#recipe for

[amatricianarecipe]

Amatriciana Recipe: From My Mothers Kitchen

In 1816, chef Francesco Leonardi served Amatriciana at the Court of the Pope in honor of Francis I Emperor of Austria, organized by Pope Pius VII at a banquet at the Quirinale located in the Ponte district of Rome. The district had an alley named Matriciani which was later changed to Amatriciana in what is now the Piazza Lancellotti. Hence the name Amatriciana.

Ingredients

3 quarts of water

salt

16 ounces of Spaghetti

4 oz of guanciale (cut into 1-inch strips)

16 ounces of whole peeled tomatoes (Crushed)

1 Tablespoon of Red Pepper flakes

8 ounces of finely grated Pecorino Romano

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

Method

Bring 3 quarts of water to a boil. Add salt. Sauté the Guanciale for a few minutes, until it starts to turn golden brown. Remove from pan and set it aside.  Then remove the rendered fat from cooking the Guanciale leaving 2 tablespoons of the rendered fat in the pan.

Add the chopped peeled tomatoes and red pepper flakes, season with salt and continue cooking for about 15 minutes.

Cook the pasta to almost al dente but not quite, drain, reserving 2 ounces of pasta water.

Add the pasta to the tomatoes and the reserved pasta water to finish cooking the pasta in the sauce for approximately 2 to 3 minutes. Remove from the heat and add the Guanciale and Pecorino Romano and mix well.  Transfer to a serving dish, top with Pecorino Romano and serve immediately.

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

[cacioepeperecipe]

Cacio e Pepe: From My Mothers Kitchen

(Cheese and Black Pepper Pasta)

In Rome, the eternal city has four main pasta dishes: Cacio e Pepe, Pasta Alla Gricia, Carbonara and Amatriciana. These pastas are truly of Roman origin.

The history of Cacio e Pepe like many things in Italy is shrouded in mystery and fable. The origin of this pasta dish is not really known, and many historians have different theories as to its beginnings.

Some food historians believe that Cacio e Pepe was invented centuries ago by sheepherders grazing their flock in the meadows of the Apennine Mountains. Legend has it that they carried dried pasta, pepper and cheese with them during grazing season which was easy to transport and resistant to spoilage. However, many believe that this dish originated with the poor low-income families that once lived and worked in the mines and factories in the Lazio region that encompassed Rome. . . . . .

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

Ingredients

16 ounces of spaghetti

8 cups of water

Salt for pasta water

1 Tablespoon of Black Peppercorns (Crushed)

7 Ounces of Pecorino Romano cheese (finely grated)

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

Method

Crush the peppercorns with a mortar and pestle and then Grate the Pecorino Romano very fine.

Bring the water to a boil, season with the salt, and add the spaghetti. Stir gently at the beginning to keep the pasta from sticking to the bottom of the pot.

In a saucepan add the crushed peppercorns and then add 3 ladles of pasta water and bring the water to a boil then down to a simmer. When the pasta is half cooked transfer it to simmering pasta water. Reserve the remaining pasta water.

Transfer another ladleful of water to the pan and continue to cook the pasta until it is almost cooked. It should be almost al dente but not quite (cooked “to the tooth”)

When the pasta is al dente, remove the pasta from the heat. There should be some starchy cooking water left in the pan. Wait 30 – 45 seconds and   begin to slowly add the pecorino mixture to the pan stirring quickly with tongs and shaking the pan to coat the sauce evenly. If needed, add more of the starchy reserved pasta water to the pan to help the sauce come together. If done correctly a creamy consistency should form between the pecorino cheese and the pasta.

Sprinkle more finely grated Pecorino Romano cheese and black pepper corn on top and serve immediately.

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

[allsadnshit]

Roasted chicken, ginger, daikon, shiitake mushroom soup with lime, cilantro, broccoli sprouts, and rice noodles

[reddwoods]

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

[biggest-gaudiest-patronuses]

the thing about Professor Utonium is he didn't accidentally create 3 daughters, he purposely created 3 daughters who accidentally have superpowers. the sugar, spice, and everything nice was intentional, only Chemical X was an accident

this guy became a girl dad on purpose and I am so proud of him for achieving his dream!

[opiumvampire]

fuck w me

[indelibleevidence]

People with low spoons, someone just recommended this cookbook to me, so I thought I'd pass it on.

I always look at cookbooks for people who have no energy/time to do elaborate meal preparations, and roll my eyes. Like, you want me to stay on my feet for long enough to prepare 15 different ingredients from scratch, and use 5 different pots and pans, when I have chronic fatigue and no dishwasher?

These people seem to get it, though. It's very simple in places. It's basically the cookbook for people who think, 'I'm really bored of those same five low-spoons meals I eat, but I can't think of anything else to cook that won't exhaust me'.

And it's free!

[crabussy]

hey. don’t cry. crush four cloves of garlic into a pot with a dollop of olive oil and stir until golden then add one can of crushed tomatoes a bit of balsamic vinegar half a tablespoon of brown sugar and stir for a few minutes adding a handful of fresh spinach until wilted and mix in half a cup of grated parmesan cheese and pasta of your choice ok?

[jacqcrisis]

Put salt in your baked goods. Put salt in your desserts. Just do it. Please. Salt isn't just for savory, it's literally a flavor enhancer so even a pinch can take a meh recipe to one people can't stop eating. Listen to me. Your cookies and cheesecake bars are bland and uninteresting. I'm taking your hand. I'm guiding you with a gentle touch to the back. We can do this together. Trust me.

[sixbucks]

[phantomrose96]

My sort of maybe embarrassing “late to the game” thing I’m learning now is how to tell if oil has gone bad.

I feel like most other foods have obvious visual tells like mold or they end up smelling foul and obviously bad. But I was googling about oil and the internet says “if it smells like crayons, it’s bad” which would not have been my first guess. And I tested it out on my somewhat old sesame oil and was like “by god, I would describe this as smelling like crayons”

Anyway protip if your old oil smells kinda like crayons it’s probably no good 🖍️

[het-brunette]

Source: beth_thefirstyear on Instagram

I have four muffin tips for making bakery style muffins at home.

Tip number one:

Rest your batter for 15 minutes in your mixing bowl after you make it. This is gonna allow the starch molecules to swell and absorb, creating the thicker batter and the thicker batter is known for doming!

Tip number two:

Fill your muffin holes with at least six to eight tablespoons of batter. That’s like a heaping half cup okay. You want them super full so they’re gonna create that dome.

Tip number three:

Kinda goes along with tip number two. You’re only gonna fill every other hole in your muffin pan. And why we do that - that’s so the muffins that are baking can spread and dome without running into their neighbors. Because when they run into their neighbors they get like square edges but we want perfect dome circles.

Tip number four:

You’re to bake your muffins at a high temperature initially. That’s gonna be 425*F for the first seven minutes. And then keep them in the oven and lower the temperature to 350*F for the remaining bake time. Starting the muffins off at a high temperature initially allows the muffins to rise rapidly and it sets the outer surface of the muffin, producing a dome shape.

There you have it. My four muffin tips for creating bakery style muffins.

[inter-volve]

Source

[memesandmylife]

hey jsyk while hellofresh is dummy expensive and i wouldn’t recommend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard

i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.

that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.

happy cheffin! :)

[hogans-heroes]

Wake up folks new absolute Legend on TikTok