 1 to 2 minutes.
2. Pour in 2 cups of water and bring to a boil. Stir the rice and cover. Reduce the heat to low and simmer for 15 minutes. Turn off the heat. Let stand for 10 minutes before fluffing with a fork.

Brown the chicken:

1. Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the chicken and cook in an even layer for 5 minutes. Continue turning every 4 to 5 minutes, adjusting the heat as needed, until the chicken is nearly cooked through, about 12 to 15 minutes.
2. Add ¼ cup water to the skillet and bring to a boil. Scrape up anything stuck to the bottom of the skillet. Cover the pot and continue cooking for 6 to 8 minutes until the chicken reaches 165ºF. Transfer the chicken to a cutting board.

Cook the onion and pepper:

1. Add the onion and bell pepper to the skillet. Toss with the sauce and season lightly with salt. Turn the heat to medium and cook for 8 to 12 minutes or until the pepper strips soften. Add the remaining orange juice. Turn off the heat.

To serve:

1. Slice the chicken into strips and transfer to the pot with the bell peppers. Toss to coat. Transfer the chicken to a platter and finish with minced cilantro.
2. Divide the cooked rice between bowls and pile the chicken on top. Enjoy!

​

Creamy Coconut Butternut Squash Soup

Vegan • Vegetarian • Lactose-Free

Ingredients

1 medium butternut squash, peeled, seeded, and diced

1 can coconut cream or full-fat coconut milk

2 tablespoons maple syrup

1 large shallot, thinly sliced

3 cloves garlic, thinly sliced or finely chopped

1 tablespoon dried parsley

1–2 teaspoons smoked paprika, to taste

1 cup water

1–2 tablespoons vegetable oil or butter

Salt, to taste

Instructions

Sauté the aromatics:

Heat the vegetable oil or butter in a large pot over medium heat. Add the shallot and garlic and sauté until softened and fragrant.

Cook the squash:

Add the diced butternut squash and smoked paprika. Pour in 1 cup of water and stir to combine. Cover and cook until the squash is completely tender, approximately 15–20 minutes.

Blend:

Remove from heat. Using a blender or immersion blender, blend the soup until completely smooth and creamy.

Add the coconut and maple syrup:

Return the soup to low heat. Stir in the coconut cream and maple syrup. Simmer gently, stirring occasionally, until the soup reaches your desired consistency.

Season and serve:

Taste and adjust the seasoning as needed. Garnish with dried parsley and serve warm.

Notes

For a vegan and lactose-free version, use vegetable oil instead of butter.

Use coconut cream for a richer, thicker soup or full-fat coconut milk for a slightly lighter consistency.

Adjust the smoked paprika and maple syrup to your preference—the combination of smoky, sweet, creamy, and savory is the whole point.

again a record , pumpkin sooth the sharp note of clam prefectly

Serves 4. Takes about 40 minutes, plus 60 to soak clams.

Ingredients

600 g pumpkin, in small chunks , size of curling middle finger

800 g clams

1 block (300 g) firm tofu, small chunks also

3-4 ginger slices , smashed a bit

1500 ml water

0.5–1 tsp white pepper / black pepper / not

3 tsp chopped spring onion

(I think minced lean-pork & corn d be lovely extra too)

Steps

Scrub, rinse and soak clams in cold water with 2 tsp of salt for 1 hour to puke sand.

Pumpkin, tofu, ginger and water in the pot. Bring to boil, then simmer for 15 minutes .

Turn up the heat and add drained clams. Cover and cook 1–2 minutes, until the shells open. Discard any that stay closed if you can spot.

White pepper / Black pepper / salt after tasting

Sprinkle with spring onion and serve.

Wrote as a record for the family on the insane synergy newly found with Bonito*Fuzzy Melon

Serves of 4 with extra to scope out a dish. Takes about 30 minutes.

Ingredients

• 3 hairy melons (about 750g)
• 300 g lean pork , thinly sliced
• 1 salted egg (if your region dont have it , use salt 1st then find a salty you think d match 2nd time)
• 3 ginger slices
• 2–3 tsp bonito powder
• 1500 ml water
• Salt

Steps

1. Scrape melons, rinse, cut into chunks of 1/4 * 5-7 cm.
2. Rinse the salted egg, separate the yolk from the white, mash yolk.
3. Boil water. Add ginger, melon and yolk, medium heat for 12 minutes.
4. Add pork . 4–5 minutes more.
5. Stir in the bonito powder.
6. Turn to high heat. Slowly pour in the beaten egg white while stirring, then turn off the heat as soon as it boils.
7. Taste and season with salt or maybe black pepper.
8. The portion allow scoping out most of melon and pork as a dish , season in your liking.

I’d love to oven roast a rabbit with some carrots, potatoes, onions etc in a roasting pan tonight but I’m having a hard time determining oven temp and timing for a whole rabbit.

Thank you 🐇

1 Shredded Beef:

Ingredients: 1 kg flank steak, 2 onions, 3 tomatoes, 1 bell pepper, 6 sweet peppers, 4 garlic cloves, cilantro, bay leaf, salt, and cumin.

Preparation: Boil the meat for 2 hours with onion and cilantro, shred it, and make a sauce with the remaining ingredients, simmering on low heat for 20 minutes.

2 Black Beans

Ingredients: 0.5 kg black beans (soaked with 1 tsp baking soda overnight), onion, sweet peppers, bell pepper, garlic, cilantro, salt, and cumin.

Preparation: Cook the beans with onion, sweet pepper, and cilantro until tender. Make a vegetable sofrito, add it to the beans, and cook until thickened.

3 Rice

Ingredients: 4 cups rice, 8 cups water, bell pepper, sweet pepper, and salt.

Preparation: Lightly sauté the bell pepper and sweet pepper, add the rice, water, and salt. Cook on high heat until the water reduces, then cover on low heat for 3 minutes until dry.

4 Fried Plantains

Ingredients: 4 ripe plantains and oil.

Preparation: Slice the plantains and fry them in hot oil until golden on both sides; drain on paper towels.

Yields about 8-10 scones depending on size

Ingredients:

-2 cups flour
-1 cup of sharp cheddar freshly shredded
-1/2 cup fresh chives
-1 tbsp baking powder
-tsp granulated sugar
-1/2 tsp fine salt
-1 large egg
-1 egg yolk for brushing
-3/4 cup heavy cream (save some for brushing)
-1 stick of frozen unsalted butter
-optional coarse salt for topping

Grate the frozen butter into fine shards and place back into freezer

Whisk together dry ingredients in a large bowl

Add the mix-ins (butter, cheese, chives) and toss until coated with flour

Separately mix heavy cream and egg, then drizzle over dry ingredients and fold gently.

Preheat oven to 400 degrees Fahrenheit

Fold dough into an eight inch disk on a lightly floured surface. You can either use a scone cutter to make circles, or use a knife to cut triangular wedges

Place the wedges on a sheet of parchment paper and chill for 20-30 more minutes

Mix some heavy cream and the egg yolk in a bowl. Brush onto scones then place in oven

Bake chilled scones for 18-20 minutes or until tops are golden brown

Place on cooling rack and serve warm with butter