Matching Recipes

Pork Meatball Banh Mi

2/3 cup mayonnaise

2 green onions, finely chopped

1 tablespoon hot chili sauce (such as sriracha)*

1 pound ground pork

1/4 cup finely chopped fresh basil

4 garlic cloves, minced

3 green onions, finely chopped

1 tablespoon fish sauce (such as nam pla or nuoc nam)

1 tablespoon hot chili sauce (such as sriracha)

1 tablespoon sugar

2 teaspoons cornstarch

1 teaspoon freshly ground black pepper

1 teaspoon coarse kosher salt

2 cups coarsely grated carrots

2 cups coarsely grated peeled daikon (japanese white radish)**

1/4 cup unseasoned rice vinegar

1/4 cup sugar

1 teaspoon coarse kosher salt

1 tablespoon asian sesame oil

4 10-inch-long individual baguettes or four 10-inch-long pieces french-bread baguette (cut from 2 baguettes)

thinly sliced jalapeño chiles

Pretzel Salad

2.5 cup pretzels, crushed

3 tablespoons sugar

3/4 cup butter or margarin, melted

3/4 cup sugar

1 8oz container cool whip

1 8oz package cream cheese

1/2 box frozen strawberries

2 3-oz package raspberry jello

1 bag frozen raspberries

Pumpkin Sheet Cake With Molasses Cream-Cheese Frosting

½ cup/113 grams unsalted butter (1 stick), softened but cool, plus more for the pan

2 cups/256 grams all-purpose flour, plus more for the pan

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

2 teaspoons ginger

2 teaspoons cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

1 ½ cups/330 grams light brown sugar, firmly packed

¼ cup/60 milliliters grapeseed or other neutral-flavored oil

2 large eggs

2 teaspoons vanilla extract

1 (15-ounce/425-gram) can pumpkin purée

Queso Fundido With Chorizo, Jalapeño And Cilantro

7 ounces dried chorizo, diced small

1 jalapeño, seeded and finely chopped

2 tablespoons chopped cilantro

2 scallions, finely chopped

¼ teaspoon salt

1 pound monterey jack cheese, grated

sliced bread, if serving as sandwiches

extra virgin olive oil, if serving as sandwiches

tortilla chips, if serving as dip

Raspberry Crumble Tart Bars

1/2 cup (2 1/4 ounces or 65 grams) whole toasted almonds

1 3/4 cups plus 2 tablespoons (245 grams) all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (6 ounces, 12 tablespoons, or 170 grams) cold, unsalted butter, cut into cubes

3 tablespoons (45 ml) cold water, plus an additional tablespoon, if needed

1/2 cup plus 1 tablespoon (115 grams) granulated sugar

3 6-ounce containers fresh raspberries (510 grams, 18 ounces, or about 4.5 cups)

Red Bean And Green Grain Taco Bowl

grains

2 fresh poblano chile peppers, seeded and roughly chopped

1 cup cilantro leaves (picked from 1 bunch)

3/4 medium white onion, roughly chopped (i save the last 1/4 to finely mince as a topping)

2 cloves garlic, chopped

3 cups water or broth (amount needed for wheat berries, adjust if needed)

1 cup uncooked wheatberries

salt to taste

Rhubarb Jello Salad

3 cups rhubarb, chopped

1/2 cup sugar

1/4 cup water

1 3-oz box strawberry jello

1/2 cold cup water

1 cup whipped topping

Rhubarb Upside-Down Cake

2 ½ sticks unsalted butter, at room temperature, more to grease pans

1 ½ pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups

2 teaspoons cornstarch

1 ½ cups granulated sugar

½ cup light brown sugar

2 cups cake flour

1 ¼ teaspoons baking powder

½ teaspoon fine sea salt

zest of 1 lemon, grated

1 teaspoon vanilla extract

4 large eggs

⅓ cup sour cream

Ridiculously Easy Butterscotch Sauce

1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter

1/2 cup (about 109 grams) packed dark or light brown sugar (i used dark)

1/2 cup (118 ml) heavy cream

1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste

1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste

Roasted Broccolini And Lemon With Parmesan

1 lemon, halved crosswise, seeds removed

4 garlic cloves, smashed

2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)

3 to 4 tablespoons olive oil

kosher salt and freshly ground pepper