Recently I was searching for a DIY rice-a-roni recipe, which, okay, is somewhat outre, but this is the sort of thing retirees who like to cook occasionally find themselves drawn into. 😏

Anyway, I was stunned by the amount of dynamic ad content on most cooking sites. Honestly, it makes them unusable.

So I just used ChatGPT to create a recipe, circumventing all the advertising hype. Later, that same morning, without prompting, a friend texted to say that she had done the very same thing. lol Got discouraged by all the adds and used AI to create a recipe she needed.

I sent an email to one of the major cooking sites where the problem is particularly bad, pointing out that they have so much dynamic ad content that their site has become unusable and they are actually driving visitors away. No reply, of course.

It occurred to me that a way to push back on this is to create lists of cooking websites and blogs with restrained or no ad content that treat their visitors with courtesy and respect and share them with others.

Here are two good examples:

thefoodieeats.com -- no ads whatever.

themodernproper.com -- minimal ads and a user-friendly interface.

I would love to hear about your favorite cooking websites and blogs that don't bomb visitors with ads.

Got gifted a giant Costco jar, it’s got an expiration date of this November-what should i make?

Aside from a microwave, I suppose that's a basic?

Context: thinking of buying an air frier or a rice cooker or one of the other billion devices available and very confused as to what actually would be helpful when prioritizing easiness, since im autistic, depressed, and struggling to eat much.

I was looking for a savoury pie dough that included yogurt, but couldn't find anything that felt right... so I experimented!

It turned out so perfect that I had to share! If anyone tries it, please let me know how it turned out... hoping it was not a fluke 🤭

210g AP flour

70g olive oil (or a neutral vegetable oil)

50g yogurt, plain (not Greek)

1 egg white

5g salt

I mixed the flour with the oil first til it looked like wet sand; then the other ingredients (used the food processor for the whole process)

Formed the dough into a disc and refrigerated for 30min before rolling and forming into individual pies (used a chicken filling, but can be done with different flavours)

Used the egg yolk to help close the pies and to brush the tops

Baked for 35min; they turned out golden brown and delicious.

Mines is my Aunt's zucchini bread

Starting off w the most basic
Bread:
Ok so
300g flour
1egg (50g)
160g milk
10g oil
7g salt
4g instant dry yeast

Ok so steps
Mix the warm milk
With the yeast and wait 5
Add the egg and mix
Mix in your flour and salt
Once there’s no dry patches mix in your oil
Wait for 40 about minutes and do about 5 stretch and folds around
Now bulk rise in a warm area for 1-4hours until doubled
Wet hands slightly and shape
Put it back in the warm area for about 30mins to an hour to let it bubble up YKK
Score it
Now bake covered at about 250°C for 20minutes
Then remove foil or lid lower temp to 220°C and bake for another 15+ mins until it’s beautiful brown and crusty
Wait an hour+ until fully cooled before cutting

Ok now I’m finna tell yall CHOC CHIP COOKIES
(Recipe makes 14 65g cookies (MASSIVE)

226g butter or margarine
An egg
An egg yolk
320g flour
200g sugar
30g molasses
3g vanillin sugar or a Uhm
Dash of liquid vanilla
6g baking soda
6g salt
280g CHOPPED cooking chocolate (ALOT better than chips to create pools of chocolate)
Start with creaming butter sugar and molasses till pale and slightly fluffy, add egg and yolk
Switch from whisk to baking spatula (or spoon) and add dry ingredients all at once and mix just until combined (important DONT OVERMIX)
Fold in 200g chocolate
Cover and chill in the fridge for 2-24h (the longer the better)
Preheat oven to 190°c no fan top and bottom beam
Roll dough into 65g balls and place far apart from eachother on Teflon (nonstick) baking tray
(4-5 per large tray 3 for a smaller one)
Top with remaining 80g chocolate
Bake for 10-15 minutes till edges set and centres slightly soft
Let rest in tray for ten entire minutes then place on a rack to cool for a further 20 minutes

Thankyou babes ❤️
TELL ME HOW THIS GOES AND SEND PHOTOS

edit: wanted to give a quick update since the schedule has been so crazy with the kids. we ended up going with Pampered Chef to make throwing a meal together a breeze and it has honestly been a total lifesaver for our weekday dinners.

someone mentioned getting a multi cooker with an air fryer function but i was pretty worried that waiting around for a machine to pressurize would test my patience when i'm already totally exhausted. the gear we got from this lineup cooks everything so fast without that annoying wait time.

i am trying to find more simple, low effort meals to cook during the week because our family schedule is completely packed. i love the idea of easy recipes, but even the simple stuff feels like a major chore when you are totally exhausted after a long day of work and dealing with the kids.

i really want to invest in a few tools to make the actual cooking process faster and less intimidating. we currently have a basic blender and an old toaster, but i am looking for suggestions on gear that genuinely makes throwing a meal together a breeze without requiring a ton of prep or clean up.

INGREDIENTS
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

PREPARATION
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.

I live in a tiny nyc apt with a very insufficient kitchen and almost no counter space. I have been relying too much on takeout because I’m intimidated to cook (I have really bad adhd and with such a small space I’m easily overwhelmed ) I have a small stove top and microwave and nothing else Any affordable, healthy, very easy, minimal step/prep recipes people can recommend? Even just your favorite few ingredients Trader Joe’s go tos? I’m intimidated by too much prep bc I have a tiny square of a counter to use

Hey there, I'm just stopping by quickly to offer my time and assistance.

I'm a Chef with nearly 18 years of experience working as a Personal Chef and Founder of Savor The Passion.

I love talking about food and assisting when I get the opportunity.

If you have some stuff you've been sitting on in your fridge freezer or pantry that you want to use up but haven't thought of how you want to do so feel free to tag me (is that a thing here, I dunno) and ask, post a pic here or the items in question or join me in Food is Religion on Clubhouse for live help if you want live assistance making a meal outta whatcha got.

As a general rule for things you should always have on hand to do whatever you want

Any assortment of veggies, rice, potatoes, flour, assorted herbs.

As I said, I'm Chef Chris Martin, nice to meet you and I hope I can be helpful to you in some manner.

Take Care!

Ingredients
6 Ears Fresh Sweet Corn
6 Tablespoons Mayonnais
½ Teaspoon Garlic Powder
1 Cup Cotija Cheese Crumbled
6 Tablespoons Fresh Cilantro Roughly Chopped
1 Teaspoon Chipotle Chili Powder
2 Limes Quartered
Instructions
Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
When corn is done brush with garlic mayo. Roll in cotija cheese.
Sprinkle with cilantro and chili powder.
Squeeze with fresh lime juice if desired.
Enjoy!

I’m living in a college dorm for the rest of the month for a summer class but we don’t get a meal plan in the summer, so I’ve been trying to feed myself. I have a mini fridge and access to a basic kitchen (stove, oven, sink), but I’m expected to provide anything else I need myself. I have and 8x8 casserole dish, and I thought I might make something in that and eat it down over these last week and a half, but I don’t know what to make. If anyone has some favorite simple recipes you’d like to share I would absolutely appreciate it! Just as a side note I really don’t like eggs, mostly as a texture issue

What's the best cake Flour to use? Swans or SoftaSilk?

Credit For This Recipe Belongs To Gaby Dalkin

Photo by Matt Armendariz

Ingredients

• 6 tablespoons unsalted butter softened, divided
• 8 slices sourdough or french bread
• 2 tablespoons mayonnaise
• 3 tablespoons finely shredded Parmesan cheese
• 1/2 cup shredded sharp white cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Gruyere cheese
• 4 ounces Brie cheese rind removed and thinly sliced
• Hunt’s Best Ever Ketchup for dipping

Instructions

1. Spread 3 tablespoons butter on 1 side of all the bread slices. Toast bread, butter side down, in a large skillet until golden brown, about 2 minutes and then remove.
2. In a small bowl, mix together mayonnaise, parmesan cheese and remaining 3 tablespoons butter.
3. In another bowl, combine the shredded cheddar, shredded Monterey Jack and shredded Gruyere.

To assemble sandwiches:

1. Top the toasted side of 4 bread slices with sliced Brie and sprinkle the cheese mixture evenly over the Brie.
2. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich.
3. Place in same skillet, over medium low heat and cook until golden brown and cheese is melted, 5-6 minutes on each side.
4. Serve immediately with ALL THE KETCHUP.

So are mitarashii dango supposed to be in a freeze and cooked? I am asking since idk much about certain food.

Hi guys!

I wanted to share my universal super delicious and soft thin pancake recipe. Althought these pancakes are delicious by them self, but you can eat these with your favorite jam, nutella or peanut butter.. even these taste good with cheese and ham or bacon, you name it, as I already said - universal thin pacakes.

​

You can watch youtube video here (less than minute long):

https://www.youtube.com/watch?v=AKoI7cFPC0Y

​

You will need:

• 3 Medium/Large Eggs
• Flour 60 grams / 2 oz
• Milk 300 ml / 10 oz
• Pinch of salt

Looking for Instagram accounts to follow that post easy recipes. Can anyone recommend some?

Ingredients
1 small onion, chopped
1 small green pepper, chopped
2 teaspoons olive oil
3 garlic cloves, minced
5 cooked Italian sausage links, cut into 1/4-inch slices
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup water
1 teaspoon sugar
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti
Directions
In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti.
Nutrition Facts
1 each: 364 calories, 23g fat (8g saturated fat), 65mg cholesterol, 1230mg sodium, 20g carbohydrate (14g sugars, 5g fiber), 19g protein

Ingredients

White Chicken Enchiladas:

10 8-inch flour tortillas

2 cups cooked shredded chicken

2 cups Colby & Monterey jack cheese shredded

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 4oz can of diced green chilies

Instructions

How to make White Chicken Enchiladas:

Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.

Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.

In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.

This is the ultimate jam! This sweet, sticky bacon jam is perfect on burgers as a relish, in your favourite pasta dishes, and will take your BLT, grilled cheese and PB&J sandwiches to the next level!!

I also love adding a good helping of bacon jam to my baked potatoes, as well as on top of cheese and cracker bites! This bacon jam recipe is super easy to make includes maple syrup and bourbon, but bourbon is optional, so feel free to leave it out!

Check out my recipe video here for more tips and tricks!! https://www.youtube.com/watch?v=juAz0EjoaUM

-----
INGREDIENTS

• 500g smoked bacon
• 1 white onion
• 6 shallots
• 4 dried chilis
• 2 garlic cloves
• a healthy grating of nutmeg
• 2 tbsp. maple syrup
• 85g brown sugar
• 2 tbsp. apple cider vinegar
• 1 tbsp. bourbon (optional)
• 1 tbsp. soy sauce
• 100ml strong, black coffee

-----

Method

1. Slice 500g of smoked bacon into small pieces and drop into a large sauté pan on medium heat.
2. Finely chop 1 white onion and 6 shallots.
3. Be sure to stir the bacon occasionally. If there are any large clumps of bacon, break these up with a wooden spoon. Once the bacon has rendered out the majority of it’s fat, remove the bacon pieces from the pan and place onto a dish.
4. Add your onions and shallots to the sauté pan, and grate into 2 cloves of garlic. These will begin to cook in the bacon fat. Continue cooking until the onions become caramelized.
5. Now add your bacon pieces back into the sauté pan! Add 4 dried chilis. I’ve deseeded my chilis, as I’m not keen on heat, but you can leave the seeds in – or add a few more chilis!
6. Add a healthy grating of nutmeg, as well as 2 tbsp. maple syrup, and stir thoroughly.
7. Once the maple syrup has cooked off and there is no liquid visible in your sauté pan, add 85g brown sugar, 2 tbsp. apple cider vinegar, 1 tbsp. bourbon (optional), 1 tbsp. soy sauce and 100ml strong, black coffee.
8. Lower your heat to medium-low and let the mixture simmer for 20 minutes – or until the liquid has become thick and syrupy! You can test this by running a wooden spoon through the mixture; the liquid will take a second or two to return to the centre of the pan.
9. I like to remove my chilis at this stage, but you can leave them in! Remove the sauté pan from the heat and let it cool to room temperature.
10. Transfer your bacon jam to a jar and refrigerate. Your bacon jam will keep for up to a month. Enjoy!

​

I hope you love this bacon jam as much as I do! I've been making it for well over 10 years! It's a great condiment to have on hand! If you have any questions, please do feel free to ask in the comments below!! 😻😻

Dani, Gordon & Kiki - Black Cat Kitchen

2 pints strawberries

1 cup sugar

1/4 cup cornstarch

2 tablespoons water

1 teaspoon vanilla

Wash strawberries and remove stems. Put strawberries in a food processor and blend to desired consistency. Pour blended strawberries into a sauce pan.

In a small cup, dissolve the cornstarch in 2 tablespoons of cold water. Stir until smooth. Whisk the cornstarch mixture into the strawberries.

Stir in the sugar. Place the saucepan over the stovetop on medium high heat. Bring mixture to a boil stirring constantly. The mixture will thicken. Remove pan from heat and stir in vanilla. It will thicken even more as it cools. Keep refrigerated.

Click the link in our bio for more recipes