gremlin-recipe-book

[gremlin-recipe-book]

Pasta Salad

Okay, so this one is very much a matter of personal preference when it comes to measurements! I try to use an equal ratio of all of the stuff, then add my 'sauce', but it really depends on what you like.

- Pasta. Macaroni works best, but I think you could get away with pretty much whatever

- Cheese! I like marble, but I'm 100% sure it doesn't matter. Personal taste.

- Some kind of protein. I've done artificial crab/lobster, and shrimp. I feel like tofu or chicken would probably be alright, too?

- Pickles.

- Mayonnaise, or some kind of dressing of your choice.

- Seasonings. Again, personal taste. I use a lot of dill, and then black pepper and garlic.

This one is mostly just cutting ingredients, along with cooking (and cooling!) your pasta. Not great if you have trouble cutting things, but you can always get some help, and I make a bigger batch all at once so you get it done in one go and it's good for a few meals.

Optionally, you can add things like carrots, celery, broccoli, cauliflower. Zucchini or cucumber might be good as well? Depending on what you add and how much you add of each thing, you end up with a pretty simple pasta salad you can honestly eat as its own meal.

One pot, one large bowl, one knife and one cutting board- not too many dishes!!

[gremlin-recipe-book]

Boston Pizza Bugs 'n Cheese

Ingredients!

- ~1 cup pasta noodles of your choice

- 1 jar alfredo sauce

- Shredded mozzarella cheese, to taste (best if it's enough to give you a good, stringy texture)

- Garlic powder, pepper, and salt, to taste

Boil (salted, if you like) water and cook pasta according to instructions (or personal taste, I guess). I find macaroni noodles work well for this, but go nuts. I bought the actual bug shaped pasta from bulk barn!

Drain pasta, and add sauce to the same pot. You're gonna add your spices at this point, to personal taste. Cook this on low until the pasta and sauce are both hot, but the sauce is NOT bubbling! This is important.

Remove your pot from the heat and let cool, stirring occasionally, until it's warm enough to melt cheese, but not burning hot. This matters, because if it's too hot, your cheese will get all gritty and gross.

Once the cheese is melted, you're done!

Notes:

You might need some trial and error for the cheese, it took me four tries to get a batch that didn't go gritty. I found you don't have to worry about much except for the temperature, as long as your sauce isn't too hot, just warm enough to melt your cheese, you should be okay.

Gritty sauce is still totally fine, I just don't like the texture, obviously. You could use garlic alfredo sauce, I just find the garlic sauce tastes odd, so I buy the plain and add my own. I used Classico alfredo sauce, but I don't think it matters! You can also use pre-shredded cheese, just note that the anti-caking stuff they add might change your results a little. Or not, I'm no expert.

I make the whole thing in one pot with one utensil, and you can drain the pasta using the lid for the pot, especially if it has holes for steam in the side like most do. If you want to save a dish and you've only made a small, single person batch (like the one here), you could eat right out of the pot.

Enjoy!

[gremlin-recipe-book]

Hello! I'm Toby, and I realized sometimes it's difficult to find recipe dupes for restaurant food, and sometimes the ones out there involve a lot of extra effort and steps that just don't work for everyone.

I also wanted a place for really easy, low effort recipes, with less dishes involved. This blog is basically going to be a personal recipe book- because I'm excellent at forgetting my own recipes.

That being said, I'm also putting it here on Tumblr because this way I can take requests for certain foods, or recipe ideas/submissions!

It's easy to find recipes online, and I'm sure people have their own anyway, but maybe you can't quite figure out the recipe for a particular restaurant food that you like, or you just want to put a recipe out there for others. Thank you!