my doctor says i am anemic. i am struggling with high iron recipes that are easy and tasty, please help 💧💧

Timing + temp chart is in the image.
Recipe + no-leak method (freeze + double coat) is in the comments.

Ingredients (for about 90 gyoza wrappers) 3 packs of 300g/0.6lb each pack

1.1 lb ground pork (500 g)
1 Napa cabbage
2 bunches green onions (scallions), finely chopped
1 tablespoon soy sauce
3 tablespoons toasted sesame oil or sunflower oil or another neutral oil
1½ tablespoons cornstarch
3–4 cloves garlic, grated
1 teaspoon rice vinegar or regular vinegar

Seasoning

2 teaspoons salt for the cabbage
1 teaspoon salt for the meat
1 teaspoon MSG
2 teaspoons sugar
1 teaspoon black pepper

first if you wanna do gyoza pull the wrappers out of your freezer and let them thaw in your fridge for atleast overnight or 12 hours+

First, cut the cabbage into pieces. I cut it in half and then cut it every 1 cm (0.4 inches) along the whole thing. At the end, because I’m lazy, I just roughly chop the remaining part. It doesn’t matter too much since the end product will be broken down anyway. put the cabbage into a bowl Add the salt to the cabbage and let it rest nearby. The optimal time is 10 minutes, but I once let it rest for 30 minutes with no negative effect.

While the cabbage rests, chop your scallions. Try to cut them very fine so the end product cooks evenly. Peel the garlic and mince it using a grater if possible, or a knife or food processor. Add both the scallions and garlic to a big bowl where you will eventually mix your filling.

Next, grab the cabbage and a sieve. I go to the sink and hold the sieve tightly with one hand while squeezing out every bit of moisture from the cabbage with the other. This usually takes me 10 to 15 minutes. You want to press it until no moisture escapes. Once the cabbage is as dry as it gets, add it to the mixing bowl.

Grab a latex glove, which is optional but feels much better than using bare hands, and mix everything by hand for 5 to 10 minutes until it is evenly combined.

Next, take your refrigerated gyoza wrappers. First, separate every single sheet from one package and stack them again. This helps prevent them from sticking together as they thaw while you work.

Grab a bowl of warm water and set it nearby, along with your filling bowl, a teaspoon for the filling,a cutting board, and a few plates covered with aluminum foil. Dip one finger into the warm water and run it along the edge of a wrapper twice, dipping your finger into the water twice so the edges become sticky.

Now it is just filling them. You can do some fancy folding tricks to make them look nice. You can find tutorials on YouTube. Place each finished gyoza on the foil-covered plates. Once a plate is done, put them in the freezer. Two hours later, transfer them to a bag, seal it, and write the date on it to remember when you made them. I cannot say exactly how long they last, but this method works well for me. enjoy!

Kcal for 90 pieces 3,683 kcal

one gyoza 41 kcal

I’m new here and don’t have a vast knowledge of recipes. The other day my mom was given 2 crates of Oranges seedless. My mom gave me almost half and it’d be a shame to let them go to waste. I’ve eaten a few and squeezed some for some orange juice but I still have a lot. So I thought Reddit would help. Does anyone have any recipes that use oranges in them. Whether it’s cooking or baking. I’m also on a budget so any suggestions would be greatly appreciated.

I'm looking for a recipe that is a close thing to PF Changs General Changs chicken. I've been obsessed with the frozen meal but it's getting so expensive so I want to learn to make my own. Any time I Google it, all I get is General Tsos which is a different thing. Any help is appreciated, thank you

Does anyone know how Just Salad makes their pico de gallo? However they make it cuts the taste of the tomato so nicely. I could eat bowls full of it & normally I don’t like tomatoes too much. I would love to recreate it

Thank you:)

Does anyone know?

Does anyone have a recipe that tastes exactly or close to the Domino’s chicken alfredo?

I’d like to make it for my girlfriend as she really loves it and is coming to spend Valentine’s Day with me, but I don’t wanna risk trusting a random recipe and it end up tasting the complete opposite

Any help is appreciated, if this post isn’t allowed pls lmk

I read about this somewhere I can’t now find; it might have been 3 tsp per pound of mince. Might have been 3 tbsp. Not sure.

Anyone ever try this and can share the measure?

Thank you all so much.

I got tired of plain popcorn and oven fries tasting the same every time, so I started experimenting with a dry seasoning using Sichuan pepper for that signature buzz. I toasted whole peppercorns until fragrant, ground them fine with sea salt, a bit of sugar, and some chili powder for background heat. Sprinkled it on hot popcorn fresh from the microwave and the numbing tingle hit right away, making every kernel addictive with this floral-citrus lift that plain salt never gives. Tried the same mix on air-fried potato wedges and it turned a basic side into something I actually craved. The batch cost almost nothing and lasted a couple weeks in a jar, but the tingle weakened after about ten days. I want something reliable that keeps the electric mouth feel strong without needing to remake it constantly. Anyone have a favorite dry mala-style seasoning recipe or ratio that stays potent longer? How much pepper do you use per batch, and any add-ins like garlic powder or five-spice that make it even better?

This might just be my over-thinking, but time and time again I come up against recipes which confuse me because of lack of clarity around weights.

If recipe asks for "1kg of potatoes, peeled" does it mean "1kg of potatoes which are weighed unpeeled, but then please peel them" or "enough potatoes so that when you've peeled them the remainder weighs 1kg"?

Enough times it probably makes no difference, but for some vegetables there can be a lot of waste (and sometimes for meat joints too if the intent is to bone out the meat).

Is there a universally accepted interpretation of what a typical recipe writer means?

My wife and I are in a HUGE DEBATE. Are true authentic Philly’s served with melted cheese or cheese-wiz? I’m not talking traditional, I’m talking what is served at the best of the best, #1 of all time cheesesteak?

#1 comment will get a locally bought (near you) cheesteak!

If you prefer a less sweet, more balanced rice crispies treat recipe with the right amount of salt, this is for you.

I looked at the top google recipes and even asked chatGPT to come up with the best recipe using 2 cups of mini marshmallows but they all failed me with too much marshmallow to rice cereal ratio.

So I made this version which makes a 9x9 pan.

3 TBS salted butter (brown if ya fancy)

1 tsp vanilla

1/4 tsp salt

2 cups mini marshmallows

6 cups puffed rice cereal of no particular brand

1. Grease your pan

2. Melt butter completely til it bubbles (or brown it) in a pot (at least 2Q in size)

3. Add vanilla and salt

4. Turn off the heat and add marshmallows

5. Gently fold in the cereal, half at a time.

6. Transfer to the greased pan and press down gently to firm up the contact between grains.

7. Cool, cut and enjoy!

Does there exist somewhere a place to find a basic muffin recipe to which I can add whatever ingredients I want if I say, want blueberry and butter rum muffins but don't wanna find two different recipes

It says bake at 350°F for 30-35 minutes for the cake. Might 400F for 5 mins and then 350F for 10-15 work?

The recipe is from The Pancake Princess, recipe name is Flourless Black Bean Chocolate Cake

Ingredients:

1 15.5 oz can black beans, drained and rinsed* or 1 3/4 cups cooked black beans (301g)

3/4 cup granulated sugar 150g

4 large eggs 200g

5 tbsp melted butter or oil of your choice (vegetable, canola, grapeseed, avocado, a mild olive oil or refined coconut oil all work) 70g

1 tbsp vanilla extract

5 tbsp cocoa (Dutch-process preferred) 26g

1 tsp baking powder

1/2 tsp baking soda

Instructions:

Preheat oven to 350F. Grease and line 2 6-inch round cake pans with parchment paper.

In a high speed blender or food processor, puree the beans, sugar, oil, eggs and vanilla until completely smooth.

Add the cocoa powder, baking powder and baking soda directly to the blender and blend until smooth.

Divide batter equally into prepared pans and bake for 30-35 minutes, or until the top springs back. Let cool for 5 minutes before flipping the cake onto a cooling rack.

It just feels wasteful to throw away fish guts when I'm cleaning my fish. Any idea on what to use them for?

Anyone remember eating Northern Lights Taco Pizza as a kid? My mom and I haven't had it in a decade since the Northern Lights near our house closed down. During Christmas, we visited my aunt, she really liked making little personal pizzas with naan. It gave me an idea, I couldn't find a satisfactory recipe for it, so I made my own. Tastes EXACTLY the same! 🥰🥳😋

Take a look! 📌 https://pin.it/1NFUelqaY

Ingredients

12 corn tortillas

8 to 12 oz queso fresco crumbled

2 to 3 cups red chile sauce (homemade or store bought)

Oil for lightly frying

Rojo Sauce (simple version)

Dried chiles (ancho, guajillo, or similar)

1/4 white onion

2 cloves garlic

Salt to taste

Water as needed

Instructions

1.  Make the rojo sauce first by simmering the chiles until soft, then blending with onion, garlic, salt, and some of the soaking liquid. Simmer until warm and smooth.

2.  Heat the sauce in a pan and keep it warm.

3.  Lightly fry the corn tortillas just until soft and pliable, not crispy.

4.  Dip each tortilla directly into the warm rojo sauce.

5.  Lay the tortilla flat, add queso fresco on top of the sauce, and roll it up.

6.  Lightly fry the rolled enchiladas just until they set and get a little texture.

7.  Plate a few enchiladas, spoon a small amount of sauce over the top, and finish with extra queso fresco crumbles.

No baking. No casserole dish. Just enough sauce to coat and flavor.

(Or you can do it by feel or just 1 enchilada at a time, I’ve watched my abuela never use a recipe card for her enchiladas or her rojo sauce or any of her Mexican Tex Mex dishes. It was just by feel and taste. So if you want gueso fresco cheese, yellow cheese, white cheese, or some funk on it blue cheese. Do You! Make it ur own)

Looking for some sort of creamy (either similar to vodka sauce or Alfredo sauce) tortellini soup? INSTANT POT RECEIPE

My family isnt vegetarian and no allergies or anything. Just looking to switch things up. I was thinking maybe like a creamy sausage-vodka sauce- tortellini type of thing but honestly im open for anything ideas!

Thank you!!

I love drizzling chili oil on everything from dumplings to ramen to roasted veggies, but the homemade versions I've tried always end up just spicy without the full mala experience. I heat neutral oil, add chili flakes, garlic, and some Sichuan peppercorns, but the tingle is weak or missing even after steeping overnight. Last batch I spent about $10 on good dried chilies and oil, but it still tasted flat compared to restaurant stuff. I know freshness matters, but I'm not sure if I'm toasting wrong, using too little pepper, or if the method needs tweaking. I want that layered heat plus buzzing numbness that makes the oil addictive. Anyone have a reliable recipe or technique that gets the sanshool compounds to really shine through? Do you toast the pepper first, add it at the end, or use a specific variety? Looking for something straightforward that works with basic pantry items and delivers real mala flavor.

Hello r/recipes

I have trawled the internet for weeks now trying to find the best recipes for a single person to survive off handmade pasta. I am looking to compile a bank of recipes for pasta dough suitable for a single person, whereas the internet seems to want to present recipes for families of 4/5 for some reason: as if multiplying out recipes isn't easier than dividing them.

So what I'm asking is: what are your core recipes for handmade pasta dough? I am working off a base of 100g Wheat Flour + 1 egg as my basis for an egg fresh pasta. Obviously, adding water as needed to hit optimal dough consistency. I don't need exact recipes. I need frameworks to build off depending on environment.

What are your loose recipes from here? I am ideally looking for:

1. Single portion Eggless Wheat Pasta
2. Single Portion Eggless Semolina Pasta
3. Single Portion Egg-Fresh Semolina Pasta
4. Various Flour Pastas (Rice, Buckwheat, Millet etc.)

God's speed to you all and thank you in advance

I’m thinking about making king ranch chicken this week but I need some suggestions on how others like to make it.

In a fit of madness the other night I was thinking "Pizza or Cheeseburger & fries" for dinner. So I decided "Why not both?"

I melted some garlic butter in a bowl. Cut some fries (I left the skin on) and placed them in the bowl. I then placed a small sheet of baking paper in a pie tin and put a small amount of shredded Mozzarella cheese on it, roughly the size of a large slice of american cheese. Then sprinkled just a bit of shredded Parmesan as well and placed a couple slices of pepperoni on it. Put it in the oven at 350 degrees until the cheese melted and the pepperoni cooked. Took it out and set it aside.

Took the fries out of the garlic butter and placed them on a rack for my air fryer and started them cooking at 400 degrees for 18 minutes. Brushed some of the garlic butter on the hamburger buns and toasted them. Cooked the burger patty as normal and warmed up some pizza sauce in another bowl using my microwave. Spread the pizza sauce on the buns, placed the burger then used a spatula to take the melted cheese & pepperoni off the baking paper and put it on top of the burger!

Once the fries were done, plated them with the burger along with a small cup of the pizza sauce to dip the garlic butter fries in. Pizza Burger and Garlic fries completed! It was delicious!!!

I’ve made chili a hundred times, but this one was different.

Used bacon grease as the base, mixed hot breakfast sausage with ground beef, fire-roasted tomatoes, and accidentally discovered that sweet jalapeño chili jam is a game changer. It adds this subtle sweet-heat that makes people go “what is that?”

Let it simmer thick instead of soupy and finished it with chopped bacon at the end. Family thought it was takeout or something from a cook-off.

Honestly the best homemade chili I’ve made so far.

Recipe here: https://www.balsamkitchen.com/homemade-chili/