!Washed tomatoes and pasta

1. Get half-kilo of fresh tomatoes, three onions, and three carrots. You can use the cheapest tomatoes for this, the heat treatment will average the taste. Wash everything. Chop onions and carrots, dump into the frying pan. Add salt.

!Onions and carrots

2. Fry diced onions and carrots in a pan, using a generous finger-thick layer of oil, preferrably olive, until the onions don't sting anymore and carrots start to soften.

!Simmered tomatoes and hot pepper

3. Cut tomatoes in 2 pieces each, you'll mash them anyway so thin slices do not matter. Dump tomatoes into the pan. Cover with a lid, cook on a slow fire for about 10 minutes until they become sauce. Mash and stir each 3 minutes so they won't burn. Cooking less will preserve taste of fresh tomatoes, cooking longer will make it taste closer to canned pasta sauce. But they won't have that taste of the can that you will get with canned tomatoes.

!The secret ingredient and spices

4. Add the secret ingredient - half-kilo of canned pork. This is an optional step - if you prefer taste over calories, it's better to prepare a separate meat dish instead. If you want to add hot pepper, add it now so it will spread uniformly.

!The secret ingredient

5. Boil pasta while tomatoes are cooking - the standard 500 gram package will do, preferably something with a lot of surface like penne so it can soak up more sauce.

6. Dump Italian or French spice mix into the pan. Turn off the heat, let it simmer for 1 minute so the herbs will soften.

!Finished pasta

7. Dump pasta into the pan. Done! Plating is optional, you can eat it straight from the pan. And the next day you can prepare another wonderful dish - yesterday's pasta re-heated until it's crusty.

RIP to the best yum-yum sauce recipe I have found, https://japanese-steakhouse-white-sauce.com/home/ (working wayback machine link). In its honor I'm posting the recipe here, along with my family's modifications.

OG recipe:

• Mayonnaise (Hellman's), 1-1/4 cup
• Water, 1/4 cup
• Tomato paste, 1 teaspoon
• Melted butter, 1 tablespoon
• Garlic powder, 1/2 teaspoon
• Sugar, 1 teaspoon
• Paprika, 1/4 teaspoon
• Cayenne pepper, dash

You can just mix everything together in this version, no particular order. The author stresses that it won't taste right if you use a different brand of mayo. He says it makes it taste too strongly of mayo. He particularly cautions the use of low fat or reduced calorie mayo, and the substitution of ketchup for the tomato paste. Once mixed the sauce should be refrigerated immediately and allowed to chill overnight for best results. Best within 7-10 days.

OG "from scratch":

• Soybean oil, 3/4 cup
• Egg, 1
• Dry mustard powder, 1/2 teaspoon
• Salt, 1/2 teaspoon
• Sugar, 2 teaspoon
• Cayenne pepper, dash
• White vinegar, 1-1/2 tablespoons
• Cayenne pepper, dash (duplicate line is reflective of his recipe. It's unclear if this is a typo or he adds it twice in different stages, although the written instructions don't indicate that.)
• Tomato paste, 1-1/2 teaspoons
• Melted butter, 1 tablespoon
• Garlic powder, 1/2 teaspoon
• Paprika, 1/4 teaspoon
• Water, 1/4 cup

Copypasta instructions:

Set up blender. Put 1/4 cup (only) of the oil along with the egg, vinegar, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.

Open the pouring hole in the blender lid or take off the small removable center piece. Turn the blender back on, and very slowly drizzle the remaining 1/2 cup oil through the hole into the mixture while it is blending. It should take 30 seconds or so – if not, you are pouring too fast!

*** If you add the oil too fast, it will not emulsify (come together) properly, and will not be the consistency of mayo – it will be more like white oil and you will need to throw it away! ***

Once the mixture has emulsified, turn off the blender. Empty the contents into a mixing bowl. Using a fork or a whisk, mix in the remaining 1 teaspoon sugar along with the tomato paste, melted butter, garlic powder and paprika. Mix throughly until the sauce is smooth. If it is too thick, add some of the water (up to 1/4 cup) to get it to the desired consistency. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

And finally, my family's take! Our changes deepen the flavor a bit and increase the kick. Note that this recipe is based on a double portion. YMMV trying to make more or less, I've found that the proportions don't always scale properly. We typically use Duke's mayo, just because it's what we keep in the fridge. I suggest starting with 2 cups of mayo and the water, mixing, and slowly adding mayo until you reach your preferred consistency. We tend to make it pretty thick because we mix it into white rice.

• mayo, 2 - 2.5 cups
• water, 1/2 cup
• tomato paste, 3 tsp
• melted butter, 2 tbs
• garlic powder, 1.25 tsp
• sugar, 2 tsp
• paprika, 1.5 tsp
• cayenne, .5 tsp
• OPTIONAL mirin or rice wine vinegar to taste
  • vinegar adds tang
  • mirin adds smoothness

I was frustrated earlier trying to figure out what to cook for dinner for a few picky eaters, so I typed:

chicken no strawberry no gravy no olives rice noodles spices onion garlic

into Goblin Tools. The recipe it came back with is delicious. I cooked it and got no complaints from anyone, which impressed me so I figured I'd share it. I added 1/2 teaspoon of garam masala to the spice mixture but other than that I cooked it exactly how it says to in the recipe.

The recipe (exactly as returned):

---

Dish Name: Spiced Chicken and Rice Pilaf

Serving Size: 4

Ingredients:

• 500 g (1 lb) chicken, cut into pieces
• 250 g (1 1/4 cups) rice
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 750 ml (3 cups) chicken broth or water
• Salt and pepper to taste
• 2 tbsp oil

Instructions: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute. Add the chicken pieces and cook until browned on all sides. Stir in the cumin, paprika, turmeric, salt, and pepper. Add the rice and stir to coat. Pour in the chicken broth or water and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, until the rice is cooked and has absorbed the liquid. Fluff with a fork before serving. Enjoy your Spiced Chicken and Rice Pilaf!

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

!

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

!

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.

!

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.

!

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

!

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!

!

Huh! This is actually good.

!

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.

!

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.

!

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.

!

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.