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Favorite Flavor Recipes, Los Angeles, CA (2026)

05/09/2026

Hibachi Noodles 🍜🔥🥢
Ingredients:
12 oz (340g) spaghetti or lo mein noodles
2 tablespoons (30ml) butter
1 tablespoon (15ml) sesame oil
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) oyster sauce
1 tablespoon (15ml) hoisin sauce
2 cloves garlic, minced
1 teaspoon (5ml) fresh ginger, grated
1 tablespoon (15ml) brown sugar
1/2 teaspoon (2.5ml) black pepper
2 green onions, sliced
Optional: 1/2 teaspoon (2.5ml) red pepper flakes

Directions:

1. Cook the noodles according to package instructions until tender. Drain and set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and brown sugar until well combined.
3. Heat butter and sesame oil in a large skillet or wok over medium-high heat.
4. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
5. Add the cooked noodles to the skillet and toss to coat in the butter and aromatics.
6. Pour the prepared sauce over the noodles and toss well to evenly coat.
7. Cook for 2-3 minutes, stirring frequently, until the noodles are heated through and slightly caramelized.
8. Season with black pepper and red pepper flakes if using.
9. Garnish with sliced green onions and serve hot. Enjoy!

05/09/2026

Fool’s Cake 🍰✨
Ingredients:
1 cup (200g) granulated sugar
1 cup (240ml) milk
2 cups (250g) all-purpose flour
2 teaspoons (10ml) baking powder
1/2 teaspoon (2.5ml) salt
1/2 cup (115g) butter, melted
1 teaspoon (5ml) vanilla extract
Optional toppings: powdered sugar, fresh fruit, whipped cream

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch (20x20cm) baking dish.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
3. Add milk, melted butter, and vanilla extract to the dry ingredients. Stir until a smooth batter forms.
4. Pour the batter into the prepared baking dish and spread evenly.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
6. Remove from the oven and let cool slightly before serving.
7. Dust with powdered sugar or top with fresh fruit or whipped cream if desired.
8. Slice and serve warm or at room temperature. Enjoy!

05/08/2026

Shrimp and Broccoli Stir Fry in Garlic Sauce 🍤🥦🧄🔥
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
2 cups (300g) broccoli florets
2 tablespoons (30ml) vegetable oil
4 cloves garlic, minced
1 teaspoon (5ml) fresh ginger, grated
1/4 cup (60ml) soy sauce
2 tablespoons (30ml) oyster sauce
1 tablespoon (15ml) hoisin sauce
1 tablespoon (15ml) cornstarch
1/2 cup (120ml) water or chicken broth
1 teaspoon (5ml) sesame oil
1/2 teaspoon (2.5ml) red pepper flakes (optional)
Salt and black pepper to taste
Cooked rice, for serving

Directions:

1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, and water or chicken broth until smooth. Set aside.
2. Heat 1 tablespoon (15ml) of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli and stir-fry for 3-4 minutes until bright green and slightly tender. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon (15ml) of oil. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
4. Add minced garlic and grated ginger to the pan and sauté for 30 seconds until fragrant.
5. Return the broccoli and shrimp to the pan. Pour in the prepared sauce and stir well to coat everything evenly.
6. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
7. Drizzle with sesame oil and sprinkle red pepper flakes if using. Adjust salt and pepper to taste.
8. Remove from heat and serve hot over cooked rice. Enjoy!

05/08/2026

Cheesy Rigatoni with Garlic Butter Beef 🍝🧄🥩🧀✨
Ingredients:
12 oz (340g) rigatoni pasta
1 lb (450g) ground beef
2 tablespoons (30ml) butter
4 cloves garlic, minced
1 tablespoon (15ml) olive oil
1 small onion, diced
1 1/2 cups (360ml) marinara sauce
1/2 cup (120ml) heavy cream
1 teaspoon (5ml) Italian seasoning
Salt and black pepper to taste
1 1/2 cups (150g) shredded mozzarella cheese
1/2 cup (50g) grated Parmesan cheese
1/4 cup (60ml) chopped fresh parsley (optional)

Directions:

1. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil and cook the diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.
3. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
4. Stir in butter until melted, then add marinara sauce, heavy cream, Italian seasoning, salt, and pepper. Let simmer for 5-7 minutes.
5. Add the cooked rigatoni to the sauce and toss until well coated.
6. Sprinkle mozzarella and Parmesan cheese over the pasta, cover, and let sit for 2-3 minutes until the cheese is melted and gooey.
7. Garnish with chopped parsley if desired.
8. Serve hot and enjoy!

05/08/2026

Sweet Heat Watermelon Crunch Bites 🍉🔥🥒✨
Ingredients:
4 cups (600g) watermelon, cut into bite-sized cubes
1/2 cup (75g) cucumber, diced small
1/4 cup (40g) roasted peanuts or cashews, chopped
2 tablespoons (30ml) lime juice
1 tablespoon (15ml) honey
1/2 teaspoon (2.5ml) chili powder or Tajín seasoning
1/4 teaspoon (1.25ml) cayenne pepper (optional)
Salt to taste
2 tablespoons (30ml) chopped fresh mint or cilantro (optional)

Directions:

1. In a large bowl, combine the watermelon cubes and diced cucumber.
2. In a small bowl, whisk together lime juice, honey, chili powder or Tajín, cayenne pepper (if using), and a pinch of salt.
3. Drizzle the sweet and spicy dressing over the watermelon mixture and gently toss to coat.
4. Sprinkle the chopped peanuts or cashews over the top for added crunch.
5. Add fresh mint or cilantro if desired and give a light toss.
6. Chill in the refrigerator for 10-15 minutes for best flavor.
7. Serve cold as a refreshing sweet and spicy snack. Enjoy!

05/08/2026

Roasted Garlic White Chicken Pizza 🍕🧄🍗🧀✨
Ingredients:
1 lb (450g) pizza dough
2 cups (300g) cooked chicken breast, shredded or diced
1 whole head garlic
2 tablespoons (30ml) olive oil
1/2 cup (120ml) heavy cream
1/2 cup (120g) ricotta cheese
1 1/2 cups (150g) shredded mozzarella cheese
1/2 cup (50g) grated Parmesan cheese
1/2 teaspoon (2.5ml) dried oregano
1/2 teaspoon (2.5ml) dried thyme
Salt and black pepper to taste
1 tablespoon (15ml) chopped fresh parsley (optional)

Directions:

1. Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Let cool, then squeeze out the roasted garlic cloves.
2. In a small bowl, mash the roasted garlic and mix with heavy cream, ricotta cheese, oregano, thyme, salt, and pepper until smooth and creamy.
3. Increase oven temperature to 475°F (245°C). Roll out the pizza dough on a floured surface into your desired shape and thickness.
4. Transfer the dough to a pizza pan or baking sheet and lightly brush with olive oil.
5. Spread the roasted garlic white sauce evenly over the dough, leaving a small border for the crust.
6. Top with shredded or diced cooked chicken, then sprinkle mozzarella and Parmesan cheese evenly over the top.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
8. Remove from the oven and let cool slightly. Garnish with chopped parsley if desired.
9. Slice and serve warm. Enjoy!

05/08/2026

Spaghetti Tacos with Ground Beef 🌮🍝🥩🧀✨
Ingredients:
8 oz (225g) spaghetti pasta
1 lb (450g) ground beef
1 tablespoon (15ml) olive oil
1 small onion, diced
3 cloves garlic, minced
1 1/2 cups (360ml) marinara sauce
1/2 teaspoon (2.5ml) Italian seasoning
Salt and black pepper to taste
8 taco shells (hard or soft)
1 cup (100g) shredded cheddar or mozzarella cheese
1/4 cup (60ml) chopped fresh parsley (optional)
Optional toppings: grated Parmesan cheese, red pepper flakes, sour cream

Directions:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil and cook the diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.
3. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
4. Stir in marinara sauce, Italian seasoning, salt, and pepper. Let simmer for 5-7 minutes.
5. Add the cooked spaghetti to the beef sauce and toss until well coated and heated through.
6. Warm the taco shells according to package instructions.
7. Fill each taco shell with the spaghetti and ground beef mixture.
8. Sprinkle shredded cheese on top and add any optional toppings if desired.
9. Serve immediately and enjoy!

05/08/2026

My Grandmother’s Tamales Recipe 🌽🫔❤️✨
Ingredients:
3 cups (360g) masa harina
2 teaspoons (10ml) baking powder
1 teaspoon (5ml) salt
1 cup (240ml) lard or vegetable shortening
2 cups (480ml) chicken broth
2 cups (300g) cooked shredded chicken or pork
2 cups (480ml) red chili sauce or green salsa
20-25 dried corn husks, soaked in warm water until soft

Directions:

1. Soak the dried corn husks in warm water for at least 30 minutes until soft and pliable. Drain and pat dry.
2. In a large bowl, mix the masa harina, baking powder, and salt.
3. In a separate bowl, beat the lard or vegetable shortening until light and fluffy.
4. Gradually add the masa mixture to the whipped fat, alternating with chicken broth, and mix until a soft, spreadable dough forms.
5. In another bowl, combine the shredded meat with the red chili sauce or green salsa and mix well.
6. To assemble, spread about 2 tablespoons (30ml) of masa dough onto the center of a corn husk, leaving a border around the edges.
7. Spoon about 1 tablespoon (15ml) of the meat filling down the center of the masa.
8. Fold the sides of the husk inward over the filling, then fold up the bottom to enclose the tamale.
9. Arrange the tamales upright in a steamer with the open ends facing up.
10. Steam over simmering water for 60-75 minutes, or until the masa is firm and pulls away easily from the husk.
11. Let the tamales rest for 10 minutes before serving. Enjoy warm.

05/08/2026

Roasted Zucchini & Tomato Soup Bliss 🍅🥒🍲✨
Ingredients:
2 medium zucchinis, sliced into rounds
4 cups (600g) ripe tomatoes, chopped
1 small onion, chopped
4 cloves garlic, peeled
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) dried thyme
1/2 teaspoon (2.5ml) dried basil
Salt and black pepper to taste
3 cups (720ml) vegetable broth
1/2 cup (120ml) heavy cream or coconut milk (optional)
1 tablespoon (15ml) lemon juice
Fresh basil or parsley for garnish (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the zucchini slices, chopped tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper. Toss to coat evenly.
3. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
4. Transfer the roasted vegetables to a large pot or blender. Add the vegetable broth and blend until smooth using an immersion blender or regular blender.
5. Pour the blended soup into a pot and bring to a gentle simmer over medium heat.
6. Stir in the heavy cream or coconut milk (if using) and lemon juice. Adjust seasoning with salt and pepper to taste.
7. Simmer for 5-10 minutes to allow the flavors to meld together.
8. Serve hot, garnished with fresh basil or parsley if desired.

05/08/2026

Southern Soul Smothered Garlic Butter Chicken Drumsticks 🍗🧄🧈🔥

Ingredients:
3 lbs (1.4kg) chicken drumsticks
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) paprika
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) dried thyme
1/2 teaspoon (2.5ml) Cajun seasoning
Salt and black pepper to taste
4 tablespoons (60g) butter
6 cloves garlic, minced
1 small onion, sliced
1 1/2 cups (360ml) chicken broth
1/2 cup (120ml) heavy cream
1 tablespoon (15ml) all-purpose flour
1 tablespoon (15ml) chopped fresh parsley
Optional: mashed potatoes, rice, or biscuits for serving

Directions:

1. Pat the chicken drumsticks dry with paper towels and season with paprika, garlic powder, onion powder, thyme, Cajun seasoning, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the drumsticks and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add sliced onion and cook for 3-4 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle flour into the skillet and stir well to combine with the butter mixture.
6. Slowly pour in the chicken broth while whisking to create a smooth gravy.
7. Stir in the heavy cream and let the sauce simmer for 2-3 minutes until slightly thickened.
8. Return the chicken drumsticks to the skillet, spooning the sauce over the top.
9. Cover and simmer on low heat for 30-35 minutes, or until the chicken is fully cooked and tender.
10. Garnish with chopped fresh parsley and serve hot with mashed potatoes, rice, or biscuits if desired.

05/08/2026

Cheesy Hashbrown Enchilada Skillet 🥔🧀🌮🔥

Ingredients:
1 bag (20 oz / 560g) frozen hashbrowns
1 lb (450g) ground beef or ground chicken
1 tablespoon (15ml) olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (10 oz / 300g) red enchilada sauce
1 teaspoon (5ml) taco seasoning
1/2 teaspoon (2.5ml) paprika
Salt and black pepper to taste
1 cup (100g) shredded cheddar cheese
1 cup (100g) shredded Monterey Jack cheese
1/4 cup (60ml) sour cream
2 tablespoons (30ml) chopped green onions
Optional toppings: jalapeños, diced tomatoes, avocado, or cilantro

Directions:

1. Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Add the ground beef or chicken and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
4. Stir in taco seasoning, paprika, salt, black pepper, and enchilada sauce. Mix well.
5. Add the frozen hashbrowns and stir until evenly coated with the sauce mixture.
6. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the hashbrowns are tender.
7. Sprinkle cheddar cheese and Monterey Jack cheese evenly over the top.
8. Cover again and cook for 2-3 minutes until the cheese is melted and bubbly.
9. Remove from heat and top with sour cream, chopped green onions, and any optional toppings you like.
10. Serve hot straight from the skillet.

Favorite Flavor Recipes

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