Snack
992 recipes found
Muesli
Essentially oats soaked in fruit juice, or milk, with nuts and fruit, Bircher muesli has a long history, and enough versions floating around to prove it. The original was created in the early 1900s by Maximilian Bircher-Benner, a Swiss doctor. It consisted of oats, grated apple, nuts, lemon and condensed milk and honey, but over time, people have gotten creative with the formula. This version is a choose-your-own-adventure recipe that is great to make ahead in large or small batches. Some recipes call for apple juice or applesauce for moisture, but this version uses creamy Greek yogurt instead. Tahini adds richness, but substitute another nut butter or skip it all together if you’d rather. Swap out the nuts and dried fruit to suit your tastes and what you have. (Dates are especially nice.) Thin individual servings with more milk, if needed, then top with additional fresh fruit, nuts and a drizzle of maple syrup. It’s cool, creamy, chewy and crunchy all at once.
low acyl gellan gum used in fruit fillings for bakery shop
Low acyl Gellan Gum can be used in fruit preparation recipes like heat-stable bake stable fruit filling or other preparation like yoghurt fruit preparation.
Homemade 3 Ingredients No Butter Stove top Popcorn
How to make allergy friendly no butter pop corn at home with only three ingredients, on stove top without the popcorn maker.
Roti
Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little kheema, or a few spoonfuls of aloo masala — into a satisfying meal.
No-Bake Cookies
These classic no-bake peanut butter and chocolate treats are also known as cow patties or preacher cookies. The story goes like this: If a housewife looked out the window and saw the preacher coming up the mountain on his horse, she could whip up a batch of these cookies in the amount of time it would take him to reach the front door. True or not, it’s a good story — and a great cookie that’s a cinch to put together. Combine all the ingredients in a pot over medium heat, then drop spoonfuls on a sheet pan and chill until set. Be sure to use quick-cooking oats, not instant, when making these cookies. The less-processed oats provide delightful texture and chewiness.
Vegan ‘Queso’
This recipe is for “queso,” and yes, the dish name is in quotation marks. That’s because it’s a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook “Amá: A Modern Tex-Mex Kitchen” by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.
Spiced Olive Oil Cake With Orange Glaze
This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.
Mangonada
When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.
Smoked Paprika Peanut Butter Toast
Last year, David Lebovitz posted a recipe for Peanut Butter Paprika Cookies from Lisa Ludwinski's Sister Pie. It was one of those recipes that was so immediately appealing that I mentally checked off the ingredients as I read it. I had everything the recipe called for and I set off to the kitchen, anticipating eating the cookies within the hour. That's when I read more carefully and saw that the dough needs to sit for at least 24 hours or up to 3 days. My heart fell. I did make them and they were utterly delicious. But who can routinely wait 24+ hours to satisfy their cookie cravings? And how many cookies should anyone eat anyway? I've since funneled the spirit of the cookie into my morning toast, and I have to say, it is pretty awesome.
Houmous and guacamole bagel with kale
Golden beet hummus
This is a versatile healthy snack that can be made vegan by omitting the Crème Fraîche. I eat it with crackers or just out of the jar.
Black Sesame Brittle
The flavor of the black sesame seeds comes through big and bold in this brittle, their slight bitterness tempered by the sweetness of the caramel. Best of all, this homemade candy is just a little nutty and a little funky—but always sweet.
Peanut butter, honey, banana and jelly sandwich
While peanut butter and jelly has long been my favorite sandwich, the later addition of first sliced bananas and, almost a year later, honey, have made what is already my favorite lunch to have at work even better. I first added the banana slices on a whim after being offered one for 50% off at the grocery store I work at, while my friend Clarisa Damron convinced me to try adding honey. When combined between two slices of your favorite bread, peanut butter, honey, banana and jelly will surely be the most delicious homemade sandwich you have ever put to your lips and sunk your teeth into. Your palate will be blown away by how good this is.
Chapati Bread
This spelt flour roti bread is quick, easy and tasty! This Indian chapati bread recipe is amazingly delicious.
Migas Breakfast Tacos
Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand.
Almond Joy
Purple Sweet Potato Filo Pastries
This crispy, light Purple Yam (Sweet Potato) Filo Pastry dessert recipe is a perfect snack or party food. You only need 3 ingredients: phyllo dough, yam, sugar.
Homemade Boba Pearls
This recipe makes for the best homemade boba pearls (better than store bought). Super chewy and easy to make, with just starch, boiling water, and sweetener.
Instant Pepperoni Tortillas
This pepperoni tortilla recipe is a quick recipe for picnic party lunch box mid time meal. It calls for hummus, jalapeños, cream cheese and chili garlic.
Vegan ‘Cheesy’ Popcorn
Using more oil than popcorn kernels — a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles — gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth.
Blackberry Brandy Slush
This blackberry brandy slush recipe is boozy perfection, especially when paired with champagne or Moscato. No blender needed, just some freezer space.
Fried polenta with špek
This isn't a real recipe, just guidance. It is just one way how to use leftover polenta. Our family use to have polenta so often for dinner. That meant just one thing and one thing only, my grandfather and I are going to have fry polenta and salad for marenda next day. Marenda is a light meal between breakfast and lunch or between lunch and supper which is also called small lunch.
A Perfect Hard-Boiled Egg
Master this simple technique and every hard-boiled egg you make from here on out will have a perfectly-cooked, creamy sunshine center. Here are loads of recipes to make with them.
Peanut Butter and Jelly Sandwiches
It's a pb&j...