hyapp !

@goodmorningglory side/cooking/baking side blog

[chessewo]

new sideblog!! yes yeah i am aware i spelt cheese wrong

this one is for cooking and baking and just food overall

any pronouns

check out the tag 'tea bake' for my cooking !

if its a digital recipe after i post a pic ill rb w the recipe !

[macgyvermedical]

Homemade Electrolyte Mix

Guess what, folks! It's summer! And it's gonna be a hot one, because they all are, recently :(

Did you know you can lose about a liter of water, a gram of sodium, and 300mg potassium in an hour of profuse sweating? If you're working outside in the heat, or even just existing in a very hot and humid environment, you're gonna want to replace the electrolytes you're losing, and you're gonna have to be purposeful about it.

But electrolyte drink mixes, while convenient, are surprisingly expensive for what they are. So I'm going to give you a top secret recipe that you can whip up for literal pennies that will replace what you're losing in sweat.

1 liter of water

1/2 tsp table salt (about 1g of sodium)

1/8 tsp potassium chloride salt substitute (about 350mg potassium. NuSalt is a popular brand, it's sold near the salt at the grocery store. If you don't have this, replace 6oz (180ml) of the water with orange juice or eat something high in potassium, like a banana, each hour you're sweating)

6-8 tsp of granulated sugar (you do actually need this and not a no calorie alternative- sugar helps speed up the absorption of electrolytes in the gut. You can omit if using orange juice for your potassium source, though!)

Lemon or lime juice for flavor, optional

Mix together and drink 1 liter for each hour you're profusely sweating. Adjust your intake so that your pee is light yellow.

If you want to make this mix ahead of time, put 1x the recipe of salt, sugar, and potassium, along with unsweetened Kool Aid powder or crystalized lemon or lime juice, in a small baggie. I do not recommend putting multiple servings worth in a baggie, as the ingredients settle differently and you might not get the right ratio.

NOTE: like any electrolyte drink, it works better if you sip it instead of chugging. If you chug it, you end up pooping out a lot of your electrolytes, even with the sugar.

Source: Where There Is No Doctor by David Werner

[libraford]

Googled something about quick hydration and it suggested big jug of water, couple tbsp pickle juice, dash of lime juice.

Its surprisingly tasty????

[libraford]

Pleased to report that after a day of this i am not longer craving caper brine and my mouth is not dry as usual. There's some good suggestions in the notes too that I want to try.

-ancient roman posca: water, red or white wine vinegar, honey, salt, herbs (coriander, mint, thyme)

-switchel: water, ginger, vinegar, sweetener, lemon, salt

-ayran: yogurt, water, salt, mint

-Agua pepino: water, cucumbers, lime, sugar, optional mint.

[libraford]

I have been reminded of:

-shrub: vinegar, sida water, elderberry (or other berry), sugar.

[libraford]

I have now been informed of

-sekanjabin: honey, vinegar, mint, water.

[libraford]

"Wow, I wonder why this post was popular this week."

-sees the reports of the heatwave in Europe-

"... ah."

[scribefindegil]

I don't know who needs to hear this, but the magic ratio for ganache (a firm one, such as you would use to make truffles or enrobe a cake) is 1 tablespoon of heavy cream per one ounce of chocolate. Chop the chocolate (or use chips), then boil the cream, immediately pour it over the chocolate, and whisk until smooth. People get so impressed whenever I make ganache but it is literally so easy. When it's freshly made you can dip fruit or cookies in it or use it to fill doughnuts, and if you let it cool and harden somewhat you can roll spoonfuls into balls to make truffles or use it as a filling for sandwich cookies. Also if you're feeling gremlinous you can just eat it with a spoon.

[scribefindegil]

Important addendum I discovered last year: the above is the magic ratio specifically if you are using dark chocolate (which I always was because it's my favorite). The process is the same, but for milk chocolate the ratio is 1 tablespoon of heavy cream per 1.5oz of chocolate and for white chocolate it's 1 tablespoon of heavy cream per 2oz of chocolate. This is because milk and white chocolate have less chocolate per chocolate so they behave differently. Now you know. Go forth and make delicious ganaches.

[pronouncingitwang]

at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you

[yokowan]

at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.

[le-jardin-inculte]

at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly

[shithowdy]

at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.

[tastesoftamriel]

Gold Coast mudcrab fries

The Gold Coast of Cyrodiil is a beautiful place to be at any time of year, and the bustling port city of Anvil is always brimming with delicious food, from the vendors by the docks to the numerous inns and taverns. One of my favourite dishes to grab while I’m there is herb fries loaded with fresh mudcrab meat and a tangy lemon-garlic cream cheese sauce. It’s the perfect afternoon snack, though if you decide to bring a box of these to the beach, be wary of hungry seagulls!

You will need:

3 or 4 large crab legs (like snow crab or mudcrab)

2 cups shoestring fries (or make your own)

2 tbsp garlic salt

1 tbsp mixed dried herbs

Olive oil

3 tbsp grated parmesan cheese

80g Philadelphia cream cheese

Salt and pepper, to taste

Juice of 1 lemon

½ tsp vinegar

3 cloves garlic, crushed

1 tsp smoked paprika powder

1 tsp chili powder

Tabasco or other hot sauce, to serve (optional)

Method:

Preheat your oven to 200C/392 F and line a tray with baking paper.

In a large pot, bring to boil enough fresh cold water to cover the crab legs, and salt well. Boil the crab legs for 5-6 minutes, until they’re a nice red on the outside. Drain and leave aside to cool.

For the fries, toss together the fries in olive oil with the garlic salt, parmesan, and dried herbs until all are well coated. Spread out evenly on the baking tray and bake for 10-12 minutes, or until golden brown and crispy. Every 5 minutes or so, rotate and toss the fries on the tray so they cook evenly.

While the fries bake, work on the sauce. In a bowl, combine the cream cheese, vinegar, lemon juice, paprika and chili powder, salt and pepper, and garlic. Whip together until light and fluffy.

Crack open the crab legs and remove all the meat. Tear the crab meat to small pieces and mix in with the cream cheese mix until well combined.

Remove the fries from the oven, transfer to a plate, and top with the crab sauce. Enjoy immediately. Great with a splash of Tabasco or other hot sauce!

[juehs34]

Does anyone have a good paprika hendl recipe they’d be willing to share?

[dr-paine]

Authentic Chicken Paprikash

One of the most famous and beloved Hungarian recipes, this authentic Chicken Paprikash recipe represents this famous dish at its very best!

Made this For The Bit last year(? I think? Or '23 idfk) and it's made its way into my regular meal rotation!

(Personally I prefer it with naan rather than the dumplings, but I also always fuck up the dumplings)

[victas42]

“Chicken Paprikash (Halushki)

(base recipe, serves 4-6 – we usually double or triple this!)

Ingredients:

for soup

4-6 chicken thighs with skins

one medium onion, chopped

2 tbsp butter

1 large can chicken broth

Paprika, to taste

salt and pepper

for halushki noodles

2 eggs

3 cups flour

1 cup milk

2 tsp salt

Directions

in large soup pan or stock pot brown the onion in butter

add chicken

season well with salt and pepper, and enough paprika to cover surface of chicken

brown on one side(skin side first), turn, reseason, and brown on second side

(make sure the skin gets nice and golden – this will give a rich colored broth)

cover chicken with water, simmer until almost falling off the bone**

remove chicken from broth, take off skin, debone

cut meat into small pieces and return to broth

add canned chicken broth, bring to boil

reduce to simmer and add noodles

** meanwhile, make noodles

mix together all ingredients until almost smooth- batter should be elastic but not tough

cut batter with spoons into boiling water

as pieces rise to the top, skim them out and put into finished broth or hold in a separate bowl

do not overfill the water or noodles will be gummy

keep water at low boil the entire time

noodles may be small as peas to the size of your thumb, depending on your preference

A WINTER FAVORITE”

This is my family’s recipe, as my mother transcribed it from watching her mother in law make it. It tastes like family and home. It’s not really hendl to my understanding, but it’s chicken and paprika and dumplings and I cannot recommend it enough.

[violetsandshrikes]

okay so if you need more veggies/fruit, protein or fibre (bc most people do NOT eat enough) in your diet but you struggle to do so, hear me out:

look up recipes (especially snack recipes) that are child/toddler/baby-friendly

i can guarantee there is a woman with a cooking blog out there who has found away to pack a bunch of vegetables into a surprisingly delicious little snack for her kids. this process has never failed me when i feel like i am not eating enough fruits and veggies. my entire flat is eating spinach muffins at the moment, which doesn’t sounding particularly appealing to most people and yet somehow. they’re delicious.

[violetsandshrikes]

putting some of my saved recipes under a read more for people to use as inspiration or a starting point ❤️

Kid Friendly Quinoa Pizza Bites

This healthy, gluten free recipe idea is a kid pleaser!  Quinoa Pizza Bites make a nutritious meal or snack the whole family will love.

Carrot Star Bites - Healthy Little Foodies

Carrot star bites are fantastic for baby-led weaning or as toddler snack. Also great for big kids too - a healthy lunchbox item.

Oatmeal Green Smoothie Muffins

These Green Smoothie Muffins are so easy to make, delicious and kid-approved! Perfectly sweet, soft and packed with healthy greens! Naturall

Carrot Lentil Protein Muffins

These carrot lentil protein muffins are a great kid-friendly snack, filled with sneaky lentils to add healthy protein, fibre and nutrients.

Vegetable Fritters - Healthy Little Foodies

These Vegetable Fritters are perfect for kids of all ages. Packed with veggies for nutrients & eggs and chickpea flour for protein. Gluten f

Curried Lentil Bake - Healthy Little Foodies

This lentil bake is perfect for babies, kids and adults. Made with 4 veggies, lentils, sweet potato and egg. Great for lunch boxes.

Sweet Potato Quinoa Cakes Recipe | Haute & Healthy Living

Quinoa Cakes are an easy way to pack in nutrients! Make in advance for a fun, healthy side or snack during the week! {Gluten Free, Vegan}

[violetsandshrikes]

here’s a few more:

Healthy & Moist Chocolate Zucchini Muffins

Healthy Chocolate Zucchini Muffins are moist, tender, mixed in one bowl, made with whole wheat flour, naturally sweetened with a little mapl

Baked Sweet Potato Zucchini Tots (Paleo + Vegan)

Baked sweet potato zucchini tots made with 3 key ingedients are nut free, vegan and paleo. Healthy baked veggie tots perfect for school lunc

Hidden Veggie Pasta Sauce for Babies and Kids - Baby Led Bliss

This super veggie pasta sauce for babies and toddlers is delicious on top of all kinds of pasta! With over 7 different oven roasted vegetabl

Veggie-Loaded Mini Meatloaves

Flavorful & full of veggies, these mini meatloaves are a great twist on a classic family dinner recipe. Easy to make, perfectly portioned ou

Cottage Cheese Egg Bites - easyfoodflash

Looking for a quick, protein-packed snack or breakfast that’s both delicious and nutritious? These Cottage ... <p class="read-more-container

[what-even-is-thiss]

The Mexican cookbook that my family uses is legitimately really freaking good but it was also originally written for an American audience in 1969 and printed in 1971 so it’s got pronunciation guides underneath all of the recipe titles

[what-even-is-thiss]

This is our most used recipe. We make a huge double batch of it and freeze it in portions to make chicken tacos. I bring up this cookbook because I spent like three hours making a huge batch of this red chile sauce yesterday but it’s so worth it

1971 printing of Sunset Mexican cookbook by sunset magazine btw

[puppygirllaika]

"you're really scraping the bottom of the barrel" girl i am living that balsamic life, that's the mommy down there at the bottom.

[puppygirllaika]

#are you havinf a stroke or am i i can NOT understand this

Balsamic vinegar is made by aging a reduced grape syrup in barrels with "mother", which is a kind of bacterial slime that develops naturally in the vinegar over time. True balsamic vinegar goes through a very particular process of aging it in a series of smaller and smaller barrels, transferring it from one barrel to the next either every year, or every few years, depending on the process, and then adding fresh syrup to the largest barrel and continuing the process. The slimy film that forms on the insides of the barrels is the mother, and due to the increased concentrations over the years, the mother in the smallest barrel is most potent, and is sometimes partially removed and used to seed new batches of vinegar, so production can be expanded. Scraping the mother from the bottom of the barrel is how you multiply the goodness, the sweetness, and the quality of your balsamic.

[puppygirllaika]

If you've ever bought a bottle of apple cider vinegar and thought "what's that cloudy stuff at the bottom?", that's the mommy <3

[puppygirllaika]

This is also a part of what makes a high quality balsamic, well, high quality. And part of what makes it expensive. Good quality balsamic is all about age, both the age of the batch itself, and the age of the mother that seeds it. Balsamic has to be at least 12 years old, but you can age it much longer, and many places do. As for the mother, that requires literal lifetimes. Some of the oldest balsamic producing families in Modena have mothers that have been kept alive for centuries, passed down through the generations to seed new batches year after year after year, hundreds of years over. The bacterial cultures develop unique and incredible flavors in this time, and you can really taste it in the end product. It's the kind of flavor and quality only age can offer.

[puppygirllaika]

we have entered laika's autism zone. u will learn food and cooking facts, whether you want to or not.

[dragons-locator]

This is also a part of what makes a high quality balsamic, well, high quality. And part of what makes it expensive. Good quality balsamic is all about age, both the age of the batch itself, and the age of the mother that seeds it. Balsamic has to be at least 12 years old, but you can age it much longer, and many places do.

dragons

DRAGONS LOCATED

[theprofessional-amateur]

This is my favorite section of this baking book i recently bought

[only-tiktoks]

[fieldbears]

Sharing the secrets of your hearth with strangers who will never be able to meet or thank you. Honoring the dead through learning their traditions of the home; emulation and exaltation. A good carrot cake.

[harcodia]

Screenshots for those who want to try to make the recipes. One was completely blocked by text but I thought maybe someone would like to make them ♡

Someone with better typing skills if ya wanna type em up..... ♡

[trainsofthought]

I looked up the obscured grave with the blueberry pie recipe:

From Margaret Davis

GLAZED BLUEBERRY PIE

- Soften a 3 oz. pkg. cream cheese.

- Spread in bottom of cooled, cooked pastry shell.

- Fill shell with 3 cups of blueberries.

- To an additional 1 cup of blueberries add 1 cup of water.

- Bring just to boiling.

- Simmer 2 min.

- Strain reserving juice, about ½ cup.

- Combine ¾ cup sugar, and 2 tablespoons corn starch.

- Gradually add reserved juice.

- Cook, stirring constantly until thick and clear.

- Cool slightly and add:

- 2 tablespoons lemon juice

- Pour over berries in pastry shell and chill.

the others are:

From Kathryn Andrews

KAY’S FUDGE

- 2 SQ. chocolate

- 2 TBS. butter

- Melt on low heat

- Stir in 1 cup milk

- Bring to boil

- 3 cups sugar

- 1 TSP. vanilla

- Pinch of salt

- Cook to softball stage

- Pour on marble slab

- Cool & Beat & Eat

From Naomi Odessa Miller-Dawson

SPRITZ COOKIES

- 1 cup of butter ormargarine

- ¾ cup sugar

- 1 teaspoon vanilla

- 1 egg

- 2 ¼ cups of flour

- ½ teaspoon baking powder.

- ⅛ teaspoon salt

From Constance Galberd

CONNIE’S DATE & NUT BREAD

100% Good Stuff - 0% Bad Stuff

Ingredients:

- 8 oz. dates cut into small pieces

- 1 cup raisins

- 2 cups boiling water

- 2 tsp. baking soda

- 1 ½ cups sugar

- 2 eggs, well beaten

- 4 cups flour

- 2 tsp. baking powder

- ½ cup chopped nuts

Directions:

- Pour boiling water (where 2 tsp. of baking soda have been dissolved) over dates and raisins. Cool.

- Add 1 ½ C. sugar and mix well.

- Add 2 eggs, well beaten.

- Gradually mix in 4 C. of flour and 2 tsp. of baking powder. Beat thoroughly.

- Add ½ C. of chopped nuts. Beat thoroughly.

- Bake at 350 for ¾ - 1 hr.

Bake in tin cans.

One batch = 13 small cans

From Christine Hammills

A GOOD CARROT CAKE

CARROT CAKE

Ingredients:

- 2 cups flour

- 4 eggs

- 2 tsp. baking powder

- 2 cups sugar

- 1 ½ tsp. soda

- 1 ½ cups oil

- 1 tsp. salt

- 2 cups grated carrots

- 2 tsp. cinnamon

- 1 (8 ½ oz.) crushed pineapple, drained

- ⅔ cup chopped nuts

Directions:

- Sift together flour, baking powder, soda salt, and cinnamon.

- Beat eggs and add sugar.

-Let stand 10 mins.

-Mix in oil, pineapple, carrots, nuts, flour mixture.

-Turn into 3 greased and floured 9-inch round cake pans.

-Bake at 350’ for 35 – 40 min.

-Cool in pans for 10 min, remove to wire racks, and cool well.

VANILLA CREAM CHEESE FROSTING

Ingredients:

- ½ cup butter

- 1 (8 oz.) cream cheese

- 1 tsp. vanilla

- 1 pound powdered sugar, sifted

Directions:

- Mix butter, cream cheese, vanilla then add sugar. First between layers, top and sides.

From Annabell Gunderson

ANNABELL’S SNICKERDOODLES

Mix Thoroughly:

- 1 c shortening

- 1 c margarine

- 3 c sugar

- 4 eggs

Sift Together And Stir In:

- 5 ½ c flour

- 4 tsp cream of tartar

- 2 tsp soda

- ½ tsp salt

Directions:

- Roll (softly) into balls the size of small walnuts.

- Roll in mixture of 6 tsp sugar and 6 tsp cinnamon.

- Place 2" apart on ungreased cookie sheet.

- Bake at 375 F for 8-10 minutes or 400 F for 6-8 until lightly brown, but still soft.

Secret is: Keep dough fluffy!

[chessewo]

fudge

@lunastarseeker

[chessewo]

https://www.browneyedbaker.com/classic-fudge/

Easy Chocolate Fudge

This quick and easy fudge recipe is made with chocolate chips, sweetened condensed milk, salt, and vanilla. Prepped in 15 minutes, this is a

[chessewo]

fudge

@lunastarseeker

[kagamicyan]

I’ve never made ice cream before, so I did you guys a favor and found this recipe elsewhere. This ice cream mixes the salty taste of sea salt with the sweet tastes of cream and sugar. Apparently, Kingdom Hearts II director Tetsuya Nomura had this ice cream on a trip to the Tokyo Disneyland Resort and liked it so much he decided to work with Disney to put it in the games. The characters of Kingdom Hearts II can often be seen eating and talking about this delicious salty-sweet dessert. Enjoy it with your best buddy at twilight.

Ingredients:

2 eggs

2 c. milk

1/3 cup sugar

1 t. vanilla

1 c. heavy whipping cream

sea salt to taste

blue food coloring (optional) ice pop molds (optional)

Directions: Separate the eggs into two good sized bowls and beat the egg whites until stiff. Mix the egg yolks and sugar until thick. Slowly bring milk to boil over medium heat, stirring occasionally. Pour hot milk into yolk/sugar mixture and mix well. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard. Do not boil. Pour custard in with beaten egg whites and mix well. Add sea salt (keeping adding salt until it tastes salty sweet). Put mixture in fridge to cool. Once cool, add cream, vanilla and coloring to mixture. Freeze, following your ice cream maker’s instructions. If you wish, get some ice pop molds. Spray the inside of these with very little PAM spray (or something similar). Then pour the ice cream into the molds right after it comes out of the ice cream maker. Pop the lid on and the stick in and freeze for at least two hours.

[nolanisagarbagecan-deactivated2]

YESSSSSSS

[spaceshipsandpurpledrank]

[cloverhighfive]

Sauce :

2 Tbsp soy sauce 1 Tbsp dark soy sauce 1 Tbsp shaoxing wine 1 Tbsp sesame oil 1 inch grated ginger 1 minced garlic clove 1/2 Tbsp sugar

you're welcome.

Bonus tip : you can add an egg (or more) to make hard boiled eggs at the same time (to eat now or later)

Bonus tip #2 : you can cook half rice, half quinoa/small green lentils (takes the same time)

[ineffectualdemon]

I'm making this right now (rice cooker is on) with frozen veg because that's what I had, don't know if it will work but holy shit it smells amazing

[tastesoftamriel]

Bright-Throat Mango Sticky Rice

The Bright-Throats of Murkmire are one of the few friendly groups in the area, and their passion for cultural exchange means sharing many of their dietary customs freely with outsiders. This traditional dish is a hearty dessert that combines the juicy flavours of fresh mango with coconut milk-drenched sticky rice. A true treat for Argonian cuisine lovers!

You will need:

250g glutinous rice (you can use arborio in a pinch but Asian glutinous rice is best)

1 large mango, peeled and chopped into generous chunks

1 can coconut milk

3 tbsp coconut cream

1 1/2 tsp salt

3 tbsp sugar

Method:

Soak the glutinous rice in a mixing bowl overnight. Change the water, rinse, and cover with fresh water (about 3cm).

Cover the bowl with a plate and microwave on high for 7 mins, taking out to stir halfway through. Stir again, then return to the microwave for another 5 minutes, stirring every 2 minutes. The rice should be firm but sticky. Remove from the microwave to cool. Once at room temperature, refrigerate.

Combine the coconut milk, salt, and sugar in a pan. Bring to a simmer. Divide the chilled rice into two portions, then top with cut mango and pour on as much coconut milk mixture as you like. Drizzle with coconut cream to serve. Mix together and enjoy!