The cooking and baking thread.

Z A C K

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May have to try those crockport chicken wings. Maybe for the Superbowl.
 

MisterxboxNJ

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Slow Cooker Turkey Chili Recipe
Ingredients

1 package of Ground Turkey Meat
3 Jalepeno Peppers (or Habanero's if you like it spicy)
1/2 White Onion
2 Red Peppers
1 Green Pepper
2 cans of black beans
2 cans of red kidney beans (or 1 large can)
2 cans of corn
2 cans of Hunts Zesty and Spicy Pasta Sauce
1 packet of Taco seasoning (McCormicks or any other brand)
Directions
1. Brown the Tukey Meat in a frying pan with oil and maybe add some pepper. Drain the excess oil when browned...don't cook for too long because the meat will also cook in the slow cooker.
2. Dice the onions and red, green and jalepeno peppers ( I prefer to do them small)
3. Open the cans of beans and corns, drain the liquids and wash beans
4. Add all of the above to the slow cooker pot and then add the Zesty Sauce and the packet of taco seasoning and stir.
5. Put on low for about 6 hours.
Good stuff. We make it all the time. Add some shredded cheddar cheese to the top of it.
 

hub

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Sep 12, 2013
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This thread needs a hot beef injection. Here's a bunch of stuff I've cooked over the last few weeks (sorry, no beef as previously promised).



I made sausages:



Then smoked them for a couple of hours:







I cured some salmon with sugar and salt, then covered that in lemon and orange zest, them covered that in shredded beets, then covered that in fresh dill. It turned out ok, but I need another crack at it:











I also cured some salmon in brown sugar and salt, then cold smoked it. It turned out nice:











Made some au gratin potatoes with the leftovers:







Roasted some tomatoes and garlic for a vegetable/kale soup. Don't have a good picture of the soup:











And finally, here's a turkey casserole I made after Christmas with the leftovers. Pulled it out of the freezer the other day.:

 
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Z A C K

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So I did end up making those crockpot chicken wings for the super bowl. They were pretty good for not being fried. Have tons left over too so using it for lunches this week.
 
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Plainview

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1.) Put a tortilla in a skillet and cover it with pizza sauce and cheese. Put another tortilla on top.

2 large flour tortillas Pizza sauce Mozzarella cheese Additional pizza toppings
2.) Flip the ‘dilla over and cook the other side.

3.) Make sure it looks like this before breaking out the other toppings.

4.) Begin putting on more sauce and cheese and any other toppings you might want on your pizzadilla.

5.) Bake it at 400 F until the cheese melts and it looks something like this.

6.) Let ‘er cool.

7.) Pizzadilla time!
 

MisterxboxNJ

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Oct 21, 2014
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Misterxbox's Crockpot Turkey Chili

Ingredients:
1 package turkey meat
1 red bell pepper
1 green bell pepper
3 jalepeno peppers
1/2 white onion
1 large can (or 2 small cans) of red kidney beans
2 cans of black beans
1 can of corn
2 cans of Hunts Zesty Tomato Sauce
1 packet of taco seasoning.
1/2 cup of Louisiana hot sauce

Instructions
1. In a sauce pan add oil and turkey meat and cook until brown, add to crockpot
2. Dice red, green and jalepeno peppers then add to crockpot
3. Dice 1/2 white onion then add to crockpot
4. Open and rinse cans of beans and corn then add to crockpot
5. Add tomato sauce, taco seasoning and hot sauce to crockpot
6. Set crockpot to low and cook for @6 hours.
7. Top with Shredded Chedder
 
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Oct 5, 2013
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1.) Put a tortilla in a skillet and cover it with pizza sauce and cheese. Put another tortilla on top.

2 large flour tortillas Pizza sauce Mozzarella cheese Additional pizza toppings
2.) Flip the ‘dilla over and cook the other side.

3.) Make sure it looks like this before breaking out the other toppings.

4.) Begin putting on more sauce and cheese and any other toppings you might want on your pizzadilla.

5.) Bake it at 400 F until the cheese melts and it looks something like this.

6.) Let ‘er cool.

7.) Pizzadilla time!
Have that stuff in the fridge :)

thanks
 
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Plainview

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I've been doing a kind of low carb/paleo diet for a couple months now and am down about 20 pounds. Here are some of my favorite recipes (they're award winning IMO)
by Sheekus · a day ago
Taco Pie

http://www.foodie.com/food-drink/recipes/taco-pie/2875930?story=3143565/student-budget-low-carb-dinners
Grilled Zucchini Nachos

http://www.foodie.com/food-drink/recipes/grilled-zucchini-nachos/2538597?story=3143565/student-budget-low-carb-dinners
Honey Mustard Chicken Stir Fry

http://www.foodie.com/food-drink/recipes/honey-mustard-chicken-stir-fry/068833?story=3143565/student-budget-low-carb-dinners
Hawaiian Chickwich

http://www.foodie.com/food-drink/recipes/hawaiian-chickwich/3886291?story=3143565/student-budget-low-carb-dinners
Marinated Chicken Skewers with Clementine Salsa

http://www.foodie.com/food-drink/recipes/marinated-chicken-skewers-with-clementine-salsa/4641603?story=3143565/student-budget-low-carb-dinners
Italian Artichoke Bake with Basil Cream Sauce

http://www.foodie.com/food-drink/recipes/italian-artichoke-bake-with-basil-cream-sauce/3613590?story=3143565/student-budget-low-carb-dinners
Pork Roast with Sweet Potatoes, Apples and Onions

http://www.foodie.com/food-drink/recipes/pork-roast-with-sweet-potatoes-apples-and-onions/1427631?story=3143565/student-budget-low-carb-dinners
Italian Sausage and Cauliflower Rice (Paleo)

http://www.foodie.com/food-drink/recipes/italian-sausage-and-cauliflower-rice-paleo/4641512?story=3143565/student-budget-low-carb-dinners TYPICAL FRONT PAGE EDIT: I started my diet by staying under 20 grams of carbs/day for 2 weeks and then have been doing around 40 carbs/day since then. I haven't been exercising much because I live in Michigan and it's been freezing, miserable cold, so my weight loss has been by changing my diet only (with a couple cheat meals in about 6 weeks). I'm not into the whole paleo fad but I didn't want to call it low carb and not acknowledge the overlap between the diets. Some of these are a little high in carbs, so I would go heavy on the meat and light on the sweet potatoes kind of thing. I did a similar diet in I think 2011 and lost 50 lbs over one summer (285 down to 235-240, currently at about 220), time to finish the job! Oh and let me rephrase, I believe these recipes deserve awards, I know it doesn't make sense to say that I think they're award winning. 2nd edit: Yes there are carbs in some of these recipes, I cook these for my wife and I and since she isn't doing low carb she eats the bulk of the higher carb items. I stick to the meats and low carb vegetables! I also recognize that these aren't actually great for a student on a budget, I am not a student. Final edit: I do not stick to every single fancy paleo ingredient in these recipes, I substitute easier to find, cheaper options often and when I doubt I use Google. These are also my big dinner, take the time to spoil myself meals - I often eat lots of eggs, meats, green vegetables, low carb wraps, low carb bread, atkins meals when I'm feeling extra lazy, etc. These are great when I have the time though!
 
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Videodrome

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banhammer.us
I've been doing a kind of low carb/paleo diet for a couple months now and am down about 20 pounds. Here are some of my favorite recipes (they're award winning IMO)
I keep trying to do that, but life and holidays have a way of disrupting that. Plus high carb food is so ubiquitous in this country.


 

Z A C K

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I'm cooking a 3lb Brown Sugar Pork shoulder right now. It smells delicious.
 

Plainview

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Remove the Membrane

This seems to be a point of hot debate amongst rib lovers - do you remove the membrane or not? I do... Slide a sharp knife between the bone and the membrane and it should loosen. Then you can just peel it off.
Ready to Rub

Three racks of side ribs, membrane (and any excess fat) removed.
Rub of Choice - Butt Rub

This stuff is great - www.buttrub.com - I understand they now sell it at costco. We use it for everything...
Rub away

Cover your ribs - both sides - generously with your rub of choice.
Wrap and Chill

Wrap your rubbed ribs in plastic wrap, and refrigerate overnight.
The next day - try to not eat 'em raw

These will smell great the next day, once you pull 'em from the fridge.
Wrap 'em up, Stick 'em in the oven

Wrap each rack of ribs individually in foil, then put them in a baking dish and stick them in a low oven (~275 degrees F) for about 3 hours. This actually cooks the ribs, and they'll be fall-off-the-bone tender when you're done. Since you've wrapped them individually, each rack basically braises in their own juices.
After 3 hours

Take the ribs out, and reserve the juice that has collected in the foil. At this point the ribs are basically done - they're cooked. You still need to sauce 'em up and finish them on the grill, but the hard work is done. If you're hosting a party, you can do this all in advance and then dinner is a snap.
The Sauce

Take the juice from the ribs, and use it as a base for whatever BBQ sauce you want. You can even cheat by mixing a bottle of your favourite pre-made sauce with this liquid, bring it up to a simmer, then use it to mop your ribs.
Ready for the grill

Pour some sauce over the ribs, and they're ready to grill
A few minutes and you're done

Watch out - the meat is so tender that if it sticks, you're going to destroy the rack. So have a clean / hot / greased grill, and don't flip your ribs until they're ready... 3-5 mins per side is all it takes, and your ribs are ready.
Fall off the Bone Tender

You could use a spoon...
Coleslaw and Cornbread - Perfect!
 

Plainview

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Ancient meals
by itsamazing · a day ago
So I'm an archaeologist, and these are some of the foods I've come across during my work

Sure, the Romans didn't have chocolate, and the ancient Japanese didn't have milk, but they knew how to mix their limited ingredients into things that would make any mouth water. Here are some early - sometimes extremely early - recipes for you to try.
Jomon blood brownies

Yes, I did say blood, but we're not going to use blood, because we're not crazy. We're going to use beetroot instead. The Jomon were the earliest inhabitants of Japan and they arrived there before farming, before rice, before cows, before chopsticks, so they basically had to forage for what they ate. Instead of milk, they used blood. Genius. The original brownies used walnut flour but almond flour will make it sweeter. 1 medium sized beetroot, cooked until soft and pureed, 1/2 cup honey, 1 tablespoon of coconut oil, 1 tablespoon of vanilla extract, 2 eggs, 1 cup of almond flour, 1/2 cup of cocoa powder, 1 teaspoon baking powder, salt. Candied chestnuts. Cook the beetroot in a pressure cooker for about 25 minutes, you can just boil it in a saucepan but it will take longer if you do. Let it cool and then chop it up and put it in the blender with the honey, coconut oil and vanilla until it's pureed. Mix up all the dry ingredients in a bowl and then add the puree and eggs to them. Pour into a baking tray and bake for 35 minutes. Serve with candied chestnuts. Edit: because the Jomon recipe is the only one in the list that has been reconstructed after chemical analysis rather than using a written record, there is no definitive recipe for the brownies, but a reconstructed attempt based on the known ingredients is here: Gourds in Pottage

This recipe comes from the oldest cookbook still in existence, dated to 1390 AD. "Take young gourds, pare them and kerve them in pecys. Cast them in gode broth, and do there to a gode party of oynons mynced. Take pork y soden and griynd hit and alay hit therewith and with yolks of eggs. Do there to saffron and salt and mess hit forth with pouder douce" http://www.pbm.com/~lindahl/foc/FoC055small.html 1 large squash, 2 slices bacon, 2 large onions, 2 egg yolks, 1 cup of broth, a pinch saffron or tumeric, salt, 4 oz of raisins. For powder douce: cinnamon, cloves, mace, ginger, pepper, and sugar. Cut the squash in half and bake it in the oven for 45 minutes at 350°. Scoop out the seeds and scrape the flesh into a bowl. Chop the bacon and onions up small and fry them, add the squash and raisins and let it cook until the underside begins to brown. Mix together the egg yolks, broth and saffron in a cup, wait a few minutes for the saffron to do its thing, then pour it into the pan. Add the douce mix - the spices and sugar - and cook for a few more minutes.
Mesapotamian Kukkis

These were served to the Sumerian kings at Ur in around 3000BC, and are mentioned in the Epic of Gilgamesh, they are essentially cookies, but more bread-like than hard. The recipe is dated around 1600BC, making it one of the earliest recipes ever. Yes, "kukki" really is what they called them. 3 cups of dates, 1/3 cup of raisins, 2 teaspoons of aniseed, 1/3 cup of marscapone cheese or cottage cheese, 1 cup of butter, 2 eggs, 2/3 cup of milk, 1 1/2 cups of flour. melt the butter and put aside until it reaches room temperature. Beat the eggs, then beat in the butter, cheese and milk along with the aniseed. If you're using cottage cheese you'll have to squeeze it through a strainer to break up the curds first. Fold in the flour and the fruit and then pour into a baking tray. Cook at 325F for 45 minutes or until a knife poked into the centre comes out clean.
Dulcia Domestica

Roman, the recipe is from around 300 AD, but the dish is known from earlier descriptions. Fresh dates with stones removed coarse ground nuts freshly ground black pepper, cinnamon, cayenne pepper honey wine Mix the nuts with the spices, and stuff the mixture inside the dates, place the dates in a shallow pan and cover with honey and wine. Allow to simmer for 5 to 10 minutes, serve.
Chickasaw Fry Bread, aka Indian Tacos

Most plains tribes have a version of this dish. This is the Chickasaw version, for the Cherokee recipe just leave out the egg. 2 cups of flour, 1/2 a teaspoon of salt, 4 teaspoons of baking powder, 1 egg, 1/2 cup warm milk Mix the dry ingredients, beat the egg and stir it in, then add the milk a little at a time, the dough should be soft but not soggy. Knead it gently then flatten it into individual circles. Drop these into hot oil and fry until both sides are brown. For the topping: 1 lb fried hamburgers, 2 cans of tomatoes, 1 large green pepper, 1 large onion, 1/2 cup cooked rice, 1 can red kidney beans, 3 teaspoons diced mild green chilies, 1 teaspoon chili powder, 1 teaspoon ground cumin, Tabasco sauce. Fry the onion and peppers, add the meat and fry until it's brown, then add the other ingredients and simmer for about 30 minutes. Serve on fry bread with just about any other topping you want. Cheese, salad, salsa and beans are the most popular. A list of different regional recipe variations: http://www.manataka.org/page180.html
Xocolatl

The first hot chocolate drink was invented about 2000 years ago. The drink was highly important to the Aztec and only the ruling class could drink it. The original recipe involved no sweetener, as Xocolatl literally means 'bitter water', but ain't nobody gonna want that s***. So here's a modernized recipe. 1 Jalapeño, sliced including the seeds, 1 teaspoon vanilla extract, 1 1/2 cups of water, 3oz bittersweet chocolate finely chopped, 2 tablespoons of cocoa powder, 2 tablespoons of sugar, 1 cup of milk, 1/4 cup of double cream, 1 cinnamon stick Boil the jalapeño in water, strain it through a sieve, put the spicy water on the stove and add vanilla extract, cinnamon stick and sugar, stir occasionally until the sugar is melted. Meanwhile put the chocolate in the microwave for a 30 second blast, then stir it, keep putting it in for 10 seconds and stirring until it's all melted, mix in the cocoa powder, put it on the stove in its own pan at a low heat, and slowly add the milk, then the cream, then the chili water to taste. Edit: if you want the 'bitter water' recipe best known from the aztec period, try here: http://www.themagicsaucepan.com/2013/09/xocolatl-aztec-spicy-chocolate.html
 
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26 foods you should learn to cook in your 20's
by IOnlyRepost · 11 hours ago

1. A Deliciously Melty Grilled Cheese

Serious Eats has a great step-by-step slideshow of how to make the ultimate grilled cheese. The key tip is that you should toast one side of each slice, sandwich the cheese between those toasted sides, then toast the other sides. http://www.seriouseats.com/2013/04/how-to-make-the-best-grilled-cheese-sandwich-slideshow.html#show-319701
2. A Truly Perfect Roast Chicken

Thomas Keller’s recipe calls for super-high heat, three ingredients — chicken, salt, and pepper — and teaches you essential techniques that will last a lifetime. http://www.buzzfeed.com/christinebyrne/roast-chicken-rules
3. Basic Roasted Veggies

Set the oven to 450°F, toss veggies with oil and kosher salt, spread out on a baking sheet so they aren’t too crowded, and roast until they look/taste good. The only trick is that you sort of have to understand which veggies take a little longer to cook — harder veggies like carrots, potatoes, broccoli, etc., take longer than soft mushrooms and tomatoes — so you’d cut those into smaller pieces so everything cooks at the same rate. Basic recipe below. http://www.tablefortwoblog.com/roasted-vegetables/
4. Fudgy Homemade Brownies

First recipe is from One Sweet Appetite, although a lot of people also love Smitten Kitchen's recipe. http://onesweetappetite.com/brownies/ http://smittenkitchen.com/blog/2010/01/best-cocoa-brownies/
5. Macaroni and Cheese From Scratch

You don't even need a recipe. http://www.buzzfeed.com/emofly/how-to-make-better-mac-n-cheese
6. Perfectly Seared Steak

Pat it very dry, season it, cook it over very high heat in the right kind of fat, let it rest. As for "doneness" — buy a thermometer, poke it with your finger constantly, and practice makes perfect. http://www.buzzfeed.com/christinebyrne/how-to-sear-the-perfect-steak-for-your-valentine
7. Killer Guacamole

Authentic guacamole doesn’t have garlic or tons of lime juice in it. (Personally, I think tons of both makes it heavenly, so I add it anyway.) The most important thing is to choose avocados that are super ripe and salt aggressively. http://www.bonappetit.com/test-kitchen/cooking-tips/article/want-to-make-better-guacamole-step-1
8. Easy Homemade Tomato Sauce

Tomato sauce is just canned tomatoes with some kind of seasoning that you add cooked together for a while to let the flavor develop. Marcella Hazan’s famous tomato sauce recipe just has you simmer canned tomatoes with a butter and an onion cut in half. That works. So does sautéing a chopped onion, maybe some garlic, then adding the tomatoes and simmering for a while, like the second recipe from Bon Appetit. You can also get more complex by sautéing even more veggies (carrots, celery) and adding red wine and meat by clicking on the last link. http://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-and-butter, http://www.bonappetit.com/recipe/pasta-al-pomodoro, http://www.buzzfeed.com/christinebyrne/how-to-make-tomato-sauce
9. The Best Chocolate Chip Cookeis

The New York Times did a great story in 2008 where they tested and retested different chocolate chip cookie methods to “assemble a new archetypal cookie recipe.” The results indicated that letting your dough rest overnight before baking is essential. http://www.averiecooks.com/2012/11/new-york-times-chocolate-chips-cookies-from-jacques-torres.html And here's another one from IMaedThisForYou (sorry not really sure how to tag people, it's only my second post. ^.^) http://www.food.com/recipe/extraordinary-chocolate-chip-cookies-258922
10. Slow-Cooked Pulled Pork

This is very easy with a slow cooker (aka Crock-Pot) — via the first link. If you don’t have a slow cooker, use the second one to do it in your oven and leave yourself lots of time. http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pulled-pork-sandwiches-recipe.html, http://www.seriouseats.com/recipes/2013/10/easy-oven-baked-pulled-pork-sandwiches.html
11. Easy Frittata

This really comes in handy when you have big group of people to serve breakfast to, or when you have a lot of vegetables and you’re not sure how to use them quickly. Just sauté veggies, pour in whisked eggs, cook it on the stovetop for a while, then stick it in the oven for a few minutes. http://allthegoodblognamesaretaken.com/2012/savory-bacon-kale-frittata/
12. Pan-Roasted Chicken Thighs

This recipe is hands down the cheapest and quickest way to make chicken that’s delicious — way better than anything you do to chicken breasts, trust me. Follow this basic recipe. You will use it a million times. http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs
13. Simple Sautéed Greens

Vegetable oil in pan, get it nice and hot, push chopped greens around in there for a while, season with salt until you like the way they taste. Works for spinach, kale, collards, mustard greens, anything. You can sauté shallot, garlic, or onion in the pan before you add the greens if you want, but you don’t have to. You can add lemon or vinegar and some red pepper, but you don’t have to. http://food52.com/blog/9579-how-to-make-sauteed-greens-without-a-recipe
14. Fluffy Pancakes

Knowing how to do this will make you a Sunday morning hero so many times in your life. http://www.buzzfeed.com/emofly/best-buttermilk-pancake-recipe
15. Mussels in White Wine Sauce

You’re going to be shocked by how easy it is to cook mussels — and clams work exactly the same way. Add crusty bread and you’re in heaven. http://www.melangery.com/2012/02/mussels-in-white-wine-sauce-with-onions.html
 
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16. Whipped Cream

A very simple thing that is insanely delicious: Put heavy cream in a bowl, whip it (with a whisk — you can do it, don’t give up, it doesn’t take THAT long; or with an electric mixer) until it thickens, then add a little sugar. Pair with strawberries for the best simple dessert of all time. http://www.foodnetwork.com/how-to/articles/how-to-make-whipped-cream-a-step-by-step-guide.html
17. A Good Burger

A big part of this will be learning how to clean and fire up a grill, when the grill is hot enough, how to control the heat, which just takes research (i.e., watch a bunch of videos online) and practice. But start now with this very basic recipe for burgers. http://www.foodnetwork.com/how-to/photos/how-to-make-a-perfect-burger.html
18. Creamy Mashed Potatoes

To make mashed potatoes, you cut raw potatoes into equal-size pieces (you can peel the potatoes or not), cover them with an inch of cold water, bring it to a boil and cook them until they can be easily pierced with a knife, then drain. Meanwhile heat some butter and cream (or milk, or half-and-half) together in another pot, combine that with the cooked potatoes and lots of salt and mash it all together. You can add more milk, butter, and salt until it tastes good if you need to. Lots of people add things like garlic, spices, sour cream, even cheese to the butter/cream mixture for extra deliciousness (like the restaurant-style garlic mashed potatoes recipe). But if you want to just start with the very basics, use the second recipe link. http://www.deliciousasitlooks.com/2012/05/restaurant-style-garlic-mashed-potatoes.html, http://www.cookingclassy.com/2012/11/moms-mashed-potatoes/
19. Basic Blanched Vegetables

Step 1: Bring a big pot of water to a boil. Step 2: Salt the water. Step 3: Once the water’s really boiling, put a couple handfuls of one kind of vegetable in the water for about 1–3 minutes (depends on the veggie how much time you’ll need). Be careful not to crowd them/add too many vegetables at once. If you’re cooking a lot of vegetables, work in batches; you want the water to stay at consistent boil the whole time.

Step 4: Taste one of the vegetables after a minute. For bigger veggies like broccoli, if you don’t want to taste it you can insert a small knife into the thickest part of the stem — if the knife slides in and out easily, it’s done. Step 5: Remove the veggies once they are cooked using tongs or a slotted basket or spoon. (You probably don’t want to just dump the veggies into a colander and lose all your boiling water, because you can cook several batches of different different kinds of vegetables — green beans, then asparagus, then peas — in the same pot of boiling water and make one hell of a delicious vegetable salad. So cook the smallest thing that you wouldn’t want to fish out with a spoon last — like peas — then you can dump the water.)

Step 6: Immediately “shock” your cooked veggies: Put them straight from the boiling water into a bowl of ice water — use lots of ice — right away to stop the cooking and so they stay green and bright. Try this recipe for practice, although if you can’t find fava beans (and they are annoying to peel anyways), just use snap peas, snow peas, or green beans.
20. Rice on Your Stovetop

Use this recipe (http://www.thehungrymouse.com/2013/06/27/how-to-cook-perfect-white-rice-on-the-stove/). The Kitchn also has great step-by-step instructions for a basic pot of rice (http://www.thekitchn.com/how-to-cook-rice-on-the-stove-44333).
21. Healthy Baked Fish

If you’re really scared of cooking fish, it’s best to do it in a little pouch made of foil or parchment because that’s the most forgiving method. But making a marinade/sauce and baking it straight up like the recipe in the photo above is great too. http://www.buzzfeed.com/christinebyrne/fish-in-parchment-paper, http://natashaskitchen.com/2012/06/08/baked-salmon-with-garlic-and-dijon/
22. Hearty Beef Stew

This is a good recipe to learn early because it teaches you the basics of braising: Sear meat on all its sides in a hot pot, take it out, sauté some onions in that pot, add a little liquid (broth, wine, whatever) and scrape up brown stuff, put the meat back in with lots of stock and some wine and maybe herbs, and simmer on low for a while. Add vegetables like potatoes, carrots, and peas (that you want to retain a certain bite) toward the end so they cook until just tender and don’t get mushy. Follow this classic recipe from CHOW or the very similar and amazing one from Gourmet. http://www.chow.com/recipes/30301-easy-beef-stew, http://www.epicurious.com/recipes/food/views/Beef-Stew-with-Potatoes-and-Carrots-350935
23. A Simple Cake for Special Occasions

To make a cake, you need an electric mixer and some kind of baking pan. The easiest cake in the world is a loaf cake because it’s just, like, a loaf, but it absolutely still counts as a thoughtful gesture if it’s someone’s birthday or something. And they are delicious. The first recipe a great vanilla loaf cake from Dorie Greenspan, queen of baking recipes, but don't forget Nigella Lawson’s dense chocolate loaf cake. http://parade.condenast.com/125956/doriegreenspan/123-bake-simple-loaf-cake/, http://food52.com/recipes/20091-nigella-lawson-s-dense-chocolate-loaf-cake
24. Basic Frosting

Buttercream frosting is your basic cupcake/cake frosting that spreads around like magic and tastes creamy and delicious. Most frosting recipes call for a stand mixer (because it takes a while to beat the butter so it’s nice to be able to walk away), but you don’t really need one if you have an electric hand mixer. The basic thing is that you’re going to beat butter for a long time in the bowl and then add powdered sugar. Here’s a vanilla buttercream frosting recipe, a classic chocolate buttercream frosting, a slightly creamier, super-fudgy frosting, and a cream cheese frosting. http://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe.html, http://www.browneyedbaker.com/2010/10/22/best-chocolate-buttercream-cupcakes/, http://smittenkitchen.com/blog/2009/08/espresso-chiffon-cake-with-fudge-frosting/, http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe.html.
25. Easy Salad Dressing

You know when you’re at an Italian restaurant and there’s a bowl of olive oil with a little floating pool of balsamic vinegar in it for you to dip your bread in? That’s basically salad dressing that hasn’t been whisked. Once you know the basics, you can truly make any salad dressing recipe, and the basics are: • The ratio is more or less 1 part acid to 3 parts oil. Acid means vinegar or lemon juice, usually. • You start with acid then whisk in oil. Follow this simple recipe. http://www.marthastewart.com/336993/basic-vinaigrette
26. A Good, Unfussy Cheese Plate

This isn’t exactly “cooking” per se, but obviously it’s very important because cheese. You don’t have to serve a prepacked cubed cheese situation at a party ever again. There is another way, and it doesn’t require a fancy cheese shop. http://www.buzzfeed.com/rachelysanders/great-cheese-plate-at-a-regular-supermarket
 

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21 things you can make in a muffin tin (with recipes)
by pyrosmania · 15 hours ago
Apple Cider Doughnuts

http://www.feastie.com/blog/baked-apple-cider-donut-holes
Ready to Blend Chocolate Coffee Shakes

http://www.muffintinmania.com/2011/12/coffee-chocolate-smoothies.html
Mini Corn Dogs

http://iowagirleats.com/2012/01/30/super-bowl-recipe-week-mini-corn-dog-muffins/
Granola Cups w/ Yogurt

http://www.muffintinmania.com/2012/05/granola-cups-and-hemp-giveaway.html
Mini Lasagnas

http://traceysculinaryadventures.com/2013/03/muffin-tin-mini-lasagnas.html#.UXAS5Ks5zYJ
Peanut Butter Cup Cookies

http://www.browneyedbaker.com/peanut-butter-cup-cookies/
Chicken Pot Pie

http://www.tablespoon.com/recipes/chicken-pot-pie-cupcakes/88c3fb89-0b08-466d-bb26-27c50aac24fd
4 Ingredient Bacon and egg Cups

http://thenoshery.com/a-two-bite-breakfast/
Mini Brownies

http://www.makeandtakes.com/muffin-tin-brownies
Mini Deep Dish Pizzas

http://www.marthastewart.com/315712/mini-deep-dish-pizzas?center=852566&gallery=360627&slide=284446
Pancake Cups w/ Fruit

http://www.makeandtakes.com/pop-up-pancakes
Mini Taco Bowls

www.hispanickitchen.com/profiles/blogs/muffin-tin-tacos
Cannoli Bites

http://www.cookingclassy.com/2013/04/cannoli-bites
S'more Cookies

http://www.fudgebananaswirl.com/smore-cookie-smookie/
Chocolate Chip Lava Cookies

www.kevinandamanda.com/recipes/dessert/chocolate-chip-lava-cookies.html
White Chocolate Cashew Berry Cups

http://completerecipes.com/White-Chocolate-Cashew-Berry-Cups.html
Parmesan Hash Brown Cups

http://www.theyummylife.com/Parmesan_Hash_Brown_Cups
Mini Cherry Pies

http://www.adventuressheart.com/2011/08/mini-cherry-pies.html
Mac and Cheese Bites

http://www.boomerbrief.com/2012/06/mini-macaroni-and-cheese.html
Turtle Cheesecake

http://www.laurenslatest.com/individual-oreo-turtle-cheesecakes
 
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13 Delicious Chicken Tenders (with cooking instructions and ingredient lists)
by IOnlyRepost · 9 hours ago


Honey Sriracha Chicken Tenders


Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips. For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce. Ingredients -1/4 cup honey -1/4 cup Sriracha sauce -1 cup crispy bread crumbs -1 package (14 oz) uncooked chicken tenders (not breaded) -Additional Sriracha sauce Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional Sriracha sauce.

Chile Lime Chicken Tenders


Ancho chile powder and fresh lime add distinctive flavors that pack a punch. For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt. Ingredients -1 egg -1/2 cup crispy bread crumbs -1 tablespoon ancho chile powder -1 teaspoon grated lime peel -1/2 teaspoon garlic salt -1 package (14 oz) uncooked chicken tenders (not breaded) -1 carton (6 oz) Greek Fat Free Key lime yogurt -Lime slices, if desired Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.

Mango Chile Chicken Tenders


Diced mangos and a dash of Thai chili paste make for mighty spicy tenders—taste buds, get ready! For the dip: Combine chopped mango and 2 to 3 teaspoons chili paste, plus a handful of chopped fresh cilantro. Ingredients -1/4 cup Thai chili garlic paste -1 cup crispy bread crumbs -1 package (14 oz) uncooked chicken tenders (not breaded) -1 cup mango slices, chopped (from 20-oz jar) -2 to 3 teaspoons Thai chili garlic paste -1 tablespoon chopped fresh cilantro Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.

Curry Coconut Chicken Tenders


Fans of coconut shrimp, this one’s for you! The classic recipe gets a twist with chicken instead of shrimp and deep curry flavor. For the dip: Pick up fruit chutney—mango is a favorite—in the jelly aisle at the grocery store, and dip in. Ingredients -1 egg -1/2 cup crispy bread crumbs -1/2 cup shredded coconut -2 teaspoons curry powder -1 package (14 oz) uncooked chicken tenders (not breaded) -1/2 cup mango chutney Directions 1.) Heat oven to 400ºF. Spray large cookie sheet with cooking spray. 2.) In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.

Family-Favorite Buffalo Tenders


Classic buffalo sauce and blue cheese-sour cream dipping sauce make these tenders a family favorite. For the dip: Not a fan of blue cheese? Skip it and go for ranch instead. Ingredients Chicken -1 package (14 oz) uncooked chicken tenders (not breaded) -1/2 cup Buffalo wing sauce -1 cup crispy bread crumbs Dipping Sauce -1/2 cup blue cheese dressing -1/4 cup sour cream -2 tablespoons crumbled blue cheese -Additional Buffalo wing sauce, if desired Directions 1.) In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate. Meanwhile, in small bowl, mix Dipping Sauce ingredients. Cover; refrigerate until ready to serve. 2.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauces.

Mexican Chicken Tenders


Here’s a quick and easy idea: spice things up by adding taco seasoning to the mix. For the dip: Break out your favorite salsa: chipotle, fresh tomato, tomatillo—the sky’s the limit! Ingredients -1 package (1 oz) taco seasoning mix -1 egg -1 cup crispy bread crumbs -1 package (14 oz) uncooked chicken tenders (not breaded) -1/2 cup Old El Paso® Thick 'n Chunky salsa Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In large resealable food-storage plastic bag, place taco seasoning mix. In shallow bowl, beat egg. In another large resealable food-storage plastic bag, place bread crumbs. Place chicken in taco seasoning mix bag; seal and shake to coat. Dip chicken into egg. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with salsa.

Smoky Barbecue Chicken Tenders


These barbecue-flavored tenders can be yours with just three ingredients: chicken, bread crumbs and your favorite barbecue sauce. For the dip: More barbecue sauce—because you can never have too much of a good thing. Ingredients -1/2 cup smoky barbecue sauce -1 cup crispy bread crumbs -1 package (14 oz) uncooked chicken tenders (not breaded) -Additional barbecue sauce, if desired Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In shallow bowl, place 1/2 cup barbecue sauce. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into barbecue sauce. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional barbecue sauce.

Parmesan Garlic and Herb Chicken Tenders


Dried herbs, garlic and parmesan are key to perfect Italian-inspired tenders. For the dip: Keep things Mediterranean and serve your favorite pasta sauce. Ingredients -1/2 cup mayonnaise -1 tablespoon dried Italian herbs -1/2 teaspoon garlic powder -1/2 cup crispy bread crumbs -1/2 cup finely shredded Parmesan cheese -1 package (14 oz) uncooked chicken tenders (not breaded) -Tomato pasta sauce, if desired Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In shallow bowl, mix mayonnaise, herbs and garlic powder. In large resealable food-storage plastic bag, place bread crumbs and cheese. Coat chicken with mayonnaise mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with tomato pasta sauce.

Cheddar Bacon Chicken Tenders


Everything you love about baked potatoes now in a chicken strip. That’s what we call a win-win. For the dip: Treat it like a potato and dunk in sour cream sprinkled with chives. Ingredients -1 egg -1/2 cup crispy bread crumbs -1/2 cup finely shredded Cheddar cheese (2 oz) -1 package or jar (3 oz) cooked real bacon bits or pieces -1 package (14 oz) uncooked chicken tenders (not breaded) -Chive and onion sour cream potato topper, if desired Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) 2 In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.

Pesto Chicken Tenders


Basil pesto, Asiago cheese, and bread crumbs are all you need to elevate humble chicken tenders to a flavorful treat. For the dip: Set aside a bowl of pesto before coating the chicken. Ingredients -1/4 cup basil pesto -2 tablespoons mayonnaise -1/2 cup crispy bread crumbs -1/2 cup shredded Asiago cheese (2 oz) -1 package (14 oz) uncooked chicken tenders (not breaded) Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In large resealable food-storage plastic bag, mix pesto and mayonnaise. In another large resealable food-storage plastic bag, mix bread crumbs and cheese. Place chicken in pesto bag; seal and coat with pesto mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.

Asian Peanut Chicken Tenders


Ginger, lime and peanuts team up to give these tenders a delicious dose of Asian zing. For the dip: Create your own peanut sauce using teriyaki, peanut butter, lime juice and ginger. Ingredients Peanut Sauce -2 tablespoons teriyaki sauce -1 tablespoon creamy peanut butter -1 tablespoon lime juice -1/2 - teaspoon ground ginger Chicken -1 egg -1/2 cup crispy bread crumbs -1/2 cup finely chopped salted dry-roasted peanuts -1 package (14 oz) uncooked chicken tenders (not breaded) Directions 1.) In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve. 2.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large reasealable food-storage plastic bag, place bread crumbs and peanuts. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauce.

Ranch Chicken Tenders


Ranch fanatics everywhere will delight in this oh-so-simple recipe that puts the cool, creamy condiment front and center. For the dip: Amp up the flavor of ordinary ranch by stirring in fresh dill or chives. Ingredients -1/3 cup ranch dressing -1 tablespoon chopped fresh basil leaves -1 cup crispy bread crumbs -1 package (14 oz) uncooked chicken tenders (not breaded) -Additional ranch dressing Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In small bowl, mix 1/3 cup ranch dressing and the basil. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into ranch dressing mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional ranch dressing.

Honey Brown Sugar Chicken Tenders


With a hint of honey and brown sugar, these tenders are sure to win over picky eaters everywhere. For the dip: Try another picky-palate favorite: honey mustard. Ingredients -1/4 cup packed dark brown sugar -1/4 cup honey -1/4 teaspoon salt -1 cup crispy bread crumbs -1 package (14 oz) uncooked chicken tenders (not breaded) -1/4 cup honey Directions 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. 2.) In medium bowl, mix brown sugar, honey and salt. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into brown sugar mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with honey.
 
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Malteser Cake

http://www.taste.com.au/recipes/33237/amazing+maltesers+cake
Oreo Mousse

http://www.bigoven.com/recipe/497498/oreo-mousse
Chocolate Chip Cookie Dough Brownie Bombs

http://thedomesticrebel.com/2013/02/20/chocolate-chip-cookie-dough-brownie-bombs
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

http://www.kevinandamanda.com/recipes/dessert/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html
Double-chocolate cupcakes

http://www.taste.com.au/recipes/4155/double+chocolate+cupcakes
Hot Chocolate Fudge Cakes

http://www.myrecipes.com/recipe/hot-chocolate-fudge-cakes-10000001860091
The Ultimate Chocolate Peanut Butter Brownie Sundae

http://www.blessthismessplease.com/2013/02/ultimate-chocolate-peanut-butter-brownie-sundaes.html
Triple-Chocolate Cheesecake with Salted Peanut Caramel

https://recipeadaptors.wordpress.com/2012/05/20/ultimate-cheesecake-triple-choc-with-salted-peanut-caramel
White And Dark Chocolate Tiramisu

http://www.taste.com.au/recipes/19107/white+and+dark+chocolate+tiramisu
Frozen Hot Chocolate

http://www.popsugar.com/food/Frozen-Hot-Chocolate-Recipe-Video-33900078
Chocolate Waffles

http://www.agirlworthsaving.net/2014/02/chocolate-waffles.html
Chocolate Macaroons

http://www.bbcgoodfood.com/recipes/252620/chocolate-macaroons
Soft and Chewy Chocolate Chip Cookies

http://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html
Peanut Butter Cup Pancakes

http://minimalistbaker.com/peanut-butter-cup-pancakes-vegan-gluten-free
Triple Chocolate Chip Muffins

http://lecremedelacrumb.com/2014/01/triple-chocolate-chip-muffins.html
Peppermint Pattie Brownies

http://www.howsweeteats.com/2012/11/peppermint-pattie-brownies
Chocolate Mint Bars

http://www.myrecipes.com/recipe/chocolate-mint-bars-10000001714574
Triple Layer Fudgy Mint Oreo Brownies

http://www.averiecooks.com/2012/02/triple-layer-fudgy-mint-oreo-brownies.html
Triple Chocolate Bombshell

http://www.picknpay.co.za/picknpay/content/en/recipe-search-results?oid=303829&sn=Detail
The Ultimate Chocoholic's Muffin

http://www.taste.com.au/recipes/5224/the+ultimate+chocoholics+muffin
 
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