#Quick and Easy Recipes

[futuzucooking]

HOW TO MAKE ICED COFFEE🧋QUICK AND EASY RECIPE l Asmr cooking

[elegantrecipe]

Learn how to recreate the famous Pepper Lunch experience at home with this simple pepper lunch recipe. Perfect for sizzling steak, rice, and corn.

[toyastales]

Steak Tacos 🌮

[fiercemillennial]

Thaw That Thought: Why Cooking Steak From Frozen Might Be Your New BFF

Ditch the defrost drama! Turns out, cooking steak from frozen can be a total game-changer. It saves time, locks in flavor, and might even give you a juicier result. Ready to break the "thaw only" rule? Check out our guide for foolproof tips and tricks! #steaklover #frozenfoodhacks #quickandeasymeals #fierceflavors #quickandeasy #fiercemillennial

Let’s face it, life is busy. Between work, errands, and social commitments, who has time for the hour-long defrost dance with a frozen steak? But fear not, fellow foodies! Cooking steak straight from the freezer might sound unconventional, but hear us out: it’s a total game-changer. Why you should consider the frozen route: Time-Saving Superhero: Skip the defrosting step and go straight to…

[wisterianwoman]

Irresistible Loco Moco

My new favorite indulgent, protein-packed breakfast from Hawaii will leave you feeling full all morning. It's a Luau in your mouth. Really.

This simple, delicious Loco Moco recipe from Oahu, Hawaii is rich, flavorful, and as unique as the islands it originated on. It’ll leave you loco for these savory flavors and wanting more. oh. my. god. If there’s one thing I learned on my recent trip to Hawaii, it’s that Hawaiians know how to eat. And they eat well. From poke to roasted pork, marinated chicken and abundant fresh fruit, the…

[springtomorrowfoodtravel]

(via No Cook Recipes: Beyond Salads for Effortless Meals)

Welcome to the world of no cook recipes, where your kitchen becomes your ally in the quest for quick and delicious meals, without breaking a sweat! Who needs a stove or an oven when you can whip up a fantastic meal without any heat? In this blog post, we’re going to take you on a culinary journey of effortless, no-cook dishes that go way beyond your typical salads.

[thewalkinggee]

does a basic-a$$ tin of italian season count as a whole pizza topping or just like a garnish? I for one feel the answer is entirely contextual. Like, the more toppings a pizza has, the less the dried-out flakes of oregano contribute to the whole. But put this sh*t on a leftover cheese pizza from a birthday party that ordered too much and one of the parents comes over and asks me and the rest of the staff if we want some pizza? then the humble seasoning tin shines out and elevates the pie from "cheese pizza" to "Floridian's-idea-of-margarita-if-they-squint-some"

[fullcravings]

Classic Chocolate Covered Pretzels

[saltandlavenderblog]

One pot Italian sausage pasta

[disastergay]

Mug Brownie: Autism Edition☕

When you try to make a microwave brownie, does the image below look like your result?

Are you tired of ~trying to make a brownie in the microwave~ by following some recipe you found online, only for it to taste like shit because the ratio of oil/sugar/flour to brownie mix is an overpowering assault on your senses?

Or maybe you don't even bother trying because the instructions are unclear and you'd rather not risk fucking it up "just in case" using a wooden spoon instead of a plastic one might make your kitchen explode?

Maybe it's even worse - maybe you did everything right and followed the instructions perfectly, but you can't for the life of you tell if the final product came out right and don't feel like setting yourself up for an unpleasant surprise.

Well, I'm here to share with you the one tried and true microwave/mug brownie recipe that works for me.

Ingredients

Here's what you'll need:

A mug of some kind (doesn't HAVE to be a mug but needs to be mug shaped + microwave safe)

2 and 1/2 tablespoons (TBSP) of brownie mix or cocoa powder

1 and 1/2 TBSP of all purpose flour -> 1 TBSP only if you don't want to be able to taste the flour slightly (this is what people mean when they say brownies taste "cakey")

1 TBSP granulated white sugar -> add another if you want to make it more sweet than tart OR only use 1/2 TBSP if you don't want to be able to taste more sweetness than tartness

ALWAYS* mix your dry ingredients together in the mug before you add in the liquids. (*The only exception being any chocolate chips you add, those can go in at the end or the start, it has no bearing on the recipe.)

Once you've done that, add the following:

1 TBSP of canola, vegetable OR olive oil -> the more you add, the smoother and richer it will get, but the harder it will be to cook and physically eat

2 TBSP water (to be added at the very end because it needs to be mixed in quickly)

Final Prep

Stir your ingredients together for at least 15-30 seconds or long enough to completely mix the dry and wet stuff together. If you've made normal brownies before, this should look like brownie mix right before it goes in the oven.

Check the wattage of your microwave. Most of the recipes I saw accounted for a 1000 watt or less microwave and recommended microwaving for about 30 seconds at full power. However, mine is around 1200w and I get the best results from microwaving for 45 seconds at full power. If you can't figure out what wattage your microwave has, just start with 30 seconds at full blast and add on 15 second intervals from there. It might take some experimentation on your part to get the recipe perfect.

When it's fully cooked, your mug brownie should look kind of puffed up like a mini lava cake. It probably won't fill up much of your mug at all, but trust me, it'll be dense. The texture might surprise you because it's a little more mousse-like than your average crispy-topped oven brownie, but the overall taste should be pretty similar.

It will also be HOT when it first comes out, so wait at least a minute and a half for it to cool down a bit and blow on your fork/spoon before putting any of it in your mouth.

TW: Trypophobia - Every single time I successfully make this recipe, the imprint of popped air bubbles looks like a bunch of little holes clustered close together. If that's something that would bother you, don't look directly into the mug when you finish microwaving it - stick a toothpick inside to gage how goopy the brownie is instead.

Additional Tips

Drink a glass of milk milk/eat a scoop of ice cream with your brownie. This will help balance the heat of the brownie and its overpowering chocolatey taste, if that's something that's been a sensory issue for you in the past.

Chocolate chips, being heavier, tend to migrate towards the bottom of the mug, so don't be afraid to get in there and swipe around with your utensil to more evenly distribute them around the brownie.

Add whatever extra toppings you want! I'd recommend sweet things like bits of candy/chocolate though.

As someone who recently had major oral surgery and hasn't been allowed to bite down or chew any of my food for weeks, this recipe is very easy to swallow and digest. If you've just had wisdom tooth surgery or something similar, as long as you use plastic utensils and make your tongue do most of the work, you should be able to eat this with ease.

Eat slowly. Trust me when I tell you that you're underestimating just how filling this brownie will be. These have easily lasted me 2-3 meals because my sensory-specific satiety keeps burning out halfway through eating them.

Store your leftovers in the fridge. You can just leave what's left of the brownie in the mug for this part. They keep well and you can always heat them up again!

When you're 100% done with it, drizzle liquid soap in the mug and fill it up with water to let it soak before washing it. This will make it easier to get all the extra gunk out whether you wash your dishes by hand or use a dishwasher.

🦴🍎🦷

[swedishjazz]

My resolution for 2025 is to have fun in the kitchen - as in, cook more and learn more, but without worrying about how complex the dish is or how "correct" the recipe is. And my early but firm conclusion is: it's about learning comfort food/easy breakast recipes from around the world. They'll be simple, they'll be flexible (because they're invariably made with what you have in your pantry, and that means easy substitutions), and they'll fuck like hell. They'll be simple and convenient, but also might surprise you because they'll use staples that you wouldn't think about. I made tamago kake gohan for the first time this week and if I had had the rice already, it would take 2 minutes, and it was SO good. Thank you breakfasts of the world I'm on a journey to meet you.

(PS my polish contribution: racuchy z jabłkami, or apple pancakes. Cut fruit, put in batter, fry, go.)

[reality-detective]

Baked Spinach Mushroom Quesadillas😋

Ingredients: 👇

4 tortillas (8 inch)

Olive oil (optional, enough to lightly coat the tortillas)

1 cup shredded mozzarella

1 cup shredded cheddar

3 cups roughly chopped spinach

8 ounces sliced mushrooms

Directions: 👇

Preheat the oven to 400°F (200°C).

Drain the mushrooms and actually I found them better if you warm them up in a pan beforehand. Fresh mushrooms are even better prepared in a little butter and a little Worcestershire sauce.

Lightly brush one side of each tortilla with the olive oil(optional) and place on a baking sheet, oiled side down.

Distribute about half of each of the cheeses over half of each of the tortillas. Then layer the spinach, mushrooms, and the rest of the cheeses, and fold the other tortilla half over top, you can garnish by some mushrooms and cheese.

Bake the tortillas for about 6 minutes, then flip them each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas are a golden brown.

Enjoy 🤔

[openmindcrimecook]

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[toyastales]

Philly Cheesesteak Stromboli

[bitesandlaughs]

Cheesy Garlic Egg Sandwich in Brioche Bun

Easy to make, impossible to resist!

Fun Fact: Crushing garlic boosts its flavor by releasing more allicin, the compound that gives garlic its bold punch. Mortar and pestle FTW!

Ingredients:

1 Brioche burger bun

2 Garlic cloves

A pinch of Salt

1 tbsp Parmesan cheese

1 tbsp Thyme

2 tbsp Olive oil

2 Eggs

Shredded cheese (your choice)

Instructions:

Grind garlic cloves with a pinch of salt using a mortar and pestle. Mix in parmesan, thyme, and olive oil until well combined.

Slice the brioche bun in half and remove the soft stuffing from inside each half.

Brush the garlic-parmesan mixture inside both halves. Fill the bottom half with shredded cheese, then place the top half back on.

Carefully crack an egg into the top half’s hollow center. Spread shredded cheese around the egg.

Place the assembled sandwich in a preheated oven at 375°F (190°C) for about 12 minutes, or until the egg is cooked and cheese is melted.