#roast beef in mushroom sauce

[beingjellybeans]

Comfort food at Conti's, Century City Mall

Comfort food at Conti’s, Century City Mall

We’re counting down to the holidays and there is a strong expectation for merriment and gaiety. Sometimes, however, what we’re really looking for is some comfort. That is what Conti’s Bakeshop and Restaurant specializes in, delectable food that reminds us of the convenience and comfort of home. During a shopping trip at Century City Mall, Hubby and I decided to enjoy some of these comfort…

[daily-deliciousness]

Creamy dijon braised beef

[morethansalad]

Vegan Roast Beef with Roasted Veggies

[wisegirlandseaweedbrainforever]

Added chicken to green bean casserol, and somehow turned it into roast beef??? Very confused.

[inthecityofgoodabode]

Gray Sky & Dinners

That gray sky advancing into the east eventually dropped some rain on me while I was on my walk: 

Thursday dinner - arugula salad with homegrown tomatoes, polenta parmigiana with beef & portabella mushroom sauce & a medley of peas & corn: 

Friday dinner - romaine salad with homegrown tomatoes, roasted turkey breast with rice & leftover medley of peas & corn:

[rabbitcruiser]

National Onion Day

Today, farmers in the United States are collecting millions of onions. They will be heading for store shelves to provide families with the fresh, nutritional, tasty power to improve meals and boost the body’s immunity. Onions have numerous advantages, such as enhancing meals with a variety of flavors. According to recent research, consuming onions also helps the body fight colorectal cancer and breast cancer, as well as heart disease and diabetes.

National Onion Day commemorates the incorporation of the National Onion Association in 1913. The organization was created to protect the interests of America’s onion growers, and onions remain their business to this day. Today, the group represents over 500 onion producers, shippers, packers, and suppliers across the country.

History of National Onion Day

In June 2022, the National Onion Association established National Onion Day to commemorate the organization’s 53rd anniversary. They officially incorporated on June 27, 1913, in Ohio, and represent almost 500 onion farmers, shippers, packers, and allied members across the U.S.

Onions are one of the world’s oldest cultivated vegetables, having originated in Central Asia and spread around the world. Some researchers believe the onion has been cultivated for at least 5,000 years. Onions were possibly eaten for thousands of years and cultivated all over the world at the same time, since they grew wild in different locations.

We rely on the onion to improve the flavor of our savory meals, whether we use a sweet, white, red, or ever-popular yellow onion. They complement meats and salads, making the versatile onion a culinary powerhouse. It’s the needed seasoning alongside our salt and pepper, whether added to eggs or pickled. While the onion is low in calories, it is also high in vitamin C and antioxidants, and can increase your dietary fiber and vitamin B6 intake. Unlike many other low-calorie ingredients, onions provide a high nutritional content without compromising flavor. And it makes no difference what you do to it; pickled or raw, caramelized, sauteed, or pureed — the onion adds a lot of flavor to a dish. With so many types to choose from, onions present numerous opportunities to reap the benefits.

National Onion Day timeline

3500 B.C. The Onion is First Traced in Egypt

The history of the onion can be traced back to this period, with a Sumerian document describing someone being in awe of the city governor’s onion garden.

1500 B.C. Ancient Egypt Worships Onions

To those who bury onions alongside their pharaohs, onions are a sign of eternity.

1913 National Onion Association Is Founded

On June 2, the National Onion Association is formally incorporated in Ohio.

2019 National Onion Day is First Celebrated

The National Onion Association establishes National Onion Day on June 27, to honor onion producers.

National Onion Day FAQs

Is an onion a vegetable or a fruit?

The vegetables are classified based on the edible part of the plant: leaves (like lettuce), roots (like carrot), bulbs (such as onions), and many others. Alternatively, fruits such as tomatoes and seeds such as peas are commonly referred to as vegetables.

Which country is the largest onion exporter?

According to FY18 data, China appears to be the top onion producer, but the Netherlands is the largest onion exporter.

Do onions aid in the treatment of infections?

Onions were worshiped for their medicinal powers by various civilizations. They have anti-inflammatory properties, relieve joint pain, treat ear infections, work as an antibiotic, and are an excellent expectorant for loosening up thick phlegm.

National Onion Day Activities

Add fresh onion to your favorite recipe

Learn how to grow onions in your backyard

Share the celebration on social media

For a flavor boost, be sure to add some onion in there. No matter how you slice it, onion pulls together some of the greatest flavors! Tell us how you like to cook your onions!

Gardening is fun! Furthermore, if you can cultivate some veggies like onions in your backyard, you can reduce the cost of your monthly groceries by harvesting them yourself.

Be sure to spread the word about National Onion Day by using the hashtag #NationalOnionDay on social media. Also, don’t forget to brag about your onion recipe or how you harvested your own onions.

5 Interesting Facts About Onion

They’ve been around for thousands of years

Sulfuric acid

Onions were worshiped by Ancient Egyptians

The biggest onion ever

The Big Onion

Onions have been present for thousands of years and, around 3,500 B.C, onions were harvested for the first time.

The reason you become teary-eyed when cutting onions is because of the sulfuric acid they contain.

They claimed that the spherical shape and concentric circles represented eternity — onions were used to cover the tombs of their monarchs and were important in ritual burials.

According to ‘The Guinness Book of World Records’, the biggest onion ever was cultivated by Peter Glazebrook, a British farmer, who grew a massive onion in 2011 that weighed just under 18 pounds.

Before it was known as the Big Apple, New York was known as the Big Onion, because it was a place where you could peel layer after layer without touching the center, kind of like an onion.

Why We Love National Onion Day

It encourages cultivation

It promotes culinary creativity

It boosts the immune system

Onions are an important, and healthy part of our diet. Why not grow and cultivate your own in your backyard?

Who would have thought onions, known for making us cry, could be so sweet and delectable with some creativity? These days, almost all culinary innovations use onion for a unique flavor.

Onions are rich in prebiotics. This helps to increase friendly bacteria in your guy, which helps to build immunity against viruses.

Source

[whitneytai]

Creamy Mushroom Sauce This all-purpose mushroom sauce made with white wine, Parmesan cheese, and fresh thyme is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

[coffin-bird]

One of my toxic traits is thinking I can cook anything correctly first or second try, and one of my even more toxic traits is usually being right

[romilography]

Creamy Mushroom Sauce This all-purpose mushroom sauce made with white wine, Parmesan cheese, and fresh thyme is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

[lattitudecafeto]

Easy Pot Roast This cooks in an oven bag with potatoes celery, and carrots. Worcestershire sauce and dried onion and mushroom soup mix add flavor.

[mytinyblackheart]

Creamy Mushroom Sauce - Sauces and Condiments This all-purpose mushroom sauce made with white wine, Parmesan cheese, and fresh thyme is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

[petermorwood]

Potato Crisps / Chips on Tasting History

So we've just watched Max's latest...

...and I was grinning a bit because I posted about Dr Kitchiner's 1817 (non-US, definitely non-Saratoga) crisps / chips recipe a month ago.

That image was from an American edition of his book; I've found a pic from the original - NB that these slices are floured before frying.

For reference, here's a two-penny piece from about 1797; the coin would still be current 20 years later:

...and here's how thick the potatoes should be sliced. That's 4mm, which is 2mm less than "a quarter of an inch" (6.25mm).

The slices will get even thinner as their moisture evaporates during frying, and, given the nature of recipes, potatoes cooked this way are probably even older than 1817 and Kitchiner's is just the first appearance found so far in print.

*****

The first recipe for "Game Chips" (an accompaniment to grouse, pheasant etc.) appeared, per the Wikipedia link, in a 1903 book published by famous chef Auguste Escoffier (1846-1935):

"Chip potatoes - these are potatoes cut into thin slices; this is usually done with a special plane. (A mandoline.) They are put in cold water for 10 minutes; then drained, dried in a cloth and fried until very crunchy. They are served hot or cold and generally accompany game roasted in the English style."

However, per Escoffier's Wikipedia page, much of his work was based on that of Anton Carême (1783-1833), whose dates are squarely coincident with Dr Kitchiner's Potato Slices.

Given the amount of cookery to-and-fro between England and France after the Napoleonic wars were over, it's impossible to say who first came up with the idea of potato crisps.

The French loved dainties - "un petit quelquechose", a little something - which the English pronounced and dismissed as "kickshaws", something over-fussy yet insubstantial. Yet those same English also loved roasting things with their appropriate accompaniments.

(I'm writing this just over a week after Christmas, and have been well reminded that the phrase "Roast (turkey / goose / beef) With All The Trimmings" is still in common 21st-century use.)

If those roasted things were game birds, only those above a certain level in society would be eating them, so it's not unreasonable to assume a rich-person game bird would attract fussy, time-consuming rich-person trimmings like, okay, Game Chips.

One thing's for sure, Potato Crisps - and Game Chips too, so hard luck, Escoffier - are almost certainly older than even Tasting History could prove.

*****

BTW, they also existed at a time when "English Food Was Bland" is more fake history.

Sauces put out on the table in fancy bottles had fancy labels ("bottle tickets") showing what was in them, and the contents were often far from bland.

Quin sauce was anchovy-based, hot and pungent.

Harvey's was a spicy sauce similar to Worcestershire, ketchup was probably mushroom and also spicy; the other two need no elaboration.

AFAIK the two crescent-shaped ones in the next pics are deliberate imitations of an officer's rank-gorget.

Finally a generic Not-Bland label that would go on any number of modern bottles (antique silver, yours for £250)...

*****

And after all of the above, I could do Very Bad Things to a packet of Tayto Cheese 'n' Onion. A packet?

Why stop at a packet when A Pack takes less time to say?

After all, It Is Written that:

"Reading One Book Is Like Eating One Potato Crisp Chip."

And also that Nothing Exceeds Like Excess...

[literaryvein-reblogs]

Writing Notes: Food (5 Mother Sauces)

for writing your cooking and other food-related scenes

Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.

The Roux

Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.

Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.

The fat used is generally butter, but oil or other fats can also be used.

The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.

Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.

The darker the roux, the nuttier the flavor.

When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.

Four out of the five mother sauces are thickened by roux.

The 5 French “Mother Sauces”

1. Béchamel (“bay-sha-mel”)

Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.

White and just a tad bit thicker than heavy cream.

The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.

Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.

By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.

The sister sauces include:

Mornay = béchamel + Gruyère + Parmesan + butter

Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard

Soubise = béchamel + onions + butter

2. Velouté (“vuh-loo-tay”)

It’s made similar to a béchamel, except in this case, stock replaces the milk.

A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.

The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.

Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.

Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.

The sister sauces include:

Bercy = velouté +shallots + white wine + fish stock + butter + parsley

Normandy = fish velouté + fish stock + mushrooms + liaison

Allemande = veal/chicken velouté + liaison

Suprême = chicken velouté + cream

3. Espagnole (“es-puhn-yohl”)

Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.

If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.

Espagnole is rarely served on its own due to the strong flavors.

Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.

The sister sauces include:

Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper

Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter

Madeira = demi-glace + Madeira wine

Mushroom = demi-glace + mushroom caps

4. Hollandaise (“hol-uhn-dehz”)

This is the one mother sauce not thickened by a roux.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.

Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.

Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar

Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

5. Tomate (“toe-maht”)

Sauce tomate, better known as tomato sauce, is based on tomatoes.

A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.

The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.

If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.

The sister sauces include:

Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce

Spanish = creole sauce + mushrooms + olives

Milanaise = tomato sauce + mushrooms + butter + cooked ham

Sources and other related articles: 1 2 3 4 5

If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!

More: On Food

[raven-at-the-writing-desk]

LET THEM FEAST

This piece was inspired by this Mickey Mouse cartoon as well as this early episode from Spongebob.

So tell me, do you wanna go?

The cafeteria doors parted, swinging open as any other door would—but to Fellow and Gidel, it was as if the gates to heaven were welcoming them. Humming chatter and the smells of delicious foods churned out from beyond. Deeply inhaling, tasting the aromas in the back of one’s throat, made their bodies light and floaty, as if hunger had made them weightless.

They followed a hoard of uniformed boys with trays, drifting to buffet stations loaded with dishes they could only dream of. Slabs of roast beef dripping with mushroom gravy, racks od lamb, game birds with crisped skin, fish glistening with herb butter, steaming stews with vegetables bobbing in a sea of rich broth, fluffy rice, cakes sliced wide and trifles stacked tall. The paper-thin slice of bread and beans they had for supper had never looked quite so sorry.

Gidel didn’t notice that his mouth was agape and slick with saliva until a cane tucked under his chin and closed it for him. Fellow pulled the young boy close, a hand on his arm as he wildly gestured to the waiting delicacies.

“Take a gander, Giddie! All that food’s free and ours for the taking!!” he chirped. “Ready your fork and knife, we’re going to eat like kings today!”

Arm in arm, the duo dove into the bar, grabbing as much as they reasonably could. Generous scoops of mashed potato, the biggest pieces of meat, plenty of sauce, the largest loaves. Gidel rushed about with an apple crammed into his mouth and Fellow snuck oyster crackers into his breast pocket (as a late-night snack).

While their plates piled higher and higher, the mob students grew more irritable. Elbowing them out of the way, snatching up popular itwms, and taking far more than their share had the tendency to invoke ire. The mobs casted dirty looks at Fellow and Gidel, others raising their voices at the kitchen.

“Oi, where’s the refill of tomato soup? I’ve been waitin’ for forever over here!”

“When’re the dinosaur-shaped chicken nuggies gonna be done…”

“I’m so hungry I could eat a whole horse. What’s the damn hold up?!”

“Be patient, boys!” a ghost chef callee back. He grunted as he hailed a vat of curry off of the stove. “It takes time to prepare the food.”

“They’re ravenous today,” remarked the lead chef. “Wonder what’s going on. We normally don’t have to prepare this much.”

By this time, Fellow (trailed by Gidel) had pushed his way to the front of the crowd. He set down his tray (the tower of food upon it wobbling, threatening to collapse) and waved enthusiastically at the chefs.

“Afternoon, gents! How’s it going? Looks to me like you’re hard at work feeding all these wayward souls.”

“Oh, um. Just fine, thank you.” The head chef blinked. He liked to think that he recognized all of the students and staff that came into his dining room, but he was drawing a total blank with Fellow and Gidel. “Er… Sorry, are you new around here? I don’t think I’ve seen you boys before.”

“Fufu, that’s right. We’re new to these parts.”

“They ain’t even students,” an angry mob student behind him piped up.

The lead chef startled. Worry crumpled his round, marshamallowy face. “Oh dear, not students? The buffet is only open to them and staff.” He glanced at Fellow’s pickings. “I’m afraid I’m going to have to ask you to return all that.”

Anger and annoyance shot through the fox beastman. Tch…! Those NRC brats, looking down on me! Why should they get to gorge themselves on this stuff while the rest of us beg for their scraps?!

He reached down and gripped Gidel’s hand, giving the young boy a reassuring squeeze. Gidel offered a sleepy grin back.

Watch this. I’ll turn this entire situation around and have them eating out of the palm of my hand.

He let out a theatrical gasp, then summoned his most charming smile. “My bad, I forgot to introduce myself! You see, I am a health inspector sent by the Department of Magic Education to evaluate your menu! Gidel here’s my trusty assistant.”

The leader of the ghost chefs scratched his head. “Huh? Is that what a health inspector does…?”

“Of course, or cooourse! All a part of the job description, my friend.” Fellow indicated his absurd amount of food. “They’re looking to implement new standards for magic school menus—and where better to look at as a model for reference than THE famous Night Raven College? The education it offers is elite, so the meals it offers must be elite as well! That’s why they’ve sent us to try one of everything, to evaluate the quality of your wares.”

Gidel bobbed his head. (He had little clue what he was actually agreeing with, but he agreed nevertheless.)

“Come ON, you don’t seriously buy this crap, do you?” a mob student groaned. “The old fart’s clearly lying!!”

Other voices joined him, but they all fell upon deaf ears. The head chef’s eyes sparkled, his pasty white cheeks rosy with excitement.

“Oooooh, why didn’t you say so sooner?! W-We will absolutely do everything in our power to accommodate your needs, Sir Health Inspector!” He turned to his kitchen staff. “Isn’t this so exciting, everyone? We’ll be the first group of ghosts to receive a fancy accolade after death!”

A murmur of approval weaved through the kitchen. The dining room, however, erupted into a fresh round of protests.

“You’re joking!!”

“That’s such an obvious lie.”

“How can you believe that bullcrap?!”

Keheheh, never underestimate the power of this Fellow Honest-sama’s silver tongue 🎶 I didn’t even need to use my unique magic to cut to the front of the line. Some people are just born suckers and stay suckers in the afterlife.

He smirked, giving a triumphant twirl of his cane. “Sorry, folks! You snooze, you lose. We get first dibs on everything~”

“Hah?! What’d ya just say to me?” A vein bulged on a Savanaclaw student’s forehead. He was about double Fellow’s width and rippling with muscle. “Like hell you are!”

“The way you talk is pissin’ me off!!” chimed in a Diasomnia student. He drew his baton and aimed it at Fellow. “I oughta shut you up for good!”

The idea was a seed, taking root and festering among his peers. Other students were producing their own magical pens, out of pockets and from inside vests.

Fellow paled, balking but keeping himself between the mobs and Gidel. “H-Hey now, can’t we talk this over? Violence doesn’t solve everything, you know!”

“YES IT DOES,” the mobs retorted—in unison for once. Hungry and angry, a terrible combination.

Gidel whimpered. No sound, but Fellow could sense it in the way the boy retreated into his coat. A free hand found its way to the small of Gidel’s back, keeping him upright.

Don’t let them see you like that. Weak, downtrodden. It’s letting them have the moral victory.

His grin widened. He was a fox looking to sink his teeth into unsuspecting prey.

“Why spend your youth grumpy and causing trouble? You should lighten up, live a little, laugh a little. Here, I’ll show you how. Just follow me! Come on to the Theater!! Life is Fun!!”

Fellow spun his cane, releasing a light shower of sparkles upon the crowd. They floated down, popping like popping on their skin. Eyes glazed over, twisted expressions slackened.

“Now then!!” Fellow, raised his cane like a baton, still spinning as he conducted his herd. He, poised as the ringleader. “Right this way, right this way, gentlemen! Let’s have a lively parade to the courtyard on this fine day!”

“The weather is nice today…”

“Coach said I need to get more exercise in.”

“I’ve been stressed about classes, I need to take this break.”

Marching—one, two, one, two—Fellow led the procession out of the cafeteria. He belted out a tune as he ushered students through the exit.

“Hi-diddle-dee-dee, actor's life for me!”

(Gidel pranced in and out of the line of students, reaching into pockets and retrieving miscellaneous items. Pencils, a keychain, spare change. He stashed them under his hat.)

“A high silk hat and a silver cane, a watch of gold with a diamond chain!”

When the last student was gone, Fellow made a U-turn and rushed back into the cafeteria, slamming the doors behind him. He dropped his smile, letting it shatter like a porcelain teacup and not bothering to salvage the remains.

“Sheesh, they’re finally out of my fur!” Fellow sighed deeply. “Those rotten kids really had to make me work hard for my meal...”

Gidel scrambled over to him, pulling out the various items he had clumsily pilfered. Look what I got! he seemed to say.

Fellow brightened, ruffling the child’s messy brown mop. “Atta boy, Giddie! We sure showed those snooty rich kids what for, eh?”

At that moment, the head chef bursted out of the kitchen juggling a tray of apple strudel. He was followed by several other ghosts, each carrying a new dish.

“Sorry for the wait, here’s the… Huh?” The head chef glanced around the nearly empty cafeteria, his brows knitting. “Where did everybody go?”

“Must’ve gone out for a stroll Fine by me, they’re letting us get right down to business,” Fellow laughed, clapping a hand on Gidel’s shoulder. “C’mon, that’s enough excitement for one day. Let’s dig in!”

[hairupintheair]

Trolls Cookbook Text

Troll Slaw

Ingredients

-9 Trolls, shredded -2 pounds of green cabbage -1 Teaspoon Caraway seeds -3 cups of mayonnaise -2 tablespoons white vinegar -1 clove garlic, minced -1 teaspoon dijon mustard -2 carrots, grated (1 cup)

Directions

In a large bowl, toss Trolls with 1 tbsp salt. Cover with ice water, refrigerate for 1 hour. This will preserve their color.

Drain the chilled Trolls, then squeeze in a towel to absorb any excess moisture. While simple, this is the most important step. The dressing will coat much better to a dry Troll.

Return to the large bowl. Stir in carrots and toasted caraway seeds. Add dressing and stir well.

Filet of Troll

Ingredients

-1/2 lbs filet of Trolls, trimmed and tied -5 tablespoons unsalted butter -1 tbsp salt -1 tbsp pepper

Directions

Preheat the oven to 451 degrees F. Place the Trolls on a sheet pan and pat them down. Use your hands to spread the butter over them. If they laugh, don't be alarmed. Trolls are ticklish by nature. Sprinkle the sale and pepper, evenly.

Roast in the oven for exactly 24 minutes. Remove the trolls from the oven, cover them tightly with aluminum foil, and allow them to rest at room temperature for 20 minutes. Remove the strings and slice the filet of trolls thickly.

Beef Trollganoff

Directions

Slice trolls against the grain into 1 inch strips. Trolls may lose color when you begin slicing. This is normal.

Cook Trolls using same skillet until brown. Heat to boil; reduce heat. Cover and simmer for 15 minutes. Stir into Troll mixture. Serve over noodles. Enjoy!

Ingredients

-1 1/2 pounds Troll -8 ounces day-old mushrooms, sliced -2 medium onions, thinly sliced -1/4 cups margarine -1 1/2 cups Troll-flavored broth -1/4 teaspoon salt -1 teaspoon worcestershire sauce -1/2 cup all purpose flour -1 1/2 cups sour cream -3 cups cooked egg noodles

Spicy Tuna Troll

Ingredients -5 cups sushi rice -2 sheets dry seaweed -3 tbsp white sesame seeds -4 lbs sushi-grade Trolls -1 cup mayonnaise -1/4 tbsp of dry chili pepper

Directions

Chop trolls and mix with mayonnaise and chili-pepper. Put a sheet of seaweed on a mat. Spread a portion of rice on top of the sheet. Sprinkle sesame seeds on top of the sushi rice. Please a portion of troll mixture lengthwise on the rice. Roll the mat, pressing forward to shape the sushi into a cylinder. Firmly press the mat and remove it from the sushi.

Cut the rolls into bite size pieces. Enjoy!

Jellied Cassetroll

Ingredients

-1 box of gelatin mix -12-17 Trolls -16 oz of sour cream -8 oz whipped topping -2 cups boiling water

Directions

Dissolve gelatin mixture in boiling water for 2 minutes. Add Trolls, chopped. Blend mixture with a hand mixer until the Trolls and gelatin have adequately mixed. Place in the fridge for 2-3 hours or until the gelatin mixture sets half way.

Lightly fold in the sour cream and whipped topping. Pour the entire mixture into a mold of your choice. This is where you get creative! Troll Hair molds, Trollstice molds, a mold for every occasion!

Fruity Troll Roll

Directions

Mix all the ingredients except chocolate in a large bowl. Stir thoroughly and place on a foil covered tray. Refrigerate until needed.

Form into two logs, using greased hands. If Troll hair protrudes from log, don't worry. This is great for presentation and adds a bit of color to the dish!

Melt chocolate while logs chill. Once melted, pour over logs. You may notice a few shouts or screams when you begin pouring the chocolate. This lets you know the chocolate is the perfect temperature! Chill the logs in the fridge.

Slice with a serrated knife to serve.

[slasherhoe87]

🥧Slashers' Favourite Dish their S/0 Makes for Them🍲

Short and sweet. Just a little idea that popped into my head while watching Masterchef Australia

Feat. Brahms Heelshire, Jason Voorhees, Michael Myers (OG / Peepaw / RZ), The Sinclairs, Billy Loomis, Stu Macher, Harry Warden, Thomas Hewitt

BRAHMS HEELSHIRE

English Sunday Roast: pork roast with crackling, peas, yorkshire puddings, golden roast potatoes, roasted carrots, green beans and a boatload of brown gravy

Dessert? sticky toffee pudding

JASON VOORHEES

Cheesy Tuna Noodle Casserole - his mom made this dish for him all the time and he loved it

Dessert? lemon bars - another favourite of his that bring up the precious few good memories he has of his childhood

MICHAEL MYERS (OG)

Ground Beef Lasagna with extra white sauce

Dessert? pumpkin pie with a big dollop of vanilla cream

PEEPAW MYERS

Meatloaf with a side of creamy garlic mashed potatoes and roasted mix veg (its all easy on the teeth 😁😂)

Dessert? strawberry & rhubarb pie

RZ MICHAEL MYERS

Full Thanksgiving Dinner: roast turkey, stuffing, mashed potatoes, green beans, corn on the cob, dinner rolls, mix veg and lots of brown gravy and cranberry sauce (he remembers his mom when you make this and is flooded with good memories of her and him together)

Dessert? pecan pie

BO SINCLAIR

T-Bone Steak with a Loaded Baked Potato and Corn on the Cob as a side

Dessert? banana split

VINCENT SINCLAIR

Rump Steak with a Mixed Mushroom Sauce and a side of Sweet Potato Fries

Dessert? dark chocolate brownie with a scoop of mint ice cream

LESTER SINCLAIR

One-Pot Smoky Beans and Roadkill Meatball Stew

Dessert? ice cream sundae

BILLLY LOOMIS

Spaghetti Bolognaise with lots of Red Sauce

Dessert? chocolate lava cake - he likes watching the chocolate sauce spill out of from its middle

STU MACHER

Pepperoni Pizza

Dessert? birthday cake flavoured ice cream in a sugared cone with tons of sprinkles on top

HARRY WARDEN

Fillet Steak with a Red Wine Sauce, Garlic Parsnip Mash and Roasted Green Asparagus as a side

Dessert? black forest cake

THOMAS HEWITT

Chili Con Carne - likes it with ground beef you purchased from the butcher or with more... questionable ground "beef" - as long as you make it, he loves it

Dessert? peach cobbler