Ingredients

8 oz softened cream cheese or mascarpone cheese

¼ cup heavy whipping cream

½ cup grated parmesan cheese

½ teaspoon black pepper

1 teaspoon dried thyme

2 diced semi-soft pears

2 tablespoons white wine vinegar

1 tablespoon olive oil

1 tablespoon pure maple syrup or sugar

1 baguette cut into 10-12 one-inch pieces

1 cup arugula

Method

1. Preheat the oven to 375 degrees F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake for 6 to 8 minutes, until golden and crisp, and let cool.
2. Add the cream cheese to a mixing bowl and beat until soft and creamy, then add the heavy cream and beat until combined and airy.
3. Add the parmesan cheese, black pepper, and thyme. Mix until combined and set aside.
4. In a separate bowl, mix the olive oil, maple syrup or sugar, and vinegar together, then stir in the diced pears and set aside
5. Spread about a tablespoon of the cheese mixture onto each piece of toasted baguette, leaving a small well in the center.
6. Spoon a teaspoon or so of the pear mixture into the well, being careful not to let it spill over the edges.
7. Top each piece with a bit of arugula and serve.

Blueberry Jam Cake
by Christie Moorison at America’s Test Kitchen

Wet
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla
Dry
2 ¼ cups  cake flour
1 ¾ cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons softened unsalted butter
Jam
½ cup granulated sugar
2 tablespoons pectin
pinch of salt
15 ounces (3 cups) frozen thawed blueberries 
1 tablespoon fresh lemon juice. 
Frosting
1 ½ cups confectioners (powdered) sugar
8 tablespoons unsalted butter, cut in 8 pieces
8 ounces cream cheese, cubed & softened
2 teaspoons vanilla
¼ cup reserved blueberry jam

Grease and flour 3 (8 inch) cake pans or 2 (9 inch.)and  line with parchment paper. 
Preheat the oven to 350° with the rack in the middle position. 
In a bowl combine wet ingredients and give a stir to incorporate, set aside. 
In a stand mixer, combine the dry ingredients, turn on low speed to combine. 
Next, we’re gonna do a technique called reverse creaming where you add the butter into the flour mixture. 
Turn the mixer on low speed and begin adding butter one piece at a time until all the butter is incorporated.
The butter should be about the size of small peas, about 1 minute. 
Add half the wet ingredients to the dry, mix on medium high speed for about one minute until it starts to look light and fluffy. 
Add the other half liquid and mix on medium low for 30 seconds. 
Give a final stir with a spatula to well combined.  
Add batter evenly to each cake pan. 
Bake for 18 - 22 minutes. Half way through we’ll rotate & move them around. We’re looking for a nice golden top and for a toothpick to come out clean. 
Remove pans from oven, let sit on a rack to cool for 10 minutes. After the 10 minutes, remove cakes from pans to cool completely, about 2 hours. 
Jam
In a fruit processor add sugar, pectin, and salt. Run for about 3 seconds to combine. Add blueberries and pulse 6 times to break down the berries a little bit. 
Transfer the mixture to a medium sauce pan. 
Heat over medium heat for 6 - 8 minutes. We’re looking for it to start bubbling. 
Take off the burner and add lemon juice. Allow to cool. 
In a measuring cup add 1 ⅓ cup of the sauce to use as the filling between the layers of the cake. 
Cover and put in the refrigerator for 3 hours. 
Put the remaining blueberry sauce through a fine mesh strainer.  This is going to be used to color the frosting. It does not need to be refrigerated.

Frosting
In a bowl add powdered sugar, butter, and cream.  Mix for about 3 minutes until light and fluffy. 
Add cream cheese one piece at a time to well combine.  Add vanilla and 2 tablespoons of jam to the frosting. Mix on medium high for a few minutes. Stir frosting with spatula to combine.  
Transfer ⅓ cup frosting each to 2 bowls. 
Add 1 tablespoon to one bowl of frosting and 1 teaspoon to the other bowl. 

Assembly
Add ⅔ cup blueberry jam to the top first cake layer. Smooth out from the center almost to the edge. 
Add the second layer and continue as the first layer. 
For the third layer, turn the cake layer upside down, so you have a perfectly flat top layer.  
Add a crumb coat.  This is a thin layer of frosting, start with a side and go to the top in case any crumbs into that first layer. 
Refrigerate the cake for 30 minutes to firm up the crumb coat so you can finish the final layer of frosting. 
Dividing the cake into thirds, starting with the bottom of the cake, use the darkest frosting. Next mid level purple frosting, and finally the top third and top with base frosting. 
Using an offset spatula start at the bottom and rotate the cake around going all the way to the top should be about six layered swirls. This will give the effect that the cake transitions from a darker purple up to a light purple on the top.
Do the same on the top.  Starting on the outside, rotate the cake, moving into the center.  
Place cake in the refrigerator for at least 30 minutes before serving.

Note
If using 2 (9 inch pans) fill half to two-thirds full, which is ideal for proper rising. Increase the baking time by 3 - 5 minutes.  Making this into a sheet pan is possible too. With this particular recipe 3 (8 inch) layers is about 15 cups of batter, so use a larger 14x10 pan. You can either infuse the jam into the batter by mixing it thoroughly into the batter, cut the cake and still make a layer of jam, or use a swirl method of dropping spoonfuls of jam on top of the batter and using a knife swirl it though the batter. Remember this will make your cake denser than layers. So I would cook it 35 - 45 minutes, checking it. You can make a parchment paper sling to remove the cake from the pan or serve it directly from the pan.
You also can just add 2 swirl layer colors of frosting on the side and the base color on the top. Crumb coats are just for ascetics, you certainly do not need to do that, or** the transitioning color changes. Maybe just save that if you're making it for something special.**

Video
https://youtu.be/bGltCOfnG_8?si=BowoD2bUBHFIEUCO

https://www.budgetbytes.com/butter-chicken

Make the recipe here: https://dobbernationloves.com/food-drink/pasta-e-piselli-italian-macaroni-and-peas-recipe/

Ingredients

• 2 tbsp Olive Oil
• 1 Spanish Onion finely chopped
• 2 Garlic Cloves crushed
• 400 g Podded Fresh Peas
• 1 L Water
• 400 g Ditalini or Small Shell Pasta
• Salt & Pepper to taste
• 1.5 cups Parmesan Cheese grated
• Fresh Basil for serving

Instructions

• Heat the oil in a large pot over medium heat and saute the onion for a few minutes until soft. Add the garlic and saute for 1 minute until lightly browned.
• Add peas, water, and pasta then season to taste with salt and pepper. Cook until the pasta is al dente, according to package instructions.
• Once finished cooking remove the skillet from the heat and add half of the cheese. Stir parmesan into the pasta until fully incorporated.
• Serve pasta with peas in bowls sprinkled with parmesan cheese and garnished with basil leaves.

My current recipe calls for fresh salmon mincrd(or diced) up. Adding eggs herbs and (maybe wischesterchire sauce (very little.) Mash it all up and make a hockey puck (kinda want to build a cone instead) I flower that, egg, then roll through Japanese bread crumbs. Sautéed in a hard bottom skillet med high temp. Browning on all sides.

Finished with a lovely satin like hollandaise. Or maybe simply lemon.

Any room for improvement?

Just an old family dish I never really understood how to make

Hey all I'm not much of a baker but I found a huge thing of handwritten recipes, this one doesn't seem to have a title though? Can anyone tell me what it's meant to be?

Thank you in advance!

Prep time: 20 minutes

Cook time: 10 minutes

Skill level: Low

Serves: 12

Ingredients

For the tart

125g unsalted butter

80g caster sugar

180g plain flour

50g cocoa powder

50g roasted hazelnuts, blitzed 

1 tablespoon vodka, or cold water  

For the filling

80mL thickened cream

1 tablespoon honey

200g good quality white chocolate 

250g cream cheese 

½ tablespoon thyme leaves, extra sprigs to serve 

Blackberries, to serve

Blueberries, to serve

Edible flowers, to serve  

Method

1. Grease a fluted, 23cm loose bottom tart tin. Heat the oven to 160C, fan forced.
2. For the base, place the butter and sugar into the bowl of a stand mixer and beat until pale.
3. Sift in the flour and cocoa, beat briefly to combine, add the hazelnuts, add a tablespoon of vodka (or iced water), and mix again until the dough comes together.
4. Press the dough into the tart tin, using your fingers to flatten evenly over the base and up the sides of the tin. Place in the fridge for an hour to chill.
5. Place the tart base in to bake for ten minutes then allow to cool completely.
6. For the filling, pour the cream into a bowl, whisk to soft peaks, and set aside. Pour the honey into a small pan, place over a medium high heat, stir, when the honey is bubbling remove from heat, you will notice it turning a deeper golden brown. Allow to cool.
7. Melt the white chocolate. Allow to cool slightly.
8. Place the cream cheese into the bowl of a stand mixer, add the honey and mix together until smooth. Add the melted white chocolate and thyme leaves. Mix.
9. Remove the bowl from the mixer and carefully add a spoonful of the whipped cream, folding through to combine. Fold through remaining cream.
10. Spoon the mixture evenly onto the tart base. Place in the fridge to chill.
11. Remove from the fridge an hour before serving. Decorate just before serving, using blueberries, blackberries, edible flowers and thyme sprigs.

More: Annabel Crabb's dessert recipes from the latest season of Kitchen Cabinet.

Made this Algerian style rice gratin for dinner and thought I would share the recipe. It is a great budget friendly baked rice dish with a rich spiced tomato base and melted cheese on top.

​Ingredients:

​2 cups long grain parboiled rice (rinsed)

​1/4 chicken breast (finely diced)

​1 large onion (minced)

​1 sweet green pepper (diced)

​2 ripe tomatoes (pureed)

​3 garlic cloves (grated)

​1 tbsp tomato paste

​1 tsp Ras El Hanout

​1 tsp sweet paprika

​Salt and black pepper to taste

​1 tbsp vegetable oil and 1 tsp margarine

​Grated melting cheese for the top

​Quick steps:

​Toast the dry rice in oil and margarine for 3 minutes, then boil in salted water until mostly cooked (about 80%). Drain and set aside.

​In a pan, sear the diced chicken on high heat. Add minced onion, green pepper, garlic, pureed tomatoes, and tomato paste.

​Season with Ras El Hanout, paprika, salt, and pepper. Add 1/2 cup of boiling water and simmer for 10 minutes to thicken the gravy.

​Gently fold the rice into the sauce until well coated. Transfer to a baking dish.

​Top with grated cheese and bake at 180C (350F) until the cheese is melted and golden.

Golden, crispy on the outside, and packed with an ultra-stretchy melted cheese center, these pan-fried potato cakes are pure comfort food!
Ingredients (Makes 4)
Potato Dough: 3 large russet potatoes (peeled, boiled, and mashed), 1 cup all-purpose flour, 1 tsp seasoning/salt.
Cheese Filling: 1.5 cups shredded mozzarella or cheddar cheese, cream cheese, chopped herbs/green onions, garlic powder.
Cooking: 2 tbsp butter or oil for pan-frying.
Quick Steps
Make Dough: Boil and mash the potatoes, then mix with flour and seasonings until a soft dough forms.
Stuff: Flatten small portions of potato dough, add a generous scoop of the herb-and-cheese filling to the center, and seal tightly into smooth patties.
Pan-Fry: Heat oil in a skillet over medium heat and cook the patties for 3–4 minutes per side until deeply golden and crispy.
Serve: Garnish with fresh herbs and pull apart to enjoy the cheesy center!

Çılbır is hands-down one of the best breakfast dishes out there if you love runny yolks, garlic, and a bit of heat. It looks fancy, but it takes under 15 minutes to pull together.
Here’s the step-by-step breakdown:
Ingredients
Garlic Yogurt: 1 cup Greek yogurt (bring it to room temp so it isn't freezing cold!), 1 grated garlic clove, pinch of salt.
Poached Eggs: 2 fresh eggs, 1 tbsp white vinegar.
Chili Butter Sauce: 2 tbsp unsalted butter, 1 tbsp olive oil, 1 tsp Aleppo pepper flakes (or a mix of smoked paprika + red pepper flakes).
To Serve: Fresh dill, crusty bread (sourdough or a baguette works great), and optional pan-seared sujuk/sausage slices.
Instructions
1. Yogurt Base: Mix room-temp Greek yogurt, garlic, and salt until smooth. Spread it out on a shallow plate or bowl.
2. Poach: Bring a pot of water + vinegar to a bare simmer. Create a gentle whirlpool with a spoon, drop the eggs in one at a time, and cook for 3 minutes until whites are set and yolks remain runny. Drain on paper towels.
3. Chili Butter: Melt the butter and oil over medium-low heat. Stir in the Aleppo pepper until it foams slightly and turns a deep red (don't burn it!).
4. Assemble: Rest the poached eggs on the garlic yogurt, pour the warm chili butter generously over top, garnish with fresh dill, and dig in with warm bread.

I dont know how long orbthe temp to cook it for. Ive made it previously. It has 1 packert of cooked chicken rice a roni, severale cups of cheese, and broccoli. If anybody has an idea please help.

What are you experienced making homemade soft serve without needing premade liquid or powder?

What are some of your favorite/money making flavors you make from scratch?

Monster Meatloaf Recipe

Ingredients
2 pounds ground beef
1 1⁄2 pounds ground pork
1 large onion, finely chopped
1 small bunch freshly parsley, chopped
1 1⁄4 cup bread crumbs
1 cup whole milk
1 cup shredded cheddar cheese
4 eggs
2 tsp. Worcestershire sauce
1 dash Salt and Pepper to taste
1 hard boiled egg, cut in half
8 slices thick cut bacon
1⁄2 cup ketchup
1⁄4 cup brown sugar
1⁄4 cup barbecue sauce
6 cloves garlic, cut for teeth
2 pieces Candy eyes or black olives

Directions

Step 1
Preheat oven to 350° F. Line a large baking pan with aluminum foil and coat with cooking spray.

Step 2
Mix beef, pork, onion, bread crumbs, parsley, milk, cheese, eggs, Worcestershire sauce, and salt and pepper. Once thoroughly combined, transfer to baking pan.

Step 3
Form into a skull-shape, with deep holes for the “eyes” and a hole for the “mouth”. Place hard boiled egg in the eye socket holes. Wrap bacon around forehead and nose area, and also around “chin.”

Step 4
In a small bowl, combine ketchup, brown sugar and barbecue sauce. Brush over meatloaf. Bake for 1 ½ hours or until internal temperature reaches at least 165° F. When done, insert cloves into mouth as teeth, add candy eyes to the hard boiled eggs, and brush with extra sauce.

I was watching a film and Paprikash was mentioned. I’ve never had it, did a basic search, screenshotted the first ‘how to’ and went with that but now I’ve done more research there’s so many recipes and have different ingredients. I currently have chicken, paprika, onion, sour cream and chicken stock. Could someone share with me their authentic Paprikash recipe for me to try please 🙏🏻

Tajine Mtewem is one of the most cherished dishes in Algerian cuisine. The name comes from "garlic," which gives this traditional tajine its signature aroma and rich flavor. In Algerian culture, it represents hospitality, warmth, and celebration, making it a centerpiece for special occasions and family gatherings.

Ingredients

Meat: 500g lamb or beef chunks, plus 400g ground meat for the meatballs.

Base & Aromatics: 1 small yellow onion (grated), fresh garlic cloves, and 1 tbsp smen (clarified butter).

Pantry & Spices: Pre-soaked chickpeas, cumin, black pepper, salt, and 1 egg white/breadcrumbs for binding.

Garnish: Blanched slivered almonds cooked in a touch of butter.

Quick Preparation Overview

Sear the meat chunks in smen with onion, minced garlic, cumin, black pepper, and salt.

Add warm water and soaked chickpeas, then simmer on low heat until the meat is tender.

Mix the ground meat with garlic, egg white, and spices, then roll into small meatballs.

Add meatballs to the simmering broth until fully cooked and the sauce thickens.

Garnish with toasted golden almonds before serving.

For step-by-step instructions and full measurements, check the first comment below.

There’s something so delicious about a slow-cooked pork shoulder, especially when it’s paired with sweet apple cider and deeply caramelized onions.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/11/pork-shoulder-made-with-apple-cider-and-caramelized-onions/

INGREDIENTS
2 yellow onions cut into thin slices so that you can caramelize them
2 tbsp salted butter
2 tbsp olive oil
4 lbs boneless pork shoulder
7 tsp salt 1 tsp of salt for the onions and 6 on the pork
3/4 tsp cinnamon
2 tsp garlic powder
1 head fresh garlic top sliced off
2 cups fresh apple cider
1 cup broth
1 tbsp dijon mustard
2 bundles fresh rosemary
1 large honeycrisp apple or two small apples. Cut into small slices

INSTRUCTIONS
Heat a large dutch oven on medium low heat and caramelize the onions by sautéing them with 1 teaspoon of salt, 2 tablespoons of butter, and 1 tablespoon of the olive oil. Stir frequently. This step takes at least 40 minutes which is why I caramelize my onions in bulk (https://spinachandbacon.com/2024/01/07/slow-cooker-caramelized-onions/). Remove the onions and set aside once they are nicely golden brown.
Preheat oven to 325F
Cut your pork shoulder into 4 smaller pieces and add them to the pot with the other 1 tablespoon of olive oil. Shake the 6 teaspoons of salt and 2 teaspoons of garlic powder all over each side of the pork pieces. Sear all of the sides of the pork on medium heat until they get a nice brown crust on them. This should take about 15 minutes. Once all sides are seared, add in your 2 cups of apple cider, 1 cup of broth, 3/4 teaspoon of cinnamon, 1 tablespoon of dijon mustard, the caramelized onions, rosemary twigs, and a head of garlic with the top part cut off so that all the garlic cloves are slightly exposed. Make sure the garlic and rosemary are submerged in the liquid.
Cover the dutch oven and cook for 2 and a half hours. Remove from the oven, flip over each piece of pork, add your apple slices. Then cover and return to the oven for an additional 45 minutes.
Let the pork rest for at least 15 minutes before serving.

I made King Arthur Flour recipe for giant corn fritter as base (I used an extra egg and added a little corn meal and 1 oz buttermilk).
Then I layered black beans, soft cheese (sheep+goat), cilantro, sautéed garlic/onion/pepper/cumin seed, then, chopped tomatoes, half lime squeezed on top, then salsa verde then cheese. I baked 350 until bubbly 35 mins, then broiled a few minutes to crunch up cheesy top.

One of my favorite recipes from the High Protein Vegetarian cookbook. Cheese is baked right into the center of these burgers; feel free to be generous with the cheddar. I've found the patties can be a little delicate when flipping, so I actually just put a new sheet of parchment paper on a separate baking sheet upside down over the current one and flip the whole thing as a unit.

Ingredients

• 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water
• 1 (15-ounce) can no-salt-added black beans, rinsed, drained, and patted dry
• 1 (15-ounce) can no-salt-added red kidney beans, rinsed, drained, and patted dry
• 1 tablespoon low-sodium soy sauce
• 2 cloves garlic, minced
• 1 shallot, diced
• ½ cup old-fashioned oats
• ½ cup unsalted hulled raw pepitas
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• 3 tablespoons cilantro, chopped
• ½ teaspoon ground black pepper
• ½ teaspoon fine sea salt, or to taste
• 1 tablespoon olive oil
• 2½ ounces sharp cheddar, cubed
• 5 whole wheat hamburger buns

Steps

1. Combine the flaxseed and water, mix with a fork, and let sit for 5 minutes.
2. Pour the beans in a bowl and mash well with a fork. Mix in the soy sauce, garlic, shallot, oats, pepitas, all spices, and olive oil. Taste and adjust the seasonings to your liking.
3. Pour in the flax mixture, mix well, and refrigerate for 30 minutes.
4. Preheat the oven to 350°F.
5. Scoop out ¼ cup of burger mixture, and flatten into a patty. Top with ½ ounce of cheddar, and then shape another patty out of ¼ cup of the mixture to place on top. Make sure to seal the sides completely, and pack the patty together tightly so no cheese melts out while the burgers bake. Repeat with remaining bean mixture and cheese. This recipe will make five large patties.
6. Place the patties on a parchment-lined baking sheet, and bake for 15 to 20 minutes on each side. Let sit for 5 minutes before serving.
7. Serve each burger on a whole wheat bun with desired toppings.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/double-bean-juicy-lucy-burgers

Making chicken breasts is an absolutely indispensable step. When making chicken breasts, an absolutely indispensable step is soaking in salt water. Of course, soaking in baking soda is also possible. I just soak it in salt water and don't need to season it. Soak in salt water for about 6 to 8 hours, then simmer at low temperature for a little more than an hour. Use 60 degrees.

Picked up from a roadside stand. It’s tan but I do see just a hint of green. Should I give it more time to mature or go ahead and cook with it? Any recipes please and thank you! Never tried it before!

Readily available I have this (zucchino rampicante / tromboncino squash), some red onions, tomatoes, beets, and access to a grocery store for whatever else 😹

🍳 HERE’S HOW TO MAKE IT
A quick and spicy chicken dish, perfect for two.
🥗 INGREDIENTS
• 350g Chicken breast or thighs
• 2 Garlic cloves
• Thumb-sized piece of ginger
• 1 Red chilli
• 2 Banana peppers
• 1/2 Large red onion
• Oil, for frying
• Water, as needed
MARINADE
• 1 tsp Chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Ground black pepper
• 1/2 tsp Sri Lankan dark roasted curry powder
• 1/2 tsp Salt
SAUCE
• 1 tbsp Chilli flakes
• 1 tbsp Soy sauce
• 1 tsp Oyster sauce
• 4 tbsp Ketchup
• 1 tsp Sugar
• 5 tbsp Water
• 1/2 tsp Salt
🍳 🔥 METHOD
• Cut the chicken into bite-sized pieces and coat with all the marinade ingredients. Set aside.
• Mix all the sauce ingredients in a bowl, stirring until the sugar and salt dissolve.
• Roughly chop the ginger and garlic, coarsely chop the red chilli, and slice the banana peppers and red onion.
• Heat a splash of oil in a pan over medium-high heat. Sear the chicken until charred on the outside but not fully cooked through, then remove and set aside.
• Add more oil to the same pan and stir-fry the ginger, garlic, and red chilli for 30 seconds until fragrant.
• Add the red onion and banana peppers and stir-fry for about 1 minute.
• Return the chicken and stir-fry for about 2 minutes.
• Add the sauce and stir constantly for another 2 minutes, until everything is evenly coated and glossy.
• Add a splash of water if needed to achieve your desired consistency. Once the sauce is to your liking, the devilled chicken is ready to serve.

My neighbor has an unlimited supply for me. In previous years, they were bigger! Is there a condiment that I could make that would make good use of these?

So I went to an Italian restaurant (The restaurant is called SESAMO in Hell’s Kitchen nyc. Had 1464 reviews at 4.6 stars), and they served me some Mackerel pasta. I tried recreating it and seeking advice online; didn’t come out well at all. https://www.reddit.com/r/pasta/s/JOsDaDCSRd

I just went to a Michelin star restaurant called Jua in NYC. It tasted very similar (more rustic, woody, and smoky though), so I’m asking again: does anyone have an idea on how to make a pasta sauce using mackerel? Idk how to put it otherwise but it was a creamy, mackerel tasting sauce.