#Tasty dish

[vijayadear]

Traditional Indian Ice-Cream

Traditional Indian Ice- Cream

Recipe---

Ingredients ---Colostrum milk1/2 litre,normal milk1/2 litre,1/2 tender coconut,500 gms jaggery,elaichi.

Method---Mix both the milks in a utensil.Grind tender coconut till paste with jaggery.Then mix all and add elaichi4-5 grains and keep for steaming till 45 minutes.Cool,cut into pieces and keep in fridge---Lovely dish ready—

Benefits---Colostrum milk is 1st milk produced after a cow has delivered a calf.This milk is lower in fat and higher in protein than regular milk( colour yellowish).It also contains antibodies to protect against diseases.This dish is a natural source of proteins for vegetarians,good bone health,smooth skin,strong immune system, prevention of illnesses as hypertension,dental decay, respiratory problems,obesity, osteoporosis and even some forms of cancer.

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[daily-deliciousness]

Cheesy herbed garlic bread

[niftyrecipe]

Honey bacon roasted potatoes

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[scoutingthetrooper]

x

[clj-art-blog]

Commission for «TRAITOR» Written By @beatrixacs

[youhavebeentraceyd]

i really appreciate this about brennan, he's very straight forward when it comes to competitions (see his rant regarding the whishy washy point system for Make Some Noise). cooking competitions, in particular, can be extremely subjective, but brennan goes ahead and says 'no fuck that, i'm making this objective AF. I have a set criteria, jessica hit the critera the most, therefore she wins. end of discussion.'

[selinaeliott]

My Hawaiian neighbor brought this over once, and I knew I had to get the recipe! 5 stars!

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

[sinful-lanterns]

Fun fact: Besides her irresistible charm and cuteness, the Researcher also rizzes (do people still say rizz?) the monster girls up by using food as a bargaining chip for when things don’t work out.

Believe it or not, the Researcher is quite the good cook in the Monster AU. It doesn’t matter if you’re not a good cook irl, you can cook well now! As monsters are wild creatures that are able to sustain themselves on a diet of raw meat or raw plants, most have never tasted a cooked meal before until encountering the Researcher.

One taste of a good, seasoned steak later, and you have quite a few happy monsters who will adore you as long as you cook their meals for them 💘

[vijayadear]

Cabbage Wadas (Pattice)

Cabbage Wadas(Pattice)

Ingredients:-Cabbage,onion, coconut,jaggery,tur dal,udad dal,rice,wheat rava,oil,salt,water,bedgi chillies,tamarind.

Method:-Cut cabbage into small pieces,onion into small pieces,jaggery into small pieces.Soak 1 spoon of rice,1/4 spoon of udad dal,1/4 spoon of tur dal in water for 2 hours.Then grind ½ coconut -2-3 chillies,small piece of tamarind in Mixer( not too much of paste form)alongwith soaked udad dal,tur dal and rice after draining all the water.This masala mix with cut cabbage and onion pieces and jaggery.Add less than half spoon of fine salt.Donot add water.This mixture make round balls soak in little wheat rava and fry on Tawa( the one used for frying Dosas).Cook for 5-7 mins with addition of little oil. ------------Cabbage Wadas ready-----

[daily-deliciousness]

Calzones

[niftyrecipe]

Chicken stroganoff

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[figofswords]

i love to cook and i love food! i love cooking and i love eating! i love making food and then eating it! wait what do you mean i have to do this three times a day every day for my entire life and also dishes and grocery shopping and

[bogkeep]

i Love grocery stores that have a little section for discounted items that will hit their expiration date soon. not only because i love the incentive to lessen food waste, but because i really struggle to come up with What specifically to make for dinner every single day and it's a great little gacha game. i will be inspired to try ingredients i haven't used much before or that are usually a little too 'spensive for my usual habits. i just think it's good

[internationalveagn]

Spaghetti spinachi-

Inspired by one of the best pay dishes I had at pasta brown in Covent Garden, this spaghetti spinach has quickly become one of my favourite pasta dishes. It’s so easy to make and is sure to impress the fellow pasta lovers in your life.

Ingredients-

200 grams of dried spaghetti

30 grams of pine nuts

2tbspoon of olive oil

2 cloves of garlic

1/2 a jar or 130 grams of sun-dried tomatoes.

2 large handfuls of spinach

1tbspoon of pesto

Salt +pepper

1 tablespoon of dry basil

1 tea spoon of chilli flakes

Instructions -

Start by preparing your spaghetti like usual. Placing around 200 grams dry spaghetti into a pot of salted boiling water and cook following the instructions on your packet.

In the meantime, in another pan heat up 2tbs of olive oil on low to medium heat and lightly toast 30 grams of pine nuts. You want to toast them only for a few minuets, until they go a golden colour. You might hear some popping but don’t worry! This is completely normal by toasting them we are releasing the natural oils present in the pine nuts which enhances the flavour of the dish.

Once you notice some colour appearing on your pine nuts add in 2 cloves of crushed garlic (or more I don’t judge) and stir that in.

We can now add the star of the show! The sun-dried tomatoes. This is my personal favourite part of the dish, so I do go a bit mad and add 1/2 a jar (130g) of them into the pan. Alongside a tablespoon of the oil it’s persevered in.

We are going to cook these off for a minuet or two. Just to let all the flavours in the sun-dried tomatoes blossom and combine with the pine nuts.

After a minuet or two of stirring we can now add 2 large handful of our spinach into the pan and stirring. It may look like a lot in this moment but spinach can be deceptive. These two large handfuls will wilt out of sight in no time.

Once wilted I began to season our sauce with only a bit of salt, pepper, basil and chilli flakes. I also added a large tbs of green pesto after this to enhance the flavour of the pine nuts and basil.

To make the sauce a little saucier, add roughly around 3 tablespoons of that salty pasta water to emulsify your sauce.

The sauce is now done! The only thing left to do is add your drained spagetti to the pan. Giving it a good mix before serving it with freshly cracked black pepper and some fresh basil (if you’re feeling fancy)

[emily1-johnson]

8 eggs, 8 oz cream cheese, 1/2 stick butter in a blender, spray 8x8 pan, bake

@350 for 30 min (I went 40). Let deflate, sprinkle cinnamon, top with sugar-free syrup, berries, and whipped cream... reminds me of flan with a French toast taste."