Recipes & Food

Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch.

Get your peanut butter on with these buttery, honey roasted peanut-y, Captain Crunch Peanut Butter cereal bars.

Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.

These aren't exactly classic French rolls, but I'm positive their crackly crust and fluffy interiors will win you over. The trick is something I pulled straight from the bagel playbook—boiling the dough to create a moist skin that bakes up glossy and crisp. The result is simple hard rolls that are perfect for mopping up gravy, dunking in soup, or sandwiching around thick slices of your favorite cheese.

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El arroz es el cereal mas extendido por todo el mundo. Nuestro Arroz Inflado está hecho a base de harina de arroz y un proceso de extruido y secado. Se ha convertido en uno de los snacks más demandados y esto se debe a que es un alimento ligero que nos da mayor, saciedad, calma el hambre aportando menos calorías y nos brinda una buena cantidad de fibra la cual ayuda a mantener un tránsito intestinal adecuado . - Vegano - Buena fuente de fibra - Color cafe claro y olor caracteristico    Ingredientes:   Harina de arroz, harina de maíz, azúcar, quick coat, aceite de maíz y lecitina de soja. Origen: EUA Conversión:    *Importante:   Este producto se procesa en planta y equipo donde se procesa trigo y avena, trazas de estos productos pueden ser encontrados. Almacenar a una temperatura de 20 a 30 °C.

The naturally sweet and earthy flavor of Corn Flakes shines in this riff on classic Rice Krispies treats.

To honor National Sandwich Month, we've put together this epic glossary of sandwiches.

The perfect party sandwich, this stacked egg salad, salmon, and radish sandwich is assembled as a large loaf then sliced into individual servings.

This slightly spicy, ancho chili-inflected meatloaf incorporates deeply flavorful add-ins—sautéed jalapeños, onions and garlic for flavor; bloomed gelatin, chicken stock, eggs, and ground saltines to bind it and keep it moist; and a molten cheddar cheese core. Then, it's spread with homemade chili sauce and baked in the oven until glistening.

#rosettastone #rosettastonepartner @rosettastone Thank you to Rosetta Stone for sponsoring this video! Visit https://partners.rosettastone.com/pasta-grammar/pasta1 for 40% off a lifetime membership to Unlimited Languages through March 22! While Sicilians don't make anything they would call "pizza," they do have several, um, "pizza adjacent" recipes that Eva is sharing with us today. They're thick, bold and (compared to Neapolitan pizza) quick to make! If you enjoy this video, please give it a thumbs-up and subscribe to the channel! -------- SCIAVATA RECIPE - https://www.pastagrammar.com/post/sciavata-stuffed-sicilian-pizza-pie-recipe RANZA E SCIURA RECIPE - https://www.pastagrammar.com/post/ranza-e-sciura-stuffed-sicilian-flatbread-pizza-recipe SFINCIONE PALERMITANO RECIPE - https://www.pastagrammar.com/post/how-to-make-sfincione-palermitano-authentic-sicilian-pizza-recipe -------- FOLLOW US Website/Recipe Blog - https://www.pastagrammar.com Instagram - https://www.instagram.com/pastagrammar Facebook - https://www.facebook.com/pastagrammar Snapchat - https://www.snapchat.com/add/pastagrammar Twitter - https://twitter.com/PastaGrammar VISIT ITALY WITH US Italian Food Tours - https://www.pastagrammar.com/tour SUPPORT US Merch Store - https://teespring.com/stores/pasta-grammar-2 Shop Amazon - https://www.amazon.com/shop/pastagrammar 00:00 - A Sicilian Pizza Party 00:49 - A Sicilian "Pizza Pie" Recipe 04:30 - Trying "Sciavata di Menfi" Sicilian Pizza 06:19 - The Second Sicilian "Pizza" Recipe 07:35 - Harper's Learning Italian 09:10 - A Sicilian Pizza Rollup, Rolled Up! 11:59 - Trying "Ranza e Sciura" Sicilian Pizza 14:53 - A Sicilian Pizza Recipe from Palermo 18:27 - Trying "Sfincione Palermitano" Sicilian Pizza 20:43 - Pasta Grammarian in Action! 00:00 - A Sicilian Pizza Party 00:49 - A Sicilian "Pizza Pie" Recipe 04:30 - Trying "Sciavata di Menfi" Sicilian Pizza 06:19 - The Second Sicilian "Pizza" Recipe 07:35 - Harper's Learning Italian 09:10 - A Sicilian Pizza Rollup, Rolled Up! 11:59 - Trying "Ranza e Sciura" Sicilian Pizza 14:53 - A Sicilian Pizza Recipe from Palermo 18:27 - Trying "Sfincione Palermitano" Sicilian Pizza 20:43 - Pasta Grammarian in Action!

The Rice Krispie treats of your childhood get a grown-up makeover with a homemade chocolate-stout marshmallow. Pretzels and potato chips replace the rice cereal, and a boozy chocolate drizzle finishes off these sweet, salty, and chewy bars.

Toasting the Rice Krispies and generously seasoning the bars balances the sweetness of the marshmallows, while brown butter adds rich, nutty flavor.

No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well.

A handful of ingredients and a well-seasoned cast iron skillet are all you need to make this Southern breakfast staple.

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

After eating Chinese cabbage for more than 30 years, it turns out that I have been doing it wrong all the time. The old method of my 80-year-old grandmother is really delicious. Join as a member to sponsor a picture of food: https://www.youtube.com/channel/UC42yFsR28e17B5RTtHlQuEQ/join What I'm sharing with you today is If you like a painting, you can click: 【http://bit.ly/3ry5hk4】 Hello everyone, I am a painting. One picture thinks that food is a necessity in life, a delicious meal will make you feel happy throughout the day and be more motivated to work! Yihua will share a home-cooked dish here every day, so that everyone can enjoy delicious food every day. While publishing the video, Yihua will provide you with subtitles in more than 20 languages ​​(English, German, French, Malay, Filipino, Hindi, Urdu, etc.) for everyone to watch and learn how to make Food. . Friends who like food can subscribe. Remember to click the little bell 🔔 If there are English subtitles and Chinese subtitles, or there are double Chinese subtitles, you can press CC to turn off the built-in subtitles (the mobile version is in the upper right corner, and the computer version is in the lower right corner). 【🐷Pork Food】http://bit.ly/2M6IOLg 【🐂Beef Food】http://bit.ly/3dqMNxE 【🐏 Lamb Food】http://bit.ly/3uhFf6k 【🐓 Poultry Food】http://bit.ly/3ujsng8 【🐟 Seafood Food】http://bit.ly/3aDMii4 【🥬Vegetarian】http://bit.ly/37x0pno 【🌝Other Foods】http://bit.ly/2NfZRvd Business cooperation: bdcilimited@gmail.com food, foodofinstagram, foodie, toptags, instafood, yummy, amazingfood, tasty, chinesefood, chinesecuisine, chinesecooking, asianfood, chinesefoodlover, asiancooking, asian, asiancuisine, foodculinary, spicyfood, delicious, chineseculture, home-cooked, homefood, homecookedfood, homemademeal, Home Cooking, Specials, Gourmet, Appetizers, Delicious, Food Videos, Snacks Meet Everyday Kitchen, Lingzi Kitchen, Soul Shuguo Cuisine, Old Northeast Cuisine, Xiaoying Cuisine, Cuisine Erha, Xiaoan Cuisine, Feng Xiaochu, Xiaoying New Food, Home Cooking Diary, I am Ma Xiaobad QistinWongTV, Uncle Shui, Sister Coup, Gourmet Cooking, Food Writer Wang Gang,

Breaded, heavily seasoned cheese balls make the perfect cheesy vehicle for thick, garlicky red sauce.

The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.

This ancient protein-rich food deserves a place in your kitchen, especially when there are more and more great recipes out there that use it!

Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that

Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing

This Meatball Sub is the best thing I've eaten all year. That includes the 3 Michelin star $850 meal I ate in France. Visit https://ntn.so/brianlagerstrom to sign up to Notion for free! ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: BAGUETTE PAN: https://amzn.to/3BtsU4q BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC KITCHEN AID MIXER: https://amzn.to/33eQot4 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 --RECIPE-- Makes 5 sandwiches + 1 extra roll SUB ROLLS ▪380g or 1 5/8c water 86F/30C ▪12g or 3tsp instant yeast ▪20g or 1 3/4Tbsp granulated sugar ▪525g or 4 1/4c bread flour ▪12g or 2tsp salt ▪Untoasted white sesame seeds Add water, yeast, sugar, flour, & salt to mixer with dough hook. Mix on high for 6min. When ready dough should be formed into a ball that clears the sides of mixer and should pass the tug test (see @0:42). Place dough into a bowl and round as shown @0:49. Cover and let sit at room temp for 45min. Perform a strength building fold then round and tuck into a ball as shown @1:09. Cover and allow to sit at room temp again for another 45min. Flip dough onto floured cutting board and degass well. Divide dough into 6 pieces (about 150g each). Preshape each piece as shown @4:20. Cover dough balls with damp towel and rest for 15min. Prepare 2 trays/plates: 1 with white sesame seeds, the other with a wet towel. Spray/oil baguette pan (if you don’t have a baguette pan, proof in couche and bake on sheet tray) Shape rolls as shown @5:12. Place shaped roll onto wet towel, seam side up, then into sesame seeds. Place in baguette proof pan, seed side up. Cover with a towel and proof for 45-60min. Score rolls and mist well with water. Load pan into 400f/205C oven to bake for 18-20min, spritzing rolls and oven again before closing door. -- MEATBALLS ▪200g 3/4c + 1Tbsp whole milk ▪50g or 1/4c sour cream ▪1 egg ▪150g white bread (about 6 slices), cut into cubes ▪1lb/.5kg 80/20 ground beef ▪1lb/.5kg 80/20 ground pork ▪125g or 1 1/4c grated parm ▪15g or 1/4c fresh parsley, chopped ▪15g or 4-5 cloves garlic, minced ▪Pinch chile flakes ▪3g or 1.5tsp ground black pepper ▪18g or 1Tbsp salt ▪15g lemon juice (juice ½ lemon) Whisk milk, sour cream, and egg. Add bread. Whisk/stir until pasty and broken down. Add the remaining ingredients and mix well. Divide into 15 100-105g balls. Work and roll balls between your hands. Place each ball on parchment lined sheet tray. Bake at 475F/245C for 25min, flipping after 15min. -- SAUCE ▪Olive oil ▪White onion, small diced ▪15g (4-5 cloves) garlic ▪Salt ▪Chile flakes ▪28oz can tomato puree ▪28oz can crushed tomatoes ▪sugar Preheat large, heavy bottomed pot over medium. Add in a long glug of olive oil. Add onion, garlic, and pinch of salt. Sweat, stirring every couple of minutes until onions have softened. Add pinch of chile flakes and allow to bloom for about a minute. Stir in tomatoes and bring to a simmer. Reduce heat to med low to reduce for about 25min. -- PUTTING IT ALL TOGETHER ▪Full fat mozzarella, sliced (2 per sandwich) ▪Giardinara, chopped finely (recipe below) Gently stir cooked meatballs into pot of sauce. Taste for seasoning. Stir in pinch of salt and pinch of sugar. Roast in 350F/175C oven to reduce for 20-25min. To prep sub rolls, halve then remove about half of bready filling from the top piece. Put 2 pieces of mozz on bottom piece and place under broiler on high until cheese is melted and bread is a little toasty (30-50sec). Spoon giard on top of cheese followed by 3 saucy meatballs. Top with toasty top bun. -- GIARDINIERA (makes 1qt/ltr) ▪150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots ▪75g or 1/2 c serrano (or another hot pepper of choice) ▪400g or 1 3/4c white distilled vinegar ▪200g or 3/4c water ▪24g or 1 1/2 tbsp salt ▪300g or 1 1/3c light olive oil ▪150g or 3/4c ex virgin olive oil Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days. After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use. -- #meatballsub #meatballs #sandwiches CHAPTERS 0:00 Intro 0:19 Mixing the bread 1:40 Meatballs 3:49 Bread: shaping 5:58 Baking the balls and starting the sauce 7:09 Organizing my videos with Notion (ad) 8:19 Finishing the balls and sauce 10:03 Baking the rolls 11:03 Assembly 13:08 Let’s eat this thing **DISCLAIMER: links in this description may be affiliate links. If you buy these products via my links I'll receive a small commission at no added cost to you.

A Sicilian pizza that's as close as you're going to get to the famous Spicy Spring at Prince Street Pizza in New York City.

The best Italian-American meatballs are plump, juicy balls of flavorful meat that's so tender a spoon can pass right through it. Here's how to make them.

We've uncovered the best Pinsa recipes that are so easy to make in your own home. They taste amazing and you won't believe how...

Think of this recipe as a sloppy Joe with its shirt tucked in. It has a day job now, but still likes to party. You can get my favorite cookware from Made In today with a 15% off discount using my link: https://madein.cc/brianlagerstrom ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: MEAT CHOPPER: https://amzn.to/3SGuk2M 12" MADE IN NONSTICK: https://amzn.to/3EHtnkG CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 -- RECIPE -- ▪1lb/.5kg 80/20 ground beef ▪1g or 1/4tsp baking soda ▪100g or 1 large or 2 small poblano peppers small diced ▪150g or 1 large yellow or white onion, small diced ▪Olive oil ▪5g or 1tsp salt ▪5g or 1 1/2tsp onion powder ▪5g or 1tsp garlic powder ▪2g or 1tsp black pepper ▪5g or 1 3/4tsp paprika ▪Pinch of Chile flakes ▪10g or 1 1/2Tbsp flour (all purpose or gluten free blend) ▪50g or 3Tbsp tomato paste ▪50g or 3Tbsp ketchup ▪15g or 2Tbsp yellow mustard ▪15g or 2 1/2-3tsp brown sugar ▪50g or 3 1/2Tbsp worcestershire ▪20g or 1 1/2Tbsp red wine vinegar ▪10g or 1 ½tsp better than bouillon beef paste ▪350g or 1 1/2c stock (chicken or beef) Add beef to a bowl with baking soda and mix thoroughly to incorporate. Preheat a large nonstick pan over medium high. Add a squeeze (Tbsp or so) of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, using a meat musher or wooden spoon to break up meat into small pieces. When beef is broken down well and is beginning to brown, add salt (5g), onion powder, garlic powder, pepper, paprika, and chile flake. Stir to combine and cook for about 30 seconds. Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed. Serve on toasted brioche bun. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS 0:00 Intro & Manwich tasting 1:28 Cooking the beef 3:46 Seasoning/sauce 5:00 The nonstick cookware i’m using (#ad) 6:05 Finishing the sloppy joe mixture and tasting 7:09 Putting it together 8:20 Let’s eat this thing #sloppyjoe #sloppyjoseph #schoollunch **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Dig into this Thai salad of crispy, runny fried eggs with fresh herbs, aromatics, and a sour-spicy dressing.

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.

These salads are bursting with so much flavor that you'll crave more with each bite.