official share recipes thread

[ZebraQueen]

Any recipes for excessive hot cheese besides pizza.

do you love lasagna?
I have an extremely cheesy lasagna recipes and it's homemade I can say if you really want that

- - - Post Merge - - -

Ingredients
for meat:
2 pack of ground meat
Onion
Green pepper
Tomatoes
BBQ
Mozarella cheese

For pasta
Lasagna pasta
Salt

Other:
1 pack of shredded cheese this flavors:
Mozarella
Parmesean
Cheddar
Pizza flavor
Sauce (my favorite mark is call "prego"

What to do
1. Cook meat (you can do it on your way) but put cheese in the process so the meat have cheese
2. Cook pasta (do it your way)
3. Put the ingredients in the ways
A. Pasta
B. Meat
C. Cheese (all flavors)
D. Sauce
E. Repeat another cape
For the 3 cape don't put meat
Just in this one put sauce first
Then all cheese
4. Put it in the oven to cook for 30 minutes

Done a homemade cheesy lasagna

 

[Corrie]

Here is the recipe for one of my favorite sweets, Peanut Butter Fudge!!

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract 3
1/2 cups confectioners' sugar

I wanted to make this for my boyfriend but he's a vegan so for those vegans out there, you can eat some peanut butter fudge too!

VEGAN PEANUT BUTTER FUDGE

Servings: 8

Ingredients:
1/2 cup natural peanut butter
2 tablespoons coconut oil, softened or melted
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon salt

Directions:
1. Combine all of your ingredients into a bowl, and stir until well-combined. If you find your fudge is hard to mix, try microwaving the bowl for about 15 seconds – this will make everything smoother.
2. Pour the fudge into a container lined with plastic wrap or parchment paper.
3. Place the container into the freezer and allow 30-40 minutes for the fudge to set.
4. After the fudge has completely hardened, remove from the freezer and let sit for 5 minutes. Using a sharp knife, carefully cut the fudge into squares. Place the fudge into a baggie or tupperware, and store in the freezer until ready to eat.

Found here!

I made it and it was suuuuuuuper tasty! <3

 

[SlipStitch626]

Any recipes for petite serlion steak? I've had a package in the freezer for months and I don't know how to cook it.

 

[Aquari]

i dont know if i already posted a recipe here, but i'll post one anyway! this recipe is what i like to call: "the seafood deluxe"

things you'll need:

1 souper-meal (or any kind of ramen,) use whatever flavor you want but spicy shrimp works best!

1 can of smoked oysters

1 can of sardines

1 can of herring (optional)

how to make it:

put the ramen in the microwave for about 4 mins. or if youre making it on the stove, cook it until the noodles are how you like them!

once the ramen is done mix in all the canned seafood (its best if you take out the bones!)

enjoy!!

this recipe might sound weird and disgusting, but trust me its SO GOOD, definitely a good way to reward yourself for a productive week!!

 

[ZebraQueen]

Let's share more

 

[Xerolin]

I wanted to make this for my boyfriend but he's a vegan so for those vegans out there, you can eat some peanut butter fudge too!



I made it and it was suuuuuuuper tasty! <3

I want peanut butter fudge now

 

[SlipStitch626]

This is a family favorite from cooks.com. i normally use apricot-pineapple jam and 1 cup of Catalina. I've heard of people using peach jam or orange marmalade for a different flavor but I just stick to my favored flavor. I normally make rice and vegetables with it. I hope you all enjoy.

FESTIVE CHICKEN
1 bottle Wish Bone Russian dressing
1 c. mayonnaise
1/2 pt. apricot jam
2 pkg. Lipton's onion soup mix
Chicken pieces (breasts, legs, thighs) or lg. fryer, cut up
Mix first four ingredients together, mix well. Pour over chicken pieces place in flat baking pan. Bake approximately 1 hour at 350 degrees. May be frozen for several weeks and then baked day of use. For large groups may double sauce. Goes a long way.

 

[boujee]

do you love lasagna?
I have an extremely cheesy lasagna recipes and it's homemade I can say if you really want that

- - - Post Merge - - -

Ingredients
for meat:
2 pack of ground meat
Onion
Green pepper
Tomatoes
BBQ
Mozarella cheese

For pasta
Lasagna pasta
Salt

Other:
1 pack of shredded cheese this flavors:
Mozarella
Parmesean
Cheddar
Pizza flavor
Sauce (my favorite mark is call "prego"

What to do
1. Cook meat (you can do it on your way) but put cheese in the process so the meat have cheese
2. Cook pasta (do it your way)
3. Put the ingredients in the ways
A. Pasta
B. Meat
C. Cheese (all flavors)
D. Sauce
E. Repeat another cape
For the 3 cape don't put meat
Just in this one put sauce first
Then all cheese
4. Put it in the oven to cook for 30 minutes

Done a homemade cheesy lasagna

i love lasagna lol
i actually made some yesterday, extra cheesy uwu

 

[ZebraQueen]

i love lasagna lol
i actually made some yesterday, extra cheesy uwu

I love lasagna too and cheese is the best thing so of course tons of cheese

- - - Post Merge - - -

You can even add ricotta cheese to it

 

[p e p p e r]

If you want to try making macarons but think it?s a little to daunting, you can try this method that uses an Italian merengue instead of the typical French merengue. This method is more fool proof, the shells seem to be a little bit more delicate and texture is a little different but you?ll avoid a lot of tears with this method especially if it?s your first time trying to make them.

Macarons with Chocolate Ganache filling

Ingredients
-150 g almond flour
-150 g powdered sugar
-55 + 55 g egg whites
-150 g granulated sugar
-50 g water
-gel coloring (optional)

Directions:
1. Preheat the oven to 165 С/325 F.
2. Line two baking sheets with parchment paper.
3. Sift almond flour and powdered sugar into a large bowl (it?s better to sift dry ingredients twice, just to make sure you don?t have large pieces in the mixture). Set aside.
4. In a heavy-bottom saucepan, combine granulated sugar and water.
5. Cook it, stirring occasionally, over medium-high heat until the syrup reaches soft ball stage.
6. NB: If you have a candy thermometer ? temp should reach 118 C/244 F. If not, use a glass of room-temperature water and check out the readiness of syrup by dropping it into the water. When the drop of syrup becomes a soft ball by touch, it?s ready to use.
7. Once the syrup is almost done, place 55 g room temperature egg whites with a pinch of sugar in the bowl of a stand mixer fitted with a whisk attachment.
8. Start whipping egg whites on medium speed until they can hold soft peaks.
9. Slowly pour hot syrup into the eggs and continue whipping mixture until it reaches stiff glossy texture.
10. If you want to add color to your macarons, now is the time to do it! Add a few drops of desired gel coloring and thoroughly stir it into mixture, whip once again.
11. Pour the remaining 55 g of egg whites and add dry ingredients to the meringue.
12. Stir everything with a spatula until batter has thick consistency.
13. Test check: fold batter over itself and if it completely dissolves after 15-20 seconds, it?s ready. It?s better to do this check often to reach right consistency.
14. Pour the batter into piping bag with a plain tip.
15. Begin piping circles (about 3.5-4 cm/1.5 in diameter) to the prepared baking sheet leaving enough space between them. You want to have macarons halves as even as possible, so you can either draw circles on the back side of the parchment paper or try do your best while piping.
16. When the first sheet is full, take and hit it hard against your counter several times. It will allow you to release air bubbles from the batter and smooth the peaks, if any.
17. Let macarons rest uncovered for 30-50 minutes or until they feel dry by gentle touch.
18. Place the sheet into the oven and immediately reduce the heat till 150 С/300 F.
19. Bake for 8 minutes, it should be enough to get nice signature ?feet? on your macarons.
20. After that, open oven for a second, close it and continue to bake halves for another 8-10 minutes.
21. Once the macarons are crisp and shiny, get the sheet out of the oven and carefully transfer parchment paper with macarons to a cooling rack. Let cool completely.
22. Repeat the steps with remaining batter.
23. Get chocolate mixture out of the fridge and beat it in the mixer to get silky consistency.
24. Pipe the filling on one cookie and cover it with another one pressing gently. Repeat with remaining cookies and filling.
25. Place all macarons in air-tight container and refrigerate overnight.



FOR THE FILLING
-200 g chocolate chunks
-160 g heavy cream

FOR THE FILLING
1. Place 1/3 of the chocolate into microwave-safe bowl.
2. Select mode appropriate for melting (or set power level to 50%) and place bowl in the microwave for 15-20 seconds.
3. Remove the bowl and stir chocolate with a spatula.
4. Add more chunks and heat for another 20 seconds.
5. Repeat adding/stirring process until all chocolate is melted.
6. Meanwhile, place heavy cream in saucepan and bring it to boil over medium heat.
7. Gradually pour the cream into melted chocolate and combine it to reach nice glossy consistency.
8. Cover the bowl with a plastic wrap.
9. Once the mixture reaches room temperature, let it sit in the fridge for 2 hours.

 

[ok.sean]

If you want to try making macarons but think it’s a little to daunting, you can try this method that uses an Italian merengue instead of the typical French merengue. This method is more fool proof, the shells seem to be a little bit more delicate and texture is a little different but you’ll avoid a lot of tears with this method especially if it’s your first time trying to make them.

Macarons with Chocolate Ganache filling

Ingredients
-150 g almond flour
-150 g powdered sugar
-55 + 55 g egg whites
-150 g granulated sugar
-50 g water
-gel coloring (optional)

Directions:
1. Preheat the oven to 165 С/325 F.
2. Line two baking sheets with parchment paper.
3. Sift almond flour and powdered sugar into a large bowl (it’s better to sift dry ingredients twice, just to make sure you don’t have large pieces in the mixture). Set aside.
4. In a heavy-bottom saucepan, combine granulated sugar and water.
5. Cook it, stirring occasionally, over medium-high heat until the syrup reaches soft ball stage.
6. NB: If you have a candy thermometer — temp should reach 118 C/244 F. If not, use a glass of room-temperature water and check out the readiness of syrup by dropping it into the water. When the drop of syrup becomes a soft ball by touch, it’s ready to use.
7. Once the syrup is almost done, place 55 g room temperature egg whites with a pinch of sugar in the bowl of a stand mixer fitted with a whisk attachment.
8. Start whipping egg whites on medium speed until they can hold soft peaks.
9. Slowly pour hot syrup into the eggs and continue whipping mixture until it reaches stiff glossy texture.
10. If you want to add color to your macarons, now is the time to do it! Add a few drops of desired gel coloring and thoroughly stir it into mixture, whip once again.
11. Pour the remaining 55 g of egg whites and add dry ingredients to the meringue.
12. Stir everything with a spatula until batter has thick consistency.
13. Test check: fold batter over itself and if it completely dissolves after 15-20 seconds, it’s ready. It’s better to do this check often to reach right consistency.
14. Pour the batter into piping bag with a plain tip.
15. Begin piping circles (about 3.5-4 cm/1.5 in diameter) to the prepared baking sheet leaving enough space between them. You want to have macarons halves as even as possible, so you can either draw circles on the back side of the parchment paper or try do your best while piping.
16. When the first sheet is full, take and hit it hard against your counter several times. It will allow you to release air bubbles from the batter and smooth the peaks, if any.
17. Let macarons rest uncovered for 30-50 minutes or until they feel dry by gentle touch.
18. Place the sheet into the oven and immediately reduce the heat till 150 С/300 F.
19. Bake for 8 minutes, it should be enough to get nice signature ‘feet’ on your macarons.
20. After that, open oven for a second, close it and continue to bake halves for another 8-10 minutes.
21. Once the macarons are crisp and shiny, get the sheet out of the oven and carefully transfer parchment paper with macarons to a cooling rack. Let cool completely.
22. Repeat the steps with remaining batter.
23. Get chocolate mixture out of the fridge and beat it in the mixer to get silky consistency.
24. Pipe the filling on one cookie and cover it with another one pressing gently. Repeat with remaining cookies and filling.
25. Place all macarons in air-tight container and refrigerate overnight.



FOR THE FILLING
-200 g chocolate chunks
-160 g heavy cream

FOR THE FILLING
1. Place 1/3 of the chocolate into microwave-safe bowl.
2. Select mode appropriate for melting (or set power level to 50%) and place bowl in the microwave for 15-20 seconds.
3. Remove the bowl and stir chocolate with a spatula.
4. Add more chunks and heat for another 20 seconds.
5. Repeat adding/stirring process until all chocolate is melted.
6. Meanwhile, place heavy cream in saucepan and bring it to boil over medium heat.
7. Gradually pour the cream into melted chocolate and combine it to reach nice glossy consistency.
8. Cover the bowl with a plastic wrap.
9. Once the mixture reaches room temperature, let it sit in the fridge for 2 hours.

I love macarons but why must it be so complicated!

 

[ZebraQueen]

bumping for today

 

[Cozimnormal]

This is a recipe for a funfetti cake that I make all the time, its absolutely delicious!
CAKE
1 and 2/3 cup (210g) all-purpose flour, careful not to overmeasure
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick or 115 g) unsalted butter, melted
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
1 large egg
1/4 cup (60g) yogurt (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup (180ml) milk (cow's milk; or soy milk; or almond milk)
1 Tablespoon (15ml) vanilla extract
2/3 cup (90g) sprinkles (not nonpareils)
VANILLA BUTTERCREAM
1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
3-4 cups (360-480g) powdered (confectioners') sugar
1/4 cup (60ml) heavy cream (see note above about substituting milk or half-and-half)
2 and 1/2 teaspoons vanilla extract
salt, as needed
Directions:

Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Pour/spoon batter into prepared cake pan. This cake takes around 33-37 minutes to bake. What I suggest is to bake it for 20 minutes, then cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) and continue baking for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use.

Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

 

[Zodiac Crossing]

If anyone is interested in a simple milkshake with a fun twist here is my take on the Applebee's Oreo Milkshake:
Ingredients
-3 or more scoops of ice cream {depending on thickness desired}. You can choose chocolate or vanilla ice cream
- 1 1/2 cups of milk
- 4 oreos {i use regular but you can use any flavor you want}
Process
-Just blend! I own a vitamix and use the "frozen dessert" option. If you have a regular blender, just blend to the thickness you'd like!

 

[OviRy8]

Even though it's nowhere near Christmas yet, here's a Christmas recipe!

Chocolate Star Bread

Ingredients:
3 packs of pizza base mix [mixed] (You might also be able to use puff pastry) (You can also make your own dough if you prefer)
1 jar of Nutella or chocolate spread
2 eggs (whites only)

Instructions:
Mix dough mix with water until consistent
Chop the dough into fourths
Roll out each piece until nice and thin
Take a plate and put it over the dough; cut with a knife around the plate to form a circular shape with the dough
Spread Nutella or your choice of chocolate spread; keep going until you put the fourth piece of dough on; the fourth piece should not have spread
Transfer onto baking tray with parchment paper
Place glass cup in the center of the circle
Cut into 16ths
Remove glass
Carefully twist two adjacent dough strips twice; keep going until all 16 are twisted
Squeeze two adjacent dough strip's ends together
Coat with egg whites
Bake for about 15 minutes at around 355 degrees Fahrenheit.
Take out when nice and golden

Source: DaveHax on YouTube

 

[p e p p e r]

For Naomy <3

Zebra Popcorn

Ingredients

? cup unpopped popcorn kernels
1? cup brown sugar
? cup sweetened condensed milk
? cup light corn syrup
? cup butter (1 stick)
? tsp salt
? tsp baking soda
? cup white chocolate chips
? cup milk chocolate chips
2 tsp coconut oil, divided


Instructions

1) Preheat your oven to 200 degrees.

2) Pop your popcorn kernels using an air popper or microwave.

3) In a large microwavable bowl, put your brown sugar, condensed milk, corn syrup, butter and salt.

4) Microwave for 3 sets of 2 minutes, stirring in between each.

5) Add your baking soda and stir in.

6) Pour your caramel over your popped popcorn in a large bowl and mix it all together.

7) Pour your caramel popcorn onto two baking sheets lined with parchment paper and spread evenly.

8) Place in your preheated oven and bake for 1 hour, stirring every 15 minutes.

9) Remove from oven and allow to cool.

10) Place your white chocolate chips with 1 tsp coconut oil in a small microwavable bowl and your milk chocolate with 1 tsp coconut oil in another.

11) Using a spoon (or put each chocolate in a small ziplock and snip the corner with scissors) drizzle the chocolate over the top of all your popcorn in a striped fashion. Allow to harden.

12) Break into pieces and store in ziplock bags for up to 1 week.

 

[ZebraQueen]

For Naomy <3

Zebra Popcorn

Ingredients

? cup unpopped popcorn kernels
1? cup brown sugar
? cup sweetened condensed milk
? cup light corn syrup
? cup butter (1 stick)
? tsp salt
? tsp baking soda
? cup white chocolate chips
? cup milk chocolate chips
2 tsp coconut oil, divided


Instructions

1) Preheat your oven to 200 degrees.

2) Pop your popcorn kernels using an air popper or microwave.

3) In a large microwavable bowl, put your brown sugar, condensed milk, corn syrup, butter and salt.

4) Microwave for 3 sets of 2 minutes, stirring in between each.

5) Add your baking soda and stir in.

6) Pour your caramel over your popped popcorn in a large bowl and mix it all together.

7) Pour your caramel popcorn onto two baking sheets lined with parchment paper and spread evenly.

8) Place in your preheated oven and bake for 1 hour, stirring every 15 minutes.

9) Remove from oven and allow to cool.

10) Place your white chocolate chips with 1 tsp coconut oil in a small microwavable bowl and your milk chocolate with 1 tsp coconut oil in another.

11) Using a spoon (or put each chocolate in a small ziplock and snip the corner with scissors) drizzle the chocolate over the top of all your popcorn in a striped fashion. Allow to harden.

12) Break into pieces and store in ziplock bags for up to 1 week.

Omg the recipe <3 your amazing pepper
Thank you so much I'm actually drooling right now of how delicious omg I'm gonna do this like no one it's gonna stop me...God it look so good

Thank you so much like you have no idea

 

[Cozimnormal]

INGREDIENTS
1⁄2 cup butter or 1⁄2 cup margarine, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1⁄2 cup milk
2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries

For Topping
1 tablespoon granulated sugar, mixed with
1⁄4 teaspoon ground nutmeg

DIRECTIONS
Heat oven to 375?.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.

I posted in here the other day with my funfetti cake but then I discovered this recipe and omg!!! I think I ate all my hard work within an hour of them coming out of the oven xD

 

[Colour Bandit]

Everyone is sharing dessert and snack recipes but I am going to share my super simple, super tasty bolognese sauce recipe! It is literally the most simple recipe ever, no need for any unnecessary extras but it is still so meaty (you can sub out the meat for veggie alternatives tho!) and tomatoey! I prefer this recipe to pre made sauces or even restaurant made bolognese.

ColourBandit's family bolognese recipe: (serves 4 comfortably but can easily be bulked up or shrunk down!)
Ingredients-
1 pack of mince meat (any kind will do, I prefer lean mince beef, but lamb, chicken or Quorn mince will do)
1 stock jelly pot or cube (matching your chosen mince)
1 can of sliced mushrooms, drained
1 can of chopped tomatoes
1 red onion, chopped into small chunks (you can use regular onions but I find red to provide a better flavour)
Tomato pur?e to taste.

Method-
1) brown off the mince meat in a deep frying pan with your choice of oil (standard vegetable oil will do).
2) once the meat is brown add the chopped red onions to the pan and stir until softened.
3) add the drained chopped mushrooms (they must be drained otherwise the sauce will be too watery! Or you can buy fresh mushrooms and chop them yourself).
4) add the chopped tomatoes including the juices (do not drain these as the juices add to the flavour!)
5) stir in the stock cube, (I prefer to use stock jelly pots as the stock is better distributed) cover and leave to simmer until the sauce has reduced (got less watery)
6) once the sauce has reduced add the tomato pur?e to taste.
You are now done! Serve with your choice of pasta.

Top tip, make a larger pan of the sauce and save what you don't use, either freeze to eat at later time (remember to check the safe freezing lengths for the chosen meat in your sauce!) or make into a lasagne! (2+ meals made with the effort of one!)

As I said, yes this looks way too simple, but there is absolutely no need to add carrots, peas, etc. to it! I converted my boyfriend with this, his parents used to make it with less meat, no stock added carrots, peas and spices but it did not taste how a bolognese should!

 

[p e p p e r]

Another one for Naomy

Zebra Cake

Ingredients

4 eggs
1 cup (200g) sugar
1 cup butter (200 g), at room temperature 1 cup (240 ml) milk
1 tsp vanilla extract
3 cups (375g) flour
2 tsp (10 g) baking powder
1/4 tsp salt
For the chocolate batter
3 tbsp (25g) cocoa powder
1/4 cup (50ml) milk
1 tbsp (15g) sugar

Directions

1. Grease and line with parchment paper, a 24 cm (9 in) round cake pan. Preheat oven at 180 (350 F).
2. Whisk together in a large bowl the dry ingredients, flour salt and baking powder. Set aside.
3. In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar.
4. Mix butter with sugar until creamy. Add eggs one at a time and mix until well incorporated. Add vanilla extract.
5. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
6. Remove two cups of the batter and mix them with the chocolate mixture.
7. Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)
8. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
9. Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan.
10. Serve as it is or top with chocolate glaze.