[homemade] Beef curry udon 🍜 [homemade] Beef curry udon 🍜

submitted by /u/OutrageousDot7353 [link] [comments]

submitted by /u/OutrageousDot7353 [link] [comments]

https://ift.tt/Z5eAxsq /u/OutrageousDot7353

[homemade] french omlete [homemade] french omlete

Melted cheddar on top, some spicy Italian sausage, avocado and mini mozzarella. + Piri piri (spicy) flakes submitted by /u/efkbo [link] [comments]

Melted cheddar on top, some spicy Italian sausage, avocado and mini mozzarella. + Piri piri (spicy) flakes submitted by /u/efkbo [link] [comments]

https://ift.tt/BF2mPeD /u/efkbo

[homemade] honey-dough pizza for dinner last night [homemade] honey-dough pizza for dinner last night

Been doing this one for years now. Little honey in the yeast starter, then more honey in the dough. Probably a good 2 tbsp total. Little salt too. Wire pan is game changer for home oven pizzas. Mushroom, onion, green pepper, olive, pepperoni were toppings. Raos pizza sauce. HEB brand mozzarella, grated from block if possible but this time used a shredded bag. Added some cheddar slices I was trying to use before they go bad lol. Little olive oil/oregano brush on the outer crust. From yeast starter to finished product this took under an hour. Tastes better than takeout and costs probably a fifth of the price. Cheers submitted by /u/hotnspecies [link] [comments]

Been doing this one for years now. Little honey in the yeast starter, then more honey in the dough. Probably a good 2 tbsp total. Little salt too. Wire pan is game changer for home oven pizzas. Mushroom, onion, green pepper, olive, pepperoni were toppings. Raos pizza sauce. HEB brand mozzarella, grated from block if possible but this time used a shredded bag. Added some cheddar slices I was trying to use before they go bad lol. Little olive oil/oregano brush on the outer crust. From yeast starter to finished product this took under an hour. Tastes better than takeout and costs probably a fifth of the price. Cheers submitted by /u/hotnspecies [link] [comments]

https://ift.tt/DdVpZA0 /u/hotnspecies

[Homemade] Chicken Shawarma wrap [Homemade] Chicken Shawarma wrap

I lovr chicken shawarma. I also love counting calories and macros. Alas, the expensive and arduous process of having a full on shawarma spit is hard. No frying pan/oven meat pyramid or other unique home cooking techniques has been able to capture the same texture and flavour as the chicken shawarma places I grew up near. And with eating out being so expensive, as well as being in a very small town, I've been forced to adapt, and my goodness, has it come out wonderful. For the last 3 months, I have been making incredible chicken shawarma at home. Its easy, its delicious and its CHEAP. And how did I do it? A Gourmia 14 in 1 Air Fryer. The beautiful thing about this air fryer is the horizontal spit that comes with it. It cooks the chicken so, SO perfectly and is a direct hit on a traditional shawarma. It crisps and bubbles the outside, making it golden, and then it cooks right through the inside to a perfect doneness. Its a cheat. Its stupid how well this thing works. No need for a big dedicated spit or complex layering on a pan in the oven. Stack your chicken, secure the spit, set the setting and go do something else for a half hour. The appeal of chicken shawarma is based on two things. The flavour and the texture. That crispy but also meaty flavour from the slow rotating spit, and the salty, fragrant spice mix that seasons it. This thing nails both of them. I prefer Lebanese and Syrian style shawarma, but you can tailor this to your own preferences. The ingredients: Boneless skinless chicken thighs Salt Garlic Powder (or minced garlic) Tamam Brand Chicken Shawarma Seasoning (or your own shawarma mix, Tamam makes it easier for me to make this quickly.) Extra Virgin Olive Oil Lemon For the Wraps: - Saj Bread or Arabic style Pita (I use Roti since its hard to get Saj Bread here) or Greek pita if you want to do Gyro. - Tamam Brand pickled Turnips (you can make these yourself, I buy them made because its easier. - Amir Brand Garlic sauce (or you can make your own, again, I do this out of convenience. The star is the chicken.) For this one, I did 280g of chicken thighs. I only trim out any visible blood vessels or tendons. I used to trim the fat but it renders down SO WELL its not needed. I haven't bitten into anything other than delicious chicken. No gristle or chewy tendon. Take your 280g of chicken thighs and cut them into small rectangles to stack. I did approximately 3 inch by 1.5 inches for the picture shown here. You can also just skewer it all on. The smaller you cut them, you can shorten the cook time. Toss them in with 10 ml of olive oil, 5 ml of lemon juice, 5g of garlic powder, 7g of shawarma seasoning, and 2g of salt (or MSG, I prefer salt for this one.) Mix mix mix until every piece is coated. Skewer the chicken, and then set it in the air fryer. These can be done in as little as 20 minutes at 170c or 30 minutes at 164c. The best thing is to just watch it. You don't want to make the chicken too dry, and you don't want to burn the outside. But honestly this recipe is so forgiving its hard to mess it up. Once the chicke is done, remove and let it rest for a few minutes. Unscrew you skewer stabilizers, and use either a handheld shawarma cutter (you can get them online for a fair price on sale) or use any serrated knife. You'll have dark and white pieces of juicy meat with crispy golden and brown charred bits on the outside. Bonus if your chicken thighs are skin on. Wrap them in your wrap of choice, put on your favourite toppings (toum/garlic sauce and turnips are all I really care for, but each region does it differently.) And give it a quick pan fry or toast to seal it. Alternatively, toss it over a bed of mixed rice and potatoes or a bed of lettuce and tomatoes. submitted by /u/Human-Departure-9717 [link] [comments]

I lovr chicken shawarma. I also love counting calories and macros. Alas, the expensive and arduous process of having a full on shawarma spit is hard. No frying pan/oven meat pyramid or other unique home cooking techniques has been able to capture the same texture and flavour as the chicken shawarma places I grew up near. And with eating out being so expensive, as well as being in a very small town, I've been forced to adapt, and my goodness, has it come out wonderful. For the last 3 months, I have been making incredible chicken shawarma at home. Its easy, its delicious and its CHEAP. And how did I do it? A Gourmia 14 in 1 Air Fryer. The beautiful thing about this air fryer is the horizontal spit that comes with it. It cooks the chicken so, SO perfectly and is a direct hit on a traditional shawarma. It crisps and bubbles the outside, making it golden, and then it cooks right through the inside to a perfect doneness. Its a cheat. Its stupid how well this thing works. No need for a big dedicated spit or complex layering on a pan in the oven. Stack your chicken, secure the spit, set the setting and go do something else for a half hour. The appeal of chicken shawarma is based on two things. The flavour and the texture. That crispy but also meaty flavour from the slow rotating spit, and the salty, fragrant spice mix that seasons it. This thing nails both of them. I prefer Lebanese and Syrian style shawarma, but you can tailor this to your own preferences. The ingredients: Boneless skinless chicken thighs Salt Garlic Powder (or minced garlic) Tamam Brand Chicken Shawarma Seasoning (or your own shawarma mix, Tamam makes it easier for me to make this quickly.) Extra Virgin Olive Oil Lemon For the Wraps: - Saj Bread or Arabic style Pita (I use Roti since its hard to get Saj Bread here) or Greek pita if you want to do Gyro. - Tamam Brand pickled Turnips (you can make these yourself, I buy them made because its easier. - Amir Brand Garlic sauce (or you can make your own, again, I do this out of convenience. The star is the chicken.) For this one, I did 280g of chicken thighs. I only trim out any visible blood vessels or tendons. I used to trim the fat but it renders down SO WELL its not needed. I haven't bitten into anything other than delicious chicken. No gristle or chewy tendon. Take your 280g of chicken thighs and cut them into small rectangles to stack. I did approximately 3 inch by 1.5 inches for the picture shown here. You can also just skewer it all on. The smaller you cut them, you can shorten the cook time. Toss them in with 10 ml of olive oil, 5 ml of lemon juice, 5g of garlic powder, 7g of shawarma seasoning, and 2g of salt (or MSG, I prefer salt for this one.) Mix mix mix until every piece is coated. Skewer the chicken, and then set it in the air fryer. These can be done in as little as 20 minutes at 170c or 30 minutes at 164c. The best thing is to just watch it. You don't want to make the chicken too dry, and you don't want to burn the outside. But honestly this recipe is so forgiving its hard to mess it up. Once the chicke is done, remove and let it rest for a few minutes. Unscrew you skewer stabilizers, and use either a handheld shawarma cutter (you can get them online for a fair price on sale) or use any serrated knife. You'll have dark and white pieces of juicy meat with crispy golden and brown charred bits on the outside. Bonus if your chicken thighs are skin on. Wrap them in your wrap of choice, put on your favourite toppings (toum/garlic sauce and turnips are all I really care for, but each region does it differently.) And give it a quick pan fry or toast to seal it. Alternatively, toss it over a bed of mixed rice and potatoes or a bed of lettuce and tomatoes. submitted by /u/Human-Departure-9717 [link] [comments]

https://ift.tt/b4eCUJa /u/Human-Departure-9717

Pico de Gallo [homemade] Pico de Gallo [homemade]

Not even ashamed to admit I eat this with a spoon. submitted by /u/Genviever [link] [comments]

Not even ashamed to admit I eat this with a spoon. submitted by /u/Genviever [link] [comments]

https://ift.tt/opDfnIP /u/Genviever

[Homemade] "Biang-Biang" noodles with minced pork "Dan Dan" style (I'm European - sorry if that's the wrong name...) [Homemade] "Biang-Biang" noodles with minced pork "Dan Dan" style (I'm European - sorry if that's the wrong name...)

I had my day off and felt like eating Asian wide noodles. Biang Biang Noodles: 300g flour, 140ml water, a pinch of salt. Knead the dough and let it rest in the refrigerator for 20 minutes, preferably covered. Then roll it out, cut it into wide strips, let them rest for another 20 minutes, and cook for 3 minutes. It's best to add them directly to the sauce or mix them with chili oil, as they tend to stick together after cooking. The sauce is more of a freestyle recipe. Brown the ground beef, add the onions and spring onions, and sauté them briefly. Deglaze with a little broth, and add garlic and spices if desired. For the sauce, I used dark soy sauce, rice wine vinegar, mirin, and light soy sauce, and reduced it. I seasoned it with chili crisps. I also made pak choi to go with it, which I sautéed with a sesame oil vinaigrette. I topped it with coriander, spring onions, Kewpie, togarashi, and chili crisps. It's probably not traditional or authentic, but it was incredibly delicious. :) Open for Feedback. I am a white European hobby cook who likes to try things out and cooks food from memory based on what I have eaten or seen in a restaurant or Video. submitted by /u/AvailableCampaign762 [link] [comments]

I had my day off and felt like eating Asian wide noodles. Biang Biang Noodles: 300g flour, 140ml water, a pinch of salt. Knead the dough and let it rest in the refrigerator for 20 minutes, preferably covered. Then roll it out, cut it into wide strips, let them rest for another 20 minutes, and cook for 3 minutes. It's best to add them directly to the sauce or mix them with chili oil, as they tend to stick together after cooking. The sauce is more of a freestyle recipe. Brown the ground beef, add the onions and spring onions, and sauté them briefly. Deglaze with a little broth, and add garlic and spices if desired. For the sauce, I used dark soy sauce, rice wine vinegar, mirin, and light soy sauce, and reduced it. I seasoned it with chili crisps. I also made pak choi to go with it, which I sautéed with a sesame oil vinaigrette. I topped it with coriander, spring onions, Kewpie, togarashi, and chili crisps. It's probably not traditional or authentic, but it was incredibly delicious. :) Open for Feedback. I am a white European hobby cook who likes to try things out and cooks food from memory based on what I have eaten or seen in a restaurant or Video. submitted by /u/AvailableCampaign762 [link] [comments]

https://ift.tt/xH92kVN /u/AvailableCampaign762

[I ate] Filet Mignon Wellington [I ate] Filet Mignon Wellington

submitted by /u/Cakalusa [link] [comments]

submitted by /u/Cakalusa [link] [comments]

https://ift.tt/0V8WMOt /u/Cakalusa

[HOMEMADE] - Good ol’ fashioned chicken and dumpling soup for the cold days [HOMEMADE] - Good ol’ fashioned chicken and dumpling soup for the cold days

I have been making this from scratch for years and it was the perfect thing to fend off this cold snap! If I want to get my kids over, I just tell them I’m making this. 😃 It all starts with water and a full chicken. 🙂 submitted by /u/Busy_Struggle538 [link] [comments]

I have been making this from scratch for years and it was the perfect thing to fend off this cold snap! If I want to get my kids over, I just tell them I’m making this. 😃 It all starts with water and a full chicken. 🙂 submitted by /u/Busy_Struggle538 [link] [comments]

https://ift.tt/nrgohaJ /u/Busy_Struggle538

[Homemade] Focaccia with olive oil, garlic, and basil. Stuffed with ham and cheese. [Homemade] Focaccia with olive oil, garlic, and basil. Stuffed with ham and cheese.

Ask me for the straight line.

submitted by /u/SofiaAndrea25
[link] [comments]

Ask me for the straight line.

submitted by /u/SofiaAndrea25
[link] [comments] false /u/SofiaAndrea25

[homemade] Leftover haggis, candied bacon, burnt onions, “tatties and neeps”, whisky mac mayo on focaccia! [homemade] Leftover haggis, candied bacon, burnt onions, “tatties and neeps”, whisky mac mayo on focaccia!

submitted by /u/Leading_Ad_1726 [link] [comments]

submitted by /u/Leading_Ad_1726 [link] [comments]

https://ift.tt/D0fXCWF /u/Leading_Ad_1726

[I ate]Beef Noodles with Pickled Mustard Greens🍜 [I ate]Beef Noodles with Pickled Mustard Greens🍜

submitted by /u/Hoopla-giggle [link] [comments]

submitted by /u/Hoopla-giggle [link] [comments]

https://ift.tt/NCbIBEu /u/Hoopla-giggle

[Homemade] Cà Ri Gà (Vietnam) [Homemade] Cà Ri Gà (Vietnam)

submitted by /u/thingamagick99910 [link] [comments]

submitted by /u/thingamagick99910 [link] [comments]

https://ift.tt/SFvoIE5 /u/thingamagick99910

[I ate] kebab bowl [I ate] kebab bowl

submitted by /u/beneaththeremains_ [link] [comments]

submitted by /u/beneaththeremains_ [link] [comments]

https://ift.tt/a6UZs9O /u/beneaththeremains_

[homemade] scallion crepes [homemade] scallion crepes

submitted by /u/hi_iam_nude [link] [comments]

submitted by /u/hi_iam_nude [link] [comments]

https://ift.tt/cYyrs9E /u/hi_iam_nude

[I ate] Mandu [I ate] Mandu

I'm not sure what style it is submitted by /u/Buyeo10004 [link] [comments]

I'm not sure what style it is submitted by /u/Buyeo10004 [link] [comments]

https://ift.tt/7bZwMFY /u/Buyeo10004

[Homemade] Carbonara Bucatini [Homemade] Carbonara Bucatini

submitted by /u/Agreeable-Brief6083 [link] [comments]

submitted by /u/Agreeable-Brief6083 [link] [comments]

https://ift.tt/eEphUZn /u/Agreeable-Brief6083

[i ate] Argentinian Choripan, the best! [i ate] Argentinian Choripan, the best!

submitted by /u/diaryscarlett [link] [comments]

submitted by /u/diaryscarlett [link] [comments]

https://ift.tt/aCvMbeV /u/diaryscarlett

French omelette [homemade] French omelette [homemade]

19th century style Omelette aux fines herbes prepared in copper skillet.

submitted by /u/Mo_Steins_Ghost
[link] [comments]

19th century style Omelette aux fines herbes prepared in copper skillet.

submitted by /u/Mo_Steins_Ghost
[link] [comments] false /u/Mo_Steins_Ghost

[I ate] Diablo Shrimp Pasta [I ate] Diablo Shrimp Pasta

submitted by /u/scarlet-whisper25 [link] [comments]

submitted by /u/scarlet-whisper25 [link] [comments]

https://ift.tt/BDNyM0P /u/scarlet-whisper25

[I ate] a BLT [I ate] a BLT

On a Portuguese roll, so good! submitted by /u/bearyhongry [link] [comments]

On a Portuguese roll, so good! submitted by /u/bearyhongry [link] [comments]

https://ift.tt/TsPa0Gl /u/bearyhongry

[Homemade] Carnitas with corn tortillas [Homemade] Carnitas with corn tortillas

submitted by /u/NufoneNuf [link] [comments]

submitted by /u/NufoneNuf [link] [comments]

https://ift.tt/gCh9jLn /u/NufoneNuf

[homemade] Burger with exxtraa cheese and Special sauce [homemade] Burger with exxtraa cheese and Special sauce

submitted by /u/YungPesquiza [link] [comments]

submitted by /u/YungPesquiza [link] [comments]

https://ift.tt/qbval26 /u/YungPesquiza

[i ate] roasted pig 😋 [i ate] roasted pig 😋

submitted by /u/tytycamp [link] [comments]

submitted by /u/tytycamp [link] [comments]

https://ift.tt/I5vil2Z /u/tytycamp

[Homemade] Detroit style chicken ricotta meatball pizza [Homemade] Detroit style chicken ricotta meatball pizza

Pizza night! Something a little different tonight. I’ve only made a handful of Detroits, but I like them quite a bit. Since it was snowing tonight I decided to take a par baked Detroit crust, that I made a couple of months ago, out of the freezer and just bake it inside, which I’ve actually never done. The pizza was topped with cubed Muenster and Monterey Jack around the edges, and my regularly mix in the center, then I added some diced homemade chicken ricotta meatballs, roasted red peppers, bacon crumbles, and pesto. Out of the oven topped with tomato sauce, grated Parmigiano Reggiano, and some dried herbs. submitted by /u/No_Pattern3088 [link] [comments]

Pizza night! Something a little different tonight. I’ve only made a handful of Detroits, but I like them quite a bit. Since it was snowing tonight I decided to take a par baked Detroit crust, that I made a couple of months ago, out of the freezer and just bake it inside, which I’ve actually never done. The pizza was topped with cubed Muenster and Monterey Jack around the edges, and my regularly mix in the center, then I added some diced homemade chicken ricotta meatballs, roasted red peppers, bacon crumbles, and pesto. Out of the oven topped with tomato sauce, grated Parmigiano Reggiano, and some dried herbs. submitted by /u/No_Pattern3088 [link] [comments]

https://ift.tt/WExBNhK /u/No_Pattern3088

[homemade] Toasted sourdough with burrata, egg, arugula, smoked salmon, everything bagel seasoning, & chives. [homemade] Toasted sourdough with burrata, egg, arugula, smoked salmon, everything bagel seasoning, & chives.

submitted by /u/SuperSmashleyyy [link] [comments]

submitted by /u/SuperSmashleyyy [link] [comments]

https://ift.tt/7mPncaz /u/SuperSmashleyyy

[Homemade] French onion soup (three cheese three home garden onion) [Homemade] French onion soup (three cheese three home garden onion)

submitted by /u/kwtoxman [link] [comments]

submitted by /u/kwtoxman [link] [comments]

https://ift.tt/RnYS68D /u/kwtoxman

[homemade] pastries for Sunday brunch [homemade] pastries for Sunday brunch

Pictured above: Canele, Kouign Amann, Croissants, and Pan Au Chocolat. First time making croissants/ pain au chocolat so they were kind of all over the place, but everything still tasted amazing. I’m always overcritical of myself, and i’m sure i’d get some well-justifid critiques, but i’m still impressed with myself that i was able to throw all of this together in (essentially) one day submitted by /u/PaceEBene84 [link] [comments]

Pictured above: Canele, Kouign Amann, Croissants, and Pan Au Chocolat. First time making croissants/ pain au chocolat so they were kind of all over the place, but everything still tasted amazing. I’m always overcritical of myself, and i’m sure i’d get some well-justifid critiques, but i’m still impressed with myself that i was able to throw all of this together in (essentially) one day submitted by /u/PaceEBene84 [link] [comments]

https://ift.tt/OcbBeVG /u/PaceEBene84