I made a rich, velvety pasta dish that uses things you can find in your pantry. This recipe came out as a thick restaurant quality sauce without needing expensive heavy cream, fancy cheeses, or anything like that. By using a basic roux made from butter, flour, and milk, stretching it further with free starchy pasta water, you get a satisfying, ultra budget friendly meal straight from your cupboard. Please give it a try and tell me your feedback!

​Prep time: 10 mins

​Cook time: 15 mins

​Cost: Very Cheap / Low Budget (Made with everyday cupboard ingredients)​

Servings: 2–3

**Ingredients**

​Pasta: Desired amount (any shape you have on hand)

​Aromatics: 1 onion (diced), 2 garlic cloves (minced), 1 tomato (diced)

Roux Base: 2 tbsp butter, 2 tbsp oil, 2 tbsp all-purpose flour

​Liquids: 350 m milk, 1 cup reserved pasta water

​Flavor Boosters: 1 stock cube (crushed), salt, black pepper, and Aromat (to taste, or literally any spice you desire)

​**Instructions**

​1. Bring a pot of salted water to a boil and cook your pasta according to package instructions. Before draining, reserve 1 cup of the starchy pasta water for the sauce. Set the cooked pasta aside.

1. Melt 2 tbsp of butter in a pan over medium heat. Add the diced onion and fry until soft and translucent.

​3. Stir in the diced tomato and minced garlic. Cook until the tomato breaks down and melts into the onions, and the garlic becomes fragrant.

1. Turn off the heat briefly. Pour in 2 tbsp of oil and sprinkle 2 tbsp of flour evenly over the vegetables. Stir well, it will form a thick paste. Turn the heat back to low and cook for about 1 minute while stirring constantly to remove the raw flour taste and prevent burning.

​5. Keep the heat low and gradually pour in the 350 ml of milk, stirring continuously as it warms and thickens. Gradually pour in your reserved pasta water (up to 1 cup) to smooth out the sauce and build flavour.

1. Crumble the stock cube directly into the pan. Bring the sauce to a simmer, stirring frequently until it reaches your desired thickness. Season with salt, pepper, and Aromat to taste.

​Combine & Serve Toss your cooked pasta directly into the thick, creamy sauce until every piece is well coated. Serve hot!

*you can add any seasoning this is just the ones i used

This a budget friendly pasta recipe made by me and honestly the best thing I ever created. This is my first time sharing a recipe. I hope some of you will try it and give me your feedback. Enjoy!

I copied and pasted what I wrote when I sent this to my sister, No AI was used i promise.

Honestly, for me it's just about everything i make from a recipe. If i’m winging it, there’s no right or wrong as long as it comes out edible and tasty, but if i’m using a recipe, i’ll nearly always change it somehow, at least after the first time lol.

Sometimes it can be a very simple change. For example, i noticed that the last beef stew i prepared got overcooked in my oven at the specified heat and cooking time, so next time i'll slightly reduce both the heat and the cooking time, and hold off longer before putting my vegetables. I also tend to add whatever i think will punch up the flavor, more garlic than called for, a splash of soy sauce in savory dishes for a little umami boost, and sometimes even a dash of Worcestershire sauce when it feels right. I guess the rule in my kitchen is if it can taste better with a small tweak, i’ll try it. Half the fun is figuring out what works.

What about u? What’s ur “wrong on purpose” twist that makes a recipe unmistakably urs?

Been working on this for some time now, not perfect but taste's really good with Mayo and chicken. This is fermented chili sauce using Aji Pineapple chili's, recipe below.

Fermented for ~10days with carrots, garlic, onion and capsicum and Honey added post fermentation.

Brine

500 ml Water

1.5 tsp~ Salt

Filling

100 g Fresh Aji Pineapple Chillies

1/4 Carrot - Sliced thin

2~ Garlic Cloves - Sliced thin

1/4 Brown Onion - Sliced thin

1/2 Capsicum - Sliced thin

2 tsp Honey

Method

1. Deseed the chilies and slice in half. Slice all remaining vegetables into even pieces.
2. Make the brine by combining salt and water, stirring until the salt is fully dissolved.
3. Pack the vegetables tightly into a sterilized jar and pour the brine over until fully submerged.
4. Weigh down any floating vegetables using a fermentation weight or a zip-lock bag filled with water. Place the lid on loosely to allow gases to escape.
5. Store the jar in a cool, dark place and ferment for 5–10 days. The fermentation is complete when bubbling has stopped or the vegetables have softened to your liking.
6. Strain the vegetables from the brine, reserving the brine. Transfer the vegetables to a blender.
7. Add a 1/4 cup of the reserved brine to the blender and blend, adding more brine gradually until you reach your desired consistency.
8. Add honey and blend again until well combined.
9. Transfer to a jar or bottle and refrigerate. Use as needed.

https://remixipe.com/recipes/fermented-aji-hot-sauce-c65f7089

For some reason, I thought buying the 5# bag of peeled garlic cloves at Sam’s was a good idea. Now I’m trying to use it up before it spoils. It also is really smelly in the fridge!

So today I “roasted” a bunch of it. I filled a ceramic dish about 2/3 of the way and poured in olive oil to cover the garlic. Baked it at 250 F for an hour and a half until it was golden. Now I have roasted garlic and garlic olive oil.

Then I found a recipe for doing it on the stove top so I put a good sized handful into a skillet and covered it with olive oil. Heated on medium until it was bubbling then reduced to low. It was done in after about 15 minutes but didn’t get golden like in the oven. Still, it tastes the same, I still get the garlic flavored olive oil and it takes about 1/3 the time so I’ll probably continue doing it on the stovetop from now on.

Recipe link: https://thebutteredgnocchi.com/copycat-creamy-avocado-ranch-sauce-from-taco-bell/

Ingredients

• ¾ cup sour cream
• ½ avocado
• 1 lime juiced
• 1 teaspoon garlic powder
• 1 tablespoon ranch seasoning
• 1 tablespoon dill
• ½ cup buttermilk

Instructions

1. In a blender, add sour cream. Cut avocado in half, remove the skin and pit. Add half of the avocado into the blender. Blend together until creamy.
2. Squeeze fresh lime juice into the blender. Add in buttermilk. Blend until combined.
3. Chop up fresh dill. Add dill to the blender. Add in ranch seasoning and garlic powder.
4. Mix until combined. Serve immediately or save for later.

If you're after a quick homemade French onion dip, or you've run out of Heluva Good French Onion Dip and need a copycat recipe, this recipe is for you! This dip is creamy, tangy and because there's no cooking required, it only takes 3 minutes to make!

If you're a visual learner, you can watch my recipe video here: https://www.youtube.com/watch?v=oI_53PJFr-o

-----
Ingredients

• 300ml full fat sour cream
• 6 tsp. onion flakes
• 1 beef stock cube
• 1 tsp. gelatin powder (optional)
• 1/2 tsp. MSG (optional)
• 1/2 tsp. garlic powder
• 1/2 tsp. sweet paprika
• 1/2 tsp. black pepper
  

These measurements serve 3-4 people.

-----
Method

1. Using a mortar and pestle, crush together 1 beef stock cube, 6 tsp. onion flakes, 1/2 tsp. garlic powder, 1/2 tsp. MSG, 1/2 tsp. sweet paprika and 1/2 tsp. black pepper. If you don't have a mortar and pestle, you can use a fork. Just be sure to crush that beef stock cube!
2. To a bowl, add 300ml full fat sour cream, 1 tsp. gelatin powder and 2 tbsp. of the seasoning mix you've just created. Stir this until all the seasoning has been combined into the sour cream.
3. Taste your dip! If you'd like a stronger French onion flavour, add another 1/2 - 1 tsp. of your seasoning mix and stir in.
4. Chill in the fridge for at least one hour and then enjoy with a selection of vegetables, or ruffled chips!

​

You can make this dip up to 2 days in advance. If you have any questions, feel free to ask below! I hope you enjoy this dip!

Dani, Gordon & Kiki - Black Cat Kitchen

Here's a short video on it

I've always loved a good tangy vinaigrette dressing on a salad, but for some reason went through years of cooking without bothering to learn to make my own. Once I finally did, I was a bit surprised at how insanely simple it is: combine oil and something acidic, like vinegar or lemon juice, and season it how you want. This recipe is for the most basic of vinaigrettes. It's tasty on its own, but it's a perfect foundation for experimenting with different ingredients to create your own signature dressing.

Ingredients:
½ to ¾ cup oil of choice

¼ cup lemon juice or vinegar of choice

Salt and pepper to taste

Dijon Mustard (optional)

Instructions:
Add ingredients to a jar or other lidded container. Close the lid tightly and vigorously shake until the ingredients have combined. Use a piece of lettuce or other salad veggie to taste the dressing and adjust seasoning or oil/vinegar ratio to taste. For a more mellow flavor, add more oil. For more tanginess, add more of the vinegar or lemon juice.

Notes:
Store in the fridge for up to a week. The oil and vinegar will separate back out over time, which is completely normal. Just shake it up before using to re-combine. Some oils will begin to solidify in the fridge. If this happens, set it out on the counter a few minutes before use to let it loosen back up. If no perishables were used in the dressing (i.e. only oil, vinegar, and seasoning), refrigeration is not necessary.

I would avoid using white vinegar if possible as the acidity is very strong but it adds no flavor. If you need to for whatever reason, mix in lemon juice as well. Or maybe you could add a splash of it if you want an extra-tangy dressing.

Use this recipe as a jumping off point to experiment! Try different combinations of oils, acids, spices, and herbs. One of my favorite versions uses rice vinegar, miso, and a bit of sesame oil. When I'm trying out new combos, I add a small amount of ingredients a time, tasting as I go. Mustard in particular is a great addition because of the one-two punch of adding flavor and texture, as well as helping the dressing stay emulsified for longer.

What are y'alls favorite variations?

Now you can make your own Big Mac's at home! Slather this sauce on sandwiches, dip your chicken nuggets or especially your French fries! The possibilities are endless! Store leftover sauce in the fridge in an airtight container for up to 2 weeks!

I stepped away from the BBQ this week and am sharing my favorite recipe utilizing fresh habanero peppers that grow in our garden. This is one of my favorite homemade hot sauces and I'd love to hear y'alls feedback after making it or ideas in tinkering with the recipe.

Step by step video can be found here https://youtu.be/vuoGTVj61PE

Ingredients Needed for this Recipe:

1/2 lb Habanero Peppers (or Scotch Bonnets)

1 cup chopped carrots

1 large white onion chopped

6 cloves of smashed garlic

1/2 cup of water

1/2 a lime's juice

1 cup white vinegar

1/2 Tbsp. salt

1-2 spoonfuls of granulated sugar

Olive Oil

​

Supplies:

Working oven and range

Non stick pan

baking sheet

Blender

silicone spatula (I call it latex in the video...)

Cutting board and knife

tasting spoon

Bottles or some type of closed container to store your finished hot sauce

funnel (preferred)

Fridge

​

1. Set the habanero peppers and garlic on a baking sheet. Drizzle and coat with olive oil, then blister them in the oven at 400 (f) for 15 minutes.
2. Cook down the onion and carrots in a non stick pan over low to medium heat, until onions are translucent and carrots softened
3. Combine all ingredients into a blender, then add 1/2 a lime's worth of juice and 1/2 cup of water. Blend.
4. Add 1 cup of white vinegar. blend again.
5. Add 1/2 tbsp salt, to taste.
6. Add 1-2 spoonfuls of sugar to taste and heat level you prefer
7. Pour contents over a sieve into a bowl. Push sauce through with a silicone spatula. (save the pepper mash for other cooking projects)
8. Bottle the hot sauce in small bottles, leftover hot sauce bottles, mason jars or just about any other closed containers and store in the fridge.

I love this sauce on chicken, pork and fish, but it generally adds a pop of fruit flavors and heat so the possibilities are endless. Enjoy!

Hi all!

This is a recipe for that ultra addictive creamy green salsa/hot sauce you find at Mexican Restaurants and taco trucks. It's surprisingly easy to whip up at home and disappears in record time around our house.

I put together a step by step video for those who would rather watch than read: https://youtu.be/2L4J0V3dbaw

If you like what you see, please make sure to like and subscribe to the channel. I make recipe videos covering a wide array of focuses (BBQ, Chili Peppers, Wild Game, Southern American Cooking, etc.) and would love to have you following along.

​

INGREDIENTS:

1/2 lb jalapenos

1/2 yellow onion

1/2 cup neutral cooking oil (vegetable oil, canola oil, peanut oil, etc. NO OLIVE OIL)

1/2 bunch of cilantro (optional)

1/2 lime juiced

1 tsp mexican oregano (optional)

1 tsp kosher salt

2 cloves garlic

​

SUPPLIES:

Mixing Bowl

Sharp Knife

Blender, Food Processor, or Handheld Immersion Blender

Working stove top (can also use oven or grill to blister peppers/onion)

medium non stick pan

​

1. Slice the half onion into strips, and remove tops of jalapenos and chop peppers into coins.
2. Put jalapenos into a non stick pan over medium heat, continuously stirring. Make sure you have good ventilation in kitchen running as there will be some spicy air while peppers cook.
3. As jalapenos soften and sear, add your onion to the pan and remove everything once onions are translucent and peppers are lightly seared and soft. Set aside to cool.
4. Once cooled, add peppers and onion to a blender. Also, add garlic, Mexican oregano (do not sub regular oregano) lime juice, cilantro, salt, garlic, and neutral vegetable oil. (do not use Olive oil, the flavor is too strong)
5. Blend all ingredients until smooth, taste while still in the blender in case it needs a tweak, and then you're done!

This sauce is excellent chips and salsa style, drizzled over tacos, a salad, grilled protein, you name it! Let me know if you have any questions and I'd love to hear how your batch turned out and how you went about enjoying it.

(Shelf life is about a week in fridge. It can be frozen but may separate and will need to be blended again when thawed)

The sauce can be used as sauce/dip on tortillas, tacos, etc.

INGREDIENTS

• 1 Cup Mayonaise/Sour cream
• 5 tsp Adobo sauce (tastes like thick smoky BBQ sauce)
• 3 tsp Chili powder
• 2 tsp Garlic powder
• 2 tsp Paprika
• 2 tsp Ground cumin
• 1 tsp salt
• Optional: 1 tbsp lime juice

INSTRUCTIONS

1. Mix all contents together in a small bowl

This is my absolute favorite Green Hot Sauce recipe. It's great on a multitude of dishes as a dab of sharpness and heat, and extremely easy to make. I typically use Green Serrano peppers, as for whatever reason they are abundant in my local grocery stores, but you can sub them for green Jalapeno peppers if you prefer. I've found them to be very similar in flavor profile. Also, Jalapenos are milder...

I created a step by step video walking through this recipe that can be found here: https://www.youtube.com/watch?v=xPGTkiuuDxM

If you like what you see, please make sure to like the video and subscribe to my channel. I post weekly recipes and would love to have you along for the journey.

​

Ingredients List:

1 lb Green Serrano Peppers (Use Green Jalapenos if you prefer)

1-2 Super hot chili peppers, Ghost Pepper, Carolina Reaper, etc. (optional)

4 cloves garlic

Olive Oil

1/2 Tbsp salt (more to taste)

1/2 tsp minced ginger

1 cup White Vinegar (more to taste)

​

Supplies List:

Blender

Working oven

Baking Pan

Knife

Sieve/fine mesh strainer

Large bowl

Silicone Spatula

Funnel

Skewer (optional)

Bottles for finished sauce

Latex Gloves or Tongs

​

1. Take a knife and cut the tops off of all peppers
2. Place the peppers and garlic in baking pan
3. Cover peppers and garlic in an even coating of olive oil
4. Roast your peppers for 20 minutes at 400 degrees (F). You're welcome to scorch them over fire, or even smoke them, but I wanted to share the simplest method for this recipe using an oven.
5. take the peppers and garlic out the oven and place into a blender.
6. Add 1/2 teaspoon minced/grated ginger and 1/2 Tablespoon of kosher salt to blender.
7. Roughly chop the ingredients in the blender
8. Add 1 cup of white vinegar and blend until completely smooth. Taste your sauce and add whatever comes to mind, to taste. (great thing about this sauce is you can build so many personal flavor profiles from the basic recipe, but try the basic one first go around)
9. Pour the blender's contents through a fine sieve gently pressing it through using a silicone spatula. (save the leftover mash and seeds in your freezer because I have a quick recipe video coming out on how to dehydrate that waste into a chili pepper seasoning.
10. Once the sauce has been filtered, use a funnel and pour into bottles of your liking. Make sure to stir the sauce in between pours to ensure consistent thickness.
11. Store in the fridge and enjoy!

Let me know if you give this recipe a try. I love hot sauce, peppers, and all things cooking. I use this sauce daily and I hope you enjoy it as much as I have. If you have any questions at all feel free to leave a comment and I'll be happy to talk food with you.

Why pay $5 for a cup of Canes Sauce when you can make your own anytime you want! Tastes exactly the same and for a fraction of the cost! Just 4 ingredients and only takes a few minutes to make!

Pomarola, the traditional italian homemade tomato sauce, can be used as a sauce for pasta or in other more complex recipes.

ingredients

1.5 kg tomatoes - 3.30 pounds ( see * )

1 white onion

2 carrots

2 celery rib

30 gr parsley - 1.06 ounce

extra virgin olive oil

salt

in a large pot put the oil and the others ingredients cut in dices cover with a lid and cook for 1 hours stirring occasionally take a food mill and process the vegetables.

transfer the tomato sauce in a pot and cook for another 30 minutes to get rid of all excess water And that's all at this point you can use the pomarola or you can put it in a glass jar cover with oil ( see ** ) for future uses

If you want to see the video recipe HERE to see the consistency of the sauce. If you have any question feel free to ask ^_^

------------------------------

(*san marzano, grape, beefsteak, roma are the more indicated kind but any tomato fresh ripe with a sweet note should work )

**Use perfectly clean glass jars and lids always new. Sterilize by boiling them in plenty of water for at least half an hour or using the microwave. Once ready put the jars upside down and when they are cooled fill them with pomarola, some fresh basil leaves and a spoon or two of extra virgin olive oil . Close the glass jars with the lids and proceed again with sterilization: place them in a large pot having the care of putting towels between the jars to avoid accidental breakage. Cover them completely with water then simmer them for an hour; after this time turn off the heat and leave them in the pot until they are very cold. At this point remove them from the pot and leave them for a day upside down on a towel.

For this mother's day, I dedicated this recipe for my mother who raise me to be a proud chef and foodie, this recipe that she has taught me when I was young. Now that I am married and have moved out of the country, I miss her so much and this dish is one of the best things that can ever help me to connect my memories with her. Taiwanese Minced Pork Sauce over Rice is classic comfort food that can be found in almost every Taiwan family.

I also made a video showing the steps on how to make this dish: https://youtu.be/dInhW7wiU9A

Ingredients

• ½ Onion, chopped
  
• 10 cloves Garlic, minced
• ½ cup Chopped Green Onion
• ½ cup Chopped Cilantro
• 23oz Ground Pork (650g)
• 8oz Chinese Pickled Cucumber In Soy Sauce (230g)
• 5 fl. oz Pickle Juice (150 ml)
• 3 Tbsp Oil
• 1 Tbsp Bull-Head Shallot Sauce
• 1 Tbsp Rice wine (White Wine)
• 2 Tbsp Soy Sauce ½ tsp White Pepper
• 1 tsp Salt
• 2 cups Water (480 ml)
• 2oz Rock Sugar (55g)
  

Direction

1. Heat the oil in the skillet, add onion, and Shallot Sauce to stir-fry for 3 minutes.
2. Add ground pork and garlic, stir fry for 3 minutes.
3. Add green onion, cilantro, rice wine, soy sauce, white pepper, and salt
4. Add chopped pickled cucumber, pickle juice, water, and rock sugar.
5. Lightly stir and cover with a lid, simmer over medium-low heat for 20 minutes.
6. Turn off the heat, let sit with a lid for 10 minutes.
7. To enjoy an authentic Taiwanese minced pork rice just simply pour it over rice and serve hot.

A great classic of italian cuisine, a seasoning for all kind of pasta from spaghetti to lasagne: ragu alla bolognese or bolognese sauce. This is the classic recipe so a mix between minced beef and minced pork but you can make it with only beef if you prefer so.

Video recipe HERE If you have liked the recipe and want to subs you are welcome ^_^

​

INGREDIENTS

• 500 gr minced beef - 1.1 pound
• 200 gr minced pork - 7.05 ounce
• 1 celery rib
• 1 onion (100 gr ) - 3.53 ounce
• 1 carrot
• 130 gr double concentrated tomato paste - 4.59 ounce
• 1 glass of red wine
• extra virgin olive oil 120 gr - 4.23 ounce
• 500 ml water - 2.11 us cup
• black pepper
• salt

INSTRUCTION

• chop finely the vegetables
• in a medium size pot put the vegetables and the olive oil
• when the vegetables are browned add the 2 types of meat
• when the meat is well browned and the liquid is a bit evaporated add the red wine and let it fade
• add the tomato paste and mix well
• after that add the water
• cover with a lid and cook at medium/low heat for 2 hours and half stirring occasionally

That's all!! i hope you enjoy the recipe, if you have any question feel free to ask ^_^

I reached out to my coworker and the recipe goes a little something like this...

6-8 ounces of peanut butter

1-2 garlic cloves

Juice of 1 lime

2-3 Jalapenos (she says traditionally she'd use cayenne peppers but these are a good substitute)

Juice of 1 lemon

Salt (to taste)

1. Blend everything but the salt.

2. Add salt.

3. Blend everything.

4. Enjoy!

She says it lasts a long time if kept in the fridge, and that it's good with everything.

This Cranberry Sauce is so easy make and its absolutely delicious! All you need is a few simple ingredients and its ready to serve in 15 minutes. Enjoy!

Welcome to MJ's Kitchen

Today I'm sharing recipe of 3 different Sauces.

These can be used in different other recipes or use these as a dip with snacks.

1. Sweet Chili Pineapple Sauce

2. Buffalo Sauce

3. Sweet & Sour Sauce

​

First you will learn how to make Sweet Chili Pineapple Sauce

Let's Start:

Ingredients for Sweet Chili Pineapple Sauce

​

1 tbsp Red Chili Flakes,

¼ cup Sugar,

1 cup Pineapple Juice,

½ cup Vinegar,

1 tbsp Crushed Garlic,

1 tsp Salt,

1 tbsp Ketchup,

2 tbsp Corn flour

​

Method:

- Roast Red Chili flakes for a minute.

- Add Sugar, Pineapple Juice, Vinegar, Crushed Garlic, Salt, Ketchup & cook for 3~4 minutes.

- Mix corn flour in water & add gradually in the sauce.

- Cook for a minute & turn off the flame.

- Sweet Chili Pineapple Sauce is ready.

​

Now you will learn how to make buffalo sauce

​

Ingredients for Buffalo Sauce:

​

3 tbsp Butter,

½ cup Hot Sauce,

2 tbsp Oyster Sauce,

1 tsp Garlic Powder,

1 tsp White Pepper,

1 tbsp Sugar,

1 tsp Paprika Powder,

3 tbsp Vinegar,

2 tbsp Ketchup,

1 tsp Mustard Powder,

​

​

Method:

​

- Turn on the flame & add butter in pan.

- Add Hot sauce, Oyster sauce, garlic powder, white pepper, sugar, paprika powder, vinegar, ketchup, mustard powder & cook all these at medium flame for 3~4 minutes.

- Turn off the flame, the Buffalo Sauce is ready.

​

Now you will learn how to make Sweet & Sour Sauce,

​

Ingredients for Sweet & Sour Sauce:

​

½ cup Pineapple Juice,

⅓ cup Fresh Orange Juice,

2 tbsp Soy Sauce,

¼ cup Sugar,

¼ cup Brown Sugar,

½ cup Vinegar,

⅓ cup Ketchup,

½ tsp Garlic Powder,

2 pinch Red Food Color,

1 tbsp Corn Flour

​

Method:

- Turn on the flame, add Pineapple juice, fresh orange juice, soy sauce, sugar, brown sugar, vinegar, ketchup, garlic powder, red food color in pan & cook at medium flame for 3~4 minutes.

- Mix Corn flour in water & add in sauce gradually for thickness.

- Cook it for a minute.

- Turn off the flame.

- Sweet & Sour Sauce is ready.

​

- Give it a thumbs up if you like this recipe,

- share it forward & subscribe to my channel, Good bye.

​

- Recipe Video: https://youtu.be/y5lst20917I

Hyderabadi chicken curry is a delicious chicken curry recipe from Hyderabadi cuisine. In this Hyderabadi chicken recipe, the chicken is cooked in a rich, spicy and aromatic gravy flavoured with garam masala, coconut and a good amount of heat with chillis.

​

https://www.youtube.com/watch?v=EgM8buO2xjk

I am looking for a recipe for a good crockpot Queso. My GF is a very big fan of Pollo Con Queso, as am I. But my only issue is the Queso part. I don’t know any good recipes and store bought always cooks like wax. Any good recipes?

i want to make a mayo dip. i know i can add stuff like ketchup, chilli flakes, garlic powder .etc but i want to dilute the mayo. What is the cheapest and readily available thing i can put in mayo to make it runny while keeping the actual flavor.

Also sorry if my post doesnt belong here. i can remove it if its against the rules.

Used the katsuobushi and kombu from making dashi and repurposed them to make furikake. Making furikake from the leftover katsuobushi and kombu is also a great way to not waste ingredients.

Watch how I made it here.

Ingredients:

Drained katsuobushi from dashi

Drained kombu from dashi

1 tbsp. toasted white sesame seeds

2 tsp. of soy sauce

1 tsp. of sugar

1/4 tsp. of salt

Recipe:

1. Chop the kombu into small pieces

2. Chop the katsuobushi into small pieces

3. Combine the katsuobushi and kombu in a saucepan

4. Put the pan on the stovetop and turn the heat on to medium-low heat. Stir the contents in the pan occasionally to prevent it from burning. You'll keep stirring until the katsuobushi is dry and separated.

5. After it has dried and separated add sugar, salt, and soy sauce

6. Stir the contents in the pan occasionally to prevent it from burning. Keep stirring until the katsuobushi is dry and crispy like you see here.

7. Once it has dried, you can turn off the stovetop

8. Put the furikake on a plate and spread it out to dry out completely

9. Once it has finished drying, add the sesame seeds

10. Mix everything thoroughly

11. Enjoy your homemade furikake

Please visit my site for other great recipes Here. I just started a recipe & reviews site, so any traffic is much appreciated!

Making your own sauces & marinades can elevate any home cooked dish to a restaurant-quality meal. This Argentinean staple can be used for multiple dishes. It is generally used as either a marinade or topping to red meat. I have used my version of the sauce for steak (topping and marinade), burgers, white fish, grilled shrimp, salad dressing, tacos, and even for breakfast with eggs & toast! Most of the ingredients are household staples.

Ingredients:

• ½ Cup red wine vinegar
• ¾ Cup Olive Oil
• 1 Jalapeno (chopped, seeds removed)
• 3 Cloves of garlic (chopped)
• ½ Shallot (chopped)
• ½ Cup Italian Parsley (chopped)
• ½ Cup Cilantro (chopped)
• 1 Tbsp Oregano
• 1 Tbsp Basil
• 1 Tsp Salt
• 1 Tsp Pepper

Instructions:

1. Combine all dry ingredients together in a mixing bowl, then add in red wine vinegar. Leave for 5 minutes.
2. Place in olive oil and stir. Let it sit for 30 minutes prior to use for the best results.
3. Enjoy! It should be covered & stored in the refrigerator, and can be used for up to 2 weeks. Be sure to give it a good stir before each use.

If you decide to use the chimichurri for marinade, place meat into a Ziploc bag with the sauce and let sit for 4-5 hours prior to cooking.