Showing 1061–1080 of 1092 resultsSorted by popularity

• 

  Add to my favorites

  Low Carb Turkey Collard Green Burrito

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Low Carb Turkey Collard Green Burrito

  Add to my favorites

  Recipe adapted from:

  Fit Men Cook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 burrito

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy Free

  This seasoned turkey burrito is wrapped in collard greens and stuffed with cheese, avocado, and pico de gallo, for a high protein, low carb alternative to a traditional burrito.

  https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

  Low Carb Turkey Collard Green Burrito quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
  • Place a skillet on medium high heat. Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes.
  • Increase the heat to medium high, then add the turkey and chop it up while it cooks. Then add the green chili, lime juice, and chili powder. Season to taste with sea salt & pepper when the turkey is no longer pink/raw, about 6 – 8 minutes. Set aside once finished.
  • Stack 2 leaves on a plate or cutting board. Pat them dry with a paper towel. Then add the meat, pico de gallo, avocado and optional cheese. Fold in the sides and roll it up. Repeat for remaining burritos.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 collard green leaves
  • 2 1/2 tablespoon extra virgin olive oil
  • 1 white onion large, sliced
  • 2 1/2 pound 93% lean ground turkey
  • 4 tablespoon green chile diced
  • 1 lime juiced
  • 5 teaspoon chili powder
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • 1/2 teaspoon freshly ground black pepper
  • 20 tablespoon pico de gallo
  • 2 avocado large, sliced
  • 20 tablespoon shredded mexican cheese

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through. Wrap may become a bit softer than when originally cooked.

  Nutrition

  Calories: 396kcal | Carbohydrates: 10g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 558mg | Potassium: 541mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1731IU | Vitamin C: 14mg | Calcium: 276mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Vegan Low Carb Creamy Brussels Sprouts Spaghetti

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Low Carb Creamy Brussels Sprouts Spaghetti

  Add to my favorites

  Recipe adapted from:

  Liz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbVeganVegetarian

  This vegan keto spaghetti dish is not only delilcious but very filling. It’s dairy free, egg free, nut free, gluten free and grain free, but somehow still tastes amazing!

  https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/

  Vegan Low Carb Creamy Brussels Sprouts Spaghetti quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Using a food processor, shred the Brussels sprouts. Add the olive oil, garlic and Brussels sprouts to the pan and sautee for a few minutes until the garlic and the sprouts soften a bit.
  • Meanwhile, drain and rinse the noodles, and add them to the pan with the rest of the ingredients.
  • Keep stirring every minute or so until all the ingredients blend together to make a creamy sauce.
  • If the sauce is a bit thick, add a tiny amount (up to a tablespoon) of water and stir until you achieve a kind of alfredo-like texture. The Brussels sprouts should be soft and the sauce warmed through.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 80 ounce shirataki noodles
  • 2 1/2 cup Brussels sprouts shredded
  • 10 clove garlic
  • 10 ounce vegan cream cheese
  • 10 tablespoon extra virgin olive oil
  • 10 tablespoon nutritional yeast
  • 1 teaspoon Kosher salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  12-inch saute pan, Colander, Cutting board, Food Processor, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat until heated through.

  Nutrition

  Calories: 289kcal | Carbohydrates: 13g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 349mg | Potassium: 249mg | Fiber: 5g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Zucchini Noodles with Vegan Pesto

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Zucchini Noodles with Vegan Pesto

  Add to my favorites

  Recipe adapted from:

  Carine Claudepierre

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbVeganVegetarian

  A delicious low-carb vegan dish made with zoodles in a creamy almond milk pesto sauce.

  https://www.sweetashoney.co/zucchini-noodles-with-pesto-keto-vegan/

  Zucchini Noodles with Vegan Pesto quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.sweetashoney.co/zucchini-noodles-with-pesto-keto-vegan/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Trim ends of zucchini and attach to spiralizer. If the length of your zucchini doesn't fit the spiralizer, cut the zucchini in half and spiralize half piece at a time.
  • Turn the spiralizer to create zucchini noodles. Make sure you center the zucchini onto the spiralizer and that you firmly press the zucchini onto the blade while you turn. This will create long zucchini noddles and avoid short curly pieces.
  • Set aside on a plate while you are making the sunflower seed pesto.

  Make the pesto:

  • Heat a small frying pan under medium heat. Add the sunflower seeds and toast them for 2 or 3 minutes until fragrant.Transfer the toasted seeds into a food processor along with all the rest of the pesto ingredients: basil leaves, olive oil, garlic clove, salt, and vegan Parmesan. Process until it forms a smooth pesto spread, it should not take more than 1 minute. If needed, stop the food processor, scrape down the sides of the bowl with a spatula, and process again until it forms a consistent spread.

  Cook the zoodles:

  • Heat the olive oil in a large pan on low-medium heat. Add the zucchini noodles and toss for 2-5 minutes, stirring often to warm the noodles evenly. Note that the longer you cook them the softer they become. For al dente crunchy zucchini noodles, stop after 2 minutes. I recommend you taste the noodles and adjust the time to your palate.
  • Stir in the sunflower seed pesto and add the unsweetened almond milk to create a sauce. Cook for 1-2 minutes until the sauce is hot, thick and form bubbles on the side of the pan. Feel free to add more unsweetened almond milk to create a thinner sauce. Don't cook more than 8 minutes in total to prevent the zucchini noodles from softening too much.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 70 ounce zucchini
  • 5 teaspoon extra virgin olive oil

  Sunflower Seed Pesto

  • 1 1/2 cup sunflower seeds
  • 10 cup fresh basil
  • 1 1/2 cup extra virgin olive oil
  • 15 clove garlic
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1 1/4 cup vegan parmesan cheese grated

  For the sauce:

  • 1 1/4 cup almond milk unsweetened

  Cooking Tools Required

  Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 517kcal | Carbohydrates: 16g | Protein: 8g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Sodium: 550mg | Potassium: 737mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1673IU | Vitamin C: 42mg | Calcium: 146mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Sephardic Charoset Truffles

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sephardic Charoset Truffles

  Add to my favorites

  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2-3 truffles

  Dairy FreeEgg FreeGluten FreeOil FreeSoy FreeVeganVegetarian

  An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

  Sephardic Charoset Truffles quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Place dates, apricots, raisins, pistachios and honey and place in a food processor. 
  • Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
  • In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
  • Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1.5 cup pitted Medjool date
  • 1.5 cup dried apricots
  • 0.5 cup golden raisins
  • 0.75 cup shelled pistachios lightly roasted and chopped
  • 2 tablespoon honey for vegan use date syrup or agave
  • 0.25 cup sugar
  • 1 teaspoon ground cinnamon

  Cooking Tools Required

  Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

  Reheating/Serving Instructions

  Leftover charoset will keep, covered in the refrigerator, for four to five days.

  Nutrition

  Calories: 214kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 531mg | Fiber: 4g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  $0.00

  Rated 0 out of 5
• 

  Add to my favorites

  $0.00

  Rated 0 out of 5
• 

  Add to my favorites

  Cucumber, Melon and Farro Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Cucumber, Melon and Farro Salad

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Nut FreeSoy FreeVegetarian

  This delicious fruit and farro salad is tossed with a red wine vinaigrette then topped with feta cheese and fresh mint.

  Cucumber, Melon and Farro Salad quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Bring a pot of salted water to a boil and add farro. Cook until tender, about 20 minutes. Most water she be absorbed, drain if needed. Cool farro on a large plate.
  • Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; gently mix and set aside.
  • Whisk together the olive oil, red wine vinegar, shallots, chives and salt & pepper until emulsified.
  • To serve, toss salad with dressing and top with feta and fresh mint

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup uncooked farro
  • 4 cup water
  • 2 cucumber sliced in half moon shape
  • 1 cantaloupe seeded and cubed
  • 3 cup cherry tomato halved
  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 1 shallot minced
  • 1 tablespoon fresh chive finely chopped
  • 2 teaspoon sea salt
  • 2 teaspoon freshly ground black pepper
  • 3/4 cup feta cheese crumbled
  • ½ cup fresh mint chiffonade

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Whisk

  Nutrition

  Calories: 307kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 627mg | Potassium: 417mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2296IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Classic Beef Borscht (Beef and Beet Soup)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Classic Beef Borscht (Beef and Beet Soup)

  Add to my favorites

  Recipe adapted from:

  Natasha Kravchuk

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeNut FreePostpartumSoy Free

  This hearty and delicious Ukrainian soup is made with stew meat, root vegetables, cabbage, and of course beets for brilliant color.

  https://natashaskitchen.com/borscht-recipe-with-meat/

  Classic Beef Borscht (Beef and Beet Soup) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://natashaskitchen.com/borscht-recipe-with-meat/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cut meat into 1" pieces and place in a large soup pot with cold water and salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes, periodically skimming off any foam that rises to the top.
  • Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with olive oil and vinegar and saute for 5 minutes, then reduce heat to med/low and add sugar and tomato sauce. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
  • In the same skillet (no need to wash it), Saute onion in butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
  • Once the meat has been cooking for 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
  • Add 2 bay leaves, ground pepper, and more salt to taste.
  • Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Ladle into individual bowls and top with a dollop of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook75

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound stew meat
  • 14 cup cold water
  • 1 tablespoon Kosher salt more or less to taste
  • 3 beet medium, washed, peeled and grated
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoon canned tomato sauce or paste
  • 1 tablespoon unsalted butter
  • 1 onion medium, finely diced
  • 2 carrot grated
  • 3 yukon gold potato medium peeled and cut into bite-sized pieces
  • 1/2 head green cabbage roughly sliced
  • 2 tomato diced
  • 2 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup Italian parsley chopped, some saved for garnish
  • 2 clove garlic pressed

  Garnish:

  • 1/2 cup sour cream

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 230kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 807mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3300IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces steak, 2 ounces broccoli, 1/2 cup mashed potatoes

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals. Enjoy this with our best mashed potatoes and steamed broccoli.

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth. Season with Kosher salt and pepper to taste.

  For the broccoli:

  • Cut broccoli at least 30 minutes in advance for best nutrition.
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  For the mashed potatoes:

  • 3 pound Yukon Gold potatoes peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt for salting the water
  • 1 cup heavy whipping cream or milk, to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper optional, more or less to taste

  For the broccoli:

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon, Potato Masher, Saucepan with lid, Steamer Basket

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time. Heat mashed potatoes and broccolii in the microwave on high power until heated through.

  Nutrition

  Calories: 759kcal | Carbohydrates: 46g | Protein: 48g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 1692mg | Potassium: 1950mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1996IU | Vitamin C: 195mg | Calcium: 191mg | Iron: 6mg | Phosphorus: 607mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Sufganiyot (Israeli Donuts)

  $0.00 Cooking Fee

  Rated 0 out of 5
  24 servings
  

  Sufganiyot (Israeli Donuts)

  Add to my favorites

  Recipe adapted from:

  Jennifer Segal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 doughnut

  Dairy FreeNut FreeSoy FreeVegetarian

  A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah Prep Time: 30 MinutesCook Time: 15 MinutesTotal Time: 45 Minutes, plus 1 to 2 hours for the dough to rise

  https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

  Sufganiyot (Israeli Donuts) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 24

  Instructions

  • Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
  • Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
  • Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
  • Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
  • Line a baking sheet with a few layers of paper towels. Line another baking sheet with ­parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
  • Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
  • When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don't have the right tools or just don't want to bother, serve the filling on the side.)
  • Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

  Notes

  Note: Warm water helps activate the yeast. The temperature doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. (If you place your hand under the stream of water in the faucet, it should feel hot but you should be able to leave your hand there without it stinging.)

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 50 minutes minutes

  Recipe Serving Size24

  Ingredients

  Ingredients

  • 1 cup warm water heated to about 110°F (see note)
  • 1 tablespoon active dry yeast note that this is more than 1 packet
  • 3 cup all-purpose flour spooned into measuring cup and leveled-off
  • ¼ cup powdered sugar plus more for coating
  • ¾ teaspoon Kosher salt
  • ½ teaspoon ground nutmeg
  • 2 egg yolk large
  • 2 tablespoon avocado oil
  • 1 teaspoon pure vanilla extract

  For frying:

  • 1 quart avocado oil

  Optional filling:

  • 1 cup jam or jelly or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.

  Cooking Tools Required

  5-quart saucepot, Baking sheet, Dutch Oven, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Piping Bag, Plastic food wrap, Sharp Knives, Spatula, Tongs

  Nutrition

  Calories: 466kcal | Carbohydrates: 23g | Protein: 2g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  24

  Add to cart
• 

  Add to my favorites

  Szechuan Eggplant with Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Szechuan Eggplant with Brown Rice

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup eggplant and 3/4 cup brown rice

  Dairy FreeEgg FreeNut FreeVegan

  This dish utilizes an airfryer to cook the eggplant to seal in the flavor, then it's coated with a homemade Szechuan sauce made with lots of fresh garlic and ginger.

  www.kaiafitfolsom.com

  Szechuan Eggplant with Brown Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  www.kaiafitfolsom.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cut eggplant into ½ inch thick half-moons or into bite-sized pieces. Place in a big bowl covered with water and stir in salt. Cover with a plate and let stand for 20-30 minutes.
  • In the meantime, chop the garlic and ginger and make the Szechuan sauce.
  • Drain eggplant and pat dry. Coat with olive oil. Put the eggplant in the air fryer basket.
  • Air fry the eggplant at 375 degrees F for 20 minutes, shaking the basket halfway through.
  • Add 1 more tablespoon oil to the skiller, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir for one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry, add a tablespoon of water to loosen.
  • Serve with brown rice (optional).

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound Japanese Eggplant about 4x10 inch eggplant
  • 5 teaspoon sea salt
  • 3 tablespoon extra virgin olive oil for coating the eggplant
  • 10 clove garlic rough chopped
  • 5 teaspoon fresh ginger finely minced
  • 12 dry red chili
  • 3 tablespoon extra virgin olive oil

  Rice:

  • 2 1/2 cup brown rice cooked according to package directions

  Szechuan Sauce:

  • 3/4 cup low-sodium soy sauce
  • 5 tablespoon maple syrup
  • 2 tablespoon chili garlic sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon crushed red pepper

  Cooking Tools Required

  Air fryer, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Nutrition

  Calories: 363kcal | Carbohydrates: 62g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 2034mg | Potassium: 833mg | Fiber: 8g | Sugar: 16g | Vitamin A: 617IU | Vitamin C: 83mg | Calcium: 66mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Custom Order with Chef Kota (LA area only)

  $450.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Custom Order with Chef Kota (LA area only)

  Add to my favorites

  Recipe adapted from:

  Kota Hidaka

  Rated 0 out of 5

  $450.00 Cooking Fee

  Serving Size: varies, 36 total servings

  Chef Kota Custom Order minimum $450

  Includes grocery shopping service (not ingredients) by your chef and 5 hours meal prep with:

  3 different main dishes with 4 servings each

  3 different vegetables side dishes with 4 servings each

  3 different starchy side dishes with 4 servings each

  You can purchase additional hours at the rate of $90 per hour for plated service and/or after meal clean-up. Maximum 12 people for 4 course plated service and clean up.

  -Custom menu: Created by you and your Chef

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  https://instagram.com/asobi_la?igshid=YmMyMTA2M2Y=

  Custom Order with Chef Kota (LA area only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://instagram.com/asobi_la?igshid=YmMyMTA2M2Y=

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Custom Order Dishe Vary

  Cook Times

  Active Prep415.38

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time6 hours hours 55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  Upload Recipes

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Bloody Broken Glass Cupcakes

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Bloody Broken Glass Cupcakes

  Add to my favorites

  Recipe adapted from:

  Allrecipes/Jai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cupcake

  Soy FreeVegetarian

  These broken glass cupcakes look painfully good to eat. You can add fake blood and sugar glass to your favorite flavor of cupcake to get the desired effect. Recipe from: allrecipes.com

  https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

  Bloody Broken Glass Cupcakes quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
  • Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
  • Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
  • Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
  • Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
  • Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

  Cook Times

  Active Prep10

  Hands-On Cook55

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 18.25 ounce box white cake mix
  • 1 cup water
  • 1/3 cup avocado oil
  • 3 egg
  • 16 ounce can white frosting

  Sugar Glass:

  • 2 cup water
  • 1 cup light corn syrup
  • 3 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar

  Edible Blood:

  • 1/2 cup light corn syrup
  • 1 tablespoon cornstarch
  • 1/4 cup water or more as needed
  • 15 drops red food coloring
  • 3 drops blue food coloring

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Instant read thermometer, Mixing bowls, Muffin tin liners, Saucepan, Spatula, Standard muffin pan

  Nutrition

  Calories: 297kcal | Carbohydrates: 59g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 20mg | Potassium: 27mg | Fiber: 1g | Sugar: 58g | Vitamin A: 59IU | Calcium: 9mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

  Add to my favorites

  Recipe adapted from:

  Riley Wofford

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  Soft and chewy with a maple glaze that adds an autumnal flair, these pumpkin oatmeal cookies are just the thing to fill up your cookie jar this fall. 

  https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.
  • In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans. Cover and refrigerate until cold, about 30 minutes.
  • Scoop out 16 (1/4-cup) balls of dough and arrange 2" apart on prepared baking sheets. Slightly flatten with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.

  GLAZE

  • In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
  • Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook16

  Passive30

  Total Time1 hour hour 11 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1 egg large
  • 1/3 cup canned pumpkin puree
  • 2 tablespoon maple syrup
  • 1 1/2 cup old fashioned rolled oats
  • 1/2 cup chopped pecans

  GLAZE

  • 3/4 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 pinch pumpkin pie spice
  • 1 teaspoon water more or less

  Cooking Tools Required

  Baking sheet, Cooling Rack, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  16

  Add to cart
• 

  Add to my favorites

  Benihana® Style Ginger Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Benihana® Style Ginger Sauce

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 tablespoon

  Dairy FreeEgg FreeGluten FreeKetoNut FreeOil FreeReduced FatVeganVegetarian

  This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious chicken, seafood, and vegetables. Makes about 3/4 cup

  Benihana® Style Ginger Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Place everything in a blender and blend until smooth, about 30 seconds.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup yellow onion roughly chopped
  • 1 1/2 tablespoon fresh ginger peeled and roughly chopped
  • 1/3 cup tamari sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon fresh lemon juice

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Keeps in the refrigerator for up to 1 week in an airtight container.

  Nutrition

  Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Benihana® Style Mustard Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Benihana® Style Mustard Sauce

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 tablespoon

  Dairy FreeEgg FreeGluten FreeKetoOil FreeReduced FatRefined Sugar FreeVeganVegetarian

  This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious beef or chicken. Makes about 2/3 cup

  Benihana® Style Mustard Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a small bowl, blend powdered mustard and warm water. Place prepared mustard in a blender and add the remaining ingredients, except for 1 tablespoon of the sesame seeds. Blend for 30 seconds, until smooth. Stir in the remaining tablespoon of sesame seeds.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon powdered mustard
  • 3 tablespoon warm water
  • 1/2 cup tamari sauce
  • 2 tablespoon toasted sesame seeds
  • 1 clove garlic chopped

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Keeps in the refrigerator for up to 1 week in an airtight container.

  Nutrition

  Calories: 17kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 648mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart
• 

  Add to my favorites

  Broccoli, Zucchini, and Avocado Saute

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Broccoli, Zucchini, and Avocado Saute

  Add to my favorites

  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy Free

  This customer submitted recipe uses broccoli, zucchini, and avocado sauteed with kalamata olives and dill.

  Broccoli, Zucchini, and Avocado Saute quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a large skillet heat olive oil and sauté green onions and garlic until aromatic. Add broccoli and sauté for several minutes.
  • Add zucchini, dill, olives, lemon juice and zest, sauteing an additional 3 minutes. Add water and cook for 2 more minutes.
  • Slice avocado into half inch slices, add to the pan along with peas. Stir gently. cook for 1 minute. add salt and pepper and remove from heat.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 stalk green onion chopped
  • 4 clove garlic sliced
  • 2 head broccoli cut into small flowers
  • 4 zucchini thinly sliced
  • 1/2 cup fresh dill coarsely chopped
  • 1/2 cup pitted Kalamata olives coarsely chopped
  • 2 lemon juiced and zested
  • 4 tablespoon water
  • 2 avocado ripe but firm
  • 2 cup frozen green peas defrosted
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 4 tablespoon extra virgin olive oil

  For garnish:

  • 1/4 cup sliced almonds toasted

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through or in a saute pan over medium heat.

  Nutrition

  Calories: 229kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 508mg | Potassium: 933mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 144mg | Calcium: 108mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Beef Liver with Onions

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Beef Liver with Onions

  Add to my favorites

  Recipe adapted from:

  Vered DeLeeuw

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Dairy FreeEgg FreeGluten FreeKetoNut FreePaleoRefined Sugar FreeSoy Free

  For some of us, the idea of eating offal is foreign. but if you're willing to give it a try, you're in for a treat!

  Beef Liver with Onions quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
  • Heat 1/3 of the olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
  • Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
  • Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
  • Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2.5 pound beef calves' liver thinly sliced
  • 1 teaspoon sea salt
  • 1/3 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 yellow onion large, thinly sliced and separated into rings
  • 4 tablespoon extra virgin olive oil

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Kitchen Shears, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 233mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Sheet Pan Cheesecake

  $26.67 Cooking Fee

  Rated 0 out of 5
  9 servings
  

  Sheet Pan Cheesecake

  Add to my favorites

  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $26.67 Cooking Fee

  Serving Size: 4 oz

  Nut FreeSoy FreeVegetarian

  1/2 sheetpan cheesecake with a buttery graham cracker crust. Choose your own favorite flavor.

  Sheet Pan Cheesecake quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  • Preheat oven to 350.
  • Mix all crust ingredients in large bowl. Grease sheetpan with butter or spray, Pour crust on to sheetpan. Press lightly with square tupperware or 2nd 1/2 sheet pan. Bake 15 min lightly crisping top of crust.
  • While crust is baking mix the filling. It can be mixed by hand or in a stand mixer.
  • Blend cream cheese with granulated sugar and vanilla and whip for 2 minutes
  • Add 3 eggs and 2 yolks one at a time while stirring, Mix in eggs completely then whip for 2 minutes
  • Add 3/4 cup sour cream and 2 teaspoons of lemon juice Mix for 2 minutes. Scrape the sides and mix for 3 more minutes
  • You can bake just like this and it will be great or mix in 1/4 cup of any of the following: Nutella, peanut butter, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....
  • Pour filling on top of the crust.
  • Reduce the oven temperature to 325 degrees. Bake for 45 min
  • Filling will be jiggly and need to cool for a minimum of 1 hour before serving

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive60

  Total Time2 hours hours 20 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the Crust:

  • 2 cup graham cracker crumbs
  • 2 teaspoon ground cinnamon
  • 5 ounce butter melted
  • 1/3 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract

  For the Filling:

  • 24 ounce cream cheese room temp
  • 1 1/2 cup granulated sugar
  • 3 teaspoon pure vanilla extract
  • 3/4 cup sour cream
  • 2 teaspoon fresh lemon juice

  Optional Mix-Ins:

  • 1/4 cup peanut butter OR Nutella, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  Serve cold from the fridge

  Nutrition

  Calories: 657kcal | Carbohydrates: 60g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 468mg | Potassium: 167mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1530IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  9

  Add to cart
• 

  Add to my favorites

  $0.00

  Rated 0 out of 5