Hubby absolutely loved it and said it was tastier than the restaurant version

https://www.gimmesomeoven.com/chicken-sweet-corn-soup/

I followed their recipe, I used a slow cooker and I made our own Cream Corn, I also added in more vegetables. I put cabbage, cilantro, green onion, carrots, kale and chopped up to tiny sizes.

I used butter garlic herb, and mixed sister blend salt and sea salt with black pepper.

I also cooked the chicken with lemon and herb garlic.

I put it in a slow cooker, at low for 3 hours. However that’s not called for and you can of course do this way quicker.

To make our own cream corn, I put in non dairy heavy cream, milk, ( lactose) , garlic butter, whole sweet corn, and one tablespoon of sugar and one table spoon of flour, blended in a ninja and pour that in.

I keep tasting to see about bland for adding more herb and salt. It makes enough soup for 8.

To serve I’m going to use Squash bowls, coasted with butter and brown sugar, added to cook at the coating with olive oil and salt and pepper, cooked at 400• for 30-40 mins.

Super easy to make.Tastes so so good

I only did it once and ended up with hollow shells lol 😂 they were tasty regardless.

How was your experience if you ever tried baking macarons? 😊👏

I dislike egg (especially its smell, iykyk unless its for baking cakes) but I need to incorporate more eggs in my diet since I turned out be vitamin D deficient. Any beginner recipes are welcome!

Does anyone else have this issue? I usually keep mines at 390F at 30 mins

My husband is Yemeni, we have a wonderful relationship with one main issue, food. I am American and struggling with traditional meals to cook for him. I really need help with finding traditional Yemeni recipes. I am embarrassed to ask sisters for help. Food is very important to him as he works so hard to provide for us, inshallah I want to show more appreciation in the meals I cook for him..I just need help on learning dishes without someone in front of me showing me. There aren’t many English friendly recipes I can find, my Arabic is not very good. Someone please help me 😕

Asalamu alaikum, apologies if this is the wrong place to post. Please direct me to the correct place ☺️.

Is lobster meat, mussels and squid halal?

I thought the understanding was if the sea animal doesn’t have fish scales then it’s not permissible, it’s called as haram.

Jazak Allah Khair in advance 💖.

Broccoli carrot coup with mushrooms panna blackseeds and other added herbs

Mods please remove if not allowed.

Hello Chefs.

I think we can contribute as a community by opening sharing more.

As we see inflation on markets and some better ways to store, buy, and prep our food. I want to open a conversation on posts like this one. Asking three questions and all of us sharing our best kept knowledge on “ How too’s”.

Informing others and crossing out might help someone who is silent but observing, or others who didn’t know.

I’ll ask three basic questions starting for cooking 101 before advancing. Just for us to communicate more often on here.

Let’s give it a try and see how it goes?

1. What market/ store do you prefer to buy your meats from?

2. what was your first cooking experience?

3. we have all seen prices go higher this year. What’s your best save strategy that’s helping you pull through?

Looking forward to getting to know you and your cooking skills chef.

Sincerely Chef The single mother.

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup unsalted butter, melted
• ¾ cup water
• 1 ½ tbsp rosewater
• 1 large egg
• ½ cup shelled pistachios, chopped (plus extra for garnish)
• 1 tsp vanilla extract

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Wet Ingredients: In another bowl, mix the melted butter, water, rosewater, vanilla extract, and the egg. Stir until smooth.
4. Combine: Gradually fold the wet ingredients into the dry ingredients until just combined. Gently fold in the chopped pistachios.
5. Bake: Divide the batter evenly among the muffin cups. Sprinkle extra pistachios on top for garnish. Bake for 18-22 minutes

I added saffron but this is an optional step. It wasn't measured out just did it with an ice cube and called it a day.

Ingredients:

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients:

• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1 cup water
• 1 tsp vanilla extract

Add-ins:

• 1 cup mini marshmallows
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:

   • In another bowl, whisk together the melted butter, eggs, water, and vanilla extract.

4. Combine:

   • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Fold in Add-ins:

   • Gently fold in the mini marshmallows and chocolate chips (if using).

6. Fiill Muffin Cups:

   • Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. Bake:

   • Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool:

   • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.