Recipes from the community!

[herbalhippie]

Let's post our best ones and favorites here!

[herbalhippie]

Here's something I made the other day and it was so good I"m going to make it again tomorrow.


Miso and Hoisin Glazed Salmon

Ingredients are approximate, use what sounds good to you in the quantities needed to the amount of salmon you have.

Equal amount of hoisin and red miso paste (any color miso you prefer or have on hand will work)

dry white wine (or saki)

soy sauce ( just a little, miso is already salty)

toasted sesame oil

Mix together and spread on salmon. Marinate for at least 15 minutes and up to overnight.

Scrape off most of it but not all (I like to leave a good amount on) and broil.


I had this with sticky rice and


Cucumbers in rice vinegar

Slice cucumber thin (I like the plastic wrapped seedless ones, you don't have to peel them)

Rice vinegar

sugar to taste

toasted sesame oil

Again, quantity is approx and what tastes good to you. Mix and let sit in the fridge a few hours.

[MikeEdoessomething]

Here's something I made the other day and it was so good I"m going to make it again tomorrow.


Miso and Hoisin Glazed Salmon

Ingredients are approximate, use what sounds good to you in the quantities needed to the amount of salmon you have.

Equal amount of hoisin and red miso paste (any color miso you prefer or have on hand will work)

dry white wine (or saki)

soy sauce ( just a little, miso is already salty)

toasted sesame oil

Mix together and spread on salmon. Marinate for at least 15 minutes and up to overnight.

Scrape off most of it but not all (I like to leave a good amount on) and broil.


I had this with sticky rice.

Nice stuff, HH! We have a dish called Miso Salmon at the Cheesecake Factory where I work, and it's almost always a hit with guests (I'm not really someone who likes salmon or any fish really and I love the Miso Salmon because of it's flavor lol). Your recipe for the Miso sounds similar but slightly different. We use a brown miso glaze on the salmon and also have saki butter spread across the bottom of the plate, with the salmon served on a bed of rice.

Curious if you ever had Cheesecake's miso salmon? I also never knew there was red miso paste. Wonder if the color difference also has a taste difference?

Now I'm hungry yummm

[herbalhippie]

Here's something I made the other day and it was so good I"m going to make it again tomorrow.


Miso and Hoisin Glazed Salmon

Ingredients are approximate, use what sounds good to you in the quantities needed to the amount of salmon you have.

Equal amount of hoisin and red miso paste (any color miso you prefer or have on hand will work)

dry white wine (or saki)

soy sauce ( just a little, miso is already salty)

toasted sesame oil

Mix together and spread on salmon. Marinate for at least 15 minutes and up to overnight.

Scrape off most of it but not all (I like to leave a good amount on) and broil.


I had this with sticky rice.

Curious if you ever had Cheesecake's miso salmon? I also never knew there was red miso paste. Wonder if the color difference also has a taste difference?

I have never been to the Cheesecake Factory! There is white, red and dark miso paste. The lighter colors are lighter tasting. I used to make this with white miso but I really like the red.

[IndelibleDotInk]

a hawaiian fav is misoyaki butterfish, aka miso butterfish, and also a variation of miso salmon with mayonnaise and furikaki.

i don't eat the butterfish (black cod) cause they come in steaks and there's a ton of bones to pick out.

and i love salmon, but there is generally too much mayo. light, very light, glaze is ok, but if it looks like you're prepping a sandwich, no way.

[IndelibleDotInk]

two dessert dishes i'mma make sometime in the near future

-chocolate covered espresso beans
-got the roasted beans, some silicone ice cube trays,

-just waiting on non-sugar chocolate


-marshmallow rice krispies kicked up a ton of notches
-triple amount of marshmallows (3x bags)
-brown the butter
-1 Tablespoon peanut butter
-1 box rice krispies
-can add stuff like choc chips, raisins, etc.

[IndelibleDotInk]

Traditional and fusion modern Korean food made understandable: www.maangchi.com.

I love broccoli; here is a nice, pickled-style side dish: https://www.maangchi.com/recipe/broccoli-salad you can whip up in a short amount of time.

I should reiterate: I really really love broccoli except raw or overcooked (broccoli in soup is fine, even if it's technically overcooked). This is a super simple and quick recipe that tastes so ono! (One usage of the word 'ono' means delicious.)

Aloha!

[IndelibleDotInk]

I made the choc covered espresso beans. Super simple.

The coffee beans I had were regular size, so instead of single beans or half beans, I just made clusters.

Melt chocolate (I used non-sugar) in 15 second increments in microwave until smooth.

Add beans and stir.

Put clumps of beans on parchment paper or silicone.

Sprinkle with cacao powder with a dash of stevia or erythritol (swerve is a good one)

Let dry.

Enjoy with some iced coffee.

[MycatTimmy]

Mississippi Roast

Ingredients

(3-4 pound) roast, your choice of cut
One stick butter
1 package au jus gravy mix
1 package Hidden Valley Ranch dressing mix (dry)
Pepperoncini peppers, number to your liking and a little juice
I usually use about 8-10

Cooking Directions

Sometimes we use chuck, sometimes sirloin tip, sometimes rump.
Sometimes we sear it. Sometimes we don't.
Put roast in slow cooker. Add other ingredients. Salt and Pepper if you like and cook on until tender. Sometimes I’ll pressure cook for 1-3 minutes to speed up the process a little bit.
When done I like to strain the liquid, then shred the whole thing. I’ll make mashed potatoes, pouring the meat and gravy over it. You can also put it on baked potatoes, sandwiches etc.

[IndelibleDotInk]

Love cooking with slow cooker! Looks like a winnahs recipe.

I have an instant pot, any tips for the pressure cooking?

[IndelibleDotInk]

I made a chicken with chorizo in my slow cooker.

-4 or more chicken thighs, leave skin on if doing keto, quicker if doing boneless skinless
-1 cup diced tomatoes
-dollop or more of sauce, tomato based sauce is good
-chorizo, lots and lots of chorizo. I couldn't find dry chorizo here, so i just squeezed out a tube of soft stuff. i would recommend you get a whole sausage and dice it, depending on how thick or saucy you want the dish. If you want a meat sauce consistency, use the soft, non cured chorizo
-black pepper
-salt
-diced carrot
-peas
-more veggies cauliflower, etc.

leave for a couple of hours.

[MycatTimmy]

Love cooking with slow cooker! Looks like a winnahs recipe.

I have an instant pot, any tips for the pressure cooking?

I’m new to the Instant Pot as well and kind of learning as I go. I started pressure cooking for a minute or two the first time I made it. The first time it cooked overnight and was still not done so I started with the pressure cooking each time. But last time I pressure cooked at the beginning and the bottom burned a little so I’ve had better luck pressure cooking after it’s slow cooked about 8 hours. After 8 hours I check it and then pressure cook 1-3 minutes then go back to slow cooking until completely done. It should fall apart into pieces when completely done.

It’s absolutely delicious and it’s a great recipe for those tougher cuts of meat that you can have trouble getting tender enough in the oven

[IndelibleDotInk]

Genius idea side of meat with RANCH!!!

[MycatTimmy]

Genius idea side of meat with RANCH!!!

Actually you can’t taste the ranch. I almost didn’t make this recipe, because I’m the one person in the world who doesn’t like ranch lol. But this recipe is delicious. I’ve made it at least once a month since I got an Instant Pot for Christmas. All the different flavors come together into something savory and unique. I highly recommend this dish.

[IndelibleDotInk]

Jelly dragonfruit cake

https://www.youtube.com/watch?v=Hr3yaLcp9LE

[IndelibleDotInk]

Do not cook like this: https://www.youtube.com/watch?v=tOOQ5v8aJTI

Love frugality, but this is overboard.

[IndelibleDotInk]

The Mississippi Roast was good, meaty and filling. Only thing is you could use half a stick of butter instead of 1 whole one, cause when ready to eat, there was a 3/4in layer of butter on top. Very tasty, I am looking forward to eating a pulled beef sammitch tomorrow. And the pepperonicini added a nice flavor, i have only ever tried them with papa john's pizza and this made me a fan.

Thank you for this MycatTimmy.

[IndelibleDotInk]

MycatTimmy's Mississippi Roast was excellent for dinner the following day. Put some of that in between buns and wow.

We had succotash - corn kernels, edamame, diced bell peppers, chopped bacon bits. I would have added garlic and onions, but a quick dish, colorful and flavorful.

[MycatTimmy]

The Mississippi Roast was good, meaty and filling. Only thing is you could use half a stick of butter instead of 1 whole one, cause when ready to eat, there was a 3/4in layer of butter on top. Very tasty, I am looking forward to eating a pulled beef sammitch tomorrow. And the pepperonicini added a nice flavor, i have only ever tried them with papa john's pizza and this made me a fan.

Thank you for this MycatTimmy.

Your quite welcome. So glad that y’all enjoyed it

[e_poison]

Do not cook like this: https://www.youtube.com/watch?v=tOOQ5v8aJTI

Love frugality, but this is overboard.

Oh, wow.

That’s insane. I had no idea some people were this cheap. And now I go down the YouTube rabbit hole…

[IndelibleDotInk]

been experimenting with sugar free / low carb chocolate covered espresso beans. they're pretty good if you like em! lmk, haven' t set a price yet, shipping is meh.

[IndelibleDotInk]

so the choc espresso beans were good, but most people's got melted in the heat. a quick stay in the fridge got them edible texture wise, but there's room for improvement, thank you to all the testers! Please join the coffee group on mewe, you will experience some damn fine coffee, as in 10/10. Starbucks is nothing to laugh at (except their regular drip, too burnt for me) but these, roasted by our very own Calvin B, man this stuff is phenomenal. Make one of us your contact and join the group... i might be going on internet for hiatus, but msg 'btotheeck .' and join group 'btotheeck beans'. Game changer? no way... LIFE CHANGER. save money and dip your toes in the drink of the gods.

I highly suggest getting a burr grinder and an aeropress, then you are set for a cafe voyage, all sorts of brewing methods, flavors, roasts, scents and smells, lingering tastes over your tongue. It's like when i was living in NYC, you need those $1 paper cup's worth of ghetto coffee to function, but you're out on the street in the cold with a hot dog and inside the nextdoor cafe is a jazz band with a wine tasting and delicately aged meat.

Aloha guys!

[herbalhippie]

I had my eyes on a burr grinder, an OXO for $100, but it was just too expensive. So I'm going to try a cheap $16 blade grinder and see how that goes. Kid's dad and I used a blade grinder for years and never died of it, so it should be ok.

Since I started drinking coffee again (grew up in Seattle and was a teenager when coffee culture was just getting going and there was only ONE Starbucks store and that was at the Pike Place Market), I haven't been too picky about my coffee. I've been buying french roast in the bulk section and grinding it there about 3/4 pound at a time.

Now I'm getting picky again.

So I ordered a grinder and picked up a pound of Peet's Major Dickason's blend. I've never tried Peet's before but it has good reviews and this dark roast blend in particular. Looking forward to it, the grinder arrives today.

[IndelibleDotInk]

the burr grinder will give you a lot more control in the brewing process, but your coffee will still be drinkable. when you upgrade to a burr, you will appreciate it, everything goes much more smoothly.

I like peet's.

[herbalhippie]

If I end up not liking the blade grinder, I'll get the burr. Save the blade for spice grinding. Faster than a mortar & pestle.

[IndelibleDotInk]

you can make cowboy coffee in a tin can and beans grinded by stones.

[herbalhippie]

I would too if I were desperate. lol

[IndelibleDotInk]

i can (sorta) picture you spitting out some tobaccy over your shoulder and then turn back to stirrin those herbs and attending the food.

[herbalhippie]

i can (sorta) picture you spitting out some tobaccy over your shoulder and then turn back to stirrin those herbs and attending the food.

Accurate.

[IndelibleDotInk]

Tres Leches Bread Pudding < kazoweee!

-butter to grease the baking dish
-3 large eggs
-4 large egg yolks
-2 cups / 480mL heavy cream
-1 cup / 240mL condensed milk
-1 cup / 240mL whole milk
-1 12oz / 360mL can evaporated milk
-2t vanilla extract
-1/2t kosher salt
-12oz / 340g brioche bread cut into 1 1/2" cubes, which is about 8 cups of cubes

-heat oven to 350 degrees
-butter 9" square baking dish
-beat together eggs and yolks until combined
-whisk in 1cup / 240mL heavy cream
-whisk in 3/4 cup / 180mL condensed milk, whole milk, evaporated milk, vanilla, and salt

-put the bread in the dish and pour eggs over, press gently with spatula to soak up the liquid, let stand for 10minutes while you get a kettle of water to boil.

-drizzle 2Tablespoons condensed milk over pudding
-cover dish tightly with foil, set in large roasting pan, pour boiling water into pan until the baking dish has water 1/2way up the sides

-bake until center of custard is almost set, but still wet, about 25minutes
-remove foil and bake 30min, custard is set in the middle, top is golden
-removed roasting pan from oven, set aside for 20min

-whip remaining 1cup/240mL heavy cream into soft peaks
-top with remaining condensed milk, whipped cream

time - 1.25hr plus 20min cooling, serves 8

[IndelibleDotInk]

https://www.momontimeout.com/whole-roas ... er-recipe/

i haven't used this exact recipe, but a similar one was so delicious! I used to hate cauliflower because it looks weird, but man, at the right fork-tenderness, it is one of my favorites, and not just for this recipe.

Another quick recipe for this is ricing it. While it doesn't taste like rice, the consistency makes it useful in rice dishes, and the taste is mild as to not overpower the dish. I like it in loco mocos.

[Lokey]

I found psyllium really helps with my digestion but didn't like drinking it and the cookies were expensive so I found this recipe and made some. I use organic oat flour and whole psyllium husk and add some raisins and love them and always eat more than one lol

https://www.keyingredient.com/recipes/2 ... -psyllium/

[IndelibleDotInk]

I found psyllium really helps with my digestion but didn't like drinking it and the cookies were expensive so I found this recipe and made some. I use organic oat flour and whole psyllium husk and add some raisins and love them and always eat more than one lol

https://www.keyingredient.com/recipes/2 ... -psyllium/

does it give you gas? psyllium reportedly does that... not in my experience, but i don't get the benefit either.

[IndelibleDotInk]

damn, if only the raisins had more fiber and less sugar. i really am a huge oatmeal raisin fan.

[Lokey]

I wrote a whole response then lost it because I wasn't logged in! Suggestion to tech, do not let me reply until I log in!

I keep altering the recipe, I don't use a lot of raisins and last time added dried cranberries, shredded coconut, walnuts, an extra egg, extra vanilla and baking powder, oat flour, flaxseed, came out good. I had a banana and 2 cookies for breakfast and no bad gas. Actually kratom sometimes does that.

[IndelibleDotInk]

https://www.youtube.com/watch?v=8ofte5yoVF

she mentions using hemlock?!!??? instead, use the old xmas tree she also mentions.

so you stick pine needles in a mason jar with a bit of sugar, let ferment about a week to get fizzy, serve with ice and freshly sliced meyer lemon.

she alternately compares these to sprite and nothing like sprite.

https://www.google.com/search?q=pine+ne ... e&ie=UTF-8

[IndelibleDotInk]

https://www.youtube.com/watch?v=BTAlC3hpdPg

i must try this soon, it looks unfuckupable.

a donut that does not look like slaving over hot oil for hours... just spoon in, spoon out.

[xymoriintus]

Homemade hot pockets

16 Rhodes brand dinner rolls
half pound shredded cheddar cheese
1 pound black forest ham (I used land o lakes I believe it was, they're already cut and portioned pieces of ham from any big chain store. But by all means if you want to substitute for better quality ham go for it! 1 oz per hot pocket if you do that is what this "recipe" calls for)

Butter (I used whipped and salted)

Deep baking dish
Parchment paper (simple cleanup)
Digital scale (I weigh the cheese )

- Allow the dough to unthaw and rise, I do this about 3 hours

- prepare baking dish with parchment paper, butter the paper to your satisfaction

- (this is optional to use the scale or not) weigh or eyeball a half oz of cheese

- you'll need plates for your work area, obviously!

- take two pieces of ham and cut them into pieces (I roll them semi tight then I'll cut diagonally once, reposition the stack and again cut diagonally. Then I dice it all up and Viola!)

- take a piece of dough and stretch it out, try to stretch it to a rectangle

- you can slather a little butter onto the inside of the dough if you want

- take your cheese and spread it into the dough to your satisfaction

- take the cut up ham and again spread it out over the cheese to your satisfaction but be sure to keep it inside the dough

- take both sides of the dough and carefully fold it in half, pinching the seams together along the way, it should look kinda like a stuffed bread stick at this point

- fold one end inward, then the other, pinch together the dough after you've finished folding, pinch the tops and bottoms of both open sides together, it's fine if it tears a little

- repeat this with each piece of dough, admittedly this is a very time consuming process! But the end result is well worth it, in my opinion anyway!

- okay so you should have your baking dish full of hot pockets ready to be cooked at this point

- preheat oven to 350

- slather some butter all over the hot pockets, if any ripped in the process, be sure to slather butter into those too

- place in oven, bottom rack

- cook for 15 minutes on one side, take out of oven, turn dish 180° replace back into oven for another 15 minutes

- take out of the oven turn 180° replace, this time on the top rack. Cook for another 15 minutes

- take out of oven and Viola! You should have beautifully golden brown ham and cheese hot pockets! You can put more butter on it if you want

-cool down for a few minutes, then dig in!

[herbalhippie]

^^^oh my gosh

Easy and sounds good!

You know what else is good to do with those dinner rolls? This.

https://tasteofartisan.com/pampushki/

Except with butter instead of oil and LOTS of garlic.

[xymoriintus]

^^^oh my gosh

Easy and sounds good!

You know what else is good to do with those dinner rolls? This.

https://tasteofartisan.com/pampushki/

Except with butter instead of oil and LOTS of garlic.

That really does look and sound great! Bookmarking that site!