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From Official Star Trek Cooking Manual compiled by Mary Ann Piccard from the logbook of nurse Christine Chapel

All of Scotty's favourite recipes

Recipes under read more

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dere you go

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My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

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So, for the world's easiest porkchops you need:

Can Opener

Slow Cooker

Measuring cup

If you have those, you'll then need

2 big cans of fruit pie filling. I like peach or apricot but cherries also work.

Salt

4 butterfly porkchops. If you cannot find butterfly porkchops, you can use a knife to butterfly them yourself. Or don't. It's your porkchop.

Having all that, do the following in this order.

Pour contents of 1 can of pie filling into the slow cooker so it coats the bottom.

Salt and then lay out your 4 porkchops on top of the pie filling.

Cover the porkchops with the pie filling from the other can.

Set the slow cooker for 6 hours.

Go do literally anything else for 6 hours.

When it's done, congrats! You now have porkchops with a fruit sauce.

I like to serve it with rice and steamed veggies personally.

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every time i see those posts like ‘what food from a show did YOU always wanna try’ i go lol none? but i just remembered im a liar

i always wanted the fucking soup brock made in the pokemon anime

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Scrolled down the MF DOOM tag trying to find the mac and cheese image and I couldn't so anyway here it is literally one of my favourite images of all time

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| Tomato Soup & Grilled Cheese (Recipe in Caption)

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Key Lime Pound Cake

from Good Housekeeping (paywalled), via Pocket (not paywalled)

For the Pound Cake:

1 1/2 c. (3 sticks) butter, softened

1 (8-oz.) block cream cheese

3 c. sugar

5 large eggs

3 tbsp. lime juice

3 c. all-purpose flour

For the Glaze

1 c. powdered sugar

1 tsp. lime juice

2 tbsp. water

1/2 tsp. pure vanilla extract

Zest of 1 lime

Directions

Preheat oven to 350 degrees F.

Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.

Mix in lime juice, then flour. Fold in lime zest.

Grease 4 mini loaf pans and pour in cake batter until each one is about 3/4 full.

Bake until a toothpick inserted in the center comes out mostly clean, 43 to 45 minutes. (If you don’t have mini loaf pans, you can grease and fill a bundt pan and bake 70 to 73 minutes.) Let cool for 15 minutes.

Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.) Pour on top of cooled pound cake, then top with lime zest and serve.

Yields: 6 Prep Time: 20 mins Total Time: 1 hr 20 mins

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DIY Spiced Mead Honey Cake

Cakes are an important part of a hobbit’s afternoon tea menu – this honey cake spiked with sweet mead and spices is fashioned after the famous honey cakes of the Beornings!

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

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G'morning all! Its nice to get back things,. Theres been some roadblocks with med shortages and life, and also with the material for these recipes. So far we’ve covered a lot of pastries, not because theyre mentioned more often in the series, but because being mentioned lends them more specificity in flavor than things like gravy, peas, or various meats. The latter can be prepped, seasoned, and served in so many different ways that it feels harder to make them ‘faithfully’ because a packet of instant potato mash is just as faithful as a pot of buttered potato mash. Baked goods tend towards 1, maybe 2, 'base’ recipes that get altered and added to. 

 Today, we’ll be making Beorn’s Honey Cakes! A dish from one of my partners favorite characters- a delectable little treat befitting the… warm personality of the character.

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Beorn’s Honey Cakes?” YOU MIGHT ASKSimple stuff! Simple sweet stuff!

All-purpose flour

Baking powder

Salt

Ground nutmeg

Unsalted butter

Whole milk

2 eggs

Honey

Vanilla extract

The veins of honey cakes ancestry can be traced back to any moment where people began baking bread. Honey is a natural preservative, and sweeter still on its lonesome.

AND, “what does Beorn’s Honey Cakes taste like?” YOU MIGHT ASKLike your aching muscles repairing themselves

Tastes like a honey graham cracker

But the texture is softer, wetter- somewhat like banana bread

Oh, and this will make your house smell So So Good

If you can resist the temptation of eating them immediately, they taste even richer the day after baking

Would pair well with milk green tea

Would also pair well with fresh orange slices (or those chocolate 'orange slices’ candy)

Genuinely don’t forget to flip them upside down when they go to bake the second time, not sure what it is but i was curious and did a test where i flipped half of the batch upside down and kept the other half of the batch right-side up like they cooked in the muffin tin. The ones i flipped upside down universally had a more consistent texture and the honey was able to permeate further.

.where honey called for, used clover honey

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From start to finish this recipe takes about an hour of work, give or take some negligible time for prep.

The batter is perhaps the babybird of all cake batters. The gloopy, protruding crumbs of butter, not unlike a squabs beady pupils visibly dark under its skin, break up the mass of sickly smooth and reassuringly sweet-smelling oak-colored liquid. You can feel the confusion of bees outside your home, wondering if this your attempt at making royal jelly.

Just like a babybird, it becomes more than the sum of its parts. Layer on that honey drizzle, layer it on thick, theres no risk of drowning subtle flavors. Its crisp edges will keep its form, springy and warm, inviting you as if you’re not the one who crafted it (food you didn’t cook always tastes better). The bees are sooooooooooooooo jealous of your opposable thumbs and muscular strength.

If you dont have eggs you could try substituting with apple mash. I can’t vouch for it in this recipe but replacing eggs with mashed up apples for pancakes gives it adds a nice fruity flavor without changing the texture, and in theory should work here as well.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

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Source

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I inherited my grandma’s cookie gun and relevant recipes, and for one recipe, she has:

1. A photocopy of a recipe from a book for Melt-Away Butter Cookies, which has been unevenly cut down to just the recipe. The bottom half is covered in dark brown splotches that are probably vanilla stains, and the top has “I use 1 1/2 C butter / 1 Cup sugar / 3 Cups flour / 1 egg yolk / Very Good ⛤ use this one”

2. A 4x6 cardstock recipe card for Melt Away Butter Cookies Spritz, which is heavily yellowed and has the same brown (vanilla??) stains at the bottom and also says “Very Good use this one” in the right hand margin. This seems to be a written out version of the other recipe taking her changes into account.

Bonus 3. The original recipe booklet for the cookie gun, which has: A. a recipe for “Quick Spritz” cookies that is very different, and B. A recipe for “Christmas Trees” (notable because she always made the recipe in question for the holidays with the Christmas tree attachment) which is similar but still different in a few notable ways (namely, the addition of baking soda).

The card-stock recipe card is the one I work off every year. Between the yellowing of the paper, fading of the ink (already written with a light hand), stains, and my own difficulties in reading her 1930’s Palmer’s Style handwriting, I’m periodically tempted to copy out the recipe onto a fresh card (or digitize it).

… But then I inevitably end up imagining her in her kitchen, experimenting with a recipe she found in a book or magazine. Finding changes she liked enough to decide on her own version of the recipe. Noting it down on her photocopy, and then later deciding to write the whole thing out separately for clarity. She made these (among many other things) every year at Christmas, so I know every year she would have pulled out the shoebox she kept the cookie gun in, taken off the blue rubber band that held the recipes to the gun, and flattened the recipe card out on her counter top with her little hands, year after year. And now I do the same.

Love is stored in the hand written recipe card.

Me: "I don't often cook but I'm going to quick look through my mom's recipe cards and see if I can find that specific recipe"

Me, 15 minutes later, sobbing: "Love is stored in handwritten recipe cards"

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INGREDIENTS

1/2 cup butter, softened

1 cup sugar

2 large eggs, room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1-3/4 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

GLAZE:

2 cups confectioners' sugar

3 tablespoons lemon juice

DIRECTIONS

Preheat oven to 400°F.

In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.

Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.

While muffins are baking, combine ingredients for glaze.

Once the muffins have finished baking, cool for 5 minutes before removing from pan to a wire rack.

Drizzle glaze over muffins. Serve warm.

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INGREDIENTS

2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

2-1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 large egg, room temperature

1 cup 2% milk

1/4 cup butter, melted

2 teaspoons vanilla extract

1/2 cup chopped peeled tart apple

12 caramels, chopped

TOPPING:

1/2 cup packed brown sugar

1/4 cup quick-cooking oats

3 tablespoons butter, melted

1 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to to 350° F.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.

Combine topping ingredients.

Fill 12 paper-lined muffin cups three-fourths full. Sprinkle topping over batter.

Bake until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?