🍳 Marton's Recipe Book

15 recipes · last updated 2026-10-07T11:25:19-07:00 · harvested from video links by MartonClaw 🦀

main-dish-pasta

Creamy Lemon Garlic Salmon Pasta needs review

Zachs.foods · source video · difficulty: easy · added 2026-10-02T23:24:00-07:00

Creamy Lemon Garlic Salmon Pasta

Ingredients
  • egg pasta 10 oz
  • butter 4 tbsp
  • garlic cloves 3 (minced)
  • yellow onion 1/2 (diced)
  • chicken broth 1 cup
  • heavy cream 3/4 cup
  • lemon 1/2 (juice + zest)
  • Parmigiano Reggiano 1/2 cup
  • salt 1 tsp
  • salmon filets 1 lb
  • olive oil 2 tbsp
Steps
  1. Brown the salmon filets.
  2. Sauté garlic and onion in olive oil until fragrant.
  3. Add chicken broth, heavy cream, lemon juice, and salt; simmer for 10 minutes.
  4. Toss cooked pasta with the creamy sauce. Top with Parmigiano and serve.

Notes from the comments & kitchen

  • Recipe extracted from video metadata: Creamy Lemon Garlic Salmon Pasta.
  • The metadata provides the main ingredients and steps, but quantities for the initial sauté (garlic/onion) and final assembly require manual verification. The final video quality suggests the salmon should be seared/pan-fried.

Garlic Confit Carbonara needs review

Anamaria Negoita · source video · recipe page · difficulty: easy · added 2026-10-06T06:33:21+00:00

Garlic Confit Carbonara

Ingredients
  • garlic bulbs (cloves peeled) 2 whole (for confit)
  • olive oil enough to completely cover the garlic
  • spaghetti 250 g
  • pancetta (finely diced) 150 g
  • egg yolks 3
  • Parmesan cheese (finely grated) 60 g
  • all of the garlic confit
  • unsalted butter (softened) 2 tbsp
  • fresh parsley (finely chopped) 2 tbsp
  • chili flakes 1/2 tsp
  • freshly cracked black pepper 1/2 tsp
  • reserved pasta water 1 cup (250 ml)
Steps
  1. Make the Garlic Confit: Preheat the oven to 120°C (250°F). Place peeled garlic cloves in a small oven-safe baking dish, cover with olive oil, and bake for 1.5–2 hours until soft, golden, and buttery.
  2. Cook the spaghetti until al dente in generously salted water. Reserve 1 cup of pasta water before draining.
  3. Cook diced pancetta in a skillet over medium heat until crispy and golden (about 5-7 minutes).
  4. In a large bowl, mash garlic confit with egg yolks, Parmesan, butter, garlic confit oil, parsley, chili flakes, and pepper until smooth. Stir in pancetta, then whisk in hot pasta water until silky.
  5. Toss the hot drained spaghetti into the sauce, adding more pasta water if needed, until evenly coated. Serve garnished with crispy pancetta, roasted garlic confit cloves, and parsley.

Notes from the comments & kitchen

  • Full recipe (ingredients + directions) fetched from the linked recipe page: essenparadies.com (Garlic Confit Carbonara, Creamy & Easy).
  • No-cream carbonara: creaminess comes from egg yolks, Parmesan, and hot pasta water.
  • Substitutions per source: bacon for pancetta; Pecorino Romano for/with Parmesan; sautéed mushrooms for a vegetarian version.
  • Tips: freshly grated Parmesan melts better; don't skip reserving pasta water; don't rinse the pasta; toss hot pasta into the sauce off-heat and serve immediately.
  • Garlic confit can be made days ahead and stored in its oil in the fridge.

The 10 Commandments of Carbonara needs review

TriggTube · source video · difficulty: medium · added 2026-10-06T06:33:21+00:00

The 10 Commandments of Carbonara

Ingredients
  • guanciale about 1/2 lb, browned until crispy outside, chewy inside
  • egg yolks 3
  • Pecorino Romano cheese about 1/2 cup, grated
  • guanciale grease/drippings 2 tsp
  • black pepper 1/2 tsp, freshly ground, toasted
  • pasta about 1 lb, al dente
  • pasta water 1/3 cup + for cooking pasta
Steps
  1. Brown your guanciale on medium-low heat until crispy on the outside but still chewy on the inside.
  2. In a separate bowl, combine 3 egg yolks, about 1/2 cup grated Pecorino Romano cheese, 2 tsp guanciale drippings, and 1/2 tsp freshly ground toasted black pepper. Adjust to your liking.
  3. Heat your serving bowl with about 1/3 cup of pasta water, then combine it with the sauce mixture.
  4. Mix the sauce with al dente pasta in the old guanciale pan with the stove completely off (just the warm pan). Toss until the sauce is smooth. Add guanciale, top with cheese and pepper, and enjoy.

Notes from the comments & kitchen

  • Recipe extracted from Facebook reel description by TriggTube
  • Creator frames quantities as 'commandments/guidelines to minimize criticism from purists'; user should adjust to taste
  • Classic carbonara technique: off-heat emulsion with guanciale grease, egg yolks, Pecorino, and black pepper

Beef Dishes

Beef and Potato Skewers needs review

Grillnation · source video · added 2026-10-06T06:34:08+00:00

Notes from the comments & kitchen

  • Video (29s) has no usable audio — whisper returned only 'Thanks for watching!' filler; no spoken recipe.
  • Description: 'Crispy Beef and Potato Skewers Seasoned with Tony Chachere's Spice N Herb' — no ingredient list or steps.
  • No auto-captions available on this reel.
  • MANUAL_INPUT_REQUIRED: creator is Grillnation; a full recipe (ingredient amounts) was not recoverable by any automated path.

Steak Au Poivre needs review

Cocolarkincooks · source video · difficulty: medium · added 2026-10-06T06:34:08+00:00

Steak Au Poivre

Ingredients
  • fillet (beef) 3 pieces
  • salt both sides
  • shallot 1 large, finely minced
  • peppercorns a handful, bashed (not too fine) — divided for crust & sauce
  • butter divided (sear + sauce)
  • avocado oil a little
  • thyme 1 sprig
  • brandy a splash
  • beef stock a splash
  • heavy cream a splash
  • vinegar a shot
  • mustard a touch
  • chives to finish
Steps
  1. Salt the fillets on both sides.
  2. Finely mince the shallot; bash the peppercorns coarsely.
  3. Press the steaks into the bashed peppercorns to crust them; reserve the leftover peppercorns.
  4. Sear the steaks in butter and avocado oil a couple of minutes per side; move to a baking tray and finish in a 375°F oven a couple of minutes for medium rare.
  5. Sauce: butter + thyme in the pan until crackling; add the reserved peppercorns, the minced shallot, and a pinch of salt.
  6. Remove the thyme; cook a couple of minutes until the shallots are soft.
  7. Add brandy (flambé optional), let it cook out, then add beef stock and heavy cream; add a shot of vinegar and cook another couple of minutes.
  8. Stir in a touch of mustard until the sauce is glossy.
  9. Pour the sauce over the rested steaks and finish with chives.

Notes from the comments & kitchen

  • Reconstructed from Facebook auto-captions (2026-10-07 reprocess); oven temp '300 and 75' heard as 375°F; most quantities not spoken.

Steak on an Induction Stove needs review

Alton Brown · source video · added 2026-10-06T06:34:08+00:00

Notes from the comments & kitchen

  • Email contains https://www.youtube.com/watch?v=2Dji3wNwzKw
  • Description: Alton Brown Cooks Food | Episode 30: Re-Steak Your Claim
  • NO_COMPLETE_RECIPE_AVAILABLE: description/video metadata does not contain ingredients or steps
  • REQUIRES_MEDIA_FALLBACK: download video, extract 16kHz mono audio, transcribe with whisper/faster-whisper, then parse for ingredients + steps before finalizing
  • Never invent ingredients - wait for user ingredient input if transcription unavailable

Pot Roast Pomme Boulangere needs review

Cocolarkincooks · source video · difficulty: medium · added 2026-10-06T06:34:08+00:00

Pot Roast Pomme Boulangère

Ingredients
  • chuck roast 1 big piece
  • salt for meat, onions, and layering
  • onions several, sliced
  • fat (oil) for browning
  • butter divided (sweat + sauce)
  • thyme a few sprigs
  • black peppercorns a big chunk
  • vinegar a shot
  • potatoes enough for a couple of layers, finely sliced
  • chicken stock enough to cover the layers
Steps
  1. Season a big piece of chuck; slice the onions.
  2. Brown the meat in fat with a little salt, on all sides, for a deep golden crust; set aside.
  3. Cook the onions under cover on low heat about 20–25 minutes until soft with juices.
  4. Add thyme, a big chunk of black peppercorns, butter (for sweetness), and a shot of vinegar; cook until it reduces slightly, then remove the onions and wipe the pan.
  5. Finely slice the potatoes and layer: potatoes + salt, onions, potatoes, ending with potatoes.
  6. Cover with chicken stock, add thyme and a little butter; place the big chunk of meat on top.
  7. Cover and roast in a low oven (~325°F) for about 4 hours — don't rush it.
  8. Remove the meat, swirl the meat fat and juices over the top, and return to the oven at 425°F for 15–20 minutes until bubbly and golden.
  9. Loosen the edges and serve the fall-apart-tender meat with the potatoes and onions.

Notes from the comments & kitchen

  • Reconstructed from Facebook auto-captions (2026-10-07 reprocess); low-oven temp and final-broil times are as spoken (325°F / 425°F).

Pork Dishes

Instant Ramen needs review

Zachs.foods · source video · difficulty: easy · added 2026-10-06T06:34:08+00:00

Creamy Instant Ramen

Ingredients
  • instant ramen 1 pack (noodles)
  • egg yolk 1
  • mayo a spoonful (unverified)
  • chili crisp to taste (flavor mix + broth)
  • ramen seasonings from the pack
  • chicken stock for the broth (unverified)
  • soy sauce a splash (unverified)
  • sesame oil a splash (unverified)
Steps
  1. Cook the instant noodles per the pack.
  2. Flavor mix: combine egg yolk, mayo, chili crisp, and the ramen seasonings.
  3. Broth: combine chicken stock, soy sauce, sesame oil, and chili crisp; bring to a simmer.
  4. Once the noodles are done, add the hot broth to the flavor mixture and whisk until nice and creamy.
  5. Top with whatever you like and serve.

Notes from the comments & kitchen

  • Reconstructed from Facebook auto-captions (2026-10-07 reprocess); quantities not spoken in video, marked unverified.

Seafood Dishes

Scallops needs review

Bob Morano · source video · difficulty: medium · added 2026-10-06T06:34:08+00:00

Seared Scallops with Mustard Cream Sauce

Ingredients
  • scallops 1 lb (count unverified)
  • shallot 1, minced
  • garlic cloves 2, minced
  • white wine about 1/2 cup
  • heavy cream 2 cups
  • Dijon mustard (seedy) about 2 tbsp
  • parsley minced, plus chives
  • olive oil 1–2 tbsp
  • salt & pepper to season
Steps
  1. Sauce first: simmer 1 minced shallot, 2 minced garlic cloves, and ~1/2 cup white wine until reduced to almost nothing.
  2. Add 2 cups heavy cream and reduce 5–6 min until it coats the back of a spoon (nappé).
  3. Stir in ~2 tbsp seedy Dijon mustard; as soon as it simmers, take off the heat and stir in minced parsley and chive; keep warm.
  4. Pat the scallops dry and season with salt and pepper (the little side muscle is edible — or save for rice).
  5. Heat a pan to medium-high for a long while; add 1–2 tbsp olive oil to coat.
  6. Sear the widest flat side until golden and changing color up the side — do not touch until ready to flip; then flip briefly and remove with the heat off.
  7. Plate with a puddle of sauce to show the sear, dab off excess oil, and serve.

Notes from the comments & kitchen

  • Reconstructed from local whisper transcription of the video (2026-10-07 reprocess); 'one mint shallot / two mint garlic' interpreted as 1 minced shallot + 2 minced garlic cloves.

Sides

Braised Leeks needs review

Cocolarkincooks · source video · difficulty: easy · added 2026-10-06T06:34:08+00:00

Braised Leeks

Ingredients
  • leeks 2–3, cut into 1.5–2 inch chunks
  • butter divided (tray, sizzle, dots on top)
  • salt tray base + over the top
  • tarragon leaves over the top
  • anchovy 1–2, melted in the butter
  • thyme a small pinch of leaves
  • white wine a splash
  • heavy cream a splash
  • lemon zest a splash
  • bay leaves tucked in and around
Steps
  1. Trim the leeks down to the white/pale part and cut into 1.5–2 inch chunks; soak in water to loosen the grit.
  2. Butter a roasting tray with a sprinkle of salt in the base; line up the leeks.
  3. Salt over the top and scatter tarragon leaves.
  4. In a small pan: melt butter, add anchovy and a small pinch of thyme leaves; let sizzle a minute; add white wine, heavy cream, and lemon zest with a pinch of salt.
  5. Pour the cream mixture over the leeks; tuck in bay leaves and dot with butter; cover with foil.
  6. Roast at 325°F; after ~45 min, raise to 400°F and bake another ~30 min until bubbly and golden.
  7. Rest a minute to soak up the liquid, remove the bay leaves, spoon over any remaining liquid, and serve with crusty bread.

Notes from the comments & kitchen

  • Reconstructed from local whisper transcription (2026-10-07 reprocess). Note: earlier book entry 'recipes.md' describes a classic method without anchovies/tarragon; this version is the one actually spoken in the reel (anchovies + tarragon + cream).
  • Caption/description: 'Braised leeks in white wine with anchovies and tarragon'.

Garlic Pasta

Bisongainz · source video · difficulty: easy · added 2026-10-07T15:19:00-07:00

Garlic Pasta (2 servings)

Ingredients
  • spaghetti 113g (4oz)
  • salt (for cooking pasta) 1/2 tbsp
  • garlic 10 cloves
  • extra virgin olive oil 1/2 cup
  • pasta water 1/2 cup
  • salt (for sauce) 1 tsp (adjust to taste)
  • fresh parsley (garnish) to taste, finely chopped
Steps
  1. Boil spaghetti in salted water until al dente. Reserve 1/2 cup pasta water before draining.
  2. Remove the green germ/sprout from the center of each garlic clove.
  3. Sauté the 10 garlic cloves in 1/2 cup extra virgin olive oil until fragrant.
  4. Add 1/2 cup reserved pasta water to the pan to create a smooth garlic cream sauce. Stir in 1 tsp salt and adjust to taste.
  5. Toss the drained spaghetti into the garlic cream sauce, coating evenly. Garnish with freshly chopped parsley and serve.

Notes from the comments & kitchen

  • Two Michelin-starred aglio e olio — the smooth velvety garlic cream sauce is to die for. Make sure to remove the center germ (green sprout) of your garlic.
  • Recipe extracted from Facebook reel caption via yt-dlp metadata (ytdl_metadata).
  • Serves 2; great weeknight pasta.

Sauces

Veloute Sauce needs review

Fallow · source video · difficulty: medium · added 2026-10-06T06:34:08+00:00

Velouté (base) + 5 Variations

Ingredients
  • butter 1 part (ratio)
  • plain flour 1 part (ratio)
  • chicken stock 15 parts (ratio)
  • double cream for variations
  • lemon juice for variations
  • Dijon + Poulard mustard mustard velouté
  • tomato purée sauce ivoire
  • herbs (basil, dill, parsley, tarragon) herb velouté
  • reduced beef stock sauce albérife
  • sherry vinegar sauce albérife
  • salt & black pepper to finish
Steps
  1. Melt butter on low heat; add plain flour and cook out on low heat until it looks like wet sand — that's the roux.
  2. Ladle hot chicken stock into the roux a little at a time to build a slurry; when smooth, add the rest. Classic ratio: 1 part butter, 1 part flour, 15 parts stock.
  3. Sauce Suprême: velouté + double cream + a good hit of lemon juice.
  4. Mustard velouté: velouté + salt + Dijon + Poulard mustard + lemon juice + double cream, on low heat; finish with chopped tarragon.
  5. Sauce Ivoire: velouté + heavy cream + salt + tomato purée + lemon juice for a pale pink sauce.
  6. Herb velouté: velouté + basil, dill, parsley, tarragon + a splash of cream + lemon juice; blend if you like.
  7. Sauce Albérife: velouté + salt + heavy cream + reduced beef stock + a touch of sherry vinegar + a twist of black pepper.

Notes from the comments & kitchen

  • Reconstructed from local whisper transcription (2026-10-07 reprocess).
  • Author: Fallow (video).

Chicken Dishes

Cordon Bleu (Bob Morano) needs review

Bob Morano · source video · difficulty: medium · added 2026-10-06T07:45:00-07:00

Cordon Bleu

Ingredients
  • boneless, skinless chicken breasts (cut into thicker pieces, pounded thin)
  • cheese (Swiss, gruyere, or your choice) for stuffing
  • ham for stuffing (traditional)
  • kosher salt to taste
  • black pepper to taste
  • flour for breading (quantity unstated)
  • eggs 3 (for egg wash)
  • water (for egg wash) 1/4 to 1/2 cup
  • breadcrumbs panko-style preferred (quantity unstated)
  • oil for shallow frying (quantity unstated)
  • white wine 1/2 cup
  • shallots (unstated)
  • garlic (unstated)
  • heavy cream 2 cups
  • Dijon mustard 2 tablespoons
  • chopped parsley (unstated)
Steps
  1. Cut boneless, skinless chicken breasts into thicker pieces. Pound out nice and thin, working between plastic wrap or inside a gallon Ziploc bag so they pound evenly and don't stick.
  2. Season with kosher salt and black pepper. Stuff with ham and cheese (traditionally Swiss or gruyere — use whatever you like). Roll larger pieces into themselves, or make a sandwich with smaller pieces.
  3. Bread in three stages: flour, egg wash, breadcrumbs. Make the egg wash with the three eggs plus 1/4 to 1/2 cup water — it needs liquid or the coating gets thick and chunky. Use panko-style breadcrumbs for a more crispy crust. Make sure each layer is evenly coated before moving to the next.
  4. In a separate pan over medium heat, add about 1/2 cup white wine with shallots and garlic. Reduce until almost no wine is left.
  5. In a pan over medium to high heat, shallow-fry the breaded chicken in oil until it sizzles immediately. Flip when golden brown on one side and fry the other side. Let it rest on a wire rack or paper towel; give a pinch of kosher salt right out of the oil.
  6. Add 2 cups heavy cream to the reduced wine pan and reduce by about half, or until it coats the back of a spoon (nappe consistency).
  7. Cut the heat and stir in 2 tablespoons Dijon mustard and chopped parsley. Serve with the cream sauce.

Notes from the comments & kitchen

  • Recovered via mandatory media fallback: reel caption only said 'The first thing I ever made my wife #chicken #dinner #datenight' with no recipe; recipe transcribed from video audio with local whisper (small model) — auto-transcription treated as unverified.
  • Quantities for flour, breadcrumbs, oil, shallots, garlic, and parsley are not stated in the video; needs-review until confirmed.
  • Transcription quirks: 'nape' = nappe (sauce coating back of spoon); 'cordon bleu' = blue ribbon, traditionally stuffed with ham + Swiss/gruyere.

Chicken Au Poivre

Allrecipes · source video · difficulty: easy · added 2026-10-06T07:45:00-07:00

Chicken Au Poivre

Ingredients
  • black peppercorns 1 tablespoon
  • olive oil 1 tablespoon
  • unsalted butter 3 tablespoons, divided
  • skinless, boneless chicken thighs 2 pounds, patted dry
  • salt 1/2 teaspoon, or to taste
  • minced shallot 2 tablespoons
  • low-sodium chicken broth 1 cup
  • heavy cream 1/2 cup
  • fresh thyme sprigs 3, or to taste
  • freshly squeezed lemon juice 1 tablespoon
  • fresh parsley sprigs (garnish) optional
Steps
  1. Add peppercorns to a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until cracked. Set aside.
  2. Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet over medium heat. Heat until the butter is melted and no longer bubbling; swirl to combine.
  3. Season the chicken with salt and add to the skillet. Cook both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.
  4. Add remaining butter and shallot to the skillet. Cook, stirring, until butter melts and shallot softens, about 1 minute.
  5. Stir in broth, heavy cream, thyme, and cracked peppercorns. Cook, stirring, and bring to a boil, stirring up the browned bits from the bottom of the pan.
  6. Add the chicken and any plate juices. Return to a boil, reduce to a simmer. Cook until no longer pink at the center and juices run clear, 8 to 10 minutes (internal 165°F / 74°C).
  7. Divide chicken among 4 plates over rice. Return heat to medium, add lemon juice, and cook until the sauce thickens and darkens a bit, 3 to 5 minutes. Spoon sauce over the chicken and garnish with parsley.

Notes from the comments & kitchen

  • Full recipe (ingredients + directions) extracted from the reel caption via yt-dlp; no media fallback needed.
  • Cheaper take on the classic French bistro dish (steak au poivre) — rich pan sauce with cracked peppercorns; serves 4 over rice.

One-Pot Chicken and Rice (Weeknight) needs review

Bob Morano · source video · difficulty: easy · added 2026-10-06T08:25:00-07:00

One-Pot Chicken and Rice

Ingredients
  • boneless skinless chicken thighs several (enough for family; unverified count)
  • olive oil a little bit (unverified)
  • smoked paprika to taste (part of a spice mix; exact amounts in creator's pinned list, not retrievable)
  • other spices unspecified (mix described as 'smoked paprika and some other spices')
  • onion about 1/2 (thin sliced or minced)
  • garlic cloves a few (minced)
  • long grain rice 1 cup (washed)
  • butter 2 tablespoons
  • chicken stock enough to just cover the rice
  • baby spinach a couple handfuls (optional 'grown-up' addition)
Steps
  1. Season boneless skinless chicken thighs on both sides with a smoked paprika spice mix.
  2. Cook thighs in a pan over medium-high heat in a little olive oil until they have some color on both sides; remove from the pan (they will still be raw inside).
  3. In the same pan, thin-slice or mince about 1/2 an onion and a few garlic cloves.
  4. Lower heat slightly and cook the onions and garlic until the onions are soft and fully cooked.
  5. Add 1 cup long-grain rice (already washed) and toast for about 1 minute.
  6. Add 2 tablespoons butter, nestle the chicken thighs back in with their resting liquid, and add just enough chicken stock to cover the rice.
  7. Reduce heat to a gentle simmer, cover, and cook for 13 to 15 minutes.
  8. When the rice is fully cooked, bring the heat back up briefly, turn off the heat, and let it rest a few minutes (a crusty bottom forms).
  9. Optional 'grown-up' finish: using the residual pan heat, fold in a couple handfuls of baby spinach and serve.

Notes from the comments & kitchen

  • Recipe reconstructed from the spoken transcript (whisper/faster-whisper media fallback); the reel caption and description contain no ingredients, and Facebook reel comments are not retrievable.
  • Creator refers to a specific spice mix ('smoked paprika and some other spices') as 'all listed down below' (a pinned comment) that could not be captured — exact spice list is incomplete.
  • Suggested variations by the creator: use different spices or add different vegetables.
  • Serves a family (a few chicken thighs); great one-pot weeknight meal.
  • Unverified quantities preserved as spoken (chicken thigh count, olive oil, spice amounts) — marked needs-review.