Recipes

1,300 Pins
 5d
Collection by
a bowl filled with fruit and granola on top of a white countertop next to sliced bananas
Acai Bowl Recipe - How to Make Your Own Acai Bowl
Acai Bowl Recipe - How to Make Your Own Acai Bowl
·
10m
two glasses filled with green liquid sitting on top of a wooden tray
Virgin Mojito Recipe: Cucumber Honey "Nojito" - Chris Loves Julia
Virgin Mojito Recipe: Cucumber Honey "Nojito" - Chris Loves Julia
a woman is holding chopsticks over a bowl of food
Food Network on Instagram: "Pajeon just like grandma made! @choibites says the perfect fry should sound like a rainy day! Don’t miss Esther on #24In24: Last Chef Standing FINALE > tomorrow @ 8|7c! Get the recipe with the link in @foodnetwork’s bio."
lettuce on a white plate with nuts in the middle
Sivan's Kitchen on Instagram: "My #1 hosting salad !! No matter what kind of event, dinner, or lunch I’m hosting, i’ll always have this artisan lettuce spears salad on my table. It’s the one dish that always finishes and that I can never make enough of. The dressing is great to keep in the fridge and enjoy with anything, you will end up drinking it it’s so good ! Challah croutons are made from a left over challah bread cut into cubes. Tossed with some olive oil and salt, baked on a baking sheet lined with parchment paper at 350° Fahrenheit for about 15 minutes till slightly darker than golden brown. Ninja mini processor can be found in my amazon storefront in the kitchen section, a direct link is in my bio🥰 Dressing: •1/3 cup olive oil •1/3 cup fresh lemon juice •1/4 cup Dijon musta
a glass bowl filled with ranch dressing on top of a table
Alex Rios on Instagram: "Wingstop Ranch Dressing 🔥 recipe ⬇️ 1/2 cup fat free greek yogurt or sour cream 1/2 cup light mayo 1/4 cup any milk (buttermilk for authenticity) 2 tsp garlic powder 1/2 tsp dried dill 1/2 tsp onion powder 1/4 tsp salt 1/4 tsp pepper Squeeze of 1/2 a lemon 1/4 cup fresh parsley, minced 2 tbsp fresh chives or dried #wingstop #ranch #ranchdressing #sauces #chickenwing"
a white plate topped with lasagna and greens
Nagi & Dozer - RecipeTin Eats on Instagram: "It’s a lasagna sort of weekend!! ☔️I’ve been in the hunt for a really great one at a restaurant - any Sydney restaurant tips?? Until then, nothing beats homemade! - N x ❤️ Lasagna | Serves 10 . INGREDIENTS Ragu Bolognese: 1 tbsp olive oil 1 onion , finely chopped 1 medium carrot, 1 celery , finely diced2 garlic cloves , minced 1 kg / 2 lb beef mince (ground beef) 800 g / 28 oz crushed tomato, 3 tbsp / 1/4 cup tomato paste 1 cup red wine , bold (like cab sauv) 3 beef bouillon cubes, 2 bay leaves 1/2 tsp each dried thyme and oregano 2 tsp Worcestershire Sauce 1 - 2 tsp sugar (if needed, use to taste at end) 1/2 tsp salt and black pepper Cheese Sauce (Besciamella): 60 g / 4 tbsp butter + 1/2 cup/ 75g flour 1 litre / 1 quart milk
two pieces of bread with tomatoes and cheese on them
Mediterranean taste | Recipes | Plan 🌷 on Instagram: "❤️ Bruschetta with tomatoes🥰 One of my favorite summer meals😍 So delicious and refreshing🤤 Ingredients: Bread (ciabatta, baguette or similar) Tomatoes Olive oil 3 cloves of garlic Spices (salt, Mediterranean spices) Burrata (or cream cheese) Fresh basil Preparation: Halve the cherry tomatoes. Add olive oil, finely pressed garlic cloves and spices. Bake at 200 degrees for about 15 minutes. Fry the bread on both sides with a little olive oil. Rub the bread with a fresh clove of garlic if desired. Spread the burrata and cherry tomatoes on top. Decorate with chopped fresh basil. The dish is ready. Enjoy your meal ❤️ 🙌 Type “yes” if you want to get the detailed recipes from @the.mediterranean_taste 👉 Follow my page @the.mediterr
someone is cutting into an eggplant parsnip casserole on a white plate
Mediterranean Diet Meal on Instagram: "🫒🥘 Stacked Eggplant Parmesan. 💁‍♀️ Type "Eggplant" If You Want to Get More Recipes From @mediterraneandiet_meal 👋 Follow @mediterraneandiet_meal to Get Daily Mediterranean Recipes 👉 2 medium eggplants (~2 1/2 lbs total), sliced 1/2-inch thick 1 teaspoon kosher salt freshly-ground black pepper 3 tablespoons olive oil 1 1/2 cups marinara sauce Fresh basil leaves, torn 1 ounce Parmesan cheese, grated (~1/2 cup) 8 ounces fresh mozzarella, thinly sliced 1/4 cup Panko breadcrumbs crushed red pepper flakes Preheat oven to 400°F with racks in upper and lower thirds. Line two baking sheets with parchment paper. Arrange eggplant on baking sheets. Brush both sides with oil and season with s&p. Roast, flipping halfway through and rotating baking shee
someone pouring dressing into a salad in a bowl
Olivia Adriance ♡ on Instagram: "CITRUSY SHRIMP AND BLACK BEAN SALAD✨ this simple and flavorful 10-minute salad has become a go-to lunch option for us. It’s so easy to throw together and makes the best meal prep because it’s even better the next day! Think of it as a high protein version of cowboy caviar - lots of fresh, southwest flavors and delicious textures tossed with a drinkable citrus vinaigrette. You’re going to love it! Ingredients: 1 1/2 lb shrimp, peeled, deveined, and tails removed 1 tbsp olive oil + a drizzle for your pan 1/2 tsp each of smoked paprika, paprika, cumin, and chili powder 1/2 tsp salt 1 tbsp honey zest of 1 lime (you will use the juice in the dressing below) 1 can black beans, drained and rinsed 1 large avocado, diced 1/4 cup red onion, diced 1 jalapeño
a man standing in front of a kitchen counter top with the words bibim - guksu on it
Lennard Yeong on Instagram: "Off to Korea to make Bibim-Guksu, the fastest but tastiest meal I've had in a long time 🙌🏻 that sauce/paste can even be made in advance and stored in the fridge for 3 days or so in case you want to just boil noodles and put it together very quickly. If you can't find the wheat noodles I used, I've read that cold angel hair pasta works quite well! And this is fully vegetarian, and is vegan if you omit the egg 🙌🏻 Recipe: 4 tbsp Gochujang 6 tbsp of minced kimchi 2 tbsp of kimchi juice or rice vinegar 1 garlic clove 1 tbsp of sugar or honey 1 tsp of sesame oil(optional) 1 tbsp sesame seeds 2 tbsp of chopped spring onions #koreanfood #coldnoodles #bibimguksu #noodlelover #veganfood *voiceover is wrong, it's topped off with cucumber not zucchini"
a white plate topped with sliced bread and tomato salad on top of a marble counter
@eatinghealthytoday on Instagram: "TOMATO BURRATA SALAD 🍅🥗 [Serves 2] (via: @dontgobaconmyheart_) INGREDIENTS: ➡️Marinated Tomatoes: 1/2lb / 250g Baby Plum Tomatoes, halved 2 tbsp Extra Virgin Olive Oil 1 tbsp Red Wine Vinegar 2 tbsp very finely diced Red Onion, approx 1/2 small onion 2 tsp very finely diced Fresh Basil, plus a few small leaves to serve 2 tsp very finely diced Fresh Parsley 1/4 tsp EACH: Salt, Black Pepper ➡️To Serve: 1x 5oz/150g ball of Burrata (or similar size) 1 small Baguette, sliced* 2 tbsp Extra Virgin Olive Oil, for toasting bread 1 clove of Garlic, peeled (optional) METHOD: 1️⃣In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley, and salt & black pepper. Add sliced tomatoes and toss to coat them in the marinade
@eatinghealthytoday on Instagram: "Three-Fungi Alfredo Rigatoni 
(via: @breadbakebeyond)

Ingredients:
0.5 lb rigatoni
2 shallots, finely chopped
1/2 cup Parmesan cheese, grated
3 tbsp olive oil
0.5 lb assorted mushrooms, cleaned and sliced (I recommend a mix of white, portobello, and baby bella mushrooms)
2 tbsp unsalted butter
1 clove garlic, minced
1 ½ cups heavy cream
Salt & black pepper, to taste
1 1/2 tbsp Dan-O’s Cheesoning seasoning

For serving:
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, shaved or sliced

Instructions:
1. Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots, sautéin Foods, Kochen, Chopped, Al Dente, Delicious, Gorgonzola, Recetas
@eatinghealthytoday on Instagram: "Three-Fungi Alfredo Rigatoni (via: @breadbakebeyond) Ingredients: 0.5 lb rigatoni 2 shallots, finely chopped 1/2 cup Parmesan cheese, grated 3 tbsp olive oil 0.5 lb assorted mushrooms, cleaned and sliced (I recommend a mix of white, portobello, and baby bella mushrooms) 2 tbsp unsalted butter 1 clove garlic, minced 1 ½ cups heavy cream Salt & black pepper, to taste 1 1/2 tbsp Dan-O’s Cheesoning seasoning For serving: 2 tbsp fresh parsley, chopped 2 tbsp Parmesan cheese, shaved or sliced Instructions: 1. Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 cup of the pasta water. 2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots, sautéin
a white plate topped with pasta covered in sauce
Nadia Aidi on Instagram: "Rigatoni Alla Vodka (Carbone Style) for ep.3 of my restaurant series, where I share recipes that I either learned to cook while working in the restaurant industry OR inspired by restaurant dishes 😉. Any recipe requests? Lmk in the comments! Ingredients: * 4 oz tomato paste. * 2 tbsp calabrian chiles. * 1 large shallot (brunoise). * 1 garlic clove (minced). * 1/2 tsp fish sauce. * black pepper to taste. * 1 tbsp crushed red peppers. * 10 basil leaves (chiffonade) + more for topping. * 2 oz vodka. * 1/4 cup mascarpone. * 1/4 cup heavy cream. * 2 tbsp butter. * 1/4 cup parmigiano reggiano + more for topping. * 1 tbsp rigatoni. Directions: 1. Sautee your shallot & garlic with a bit of olive oil for 2 min on medium heat. Add in crushed red peppers, calabrian chiles
a bowl filled with pasta and sauce being drizzled on top of it
FEAST ON THESE on Instagram: "Creamy Vodka Pasta & Burrata 🍝 Bookmark This Recipe By @breadbakebeyond #feastonthese Ingredients: - 8 ounces pasta - 1 cup heavy cream - 3/4 cup Parmesan cheese (reserve some for garnish), grated - 1 1/2 tablespoons tomato paste - 2 shallots, finely chopped - 4-6 cloves garlic, minced - 1 1/2 ounces vodka - 2 teaspoons red pepper flakes (reduce if you prefer less spicy) - 2 teaspoons black pepper - Kosher salt, to taste - 4 tablespoons olive oil or unsalted butter For Serving: - 2 tablespoons fresh parsley, chopped (or chives as an alternative) - Burrata cheese - Red pepper flakes, for garnish - A drizzle of olive oil Instructions: 1. Bring a large pot of water to a boil. Add about 1 tablespoon of Kosher salt. Cook the pasta according to the package