>not posting /co/ recipes come on, /cock/

>>55617
here's a recipe for spinach puffs:

>Ingredients
1 tablespoon vegetable oil
1 small onion, diced
2 cloves of garlic, minced
2 cups frozen spinach
½ cup ricotta cheese
½ cup feta cheese
1 egg yolk
½ teaspoon salt
Frozen puff pastry
Egg wash

>Equipment
Large mixing bowl
Cookie sheet lined with parchment
Rubber spatula
Sauté pan
Square cookie cutter
Rolling pin


>Preheat oven to 400°F.
>Heat oil in a sauté pan on medium high. Add diced onions and sweat for about 5 minutes.
>Add garlic and spinach and cook for another 3-5 minutes.
>Place spinach into a medium bowl and then stir in the cheeses, yolk and salt.
>Cut a puff pastry into squares about 3-4 inches and place 1 tablespoon filling along the center in a line from top to bottom.
>Brush egg wash along the edges and then seal the two sides together to create a “cone” shape.
>Bake for 15-17 minutes.
>TaDa! Kronk’s Spinach Puffs are a cheesy, flaky delight fit for an emporer!

File: pizza gyoza.png (559KB, 766x393px) Image search: [Google]

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Pizza Gyoza from TMNT

INGREDIENTS:
Dough:
2 cups all purpose flour
1 tsp salt
1/2 cup boiling water

Filling:
2 cloves of garlic, minced
3/4-1 cup italian sausage
1/2 cup pepperoni
1/2 cup onion, minced
1/2 cup mozarella cheese
1/3 cup romano cheese
1/2 cup parmesan cheese
1 tsp fennel
3 tbsp basil
1/2 tsp freshly ground nutmeg
A pinch of chili flakes
Salt & Pepper to taste

To create our dough, sift your flour into a bowl and add your salt. Add 1/2 cup of boiling water bit by bit, stirring while combining. You may need to add more water depending on your location and humidity outside. Form dough into a ball and place in a bowl with a damp cloth on top for an hour to let rise. Afterwards, punch down the dough and roll out onto a floured surface. You can use a circular cookie cutters or a drinking glass to cut out your gyoza shapes.

It's super simple to prepare the filling! Combine all of your filling ingredients one by one in a large mixing bowl. Stir together thoroughly. Don't be afraid to get your hands in there as well! Just wash them after

>>56080

Once your filling is complete, place a small portion of it inside the middle of your gyoza wrapper. Dab your finger in water and wet the outside edge of the wrapper. Fold it in half and beginning on the left side, pleat the wrapper to close it off. Only fold the wrapper side closest to you. This technique can be very hard to master, but practice makes perfect! There are lots of videos online on how to pleat your gyoza differently - feel free to use whatever method is most comfortable for you!

In a separate bowl, combine 1/3 cup of water with any amount of shredded cheese (you can also not use cheese if you'd like). Melt this in your microwave.

Cook your gyoza by oiling a pan on medium high heat. Spread your gyoza across the pan. When the bottoms are browned, pour your water/cheese mixture into the pan and cover the lid. Leave a small opening for water to evaporate through.

Your gyoza are done cooking when the majority of the liquid has evaporated. Cut one in half to make sure everything has cooked all the way through.

To make the dipping sauce, combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix together. To add extra spiciness, try stirring in some red chili paste.

Alright give me a minute gotta pull all my culinary college recipes from computer

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In honor the the cartoon show here is the recipe.

File: watertribenoodles.png (523KB, 766x393px) Image search: [Google]

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Here's a version of water tribe noodles. Broth is made from a fish stock and noodles are green from a powdered seaweed.

Broth:
Fish stock
Green onions (1 stalk)
Ginger (1 thumb)
Water
Noodles:
2 cups of flour
1 tsp of spirulina (or any other green material mixable with flour)
1/4 tsp of salt
3/4 cup of water

To make the broth, you're going to need a base ingredient to infuse the water with flavor with when you're cooking it. There are many vegetarian options out there as well if you're not a fan of the taste of fish. Go to your local grocery and be on the lookout for fish bones, usually the best tasting fish for broths are leaner white fish like Halibut, Cod or Flounder.

However, should you wish to spruce up your broth more, you can add a variety of ingredients to the broth like carrots, onions, celery, etc. Do a quick google search for "how to make a fish broth" for some ideas

Cut the bottoms off of the stalks of the green onions. Cut a slice of ginger off and pound it until it splits. Rinse off your fish bones with water. Add all these ingredients to a pot and fill it with water until it reaches about 2/3 of the way up. Any higher and it will likely spill over if it boils or becomes to hot.

Place the pot on the stove and bring it to a simmer. Once it nears a simmer you should be able to scoop off any scum from the top. Place a lid on top and continue to simmer your broth. You can leave it as long as you like, but if you're short on time, just under an hour will be long enough. Once the time has passed, empty out the broth into another container and toss the remaining bones, etc. in the pot.

>>57150
To make the noodles, first combine your flour, spirulina, and salt in a bowl. Mix until combined. Then add your water and begin to stir and knead the dough. We suggest keeping it in your bowl, otherwise you run the risk of it staining your countertop because of the green coloring. Once you've created a dough ball, plastic wrap your container and let the dough settle for 30-45 minutes

After it's settled, take it out and place it onto a floured surface. Knead it for 5-6 more minutes, then roll it out flat onto the table. Keep the surface of the dough very well floured, we found that when mixing the flour with spirulina, it became much stickier as a result.

After you've flattened out the dough, start at one end and fold it over itself in widths of 1-2 inches. Make sure to cover each fold with a thin layer of flour before folding it over. Then take a knife and cut perpendicularly across the rolled up dough. Cut however thick you would like your noodles to be. Afterwards, gather all your cut sections together and sift them through your hands to separate the noodles.

Bring another pot to a boil. Place your noodles inside and cook them until they are ready to go. It took less than 5 minutes for us when we cooked it, but could differ depending on your ingredients (even with a different brand of spiraling). Just make sure to constantly take out a noodle and give it a taste to see if it's been cooked through.

Once your noodles are finished, empty them into a coriander and rinse them off with some water. Serve the water tribe noodles with the broth in a bowl of your choice.