Tag: recipes

recipesforweebs:

Pasta is great. It’s like hey, let me take delicious things like butter,or meat, or tomatoes or basil and then let me just fuckin mix whatever the fuck i want in and combine it with some random ass noodles. 

That’s basically pasta. 

BUT, there’s a big difference between “basically pasta” and “holy shit food of the gods” pasta, and that is that the latter has some rules that must be followed. 

10 PASTA COMMANDMENTS COMIN UP:

  1. Always boil pasta in boiling SALTED water. Ever had a dish where you forgot to salt it before cooking it, and no matter how much seasoning you did post saute/sear, it still sort of tasted bland on the inside? Same goes for pasta. Your sauce could be fuckin on point, but if you don’t salt dat pasta water, ya fugged, bruh. 
  2. Always have your sauce ready BEFORE the pasta. Pestos, emulsified butter sauces, bolognese sauces, they should be in their respective sauce pans, heated and ready to go (unless we’re takin pesto or carbonarashit, as those go bad with heat). The worst thing you could do is fuck up and overcook your delicious pasta bc you were too busy making or finishing up your sauce. 
  3. Always TASTE your pasta. I don’t care if the package says it’s ready in 1 minute or an hour, taste your pasta from the boiling water at least 2 minutes in, and every 2 minutes after that. Al dente’s usually the way to go, but you’ll never know when to take it out if you’re not constantly tasting. 
  4. DO NOT strain your pasta, wasting your pasta water and allowing your pasta to cool. Use tongs to take pasta straight up form the boiling water (don’t dry it, nerds) and throw it in your sauce. A little pasta water gets in? no probs, and I’ll tell you why. 
  5. If your sauce is reducing too much, or it’s too tight, add pasta water. It’s salted and hot and ready to go, it won’t dilute the flavor at all, you’re golden duude. golden. 
  6. Finish your pasta in the sauce, allow it to become homogenous, let the sauce stick to the pasta, BECOME ONE WITH THE PASTA BRUH. 
  7. Add cheese last, because cheese get’s weird and fucked up in hot pans, so it’s best to throw that on right before you’re ready to eat that shit up. 
  8. 4 oz is a normal serving size for pasta. If you don’t have a scale, that’s basically like the first pic above. If you hold the pasta like such, and the width of the bunch is a little smaller than an american quarter, then ur good 2 go bruh. 
  9. Dry pastas are not better/worse than fresh pasta. They’re legit just made with different flours using different procedures. One isn’t ‘fancier’ than the other u pretentious buttrockets. 
  10. PASTA IS NOT SCARY, IT’S DELICIOUS. These rules look tough, but honestly it’s not that bad bruh. I believe in u. 

and now, onto the recipe I used for my pasta. It’s a restaurant favorite, we always make it on the line because it’s simple, delicious and super filling. 

~

Caciopepe Pasta
serves: 1 (lol like id share this with ppl lolol)

–

Ingredients-

  • salt water for boiling (just salt some water, don’t fuckin travel to the beach in hopes of created the most bomb pasta ever)
  • 1 bunch of pasta
  • 2 bay leaves
  • 1 sprig thyme
  • cold butter (approximately 2/3 cups cut into small pads
  • parmesan cheese to taste
  • a shit ton of black pepper to taste

–

Procedure-

  • Throw some pasta into some boiling water and do that thing where you constantly taste test the pasta to see if it’s ready. In the meantime, make ur sauce u lazy bumbum.
  • Add a little boiling pasta water to a saute pan over low heat, and whisk/mix in the butter quickly till it’s creamy and emulsified. If it’s too thick, just whisk in a teeny bit of pasta water. Add 2 bay leaves and a sprig of thyme for aroma, remove when pasta’s ready. 
  • Once the pasta’s ready to rock and roll, use tongs to scoop it up and place it in the sauce. Flip and mix using tongs. Add cheese and crack a lot of pepper. Add salt if it needs seasoning, add more pasta water if the sauce tightens.
  • and bam, ya ready to roll. 

~

I promise u if you use these pasta techniques, people will think ur literally a GOD. ur welcs. 

ogtumble:

Not Your Grandmother’s Marshmallow Cereal Treats
Copy & paste link into a new tab: http://www.spoonforkbacon.com/2015/02/marshmallow-cereal-treats/

The recipe for Rice Krispies Treats was invented in 1939 in Kellogg’s Home Economics department as a fund-raising item for Campfire Girls. They were traditionally a home-made item, but Kellogg’s started selling them as a packaged snack in 1995.

This is a very good recipe from Spoon Fork Bacon for them with variation ideas e.g. a simple browned butter, thyme and Corn Pops treat, a freeze-dried strawberry, white chocolate crispy ball and Kix treat, and finally a dark chocolate, butterscotch and Corn Chex treat.

For Hallowe’en, I’m debating making some using the seasonal “monster breakfast cereals” for the ravenous horde of teens (not to mention some of the adults who’re just as bad) in our congregation.

copperbadge:

winds-wanderer:

simonalkenmayer:

mekau:

peanut-for-your-thought:

thantos1991:

simonalkenmayer:

When I was in highschool, my culinary teacher gave me the greatest gift of all- the actual recipe from red lobster, he worked there for a little bit. I haven’t made a batch in forever but I’m excited.

The cheese bread biscuits from red lobster?!? Teach us dear anon submitter!!!

TEACH US ThE SECRET

@thantos1991​  @peanut-for-your-thought​ @simonalkenmayer

This is the easier recipe, taste damn near the same but less work, but it also makes like 48 biscuits:

8
cups Original Bisquick™ mix 

2 2/3
cups milk cups shredded Cheddar cheese (8 oz) 

1
cup butter or margarine, melted 

1
teaspoon garlic powder 

1 teaspoon parsley 

1 teaspoon old bay seasoning OR onion powder 

 Preheat to 450 

mix bisquick mix, cheese and milk until a soft dough forms. 
don’t over stir, it mixes pretty
quick
grease a pan or put parchment paper down

Put dough balls about 2 inches apart, and put in oven.
MAKE SURE the oven is completely pre heated, if you put it in before hand the biscuits will come out nasty.

Bake 8-10 minutes.

 Melt the butter in the microwave completely.
Add parsley, seasonings and stir. 

 Once biscuits are done, should be brown on the bottom, pull them out and let them sit for a moment before covering or dipping them in the butter. Dipping upside down means more coverage. 

NOW, here is the recipe I actually use:

This recipe makes 10-12 biscuits.

3 cups all purpose Flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon cream of tartar
¾ cup butter or ½ cup butter ¼ shortening
1 and ¼ cup milk 

Preheat oven to 450. 
Combine flour, baking powder, sugar, salt, and cream of tartar. 
Using a blender/pastry blender, cut the butter into the mixture until it looks crumbly. 
make a well/hole in the middle of the mixture and pour ALL the milk in at once.

Now, you’ll want to add the cheese, which for this recipe you’ll want to use ¾ to 1 cup sharp cheddar.

 Use a fork to stir/fold the mixture just until the mixture is all moist. Do not over mix.

Use a spoon or scoop, and scoop 12 onto a parchment paper or a greased pan surface. You’ll want to put them 1 ½ – 2 inches apart.

Bake for 10-14 minutes, until the bottoms are brown.

½ cup butter or margarine, melted
½ teaspoon garlic powder 
½ teaspoon parsley 
1/3 teaspoon old bay seasoning OR onion powder

Melt the butter, mix and either dip the biscuits in or cover them with a brush/spoon. If there is any left over it goes super good on french bread too. 

You are a queen among bees.

@copperbadge

Oh yeah! I didn’t realize this wasn’t common knowledge, my family’s been making it this way for like 20 years. The real trick is the herb-butter dip; that’s what gives it such a unique cracky flavor 🙂 

todaysdocument:

More “Lookout Cookies” for National Cookie Day

“Ginger Snaps: …Good to have  some of these on hand when the ranger comes…”

Lookout Cookbook 1966, 1966

From the Records of the Forest Service

These cookbooks were prepared by staff at Forest Service Region 1 headquarters and contain recipes that were able to be prepared by fire lookouts for one or two people using the supplies provided.

Making any special cookies this holiday season?

Alexandra Stafford’s No-Knead Peasant Bread

bomberqueen17:

I saw an excellent peasant bread recipe a while back and got all excited to try it, and then I saw this one somewhere too, and I left it open in a tab on my phone for literally months, and then I closed it. But I remembered the name of it because I saw it every time I opened a new Chrome tab on my phone. If you’re the person who posted a link to it, thank you! But I don’t remember why I had it open in a tab.

Anyway, I tried this recipe finally. Here’s the thing: I hate kneading bread. I mean, I like it, but i hate getting stuff on my hands, I had eczema between my fingers for like, a formative decade, so I just don’t get my hands wet much if I can help it, and, anyway. The point of this recipe, and what made it work for me, is that you literally never touch the dough with your hands. Not even to shape the loaves; they bake in bowls.

The version of this recipe on my phone was one of those ones with a blog entry beforehand where she waxes rhapsodic about vintage Pyrex, and goes on and on about which size bowl you gotta use.

I don’t have vintage Pyrex. I have two 1.5-quart Pyrex-ish casserole dishes.

I made this in those. It worked fine. 

And here, the true acid test: I left the recipe scribbled on a piece of paper (I never can cook straight off the phone or computer, I always hand-write recipes) and said offhand to Dude that we could have more of that great bread, and he successfully made this recipe from my abbreviated-to-fuck recipe with no notes. It was a little underdone but that’s not his fault. (Except that he didn’t realize it would take two hours, which ok my handwriting’s bad but if he read the whole recipe or paid attention the whole time I was making it while he was in the room, he’d know that. So he started at like, 6pm. Don’t do that.)

So anyway. Here’s my rec. Casserole dishes work fine if they’re smallish. 

I bet… *whispers* I bet you could do this in a loaf pan. Is that blasphemy? I bet you could. I have loaf pans, I might use them next time.

Alexandra Stafford’s No-Knead Peasant Bread

Chanukah Cooking…

ogtumble:

sigistrix-elric:

A few months ago, I picked up a little cookbook.  Some of the older Jewish housewives among you may have heard of it.  It’s the “Jewish Festival Cookbook.”.  It’s a slim, innocuous little tome.  And lemme tell you. This little one is special.  More special than any other cookbook in my collection.  Published in 1954, it tries to hide the scars of family lost in the holocaust.  And it does a very good job.  But for what is, in essence, a manual of what to serve and how to observe Jewish holidays and keeping Kashrut/Kosher/Pareve/etc.   But underneath, you see and feel the sadness and scars.  I love this little book, “The Jewish Festival Cookbook”, because unlike my 3 Joy of Cooking and 4 Fannie Famers, or any other of the 100 or so food and cook books I have, this book has soul.  A defiance and a sadness that most books, even fiction or non-fiction never achieve.  And I really love the intense sense of defiance and remembrance this book imparts throughout.

So, without further ado and because I transcribed it for @ogtumble, and he wanted me to post it..  I use it without permission of the authors or their respective estates, and I sincerely apologize for that.  If I knew who you were I’d happily pay you for use.  There are a couple notes at the end that are by me.

==================

From “The Jewish Festival Cookbook”, by Fannie Engle & Gertrude Blair, (1954), Pgs. 84 to 86.

Among the most famous of these traditional dairy dishes are cheese latkes, and many legends have grown up about them.  It is told that in year gone by Sephardic women of Spain & Portugal would get together on the last night of the festival for a party of their own.  They would enjoy music and laughter and amusing stories, and great quantities of cheese latkes were served throughout the evening.  Instead of being prepared with the familiar spread of jam or syrup, they were sprinkled with olive oil, symbolic of the ancient miracle.

Judith’s Cheese Latkes
(cheese pancakes)

3 Eggs, well beaten

1 cup Milk

1 cup dry Pot Cheese

1 cup Flour

1 teaspoon Baking Powder

½ teaspoon Salt

To the beaten eggs, add milk & cheese. Sift the dry ingredients together and stir into the eggs.  Blend to smoothness.  Drop by spoonfuls into hot fat in a frying pan.  Cook to delicate brown on both sides.  Serve with syrup or jam.  Serves 4 or 5.

In some European countries where Jewish families settled, it was difficult to obtain cottage cheese in wintertime.  Devoted as they might be to latkes made with cottage cheese, they had no choice but to find a worthy substitute for this ingredient.  Their success may be judged by the present-day popularity of potato latkes.  These are an inspired use of the potato, one of the most commonly used vegetables in those parts.  Potato latkes now enjoy international fame.  They are unquestionably the most popular of Chanukah dishes.

Potato Latkes
(Potato Pancakes)

6 medium-sized Potatoes

1 small Onion

1 teaspoon Salt

1 Egg

3 Tablespoons Flour, Matza Meal, or Bread Crumbs

½ teaspoon Baking Powder

Wash, pare, and grate raw Potatoes.  Strain but not too dry, and use the juice for soup or sauce.  If juice is retained, a little more flour will be needed for thickening.  Grate and add the Onions, add Salt and the Egg.  Beat well.  Mix remaining ingredients and beat into Potatoes; mix well.  Drop by spoonfuls into hot fat that is deep enough to almost cover the cake.  Brown on both sides.  Drain on absorbent paper.  Serve with applesauce, if desired.  Serves 4 or 5.

Every country, and often, so it would seem, every family, has its own favorite latkes.  Our Polish butcher who comes from Schochov tells us that his mother taught him this rhyme when he was a boy.

“If latkes you would make,
Salt & eggs and flour take.
Eat with jest and song and rhyme
At the festive Chanukah time.”

His mother’s ratzelach, which are really latkes, are still so vivid in his mind that he cannot think of Chanukah without remembering them.  Here is her recipe as he told it to us, explaining that he had noted the ingredients she used while he helped make them by beating the eggs.

Ratzelach from Poland
(Pancakes from Poland)

1 cup Flour

½ teaspoon Salt

1 cup Milk

3 Eggs, well beaten

Confectioner’s Sugar

Sift together the flour and salt; make a well in the center and pour in the milk; stirring, from center out, to form a smooth batter.  Add eggs and enclose with folding motions.  This should be a very thin batter.  Melt a very little fat in a medium-sized frying pan, greasing the surface well.  When hot, pour in just enough batter to cover the bottom of the pan, tilting it from side to side to spread the batter to the edges.  Brown first on one side and then on the other.  Stack 5 or 6 ratzelach, sprinkling confectioner’s sugar or crushed sugar between the layers; then cut in to wedges for serving.  Makes about 15 ratzelach.  Serves 2 or 3.

Crushed sugar has little meaning in a modern recipe, but not many years ago sugar was available only in long hardcones.  Pieces were broken off with a wooden mallet, then pounded fine between towels.  This is the crushed sugar, often a light brown, that used to be served over stacks of ratzelach.

(Personal note:  Two things.  I have no clue what Pot Cheese is.  I’ve never heard of it and can’t find any information on it.  I imagine that you could just use a decent melting cheese.  Also, while I was transcribing this, it hit me.  One of the major patterns of immigration was that adult children emigrated, while parents usually stayed in the home country.  Upper middle class immigrants usually brought mom & dad over.  But for middle middle class and lower, this was a luxury that was frequently unaffordable.  It is entirely possible, that the Polish butcher’s mother was lost in the holocaust, and she should be remembered when you make the ratzelach.)

For a cookbook published in 1954, I think it is very likely that Mmes Engle and Blair, the Polish butcher from Schochov, and his mother are all “of blessed memory” at this point. Blest are we who get to benefit from their lives, stories, and the works of their hands.

Pot cheese:

Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer cheese. It is somewhat dry and crumbly but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican queso blanco. In New York and its environs it was frequently served in a bowl topped with cut-up vegetables.

In Austria, Topfen (pot cheese) is another name for Quark.

watts-of-dragons:

yatahisofficiallyridiculous:

geardrops:

jmathieson-fic:

amireal2u:

taraljc:

camwyn:

sunreon:

anextremelysadmeme:

hagar-972:

codeinetea:

vanishinginthepark:

codeinetea:

cyborg-cat-girl:

codeinetea:

cyborg-cat-girl:

codeinetea:

I have $24 to last me til Friday, what should I buy with it?

a pallet of ramen noodles

I hate ramen noodles tho

hmmmmm

bees?

Are you suggesting that I eat bees for a week

This is roughly what I make sure I have in my kitchen all the time along with rough estimates of local prices (MN). I buy a lot of things when they’re on sale and stockpile them. 

instant oatmeal packets with fruit in them – $3 probably and this can be breakfast all week and maybe even a lunch or dinner too since you usually get 10 packets

bag of rice – $2-3 depending on size. 1 cup dry rice makes enough for about two meals depending on what you add in. if you get cheap rice, rinse it before cooking

canned beans – usually under $1 per can – mix the can with your rice and you have a meal. chili-spiced beans will make bean tacos. Rinse non-spiced beans before adding to anything.

Tortilla – usually around $3 but you get like 8-10 of them. Tacos, wraps, and quesadillas are all fair game here

lettuce – $2 max around here, either a head of something or bagged precut depending on preference, use as a salad or on tacos

protein other than beans of some sort – probably $5-7 for meat, $2-3 for eggs. sometimes I can get bags of frozen chicken breasts in this price range and each is usually 2 meals if I add in a bunch of veggies. fry/scramble eggs and add to any of the options. 

your favorite stir fry sauce – $3ish

vegetables – $5ish. literally anything that you can 1. fry in a pan and 2. you’ll eat. fresh carrots are usually pretty cheap. get frozen if it’s cheaper and you’re strapped for cash/prep time on this part. 

alternative to stir fry:  pasta (~$2), fresh tomatoes (~$2), cheese (~$3). 

cheese and fruit if you have extra – look if your store has loyalty cards for free that you can load coupons on for cheese there’s always one it seems like.

ahh thank you!!!

Reblogging because there’s never knowing who’ll need it.

Adding also: the single most nutritious food on earth is potatoes in their peel. Potatoes + some milk and butter = everything you need. They don’t last all that long, but they’re fairly cheap and the quickest cheat to “How do I not fuck my body up.”

(Cooked potatoes’ll last a while in the fridge. Potatoes nearing the end of their useful lives? Cook them to half-done first, figure out what to do with them later.)

Easiest baked potatoes: slice thinly but not paper-like, spread like cards, brush with oil (a silicone baking brush is totes worth the little it costs), spread salt and pepper (a little less than you think you’d like), cover with foil, stick in oven or toaster-oven at 150C for 40min. (If you have the patience, at that point click up to 180C, remove the cover and add 10-20min.) Reheats well, lasts in the fridge longer than it’ll take you to nom.

Dead-Animal-Free Whole Protein: some legumes + some grain. AKA rice and lentils, or rice and beans. (Maybe some fried onion for flavor; onion’s cheap and stays good a descent while. Fried onion makes everything taste better and keeps forever in the freezer, so frying up a bunch and keeping portions is not a half-bad idea.) (If going for the beans option – lentils are cheaper around here but fuck if I know what it’s like in your area – dump some tomato sauce and oil in; canola or soy are best health-wise, and far cheaper than olive; avoid corn.) Oh, what does instant couscous go for in your area? It keeps for fucking ever, it’s usually cheap, and it takes well to any and all added taste.

If you get to choose, black lentils taste the best and need the least soak-time (0-20min), green lentils are best for cooked stuff and red lentils are best in soups. (Red lentils + potatoes + root vegetables of choice + spices; cut into small pieces, cook, run through the blender if you wanna [stick blender’s awesome], freeze in portions.)

When possible, get instant soup mix. Get the good instant soup mix. (The kind that’s not made primarily of sugar, yeast or both. The rest is optional.) Dump 1/2tsp (or more, but start on the low end) into couscous, or chicken, or sprinkle over potatoes being stuck in the oven. Whatever. It’ll make most cooked-food-type things taste better. And again, lasts forever on the shelf.

If  you can have eggs (goodness knows they’re sometimes expensive), dump some tomato sauce in a pan (tomato sauce lasts forever on the shelf), add some oil, onion/beans to cook in it, hot peppers if you wanna, then when it’s nearly ready crack an egg or two in. Hard-boiled eggs last a remarkably while in the fridge, so when eggs reach near the end of their usable lives, just hard-boil and stick in the fridge.

(Have eggs as often as you can, particularly as you have brain-shit going on. You need all the eggs, salt, and 60%-or-more chocolate you can get. Brains are made of cholesterol and salt, so folks with neuro or other brain shit need more of both. Potassium is also aces. You know what has the most potassium? Tomato paste.)

Grated cheese keeps in the freezer for ever. Grated cheese will make a lot of things taste nicer. Preserved lemon juice keeps forever in the fridge. Grated cheese + oil + lemon = instant and awesome pasta sauce that’ll liven up the weeks-old dry pasta in the fridge.

Slices bread also keeps well in the freezer. Try to have half a loaf or a loaf. Dry bread gets cut in cubes, mixed with oil and the aforementioned instant soup, stuck in oven at lowest until properly dry, then kept in an airtight jar to add to soups.

(Over-ripe tomatoes come cheaper. They get turned into soup or sauce, then frozen in portions.)

this is a very good post but why are we glossing over the fact that the alternative to ramen is bees

i have it on pretty good authority that bees are not an affordable eating alternative to ramen.

Seriously, bees are expensive

Trufax. 

And speaking as someone who is also living off oatmeal, beans, and brown rice, if you need recipes, I have them! 

Today I made 16 bean soup with chicken sausage and it was crazy good and I got 8 servings out of the one batch (froze half). I usually get the cheapest beans I can find, and GOYA bags of beans are usually $1-2. I soaked them overnight,rinsed them, and threw them in a gallon lidded saucepan with 2 boxes of chicken stock (also on sale for $2), two bay leaves, sauteed green pepper, onion, and celery, some garlic from a jar, about two tablespoons of dried herbs de provence,and the “fancy” bit was adding $6 bourbon and apple chicken sausages. You can actually sub veg stock for chicken and skip the sausage and make it vegan and it would still taste great.

Oh and I’ve been doing steel-cut oats. I don’t buy the name brand ones, I just pick whatever store brand/generic I can get for less than $4. They take about ½ an hour to make, but they’re super tasty and I make 2 cups

of dried oats at a time

with dried cranberries and that’s breakfast for 4 days at least. 

I’ve also been making black bean soup, red beans and rice, and curried potatoes and chick peas. I got 100 quart and pint take-away containers from Amazon for $20 and they all stack neatly and are perf for one serving of whatever.

Additionally, depending on where you live, whole rotisserie chickens are something like $4-$7 and are easily 4 – 6 servings of protein and on TOP of that, if you stick the carcass in a ziplock bag and then the freezer you have excellent soup makings. Using bones in soup literally squeezes all viable vitamins and minerals out of the suckers. Soup made from lots of bones is great to keep around if you get sick, it’ll feed and sooth you relatively easily and as you get better you can add noodles. ON TOP OF THAT, a quarter to a half cup of soup broth added to a lot of dishes also adds those nutrients PLUS flavor.

Here’s my “How to eat for a week on $30″ post.

don’t forget Good and Cheap: Eat Well on $4 A Day

Yall are clutch for this lmao cuz ima need this for about the first month after I move

Reblogging cause who knows what your followers are going through rn