Cook Book

pixelmusings: Mashed Potato Truffles | Dessert For Two on We...

Mon, 20 May 2013 04:06:48 -0400

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/

thecakebar: DIY S’mores Pie Pops {must click the link for...

Sun, 19 May 2013 17:48:46 -0400

thecakebar:

DIY S’mores Pie Pops {must click the link for recipe and FULL tutorial}

suarts: Student living got you down? Check out these 18 amazing...

Wed, 08 May 2013 22:31:29 -0400

suarts:

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!

cookingformorons: The Simple Baked Potato, submitted...

Mon, 29 Apr 2013 22:23:32 -0400

cookingformorons:

The Simple Baked Potato, submitted by theomninerd

the-sweetest-moments-in-life: Waffles and Ice Cream

Sun, 28 Apr 2013 18:22:41 -0400

the-sweetest-moments-in-life:

Waffles and Ice Cream

slipstreamborne: ireallyhatecornnuts: schim: chinad011: pinea...

Wed, 17 Apr 2013 21:44:19 -0400

slipstreamborne:

ireallyhatecornnuts:

schim:

chinad011:

pineapplebananacurry:

cookingformorons:

greencarnations:

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. :(

thecakebar: 3 minute marshmallow cups! (recipe)

Fri, 22 Mar 2013 17:19:49 -0400

thecakebar:

3 minute marshmallow cups! (recipe)

alovelymedic: lillianmaxwell: Bunny Bread: 2-1/2 to...

Tue, 26 Feb 2013 08:01:52 -0500

alovelymedic:

lillianmaxwell:

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

what the fuck is a potato ricer: EASY RICE MASTERPOST

Sun, 20 Jan 2013 22:48:20 -0500

what the fuck is a potato ricer: EASY RICE MASTERPOST:

oneknifekitchen:

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…

isozyme: oneknifekitchen: So you just moved into a new place and your kitchen has absolutely...

Sun, 06 Jan 2013 04:37:26 -0500

isozyme:

oneknifekitchen:

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.

www.oneknifekitchen.tumblr.com

ithilienne: honorized: there is an unlisted size: short (8...

Thu, 03 Jan 2013 00:19:12 -0500

ithilienne:

honorized:

there is an unlisted size: short (8 oz). This is most cafes’ “small,” but Starbucks shifted the sizes up a number of years ago (which is why “tall” and “grande” weren’t weird names then), making the venti the largest. You can get any hot drink short.

we have a number of flavor syrups that aren’t listed on the menu, just ask what we have. Also, despite what many customers think, we have peppermint year round, so we can make peppermint mochas and peppermint white mochas any time of the year. Gingerbread and pumpkin spice are seasonal, but we may not run out of stock for quite a while, so if it’s February there’s still a chance.

bring your own cup, save 10 cents. Might have to remind the cashier, we forget sometimes.

you can get a drink “for here” and get it in ceramic/glass, feel fancy, waste less.

edited to add: 50 cent refills on coffee, iced tea, or iced coffee (not espresso beverages)

iced large drinks have extra everything, on account of being 24 and not 20 ounces - extra espresso shot, extra pump of syrup.

it’s honestly not that annoying that you have a very specific drink order. It breaks up the monotony, and it’s nice not to be a vanilla latte robot. Sometimes people would ask for weird things that I’d make for myself later and end up liking! (protip: green tea latte with peppermint)

You can get the matcha green tea as plain, non-milk tea. It’s pretty cheap for matcha tea, too.

adding a syrup to a drink always costs extra (unless the cashier likes you/doesn’t care, which is frequent), unless it’s already in that drink. i.e., a caramel frappuccino with extra caramel doesn’t cost extra.

that delicious caramel sauce is in fact real caramel. That plastic-tasting caramel syrup is not. Many people don’t realize we have both - the caramel sauce is what decorates the cup of the caramel frappuccino and on the whipped cream, the caramel syrup is what flavors the actual frappuccino or a caramel latte.

a caramel macchiato is a vanilla latte with caramel sauce, and least (Starbucks: “most”) importantly, the espresso shot put on top of the steamed milk.

infrequently ordered, but delicious drink: a marble macchiato. It’s like a caramel macchiato but with half mocha syrup, half white mocha.

if you want a legit cappuccino and you see jugs of milk on the counter, ask for them to use milk from the fridge. Milk needs to be cold to foam that well. Likewise, if you want a soy cappuccino, you can be a pain in the ass and ask for soymilk from the fridge (they might not even have any in there), since soy will barely foam at room temperature, since the cartons are shelf-stable.

if you have no idea what to order, ask us. Since we get free drinks you can count on us trying every single drink in every disgusting combination. Our favorite drink will probably be something excessively complicated we’ll be happy to make for you.

on that note, if you’re like, green tea latte? disgusting or delicious? you can ask us to sample it. we’ll make a whole drink and split it into sample cups. No big deal, our manager will probably like us better for promoting drinks anyways, and you don’t have to spend money to find out raspberry mochas are gross and green tea is delicious.

same thing for pastries. We’ll sample it if you ask and we have enough (generally yes).

if you really like a certain coffee we have but we don’t have it brewing, you can ask for a french press version. French press generally tastes better anyway, and iirc it doesn’t actually cost any more and you can order whatever size you normally would. We’ll probably sample the rest of the pot anyway. However, this will take significantly longer since, for once, we actually have to brew the coffee ourselves.

we often forget or get too busy, but we actually have giftwrap, especially around the holidays. Ask and we’ll make that overpriced mug purty.

I had a few customers with impossible or silly requests. (1) impossibly hot beverages - in excess of 210F. guys. srsly. (2) people who ask for extra hot cappuccinos and are disappointed by them still not being hot enough. This is how a cappuccino is - there’s too much air/surface area for the foam layer to ever be hot. If you want hot, get a latte. (3) asking for less-hot milk from the pitchers we’ve already made. We can’t serve milk that has gone below 135, you have to have us make a fresh batch. Sucks for waste, better for you not puking.

in terms of dairy allergy/vegan stuff, the caramel sauce, white chocolate syrup, and pumpkin spice syrup all contain dairy. The chai contains honey. The whipped cream is 100% legit heavy cream. The caramel syrup, mocha syrup, and other syrups are non-dairy. This stuff might not matter to the lactose intolerant, but to some it does. For the caffeine-sensitive, the mocha syrup does not actually have any coffee - it’s chocolate sauce, and is just named that because it’s what we use for mochas. The “creme-based” list of fraps is usually pretty short, but there are usually more caffeine-free options, just ask.

whoa

kai-face: xrainbowmuffinzx: luis0ffthewall: midnightinjapan: ...

Fri, 21 Dec 2012 18:32:54 -0500

kai-face:

xrainbowmuffinzx:

luis0ffthewall:

midnightinjapan:

Gummy souls so that you can feel like Soul Eater!

HOW DO YOU MAKE THESE HOLY LMG

GUYS I FOUND THE RECIPE/ TUTORIALS.

http://fan-foods.livejournal.com/3389.html

ALL OF THE TUTORIALS ARE LINKED THERE TOO.

I literally just started shrieking and seal-clapping and freaking out

I’m

so happy right now I could die

kazooz: theskypilot: hobovampire: cptprocrastination: i do...

Mon, 26 Nov 2012 05:00:09 -0500

kazooz:

theskypilot:

hobovampire:

cptprocrastination:

i do not know what those are but i want them

konpeito!!! Love! <3

Magic star candy! (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧

findvegan: Beer & Butternut Squash Mac N Cheese

Fri, 16 Nov 2012 02:29:08 -0500

findvegan:

Beer & Butternut Squash Mac N Cheese

differentrealms: eatsalaska: Savoring the...

Thu, 08 Nov 2012 00:20:39 -0500

differentrealms:

eatsalaska:

Savoring the multi-ethnic/national nature of the American/Alaskan electorate, we give you: salmon pie, made with wild Alaska salmon, natch.

“We’ve been making a variation of this dish in our kitchen for thirty years now and it is still a favorite amongst guests and staff alike. The perhaps more common name for salmon pie is coulibiac, but many Alaskans know it as pirok or perok. It’s a Russian dish comprised of mushrooms, rice and salmon encased in brioche or puff pastry. In our version, we use brown rice, cabbage, and a little bit of Cheddar cheese (perhaps a nod to the 1980’s when I first began preparing this dish).”

Via Kirsten Dixon, Alaska Dispatch

#yum

thecakebar: Nutella Banana Gyoza Dumplings! (recipe/tutorial)

Wed, 07 Nov 2012 22:41:39 -0500

thecakebar:

Nutella Banana Gyoza Dumplings! (recipe/tutorial)

gameandwitch: accio-coffee: Two bundt cakes stacked + orange...

Thu, 01 Nov 2012 21:51:27 -0400

gameandwitch:

accio-coffee:

Two bundt cakes stacked + orange frosting = pumpkin cake

YOOOOOOOOOOOOOOOOOOOOOOOOOO

ohgodwhatamidoing: teamgrouphug: spookypoon: steampoweredzombi...

Sat, 27 Oct 2012 08:00:59 -0400

ohgodwhatamidoing:

teamgrouphug:

spookypoon:

steampoweredzombiegiraffe:

tn1028:

SOURCE: http://www.nceasyfood.org/

OH GOD THE NOISE I JUST MADE AT THIS POST

I CAN PERSONALLY VOUCH FOR THE GRILLED PB&J

yes good

The stuffed raspberries and the yogurt dots are so tempting right now…

ashisaspooky: midori-mochi: Let’s cook Takoyaki [fixed] Als...

Mon, 22 Oct 2012 02:05:56 -0400

Let's make some delicious takoyaki!

almost ready~

put them on a plate...

...cover with sauce...

...some mayonnaise...

...then katsuobushi...

and aonori! Then it's done

This is what it's supposed to look like on the inside

ashisaspooky:

midori-mochi:

Let’s cook Takoyaki [fixed]

Als ich das letzte Mal Takoyaki gemacht habe, war es gleichzeitig mein erstes Mal. Heute habe ich es erneut und mit verändertem Rezept gemacht und sie sind viiel besser geworden!! Da mein Beitrag mehrere Nicht-Deutsch-Sprechende interessiert hat, werde ich es dieses mal die Zutaten Englisch schreiben.

What you need for 20 Takoyaki

Mixture:
• 300ml cold(!) dashi
• 100gr flour
• 1 egg
you don’t need salt if you use regular takoyaki sauce, which is already very salty

Fillings:
• ca. 100gr boiled octopus, chopped in 20 small pieces
• 1 konegi (Japanese green onion), chopped in rings
• agedama (deep fried drops of tempura batter)

Toppings:
• takoyaki or okonomiyaki sauce
• Japanese mayonnaise
• katsuobushi
• aonori

Turn on your takoyaki-pan. It should be very hot when you start frying.
Mix the ingredients very well and get rid of every rumpy stuff.
Grease the pan with olive oil and put a drop of the mixture in it to test if it’s hot enough yet. If so, fill each hole with the mixture and put in each of them one piece of the boiled octopus, some konegi and some agedama. Then, durn each of them 90° and put a little more mixture in. After that, turn them another 90° and try to get them in a round shape.
It’s not a bad thing when they get dark brown on some parts, that’s actually very good, takoyaki tastes best when it’s crusty on the outside and soft/squashy on the inside.
Put 10 takoyakis on a plate and cover them first with the sauce, then with mayonnaise, then katsuobushi and then aonori. Eat fast as long as it’s still hot.
Itadakimasu!

:O I should learn to make this.

doing this for thanksgiving break.

fuckyeahveganlife: vegan pumpkin pie peanut butter cups

Sat, 13 Oct 2012 07:19:45 -0400

fuckyeahveganlife:

vegan pumpkin pie peanut butter cups