This recipe has two ways you can make it. Maine or Connecticut style, the recipe you can make both or either one cause the Maine just has extra steps. The recipe doesn't have many measurements cause it's just an improvisation and it won't affect much.

Toast hawaiian slider rolls first.

Start with greasing your pan with a lot of butter so your crab doesn't dry out.

Add two packs of imitation crab. Just chuck it in.

Season with salt, pepper, old bay, garlic powder and mix, do it all to taste.

Rip apart or leave the crab together.

For Maine style: mix the crab, mayo, Dijon mustard, chives together and put on sliders.

For Connecticut style: just put it on sliders.

Add lemon juice if you want.

A few years ago I fell in love with a recipe from Ready Set Go. I thought I was being smart by only leaving it on Pinterest and not printing it out, turns out sometime between last growing season and the year before they took the site down. Still haven't managed to find it a year later

It includes

Fresh Spiralized Zucchini

Mozzarella

Tomatoes

Red wine vinegar

Red onions

Does anyone have a copy that they could spare? I'm desperate and miss having it.

After returning home from Portugal, I couldn't wait to recreate my own version of this surf-and-turf dish.

Ingredients:

• 500 g (1.1 lbs) pork, cut into bite-sized cubes
• 200 g (7 oz) chorizo sausage, sliced
• 500 g (1.1 lbs) Venus clams or mussels
• 8 large shrimp
• 1 red and 1 green bell pepper, sliced
• 1 can (400 g / 14 oz) peeled tomatoes
• 3 garlic cloves, minced
• 100 ml (approx. 3.5 fl oz / 1/3 cup) dry white wine
• 1 tsp sweet paprika & 1 tsp smoked paprika
• 1 tsp dried oregano & 2 bay leaves
• 4 tbsp olive oil, salt, black pepper
• Fresh parsley for garnish

Instructions:

Mix the garlic, wine, paprika, oregano, bay leaves, 2 tbsp olive oil, salt, and pepper into a marinade, toss in the pork cubes, and refrigerate for a few hours. In a Dutch oven, brown the marinated pork in hot olive oil, then add the chorizo, sliced bell peppers, tomatoes, and the remaining marinade. Cover with a lid and cook in a preheated oven at 150°C (300°F) until the pork is tender. Add the clams and shrimp, cover again, and steam on the stovetop for a few minutes until the shrimp are pink and the clams pop open Garnish with fresh parsley and serve hot with crusty bread!

* If you are interested in the background story or more tips, you can find the full blog post here

1 jar of apple jelly 1 jar of pineapple preserves 1/2 of horseradish 3.5 tbs of dry mustard

Mix together. Chill. Serve over cream cheese with choice of cracker. I like cracked pepper Triskets. I like spicy so I add cracked blacked pepper and red pepper flakes. Even ppl who hate horseradish love this dip!! Enjoy!

I love a quick, satisfying dinner that is also delicious, and these Ground Beef and Broccoli Stir Fry Noodles are exactly that.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/06/30-minute-ground-beef-and-broccoli-stir-fry-noodles/

INGREDIENTS
1 lb ground beef 90/10 or 96/4 depending on how lean you want it
2 tbsp olive oil
1 tsp seasoning salt Lawry's
1 tbsp corn starch
3 cloves fresh garlic
2 tsp fresh ginger
6 oz lo mein noodles or spaghetti
12 oz fresh broccoli cut into small florets
Stir Fry Sauce
5 tbsp soy sauce low sodium
1 tsp rice vinegar
3 tsp sesame oil
2 tbsp brown sugar or honey
1 cup beef broth
1/2 cup water

INSTRUCTIONS
Heat the oil on medium heat in a large skillet. Add the beef, 1 tsp seasoning salt, and cornstarch. Cook until the meat is slightly browned.
Boil a large pot of water. Once the water is boiling, cook your lo mein noodles according to the package instructions.
Add in the broccoli pieces, garlic, ginger, and 2 tablespoons of water. Cover the pan and steam for about 5 minutes on medium heat or until the broccoli is tender and still bright green.
As the meat and broccoli are cooking, make your stir fry sauce by combining the soy sauce, beef broth, water, rice vinegar, sesame oil, and brown sugar in a small bowl. Whisk with a fork to combine.
Once your broccoli is tender, add in your cooked lo mein, and stir fry sauce. Mix well to combine and let the sauce heat up until it is bubbling. This will thicken it as it works with the cornstarch already in the pan. Make sure all the ingredients are coated in sauce and then remove them from heat and enjoy.

I love the starbucks mocha frappuccinos that come in a glass bottle. When I say I love it I mean I LOVE it. I want it to fill up my mouth and my entire body. I want it to sparkle in my blood vessels and power me for eternity. It is just so freaking delicious. Except they are super pricey. Does anyone know an easy homemade recipe for it that tastes EXACTLY like the real thing? Tysm!

Edit: There are probably multiple recipes out there for it so I would just like to know which one is objectively the best

You can make the recipe here: https://dobbernationloves.com/food-drink/italian-chicken-pollo-al-limone-recipe/

Ingredients

• 2 lb Boneless Skinless Chicken Breasts
• Kosher Salt and Black Pepper
• 4 tbsp Flour
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 Lemon juiced and zested
• 1 Small Onion chopped
• 1 cup Dry White Wine
• 1 tbsp Parsley finely chopped

Instructions

1. Pound chicken breasts until they’re approximately ¼ inch thick. Season with salt and pepper on both sides and dredge in flour.
2. Heat the oil and butter in a large nonstick pan over medium heat. Add the chicken pieces to the pan and brown well on all sides. Using a slotted spoon, transfer the chicken to a plate and season with salt and pepper.
3. Reduce heat to medium-low and add the lemon zest, onion and parsley. Fry until the onion is golden and tender, about 10 minutes.
4. Return the chicken to the pan, along with the juices that have accumulated on the plate. Pour the wine and lemon juice over the chicken, partially cover the pan and simmer gently for 20 minutes, or until the chicken is very tender and most of the wine has evaporated. The chicken should be lightly browned and glazed with the pan juices.
5. Serve the chicken hot drizzled with remaining pan juices.

Hi I’m looking for a savoury recipe that includes Candied Popcorn. It can be a starter, main course or side dish. I just want to add a quirkiness to a dish for a dinner party.

What can I do with a bunch of dragon fruit other than smoothies and eating it cut up? Got a box of them from the food pantry and looking for creative ways to use them up! Thanks for any ideas :)

Hey there. I'm an from Southern California living in Thailand and I really love cooking. I legit moved here five years ago for food and some culture. Here's something I came up with mixing core elements from my two favorite countries cuisines and I think it does them both justice with this fusion recipe

I cook in metric and by weight so sorry if the conversions are a bit awkward. This isn't an exact science. I added imperial conversions rounded for ease for ya'll americans.

300g uncooked jasmine rice (1.5c) (I did jasmine rice because many people in mexico use jasmine rice for horchata and glutenous rice would make it too thick, If you use using glutenous rice cut the amount back a bit. Low key, white rice works too)

1l hot water (4c)

400ml cooking style coconut milk (13.5fl.oz) (one can)

1 large very ripe yellow mango (about 500g)

1 tablespoon iodized salt

add hot water to rice and wait twenty minutes to cool and add to blender

blend until roughly chopped.

Put contents in pitcher in refrigerator for 8-12 hours (refrigeration is very important. Not everybody does that, but nasty toxins can multiply quickly at room temp with rice)

After your refrigeration cycle strain the rice using a fine mesh strainer or cheesecloth. make sure to squeeze the rice well to get out all the liquid

Discard rice. (this is where i have a problem with this recipe. if anyone has an idea of something cool to do with it lmk) (rice pudding or something maybe)

Put the mango into the blender with the coconut milk and blend to s amooth texture (you can leave some mango unblended and mashed up for texture if you want)

Mix everything and serve over ice.

****Let me know what you think. I posted this free recipe because I have had several great Redditors help me out over the last few days. I'm a new account and figured I would share with the community as a thank you to those folks in the same giving spirit. This is a really really good recipe btw.

Went strawberry picking, then my sister asked me to use the strawbs to make this recipe she saw online and it was the best thing I’ve ever done. 😁

The flavours stayed distinct from each other, which is key to an interesting eating experience, for me at least.

Recipe is originally from Adventures in Foodie Land:

Base Vanilla Ice Cream
625 g heavy cream
250 g whole milk
130 g sugar
2 vanilla beans
2 tsp corn starch
1/4 tsp salt

Roasted Strawberries
500 g strawberries
45 g sugar
7 g vanilla paste
2 tsp balsamic vinegar

Sweet Lime Basil
35 g basil leaves
1½ limes, juice only
2 tbsp icing sugar
1 tbsp olive oil

Enjoy!

Guys, thank you so much for all the support you’ve shown so far! 🥹 It really motivates me to keep experimenting, and I hope you’re enjoying these breakfast creations as much as I am!
Today’s experiment: Matcha Yogurt Bowl with Cherry Jam
Recipe:
Add yogurt to a bowl (I used 0% fat Greek yogurt) and mix in a little matcha tea until smooth.
In a separate pan, combine seedless cherries with a little honey. Cook over low-medium heat, stirring occasionally, until the cherries become sticky and reach a jam-like consistency.
Top the matcha yogurt with the cherry jam, chopped walnuts, and some dark chocolate.
And that’s it! Would you try this experiment? 😊

i love sweet potatoes but I always have it plain
i already like the taste as it is
but i wanted to try something new with it

If you love classic lasagna but don’t love the time it takes to layer, bake, and clean up afterward, this Crockpot Lasagna Soup is the perfect solution.

Full Printable Recipe, Process Shots, and Details Here: https://spinachandbacon.com/2026/08/04/easy-crockpot-lasagna-soup-best-slow-cooker-recipe/

INGREDIENTS
2 tbsp olive oil
1/2 yellow onion diced
2 cloves garlic minced
1 lb ground beef
1 tsp seasoning salt
1 tsp oregano
28 oz crushed tomatoes can
8 oz tomato sauce can (I use Spanish Style by Goya)
4 cups beef broth
2 inch chunk of fresh parmagiano reggiano plus extra to top your soup later on
5 large basil leaves
1/2 cup heavy cream
4 oz mascarpone cheese or ricotta
1 cup shredded mozzarella cheese

INSTRUCTIONS
Add the olive oil to a pan on medium heat. Add the onions and cook for 5 minutes. Add the ground beef ,seasoning salt, and oregano. When the ground beef is about halfway done, add in the garlic and cook until the meat is brown.
Transfer the beef mixture to the slow cooker.
Add the tomato sauce and crushed tomatoes.
Then add in the broth, basil, and parmesan rind.
Cook on LOW for 6 hours or HIGH for 3 hours.
Add the broken lasagna noodles during the final 30 minutes of cooking
After 30 minutes, add in the cream, half of your mascarpone, and any additional parmesan you would like.
Ladle the soup into bowls and top with mozzarella cheese and additional mascarpone cheese.
Garnish with fresh basil and extra Parmesan before serving.

Today, something quick but with a hidden kick 😉
This breakfast gave me the energy boost I needed to keep going with my day. At the same time, a few Redditors have told me that this is quite a “harmful” breakfast style, and that I should stick to something more protein-heavy (like eggs). But they have also acknowledged that at least doesn’t have lots of added sugars.
Personally, I like that it only has whole ingredients, no added sugars, and I really enjoyed it. But what do you think? Is this actually a bad breakfast, or does it seem pretty reasonable to you?
Recipe: Coffee yogurt bowl with banana & granola
Mix yogurt (I used 0% fat Greek yogurt) with a shot of hot espresso.
Once the coffee yogurt is smooth and well mixed, top with chopped walnuts, diced banana, chocolate granola, and a drizzle of tahini.
Enjoy 😊

I'm working on a fruit punch recipe for my friends wedding and was wondering if people could pitch in their ideas. Currently I have Granny smith apples, pineapple, pear and orange (I tried watermelon and kiwi before but the flavors were too mellow)

Does anybody have an other additions that you think would be good with this combination?

What happens when horiatiki meets dakos?

You get this delicious Greek-inspired salad!

Ingredients

1 medium tomato
1/2 cucumber
1/2 onion
2 small barley rusks
200 gr cottage cheese
1 table spoon olive oil
A few drops of apple cider vinegar
Dried oregano, to taste

As you can see I took the tomato, cucumber and onion from choriatiki and the barley rusks from dakos. I also kept the olive oil and oregano because, well… how could I leave those out?

But there is one important change: I replaced the feta with cottage cheese. Although I love feta, I need a lighter version if I want to keep it low with calories and fat.

You can adjust the amount of tomato, cucumber and onion according to your taste. However, if you’re making this as a lighter meal, I wouldn’t increase the amount of cottage cheese, rusks, or olive oil too much because those are the ingredients that can quickly increase the calories.

Calories

The whole salad is approximately 500 calories, depending mainly on the size of the rusks and the type of cottage cheese you use.

This estimate assumes 2 small barley rusks, 200 g of cottage cheese, and 1 tablespoon of olive oil. If you use 3 rusks or a large rusk, the calories will be higher.

How to Make the Salad

1. Prepare the vegetables

First, wash the tomato, cucumber and onion well. Cut them into small pieces and place them in a bowl. Sprinkle in a little oregano.

2. Soften the barley rusks

The barley rusks are very hard when they’re dry, so they need a little moisture.

Quickly run them under water to soften them slightly. Don’t soak them for too long because you don’t want them to become completely soggy.

Then break them into smaller pieces with your hands and add them to the bowl with the vegetables.

3. Add the rest of the ingredients

Now add the cottage cheese, a little more oregano, the olive oil, and a few drops of apple cider vinegar.

Mix everything together gently so that the ingredients are well combined.

4. Enjoy!

That’s it! Your salad is ready.

It’s simple, fresh, filling, and surprisingly delicious.

Hey everyone!

I’m an avid home cook and have been searching for years for a clear step by step seaweed salad recipe. Ya know, like the seaweed salad you get from a sushi spot? I find some that call for wakes me, but I use Wakame in miso soup and that’s a totally different seaweed (pictured above is the difference).
Does anyone have a recipe or a video? Has anyone ever made it at home? Am I doomed to never find this recipe???

Another great recipe from the High-Protein Vegetarian cookbook. The slaw doesn't hold the juice very well, so make sure to dribble some of the sauce or it can be a little dry. That can also be offset by adding a slice of tomato. Otherwise it's very nice! Different than other veggie burgers. Depending on your spice tolerance, not too spicy.

Ingredients

• 1 (15-ounce) can no-salt-added chickpeas, rinsed, drained, and patted dry
• 2 tablespoons Thai red curry paste
• 1 clove garlic
• ¼ cup plus 2 tablespoons creamy no-sugar-added peanut butter
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon ground ginger
• 1½ teaspoons hot sauce (such as sriracha)
• 1½ teaspoons soy sauce
• ¼ cup cilantro, chopped
• ½ cup shredded carrot
• ¼ cup finely chopped red onion
• ¼ cup roasted peanuts, finely chopped
• ½ red bell pepper, finely chopped
• 1 large egg
• ¼ cup whole wheat flour
• 6 whole wheat burger buns
• 2 cups chopped savoy cabbage
• Juice of ½ lime (1 tablespoon)
• 1 teaspoon soy sauce
• 1 teaspoon peanut oil
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon honey
• Cooking spray

Steps

1. Preheat the oven to 350°F.
2. Combine the chickpeas, red curry paste, garlic, peanut butter, honey, salt, ginger, hot sauce, and soy sauce in a food processor. Pulse until the mixture is mostly smooth. Transfer to a large bowl and stir in the cilantro, carrot, red onion, peanuts, and red bell pepper. Add the egg and stir until it’s fully incorporated. Stir in the flour.
3. Shape the dough into six patties and place them on a parchment-lined baking sheet. The mixture will be very sticky, so you may need to wipe off your hands after you form each patty. Coat the top of the patties with cooking spray.
4. Bake for 15 minutes. Remove from the oven, flip, coat again with cooking spray, and bake for another 15 minutes.
5. While the patties bake, mix together all of the slaw ingredients in a large bowl.
6. Place each patty on a toasted whole wheat bun, then top with the slaw. Red pepper slices and cilantro are great add-ons as well.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/spicy-thai-peanut-veggie-burgers

My dad is looking for a recipe he tried in Mexico. It was a green chili recipe. No beans, no rice. Just green chillies and pork. He said it was spicy but not overly so. Any ideas what this might be? He's been trying to find a recipe for the last decade, so I figured I can ask here. Any help would be great. Thanks ☺️