Raindrop

Random Food Blog. Most of the time I forget to take a pictures of my food.

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goulash

Ingredients

0.5 tbsp olive oil

0.5 cup onion, diced

0.5 green bell pepper, diced

1 lbs. ground beef, lean

1.5 tsp garlic, minced

1 15 oz cans tomato sauce

1 15 oz cans petite diced tomatoes

1.5 cups beef broth

1.5 tbsp Worcestershire Sauce

1 tsp seasoned salt

1 tbsp Italian Seasoning

1.5 bay leaves

1 cups macaroni noodles, uncooked

0.5 cup cheddar cheese, shredded

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BBQ Sauce CLONE

1 1/3 cup ketchup

▢3/4 cup Sweet & Smoky Rub (see S&SR recipe)

▢1/4 cup molasses

▢6 ounce pineapple juice no sugar added

▢2 tablespoons Worcestershire sauce

▢2 tablespoons apple cider vinegar

▢1 tablespoon dry mustard powder

▢1 tablespoon smoked paprika

▢2 teaspoons cornstarch

▢1 teaspoon garlic powder

▢1 teaspoon kosher salt

▢1 teaspoon hot sauce any kind

▢1/2 teaspoon black pepper

▢1/2 teaspoon onion powder

▢1/4 teaspoon cayenne pepper 

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Homemade Biscuits (Popular Recipe!) - Sally's Baking

These homemade biscuits are soft and buttery with hundreds of flaky layers. You need only 7 ingredients and they're ready in 35 minutes.

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Rémoulade sauce john folse

COMMENT: Rémoulade sauce may be found in any restaurant in South Louisiana and in as many recipe versions. The rémoulades of New Orleans are normally Creole-mustard based and highly seasoned. This, however, is the River Road version.

INGREDIENTS:

1½ cups heavy duty mayonnaise

¼ cup finely diced celery

½ cup finely diced green onions

2 tbsps finely diced garlic

½ cup Creole mustard

¼ cup finely chopped parsley

½ cup catsup

½ tbsp lemon juice

1 tbsp Worcestershire sauce

1 tsp Louisiana Gold Pepper Sauce

Salt and cracked black pepper to taste

METHOD: In a two-quart mixing bowl, combine all ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.

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hot diggity dog

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Cheese

sharp cheese for cheesesteaks

i heard it in the background of a youtube

a foodtube

someone said cooper

maybe by accident

because now someone in fucking nebraska knows about it

cooper sharp

sharp

for sure

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The BEST soft and chewy bread roll for hoagies/submarine/grinders.

The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to be filled with deliciousness!

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Hot Onions

2 tablespoons corn oil

1 extra large onion, thinly sliced

1 ½ teaspoons hot pepper sauce (such as Frank's RedHot®)

1 teaspoon prepared yellow mustard

1 teaspoon white sugar

1 teaspoon chili powder

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper

½ cup water

2 tablespoons tomato paste

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Born in the Bronx, raised in Queens. My father worked for Pan Am in the day (data Control), drove a New York Cab at night, and on the weeke

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How to Make Farinata | Italian Chickpea Flatbread Recipe

One of our favorite treats from our recent travels through Italy is a humble but delicious dish that’s easy to master, simple to make, and t

Love this channel.

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How to make Roast Beef Po-Boys a la Parkway Bakery; In Judy's Kitchen

Thank you, Justin Kennedy. In our quest to recreate classic New Orleans dishes, the manager of Parkway Bakery and Tavern was infinitely help

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Loose Meat BBQ BEEF

2 Lbs Hamburger

1 Diced Onion

Salt / Pepper / Tony C's

1 can Beef Broth

1 can tomatoes

ketchup 1/2 cup

bbq sauce 1/2 cup

Worcestershire 2 TBS

Brown Sugar 2 TBS

Fry Hamb with salt P and Tonys, strain, add rest of recipe. Simmer and Smash with potato smasher, reduce until liquid is mostly gone.

Add to nice soft roll with mustard and american cheese.

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Baltimore Crab Cakes

Ingredients

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon hot sauce

1 pound jumbo lump crabmeat, picked over

20 saltine crackers, or panko finely crushed

1/4 cup canola oil

Lemon wedges, for serving

Directions

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges

recipe from a food and wine article online.

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Quick chimichurri sauce - With step by step photos - Laylita's Recipes

Quick chimichurri sauce recipe made with parsley, oregano, basil, garlic, oil, white wine vinegar, and chili powder.

nice

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cheesy corn

6 cans corn

2 eggs

1/4 cup cream

one box jiffy corn bread mix

tablespoon sugar

salt / pepper

3/4 block of velvetta 

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Andy Makes Thanksgiving Turkey | From the Test Kitchen | Bon Appétit

Cooking a perfect, crowd-pleasing turkey on Thanksgiving can be a daunting task, but it doesn't have to be. The Test Kitchen's Andy Baraghani is here to how ...