#Black Pepper Sauce

[buffetlicious]

Back to Saizeriya (サイゼリヤ) for our budget Italian dinner. That perfect poached egg in the menu is what attracted me to order the Bismark Pizza (S$7.90). Beside the gooey egg yolk, it had plenty of spinach, bacon and stringy mixed cheese over a crispy dough base.

Mum had only one selection from the menu, the same tried and tested (by her) Black Pepper Chicken Spaghetti (S$5.90). Come with noodles and grilled chicken cubes tossed in black pepper sauce.

[thepanvelite]

Hungry, Drenched, and Sizzlin’ Good: Our Lakeside Cafe Adventure

Torrential downpour led to the discovery of Lakeside Cafe in New Panvel.

It was a torrential downpour, hunger gnawing at your insides, and you’re soaked to the bone. What do you do? Well, we did what any sensible (and slightly desperate) food lovers would do—we dashed to the Lakeside Cafe in New Panvel (it was also nearby). And let me tell you, it was an adventure worth getting drenched for! Our Experience Closed seating for large groups. The Lakeside Cafe is a…

[burningcheese-merchant]

Thought this would be the more entertaining way to tell you guys what I ship instead of just listing them directly lol

[morethansalad]

Simple Gnocchi alla Sorrentina with Fresh Gnocchi (Vegan)

pillowy 2-ingredient plump fresh potato gnocchi baked in a from-scratch pomodorino sauce and dairy free creamy mozzarella

[sauce-central]

blood sugar sex magik - Red Hot Chili Peppers stimboard

x x x / x x / x x x

[doukeshi-kun]

Nikolai is the type to eat a hot dog with his fingers without cutting it or putting it in a bun or condiments. Just full on eats the weiner with his fingers no shame

i eat hot dogs like that🤨 no shame in that. he can feed me the dogs like that and i'll do the same too 😚

[fieriframes]

[THEN HOW WILL WE HEAT IT UP? WE HAVE PANS HERE. AND FOR YOU ,THOUSAND TIMES OVER. IT GETS COVERED IN A MUSHROOM SAUCE, A LITTLE SALT, LOTS OF BLACK PEPPER, FRESH THYME. OKAY.]

[greencheekconure27]

The nature of cooking is such that every now and again you make a stew from random ingredients you need to use up + whatever was in your line of sight at the time and go "Holy shit this is the best thing I've eaten this year" and then you probably never make it the same way again. But that's ok because you'll make a completely different best thing that will be just as good next time. Stews are just like this.

[buffetlicious]

For a reasonable meal, Saizeriya (サイゼリヤ) prices are comparable to stalls in air-conditioned food courts. With mum’s preference for noodle dishes, you will find us dining there often enough. Tonight, both of us went for spaghetti with mum opting for the Black Pepper Chicken Spaghetti (S$5.90). Her noodles had cubes of grilled chicken with black pepper sauce.

Me, I went for Squid Ink Spaghetti (S$5.90) with squid rings and squid ink sauce. The ink taste is subtle and adds a slight briny flavour to the noodles plus it gave me black lips and teeth. Must remember not to smile with my mouth open till I have a chance to gargle with water. :D

Since the pasta portion is suitable only for small eaters, I added a piece of Garlic Focaccia (S$2.30) for sharing. The flat bread is charred with flavours of olive oil and garlic. Mum tore off a small piece to eat and commented that it was nice.

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

[morethansalad]

Bánh Mì Sauce (Vegan)

[reggiestein]

My predictions for the Cookie Run Survivor Lineup

[confinesofmy]

oh yeahh! i can put sriracha on anything

[fieriframes]

[YES, SIR. WHAT IN THE WORLD IS BON TON SAUCE? A MULTI-PURPOSE SAUCE THAT CAN BE EATEN YET, WORRY ABOUT NOTHING. PRAY ABOUT EVERYTHING. THANK YOU, SERGEANT. PROCEED. MAYONNAISE, KETCHUP, BLACK PEPPER. PAPRIKA-- FIRE IN THE HOLE!]

[askwhatsforlunch]

Basil and Garlic Cream

This fragrant and herb-y Basil and Garlic Cream makes an excellent sauce for pasta, cooked al dente, just drained and folded into it, for a lunch that literally tastes like Spring. It can also be the base of salads or gratins, depending on the season's changing weather!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen large leaves Garden Basil 

a pinch of salt and freshly cracked black pepper

1/2 tablespoon olive oil

1/3 cup crème fraîche or sour cream

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Tear Basil leaves into the mortar, and thoroughly grind them with the garlic into a paste. Season with salt and black pepper.

Gradually stir in olive oil, until mixture emulsifies. Then, stir in crème fraîche until well-blended.

Fold Basil and Garlic Cream into al dente pasta, or use as a base for a salad dressing or in gratins, loaves or quiches...

[saltyoaktree]

just invented a new recipe I call it fuck it we ball chicken. it's chicken with any spices i set my eyes on