DirCat's Recipes

A place to keep my recipes, whether I have tried them or just want to try them.

[injuries-in-dust]

Like our fleeting youth, summer is almost over.

[lady-byleth]

THANK YOU dead lady

[ms-demeanor]

Hey, here's another good freezer meal.

It's 3lbs of grated russet potatoes, 3 diced bell peppers, 1 pint chopped mushrooms, 2 large chopped onions, 1 cup chopped spinach. Prep the veggie potato mix and combine in a large bowl.

Pack into five 1 quart freezer bags, press flat, and freeze for later cooking. Remove from freezer and thaw in the fridge before cooking, or cook from frozen over low heat until thawed, then cook normally.

Cook 1 quart at a time in a large frying pan (image is 1/2 quart), heating over medium until onions are translucent. Add salt, pepper, garlic, and chili powder to taste as you cook.

Add 4 eggs per quart and scramble into potato veg mixture. (You can also add chopped bacon to cook with this, or you can sub out eggs for silken tofu)

Press flat in the pan and cook until a crisp bottom forms, then flip and finish heating until eggs are completely cooked.

Tasty, filling, cheap, and easy to cook. It's a lot of prep but you pay upfront for the labor you save later.

[weaselle]

My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

[weaselle]

lol this got on the tumblr radar again, got like another thousand notes in the last little while... all the stuff I write and make, all the time I invested getting out of my 20+ year restaurant career, and this is what tumblr likes from me lmao

[petermorwood]

Must try this...

[neurodivergent-loverboy]

[Image description: the first image is a photo of some cubed pieces of raw potato, on a cutting board next to a knife. The pieces are all less than 2 inches wide. The second image is a photo of cubed potatoes in a large pot with water. The water just barely covers the potatoes. End ID.]

[the-punforgiven]

Show up at work like hi boss sorry I'm late my I was helping my mother track down one specific 90s dungeon crawler for the purposes of obtaining a muffin recipe the developer hid in the files

[the-punforgiven]

Anyway shoutout to Stonekeep (1995)

[sixpenceee]

Ice used to remove oil from cooking | source

[just-a-random-guy]

Wow

[colorfully-ms-g]

I can’t stop watching this

[dircatsrecipes]

(via d52fe02f21c87405688162c33bb439a1.jpg (564×1495))

[schizophrenicarchivist-remade-d]

When I was little my mom’s meatloaf was my favorite food. But ONLY her meatloaf. I didn’t like anyone else’s, and she told me that she would teach me how to make it when I was older. And when I was like 19? She finally taught me, but she told me never to tell anyone else and I was like weird but okay

Anyway, she was super fucking homophobic and abusive to me when I told her I was gay, so here’s the recipe

4-6 lbs of Hamburger/turkey burger

1 pk onion soup mix OR ranch mix

1 TBs ketchup

1 Tbs spicy brown mustard,

1 Tbs bbq sauce

1 Tbs steak sauce

1 egg

mix, shape into a loaf in a big pan, and bake at 350 for 2 hrs (maybe 2 and a half if you’re feeling dangerous)

You can get almost all of these ingredients at the dollar store, and have leftovers if it’s just you. The leftovers make great tacos if (taco seasoning is also like a dollar). Enjoy your revenge loaf

[comfynb]

here's a mashed potato recipe from my homophobic mother that i swore to never share that would pair perfectly!

(6 servings)

-2lbs red potatoes

-1 cup butter (2 sticks)

-1 cup cream cheese (1 pack)

-Chives (optional)

-Salt & Pepper to taste

1. drop those bad boys (potatoes) in a big ol pot. U don't even have to chop them just wash them

2. boil til soft!

3. Drain

4. Mash (usually they're small enough you can use a fork if u don't have one of those squashers) until its a pretty chunky mix

5. add the other stuff. Keep mashing

I like my mashed potato consistancy more lumpy but its all up to you!! Peel the potatoes or keep them on, it literally makes the creamiest fluffiest mashed potatoes which she always served with the nastiest fuckin meatloaf

[lovelyladylavie]

Now if anybody got some revenge rolls and revenge green bean casserole we'll get a full meal

[kreature-ofthenight]

Got room for desert? Cus my Grandma was just a generaly evil old hag who was abusive to my mum and my siblings also you guessed it since I came out I was not said hello to at christmas

She made pretty god Dampfnudeln (its like a sweet bread rool you eat hot and with vanilla sauce)

1. Put 300 gram flour into a bowl and make an indent in the middle

2.combine

20 gram yeast

1 tea sp. Brown sugar

3 tbsp milk 

mix until smooth

3.mix into part of the flour but leave a big flour rim on the outside

4.set 30 gram of Butter on the flour rim and cover everything with a towel

let sit till you see bubbles in the dough

5. add

 1/8 liter luke warm milk

30 gram Sugar

one pack of vanilla sugar

a pinch of salt

2 eggs 

and knead the dough until smooth

6. put

 1/8 luke warm milk

30 gram of Butter

1 pack of vanilla sugar 

into a heat resistant glass bowl and let melt (the glass bowl is quite important)

7. Form about 12 dough rolls and put them into the milk

8. Cover with a lid (any lid will go it does not need to be sealed air tight)

Let bake in the pre heated oven at 200°C for about 30 minutes or until they start to get brown and fluffy

9. Serve with vanilla sauce or fresh fruit

[clover11-10]

Behold the Fuck You buffet

[liara-shadowsong]

I previously reblogged the meatloaf recipe, but now there are more "secret" recipes from other abusive and/or homophobic and/or generally terrible relatives, so here it is again!

[garden-of-vegan]

My Guide to Cooking Amazing Tofu

As a single ingredient, tofu has a lot to offer and it’s worth learning how to cook it well. I’ve gathered together all of my tofu recipes, tutorials, tips, and tricks together into this all-inclusive tofu resource.  You’ll be enjoying amazing tofu dishes in no time!

Why do you need to learn how to cook tofu?

It’s high in protein (13g/serving)

A source of calcium and iron

Mild in flavour making it ideal for marinades

Versatile – it can be baked, sautéed, fried, grilled, you name it!

Quick and easy to prepare – it can be flavoured and prepared in as little as 10 minutes

Very cost effective, 1 block ($2.27) = 4 servings ($0.57/serving)

Tofu has some awesome health benefits too! Studies have shown that eating tofu can help to lower bad cholesterol, and 25g of soy protein per day may reduce the risk of heart disease (in combination with a diet low in saturated fat and cholesterol.) Check the label and look for non-GMO tofu.

4 Part Tofu Tutorial:

Types of Tofu

Draining and Preparing Tofu

Marinating Tofu {includes 3 easy marinades}

Cooking Tofu {Baking & Sautéing}

My first post on preparing tofu: How to Prepare Tofu

Tofu Recipes {Mostly Gluten/Nut-free}:

Breakfast:

Vegan Spinach & Mushroom Mini Quiches – Gluten-free, Nut-free optional

Scrambled Tofu Breakfast Wrap – Nut-free

Scrambled Tofu – Gluten-free, Nut-free

Vegan Breakfast Sandwich – Nut-free

Lunch & Dinner:

**Spinach, Avocado, Brown Rice and Seasoned Baked Tofu Salad – Gluten-free, Nut-free

**Burrito Bowl with Salsa Baked Tofu & Chili Lime Kale – Gluten-free, Nut-free

Coconut Curry with Tofu & Brown Rice – Gluten-free

Smoky Maple Tofu Sandwich – Nut-free

Almond Crusted Tofu

Salsa Baked Tofu – Gluten-free, Nut-free

**Tofu Vegetable Noodle Soup {Version 1 – Nut-free} {Version 2 – GF/Nut-free}

Taco Salad with Salsa Baked Tofu – Gluten-free, Nut-free

**Baked Sriracha & Soy Sauce Tofu + 2 Quick & Easy Recipes – Gluten-free, Nut-free

Spinach Avocado & Marinated Tofu Salad

**good recipes to try if you’ve never eaten tofu.

Sides & Multi-Purpose:

Baked Sriracha & Soy Sauce Tofu - Gluten-free, Nut-free

Salsa Baked Tofu - Gluten-free, Nut-free

Asian Marinated Tofu

Read the full post here.

Allergen Disclaimer: Many of these recipes will be Gluten/Nut-free optional with simple substitutions to fit in with your dietary requirements. If you’re making food for someone with a food allergy or other dietary requirement, always make sure to show them the recipe and ingredients BEFORE you start cooking!

[dircatsrecipes]

Ingredients: 12 ounces uncooked spaghetti noodles ½  teaspoon salt 1lb Italian sausage 2 ounces sliced pepperoni 1 (26 ounce) jar pasta sauce ¼ cup grated parmesan cheese 1 (8 ounce) package shredded Italian cheese blend

Cooking Instructions: Step 1:Preheat the oven to 350 degrees. Lightly grease a 9×13 inch casserole dish. Cook spaghetti noodles with ½ teaspoon of salt according to package directions. Drain and placed into the greased casserole dish. Step 2: In a large skillet cook the Italian sausage while breaking it up into chunks with a spatula or spoon while cooking. Cook until the sausage is fully cooked. Drain any excess liquid from the pan. Step 3: Place the cooked Italian sausage on top of the spaghetti noodles in the casserole dish. Pour the pasta sauce over the Italian sausage. Spread half of the pepperoni slices over the top of the pasta sauce. Top with parmesan cheese and shredded Italian cheese blend. Arrange the remaining pepperoni slices evenly on top of the cheese. Step 4: Lightly spray one side of a piece of aluminum foil (large enough to cover the baking dish) with cooking spray and place over the dish sprayed side down. Place into the oven and bake at 350 degrees for 30 minutes or until the cheese has melted and is starting to brown. (Makes 4 Servings)

[dircatsrecipes]

Ingredients:

10 large tomatoes

3/4 cup un-cooked short grain rice

2 zucchini, peeled and grated

1 onion, chopped

5 garlic cloves

1 tablespoon fresh oregano (or 1 teaspoon dried)

2 tablespoons dry mint

4 tablespoons fresh parsley (or 4 teaspoons dried)

1 tablespoon tomato paste

1 1/2 cup olive oil

1 teaspoon lemon juice

Salt and pepper

1 1/2 pounds potatoes

Directions:

Preheat oven to 400 degrees F.

Slice the tops off the tomatoes (keep the tops, though) and use a spoon to empty out the middle of the tomato. Reserve the juice in one bowl and insides of the tomato in a separate bowl. Make small slits in the inside bottom of the tomatoes – making sure not to cut all the way through the tomatoes.

Lightly grease a 9x13 baking dish and place the tomatoes inside the pan.

Put the onion, garlic, a teaspoon of oil, and a pinch of salt into a food processor and mix it just a bit. (Or, simply mix in a bowl with a spoon if you don’t have a food processor – just chop the onions and garlic a little more finely).

Take the insides of the tomato and chop them into small pieces, and then add them to a large bowl with the grated zucchini. Then, add 1 tablespoon of salt, the dry mint, parsley, and tomato paste and combine. Finally, add the uncooked short-grain rice, 1 teaspoon of lemon juice, and 3/4 cup olive oil and let the mixture sit.

In the meantime, peel the potatoes and cut them into chunks. Toss them with the tablespoon of oregano, 3/4 cup olive oil, and some salt and pepper. Mix them well and then add the reserved tomato juice.

Fill the tomatoes to the top with the rice mixture and top them with their caps. Then, place the potatoes/tomato juice in the empty space around the tomatoes – also add any leftover rice mixture in the gaps, too.

Add a cup of water to the corner of the pan and tilt it so that the water is evenly distributed.

Bake for 15-20 minutes at 400 degrees F, and then reduce the heat to 325 degrees F and bake them for another 60-90 minutes. If it seems dry during the process, add a little more water to the pan.

Enjoy! 

Recipe adapted from Olive Tomato

[listoflifehacks]

If you like this list of life hacks, follow ListOfLifeHacks for more like it!

[etteluor]

I couldn’t have clicked the motherfucking follow button faster after I saw the pinata cookies with mini m&m’s inside holy shit let me tell you

[dircatsrecipes]

What happens when a cake and a chocolate chip cookie mate? A Chocolate Chip Cookie Dough Cake that’s jaw-droppingly delicious - a layer of cookie dough is nestled between layers of sweet vanilla cake and creamy vanilla icing. Not done yet…we still have a top layer of chocolate chip bites to finish off this cookie-cake-masterpiece!

Ingredients

Vanilla Cake

2 cups sugar 3 eggs 1 cup vegetable oil 2 tsp vanilla extract 1 cup sour cream or plain Greek yogurt (we love CHOBANI brand) 2 ½ cups flour 1 tsp baking powder ½ tsp baking soda ½ tsp kosher salt

Cookie Dough Filling

½ cup butter, softened 1 cup brown sugar ¼ cup sugar 3 tbsp whole milk 2 tsp vanilla extract 1 ¾ cups flour ½ tsp kosher salt 1 cup mini chocolate chips

Vanilla Frosting

1 cup butter 6 cups icing sugar Pinch kosher salt 1 tbsp vanilla extract 4 tbsp whole milk

Chocolate Chip Cookie Squares (to decorate top)

1 cup flour ¼ tsp kosher salt 1/8 tsp baking soda 1 cup brown sugar 1/3 cup butter, softened 1 egg 1 tsp vanilla extract 1 cup semi-sweet chocolate chips

Directions

1) For the cake, preheat oven to 350ºF. Coat two 9-inch round cake pans with non-stick cooking spray and cover the bottom of each pan with parchment paper.

2) In a large bowl, whisk sugar and eggs until well combined. Add the vegetable oil, vanilla and sour cream, whisking until blended. Add the flour, baking powder, baking soda and salt, mixing just until combined. Divide batter evenly into prepared pans. Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before assembling.

3) For the cookie dough filling, coat a 9-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper. Using an electric mixer, cream butter, brown sugar and sugar on medium speed until light and fluffy. Add milk and vanilla, mixing until combined. On low speed add flour, salt and mini chocolate chips mix just to combine. Pat dough evenly in prepared pan and refrigerate until ready to assemble.

4) For the frosting, using an electric mixer on low speed, combine butter, icing sugar, salt, vanilla and milk. Raise speed to medium and beat until icing sugar is incorporated and frosting is smooth.

5) For the cookie squares to decorate the top of the cake, preheat oven to 350ºF. Coat a 9-inch square pan with non-stick cooking spray and line bottom with parchment paper. In a small bowl, stir together flour, salt and baking soda. In an electric mixer, cream together brown sugar and butter until light and fluffy. Beat in egg and vanilla until combined. Add flour mixture and chocolate chips to the mixer, mixing on low speed just until the flour disappears. Spread the batter into prepared pan and bake for 25 minutes. Cool for 20 minutes before removing from pan.

6) To assemble the cake, place 1 cake layer on a serving plate. Level the cake with a serrated knife. Spread ¾ cup of frosting over the top. Remove cookie dough layer from the refrigerator and remove it from the pan. Place cookie dough layer on top of the frosted cake. Spread ¾ cup of frosting over the cookie dough and top with remaining cake layer. Spread the remaining frosting on the top and sides of the cake. Cut cookie squares into small squares and pile them on top of the cake-you can use them all or snack on a few.

Serves 12

[dircatsrecipes]

3/4 lb dry spaghetti (4 servings) 1 1/2 cups snow peas 2 tbsp butter 1/2 cup onion, finely chopped 2 garlic cloves, minced 1 1/2 cups mushrooms, sliced 1 cup dry white wine 1 cup grated parmesan cheese 1 cooked chicken breast, sliced I cooked the spaghetti in a large pot of salted boiling water for 10 minutes, adding the snow peas in the last couple minutes, then drained it and returned it to the pot. In the meantime, I melted the butter over medium heat in a large skillet and cooked the onion, garlic, and mushrooms for about five minutes. The wine and chicken were added next and allowed to simmer for a couple minutes. To finish the sauce, I removed it from the heat and stirred in the parmesan. The sauce was poured over the spaghetti and peas and tossed to coat.

[dircatsrecipes]

Crockpot Ranch Pork Chops

package of boneless pork chops 1 can of Cream of Chicken soup 1 packet dry Ranch dressing mix In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes From Rose's weight loss support group

[dircatsrecipes]

Corn Casserole

1 (15oz)can whole kernel corn, drained 1 (15oz)can cream-style corn 1 package Jiffy corn muffin mix (8 oz.) 1 cup sour cream 1/2 cup butter, melted 1 cup shredded cheddar cheese or your favorite Preheat oven to 350 degrees.mix all ingredients, minus the cheese,together and pour into a greased baking dish.After the casserole has baked for 45 minutes,or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt,take the casserole out and enjoy this ridiculously buttery dish. -Fun Facts and Tips for Everyone

[dircatsrecipes]

Creamy Garlic Pasta

Ingredients 2 tsp olive oil 4 cloves garlic, minced 2 tbsp butter 1/4 tsp salt 1/2 tsp pepper 3 cups chicken stock 1/2 lb spaghetti or angel hair pasta 1 cup grated parmesan cheese 3/4 cup heavy cream 2 tbsp chopped fresh parsley Directions In a pot,bring the olive oil to medium-low heat.Add the garlic and stir,allowing it to cook for 1-2 minutes.Mix in the butter until melted.Add the salt,pepper and chicken stock.Raise the heat to high and let it come to a boil.Once it is at a rolling boil,add the pasta and cook for as long as the box's directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley.Serve immediately. -Fun Facts and Tips for Everyone

[dircatsrecipes]

Sweet & Sour Chicken

4 boneless skinless chicken breasts 1 packet Lipton onion soup mix 1 small bottle Russian dressing (8 oz) 1 small jar apricot preserves (8 oz) Mix everything together and pour over chicken. Bake at 350 until done.Serve over rice,makes a great sauce. Really easy and good! -Cheap Eats