My family owned a 5 star Italian restaurant in the Pocono Mountains of Pennsylvania. My Uncle who started the entire project is still alive and will be 95 this December. I want to dedicate this to him but I'm a seamstress not a writer or book publisher. How can I do this quickly and cost effectively? I have all the family recipes, stories and photos. Thanks in advance for any help or suggestions.
I went to Hillstone in Miami last month and had the best spicy tuna sushi in my life— more specifically the seasoned sushi rice. I never tasted anything like it and it made me realize every sushi roll I’ve had prior was BLAND. I live in Virginia so Hillstone or any of their affiliated restaurants aren’t easily accessible. Does anyone know the recipe to their seasoned sushi rice and/or spicy tuna sushi? I’ve made sushi bake before and seasoned the rice but never as delicious as Hillstone. TIA!!!
My future mother in law really enjoyed when Taco Bell offered the sauce and ever since they took it away she hasn’t really enjoyed when the family orders from them. I wanna make that sauce or at least show her how so she can enjoy it when she wants. If anyone got the recipe or something so close to it I’ll take it. Thank y’all
My first post here, sorry if I'm using the wrong flair.
Has anyone ever had this feijoada from Pampas Grill?
If so, have you figured out the recipe to this incredible dish? It's so... decadent, so smoky and deliciously savory and all around such a good food to eat. I've eaten feijoada at Pampas Grill exactly one (1) time while in LA about 3-4 years ago, and I still think about it. I think about it so often it's crazy.
If I could eat this everyday, I would, I'm so serious. If you've had the feijoada at Pampas Grill, please let me know your thoughts, I'd love to talk about the possibilities in cooking methods and ingredients. If you know THE recipe or a SIMILAR recipe, please share, I beg of you.
Side note: if you've figured out the recipe for their garlic fried rice too, please let me know, I also think about it way too often.
Thanks for reading.
Love this desert and would love to find the original recipe or would take a good copycat.
Hiya, does anybody know the recipe for the seasoning on the mini hash browns from GDK? I’m always craving hash browns and having the seasoning on hand would be so nice.
Thank you x
I’m looking for a “well done” Pizza Hut pan pizza recipe (and tips and tricks) for close to the original. I’m not talking about the BS they serve now. I purely want to recreate the amazing late 1990’s/early 2000’s version!!!
I've just read the post requesting a recipe for the proper pizza hut pan pizza dough from 00's and I'm very keen to try it out. However, my favourite topping was always their spicy pork. I tried once with a recipe I found online but it was far from the original. If anyone knows how to make it, please pleaae share!
Been trying to crack this for years. Jason Farmer definitely made wind with heavy whipping cream, but it still tasted off.
IMO - the secret missing across the board is Hellman's HEAVY MAYO. Pain in the butt - only come in 1 gallon jugs. But, it nails the creaminess of the sauce without the "mayo taste" due to the extra egg yolks in the recipe. Given this, don't really need the butter.
I chose to use sugar in this recipe. It was almost spot on. However, I want to try some Mirin next go around. My "recipe", should you call it, is below:
-1c Hellman's HEAVY Mayo (not the kind in the grocery store!)
-Few tbsp ketchup till mayo is light pink
-Sprinkle of salt, pepper garlic
-Dash of rice wine vinegar to tanginess taste
-Sugar or Mirin to balance
-Heavy whipping cream if needed to thin
Store in fridge overnight. Optionally can put over stovetop for a few mins to combine ingredients even further.
"Boiled Salad Dressing" "Butter size of egg."
That's it. That's the measurement. No tablespoons. No grams. Just — you know the one.
Probably 1940s, found folded up in a box of recipes from an estate sale. After a bit of research i discovered boiled dressing is also called 'cooked dressing'. It's not a vinaigrette. It's not mayonnaise. It's a cooked emulsification of egg, milk, vinegar, and flour, thickened slowly over a double boiler and finished with butter.
Anyone ever made boiled salad dressing?
**BOILED SALAD DRESSING**
2 tsp. salt | 6 T sugar
2 tsp. mustard | 1½ c. milk
3½ T. flour | 1 egg
½ c. vinegar | butter size of egg.
Mix dry ingredients. Add milk, beating in with egg beater. Add egg & continue beating till combined. Add vinegar and cook in d. boiler till thickened. Remove from fire and add butter. Makes about 1 pint.
Wife and I went to Perry’s for a birthday dinner. The whole meal was great but they have a shareable side called corn brûlée. It is absolutely spectacular and not like a regular crème brûlée with corn. Anyone know how it is made?
Someone wrote TOP SECRET at the top of this card and double-underlined it. For butter cookies. The sizing instruction says to roll each ball of dough "to size of a large marble", not approximately one inch, not a teaspoon's worth. A marble. It wasn't until seeing that note that i realized this was likely written by a child and thats why the handwriting is also a little untidy.
Found this in an eBay lot of around 450 handwritten recipe cards. mostly from the 70's
Its not the first time i've found a child's hand written recipe before, i always find them so charming.
**BUTTER COOKIES** *(TOP SECRET)*
*Bake 350° | 20-30 min. | Makes 24*
- 1 stick butter
- ½ cup sugar
- 1 cup flour
- 1 egg yolk
- 1 tsp. vanilla
- Good pinch salt
Soften butter and mix all ingredients together. Use beater if too sticky; use spoon to roll to size of a large marble. Place on ungreased cookie sheet. Make a small depression in each, fill with tart jelly or preserves. **Watch while baking.**
I have been trying to make homemade mac and cheese instead of boxed versions, but mine never comes out the way I want.
Usually the sauce ends up either too thick, grainy, or just lacking that creamy restaurant style texture and flavor.
I am looking for the kind of mac and cheese thats super creamy, cheesy, and comforting without being overly complicated.
Does anyone here have a go to recipe or secret ingredient that made a big difference?
A lot of recipes just suggest replacing the noodles with chicken noodles, but it's not the same. Idk, I loved them when I was younger and haven't been able to try them in a while.
I wanna find something I can buy that has a similar taste instead of making it (I'm lazy) I would like to try it on something else having the McDonald's fries mix with it doesn't taste that good tbh
I’m so obsessed with these and I’d love to able to recreate it at home