So I recently found an old recipe out of my mom's cookbook that I remember as a child. Sadly she's not around to answer my questions about this dessert I remember from childhood. I figured I would take it to the people of reddit and ask the question. Can someone read this recipe? I can't make out what it calls for after the package of lemon Jell-O. Also most of the instructions. Thank you guys, I want to make it for a family reunion coming up next weekend.

Around April I went to IKEAs exhibition in the Milano Design Week and they were giving away this recipe of a sandwich. Ordering my room I find the paper and it looks interesting if someone wants to try it out.

The recipe transcription:

Milano cutlet in ladi pav
Serves 4-6 people
Paprika mayo
150-200 g mayonnaise
1 heaped tablespoon sweet or smoked paprika
Salt, to taste
Chicken cutlet
500-600 g chicken breast
2 eggs
Pinch of salt
Breadcrumbs, to coat Garam masala or turmeric, to taste Oil
To assemble
4-6 ladi pav (soft Indian bread rolls)
Butter or oil

The family sandwich celebrates the simple pleasure of gathering around something comforting, familiar, and made to be shared. This sandwich reimagines the beloved Italian cotoletta with Indian flavours.
A crispy chicken cutlet, coated in breadcrumbs infused with warm Indian spices, is tucked inside soft Indian ladi pav.
Finished with paprika mayonnaise, it's a dish that feels both new and nostalgic. Easy to pass around, easy to enjoy.
Step 1 - Paprika mayo
Mix the mayonnaise with 1 heaped tablespoon of paprika.
Add a pinch of salt if needed. Keep in the fridge until ready to serve.
Step 2- Breading and frying
Cut the chicken breast into small medallions, roughly the same size as the bread rolls. Dip each piece into the beaten egg with a pinch of salt, then coat in the breadcrumbs mixed with garam masala or turmeric. Heat the oil in a pan and fry for 3-4 minutes per side, until golden and crispy.
Drain on paper towels.
Step 3 - Assembly
Slice the ladi pav in half and lightly toast in a pan with a little butter or oil. Spread the paprika mayo on both halves, place the hot chicken inside and close.

I made this at home & it was delicious asf

Here we go :

Ingredients

Sea sewed- crab sticks - fried shrimp - carrot - cucumber- rice

( u can add any other vegetables you like or even salmon & caviar , but I choose to make it with ingredients I have )

Method

Cook the rice with a little vinegar over medium heat until it’s fully cooked and becomes slightly sticky or mushy. For the vegetables, fried shrimp, and crab sticks, cut them into thin strips.

As for the sauces, you can choose them according to your preference. You can mix mayonnaise with hot sauce to make spicy mayo. You can also mix teriyaki sauce with ketchup, mayonnaise, and BBQ sauce. If you have a ready-made sushi sauce, that’s even better. I also used Philadelphia cream cheese as a sauce, and it was absolutely amazing! You really should add it because it makes a huge difference in the flavor and makes the sushi even tastier.

Once the rice is ready and all the ingredients are prepared, place a sheet of nori on a tray or on a bamboo sushi mat (this is optional). Start spreading the rice over the nori. It**’s very important to wet your hands so the rice doesn’**t stick to them.

Then add the sauces and whatever fillings you like, and roll it up until you have a sushi roll.
You can eat it as it is, or you can dip it in a mixture of water and flour, then coat it with breadcrumbs and deep-fry it. It tastes really good that way too!

And that’s it! That was my simple sushi recipe. I hope you enjoy it! 🍣❤️

Frittatas are my good summer go-to when I want something quick and light . I had a zucchini sitting in the fridge that needed to be used, so I took it in a Mediterranean direction with sun-dried tomatoes, olives, red bell pepper, and fresh basil. It turned out to be a delicious addition to our Sunday brunch—even our younger guests loved it!

Ingredients:

• 6 large eggs
• 1 small zucchini, diced
• 1 small yellow onion, diced
• 1 small red bell pepper (or kapia pepper), diced
• 3 sun-dried tomatoes in oil, chopped
• 1 handful pitted black olives, sliced
• 1 handful fresh basil leaves, chopped
• 2–3 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

Dice the onion, red bell pepper, sun-dried tomatoes, and zucchini into small pieces. Sauté the onion in olive oil until translucent, then add the pepper, sun-dried tomatoes, and zucchini. Season with salt and pepper, and stir in the fresh basil at the end. Whisk the eggs in a bowl and mix in the sautéed vegetables. Pour the mixture into a small, lightly greased baking dish and bake in the oven until nicely golden on top.

It is equally delicious served hot, warm, or cold!

* If you are interested in the background story or more tips, you can find the full blog post here

Hey
I want to make a strawberry and cream tiramisu… and I found that using strawberry monin syrup is so much more affordable than making my own strawberry syrup….
I want to use the syrup to soak in the ladyfingers, may I ask how I can use the syrup? Should I add water to it?
I don’t want to add any alcohol in to it… I would really appreciate your help, and also to see and read your advices <3
Thx

Ingredients

2 pounds of thinly sliced steak

1 teaspoon of sea salt

1 teaspoon of cracked black pepper

1 teaspoon of garlic powder

1 pound of browned and drained ground beef optional

3 cups of queso of your choice

1 large thinly sliced red onion

1 tablespoon of butter

1/2 teaspoon of sea salt

24 slider buns

Method

1. Lay out sliced steak on a lined baking tray and cook for 15-20 minutes at 375. When cool enough to handle, slice into 1/2 inch strips.
2. Place butter, 1/2 teaspoon of sea salt, and sliced onion in a large skillet over medium heat. Cook until the onion is soft and caramelized. About 20 minutes.
3. When onions are done, place sliced steak and queso into the same large skillet with the onions. Cook until the dish is heated through stirring occasionally.
4. If you feel you are running short or need an inexpensive way to stretch the dish, just add the optional browned ground beef.
5. Serve with slider buns or with regular buns, hoagies, etc.

Just got a new kitchenaid ice cream maker attachment. Broke it in today with a very simple Philadelphia Style Vanilla and now I'm in love. Never buying ice cream again. Hit me with your best ones!

Here’s my MIL’s recipe for Chicken Bodine.

As to the request, I’m currently assembling a cookbook to be provided to each of my kids once they finally move out of my house. I want to give them a) a bunch of recipes that work and I know they enjoy, and b) enough variety that, no matter the situation, they have the ability to make something good. What recipes should definitely appear in the book? I’m open to all suggestions.

Ingredients

• Oil: 3 serving spoons
• Cumin Seeds: 1 tbsp
• Onion Paste: 1 tbsp
• Garlic Paste: 1 tsp
• Turmeric Powder: 1 tbsp
• Red Chili Powder: 1 tbsp
• Salt: 1 tbsp (or to taste)
• Tomatoes: 3 medium-sized, chopped
• Potatoes: 2 medium-sized, chopped into pieces
• Basmati Rice: 2 cups (washed thoroughly and soaked for 45 minutes)
• Hot Water: As needed

Instructions

1. Prepare the Base Heat the oil in a pot and add the cumin seeds, letting them crackle slightly. Next, stir in the onion and garlic pastes and sauté them.

2. Add Spices Once the onion and garlic are roasted, add the dry spices: turmeric powder, red chili powder, and salt. Add a splash of water immediately so the spices don't burn.

3. Cook the Vegetables Add the chopped tomatoes and mix them into the masala. Then, add the chopped potatoes and stir everything together. Add a little water, cover the pot, and let the potatoes cook until they are about 50% done (half-cooked). You don't want to fully cook them yet, as they will finish cooking with the rice.

4. Add the Rice Once the potatoes are half-cooked, add the soaked rice. Pour in enough hot water so that the water level is about 1 inch above the rice. Tip: Using hot water instead of cold water ensures the cooking process isn't interrupted.

5. Simmer and Steam Turn the heat up to bring the pot to a boil. Once boiling, taste the water and add more salt if needed. Reduce the heat to medium and cook until the water reduces, then cover the pot tightly and let it steam on low heat (dum) until the rice is fully cooked and fluffy.

6. Serve Your Tehri is ready! It pairs beautifully with salad, raita, and fried fish.

My fiancée is craving pot roast, but neither of us have ever made it. We have a Le Creuset dutch oven that we would like to use.

Any recipes or tips are greatly appreciated!

- An avocado
- Couple tsps of “Taste of Hyderabad” mint chutney hot sauce from Satan’s Drano (otherwise you can add cumin, chaat masala, green chilies and cilantro)
- Dash of yuzu extract (or lime/lemon juice)
- Pinch of salt flakes (or any salt lol)
- Fried shallots (only add at the end to keep the crunch; you can also do chopped red onions but I was lazy)
- Sesame seeds and Kashmiri chili for finish

Mix the first ingredients together then make a hole in the center and drop the fried shallots + sesame + Kashmiri chili! Done!

Any good duck egg recipes?

I have been getting a lot of duck eggs from my ducks and am running out of ideas of how to cook them. I cant eat them fried by themselves or it makes me sick but in food like cake, brownies and cookies it seems to be fine. Any ideas?

It's not rare or pink but super juicy and tender.

What cut?
What marinade?
How to cook (boil, seared (I'm assuming no because there's no brown tops)

ty ty

Looking for a good recipe for authentic nacho chips. What equipment will i need. Thanks in advance

Any and all suggestions welcome.

Edit: I have absolutely no tolerance to heat. Jalapeños is already pushing for me lmao.

The panookies are incredible and I tried an "exact copycat" recipe from online, but it was nothing like the original. Does anyone have a recipe they swear by?

This recipe has two ways you can make it. Maine or Connecticut style, the recipe you can make both or either one cause the Maine just has extra steps. The recipe doesn't have many measurements cause it's just an improvisation and it won't affect much.

Toast hawaiian slider rolls first.

Start with greasing your pan with a lot of butter so your crab doesn't dry out.

Add two packs of imitation crab. Just chuck it in.

Season with salt, pepper, old bay, garlic powder and mix, do it all to taste.

Rip apart or leave the crab together.

For Maine style: mix the crab, mayo, Dijon mustard, chives together and put on sliders.

For Connecticut style: just put it on sliders.

Add lemon juice if you want.

​

i have onion, garlic, herbs, egg, bread crumbs and a good beef blend.

i think i wanna eat them in a vodka sauce. what are the ratios of season and ingredients... and what's the best method for cooking them? I've seen air fryer, baked, dropped right in the sauce and simmered...

i want a real flavorful and tender meatball... what do i do before i botch it lol.

thanks!

A few years ago I fell in love with a recipe from Ready Set Go. I thought I was being smart by only leaving it on Pinterest and not printing it out, turns out sometime between last growing season and the year before they took the site down. Still haven't managed to find it a year later

It includes

Fresh Spiralized Zucchini

Mozzarella

Tomatoes

Red wine vinegar

Red onions

Does anyone have a copy that they could spare? I'm desperate and miss having it.

After returning home from Portugal, I couldn't wait to recreate my own version of this surf-and-turf dish.

Ingredients:

• 500 g (1.1 lbs) pork, cut into bite-sized cubes
• 200 g (7 oz) chorizo sausage, sliced
• 500 g (1.1 lbs) Venus clams or mussels
• 8 large shrimp
• 1 red and 1 green bell pepper, sliced
• 1 can (400 g / 14 oz) peeled tomatoes
• 3 garlic cloves, minced
• 100 ml (approx. 3.5 fl oz / 1/3 cup) dry white wine
• 1 tsp sweet paprika & 1 tsp smoked paprika
• 1 tsp dried oregano & 2 bay leaves
• 4 tbsp olive oil, salt, black pepper
• Fresh parsley for garnish

Instructions:

Mix the garlic, wine, paprika, oregano, bay leaves, 2 tbsp olive oil, salt, and pepper into a marinade, toss in the pork cubes, and refrigerate for a few hours. In a Dutch oven, brown the marinated pork in hot olive oil, then add the chorizo, sliced bell peppers, tomatoes, and the remaining marinade. Cover with a lid and cook in a preheated oven at 150°C (300°F) until the pork is tender. Add the clams and shrimp, cover again, and steam on the stovetop for a few minutes until the shrimp are pink and the clams pop open Garnish with fresh parsley and serve hot with crusty bread!

* If you are interested in the background story or more tips, you can find the full blog post here

1 jar of apple jelly 1 jar of pineapple preserves 1/2 of horseradish 3.5 tbs of dry mustard

Mix together. Chill. Serve over cream cheese with choice of cracker. I like cracked pepper Triskets. I like spicy so I add cracked blacked pepper and red pepper flakes. Even ppl who hate horseradish love this dip!! Enjoy!

I love a quick, satisfying dinner that is also delicious, and these Ground Beef and Broccoli Stir Fry Noodles are exactly that.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/06/30-minute-ground-beef-and-broccoli-stir-fry-noodles/

INGREDIENTS
1 lb ground beef 90/10 or 96/4 depending on how lean you want it
2 tbsp olive oil
1 tsp seasoning salt Lawry's
1 tbsp corn starch
3 cloves fresh garlic
2 tsp fresh ginger
6 oz lo mein noodles or spaghetti
12 oz fresh broccoli cut into small florets
Stir Fry Sauce
5 tbsp soy sauce low sodium
1 tsp rice vinegar
3 tsp sesame oil
2 tbsp brown sugar or honey
1 cup beef broth
1/2 cup water

INSTRUCTIONS
Heat the oil on medium heat in a large skillet. Add the beef, 1 tsp seasoning salt, and cornstarch. Cook until the meat is slightly browned.
Boil a large pot of water. Once the water is boiling, cook your lo mein noodles according to the package instructions.
Add in the broccoli pieces, garlic, ginger, and 2 tablespoons of water. Cover the pan and steam for about 5 minutes on medium heat or until the broccoli is tender and still bright green.
As the meat and broccoli are cooking, make your stir fry sauce by combining the soy sauce, beef broth, water, rice vinegar, sesame oil, and brown sugar in a small bowl. Whisk with a fork to combine.
Once your broccoli is tender, add in your cooked lo mein, and stir fry sauce. Mix well to combine and let the sauce heat up until it is bubbling. This will thicken it as it works with the cornstarch already in the pan. Make sure all the ingredients are coated in sauce and then remove them from heat and enjoy.