#Cooking Recipes and Instructions

[littlebittyhollowbugs]

Really love how the fandom decided that post-canon Hollow is skilled at and enjoys cooking/baking

I see this hc all over the place (I've adopted it myself!) And It's honestly adorable

[mrgladstonegander]

[forgettable-au]

How are Wingdings’ cooking skills?

They're okay, he's usually good at following the recipe

But if the instructions aren't specific enough then it will go wrong...

He finds cooking a little stressful, so he would rather not

He doesn't have time for that stuff anyway

[babsvibes]

A soup recipe that’s relatively cheap and easy because I cook like a single mother of four

In one pot: brown a pound of beef, strain the grease, then add two taco seasoning packets, a diced yellow onion, a can of corn, a can of pinto beans, a can of rotel or diced tomatoes (don’t strain the cans, dump them entirely into the pot). Cook until flavors combine. Serve with shredded cheese, sour cream, and tortilla chips.

For fool-proof instructions:

Get a pot. You will only need one pot. Should be big enough that a soccer ball could sit in it (but doesn’t have to be a submerged soccer ball).

Throw a package of ground beef in it (usually around one pound) and cook until the pink is gone.

Can be the cheap tube of ground beef or a different meat, who cares. If you don’t have a fancy way of straining grease so it doesn’t go in your drain, get a wad of paper towels and c a r e f u l l y let it soak up that puddle of grease then throw the paper towels away.

Take two taco seasoning packets and sprinkle that over the beef. Stir.

Yes it’s mostly dry seasoning on beef don’t worry there will be liquid in a second. You can use only one packet if you prefer less seasoning. Add a little extra water if you need to tone it down.

Throw in a diced onion. Stir.

I wouldn’t go for a sweet onion, but it would probably fine if you used whatever kind of onion you have. If you want to use a shallot, go ahead. Maybe try dicing while the meat is cooking. If you didn’t, just take the meat off heat and finish the onion. Put it back on heat once you’ve thrown the onion in. You can skip the onion if you want.

Dump a can of corn, a can of pinto beans, and a can of diced tomatoes into the pot. Stir.

Do not drain them first. Just dump. I try to grab the cans that are like duel ingredients so fiesta corn, beans with jalapeños, and tomatoes with green chilies. Literally all of this is interchangeable. If you have a different kind of bean, sure use those. If you have stewed tomatoes, go ahead. It comes down to texture and slight variations on flavor but because of the seasoning packets it will mostly taste the same regardless.

Bring it to a boil then lower the heat, cover with a lid, and let it simmer. Cook until you can see through the onions. If you skipped the onion, taste periodically for the flavors to come together. You can give it a stir every once in a while.

The flavors “coming together” looks like when color saturations all match to form one soup instead of five separate ingredients. Like when you put a filter over a photo and now it looks more balanced? This could be like fifteen or twenty minutes but I don’t know your stove.

If you’re like “this isn’t enough juice to be a soup” give it a few minutes as the ingredients release their moisture. If after like ten minutes there’s still not enough liquid to your liking, pour some extra water in there by rinsing out one of your previously used cans (like if there’s still beans stuck in the bean can, fill it halfway with water, swish it around, and add that).

Serve with shredded cheese, sour cream, and tortilla chips. Hot sauce optional.

If you want to add more stuff, do it. Peppers? Sure. Shallot instead of or alongside an onion? Go for it. More beans? I’m down if you are. If you want to get rid of stuff, sure thing boss. It does not matter. This is simply the easiest recipe.

[deikshen]

I'm really hungry and I was craving something, but I couldn't find the recipe...

Until I remembered that the food I was craving was a food I READ IN A FANFIC THAT BINGHE HAD COOKED

My brain is very bad, guys, help

[food-recipes-of-zer0gh]

kwarktaart

ingredients:

75 grams/6.2 ounces/0.39 pounds biscuits/graham crackers

90 grams/3.17 ounces/0.2 pounds butter

9 sheets gelatin/3-4 tablespoon powdered gelatin

500 grams/17.6 ounces/1.1 pounds low-fat cottage cheese (literal translation) / low-fat yogurt (choose your flavor)

250 ml/8.5 fluid ounces whipped cream

100 grams/3.5 ounces/0.22 pounds sugar

100 ml/3.38 fluid ounces milk or variations with fruit/ fruit juice

Instructions:

phase 1:

Soak the gelatine in cold water (use instructions on packet)

Line the springform pan with baking paper and/or grease it. You can also use acetate foil for the edges, then you can easily remove the cake from the pan.

Crumble the biscuits till fine/almost dust.

Melt the butter and immediately mix it with the biscuit crumbs.

Spread this over the bottom of the springform pan, press down well.

phase 2:

Whip the cream until almost stiff

and stir the yogurt until smooth.

Bring the milk (or one of the variations) with the sugar to a boil in a saucepan over low heat. If desired, add a teaspoon of vanilla extract for extra flavour.

turn off the heat.

Squeeze the gelatine and dissolve it in the warm milk.

Let it cool for 5 minutes.

phase 3:

First fold the yogurt into the lukewarm milk (or one of the variations)

Then fold the whipped cream into the lukewarm milk (or one of the variations). Try to keep as much airiness as possible.

Pour the mixture into the springform on top of the biscuit base.

Cover with cling film and let it stiffen in the fridge for at least 4 hours or overnight.

Then you can remove the springform and add a tasty topping. Store and serve the cake chilled.

[essektheylyss]

I did get called out by my therapist for blorbo crimes (nicely, she was very supportive and encouraging so this is largely a joke) over the fact that I made soup, bread, AND now meat pies this week, but you know what? I have soup, bread, and meat pies. And this is what's important. 😌

[clumsypuppy]

footnotes arent enough I need you to talk to me like im fucking Amelia Bedelia

[blue-banditt]

Just wanted to share this— eggs poached in tomato sauce— that I made today. It's just so beautiful 🥲

[promethes]

“i don’t know how to cook” don’t lie. don’t play in my face like this. anyone can cook.

[andimthedad]

“Stir until the vibe is right.”

— actual line from Beth's personal brownie recipe when her friends asked her to write it down

The brownies were amazing. Beth (age 15) has baked enough by now that she modifies recipes on the fly, or makes up new recipes, and they (nearly) always turn out well.

[littlest-arsonist]

there is literally nothing cooking youtubers like more than not being clear about ingredient amounts

[chekovsphaser]

The problem with USAmerican recipes is that most of them call for ingredients that don't exist outside of the US and/or ready mixes. If I wanted to use a ready mix I would read the instructions on the box. Ergo functionally useless to me.

The problem with Brazilian recipes is that most of them are written as if they are just reminding you of how to make something you already know how to make. As such, information like how long to bake something, or what temperature the oven should be on, high or low fire on the stove, or even on occasion what kind of spoon (table or teaspoon) to use is deemed extraneous. Which is also functionally useless.

I end up using the Brazilian recipes while checking English-language ones for baking time/temp and verifying spoon sizes. And also just a healthy dollop of doing whatever the hell I want anyway, because in the end I am Brazilian after all.

[letsmakebreakfast]

SPATCHCOCKED HEN WITH THYME AND ROSEMARY

Another day another one of my favorite recipes!

Today is a delicious spatchcocked hen with thyme and rosemary so juicy and flavorful perfect with some mashed potatoes and asparagus, yum.

spatchcocked hen with thyme and rosemary:

Ingredients:

1 spatchcocked hen

2 tablespoons of fresh thyme leaves

2 tablespoons of fresh rosemary leaves

4 cloves of garlic, minced

2 tablespoons of olive oil

Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a small bowl, mix together the thyme, rosemary, garlic, olive oil, salt, and pepper.

Place the spatchcocked hen on a baking sheet lined with parchment paper.

Rub the herb mixture all over the hen, making sure to coat it evenly.

Roast the hen in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

Remove the hen from the oven and let it rest for a few minutes before serving.

Enjoy your delicious spatchcocked hen with thyme and rosemary!

Feel free to adjust the seasoning and cooking time according to your preferences, I usually marinade the chicken with spices olive oil and lemon for at least an hour. Thanks for reading, Enjoy your meal! Follow or like the post to save for later!

[food-recipes-of-zer0gh]

Tompoes

ingredients:

Puff pastry

200 grams/ 7 ounces/ 0.44 pounds flour

200 grams/ 7 ounces/ 0.44 pounds butter

100 milliliters/ 3.4 fl ounces ice cold water

3 grams/ 0.1 ounces/ 0.007 pounds salt

or a roll of puff pastry

Pastry cream

350 milliliters/1.479 cups/11.9 fl ounces milk

1 teaspoon vanilla extract/1 teaspoon vanilla flavoring/2 teaspoons vanilla sugar/1 teaspoon vanilla paste or 1/3 part vanilla bean

85 grams/ 3 ounces/ 0.2 pounds sugar

35 grams/ 1.2 ounces/ 0.08 pounds custard powder

500 grams/ 17.6 ounces/ 1.1 pounds whipping cream

3.5 gelatin leaves or 7 grams/ 1 tablespoon (0.25 oz.) powdered gelatin

Icing

125 grams/4.4 ounces/0.28 pounds of powdered sugar

¼-½ teaspoon of fruit juice or a few drops of (pink) food coloring

1½ -2½ tablespoons of hot water

Instructions:

Puff pastry

phase 1

buy a roll of fresh puff pastry or

Mix flour, salt and water and quickly knead into a crumbly dough

Cut the butter into small cubes and mix into the dough. Be careful, the lumps of butter should remain visible.

Dust the work surface generously with flour and roll out the dough into a rectangular sheet.

Fold the dough into quarters (outer edges inwards and then fold the whole thing over), give it a quarter turn and roll out again into a rectangle.

Fold the dough into quarters again, wrap in plastic wrap and place in the fridge for 20 minutes

Repeat the above two more times.

phase 2

Preheat the oven to 185°C (degree Celsius)/ 365°F (degree Fahrenheit)..

Roll out the dough into a rectangle with a width of about 23 centimetres/ 9 inches.

Place on a baking tray lined with baking paper.

Bake the base for 20 to 30 minutes. Pay close attention to the color. If the puff pastry gets too dark, cover with baking paper.

Let it cool.

Pastry Cream

Phase 1:

Mix together vanilla, 35 grams/1.2 ounces/0.08 pounds sugar and milk.

Place custard powder in a bowl and add a dash of milk.

Beat well until smooth.

Bring milk, vanilla and sugar mixture to a boil.

Pour a little bit of the mixture into the custard, beat briefly and pour back into the pan.

Bring back to the boil and simmer briefly until thickened.

Pour pastry cream onto a plate and cover with plastic wrap.

Let cool.

Phase 2:

Soak gelatin in plenty of cold water.

Squeeze gelatin and melt with adhering water in a pan over low heat.

Whip 200 grams/7 ounces/0.44 pounds of whipping cream with 20 grams/0.7 ounces/0.04 pounds of sugar until stiff.

Whip the cold pastry cream until smooth and stir in the dissolved gelatin.

Now mix in the whipped cream.

Pour the crème suisse onto a plate and let it stiffen in the refrigerator for about 5 minutes.

Whip the rest of the whipped cream with 30 grams/1 ounce/0.07 pounds of sugar until fluffy.

icing

Mix the powdered sugar, fruit juice or food coloring and the hot water into a smooth icing

Assembling the tompoes

Cut the puff pastry neatly into two strips of 11 centimetres wide.

Put the cream and whipped cream in piping bags.

Pipe straight strips of cream on the bottom sheet of puff pastry and pipe straight strips of whipped cream on top of this.

Cover with the second sheet of puff pastry.

Brush the top of the puff pastry sheet with the icing.

Put the tompouces in the fridge for at least ½ hour to stiffen.

enjoy

[florida3exclamationpoints]

WHAT THE HELL HAPPENED TO MY STRAWBERRY SWIRL