Mashed Potato Truffles | Dessert For Two on We Heart It - http://weheartit.com/entry/60750520/via/pixelmusings
Hearted from: http://www.dessertfortwo.com/2013/04/mashed-potato-truffles/
Student living got you down?
Check out these 18 amazing snacks that you can make in a cup in the microwave! Cheap and easy these are the perfect snacks!
How to make your ramen 9001x better, courtesy of /ck/
And you can buy roast beef and roast chicken on the internet. I am set for ramen for like a year now.
QUICK EGG IN UR RAMEN TRICK MY FRIEND TAUGHT ME IN HIGH SCHOOL
pour just enough water into your pot to cover your noodles and other ingredients, then get a small cup/fancy measuring 1 cup cup or w/e and measure out another cuppa watta. dump that shit in too.
make ur ramen. just start boiling and dump whatever you’re supposed to put in in the beginning. u know how to make ramen this isn’t ramen for snot nosed sobbing beginners ok
KEY PART: you know how it says on the back of the package to cook for about 4-5 minutes?? we’re cooking for 5 minutes. wait for your ramen to cook for the first three minutes. stare hungrily if you must. but the EXACT MOMENT 3 minutes hit here’s what you do:
- SCREAM. and then stir your noodles to make sure nothing is sticking to the bottom of the pot. (scream is optional) also make sure your broth is still more or less covering your noodles, if its not add a bit more. it doesn’t matter if some is still sticking up we just don’t want chewy noodles (unless you’re into that) (i’m into that)
- make a lil hole in your noodles. this little hole must have broth in it and nothing more. make it in the middle or the side it honestly doesn’t matter you just need a clear shot to the bottom of the pot
- crack your egg and toss that mother into the hole.
- COVER EGG WITH NOODLES AS QUICK AS YOU CAN
- DON’T. STIR.
- I SWEAR TO GOD IF YOU STIR FOR THE REMAINING MINUTE AND A HALF YOU probably won’t ruin anything you’ll just have egg drop soup i guess but IF YOU DON’T STIR
- Congratulations, you have poached an egg in your broth! Your poached egg now tastes like your ramen broth. Revel in your victory.
- no seriously that egg will be mildly chewy deliciousness oh my god if you can perfect this technique you will never have your egg in your ramen another way again
this is as close as you’ll get to ramen made in a restaurant…
I’m just glad this isn’t like that one post that was all “HOW TO EAT CHEAP WITH RAMEN STEP ONE ADD A SIRLOIN STEAK AND $20 WORTH OF INGREDIENTS”.
This is how you can tell I’m poor as fuck.
Most dried ramen is deep-fried which is why it’s so unhealthy. If you boil in plain water, strain, and then add to fresh hot water/broth, it’s a lot better for you in general.
Another recipe:
Boil your noodles. Strain. Take a small frying pan and melt two tablespoons of butter (margarine works but butter is better) on low heat. Add the noodles and flavor powder and mix well.
ANOTHER recipe:
Get a bag of frozen stir-fry veggies from wal-mart. It’s like a buck fifty. Fry those suckers up with some tonkatsu sauce or soy sauce. Boil your ramen, strain. Pile the noodles on a plate, top with your veggies and sauce. Sprinkle a tiny bit of the ramen flavoring on top. Bam, stir fry. The veggies make enough to serve three people (three packages of ramen).
Other things you can add to ramen to make it taste better:
Chopped inarizushi.
A half a can of peas.
A half a can of tunafish to the shrimp kind.
CHIVES MAKE EVERYTHING BETTER.
Oddly enough, boiled potatoes to the beef kind.
Shredded cabbage.
Sliced boiled eggs.
Matchstick carrots (you can get them from most grocery stores for like a dollar a package; alternately make your own from a cheap-ass bag of whole carrots).
If you’re gluten-free, you can make a gluten-free version of ramen by making and preparing spaghetti squash and using the bullion recipe above (substitute anything with gluten in it for something without, obviously). The “noodles” are smaller but damn is it tasty. Spaghetti squash, incidentally, grows at the least provocation so if you get a spaghetti squash (which are generally kind of expensive), save the seeds and plant them anywhere. Water them once a day.
Spring-noodle soup, courtesy my husband’s Asian-American ex-girlfriend: Boil your ramen and strain. Heat up a can of soup broth, or simply prepare the ramen bullion. Dip the noodles into the broth forkful by forkful as you eat. You can add other stuff to the noodles, like veggies and meat, as you’re boiling it.
Saute some green onions and minced garlic in a pan in butter or margarine for a few minutes (you can substitute sesame oil for the butter or margarine as well, if you happen to have it around. The sesame oil gives it a really good flavor). Add a dash of seasoned salt. Boil and strain your ramen noodles. Add to the saute mix, fry for a hot second, and you have awesome garlic noodles.
Minute rice! You can add a small handful of minute rice to your ramen as it’s cooking for a more carb-heavy soup to get you through the day. If you couple this with veggies and meat it’s almost a round meal.
THIS HAS NOTHING TO DO WITH RAMEN, but if you make macaroni and cheese (Kraft dinner), add a can of tunafish and a half a can of peas to it to make a more filling, more rounded meal.
Seriously, if you are broke and need to vary your diet in any way, I am the person to talk to. I grew up on this shit. A lot of is really unhealthy, but at least you won’t die of boredom.
Just made the version with the mushroom broth (without sesame oil, b/c mine died in the fridge oops) and it was very good. I’m curious to try the screaming poached egg method, but I’ve never eaten a poached egg in my life and I’m worried about ruining two otherwise perfectly good meals. I love eggs but it is the one food that I am very picky about how it is prepared: hard boiled is gross as hell but scrambled or in an omelet is divine and anything where the yolk is even slightly runny I approach with great distrust. :(
Bunny Bread:
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg
Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.
Bake at 375° for about 10 minutes or until golden brown.SHAB LOOK
Hi Allison! ;; I wanted to send you a bunch of easy Asian food recipes but rice was essential to most of them and in a small kitchen with few supplies, I think fresh rice can sometimes be pretty confusing to deal with if you’re not used to making it. I was gonna write this as part of a different…
So you just moved into a new place and your kitchen has absolutely nothing in it.
This may never happen to you, but when I moved into my new place there was something called a “frozen fruit boat” in the freezer and nothing else. My kitchen was completely empty and I didn’t know what to do. Looking back, it would have been nice to have a list of essentials.
Here’s the 10 things you need to not die:
Cutlery - plastic will do. You can do more than you think with plastic cutlery, including stir stuff that’s cooking on the stove provided you aren’t afraid of carcinogens and are careful not to melt your spoon. Be quick!
Ice cream - ice cream requires nothing but a spoon to eat, and it will make you happy when you can’t cook, don’t know where the store is, have no internet or hot water, and are subsisting on like, 600 calories a day while you get your shit together. Just buy some.
A cup - for drinking.
Ice cube trays - because they will make your life immeasurably better right away, since drinking only tap water is especially a drag when that tap water is warm.
A plate - to eat off of, because eating things out of the pot eventually gets sad. Get two, probably, because until you get a cutting board one of these will be sacrificed and will forever smell like garlic and onions.
A knife - don’t get a serrated one, get a little knife with a straight blade that you can cut an onion in half with. It doesn’t have to be huge, just enough that you can take a vegetable apart.
A non-stick pan - you will keep this forever, so get a nice one, but you need it as soon as possible. Non-stick not optional.
A small pot - you can get this before you get your frying pan, but if you sauté things in the bottom of a 2 quart pot, you are going to spend a lot of time scrubbing those things off of the bottom of your 2-quart pot.
Dish detergent and a sponge - you have to clean up after yourself! You can re-use anything if you wash it well enough! Easy mac = a little bowl forever.
Bottle-opener with corkscrew - last but very importantly: because you’re going to want a drink real bad after all this bullshit, and you’re an adult, dammit! Truly, there is nothing sadder than buying a bottle of wine and being unable to get into the damn thing.
I’M STARTING A COOKING SIDE-BLOG
Because cooking is hard, and I want to help.
