Gif Recipes

Cheesy Garlic Zucchini Bites

Total Time: 50 minutes

Yield: 30 bites

Ingredients:

• 2 cups shredded and patted dry zucchini (from about 2 medium-sized zucchini)

• 1 ¼ cup plain panko bread crumbs

• 1 cup shredded cheddar cheese

• 1 large egg

• ½ cup finely chopped green onion

• 2 tablespoons chopped dill

• 1 teaspoon Kosher salt, or to taste

• 1 teaspoon garlic powder

• Ranch, for serving

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, egg, green onion, dill, and seasonings until well-combined.

3. One tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

4. Bake until browned and crisp, about 30 minutes, flipping halfway through.

5. Serve warm with ranch, for dipping, if desired.

Source: Host the Toast

Source: https://www.woocancook.com/dakgangjeong

INGREDIENTS

4 cloves garlic

1 inch (about 1 tbsp) ginger

3 green onions

24 chicken wings

Tian Jin peppers

64 oz fryer oil

peanut oil

INGREDIENTS (batter)

1/2 cup corn starch

1/2 cup potato starch

1/2 tsp dashi powder

1/2 tsp baking soda

INGREDIENTS (glaze)

4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

1/4 cup honey

1/4 cup sweet chili sauce

2 tbsp rice vinegar

2 tbsp mirin

PREP

CRUSH and mince the garlic, set aside

FINE MINCE the ginger, set aside

SEPARATE the whites and greens of the green onions, then slice thinly, set aside

COMBINE all glaze ingredients, set aside

COMBINE all batter ingredients, then add the chicken wings and toss to coat

ON THE STOVE

HEAT the fryer to 350F, then add the wings 10-12 at a time and fry for 2-3 minutes until lightly golden

REMOVE the wings to a dry rack and let cool for 5 minutes

REHEAT the fryer to 350F, then add the wings back to the fryer and fry for 5 minutes until golden brown

REMOVE the fryer oil, then heat the wok over medium heat, add 4 tbsp peanut oil and long yao

ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant

ADD the glaze mixture plus 1/4 cup water followed by Tian Jin peppers, then let reduce for 2-4 minutes until a syrupy consistency forms

REMOVE the wok from heat, then add the chicken and toss to combine

FINISH with greens of green onions

Please comment to let me (and everyone else) know if I should post some of the many gifs I have accumulated over the years. They almost always have text in the video showing the ingredients and their proportions, but I don't have the actual text saved.

I like to post the text version of the recipe also, so I tend to avoid posting from my collection. But there are some great recipes in there.

I'm too lazy to transcribe them but if people seem to want them anyway hopefully someone will transcribe them for me. Also, you could search for the title and probably find the OP recipe on their website.

Side note: forgive the video attached to this poll. My app (possibly a requirement of my instance/lemmy as a whole) requires a URL or image/video in addition to the title. I guess text only posts aren't allowed. Maybe it's a community requirement considering the nature of this sub. Gifs only makes sense. So forgive me for this text post/poll. It's in good faith to get more content here.

Source: Recipe Tin Eats

• 2 pork tenderloin (pork fillet), 500g/1lb each

• 1 1/2 tbsp olive oil (or butter)

• 3 garlic cloves , very finely chopped

Pork Tenderloin Rub:

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

Honey Garlic Sauce:

• 3 tbsp cider vinegar

• 1 1/2 tbsp soy sauce, light or all purpose

• 1/2 cup honey (or maple syrup)

Directions:

Preheat oven to 180C/350F.

Mix Sauce ingredients together. Mix Rub ingredients then sprinkle over the pork.

Heat oil in a large oven proof skillet over high heat. Add pork and sear until golden all over.

When pork is almost seared, push to the side, add garlic and cook until golden.

Pour sauce in. Turn pork once, then immediately transfer to the oven.

Roast 13 - 15 minutes for a mid-rare pork loin (150F internal temp) or 15-18 minutes for 155F which will be a solid medium. Medium-rare pork is safe to eat and the tenderloin is so lean it dries out easily, but if you are uncomfortable with seeing any pink in there, aim for 155F and the longer cook time.

Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.

Remove from stove, put pork in and turn to coat in sauce.

Cut pork into thick slices and serve with sauce!

Notes:

Again, how done you like your pork is up to you. Here she is prepping it for medium doneness. I make this at home pretty often, I prefer it medium rare but again, it's all up to your preference. I've played around with different flavor combinations--maple syrup, molasses, pomegranate molasses, different vinegars, fruit juices, smoked paprika, cumin, mojo, there are a lot of directions you can go.

Recipe source: Recipe Tin Eats

3 eggs , yolks and whites separated

1/2 cup (110g) caster sugar (superfine sugar)

1/2 tsp vanilla extract

8 oz / 250g mascarpone , good brand (Important - read Note 1)

1 1/4 cups black coffee , hot and strong!

2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice

6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits Cocoa , for dusting

Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency). Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.

Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)

Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4) Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them). Spread over half the cream, then top with another layer of coffee dipped biscuits.

Spread with remaining cream. Cover, refrigerate for at least 4 - 5 hours, preferably overnight Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

Personal notes:

She uses Kahlua here which I like, but I also like to use marsala which is a fortified wine, and I've even tried it with a good quality dark rum. Play around with it to your taste.

The uncooked eggs might turn some people off, and you want to be aware if you're serving it to immunocompromised people or pregnant people. You can temper or pasteurize your eggs at home if you are concerned, but the risk here is very low.

If you are confused about finding savoiardi, they're probably either in the cookie aisle or the "international" aisle of a lot of U.S. stores, but you can use the Instacart app to see what stores have them in stock before you go shopping. They are easier to find now in the U.S. than they were 20 years ago, I'll tell you that much. You want to get the dry ones. Ladyfingers/savoiardi are really easy to make yourself but I advise against it for tiramisu because the fresh ones have a bit too much moisture. You want a really dry cookie to absorb all the liquid.

Ingredients:

Filling

• 18 rice paper sheets

• 1 block tofu, shredded

• 2 medium carrots, shredded

• 1/2 small pointed cabbage, chopped

• 8 white cup mushrooms, chopped

• 3 garlic cloves, minced

• Handful fresh parsley, chopped

• 4 tbsp soy sauce

• 1/2 firecracker sauce

• Salt and pepper to taste

Sauce

• 1/2 cup sriracha sauce

• 3 tbsp soy sauce

• 1/2 cup brown sugar

• 2 garlic cloves, mined

• 2 tsp chili flakes

• 1 tsp salt

Instructions:

1. In a bowl add the sauce ingredients and mix well. Set aside.

2. Heat up a pan on medium/high heat, add some oil then the tofu. Fry for 5 mins then add carrots, cabbage, mushrooms, garlic and fry for another 3-4 mins.

3. Add the parsley, soy sauce and half the F/C sauce. Cook down then remove from the heat.

4. In a deep plate add warm water, dip the rice paper then place on a flat surface. Fill the sheet with 2 spoonfuls of the tofu mix.

5. Wrap it up then dip another sheet in the water then onto the surface. Place the wrapped dumpling then wrap up. Repeat this process until the tofu is used up. Should make approx. 9 dumplings.

6. Heat up a pan with oil on medium heat then place the dumplings into the pan and fry on all sides until all crispy.

7. Serve with the remaining sauce and enjoy!

Source

Not mine, but but a favorite I cook a lot. Found on the other site. We're having it for dinner tonight so thought I'd share

https://gfycat.com/enlightenedadolescentcattle

https://gfycat.com/earnesttornfluke

It seems like gfycat links work better at least in a web browser. In the Android app Jerboa, seem like information from the gyfcat link gets populated, but you still need to click the link open a web browser.

When looking at a post on lemmy using a web browser that has a gfycat link it shows an expand button to view the video in the post.

Seem imgur links you need to click the link to view.

This is my limited experience with it. Wondering where the place to host gifs that works best with lemmy would be. Ideally being able to view the gif when scrolling through the community. I am not even sure if that is supported at the moment.

https://gfycat.com/MintyDeafeningChrysalis

https://gfycat.com/meekcoldlabradorretriever

https://gfycat.com/waterydeadaddax

https://gfycat.com/filthybrokencranefly

Welcome!

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Enjoy

https://gfycat.com/untriedcheaphogget