A compendium of recipes personally tried and tested

NOTE: Most of these recipes are not my own, but are written in plaintext here so that I don't have to deal with 10,000 ads or video re-watches on the original site when cooking. Recipes that do not belong to me will have the link to the og source directly under their titles. | Blog owner is an adult | Aren | he/him | If you're a terf then I hope all your bread burns and all your butter goes rancid

[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."

[grahamkennedy-deactivated202411]

Scrolled down the MF DOOM tag trying to find the mac and cheese image and I couldn't so anyway here it is literally one of my favourite images of all time

[mcflurry-of-dancing-flames]

very important that you include MF DOOM's Villainous Mac and Cheese Recipe alongside this image

[wrenanigans]

I had an extra ripe banana and decided to make banana bread mug cake. It turned out so well I have to share.

https://www.allrecipes.com/recipe/285040/banana-bread-mug-cake-in-a-minute/

Note that it bakes in a minute, not that it’s a minute total prep time. There are a lot of ingredients. However, it’s super easy to put together.

I am terrible at cooking and baking and even I couldn’t mess this up. Disrespecting the recipe by adding pumpkin pie spice and cardamom actually made it better. And it makes two servings!

Highly recommend. Go have a Little Treat today!

[passumbapper]

it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass

[passumbapper]

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

[madgastronomer]

holy gods

[wifehaver103947]

the new york times is now charging money for my favorite chocolate cake recipe so i bought a subscription and screenshotted it and canceled my subscription and now it's here for you for free

i do a mixture of red wine and fresh squeezed navel orange juice for the liquid, plus the zest of one large orange. now you make the cake

[ladylingua]

the new york times has such a great series of elevated butter noodles, if you ever want a super fast easy dinner that still feels grown up and you can emulsify pasta water + butter together basically the sky is your limit

ya got

gochujang butter noodles

peanut butter noodles

chili crisp fettuccine alfredo

miso butter noodles

any one of these + a bag of salad or whatever vegetable side you find easiest/cheapest, and you've got yourself a full meal that tastes far above the effort you put in.

[overlyemotionalbreakfastcereal]

so i just made the peanut butter noodles and they are VERY simple and VERY tasty

i added extra parmesan because i like cheese and topped with some chili oil and green onion

took less than 20 minutes!

[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.

[bowelfly]

Dr bfly's Ginger Citrus Spice Cookies

AKA the cookie recipe I've been fiddling with and refining for like a decade and the only cookies I make anymore because I like them too much Ingredients: • 12 Tbsp (1.5 sticks) butter - I'm lazy and use salted most of the time. idk how europeans measure their butter so do your own conversion • 3/4 tsp salt if using unsalted butter • ¼ cup molasses • 1 large egg • 2¼ cup all-purpose flour • 1.5 cup brown sugar • 1 tsp baking soda • 1 Tbsp ground ginger • 1 Tbsp ground cinnamon • 1 tsp ground cloves • 1 tsp ground allspice • ½ tsp ground nutmeg • ½ tsp ground cardamom • ½+ cup minced candied ginger • ½+ cup minced candied orange peel • up to a shot's worth ~(40ml) bourbon, Cointreau, both, or other liquor according to taste • Optional: 1-2 tbsp powdered buddha's hand* • turbinado sugar

*this is an ingredient I invented because a friend kept giving me buddha's hand so I started candying it like you would make candied orange peel or whatever but it still kept going bad so I stuck it in a dehydrator for a whole day and then put it into a spice grinder and it's great for imparting a citrusy floral note to any baked goods. You could probably approximate the same by candying, dehydrating, and grinding other citrus peels.

Instructions:

Soften butter in large mixing bowl. Beat in egg and molasses. If in a rush, butter can be gently melted, but be careful to let it cool for a few minutes at least before adding in egg. Using melted butter will give the final cookies a more “crinkly” appearance and texture, which may or may not be to your taste. I like them both ways, personally.

Stir in sugar, as well as minced ginger, orange peel, and bourbon if you’re using it.

In separate mixing bowl, evenly stir or sift together all remaining ingredients except for the turbinado sugar

Slowly beat dry mixture into wet mixture. The dough is very thick and sticky, so a hand mixer may have problems. I recommend either a stand mixer with paddle attachment or a wooden spoon and a strong arm.

Refrigerate dough for at least 3 hours. If in a rush, you can put it in the freezer for 30 minutes, and then pop it back in between batches. You should be able to handle the dough without it sticking all over your hands.

Preheat oven to 350F (~175C)

Roll dough into balls no more than ¾ inch (~20mm) in diameter. Pour turbinado sugar onto a plate and then roll dough balls in the sugar and squash down into discs.

Place on parchment paper covered baking sheet and bake for 10-13 minutes

Rest on cooling rack but also eat some of them before they finish cooling when nobody's looking

[bowelfly]

😎

(also I forgot to mention in the original recipe but sometimes I'll also throw in a handful of minced fresh ginger. did I mention I really like ginger)

[foodffs]

[foodffs]

Smoked Ribs with the Best Glaze

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Is this how you roll?

[viperosedae]

the worst extremely low-stakes consequence of societal fatphobia is when a low-calorie/""""healthy"""" recipe is actually good and suddenly everyone thinks you're sharing it as a diet aid and not because it fucks hard

[viperosedae]

anyway put some frozen raspberries in a bowl and pour just a leetle bit of cold oat milk over it and the oat milk will semi-freeze into a kind of ice cream texture. and now you have fake raspberry ripple ice cream that's 90% raspberries by volume

[hippy-craic]

[viperosedae]

the worst extremely low-stakes consequence of societal fatphobia is when a low-calorie/""""healthy"""" recipe is actually good and suddenly everyone thinks you're sharing it as a diet aid and not because it fucks hard

[viperosedae]

anyway put some frozen raspberries in a bowl and pour just a leetle bit of cold oat milk over it and the oat milk will semi-freeze into a kind of ice cream texture. and now you have fake raspberry ripple ice cream that's 90% raspberries by volume

[hippy-craic]

[kedreeva]

Got some cinnamon rolls, put them into the waffle iron and made cinnamon roll waffles. Absolutely amazing, love it. Took like 3 minutes or less to cook, no need to turn on the oven. Delicious.

[the-wanton-house-wife]

You’re welcome 🧄

[feastshift]

Beef Pepperoni Pizza Grilled Cheese-Easy Recipe

[prokopetz]

"I can never get it tasting like my mom used to make" yeah, because your mom had a giant Costco-size bottle of a specific pre-mixed spice blend that was discontinued by its manufacturer in 1998 and spent your entire childhood putting it in every meal to use the stupid thing up faster – she doesn't know how to replicate it any more than you do.

[prokopetz]

The tragedy of culinary nostalgia is that most of the time, the flavours of your childhood aren't memories of lost secret recipes – they're the irreplicable accidents of folks tossing whatever happened to be cheap and available into the pot, and there are no recipes to recover because the people doing the cooking never knew them.

[batbetbitbotbut]

I am reminded of this reddit post and update, from a person seeking to recreate a dish their mum used to make based on not much more than "chicken, peaches, and it was beige".

I am a pretty competent cook, so don't worry about that bit. I just want to know if this dish sounds familiar, so someone can fill me in on the parts I don't remember. It's a chicken dish made with flat chicken cutlets. I think she used to hammer them a bit with a kitchen mallet, dredge them in flour, and pan fry them in a little butter so they would brown nicely. The sauce is the part I am a little lost about. She used white wine (probably chardonnay) and sour cream, that part I am sure of. There were canned peaches too, which were slightly browned and served on top. I'm sure there was something more to it than that, any thoughts? The flavor was tangy, not particularly sweet except for the peaches, and the sauce was opaque and kind of a beige color. Does this sound like a dish you are aware of? While her food was great, her dishes were usually pretty simple. It is likely that this is not something she invented herself, but it might be something that she simplified. Does anyone know what this is or what it is called so I can look it up and try and get it right? She used to serve it with grilled zucchini brushed with garlic butter. Thank you. Edit -- I am blown away with how helpful and kind you all have been. I have taken little hints from each of your posts and a lot of them have jogged my memory. I think some sort of composite from these suggestions will produce something close. I am going to try to make it when I have the chance, and I will update when I do. Thank you, reddit. <3

Update 6 days later:

My mom passed away a few years ago. I needed help trying to recreate a chicken recipe of hers that I have been craving, because I could only remember a few ingredients. You amazing people of r/recipes came through and gave me so many wonderful suggestions. With a mix of all your advice, I made it tonight. I was nervous as I was putting it together. I felt like there had to be something more to it, but I went with using just the ingredients I knew (as suggested by Ethril). I felt like there was something I was forgetting. Something about brown specks in the sauce. I went with it anyway, and figured I would know what to add at the end by taste. I took chicken cutlets and hammered them flat. Dredged in flour and sauteed in butter (high heat). I burned the butter a little. I remembered my mom saying that butter is the one thing that is ok to burn (as long as it is not smoking furiously) so I left it alone, and smiled at the memory. I was pleased to see the chicken brown to the color I remember. When I flipped the chicken I added the zucchini spears and browned those too. When the chicken was done (just a couple minutes) I set it aside and covered it in tinfoil to keep it warm, then turned the zucchini and browned the peaches in the same pan. It only took a few minutes to brown everything and when the zucchini and peaches were done I put them aside with the chicken. I deglazed the empty pan with chardonnay. My mom wasn't a big wine person, so I went with the cheapest they had. I suddenly remembered that sound the wine would make when it hit the hot pan, a huge hiss. Mom used to tell me to step back before she poured it in, because it would splash a little. I felt like I was nine years old again. I added three big dollops of sour cream and dissolved it in the hot wine. I didn't know what I was going to do next, this was all I had planned. Then I saw the little brown flecks come up. It was that burned butter! I just about cried. I tasted it, and suddenly in my mind I was standing in her kitchen as a kid watching her cook. This was it. It was that simple. I added a couple spoonfuls of the liquid from the canned peaches to take away a little of the wine's tartness, and the sauce was perfect. Just like she used to make. Keep in mind that I am no food stylist, but I assure you that this tasted 10x better than it looks: http://i.imgur.com/Qgk6u.jpg The whole thing took less than 20 minutes to make. And I fucking nailed it. Thank you so, so much reddit! You brought me back, and I love you. The smell is still lingering in the house.

[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

[avantegarda]

UPDATE: I happened to have all the ingredients for the spinach muffins on this list and made them today, and folks, they're GOOD. They have a very nice mild flavor and don't actually taste like spinach at all

[homunculus-argument]

Alright y'all, as promised, here it is:

Recipe of Nothing Soup

aka potion of involuntary naptime

Today we are starting with three onions, six large potatoes, four big carrots, a slice from a small cabbage, two packets of chicken noodles, 150 grams of pre-cooked shredded chicken (optional), three cupped handfuls of rice (exact measures unclear, my boyfriend measures with his heart), and oregano, pepper, salt and bouillon cubes to taste.

Chop vegetables as illustrated. Find your biggest pot, fill it with water, and put it on a heat source (stovetop, open fire, idk how you live your life. do not microwave though, I will kill you). Put all ingredients save for noodles into the pot as the water heats to a gentle boil. Add the spices and stock cubes as you see fit. Let the soup boil for about 10 minutes, stirring occasionally. Once 10 minutes are up (15 if the root vegetables are still tough instead of well-boiled), crush up the noodles and sprinkle them into the pot. Let cook for 5 more minutes.

Enjoy, and consume responsibly: Potion of Eepy.