855 posts tagged with recipe.
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How long will it keep? Oat bar edition

I'm new to almond and cashew butters. I made these delicious oat bats last night. How long will they keep in my fridge? Can I freeze them? Thank you.
posted by monkeymonkey on Jul 12, 2015 - 5 answers

Beet me up

I bought beets at the farmers market this weekend but have never eaten them before. What is your go-to beet recipe / preparation technique for beet-o-phobes? The weather has cooled, so I can comfortably use my oven for roasting, too.
posted by Maarika on Jul 6, 2015 - 35 answers

Help Me Recreate Amazing Migas!

When I was in Monterey I had a tex-mex migas like I'd never seen and I've always wanted to recreate it at home. it was the traditional tex-mex migas ingredients (tomato, bell pepper, onion, egg, cheese, tortilla chips) but it came out standing whole and firm, not unlike a flan and it cut like one - moist but really sturdy, not falling apart, almost like a quiche? The non-egg stuff was diced superfine and just melted into it. How did they make this and how can I do it at home? [more inside]
posted by The Whelk on Jun 17, 2015 - 9 answers

Unusual marinade recipes wanted

What are the most unusual but tasty marinade recipes you love? [more inside]
posted by reenum on Jun 14, 2015 - 28 answers

Too many greens

I just got a CSA box full of 6 different types of greens. Four to five pounds of fresh greens is a lot for a single person to eat in a few days! I have about 3 days to cook or eat them before they will start to spoil. While I am skilled enough in the kitchen, I don't cook greens very often so I am stumped on what to do with them. How can I prepare these so that I am not wasting food? I am looking for delicious, easy recipes that can combine as many as possible into a single dish. Details inside. [more inside]
posted by KMoney on May 24, 2015 - 37 answers

chicken drumsticks + slow cooker = ???

I am looking for the best recipe that requires both chicken drumsticks and a slow cooker. [more inside]
posted by everybody had matching towels on May 1, 2015 - 15 answers

Smoked Oyster Replacement

What can I use in place of smoked oysters in this recipe? [more inside]
posted by Julnyes on Apr 27, 2015 - 18 answers

Request for Disguised Veggie Recipes!

My daughter needs to increase her vegetable intake, but refuses to eat most veggies. What recipes will allow us to disguise her vegetables in other foods? [more inside]
posted by zarq on Apr 14, 2015 - 68 answers

What dish (dessert?) can I make with Vietnamese coconut chips?

I have a large bag of these Vietnamese coconut chips, which are sweet and delicious. While I could easily eat them a handful at a time until they were all gone, I'm wondering if there are any dishes where the crunchiness might add something. For example, I understand some people eat them with fruit and yoghurt; in Vietnam we also had them as part of a fruit drink layered with ice and coconut milk, which was amazing (would love that recipe!) Any ideas?
posted by Cheese Monster on Apr 12, 2015 - 7 answers

Plans for Vintage Honey

While cleaning out my parents house for their upcoming move, I discovered and inherited seven large jars of honey that have been lurking in the basement for 20-30 years. What are some interesting things I can do with what appears to be 5-6 liters of honey? [more inside]
posted by FatherDagon on Apr 10, 2015 - 17 answers

What's for lunch?

For the past couple of months I have been eating the same thing each day at work for lunch. This has been a soup made up of steamed chicken breast with frozen vegetables and a teaspoon of miso paste. It has worked surprisingly well. Now I need some more simple ideas. [more inside]
posted by poxandplague on Apr 9, 2015 - 9 answers

Transform our ribs, please

This weekend my husband and I made a rack of pork ribs, and have a lot of leftovers. How to not get bored? [more inside]
posted by telophase on Apr 8, 2015 - 9 answers

Recipes to use Patak's curry paste

Due to circumstances beyond my control, I now am the proud owner of a jar of Patak's Madras Curry Paste (hot) and a jar of Patak's mild curry paste (coriander and cumin sauce base). I only have one recipe that uses the Madras Hot Curry Paste. Hoping someone on MeFi might be able to help out with recipes to use them up. I'm open to meat or vegetarian options, and have no allergies/diet restrictions. (Things that go well with rice appreciated.) [more inside]
posted by gudrun on Apr 1, 2015 - 19 answers

Perfect Pink Punch

I'm looking for a not-too-sweet, alcoholic punch recipe to serve at an upcoming party. Caveat: must be some shade of pink. [more inside]
posted by turniphead on Mar 29, 2015 - 23 answers

What can I make with these ingredients?

I need to make a big meal of something to eat for lunch over the next few days (will be fridged and microwaved). I have a lot of ingredients that don't make a lot of sense together (to me, at least) that I'd like to use up as much of as possible. [more inside]
posted by disaster77 on Mar 24, 2015 - 10 answers

As Simple as Possible, but No Simpler

I'm in search of recipes which boil down a dish to its most basic (necessary and sufficient) components. So bread: flour, water, salt, yeast and (possibly) oil or butter. Hummus: chick peas, garlic, tahini, lemon juice. Coq au vin: chicken, onions, bacon, garlic, red wine, mushrooms. (Feel free to argue). [more inside]
posted by Sportswriters on Mar 21, 2015 - 25 answers

Simple gluten-free dessert recipe?

Quick, I need a gluten-free dessert recipe! It should be fairly easy and require as few specialized ingredients as possible. [more inside]
posted by Metroid Baby on Mar 20, 2015 - 25 answers

Bread/Weapon Recipe

I love solid dense bread. Bread that can be cut into ultra thin slices, takes 10 minutes to chew and tastes fantastic with cheese. Anyone got a tried and true 'bread as weapon' recipe? [more inside]
posted by kjs4 on Mar 12, 2015 - 11 answers

Dinner vegetables for kiddo: beyond broccoli and green beans

Somehow, we're in a rut on dinner vegetables that our little guy will also like. Our staples are green beans, broccoli, brussel sprouts, and asparagus, though he doesn't like asparagus too often. Salad greens are still not to his liking. How can we bring some variety to our dinner greens? What are other good greens, and how can we quickly prepare them, or prepare on the weekend and store for the week? [more inside]
posted by filthy light thief on Mar 11, 2015 - 39 answers

Awesome Italian meatballs from ground beef?

Have you got a recipe for awesome Italian meatballs from ground beef? [more inside]
posted by InsertNiftyNameHere on Mar 10, 2015 - 25 answers

I guess I could give Soylent a try

My jaw is wired shut for the next 3-4 weeks. I would like to not die of starvation and/or boredom. Give me all your best liquid diet recipes/hacks [more inside]
posted by kagredon on Mar 8, 2015 - 29 answers

Non-pulled-pork recipes for pork butt and 'picnic roast'?

I made a bulk pork order some time ago, and with it I received a 3lb 'picnic roast' and a 3.5lb pork butt. What is the most delicious way to prepare these that is not pulled pork?
posted by torisaur on Mar 2, 2015 - 24 answers

Re-create that recipe: Curried Veggie Stew

Please help me come up with a recipe - the spices in particular - for a curried veggie stew I used to order at a mall food court years ago. I remember cumin and cardamon but that's about it... [more inside]
posted by kitcat on Feb 12, 2015 - 9 answers

The most perfect chocolate cake in fiction?

I vaguely recall a Louise Erdrich story which has a character obsessed with finding the recipe for the most perfect Sacher Torte that he tasted when he was young. Which book is it? [more inside]
posted by ovvl on Feb 7, 2015 - 3 answers

Food ideas for gluten/dairy free lunches that don't have to stay cold?

I need suggestions for lunches that I can take to college with me, in my backpack, that don't require an ice pack - I just don't have room. The lunch will be consumed within four hours or so. [more inside]
posted by DriftingLotus on Jan 26, 2015 - 31 answers

Is this sorghum still tasty? And if so, what do I do with it?

I have a 12 oz. mason jar of "pure sorghum, standard grade" (3/4 lb) that I bought a few years ago from a local farmers market. I opened it today, and it still looks good, I assume, because I've never actually used sorghum, and don't know what it might look like if it went bad. When I opened it I broke the seal, so I assume there's some chance of it still being edible, but StillTasty.com doesn't have anything for sorghum, commercial or homemade/packaged. So, 1) is it still good after a few years of being stored on a shelf, and 2) what should I do with it?
posted by filthy light thief on Jan 17, 2015 - 7 answers

Polish Cabbage

I am looking for the name of/recipe for a mysterious Polish cabbage dish i used to get from Sava Polish Deli in Jersey City. [more inside]
posted by miss so and so on Jan 4, 2015 - 4 answers

What is an easy, preferably chocolate, non-cake dessert to make?

I'm looking for an easy, preferably chocolate, dessert to make at home that is simple and doesn't involve baking soda or baking powder. [more inside]
posted by atinna on Dec 28, 2014 - 14 answers

Japanese Comfort Food

A friend of mine is having to be in the hospital for the next ten days or so. I've promised him I'll make him dinner when he's out, and his request is for Japanese comfort food. I've done some googling and ramen and/or miso soup was already going to be on the menu, but I'm really interested in vetted/actually-from-Japan recipes and I don't have enough knowledge of Japanese cuisine to evaluate them. [more inside]
posted by feckless fecal fear mongering on Dec 21, 2014 - 31 answers

Interesting Recipes using Prepackaged Gnocchi?

I have a 1 lb. package of tri-color gnocchi. I need to make some kind of dinner with it, but we're exhausted of red marinara-style sauces, and I can't handle eating an Alfredo-style cream sauce. What can I make for dinner with this? [more inside]
posted by PearlRose on Dec 20, 2014 - 19 answers

Craver of the Savory Flavor

I love savory beverages. In the summer I love a good bloody mary (virgin or with vodka) and in the winter I sip hot chicken broth or miso. Can you recommend some other savory drinks? [more inside]
posted by gumtree on Dec 8, 2014 - 22 answers

Don't be a Jive Turkey

We have lots of family over and this year my dad won an electric roasting oven (like these) and two turkeys. Recipe needed! [more inside]
posted by PlutoniumX on Nov 25, 2014 - 1 answer

Best way to design and print a DIY cookbook?

What is the best service or method for designing and printing about a dozen copies of a cookbook? Lulu? Amazon? iPhoto? Kinkos? [more inside]
posted by toomuchkatherine on Nov 9, 2014 - 9 answers

What do do with a whole picked cabbage?

I have a whole pickled cabbage sitting in my fridge and I don't want to throw it out. Help! [more inside]
posted by ninazer0 on Nov 6, 2014 - 10 answers

To fu, or not tofu?

I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
posted by Juliet Banana on Nov 5, 2014 - 32 answers

Help me get my almond fix

I am a huge fan of that really intense almond taste you get in certain desserts. I like eating raw and roasted almonds, in granola, sliced in cookies - but that's not the almond taste I'm talking about. I mean that strong, sharp, sweet almond taste like you get from eating Good Humor toasted almond bars and marzipan and amaretti cookies. Ben and Jerry's Mission to Marzipan was basically my favorite dessert of all time. Does that specific flavor come just from almond extract? And what are your best dessert recipes that really highlight that awesome extreme almond flavor?
posted by Neely O'Hara on Oct 15, 2014 - 25 answers

Shop Once, Eat All Week

I had my life changed recently by a magazine article that showed me how to prepare a complete dinner for the whole week in 10-15 minutes per night with a few hours prep on Sunday, all for under $100. But it seems to be the only article of its kind! Please help me find more. [more inside]
posted by Bobby Bittman on Oct 4, 2014 - 22 answers

A list of food pluralizations?

I'm involved with a project that involves a database of cooking ingredients. We have a great huge list of relevant nouns, so that's fine, but we're running into trouble with the differences in pluralizations of words. [more inside]
posted by bethnull on Oct 1, 2014 - 7 answers

Looking for a Pumpkin Bread Recipe

I am looking for a pumpkin bread recipe that meets the following criteria [more inside]
posted by Julnyes on Sep 24, 2014 - 14 answers

Quite the (tasty) jam we're in...

I need help figuring out how to use up two big jars of jam. [more inside]
posted by lizbunny on Sep 23, 2014 - 37 answers

What to do with many tiny tomatoes?

This year's garden produced tons of tomatoes, but they're really small. The Roma/plum tomatoes are like golf ball-size, and the grape tomatoes are barely the size of grapes. What can I do with them, bearing in mind their tiny, labor-intensive size? [more inside]
posted by wenestvedt on Sep 22, 2014 - 29 answers

Christmas pudding tips!

Just received a pudding mold, anything I should keep in mind about using it? I've heard one should make an Xmas pudding months in advance - do I start now? Other questions as well! [more inside]
posted by miltthetank on Sep 15, 2014 - 5 answers

What do I do with dried mushrooms?

What's the best, most foolproof way to reconstitute dried mushrooms? What recipes should I use them in? [more inside]
posted by Metroid Baby on Sep 8, 2014 - 16 answers

(veggie) burgers and other analog recipes

Which standard recipes, with meat as a key ingredient, have clear vegetarian analogs? Examples, to be clear: for every hamburger, there is a veggie burger (eggplant, cauliflower, etc). Chili con carne becomes chili sin carne. For meatloaf there is Neatloaf. What else should I be thinking of? "Buy fake meat" is not heading in the right direction; "google 'vegetarian [meaty food]'" is a realistic suggestion but which foods?
posted by whatzit on Aug 22, 2014 - 33 answers

Oh, quinoa, how I love thee

Help me find more one-pot quinoa dinners! [more inside]
posted by peanut_mcgillicuty on Aug 16, 2014 - 10 answers

Another reason to not buy groceries when you're hungry

I thought I used to like bologna and after making a sandwich with the stuff find that I don't. I need suggestions on ways to use the rest of the bologna that disguises it's texture and fatty/heavyness. Any ideas are welcome. Maybe there's culinary gold hiding in the offal ....
posted by mightshould on Aug 2, 2014 - 32 answers

What are the hardest to prepare recipes in history?

I'm putting together a list of recipes that only master cooks take on once they're at the highest levels. Dishes where the sauce alone can take two days. I need recipes that aren't new (aka it requires a magnetic cooktop) or too non-western. And I'd love if there was anything that had some history (though in general if it's a dish over 30 years old, it's going to). As in "It was prepared once for President McKinley...who fired the chef." Ideas? [more inside]
posted by rileyray3000 on Jul 29, 2014 - 25 answers

We All Scream For Sour Cream

My wife came home with close to a gallon of sour cream the other day. (Don't ask.) What on earth can we do with all of it? Recipes calling for a dollop here or a smidge there simply won't cut it. We need volume here, people! Please help us, MeFi!
posted by bluejayway on Jul 28, 2014 - 45 answers

Vegetable stock: what makes it amazing and how best to use it?

This is a two-part question.... I have the idea of a "stone soup" kind of fall gathering where everyone brings something to make a huge pot of vegetable stock. I need to know what makes good stock – what to put in and what to leave out – and then what should I make at the party for us all to eat and enjoy some of this stock right away? [more inside]
posted by amanda on Jul 28, 2014 - 10 answers

Urgent help needed - vegan gluten free cake recipe

Google is being horribly unhelpful on this one. I have volunteered to make a fruit cake for a friend's wedding. It must be dairy-free, gluten-free, soya-free and wheat-free. Difficult part: I live in Belgium, which doesn't seem to cater for dietary requirements like this, plus there's a language barrier. Actually, given that list of dietary requirements, the Belgian bit might be the easy part. Oh well. Calling MeFi bakers anyway! [more inside]
posted by fearnothing on Jul 27, 2014 - 28 answers

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