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Tips to Maximize Your Food Budget
Implement our Tips to Maximize Your Food Budget and take control of your spending. From meal planning and list-making to avoiding waste by using leftovers and your freezer, every step works together. Cook smart, shop with purpose, and make your grocery money go further than ever before. Advantages of Cooking From Scratch In a world of takeout and instant meals, discover the lost art and powerful advantages of cooking from scratch. It’s more than just food; it’s a path to saving money, boosting your health, and gaining control over what you eat. Ready to transform your kitchen and wellbeing? Tom the Chef Founder How To Avoid Impulse Buying Does your grocery cart fill up with unplanned items? This guide on how to avoid impulse buying is your key to taking back control. Learn the proven strategies that keep your budget intact and your pantry stocked with only what you need. It’s time to shop with a purpose! Tom the Chef Founder How To Bulk Shop Ready to master a skill that saves money, time, and reduces waste? This guide on how to bulk shop provides the strategies you need to buy bigger without the risk. Move beyond just grabbing the large box and learn to shop with a plan. Your budget will thank you! Tom the Chef Founder How To Overlap Ingredients To Save Tired of wasting food and money? The secret to a smarter budget is learning how to overlap ingredients to save. This guide unlocks the simple, powerful technique of using ingredients across multiple meals. Get ready to plan better, waste less, and eat well for less! Tom the Chef Founder How To Prevent Food Waste Tossing out spoiled produce feels bad—and it hits your wallet hard. Learning how to prevent food waste is crucial for budget cooking and ensuring your family gets nutritious food. This guide provides simple, actionable steps to make a significant impact on your kitchen and your finances. Tom the Chef Founder How To Utilize Leftovers Don’t let good food go to waste! Embracing the art of how to utilize leftovers is a powerful way to stretch your budget, save time, and enjoy creative, nutritious meals. This guide will show you how to turn yesterday’s dinner into tomorrow’s treasure. Tom the Chef Founder Freezing Food Items Your freezer is more than just a box for ice cream; it’s a powerful tool for your budget. Learning the basics of freezing food Items helps you fight waste, save money, and lock in freshness. Let’s unlock its potential and make the most of this kitchen appliance! Tom the Chef Founder How To Implement Cooking From Scratch In a world of convenience, learning How to Implement Cooking from Scratch is a powerful skill. It saves money, gives you control over your ingredients, and is incredibly rewarding. This guide will show you how to start your journey, one simple and delicious meal at a time. Tom the Chef Founder
Japanese Squid Okonomiyaki Pancake Recipe by Aunty Eiko's international cuisine experience
Cooking Instructions 20 minutes 1 Shred cabbage and spring onions. 2 Mix flour, egg and other ingredients to make Okonomiyaki batter. Heat a frying pan, pour a thin layer of batter, and cook like a crepe. 3 Put cabbage, squid, onions and Tempura flakes. 4 Put egg in center and sprinkle red ginger. Pour okonomiyaki batter over it. 5 Flip the okonomiyaki over quickly with a spatula and cook. 6 Sprinkle Japanese okonomiyaki sauce or Tonkatsu sauce, mayonnaise and bonito flakes. 7 Enjoy 🎶 1 Shred cabbage and spring onions. 1 Shred cabbage and spring onions. 2 Mix flour, egg and other ingredients to make Okonomiyaki batter. Heat a frying pan, pour a thin layer of batter, and cook like a crepe. 2 Mix flour, egg and other ingredients to make Okonomiyaki batter. Heat a frying pan, pour a thin layer of batter, and cook like a crepe. 3 Put cabbage, squid, onions and Tempura flakes. 3 Put cabbage, squid, onions and Tempura flakes. 4 Put egg in center and sprinkle red ginger. Pour okonomiyaki batter over it. 4 Put egg in center and sprinkle red ginger. Pour okonomiyaki batter over it. 5 Flip the okonomiyaki over quickly with a spatula and cook. 5 Flip the okonomiyaki over quickly with a spatula and cook. 6 Sprinkle Japanese okonomiyaki sauce or Tonkatsu sauce, mayonnaise and bonito flakes. 6 Sprinkle Japanese okonomiyaki sauce or Tonkatsu sauce, mayonnaise and bonito flakes. 7 Enjoy 🎶 7 Enjoy 🎶 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lickity-Split Cocoa Cake with Cream Cheese Frosting Lickity-Split Cocoa Cake with Cream Cheese Frosting Beef Tostada Refried Beans from Scratch Very Easy Homemade Salsa Banana chocolate chip muffins Sprouted moong pakoda Stewed Lamb & Lentils Pan-fried Brussels Sprouts & Bacon Sweet Potato & Marshmallows Egg Biryani Egg roll Beef Tostada Refried Beans from Scratch Very Easy Homemade Salsa Banana chocolate chip muffins Sprouted moong pakoda Stewed Lamb & Lentils Pan-fried Brussels Sprouts & Bacon Sweet Potato & Marshmallows Egg Biryani Egg roll
Omelette Katsu Sando Recipe by Jeerapa K.
Cooking Instructions 40 mins 1 Pre-heat the oven to 200c. 2 Bring a nonstick saucepan, heat vegetable oil with low-medium heat. Add breadcrumbs. Cook until they turn brown. Set aside. 3 Season pork loin with salt and pepper, dip in beaten egg and cover thoroughly with breadcrumbs. Bake for 20 min until it’s done. Transfer to a cooling rack. 4 Make an omelette: Heat the same sauce pan with medium heat. Add salted butter add leftover beaten egg. 5 Prepare salad and sandwich ingredients. Spread dijon mustard on whole wheat bread. Top with vegetables, omelette and tonkatsu. Finally, season with Tonkotsu sauce. 6 Serve. 1 Pre-heat the oven to 200c. 1 Pre-heat the oven to 200c. 2 Bring a nonstick saucepan, heat vegetable oil with low-medium heat. Add breadcrumbs. Cook until they turn brown. Set aside. 2 Bring a nonstick saucepan, heat vegetable oil with low-medium heat. Add breadcrumbs. Cook until they turn brown. Set aside. 3 Season pork loin with salt and pepper, dip in beaten egg and cover thoroughly with breadcrumbs. Bake for 20 min until it’s done. Transfer to a cooling rack. 3 Season pork loin with salt and pepper, dip in beaten egg and cover thoroughly with breadcrumbs. Bake for 20 min until it’s done. Transfer to a cooling rack. 4 Make an omelette: Heat the same sauce pan with medium heat. Add salted butter add leftover beaten egg. 4 Make an omelette: Heat the same sauce pan with medium heat. Add salted butter add leftover beaten egg. 5 Prepare salad and sandwich ingredients. Spread dijon mustard on whole wheat bread. Top with vegetables, omelette and tonkatsu. Finally, season with Tonkotsu sauce. 5 Prepare salad and sandwich ingredients. Spread dijon mustard on whole wheat bread. Top with vegetables, omelette and tonkatsu. Finally, season with Tonkotsu sauce. 6 Serve. 6 Serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Quick & Easy Chicken & Rice Casserole Mac n cheese Paneer Frankie Garlic butter cheese sticks Mini tacos nachos Quick & Easy Chicken & Rice Casserole Mac n cheese Paneer Frankie Garlic butter cheese sticks Mini tacos nachos Seviyan Kheer/ Vermicelli Kheer Corn Rice Dumplings Gujiya recipe /mawa recipe Gulabi Kheer/Rose Payasam রেড ভেলভেট ফ্লেভারড স্মুদি শেক উইথ বানানা অ্যান্ড ড্রাগন ফ্রুট Pink Panther Dragon fruit smoothie Egg Curry Rustic Apricot & Walnut Rye Bread Spicy Baby Potato Fry Lal mirch chutney till ka tarka Seviyan Kheer/ Vermicelli Kheer Corn Rice Dumplings Gujiya recipe /mawa recipe Gulabi Kheer/Rose Payasam রেড ভেলভেট ফ্লেভারড স্মুদি শেক উইথ বানানা অ্যান্ড ড্রাগন ফ্রুট Pink Panther Dragon fruit smoothie Egg Curry Rustic Apricot & Walnut Rye Bread Spicy Baby Potato Fry Lal mirch chutney till ka tarka
Breakfast Eggs Recipe by APJP
Cooking Instructions 1 1. Hard boil the Eggs And After removing the shell, cut them into half. 2 Carefully remove the cooled & cooked yolks into a bowl and break them into a crumble 3 Add two table spoons of mayonnaise, with some salt & pepper to the egg yolk crumble and beat into a smooth consistency. 4 Now is the time to get creative, as per your taste add a teaspoon of mustard sauce or some chopped green chilies or maybe some fresh basil 5 Now scoop this mixture into to the half egg whites cups and serve, use the image for reference 1 1. Hard boil the Eggs And After removing the shell, cut them into half. 1 1. Hard boil the Eggs And After removing the shell, cut them into half. 2 Carefully remove the cooled & cooked yolks into a bowl and break them into a crumble 2 Carefully remove the cooled & cooked yolks into a bowl and break them into a crumble 3 Add two table spoons of mayonnaise, with some salt & pepper to the egg yolk crumble and beat into a smooth consistency. 3 Add two table spoons of mayonnaise, with some salt & pepper to the egg yolk crumble and beat into a smooth consistency. 4 Now is the time to get creative, as per your taste add a teaspoon of mustard sauce or some chopped green chilies or maybe some fresh basil 4 Now is the time to get creative, as per your taste add a teaspoon of mustard sauce or some chopped green chilies or maybe some fresh basil 5 Now scoop this mixture into to the half egg whites cups and serve, use the image for reference 5 Now scoop this mixture into to the half egg whites cups and serve, use the image for reference More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken 🐔 and Waffles 🧇with a Spicy 🥵Maple Sauce Kani Mango Roll Chicken bacon cheddar ranch egg rolls Butter Chicken Chicken Schnitzel Chicken 🐔 and Waffles 🧇with a Spicy 🥵Maple Sauce Kani Mango Roll Chicken bacon cheddar ranch egg rolls Butter Chicken Chicken Schnitzel Beef stew Malai Cake Chocolate Cake Chokha Baati Daal "Easy Spong Cake" My homemade energy yogurt drink Stuffed Paneer Naan Almonds Kheer Jhol Rajbhog shrikhand Beef stew Malai Cake Chocolate Cake Chokha Baati Daal "Easy Spong Cake" My homemade energy yogurt drink Stuffed Paneer Naan Almonds Kheer Jhol Rajbhog shrikhand
Japanese Souflè Pancakes Recipe by Chef Chriss
Cooking Instructions 30mins 1 Whisk the Egg yolks, Milk, Vanilla Extract. Sift Flour, Baking powder into the egg mix and whisk till light and thick, this is important for the rising agent to activate. 2 Beat Egg whites with Cream of Tartar till soft Peaks. Add Granulated Sugar and beat till Stiff peaks. 3 Add the egg yolk mix to egg whites and fold. Once mixed pour into piping bag. 4 Grease non-stick pan. Pipe into hot pan on medium to low heat. And cover with lid to cook for 5mins, turn it over and cover. Cook on low heat for another 5mins. 1 Whisk the Egg yolks, Milk, Vanilla Extract. Sift Flour, Baking powder into the egg mix and whisk till light and thick, this is important for the rising agent to activate. 1 Whisk the Egg yolks, Milk, Vanilla Extract. Sift Flour, Baking powder into the egg mix and whisk till light and thick, this is important for the rising agent to activate. 2 Beat Egg whites with Cream of Tartar till soft Peaks. Add Granulated Sugar and beat till Stiff peaks. 2 Beat Egg whites with Cream of Tartar till soft Peaks. Add Granulated Sugar and beat till Stiff peaks. 3 Add the egg yolk mix to egg whites and fold. Once mixed pour into piping bag. 3 Add the egg yolk mix to egg whites and fold. Once mixed pour into piping bag. 4 Grease non-stick pan. Pipe into hot pan on medium to low heat. And cover with lid to cook for 5mins, turn it over and cover. Cook on low heat for another 5mins. 4 Grease non-stick pan. Pipe into hot pan on medium to low heat. And cover with lid to cook for 5mins, turn it over and cover. Cook on low heat for another 5mins. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Vegetable Beef Soup Pancake mix Foodi Grilled BBQ Chicken Leg Quarters Curd rice The BESt Chicken Salad Sandwich Easy Vegetable Beef Soup Pancake mix Foodi Grilled BBQ Chicken Leg Quarters Curd rice The BESt Chicken Salad Sandwich Pizza sauce Chatpati Noodles Meethi tiki Mango homemade ice cream Bottle gourd and chana Dal ke cutlets Sattu Dessert (Sattu ki Mithai) Cake Cream Crunch Ice-cream Paneer khaber Trifle pudding Sattu peda Pizza sauce Chatpati Noodles Meethi tiki Mango homemade ice cream Bottle gourd and chana Dal ke cutlets Sattu Dessert (Sattu ki Mithai) Cake Cream Crunch Ice-cream Paneer khaber Trifle pudding Sattu peda
Japanese Egg Omelette Recipe by Polly Basu
Cooking Instructions 1 Take a mixing bowl, add the eggs first break the eggs one by one and add to the bowl then strain it to the another bowl 2 Add the milk, add the salt, green,capsicum, carrots, red capsicum add one teaspoon of vinegar mix it well and keep aside. 3 Now heat the big fry pan,add the little bit of oil then wipe out with kitchen towel put one ladle of egg mix spread it then again put the egg mix in the same way, keep the flame in low fry and flip then serve it. 4 Healthy breakfast is ready 1 Take a mixing bowl, add the eggs first break the eggs one by one and add to the bowl then strain it to the another bowl 1 Take a mixing bowl, add the eggs first break the eggs one by one and add to the bowl then strain it to the another bowl 2 Add the milk, add the salt, green,capsicum, carrots, red capsicum add one teaspoon of vinegar mix it well and keep aside. 2 Add the milk, add the salt, green,capsicum, carrots, red capsicum add one teaspoon of vinegar mix it well and keep aside. 3 Now heat the big fry pan,add the little bit of oil then wipe out with kitchen towel put one ladle of egg mix spread it then again put the egg mix in the same way, keep the flame in low fry and flip then serve it. 3 Now heat the big fry pan,add the little bit of oil then wipe out with kitchen towel put one ladle of egg mix spread it then again put the egg mix in the same way, keep the flame in low fry and flip then serve it. 4 Healthy breakfast is ready 4 Healthy breakfast is ready More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls American Goulash Cheesy Bacon Ranch Potatoes Keto Bacon Cheeseburger Soup Crack Chicken Spaghetti Bake Coconut Cream Pie American Goulash Cheesy Bacon Ranch Potatoes Keto Bacon Cheeseburger Soup Crack Chicken Spaghetti Bake Coconut Cream Pie Badam ki chakki ka halwa Rasgulla pudding (Eggless ) Palm Pudding / Nungu Pudding Hot coffee Stick square patties Drum stick PIzza cone Chana masala Jollof rice Dhokla Badam ki chakki ka halwa Rasgulla pudding (Eggless ) Palm Pudding / Nungu Pudding Hot coffee Stick square patties Drum stick PIzza cone Chana masala Jollof rice Dhokla
Tallarines Verdes Con Bistec (Green Spaghetti With Steak) Recipe by chinita88
Cooking Instructions 35 mins 1 Cook pasta as directed on box 2 In a blender add spinach, basil, queso fresco, evap milk and 2 tablespoons of oil and blend til liquify. You can add more milk if need be. 3 Once pasta is done drain and set aside use a pan or skillet to heat up sauce after a few minutes add the pasta to the sauce and you can leave on low heat. 4 Now just fried the steaks I use the other 2 tablespoons of oil and Dale's steak seasoning. If you got your steaks cut thin you can cook them for about 3minutes each side . 5 Serve and enjoy!! 1 Cook pasta as directed on box 1 Cook pasta as directed on box 2 In a blender add spinach, basil, queso fresco, evap milk and 2 tablespoons of oil and blend til liquify. You can add more milk if need be. 2 In a blender add spinach, basil, queso fresco, evap milk and 2 tablespoons of oil and blend til liquify. You can add more milk if need be. 3 Once pasta is done drain and set aside use a pan or skillet to heat up sauce after a few minutes add the pasta to the sauce and you can leave on low heat. 3 Once pasta is done drain and set aside use a pan or skillet to heat up sauce after a few minutes add the pasta to the sauce and you can leave on low heat. 4 Now just fried the steaks I use the other 2 tablespoons of oil and Dale's steak seasoning. If you got your steaks cut thin you can cook them for about 3minutes each side . 4 Now just fried the steaks I use the other 2 tablespoons of oil and Dale's steak seasoning. If you got your steaks cut thin you can cook them for about 3minutes each side . 5 Serve and enjoy!! 5 Serve and enjoy!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Old time beef stew Spicy Chicken Tenders Spicy Salsa creamy chicken and mushroom pasta Baked Bacon Wrapped Chicken Old time beef stew Spicy Chicken Tenders Spicy Salsa creamy chicken and mushroom pasta Baked Bacon Wrapped Chicken Spicy Chicken Tenders Four-Fruit Frosty Chocolate cake Tipsy Bird Pork fried rice Ginger Tea Tomato cake Gracie's stuffed tomatoes Braised Spare Ribs Pumpkin Chip Cookies Spicy Chicken Tenders Four-Fruit Frosty Chocolate cake Tipsy Bird Pork fried rice Ginger Tea Tomato cake Gracie's stuffed tomatoes Braised Spare Ribs Pumpkin Chip Cookies
Easy Spaghetti Bolognese Recipe by jenscookingdiary
Easy Spaghetti Bolognese Cooking Instructions 1 Boil water in a pot. Add 1 tsp salt. Cook spaghetti to al dente according to the package directions. Remove from the heat, put it in a colander, rinse under cool water, and drain. 2 Heat olive oil in a pan over medium high heat. Sauté garlic until fragrant. 3 Add ground beef. Cook until it changes color. 4 Add in Prego Traditional Pasta Sauce. Mix well. 5 Add diced tomatoes. Keep cooking until the tomatoes are wilted and soft. 6 Season with salt and black pepper. Adjust to taste. 7 Add spaghetti. Mix well. (Or place the spaghetti on the serving plates. Put the sauce on top.) Sprinkle some grated parmesan cheese and minced parsley. Yum 😋 1 Boil water in a pot. Add 1 tsp salt. Cook spaghetti to al dente according to the package directions. Remove from the heat, put it in a colander, rinse under cool water, and drain. 1 Boil water in a pot. Add 1 tsp salt. Cook spaghetti to al dente according to the package directions. Remove from the heat, put it in a colander, rinse under cool water, and drain. 2 Heat olive oil in a pan over medium high heat. Sauté garlic until fragrant. 2 Heat olive oil in a pan over medium high heat. Sauté garlic until fragrant. 3 Add ground beef. Cook until it changes color. 3 Add ground beef. Cook until it changes color. 4 Add in Prego Traditional Pasta Sauce. Mix well. 4 Add in Prego Traditional Pasta Sauce. Mix well. 5 Add diced tomatoes. Keep cooking until the tomatoes are wilted and soft. 5 Add diced tomatoes. Keep cooking until the tomatoes are wilted and soft. 6 Season with salt and black pepper. Adjust to taste. 6 Season with salt and black pepper. Adjust to taste. 7 Add spaghetti. Mix well. (Or place the spaghetti on the serving plates. Put the sauce on top.) Sprinkle some grated parmesan cheese and minced parsley. Yum 😋 7 Add spaghetti. Mix well. (Or place the spaghetti on the serving plates. Put the sauce on top.) Sprinkle some grated parmesan cheese and minced parsley. Yum 😋 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls German Chocolate Cake Lemon Pound Cake with a Simple Lemon Glaze Roasted Chicken With Vegetables Easy Hash Browns Recipe Lobster Rolls German Chocolate Cake Lemon Pound Cake with a Simple Lemon Glaze Roasted Chicken With Vegetables Easy Hash Browns Recipe Lobster Rolls Pani puri Garlic Basil Aioli Palm dumplings stuffed with sweetened coconut Saucey Pasta Pongal Tawa paneer Lemon Pound Cake with a Simple Lemon Glaze Chips and egg sauce Venison & Kimchi Ramen Sweet daliya Pani puri Garlic Basil Aioli Palm dumplings stuffed with sweetened coconut Saucey Pasta Pongal Tawa paneer Lemon Pound Cake with a Simple Lemon Glaze Chips and egg sauce Venison & Kimchi Ramen Sweet daliya