#Cooking recipe

[jacky93sims]

One Pot Functional for The Sims 2

This is a 4to2 conversion from Icemunmun, low poly. It's a functional pot that works like the Soup Maker I made. But in order to use it your sims must have at least 5 cooking skills point :D 15 recipes and a new plate are included and required (they will show only in the pot menù, not on the fridge). The pot has 16 recolors.

DOWNLOAD HERE

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I also made another version of the pot (works with the same recipes) that is a 4to2 conversion from Katiesimspire, low poly.

DOWNLOAD THE CROCK POT HERE

[moontaeddybear]

210711 Master Moon Chef

[hkayakh]

Free dough recipe. It works well for making pizza dough, breadsticks and whatnot

[arabriddler]

how to make ghe at home

a nice cooking oil alternative especially if you like butter

Note that this makes an amount to sort of fill up this, so you can go smaller with the portions

First you get a Nice Big Op Block Of Butter

You melt that thang and add around three handfuls of salt

Once it melts you add in second key ingredient aka grounded cumin

( warning!! This smells really good !! )

Let it cook and create small bubbles then add some flour ( around 1 cup??? )

Then it cooks until big bubbles appear and you’re done keep it aside to cool down a little. The cumin will eventually sink down and rich yellow will stay up, that’s the ghe you’ll use, the cumin residue? Keep that. That’s important

This is the residue I know it doesn’t look very appetizing but trust me just scoop a little of it, put it in a bowl and melt it in the microwave for some then eat it with rice it’s so delicious ( it tastes salty and smells so nice )

[marozzoespabakingcooking]

Welcome to Espa's Baking & Cooking!

This blog is here so I can share with everyone my baking & cooking, the recipes for everything, and see how people like them! So if you wanna see delicious food, and their recipe, it's a place for you! :> You can also follow me on twitch: https://www.twitch.tv/marozzoespa where I do some baking & cooking streams.

[seaside-writings]

🍌🍞 CeCe's Honey Banana Bread 🍞🍌

Hiya there, everyone! So this is a little different from my usual post, but I've wanted to share some of my favorite recipes with you all for a while now. I figured since I can't cook for you all in person, I can at least share the recipes I love so you can make them yourselves.

So this first recipe is my honey banana bread recipe that I've been making for about a year now; I hope you all enjoy it, and if any of you make it, please send me pictures so I can see them.

I hope you all stay blessed and safe throughout your day.

Lots of Love & Wishes: Celia 💙

Wet Ingredients:

1 cup of honey

2 to 3 ripe bananas mashed (It depends on how big the bananas are.)

2 eggs

1/3 cup of vegetable oil

1 tsp of vanilla extract

1/4 cup of milk (You can use whatever type of milk you like, I use whole milk because it makes the bread fluffier in my opinion.)

Dry Ingredients:

1 3/4 cups of flour

1 tsp of baking soda

1/2 tsp of salt

1 tsp of ground cinnamon

Instructions:

Preheat oven to 325 degrees Fahrenheit.

Grease and lightly flour a 9 x 5-inch pan.

In a cereal bowl mash up your bananas until it's almost a pudding constancy, then add in your milk and whisk until combined.

In a medium-sized bowl mix together your flour, baking soda, salt, and ground cinnamon.

Then in a large bowl whisks together your honey and oil, before adding in your eggs.

When all three are mixed together add your banana milk mixture until everything is blended together.

Once all your wet ingredients have been combined continue to stir while slowly adding all of your dry ingredients.

After that continue stirring everything together until all of the dry ingredients are mixed in with the wet.

When that's done pour into your pan and sprinkle more cinnamon on top for a little more flavor.

Then put it inside the oven and bake for 55 minutes to 1 hour.

And there you have it honey banana bread!

Small Flavor Tip: You can add other things like chocolate chips, dried fruits, and nuts to have it fit your taste a little bit more. I don't really like those with banana bread so I'll usually spread honey or apple butter on a slice.

I hope you all enjoy it!

[frenchvani11a]

I want to start baking and cooking again but I have no ideas

Does anyone have any recommendations or recipes I could try?

[balkanradfem]

All foraged soup

So, I discovered a had a bag of frozen mushrooms in the freezer, that I had previously forgotten about, and this was a welcome discovery, as I was craving a nice mushroom soup. However, to make a good mushroom soup, I'd need some onions, and generally at this time of year, I have none. This is not because I am just so bad at growing onions; it's because I don't have the space or the bulbs. I am currently trying to trick an onion into going into seed in my garden, so that I may have onion seeds the next year. But, as of right now, I do not have onions, and this is something I usually remedy by using an infusion of chives as an onion replacement! But, not even chives are currently growing because there's so few hours of the sun in the day, they cannot be bothered to grow with this scarce amount of light.

So I remembered, there's another option! Wild onions. And, should I find wild onions out there, this would be a certified 100% foraged soup, as onions and mushrooms would come from out in the wild, collected by foraging.

I had to make an elaborate plan of cycling thu the city to get to an access point to the place with wild onions, I currently just know one spot where they grow! But I made it, and was sniffing around the grass, trying to find some blue-colored clusters. Wild onions can be difficult to spot, as they look very similar to the grass; their color is slightly more blue, they're thinner and they don't have blades like grass does, their greenery grows into elongated tubes instead. Here's some I found!

Even as they look almost like grass, they smell like onions once you pick them. There are a few similar plants that do NOT smell like onions, those are fakes! True onions smell deliciously like onions. I made sure to only harvest the green parts, because this way, I can come back in a week and collect from the same plants again, onions are great at re-growing from the bulb!

First thing I'm doing with these wild onion greens is washing them, which is convenient if you do it in a big frisbee, and then I'm cutting them in half and flipping the halves on the same side, to make it easier to cut into smaller pieces. When I'm done cutting, I put them in a jar!

This is because I'm not actually going to eat the onions, I'm just making an infusion, or a broth really, that's using the onions as a base. Their texture would not be ideal in a soup, unless for a little garnish on top (which I didn't think of at the time, so what I want is just to have them in a jar, pour hot boiling water all the way to the top, then close them up. Then I wrap this closed jar in a cloth, then wrap a few towels around it, so the heat could not escape, this way the hot jar will not cool down! At this point I also realized my frozen mushrooms are not thawing fast enough, so I put the bag into a container with hot water, to make the process faster.

At this point I'm leaving this all in the kitchen for one hour, so the onion broth gets the correct flavour, and the mushrooms get properly thawed.

*an hour later*

Here's how the onion broth looks like, taken out of the wrapping! It's nice and yellow. I'm going to strain the liquid I want to use, and I'm actually leaving some for another day; I don't need a ton of broth for this soup because it's supposed to be a creamy soup, so I don't want to make it too thin. The broth can stay in the fridge for 2 days, or it can be frozen for future use.

Now, to make the soup.

What I want to do first is to sautee some mushrooms on the oil, then make a roux. I wanted to put all of the mushrooms on the oil, but they were releasing a lot of liquid, and I didn't want them affecting the roux, so I just put a few, to intensify the mushroom flavour of the soup. I also added salt here! So after all of the mushrooms started smelling great, I added some flour on top, to absorb all of the oil, and stirred it until it started getting a bit more color. It's important while doing this, to have a glass with a bit of cold water in it! Putting a glass of water next to the pot was the first thing I did.

It's necessary to stir at all times because the flour burns easily, and before it starts looking bad (which is like, a minute in), I need to pour a glass of cold water on it, and stir. This will quickly make a paste! And this paste is a foundation for all thick and creamy soups.

After the paste has been established, I'm adding all of the rest of the mushrooms, and pouring all of the onion broth in. Then the soup is stirred until it's all the same thickness, and let to boil until it's really bubbly and rising up in the pot! I realized that the creamy soups only turn out okay if I let it bubble all the way up, this insures that the oil, flour and the water are properly mixed, and won't start turning back into separate mixtures.

This is basically all of the work. After it bubbles up, I'm closing the pot with a lid (or a plate, I don't have a lid), wrapping it up in the same cloth, towels and blanket as I did the onion jar, and I'm letting it sit there for 15-20 more minutes, and it can keep cooking in there, without me paying any attention to it. Otherwise you could just cook it on low heat for a bit longer, but it would take stirring and making sure it doesn't burn at the bottom and who's got that kind of patience.

After 15 minutes, I'm taking the pot out, and the last step will just be to blend it, since I have a blender and I can be fancy about it. The mushrooms taste mixes very well with flour and onion, really most of things do.

And here it is! All foraged (except for oil, flour and salt) mushroom soup! It was really good. Tasted like it had a real onion inside, even though I cheated.

[kazzsk2]

I have no clue what I'm doing 99% of the time

Have this baking recipe my friend has for peanut butter cookies (I know it says meth but it's not)

[brightermeal]

BEST CHICKEN RECIPES

Best Chicken Recipes from brightermeal

Chicken, a versatile and beloved protein, features prominently in many cuisines around the world. Whether you’re looking for a quick weeknight dinner or an impressive dish for a special occasion, chicken recipes offer endless possibilities. Here, we explore some of the best chicken recipes, with a special focus on the delightful and romantic "Marry Me Chicken" and its pasta variant, "Marry Me Chicken Pasta."

Marry Me Chicken

Marry Me Chicken is a creamy, flavorful dish that has gained popularity for its ability to impress. The name suggests that this dish is so delicious it could inspire a marriage proposal. It combines tender chicken breasts with a rich, creamy sauce that's infused with sun-dried tomatoes, garlic, and Parmesan cheese. Here's how to make it:

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup sun-dried tomatoes, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

Fresh basil for garnish

Instructions:

Season the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add garlic and sauté for about 1 minute until fragrant.

Add chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, and thyme. Stir to combine and bring to a simmer.

Return the chicken breasts to the skillet. Simmer in the sauce for about 10 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with fresh basil before serving.

Marry Me Chicken Pasta

Marry Me Chicken Pasta takes the beloved Marry Me Chicken recipe a step further by incorporating it with pasta, making it a hearty and satisfying meal perfect for any pasta lover.

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup sun-dried tomatoes, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

12 ounces pasta (penne, fettuccine, or your choice)

Fresh basil for garnish

Instructions:

Season the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add garlic and sauté for about 1 minute until fragrant.

Add chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, and thyme. Stir to combine and bring to a simmer.

Return the chicken breasts to the skillet. Simmer in the sauce for about 10 minutes, or until the chicken is cooked through and the sauce has thickened.

Meanwhile, cook the pasta according to package instructions. Drain and set aside.

Slice the chicken and return to the skillet. Add the cooked pasta to the skillet and toss to coat with the sauce.

Garnish with fresh basil before serving.

Other Notable Chicken Recipes

While Marry Me Chicken and its pasta version are standout dishes, here are a few other chicken recipes that are sure to please:

Smocked chicken breast: A classic dish where the chicken is seasoned with a mixture of fresh herbs and lemon juice, then roasted to perfection.

Easy Chicken And Broccoli Alfredo: Breaded chicken breasts topped with marinara sauce and melted mozzarella cheese, served over pasta.

Juicy Roasted Chicken: A creamy pasta dish featuring chicken, Parmesan cheese, and fettuccine.

Honey Garlic Chicken: A sweet and savory dish where chicken is cooked in a sauce made from honey, garlic, soy sauce, and ginger.

Chicken Tikka Masala: A popular Indian dish where marinated chicken is cooked in a creamy, spiced tomato sauce.

These recipes showcase the versatility of chicken, offering a range of flavors and cooking methods to suit any palate. Whether you’re preparing a cozy dinner for two or a feast for the family, these chicken dishes are sure to satisfy.

[troythecatfish]

[your-oldersister]

CAJUN SHRIMP

serves 12

1/2 of a lemon

1/3 cup water

1/3 cup chopped onion

3 tbls of lemon juice

1 tbls cooking oil..

2 cloves garlic minced

1 tbls Cajun seasoning

1/4 tes. salt..1 1/2 pounds peeled shrimp

1/2 cup chopped red pepper and green

Lettuce leaves

Use a large skillet..and glass bowls:

Remove peel from half lemon (no white) cut in very thin strips..combine lemon peel strips/water/onions/lemon juice/cooking oil/garlic/seasonings and salt and shrimp:

bring to a full boil..then reduce heat to and simmer covered about 4/5 minutes

stir twice then add green and red pepper

transfer immedately to a glass bowl

cover and marinate in the refrigeratorfor 4 hours

stir occasionally

drain and serve in lettuce lined bowls with toothpicks

[moontaeddybear]

The Avatar Apprentice

[finnieforkys]

Microwave Japanese Curry Recipe

Portion: 2 - 3 servings (depend on your rice to curry ratio preference)

Ingredients:

• 1 Potato

• 1 Carrot

• 1 Onion

• Fat (can be butter, oil or margarine)

• 1-2 Garlic bulb (optional)

• Meat (it need to be microwavable so you can use ham or canned meat or thinly cut meat, this is also optional)

• Curry roux

• Milk (optional, can be substitute with water)

• White rice or noodle (i use rice bought from konbini)

• 2 microwavable bowls (big but still can be fit inside your microwave, you can use disposable bowls so you don't have to wash them lol)

• Utensils to mix the ingredients (i used a spoon and chopsticks)

How to cook:

• Chop the ingredients into 1-2 cm pieces and peel the garlics

• Set the microwave to high

• Heat the garlics and onion in one bowl with two table spoons of your choice of fat for around 8 mins

• Then add the potato and carrot in that bowl, mix them to cover the veggies in the fat then microwave for 15 mins or until the potato is thoroughly cooked (add more fat if needed)

• Melt 4 cubes of curry roux in the other bowl using boiled water

• Mix the contents of the two bowls

• Split the curry equally between two bowls

• Add milk or water to thin down the curry

• Heat up each bowl of curry for 5 more mins

• Serve the curry with rice or put them in the fridge overnight for tomorrow

Disclaimer: You might need to change the recipe to fit yourself better, especially the cooking time since each microwave work differently. This recipe worked for me but it might not work for you.

[zwriteseverything]

Yo, check out this recipe! Tasted the food myself I can say is delicious!

The wings are moist and crispy on there own and have a beautiful flavoring to them and then add the mango sauce, truly chefs kiss! Highly recommend! Follow for more!

[crushingdoctor60]

crushing to chokes