Top 1000 Food Pictures

This juicy fucking shrimp & meat burger

that burger would be a filthy mess to eat with or without the shrimp. the idea of cutting them down into smaller pieces in an effort to make it easier to handle would detract from the texture of getting a full bite of both

Homemade soft and chewy chocolate chip cookies

Cornstarch is meant as a binder to keep the cookies from spreading out, and staying thick. It’s no doubt working here, and why OPs cookies are puffy like that. This leads to a doughy center most times in chocolate chip cookies. The bread flour

The Ultimate Bacon Cheeseburgers

I guess my problem is depending on the thickness of the cut of bacon, it can cause other issues, such as pressing out other toppings or the burger when you bite down (your teeth can’t just push through the bacon until they connect, so

Red Velvet Oreo Truffle Brownie Bars

INGREDIENTS – 1 Duncan Hines box Red Velvet cake mix – 1/2 cup butter, melted – 2 eggs – 1 package Jell-O instant white chocolate pudding (3.3 ounces) – 6 tablespoons vegetable oil – 1 package Oreos – 8 ounce package cream cheese –

Mini-Falafel Bite Tacos

I think it requires patience and time to let the hummus lose some moisture. The only alternative I have tried is to add a little flour to the mix. But the flour can change the flavor profile. So really, you just need to achieve

Chicken Katsu Curry Ramen

I’m a big Totto Ramen fan. It’s my go-to restaurant when I’m on the westside and don’t feel like waiting two-or-more hours for Ippudo. My favorite of their bowls is their Spicy Miso Ramen; now, the biggest difference between the two is the variety

I cooked three-meat ragu for 4 hours, then I dumped too much of it over pappardelle.

From an a[rticle he wrote for the Chicago Tribune](http://articles.chicagotribune.com/2013-03-08/lifestyle/sns-201303061900–tms–foodstylts–v-a20130306-20130306_1_meat-mario-batali-vegetables): Ragu bolognese is made differently by every mother or grandmother or son who learns it. But all practitioners follow a fairly basic formula. Start with soffritto (or, as the French call it, mirepoix) — a

Croque Madame

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My take on a quesadilla at work. The first layer is a 6 cheese blend followed by pico de gallo, smoked cheddar cheese and sliced bacon. A final layer of cajun seasoned chicken topped with fresh squeezed lime, sliced avacado and hickory bbq sauce.

Actually, a quesadilla is a folded tortilla with cheese (it can be a wheat tortilla or a corn tortilla), but it may include another ingredients too. Sometimes it doesn’t even include cheese but people will still call it a quesadilla, as long as it’s

Cinnamon Roll Pie Crust

After posting I found a link in one of the other comments. She puts apple in it and the slices on the edge are so thin that they don’t really puff. I would make this with a couple adjustments. Damn pumpkin would be good

Why dip it? Put Spinach and Artichoke Dip inside Pierogi instead!

Here’s the recipe for anyone interested! (From http://www.seriouseats.com/2015/03/how-to-make-spinach-artichoke-dip-pierogi-dumplings.html) **Ingredients** 2 1/4 cups all-purpose flour, plus extra for dusting 1 teaspoon kosher salt, plus more as needed 1 large egg, beaten 1 cup sour cream, plus more for serving 7 tablespoons unsalted butter, softened, divided

Steak and Cheese with spicy vinegar peppers.

I made that sandwich last night. Ever since you posted it I couldn’t stop thinking about it haha. It just looked so delicious! I followed your recipe pretty closely but added a few things. I marinated the rib eye (since it was for a
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