6(*3) garlic cloves
1 egg
3/4 c mayo
6 tbl parm chz (divided 2 + 4 for topping)
5 anchovy filets
1 tbl lemon juice (plus zest?)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/4 c vegetable oil (or any light oil)
Salt and pepper to taste

I have an immersion blender, so add all ingredients except oil. Blend that together, then slowly add oil as I use the machine. Extra 4 tbl parm chz to finish on top of salad (chopped romaine plus croutons) mixed with the dressing.

Anything look off? Measurements? Missing something or should omit something?

Edit: No mayo, and less cloves

You can make the recipe here: https://dobbernationloves.com/food-drink/french-pork-rillettes-recipe/

Ingredients

• 1 kg Pork Shoulder cut into chunks
• 300 g Pork Belly sliced
• 1/4 cup Brandy
• 6 Garlic Cloves minced
• 1 Spanish Onion diced
• 1/2 tsp Ground Nutmeg
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 10 Allspice Berries
• 2 Dried Bay Leaf
• 10 sprigs Fresh Thyme
• 1/2 cup Dry White Wine

Instructions

• In a large mixing bowl combine brandy, garlic, onion, nutmeg, salt, pepper, allspice, and bay leaf with the pork shoulder and pork belly. Cover and refrigerate overnight.
• Preheat the oven to 250ºF.
• Add marinated pork mixture to a Dutch Oven. Over medium heat cook, stirring frequently, for 10 to 15 minutes, until the pieces of pork are cooked on the outside. Stir in the thyme sprigs, cover with a lid and place in the oven.
• Lift the lid after 90 minutes of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
• Remove pork from the oven. Pick out the thyme, bay leaf and all spice berries, to discard. Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard.
• Pour most of the fat out of the pan into a small bowl and reserve. Using a potato masher, mash the meat chunks into the juices and liquid fat until it resembles a tuna salad.
• Add enough of the reserved pork fat to make it juicy and moist. The more fat you add, the richer and creamier the finished product will be.
• Spoon the mixture into small clean jars or ramekins and press down firmly to eliminate air pockets. Smooth the surface with the back of a small spoon.
• Optional: Pour a thin layer of reserved melted pork fat over the top. This creates the classic white fat cap.
• Refrigerate for at least 12 hours, preferably 24 hours. The flavour improves as it rests.
• Serve at room temperature with your favourite gluten free crackers or bread. Rillettes will keep in the fridge for 2 weeks and in the freezer for up to 4 months.

Easy healthier dip from the High-Protein Vegetarian. Used garlic from my friend's garden for the first time! The cilantro I always pick out the leaves so I don't get bits of stem in the dip but its time consuming, not sure what other folks do.

Ingredients

• 2 cloves garlic
• ¼ cup packed fresh cilantro, plus more for garnish
• 1½ cups shelled edamame
• Juice of ½ lime
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ½ large avocado, pitted
• ½ cup 2% plain Greek yogurt
• 2 tablespoons extra-virgin olive oil

Steps

1. Combine the garlic and cilantro in a food processor, and pulse until very finely chopped. Add all the remaining ingredients, except the olive oil, and process together until smooth. Add the olive oil gradually while the processor is running.
2. Transfer to a bowl and garnish with cilantro.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/edamame-and-avocado-dip

These are my “loaded street corn beef bowls” that I made last week that are usually a go-to on my heavy training weeks (which is frequently right now haha)

I’ll drop the recipe below for anyone who wants to try them 👇 I tried to make it as detailed as possible for you 👍

Ingredients

For the Seasoned Beef:

ground beef (80/20)
2 tsp Celtic sea salt
1 tsp black pepper
2 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

For the Crispy Skillet Potatoes:

2 lbs baby Yukon gold potatoes, diced into ½ inch cubes
2 tsp Celtic sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin

For the Mexican Street Corn:

4 cups corn (fresh, frozen, or canned - drained well)
1 large red onion, diced
4 cloves garlic, minced
1 jalapeño, diced (seeds removed for mild, keep seeds for hot)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
1 tsp Celtic sea salt

For the Street Corn Sauce (Elote Style):

1 cup full-fat Greek yogurt
3 tbsp fresh lime juice (about 2 limes)
2 tsp lime zest
1 tsp garlic powder
1 tsp chili powder
½ tsp cumin
½ tsp Celtic sea salt
¼ tsp cayenne pepper (optional)
½ cup cotija cheese OR feta cheese, crumbled

For Toppings:

½ cup cotija cheese OR feta cheese, crumbled (for topping)
½ cup fresh cilantro, chopped
3 avocados, sliced OR 1½ cups guacamole
3 limes, cut into wedges
Optional: Pickled jalapeños
Optional: Pico de gallo
Optional: Black beans (1 can, drained - extra protein + fiber)

How I make them:

Phase 1: Make the sauce

Step 1: In small bowl, whisk together:

1 cup Greek yogurt
3 tbsp fresh lime juice
2 tsp lime zest
1 tsp garlic powder
1 tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp cayenne (if using)

Step 2: Stir in ½ cup crumbled cotija or feta cheese.

Step 3: Mix until smooth and creamy. Refrigerate until serving.

Phase 2: Cook potatoes

Step 4: Heat electric skillet to 400°F.

Step 5: Add diced potatoes to skillet (add 1 tbsp oil if needed).

Step 6: Season with:

2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin

Step 7: Spread in single even layer. Cook undisturbed 5-6 minutes until bottom is golden and crispy.

Step 8: Flip potatoes. Cook another 5-6 minutes until crispy on all sides and cooked through.

Step 9: Remove potatoes from skillet. Set aside in bowl.

Phase 3: Cook beef

Step 10: Keep skillet at 375°F.

Step 11: Add ground beef directly to skillet. Break up with spatula.

Step 12: Cook 8-10 minutes until browned and no pink remains.

Step 13: Season with all spices listed above. Stir well.

Phase 4: Make the street corn

Step 14: Keep skillet at 375°F (use remaining protein fat for flavor!).

Step 15: Add diced red onion and jalapeño to skillet. Cook 3-4 minutes until softened.

Step 16: Add 4 cloves minced garlic. Cook 1 minute until fragrant.

Step 17: Add 4 cups corn to skillet. Spread in single layer.

Step 18: Cook undisturbed 2-3 minutes until corn gets slightly charred on bottom.

Step 19: Stir and cook another 2-3 minutes until corn is tender and has charred spots throughout.

Step 20: Season with:

1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
1 tsp salt

Step 21: Stir to combine. Remove from heat.

Phase 5: Assemble

Step 22: Divide crispy potatoes among 6 large bowls (about ½-¾ cup per bowl).

Step 23: Top each bowl with:

Generous portion of protein (about 6 oz chicken strips or ⅔ cup ground beef)
½ cup charred street corn mixture
Optional: ¼ cup black beans
½ avocado, sliced OR 2-3 tbsp guacamole
2-3 tbsp street corn sauce drizzled over everything
2 tbsp crumbled cotija or feta cheese
Fresh cilantro
Lime wedge on the side

Hope you enjoy! Let me know how you like them, I’m always sharing my recipes 🫡

2 Box brownie mix

6 ounces nutella

6 ounces chocolate chips

Ingredients for brownie box mix. Oil, water, eggs.

Preheat the oven to 350 degrees F and grease a 9x13 inch baking dish thoroughly.

Prepare both brownie mixes in a large bowl according to the package directions, adding the eggs, oil, and water called for on each box. Mix until the batter is smooth.

Add the Nutella and chocolate chips and stir until fully incorporated. Do not swirl. The Nutella should be evenly distributed throughout the entire batter.

Pour the batter into the prepared dish and spread evenly. Bake for 30 minutes.

Cover the pan loosely with aluminum foil and return to the oven for 10 to 15 more minutes. A toothpick inserted into the center should come out with a few moist crumbs.

Let the brownies cool completely in the pan before cutting for clean slices.

So I recently found an old recipe out of my mom's cookbook that I remember as a child. Sadly she's not around to answer my questions about this dessert I remember from childhood. I figured I would take it to the people of reddit and ask the question. Can someone read this recipe? I can't make out what it calls for after the package of lemon Jell-O. Also most of the instructions. Thank you guys, I want to make it for a family reunion coming up next weekend.

I made this at home & it was delicious asf

Here we go :

Ingredients

Sea sewed- crab sticks - fried shrimp - carrot - cucumber- rice

( u can add any other vegetables you like or even salmon & caviar , but I choose to make it with ingredients I have )

Method

Cook the rice with a little vinegar over medium heat until it’s fully cooked and becomes slightly sticky or mushy. For the vegetables, fried shrimp, and crab sticks, cut them into thin strips.

As for the sauces, you can choose them according to your preference. You can mix mayonnaise with hot sauce to make spicy mayo. You can also mix teriyaki sauce with ketchup, mayonnaise, and BBQ sauce. If you have a ready-made sushi sauce, that’s even better. I also used Philadelphia cream cheese as a sauce, and it was absolutely amazing! You really should add it because it makes a huge difference in the flavor and makes the sushi even tastier.

Once the rice is ready and all the ingredients are prepared, place a sheet of nori on a tray or on a bamboo sushi mat (this is optional). Start spreading the rice over the nori. It**’s very important to wet your hands so the rice doesn’**t stick to them.

Then add the sauces and whatever fillings you like, and roll it up until you have a sushi roll.
You can eat it as it is, or you can dip it in a mixture of water and flour, then coat it with breadcrumbs and deep-fry it. It tastes really good that way too!

And that’s it! That was my simple sushi recipe. I hope you enjoy it! 🍣❤️

Someone several years ago posted a recipe for chicken tikka masala in a comment and it seems that they’ve deleted their account. This recipe is hands-down the best tikka masala I’ve ever had, and I feel obligated to get it back out there on the internet. I’ve made some adjustments over time, honing in on what works and doesn’t work, but shoutout to that once-Redditor for putting together this recipe.

Ingredients

Spice Blend

• 2 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp ground turmeric
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional, or scale it up/down)

Marinade

• 1.25 cups whole fat plain greek yogurt
• 3 inches ginger, grated
• 4 cloves garlic, grated
• 2 tbsp lime juice (about 1 lime)
• 1 tsp salt
• ½ tsp sugar
• 2 lbs boneless skinless chicken thighs, cut into 2-4in chunks

Curry Paste

• ½ large white onion
• 2 roma tomatoes
• 2 tbsp neutral oil (canola, avocado, ghee, etc.)
• 3 inches ginger, grated
• 4 cloves garlic, grated
• 1.5 tbsp tomato paste

The Rest

• 1x14oz can of crushed tomatoes
• 2 cups chicken stock
• 1 tsp chicken bullion powder (one cube)
• 2 tsp worcestershire sauce (or 1 tsp fish sauce)
• 1 bay leaf
• ½ to 1 cup heavy cream

Step 1:

Prepare your spice blend by combining all spice blend ingredients.

Step 2:

Prepare your marinade by combining all marinade ingredients plus one half of the spice blend you made above. Add your chicken, mix well, and marinate in the refrigerator overnight.

Step 3:

Create the base to your curry paste by pureeing ½ large white onion and 2 roma tomatoes in a blender. Heat 2 tbsp oil over medium-high heat in a pan. Your paste will want to stick by the end, so consider using a nonstick pan. Add pureed tomato and onion mixture to the heated oil. Let bubble for 20-30 minutes until no water remains in the puree and the puree is beginning to caramelize, lowering your heat if scorching happens.

Step 4:

While the paste is forming, pull your marinated chicken from the fridge, shake your pieces of excess marinade, and add it all to a foil-lined sheet pan. Reserve your excess marinade. Your pan may be a little crowded - it’s not that big of a deal. Add sheet pan to the oven on an upper rack and broil on high until pieces are developing charred portions and all pieces have some brown on them. Remove from the oven and rest.

Step 5:

Returning to the paste - after it is devoid of water, lower your heat a bit, and add your grated garlic (4 tbsp) and ginger (3 inches). Cook until fragrant, about a minute.

Step 6:

Add 1.5 tbsp tomato paste to your paste and cook for 2 minutes.

Step 7:

Cut off your heat and add the remainder of your spice mixture to the paste. Mix it until it’s incorporated, removing the pan from the original burner if the spice mix wants to burn. Set paste aside.

Step 8:

Heat a dutch oven on medium-high and add your reserved marinade. Reduce until it begins to develop a brown tinge. Add your broiled chicken to the pot, mixing with the marinade. Add your curry paste, chicken stock, crushed tomatoes, chicken bullion, worcestershire/fish sauce, and bay leaf. Bring to a simmer, reduce heat, and simmer half-covered for an hour.

Step 9:

Your sauce should be quite thick now. Finish with ½ cup - 1 cup heavy cream, depending on your preference. Taste and salt to your preference. Take out the bay leaf - my great uncle choked on one once!

Step 10:

Serve with rice, roti, naan, or any other starch of choice (except maybe not pasta).

Notes:

The curry paste can be made in advance when you make the marinade - complete steps 1-3 and 5-7 in advance of step 4 and refrigerate until needed.

Buffalo chicken sandwiches are always a crowd favorite for parties, game days, and casual gatherings. You can even turn this recipe into a buffalo chicken slider platter by using smaller buns or Hawaiian rolls.

Full PRINTABLE Recipe and Extra Details: https://spinachandbacon.com/2026/05/27/buffalo-chicken-sandwich/

INGREDIENTS  
1 lb chicken breast
4 brioche buns
1 egg
3 cups seasoned breadcrumbs
1 cup parmesan cheese
8 oz ranch dressing
8 oz shredded cole slaw mix usually a mix of shredded cabbage and shredded carrots
cheddar cheese slices 1 or 2 slices for each sandwich
lettuce optional
6 oz franks buffalo wing sauce
avocado oil spray

INSTRUCTIONS 
Slice the chicken breasts vertically (not horizontally) to create 3-4 thin cutlets per breast. Season all sides with salt and pepper.
Prepare two shallow bowls. Crack the egg into one bowl and pour the breadcrumbs and parmesan cheese into another.
Add 1 tsp salt and 1/2 tsp black pepper to the egg and mix well. 
Dip each piece of chicken into the egg mixture and then into the breadcrumb mixture. Once in the breadcrumb mixture, lay each piece of chicken on it’s side and gently push down until the chicken fattens into a thin cutlet and is fully coated on both sides.
Place the cutlet on a parchment paper lined baking sheet and repeat with remaining pieces of chicken. Spray the chicken generously with oil spray and bake in the oven at 400F for 20-23 minutes flipping them halfway through. Chicken is safe to eat as long as it is at least 165F.
While the chicken is baking, toast your buns. Once the buns are toasted, lay a slice of cheddar cheese on one half. The residual heat will melt the cheese.
In a bowl combine the cole slaw mix with most of the ranch dressing. You want to save some of the ranch dressing to add some to the bottom half of the brioche bun. 
Once the chicken is done cooking, add some ranch dressing to a roll, followed by a piece of chicken, some buffalo wing sauce, cole slaw mix, and optional lettuce.

Any and all suggestions welcome.

Edit: I have absolutely no tolerance to heat. Jalapeños is already pushing for me lmao.

Frittatas are my good summer go-to when I want something quick and light . I had a zucchini sitting in the fridge that needed to be used, so I took it in a Mediterranean direction with sun-dried tomatoes, olives, red bell pepper, and fresh basil. It turned out to be a delicious addition to our Sunday brunch—even our younger guests loved it!

Ingredients:

• 6 large eggs
• 1 small zucchini, diced
• 1 small yellow onion, diced
• 1 small red bell pepper (or kapia pepper), diced
• 3 sun-dried tomatoes in oil, chopped
• 1 handful pitted black olives, sliced
• 1 handful fresh basil leaves, chopped
• 2–3 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

Dice the onion, red bell pepper, sun-dried tomatoes, and zucchini into small pieces. Sauté the onion in olive oil until translucent, then add the pepper, sun-dried tomatoes, and zucchini. Season with salt and pepper, and stir in the fresh basil at the end. Whisk the eggs in a bowl and mix in the sautéed vegetables. Pour the mixture into a small, lightly greased baking dish and bake in the oven until nicely golden on top.

It is equally delicious served hot, warm, or cold!

* If you are interested in the background story or more tips, you can find the full blog post here

Ingredients

2 pounds of thinly sliced steak

1 teaspoon of sea salt

1 teaspoon of cracked black pepper

1 teaspoon of garlic powder

1 pound of browned and drained ground beef optional

3 cups of queso of your choice

1 large thinly sliced red onion

1 tablespoon of butter

1/2 teaspoon of sea salt

24 slider buns

Method

1. Lay out sliced steak on a lined baking tray and cook for 15-20 minutes at 375. When cool enough to handle, slice into 1/2 inch strips.
2. Place butter, 1/2 teaspoon of sea salt, and sliced onion in a large skillet over medium heat. Cook until the onion is soft and caramelized. About 20 minutes.
3. When onions are done, place sliced steak and queso into the same large skillet with the onions. Cook until the dish is heated through stirring occasionally.
4. If you feel you are running short or need an inexpensive way to stretch the dish, just add the optional browned ground beef.
5. Serve with slider buns or with regular buns, hoagies, etc.

My fiancée is craving pot roast, but neither of us have ever made it. We have a Le Creuset dutch oven that we would like to use.

Any recipes or tips are greatly appreciated!

Here’s my MIL’s recipe for Chicken Bodine.

As to the request, I’m currently assembling a cookbook to be provided to each of my kids once they finally move out of my house. I want to give them a) a bunch of recipes that work and I know they enjoy, and b) enough variety that, no matter the situation, they have the ability to make something good. What recipes should definitely appear in the book? I’m open to all suggestions.