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Oh yeah had a bday recently
7 months ago
AND I remember how to use journals, promise~
Anyways this year's quest for you all is...
Tell me your favorite recipe! Im always looking for new stuff to try.
B)
Anyways this year's quest for you all is...
Tell me your favorite recipe! Im always looking for new stuff to try.
B)
Oh man that was pretty oily but- I've only just learned this one
Theres a balance I didnt quite hit yet but DAYUMn that was delicious
Its like the perf blend of sweet/savoury, yaknow?
Thanks a bundle for the recommendation, :D for :Delicious~
I enjoy a pretty simple chicken parmesan often
Preheat oven to 350
Spray baking dish with Pam
Half a jar of tomato sauce to cover the bottom of dish
Place thawed chicken breast
Sprinkle Italian seasoning on top
Add the rest of tomato sauce over chicken
Sprinkle italian / mozzarella cheese on top
Cover baking dish with aluminum foil
Bake at 350 for 30-40 minutes
And this does simplify that dish quite a bit, Ill have to give it a shot later :D
This was delicious and easy enough to put together I can even see this coming in as a rescue-recipe in the future! (when another recipe falls through and you need a new one in a pinch)
Thank you so much for the suggestion ~ :D
Slabber whipped cream blended with your favourite jam between each pancake in your tower.
Put it in the fridge for an hour.
Voila. Pancakes cake! Deviously delicious (if not time consuming)
Once I get proper measurements for everything Ill tell you about the Oat-Cakes I make often, which are effectively pancakes but with the added bonus of oats and nutmeg :D
Ingredients
-1 dozen eggs
-1 bunch of green onions chopped end to end
-1 lb or so of cooked breakfast sausage
-3 cups of plain yogurt (low fat or greek) (Or sour cream)
-2 cups drained cottage cheese
-1 tsp salt1 tsp black pepper
-1 tsp onion powder
-2 small bags of baby spinach, cooked, chopped, liquid drained out
-2 tsp garlic powder
-1 cup of ham or bacon if you have it
-32 oz pack of tatertots to line the bottom of the pan.
-2 cups of Monterey & 2 cups of sharp cheddar (Mixed for two layers)
Steps
1. Mix cheese
2. Beat the eggs (like a redheaded stepchild)
3. Add plain yogurt (or sour cream) and beat more
4. Add everything to your bowl of eggs
5. Grease 9x13 pan
6. place tatertots on bottom of pan, put down layer of cheese
7. Pour bowl of eggs 'n shit over tatertots
8. Sprinkle on layer of cheese over the top
9. Cover with foil
10. Let sit for 6 to 8 hours
11. Preheat oven to 350 degrees, put in oven covered for 40 to 50 minutes, uncover, then cook for another hour or until firm
I totally didn't read this as 'I had a baby recently' at first XD
Crispy Oven-Bake Chicken
- Skin on leg quarters (with the thigh portion trimmed and cleaned so the skin is mostly just on one side and the excess fat removed
- Season to taste (personal preference: paprika, garlic powder, onion power, powdered ginger, chilli flakes, cayenne pepper, white pepper, black pepper, salt)
- Lightly coat in potato starch (you can mix in some all purpose flour if you like a somewhat heavier coating)
- Bake in an oven preheated to 410 preferrable in a thick base metal pan (oven safe of course XD), you can optionally brush with a bit of oil, but I find in the pans the fat from the skin ends up being enough
- After about 15/20 minutes (depending on your oven) you can flip the meat and lower the heat to 385 to finish cooking
My own take on horrifically filling breakfast sammiches, Razzlers!
Thicc cut texas toast
1 Egg over easy.
And any combination (to taste), of Hashbrowns, Sharp Cheddar cheese, Sausage, bacon, or other morning food staples
Grab a big griddle or heated flat top, layer down a quarter stick of butter over the whole griddle, cook ingredients as desired. I like to flop the bread onto the top left corner to crisp up and then start stacking ingredients as they finish.
Exceptionally filling sandwich, great way to prime if you gotta lot of work to do in a day |3
i dont know any culinary stuff aaa
Orange Cardamom Chocolate Chip Cookies
INGREDIENTS
1 cup unsalted butter sliced into tablespoons
3/4 cup light brown sugar packed
3/4 cup granulated sugar
2 large eggs
2 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon ground cardamom
2 teaspoon finely grated orange zest
1 teaspoon kosher salt
1 1/2 cup dark or semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a sauce pot, melt butter over medium heat. It is best to have butter cut into similar sizes/shapes so they melt evenly. Once butter has melted, continue to heat until butter, swirl pan occasionally to equally distribute heat. Butter will eventually bubble and foam up. Continue to swirl pan as needed. At this point, the bottom of the pan should have brown bits. Be careful not to burn the butter. Remove butter from heat once the butter smells nutty and has a nice fragrant aroma. Let brown butter cool for 5-10 minutes, until warm to the touch (not burning hot).
3. In a large bowl, whisk together flour, baking soda, baking powder, ground cardamon, orange zest, and salt. Set aside.
4. Once butter has slightly cooled, add brown sugar and granulated sugar. Whisk to combine. The sugars should melt into the butter creating a thick and creamy paste. Add eggs one at a time. Whisk until combined
5. Add flour mixture to butter all at once. Fold with a spatula to incorporate dry ingredients. When dry is almost combined, add the chocolate chips and mix in.
6. Using a cookie scoop or two spoons, scoop out mounds of cookie dough. If the dough is too soft/too warm and spreading too much, chill cookie dough in the fridge for 5-10 minutes. Place cookie mounds on prepared baking sheet, giving mounds enough room to bake and slightly spread. Bake for 12-15 minutes until cookies have spread out and are a nice golden brown. Let cool in pan for a couple seconds before transferring to a wire rack to cool completely.
Balbuljata (Pronounced Ba-bul-ya-ta) – Maltese Scrambled Eggs with Tomatoes
A traditional Maltese breakfast or lunch. Balbuljata is a quick and easy soft creamy scrambled eggs in tomatoes and onions. Balbuljata is a traditional Maltese dish which consists of scrambled eggs in a rich tomato and onion sauce.
Ingredients:
Eggs
Olive oil
Tomatoes
Tomato Paste
Onion
Garlic
Parsley
Honestly, just fry chopped onions in olive oil, add chopped tomatoes and heat them up until they start to break down, add the paste and garlic and finish off with eggs and scramble.
Spread on toast, preferably sourdough.
Homemade honey mustard thats similar to Chili's honey mustard.
1/4 cup of mayo
1/4 cup of honey
1/4 cup Kraft Honey mustard or any brand of Dijon honey mustard
Mix all together
Add extra honey if not sweet enough or mustard if not sour enough
Serve with any finger foods you like mustard for.
My grandma always used to make peanut butter haystacks, and they were my favorite: https://www.thekitchn.com/haystacks.....ecipe-23244810
My recupe is a Tuna melt sandwich! Its mostly 'to taste' sadly. I'm a 'buy feel' kinda cook.
So, you make tuna salad (2 cans drained tuna, dill pickle juice, yellow mustard and real mayonnaise (like 2 to 3 heaping spoonfulls), a quick light squeeze of mustard, and about a tablespoon or two of pickle juice) with pepper, salt, garlic powder and a hint of cayenne pepper.
The cheese is a mix of sharp chedder, colby jack and american yellow cheese, all pre-sliced. Butter both sides of the wheat bread and assemble the sandwich before you place it in a pre-heated skillet. Fry it like a grilled cheese, golden brown on both sides, and if you're like me, a TINY bit of darker for crunch.
Honestly, I have no idea if this is helpful! But I wanted to try xD People seem to like my melt so \o3o/
I don’t have any recipes sadly, cause I don’t cook
Also; the last one I remember doing recently:
Spaz’ Super-Soft Oatmeal Peanut-Butter Maple Cookies -- [ Makes ~12 ]
INGREDIENTS [DRY]
1 ½ Cups of Old-Fashioned (not Quick Prep!) Oats
½ Cup of All-Purpose Flour (If making this gluten-free, please use appropriate substitutes.)
½ Tsp Baking Soda
¼ Tsp Salt
½ Tsp Cinnamon
--
INGREDIENTS [WET]
½ cup Butter (Room temp, unsalted preferably)
½ cup Brown Sugar
½ cup White Sugar
¼ cup Maple Syrup (or, to personal preference. Use real maple syrup!)
½ cup Creamy Peanut Butter
INGREDIENTS [OTHER]
1x Large Egg
--
INSTRUCTIONS
1. Pre-heat oven to ~350F.
2. Mix all [DRY] ingredients in one large bowl, set off to the side.
3. Hand or Electric-mix all [WET] ingredients in another (preferably large) bowl, until the mixture becomes pasty.
4. Add the Large Egg to the bowl with the [WET] ingredients. Continue mixing thoroughly into the peanut-buttery confection paste.
5. Slowly add the [DRY] ingredients into the large [WET] ingredient mixing-bowl. Again, mix until pasty (or close to it).
6. Scoop the mix out onto your cookie-tray of choice, should make about 12 (large) cookies.
7. Bake for about 12-15 minutes. Should be golden-brown. DO NOT remove the cookies from the tray until they have cooled, or they will disintegrate. Enjoy!
It’s not like any other meal I make, or anything I’ve had before. The aroma alone is enough to make my mouth water, a mix of earthy and sweet, with just the right amount of spice. It fills the house with warmth, almost like a hug, but it’s a different kind of comfort. It's the kind of thing you want to eat when you’re celebrating, or even when you're feeling a bit down, like a little culinary magic to lift your spirits.
I can't exactly say what makes it special. Maybe it's the way the ingredients come together. Maybe it's the little tweaks I’ve made over the years, the ones that turn a simple dish into something unforgettable. Every bite feels like home, even when I’m far away from it. It’s a little secret, really—one that’s mine alone.
Speaking of secrets, did you know that the longest recorded hiccup attack lasted 68 years? Imagine that! Just a continuous hiccuping for nearly seven decades. I wonder how they kept track of it all. I’d probably get annoyed after the first few minutes, but I suppose they must’ve found ways to live with it. Or, maybe it was a different kind of secret, one they didn’t share with anyone except the people who witnessed it. I wonder if there’s a recipe out there for hiccups, something that can make them stop, like a magic cure.
Anyway, back to that dish. It's my favorite, no doubt, and I’ll make it again soon. Every time I do, it feels like I’m wrapping myself in something familiar, something warm. Here it is!
**Cereal with Milk**
**Ingredients:**
- 1 bowl of your favorite cereal (about 1-2 cups, depending on your preference)
- 1 cup of milk (dairy or non-dairy, your choice)
**Instructions:**
1. **Prepare the Bowl**: Grab your favorite bowl. It can be small, medium, or large, depending on how much cereal you’d like to have.
2. **Add the Cereal**: Pour the cereal into the bowl. You can adjust the amount based on how much you want to eat. Start with 1 cup and add more if you’re feeling extra hungry.
3. **Pour the Milk**: Gently pour the milk over the cereal. Be careful to pour slowly so you don’t drown the cereal. Aim for about 1 cup, but you can add more if you like it soggy or less if you prefer a crunchier bite.
4. **Mix (Optional)**: If you’re feeling fancy, give the cereal a little stir, just to make sure it gets a nice even coat of milk.
5. **Enjoy**: Grab your spoon, take a bite, and enjoy the simple joy of cereal with milk. You can even add a little sugar or honey if you want it sweeter!
**Pro Tip**: Always save a little bit of milk for the end—it’s the best part!
Shanghai-style braised pork belly (红烧肉) in an Instant Pot:
Cut 2 lbs of pork belly (五花肉) into ~1 inch chunks, put in a pot of room temp water and bring it to a boil for a few minutes and then rinse off.
Mix: 1 cup broth (chicken or other), ~4tbsp light + dark soy sauce (sweet soy sauce can be subbed for one), 3tbsp shaoxing cooking wine, 1 scallion stalk (2 inch pieces), one thumb of sliced ginger, 1 cinnamon stick, 1-2 star anise, 2tbsp brown sugar or rock sugar, other spices to taste (a bit but not too much chili/cayenne is sometimes nice imo)
Put a instant pot on saute, add a bit of olive oil, saute the parboiled pork belly for a minute or so. Add the braising liquid, cancel sauteing, and seal and set to pressure cook on high for 25 minutes.
Cancel cooking and allow it to depressurize naturally (or just wait 5-7 minutes and then hit the release switch if you're impatient), then open the lid, put it on saute, and add a premixed slurry of 1tbsp water and 1tbsp corn starch once it starts bubbling. Stir, plate, garnish with fresh chopped scallions if desired, serve with rice and other vegetables.