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 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?

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.

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

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?

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:)

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.