Recipes

Gordon Ramsey | Bang Bang Chicken | Facebook

1M views · 18K reactions | Minestrone #minestrone #cucinaitaliana #italianfood #recipeoftheday #cheflucacorleone #timetoplate #foryou | Luca Corleone-Fontanarosa

2.8K views · 17K reactions | Best Recipes You've Never Heard of: Agrodolce Red Onions | The best recipe you’ve never heard of is: onions agrodolce! A tangle of onions that are soft, like caramelized onions, but take 15 minutes, with... | By Christopher Kimball’s Milk Street | Show you the world's simplest, most useful recipe called Onions Agua Dolce. So, instead of doing caramelized onions which takes thirty, 40 minutes, this takes 15 minutes. I found this recipe in Calabria in the town of Altamonte at the hotel of Barberia and it's now become one of my top 10 recipes. Three tablespoons olive oil, two onions cut into half moon slices of sugar, a cup of red wine vinegar, and tablespoon of salt. Cook this for about 15 minutes once it turns up you don't need the tap on you can just watch it and as I said it's like instant flavor really be turning it into a condiment it's halfway between a pickle in some ways and then sort of a sweet chutney crunching sweet sour this is all about life it's sweet and sour everything you need to know

891K views · 1.6K reactions | 5min Lemon Lamb Roast- so so simple. The oven does all the work and filling your kitchen with delicious aromas 😍 Give it a try and let me know what you think 🤔 SAVE (bookmark icon) and SHARE (paper plane icon) for more content from me. Serves 4 Pre-heat oven 200C 1kg leg of lamb Rub all over with olive oil, salt, pepper, mixed dried herbs (I used oregano, thyme, rosemary) 2 bulbs garlic (sliced in half skin on) 2 onions (sliced in half skin on) Put in oven for 30mins Remove from oven and add 500ml of stock, cover tightly with foil and reduce oven temperature to 150C. Cook for 3.5hours. Remove from oven, remove foil. 2 lemons sliced in half, squeeze lemon over and thrown in the skins Cook for a final 30mins uncovered Remove, shred and enjoy! Beige cardigan @cape.cove #gift #italianrecipes #feedingthefamily #5minmeals #easyrecipes #italianfood | The Chiappas

208K views · 5.2K reactions | Jack’s next top Christmas tip is for carrots. A staple on the Christmas dinner that deserves more than just being boiled. Watch to see how you should cook them this year… #christmas #recipe #recipes #jackstein #homecooking #christmastime #carrots #christmasfood | Stein’s

533K views · 56K reactions | Roasted Cabbage Salad by @melissa.d.gray is a must-try if you love Caesar salad. Cabbage caramelizes in the oven before getting topped with a zesty, cheesy dressing reminiscent of Caesar, creating a profoundly gratifying side that complements roasted chicken, pork, or steak beautifully. Ingredients - 1 small head green cabbage, chopped into 1-inch pieces (about 8 cups) - 4 tablespoons extra-virgin olive oil, divided - 1/4 teaspoon salt - 2 tablespoons grated Parmesan cheese - 2 tablespoons rice vinegar - 1 1/2 teaspoons reduced-sodium soy sauce - 1 teaspoon Dijon mustard - 1 large clove garlic, grated with a Microplane - 1/4 teaspoon ground pepper, plus more for garnish Directions 1. Position oven racks in top third and lower third; preheat to 425°F. Toss cabbage with 2 tablespoons oil and salt in a large bowl until well coated. Spread in an even layer on 2 large rimmed baking sheets. 2. Roast the cabbage until tender and golden, about 25 minutes, rotating the pans between top and bottom racks halfway through. 3. Meanwhile, whisk Parmesan, vinegar, soy sauce, mustard, garlic, pepper and the remaining 2 tablespoons oil together in a large heatproof bowl. (For a creamier dressing, process in a blender until creamy and smooth, about 30 seconds.) 4. Transfer the hot roasted cabbage to the bowl with the dressing; toss until evenly coated. Let stand for 15 minutes to allow the flavors to meld. Garnish with additional pepper before serving, if desired. | EatingWell

Speedy Recipes | Lebanese Lemon Lentil Soup | Facebook

5.6M views · 40K reactions | Marcus's croque monsieur | Recipe for a perfect lunchtime: ✅ Marcus Wareing's croque monsieur ✅ #MasterChefUK The Professionals on BBC iPlayer Don't miss the next episode tonight... | By MasterChef UK | Start off with the milk and we're just going to get that heated up. As I remember when I do it, melt the butter, add the flour. How do you know when the flour is cooked out? Taste. It's the only way. If you if you can't taste the flour, it's cooked. If you can taste the flour, it's not cooked. So the milk's always gotta be warm isn't it? Otherwise it just don't incorporate the flour and butter. If you don't put the milk in bit by bit, you're going to you're going to end up with lumps. What consistency do you do do you want yours? Well runny enough to spread, thick enough to not fall out the sandwich. That's right. That's right. Salt, pepper, French mustard and a little bit of Worcestershire sauce. Put some cheddar cheese that I'm going to put inside the sauce. Now we're going to slice our ham. The fat for me is important because there's a huge amount of flavour in the fat and it also helps keep it all moist as well. So we start off with the white sauce. Little bit of French mustard. The really lifts this sandwich. I'm now going to fry it in a pan of butter. We're going to colour it and then we're going to bake it in the oven and get it cooking and oozing full of butter. That is super yummy. Look at that. Why do you now want to put that in the oven? Cuz that looks ready to me. Everything in the centre of that sandwich is cold and it needs warming up. How long is it in there? It's going to be in there. Four, four, 5 minutes. Now, we're going to take out the sandwich. Ah you do it. Very very happy with that. There you are. And a green salad.

997K views · 77K reactions | Episode 3 of my Series : What French people Eat at Home. This is a creamy mustardy Dijon dish called Chicken Gaston Gerard and it’s so good! #cooking #easyrecipe #homecook #dinner #eating #homecooking #cookingtime #foodie #foodies #goodfood #recipeshare | Corre Larkin

236K views · 1.7K reactions | Cooking Tips - learn how to prepare a chicken and reduce waste with our Brand Director Darren. A key and underrated skill ✨ | Marco Pierre White Restaurants

111K views · 535 reactions | Perfect Moist Turkey: Your Christmas Feast Guide! | By Fallow | Facebook

3.1K views · 29K reactions | Tomato ricotta pasta with basil parmesan oil✨from @maxiskitchen Inspired by the roasted tomato feta pasta that went viral a couple years ago 🤍 Pasta:▪️4 Cups Cherry Tomatoes (20 oz.)▪️1/4 Cup Olive Oil▪️1 tsp Kosher Salt▪️1/4 tsp Pepper▪️1 Cup Ricotta (8 oz.)▪️2 Garlic Cloves, finely chopped▪️8 oz. Rotini, or pasta of choice (1/2 a package)▪️ Basil Parm Oil:▪️1/2 Cup Fresh Basil Leaves (.6 oz), finely chopped▪️1/4 Cup Olive Oil▪️2 Tbsp Grated Parmesan▪️1 Small Pinch Kosher Salt▪️ 🌱Vegan Modification: Leave out the ricotta and sub in nutritional yeast for parmesan 1️⃣ Preheat the oven to 400F. 2️⃣ To a 9x13” (or similar) baking dish, add the tomatoes, olive oil, salt, and pepper. Toss to coat the tomatoes evenly, then add the ricotta in large dollops on top of the tomatoes. 3️⃣ Bake uncovered for about 35 mins until the tomatoes are blistered and tender. 4️⃣ Meanwhile, bring a medium pot of generously salted water to a boil, and make the basil parmesan oil. To a small bowl, add the chopped basil, olive oil, parmesan, and salt. Mix. 5️⃣ 10 mins before the tomatoes are done, add the rotini to the boiling water and cook according to package directions until al dente (or to your liking). Drain and set aside. 6️⃣ Once the tomatoes are done, immediately add the garlic and cooked pasta to the dish. Stir until all ingredients are well combined, and the sauce coats the noodles. 7️⃣ Transfer onto plates and top with a generous drizzle of basil parmesan oil. Enjoy! ⏲10 minute prep time + 35 minute cook time Recipe serves 2-4 people (depending on your appetite!) For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | My Wellness By Nature

21M views · 126K reactions | Stop wasting food! | Stop wasting food! Dont throw that turkey carcass away! Make this instead! This original video was produced by Network Media Productions LLC, and Anna... | By Wonder and Raw | It's garlic. Yep. Garlic. And I'm just going to use this lemon squeezer to kind of crunch my garlic up a little bit. Doesn't have to be perfect but it gets all the flavors out. We're going to put all of that in there. That is what's left of our turkey carcass. That's right. And now this is just to flavor the broth that we're going to make. So this isn't going to end up in your soup. But it is going to flavor your broth. So that's onions and some chives. We've got some rosemary right here. Want to kind of crunch that up to get all the flavors out. Like I said, this is just to flavor your broth. We've got thyme. All the good herbs. So good. Smells like a pulse salmon salt. I'm going to put a little bit of lemon. This is from our lemon tree out back. I'm going to go ahead and throw that in there as well and a little bit of apple cider vinegar that's going to help break down those bones in there. This is the best way to make your bone broth that's going to be the base of your turkey noodle soup. You're going to cover the whole caucus And we're going to boil that for 8 hours. So our broth has been simmering for over 16 hours. Look at how rich and beautiful that is. And while it's still boiling we're going to pop over here to the sink. I've got a strainer here with a bowl underneath. Please please please make sure there's a bowl underneath. We've all seen that video of the girl pouring all the bones and and fluid into the strainer with nothing underneath. Uh oh. And it's okay. I It's almost full. It's alright. It's okay that it's full. Look. It's I've got another pan underneath to catch the rest. I've already thought this through. I knew it was going to be too much broth. Look at that. For the bowl we're going to lay. Whoa it's fogging up the eggs. It's so hot. Yeah that is hot hot hot. Look at that. Hey now that we've strained our bones out of our bone broth. We're going to pop our stock back into another pot that. Look at how rich and beautiful that golden color in okay so now I've got all of my fix ins I'm going to pop all of these beautiful carrots right in here celery carrots and of course an onion that's kind of your staple for one for a noodle soup I'm going to salt it good soup has lots of salt look at all of those nice I like a chunky heartier soup so I cut all of my veggies a little thicker now for one of the final steps adding all that nice juicy tender turkey meat that fell off of turkey carcass. Dump the whole thing in. I want you to soup. Yes, I want to leave room for my next ingredient. I like to add extra wide egg noodles. They make it nice and chunky and flavorful. This is the last thing that you're going to add. If you add this at any other time, your noodles are going to be soggy and terrible. So, you're going to bring this soup to a boil which I did and then you're going to add. I I like to add about a half a bag of noodles. That just do it. Ready. Okay, our soup is ready. Really important. Do not overcook the noodles. You just want to make sure that those are kind of soft. But look at this thick delicious turkey noodle soup. I'm going to show you what you're going to want to send your guests home with. I'm going to turn the burner off here. But you going to get a nice scoop of all those delicious things like that. There's no easy way to do this guys. It's just a little messy. That's it. So you're going to put it in a beautiful ball jar. Okay? Make sure you get lots of that awesome broth that's going to be full of protein and collagen. So good for you and delicious. But once you get it all the way in like that you end up with then you're going to put your lid on. Clean it off. And I've put a little label and a little twine around it. It's really rustic and beautiful and it's a great thing for a holiday gift. You can freeze this soup. Reheat it. Put it in jars for the holiday. And that's how you still hot. Utilize your turkey carcass. Look at that. I'm more excited about this than I am the Thanksgiving meal.

4.2M views · 201K reactions | I do a cheesecake every single year and last year it was a Biscoff one and it was UNREAL!! You can’t have Christmas without a showstopper cheesecake! 🎅🏻 recipe below if you’d like to try it. For the biscuit base 350g biscuits (I mixed chocolate digestives and biscoff biscuits) 100g melted butter For the cheesecake 800g (full fat) cream cheese 150g icing sugar 1 tsp vanilla extract 2-3 tbsp of biscoff spread 150ml double cream 80g crushed biscuits For the ganache 150g white chocolate chips 100ml double cream 1 tbsp biscoff spread (Microwave on 500w in 30 sec intervals until melted) Before putting the ganache, let the cake set in the fridge overnight | Lili Forberg

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