this is the final product, really the best pasta I ever had.

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.

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.

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 prese

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 scr

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

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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 garli

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

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 di

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

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 gro

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.

![](https://lemmy.

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

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        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:

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        1/4 tsp cooking / kosher salt
    1/2 cup panko breadcrumbs
    2 tbsp sage leaves , finely chopped (Note 4)


  

Instructions

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        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 comp