r/FoodAndCookingStuff

I tried the viral TikTok gyoza bake but added ONE ingredient to the sauce that completely changed the game... (Full recipe in the pinned comment! ⬇️)

5 Ingredient Strawberry Pineapple Sorbet 🍍🍓
This summer is HOT and I want yall to stay cool out there so add this into the rotation! Easy to make, pretty healthy, and kid friendly! Enjoy!
Full Ingredient List:
1 whole pineapple
1 lb strawberries
1/4–1/2 cup coconut milk
1/4 cup honey
1–2 limes
Recipe Tips:
Allow the fruit to freeze for at least 4–6 hours (or overnight) before blending. If the mixture clumps up, add a little more coconut milk or lime juice to thin the sorbet out a bit.

There’s nothing like the nostalgia of a proper, old-school baked mac and cheese. No fancy gourmet cheeses here just the classic blend done right, with a velvety sauce inside and that perfect crispy, golden crust on top.

Ingredients

The Essentials:

- 1 lb (450g) elbow macaroni

- 1/4 cup unsalted butter

- 1/4 cup all-purpose flour

- 2.5 cups whole milk (warmed)

- 1 cup heavy cream

- 4 cups sharp cheddar cheese (grated fresh from the block, divided)

- 2 cups Monterey Jack or Colby cheese (grated fresh, divided)

- Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, salt, and black pepper to taste

👉 [Grandma's Full Printable Mac & Cheese Recipe Here](https://maisonducaviste.com/dinner/mac-and-cheese-recipe/)

since you guys loved the last pasta recipe so much, you absolutely NEED to make this creamy lemon garlic pasta with ultra-crispy chicken cutlets. elite dinner choice 😭

made those viral dubai chocolate brownies tonight and oh my god... you guys actually NEED to try this recipe lol

late night cravings hit so i upgraded my buldak ramen with some heavy cream and gochujang. rip my stomach but it was worth it lol

After waiting and waiting and waiting some more for my black garlic to finish, I can finally enjoy it 😂

Today on "Will it Blackstone" Black Garlic Honey Chicken Sandwich & some random stuff because they were out of pizza rolls 😆

After the black garlic was done I made confit and saved the extra oil. Mix some of both with honey, mirin, rice vinegar, tamari, & sesame seeds then marinate the chicken for a few hours before cooking. Bacon and onions always makes sandwiches better, so I tossed the onions in some red pepper flakes for a little kick 🤣

I also had to meal prep my dogs and make some veggies for my girl to go with her seafood I'm allergic to 😅

Ingredients:

- 200g Pasta (your favorite shape)

- 1 tbsp Olive oil

- 100g Cherry tomatoes, halved

- 1/2 onion, finely chopped

- 1 clove of garlic, minced

- 1 tbsp tomato paste

- 170ml heavy cream

- A handful of fresh basil leaves

- Spices: salt, pepper, paprika, parsley, and a pinch of chili flakes to taste

Instructions:

1. Boil the Pasta: Drop your pasta into boiling salted water and cook according to package instructions. Make sure to save a small splash of pasta water before draining!

2. Sauté the Aromatics: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until soft and fragrant.

3. Sauce Base: Toss in the halved cherry tomatoes and the tbsp of tomato paste. Cook for about 3 minutes, letting the tomatoes soften and blister slightly. Stir in your spices (salt, pepper, paprika, parsley, and chili).

4. Make it Creamy: Pour in the heavy cream and let it gently simmer on low heat for about 2 minutes until the sauce turns into a beautiful, rich pink color.

5. Toss and Gloss: Drop the drained pasta directly into the skillet. Toss aggressively to coat the pasta in that velvety sauce. Throw in the fresh basil leaves at the very end so they stay bright and aromatic. If the sauce is too thick, loosen it up with a splash of that saved pasta water. Serve hot!

Ingredients:

Chicken and Seasoning:

- 500g Chicken tenders (or breasts cut into strips)

- 1/2 tsp salt

- 1 tsp garlic powder

- 1 tsp onion powder

- 1/2 tsp smoked paprika

- 1 tsp cayenne pepper (for that tiny kick)

- 1/2 tsp black pepper

The Ultimate Seasoned Flour:

- 200g all-purpose flour

- 100g cornstarch (the secret to extreme crispiness!)

- 1 tsp baking powder

- 2 tbsp garlic powder

- 2 tbsp onion powder

- 2 tsp smoked paprika

- 2 tsp cayenne pepper

- 1/2 tsp salt

The Wet Batter:

- 1 egg

- 50 ml water

- 4 tbsp of the Seasoned Flour (whisk together until it's a smooth, not too thick batter)

Insane Garlic Parmesan Sauce:

- 5 tbsp butter

- 10 cloves garlic, finely minced

- 1/4 tsp chicken bouillon powder (for that deep savory umami flavor)

- 1/4 tsp smoked paprika

- 1/4 tsp salt

- 1 tsp garlic powder

- 1.5 cups freshly grated Parmesan cheese

- 1 tbsp fresh parsley, finely chopped

Instructions:

1. Seasoning: Toss your chicken tenders in all the Chicken Seasoning ingredients until fully coated.

2. Coating Station: Dip each seasoned tender into the Wet Batter first, then dredge it generously into the Seasoned Flour, pressing down so it gets those beautiful crispy flakes.

3. Frying: Fry in hot oil for about 3-4 minutes per side until golden brown and shattering crisp. Set aside.

4. Sauce Magic: In a saucepan over medium-low heat, melt the butter. Add the 10 cloves of minced garlic and sauté for 1-2 minutes until fragrant but not burnt. Stir in the chicken bouillon, paprika, salt, garlic powder, and parsley.

5. Toss and Flex: Turn off the heat, throw in the crispy tenders, dump the mountain of Parmesan cheese over them, and toss aggressively until every single tender is coated in garlic-parm heaven!

Joan Crawford's Peas - You have to give it to Joan, as unusual as this recipe sounds, it worked and the peas were good!

I started with a medium sized pan with a tight-fitting lid and placed half a head of romaine lettuce at the bottom. (A small head of lettuce). I had a package of fresh peas from the produce department, so I added those on top of the lettuce. A few sliced green onions went in there as well. NO WATER.

A pinch of salt and sugar each. A teaspoon of each seemed too much for the quantity of peas that I had.

This was cooked for exactly 25 minutes, and then I put the peas and onions into a serving bowl, added a pat of butter or two and a splash of heavy cream.

I'm the only one in my family that really likes peas, although I do add them to my pesto pasta recipe and they're appreciated in that dish.

I really liked Joan's Peas! They were still firm and fresh and after sitting for a little bit, they became better. I also later added a few of these peas to a Chicken a la King recipe I made and it was good!

After cooking, the lettuce was all wilted, so I just threw it in the compost bin. What else could I do with it? The green onion were good with the peas and cooked well.

Overall, this pea cooking technique worked and produced some tasty peas that was served with the roasted "Chicken à la Minnelli" and Myrna Loy's Twice Baked Potatoes I made for dinner.

Full recipe details below.

Honestly, a few years back, I came so close to quitting cooking altogether. Coming home completely exhausted just to face a mountain of prep and dirty dishes felt incredibly defeating. I started r/CircleRecipes because I realized none of us should have to carry that daily burnout alone. It’s just a space where 1.3k of us are pooling our absolute laziest shortcuts and low-effort meals so we can all get out of the kitchen faster.

I actually pinned my personal 'emergency meal' guide at the top of the sub tonight for those nights when energy is at absolute zero. Anyone is welcome to drop in, grab it, or share their own kitchen cheat codes. No pressure at all, just a quiet corner to help each other make getting through the week a little easier.

Ingredients:

4 chicken breasts (or thighs), cubed

2 eggs, whisked

1 cup garlic panko breadcrumbs

2 tbsp paprika

Hot honey (for drizzling)

Buffalo sauce (or your favorite sauce for serving)

Instructions:

1. Cube your chicken into bite-sized pieces.

2. Whisk the eggs in one bowl. In a separate bowl, mix your garlic panko breadcrumbs and paprika together.

3. Dip the chicken pieces into the egg wash first, then press them firmly into the panko mix until they are fully coated.

4. Arrange the bites in a single layer in your air fryer basket.

5. Air fry at 380°F for about 15 minutes, or until they turn golden and crispy. (Since some air fryers are more powerful than others, check your bites periodically so they don't overcook).

6. Take them out, drizzle generously with hot honey, and toss them together.

7. Serve immediately with a side of buffalo sauce or whatever dipping sauce you prefer.

Ingredients

80g pasta (spaghetti or linguine works great)

8-10 medium shrimp, peeled and deveined

Shrimp Seasoning: 2 tsp olive oil, 1/4 tsp salt, and 1/2 tsp Italian seasoning

1 tbsp butter

2 cloves garlic, minced

1/2 tsp red pepper flakes (optional, for a nice little kick)

1/4 cup half and half cream

1-2 tbsp Parmesan cheese, freshly grated (optional but highly recommended!)

1 tbsp fresh lemon juice

1/2 tsp lemon zest

1/2 tsp Italian seasoning (for the sauce)

Salt & black pepper to your liking

Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Prep the Shrimp: Toss your shrimp in a small bowl with 2 tsp of olive oil, 1/4 tsp of salt, and 1/2 tsp of Italian seasoning. Make sure they're beautifully coated.

Cook the Pasta: Boil your pasta in salted water until al dente. CRUCIAL STEP: Before you drain the pasta, scoop out and reserve about half a cup of that starchy pasta water! Set it aside.

Sear the Shrimp: Melt the butter in a skillet over medium-high heat. Add the seasoned shrimp and sear for about 1.5 to 2 minutes per side until pink and opaque. Don't overcook them! Pop them onto a clean plate.

Make the Quick Sauce: Lower the heat to medium. In the same pan with all those delicious juices, add the minced garlic and red pepper flakes. Sauté for about 1 minute until your kitchen smells amazing. Pour in the half and half cream, lemon juice, lemon zest, and the remaining 1/2 tsp of Italian seasoning. Season with a bit more salt and black pepper to your liking. Let it simmer gently for 1-2 minutes.

Toss and Emulsify: Whisk in the grated Parmesan cheese until melted. Toss the cooked pasta and your seared shrimp straight into the sauce.

Adjust the Gloss: If the sauce looks a bit too thick, don't panic! Splash in your reserved pasta water (about 1-2 tbsp at a time) and toss vigorously over low heat until the sauce becomes perfectly glossy and clings to every single strand of pasta.

Serve: Plate it up, garnish with fresh chopped parsley, and enjoy your perfect quick dinner!