seen from Malaysia
seen from Yemen
seen from Singapore
seen from Türkiye
seen from Philippines
seen from Germany
seen from United States
seen from Germany
seen from China
seen from United States
seen from United Arab Emirates
seen from United States
seen from Denmark
seen from Australia
seen from China
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seen from United States
seen from Switzerland
seen from Pakistan
seen from United Arab Emirates
Anyways, writing down recipes on note cards from some cookbooks I got
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Box Cake Fix
Using a boxed chocolate cake. Most of the instructions remain the same as the box, but with some substitutions:
Cook the cake at 325 Use 4 eggs 1 stick of melted butter instead of oil 2 tbsp of instant espresso 1 cup of mayo or sour cream.
Recipe Notes
Personal documentation. Thanksgiving & Christmas 2018, panko-topped mac n cheese. https://www.epicurious.com/recipes/food/views/macaroni-and-cheese-51218810 Add more panko to recipe amount. For cheese sauce, slowly add in small increments of milk for thickness. Christmas 2018, rib roast. https://www.foodnetwork.com/recipes/anne-burrell/standing-rib-roast-recipe-1922485 Do not use a high herb amount to coat roast. Experience: roast was 6-7lbs (2-boned), roasted at 450degF for ~45min for browning (due to herb coat layer?), roasted at 350degF for ~45min. Result was a browned, and medium-rare roast, which was good. Had a moderate gray-to-rare gradient.
A savoury bean based take on the traditional meatloaf. This dish comes together with blacks beans, oatmeal and a medley of condiments and sp
A super easy, moist loaf! It holds together really well. Our small person devoured it. I made it with what I had in the cupboard/fridge:
1 can lentils, rinsed
1 can black beans, rinsed
1.5 cups rolled oats, pulsed briefly in the blender
1 apple, grated
1 zucchini, grated
1 red onion, chopped
1 tsp cumin
2 tsp liquid smoke (probably too much, I’d reduce it next time)
Ground pepper
3 tbsp tomato sauce (mixed through), plus extra drizzled on top
Barbecue sauce, drizzled on top
Sauté the veges then mix everything and mash it with a potato masher. Pack into a loaf tin and drizzle the sauces on top. Bake at 170C for 35 minutes.
Grated vegetables quickly fried to create a fast, healthy and delicious meal.
Easily veganised!
1 Tbsp flax meal
2.5 Tbsp water
2 Tbsp flour
2 cups vegetables, grated and steamed for 2-3 minutes in the microwave if required (pumpkin, potato, carrot, etc)
Combine flax meal and water and let stand for 10 minutes to form a flax egg. Mix well with flour & veges, form into patties and fry in a little oil.
Of course when I made these today I got about 2/3 of the way through cooking them and realised I'd forgotten the flour (e_e).
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New: Recipe Notes
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This was another requested feature from our Footer Feedback area - keep the great suggestions coming! :)
Ratatouille Redux
I just made a new batch of ratatouille with heirloom tomatoes from my garden. I broiled the veggies in two 9x13" pans for 10 minutes, then baked at 350 until they were all cooked down. (Sorry, too busy to notice how long it took.) Heaven!
After making ratatouille quite a few times, my final conclusion is that it's the quality of the produce that makes it amazing. Home grown tomatoes, or heirloom from a store, sweet onions (Walla Walla or Vidalia, etc.), fresh herbs and herbs de Provence, sweet red bell peppers, are magical. Yes, I'll want to make it in dead of winter, but the summer flavor will be a sweet dream. I'm already inspired to plant more heirloom tomatoes next year.
Last month, about three weeks ago, I tried my hand at making homemade pickled jalapenos using a korean styled recipe. Today, I made potstickers for dinner and we warmed up some of those jalapenos and the brine as a dipping sauce. These are some notes I've made about the concoction for future reference:
1. The brine (made simply of soy sauce, brown sugar, and rice vinegar) is absolutely delicious. The jalapenos have imparted a wonderful subtle heat to the mixture of flavors over the weeks.
2. The recipe lied. It said that the longer it sits in the brine, the more the heat of the jalapenos will "mellow." My husband can attest to the fact that the heat has not "mellowed" in the least.
3. Because of the note mentioned in #2, next time I make a batch of these pickled jalapenos, I'll be removing both the seeds and pith before adding them to the brine, to see if this tempers down the heat.
4. If #3 fails to temper the heat, I'll search for a milder spicy pepper to pickle, like an anaheim pepper or something.
(At least I think that one's milder in the heat department...)
