#Food & Recipes

[cats-meme]

Smash the follow button for daily lovely memes. 🥰

[toyastales]

Mozzarella Sticks

[foodyideas]

cheesy bacon fries

[kcrossvine-art]

hi friends! This recipe/review was delayed at first from- well it was a different recipe originally, technically bat tempura should be the next item but id like my first tasting experience of bat to be made by someone else who knows what bat should taste like. The recipe after bat tempura is living armor and id intended to use geoduck to mimic the scale. Living armor is interesting with dunmeshi as they used the suit of armor in 3 different ways; grilling, steaming, and souping.

Affording geoduck, a PNW delicacy, is a stretch for one dish, let alone 3. With my write-ups id like to offer a chance that readers will actually be able to make what we talk about. So I opted to use regular clams instead. I feel myself above the fire so we're still sticking with one dish, the dish that doesnt require a grill or a helmet-esque plating arrangement.

Today in our delicious dungeon, we're going to be making Living Armor Soup!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Living Armor Soup?” YOU MIGHT ASKThe ingredients used in the show didnt give much to work on, quoting "medicinal herb" and "special sauce".

1 lbs Mussels

Shallots

Garlic

Bay leaf

Curry powder

Chicken stock

Cream

Eggs

Its important to use cream as your dairy, the higher fat content gives you leeway with boiling and acidity to avoid curdling. Any cream should do. Still bring it to temp gently but rest assured in the moo moos protection. 

AND, “what does Living Armor Soup taste like?” YOU MIGHT ASK

A smoother, buttery-er cream of chicken soup

The mussel meat itself feels like a simplified version of chicken hearts- structurally and in taste

Its not bad. You could hard sell it to a picky eater 

Green onions would bring crispier top-notes much needed

And maybe building a roux base for the soup would fill out the low end?

I dont know what drinks would pair well with this. My heart wants to say red wine but im not a grape fan and cant get more specific than that

I think the hassle of procuring seafood is why when i ask my friends their opinions, the responses are middling to negative. You cant build a palate for it if you dont eat it enough. If i'd had fish stock i wouldve used that rather than chicken, while it doesnt turn the soup disgusting or make itself known much at all, awareness of its presence draws unfavorable comparisons to food I'd rather be eating. And eating for cheaper too (...besides the chicken hearts).

. Some mussels out of a bunch will inevitably be DOA, you wont be eating exactly a pound of them. This and waterweight are the nature of seafood. . Lay easy on the salt until the end before serving . If you have enough mussel stock left after straining, you might not need additional stock

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From deciding to cook to sitting and eating, the process took about an hour and a half. Not bad but not great, considering this dinner left me feeling full for all of about an hour after.

And the mussels were mostly usable/alive too! I discarded maybe 3 of the whole pound! Sure seafood can be light eating- youd think the dairy and vegetables would hulk it up more. The science of what makes food filling isnt entirely understood, as is most nutrition and gastro science, so i dont know what to blame. Stunning that 1lbs of mussels was not enough to keep a 110lbs person full for an hour.

If i were to make this again, i would serve it with fresh dinner rolls (or another carb). Breads and seafood are joined at the hip in my mind. You want more delicate tastes from your fish? I got just the thing. An entire family of food with varying flavors and textures that just so happen to all work pretty well with the third thing people eat often with seafood; butter.

I give this recipe a solid 4/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) It needs workshopping beyond being recognizable to the show.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 lbs mussels, cleaned and de-bearded

Butter

3 shallots, finely diced

3 garlic cloves, crushed

2 bay leaf

Curry powder to taste

120g chicken stock

100g heavy cream

2 eggs

Method:

Wash your mussels. Remove any beards and barnacles. Discard any mussels with open shells.

Finely dice your shallots and garlic.

In a saucepan, brown your shallots and garlic in some butter over medium-low heat. Once softened add your stock, bay leaves, and curry powder to the saucepan. Increase the heat to medium.

Add your cleaned mussles to the saucepan, the liquid should cover them but if not add more stock. Bring to a boil, and then cover and reduce to a simmer.

Keep simmering until most/all of the mussel shells open. Discard any that still havent after about 6 minutes of simmering. Set aside the remaining mussels.

Pass the liquid in your saucepan through a strainer and return the liquid into the saucepan.

In a seperate bowl, combine the eggs and cream together. Carefully stir the egg/cream mixture into the saucepan until incorporated.

Remove the meat from the mussels, either discard or save some shells for garnishing.

Place the mussel meat on the bottom of serving bowls and pour the hot broth overtop, add your garnish (if any) and enjoy!

[thelailasblog]

[thegirl-in3z]

Chocolate chip cookies 🍪

[foodshowxyz]

Spicy Italian Sausage Rigatoni with Tomato Basil Sauce 🌶️🍅🌿

This flavorful dish combines spicy Italian sausage with a rich tomato basil sauce, all tossed with perfectly cooked rigatoni pasta. Get ready for a taste explosion!

Ingredients:

1 pound rigatoni pasta 🍝

1 pound spicy Italian sausage, casings removed 🌶️

1 tablespoon olive oil

1/2 onion, diced 🧅

3 cloves garlic, minced 🧄

1 (28-ounce) can crushed tomatoes 🥫

1/2 cup chopped fresh basil 🌿

1 teaspoon dried oregano 🌿

1/2 teaspoon red pepper flakes (adjust to taste) 🌶️

Salt and black pepper to taste

Grated Parmesan cheese for serving 🧀

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions for al dente pasta. Drain and set aside.

Sauté the sausage: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.

Sauté the aromatics: In the same skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Make the sauce: Add the crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper to the skillet. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.

Combine everything: Return the cooked sausage to the skillet and stir to combine. Add the cooked rigatoni and toss to coat in the sauce.

Serve: Divide the pasta among plates and top with grated Parmesan cheese. Garnish with additional fresh basil if desired.

Tips:

For a creamier sauce, stir in a 1/2 cup of heavy cream after adding the crushed tomatoes.

If you don't have fresh basil, substitute with 1 tablespoon of dried basil.

Add a pinch of sugar to the sauce to balance the acidity of the tomatoes.

Serve with a side of crusty bread to soak up the delicious sauce! 🥖

[sikfankitchen]

Mandu (Korean Dumplings) filled with Pork, Garlic Chives & Glass Noodles. 🥟

[flowery-laser-blasts]

Chez Molerat VS Dine 'n Crime - MENU

"KP! BIG SITCH! DIRE SITCH! YOU WON'T BELIEVE WHAT HAPPENED!" "Ron, calm down. Breathe in...," "..." "..." "..." "You can breathe out no--" "DRAKKEN OPENED A CAFÉ ACROSS THE STREET FROM BUENO NACHO AND HE'S TRYING TO GET THEM TO GO OUT OF BUSINESS SO HE CAN RENT THEIR BUILDING AND WE HAVE TO DO SOMETHING!!." "Wait--, slow down; Drakken opened a Café?" "COME ON AND TAKE A LOOK FOR YOURSELF!"

At long last, I have finally finished this massive project! I got inspired by those 'anime pop-up restaurants', Disney park foods and themed cafés and I wanted to try and take my own spin on it with a Kim Possible themed menu! To save you all some travel ticket money to my house, I've written down the recipes/links to all of these food items so you can make these yourself in real life! The food items are all based on things I've eaten/made before and I hope that my picks are to your liking! DRINKS: Quench your thirst, and OBEY: [coming soon] The Ronfactor: [coming soon] It's 'juiced' you: [coming soon] She's got the green magic MAIN DISHES: The Naco: [coming soon] Basic average meal: [coming soon] Dumpling I.H.O.A.T.: [coming soon] What is that? That tasty thing!: [coming soon]

DESSERT: El Presidente Shego's vacay: [coming soon] Camel turtle brownies: [coming soon] What's the sweets?: [coming soon]

BON APPETITE!

(NOTE: This is the master post so this post won't be rebloggable until I finished posting all recipes!)

Massive thanks to @bcbdrums, @gothicthundra, @selfox, @creatorping and @legendary-guest for talking with me during the process of this project!

[ilovemesomevincentprice]

In 1977, Vincent Price teamed up with Creamettes to share a delicious recipe... I have to try this.

[jacky93sims]

Mango Saffron Cake, Passionfruit Oat Smoothie, Grilled Mahi Mahi with Mango Salsa and Lemongrass Chicken Food for The Sims 2

These are 4to2 conversions from Icemunmun, low poly. You need the invisible plate, included. They are functional food from the fridge.

DOWNLOAD HERE

[olenvasynyt]

Foods from each of ACOTAR's Seasonal Courts:

Okay so I have been obsessed with thinking about what dishes the Pyrthian seasonal Courts would have based on their season ofc because I love worldbuilding and I have pinned so many recipes onto my Pinterest board for this so here we go all recipes will have links :)

Spring:

Strawberry watermelon salad with burrata

Lilac lemonade

Cucumber gazpacho with avocado and greek yogurt

Fava bean, pea, and egg spring tart

Pink radicchio salad

Stir-fried lamb with coriander and Sichuan pepper

Earl grey crème brûlée tart

Beltaine (May Day) spiced honey cake

Rose tiramisu

[toyastales]

Philly Cheesesteak Egg Rolls

[foodyideas]

Shrimp & Fries

[kcrossvine-art]

haiiii dungeon delvers! This is a quick one, gratefully both the materials and the dish-type are very close to their real life inspiration :D

As we speak, my favorite catgirl bestfolk is getting introduced to the anime and you haven no idea how much self control its taken to not immediately jump forward to be in sync with her, but theres SO many good recipes before we get there!!!

We will be making a Mandrake and Basilisk Omelet today!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Mandrake and Basilisk Omelet?” YOU MIGHT ASKIts made from the egg of a basilisk, which isnt a large chicken egg but instead a large snake egg. Oblong shape, soft leather texture, and no eggwhites just yolk.

A large daikon

½ lbs fatty bacon

Shallots

Garlic

Chicken eggs

Salt

Pepper

Arugula (for garnishing)

OPTIONAL; ketchup/hot sauce :)

You could try cooking this using actual snake eggs, but theyre hard to come by and reportedly quite bland compared to chicken eggs. I tried getting my hands on an ostrich egg for the pizzaz of it all. The zoo lady was kind in her dismissal.

AND, “what does a Mandrake and Basilisk Omelet taste like?” YOU MIGHT ASKOmelettes are standard fair but here we cook them like a french omelette and wrap it up like a burrito at the end.

Wetter eggs than im used to ( <- american)

Daikon and bacon r very tasty together

They end up having the same texture almost

Intensely savory. Heavy on the tummy

Chopped green onions would bring more levity to the filling

Ketchup pairs well

(but i prefer medium hot sauce)

Dark coffee pairs well

The acidity of the above 3 is what makes them work with this nutrient Dense dish

. In the show, decapitated mandrakes are more bitter than mandrakes left 'whole'. If you want that difference, using sweet/sour sauce on some of the daikon while it cooks will make the non-sauced daikon seem bitter by comparison. . Maybe ferment daikon too? . Adding a small amount of water with the bacon transfers the heat evenly, a small amount as to cook off before the fat/grease renders. Could also try cooking in the oven.

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"Consisting of a fluffy Basilisk egg omelet filled with minced Basilisk bacon and mandrake.If the mandrake used was killed with its 'head' still attached, it will be less bitter and more mellow" This dish is important as it marks the beginning of Senshi and Marcilles bonding, and the lead-up gives us our first glance into the school Falin and Marcille met at. Objectively the recipe is basic but it was challenging to write out.

Omelette making is muscle-memory, so having to learn the french variation and slow down felt like trying to ride a bike side-saddled.

It took about an hour and a half from laying out the ingredients, to eating the finished thing. I had to take a break in the middle of cutting veggies as my wrists are flaring up, so you could probably go faster unimpeded.

What would you rate this recipe out of 10?(with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do different, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 large daikon, chopped

½ lbs fatty bacon, chopped

2 shallots

3 cloves of garlic

3 Eggs

Salt

Pepper

Some arugula (for garnishing)

OPTIONAL; ketchup/hot sauce :)

Method:

Chop your bacon into roughly ½ inch squares. Cut off the ends of your daikon and cube the rest. Thinly dice your shallots and crush your garlic cloves.

Bring a cast iron skillet to medium-high heat. Once at temp, carefully add your chopped bacon to the pan with a very small amount of water.

Add your chopped bacon and stir-fry until almost cooked.

Add your shallots and garlic. Cook for about a minute or until the shallots have softened.

Transfer the bacon, shallot, and garlic mix to a bowl. Set aside. Lower the cast iron skillet to medium heat.

Place your daikon cubes in the cast iron skillet, you should still have enough bacon grease. Add salt and cook until lightly browned on each side.

Add roughly 1 tablespoon of water. Lower heat and cover. Simmer for 2 minutes.

Once your daikon are softened, transfer to same bowl containing your bacon, shallots, and garlic.

Crack your eggs into a seperate bowl and whisk for 2 minutes until 'frothy' with no egg whites visible.

Bring the cast iron skillet back up to medium heat. There might not be enough bacon grease left, so feel free to add butter! If the butter browns you've gone too hot.

Pour your eggs into the skillet. Use a spatula to spread the eggs, scraping down the sides of the pan. Sprinkle salt and pepper in, to taste.

Once your eggs are mostly solid, pour the bacon, shallot, garlic, and daikon filling into the center. If it starts to separate- stop touching and let it rest. Gently fold the edges of the omelette overtop the filling.

Lay a few pieces of arugula on a plate, and flip your omelette onto it :) enjoy!

[thelailasblog]