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Recipe from Cook's Country:   
Made for the [52weeksofbaking Regional Favorites](https://lemmy.world/post/19588075) challenge.
We make our own green curry paste. The makrut lime leaves, Thai green and red chilis, lemon grass, and chicken are from our back yard.
Crispy deep fried seafood mix with salsa criolla, fried yuca and fresh made tartar sauce.
Shoyu broth, pork, egg, seaweed, fish cakes, and green onions. Nothing crazy, but a good change of pace to have a decent sit down dinner for me.
Simple, yet enjoyed by the recipient.
source: https://commons.wikimedia.org/wiki/File:Vegan_Tofu_Schnitzel.png
Wish I knew how to add a second picture. I have another one with lettice.
Served with a side of parmesan asparagus and the last of our summer limoncello The recipe itself I believe originally came from Jacques Pépin, but it's easy enough that I can just wing it with the ingredients nowadays
Boutta turn one of these into a meal
Dave & Buster’s Voodoo Pasta is a beloved dish known for its bold, spicy flavors and rich, creamy sauce. This recipe brings the vibrant taste of New Orleans cuisine to your table, combining tender pasta with a zesty Cajun cream sauce and savory ingredients. In this article, we’ll delve into the history of Cajun cuisine, provide a detailed recipe for Voodoo Pasta, and share some fun tips to perfect your cooking. The History of Cajun Cuisine Cajun cuisine originates from the French-speaking Acadian people who were deported from Canada to Louisiana in the 18th century. This cuisine is characterized by the use of bold spices, rich flavors, and a mix of French, African, and Native American influences. Cajun dishes often feature ingredients like bell peppers, onions, celery, and various meats and seafood. For more on the history of Cajun cuisine, visit the Cajun cuisine page on Wikipedia. Ingredients for Dave & Buster’s Voodoo Pasta [How to Dave & Buster’s Voodoo Pasta at home](https://yumiirecipe.com/dave-and-busters-voodoo-pasta-recipe/), you will need the following ingredients: For the Pasta: 12 oz (340g) penne pasta 1 lb (450g) chicken breast, cut into bite-sized pieces 1 lb (450g) andouille sausage, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 medium onion, sliced 3 cloves garlic, minced 2 tbsp olive oil For the Cajun Cream Sauce: 2 cups (480ml) heavy cream 1 cup (100g) grated Parmesan cheese 2 tbsp Cajun seasoning 1 tsp smoked paprika 1/2 tsp cayenne pepper (adjust to taste) Salt and pepper to taste Instructions Preparing the Pasta and Meat: Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside. Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside. Cook the Sausage: In the same skillet, add the sliced andouille sausage and cook until browned, about 3–5 minutes. Remove the sausage and set aside with the chicken. Preparing the Vegetables and Sauce: Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender, about 5–7 minutes. Make the Sauce: Reduce the heat to medium and pour in the heavy cream. Stir in the Parmesan cheese, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Combining and Serving: Combine Everything: Return the cooked chicken and sausage to the skillet with the vegetables and sauce. Add the cooked penne pasta and toss everything together until well coated with the sauce. Serve: Serve the Voodoo Pasta hot, garnished with fresh parsley if desired. Enjoy with a side of garlic bread or a green salad. Fun Tips for Perfect Voodoo Pasta Adjust the Heat: If you prefer a milder dish, reduce the amount of cayenne pepper. For more heat, add extra cayenne or a splash of hot sauce. Seafood Variation: For a seafood twist, replace the chicken and sausage with shrimp or crawfish. Sauté the seafood until just cooked before adding it to the sauce. Make It Creamier: For an extra creamy sauce, stir in an additional 1/2 cup of heavy cream or a splash of milk before combining with the pasta. Vegetarian Option: To make a vegetarian version, omit the chicken and sausage and add more vegetables like zucchini, mushrooms, and cherry tomatoes. Prep Ahead: This dish can be prepared ahead of time. Cook the pasta, meat, and vegetables, then store them separately. Combine and reheat with the sauce just before serving. Dave & Buster’s Voodoo Pasta is a crowd-pleasing dish that brings the flavors of Cajun cuisine to your home. Its rich, spicy sauce and hearty ingredients make it a perfect meal for any occasion. Enjoy cooking and savoring this delicious pasta! 
Saw a recipe for Grilled Peach pizza and made my own rendition with the White Nectarines I already had. So here is my- Nectarine prosciutto pizza with Swiss, Gruyère and Brie cheese and a balsamic/honey drizzle.
I've been told I've got an overly broad sense of taste. I like a lot of different types of food. This is my take on an avocado smash. I add a base of cream cheese and top with fresh ground pepper. Could someone make this and provide feedback? Thank you (toast is fine I just prefer my homemade lintel wafers)
It was incredibly easy and fun to make. I only have one question: [what do you call it?](https://strawpoll.com/wby5QARY7yA) I've heard so many names for it. Vote in my fun poll.
Red pepper, onion and fresh herbs round it out. Delicious way to make a pound of shrimp last for several meals
With smoked pulled pork and homemade barbecue sauce, buns and coleslaw.
I made this cake for my daughter's 15th birthday. It turned out great and was delicious. This is the recipe I used, https://www.gonnawantseconds.com/wprm_print/15878#
And a nice puffy shot right out of the oven: 
[Recipe](https://www.halfbakedharvest.com/fried-mozzarella-and-caramelized-peach-caprese-burger/#wprm-recipe-container-30200) On whole wheat rolls made for !52weeksofbaking@lemmy.world.