stufftoeattogetstuffed

[stufftoeattogetstuffed]

[stufftoeattogetstuffed]

RadenWA is honestly a hero for these

they're got even more than these, too!

[stufftoeattogetstuffed]

All the torso animated studies.

[stufftoeattogetstuffed]

if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you

[stufftoeattogetstuffed]

View this post on Instagram

A post shared by Jacob King (@jacobking)

-6-8 cardamom pods -5 cloves -1 cinnamon stick -2 to 3 tea bags -1 to 2 cups water -1/4 inch ginger -2 star anise -100 to 200g dark chocolate -100ml vegan cream

👇🏾method👇🏾 -crush the aromatics, including the ginger but not the star anise then place all the aromatics in the water along with the tea leaves then bring to a boil and simmer for 15-20 minutes. -remove from the heat and leave to cool and steep with the aromatics, after 20-30 minutes strain the mixture and then add back to the heat. -add the chocolate and cream then melt them down and serve hot with a cinnamon stick for decoration.

[stufftoeattogetstuffed]

Easy Crème Brûlée Donut Rolls

[stufftoeattogetstuffed]

Everyone loves my moms mexican rice and proclaim it the best they've ever had and I see a lot of recipes out there that are either too fussy or too bland so I'll just list the things my mom does that she says make it good

-you really truly do not need chicken bouillon/chicken broth. Plain water is fine, my mom started omitting the bouillon when I became vegetarian so I could eat it and literally no one knows the difference its fine

- you don't need cumin or cilantro you just need onion, garlic, salt and tomato sauce (or jarred tomatoes)

-FRY YOUR RICE!!! in oil!!! Fry until golden brown and nutty, DO NOT SKIP THIS STEP it adds flavor and deepens the color of the end product if you don't fry your rice in oil it looks pale and unappetizing

-blend your water, chopped onion, garlic cloves, and tomato sauce (or jarred tomatoes) add this liquid to the fried rice after you've drained the excess oil, cook like regular rice

You will now be the envy of all mexican mothers and taquerias 👍

[stufftoeattogetstuffed]

Source

[stufftoeattogetstuffed]

Lemon-Blueberry Coffee Cake with Crunchy Streusel Topping

[stufftoeattogetstuffed]

Costco has these artisanal peaches. My betrothed and I first had them while staying with some friends. They’re the platonic ideal of what an amazing peach should be. They’re peeled and preserved in juice whole, and somehow they taste slightly like vanilla.

When we got home from our visit we picked up a jar for ourselves. They lasted a good long while. We finally went to get more- and they were gone. I was devastated. That was two years ago.

Every Costco trip since then has included a hopeful look for the amazing peaches. I never stopped dreaming they’d come back.

My health has gotten better and with my improved energy I’ve finally been able to take over some of the chores. So when my betrothed lamented not having time for a Costco trip last week I volunteered to go alone.

I was meandering down the aisle and then I saw them. The peaches. The promised fruit I had been denied for two years, perfect and golden in that Costco aisle. Orchestral music swelled in my mind and everything around me faded away as I beelined toward them.

I was stricken with peach madness. I got four jars. Sitting in the car afterward I tallied the expense. The peaches were fully a quarter of the Costco bill. I texted my betrothed to apologize for absolutely losing my head. They reassured me over and over that it was a luxury I deserved to indulge and that it was okay.

Tonight while holding a dripping perfect peach in my hands, eating it while standing over the counter, each bite the exact ripeness to have a little give but not too much, and my mouth full of vanilla and peaches I contemplated going to buy more.

[stufftoeattogetstuffed]

Orange Cookies (Sugar Cookies with Orange)

[stufftoeattogetstuffed]

Huh. Realized I made a soup from leftovers that would make a pretty decent beginner soup.

Leftover Turkey Pot Pie Soup

The goal of this soup is to be (relatively) quick and easy to prepare and to make use out of leftover poultry. It relies pretty heavily on pre-made ingredients (though you can make those ingredients yourself if you want to)

Ingredients:

Pre-cooked turkey or chicken (one large turkey breast, two medium chicken breasts). You can use leftovers, a grocery store rotisserie chicken, or, optionally, uncooked frozen chicken breasts or thighs. The poultry should not be breaded and the skin should be removed; if you are using uncooked frozen poultry you may want to taste more carefully and make sure to season sufficiently.

64oz poultry or vegetable stock (I used the stock I made out of turkey carcasses and my stock bags of kitchen trimmings from the freezer, but store bought is fine) (if you do not want to or cannot use stock, you can also just use water but you will likely have to add more spices and I would recommend adding one extra carrot and one extra onion)

3tbsp Cooking oil (can be olive oil or canola oil or butter - use what you've got handy and what tastes good to you, you don't have to buy something special for this)

1 cup of frozen peas

2 large carrots coarsely chopped

2 large onions coarsely chopped

3 tbsp cooking starch (most people use corn starch, I use potato starch because of food allergies. Any neutrally flavored starch is fine, but do not use flour).

1/2 cup milk/half and half/cream (you can use a combination or just one of these, it depends on what's in your kitchen and what taste you prefer)

Poultry seasoning (pre-made mix; alternately you can add sage, rosemary, and marjoram to taste. I added poultry seasoning then added extra sage and rosemary)

Salt

Black pepper

Paprika

Garlic powder

3 Bay Leaves

1tsp dried Parsley

Tools:

4-6 quart stock pot with a close-fitting lid

Chef's knife (for chopping vegetables and poultry)

Cutting board

Large cooking spoon

Small bowl

Fork or small whisk

Before you cook:

Read the entire recipe and check that you have all the tools and ingredients listed in your kitchen and ready for use.

Prep your kitchen - make sure there's room in the trash can, that the sink is clear of dishes, and that there is a burner on the stove clear for your pot. Designate a space close to the stove as your working area and set your cutting board there so you can easily transfer from your cutting board to the pot.

Gather your ingredients - make sure that you've got all the tools and ingredients listed. If you want to, you can take the time to measure out everything at this stage and have it ready to go in the pot.

Prep your ingredients - wash and chop your carrots, peel and chop your onions. Remove the skin from your poultry (if frozen, set the poultry aside, you will do something slightly different) and chop into bite-sized pieces.

Cooking Instructions:

Turn the heat on your stove to medium and warm the oil up in the bottom of the pan. Once it is shimmering and flowing easily, add the chopped carrots and onions to the pan.

Add a small amount of each of your seasonings to the pot - no more than half a teaspoon of each at this stage - and stir them in with the vegetables.

Stirring continuously, heat the vegetables and spices until the onions are softened and translucent.

If you are using pre-cooked poultry, add it to the pot and stir it in with the vegetables and spices (if you are using raw frozen poultry, don't add it to the pot yet). Add in the frozen peas at this point.

Add your broth or stock to the pot and stir, using your spoon to scrape the bottom of the pot to make sure nothing is sticking to the bottom. Add the bay leaves to your pot. Increase the heat to high and watch the pot until it comes to a boil.

If you are using raw frozen poultry, NOW add the frozen meat (whole breasts or thighs still frozen) to the pot and bring to a boil. For raw frozen poultry ONLY keep the pot covered at a boil for thirty minutes, watching to make sure it doesn't boil over. Once the poultry has cooked for thirty minutes, use your spoon to remove the pieces from the pot and set them on your cutting board, then cut them into bite-sized pieces. Instructions are the same regardless of what meat you're using after this step.

Once the previous steps are finished, reduce the heat to a low simmer and cover the pot. Let simmer for half an hour.

Taste the soup and add spices and seasonings as needed. You will probably want to add more salt first, half a teaspoon at a time. Add in your salt then stir and simmer for five minutes before tasting again. Repeat as needed, adding spices in small amounts to adjust the flavor as you go.

Once the flavor is close to right, mix the milk and the starch in a small bowl, whisking thoroughly to ensure that there are no lumps. Gradually add the starch slurry to the soup a few tablespoons at a time. Stir between increments, checking for thickness. When the soup is at the desired thickness (should be quite thick, like what you would find inside of a pot pie) taste test the soup and adjust spices as needed.

Add parsley and do a final taste test, simmer for five minutes before serving.

If you want, you can let the soup cool and fill a pre-made pie crust with it (top and bottom crust, making sure to leave holes for venting) then bake in a 400 degree Fahrenheit oven for 40 minutes or until the crust is golden brown.

For the slurry, I like to use 2:1 liquid to starch when mixing an use half and half for the slurry but add a couple of tablespoons of heavy cream after the soup has started to thicken; this is totally optional and if you just go based on what's in the recipe you should be fine.

How to make homemade stock, if you want to:

as you cook over the course of several weeks, gather things like onion tops, the ends of tomatoes, wilty celery, and whatever other safe-to-eat but unpleasant vegetable trimmings you've got and add them to a 1-gallon freezer bag.

Keep the bag in the freezer and add stuff until the bag is full. Once it's full, or if you happen to have a chicken or turkey carcass and a mostly-full bag, add the frozen trimmings and any meat trimmings or carcasses you have to a large stock pot (at least a two gallon pot).

Add in a few cloves of garlic and a few bay leaves

Add in water until the vegetables and trimmings are completely covered.

Bring to a boil.

Reduce heat and let simmer for a minimum of two hours.

Turn off the heat and let cool

Spoon or strain out the solids - one way to do this is to pour from the pot into a collander and into another large pot. You can also use a slotted spoon or a strainer or ladle out the liquid from the stock pot, but you want to discard the solids and keep the liquids.

Skim excess or undesired fat off of the stock and discard.

Ladle or pour the stock into containers for storage. I like to use cleaned salsa jars and leave about 20% of the space in the jar free, then freeze the stock in jars so I can use it whenever I want to.

If you aren't freezing the stock, use it within two weeks.

[stufftoeattogetstuffed]

Peter Mum's Soda Bread Recipe

With work around here the way it is at the moment, most likely EuropeanCuisines.com won't be up again until the end of the year. (shrug) Such is life.

With that in mind, here per @the-book-of-night-with-moon 's request is the famous soda bread recipe that brought people to the site again and again for a couple of decades. If the recipe below seems very plain, that's because the way soda bread is done in North America and elsewhere in the world is not how everyday soda bread's made in Ireland. No fruit, no sugar (except for an optional spoonful if the baker likes it: I omit it), no nuts or other similar addenda: nothing but flour, salt, soda and (ideally) buttermilk.

The ingredients:

450 g / 1 lb / approximately 3 1/4 cups flour (either cake flour or all-purpose)

Optional: 1 teaspoon sugar

1 teaspoon salt

1 teaspoon bicarbonate of soda

Between 300-350 ml / approx 10-12 fluid ounces buttermilk, sour / soured milk, or plain ("sweet") milk, to mix

If you're using plain milk, add 1 teaspoon of baking powder to the dry ingredients. This is perfectly legit; lots of professional bakers in Ireland do their soda bread this way, without the buttermilk and with additional raising ingredients.

So: preheat your oven to 200C / 400F. Meanwhile, mix the dry ingredients together well in a good-sized bowl, and then add the liquid and mix everything together. Like this:

That raggedyy texture you see in the middle of the video is exactly what you want, and part of the secret of getting soda bread to rise properly. You have to get the loaf done as quickly as you can, so that the rise in the oven is maximized; and with minimum handling. This isn't a bread that needs to be kneaded. Just get it into a soft, mostly-cohesive lump as quickly and gently as you can, and shape it into a round about an inch to an inch and a half thick.

Then have ready a really sharp knife to do that final cross-cut, which allows the loaf to spread and rise fully. Be careful to slice, not press. You don't have to cut incredibly deep: from a third to halfway down the round is plenty. ...There's endless online lore about how this is supposed to let the fairies out. Fond as I am of fairies, I prefer to think of it as letting the chemistry and physics out. (shrug) To each their own.

Then as soon as the oven's come up to heat, shove the loaf into the center of the oven on a nonstick baking sheet—I used a silicone mat here, but more for the look of the thing than any real concern about the loaf sticking—and bake it for 40 minutes. When you're done, it should look something like the one in the picture of the top of the post. It'll be easier to eat if you let it cool down most of the way; and a lot easier to slice if you put it in a paper or plastic bag overnight.

Anyway, tomorrow, so @petermorwood won't sulk, I'll make soda bread in the farl style instead of the above style that some of the locals call "cake". Farl's done on a griddle and cut into quarters for baking, and its geometry makes it uniquely suited (as Peter's father used to say) for eating large amounts of butter without a spoon. :)

[stufftoeattogetstuffed]

Potato chips cookies - 1976