Oct 6, 20174679 views

Giveaway - Share Your Favorite Recipes! (CLOSED)

Send us your favorite recipe. Win a prize.
We all have that one recipe we go to that’s tried and true and never fails to satisfy. Whether it’s a soup, salad, lasagna, pie, cake or a classic casserole, there’s always that one dish we cherish the most.
We want to giveaway a great prize to a lucky winner in return for sharing their favorite recipe. Here’s how it works:
HOW TO ENTER Upload your recipe in the discussion below: · It can be a picture of your recipe card and/or actual dish. · It can be a link from website. · Or you can simply type it out.
*Note: Whether it’s yours or someone else’s, make sure to credit where you got your recipe! We appreciate any recipe you share, but we'd particularly enjoy ones that were your own.
See full contest rules here: http://dro.ps/recipegiveaway
THE WINNER The winner will be randomly selected after the end of the contest period on Friday, October 13th 11:59PM.

THE PRIZE The winner of the contest will take away a 7-inch Shun Premier Santoku Knife.
Link: www.seriouseats.com/recipes/2017/09/chicken-pot-pie-biscuit-topping-recipe.html
Type it out:
“Chocolate Chickpea Muffins by Arthur Brown
With protein and fiber from a can of chickpeas/garbanzo beans and sweetened with honey and banana, these rich, chocolatey muffins are so healthy that you really can enjoy them for breakfast guilt-free. If you like, you can also add nuts or dried fruit to the mix.
Ingredients · 1 (15-ounce) can S&W Beans 50% Less Sodium Garbanzo Beans, rinsed and drained · 3 large eggs · ½ cup honey · 1/3 cup unsweetened cocoa powder · 1 banana · 1 teaspoon baking soda · 3 tablespoons coconut oil, melted · 1 teaspoon pure vanilla extract · ½ teaspoon cinnamon · ¼ cup mini semisweet chocolate chips (or 2 tablespoons mini semisweet chocolate chips plus 2 tablespoons cacao nibs) (optional)
Instructions Preheat the oven to 350ºF. Spray a 12-cup muffin tin with baking spray.
In a blender, combine the garbanzo beans, eggs, honey, cocoa powder, banana, coconut oil, baking soda, vanilla, and cinnamon and blend until smooth. Stir in the chocolate chips and cacao nibs, if using, and mix to incorporate. The batter will be very runny. Pour or spoon the batter into the prepared muffin tin, filling each well about ¾ full.Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Thanks in advance for participating in this giveaway!
Mashiro233, Jason Fry, and 22 others

Ah, it's a pity I don't follow recipes
Who closed this thread? I think it should be opened again--lotta good stuff here!
Bean & Bacon Soup Ingredients 1 (16 oz) package dried Great Northern beans 1 (14 oz) can clear chicken broth 2 1/4 cups water 1 pound hickory smoked bacon 2 stalks celery, chopped 2 onions, chopped (2 small or 1 large) 1 (8 oz) can tomato sauce 1 (14 oz) can diced tomatoes 1 cup carrots, finely chopped 2 Tbls Molasses 1 bay leaf 1/2 tsp salt 1/4 tsp ground black pepper 1/8 tsp ground cloves Instructions – Serves 8 For a vegetarian version omit bacon and substitute chicken broth with vegetable broth. Navy beans can be used but make take a longer to reach desired tenderness. 1. FOR THE BEANS: Prepare the beans as per the directions on the package, overnight soak works better but quick soak will work fine. If you are comfortable pressure cooked, beans can be cooked quickly & with good results. Avoid canned beans as they are generally mushy and lack flavor. 2. Cook the bacon crisp in a frying pan. Put the bacon on a plate with a towel and chill in the refrigerator. Drain bacon grease from pan and reserve 1/4 cup grease. Brown onions and celery in bacon pan. Add browned onions, celery and bacon grease to slow cooker or pot. De-glaze (remove brown bits) frying pan with the chicken stock and add to pot. 3. Chop chilled bacon into 1/4" bits and add to pot. 4. Add remainder of ingredients to pot; beans, water, diced tomatoes, tomato sauce, carrots, molasses, bay leaf, cloves, salt & pepper. 5. Cook on low heat until beans are desired tenderness, slowly letting the flavors to develop. Remember slow and low is the way to go. Slow cooker: low 4 about hours; high 2 about hours. Stove top: Low simmer for about 2-3 hours, until beans are at desired tenderness.
Greetings everyone. We have an official winner! Congratulations to Tory Davis (aka @MrSenpai).
The winning recipe:

The giveaway is now complete, but we still encourage people to share their favorite recipes so keep submitting them in the discussion below.
Thanks to everyone for participating! - Massdrop
I got it from an anime called Food Wars,it's delicious and a mixture of japanese and spanish cuisines,give it a try!
The contest is now over, BUT if you have more recipes you want to share absolutely do so. We're all blown away quite frankly as to how many of you submitted your recipes. We're now going to work on picking a winner and will make the announcement this week! Thanks everyone for participating. 🥗 🥘 🍝
My mother got this recipe from her mother, who got it off of a package of onion soup mix. Its been tweaked over the years.
Salisbury Steak Ingredients
  • 1 packet Beefy French onion soup mix (prepared per pkg directions)
  • 1 can 6oz sliced mushrooms, drained
  • 1 1/2 pounds ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/8 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  1. In a large bowl, mix together 1/3 cup prepared Beefy French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. Heat 2tbs oil In a large skillet over medium-high heat until shimmering, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mushrooms. Pour over meat in skillet. Cover, and simmer on medium for 20 minutes until sauce thickens into gravy-like consistency, stirring occasionally. Flip patties halfway through.
sadly my jaw is fractured and my mouth is wired shut. I just want to eat food
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That sucks. I narrowly avoided the wires when I broke my jaw. I was a kid at the time so living on milkshakes and jello didn't seem too bad.
They didn't use metal to wire it shut. They used this new stuff, looks like weed eating line, and it was strung through my teeth. Apparently much more comfortable
My wife and I found this on pinterest and we make this every few weeks. It makes so many leftovers too!
4 boneless chicken thighs; 1/2 tbsp. Dijon or homemade mustard; 1/8 cup of balsamic vinegar; 1/4 cup of olive oil; 1 tbsp. fresh lemon juice; 1 tbsp. fresh rosemary, minced; 1 garlic clove, minced; Sea salt and freshly ground black pepper to taste;

In a bowl, combine the mustard, balsamic vinegar, garlic, rosemary, lemon juice, and season to taste with salt and pepper.
Slowly pour the olive oil in with the mixture while whisking.
Place the chicken in a marinating container (glass or plastic; don’t use metal) and pour the mustard balsamic marinade on top. Place in the refrigerator or leave on the counter, covered, and marinate for about 30 minutes.
Preheat your oven to 375 F. Transfer the chicken to a baking dish and empty the remaining sauce on top Place in the oven and bake for 1 hour or until the chicken is cooked.
Black Beer Bread, adapted from: http://www.innatthecrossroads.com/tag/black-bread/
Makes two loaves of a dense, flavorful bread with a soft crumb. Goes great with soups, cheeses, or just plain butter.
One 12oz bottle of warm dark beer, such as stout or porter 1 packet yeast (2 1/4 tsp.) 2 Tbs. honey 1 egg 2 tsp kosher salt 4-5 cups flour (we used 3 cups white bread flour, 1.5 cups rye, and 1/2 cup whole wheat) plus 1/2 cup for working. In a small bowl, add the yeast to the beer and allow to sit for 5 minutes until foamy. To this, add the egg and honey. Combine dry ingredients, then add gradually until you have a cohesive, workable dough that isn’t too sticky. Knead about 5 minutes, then cover and let rise for at least 1 hour. Repeated risings will yield a lighter, puffier loaf, but are not strictly necessary. Punch down mixture, and divide in two. Shape into your desired loaf, then proof the bread in a warm, moist environment for about 2 hours. Pre-heat oven to 450F. Dust the loaf lightly with flour - rye provides a nice color contrast - and slash top.
Bake for 25-30min or until the crust is nicely browned. Let stand for at least 15 minutes.
Israeli Shaksuka
ingredients: 2 onions (medium) - dices 1-2 garlic cloves - chopped eggs (1.5 eggs/person) 2 fresh tomatoes - diced 1 canned pilled tomatoes (diced or whole) fresh basil - 10 leafs goat cheese - or any hard cream cheese you can roll to small balls... 0.5 cups of warm water halapino - optional
Instructions: Hit a pann, pour 5 tablespoons of olive oil. Fry the onion and the garlic until the onion turns yellow. [If you like spicy - add chopped halapino at this point]. Add the fresh tomatoes, salt and pepper, stir and leave it standing for two minutes. Mix the canned tomatoes, 0.5 cups of water, stir and leave standing for 15 minutes. Use a tablespoon to make small holes, each egg goes to one whole - one each time. Roll small balls from the goat cheese, disperse evenly in the pann. Add the basil leafs. Leave standing until the eggs are boiled in the desired measurement.
Best consumed with fresh white bread.

This is an amazing pasta, but even better if you have access to home grown ingredients.

  • 4 cups ripe tomatoes, cut into 1/2 inch cubes
  • 1 lb. brie, rind removed, torn into irregular pieces
  • 1 cup clean basil leaves cut into thin strips
  • 3 garlic cloves, peeled and finely minced
  • 1/2 cup olive oil (or more for taste)
  • 1 and 1/2 pounds linguine
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon salt (for pasta water)
  • 1 tablespoon olive oil (for pasta water)
  • freshly grated parmesan cheese for garnish
  • optional: additional basil strips of garnish

  1. Combine tomatoes, brie, basil, olive oil, garlic and pepper in serving bowl.
  2. Prepare 2 hours before serving and set aside covered at room temperature.
  3. Boil 6 quarts water with 1 tablespoon olive oil and 1 tablespoon salt.
  4. Add linguini and boil 8-10 minutes or until tender.
  5. Drain pasta.
  6. Toss pasta and marinating tomato mixture.
  7. Top with freshly grate parmesan cheese and additional basil strips.
  8. Serve warm.
Simplest Pasta.
This dish is a favorite among children and adults, it's easy to make (even during our camping trips), it takes less than 15 minutes! Cook your favorite pasta, drain and put some olive oil on it so it won't get sticky. During the cooking of the pasta: Finely chop several cloves of garlic, as much as you like (I usually use one clove per person). Chop fresh tomatoes (remove wet, seedy parts), again about one tomato per person. Chop fresh basil (not too fine), about 2 or 3 big leaves per person (in the picture I didn't have as much basil as I like) Mix everything, add a little more high quality virgin olive oil, salt and pepper and a squeeze of lemon juice. Enjoy!
PS: this is more like a pasta salad, the pasta is lukewarm and the other ingredients are all fresh and raw...
Crispy Pork Belly Recipe from Recipe Tin Eats
  • 800 - 1.2kg / 1.6 - 2.4 lb pork belly , skin on
  • 1 1/2 tbsp Chinese cooking wine
  • 1 tsp Chinese five spice powder
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tbsp white vinegar (helps conduct heat evenly)
  • 200 g / 7 oz rock salt (Note 6)
InstructionsProper Chinese Method: Puffy Crispy Crackling
  1. Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Be very careful not to pierce into the fat or flesh. (Note 1)
  2. Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually.
  3. Sprinkle over five spice powder, salt and pepper. Rub all over flesh (not on skin).
  4. Turn right side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hours).
  5. Preheat oven to 180C/350F (all oven types).
  6. Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5" rim above the pork skin (to hold salt in).
  7. Transfer pork to baking tray. Dab skin with paper towels.
  8. Brush skin with vinegar.
  9. Spread rock salt on the skin (the foil edges will stop it from falling down the sides).
  10. Roast for 60 minutes.
  11. Remove pork from oven and transfer onto work surface.
  12. Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10" from the heat source.
  13. Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.
  14. Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 2)
Easy Method: Super Crispy But Not Puffy Crackling
  1. For this method, 1 cup table salt (enough to cover skin about 3 - 5 mm / 1/8 - 1/5" thick) can be used. (Note 6)
  2. Skip the skin pricking but follow same steps up to scraping off the salt.
  3. Instead of flicking to grill/broiler, turn the oven up to 240C/465F.
  4. Place pork on a rack and return to baking tray.
  5. Roast for a further 30 minutes or until crackling is golden and crispy.
To Serve
  1. Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post or into squares.
  2. Serve with ordinary mustard - not spicy, not Dijon, just ordinary American or other yellow mustard (yes really!). Sometimes it is served with white sugar on the side too - I don't use this.
Yuzu Citrus Pasta
Very easy to make and simple pasta that can be served either hot or cold (great for spring).
Ingredients: 2 tablespoons Yuzu Citrus Juice (freshly squeezed or bottled) 1/2 teaspoons Salt 1/2 teaspoons Pepper 4 cloves of Garlic Half sliced Brown Onion 200 grams Enoki Mushroom 100 grams Spinach or Kale 1 Avocado 1 tablespoon Olive Oil 1/4 teaspoon Soy Sauce 10 grams Butter 200 grams Angel Hair pasta
Method: Wash and chop the brown ends off of the Enoki Mushroom and set aside. Take the stems off of the leafy greens, leaving only the leaves and set aside. Chop garlic cloves. Slice brown onion thinly. Peel and dice the avocado and set aside.
Heat a frying pan with the oil and sauté the garlic and onion until brown. Start boiling the pasta. Add the enoki mushroom and butter and put on medium to low heat. After browned and cooked, add spinach and fry until soft. Turn off heat. Strain pasta once cooked. Add the pasta to the frying pan and thoroughly mix the pasta and vegetables together. Add the salt, pepper, yuzu juice, and avocado. Stir and serve.
Optionally, if you have access to mentaiko or tarako (cod/salmon fish roe) you can add a bit on top as a garnish that also tastes amazing with the citrus.
The favourite staple from my grandma's incredible kitchen
Asian Cilantro Pork Tenderloin Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh cilantro, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Kenji Alt Lopez's Sous Vide Carnita
145°F (63°C) for 24 to 36 hours Very tender and moist; not very shreddable. Better for cubing or searing as slabs.
165°F (74°C) for 12 to 24 hours Moist and easy to shred with your hands or forks 185°F (85°C) for 8 to 16 hours Traditional texture that shreds naturally Ingredients:
4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
1 medium onion, roughly chopped
6 medium cloves garlic 1 stick cinnamon, broken into 3 to 4 pieces 2 bay leaves 1 medium orange, peel intact Kosher salt To Serve: Warm corn tortillas Lime wedges Chopped white onion and fresh cilantro leaves Salsa Verde or other salsa Directions 1. Combine pork, onion, garlic, cinnamon stick, and bay leaves in a large bowl. Split orange into quarters and squeeze juice into bowl before adding rest of orange. Season generously with kosher salt and toss to combine.
2. Transfer contents to a vacuum bag and seal. 3.
When ready to cook, set sous vide cooker to desired temperature according to chart above. 4.
Add bag to sous vide bath and cook for recommended time according to chart above. I prefer at 165° for 12 to 24 hours. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it. Alternatively, use a heavy-duty binder clip to attach a metal spoon or knife to bottom of bag as a weight. 5.
When meat is cooked, remove from water bath and transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs and transfer them to a rimmed baking sheet. (Discard aromatics and excess liquid, or reserve liquid and blend it in with your salsa.) When it is cool enough to handle, shred meat roughly using 2 forks or your fingers. Spread evenly over baking sheet. Pork can be prepared up to this point and refrigerated in a sealed container for up to 5 days before serving. 6.
When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high. Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total. Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about 10 minutes. 7.
Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
Where can I find the "chart above" for step 3?
Fermented Dill Pickles
This recipe fortunately is pretty simple and adjustable to taste. I rarely measure any more, but the brine is important so please stick to that bit of this recipe.
Brine solution:
3.5% - 5% salinity is where you want to stay to be safe, too little salt and bad bacteria can overwhelm your ferment and too much salt and you run the risk of deterring the good bacteria from flourishing. Either one of these scenarios just ends in an "oh no! what the f*ck is this?!?!?" moment.
3.5% Brine = 33g of salt to 32 oz. of water (I use filtered) - Sea Salt, Pink Salt, Kosher, Etc. 5% Brine = 47g of salt to 32 oz. of water
Myself I go for something around 4%'ish brine. I prefer the salinity at that concentration, but so long as you stick to the guidelines above you can adjust to your tastes.
You will need:
Very clean glass jar Cucumbers (stay away from the large waxy standard cukes - I prefer Persian) Garlic cloves; peeled left whole of chopped in large pieces Salt of your choice - NO TABLE SALT Herbs & Spices - Dill (fresh if poss.), Mustard Seeds, Peppercorns, Dill Seed, Pimento Berries, Bay Leaves, Coriander Seed, Red Pepper Flakes Grape Leaves , Oak Leaves, Bay Leaves or Black Tea - Food safe tannic leaves
Wash and trim blossom end of cucumber. Check for blemishes and cut away blemish.
To keep too many of the spices from floating add them first. This is up to you how much you like. For the size jar above (roughly 1 gal.) I go a small bunch of fresh dill, 4-6 large cloves of garlic, roughly 2 TBSP of mustard seeds ( I like brown & yellow), 1/2 TBSP of dill seed/coriander seed, 3-4 pimento berries, healthy pinch of red pepper flakes/whole peppercorns, and couple of bay leaves. Stuff your cucumbers in your cleaned jar very tightly. Then pour your brine solution over your cucumbers until fully submerged. I like jars with a neck because it helps hold the bulk down in the jar. If you don't have a jar with a neck or jar is a bit big you'll need to weigh down the ferment. Most people use a clean plastic zip type bag filled with water pushed down in jar to keep solids in full contact with brine. A few spices may not make full contact, that's okay.
Now that your jar is full and brine is covering your cucumbers completely, time to cover with lid. Screw top lid...put on but don't tighten, leave it a bit loose to allow for the gases to escape. Flip top lids you can buckle down, most will allow the gases to escape on their own but I always come back and release the pressure every once in awhile.
At this point you just find a clean spot in your house and let it sit. If you have someplace in the back of your home that isn't too warm or cold let it hang there. These will get funky! Remember this is a controlled rotting process, and with a strong aromatic like garlic it can get overbearing if left to ferment in a common area. If you love garlic, then bask in the lovely spiced garlic aroma. Wherever you decide to let it sit I advise putting a plate or towel underneath as the brine tends to gurgle and bubble out from the gases looking to escape.
How long to ferment? You ask. That is up to you too! Depending on the temperature of your home, and the amount of brine solution can affect when it's "done". In your average room temperature home, I'd say 2-4 days if you still like a nice cucumber flavor left, if you want full sour pickles go longer and check periodically until it's where you like them. Place in the fridge and munch away!
I may have left glossed over something, since I just wing it these days...any questions or need more clarity feel free to ask!
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I checked from home last night, what I bought is made by Ball (the folks that make canning jars) and it's literally trademarked as "Pickle Crisp"
I had tried to pickle slices and hadn't put the ends in at all. I'll try this summer with whole pickles and see how that goes. I did add grape leaves for the tannins and was using canning salt that doesn't have any iodine or anti-caking agents in it.
Did you use a specific kind of jar or container?
I did a little research and from what I've come across it looks like Pickle Crisp from Ball is not recommended for fermented pickles. It looks like it's a product to use for quick pickles or canned pickles where the heat overcook the cucumbers and make them soggy. I've never used pickling salt before, but I think as long as it doesn't contain the anti-caking agents/iodine you should be good. I always use sea salt or kosher myself.
I only ferment whole or halved cucumbers, never tried them sliced. I wish I could be of more help.
I use the glass containers above mostly. They are the Fido flip top hinged lid jars. I find them the easiest to use.
Some people will soak their cucumbers in really cold ice water to improve crispness. I've never done this, but may help. I also use filtered water, I know tap water can get different results.
Ferments are really easy once you get the hang of them, hope your next experiment ends with something you love eating. Have you tried making any other fermented foods?
Darn good Granola Ingredients: 3 cups rolled oats 2 cup nuts (walnuts, pecans, and almonds are my go to) 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1 tablespoon instant espresso 1 tablespoon malt powder 1 tablespoon cocoa powder 3/4 teaspoon salt 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 1 egg white (whisked slightly) Instructions: Preheat oven on 275 Mix all dry ingredients in a bowl. Mix all wet ingredients then combined with dry and mix. Empty on a lightly oiled large baking sheet and flatten out. Bake for 18-20 minutes then remove and flip, re-flatten bake for 15 more minutes and flip, then flatten out and push down. Bake for another 5 min or until dark golden brown. Remove from oven, let cool and store in airtight containers. (This is my own recipe)
Apricot Surprise
Ingredients: 1x Rectangular sheet of puff pastry 1x Egg 2x Mozzarella balls (approx 125g ea) dried and grated 60g Parmesan cheese grated 500g Chicken breast diced into approx 2.5cm cubes ~24 Dried apricots ~10 Rashers of streaky bacon Salt

Instructions: 1. Preheat oven to 180c 2. Lay the pastry out on a bench with one of the short ends closest to you and sprinkle the Parmesan evenly over the sheet 3. Lay the bacon rashers on top of the Paremsan starting around 2.5cm from the edge closest to you, a 2cm gap of pastry at either side and around 5cm clear at the end furthest from you 4. Place the chicken pieces and dried apricots evenly on the bacon (try to leave space between the apricots) 5. Sprinkle the mozzarella evenly on top of the chicken and apricots 6. Roll the whole thing up starting at the end closest to you. It helps to roll a section at a time and make sure the filling doesn't shift during the roll. Fold the sides in a bit as you. Don't roll it too tight. (Remember to remove the plastic sheet from the pastry as you go as well) 9. Place the rolled surprise into a baking dish lined with baking paper (make sure the seam is at the bottom) and poke some small holes across the top with a fork 10. Separate the egg white from the yolk, beat the white a bit with a fork and then baste the pastry with it (obviously don't worry about the bottom) 11. Sprinkle a bit of salt onto the pastry (or not, I'm easy) and then chuck it in the oven 12. Pull it out when the pastry is evenly cooked and golden brown (~1 hour 45 mins) 13. Let it cool for 10 minutes then cut 2cm slices
Puréed nut spread with a raspberry relish reduction paired with a toasted whole wheat bun
Ingredients: · Crunchy Puréed Peanut Spread · Raspberry Jam · Whole Wheat Bread
Instructions: · Carefully select the finest slices of whole wheat bread · Lightly toast on level 2-5 depending on make and model of toaster · Lay slices on a flat hard surface · Using a wide flanged butter knife, remove a generous amount of crunchy style Puréed peanut spread (substitute alternative type if allergic to peanuts) and gently spread on one slice · Next, using the same wide flanged butter knife, remove a much smaller amount of raspberry relish reduction, and with a swirling motion, mix into the existing Puréed Peanut Spread · Leave open face · Repeat steps above for second slice · Leave Knife next to, not in sink in case an additional meal is required
*Pairs well with 2% cows milk
Pick. Chop, and Eat. Enjoy! p.s: i could use a new knife 🙃
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Awesome! Thank you! Following you back 😉
No problem. :)