Will's Favorite Recipes

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A list of recipes that I enjoy (or plan to!)

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2-Day Chocolate Chip Cookies

PREP TIME: 45 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 2 DAYS 65 MINUTES INGREDIENTS Toffee 6 tablespoons (¾ stick) unsalted butter ¾ cup light brown sugar, lightly packed 1 teaspoon kosher salt Water, as needed Cookie Dough 1 cup (2 sticks) unsalted butter 4 ice cubes ¾ cup granulated sugar 1½ cups light brown sugar, packed 2 teaspoons espresso powder 2 teaspoons kosher salt ½ teaspoon baking soda 2 large eggs 2 teaspoons vanilla extract 2½ cups all-purpose flour 6 ounces 50-70% cacao chocolate, chopped Flaky sea salt, for sprinkling PREPARATION 1. Make the toffee: Line a baking sheet with parchment paper. 2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes. 3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 14. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper. 15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 17. Enjoy!Show less

Alton Brown’s Aged Eggnog

Needs at least 3 weeks to really age is online consensus

Anzac Biscuits

Atadwe milk (tiger nut pudding)

Atole

INGREDIENTES 4 tazas de fresas lavadas, desinfectadas y picadas 3 L de leche 1/3 de taza de azúcar 2 cdas. de fécula de maíz INSTRUCCIONES Calienta la leche con el azúcar, a fuego medio; cuando hierva, retira. Mide 1 litro de leche y con ella licua las fresas. Cuela en una olla, incorpora el resto de la leche y cocina a fuego medio. Aparte, disuelve la fécula en 4 cucharadas de agua fría, agrégala a la olla y cuando espese ligeramente, retira de la estufa y sirve.

Baked Oatmeal

Blend 2/3 cup oats, 1 banana, 1 scoop protein powder (or 1 tsp honey), 2/3 cup of milk, and 1tsp baking powder. Optional: add chocolate Microwave for 1-3 minutes and serve

Banana Nut Coffee

Blend 1/2 banana, 1/3c oat milk, 1 tsp peanut butter, some salt and cinnamon and then pour over coffee (likely iced coffee)

Banana Pudding Brownies

Would try browning the butter to make these Use more white sugar than brown sugar to get light color in the blondies BANANA PUDDING BROWNIES 24 vanilla wafers Filling: 8 oz cream cheese 1 box vanilla pudding 1/3 cup milk 2 TBSP banana extract 2 eggs Brownies: 2 cups brown sugar 1/3 cup sugar 2 1/2 cups flour 1 cup melted butter 2 whole eggs + 1 yolk 1 tsp salt 1 tsp baking powder 1 tsp vanilla extract To make the filling: Mix cream cheese and vanilla pudding until thoroughly incorporated. Add milk and eggs and mix until combined. Stir in banana extract. To make brownies: Mix together both sugars, butter, vanilla extract and eggs. Add flour, salt, baking powder. Mix together to form a thick dough. Line a 9x13 glass casserole pan with parchment paper, leaving enough overhang to lift the brownies out of the pan. Drop the brownie mix in and spread evenly in the pan. Pour filling on top and spread evenly over the dough. Lay vanilla wafers on top in a 4 x 6 pattern. Bake at 350 for 45 minutes or until the top is golden brown. Remove from oven and let cool completely before cutting into squares.

Barry’s & Brunch

1 scoop vanilla protein 1/2 cup almond or oat milk 1 frozen banana (cut into pieces) 1 cup frozen blueberries 2 spoonfuls of Almond or peanut butter 1/3 cup ice Optional: a couple spoonfuls of granola Blend and serve

Basic Cajun Boil

Basic Margarita

Basque Burnt Cheesecake

Planning to do half the amount Can use brown sugar instead of granulated

Beef and Broccoli

Beef tibs

Beef Wellington

Bell Pepper Sushi

Bhindi (Okra) Masala

Bialys

Birria

Make this with Homemade Flour Tortillas → use bowl to make them right size for tacos Consomme Get 5 ancho and 5 guajillo chilies and 2 chili de arbol and de-stem and de-seed them Take your 2-3lbs of beef and season with salt In large pot, heat till searing hot and sear beef for 2-3 minutes per side till nicely seared (note: not grey!) Discard any burned oil, add some more neutral oil, and add a chopped onion in and cook on medium until translucent Add in 1 tbsp of tomato paste and cook that down until paste begins to darken and stick to the pan Add in 8 cloves of garlic and 2.5 quarts of rich beef stock Add in your dried chilies to the pot With a cheesecloth, add 6 bay leaves, 1 tablespoon toasted coriander, 1 tablespoon black peppercorns, and 1 cinnamon stick and put the tied up sachet in the pot Bring stew to light simmer and cover with a lid and braise for 1 hour (stirring occasionally) After the hour, take out the chilies and place in blender with 1-2 cups of the liquid and then blend until smooth Pour blended contents back into stew and braise for another 1-2 hours with lid on Shred meat with two forks once its soft and tender Add salt to taste to the consomme

Blue Bottle Saffron Snickerdoodle

Blueberry Swamp Pie

Bofrot (Ghanaian donuts)

BOK CHOY WITH SPICY MISO SAUCE

INGREDIENTS Spicy Miso Sauce 2 tbsp white miso 2 tbsp gochujang or other chile paste 1 tbsp hoisin sauce 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sesame seeds, toasted 2 tbsp vegetable oil 1 bunch bok choy, quartered ¼ cup water ¼ cup peanuts, toasted and roughly chopped ¼ cup cilantro leaves 1 pinch sea salt METHOD 1. In a small bowl, whisk together the miso, gochujang, hoisin, soy sauce, sesame oil and sesame seeds. Set aside. 2. Heat vegetable oil in a sauté pan over high heat. 3. Place bok choy cut side down and sear for 3-4 minutes on each side until it is slightly charred. Season with salt. 4. Reduce the heat to medium, add water, and cover to lightly steam the rest of the way. 5. Once tender, remove the bok choy from the pan, leaving behind any excess liquid. 6. Place on a serving platter. Drizzle spicy miso sauce overtop and finish with chopped peanuts and cilantro leaves. Serve with fresh lime wedges.

Bon Appetit's Best Buttermilk Biscuits

these are PHENOMENAL; I made using 1/2 cup unsalted butter + 1/2 cup salted butter and same amount of salt and came out fine you can easily mix by hand if you don't have food processor

Bonchon Soy Garlic Korean Fried Chicken

use a little less cornstarch so sauce less thick

Bread Pudding

let the custard mix soak for at least 1 hour before baking. Took mine about 40 minutes to cook at 350F you can tell its done when custard is set and liquid doesn't move when you swirl pan slightly

Breakfast Quesadilla

Steps: Butter non stick pan 2. Pour out egg on pan then a layer of cheese on top 3. Apply tortilla (cheese will help it stick to the egg) 4. Flip and add any toppings 5. Serve

Brown Sugar Boba Ice Cream

BRÛLÉE COCONUT, PALM SUGAR, PORK FLOSS STICKY BUNS

Bulgogi Meatloaf

planning to make the meatloaf and then eat w/ veggies instead of as a sandwich

Burger Bun Recipe

Ingredients you'll need: Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk Dough: 1/2 cup(120g) whole milk @ 95f (30c) 1 tablespoons (9g) instant yeast 2.5 cups (320g) Bread flour 1 teaspoon (7g) fine sea salt 2.5 tablespoons (35g) granulated sugar 1 whole egg 1 egg yolk 3 tablespoons (42g) unsalted butter, softened Egg wash: 1 whole egg splash of whole milk

Buttercream Vanilla Frosting

1 cup (2 sticks) unsalted butter, softened 8 cups confectioners' sugar ½ cup milk 2 teaspoons vanilla extract Food coloring (optional) Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months. Notes: I cut this recipe by 4 and it was perfect for my needs. If you want frosting thicker, let cool in fridge. For runnier frosting, mix and pour immediately

Buttermilk

take 1 tbsp of lemon juice/vinegar +1 cup milk (plant milk works!) and stir ー let sit 5 minutes till milk acidifies

Buttery Meyer Lemon-Chicken Pasta

Serves 4 A super rich yet extremely bright pasta for whenever you need a touch of comfort and see a Meyer lemon at the market. Make sure to save the pasta water once the linguine is done cooking — you’ll most likely want to add some back to your pasta for extra sauce. 5 tablespoons unsalted butter Kosher salt 1¼ pounds skinless, boneless chicken breasts 12 ounces linguine 1 large Meyer lemon, about 4-5 ounces (regular lemon is OK to substitute) Freshly ground black pepper ½ cup heavy cream Instructions: Heat a large, high-sided saute pan or Dutch oven over medium-low heat and add the butter, ½ cup water and 2 teaspoons salt. Once butter is melted, help dissolve the salt by whisking and froth up the butter in the water. Slice the chicken breasts in half lengthwise so you have thin cutlets. Add cutlets to the butter broth. Cover with a lid and simmer the bottom side of the chicken for 4 minutes, flip the breasts and simmer until cooked through, about 8-10 minutes total. Turn off heat. Transfer chicken to a plate, let cool and shred into small string-like pieces (the thinner and smaller the better for maximum chicken-to-pasta ratio). Meanwhile, boil a large pot of salted water (salted like the sea!) and prepare the lemon. Cut the lemon into thin rings, discard any seeds and finely chop the lemon into pea-size pieces or smaller. Set aside. Add the linguine to the boiling water and cook until al dente. While the pasta is cooking, season the chicken with as much freshly ground pepper as you like (I like a lot, about 2 teaspoons and coarsely ground). When the linguine is about 3 minutes from being done, add the heavy cream to the butter broth and turn the heat to medium. Once simmering, add the chopped lemon and shredded chicken to the butter broth. Add the cooked linguine to the sauce, with tongs; toss to coat and keep heating until the sauce is cloaking the noodles and pooling at the bottom. If you want more sauce, simply add a small amount of pasta cooking water, toss and add more as needed. Season the pasta with more salt and serve in bowls or plates with more freshly ground back pepper.

Caramel Sauce

Caramel Sauce: Take 1 cup of granulated sugar and 1/4 cup of water and mix them in a small pot on stove at medium high temperature and bring to a boil After 8-12 min or when mix becomes a nice amber color, whisk in 5 tablespoons unsalted butter, 1 teaspoon of kosher salt, 2.5 tsp of vanilla extract. When the mix emulsifies (it’s all combined), take the mix off the heat and stir in 1/2 a cup of heavy cream . Pour into a heatproof glass and store (mixture will thicken as it cools) Ingredients 1 cup (218g) granulated sugar 1/4 cup (65g) water 1/2 cup (114g) heavy cream 5 tablespoons (70g) unsalted butter 1 teaspoon (4g) kosher salt 1 vanilla bean (2g) worth of beans (or 2.5 teaspoons vanilla extract) Recipe from here.

Caramelized Onion Galette

INGREDIENTS FOR THE DOUGH: 1 ½ cups/190 grams all-purpose flour 2 tablespoons granulated sugar Kosher salt and black pepper ½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes 1 ⅓ cups/4 ounces grated Gruyère ¼ cup ice water FOR THE ONIONS AND ASSEMBLY: ¼ cup/55 grams unsalted butter (1/2 stick) 4 large sweet onions, peeled and sliced into 1/2-inch rings 4 fresh thyme sprigs, plus more fresh thyme leaves for serving Kosher salt and black pepper 1 cup beef broth (or vegetable broth) ¼ cup dry sherry PREPARATION Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours. Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes. Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process. Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.

Cathay Delight (mocktail)

Cathay Delight 2 teaspoons Coconut Milk 4 Tablespoons fresh milk 1/2 cup Kiwi juice 3 mint leaves for garnish Combine liquid ingredients in a cocktail shaker with crushed ice. Strain into a wine glass. Garnish with mint leaves.

Cava Sangria

Ingredients: 1 bottle of cava brut 0.4 liter freshly squeezed orange juice 0.1 liter freshly squeezed lemon juice Orange liqueur to taste (Cointreau or Grand Mariner, for example) Fruit for garnish (oranges, apples, strawberries, peach, kiwi…) Ice 2 tablespoons sugar (optional) Instructions Chill all the ingredients in the refrigerator beforehand. In a glass pitcher—mix the orange juice, lemon juice and orange liqueur. Add sugar at this point if you like your cava on the sweeter side. Peel, chop or slice the fruits and mix them in the pitcher. Pour the cava slowly over the juice and fruits. Add ice, serve immediately and enjoy!

Char Siu Chicken

Air fried it at 400F for 9 minutes, flipped, then 380 for 10 minutes

CHARRED BRUSSELS WITH HONEY-CHILI OIL

Chicago Deep Dish Pizza

Chicken Gyro (Greek Chicken)

Take 1.5lb of chicken and mix with 1/3 cup olive oil, zest of 1 lemon, 2-4 grated garlic and let marinate in a bag for at least 4 hours Season with salt and pepper and then grill until there's a nice char on both sides

Chicken Tikka Masala

Ingredients you'll need: Tikka Paste- 1tbsp (4g) coriander seeds 1/2 (1g) teaspoon cumin 1 tbsp (7g) garam masala 1 teaspoon (3g) turmeric 7 cloves garlic 1 2inch piece ginger 1-2 fresno chilies depending on size 1/4cup (60ml) water 2tbsp (30ml) oil Puree all ingredients (except oil, water, and chilies) and then add in chilies then water and then oil) Marinated Chicken: 1 cup (225g) yogurt 2 lbs chicken 2 tbsp (26g) of tikka paste 2 teaspoons (7g) kosher salt Cut up chicken and once combined with all other ingredients, let marinate for 20 minutes to overnight. Sear chicken (remove oil) in frying pan in batches (a couple minutes each side) The Sauce- 1 28 oz can whole peeled tomatoes, blended strained (cook the water out) 4 tbsp (56g) unsalted butter 1 large onion 1.25 cup heavy cream 1 tbsp (7g) paprika 1 teaspoon (2g) kashmiri chili powder *optional* Blend tomatoes (I used diced) for several minutes until very smooth In the frying pan you used for chicken, let butter melt before cooking onions till translucent Add in paprika, chili powder, and remaining tikka paste and cook until paste begins to stick Add in tomato mixture and let simmer for ~10 minutes until thickened Add in the heavy cream and fully mix in Add chicken back in and let mix simmer for 10 minutes until chicken fully cooked

Chili Crisp Oil

Chinese Flower Rolls w/ Scallion

This is so good ー like jaw-droppingly good An absolute must-make; watch the video for how to create the shape

Chinese Smashed Cucumbers With Sesame Oil and Garlic

INGREDIENTS About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse) 1 teaspoon kosher salt, plus more for cucumbers 2 teaspoons granulated sugar, plus more for cucumbers 1 ½ tablespoons rice vinegar 2 teaspoons sesame oil 2 teaspoons soy sauce 1 tablespoon grapeseed or extra-virgin olive oil 2 large garlic cloves, minced or put through a press Red pepper flakes, to taste Small handful whole cilantro leaves, for garnish 2 teaspoons toasted white sesame seeds, for garnish (optional) Add to Your Grocery List Ingredient Substitution Guide PREPARATION Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

Chipotle Guacamole

Ingredients: 2 ripe Hass avocados 2 tsp lime juice 2 tbsp cilantro (chopped) 1/4 cup red onion (diced) 1/2 jalapeño including seeds (diced) 1/4 tsp kosher salt What to do: 1. Cut avocados in half and remove pits carefully 2. Scoop the avocados into a bowl 3. Toss and coat with lime juice 4. Add the salt and mash until it's a smooth consistency 5. Fold in remaining ingredients and mix 6. Taste the guac & adjust seasoning if necessary

Chocolate Toffee Matzo Crack

Churro Bites

Use a gallon bag and cut corner in lieu of piping bag

Cinnamon Crunch Banana bread

FOR THE BATTER: Unsalted butter, for greasing 1 ½ cups/190 grams all-purpose flour 1 cup/200 grams granulated sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon kosher salt ½ cup/120 milliliters vegetable oil 2 large eggs ¼ cup/60 milliliters honey 1 cup mashed ripe bananas (from 2 to 3 medium bananas) ¼ cup/60 milliliters warm water FOR THE TOPPING: ¼ cup/55 grams brown sugar, preferably light brown or Demerara sugar 2 tablespoons granulated sugar 1 teaspoon ground cinnamon Batter + toping then bake at 350F for 50min - 1hour

Cinnamon Rolls (Cinnabon style)

Ingredients you'll need: Dough - 4 cups (580g) all-purpose flour - 1/2 cup(107g) granulated sugar - 3/4 teaspoon (6g) fine sea salt - 1/3 cup (84g) butter - 1 cup (235g) lukewarm whole milk - 2 1/4 tsp (7g ) instant yeast - 2 eggs - 1 egg yolk Filling - 1 cup (225g) brown sugar - 1 tablespoon (14g) muscovado sugar - 2.5 tablespoons (17g) cinnamon - 1/3 cup (84g) butter Vanilla bean Cream Cheese Glaze - 4 ounces (115g) cream cheese - 3/4 (90g)cups powdered sugar - 1 vanilla bean - 3tbsp (45ml) whole milk Directions 1. Add flour, sugar, and salt to a stand mixer bowl and whisk. Add softened butter and blend/mash/combine until thoroughly incorporated. 2. Add yeast to lukewarm milk (100 degrees) and stir to dissolve 3. Begin mixing flour mixture on medium low speed and add yeast milk mixture, eggs and egg yolk. Mix for 2-3 minutes or until smooth 4. Take out dough and put onto lightly floured work surface and knead for about a minute and smooth it out. Roll into ball and let sit in bowl covered with a damp towel/plastic wrap and let rise for 2 hours or until doubled. 5. Cinnamon sugar- whisk together brown sugar and cinnamon 6. Lightly flour a work surface and punch then dump out dough. Roll into large rectangle- little over 1/4 of an inch thick 7. Spread really softened butter all across the surface of dough and sprinkle all of cinnamon sugar evenly across 8. Tightly roll and cut with a serrated knife into about 2 inch thick segments- 12 solid rolls! 9. Lightly grease a 9x13 baking dish and fill pan with rolls- face tails towards each other. Let proof (once again covered) for about an hour or until 1.5 times original size 10. Bake in preheated oven at 375 farenheit or 190 celsius for 15-20 minutes or until plump golden brown 11. Glaze- whisk cream cheese until smooth and add powdered sugar, then milk. Add vanilla bean seeds/extract and drizzle glaze on baked rolls.

Classic Creamy Baked Mac & Cheese

Claypot Chicken Rice

definitely let the chicken get crispier than 1st time I made this

Colored Croissants

Confetti Cookies (Milk bar)

Cornbread

I made this with half granulated/half brown sugar and it came out great. Will be crumbly at first but once it cools, it holds together

Cranberry Sauce

Cranberry Sauce Ingredients - 1 12 oz package of fresh Cranberries 1 cup (130 g) Granulated Sugar 1/2 cup (120 ml) Filtered Water Zest and Juice of 1 Orange (Lemon)

Cream Cheese Frosting

Crispy Cheesy Pan Pizza

Crispy Tofu

Croissant loaf

Cubano Sandwich

Ingredients you'll need: Cuban bread- 1.25 cups (295ml water 1 tablespoon instant yeast (10g) 3 1/2 (500g) cups bread flour 1 tablespoon sugar (13g) 2 teaspoons salt (5g) 1.5 tbsp lard (30g) Mojo Braised Pork- 4-5 lb Pork shoulder or boston butt (Make a large batch of mojo sauce, separate out one cup for serving and use the rest for marinade) 2 heads garlic worth garlic cloves 2 shallots Zest of 2 oranges Zest of 3 limes 2 tablespoons fresh oregano leaves 1/2 bunch of fresh mint leaves 1 tablespoon(5g) fresh ground cumin 2 whole Serrano chilies 1 cup olive oil 1 cup(240ml) fresh lime juice or seville orange juice 1 cup (240ml) fresh orange juice 1.5 tablespoon (26g) kosher salt Assembly- Cuban bread sliced in half braised pork boiled ham, seared Dill pickles yellow Mustard Swiss cheese Cooking tips: Cook the pork on a cooling rack +aluminum foil wrapped baking sheet vs dutch oven (you can caramelize the mojo seasoning in separate pan that’ll cool faster than pork) this took about 2.5hr at 350F with the rack method

Dapan Niu

stew alternative: https://cookingwithyusen.com/2018/08/26/sichuan-beef-noodle-soup/ try one of the above recipes and add red peppers and scallions and handpulled noodles Handpulled noodle recipe ー https://redhousespice.com/hand-pulled-noodles/ (alternate here: https://www.instagram.com/stories/highlights/18082783762197790/) IG post from Handpulled Noodle ー https://www.instagram.com/p/B3pZJI5nUQy/

Dig Inn Mac & Cheese

Dig Inn Roasted Chicken

Dig Inn Sweet Potatoes

Dill Pickles

Disney Cinammon Churro

Disney Dole Whip

blend 1 scoop of vanilla ice cream, 4oz of pineapple juice and 2 cups of frozen pineapple in a blender cut a tip off a plastic bag and pipe mix via bag to recreate the iconic swirl shape adult tip: can add rum if you want to make a boozy version

Dutch Baby

Ingredients • 3 eggs • ½ cup flour • ½ cup milk • 1 tablespoon sugar • Pinch of nutmeg • 4 tablespoons unsalted butter • Syrup, preserves, confectioners' sugar or cinnamon sugar Step 1: Preheat oven to 425 degrees. Step 2: Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand. Step 3: Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer. Step 4: Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar. Can be made savory by removing sugar + nutmeg and replacing with salt + pepper

Easy Pad Thai

Filipino Lumpia w/ Pork

Five Farms Irish Cream

Available K&L Wines

Foccaccia

Mix 2 cups flour, 1 tsp instant yeast, 1 tsp salt and 1 cup warm water Stir with wooden spoon (you don't need to knead this dough) Put in an oiled bowl and let rise till doubled (cover with a towel) Pop all the bubbles after Transfer to 8x8 baking dish, cover with some olive oil (3 tsp) let rise another hour Dimple the dough (basically poke some spots with your fingers) Add seasonings (rosemary, etc) Bake for 25 min at 450 Fahrenheit

French 75

Get a shaker and fill with ice 2. Add 1.5oz of gin 3. 0.75oz of lemon juice (about half a lemon of juice) 4. Add 0.5oz of simple syrup 5. Shake with shaker and strain into champagne flute 6. Top with sparkling wine/champagne + garnish with a lemon peel

French Fries (Crispy)

Fresh Pasta

choose a weight of semolina flour and use half it’s weight in water slowly combine on wood surface and knead for 10 minutes until super smooth cover and let rest for 30 min make into shapes and cook

Frosé

didn’t freeze the rose used rose, granulated sugar, ice, frozen strawberries, and juice from half a lemon

General Tso's Chicken

Ingredients you'll need: Chicken: - 1.5 lbs (700g) boneless skinless chicken thighs cut into pieces 1 tablespoon (14g) shaoxing wine 1 tablespoon (14g) soy sauce pinch of salt 2 cloves garlic mined 1 inch knob ginger minced 1/2 cup (75g) all purpose flour 1/2 cup (60g) corn starch oil for frying Cut chicken into bite size pieces Grate in the garlic, ginger Add in the shaoxing wine and soy sauce Toss all items together General Tso's sauce: 1 tablespoons (14g) shaoxing wine 1 tbsp (15g) corn starch 1/2 cup chicken stock (120ml) (little bit of shirodashi mixed in) 3 tablespoons (50g) soy sauce 3 tablespoons (45g) granulated sugar 1.5 tablespoon (21g) vinegar 4 cloves garlic, minced 2 inch knob ginger, grated 1 teaspoon (4g) Chinese chili flakes 5 dried red chili peppers (chilies de arbol, korean chilies, etc.) toasted sesame seeds for garnish thinly sliced green onion for garnish

General Tso's Sauce

Giant No-flip Blueberry Pancake

Ginger Beer Margarita

Ginger Dill Salmon

INGREDIENTS 1 (1 1/2-pound) salmon fillet, skin-on or skinless Kosher salt and black pepper 6 tablespoons finely chopped dill 1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel) 2 tablespoons extra-virgin olive oil, plus more for serving 1 grapefruit 2 oranges 6 small radishes, cut into thin wedges 1 avocado Flaky sea salt, for finishing (optional) Add to Your Grocery List Ingredient Substitution Guide PREPARATION Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper. In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. Bake until cooked through, 15 to 20 minutes. (You’ll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.) As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine. Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.

Gnocchi

I used the wrong potatoes and this did not go well.. Really get all the moisture out (as much as possible) and a potato ricer would help

Good Morning Drink

1 cup pineapple 1/2 peeled cucumber 2-inch ginger chunk 16 oz water 1/2 a lemon

Grandma Zhang’s scallion pancakes

(thanks for the recipe, Winnie!) Ingredients Yeast Green onions (one to two bunch) all purpose Flour 1 cup Water, lukewarm 1/2 tbsp Salt Sugar Vegetable oil Steps Take 1 cup of lukewarm water Mix in 1tbsp of yeast into the water Take 1/2 tbsp of salt and mix into the water Mix in 1 tbsp of sugar in the water Stir water mixture (if not instant yeast, let rest 10 minutes till it foams to proof yeast) Get a big bowl and measure out 3 cups of flour Mix wet mixture into the flour (don’t over mix) Flour a surface to knead the dough mixture (~1-2 minutes) When dough isn’t sticky and then roll out with rolling pin to 1/4 inch Cut up green onions (use entire stalk minus roots) Rub some oil over flattened dough surface till coated Pour some salt over oiled dough surface and rub it in. Salt to your preference (eye ball it) Add green onions and spread across surface Roll up the dough like a cinnamon roll Cut dough into desired number of pieces For each piece close the ends and then twist each side Push down on each piece to make a pancake form Heat up a pan on stove at medium heat and add a generous amount of oil Apply additional flour to each pancake and roll with pin as thin as desired (thinner pancake = crispier) Place first pancake in pan and cook until bottom side is golden brown (~2-3 minutes) When flipped on second side, begin to “hit” the pancake with spatula to help separate the layers Transfer to a plate with a paper towel on bottom to absorb oil. Cook additional pancakes (clean pan each time to minimize burns) and cover with paper towel to minimize drying Storing Flattened pancake dough can be placed in a bag and frozen Equipment Rolling pin Cup measure Dry ingredient measuring cup Bowl

Gravy

Gravy Ingredients - 3.5 Tbsp Unsalted Butter 3.5 Tbsp All-Purpose Flour 2.5 cups Turkey Stock Salt Pepper Fresh Chopped Herbs Make a roux 2. Add turkey stock and stir till mixture begins to thicken 3. Season to taste

Greek Lemon Potatoes

Grilled Peaches with Burrata, Mint, and Balsamic Drizzle

This is incredible! A must make for any housewarming

Groundnut soup

combine with Ghana cookbook recipe

Gummy Bears

need molds to make the gummies alternate: https://www.thebestideasforkids.com/gummy-bear-recipe/

Hilton Chocolate Chip Cookie

Hokkaido Cheese Tart

another recipe https://guide.michelin.com/en/article/dining-in/baked-cheese-tarts

Homemade Flour Tortillas

King arthur tortillas were phenomenal! Recipe 2: rolling them flat is hard; use extra flour (not too much) to make sure the tortilla isn't too sticky

Hong Kong Coconut tarts

Hong Kong-style egg tarts

Recipe courtesy of Abe Chan! 2-3 mixing bowls Kitchen scale Tart mold approx 3 inch diameter, 1 1/4 inch deep (12 molds) Ideally something with a pouring spout pie weights/rice/beans baking paper/paper baking cups TART SHELLS 250 g plain flour 15 g icing sugar 125 g butter (cold, cut into cubes) 1 egg (beaten) egg wash pinch of salt EGG CUSTARD 2 eggs 150 g hot water 75 g evaporated milk/ 100ml 60 g sugar ½ teaspoon vanilla extract 1 Boil water 2 In a mixing bowl, add flour, icing sugar & pinch of salt and mix well. Add in cold butter and rub into flour using your fingers. Rub mixture using your hands until it has a rough, crumbly texture (like coarse sand). 3 Pour mixture onto a baking tray or clean table, make a well in the centre then pour in beaten egg. Gently mix the egg in, then knead mixture using your palm until it forms a smooth dough. 4 Shape dough into a flattened ball, cover with cling wrap, then keep in refrigerator for 1 hour or longer if needed. 5 Meanwhile, add sugar to hot water, and stir until sugar is completely dissolved. 6 In a mixing bowl, combine eggs, evaporated milk & vanilla extract. Add mixture into hot water (with dissolved sugar), and use a whisk to gently combine the ingredients so as not to create too much air in the mixture. 7 Sieve the egg custard mixture two times to ensure the egg custard is completely smooth. 8 Preheat oven to 180C/350F After chilling, remove dough from refrigerator. Roll out the dough into a flat, thin sheet (<5mm) using a rolling pin. Using a round cookie cutter (around the same size as your egg tart mould), cut out 12 circles from the dough sheet. 9 Place each circle into a tart mould, then using another tart mould, press down onto the dough so as to flatten it and create the zig zag pattern. Use a fork to poke holes at the bottom of the tart shell. Keep the completed ones in the freezer if not baking immediately. 10 Blind bake (by using pie weights, rice or dried beans) the tart shells for around 15 minutes at 180°C/350F. Remove from oven and set aside. Reduce oven temperature to 160°C/320F EGG CUSTARD 11 Fill each tart shell with egg custard mixture, up to 90% full, avoiding/popping bubbles. Bake in the oven for around 25-30minutes. If they start puffing up, lower the temp by 20F or open the oven door. To check if the egg tarts are ready, insert a toothpick into the centre of the egg tart. If the toothpick can stand upright, the egg tarts are ready. If the toothpick falls, bake the egg tarts a little longer.

Hong Kong-style French toast

take two slices of bread (brioche best) and spread peanut butter on both sides make 1 tablespoon milk for each egg (this mix should make 1 serving) Put slices of bread together with peanut butter facing inward and coat in the egg/milk mixture Grill with a skillet till cooked on each side (including the sides of toast) ー all sides should be golden brown top with a slice of butter and a little condensed milk

Hummus

Indian Puffs

So so good!!!

Instant Pot Chicken Biryani

actually use long grain basmati (too starchy a rice will not go as well)

Instant Pot Congee

Yes, you need to add the spinach

Instant Pot Jollof Rice

Instant Pot Korean Beef

Jacob's Pickles Biscuits

Note: recommend you bake for 18 min and then broil for 3-4 minutes to get a nice deep brown color (if desired) Makes about 9 Biscuits 4 ½ cups (1.25 lb) Self-Rising Flour ¾ cup (6 oz) butter, frozen and shredded 2 cups buttermilk 4 tablespoons granulated sugar 1 tablespoon olive oil Preheat oven to 325*F Mix the flour and the butter in a large mixing bowl by hand. Add the sugar and the buttermilk and slowly work the batter until it just comes together. Add the olive oil to your hands and work the mixture to a quarter sheet pan. Once the mixture is on the sheet pan, pat and smooth the top until it's completely flattened and evenly spread. Score the biscuits with a knife. Place in the oven and bake for approximately 17 minutes, rotating the biscuit half way during the cooking process. Let biscuits cool then cut into even squares. Tips: Brush tops of biscuits with melted butter when they first come out of the oven. Serve with salted butter, jam or your favorite local honey.

Jacob’s Pickles Jam Jar

1/4 to 3/4 lemonade is not the right ratio ー add some honey and do more like 2/5 to 3/5 lemonade. Mango lemonade works super well for this

Jamaican Ackee and Saltfish

Recommended by Erik! I used some tomato paste (~3 tbsp + some water) in the dish

Jamaican Beef Patties

Use a bowl to cut out the rolled dough into nice circles

Jamaican Breeze

Japanese Egg Sandwich (Tamago Sando)

Japanese Fruit Sandwich (Fruit Sando)

Japanese Milk Bread

JetBlue’s refreshMINT

this is soo good!

Jollof Rice

Don’t need to blend; sauté onions first then tomato mixture takes longer than the 20-30 min in step 5 after the first 20 min, start to stir and keep adding water in small amounts till rice has fully cooked

Kale Pesto

INGREDIENTS 4 cups kale, roughly chopped 2 cups basil or a mix of any other herbs you have on hand ¼ cup walnuts, toasted ¼ cup parmesan cheese, grated 1 each lemon, zested ½ cup extra virgin olive oil 1 tsp sea salt METHOD 1. Combine toasted walnuts and lemon zest in a food processor. Blend until the walnuts are processed into small pieces. 2. Add kale, basil or mixed herbs, and grated parmesan. Pulse to combine. 3. With the motor running, stream in olive oil. Season with sea salt.

Kamala Harris’s Cornbread Stuffing

Stuffing Ingredients - Ingredients: Cornbread 1 pound spicy pork sausage 2 onions, chopped 2 apples, cored and chopped (don’t cheap out on apples here) 4 celery stalks, diced ¾ cup of chicken broth ¼ cup unsalted butter, melted ¼ cup fresh parsley, chopped 2 tsp sage ½ tsp thyme ½ tsp rosemary salt & pepper Bake cornbread and other breads as prep and crumble. (Tip: dry them out first in oven at 350F for 20 min) 2. Take the sausage out of its casing, crumble it, and brown it in a little oil. When it’s cooked, use a slotted spoon to remove it from the pan and set it aside. 3. Sauté the vegetables and apples in the remaining oil in the same pan. https://twitter.com/KamalaHarris/status/1331425378980802567/photo/1 4. Mix that with the sausage, cornbread crumbs, melted butter, herbs, and chicken broth. https://twitter.com/KamalaHarris/status/1331425387310669825/photo/1 5. Put the mixture in a baking dish and bake at 375F for about 40 minutes. Enjoy!

Katsu Sando

Kelewele

takes about 2 weeks to ripen plantain (tips to speed this up here)

Keto Spinach & Paneer

Kimchi Udon Cream

alternative: https://sumokitchen.com/JapaneseRecipes/creamy-kimuchi-pasta/ can use cornstarch to thicken the sauce if desired (add 1 tbsp at a time) needs more umami flavor + asparagus

Kontomire (Spinach Stew)

INGREDIENTS Yield: 4 to 6 servings ½ cup palm oil or vegetable oil 1 medium red onion, chopped 4 cloves garlic, minced 3 tablespoons minced ginger (1 ounce) 1 habanero chile, seeds and ribs removed, minced (include seeds if you love heat) Kosher salt 1 tablespoon tomato paste 2½ pounds plum tomatoes, chopped ¾ cup egusi or raw shelled pumpkin seeds 4 teaspoons African smoked dried shrimp powder (or 2½ teaspoons smoked paprika plus some fish sauce) 1 pound spinach, washed, dried and roughly chopped 3 large sweet (yellow) plantains, peeled and boiled in salted water until just tender Step 1 In a Dutch oven, warm the palm oil over medium heat, and add the onions, garlic, ginger, chile and a couple pinches of salt. Cook, stirring frequently, until the onions are golden brown and sweet, about 15 minutes. Stir in the tomato paste, and cook for 3 minutes. Add the tomatoes and a few generous pinches of salt. Bring to a boil, lower heat to a simmer and partly cover the pan. Simmer, stirring occasionally, until the sauce has cooked to a rich tomato-soup consistency, about 25 minutes. Step 2 Meanwhile, pulse the egusi or pumpkin seeds in a food processor or blender to a fine powder, until it just starts to get clumpy. (Do not overprocess into a butter.) Remove to a bowl. Step 3 When the tomatoes have reduced, add the shrimp powder (or smoked paprika and fish sauce to taste), and simmer 2 minutes. Stir in water, a tablespoon at a time, to the bowl of egusi powder until it is a loose paste. Add the egusi paste on top of the tomato sauce, and spread it out. Cover the pan, and cook 5 minutes. Step 4 Stir the sauce all together; it will look like a thick porridge. Add a few splashes of water, and increase heat to a boil. Stir in the spinach, until wilted and tender. Taste, season with salt (or more fish sauce, if using) and serve with boiled sweet plantains.

Korean Corn Cheese

take sweet corn and mix with butter and seasoning cover with cheese in cast iron pot and cook till cheese melts top with cojita cheese, tajin, and cilantro

Korean Kalbi Beef

Marinate beef with: (plan to cut these amounts by half for trial run) 1 cup soy sauce 1 cup sugar 1/2 cup minced garlic 2 tbsp sesame oil 2 green onion chopped Put in cast iron and cook till liquid boils then turn down heat till beef cooked

Lemon Basil Pasta

Lemon pasta Basil Lemon basil 3 Lemons Capellini pasta (or angel hair) Salt Boil water and make sure to salt it Take 500g fine grain pasta (capellini) Grate 3 lemons and save to side Juice the 3 lemons Take olive oil to a pan When olive oil heats up add 1tbsp of butter, a good serving of red pepper flakes, salt, and garlic Add a ladle of hot water to pan Add pasta to the pan Shake pasta in pan and get covered in sauce Cook pasta for 3 minutes. If water dries out while cooking, add some more in small amounts When pasta is almost Al dente add the lemon peel gratings, basil, and lemon juice Continue cooking till Al dente Serve with additional lemon zest as desired

Lemon Broccoli w/ Avocado

Preparation: 10 minutes Ingredients 1 cup broccoli 1/4 avocado 1 lemon 1 tsp olive oil Pinch salt Wash, cut, and quickly boil the broccoli, until it is still light green and crunchy. Let aside to cool down for a few minutes. In a mixing bowl, combine the lemon juice, olive oil, and salt Chop the avocado into chunks and add to the bowl Add the broccoli, mix, and serve.

Lemon sweet rolls with cream cheese icing

Lemon Tumeric Cake

It's fine. A very mild cake (not too sweet). Using greek yogurt gives a kinda creamy, little bit sour taste

Lemony Glazed Cake Doughnuts

used two full eggs instead of just egg yolk and it worked pretty well parchment paper is your friend! This dough is sticky don't use that much water in the glaze if you want it to be less runny

Levain Chocolate Walnut Chip Cookies

these are AMAZING; you really don't need vanilla extract for this

Low carb Cheez itz

Lucas Sin’s Brussel sprouts recipe

Try for thanksgiving

Lucas Sin’s Roasted Sweet potato “pie”

roasted sweet potato “pie” with nuts, sesame, black sugar, and oats

Macarons

Magnolia's Banana Pudding

Instructions attached as screenshots Ignore recipe and do ~2x whipped cream to 1x part pudding (make mix fairly white) I think they use stand mixer and blend in some of their cupcakes and banana pieces and Nilla wafers to get their final product (it's definitely not layering like stated in the recipe)

Mango Pie

INGREDIENTS FOR THE GRAHAM-CRACKER CRUST: 2 ½ cups (280 grams) finely ground graham-cracker crumbs ⅓ cup plus 1 tablespoon granulated sugar ¼ teaspoon ground cardamom 1 large pinch sea salt 9 tablespoons (128 grams) unsalted butter, melted FOR THE MANGO CUSTARD: ¾ cup cold water ½ cup granulated sugar 2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack) ½ cup heavy whipping cream, chilled 4 ounces cream cheese, at room temperature 1 30-ounce can Alphonso mango purée (3 1/4 cups) 1 large pinch sea salt PREPARATION Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined. Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan. Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom. In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside. In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée. Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain. Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

Mango sticky rice

Didn't soak for four hours; made rice in Instant pot (high pressure for 4 minutes) and followed rest of instructions and it turned out fine

Mango Strawberry Sangria

try adding some lemon soda

Mango Tres Leches Cake

INGREDIENTS 5 tablespoons butter, melted, plus more to grease pan 1 ½ cups all-purpose flour 1 cup plus 2 to 3 tablespoons sugar, more to taste 2 teaspoons baking powder ¼ teaspoon plus a pinch fine sea salt 6 large eggs, separated ⅓ cup plus 3 tablespoons milk 1 teaspoon vanilla extract ¼ teaspoon cream of tartar 2 cups cubed very ripe mango 1 can (15 ounces) unsweetened coconut milk 1 can (14 ounces) sweetened condensed milk ¼ cup Spanish brandy or Cognac 1 ½ cups heavy cream ¼ teaspoon ground cinnamon PREPARATION Heat oven to 350 degrees. Butter a 9-inch-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup of the sugar, the baking powder and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, 3 tablespoons of the milk and vanilla. Using an electric mixer set on medium, beat the egg whites until frothy. Add the cream of tartar and beat until thick, fluffy and white but before peaks form. Add 1/4 cup of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted. Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool. Meanwhile in a blender or food processor, purée the mango with 2 to 3 tablespoons sugar, or to taste depending upon how sweet your mango is. When the cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don’t take the pieces out of the pan. In a small saucepan over medium heat stir together the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour it evenly over the cake. Cover and chill the cake for at least 1 hour or overnight. Just before serving, whip the cream with the cinnamon and half of the puréed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango purée. Use a spatula to swirl the mango purée into a marble-like pattern. Or use the purée as a sauce when you serve the cake.

Mangonada

INGREDIENTS 5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted ¼ cup granulated sugar, or to taste ¼ cup fresh lime juice (from 2 fresh limes) 1 ½ cups cold water, or as needed ¾ cup silver tequila or rum (optional) ¾ to 1 cup chamoy Tajín, to taste 4 tamarind candy straws (optional) STEPS Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency. Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy. To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

Maple blackberry cream cheese coffee cake

Mapo Tofu

MARTABAK MANIS (INDONESIAN THICK PANCAKE)

made this with the dropbear Dan + bondi homies! cooking list we used ーrecipe

Millionaire’s Shortbread

Mint Chocolate Chip Banana “Nice” Cream

Mint Mojito

need muddler + mixer

Miso-roasted paneer

make some extra miso paste/mirin to use as a sauce to cover the roasted paneer for serving

Miss Ada’s Sweet Potato Hummus

Ingredients 5 sweet potatoes 1 cup tahini 1 cup smoked paprika 1 cup canola oil 1 red onion, cut into small dice, plus sliced red onion, for garnish 5 garlic cloves 2 tablespoons crème fraîche Salt Sliced almonds, toasted in canola oil and bahārāt spice mix, for garnish 1 teaspoon Aleppo pepper flakes, for garnish Pita or sliced vegetables, for serving Method 1. Make the hummus: Cover sweet potatoes with water in a large pot and boil until tender. Remove the skins from the sweet potatoes and discard, transfer to food processor and pulse with the tahini until smooth. 2. Make the paprika oil: Place the paprika and canola oil in small pot and bring to a simmer; remove from heat and let cool. Strain into a squeeze bottle and reserve. 3. Make the crème fraîche: Combine the diced red onion, garlic and crème fraîche in a bowl; season with salt and reserve. 4. To serve, plate the hummus and create a nest; place the crème fraiche mixture in the middle. Top with some almonds, sliced onion, a drizzle of paprika oil and the Aleppo pepper flakes. Serve with pita or sliced vegetables.

Naan

Napa Cabbage Kimchi

Nashville Hot Chicken Sandwich

Nastar Gulung (Rolled pineapple tart)

Nature’s Cereal

New York Bagels

let the bagel dough after being shaped rest over night before baking boil for 2 minutes on each side in water mixed with 2tsp baking soda, 1 tsp salt, 2 tsp sugar cook for 20 min at 450; rotating the sheet at the half way point

No Yeast Bread

can be easily flavored as needed

No-churn Ice Cream

Nutty Oaty Smoothie

25g or 4.5 tbsp rolled oats 25g or 4 tbsp almonds 1 tbsp clear honey 150ml or 2/3 cup nut or soy milk 2-3 tbsp Greek plain yoghurt 1 frozen banana

Old fashioned pancakes

Old-Fashioned Strawberry Cake

https://www.instagram.com/p/B--VlQEgmjg/?igshid=1afkhovb74gi8

Olive Oil Blondies w/ Salted Caramel

Omlette Recipe

Overnight Oats

1/4 cup steel cut oats 1/3 cup milk 1/4 cup greek yogurt 1 scoop chocolate whey 1 tbsp peanut butter 2 tsp chia seeds Add 1/2 - 2/3 cup of fruit in the morning before consuming. Mix all but fruit together well, leave in fridge for 1-2 days, best after two days.

Overnight Oats Recipe (CHOCOLATE PEANUT BUTTER)

OVERNIGHT OATS RECIPE: 1/2 Cup (40g) old fashioned oats 1/2 Tbsp (2g) Unsweetened cocoa powder Heaping 1/2 tbsp (9g) sugar substitute Heaping Tbsp (12g) chocolate whey protein powder 1/4 Cup low fat / non-fat Greek yogurt (55g) 1/2 Tbsp semi-sweetened mini chocolate chips 1/2 Cup vanilla unsweetened almond milk 4 Tbsps (24g) Peanut flour *For my peanut butter I used 4 Tbsp peanut flour and just made "peanut butter" out of that! Optional - More semi-sweetened mini chocolate chips to top the overnight oats with when you're ready to eat breakfast. OVERNIGHT OAT MACROS: 396 Calories 32g Protien 54g Carbs (11g fiber) 9g Fat

Palak Paneer

Paneer Bites

Try cooking in air fry to make it crispier next time?

Pao de quejo

Pasta sauce

Pastelillos de carne (puerto rican meat turnovers)

Pernil

Peruvian Chicken

Pho w/ Vermicelli Noodles

Char onions and ginger in oven on broil for ~10-15 minutes (rotate every 5 min) Fill pot with 5 cups of water and turn on heat to medium-high Add 1 tbsp of Cot Pho Bo to the pot Put 3-4 star anise, 4-5 cloves, and a cinnamon stick in a cheesecloth and place in pot Add in the onion and ginger along with 1tbsp of regular sugar (a medium chunk of rock sugar would be more authentic) and fish sauce Bring pot to a boil and when it boils, lower heat and let simmer for 20-30 min Serve with thinly sliced meat, clear rice noodles, cilantro, bean sprouts, and green onions (If you like spicy pho, add some chili crisp oil into the mix!)

Popeyes Chicken Sandwich

add tabasco into the marinade (make this chicken spicy!) use wayyy more seasoning in flour mix

Potato Breakfast Sandwich

Poulet Yassa (Senegalese Chicken)

Pretzels

Red Velvet Cake

Instructions attached as screenshots

Rellenos de Papa (Stuffed Potato Balls)

Roast Chicken

Liked Raguesea’s method of letting chicken bottom cook on stove top for 15 minutes first; took ~1hr for 5lb bird to cook (filled up cavity with onions, poultry mix herbs, and citrus

Salted Caramels

Samosa

Sausage roll

Sausages With Tangy, Gingery Pineapple

INGREDIENTS 2 cups pineapple chunks, in 1-inch pieces 2 tablespoons dark brown sugar 2 tablespoons extra-virgin olive oil 4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece) 4 teaspoons finely grated lime zest (from 1 to 2 limes) Kosher salt and black pepper ½ teaspoon ground allspice ⅛ teaspoon ground cayenne 1 large red onion, halved and thinly sliced into half-moons 1 pound sweet or spicy Italian sausage ½ cup cilantro leaves and tender stems, roughly chopped FOR THE GINGER-LIME VINAIGRETTE: 1 tablespoon lime juice, plus more to taste 1 small garlic clove, finely grated or minced ½ teaspoon fresh ginger, finely grated or minced Kosher salt and black pepper 3 tablespoons extra-virgin olive oil PREPARATION Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper. In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.) Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture. Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you’d like. Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

Segal Family Chocolate Chip Cookies

Segal cookie recipe: Ingredients 2 1/4 cups of flour 1 teaspoon baking soda 1 cup of room temp butter (don’t melt) 1/2 cup white sugar 1 cup brown sugar 2 teaspoons vanilla extract 2 room temp eggs 3 cups Nestle Toll House semisweet. Steps: Beat in with handheld in order: flour, baking soda, 1 cup of room temp butter (don’t melt), 1/2 cup white sugar, 1 cup brown sugar, 2 teaspoons vanilla extract, 2 room temp eggs, 3 cups @nestletollehouse semisweet. Put in fridge for a few hours, then heaping tablespoons of batter on tray, they should be tall not flat or wide Bake for 9 mins at 365. Every oven is different so this is trial and error. Remove from oven and sprinkle immediately with sea salt Remove from tray to cool

Sesame Ginger Shrimp

SHEET TRAY CARROTS

INGREDIENTS 2 small bunches of carrots, cut in half lengthwise (quartered if large) SPICE BLEND 1 ½ tbsp coriander, whole seeds ¼ tsp chili 1 ¼ tsp salt GREMOLATA ⅓ cup grapeseed oil 1 small bunch marjoram, picked Peel from 1 lemon, pith removed, lightly chopped 2 ½ tbsp garlic, thinly sliced 2 tbsp parsley leaves A pinch of salt DIRECTIONS ROAST THE CARROTS WITH SPICE BLEND. Preheat the oven to 425°. Pulse the coriander in a spice grinder or coffee grinder for 10 seconds or until the seeds are broken up. In a large mixing bowl combine the crushed coriander, salt, and chili. Toss in the cut carrots and lightly coat with 2 tbsp of grapeseed oil. Layer the carrots on a sheet tray. Roast, tossing occasionally, for 35-45 minutes or until tender. WHILE THE CARROTS ARE ROASTING PREPARE THE FRIZZLED HERBS. In a small saucepan, place the grapeseed oil, marjoram sprigs, lemon peel, and garlic and turn heat to medium high. Fry the ingredients for about 5 minutes, mixing occasionally to prevent from sticking. Once the ingredients begin to crisp up and turn a light golden brown, throw in the remaining parsley and let them crisp for 15 more seconds. Remove from the oil with a spider and drain on a sheet tray lined with paper towels. Immediately season with salt. Remove the marjoram stems, which will have fried free of their leaves. Allow the remaining oil in the saucepan to cool. Set aside. When the carrots are fully cooked and charred around the edges, remove from oven and toss with the frizzled herbs and a touch more of the reserved oil. Taste, and adjust for seasonings.

Sheet-Pan Shrimp Boil

INGREDIENTS FOR THE ROASTED POTATOES: 1 pound baby red or yellow potatoes, halved (or quartered, if large) 2 tablespoons extra-virgin olive oil 2 garlic cloves, minced Kosher salt and black pepper FOR THE BROILED CORN: 4 ears fresh corn, husked, cut into 4 segments 2 tablespoons unsalted butter, softened FOR THE BROILED SHRIMP: 2 tablespoons olive oil 1 tablespoon lemon juice 2 garlic cloves, minced 1 teaspoon seafood seasoning, such as Old Bay, or Cajun seasoning 1 teaspoon ground paprika ½ teaspoon ground cayenne, or to taste ½ teaspoon black pepper 2 pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry 1 lemon, cut into 8 wedges 1 tablespoon chopped fresh parsley leaves (optional) PREPARATION Heat oven to 425 degrees. Place a rack in the center of the oven. Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside. Prepare the corn: Spread each piece of corn with some of the butter and set aside. Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside. Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly. Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink. Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

Shito Sauce

normally use Baeta’s recipe but trying out above this time to compare

Simple Syrup

it’s mixing equal parts sugar and water and heating it up till it mixes together then let cool

Southern-style buttermilk biscuits

just knead by hand (no need for pastry blender) make sure the butter and buttermilk ARE COLD I made these in a muffin pan since I didnt have a cutter and it worked fine (some interesting shapes)

Spicy Beef Noodle Soup

Spicy Coconut Curry

Spicy Pork Bulgogi

Spring Hot-and-sour-soup

substituted miso with mirin pretty mild soup; can definitely up the seasoning + aromatics and customize to how you want it

Starbucks Gingerbread Loaf

I made as muffins ー 23 minutes at 375F I used 1/2 cup granulated + 1/2 cup brown sugar and also used apple butter

Starbucks Mango Pineapple Empanada

plan to make the jam and put in an empanada dough

Steamed Baos

Stuffing Biscuits

Sweet Potato Hummus

Sweetgreen Harvest Bowl

cheap apples work well for this toast the almonds; it's important!

Tacos Norteños with Bacon Fat Flour Tortillas

this was so good!!!

Taiwanese Beef Noodle Soup

Tamales

INGREDIENTES 1 kg harina de maíz 250 g manteca de cerdo 1 tazas de caldo de agua de pollo 1 cucharadita de polvo para hornear 1 cucharadita de sal 20 hojas de tamal 1/2 kg de tomate verde hidratado 1 chile verde 1 diente de ajo 1/4 de cebolla 1/2 pechuga de pollo 1 taza de caldo de pollo INSTRUCCIONES Bate el harina con la manteca, agua, polvo para hornear y sal, hasta tener una mezcla uniforme. Cuece la pechuga en agua y desmenuza. Licua el tomate con una taza de caldo de pollo, chile verde, ajo y cebolla; salpimienta. Hierve durante 5 minutos o hasta que reduzca un poco. Hidrata las hojas en agua, sirve una cucharada de masa para tamales, baña el pollo con la salsa verde y colócalo sobre la masa; cierra las hojas y cuece a baño María en una vaporera durante una hora o hasta que estén cocidos.

2-Day Chocolate Chip Cookies

Type

Dessert

Link to recipe

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https://www.youtube.com/watch?v=h4CyhQqAPpk&t=2s⁠

⁠

Notes

PREP TIME: 45 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 2 DAYS 65 MINUTES

INGREDIENTS

Toffee 6 tablespoons (¾ stick) unsalted butter ¾ cup light brown sugar, lightly packed 1 teaspoon kosher salt Water, as needed Cookie Dough 1 cup (2 sticks) unsalted butter 4 ice cubes ¾ cup granulated sugar 1½ cups light brown sugar, packed 2 teaspoons espresso powder 2 teaspoons kosher salt ½ teaspoon baking soda 2 large eggs 2 teaspoons vanilla extract 2½ cups all-purpose flour 6 ounces 50-70% cacao chocolate, chopped Flaky sea salt, for sprinkling PREPARATION 1. Make the toffee: Line a baking sheet with parchment paper. 2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes. 3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 14. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper. 15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 17. Enjoy!Show less

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