I See Food I Make Food @iwannalivedeliciously - Tumblr Blog

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het-brunette

#food #to make #muffins

thepioden

Chai tea bag + lil but of brown sugar + apple cider packet + 16 oz. mug of hot but not quite boiling water

it will not Fix You but like. maybe. maybe.

thepioden

tags by @eridan-ampora

thepioden

Update: this is the best post I've ever made because everyone is sharing their Warm Beverage recipes in the notes. Go check the notes for more Warm Beverages That Will Fix You.

#to make

so-much-for-subtlety

Once had a carrot cake where instead of raisins someone put in small chunks of pineapple. It was definitely a brighter flavor and made it somehow more warm weathery but it didn't actually taste pineappley. Thoughts?

pineapple is great because of helps make a nice moist cake too!

this is the recipe I use and I really like it (although I’ve made some small changes: I add extra slices of ginger, cardamom, and allspice; I skip the pecans but include raisins; and entire recipe I’ve scaled down to 3 eggs and 2 layers).

#to make

spaceshipsandpurpledrank

cannibalfilmphd-deactivated2023

That right there is a good solid burger patty with the intriguing addition of middle eastern spices 👀👀👀 (and as we all know variety is the spice of life, and spice is the variety of food.) I’m also intrigued by how she put the patty in the pita(?) which makes it a sort of burger panini. It looks good and I am going to have to try it.

raindearreindeer

I want to make this for my family, but my mom’s pretty iffy on beef that is anything but well done (dry as fuck) so I’m wondering how to cook it throughly enough without burning the bread.

vergess

You can cook it in very thin pita with a thin layer of minced beef/lamb so that the meat is cooked brown all the way through in only 1 minute per side.

But also! Red Meat is "Well Done" at 160F/72C (white meat is 165F/75C). Bread actually doesn't even toast until 255F/123C!!

So, if you make the full size patties in a frying pan on a low-medium heat, or an oven set to 300F/150C, it will take about 20 minutes to cook instead of only 3 minutes, but it will DEFINITELY not burn the bread, and the meat will be VERY well done.

Here is the oven based recipe I suggested elsewhere on the post

The first time I had this dish was in Lebanon when a childhood friend took me to a restaurant called Taaj El-Moulook (meaning The kings’crow

@bananafosters In case you are interested also!

justgot1

Confirmed: delicious

devilsuncomet

I'm curious as to what the spices/seasonings in the beef are cause I wanna make this myself so bad

vergess

There's always fresh Parsley and Lebanon 7 spice (sabaa baharat), and then in the tiktok there's also onion, garlic, and jalapeno. A lot of people also put in tomato, or tomato paste.

My favourite 7 spice is equal parts:

Cinnamon

Black Pepper

Cumin

Cloves

Coriander

Allspice or nutmeg

Ginger or Cardamom

But really, as long as you have the italicized ones, the others can be up to you. Some people use paprika and turmeric, some people use sumac and mint. It's really variable.

Also if you don't want to mix it yourself, a good Garam Masala will have all of these spices and a few more, and makes an excellent ready-to-use substitute.

earhartsease

note that's coriander seed, not leaf (aka cilantro) - coriander seed is amazing, smells like a paradise lemon and is really good in porridge (aka oatmeal) - we're one of those people who can't eat the leaf, but the seed is really delicious and fragrant

agnesmontague

internet shaquille made a super accessible video on how to make these, including the spice mix and what to use if you can't access the exact ingredients! it's quite similar advice to what the commenters put above, just in one handy video for your reference

#food #to make

morethansalad

Pandan Sticky Rice (Vegan)

#to make

reddwoods

if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you

inter-volve

Source

ichiharakazu

Written recipe from her tiktok

Sponge:

1 tbsp fast action dry yeast

2 tbsp white granulated sugar

1 cup warm water

1 cup (125 g) plain flour

Dough:

1 1/2 cups (188 g) plain flour

2 tsp salt

1/3 cup olive oil

Cheese mixture

3 cups grated mozzarella

1 1/4 cups feta cheese

Handful freshly chopped parsley

Garlic butter

4 tbsp unsalted butter

1/2 tbsp garlic powder

1/4 tsp salt

Egg wash

1 egg (beaten)

Crust:

Handful grated mozzarella

Method:

1. Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

2. After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge,

3. Mixture together grated mozarella, feta cheese and finely chopped fresh parsley; set aside.

4. Take a large wooden spoon and make roughly combine dough ingredients.

5. Knead your dough for 8-10 minutes on a clean and oiled work surface until smooth. It is recommended not to add extra flour but I had to because I was short on time. It still came out beautiful as I only added a little bit! :)

6. I got 5 mini dough balls out of this. Cover with a damp towel and allow to rest for 10 minutes.

7. Whilst that is resting mix together melted unsalted butter, garlic powder and salt.

8. After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick. 9. Roll out the dough balls in a circle; add plain grated mozzarella to the sides, fold to create a stuffed crust and transfer onto a baking tray lined with baking paper.

10. Add egg wash to the crust; add garlic butter followed by the cheese mixture and bake in the oven for 20 minutes at 200 degrees celsius; ENJOYY.

#to make

bunjywunjy

I made Hungarian mushroom soup and it's a little too delicious to be real

bunjywunjy

BUNJY RECIPE BOOK- HUNGARIAN MUSHROOM SOUP

Ingredients:

4 tbsp butter

1 large white onion, diced

16 oz white mushrooms, sliced into half-slices or diced

3 tbsp flour (gluten-free okay)

1 1/2 tbsp paprika

3 cups veggie or chicken stock

3 tbsp soy sauce

1 cup 2% milk (yes, it has to be 2%)

1/2 cup sour cream (results not guaranteed for lite version)

1 1/2 tbsp lemon juice

1 tbsp chopped fresh dill, slightly less for dried dill

1/4 cup chopped parsley

salt and pepper

okay! so take a large saucepan and heat over medium low, and melt the butter in it. add the mushrooms and turn the heat up a notch or so and cover, stirring occasionally until the mushrooms give up their liquid. once the pot gets soupy, add the onion and put the lid back on until the mushrooms are brown and the onion is fully cooked through. once this is achieved, remove the lid and cook off most (not all!) of the liquid. at this point, add the flour and paprika TOGETHER, and mix! this will get gluey and start sticking all over the place- that's fine. cook while stirring for a few minutes, enough for the paprika to gain aroma and the flour to darken. next, add the stock and soy sauce, and stir to work all of the clumps of flour off the bottom of the pan and into the liquid. once the soup is smooth, add the milk and bring to a light boil. once the pot boils, lower to the heat to a simmer and ignore for 10 minutes. once the time is up, REMOVE THE PAN FROM THE HEAT and allow to cool slightly. once the pan is no longer scorching hot, add the sour cream and dill, and stir it in. lastly, add the lemon juice and parsley, plus salt and pepper to taste, and stir again to make it all a smooth lovely soup. serve immediately.

#food #to make

vegan-nom-noms

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#food #to make

World Soup Project #1: United States

New England Clam Chowder

I used a mixture of recipes and on the spot making shit up to make this soup. I lost the actual recipe I wrote down ._. But clam chowder is made mostly the same way with the same ingredients.

I didn’t use more than a little bit of heavy cream, enough to cover the surface near the end of the cooking process.

Recipe techniques referenced from:

Brian’s way of blending and then adding the soup to the main pot was a really interesting and effective way you thicken the soup without flour. Also, it made me add fennel to the soup.

This is the clam chowder recipe I used the most because of the cold start, which was an effective way of making sure the clams didn’t turn rubbery.

This recipe taught me about texture, that I needed enough thickness to coat the back of a spoon. Chef also taught me to add the fresh herbs near the end because they don’t cook well.

Other stuff I learned from making this:

Clams can be shipped to your house alive??? I wasn’t going to break the bank by buying them but wow..

Onion powder is more powerful than garlic powder…

I really love cooked celery… celery smells so good. I want a celery scented candle.

About the World Soup project:

Whenever I can, I research and look for a soup I’d like to attempt to make and try from every country, aiming to get them all. I have plenty of limitations, such as:

-I can’t make curry of any sort.

-I prefer soups without pork and chicken.

-I can’t have too much cream or cheese.

-I have to be able to get the ingredients and they can’t be crazy expensive.

#world soup project #Youtube

Lobster tail basted in garlic butter and marinated shrimp I made for mother’s day

#the rest were leftovers or packaged stuff but it was very nice #the lobster tails are really cheap for the mother’s day sale ^-^

#marinated shrimp #food

booksclayandcatherine

while not an actual action item for the general strike, you could also find some Palestinian recipes to cook. Part of the attempted erasure of Palestinian identity has been Israeli appropriation of recipes/foods. (And some pan-Arab foods too)

tunameltd0wn

if anyone wants to know where to look (and who to follow & support), here are some places posting Palestinian recipes:

mxriyum (link to her website, also on youtube, tiktok, instagram, and twitter as @\mxriyum) is Palestinian herself and has many Palestinian recipes up!

Palestine in a Dish (website link here) is a Palestinian recipe blogger who is also on instagram I think!

Falasteeni Foodie (website link here) is another Palestinian recipe blogger who can be found on tiktok and instagram under the handle @\falasteenifoodie

@najia-cooks has posted a lot of Palestinian recipes, I think everything is vegan as well so if you need dairy-free, egg-free, meat-free recipes it's a great source. everything is very thoroughly researched as well

moribyan (link to her website, also on youtube, tiktok, instagram, and twitter as @\moribyan) has a Palestinian food series, though she is Moroccan and Libyan herself (hence the name).

these are all the ones I personally know of, but I'm sure there are more out there so please share them if you know of any others :)

#to make

deadinternettheoryistrue

You think? Let’s test that then!

First, you gotta get a cool cup. I got this one from a thrift store for a very affordable price. But if you can’t find one, a standard clear cup or jar should suffice

Now, you don’t need a decal, but I recommend it because they’re cool. I just got some sticker vinyl, traced and cut out the Wii logo and some stars

Now for the drink!!

Start by making or buying jelly. If you make it, you should do so a few hours before you intend to make the drinks, as it will need time to set. You can find jelly at most any grocery store.

Get your cup and add ice and jelly. You should cut the jelly into small pieces or use cookie cutters to make fun shapes. I recommend you don’t add quite all of the jelly, as you’ll need some for the top later

Next, add your flavoring syrup of choice, I recommend blue raspberry or melon. You should be able to find them at any restaurant supply store

Then, add carbonated water. Flavored sparkling waters also work fine, as they don’t taste like much. You should be able to find some at any store that sells drinks.

Next add Calpico, this is technically optional, but it tastes way better with it, so it’d highly recommend it. You can get it at practically any Asian market, or normal market if you live in Asia

Now, add some ice cream, or something of the sort, I use vanilla.

After that, you can top it with some whipped cream, jelly shapes, cherries, really anything!!

I would also recommend using a straw to drink it, because you will need to mix it up a bit. but you can’t really mix it before hand, because it will ruin the cool gradient affect