Ans Recipe Finder

For the Taco Meat: 2 tablespoons (30 ml) neutral oil, such as vegetable or canola 1 medium white or yellow onion (7 ounces; 200 g), finely diced (about 1 cup) 2 medium cloves garlic (10 g), minced 1 pound (454 g) ground beef, preferably 80% lean 1 tablespoon (8 g) chile powder 2 teaspoons (7 g) Diamond Crystal kosher salt; for table salt, use half as much by volume 1 1/2 teaspoons ground cumin 1/4 teaspoon freshly ground black pepper 1/4 teaspoon smoked paprika 1/4 teaspoon d

Protein of choice - 1 lb., (beef, chicken or tofu) thinly sliced Oyster sauce - 2 tbsp. + 3 tbsp. Soy sauce - 4 tbsp. + 4 tbsp. Pepper - 1 ½ tsp + 1 tsp Sugar - 1 tbsp. + 2 tbsp. Cornstarch - 2 tbsp. Onion - 1/2, sliced Garlic - 5 cloves, minced Chinese Broccoli - 2 cup Noodles - 1 pack Egg - 2 In a large bowl, add the Protein along with 2 tbsp. Oyster sauce, 4 tbsp. Soy sauce, Pepper, and Sugar; stir to coat the protein. Sprinkle with Cornstarch and massage to coat the prote

Ingredients 1 pound elbow macaroni or other tubular pasta, such as cavatappi Kosher salt 2 (28-ounce) cans whole peeled tomatoes 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 large onion, finely diced (about 1 1/2 cups) 1 large green pepper, finely diced (about 1 cup) 4 cloves garlic, minced (about 4 teaspoons) 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1/4 cup finely minced fresh parsley 1 pound 80/20 ground beef 2 tablespoons Worc

2 3/4 cups whole-milk ricotta cheese (about 1 1/2 pounds) 3 ounces Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish 1 large egg 1 large egg yolk 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste 1/2 teaspoon ground nutmeg 1 1/2 teaspoons grated lemon zest plus 4teaspoons fresh lemon juice, divided 2 1/3 cups all-purpose flour (about 10ounces), plus more for dusting 3 tablespoons extra-virgin olive oil, divided,

400g bread flour (14 ounces; about 2 1/2 cups), plus more for dusting 10 g kosher salt (0.35 ounces; about 2 teaspoons), plus more for sprinkling 4 g instant yeast (0.15 ounces; about 1 teaspoon), such as SAF Instant Yeast 275 g water (9.5 ounces; about 1 cup plus 3 tablespoons) 8 g extra-virgin olive oil (0.25 ounces; about 2 teaspoons), plus more to coat pans and for drizzling 1 1/2 cups pizza sauce, such as our New York–style pizza sauce 12 ounces grated full-fat, low mois

For Shawarma: Chicken Thigh - 6 pc, deboned Oil - 3 1/2 tbsp. Coriander powder - 1 tsp Cumin powder - 1 1/2 tsp Chilli powder - 1 1/2 tsp All Spice - 1/4 tsp Garlic - 1 clove, grated Salt & Pepper Place the Chicken Thighs in a Ziploc bag with Oil, Corinader powder, Cumin powder, Chilli powder, Allspice, Garlic, required Salt and Pepper. Rub in until fully incorporated. Seal the bag and let marinate in refrigerator for at least 30 min. Preheat grill to med-high heat. After

Olive Oil - 2 tbsp. Onion - 1, sliced Garlic - 4 cloves, minced Cumin - 1 1/2 tsp Coriander powder - 1 1/2 tsp Chicken Stock - 2 cup Tomato - 2, pureed Oregano - 1 sprig Bay Leaf - 2 Chicken Thighs and Drumsticks - 6 Tortilla - 12 White Vinegar - 3 tbsp. Salt & Pepper Cilantro Lime wedges and Onion slices - for garnish Heat Oil in a large pan. Temper Cumin seeds. Add the Onion and Garlic sauté until softened. Stir in Corinader powder and cook until the raw smell goes away. A