Recipes

Mexican Street Corn Salad

752K views · 23K reactions | Mom’s chicken and broccoli baked ziti✨ For the Chicken:▪️2 Chicken Boneless Skinless Chicken Breasts (~1+1/4 lbs.)▪️Kosher Salt & Pepper▪️2 Tbsp Avocado Oil▪️ For the Pasta:▪️16 oz. Ziti Pasta▪️4 Tbsp Butter▪️1 Medium Leek, cut in half and sliced thin▪️2 Cloves Garlic, minced▪️4 Cups Broccoli, finely chopped▪️1/4 Cup Flour▪️4 Cups 2% Milk▪️1+1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1/4 tsp Ground Nutmeg▪️1 Dash Cayenne Pepper▪️1/2 Cup Grated Parmesan Cheese▪️ On Top:▪️1+1/2 Cups Grated Mozzarella▪️1/4 Cup Grated Parmesan Cheese▪️ 🌱Vegan Modification: Sub in olive oil for butter, unsweetened oat milk for milk, plant based cheese for mozzarella, nutritional yeast for parmesan, and leave out the chicken 1️⃣ Preheat your oven to 375F and bring a large pot of salted water to a boil for the pasta 2️⃣ Pound the chicken breasts until they are ~1/2” thick; season with salt and pepper on both sides 3️⃣ Preheat a large skillet over medium heat and add the avocado oil; place the chicken on the skillet and cook until golden brown on both sides and internal temperature reaches 165°F (5-6 mins per side) then remove from the pan; let rest for 5 mins then slice into bite size cubes 4️⃣ Boil pasta until al dente (1-2 mins less than package directions) then drain and set aside 5️⃣ In a large pot preheated over medium heat, sauté the leeks in 4 Tbsp butter for 1 min, then add the garlic and sauté for 1 more min; add the broccoli and sauté for 2-3 more mins until veggies are heated through and tender 6️⃣ Stir in the flour and then add the milk 3/4 cups at a time, stirring to incorporate before adding more; once all the milk is added, turn the heat up to medium high until the mixture bubbles and thickens slightly then turn the heat back down to medium and add the parmesan, salt, pepper, nutmeg, and cayenne 7️⃣ Turn off the heat and stir in the pasta and chicken, then transfer into a greased 9”x13” baking dish (or individual bakers) and top with mozzarella and parmesan 8️⃣ Bake uncovered for 20-25 mins until the top is deep golden brown in spots and enjoy! ⏲10 minute prep time + 45 minute cook time Recipe serves 6-8 people (makes great leftovers!) | Maxi's Kitchen

Air Fryer Parmesan Crusted Chicken with Mayo - Chefjar

Passionfruit slice

49K views · 12K reactions | GOCHUJANG CHICKEN IN CRISPY RICE PAPER Comment ‘chicken’ or ‘recipe’ and I will DM you my recipe for Gochujang Chicken in Crispy Rice Paper. You can also find the recipe on my blog at hermanathome.com! One of my favorite ingredients to marinate chicken thighs with is definitely gochujang. When cooked in an air fryer or pan fried, the gochujang chicken is charred to perfection. I like to wrap the chicken, rice noodles, and kimchi in rice paper, then pan fry for extra crispiness. Try it yourself, you won’t regret it! #crispyricepaper #gochujangchicken #easyrecipes | Herman at Home | Food Content Creator

740K views · 14K reactions | DRUNKEN NOODLES 🥢🇹🇭 Why head out for takeout when you can whip up this Thai street-food classic in under 20 minutes?
 - 200g dried rice noodles (rice stick noodles often sold as “Pad Thai” noodles) Stir-fry Sauce - 3 tbsp oyster sauce - 1 1/2 tbsp light soy sauce  - 1 1/2 tbsp dark soy sauce  - 1/2 tbsp sugar - 1 tbsp water Stir-fry - 2 - 3 tbsp neutral oil - 3 cloves of garlic, finely chopped - 1 - 2 red chillies, finely chopped - 1/2 onion, sliced - 250g chicken thighs, cut into bite size pieces - 2 tsp fish sauce  - 1/2 carrot, cut into matchsticks - 1 handful Chinese broccoli, sliced - 2 - 3 spring onions, cut into 3cm lengths - 1 handful of Thai basil leaves  Soak the noodles in boiling water for 5-10 minutes until softened, then drain and rinse under cold water to stop the cooking process. If using fresh noodles, simply separate them and set aside. In a small bowl, mix all the ingredients for the drunken noodle sauce and set aside. Heat the oil in a wok or large pan over high heat. Add the finely chopped garlic and chillies, stir-frying until fragrant, about 30 seconds. Toss in the sliced onion and cook for an additional minute. Add the chicken and fish sauce, stir-frying until the chicken is cooked through, around 2 minutes. Next, add the carrot and Chinese broccoli, cooking until they begin to soften. Throw in the spring onions and noodles, pouring over the drunken noodle sauce. Stir-fry everything together until well combined, cooking for another 1-2 minutes. Turn off the heat, add the Thai basil leaves, and toss until just wilted. Serve immediately and enjoy! *Note - use 400g fresh rice noodles if you can’t find dried rice noodles. #DrunkenNoodles #PadKeeMao #Thai #StreetFood #RiceNoodles #Noodles | Brendan Pang

RecipeTin | After this recipe, you will no longer buy bread, you will make it yourself at home | Facebook

Air Fryer Old Bay Shrimp Recipe

38K views · 1.1K reactions | 2024 Recap ~ ZUCCHINI SLICE ~ @whatspruecooking Zucchini slice is a recipe that has really stood the test of time. My kids have all gone through phases of loving and hating zucchini slice. A great option to make on the weekend and pop into lunchboxes throughout the week, drastically cutting down the lunch prep time. The perfect recipe for this time of year when zucchinis are in season and you’re looking to simplify your meals. Ingredients: 1 onion, diced 2 bacon rashers, fat trimmed and diced 2 medium zucchini, grated and excess moisture squeezed out 1 carrot, peeled and grated 1 cob of corn, kernels removed 100g tasty or cheddar cheese, grated 50g feta, crumbled 1 tbs flat leaf parsley, finely chopped 2/3 cup SR flour 5 eggs 1/4 cup milk Salt and pepper Method: 1. Preheat the oven to 180°C and line a 20cm x 25cm slice tray with baking paper. 2. Heat a medium sized frypan over medium heat. Once hot, add the onion and bacon and cook, stirring occasionally for ~ 5 minutes. 3. Once the zucchini has been grated remove excess moisture by placing into a sieve and squeeze/press the zucchini into the sieve. Quite a lot of moisture will come out. 4. Place zucchini, carrot, corn, herbs, cheeses and flour into a large bowl and mix. Add the bacon and onion and mix. 5. Crack the eggs into another bowl, add the milk and salt and pepper and lightly beat. 6. Add the egg mix to the vegetable mix and mix well to combine. 7. Pour into prepared tray and top with slices of tomato and bake for ~35 minutes or until it bounces back when touched lightly. 8. Allow to cool slightly before cutting into squares. Store in an airtight container, in the fridge for 5-6 days, or in the freezer for up to a month. #2024recap #lunchboxes #kidslunchboxes #family #kids #kidslunchideas #zucchinislice #lunchboxideas #whatspruecooking #dietitian #nutritionists #nutrition #wholesomefamilymeals #wholesome #eatmoreveg #lunchbox #lunchideas #mealprep | What's Prue Cooking

24 reactions · 3 comments | Over Summer we’re all about quick and easy meals to take the stress out of cooking - and this one takes less than 15 minutes! | 28 by Sam Wood

10K views · 179 reactions | Next up in our beach-eats recipe series! Giving you all the tips for what snacks, meals and treats you should bring to the beach this Summer ☀️ ZUCCHINI ROLL UPS 😍 SINGLE SERVE Ingredients: 1/2 zucchini, grated 1/2 tbsp egg 1 tbsp parmesan cheese, grated 1 tbs plain flour ¼ tsp minced garlic Salt and pepper, to taste 1/2 tbs extra virgin olive oil To serve: 2 tbsp Greek yoghurt Pinch of ground cumin 1 tsp lemon 1/4 avocado, sliced 1/4 cup baby spinach 1 sprig spring onion, sliced Method: 1. Grate the zucchini and place on a sheet of paper towel, sprinkle with salt and set aside for 15 minutes to drain. 2. Squeeze as much moisture out as possible to prevent the fritter from being soggy. 3. Transfer the drained zucchini into a bowl. Add the egg, parmesan, flour, spices, salt and pepper, mix until well combined. 4. Heat ½ tbs of olive oil per fritter in a large pan over medium heat. Pour the mixture into the pan and spread it out evenly to form a large, thin fritter. Cook for 1-2 minutes on both sides until golden brown. 5. Mix the Greek yoghurt, ground cumin and lemon juice together in a bowl. Spread over the fritter and top with avocado, spinach and garnish with spring onion. Roll the fritter up tightly and enjoy. 🧡 OPTIONAL to bake in the oven instead of fry: Cook for 12-15 minutes at 220 degrees celsius or until the edges begin to crisp up. Allow to cool slightly before removing from the tray. | 28 by Sam Wood

3.9M views · 266K reactions | Mom's healthy rice paper dumplings✨ Dumpling Filling:▪️1 lb. Ground Chicken (96% lean, not fat free)▪️8 oz. Peeled and Deveined Shrimp, diced small▪️1/2 Cup Red Cabbage, finely chopped▪️1/2 Cup Carrot, finely chopped▪️3 Scallions, sliced▪️2 Tbsp Finely Chopped Fresh Ginger▪️2 Garlic Cloves, finely chopped▪️3 Tbsp Finely Chopped Cilantro▪️2 Tbsp Soy Sauce▪️2 Tbsp Sesame Oil▪️1+1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1 Egg▪️ Sauce:▪️1/4 Cup Warm Water▪️1 Tbsp Fish Sauce▪️1 Tbsp Sugar▪️1 Tbsp Fresh Lime Juice▪️1 Tbsp Finely Chopped Carrot▪️1 Tbsp Finely Chopped Cilantro▪️ Dumplings:▪️20 Sheets Rice Paper▪️3 Tbsp Avocado Oil, plus more if needed▪️ 1️⃣ In a large bowl, add all the ingredients for the dumpling filling and mix. 2️⃣ In a small glass measuring cup (or bowl), add all the ingredients for the sauce. Mix until the sugar dissolves and set aside. 3️⃣ Fill up a pie dish (or large bowl) with warm water and place two damp paper towels on a cutting board. Working one sheet at a time, soak the rice paper in water for 10-15 seconds (don't leave it in too long bc it will continue to soften as you work) and place it textured side down on the paper towel lined cutting board. Cut the rice paper in half down the middle and put 1 slightly heaping Tbsp of filling in the middle of each piece.  Fold the sides over the filling to form a triangle shape, fold the top tip of the triangle over, then flip the dumpling and fold the excess rice paper over the filling on the other side. Place the folded dumplings on a paper towel lined sheet pan. 4️⃣ In a large nonstick skillet, heat 1 Tbsp avocado oil over medium heat. Working in batches, add the dumplings to the skillet, rubbing the bottoms in oil, leaving space in between each. Cook on the first side until golden brown on the bottoms (4-6 mins). Flip and cook until golden brown and and internal temp is 165F (2-4 mins). Repeat, adding 1 Tbsp of oil between each batch, until all the dumplings are cooked. The dumplings may cook faster as the skillet heats up, so check the bottoms frequently to monitor their progress. 5️⃣ Serve with sauce spooned on top and enjoy! ⏲1 hour total prep + cook time Recipe makes 40 dumplings | Maxi's Kitchen

91K views · 39K reactions | Recipe 🔽🔽🔽🔽 Water glass measurement 200ml My mold is 30*10 1 large orange 3 eggs 1 cup granulated sugar 7 tablespoons of oil 2 cups flour 1 baking powder In the oven at 170 degrees without fan, After about 50 minutes, do the toothpick test. For the sauce, boil the juice of 1 orange and 1 tablespoon of granulated sugar. After the cake comes out of the oven and cools down, pour the hot orange syrup over it. After the sauce is completely absorbed, decorate it with white chocolate or glaze sauce. Bon appetit. No, it was not bitter at all. I was surprised too, but if you are worried that it will be bitter, you can remove the white shells inside. See you later. Go ahead, I'm gone. Credits from @chefburcinarda thanks for excellent video and recipe | Cocinando para tí