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I know my friend's dogs love carrot sticks so I pulled out a very large carrot and chopped it ready to distract them from our roast dinner. Moderately successful, they still wanted our chicken and broccoli but it helped that they got carrot to cronch on at regular intervals

Also hell yeah I haven't done a roast chicken in ages and it turned out really good. Also potato bake 🤤 and I used my friend as an excuse to get biscoff vanilla slice for dessert.

I sent her home with soup from the freezer, it's my current thing to try and bulk cook a soup every few weeks to share. I may have offered to make pumpkin soup for T's office if they get me a pumpkin 😅

I like feeding my friends. It's my favourite way to give back to them. Also I just like cooking.

fuckingrecipes

i'm not trying to pick a fight, but does it really matter if the vegetables are sliced or diced or minced or cubed if its all going into the same soup?

A sincere and good-faith question is never a reason to fight =)

Yes, it does matter.

Something like bell pepper or tomato (soft tissue, lots of water) is going to cook a lot faster than something like potato or turnup (firm tissue, not much water).

If you had the same-sized piece of bell pepper and potato, and cooked them for the same amount of time, either you'll have a well-cooked bell pepper and an undercooked potato.... or a well-cooked potato and a really overcooked bell pepper.

This is why many recipes which have both firm vegetables like turnip/potato, and soft-flesh vegetables like tomato and bell pepper will ask you to add the firm-flesh ones first, and cook them for a bit, and THEN add the soft-flesh veggies, so that they'll all arrive at their 'well-cooked' state at the same time.

But if you have teeny tiny pieces of potato (diced) and larger chunks of bell pepper (chopped), and start cooking them at the same time in the same pan... because the potato pieces have a lot of surface area exposed to the heat, relative to their total size, they'll cook at about the same speed as the much larger bell pepper.

So you'll have a dish of combined diced potato and chopped pepper which will start at the same time, AND be finished all at the same time!

If you're just asking for a soup where you add EVERYTHING at the same time, and just boil away... the cut-shape influences the cook time.

Pieces with a lot of surface area relative to their size (diced, matchstick, sliced, minced) means you don't need to cook it as long. Bigger pieces (chopped) need more total cook time for the heat to penetrate.

Sometimes, recipe-makers will just prefer a certain size and shape of ingredients because it influences the mouthfeel of taking a bite, or because it's visually appealing.

Chop: Big rough cuts. Each chunk is somewhere between the size of your whole thumb and your first thumb joint. 1-inch by 1-inch

Diced: Smaller cuts. Each piece is roughly the width/length of your first pinkie joint. 1cm by 1cm.

Minced: Cut into teeeeny tiny pieces! Minced garlic is a good reference. Each piece will be about the size of a red pepper flake. About 2mm by 2mm.

Cubed: This is on shape not size. Make it into even square shapes. Cubed potatoes tend to be 'chop' size, while onion cubed tends to be dice size.

Sliced: Again, shape not size. This describes parallel cuts made to create pieces that are quite thin, but still wide or long. Pepperoni slices.

Matchstich: Cut so that the pieces resemble matchsticks! Long, but not very wide or deep.

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!

jeanjauthor

Humans have been eating meals in honor of the memory of our lost loved ones for as long as humans have been human…and probably even proto-human.

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.

shutyourmoustache

After the hell of the past two days, this reminded me of what America could and should be about. It’s a little pocket of hope when our administration is trying to extinguish diversity and community and basic human decency and replace them with fear and hate and division.

penny-anna

It's Christmas cookie time here goes

Hot damn!!

I've never done dipped cookies before I'm nervous

So far so good

All done!!

VERDICT: never made this recipe before literally just grabbed a chocolate ginger cookies recipe off the Google results. OUTSTANDING.

Moderately time consuming between having to chill the dough and the dipping but results SO indulgent. Unbaked dough had an almost boozy quality in spite of containing no alcohol. Baked for directed 12 minutes and they puffed up and sank exactly as described.

Warmly recommend making these for Ur winter celebration of choice!!

Notes on recipe:

I left the spice quantities alone as it was my first time baking the recipe and I think they're just right but I'm a lightweight. Used black treacle in place of molasses (not typically sold in supermarkets here) which was fine. Recipe recommends good baking chocolate for dipping, i used eating chocolate which was also fine.

Recipe unfortunately doesn't advise on how to set the chocolate without making a mess so here u go:

Put dipped cookies on cooling rack w some parchment paper underneath to catch drips

Wait until chocolate starts to set (I think mine was about 15 mins) and then remove from racks onto parchment to set fully

Enjoy perfectly spiced, extra soft and chewy chocolate ginger cookies using this tested recipe. Don't forget the dip in dark chocolate!

#cookies #biscuits #for linda mebbe

sometiktoksarevalid

millycooks

My housemate A's mum is over, so she's helping me make a Christmas roast dinner to enjoy before I head over to my family interstate.

Lamb leg: in oven, already turned once

Potatoes: cut and seasoned ready for oven

Cauliflower cheese: made and ready for oven

Carrots and broccoli: in microwave steamer ready to go in microwave

Gravy: will make instant with boiling water just before serving

Me: kinda sweaty and laying on bed

A's mum cut all the veg up for me, including the broccoli stems so they're diced and ready in the freezer to use in risotto. We both like cooking and food so A reaps the benefits of us both feeding her 😋 I think they're making sausage rolls and lemon cake tomorrow (I'll be packing and going to the airport)

millycooks

Dinner turned out really good, it's a really juicy leg of lamb and it had crispy skin. I just seasoned with salt, garlic flakes, and lemon pepper (the Australian kind with lemon myrtle etc, it's different to other lemon pepper mixes). The potatoes had just salt and garlic flakes, no lemon pepper.

I baked the cauliflower cheese after we served up dinner as it's to eat with the leftover lamb tomorrow and Sunday. My cheese sauce is a roux of butter and cornflour, then milk slowly added and whisked in, and lots of tasty cheddar at the end. I added garlic flakes when cooking the roux this time just cos I already had the container out.

I don't have any pics of dinner because we all just dived in to eat, just know the lamb was tender and juicy and the leftovers are plentiful and will be delicious for A to nom on after I fly to my family tomorrow. It's always a blessing when you get that bit of meat with just the right amount of fat in it to be oh so good, absolutely no dry lamb tonight.

#dinner #food #roast dinner #roast lamb #Christmas roast

My housemate A's mum is over, so she's helping me make a Christmas roast dinner to enjoy before I head over to my family interstate.

Lamb leg: in oven, already turned once

Potatoes: cut and seasoned ready for oven

Cauliflower cheese: made and ready for oven

Carrots and broccoli: in microwave steamer ready to go in microwave

Gravy: will make instant with boiling water just before serving

Me: kinda sweaty and laying on bed

#dinner #cooking #food #roast dinner #roast lamb #Christmas roast

ms-demeanor

Hey, do you have a shitload of seasonal leftovers? Here's how to freeze them as single-serving microwave meals.

You need bowls that are a good size for a meal, waxed paper, and either a nonstick spray or oil and a paper towel to grease the waxed paper. Cut a piece of waxed paper about twice as long as the bowl is wide, then lightly oil one side of the paper.

Line the bowl with the waxed paper, oiled side up, and fill the bowl with the meal you want to freeze. Once the bowl is full, fold the excess paper over the top of your meal.

Do this in multiple bowls and stack them to close the paper over the meal. When you have allocated all the leftovers you want to, stick the stack in the freezer, bowls and all.

Once the meals are frozen solid, you can remove them from the bowls, wrap them in cling wrap, and store multiple meals in a freezer bag and they'll keep for at least 3 months.

It has occurred to me I should go through some of my fave cookbooks from my collection. I don't have a scanner so not sure how well I'll be able to photograph recipes and stuff from them but I'll try. I haven't really looked at my cook books in a long time, I used to read them cover to cover.

My favourite is my copy of Maggie's Harvest by Maggie Beer with the original embroidered cover. It's just a gorgeous book and I've read it multiple times, though it's been years since I've done so. It is a delight to read and a source of information as well as just lovely to hold. I think once I'm back from my parent's house in January it'll be the top of the list (I'm not there yet but I have a bunch of house stuff and appointments over the next week).

persianflaw

but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit.

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably.

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up.

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen.

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

for the rest of the evening, think fondly of how much rice you have in the fridge now and how many meals it will supplement, refusing to acknowledge that you will almost certainly eat the rest of it in a few hours for a midnight meal.

persianflaw

i really played myself with this post huh. every time it gets a note i start wanting rice.

persianflaw

for anyone who wants it, here is my family’s actual recipe for assyrian baked rice:

1lb / approx. 2 ⅓ cups basmati rice (any long-grain rice will do)

3 tbsp salt

8 tbsp / 1 stick butter (you can reduce this if you don’t want to have a heart attack)

Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don’t have the time to soak it, rinse the rice with cold water until it runs clear.)

Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It’ll still taste pretty good if you can’t do this, but you don’t want “pretty good”, you want mind-blowing, so for that perfect flavor you’ll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don’t have time to soak it.

Preheat your oven to 325°.

Boil three quarts of water in a separate pot. Once it’s at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.

Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you’re using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.

Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.

Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.

Eat.

Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.

(cc @raisedbyhyenas )

enchantingruinscandy

reblog for the awesome recipe and to make op want rice (rice is so good. ofc you want rice)

persianflaw

>:(

animenightcrew

squimp

im telling you all... its so worth it to spend a whole evening make 100 million homemade gyoza (even though it takes so long) and freezing them all to have perfect delicious gyoza just the way you like them anytime you want at a moments notice. they seriously take like 10 minutes to prepare from frozen and they are so good. i just had a dumplings and noodles feast you wish you were me

squimp

heres teh gyoza recipe ive been using and heres the dumpling sauce recipe ive been using and here was the noodles recipe i ate. in case even 1 person on earth wanted this information