Ham and Broccoli Macaroni and Cheese
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Ham and Broccoli Macaroni and Cheese
Really nice recipes. Every hour.
Show me what you cooked!
Oh bean
#what was that bean I wanted to grow on the allotment#an American high protein bean#sounded like a vegan orc bean
The beefy resilient grex?
It was the Beefy Resilient Grex!!!! Well done
These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and topped with garlic butter. They’re a savory, buttery, and cheesy biscuit recipe everyone will love!
Click here for recipe!
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Is this how you roll?
Speaking of baking if anyone knows of any good flourless chocolate cake recipes that are specifically dense and fudgey/buttery and NOT just mouse or 90% air please send them my way. This is my white whale.
This is my brother's easy flourless cake recipe he makes sometimes for work
You will want to preheat your oven to 350°F and spray/grease two "9 x 2" round pans
Ingredients:
- 2 Cups Chocolate (chips/broken up chocolate bars/whatever as long as it's chocolate)
- 1 Cup Butter (Unsalted, or salted if you want to skip measuring salt or if you want a bit more salt in there not a make or break thing 🤷)
- 1 & 1/2 Cups Granulated Sugar
- 1/2 teaspoon Salt
- 1 Tablespoon Vanilla Extract (or imitation vanilla also works, extract is a lil expensive)
- 6 Eggs
- 1 Cup Cocoa Powder
DIRECTIONS:
Heat chocolate and butter in a pot until melted.
Whisk in sugar, salt, and vanilla.
Whisk in eggs.
Whisk in cocoa powder.
Once it's all mixed pour it into the pans in a thin layer.
Bake for 25-30 minutes
It won't really rise but that's to be expected with a flourless cake.
Hopefully this is close to what you are looking for. This makes a very tasty fudgey cake that is a little crumbly but I would describe as melting in your mouth.
YOU ARE MY FUCKING HERO I AM SO TRUING THIS, THANK YOU!!!!!
it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass
Fruited Lemonade That Makes You Reconsider It All
ingredience:
lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)
whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.
granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.
water as needed
equipment:
a few nonmetallic mixing bowls
a mesh strainer
a chinoise, ricer or some cheesecloth
a kitchen scale
a citrus juicer or reamer (manual or electric)
a potato masher
juice the citrus through a strainer - saving all rinds - and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.
Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.
Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).
taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.
citrus oils will float to the top, so stir/shake before serving. love you. enjoy.
some tried and true flavor combos:
straight lemon or lime, or any combination of the two, is of course an untouchable classic
lemon & strawberries (that's pussy babe!)
lemon & orange with a hint of vanilla (creamsiclemonade...?)
lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)
some cocktail type combos, booze optional:
lemon or lime & berries with basil + gin
lime & mint + white rum
lime & ginger + dark rum
lime & cucumber + gin
lime & orange (berries optional) + tequila
lemon, orange & cherry + brandy, bourbon, or rye whiskey
CREAMY PARMESAN BRUSSEL SPROUTS GRATIN WITH BACON
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Is this how you roll?
Secret Recipes To Try At Home
@drakenflagreon
Vegetable Soup with Vegetarian Dumplings
Baked mac and cheese for dinner with a crispy top
It's honestly not that difficult to make, but it does look and taste impressive, and is very customizable
Recipe below the cut.
MY MOM’S FAMOUS FREEZER BEEF AND BEAN BURRITOS
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Is this how you roll?
To add to this: you can brown butter and then chill it and it will go back to its solid state. You can then use it like regular cold butter or (if you let it come to room temperature) soft butter.
There is a minor caveat: butter has some water in it, this is what boils off when you are browning it. If you are substituting browned butter in a recipe that would be sensitive to this you might need to take that into account. However I use solid browned butter in my chocolate chip cookies without any changes and it works great.
Moonbows
A moonbow, also known as a lunar rainbow or white rainbow, is a rainbow created by moonlight rather than sunlight. It's formed when light from the moon refracts and reflects off water droplets, like those in rain or mist, creating a visible arc of light in the sky. Moonbows are generally fainter and less colorful than regular rainbows, and they are much rarer due to the need for specific conditions like a full or near-full moon, clear skies, and dark skies.
CHICKEN POT PIE BISCUIT SKILLET
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McDonald’s Sausage Egg McMuffin
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Is this how you roll?
For anyone who desperately wants the written recipe, like me, here you go:
I was already planning on making curry for dinner this weekend, so I'm ecstatic to stumble across this recipe.
You’re welcome 🧄
Ok I tried this and it was a HUGE hit!
Main recommendations: Season the dough AND season the filling. Also, make smaller loafs, about the size of a spatula head, for easy flipping!
Here’s how they look! Recipe below (doubled bc I have a big family).
Loaded Potato Loafs
Poke holes in and boil 6 large potatoes until soft
Peel potatoes (do this after boiling to retain nutrients and get the texture needed for the dough)
Mash into a smooth puree
Add 4 tablespoons of melted butter
Add 10 tablespoons of flour
Add a bit of pepper and a good amount of garlic salt
Mix until it forms a soft dough
Lay out plastic wrap and grease with a little oil
Place 1/8 of the dough into the plastic wrap and flatten it into a round shape
Add shredded cheese, shredded chicken, bacon bits, more garlic salt, chives, and Italian seasoning.
Grab the plastic wrap and use it to fold each edge of the dough over, starting with parallel ends. Make sure the dough is sealed all over and doesn’t break. It should be about the size of a spatula head for easy flipping.
Airfry two at a time. Fry one side at 450 degrees for 7 minutes
Flip with spatula and airfry other side for another 7 minutes
ALLOW TO COOL BEFORE EATING
🥔 picture perfect babey🥔
Couple of notes:
Season the shit outta this thang
Like it’s actually fucking crazy that neither cook in the video mentions seasoning 🤨
Don’t overstuff with fillings if you’re frying in oil bc it might lose structural integrity and fall apart on the flip
I filled mine with just cheese and hot dog bits (it’s what was immediately available and I’m lazy) and topped it with some ketchup + mustard to go with the hot dog theme
It was bomb as fuck chef kiss 😚👌💋
I’ll definitely be making again and trying new fillings; this recipe is pretty much endlessly customizable