prepare ahead

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

ginger

Korean chili paste

Korean chili flakes

soy sauce

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

water

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

Heat water in a large saucepan until it boils. Remove from heat and add your green tea bag. Cover the pan and allow tea to steep for 1 hour.

Arizona Green Tea with Ginseng and Honey

Lipton Green Tea Bag

Sugar

lemon juice

0.25 tsp Ginseng Extract

Pour the sugar and honey into a 2 quart pitcher then add tea. Stir until honey and sugar are dissolved

Add lemon juice and ginseng extract and stir. Let chill for about an hour or until desired temperature then enjoy!

There’s nothing not to love about freshly baked manakish (Lebanese flatbreads). Thankfully, they’re super easy to make at home.

5-Ingredient Manakish (Lebanese Flatbreads)

active dry yeast

water (warm)

flour

salt

tsp sugar

olive oil

tbsp Za'atar

oz halloumi

lemon (for serving)

5-ingredient manakish (Lebanese flatbreads)

Dissolve yeast in lukewarm water. Add flour, salt, and sugar to a bowl. Make a well and add yeast mixture, followed by one third of the olive oil. Work into a dough using your hands and knead for 5 min. until elastic. The dough should spring back when poked with your finger. Form dough into a ball, place in a large bowl, oil the top, and cover with plastic wrap. Set aside somewhere warm for 1 hr.

Once the dough has risen, roll out into a log and divide into 4 equal pieces. Place on a parchment-lined baking sheet and press out slightly into flatbreads. Cover with a clean kitchen towel and let rise again while you prepare the topping. Mix the Za’atar with remaining olive oil. Grate halloumi on the largest side of a box grater, then add to the Za’atar mixture and mix to combine.

Preheat oven to 200°C/400°F. Stretch out the flatbreads and dimple the surfaces with your fingertips. Top each generously with the Za’atar-halloumi mixture and drizzle more olive oil, if desired. Transfer to oven and bake for approx. 8 min. Serve immediately with lemon wedges. Enjoy!

Peel and finely chop garlic and shallots. Pluck leaves from thyme and finely chop with basil leaves. Roughly chop tomatoes.

Homemade tomato sauce

lb tomatoes

shallots

basil

thyme

vegetable oil

white wine

pepper

Add vegetable oil to a pot. Sauté shallots and garlic over medium heat for approx. 2 – 3 min., or until translucent. Add chopped tomatoes. Season with salt and pepper, and add sugar. Deglaze with white wine. Stir to combine. Let simmer for approx. 10 min.

Add herbs and olive oil to the pot. Puree with an immersion blender. Enjoy with pasta, vegetables, and more!

Preheat oven to 200°C/400°F. Beat eggs and brown sugar in a bowl until light and creamy. Add baking soda, flour, milk, rolled oats, coconut oil, and salt and beat to combine.

Chocolate-cherry-oat muffins

chocolate

cherries

rolled oats (divided)

eggs

brown sugar (divided)

tsp baking soda

flour (divided)

milk

tbsp coconut oil (divided)

Finely chop chocolate. Halve cherries, remove pit, and cut into small pieces. Add to dough and stir to combine.

To make the topping, add remaining flour, brown sugar, rolled oats, and coconut oil to a bowl and mix until just combined and crumbly.

Use an ice cream scoop to add an equal amount of dough to each muffin liner and sprinkle with crumble topping. Transfer to oven and bake at 200°C/400°F for approx. 20 min., or until golden brown. Enjoy!

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.

Roast pork with sauerkraut and potatoes

pork legs

sauerkraut

leeks

celery

onions (divided)

butter

beef stock (divided)

tbsp salt

tbsp caraway seeds

tbsp pepper (ground)

wheat beer

bay leaves

tsp juniper berries

tbsp starch

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat.  In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!

A vibrant side salad or dip for tortilla chips, our Tex-Mex-inspired mango and avocado salad is quick, easy, fresh, and takes only 20 min. to come together.

Mango-avocado salad with lime dressing

mango

avocadoes

red onion

lime

sugar

sweet corn

oz black beans

tortilla chip (for serving)

cilantro (for serving)

Peel and cube the mango. Halve, pit, and cube the avocados. Finely dice the red onion.

Zest the lime and squeeze the juice into a large bowl. Add olive oil and sugar. Season with salt and pepper. Mix well to combine.

Drain the corn and black beans and add to the bowl with the lime dressing. Mix together with the avocados, mango, and red onion. Serve with tortilla chips and cilantro. Enjoy!

Combine the ice water with olive oil. In a medium bowl, add flour, yeast, and sugar. Mix well then add the water mixture. Mix well with a wooden spoon until the dough comes together. Let it rest, covered, for 10 min.

1 lb Homemade Pizza Dough

bread flour

After the dough rested for 10 min, sprinkle salt over the dough and knead again, this time with your hand, until it is smooth. Then, you can store the dough in the fridge for up to 24 hours and make pizza later, or rest it in a warm place for 1 hour ~ 1 1/2 hour and make pizza.

Warm up milk in a pot over low heat, then whisk in yeast to dissolve. Add sugar and salt and whisk to combine.

Danish breakfast buns

yeast

tbsp sugar

Combine flour, soft butter, and egg in a bowl. Add milk and yeast mixture and knead dough with hand mixer until smooth. Cover with a clean kitchen towel and set dough aside to proof for approx. 1 hr.

Once dough has proofed, form small buns and proof again for approx. 15 min.

Preheat oven to 200°C/390°C. Bake buns for approx. 10 min.

In a blender, blend quickly cilantro with water. Set aside.

Peruvian Seco De Carne (Cilantro Beef Stew)

kg beef chuck

tbsp Aji amarillo paste

tbsp Aji mirasol paste

g cilantro

potato

carrot

peas

330 ml dark beer

cumin (to taste)

salt (to taste)

pepper (to taste)

400 g canned white beans

rice (for serving)

Cut beef into chunks and season with salt, pepper, and cumin. Finely chop onion and garlic.

Heat a large pot over high heat with a little bit of oil. Add beef and brown aggressively. You may need to do it in batches - if you add too much beef at the same time, it will start to cook rather than brown. When the beef is brown, remove from the pot.

Add a little bit more of oil if needed and lower the heat to medium. Add onion and cook until translucent. Then, add garlic and cook for 1 minute more. Next, add Aji Amarillo and Aji Mirasol pastes. Cook for 2 minutes more, stirring often. Then, add blended cilantro, bring to boil and cook for a moment.

Add reserved beef with all the juices and beer. Cover the pot and lower the heat to low. The stew should simmer gently for around 120 minutes, until the meat is soft.

In the meantime slice carrot and cut potato into bite-size cubes.

After 120 minutes the meat should be soft. Now, add sliced carrot, peas, cubed potato, and beans. Simmer for additional 30 minutes or until the vegetables are soft.

Preheat the oven to 200°C/400°F. Quarter shallots. Crush garlic. Remove the stems from the tomatoes and quarter them.

Roasted tomato soup with cilantro crema

rosemary

chili

vegetable stock

2.5 oz sour cream

0.5 oz cilantro

lemon (juice)

Place the shallots, garlic, tomatoes, thyme, rosemary, and chili into a baking dish. Season with olive oil, sugar, salt, and pepper and mix well. Roast in a preheated oven at 200°C/400°F for approx. 20 – 25  min.

Transfer the roasted vegetables to a small saucepan, sauté briefly, deglaze with white wine, and reduce for approx. 2 – 3 min.

Add vegetable stock until the tomatoes are completely covered. Reduce for approx. 10 - 15 min. until the tomatoes and shallots are softened.

Puree the soup with a hand blender and strain it into a large bowl to remove the tomato skins and seeds.

For the cilantro crema, stir the lemon juice and freshly chopped cilantro into the sour cream. Season generously with salt and pepper. Add some cream to the hot tomato soup to serve.

This prepare ahead super green Guacamole is sure to impress. It is rich and creamy, with a nice bright punch of lime and the subtle hint of jalapeño and onion. PLUS!!!! With my top tips you can make this up to 3 days before you need it! 3 days and no gross brown guacamole. This&nbsp;Prepare Ahead Guacamole really does stay green!

Stay Green Prepare Ahead Guacamole

lime (to yield 2 tbsp of juice)

tsp salt

green chili

scallion (white and green parts)

avocados (See notes)

Cut the lime in half and use a fork or a reamer to juice it into a small jug. (you want about 2 tablespoons of juice)

Dissolve the salt in the lime juice and set aside.

Finely chop the green chilli and the scallion.

Cut the avocados in half and remove the pit. Use a small spoon to scoop out the avocado flesh.

Mix everything together until you have a nubbly lumpy mixture.

Place the guacamole into a plastic container and use a spoon to smooth the top.

Pour over enough lukewarm water to cover the top of the guacamole by 1/2 inch. Ensure no part of the guacamole is poking out of the water.

Seal the pot and store in the fridge for 3 days.

When you are ready to eat, carefully pour away the water and give the guacamole a quick stir.

Taste your guacamole and add more lime juice and salt if needed.

TO STORE

Hot summer days call for slices of melon, salty prosciutto, and dollops of creamy ricotta. This salad is flavorful, refreshing, and you only need 20 min. to make it!

Prosciutto e melone salad

oz Prosciutto di Parma

honeydew melon

tarragon

pistachios

lemon

tbsp white balsamic vinegar

maple syrup

ricotta cheese

Remove melon peel and seeds and slice into large pieces. Slice basil into ribbons, reserving some leaves whole for garnishing. Pluck tarragon leaves. Roughly chop pistachios. Zest and juice the lemon.

To make the dressing, whisk together the lemon juice and zest, olive oil, white balsamic vinegar, maple syrup, salt, and pepper. Add melon to a large bowl and toss with dressing, sliced basil, and most of the tarragon, leaving aside some of each herb for garnishing.

Add melon and dressing to a large serving plate. Toss in prosciutto, dollop on spoonfuls of ricotta, and garnish with pistachios and extra herbs. Enjoy!

In a large measuring cup, mix together part of the cream and condensed milk. Add one tbsp. of mixture to each popsicle mold. Place in freezer for at least approx. 20 - 30 min.

Boozy chocolate and coffee popsicles

cream (divided)

condensed milk

coffee

Baileys Chocolat Luxe

3.5 oz milk chocolate

Mix together coffee, Baileys, more of the cream, and rest of the condensed milk mixture. Now, fill each popsicle mold almost to the top with Baileys mixture.

Roughly chop chocolate. Heat remainder of cream in a small saucepan over low heat, add chocolate, and stir until melted. Now, add chocolate to each popsicle mold. Close your popsicle mold and insert popsicle sticks. Place in freezer for approx. 4 – 6 h.

Remove from freezer and carefully hold popsicle mold under warm water to release popsicles. Enjoy with a glass of Baileys!

This traditional, brothy German potato salad is a lighter flavored alternative to more creamier recipes and a winning side dish.

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Top 29 prepare ahead recipes from across the web

The most viewed prepare ahead recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Korean chicken stew (Dakdorit...

5-Ingredient Manakish (Lebanese Fla...

Homemade tomato sauce

Chocolate-cherry-oat muffins

Roast pork with sauerkraut and pota...

Mango-avocado salad with lime dress...

1 lb Homemade Pizza Dough

Danish breakfast buns

Peruvian Seco De Carne (Cilantro Be...

Roasted tomato soup with cilantro c...

Stay Green Prepare Ahead Guacamole

Prosciutto e melone salad

Boozy chocolate and coffee popsicle...

Traditional German potato salad

Cinnamon-apple muffins with streuse...

Marbled coffee cake

White chocolate cheesecake

Simple roasted rhubarb fool

Cheesy zucchini and bell pepper pas...

crème carêmel

Fried liver and onions

Colorful chiffonade salad

Armenian Dolma (Tolma) Served With ...

Rhubarb raspberry crumble

Chewy chocolate chip cookies

Crispy Pata

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The most viewed prepare ahead recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine