#Recipe ref

[estrogenblast]

-🔞no kids allowed🔞

-please feel free to message me abt anything :)

-primarily a mobile user

[trans-seraphim]

oh yeah? well, maybe if you crush up some instant ramen, boil it until al dente, mix it with yesterday's rice and a raw egg, fry it in sesame oil with garlic, add veggies, use the flavor packet and soy sauce as seasoning, and scramble another egg into it, you'll feel better

[technicolorclau]

DAMN WE GOT A RECIPE?????

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

[phoenixdaneko]

MEDITERRANEAN STUFFED ACORN SQUASH

4 acorn squash

Olive oil, extra virgin

1 onion, chopped

8 cloves garlic, minced

1 red bell pepper, diced

1 tbsp tomato paste

1 lb ground beef

2 cups cooked rice

1 teaspoon cumin

1 tsp coriander

1/2 teaspoon turmeric

1 teaspoon paprika

2 teaspoon sumac

1 teaspoon kosher salt

1 cup pecans, chopped

1 cup parsley, chopped

2 tbsp lemon juice

1 cup feta cheese

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Cut the acorn squash in half and scoop out the seeds and strings.

Place the acorn squash halves on the baking sheet and brush lightly with olive oil. Roast in the oven for 40 minutes until they are fork-tender. Meanwhile, cook the ground beef over medium heat until nearly browned.

Add the onion until translucent, garlic, and bell pepper. Cook for 2-3 minutes.

Add the tomato paste. Stir to combine and cook for another 2 minutes.

Add the cooked rice, cumin, coriander, turmeric, paprika, sumac, and salt. Mix and cook for 2 more minutes.

Add the pecans, parsley and lemon juice. Stir and turn the heat off.

Decrease the oven to 375 degrees F.

Spoon the filling into the roasted acorn squash.

Place them on a baking sheet and bake for 15 minutes.

Top with crumbled feta cheese before serving.

[mono-blogs-art]

Did you know that NHK has officially published recipes from Tsukutabe?

Cuz I sure as hell didn't. I happened to see an announcement from them in anticipation for season 2 of the series (which starts tomorrow!!) and I wanted to share! The official website of the drama series gives recipes for many of the recipes from season 1 of the show (most of which are the same dishes or very similar to the original manga). They're all in Japanese, but you can get pretty reasonable instructions with a translate tool. Here they are!

Nomoto-san's Giant Lu Rou Fan (braised pork over rice) from episode 1

Nomoto-san's Giant Omurice from episode 2

Nomoto-san & Kasuga-san's Grilled Riceballs with Sendai Miso from episode 2

Nomoto-san's Whole Pumpkin Pudding from episode 4

Nomoto-san's Kinchaku Eggs (eggs in fried tofu pouches) from episode 5

Nomoto-san's Harako Meshi (salmon rice topped with salmon roe) from episode 6

Nomoto-san's Stollen-style Pound Cake from episode 7

Nomoto-san's Roast Beef from episode 9

I'm really happy I found out about these, definitely gonna recreate some of these!! I already made the miso riceballs once when I was rewatching the show with my roommate, and we just used some recipe we found online. Now we have the legit version :D Definitely wanna make the pumpkin pudding someday. I'm super happy this exists even though it doesn't have all the recipes from the show, like for the udon that Kasuga makes for Nomoto, or their homemade gyoza. I hope they'll continue releasing recipes for the dishes of season 2 as it airs as well!

[shimmywhenyoucantbounce]

Favorite pasta: lemon pepper garlic pasta with tuna. Boil pasta; pappardelle is best but penne and linguine are my next choices. Drain and oil with olive oil. Mix in lemon juice, garlic, black pepper, canned tuna, and Parmesan until you like the ratios. (I’m sorry I can’t be more specific about my seasoning ratios). Extra points for fresh parsley or green onion garnish.

Daddy’s Pasta Dish: boil pasta. For this one rotini is my favorite but anything short and curly does nicely. Drain, oil if you want to, then put in a huge bowl and mix in: enough tomato sauce that all the pasta should be red, diced Italian sausage (ours was usually chicken), oregano, basil, and Parmesan. Red pepper flakes are good in this if you like them. Everything should be well mixed such that you can take a ladleful and get all the ingredients in it. Serve from huge bowl. :)

Garlic noodles: boil long noodles; preferably angel hair but this’ll probably be good with rice noodles too. You could also use short noodles I just like it this way. Drain; oil with sesame oil. Mix in lots of garlic and rice vinegar (probably roughly equal amounts but I usually use garlic powder. I want the vinegar a little stronger than the garlic) and a little soy sauce. Garnish with/mix in diced green onions. My family liked this with teriyaki beef, but I think teriyaki anything would be a good addition.

Thai basil tofu: sauté purple onions in a pan until they are fairly translucent. Add a sauce made from roughly equal parts soy sauce and white vinegar, a little sweetener (I use a drizzle of honey), and maybe a teaspoon of mint for every cup of sauce. If you like spice add the spicy here. Add tofu cut into however you want to eat it. Then, add a whole bunch of Thai basil leaves. You should probably mince them but you don’t have to. Sauté until tofu is a desirable texture. If you don’t have Thai basil, you can make a makeshift version with fennel instead or add more sweetening to the sauce to cover for it a bit. Also good with green bell peppers in it. And you can make it with chicken thighs but I like tofu better. Also good with Thai eggplants!! I love their texture

Daddy’s Taco/Chili Seasoning Mix: cumin base with a pinch of salt and maybe two punches of pepper. Enough paprika to be slightly noticeable if it’s smoked—I don’t like smoked so I use sweet instead. Garlic, enough coriander and oregano to come up near the cumin but not to its level. For taco meat: sauté with yellow or purple onions, bell peppers, other any other veggies you desire, and ground turkey. (I’ve tried making it with tofu but the flavor didn’t sink in well—I may just need to make it again). For chili: slow cook with ground turkey, tomatoes, black beans, and whatever other veggies you want.

Goat cheese pizza: once you have pizza dough (we use store-bought or the recipe on the 00 flour bag), cover it with either tomato sauce OR sliced tomatoes drizzled with olive oil. Add layer of goat cheese. Round log slices will crack nicely; crumbles may crisp a little. Add oregano and basil if desired and cook (about As High As The Oven Can Go for 8 minutes, but depends on pizza size). I also like tomatoes, mushrooms, and spinach on pizza, but I feel that most people don’t know how good goat cheese pizza can be and should know about it. If you like caramelized onions, you should put them on with the goat cheese. I don’t like them but I can still acknowledge they pair really well.

Mashed potatoes—good as a depression meal if you just need to ensure you have enough calories to function. Takes a while but you can drag your feet and lie on the couch while it cooks. Wash and cut a bunch of potatoes into pieces. The more pieces you have the less water you need to use, which is nice because I want the water but don’t want it too soupy, but it’s not that important. You can also peel them; I just don’t because I like the skins. Put them in a pot and pour in enough water to cover them, add pinch of salt if desired. Boil until you can stick a fork in with minimal effort. Drain off water until you have less. I’m sorry, I haven’t figured out the best amount yet. Mash potatoes with a fork or potato masher. Season with salt, pepper, and sour cream until it tastes good to you. You need to be boiling it during this so the excess water will evaporate (but leave you the dissolved potato nutrients). Bonus points for garlic and for parsley garnish! I saw the water-saving method here on tumblr before I had an account; if you know who might have recommended that, please let me know.

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[the-meme-monarch]

what recipe did you use for the butterscotch cinnamon pie?

this one !

https://youtu.be/ctXnH4bu6FA

he Does Not say how much cornstarch so i did 3 tablespoons and that worked out mostly well (3 tablespoons was all i had left)

edit it just occurred to me that they don’t have an actual Written recipe anywhere in the video and I Did transcribe it for my own use so here it is:

I USED A STORE BOUGHT CRUST SO I FIDNT WRITE THAT DOWN SO HERE’S JUST THE FILLING:

-200 grams brown sugar (1 cup)

-60 grams water (1/4 cup)

boil in medium saucepan. once thick, turn off heat

add and mix in:

-80 grams heavy cream (5 1/2 tablespoons)

-30 grams butter (2 tablespoons)

-400 grams milk ( this one doesn’t have a neat alternative but it’s like. a cup and 11 tablespoons. 12 tblsp is 3/4 of a cup. so i just did 1 3/4 cups and Took A Tblsp Out)

mix in a separate bowl:

-80 grams of milk (5 1/2 tblsp)

-cornstarch (i used 3 tblsp)

-3 egg yolks

-1/2 tsp of salt

once mixed, continue whisking and ladle in a few ladle-fulls of the bscotch mixture on the stove, to temper the eggs. once mixed, pour it all back into the bscotch mixture on the stove.

cook 1-2 minutes, or until thick (the video also does not specify how high he has the heat set to, so I’m Guessing medium heat. It did take me more than 1-2 minutes for it to thicken)

add and mix in:

-1 tsp cinnamon

2 tsp vanilla (i think 2 tsp may have been too much, next time I make it I’m gonna use 1 tsp)

pour into crust, cool to room temperature, and refrigerate

I didn’t make the whip cream on account of Not Actually Having heavy cream, but it’s:

-1 cup of cream

-1 tblsp of powdered sugar

-maybe a tsp each of cinnamon and vanilla

[mooseonahunt]

It’s always 2 dumbasses telling each other “exactlyyyy”

[trans-seraphim]

if you start drinking good coffee, you will realize very quickly that starbucks is really bad, you can make better coffee at home (buy local beans and grind them yourself i'm begging you), and almost every local coffee shop is even better than that

i hate starbucks and not in the “oh coffee shouldnt be so froufrou ill just have a black coffee” way in the “workplace abuse and union busting do not go away no matter how hard you advertise the pink drink or PSL and actual cafes have espresso shots that dont die literally as they are being pulled and they arent charging 6-10$ per drink”

[rabiesofficial]

favorite easy tofu recipes please? i have white rice to eat it with later

i have literally never been able to make good tofu it is my biggest shame and sucks cause i love it

[vulpine111]

Here's a couple different ways to make pumpkin bisque from scratch. I've been wanting to try my hand at it for years, now.

[amethystsoda]

my two big cooking projects for today! New batch of my fav pasta sauce and some banana chocolate chip muffins 😋😋

[trans-seraphim]

and frying the leftover rice to give it new life the next day only takes like five minutes!

okay. I'm gonna make this post because I really struggle with eating semi decently and this is Helpful to me, so hopefully it will be Helpful to someone else.

Do you also struggle with cooking consistently? Hate dishes? Hate chopping? Would rather eat a box of crackers for dinner because it's easier and less mess than cooking? Okay I have a recipe for you. And some tips.

Your new best friend: a rice cooker if you don't have one. Save the rice+water amount instructions somewhere (I have them screenshotted in my phone) you can have rice in like under 30min. Sometimes under 20. Yknow what you can do with rice? Put sauce on it. Can of beans. Salsa. Salsa AND sour cream holy!! I recently discovered teriyaki sauce is actually hella easy to make, when I have a few extra spoons.

You can make rice with just water!!! Easy!! Or you make it with broth or stock from the store also easy!! Extra flavour!! Sometimes I put a bay leaf in while it's cooking c:

Okay next best friend. Big bag of frozen boneless chicken breasts. Lasts for-fuckin-ever. And you say Anni defrosting meat is so hard 😭 I getchu. Actually once I learned how to use my microwaves defrost setting it only takes like 15 min!!! BUT - you do not have to defrost these chicken breasts - you can cook them from frozen! 400° oven or toaster oven, 40min, done. Put some oil or spray some pam on them before you stick em in to keep them from drying out. YES you can season them how you like but they are also Fine without. Esp if you're putting a sauce on em. Yes I am white yes I am pro seasoning. But this is for ppl who are Tired and just want to eat something Hot and Healthy.

So. You are hungry. You put your chicken in the oven and set a timer. Halfway through you start your rice cooker up. Big bang boom they finish Around the same time. Put em in a bowl put some sauce on em. I like to put salsa on. Veggies, protein, AND starch, in less than an hour, with like five minutes max of me actually Doing stuff. I have warm + filling food and have only dirtied the bowl I'm eating from and maybe an oven pan.

Obviously cuz of preferences and dietary restrictions this isn't for everyone, but I thought I'd share a super easy meal and hopefully it helps even just 1 person. And hey, don't fuckin clown on this post - I'd you wanna add your own super easy recipes, or give spice mix suggestions, that's great! but don't be a dick to people who like things plain. it ain't hurting you. Everybody niceys 🤍

[romcommunist]

Recipe submission! One of my favorite soups :)

Caldo Verde

SERVES 6 TO 8

Traditionally a Portuguese dish, not sure how my very white family found it. We prefer collard greens, but kale/most dark greens can be substituted. You can also substitute the chorizo for other savory sausages, it’ll just be less spicy. Blend extra solids if you’d like a chowder-like consistency. Serve this soup with hearty bread and a final drizzle of olive oil (infused oils are fun to experiment with! Check local farmers markets!)

¼ cup extra-virgin olive oil

12 ounces Spanish-style chorizo sausage, cut into ½-inch pieces 1 onion, chopped fine

4 garlic cloves, minced

Salt and pepper

¼ teaspoon red pepper flakes

2 pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces

4 cups chicken broth

4 cups water

1 pound collard greens, stemmed and cut into 1-inch pieces

2 teaspoons white wine vinegar

1. Heat 1 tablespoon oil in Dutch oven/large pot over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer chorizo to bowl and set aside. Reduce heat to medium and add onion, garlic, 1¼ teaspoons salt, and pepper flakes and season with pepper to taste. Cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add potatoes, broth, and water; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

2. Transfer ¾ cup solids and ¾ cup broth to blender jar/food processor.

Add collard greens to pot and simmer for 10 minutes. Stir in chorizo and continue to simmer until greens are tender, 8 to 10 minutes longer.

3. Add remaining 3 tablespoons oil to soup in blender and process until very smooth and homogeneous, about 1 minute. Remove pot from heat and stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste, add more pepper flakes if you’d like, and serve.

publishing to refer to for later, come off anon so i can credit you when im able to make it. thank you!! sounds good. love chorizo

[apocalyptic-dancehall]

- my, what a peach! 🍑

[starrysharks]

ONION IS NEXT 😈😈😈😈😈