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ari
Chef kitchen
ari recipes 68 cookbooks 19
Connector Smoke Skillet
Recipe by arimendelow
Created via the Claude connector arimendelow
arimendelow
Chef kitchen
arimendelow recipes 1 cookbooks 0
Codex smoke skillet mpp6q9fk
Recipe by codex_smoke_mpp6q9fk
codex_smoke_mpp6q9fk Warm the pan, add the rice, and cook until fragrant. 1 cup rice
codex_smoke_mpp6q9fk
Chef kitchen
codex_smoke_mpp6q9fk recipes 1 cookbooks 0
Codex smoke skillet mpp24wme
Recipe by codex_smoke_mpp24wme
codex_smoke_mpp24wme Warm the pan, add the rice, and cook until fragrant. 1 cup rice
codex_smoke_mpp24wme
Chef kitchen
codex_smoke_mpp24wme recipes 1 cookbooks 0
Codex smoke skillet mpoezoca
Recipe by codex_smoke_mpoezoca
codex_smoke_mpoezoca Warm the pan, add the rice, and cook until fragrant. 1 cup rice
codex_smoke_mpoezoca
Chef kitchen
codex_smoke_mpoezoca recipes 1 cookbooks 0
Codex smoke skillet mpoez15k
Recipe by codex_smoke_mpoez15k
codex_smoke_mpoez15k Warm the pan, add the rice, and cook until fragrant. 1 cup rice
codex_smoke_mpoez15k
Chef kitchen
codex_smoke_mpoez15k recipes 1 cookbooks 0
Panang Curry
Recipe by ari
ari Curry paste Toast spices (and peanuts, if they're raw) for a minute or two, until fragrant. Make em powder in a spice grinder, and then put in your mortar (&pestle). Add everything else, and process with the pestle until it's become a paste. 1 g cumin seeds 3 g coriander seeds 0.25 whole nutmeg 20 g peanuts 20 g shallot 20 g garlic cloves 20 g lemongrass 15 g galangal 10 g coriander roots 3 g kaffir lime zest 3 g salt 3 g white peppercorns 10 g dried chillies, seeds removed
pingatkaran
Chef kitchen
pingatkaran recipes 0 cookbooks 0
Cinnamon Buns
Recipe by ari
A great cinnamon bun recipe, designed to be like Cinnabon 😋 ari desserts Dough Soften shortening, warm up milk. Mix together. If using bread machine, do wet to dry (finishing with yeast). If doing by hand, mix together dry, mix together wet, and then mix together. 245 g milk 2 whole eggs 85 g shortening 565 g flour 6 g salt 100 g sugar 9 g yeast Rested dough When dough is doubled in size (~1-2 hrs), put it on a lightly floured surface. Cover it and let it rest for ~10 minutes. Flattened dough Roll dough into a ~16x21" rectangle. Dough with cinnamon filling Soften butter. Combine brown sugar and cinnamon in a small bowl. Add a pinch of salt. Spread the butter over the dough, then sprinkle the cinnamon-sugar-salt mixture over it. 170 g brown sugar 7 g cinnamon 75 g butter 1 pinch salt Prepared raw buns Roll up dough from one of the longer sides, cut into 12 rolls. Place rolls on a lightly greased 9x13 casserole dish, or something similar. Cover and let rise until doubled in size (~30 mins). Preheat oven to 400F. Baked buns Bake rolls for ~15 mins, until golden brown. Cream cheese frosting While the rolls are in the oven, soften the butter and then beat it all together until creamy. 200 g powdered sugar 60 g butter 120 g cream cheese 3 g vanilla extract 3 g salt Finished buns 😋 Spread the icing on the rolls before serving.
Easy Chocolate Mousse
Recipe by Rach
https://bromabakery.com/classic-sour-cream-coffee-cake/ Rach imported
Rach
Chef kitchen
Rach recipes 17 cookbooks 6
Caramelized Carrot Soup
Recipe by ari
Orange and delicious! ari soups starters Carrots, peeled and caramelized Preheat oven to 400F. Core the carrots by quartering them lengthwise and slicing away any tough or fibrous cores. Cut into pieces 2in long. Then, toss with the butter, salt, and baking soda, and add to baking sheet. Roast for ~25-35 mins, turning once halfway, until carrots are deep golden and caramelized on the edges. 5 medium carrots 113 g unsalted, melted butter 5 g salt 2.5 g baking soda Chop carrots, put them in blender with just enough water to help them blend. Blend until very smooth, and use cheese cloth + strainer to strain out the solids. ARI YOU NEED 2.5 CUPS OF JUICE ADJUST THIS AFTER YOU DO IT PLS 1 lb carrots 0.5 cup water Bring the carrot juice to a boil. Blend the caramelized carrots into a smooth puree, and pass it through a strainer into the juice. Stir the puree into the juice, and then blend the butter in using an immersion blender until the butter has just melted. 40 g unsalted butter
starters
Cookbook by ari
starters ari Caramelized Carrot Soup
soups
Cookbook by ari
soups ari Caramelized Carrot Soup
O’s Fancy Mayo
Recipe by oren
Hellman's wishes. oren Add ingredients to a wide mouth jar Or whatever will fit your immersion blender. The order that you add things matters only because some jars have a line for “1 cup” which makes adding the oil first helpful. Any neutral oil is fine, or try a weird oil! Any mustard is probably fine, any vinegar is probably fine. You could also add any other spices you want either now or after emulsifying, depending what your plans are for this “fancy mayo”. If I was making this as a dedicated (say, honey garlic) sauce, I’d add that (garlic powder and honey) at this step. 0.25 tsp black pepper 0.5 tsp salt 1 tsp apple cider vinegar 1 tbsp dijon mustard 1 whole egg 1 cup neutral oil Let egg come up to room temp This will greatly help the emulsion be thick. A cold egg will yield a loose mayo, and that’s absolutely not fancy. Blend & enjoy Submerge the immersion blender (or should I say “immerse”?) to the bottom of the jar. Turn on the powah and slowly lift the blender up until the entire concoction is beautiful and creamy and thick. Feel free to jab around to get any last bits of oil emulsified. The only annoying part of this whole thing is cleaning the stick blender. A small silicone spatula is very helpful. And now you’re fancy! Suggested add-ins: - sriracha - honey & garlic - cumin, garlic, paprika Get weird with it. Weird is fancy, fancy is weird.
Bread
Cookbook by Rach
Bread Rach Easy no-knead baguettes
pk4dpbsxkh_27a82195fe2d14b2a1263ef681f87437
Chef kitchen
pk4dpbsxkh_27a82195fe2d14b2a1263ef681f87437 recipes 0 cookbooks 0
melisu197_bd470af0682232a7dfd89539b706714c
Chef kitchen
melisu197_bd470af0682232a7dfd89539b706714c recipes 0 cookbooks 0
usmanjaved
Chef kitchen
usmanjaved recipes 0 cookbooks 0
Pretzel Chicken
Recipe by oren
Why use breadcrumbs when pretzel do trick? oren Butterfly chicken breast, prepare breading stations Mostly down to preference, slice each breast into thinner slabs- I aim for maybe 1/4" thick. Too thick might turn rubbery/ take too long to cook and too thin will be dry. Then you want to prepare your 3-stage breading station- flour, egg, and smashed pretzels, each in a bowl/container large enough to toss in a few slices of chicken at a time. Prepare each station as follows: Flour: Season with salt, pepper, garlic powder, onion powder, etc. to your liking. Eggs: Whisk. (Pro move: Sprinkle some drops of egg into the flour mixture to make some crunchy bits.) Pretzels: Turn them to dust. I like using a rolling pin. Find a good balance where there are still some small pieces of pretzel left (crunchy) but not too many (won't coat chicken enough). Add some (not too much) flour or standard breadcrumbs to the pretzels to help fill gaps and get a good coating on the chicken. 1 package chicken breast (boneless & skinless) 1 cup all purpose flour 2 whole eggs 1 bag pretzels 1 unit general spices Dredge -> Egg -> Breading Each slice of chicken breast gets coated in flour (press, then shake off excess), dunked in the egg, and then covered in the pretzel dust (press, then shake off excess). Use one hand for wet and the other for dry (assuming you have two hands. If not, maybe use tongs) unless you want your hand to get breaded. Fry, salt, and enjoy! Time to fry! Aim for 350F using a thermometer or just feel it out with your third eye (or throw some loose breading into the oil and if it bubbles then you're good to go). If the oil starts to smell then turn down the flame. Remember- the temperature of the oil will drop when you add the chicken, so compensate for that. Fry on either side until golden, maybe 30-60 seconds, not sure, never timed it. Place on wire rack to drain/cool (paper towel underneath). Optional: sprinkle with kosher/flaky salt to taste while still hot. Enjoy. My go to dips are sriracha, honey garlic mayo, hot honey... or eat it with ketchup, see if I care. 4 cups avocado oil
The Best Fudge Brownies (with Crackly Tops)
Recipe by Rach
Brownie lovers rejoice: these quick and easy homemade brownies are the BEST! Made with simple ingredients like melted butter, granulated su… https://bakerbynature.com/the-best-cocoa-fudge-brownies/ Rach imported Prepare Baking Pan Preheat oven to 350 degrees (F) (175 degrees C). Line a 9×9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside. Sift Dry Ingredients In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder (if using). Set aside until needed. 1 cup ap flour 0.5 tsp baking powder 0.5 tsp salt 0.5 cup unsweetened cocoa powder 1 tsp espresso powder Melt Butter Mixture In a medium saucepan, combine the butter, oil, and 0.3333333333333333 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat. 0.75 cup unsalted butter 2 tbsp oil 1 cup granulated sugar Mix Eggs and Sugar In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds. 2 large eggs 1 large egg yolk 2 tsp vanilla extract 1 cup granulated sugar Combine Butter and Egg Mixtures Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined. Fold in Dry Ingredients and Chips Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies. 0.75 cup chocolate chips Transfer Batter to Pan Scrape the batter into the prepared pan and smooth the top. Baking Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked. Cooling Place pan on a cooling rack and cool completely before slicing.
israeli
Cookbook by ari
israeli ari Falafel Laffa
Laffa
Recipe by ari
Like pita, but bigger and yummier and without a pocket! ari bread israeli Dough Preheat pizza stone to highest temp on middle rack (not top rack). Mix everything in stand mixer, you may need to add up to 50g more flour, but you want it pretty wet. Keep in mixer bowl, cover, stretch and fold a few times until you're happy with how it feels. 840 g ap flour 40 g wheat gluten 18 g salt 24 g sugar 14 g yeast 600 g warm water 60 g olive oil Dough balls Oil a surface (pan, counter...), and put olive oil in a bowl. Once dough has doubled in size after the last stretch and fold, flour counter, cut and GENTLY shape into 12 balls. Gently plop balls in bowl, liberally coating with oil. Place on oiled surface to rise, don't cover. 50 g olive oil Laffa! Once the balls are puffy, turn on the broiler. For each ball, rub again in oil, and then hand stretch, not too thin, place on pizza stone, don't rotate or fuss with them while they cook, about 2 minutes. You're looking for golden spots on top, not deeply browned. Pop any huge bubbles early on to prevent too much crispiness, you want stretchy and chewy.
wtg9fn9kcq_b313436f4bac3ea10dd7ac5eccd13f0c
Chef kitchen
wtg9fn9kcq_b313436f4bac3ea10dd7ac5eccd13f0c recipes 0 cookbooks 0
Clem
Chef kitchen
Clem recipes 2 cookbooks 1