FINE DINING MONSTER

  Aussie Twisted Vegemite Breadsticks Ingredients 14 oz puff pastry (thawed) vegetable oil 1 Tbsp butter , softened 1 tsp yeast extract (like vegemite or marmite) 1/4 tsp rosemary (chopped) - optional 1/4-1/3 cup Parmesan (freshly grated) Instructions Preheat the oven to 400F. Brush thawed puff pastry with vegetable oil. Mash together the butter, yeast extract, and rosemary. Spread on thawed puff pastry. Sprinkle liberally with Parmesan cheese. Cut in 10 strips (I used a ravioli wheel but a knife works well, too). Twist on a lined baking pan. Bake at 400 F for 15-20 minutes or until golden brown and crisp. Let cool. Serve in jars or a cloth-lined bread basket.  

  Arayes Ingredients 1/2 medium (8-ounce) yellow onion, chopped (about 2/3 cup) 3 medium garlic cloves, chopped 1 cup (about 3/4 ounces) loosely packed parsley leaves 1 pound ground lamb or beef, lean, or a 1/2 pound each of combined 1 tablespoon tomato paste 1 teaspoon smoked paprika 1 to 2 teaspoons red chile paste, such as sambal oelek 1 teaspoon black pepper 1/2 teaspoon allspice or seven-spice 1 1/2 teaspoons, plus 5/8 teaspoon kosher salt, divided 5 (6-inch) pita bread rounds, halved crosswise 2 tablespoons olive oil Greek-style yogurt, for serving (optional) Toum, for serving (optional) Directions Preheat oven to 400° F. Place a broiler-safe wire rack in a baking sheet and set aside. Place onion, garlic, and parsley in the bowl of a food processor and pulse until finely chopped into  a rou...

  Mexican Pizza Ingredients 1 (16 ounce) can refried beans 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 tablespoon vegetable oil 4 (6 inch) corn tortillas 8 ounces shredded Cheddar cheese 8 tablespoons sour cream 2 roma (plum) tomatoes, chopped 2 green onion, chopped 1 (4 ounce) can diced green chiles, drained ½ avocado, diced 1 tablespoon black olives, sliced Directions Heat the refried beans. In a large skillet, brown the ground beef. Stir in the seasoning packet. Preheat oven to 350 degrees F (175 degrees C). Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the...

  Southwestern Egg Rolls Ingredients 2 tablespoons vegetable oil, divided 1 skinless, boneless chicken breast half 2 tablespoons minced green onion 2 tablespoons minced red bell pepper ⅓ cup frozen corn kernels ¼ cup black beans, rinsed and drained 2 tablespoons frozen chopped spinach, thawed and drained 2 tablespoons diced jalapeño peppers ½ tablespoon minced fresh parsley ½ teaspoon ground cumin ½ teaspoon chili powder ⅓ teaspoon salt 1 pinch ground cayenne pepper ¾ cup shredded Monterey Jack cheese 5 (6 inch) flour tortillas 1 quart oil for deep frying Directions Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the cent...

  Gluten-Free Parker House Rolls Ingredients 160 grams (1 cup plus 2 tablespoons) cornstarch 90 grams (1/2 cup) potato starch 80 grams (1/2 cup) rice flour, plus more for dusting 70 grams (1/2 cup) millet flour 53 grams (1/2 cup) golden flaxseed meal 27 grams (1/4 cup) raw organic rice protein powder, such as Growing Naturals 18 grams (2 tablespoons) psyllium husk powder 10 grams (2 teaspoons) baking powder 7 grams (1 1/4 teaspoons) salt 3 grams (1 teaspoon) xanthan gum 30 grams (2 tablespoons) granulated sugar One 8.75-gram package active dry yeast, such as Hodgson Mill 500 milligrams vitamin C powder (1/8 teaspoon) 1 1/2 cups lukewarm water 2 large eggs, at room temperature 2 tablespoons unsalted butter, melted, plus more for brushing Kosher salt for sprinkling Directions In the bowl of a standing electric mixer fitted with the whisk, mix the cornstarch with the potato starch, the 80 grams of rice flour, the millet flour, flaxseed meal, ric...

  Keto naan bread with melted garlic butter Ingredients Keto naan 180 ml (75 g) coconut flour 2 tbsp ground psyllium husk powder ½ tsp onion powder (optional) ½ tsp baking powder 1 tsp salt 80 ml melted coconut oil 475 ml boiling water coconut oil, for frying (optional) sea salt Garlic butter 110 g butter 2 garlic cloves, minced Instructions Mix all dry ingredients for the keto naan in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly. Allow the dough to rise for five minutes. The dough will turn firm fairly quickly but will stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny, then add more psyllium husk until the dough feels right. If it's too firm, add some of the remaining boiling water. The amount needed may vary depending on what brand of husk or coconut flour you use. Divide the dough into 6 or 8 pieces ...

  Keto mushroom and cheese frittata Ingredients Vinaigrette 60 ml light olive oil 1 tbsp white wine vinegar ½ tsp salt ¼ tsp ground black pepper Frittata 450 g (1.5 liters) mushrooms, sliced 55 g butter 90 g (210 ml) scallions 1 tbsp fresh parsley 1 tsp salt ½ tsp ground black pepper 10 eggs 475 ml (230 g) shredded cheddar cheese 120 ml  mayonnaise 1 tbsp butter for greasing 110 g (475 ml) leafy greens Instructions Preheat the oven to 350°F (175°C), grease a baking dish 8 x 8" (20 x 20 cm). Whisk together the vinaigrette ingredients, and set aside. Melt the butter in a medium-sized pan, over medium-high heat. Sauté the mushrooms for about 15 minutes, or until golden. Reduce heat to medium-low and add the scallions, salt, pepper, and parsley, stirring for a few minutes. In a medium-sized bowl, whisk together the eggs, mayonnaise, and cheese. Sa...

  Mandu Ingredients Dumplings 1 ounce dried sweet potato noodles 2 hard-boiled large eggs, peeled 2 teaspoons toasted sesame oil 2 cups shredded napa cabbage, plus whole cabbage leaves for lining steamer baskets 1 1/2 tablespoons finely chopped garlic 1 1/2 cups packed fresh spinach 8 ounces 80/20 ground beef 1/3 cup peeled and finely chopped carrot 1/3 cup finely chopped yellow onion 1 1/2 tablespoons soy sauce 2 teaspoons mirin 3/4 teaspoon kosher salt 1/2 teaspoon grated fresh ginger Cornstarch, for dusting 1 (14-ounce) package (3 1/2-inch) round dumpling wrappers 1 large egg white, beaten Dipping Sauce 2 tablespoons soy sauce 2 tablespoons water 1 1/2 tablespoons white balsamic vinegar 1 tablespoon sliced fresh ...

  Chimichangas Ingredients 2 boneless skinless chicken breasts cut into small bite-sized pieces 1 Tablespoon garlic salt divided 2 teaspoons black pepper divided ½ cup refried beans 2 Tablespoons soy sauce 1 Tablespoon olive oil ¼ cup chopped onions ¼ cup chopped green pepper 7 flour taco tortillas 7-inch diameter ¾ cup shredded cheddar cheese or Colby Jack vegetable oil for frying Before You Begin Having the tortillas at room temperature will make them easier to handle, fold, and roll. We opted to cube our chicken, but you can shed it if that’s what you prefer. You can easily substitute the kind of meat you use in this recipe. Beef barbacoa, carne asada, or pork are equally as delicious. Store leftover chimichangas in an air-tight container or wrapped with aluminum foil in the refrigerator for 3-4 days. Reheat in a 350F oven for 15...

  Beef Stew Pot Pies Ingredients 1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed (such as Pepperidge Farm) 2 lb. top sirloin steak (about 1 1/2 inch thick), cut into 1/2-inch pieces 1/2 tsp. black pepper 2 1/2 tsp. kosher salt, divided 5 Tbsp. unsalted butter, divided 1/3 cup all-purpose flour, plus more for work surface 2 Tbsp. tomato paste 6 garlic cloves, finely chopped (2 Tbsp.) 2 1/2 cups beef broth 2 Tbsp. Worcestershire sauce 2 tsp. fresh thyme leaves, plus more for garnish 2 (10-oz.) pkg. frozen mixed vegetables (green beans, peas, corn, and carrots) 2 cups frozen cubed hash brown potatoes (from 1 [32-oz.] pkg., such as Ore-Ida) 1 large egg, beaten Directions Preheat oven to 425°F with rack in top third position. Working with 1 puff pastry sheet at a time, roll out on a lightly floured wor...

  Keto mini quiche with ham Ingredients 400 g prosciutto, sliced or ham, cured 8 large eggs 200 g (200 ml) mascarpone cheese or cream cheese, room temperature 3 tbsp finely chopped, fresh chives Instructions Preheat oven to 350°F (180°C). Set aside small, oven-proof ramekins (see tips). Place three slices of prosciutto in each ramekin, covering the sides and bottom. In a medium-sized bowl, whisk together the eggs, mascarpone cheese, chives, salt, and pepper. The mixture doesn't have to be completely smooth. Pour the egg mixture into the ramekins, and bake on the middle rack, for 15 minutes or until the egg mixture has set in the middle. Serve slightly warm.  

  Keto meat pie Ingredients Meat filling ½ (55 g) yellow onion, finely chopped 1 garlic clove, finely chopped 2 tbsp butter or olive oil 650 g ground beef or ground turkey 2 tbsp dried oregano or dried basil ½ tsp salt ¼ tsp ground black pepper 3 tbsp tomato paste 120 ml water Pie crust 180 ml (85 g)  almond flour 60 ml (35 g) sesame seeds 60 ml (25 g) coconut flour 1 tbsp ground psyllium husk powder 1 tsp baking powder 1 pinch salt 4 tbsp olive oil 1 large egg 60 ml water Topping 240 ml (210 g) cottage cheese 240 ml (110 g) cheddar cheese, shredded Instructions Meat filling Preheat the oven to 350°F (175°C). Heat the butter or olive oil in a large frying pan, over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic, ground beef, oregano or basil, salt, and pepper. Use...

  Socca with Zucchini and Olives Ingredients 1 cup chickpea flour (such as Bob's Red Mill) (about 3 1/4 ounces) 1 cup lukewarm water 2 ½ tablespoons extra-virgin olive oil, divided 1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided Canola oil, for brushing 1 small zucchini (about 6 ounces), shaved lengthwise with a vegetable peeler 1 small yellow squash (about 5 ounces), shaved lengthwise with a vegetable peeler ⅓ cup pitted Niçoise or kalamata olives, chopped ⅓ cup sliced (1/4- to 1/2-inch pieces) fresh chives 1 ½ tablespoons fresh lemon juice (from 1 lemon) 1 teaspoon fresh oregano leaves Shredded ricotta salata cheese, for garnish Directions Preheat oven to 450°F. Place a 12-inch cast-iron skillet in preheated oven; let heat 10 minutes. Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, 3/4 teaspoon salt, a...

  Focaccia Reubens Ingredients One 1/2-pound green cabbage, thinly sliced (4 cups) 2 tablespoons cider vinegar 1 tablespoon sugar 1/2 teaspoon kosher salt Four 4-by-6-inch pieces of focaccia, split 1/4 cup ketchup 1/4 cup mayonnaise Eight 1/4-inch-thick slices of Gruyère cheese (4 ounces) 1/2 pound thinly sliced corned beef 2 tablespoons unsalted butter, softened Directions In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes. Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter. Add the sandwiches to the ...

  Pumpkin-Shaped Dinner Rolls Ingredients 1 cup warm milk 1 (.25 ounce) package active dry yeast 1 tablespoon honey, or more to taste 4 tablespoons melted butter 1 teaspoon fine salt 3 cups all-purpose flour, or more as needed kitchen string (4 per roll) vegetable oil, or as needed Directions Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms. Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed. Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss ...

  Sweet potato and chive damper Ingredients (9) Flour, for dusting 2 cups self-raising flour 1/2 tsp salt 60g butter, chopped 1 cup mashed orange sweet potato  3/4 cup milk, plus extra for brushing 1/4 cup fresh chives, finely chopped 1/4 cup fresh flat-leaf parsley leaves, finely chopped Butter, to serve Method Step 1 Preheat oven to 220C/200C fan-forced. Dust a baking tray with a little flour. Combine self-raising flour and salt in a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Step 2 Add mashed sweet potato, milk, chives and parsley. Using a butter knife, stir mixture until a sticky dough forms, adding a little extra milk, if necessary. Turn out dough onto a lightly floured surface. Knead until just smooth. Shape dough into a 20cm round. Put on prepared tray. Step 3 Lightly brush top with a little extra milk. Sprinkle with sea salt flakes and cracked black pepper. Using a sharp knife, sco...

  Keto Italian breakfast casserole Ingredients 200 g cauliflower, chopped into bite-sized pieces 28 g butter 350 g fresh Italian sausage 8 eggs 240 ml heavy whipping cream 240 ml (110 g) shredded cheddar cheese 60 ml (11 g) fresh basil, chopped salt and pepper Instructions Preheat the oven to 375°F (175°C). Grease an 8 x 8" (20 x 20 cm) baking dish. In a large skillet, melt butter over medium-high heat. Add the cauliflower and cook until it begins to soften. Set aside in a bowl. Add sausage to the pan and use a spoon or spatula to break up into crumbles. Fry the sausage until thoroughly cooked. Season with salt and pepper. Move the sausage and the cauliflower to the baking dish. In a large bowl, whisk together the eggs, heavy cream, cheddar cheese until combined, and season with salt and pepper. Pour the egg mixture over the sausage and sprinkle the basil on top. Bake for 30–40 minutes, or until golden brown...

  Roasted Tomato Pissaladière Ingredients 1 (28-ounce) can whole peeled tomatoes, drained 1/4 cup extra-virgin olive oil, divided, plus more for greasing 3/4 teaspoon kosher salt, divided 1 large yellow onion, cut into 1/4-inch-thick slices (about 3 cups) 5 large garlic cloves, sliced 2 rosemary sprigs 1 (14-ounce) frozen puff pastry dough (such as Dufour), thawed 10 to 14 drained anchovy fillets (such as Donostia Foods Cantabrian)  1/4 cup pitted kalamata olives, halved crosswise Shaved Parmigiano-Reggiano cheese, for garnish Directions Preheat oven to 300°F. Core tomatoes, and cut in half lengthwise. Remove seeds and excess liquid. Place tomatoes, cut side up, at least 1 inch apart on a lightly greased baking sheet. Drizzle evenly with 1/2 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Roast in preheated oven until tomatoes begin ...

  Keto sesame bread Ingredients 4 eggs 200 g (210 ml) cream cheese 1 tbsp sesame oil 2 tbsp olive oil, divided 240 ml (110 g) almond flour 2 tbsp ground psyllium husk powder 1 tsp salt 1 tsp baking soda 1 tsp white vinegar 5% 1 tbsp sesame seeds sea salt (optional) Instructions Preheat oven to 350°F (175°C). Beat the cream cheese, eggs, sesame oil, and half of the olive oil until fluffy with a hand mixer. Add remaining ingredients except for the sesame seeds and mix until well combined. Spread the batter/dough in a loaf pan (9" x 5" or 23 x 13 cm) greased with butter or lined with parchment paper. Let it rest for 5 minutes. Brush with the remaining olive oil and sprinkle with sesame seeds and a touch of sea salt. Bake for about 50 minutes or until golden brown on top and not doughy in the middle. Tips You can store the bread in the fridge for two to three days or slice it and freez...

  Keto goat cheese and mushroom frittata Ingredients Frittata 6 eggs 110 g goat cheese 140 g (475 ml) mushrooms 55 g (130 ml) scallions 85 g (650 ml) fresh spinach 55 g butter salt and pepper For serving 140 g (600 ml) leafy greens 2 tbsp olive oil salt and pepper Instructions Preheat the oven to 350°F (175°C). Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste. Chop the mushrooms into wedges. Chop the scallions. Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown. Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper. Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake for about 20 minutes or until golden brown and set in the middle. Serve with leafy greens and olive oil....