experimental cooking recipes

• Grades 6-12
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These 33 Edible Science Projects Are Educational and Yummy, Too

Have your science experiments, and eat them too!

Kitchen and food science are very popular these days, but not every experiment is fit to eat when you’re done. Fortunately, we’ve put together a menu of edible science activities you’ll be happy to snack on! Most of them are easy enough for anyone to tackle and can be completed with items you already have on hand. Bon appétit!

1. DIY Gummy Bears

Students will be so excited to learn how much edible science they can do with one of their favorite candies! First, explore chemical change and protein chains by making your own gummy bears. Then, use the sweet treats for an osmosis experiment.

Learn more: Gummy Bears/Little Bins for Little Hands

2. Layered Lemonade

Use the Fibonacci Sequence to layer different proportions of simple syrup and lemon juice (tinted with food coloring) to create a rainbow-colored drink. The varying densities of the solutions create the layers. Don’t forget to drink the delectable results!

 Learn more: Andrea Hawksley

3. Glow In The Dark Jell-O

Add quinine to Jell-O, and you get a totally cool fluorescent snack! Learn about light wavelengths and UV light.

Learn more: Instructables

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4. Candy Crystals

This is the classic edible science candy experiment! Make a supersaturated sugar solution and then allow it to crystallize around wooden sticks pre-seeded with granulated sugar. The process takes about a week.

Learn more:  The Kitchen Pantry Scientist

5. Grape Molecules

We’ve seen this edible science activity done with gumdrops, but we really like the healthy twist of using grapes instead. Use other round fruits for more color.

Learn more: Parties With a Cause

6. Fizzy Lemonade

Mix acidic lemon juice with basic baking soda and watch the chemical reaction, which produces carbonation. Add a little sugar, and students can drink the chemical reaction!

Learn more:  Learn with Play at Home

7. Cupcake Core Samples

Kids will feel like real scientists when they use a drinking straw to take a core sample from a cupcake. Bake the cake in layers to represent Earth’s layers to tie this into a geology lesson.

Learn more: 123Homeschool4Me

8. Edible Mars Rover

Learn about the conditions on Mars and the tasks the Mars Rover will need to complete. Then, give kids supplies to build their own. (Add to the challenge by making them “buy” the supplies and stick to a budget, just like NASA!).

Learn more: Library Makers

9. Curds and Whey

Little Miss Muffet sat on her tuffet, eating an edible science experiment! Use the science behind PH, proteins, and colloids to separate milk into curds and whey. Then turn the curds into cheese for a snack.

Learn more: Curds and Whey/Go Science Kids

10. Oreo Moon Phases

Use the chart (click below for the full image in a printable PDF) to create and discuss the different moon phases using Oreo cookies. Of course, you’ll have to eat some of that delicious filling to make some phases!

Learn more:  Optics Central

11. Candy DNA Model

Use toothpicks and candy (or fruit, for a healthier option) to build a DNA model. Color code the candies to represent the four chemicals that make up DNA code and snack on them as you discuss the purpose of each.

Learn more:  WikiHow

12. Starburst Rock Science

Use Starburst candies to explore the ways pressure and heat form different types of rock. (You’ll need a heat source, like a toaster oven.) Who knew geology could be so sweet?

Learn more:  Lemon Lime Adventures

13. Edible Water Bottle

You’ll need some special chemicals, which are readily available online, for this edible science experiment. Follow the directions at the link below to create waste-free water “bottles,” and learn all about spherification.

Learn more:  Inhabit

14. Butter Emulsification

Want a delicious way to learn about emulsification? Shake heavy cream in a mason jar until the butter fats separate from the liquids. It’s really that easy—and yummy!

Learn more: Butter Emulsification/Science Buddies

15. Baked Potato Science

This edible science project is a nutritious way to explore the scientific method in action. Experiment with a variety of methods for baking potatoes—microwaving, using a traditional oven, wrapping them in foil, using baking pins, etc.—testing hypotheses to discover which works best.

Learn more: Potato Science/Left Brain Craft Brain

16. Edible Soil Layers

Layer a variety of foods to represent the soil layers, from bedrock on up. If candy doesn’t fit your school’s nutritional guidelines, use fruits, yogurt, granola, and other healthy options. Either way, the results are scrumptious!

Learn more:  Super Teacher Blog

17. Jell-O and Enzymes

Make Jell-O using raw pineapple, cooked pineapple, and strawberries to see whether the Jell-O sets properly. (You’ll need a heat source and a refrigerator for this edible science experiment.) Students can eat the results as you talk about the ways different enzymes affect chemical reactions.

Learn more:  The Chaos and the Clutter

18. Taste vs. Smell

Have students taste a slice of apple and then again while sniffing a cotton ball soaked in vanilla. Did the smell of vanilla overpower the taste of the apple? Students can finish their apples as you discuss how taste and smell work together.

Learn more:  Education.com

19. Edible Cell Model

Use candies or fruits and nuts to represent the different parts of a cell. Kids can nibble as you discuss each item’s purpose and functions. You can also try this with pizza.

Learn more:  Lessons With Laughter/Instagram

20. Solar Oven S’mores

This edible science project is a science fair classic! Follow the instructions at the link below to turn a pizza box, aluminum foil, and other basic supplies into a solar-powered oven to cook s’mores or other yummy treats.

Learn more:  Desert Chica

21. Sink or Swim Oranges

Place peeled and unpeeled oranges in a container of water to see which ones float and which ones sink. After you discuss the principles of buoyancy, have a healthy snack with your students.

Learn more:  Playdough to Plato

22. Jell-O Turbulence

Suspend a (well-cleaned) toy plane in Jell-O (instructions at the link below), then poke and jiggle it to simulate air turbulence. Discuss how layers of air can support a plane, even though you can’t see them.

Learn more:  Kids Activities Blog

23. Apple Reactions

Slice an apple and note how it turns brown over time. Experiment with a variety of liquid solutions, including lemon juice, to see which, if any, slow the process. Discuss why or why not, exploring the concept of chemical reactions.

Learn more: Apple Reactions/Teach Beside Me

24. Bread Biology

Bake a simple loaf of bread from scratch, using yeast. Watch the reaction of the yeast with water and sugar, then knead the dough to create the gluten the bread needs to support the rise. (You’ll need an oven to bake the bread to finish this edible science experiment.)

Learn more: Bread Biology/Left Brain Craft Brain

25. Sourdough Science

Yeast makes bread rise, but you don’t have to buy it at the store. Make a sourdough starter using flour and water and watch wild yeast grow and multiply before your eyes. After a week or so, use the sourdough starter to make a savory loaf of bread.

Learn more:  King Arthur Flour

26. Sugar Glass

Simulate the way silicon dioxide (sand) is turned into glass but at much more manageable temperatures. Heat sugar until it melts, then cool it to form “glass.” Students can snack on the creation while discussing how amorphous solids are formed.

Learn more: Sugar Glass/Go Science Kids

27. Edible Atoms

Get the free printable worksheet at the link below, then use two colors of mini marshmallows to represent protons and neutrons and chocolate chips for electrons. (Need a healthier option? Try red and green grapes for protons and pumpkin seeds for electrons.)

Learn more:  Preschool Powol Packets

28. Cake Reactions

Discover the purpose of various baking ingredients by leaving them out of each recipe. Have students predict what might happen and taste the results! (You’ll need an oven for this edible science experiment.)

Learn more: Cake Reactions/Teach Beside Me

29. Centripetal Force Jell-O

Create test force chambers using a plastic cup, Jell-O, and marbles (get full instructions at the link below). Spin the cup to see how centripetal force moves the marble inside the Jell-O.

Learn more: Centripetal Force Jell-O/Science Buddies

30. Raisin Dehydration

Have students dry grapes in the sun over a period of days to see them turn into raisins! Talk about the process of dehydration as a method of preserving food.

Learn more:  Learn Play Imagine

31. Gumdrop Bridges

Use toothpicks and gumdrops to construct a bridge. Test it to see if it will bear weight, then challenge students to build the strongest bridge with the fewest materials. (Let them eat the gumdrops they don’t use!)

Learn more:  Little Bins for Little Hands

32. Popcorn Pressure

Calculate the internal pressure needed for popcorn to pop (see the link below for formulas). Then pop the carefully measured corn using the procedure at the link, and check your calculations.

Learn more: Carolina Biological

33. Edible Petri Dishes

Create models in Petri dishes using Jell-O and candies to represent a variety of bacteria, as seen under a microscope. (Get examples at the link below.) Disgustingly delicious!

Learn more: STEAMsational

Love these edible science activities? Here are more Easy Science Experiments Using Materials You Already Have On Hand .

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50 Fantastic 5th Grade Science Projects, Experiments, and Activities

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--> Knowledge Artist

Why i started experimental cooking — a pursuit of joy.

I am amateur cook with sloppy form. And I don't plan on ever becoming a pro.

Cooking to me is not about creating the best tasting dish in the world. Rather, it is an outlet of expression, a means to evoke sensations.

In this article, I share my life-long pursuit of joy in my home kitchen.

Sushi Ice Cream: Salmon neta on rice ice cream

Ox Tail, with Variations of Burdock Roots

Total Work of Art

Food is the fullest form of art to me . It engages all your senses: its look, smell, taste, temperature, texture, the sound it makes when you cook/eat it, and the bodily feelings it leaves you with.

A well-executed dish triggers a constellation of inter-related physical and emotional sensations that are too complex to put into words. And its transient nature only adds poetic beauty to it . You savour the moment until it vanishes .

The Science & Experimentation

Cooking is also a science. It is a repeatable process that allows for accumulation of knowledge, through experimentation and diligent documentation. Learning the fundamentals and theory of cooking satisfies the nerdy side of me. And thanks to our collective knowledge amassed over generations, we can reliably create great-tasting foods.

Many cooks use the word "experimental" to describe :

• Trying a new known recipe
• Cooking without a recipe, but sticking with what has worked well in the past

But being experimental means something different to me. My goal is not to make food that tastes good. Discovery is what I am really after.

Fun + Discovery > Taste

What motivates me in the kitchen is not the outcome of the experiment, but that I have fun playing and that I walk away with a new discovery .

The "success" of a dish matters much less than the process of trying. It is not the outcome of this particular instance of the dish that appeals to me. But rather the abstract idea that I start with, and having it meet with reality.

In that regard, the anime/manga series "Shokugeki no Soma" ("Food Wars") resonates with me very much . It's not for everyone, but it's the closest to describing how I feel towards food.

Nori ice cream, with quite a bit of MSG. I liked it. But others said it was weird...

Alchemy — When Ingredients Are Transformed

My most joyful moments in the kitchen are when seemingly unrelated ingredients (or processes) work together to deliver surprising outcomes .

The process feels like alchemy — watching ingredients transform, using a variety of unusual flavour combinations, processing and aging techniques. Finding a new peak on the vast landscape of possible dining experiences. Tricking the brain into perceiving ingredients that aren't there . It is immensely satisfying.

Blackened, lacto-fermented banana purée. It looks and takes like preserved olives, only much more interesting. 

Lacto-fermented oyster mushrooms, torched. Looks and tastes like scallop, with an added funk.

I love experimental cooking, for the marriage of art and science. Traditions and discovery. Play and chores.

If you enjoyed this, follow me on Twitter !

Hope you enjoyed this post. Let's stay in touch.

Experimental Cooking Recipes from Planet Eat

Looking to become more experimental in the kitchen? then look no further, join chef Luke Dale Roberts in his exclusive series ‘The Test Kitchen’ courtesy Planet Eat. His internationally acclaimed restaurant in Cape Town, South Africa, is renowned for pushing the boundaries with his experimental flavours.

In this masterclass learn three new and exclusive dishes, perfect when you’re looking to impress. Sign up today and learn how to make restaurant standard meals from home.

Planet Eat is an online food and lifestyle channel have put together a series of easy-to-follow recipes to enjoy and prepare from the comfort of your own home.  

Experimental Cooking Recipes in our Series

The test kitchen: lobster salad, the test kitchen: bibimbap, the test kitchen: autumn dessert.

In this episode, join chef Luke Dale Roberts as he shows us how to make his take on a Thai lobster salad.

Luke has become well-known for bringing together flavours from different cultures and experimenting with them to create unique and sophisticated dishes.  

In this episode Chef Luke Dale Roberts teaches us how to make bibimbap.  Watch as Luke puts together up a “miniaturized” version of this traditional Korean Dish. 

In this episode, join Chef Luke Dale Roberts in the final instalment of his exclusive series with Planet Eat.

Here, Luke teaches us how to prepare and serve the perfect autumn dessert, bringing together the flavours of quince, chestnut, Jerusalem artichoke, coffee granita.

Watch ONLY with a Planet Eat subscription.

Frequently asked questions about our experimental cooking recipes, why is experimental cooking important.

Experimental cooking is key to the development and growth of our culinary skills and pallets. This doesn’t just include trying new flavours, it’s about adapting your skills and trying new ideas with the tools provided.

Experimental cooking allows us to expand and develop new innovations, helping to improve and expand our culinary pallets and tastes to bring new dishes to the table to enjoy and cook. Without this, flavours, recipes, and new beloved dishes may have never been created.  

How can I be creative in cooking?

Cooking is commonly described as an art, therefore, by experimenting with flavours, cultures and dishes, allows chefs to not only experiment and create new and innovative meals, but to become a unique industry leader. For example, Heston Blumenthal who has become famous for his experimental and unusual take on food.

Planet Eat offer a wide variety of recipes, helping to improve your culinary knowledge and skills, you can find series to perfectly suit you and your goals here.  

Is cooking a talent or skill?

This is a common debate and there are arguments to support both of these theories. If you’re unsure whether you should begin cooking, the answer is yes. While it may seem, others have a natural take and talent for cooking, there is always room for improvement.

As taste and trends develop, the skills of chefs will also need to grow alongside these, therefore, while you may have a talent for cooking, the skills and expertise behind this will continuously need work to stay ahead of the game while you create delicious food.  

Let our exclusive series help inspire you to become more experimental in the kitchen with the help of renowned Chef Luke Dale Roberts. Enjoy watching Luke push flavours to their limits to prepare restaurant standard dishes.

Sign up today and learn how to make these unique dishes from the comfort of your own kitchen, ensuring your experimental recipes are something your guests will never forget. Simply browse Planet Eat’s online video series by subscribing today for a free 30-day trial. 

See our similar classes:

• Creative food photography classes
• Global food recipes
• Authentic Thai recipes
• How to become a food entrepreneur

Cooking Experimentally

Introduction: Cooking Experimentally

Step 1: Guidelines for Experimental Cookery

Step 2: fundamentals, step 3: technique, step 4: awareness, step 5: experiment, step 6: some simple recipes, step 7: quantities and cooking times, step 8: pasta and tomato sauce.

Step 9: Vegetable Bake

Step 10: Winter Stew

Step 11: Dhal and Rice

Step 12: Stir Fry

Step 13: Enjoy Your Cooking

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The Complete Cookbook for Young Scientists: Good Science Makes Great Food: 70+ Recipes, Experiments, & Activities (Young Chefs Series) Hardcover – September 28, 2021

• Part of series Young Chefs
• Print length 240 pages
• Language English
• Grade level 3 - 7
• Dimensions 7.25 x 0.74 x 9.25 inches
• Publisher America's Test Kitchen Kids
• Publication date September 28, 2021
• ISBN-10 1948703661
• ISBN-13 978-1948703666
• See all details

Products related to this item

From the Publisher

The Complete Cookbook for Young Scientists

70+ Recipes and Experiments for Every Young Chef!

Good Science Makes Great Food

Bring delicious science to your kitchen!

Packed with over 70 recipes, experiments, and activities, this cookbook answers cooking questions from young chefs. From everyday dinners to doable science experiments to dazzling desserts, emerging scientists and young chefs will feel confident in the kitchen, and learn the basics of food science along the way.

Explore the fun and fascinating science of food!

Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen.

Over 75 kid-tested, kid-approved recipes and experiments

• Lunch, Dinner & Sides
• Snacks & Drinks

Cooking—and science—has never been so fun!

Editorial Reviews

About the author, product details.

• Publisher ‏ : ‎ America's Test Kitchen Kids (September 28, 2021)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 240 pages
• ISBN-10 ‏ : ‎ 1948703661
• ISBN-13 ‏ : ‎ 978-1948703666
• Reading age ‏ : ‎ 8 - 11 years, from customers
• Grade level ‏ : ‎ 3 - 7
• Item Weight ‏ : ‎ 2.31 pounds
• Dimensions ‏ : ‎ 7.25 x 0.74 x 9.25 inches
• #7 in Children's Chemistry Books (Books)
• #17 in Children's Science Experiment Books
• #34 in Children's Cookbooks

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Kids that want to cook should cook!

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Customer Review: Science and cooking for kids combined!

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Customer Review: Less exciting than I expected

The Complete Cookbook for Young Scientists: Good Science Makes Great Food: 70+ Recipes, Experimen...

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About the author

America's test kitchen.

The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. More than fifty full-time test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.

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Customers find the book very fun and easy to understand. They also say it does an excellent job of combining science and cooking and explaining why things turn brown.

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Customers find the book very fun, educational, and easy to follow for kids and adults. They also appreciate the easy recipes and interesting topics of science.

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"...series of cookbooks for children and by far my favorite because it helps children , (and adults) understand the outcome they get when cooking." Read more

" Educational & easy to follow for kids and adults. Very practical." Read more

"...Don’t get me wrong. It has a lot of science explanations . And I have actually learned a lot. But a lot of the experiments aren’t like amazing...." Read more

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7 Days to Die Mods

Experimental Recipes

This mod add in game many items/blocks/recipes and new capabilities like a fishing, takeble grass and some others blocks. It makes the game look like game.

• 1448 items.
• 159 new blocks.
• New zombies and animals.
• 1527 recipes.
• 306 skills.

Capabilities

• Extended blocks for construction.
• Advanced Agriculture and Livestock.
• Extended cooking.
• The ability to recruit from gasoline refueling.
• The need to wash
• Pick-objects.
• Mod “The Master”
• Tips Survivors (from 7DaysFan).
• Extended ore.
• Advanced Materials and ranking system materials.
• Miscellaneous-metal armor, and tools.
• New types of buildings, fashion “Prefabs-Compo-Pack” (from “Magoli”).
• New Craft table.
• Many skills

And a lot of more…

More description is in the ReadMe.

How to Install Mod?

• Download the archive mod.
• Open the archive of the mod and copy the contents to the game directory agreeing to the replacement.
• Run the game.

How to Install the Patch?

• Download the archive patch.
• Copy the contents of the archive in the game directory, while agreeing on a replacement.
• Run the game

How Do I Delete Mod?

• Go to the game options to the steam and click on “recalculate the cache.”
• Go to the game folder and delete folder “Mods”.
• Files fashion spread only in .rar .zip or .7z No selfinstallers.
• After installing the mod, if you have not played it, it is desirable to start a new game.

PS: Sorry for English, it’s not Sergant1000’s native language.

Mod Updated to Version 46.379

• Added Vultures that spit fire and acid.
• Added resource drops from some blocks.
• Added a recipe for a nail made from a broken nail.
• Added “Sodium Water” to the cutting table. Removes Acid Debuff.
• Added icon for baton cover.
• Warming ointment has been added to remove the debuff from frosty zombies.
• The swing time of hoes has been reduced.
• IRP water addition has been removed.
• The amount of loot in top chests has been increased.
• Reduced the chance of shuriken appearing.
• Increased shuriken damage.
• Fixed a bug when drinking rainwater.
• Reworked quest rewards.
• The storage time of loot bags has been increased.
• Increased damage from baton coating.
• Changed the name of zombies from “level” to “mutation”.
• Localization edits.

Mod Updated to Version 46.346

Turnoffed an immortal animals.

Mod Updated to Version 46.345

• Added 33 buildings from various builders. Available at Random.
• Added loss of resources from lamps and chairs.
• Text edits.
• The small stone model has been corrected.
• Increased the chance of successfully obtaining containers from dirty containers. Glass containers from 30% to 40%. Plastic and iron containers from 30% to 50%.
• The storage time of regular bags has been increased to 2 hours. Reinforced up to 4x.
• The spawn of creatures has been rewritten in the old way. Spawning of new animals and zombies is available again.
• Changes have been made to the “Dendrologist” skill.
• Increased damage of bombs, grenades, C-4.

Additionally

• When receiving a new tier of tasks, an error occurs.
• When passing near some buildings, an error occurs.

Alpha 21 Versions DOWNLOAD Mod Version: 46.130 for A21 (1,8 GB) DOWNLOAD Patch Version: 46.130 – 46.166 for A21 (437 MB) DOWNLOAD Patch Version: 46.166 – 46.346 for A21 (99 MB) DOWNLOAD Patch Version: 46.166 – 46.379 for A21 (99 MB) Alpha 20 Versions DOWNLOAD Mod Version: 45.003 for A20 (2,1 GB) DOWNLOAD Patch Version: 45.003 – 45.033 for A20 (170 MB) DOWNLOAD Patch Version: 45.003 – 45.099 for A20 (194 MB)

The forum topic of the mod is here .

Credits: Sergant1000

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15 thoughts on “ experimental recipes ”.

may just be me but when i try to install the recipe mod it just throws Infinite errors, not sure what i am doing wrong.

Very unbalanced.

Something like Ravenhearst, but more raw. IMHO.

LE LIEN EST MORT

How do you activate elevators from the top?

This might have been for the a19 version, but if it’s still here, how do I turn off radiation in random areas? Because that annoyed me more than it should. I have not tested the new version yet.

borked. wont let me load game past the loading screen, just hangs for a time before i force exit. maybe a mod conflict, i wouldnt recommend..

Dude the mod works, it pretty interesting the idea but you have to balance it a bit. Too many zombies since the beggining and takes ages to kill one (if stamina let you do it) Found feral zombies on day 2 and kills me all the time. (difficult lvl 3 when i use to play max on vanilla) Leveling is slower than usual and you put so many skills that will be impossible to be efficient

I’ll erase it because its frustrating to play.

Is this compatible with War3zuk’s All in one or is there a way to have them work together?

It seems not working with the latest patch. I keep getting an error when connecting to the server about rabbit.unity3d?rabbitB

Any way you can break this down in modlets. Its too big of a package deal and I would not be able to track down what is going on if there are issues with my other mods.

It’s a lot of work, but I’m too meticulous crafting for me at first. It gets tiring after time. The need to wash up when in a generated world swarming with zombies and no water is a joke? I know you’ve worked hard, but a lot of work ahead of you 🙂

The crafting menu is overlayed with other screens so i cant use the menu. And friends cannot join my server. I am getting a error root error not found

not working for me

Your Worktables need work. The bounding boxes are off, they are hard to place

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What "experimental" (to you) recipe did you try and love.

I've been cooking for my family for years, and I cook all kinds of dishes, but I've kind of developed a typical style of meals and flavor profile that I always return to (and tbh, usually regret when I veer too far from).

That said, last night I tried a recipe that I was unsure would work out well and....you guys, I think I'm in love. 😍 This is like when I discovered the glory of one-pot meals four years ago.

So the recipe I tried last night was One-Pan Sweet Israeli Chicken . The flavor combination was very new to me, and I don't think I've ever really eaten dates before, let alone cooked with them! Now I've pinned like 20 date recipes to try lol. For a family of four, with my notes:

For the chicken

8 skin on bone in chicken thighs

2 large sweet potatoes, cut into fingers (I used four)

(I added ~ 4 leftover carrots to use them up, cut into sticks)

8 banana shallots, peeled and halved (I used regular shallots; apparently the banana ones are larger so you could probably double the number)

8 large dates, halved and pitted (The best part! I quartered them)

2 bay leaves

4 sprigs thyme (or 1 tsp dried, or 3/4 tsp ground)

2 cinnamon sticks, crushed (or 1 tsp ground)

sea salt and black pepper (There's soy sauce in the sauce so you don't need too much salt - I used about 3/4 tsp salt and 1/2 tsp pepper)

couscous, to serve (We had it with mac 'n cheese instead because leftovers, and that was yummy too)

roughly chopped flat leaf parsley, to serve

For the Sauce

200ml (1/3 cup) red wine

4 tbsp runny honey

4 tbsp soy sauce

2 tbsp balsamic vinegar

1 tbsp olive oil

** 2 tsp ground coriander**

2 large garlic cloves, crushed *** 2 small nub fresh ginger, grated** (I don't know how much a "small nub" is so I just grated until I got bored)

Instructions

Pre-heat the oven to 180 degrees (355 fahrenheit). Nestle the chicken thighs, sweet potato, shallots, (any other veggies) , and the dates in a shallow lidded casserole dish (I didn't have one of these so I just used a cake pan with aluminum foil and it worked great) . Nestle the bay leaf, thyme sprigs and the crushed cinnamon stick among the chicken pieces.

Whisk together all the sauce ingredients and pour it over the chicken. (I didn't bother whisking it separately - just poured all of the sauce ingredients over the dish and mixed it up with my hands) Season everything well with salt and pepper. Clap on the lid (or cover with aluminum foil!) and cook the chicken for 25 minutes. Remove the lid and cook for a further 25 minutes. (Chicken is done when it's about 145 - took me about five minutes extra) Serve with the couscous, sprinkled with fresh parsley.

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Experimental Recipes

By Sergant1000 February 6, 2015 in Mods

Recommended Posts

Sergant1000

This mod add in game many items\blocks\recipes and new capabilities like a fishing, takeble grass and some others blocks. It makes the game look like game.

If yo want to promote my project please donate:

PayPol: [email protected]

Update Data: 09.05.2024

Mod:  https://gitlab.com/Sergant1000/experimental-recipes

=========================================

---------------------— Game Version: alfa 21 —--------------------

Mod Version: 46.130 Download link:  https://drive.google.com/file/d/1BoNjcJ4HAl4QbzwXFY1WKO5_vEV9E_D5/view?usp=drive_link

Patch Version: 46.130 - 46.166 Download link:  https://drive.google.com/file/d/1MrQ0YLj6BTD1S7dXty-y6y5MFuy_ogmx/view?usp=sharing

Patch Version:  46.166 - 46.379 Download link:  https://drive.google.com/file/d/1U7iNK8ExtdSeqM169DggXZgwFp89rB2b/view?usp=drive_link

Patch Version:  46.166 - 46.521 Download link:  https://drive.google.com/file/d/13JoHLYlaZiw2n3Q6g57bNwgySWqm7f4j/view?usp=drive_link

Or use Mod Launcher: http://7d2dmodlauncher.org/7D2DModLauncher.html

---------------------— Game Version: alfa 20 —--------------------

Mod Version: 45.003 Download link:  https://drive.google.com/file/d/1lzV-DhEP3RIRCzdHELHzzcHdRyoOHl39/view?usp=share_link

Patch Version: 45.003- 45.033 Download link:  https://drive.google.com/file/d/1YwrMVLmdrteOPzCQecXGU2dET2zdX6k8/view?usp=sharing

Patch Version: 45.003- 45.099 Download link:  https://drive.google.com/file/d/1_3uMUtYujUMm44LbRcG4phbJC6ZuiE0M/view?usp=sharing

---------------------— Game Version: alfa 19 —--------------------

Mod Version: 40.644 Download link:  https://drive.google.com/file/d/19vjOHxzbe-jlQl4bNsYP-ek2UcCBKFxJ/view?usp=sharing

Patch Version: 40.645 Download link:  https://drive.google.com/file/d/1wCgzU-vbW6b2CLFiRjbBGAD0HhKSKKEJ/view?usp=sharing

---------------------— Game Version: alfa 18.4 —--------------------

Mod Version: 37.000

Download link: https://drive.google.com/open?id=18VqDVXe7JzKhpKJMvoqCEA9vl9MD5lEq

Patch Version: 37.000 - 37.430

Download link: https://drive.google.com/file/d/1tb_pJD-gK8tnFkp5FrtQ5dN7HkHhjqv0/view?usp=sharing

---------------------— Game Version: alfa 17.4 —--------------------

Mod Version: 36.752

Download link: https://drive.google.com/file/d/1gnL_6R9LxjAw0rxqNS-614EeOK7hA8dC/view?usp=sharing

Patch Version: 36.752 - 36.753

Download link: https://drive.google.com/file/d/1w3Z4HEGMjqoewWT4u7e8DwUeoQMNYu4g/view?usp=sharing

Moduls for version: 36.ххх

Download link: https://drive.google.com/file/d/1XdmoE1_UYIfGkA9EGnkPpYlTHT5xynpU/view?usp=sharing

Language for version: 36.ххх

Download link: https://drive.google.com/file/d/1GpDuMqxNMU0x6LfY9U-PKsoV2ZLbKrhC/view?usp=sharing

---------------------— Game Version: alfa 16.4 —--------------------

Mod Version: 35.000

Download link:http:// https://yadi.sk/d/fyvOdFT03S3gUz

Patch Version: 35.000 - 35.298

Download link: http:// https://drive.google.com/open?id=1PF3wjZ-XcAN4WmnlCor6zE4LsmKEMXgA

============================================

Simple description:

1448 items.

159 new blocks.

New Zombe and animals.

1527 recipes.

306 skills.

Capabilities

Extended blocks for construction.

Advanced Agriculture and Livestock.

Extended cooking.

The ability to recruit from gasoline refueling.

The need to wash

Pick-objects.

Mod "The Master"

Tips Survivors (from 7DaysFan).

Extended ore.

Advanced Materials and ranking system materials.

Miscellaneous-metal armor, and tools.

New types of buildings, fashion "Prefabs-Compo-Pack" (from "Magoli").

New Craft table.

Many skills

And a lot of more...

More Description is in the ReadMe

How to install a mod?

1) Download the archive mod.

2) Open the archive of the mod and copy the contents to the game directory agreeing to the replacement.

3) Run the game

How to install the patch?

1) Download the archive patch (the link above).

2) Copy the contents of the archive in the game directory, while agreeing on a replacement.

How do I delete mod?

Method №1) Go to the game options to the steam and click on "recalculate the cache."

Method №1) Go to the game folde and delete folder "Mods"

♥Files fashion spread only in .rar .zip or .7z No selfinstallers.

♥After installing the mod, if you have not played it, it is desirable to start a new game.

Tell me what you think about it and youre suggestions. (you can write it on yore language, but write name of youre language on english or russian)

PS:sory fo english, it no my main language.

Link to comment

Share on other sites.

update mod.

Add new armor and tools.

"Forged_Steel", "Steel_Strips", Book "'Metal_Alloys'_Book".

Sweet tea and coffe.

helmet modification with light.

improove radius light of torch.

It's all russian.

Im add description here, later.

anybody test this mod?

update patch to V9.24

Congrats on putting a mod together. It looks like you have done a huge amount of work. I suggest putting together maybe a few screenshots of your new blocks / items in the creative window. Also what changed in the new update 9.24?

Oh and I would love to be able to do fishing, I assume it's a sharedassets file update though?

change link from russian to english description

Patch: 9.24

"Forged_Steel", "Steel_Strips".

copper, brass, steel, tungsten tools.

The book "'Metal_Alloys'_Book" for steel and other metals of brass.

Sweet tea\coffee? with sugar and honey.

copper, brass, steel, tungsten armor kits.

Modification Armor flashlight to the helmet

Notes of a survivor.

Added new boss "Witch", is very fast and has 700hp and spits blood. Looks like a zombie lady.

Introduced to the game machine "Water_Condenser", for the production of water from the air. In the bottom of the insert 2 "Lead Car Battery" for 2 hours. Top improves 20yu "Forged_Copper" is inserted after 15 cans. After 20 minutes, get 15 cans of drinking water.

"'Water Mill' Book" allows you to build "Water_Condenser".

"Shocking_Club" a chance to stun 90%.

modification "Spiked_Club" to "Shocking_Spiked_Club" a chance to stun 60%.

Recipes clear glass and glass shower stall.

In the line of wooden blocks added: "Wood Curb Corner Frame" and "Wood Corner Wedge Frame"

windows added loss of glass.

Increased radius torchlight.

fixed recipe of 3 gravel

in compote recipe added sugar

Raznometallicheskie tools and armor from balanced.

Tweaked loss brass products.

candlestick stack reduced to 1, but it is now possible to fight.

removed from the recipe Furnaces steel tube.

Kebabs are now being added.

Zombie bosses will no longer appear during the day, only at night.

Put the chance of collecting potatoes and coffee from 2 to 10, blueberries from 5 to 10, corn from 2 to 5.

Grammar Buffy purity.

when washing the soap or cleaning cloths will be added samochuvstvie.

corrected recipes diet of meat and fish.

Clear glass, now melted out of the mold which is made of cracked glass.

changed the bug with a torch on the wall.

Im thinking to add image of blocks or item, but they so many. How to fishing is descript in new link.

Itsgoinindry

I downloaded your mod pack, but I don't want to go ahead and overwrite my previous one, I'd like to pick and choose from all the awesome choices. The issue is I noticed there is a change to the shared.assets2. My question is what parts am I able to use If i DONT replace the assets folder. Thanks anyone that answers!

In the shared assets folder there are the inventory items which you can extract from the mod and impirt in you own filles you can even addit it to merge whit you icons if you made a back up of them all of that you can do whit the uae tool

i can not crafting 9mm bullet 7.62 bullet shotgun shell...I learned books required

Congrats on putting a mod together. It looks like you have done a huge amount of work. I suggest putting together maybe a few screenshots of your new blocks / items in the creative window. Also what changed in the new update 9.24?   Oh and I would love to be able to do fishing, I assume it's a sharedassets file update though?

Fishing is easy to add, done fully with Xml files outside of the icons. I've had it for quite some time and the only reason the assets file is required is for the icons.

What version of game? Did you corect install the mod? Are you see recepts in craft menu?

version 9.24

No see recepts in menu craft

mod corect instaled

Try to enter the mode of creativity and learn the book, there will be recipes or not.

mode creativity actived and recipes not here...i have learn the book...

wait update.

The mod has been updated to version V10.02 includes the patch V9.24 and

Beaker_Mold" to smelting "Beaker", Recipes blocks: "tileFloor3", "tileFloor5", "tileFloor4", "stairsTileFloor5", "stairsTileFloor3", "stairstileFloor4", "tileIndustrial". Recipes Munitions: ".357 SIG", ". 50 Action Express", "5.45x39mm Bullet", "5.56x45mm NATO", "5.7x28mm Bullet", "7.62x39mm Bullet", "8.6 × 70mm Bullet", "40x46mm Granade", "M74 Rocket", "PG-32V Rocket". New books: "Simple Rockets Book", "Ammunition Nation II Book", "Revolver Book". New items "Glue" add in recipesof furniture. "Muffler" for "Beretta 92", "Jericho 941", "HK USP Compact". "Bone_Powder" for cooking "Glue". "Plastic_Bag" for carrying meat. will smell, but less. "Crossbow_MIB" shoots "Iron_Bolt", for which you will have to smelt "Iron_Head". To learn how to do it will have to find "Bow Club Book". Kvas- bread, yeast, water and sugar in a "cookingPot". Kraft "Chain_Saws" and smelting "Auger_Drill".

Fix bug with inability to melt glass. red sink increased the size of the container to 7x4. opportunity to draw water from sinks. "Raw_Venison_Stew", "Raw_Pork_Stew", "Raw_Rabbit_Stew" changed the amount of meat and potatoes for the recipe. "Concrete Mix" removed recipes with boiled water. Rebalance drill, chainsaw, "Explosion_Bolt". recipes for fire arrows and explosive crossbow. modified recipe furnace. Bow replaced model arrow now it shoots more accurately. Changed damage of zmbe by blocks. Bosses now resp in a day but a few. Have to search. Fix bug with undropble "Zinc_Ore". Improved the relationship between books and recipes in them.

add patch V10.10

Light source all lamps.

Fixes recipe "clubSpiked". The problem with Iron_Head and cast it using Iron_Head_Mold. Removed the possibility to melt stone tools in iron. Fixed a bug where hops grew from planted potatoes. Fixed recipe brass handle of the door. "Wood Half Block Frame" exhibited strength "wood". Fixed falling candle.

link update.

I am having problems with soap. This would be a large problem because I can not cure myself. If there is something I did wrong or can edit let me know or if there is a patch coming to make it work.

Also Iron spikes disappear after a few seconds.

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Chefs celebrate Al Roker’s 70th birthday with recipes created just for him

Recipes featured in this article.

This morning — Aug. 20, 2024 — we’re gathering to celebrate an incredible milestone: 70 years of Al Roker !

And if you know Al, you know his favorite way to celebrate is with food — so what better to way to honor him than with a morning filled with delicious dishes (and a drink) crafted for him by some of his favorite chefs?

To kick things off, Matt Abdoo, chef and partner of Pig Beach BBQ restaurants, makes jalapeño-garlic ribs.

Get The Recipe

Jalapeño-garlic st. louis ribs.

“I know that Al loves his jalapeños, so I’m making him a unique and special rib and rub for his birthday,” says Abdoo. “I’m topping it off with some ‘ cowboy candy ’ (aka candied jalapeños) to double down on all that jalapeño goodness for my buddy!”

Abdoo offers him a sweeter take on ribs, too: His oven-baked baby back ribs with a finger-lickin’-good peach-honey glaze.

Slow-Cooked Baby Back Ribs with Peach-Honey Glaze

Getting even more decadent with it, chef and restaurateur Daniel Boulud makes crispy pork rillons in a spicy sauce.

Daniel Boulud's Rillons à la Diable (Spicy Pork Candy)

“I know Al loves crispy bacon, and so do the French, but we have a different way to make pork crispy,” says Boulud. “It is poached and then fried and seasoned with a sauce named after the devil: sauce diable.”

For a lighter option, Boulud offers grilled chicken paillard with Southwestern-style toppings: corn salad and sweet pepper coulis.

Daniel Boulud's Grilled Chicken Paillard with Corn Salad and Pepper Coulis

“Paillard is the best method for grilling a healthy and flavorful chicken breast (or veal),” he says. “It is something very old-fashioned but never out of style because of its versatility — there are endless ways to garnish it.”

Then, chef and restaurateur Marcus Samuelsson brings Al’s “taste buds to the beach for his birthday,” he says, by making jerk prawns with pineapple slaw and coconut sauce, as well as barbecue snapper with sweet corn grits and tomato salad, as a nod to the weatherman’s Bahamian roots.

Marcus Samuelsson's Jerk Prawns with Pineapple Slaw and Coconut Sauce

“This is something he can make for a big cookout that is so refreshing and perfect for summer grilling,” says Samuelsson. “Grits are a staple of the Bahamian diet — and for good reason. They have a wonderfully creamy, rich texture that goes great with barbecue, and are they’re easy to whip up.”

Marcus Samuelsson's Barbecue Snapper with Sweet Corn Grits and Tomato Salad

After all that flavorful food, it’s time to wash everything down with a drink.

Tim Sweeney, head bartender and partner at Pebble Bar in New York City, takes Al’s favorite drink, the Aperol spritz, and turns it into a sour.

ALperol Spritz Sour

“If the Aperol Spritz is Al’s favorite cocktail and an egg white sour is arguably my favorite cocktail, what better way to personally say ‘Happy 70th Birthday, Al!’ than by combining the two things?” says Sweeney. “The result is a tasty concoction that pops visually.”

For dessert, Jocelyn Delk Adams, founder of Grandbaby Cakes , whips up her “birthday cake of choice growing up”: strawberry shortcake.

Jocelyn Delk Adams' Strawberry Shortcake Cake

“I’ve been doing demos on TODAY for almost nine years. Over that time, I’ve developed a wonderful friendship with Al,” Delk Adams says, ending his birthday celebration on a sweet note. “He is just such a wonderful light. There is never a time that I come on the show that he doesn’t ask how my mom is or check on my daughter. His energy and wonderful joy is something I look forward to.”

Happy birthday, Al! Hope it’s everything you’ve ever dreamed of eating!

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This Ina Garten Chicken Recipe Tastes Better Than a Restaurant's

I've made it a bajillion times.

If you asked me to choose one Ina Garten recipe—from her 13 cookbooks and two decades of sharing the most comforting and delightful recipes with the world—my family loves most, her Skillet Roasted Lemon Chicken comes to mind without missing a beat.

From its sheer simplicity, and always-juicy and rich flavor, there’s a whole lot to love about this lemony, golden, one-pan chicken. Originally published in Ina’s cookbook, Cooking for Jeffrey , I have made this dish many times for my husband John—my Jeffrey—and it’s safe to say that this is our top pick. We also agree that this is the best chicken either one of us has ever had, both home-cooked and at restaurants! 

Simply Recipes / Christine Fiorentino

How To Make Ina Garten’s Skillet Roasted Lemon Chicken 

Start by preheating the oven to 450°F. Line the bottom of a cast iron skillet with sliced lemons, onions, and garlic. Then make a ground herb mixture with thyme leaves, fennel seeds, salt, and black pepper.

This is when I would suggest preparing the chicken—so that you don’t have to touch anything else with your chicken-y hands. Butterfly it by removing the backbone with kitchen shears. (Here’s a handy guide on how to do it!) Pat the chicken down with paper towels to dry. Rub olive oil and sprinkle the herb mixture all over the chicken.

Roast the chicken, skin-side up, for 30 minutes. Pour some white wine into the skillet—but not on the chicken, if you want to be rewarded with golden brown skin!—and roast for another 10 to 15 minutes. Let the chicken rest before cutting it into pieces for servings. Don’t leave behind any of the amazing juices on the bottom of the skillet. 

It’s Cheaper To Buy a Whole Chicken

It’s possible to use chicken pieces in this recipe for ease—breasts, thighs, and legs—instead of buying a whole one and butterflying it. But have you noticed the price difference between a whole chicken and a broken-down one? It’s quite significant. A whole chicken is always cheaper. If the idea of butterflying it gives you pause, I have a tip for how to make it easier below.

6 Tips For Making Ina Garten’s Skillet Roasted Lemon Chicken

• There’s one step I often skip because I don’t have time and my cast iron skillet is too small to hold a splayed-open chicken. Instead, I roast the chicken upside down with the breast-side down. (Most roast chicken recipes out there recommend keeping the breast-side up.) The back of the bird holds the most fat, so as the chicken roasts, the fat and juices from the thighs and legs drain into the breasts, keeping them incredibly moist and tender. They also drip into Ina’s white wine pan sauce, making it even more flavorful.
• Don’t have a mini food processor to prepare the herb mixture? Use a blender or a mortar and pestle. I find that the ingredients don’t need to be completely pulverized and that the thyme leaves are actually quite lovely, both visually and on the palate when they aren’t powdery.
• Pat your chicken with paper towels until very, very dry. Do NOT skip this step! It ensures your chicken gets that gorgeous, crisp, golden hue.
• You don’t need to master knife skills to slice the lemon, onion, and garlic. No need for precision here: the realm of 1/4 to 1/2 inch will be fine.
• When returning the skillet to the oven for the last 10 to 15 minutes after the wine has been added, err on the side of caution. You can always cook it for longer, but you can’t turn back time if your chicken overcooks and becomes dry. 
• At the 10-minute mark, check the interior temperature of your chicken to see if it has reached 155 to 160°F. Every oven is different, so those five additional minutes can make a huge difference. My chicken is always done at exactly the 10-minute mark.

Simple Tip!

Ina suggests always having a meat thermometer and an oven thermometer in your kitchen tool arsenal. Every oven is different and the temperature will fluctuate as you open and close the oven. With a thermometer, you’ll never have to guess if your chicken is done cooking . 

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The Simple Chocolate Chip Cookie That ‘Will Replace Your Go-To Recipe’

Plus, it has one of the best recipe names we have ever seen.

Emily Lichty is a summer 2024 editorial intern at Allrecipes and a student at Northwestern University. She is an eager food writer focused on crafting budget recipes and finding the best food in Chicago, New York, and Dallas.

AllRecipes / Julia Hartbeck

If I had to guess which recipe pops up in family recipe books most frequently, I'd say chocolate chip cookies . Everyone seems to have a CCC recipe that they are loyal to and insist on being the best in the world. Because of this, I think people miss out: Half the fun of making chocolate chip cookies is trying out a new recipe to judge whether it lives up to the hype.

So, consider this your sign to switch it up with your cookies every once in a while. Best case scenario: You have a new favorite recipe. Worst-case scenario: You have a couple dozen decent chocolate chip cookies on your hands. It’s a win-win. (Unless you decide to make them chipless , in which case, I can’t help you). 

After all, the only way to really know which recipe is best is to bake and taste them all . While this task might seem overwhelming and even impossible, I'm willing to try. Luckily, there's a beginner-friendly recipe that is a great place to start. Who knows, maybe it really is the best. We certainly won’t know until we try.

Felix K.'s "Don't Even Try To Say These Aren't the Best You've Ever Eaten, Because They Are" Chocolate Chip Cookies

I didn’t know it was possible to be completely sold on a recipe based on its name alone, but this beloved recipe from Allrecipes.com might have taught me otherwise. Yes, it’s a mouthful, but it certainly gets its point across. I’m in, and I haven’t even scrolled to the ingredient list yet.

I don’t know Felix K., but I trust them already. Never mind this recipe’s almost 600 reviews and 4.8 stars, something about the confidence and snappy description has won me over. 

The recipe seems like your average CCC recipe at first glance. But, Felix K, or “Professor Felix,” says it has been in development for years and “laboratory-tested” by many friends. I don’t know if Professor Felix is a real professor, but it certainly seems like this recipe has been perfected down to a science. 

At least 588 people felt the same as me, each giving this recipe a shot based on its charming title and good reviews. And many found a winner, with some saying it is the perfect bakery-style cookie and others saying it is reminiscent of a cookie from Subway . 

One reviewer labeled it perfect for “chewy CC cookie lovers.” Another said that they tested over 30 chocolate chip cookie recipes in a “multi-night event with multiple taste testers" and this recipe made it in the top three. One commenter even said this cookie replaced their former go-to recipe. See, I told you it was possible to find a new fave.

What Makes Felix K.'s Chocolate Chip Cookies So Good

The difficult thing about chocolate chip cookies is that everyone has an opinion about what makes them good. Some like them as thin and crispy as possible, while others like them gooey and cakey . I settle somewhere in the middle and prefer as many chocolate chips as possible and, of course, a sprinkle of sea salt on top. 

Despite these factors, there are basic CCC recipes out there that magically appeal to everyone. It’s a simple, classic treat—exactly what you picture when you think of a quintessential chocolate chip cookie. 

Many reviewers agree that this recipe fits into this category. It's easy, versatile, and loved by cookie fans of all tastes. Plus, it’s not too fussy: It doesn’t make you do anything too intense like brown butter, utilize a freezer, wait 100 hours, or bang your tray on the counter. While I have been subjected to all of these methods in search of the best CCC, this recipe has only one strange, but simple, secret to its success.

This recipe calls for a lot of flour. While some might say this amount is too much, it seems to be the secret behind the cakey, bakery-style quality of these cookies. The added flour adds to the chewy texture of the cookies while keeping them soft. Additionally, it prevents them from spreading too much or flattening. Instead, they turn into CCCs that stay soft in your pantry for a couple of days (if they don't get inhaled before then). 

I'm confident it’s the simplicity of this cookie that makes it popular. It is just a good, basic chocolate chip cookie. Maybe a little too good, says one reviewer, who mentioned they had to “hide them immediately from my fam!” The same reviewer also tried to award this cookie a Grammy, so clearly, there is just something special about this recipe! 

When you have a spare moment (and a lot of spare flour) to devote to some essential cookie research, be sure to add this recipe to your list. With a name this adamant and reviews this enthusiastic, you might just have a new “best” cookie in your repetoire. 

You’ll Also Love

Chicken Bacon Ranch Casserole

An instant family favorite.

How do you make chicken bacon ranch casserole?

Making this dish is super easy, thanks to a few store-bought shortcuts. Start by cooking some bacon, then cook the onions and garlic in the flavorful bacon drippings. After that, cream cheese and milk get mixed together with dry ranch seasoning mix to form the creamy base of this delicious casserole. Next, in goes the pasta, rotisserie chicken, pimientos, and green onion, before being topped with bacon and cheese; then bake for just 15 minutes.

What kind of pasta do you use in chicken bacon ranch casserole?

This recipe uses rotini, but you can use whatever pasta shape you have on hand: penne, macaroni, mini shells—you name it! Short pasta shapes are best for easy scooping.

How do you make your own ranch seasoning mix?

Try this homemade ranch seasoning mix recipe ! It's a mix of dry herbs like dill, parsley, and chives, along with garlic powder, onion powder, salt, and pepper. To bring home the flavor, a bit of dry buttermilk powder is also stirred in.

Can you use bottled ranch dressing in this recipe?

This recipe calls for dry ranch seasoning mix, which is more concentrated in flavor than a standard bottle of prepared salad dressing. However, if that’s all you have on hand, substitute 1 cup of the milk with 1 cup of prepared ranch dressing, and add additional salt and pepper, if you like. For even more flavor, whip up a batch of Ree's homemade ranch dressing to drizzle over the top—because you can't have too much ranch!

What kind of chicken do you use in chicken bacon ranch casserole?

This recipe call for 4 cups of rotisserie chicken, which is about how much chicken can be pulled from a standard deli-roasted bird. If your family prefers all white meat, get two rotisserie chickens, use leftover cooked chicken, or sauté 4 cups chopped boneless-skinless chicken breast in olive oil until cooked through, 8 to 10 minutes.

Can chicken bacon ranch casserole be frozen?

It's best to avoid freezing creamy casseroles like this one, and especially those that contain cooked pasta. Freezing and thawing these ingredients can impact the texture, causing creamy sauces to turn out grainy and cooked pasta to become mushy. Instead, store this one in the fridge!

How long does chicken bacon ranch casserole last?

Leftovers will stay good for up to three days. Tightly wrap the casserole dish in plastic wrap or foil, or transfer the casserole to an airtight container, and store in the fridge. Reheat larger portions in a 350-degree oven or smaller portions in the microwave. 

Ingredients

slices bacon, chopped

small onion, chopped

cloves garlic, finely chopped

(8-oz.) package cream cheese, cubed

(1-oz) packet dry ranch seasoning mix

shredded mozzarella cheese, divided

rotini pasta, cooked

chopped rotisserie chicken

diced pimentos, drained

sliced green onion, plus more to serve

• Step  2 Add the onion and garlic to the drippings; cook, stirring often, until slightly softened, about 5 minutes. Whisk in the cream cheese, milk, ranch seasoning mix, and 1 cup of the mozzarella until smooth; remove from the heat.
• Step  3 In a large bowl, stir together the ranch mixture, cooked pasta, chicken, pimientos, and 1/2 cup of the green onion until well combined. Transfer to a 13-by-9-inch casserole dish. Sprinkle evenly with the bacon; top with the remaining 2 cups mozzarella.
• Step  4 Bake until the top is golden brown and crispy, 25 to 30 minutes. Let cool slightly; top with more green onion just before serving.

Tip: If you'd like to add a vegetable to this casserole, stir in 4 cups spinach with the chicken in step 3, or add 2 cups of broccoli florets to the pasta during the last 2 minutes of its cook time.

Whether he’s stirring something new and delicious into his skillet cornbread, adding a healthy twist to a favorite comfort food recipe, or trying out a new exotic spice, Senior Food Editor Josh Miller loves dreaming up delicious, cookable recipes for PioneerWoman.com . When he hangs up his apron for the day, you can him in his pottery studio, creating fun and functional items for the kitchen and home. 

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