This recipe is great to repurpose lunch leftovers for dinner. It's also relatively mess-free. Loosely based on egg-fried rice.

Amounts listed for two servings, but they're eyeballed so use your judgment.

Ingredients:

• Cooked leftover rice. 200~300g (cooked) is probably good enough. It's fine to use pilaf, just make sure that the rice is cold, a bit dry, and that the grains are easy to separate.
• Two eggs. Cracked into a small bowl and whisked with salt, pepper, and MSG. Or the seasoning of your choice.
• Veg oil. For browning.
• Water. Or broth if you want, it's just a bit.
• [OPTIONAL] Meats. Leftover beef, pork, or chicken work well. Supplement it with ham, firmer sausages, and/or bacon; 1/2 cup should be enough for two. Dice them small.
• [OPTIONAL] Vegs. I'd add at least half raw onion; but feel free to use leftover cooked cabbages, peas, bell peppers, etc. Or even raw ones. Also diced small.
• [OPTIONAL] Chives. Mostly as a finishing touch. Sliced thinly.

Preparation:

1. Add a spoonful of veg oil to a wok or similar. Let it heat a bit.
2. If using raw meats: add them to the wok, and let them brown on high fire, stirring constantly. Else, skip this step.
3. If using raw vegs: add them to the wok, and let them it cook on mid-low fire. Else, skip this step.
4. Add the already cooked ingredients (rice, meats, vegs). Medium fire, stirring gentle but constantly; you want to heat them up, not to cook them further. Adjust seasoning if desired.
5. Spread the whisked egg over your heated rice mix, while stirring and folding the rice frenetically. You want the egg to coat the rice grains, but they should be still separated when done. If some whisked egg is sticking to the wok and/or the rice is too dry, drip some water/broth and scrap the bottom of the wok; just don't overdo it (you don't want soggy rice). Anyway, when the egg is cooked this step is done, it'll give the rice grains a nice yellow colour and lots of flavour.
6. If using chives, add them after your turned off the fire (they get sad if cooked). Enjoy your meal.

I was going to share a picture of the final result, but I may or may not have eaten it before thinking about sharing the recipe. Sorry. :#

Sharing this recipe since it is delicious, don't know if I'm breaking any rules here since this is my first time posting

Since there was some curiosity about what a sushi-bake is, here's my own recipe for it. Sushi-bake is basically a "deconstructed" sushi roll where the ingredients are layered instead of rolled then baked in the oven. There are different variations of how it's made, so this is my take on it. Apologies if I don't have exact measurements of portions, as I just wing it and base it on the taste.

Ingredients:

• Sushi rice (regular white rice is fine if you don't have sushi rice, but add a bit more water when cooking to make it more moist).

• Rice vinegar.

• Any protein of your choice like crabstick, tuna, or salmon; shredded.

• Fruit/vegetable. Cucumber, mango, avocado, or any other ingredients you'd like to add to your sushi; sliced and cubed.

• Japanese mayo (i.e. kewpie).

• Sriracha. In my case, I used a gochujang-based hot sauce with truffle oil.

• Furikake.

• Sesame oil (optional).

• Sugar/sweetener (optional).

• Mozarella cheese (optional).

Recipe:

1. Cook sushi rice as directed.

2. Mix your protein, veggies, and fruit in a bowl with Japanese mayo and sriracha.

3. Mix the cooked sushi rice with a few tablespoons of rice vinegar and a bit of sugar (optional). I personally don’t put sugar because I find the rice vinegar enough for flavor.

4. Line a baking pan with foil. You can also do without, I'm just lazy with washing.

5. Grease the pan with a little sesame oil.

6. Add a base layer of sushi rice on the baking pan and flatten it thoroughly.

7. Add a layer of your protein/veggie/fruit mix on top of the rice.

8. Sprinkle a layer of furikake.

9. Optional: Since I like to put cheese on everything, add a layer of shredded mozarella.

10. For aesthetic purposes, draw alternating diagonal lines of mayo and sriracha, and top it off with another sprinkling of furikake.

11. Bake at 350F for 15-20 minutes.

To eat, slice it into square bites. You can eat it as is with chopsticks or a fork/spoon, or use Nori to scoop it up.

cross-posted from: https://lemmy.world/post/13617366

> Based on video: > > > https://www.youtube.com/watch?v=S7eHENYUeeg > > Ingredients, translated to help: > > Black beans - feijão preto | > Tofu | > Onion - cebola | > Garlic - alho | > Green bean - vagem | > Zuchinni - abobrinha | > Bell pepper - pimentão | > Tomato sauce - extrato de tomate | > Tomato (take the watery inside out) - tomate | > Carrots - cenoura | > Salt - sal | > Black pepper - pimenta do reino | > Bay leaves -folha de louro | > Fried Cassava - mandioquinha | > Capsicum bacattum -pimenta dedo de moça | > Tabasco spice - pimenta tabasco | > Chives - cebolinha | > Coriander - coentro | > Coco pieces - coco | > > Tabasco spice > > > Rice - arroz | > Orange slides - laranja | > Corn flour

I don’t have a super definitive recipe as I kind of winged this. Really good though!

• 1-2 batches of whatever pizza crust recipe you use (I just used my regular bread recipe, added extra water, and did a pouliche the night before)

• Paneer, cut into squares (marinated overnight in garlic, ginger, oil, lemon juice, and butter chicken sauce)

• Store bought butter chicken sauce

• Peas (I just cooked frozen peas in the microwave)

• cheddar cheese, shredded

• melted butter (about a Tbsp)

Preheat the oven to 475F, put your pizza stones inside it to heat up.

Rollout your dough on a silicone baking mat, and spread on the sauce. Top with paneer and peas, and cover with a generous coating of cheese. Brush the edge of the crust down with melted butter. Transfer to the oven, lowering temperature to 450F. Bake for 10 minutes, then broil on high until crust achieves your desired level of blackened (about 2 minutes for me).

Let cool as long as you can stand it, and enjoy!

Palak paneer

Punjabi-style samosa

This was my first time making samosa, and they're wonky looking but delicious.

He put lemon in the coconut (milk) \ He fried the shrimp up \ He put lemon in the coconut (milk) \ He fried the shrimp up \ He said, "Honey, I have but one little wish". \ He said, "honey, for you to try this little dish". \ He said, "Honey, taste this tiny shellfish." \ He said, "Honey, C'mon try this little dish".

Aaaaaand, that is pretty much the only reason I wanted to post this, 😂. I think I pulled something laughing so hard when it came to me. 🤣

Anyway, it is really good. Like really really good.

10 small shrimp, deveined. \ 1/4 c. The thick coconut cream on coconut milk. \ 1 tsp. Lemon juice. \ 1 clove crushed garlic \ pinch of ground ginger \ a large handful of Rao's Fusilli noodles.

cook noodles then cool and set aside. Keep 1/4 cup of the noodle water.

fry shrimp in a tablespoon of coconut oil til well cooked. Add in coconut cream, ginger, and garlic. Cook for about a minute or two. Add in noodle water. Cook for about two minutes. Toss in noodles, add salt and pepper and continue cooking for two to five minutes, til thickened.

Why did I mention coconut cream? Well, because of this milk

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It had a large chunk of cream on the top, and I didn't think about checking for it, heh. However, it was awesome, and worked beautifully. So why not add that bit of info? 😏

I followed this recipe and scaled it to 500g of flour (I made 15 tortillas).

It took me an hour and a half (2 hours if you count cleaning). I was wondering if there are better recipes out there to streamline the process.

I am trying to meal prep, that's why I want a big batch of flour tortillas so I can make a wrap and freeze (or freeze the tortilla individually).

And just in case the link doesn't work again, 🙄 , https://forum.lettucecraft.com/t/rosemary-lamb-pie/28337

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Oof! Quite pained from making this, but meh, I'm in pain all the time anyway, 🤣 🤣 🤣 .

Anyway, this is quite good, and I do think I should have added a wee bit more liquid to it before baking, but meh, not a problem, heh.

Goes well with meats, veggies, tofu, rice, noodles (like he said)! I love this the way I love a good salsa and chimichurri – this stuff is like crack.

Ask Lemmy had a question on "How do you eat mustard?" and one of the responses was about Dutch Mustard Soup... which sounded intriguing.

Found a recipe, bought stuff, and an hour later...

Recipe calls for 1/2 pound of bacon, but bacon comes in 12 ounce packages and I've never gone "Man, why did I make so much bacon?"

Chop it up, fry it up in some good olive oil, about 10 minutes. Remove to paper towels to drain.

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Recipe calls for 1 white onion and 2 leeks, but we have a ready supply of sweet onions so I used one of those.

Chopped up, cooked in the bacon grease about 5 minutes or until translucent.

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3 cloves of chopped garlic. Mine were small so I popped in 5 cloves. Cooked another minute or so.

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Add in three tablespoons of the finest stone ground mustard. I used Maille but if you have the time and the know how you can make your own

3 cups of broth, vegetable or chicken, I used chicken.

1 cup of heavy cream.

Cook that up for about 10 minutes or so.

Mix up a slurry of 2 tablespoons cold water to 1 tablespoon corn starch, stir in as a thickener.

Simmer until it's as thick as you like.

If you like chunky soup, top with bacon and serve.

If you don't like chunky soup, use a blender or immersion blender to break up the onions, leeks and garlic, top with bacon and serve.

Soup is more substantial than you might think, neither my wife nor myself were able to finish our bowls, but that may have been because I also made English muffins for dipping. Now we have lunch for tomorrow!

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Huh! This is actually good.

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Oat pancakes

Blend dry ingredients together.

1/2 c. Flour \ 1/2 c. Oat flour \ 1/4 c. Buttermilk powder \ 1 tsp. Baking powder \ 1/2 tsp. Baking soda \ Pinch of salt

Date water

in a small sauce pan, boil 5 medjool dates with one cup water til the skins fall off. Take out all but two dates, and blend the dates and water til smooth. (note: you only really need two dates...Uh, I wanted to eat them after boiling, so I wasn't even planning on making the rest, heh. That just happened as I really wanted to use the water in something).

(Substitute the date water with 1 Tbls. sugar and 1 c. water if you don't want to use dates)

mix well date water, two tablespoons melted butter, and one egg into the dry ingredients.

cover and let sit for 15 to 30 minutes.

make pancake.

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Spiced Cherry Sauce

(unfortunattly, no real recipe, but I bet the measurements will be close enough).

in a sauce pan, mix and heat

1 c. Cherries \ 2 Tbls. Water (add half a teaspoon at a time if you need more water) \ 2 Tbls. Sugar (add 1/4 cup or more if you want it sweeter). \ Pinch of salt \ 1/2 tsp. Cinnamon \ Pinch of ground clove

Cook over medium low heat til the cherries fall apart and the sauce thickens.

For the cherries, I used Great Value frozen cherry medley.

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i did the dumb thing of trying to separate the skins from the pulp...Tlagwv osdi vsgi yigesvna (Cherokee: That was not that great). It took about three times as long to Thicken. Pshew! Also, was completely unnecessary as the mash tastes just as good as the sauce, Meh, was curious, and that curiosity was...erm...sort of satisfied. Heh!

Just made/created this for my wife. It still gets below freezing, so I'll pop this into her truck tonight after she goes to bed tonight. Will be a nice surprise when she leaves for work tomorrow morning, 😊

One slight little hiccup, it seems like it's a bit too soft, but it just may need to rest in the fridge for much longer. I just wanted to get it ready before she got home. Meh, she'll still like it any way.

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Jesus! Thought the recipe was linked...welp, here it is again.

Caramel Swirl Fudge

Ingredients

4 x 300g / 10oz sweet potatoes , skin on, washed and dried 1/2 tsp cooking / kosher salt 4 tbsp unsalted butter 5 tbsp pecan nuts (Note 2) 200g / 7 oz streaky bacon , chopped (Note 5 to omit) 1 1/2 cups colby cheese , shredded (Note 3) 1/4 tsp black pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika

Panko topping:

1/4 tsp cooking / kosher salt 1/2 cup panko breadcrumbs 2 tbsp sage leaves , finely chopped (Note 4)

Instructions

Preheat oven to 200°C / 400°F (180°C fan forced). Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife). Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl. Stuffing (see below for prepping components)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined. Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted. Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes Rest for 5 minutes then serve!

Stuffing & topping components

Prepare these while the potatoes are baking. Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside. Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop. Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan. Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.

Notes

1. Sweet potato - If your potatoes are larger or smaller, that's fine. There's enough topping / filling for around 1.2kg / 2.4lb sweet potato.
2. Nuts - sub almonds, walnuts, macadamia or other of choice.
3. Cheese alternatives - sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback - just use parsley for the green specks in the topping!
5. To leave out bacon - it will still be great without because there's so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!
6. Assemble ahead - The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there's nothing like freshly baked!

Ingredients

250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced 1 Tbsp sweet rice wine (mirin) 3/4 cup water , to mix with the curry powder 100 g Korean curry powder (3.5 ounce) 2 Tbsp cooking oil 200 g onion (7 ounce), peeled and cut into large cubes 70 g salted butter (2.5 ounce) 150 g potato (5.3 ounce), peeled and cut into large cubes 120 g carrot (4.2 ounce), peeled and cut into large cubes 4 cups water steamed rice , to serve

Instructions

In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes. In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture. Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown. Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center. Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish. Add the potato and carrot pieces to the pot, and then pour in 4 cups of water. Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking. Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute. Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.

Ingredients

For the Jerk Marinade:

1 cup water

8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)

6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped

4 ounces fresh ginger (113g), peeled and roughly chopped

1/2 medium yellow onion (4 ounces; 113g), roughly chopped

1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled

1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight

1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed

2 tablespoons whole allspice berries

2 tablespoons (30ml) browning, such as Grace brand (optional)

For the Jerk Pork:

One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)

Kosher salt and freshly ground black pepper

2 cups (473ml) jerk marinade (from above)

1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes)

4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)

For Serving:

16 festivals

Pickled Scotch bonnet peppers

Ketchup

Directions

For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)

In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.

Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.

For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.

With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.

Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.

For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.

Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)

Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring.

Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.

Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side.

Ingredients

For the chicken & marinade:

12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices) 3 tablespoons water 1 tablespoon oyster sauce 1 teaspoon Shaoxing wine (or dry sherry) 1 teaspoon vegetable oil 2 teaspoons cornstarch

For the sauce:

1/2 cup low sodium chicken stock 1/4 teaspoon granulated sugar (or brown sugar) 1 1/2 tablespoons soy sauce 1 teaspoon dark soy sauce 1 1/2 tablespoons oyster sauce 1/2 teaspoon toasted sesame oil 1/8 teaspoon white pepper

For the rest of the dish:

3 tablespoons vegetable oil 2 cloves garlic (chopped) 4 white button mushrooms (or baby bella mushrooms, sliced) 1/2 small carrot (thinly sliced) 2/3 cup celery (thinly sliced) 6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces) 1 tablespoon Shaoxing wine 3/4 cup mung bean sprouts 1 cup snow peas 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)

Instructions

Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside. In a small bowl, mix together all the sauce ingredients, and set aside. Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer. Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.) Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it. Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir. Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!

I've made these several times and they're delicious. Also wonderful with baby back ribs!

Edit: added a tag to my title because I forgot it. Shame on me. Lol