r/easyRecipesForNoobs

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! ⬇️)

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 😭

For anyone who is wondering, I had a bit of a fridge issue. It stopped running! So, I had to buy a new fridge vatos... This caused a delay in the next video. Pero no te preocupes! It is on the guey.

I am happy to say the video was shot yesterday and should be released next week.

Enjoy this salsa video. It's my second ever cooking video shot on my crap phone. I hope you guys still enjoy it.

Ingredients:

Tomatoes

Onion

Jalapeños

Garlic

Cilantro

Chile de Arbol

Cumin

You want to get everything on a pan or comal, except for the cilantro, the chiles de arbol, and one clove of garlic (you can also opt to boil instead).

Get them as roasty toasty as you wanna! You mainly know they are done by the tomato skin breaking. The onion tends to take the longest.

Towards the end, when only the onion is left, put the chiles on the stove and get them a little roasty.

You can now blend all the ingredients but include our cilantro and a raw garlic clove. Also, add salt and some cumin, but not too much!

Boom!

That watermark is outdated. Its @wellrestedstudios on all platforms

From the book North Carolina Bed & Breakfast Cookbook by Melissa Craven. I adjusted the original recipe to better fit my diet, and it's still sooo delicious. I also added the whipped cream for the white stripes and the raspberries and strawberries for the red stripes for this upcoming Independence Day.

Hey all! So i have been experimenting with breakfast ideas for a little while. Usually I prepare something quick that doesnt take much time as I usually rush to get to work.
I like experimenting with different flavours, textures and this keeps me motivated to get out of bed.
This is what I made yesterday: Raspberry chia pudding with Matcha yoghurt bowl.
Recipe:
Step 1. Raspberry chia pudding
Start making your chia pudding by mashing raspberries. Mix with a drizzle of honey, 2 teaspoons of Greek yoghurt, 2 teaspoons of chia seeds, a squeeze of lime juice and a splash of milk. Let it soak for 20 mins in the fridge.
Step 2. Matcha yoghurt
For the matcha yoghurt, whisk matcha with a splash of water. Then add the Greek yoghurt and mix until well combined.
Top with raspberry chia pudding and chocolate granola.
Let me know if you would like the full recipe and other ideas!

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

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!

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!

I make this for lil Oscarita all the time!

Ingredients:

🥔 1 sweet potato

🥚 2-4 eggs

🍌 1 whole banana

🧈 Butter or oil of choice

*You can peel the potatoes before boiling*

*OR NOT - once they are cooked, the skin comes off pretty easily*

The first thing you wanna do is boil that potato, but before we do that, you wanna chop it into smaller bits to speed the boiling process up.

Make sure you check on them to ensure they are soft and done before pulling them out.

Once they are out, put them in a bowl, and we can begin peeling them (you can wait for them to cool if you're patient(I'm not)).

Now mash these bad boys with your favorite masher (or fork/spoon). Throw in the banana and do the same.

Now we can throw in our eggs. To start, add 2 to the bowl and mix it up. You will more than likely have to 1 or 2 more eggs to get the consistency more running and less solid (the reason for this is because the eggs make it puff up and stay whole).

* Reference the video to see consistency *

Now get your comal or pan nice and hot and add some butter or oil down.

Now we can start adding the mix, make them into nice circles, and wait for it to puff up. Flip and get it nice and golden brown.

Enjoy with some all natural maple syrup or peanut butter.

After the amazing love on my spinach tomato pasta, I wanted to share another absolute staple in my kitchen. If you’ve never tried Marry Me Chicken Pasta, this is your absolute sign to make it for dinner!

Ingredients

5 medium tomatoes, bottoms trimmed flat

3 tbsp olive oil

1 medium white onion, finely chopped

4 garlic cloves, minced

Salt to taste

2 tbsp tomato paste

30 g Parmesan, grated

2 tsp Italian seasoning

Black pepper to taste

100 ml heavy cream

200-250 ml vegetable broth

250 g pasta of your choice

A handful of fresh spinach

2 tbsp mascarpone

To serve: chili oil, extra parsley, and extra Parmesan.

Step-by-Step Instructions

Cook the Tomatoes: Warm the olive oil in a large pan over medium heat. Once hot, place the tomatoes in trimmed-side down. Scatter the chopped onion and minced garlic around them, and sprinkle with about a teaspoon of salt. Cover the pan and let everything cook for 8–10 minutes until the tomatoes soften and get a nice char on the bottom.

Make the Creamy Sauce: Carefully slip off the tomato skins (they slide right off). Add the tomato paste, Parmesan, Italian seasoning, black pepper, heavy cream, and vegetable broth. Blend everything inside the pan until velvety smooth (an immersion blender makes this super easy). Let the sauce gently simmer.

Boil the Pasta: Cook your choice of pasta in salted water until al dente. Drain it, but make sure to keep about two ladles of pasta water on the side!

Bring it Together: Toss the pasta straight into the sauce to coat it completely. Stir in the fresh spinach until it wilts into the heat, then fold in the mascarpone for that signature creaminess. If the sauce feels too thick, splash in some of your reserved pasta water until it’s perfectly glossy.

Serve: Plate it up hot, and finish with a drizzle of chili oil, some fresh parsley, and a generous shower of Parmesan cheese.