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Fish crumb mixture(Fish and Chips)

Its idea inspired by all crappy fish and chips I had over years and felt this actually tastes better gives that crispy taste without over cooking it.

For dorito lovers and people who like taste of something crunchy this might be something for you.


Fish: Cod, Catfish(deboned), trout(deboned) pretty much any kind fish that white kind and has quick to crisp texture.

Option 1:
Texture: Panko wheat or normal white bread type.
spices You want to use oregano & Thyme
Mystery texture for this would peanut grounded by mortar(if ppl your cooking for have peanut allergies I recommend coconut, or cashews)

egg wash

flour: I used spelt flour

oil: we only have canola for frying.

Option 2:

Texture: (we had no panko) so I used Breadcrumbs
Spices were not many use and everyone all grumpy so I used sea salt and vinegar crush them up.
Spices I recommend using parsley if you have it fresh.
Egg wash
Flour: All purpose kind or wheat

Dorito option: Since corn chip I don't see why not.
Texture, you don't need add it. be sure to make certain family members can handle considerate of those other ppl
breadcrumbs is something you have consider.
no spice needed
egg wash
flour: garbanzo bean flour or rice flour

Eggs depends on your fish batch, it could 2 eggs and some water to make certain it like egg slurry or not add water.

For fresh fries recommendation would be:
Broccoli stock, carrots, beets, radish, not sure Chards would taste good in that form crispy fried.
You have flour and egg wash them with different breadcrumbs/ sea salt and herb mixture your choice.
I got down vote from two people but I am pretty certain it would tasted delicious.


1: Lets not forget to wash the fish and clean the fish before if fresh caught fish this step to take, if you got from store clean your hands...and prepare to handle tasty food. I was thinking to make sushi with cod. it was so nice..that just me thinking it. But here we go you should probably not use small knife unless you like chopping things with small thing and like touch fish. carving it something like doing or you had bad day go ahead. But if your those types who don't like doing that use big knife and be careful to make equal portions for everyone...don't make fist size chunks if frying it won't cook evenly, or making easier to flour roll too.

Advice set up your bowels in line so you can be sure not miss your step, so bowl one before cutting board should flour set up, bowel two should be egg wash, bowel three should be breadcrumbs. and final it should be plate or cookie sheet whichever works for you for final landing zone for fish to cooked and fried.

2: it gets easy after first process of making them if you have make adjustment it might be easier if notice some pieces are bigger and aren't cut properly might be good idea go back and re-adjust it. so easier for people eat it rather them blobs of flesh. overcooking makes rubber food and not good eat.

3: roll in flour, dip in egg-wash get all side then roll it again into bread crumbs then set to aside on plate ready for frying.

4: Frying temperature for fish and chips. we don't use thermometer it might sound fishy but we wait until our oil start to boil I know that sounds odd. But we have know when oil gets just right temperature. Oil boils its good enough for cooking prepared food. Fry to golden brown.

5: if your thinking making fresh fries I recommend you watch them, don't put kale that way in fryer its not recommend it turn to crisp rather fast and disintegrate. Why I say chards, and other ones they won't break up so quickly and they taste just as good. Fry to golden brown.

Notes <- general idea of fish and chips recipe<-general what to do normally to make inspiration idea of your own recipe.

Normally this my recipe I made of my own, Doritos is something I suggest to you try.

First option I had put some cod in deep freeze because I was concerned out for my mother handling frying option. She wanted me to prepare the food and she wanted to do the rest.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: 10 pieces
Style: American

Pomegranate salad (slightly acid/salty flavor)

I got this from my mom who was a chef.


1.Onion (any size, but white)
2.Pomgranate (dark red)
4.Sunflower oil


1.Cut onion into thin semi-rings
2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
6.Eat and be happy!
Prep Time: 1 minutes
Cook Time:
Total Time: 15 minutes
Number of Servings: 1
Yield: 1
Style: Eastern European, Russian

Indonesian Rambutan Pickles

Rambutan Pickles famous lately in Indonesia. I dont know where it start actually, but it seems from some city in kalimantan island ( Banjarmasin) or some island in sumatera province like Bangka Belitung. Because the small calamansi lime is grow dan can be found there.

I found my own small calamansi lime because i have planted in my garden.

Indonesian Rambutan Pickles Recipe


A bunch of Rambutan fruit remove the skin
8 Red Chilli pepper cut in small pieces
3 or 4 sonkit lime / calamondin/ green small calamansi lime
1 cucumber
a pack of honey pineapple
1 bangkoang/yam bean
mineral water
1 teaspon salt
6-10 spoon sugar


1) Peel the rambutan skin untill you got the white flesh of rambutan fruit, place in a bowl
2) Cut cucumber and bangkoang/yam bean in to a tiny square and placed in the same bowl
3) Cut pineapple in to a tiny triangle placed in the same bowl
4) Shake sugar, water and salt pour to the bowl
5) Squeze the lime over the fruit in bowl and give the red chilli, stir it.
5) EAT!


1) If you want to get a sweet taste than you can add more sugar but if you like salty you can add more salt.
2) If you want to serve it cold, you can keep in for a while in refrigerator.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 3
Yield: 3 serving
Style: Asian, Indonesian

Miso Soup

Suppose to used palette mouth cleanse but in our family we use it like use it for Keep warm and lunch time meal you have with rice and fish? Sometimes you skip rice and have mochi with it and Occassional fish in can.


Miso paste, Red, white, (I seen new kinds) depends on how much water.

ta da Sauce pan - if big one and you put like four ramen in it then you picked very good size for miso soup.
Ladle to spoon out ingredients and put in small bowl to taste.
2 claw tongs would work
Knife to cut all your vegetables
small bowl for tasting to soup stock. it can't be gritty, has be not to salty taste like clean palette taste ah taste.

Dashi 1 packet of type you like, add to before boil,
Carrots, Roasted Sweet potatoes, Roasted Regular potatoes, Nappa Cabbage and Tofu should be added sometime later after these ingredients get soft. you can add tofu and cabbage then miso stock.

Seaweed you can add miso that at very end.

Optional other types you can add to miso are:
FISH if frozen and deboned you can just let simmer in soup, HAM in small pieces, cabbage you have careful not let cook too long, onion you have cook prior otherwise it cause mayhem to people who eat it, beansprouts taste real good,


1) [Why I say Roasted Sweet Potatoes, and Roasted Regular potatoes you don't want starch you want firm taste right so best toast or roast them up in oven or in pan so when cook then up in water they won't break down. For me we had the chopped sweet potato, and chopped potato and put in toaster oven and take it out put in boiling water that way stays firm but becomes soft not break down potato.]

2)Add water to pot, get to boil add dashi, then add sliced carrots, then if potatoes are done add them, let boil.

3.) cut up tofu, bite size they go quick in miso for some reason. Nappa I only used little bit it. Top bits.

4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off.

5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.

6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute. until somewhat to bowl is hot by touch.


Depending type equipment sometimes if family feeling eh so my mom normally makes big pot. So there we use big tall pot kind that be one half pot water you have to taste test.

I realize I forgot something important.
Dashi or Bonito which ever tastes better, sometimes if your out of Dashi you can use Bonito flakes as quick thing to do but as I read some books they said that is no no.
I realized you just boil dried kelp and that is better anything.
Dashi is extract of these materials, bonito, sardines, kelp and all them don't have MSG. Mushroom stock kind has MSG.

Why put meat in miso: I put pork, fish, and Ham(don't recommend shrimp because you have time it just right and clean it too because you don't want shrimp poo and parasites ruining your food)
Fish you have make certain its food you know is safe...frozen or washed it and know other people can take it.

Meat you have to change your recipe, minus the potatoes, put cabbage and possibly carrots so everything goes down. I recommend onions possibly cooked before but not to placed in soup just garnish individual bowls if want give it better taste to people add seaweed in just for bit prior to serving.

Reason no msg its used as additional flavor enhancer its not needed. Why heck did we have Salt, and chefs for?
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Number of Servings: 5
Yield: 7 servings on normal day
Style: Asian, Japanese

Anise Sugar Cookies

Browsing internet for good Anise cookie couldn't find one did find one on Simply site but all them made me think of Lace cookie ensemble...stop using no shortening layout everyone...heck why not add condense milk into your cooking because you have your sugar fix need, might well put condense milk in there understand that what is required.

Anise Sugar Cookies Recipe


1/2 c. unsalted Butter + 2 TB shortening
1 egg
1 to 2 Anise seeds
1/8 - 2/8 c. sugar

1 1/2 c flour
1/2 tsp to 1 pinch salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp Benefiber


Beat Wet together, and add dry together mix well.
Roll out cut outs and press into sprinkles, or set aside icing for later.
or turn into balls and flatten.

Preheat 375 F / 190 C

6-7 minutes/ 13 minutes because of elevation.
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Number of Servings: 8
Yield: 16
Style: American

Gingersnaps for dogs

I found this recipe online I guess was on another site should saved it. rats but I found somewhere similar.


1 c. Flour (texture) I used buckwheat type
1 c. Flour (Rice flour) I wanted use barley we had it but somehow I could not find in pantry.
1 tsp roasted ginger
1 root ginger(shredded)
1 tsp Cinnamon
1/3 c. Molasses
1/4 c. Canola Oil
1/2 c. Water


Combine dry and wet together
Roll out on floured surface
press cut out forms
170 F/338 F(closest I could get with oven was 335 F)
20 to 25 minutes. you want crispy settings for your dog I go for 30 minutes...your dog will thank you.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Number of Servings: 10
Yield: 40+
Style: American

Ultra Thin Gingersnaps Sweet or Spicy <- modification from this one anyone from this site come bark note I had modify on fly when it came out super flat. I was surprised I remembered it looked like lace cookies.

Not what I wanted but adding what I did came out better. Saved the day.

Ultra Thin Gingersnaps Sweet or Spicy Recipe


4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses

3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety

Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).

Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.


Mix dry and spice together, Beat wet together, scrape the sides of bowel very important.

Add dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...

Use serving spoon to place in mixing machine bowel if you have issues.

By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...

it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..

took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.

after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.

small but be enough for adult and child.

Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 16 hours, 30 minutes
Number of Servings: 20
Yield: 40+
Style: American

Gingerbread Recipe

Found this on internet somewhere <very good and it works but
I had modify it.


1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla

1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves

Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.


Mix dry ingredients together add spice

mix wet ingredients together in then add dry together.

mix it well, should be creamy...

Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.

Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.

It work better if they crispy even for gingerbread house.


I was thinking this cookie would work well for engraving or painting type style but I ran out time maybe someone else would take up torch and make into something more.

Royal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.

Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.

I left mine plain, if want to add fresh ginger to give more punch to not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 4 hours, 27 minutes
Number of Servings: 10
Style: American

Broccoli Soup

A filling healthy tasty easy recipe


2 Leeks chopped .. .1large onion chopped ......head of broccoli........celery sticks chopped optional .......1 large potatoe diced .... half cup of lentils ......Butter for frying .......1 vegetable cube ..........1 litre of boiling water ........grated cheddar cheese .......


1 Fry onion in butter til soft . 2 add leeks fry for 5 mins .....3 ....add diced potato celery and broccoli fry for 5 mins ....... 4 .add lentils ....5.....add vegetable cube dissolved in boiling water enough to cover veg......6 bring to boil then simmer til veg all softened .......7.remove from heat and liquidize with hand held blender 8 ...serve with grated cheese added to the soup and some nice fresh bread ....


You may omit lentils but are source of iron for vegetarians may omit celery may add carrot ....or 1 parsnip optional .... .adding grated cheese makes this a fliling healthy vegetarian meal thats got protein in form of lentils and cheese........broccoli has also got iron and is great way to get children to eat their greens ..... you may remove cup full of soup before liquidizing add back in if you like "chunky "soup .....enjoy next day just reheat.
Prep Time: 16 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 6 servings
Style: European
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Mongolian Meatball Ramen

Turn that instant ramen into a real meal.

Mongolian Meatball Ramen Recipe


1 lb. ground beef
1/2 c. panko bread crumbs
3 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt
Freshly ground black pepper
Vegetable oil, for skillet
2 tsp. minced ginger
3/4 c. low sodium chicken broth
1/2 c. low sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin
3 packs instant ramen
Sesame seeds, for garnish


In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.
Prep Time:
Cook Time: 30 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: YIELD: 4
Style: American
sweetlycooling: "Romeo"(meet us in the profile reviews)
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