cooking

cross-posted from: lemmy.world/post/16622039...

Made this before my mom left back to the states, and had written down the recipe for her....

Has Huy Fong Sriracha changed color?...

Mixed veggies in mango sauce over quinoa and brown rice with tempura tofu

I don’t usually write recipes or amounts but recently I’ve been doing some experiments so I’ve loosely written what I did at least, in case my wife wants to recreate the dish with my help when going through chemo....

Ingredients: Old-fashioned oats, cinnamon, chopped and crushed walnuts, honey, salt.

I want to put the steak onto a hot pan to get that sear on the outside and uh lock in the flavor or something. But butter burns at high heats and oil doesn’t add flavor like butter....

As is often the case with my meals, this was a “use it up before it turns” meal. Had some beef top round roast, jalapenos, carrots, and cabbage, plus a giant bag of oranges from my parent’s tree that need to be eaten, and this is what came out....

This recipe is great to repurpose lunch leftovers for dinner. It’s also relatively mess-free. Loosely based on egg-fried rice....

The best by date is in 2 days. I know about the water test for egg freshness so I’m not super concerned, but please give me ideas for using them up within a week or so 🥺 I’ve boiled a few and am planning to make some cookie dough, but that only counts for half a dozen.

Sharing this recipe since it is delicious, don’t know if I’m breaking any rules here since this is my first time posting

Here’s the link to their recipe....

This is an old YT reference I’ve come back to several times just for a basic reference to know how to prepare a few different cuts that my family randomly brings me....

I followed a Jaime Oliver recipe for curry, which started with grating onion, ginger and garlic. I liked the curry, but grating an onion is a miserable job. He said that technique unlocked the onion’s ‘sweetness’. How much difference do you think I’d notice if I used a food processor?

So me and my dad were talking about pressure canning and how it’s very uncommon. I’ve never talked to anyone irl that pressure cans, maybe some water bath canning but that’s it. I wonder why it’s so uncommon? You can get a pressure canner for less than 150$ and it’s incredibly useful....

From Cook’s Country, with a special secret ingredient:...

Hello! I really, really love bok choy, but every time I prepare it it turns a little sour. My intent is to eat it as part of a simple vegetable stir fry....