Here’s the recipe since motherfuckers can’t source their shit.
sweet baby jesus
This changes everything
okay so yes plz
here ya go rhyder
unless you’re boots-n-cats, you have no idea how aroused this makes me.
….Mother of Demeter…
I’ve died and gone to heaven
I am so inflicting this on the D&D group on Sunday. Just… Saying. YOLO!
Recipes for Pies and Tarts! (recipes)
Need some pie baking ideas for this Thanksgiving?! Wait no more!
- All-American Apple Pie
- Apple and Pear Pie
- Apple Caramel Cheesecake Pie with Toasted Pecans
- Apple Cider Pie
- Apple Galette
- Apple Tarte Tatin
- Apricot Pie
- Autumn Pumpkin Cheesecake Pie
- Blueberries ‘n Cream Pie
- Blueberry LatticePie
- Blueberry-Almond Tart
- Blueberry-Apple StreuselPie
- Blueberry-Peach Galettes
- Buttermilk Pie
- Caramel Apple Pie
- Cherry Pie
- Cherry Pie with Cream Cheese Pastry Crust
- Chocolate Buttermilk Pie
- Chocolate Cream Pie
- Chocolate Meringue Pie
- Chocolate Raspberry Cheesecake Pie
- Coconut & Lime Cream Cheese Pie
- Coconut Custard PieCoconut Custard Pie with Whipped Cream Topping
- Coconut Pie
- Creamy Lemon Meringue Pie
- Decadent Chocolate Ganache Pie
- Dutch Apricot Pie
- Early American Buttermilk Pie
- Easy Lemon Meringue Pie
- Egg Custard Pie
- French Apple Tart
- Fresh Blueberry Pie
- Fresh Cherry Cobbler
- Fresh Lemon Curd Tart
- Fresh Lemon Meringue Pie
- Fresh Raspberry Tart with Lemon Filling
- Fresh Strawberry Pie
- Grandma’s Rhubarb Pie
- Grandma’s Fresh Cherry Pie
- Grape Pie
- Individual Nectarine Tarts
- Innkeeper Pie
- Key Lime Pie
- Key West Key Lime Pie
- Lattice Cherry Pie
- Latticed Peach Pie with Peach Brandy
- Lattice-Top Mulberry or Blackberry Pie
- Lemon Apple Chess Pie
- Lemon Tart with a Lemon Pecan Crust
- Lemon-Buttermilk Meringue Pie
- Lime Custard Tart
- L’orange and Citron Cream Cheese Tarte
- Macadamia Nut Pineapple Tart
- Margarita Key Lime Pie
- Microwave Sour Cream Lemon Pie
- Milky Way Tarts
- Mississippi Mud Pie
- No-Bake Lemon Cream Tart
- Old Fashion Fresh Apricot Pie
- Old Time Chess Pie
- Old-Fashion Apple Pie
- Old-Fashion Blueberry Pie
- Old-Fashion Fruit Tart
- Old-Fashion Pecan Pie
- Old-Fashion Strawberry-Rhubarb Pie
- Old-Fashioned English Custard Tart
- Oven Fried Apple Pies
- Peach Custard Pie
- Pear and Almond Cream Tart
- Pear and Almond Tart
- Pear Praline Pie
- Pear Tarte Tatin
- Pecan Streusel Apricot Pie
- Plum Galette
- Plum Pie Augusto
- Puff Pastry Apple Tart
- Raspberry Sour Cream Tart
- Recipe for Cookie Crumb Crust
- Rum Raisin Apple Pie
- Rustic Chocolate Raspberry Heart Tart
- Scrumptious Strawberry Tart
- Shoofly Pie
- Sour Cream Raisin Pie
- Southern Fried Fruit Pies
- Spiced Peach Galettes
- Strawberry Almond Chocolate Tart
- Strawberry Hazelnut Tart
- Strawberry S’More Tart
- Summer Cherry Pie
- Summer Tart
- Sweet Potato Pie
- Very Lemon Pie
- Vinegar Pie
- Walnut Chocolate Chip Pie
- Walnut Fudge Pie
- White Chocolate and Blueberry Tart
- Worlds Best Apple Pie
Happy Pi(e) Day!
- "Poached." This is an egg cracked open and gently boiled out of the shell until the whites have congealed but the yolk is still runny. Poached eggs are great with potatoes, toast, or corned beef hash due to the great amount of runny yolk left for spreading or dipping. Most restaurants advertising eggs “any style” will poach eggs but some prefer not to outside of breakfast hours, since it involves boiling at least a small saucepan of water.At home, you can give it different flavors by poaching it in juice, wine or broth.
- "Scotch Egg." A Hard-Boiled egg that has been wrapped in Cumberland sausage and rolled in bread crumbs. Sometimes a soft-boiled egg is used.
- "Hard boiled." Everyone knows what a hard boiled egg is: an egg boiled in its shell for 13-15 minutes until the whites are firm and the yolk is solid.
- "Soft boiled." An egg boiled inside its shell, just like a Hard boiled egg, until the whites have set and the yolk has very slightly thickened. This is the “three minute egg” that gave us the three minute “egg timer”. PROTIP: It will continue to cook from residual heat within the egg, after you take it out of the water - run the egg (still in the shell) under some cold water immediately to stop the cooking process.
- "Scrambled." This is the other one everyone knows: the egg white and yolk are mixed together, sometimes thinned out with milk, cream, or water, and fried.
- "Fried" or "Over hard and break ‘em." Just ordering a “fried” egg gets an egg fully fried on both sides, slightly browned, with a broken yolk. They are good on sandwiches but leave no yolk to spread on potatoes or toast. All following eggs are considered to be variations of ‘Fried’
- "Over easy." What is usually thought of as a fried egg: pan fried on one side until cooked about halfway through, then flipped over and fried on the other side until the white has set. The edges can be a bit crispy but the yolk is still runny, albeit not so much as a properly done poached egg.
- "Over medium." Like an over easy egg, but cooked a bit more on the second side. The yolk will be somewhat thick or sticky, but not hard.
- "Over well" or "Over hard." An egg fried on one side as for “over easy”, then cooked on the other side until the yolk has completely set. Some cooks will break the yolk.
- "Sunny side up." The egg is fried on one side and not flipped. Sometimes a bit of frying fat is spooned over the top to set the white, or some water is tossed into the pan and a lid placed over the egg. Both of these methods are called "Basted", but this isn’t universally understood if requested and often done by default anyway. Some cooks will leave the white on the top is left unset and sticky.
Here’s the recipe, as promised. These Asian bakery-style butter rolls are unbelievably soft and fluffy, and they’re actually pretty easy to make!
- 1 3/4 cups bread flour
- 1/4 cup cake flour
- 2 tsp instant yeast
- 3 tbsp milk powder
- 2 tbsp + 2 tsp sugar
- 1/2 tsp salt
- 100 ml water (lukewarm)
- 80 ml milk (lukewarm)
- 4 tbsp butter, room temperature, cut into small pieces
- 1 whisked egg (for egg wash)
- Mix all of the ingredients except for the butter in the bowl of an electric stand mixer using the dough hook. Once the ingredients come together, mix in the butter, 1 tbsp at a time.
- Continue kneading until the dough passes the windowpane test. (Break off a small piece of dough and stretch it. If it can stretch thin enough for you to be able to see through it, it’s done.)
- Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise until doubled in size (about 1 hour).
- Punch dough down and divide into 8 pieces. Let the dough rest for about 15 minutes. Shape each piece into a ball and place in a buttered baking pan (I used a cake pan).
- Cover loosely and let rise until doubled, about another hour.
- Preheat the oven to 335F.
- Brush the tops of the dough with the egg wash and bake for about 20-25 minutes. Remove from the oven and let the bread sit in the pan for 2-3 minutes, then transfer to a cooling rack. For extra deliciousness, run a stick of butter over the tops of the still-hot buns. YUM.
Try not to eat all 8 buns at once…
(Recipe adapted from this one.)
Pumpkin Pie Cookies: Recipe
If I do this, I’ll replace the Havarti with Pepperjack… because of reasons.
Who says you need to order carry out for fried rice?
- 1/2 cup brown whole grain rice
- Onion, diced
- Carrots, diced
- 1 egg
- Olive oil
- Soy sauce
- Steam rice for 45 min, add a little bit of vinegar with the water to make sticky
- Dice veggies, throw into pan with oil
- Throw on rice and cake down
- Cook for 4-5 min on medium-high heat
- Flip/mix rice
- Cook for another 4-5 min
- Move the rice over for the scrambled egg, dice and mix as the egg cooks
- Throw on soy sauce, let simmer for ~30-45 seconds
- Eat :3
LET ME TELL YOU A THING IM THE BEST AT FRIED RICE! IM THE MOTHERFUCKING KING OF FRIED RICE!
RE-Reblogging this because i just made this and ugh its heaven
As a rule, 1/6th to 1/2 onion per person eating, 1-3 carrots per person eating, 1 stick celery if you want, per person eating, 1 egg per person eating, moving to 1 egg per 2 people after 2 (so 3 eggs for 3 OR four people, etc) 1/2 cup brown rice per person.
I always put carrots then onions in, letting the onions cook till almost clear before adding rice.
If this is the main meal, add in some shredded or cubed pork or chicken you marinate and cook before cooking the veg,(Half chicken breast each person, or 1/4th lb pork per person, remember, a generous serving of meat is the size of your palm) OR add an extra egg per person, and 1/3rd cup frozen or canned peas and/or green beans per person.
Total cost per person for the meal- About .50-1.50$.
So in a pinch, this can be a GREAT meal, and it’s fast and easy, and with veg and either extra eggs or meat for protein. :D
Different knifes and their uses.
THIS SHIT IS IMPORTANT! FOR THE LOVE OF FUCK STOP USING SERRATED KNIVES TO CUT VEGGIES IT’S WRONG!
AND STOP CHOPPING WITH CARVING KNIVES OR ANY OTHER GRATON KNIVES.
ALSO, YOU ONLY USE THE STEEL TO TAKE BURS OFF NOT SHARPEN.
This would’ve been so helpful to have when I was in middle school and teaching myself how to cook, damnit. It took me ages to realize half this stuff and I just learned the other half of it, mostly re: meat, from this post.
I don’t know any of this so I can’t write characters cooking.
For all of the other writers out there who subsist on rice and microwavable chicken, this is for you.
Post with 1 note
Don’t wanna see these? Savior/block #FoodforCheap
Below the cut I will go over the most basic tools/tricks I have found for getting the best overall value in kitchen tools and necessities. I will also give a few tips on how to work around NOT having some of them.
Hopefully this can help you spend most of your money on the good foods that get nutrition in your belly with the least amount of effort AND cash.
One Pot Andouille Sausage Skillet Pasta
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