Not a bad way to die.
That looks so sugary and disgustingly good that it's fucking ridiculous.
Equals 10 hours at the gym
Chicken tikka is my favaourite
Besides the charcoal broccoli in the back haha
I wanna eat Chicken Tikka masala and naan
Sorry, that blog/domain is filtered because of prior spamming. You are welcome to post an actual recipe though. Something like this:
Chicken Tikka Masala
By Jennifer Segal
Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour, plus at least 1 hour to marinate the chicken
For the Chicken
1/2 cup whole milk yogurt
1-1/2 teaspoons salt
1 teaspoon turmeric
1 teaspoon garam masala (okay to substitute curry powder)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 pounds boneless skinless chicken breasts, cut into 2-inch chunks
For the Sauce
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 tablespoon finely chopped fresh ginger
1-1/4 teaspoons garam masala (okay to substitute curry powder)
1-1/4 teaspoons ground coriander
1-3/4 teaspoons ground cumin
1 (14-oz) can crushed tomatoes
1-1/4 cups heavy cream
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
In a bowl large enough to hold the chicken, whisk together the yogurt, salt and spices. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken.
Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.
To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary.
Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar).
Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.
Make Ahead: Feel free to make this dish entirely ahead of time. Reheat the chicken in the sauce on the stovetop over medium-low heat until warmed through.
Per serving (6 servings)
Saturated fat:18 g
It's 10:30 at night, dinner is done, and this picture makes me question why we can't have a second dinner.
Still gets upvotes -_-
We can and we will.
My butt is gonna explode like a spicy 🌶 volcano !!
For anyone here that is curious, I ate this at Rise N Shine Diner in Syracuse NY. They have tons of pancakes and its a very cute diner.
The pancakes were very fluffy and tasty with a good hint of vanilla flavour. They also threw in chocolate chips which melted and turned into gooey chocolate bites. Overall the sauce was enough to flavour the pancakes
How did you eat them? Sad and alone, or happy and alone?
Is it just pb and chocolate sauces on top, or are the pancakes themselves flavored at all?
Shout out to the ugly baking sheet everyone has lurking in their cabinet. I salute you.
Man, mine's way uglier than that one. It looks like a burn victim or something.
I think the real challenge is to avoid eating it all in one sitting.
I would gladly gorge on the whole thing, blood sugar be damned.
I want those potatoes.
Wienerschitzel is Austrian...
But this is weinerschnitzel :)
Shiner is one of my favorites. Cheers!
Great, first day of my diet and I see this.
Do yourself a favor and unsubscribe from this and gifrecipes subreddit. You can do it!
Honestly, I'm almost 40 lbs down and this sub actually kind of helps. It's like staring at unhealthy food tricks my brain into thinking I've eaten it. But I'm sure I'm in the minority.
Hershey's Chocolate brownies :)
Ingredients 1 cup (2 sticks) butter or margarine 2 cups sugar 2 teaspoons vanilla extract 4 eggs 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (optional, recipe follows)
DirectionsHeat oven to 350°F. Grease 13x9x2-inch baking pan. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare and frost brownie with CREAMY BROWNIE FROSTING, if desired. Cut into bars. Makes about 24 brownies.
CREAMY BROWNIE FROSTING
6 tablespoons butter or margarine, softened 6 tablespoons HERSHEY'S Cocoa 2 tablespoons light corn syrup or honey 1 teaspoon vanilla extract 2 cups powdered sugar 2 to 4 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. Makes 1-2/3 cups frosting.
Unless the crab grows up in Baltimore, works at the dock, and drinks Natty Boh, not a true crab cake IMHO
Oh no!!! Don't get Marylanders started...
Note the title. It doesn't say Maryland Crab Cake, does it?
That's a hell of a good looking crab cake.
You forgot about being fed solely Old Bay
Absolutely incredible but it also makes me think of human muscle which is kind freaky...
Jesus, that's amazing. Seriously, nice job.
I used Mark Bittman's sweet tart crust recipe and filled it with whipped coconut cream and sliced fresh strawberries.
To make the rhubarb ribbons I peeled the stems with a vegetable peeler and poached them in simple syrup. Followed the directions from Serious Eats to make the herringbone, then cut to the size of the tart with scissors. Glazed with the extra poaching syrup.
I work in flooring and I'm hospitalised!
The shrimp to pasta ratio looks perfect
EDIT: I've never gotten so many upvotes before :o
EDIT 2: Holy shit, went from a record of 120 to 2k upvotes. Thanks guys :D
What's the point of cooking shrimp with the tail on? I'm genuinely asking, I have eaten at some restaurants that do this and I hate it bc I have to dig through the pasta just to take the tail off
When fried, I always eat the shell.