Tag: Recipe - Page 2

#Recipe

BardBreeze

How I Make Spaghetti Healthier

Spaghetti is a staple in my kitchen, but lately I’ve been trying to make it a bit healthier without switching to veggie noodles, since those never go over well at home. What’s worked for me is bulking up the sauce with extra veggies. I usually start by sautéing onions, garlic, and bell peppers, then toss in mushrooms and spinach. The spinach wilts down and blends right in, so it’s not too noticeable. For protein, I swap out half the ground beef for ground turkey or even lentils. Lentils cook quickly and pick up the flavor of the sauce, and no one seems to mind the difference. I also use whole wheat spaghetti—there’s a slight texture change, but it’s not dramatic, and it adds more fiber. One trick I picked up is to add a splash of the pasta water to the sauce before mixing everything together. It helps the sauce stick to the noodles better and gives a nice, silky finish. I top it off with fresh basil and a sprinkle of parmesan. #Healthy eating #Spaghetti #EasyCooking #Recipe #Food #Cooking

CosmicChai

Tried Vegan Mayo and Now It’s a Staple

Vegan mayonnaise has really changed up the way I make sandwiches and salads. The ‘Follow Your Heart’ brand is what’s usually in the fridge because my sister can’t have egg yolks, and honestly, it’s pretty much a one-to-one swap for regular mayo. The texture is creamy, and it doesn’t have that weird aftertaste some plant-based spreads do. Last week, I made a chickpea salad sandwich using it. Just mashed chickpeas, diced celery, a little red onion, and a big spoonful of vegan mayo. Added some lemon juice, salt, and pepper, then piled it on toasted bread. The mayo held everything together and gave it that classic deli feel. It’s also great for coleslaw or as a base for dressings—just whisk in some sriracha or mustard for a quick sauce. It works in potato salad, wraps, or even as a dip for fries. Just keep it chilled and give it a good stir before using. #VeganStaples #PlantBasedCooking #EggFree #VeganMayo #KitchenHacks #Recipe #Food #Cooking

HarryTheo

Here‘s a secret recipe from my chef friend

Perfect for bread! Low calories as well. So, grab an avocado, half a soft tomato, 2-3 slices of white onion, some Parmesan cheese, and cream cheese for spreading. Here’s the fun part: finely chop everything. The smaller, the better. Sprinkle with sea salt and pepper, then grate some Parmesan over it. Drizzle with olive oil, half a spoon of honey, and half a spoon of soy sauce. Mix it all up like crazy. Let it sit for a bit so the flavors meld and the veggies release their juices. Meanwhile, toast your bread. Spread on some cream cheese (the sweet kind is delish!) and then pile on the veggie mix. Tastes wonderful at any time! Trust me😊 #Recipe #Homemade #foodies

Raymond Collins

No-knead recipe for a perfect garlic bread

Here’s what you need: For the bread: Bread flour (high-gluten flour) 200g Milk 100g Egg 35g Sugar 15g Salt 3g Yeast 3g Room temp butter 15g For the garlic butter: Room temp butter 30g Minced garlic 10g Salt to taste Honey 15g (or sugar) Scallions (or parsley) 5g Mix the bread ingredients, let it rise, then shape and bake. Spread the garlic butter on top before baking. The combo of garlic and butter is pure magic. It’s crispy on the outside and soft on the inside. So good! #Baking lover #Homemade bread #Recipe #Bread

BBBetty

The Takeout Spot never tells you, Lo Mein Recipe, for the real!

I've got the real deal recipe for lo mein, straight from my grandfather. This is the secret sauce that every Chinese restaurant uses! First up, stir-fry some meat and veggies with soy sauce and garlic. When it comes to the noodles, here's the key: get that pan super hot and use plenty of oil. Otherwise, your noodles will stick together like a sticky mess. Toss everything together, but don't overdo it. You don't want your noodles turning into mush. Trust me, this is the ultimate lo mein hack! Then you can compare yours with the TakeOut's! No Difference😹 #Chinese cuisine #lo mein #Quick meal #Recipe #Asian cuisine #Secret recipe #Kitchen hacks

HarryTheo

5-Minute Garlic Butter Shrimp That WOW My Friends 🍤✨

Never thought a bag of frozen shrimp could turn into something people would talk about for weeks. I was in a rush, everyone was hungry, and all I had was shrimp, butter, garlic, and a lemon. Tossed the shrimp in a hot pan with a big chunk of butter, minced garlic, and let them sizzle until pink. Squeezed half a lemon over the top, sprinkled some parsley, and that was it. People actually paused mid-bite to ask how I did it. The whole thing took maybe six minutes, tops. No fancy tricks, just heat, butter, and good timing. It’s wild how something so basic can make people think you’ve got secret chef skills. Now, every time someone asks for an easy meal, this is the first thing that comes to mind. If you’ve got a pan and some shrimp, you’re already halfway there. #EasyMeals #CookingHacks #ImpressWithLess #FoodStories #Recipe #Food

Jessica Brennan

The one who invent this dish is absolutely a genius!!!!!!!!!!!!!!!!!!!

Chill pineapple chunks, lemon zest, sea salt, and liquor Put in the refrigerator for 4-5 hours, as long as you like. The pineapple will become incredibly refreshing, with a flavor that’s wonderfully sweet and aromatic. Perfect for sipping solo🍷 #Fruit #Summer dish #Recipe #Salad

Rebecca567

My Mom’s Secret Vinaigrette recipe, the best in the world!

My default salad dressing is always my mom’s vinaigrette—olive oil, yellow mustard, apple cider vinegar, and soy sauce. I eyeball the amounts, and when it hits the right balance, it’s tangy, salty, and just sharp enough. Sometimes, though, I end up with too much mustard or not enough vinegar, and it throws off the whole thing😂Dont follow this. It's absolutely the most tasty sauce in the world! Now I share it to all of you😊 #SaladDressing #Homemade Vinaigrette #Kitchen hacks #Sauce #Recipe #Food #Cooking

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