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Ingredients

For the Coconut Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined (tails on)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded coconut (sweetened or unsweetened)
• ½ cup panko breadcrumbs
• ½ teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil, for frying

For the Lime Chili Dip

• ½ cup sweet chili sauce
• Zest of 1 lime
• Juice of 1 lime
• 1 teaspoon sriracha or chili paste (optional, for heat)

👩‍🍳 Instructions

1. Prepare the Coating Stations

Set up three shallow bowls:

• Bowl 1: Flour mixed with salt and black pepper
• Bowl 2: Beaten eggs
• Bowl 3: Shredded coconut mixed with panko breadcrumbs

2. Coat the Shrimp

Dredge each shrimp in the flour, shaking off excess.

Dip into the beaten eggs, then press into the coconut-panko mixture until fully coated.

3. Fry the Shrimp

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry shrimp in batches for 2–3 minutes, turning once, until golden brown and crispy.

Transfer to paper towels to drain.

4. Make the Lime Chili Dip

In a small bowl, whisk together sweet chili sauce, lime zest, lime juice, and sriracha until smooth.

5. Serve

Serve the coconut shrimp hot with the lime chili dip on the side. Garnish with lime wedges or fresh cilantro if desired.

📝 Ingredients

For the Shrimp Dip

• 1 cup cooked shrimp, chopped (reserve a few whole shrimp for topping)
• 8 oz (225 g) cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 2 garlic cloves, minced
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• 1 tablespoon fresh chives, chopped (plus more for garnish)
• Pinch of red chili flakes (optional)

For the Garlic Toast

• 1 baguette, sliced
• 2 tablespoons olive oil or melted butter
• 1 garlic clove, halved

🍽️ Instructions

1. Prepare the Creamy Base

In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, minced garlic, onion powder, salt, and black pepper. Mix until smooth and fully combined.

2. Add Shrimp and Herbs

Fold in the chopped shrimp and chives until evenly distributed throughout the mixture.

3. Bake the Dip

Preheat oven to 375°F (190°C). Transfer the mixture to a small baking dish. Top with reserved whole shrimp and an extra sprinkle of cheese if desired.

Bake for 20–25 minutes, or until hot, bubbly, and lightly golden on top.

4. Make the Garlic Toast

Brush baguette slices with olive oil or melted butter. Toast in the oven or a skillet until golden and crisp. While still warm, rub lightly with the cut garlic clove for extra flavor.

5. Garnish and Serve

Remove dip from the oven and garnish with extra chopped chives and red chili flakes if using. Serve immediately with warm garlic toast.

Ingredients

Cheesecake Filling

• 225 g (8 oz) cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• ½ cup crushed Oreo cookies

Batter & Frying

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• 1 cup milk
• Vegetable oil, for frying
• 12 Oreo cookies

For Topping (Optional)

• Powdered sugar
• Crushed Oreos

Instructions

1. Prepare the Cheesecake Filling
   In a bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Fold in the crushed Oreos. Chill for 10 minutes for easier handling.
2. Stuff the Oreos
   Remove the filling from one Oreo. Spoon a small amount of cheesecake mixture onto one cookie, then top with another Oreo to form a sandwich. Repeat with remaining cookies.
3. Make the Batter
   In one bowl, whisk together flour, sugar, baking powder, and salt.
   In another bowl, whisk the egg and milk until combined.
4. Coat the Cookies
   Dip each Oreo sandwich into the dry mixture, then into the wet mixture, and again lightly into the dry mixture until fully coated.
5. Fry
   Heat oil to 175°C (350°F). Fry the coated Oreos for 2–3 minutes, turning once, until golden brown. Remove and drain on paper towels.
6. Serve
   Dust with powdered sugar and sprinkle with crushed Oreos if desired.

Ingredients

Cheesecake Filling

• 225 g (8 oz) cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• ½ cup crushed Oreo cookies

Batter & Frying

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• 1 cup milk
• Vegetable oil, for frying
• 12 Oreo cookies

For Topping (Optional)

• Powdered sugar
• Crushed Oreos

Instructions

1. Prepare the Cheesecake Filling
   In a bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Fold in the crushed Oreos. Chill for 10 minutes for easier handling.
2. Stuff the Oreos
   Remove the filling from one Oreo. Spoon a small amount of cheesecake mixture onto one cookie, then top with another Oreo to form a sandwich. Repeat with remaining cookies.
3. Make the Batter
   In one bowl, whisk together flour, sugar, baking powder, and salt.
   In another bowl, whisk the egg and milk until combined.
4. Coat the Cookies
   Dip each Oreo sandwich into the dry mixture, then into the wet mixture, and again lightly into the dry mixture until fully coated.
5. Fry
   Heat oil to 175°C (350°F). Fry the coated Oreos for 2–3 minutes, turning once, until golden brown. Remove and drain on paper towels.
6. Serve
   Dust with powdered sugar and sprinkle with crushed Oreos if desired.

Ingredients

Filling

• 4 oz (115 g) brie cheese, sliced or cubed
• ¼ cup cranberry sauce or whole cranberry preserves
• 2 tablespoons chopped toasted pecans or walnuts (optional)

Flatbread

• 2 large flour tortillas or flatbreads
• 2 tablespoons cream cheese (optional, for spreading)
• 1 teaspoon honey (optional)

Garnish

• Fresh thyme or rosemary leaves
• Extra cranberries or chopped nuts (optional)

Instructions

1. Preheat the Oven
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Flatbreads
   Lay the flatbreads flat. Spread a thin layer of cream cheese over each, if using. Drizzle lightly with honey for a touch of sweetness.
3. Add the Filling
   Evenly distribute the brie cheese and spoon small dollops of cranberry sauce across each flatbread. Sprinkle with chopped nuts, if desired.
4. Roll & Slice
   Roll each flatbread tightly into a log. Slice into 1-inch pinwheels and arrange cut-side down on the prepared baking sheet.
5. Bake
   Bake for 12–15 minutes, or until the brie is melted and the pinwheels are lightly golden.
6. Serve
   Garnish with fresh thyme or rosemary and extra cranberries or nuts. Serve warm.

Ingredients

• 6 chicken legs
• 600 g potatoes, diced
• 4 carrots, cut into chunks
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh herbs (parsley, thyme, or rosemary), chopped

Instructions

1. Preheat the Oven
   Preheat your oven to 200°C (400°F).
2. Prepare the Vegetables
   Spread the potatoes, carrots, and red pepper evenly in a large baking dish. Drizzle with olive oil and season with salt and pepper. Toss well to coat.
3. Season the Chicken
   Rub the chicken legs with minced garlic, paprika, thyme, oregano, salt, and pepper until evenly coated.
4. Assemble the Dish
   Arrange the seasoned chicken legs on top of the vegetables.
5. Bake
   Bake uncovered for about 45 minutes, turning the chicken once halfway through, until the skin is golden and crispy and the chicken is fully cooked.
6. Finish & Serve
   Remove from the oven and sprinkle with chopped fresh herbs before serving.

Tips & Variations

• For extra crispiness, broil for 3–5 minutes at the end
• Add onions or zucchini for more vegetables
• Serve with a fresh green salad or crusty bread

Ingredients

Naan Dough

• ¼ cup warm water
• 2 teaspoons sugar
• 1½ teaspoons active dry or instant yeast
• ¾ cup warm milk
• ¾ cup plain Greek yogurt or plain natural yogurt
• ¼ cup vegetable oil
• 2 cloves garlic, minced
• 4 cups all-purpose flour (560 g), plus more for dusting
• 1 teaspoon baking powder
• 1 teaspoon salt

Garlic Butter Topping

• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon fresh cilantro or parsley, finely chopped

Instructions

1. Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes, until foamy and bubbly.

2. Make the Dough

Add the warm milk, yogurt, vegetable oil, and minced garlic to the yeast mixture. Stir to combine.

Gradually add the flour, baking powder, and salt, mixing until a soft dough forms.

3. Knead

Transfer the dough to a lightly floured surface and knead for 3–5 minutes, until smooth and elastic.

4. Let It Rise

Lightly oil a clean bowl and place the dough inside. Cover with a towel or plastic wrap and let rise for about 1 hour, or until doubled in size.

5. Shape and Cook

Divide the dough into 10 equal portions. Roll each piece into an oval or teardrop shape.

Heat a lightly greased skillet or pan over medium-high heat. Cook each naan until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining dough.

6. Add Garlic Butter

Mix melted butter, minced garlic, and chopped herbs in a small bowl. Brush generously over the warm naan before serving.

Ingredients

• 2 tbsp melted butter (25 g)
• 1 tbsp fresh parsley, chopped (6 g)
• 1 tsp fresh rosemary, chopped (5 g)
• 1 tbsp garlic, minced (15 g)
• ½ tsp salt (3 g)
• ½ tsp black pepper (3 g)
• 1 tsp light soy sauce (5 ml)

Fresh Lemon Rosemary

Bright and fresh—ideal for chicken, fish, or grilled veggies.

Ingredients

• Juice of ½ lemon
• 1 tbsp fresh rosemary, chopped (8 g)
• 1 tbsp olive oil (15 ml)
• 1 tsp garlic, minced (5 g)
• ⅓ tsp salt (2 g)
• ½ tsp black pepper (2.5 g)

Creamy Garlic Infusion

Smooth and comforting, great for baked chicken, tofu, or potatoes.

Ingredients

• ⅓ cup whole milk (100 ml)
• 5 garlic cloves, minced
• ½ tsp dried rosemary (1 g)
• ½ tsp salt (2.5 g)
• ¼ tsp black pepper (1.5 g)
• 1 tsp lemon juice (5 ml)
• Pinch of nutmeg

Bayou BBQ Marinade

Sweet, smoky, and bold—perfect for grilling.

Ingredients

• 2 tbsp Orleans marinade (25 g)
• 2 tsp honey (10 ml)
• 1½ tsp olive oil (8 ml)
• 1 tsp lemon juice (5 ml)
• 1 tsp garlic, minced (5 g)
• 1 tbsp onion, finely chopped (15 g)
• Splash of water

Citrus Lemongrass Zing

Fresh and zesty with Southeast Asian flair.

Ingredients

• 1 tbsp lemongrass, finely chopped (10 g)
• 1 tbsp + 1 tsp lime juice (20 ml)
• 1 tsp fish sauce (5 ml)
• 1 tsp white sugar (5 g)
• ½ tsp salt (3 g)
• 1 tsp garlic, minced (5 g)

Smoky Peanut Spice

Deep, nutty, and lightly spicy—excellent for tofu or chicken skewers.

Ingredients

• 1 tbsp satay sauce (15 g)
• 2 tsp Shaoxing wine (10 ml)
• 1½ tsp curry oil (8 g)
• ½ tsp garlic, minced (3 g)
• ¼ tsp salt (1 g)

How to Marinate

1. Combine all ingredients for your chosen flavor blend in a bowl.
2. Add 1–1½ lbs (450–700 g) chicken, tofu, seafood, or vegetables. Toss until evenly coated.
3. Marinate:
   
   • 30–60 minutes for quick flavor
   • 4–12 hours for deeper flavor (refrigerated)
5. Cook using your preferred method: grill, roast, pan-fry, or air-fry.

Ingredients

For the Lemongrass Beef Marinade

• 500 g (1.1 lb) beef sirloin or flank steak, thinly sliced
• 2 stalks lemongrass, finely minced (white parts only)
• 3 garlic cloves, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon black pepper

For the Noodles & Bowl

• 250 g (9 oz) rice vermicelli noodles
• 1 cup shredded lettuce
• 1 cup bean sprouts
• 1 cucumber, julienned
• 1 carrot, julienned
• Fresh herbs: mint, cilantro, Thai basil
• Roasted peanuts, crushed
• Fried shallots (optional)

For the Nuoc Cham Dressing

• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 3 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1 small red chili, thinly sliced
• ¼ cup warm water

Instructions

1. Marinate the Beef
   In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, sesame oil, and black pepper. Add sliced beef and toss well. Cover and marinate for at least 30 minutes, or up to overnight for deeper flavor.
2. Cook the Noodles
   Prepare rice vermicelli noodles according to package instructions. Drain, rinse under cold water, and set aside.
3. Prepare the Nuoc Cham Dressing
   In a small bowl, whisk together fish sauce, sugar, lime juice, garlic, chili, and warm water until the sugar dissolves. Set aside.
4. Cook the Beef
   Heat a grill pan or skillet over medium-high heat. Cook marinated beef in batches for 2–3 minutes per side until caramelized and cooked through. Avoid overcrowding the pan.
5. Assemble the Bowls
   Divide vermicelli noodles among serving bowls. Top with lettuce, bean sprouts, cucumber, carrot, fresh herbs, grilled beef, crushed peanuts, and fried shallots if using.
6. Serve
   Drizzle generously with nuoc cham dressing and serve immediately.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Calories: ~490 kcal per serving
• Servings: 4

Tips & Variations

• Slice beef thinly against the grain for maximum tenderness.
• Add pickled daikon and carrot for extra tang.
• Swap beef with chicken or tofu for an easy variation.

Ingredients

For the Chicken Marinade (500 g chicken):

• 500 g boneless chicken (thighs or breast), cut into cubes
• 4 tablespoons thick curd (Greek-style yogurt works best)
• 1½ tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 2 teaspoons Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• ½ teaspoon black pepper
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
• 2 tablespoons mustard oil (or any neutral oil)
• Salt, to taste
• Optional: a pinch of orange food color

Marination Instructions

1. In a large mixing bowl, combine curd, ginger-garlic paste, lemon juice, all spices, oil, and salt.
2. Mix until smooth and well combined.
3. Add chicken pieces and coat evenly with the marinade.
4. Cover and refrigerate for at least 1 hour; for best results, marinate for 4 hours or overnight.

Cooking Methods

1. Charcoal / Tandoor Style (Best Flavor)

1. Thread marinated chicken onto skewers.
2. Roast over hot charcoal for 10–12 minutes, turning frequently.
3. Brush lightly with oil while cooking and allow slight charring for a smoky finish.

2. Oven / OTG Method

1. Preheat oven to 230°C (450°F).
2. Arrange chicken on skewers or a wire rack placed over a baking tray.
3. Bake for 18–22 minutes, flipping halfway through.
4. Broil for 2 minutes at the end for charred edges.

3. Grill Pan / Tawa Method

1. Heat a grill pan or tawa with 2 teaspoons oil.
2. Cook chicken on medium heat for 12–15 minutes, turning often.
3. Increase heat at the end to create a slight char.

Optional Final Tadka (Highly Recommended)

• Heat 1 tablespoon ghee and add a pinch of chaat masala.
• Brush over hot chicken tikka for a true restaurant-style aroma and shine.