Recipes With Kevin

[recipes-with-kevin]

Hello, I am Kevin. I am a girl. I am a white boy bracket fictive, a galatea that fell off of the king in yellow. This is my recipes blog.

I also have a fnaf blog it's @fnaf-with-kevin

[recipes-with-kevin]

Thank you to everyone who got me to 2500 likes!

MANY MANY PEOPLE ARE WISE!

[recipes-with-kevin]

Barbecue sauce is known to be SWEET. This means you can put it on BRUSSELS SPROUTS in small amount while roasting them and they will Not turn into "Barbecue flavored" brussel sprouts but it WILL make them delicious and counter bitterness. Your favorite barbeque sauce can impart other qualities as well, such as Tasty Spicy

[recipes-with-kevin]

Fact:

You can add sugar or honey to your food if you need it to taste sweeter, that's okay. It's just like adding salt to make it more salty. It's allowed. You can also do it if you want something to be less bitter, it's okay, you're free. Even with foods that are not desserts, it's like adding salt to chocolate chip cookies.

[recipes-with-kevin]

@made0ftime0u0 WISE! WISE!

[recipes-with-kevin]

It's my 1 year anniversary on Tumblr 🥳

ONE YEAR OF WISDOM!!!!!!!! as of yesterday. The Kevin does not concern herself with exact dates when others are fronting

[recipes-with-kevin]

Fact:

You can add sugar or honey to your food if you need it to taste sweeter, that's okay. It's just like adding salt to make it more salty. It's allowed. You can also do it if you want something to be less bitter, it's okay, you're free. Even with foods that are not desserts, it's like adding salt to chocolate chip cookies.

[tiktaalic]

Arugula is some crap they found on the ground for real

[creepymutelilbugger]

thats because its plance. there are others as well

[recipes-with-kevin]

the garlic butter sandwich, tell me about his creation, yum yum yum, his foil shell holds him well until he is done

You can cut a head of garlic in HALF 🧄 and put BUTTER and your favorite seasoning on the bottom half and then smush the top back on and wrap it in tin foil and treat him like the normal roasted garlic (throw him in the oven near 350-400 for maybe an hour or the air fryer at 380-400 for less, maybe thirty minutes)

When you pull him out, unwrap him, and when you lift off his top, the garlics may fall down wonderfully onto the bottom garlic, almost erotically. Then you can pluck the garlics from the bottom with a small instrument or wait until it cools slightly and then gently peel them free. It will be easy.

You can eat him in any way you wish. You can eat him plain, or on a toast or cracker, or a delicious meat or biscuit, or anything. Roasted garlic is very good

[bulkhummus]

a roasted brussel sprout can change your life if you let it. open your heart. take my hand. its good, try it. i love a brusseled sprout I love you

[crabussy]

bagels for breakfast bagels for lunch toasting them good so they have a nice crunch. bagels in the morning bagel in the afternoon bagel big and round got me howling at the moon

[holy-leapin-splits-batman]

[recipes-with-kevin]

KEVIN! Have you had Irish soda bread yet?

A bread so beautiful and true! No yeast? No prahblem! 👌

I have NOT! Will you share your wisdom?

[nyxfaei]

YES!

The recipe has been TAKEN from the magical tome of the internet! It is a quick bread and will take you only a mere hour to bring into this world! As I have mentioned before, this bread contains NO YEAST so you do not have to be concerned about having him. This is the beauty of this bread 🍞🇮🇪

FOR THE MOST DELECTABLE AND FLUFFY AND SEMISWEET BREAD you must GATHER:

- 1 and 3/4 cups cold buttermilk

- 4 and 1/4 cups of leveled all purpose flour. You will need more than this however to coat your hands and coat your work area

- 3 tablespoons of granulated sugar

- teaspoon of baking soda, of which the noble bread earns her name

- 1 teaspoon salt

- 5 tablespoons of cold butter without salt in Minecraft form (cubed). You may use salted but the bread will be very salty

- 1 large egg if your heart desires. This is not needed but it helps bind everything together and add flavor

- some crushed nuts or dried berries if your heart desires.

A 5 quart or more Dutch oven/cast iron skillet is also important for your bread- as long as you line it with parchment paper without the lid. You can also use a greased 9-10 inch cake or pie but it doesn’t feel as whimsical.

After you have gathered your items, preheat your oven to 400 F.

Take a whisk and combine the buttermilk and egg together in a bowl then set aside. Then whisk the baking soda, salt, flour, and sugar in a larger bowl. Cut in the butter with your fingers or perhaps a fork until the clumps of butter are pea-sized. Be patient while you do this.

At this point, add in the nuts and/ or dried berries. Stir them in. Then pour in the wet mixture you set aside earlier. Then with the gentle hands of a mother, fold the dough until it is too difficult to stir. The dough will have a crumbly texture. This is good. Place it onto the floured surface. Make sure your hands are christened with flour and then shape dough into a ball and kneed for 30 seconds until flour is moist. If it proves to be too sticky, you are allowed to add some more flour but only a bit.

Then Place the dough into your Dutch oven or pan or whatever the fuck and cut a half inch deep gash into the shape of an X. Bake for 40-55 minutes/when the bread is golden and cooked through. If she refuses to be cooked add aluminum foil at the top.

THEN THERE SHE IS!!! ENJOY

If you decide to store her outside of the fridge, please cover her up to prevent the tiny flies attacking her.

So it is written

[recipes-with-kevin]

WISE!!!!!! WISE!!!!!!!!!!!!!

[recipes-with-kevin]

Coming back around to say my truth:

You can approximate the Butter Milk in most recipes by adding a small splash of vinegar into the Ordinary Milk.

Now go forth.

[recipes-with-kevin]

If you despise the brussel sprouts, which is valid (it is valid to despise any food), take a moment to consider if you have had them roasted in the oven with butter and your favorite seasoning, such as the green creole seasoning or even salt and pepper. Potentially even with bacon.

In the olden days, brussel sprouts were cursed by a witch to be bitter and narsty, scarsting even. And people even used to boil them, turning them putrid and stinking. But we got our best scientists on the case, and they patched the bitterness out of the Modern, Reformed Brussel Sprout. This advancement in conjunction with roasting can turn a bitter narsty into a delectable food. If you are especially sensitive to bitter consider balancing it with a savory sweet, such as the roasted garlic or onion.

The frozen, bagged brussel sprout can also be saved this way. Not everyone can get them fresh, and the bag only offers instruction to microwave or boil. NEVER DO THIS TO HIM. His parents HATE him. His life's dream is to be roasted. Cover him in oil. Put him in the oven or the air fryer at around 370-400 for about an hour. You don't need to cut them in half, the bagged ones are normally small. You'll want to turn them or shake them halfway through to make sure they're sufficiently browned though.

Fresh brussel sprouts freeze well to keep. Consider washing them, drying them, and cutting them in half prior to freezing. This will make your life wonderful and easy. If you enjoy the brussel sprout they can be easy to prepare, taking little spoons and mostly idle time.

You will find frozen brussel sprouts, both from the bag and ones you have frozen yourself to keep, will be less bitter than fresh ones, and the texture will be much softer (bagged ones will be the softest of all, ones you froze yourself will be former but still softer than fresh. Soft isn't necessarily a good or bad thing it depends on your heart.) Fresh brussel sprouts will have a more substantial texture and be slightly more bitter, but only a tiny bit.

Go forth with this knowledge in your heart.

[recipes-with-kevin]

WISDOM from @blackat-t7t

[chthonicathenean]

I know "bacon makes everything better" but if you rebel against the bacon supremacy, I suggest garlic! We roast our brussel sprouts with garlic and it is phenomenal.

Also they are even better if you panfry them on the stovetop to get a really good crispy bottom. This really only works if you have a cast iron pan that you can take from the stovetop directly to a heated oven, so if all you have are baking dishes just make sure the insides are cooked enough to be nice and soft.

If they are done properly they WILL look burnt. They are not burnt, they are crisped to perfection. If they are rock solid or actually smell like charcoal then they are burnt, but the outsides should be quite a dark brown. This is how you get crispy crunchy outsides and tender melting insides.

[recipes-with-kevin]

WISDOM!!! Roasted garlic is SOOO GOOD with The Brusseled Sprout. You can roast the garlic in the pan with the Sprouts, and you dont even have to remove all the cloves from their jackets first, it will work just fine if you roast them in their skin and then squeeze them out like the toothpaste after. I think you can also cut off the very bottom and then they will just easily slip out when you remove the Garlic Hat, but I need more testing.

The savory sweet of the roasted garlic is WONDERFUL with the brussel sprouts, it is so good. WISE! WISE!

[recipes-with-kevin]

If you despise the brussel sprouts, which is valid (it is valid to despise any food), take a moment to consider if you have had them roasted in the oven with butter and your favorite seasoning, such as the green creole seasoning or even salt and pepper. Potentially even with bacon.

In the olden days, brussel sprouts were cursed by a witch to be bitter and narsty, scarsting even. And people even used to boil them, turning them putrid and stinking. But we got our best scientists on the case, and they patched the bitterness out of the Modern, Reformed Brussel Sprout. This advancement in conjunction with roasting can turn a bitter narsty into a delectable food. If you are especially sensitive to bitter consider balancing it with a savory sweet, such as the roasted garlic or onion.

The frozen, bagged brussel sprout can also be saved this way. Not everyone can get them fresh, and the bag only offers instruction to microwave or boil. NEVER DO THIS TO HIM. His parents HATE him. His life's dream is to be roasted. Cover him in oil. Put him in the oven or the air fryer at around 370-400 for about an hour. You don't need to cut them in half, the bagged ones are normally small. You'll want to turn them or shake them halfway through to make sure they're sufficiently browned though.

Fresh brussel sprouts freeze well to keep. Consider washing them, drying them, and cutting them in half prior to freezing. This will make your life wonderful and easy. If you enjoy the brussel sprout they can be easy to prepare, taking little spoons and mostly idle time.

You will find frozen brussel sprouts, both from the bag and ones you have frozen yourself to keep, will be less bitter than fresh ones, and the texture will be much softer (bagged ones will be the softest of all, ones you froze yourself will be former but still softer than fresh. Soft isn't necessarily a good or bad thing it depends on your heart.) Fresh brussel sprouts will have a more substantial texture and be slightly more bitter, but only a tiny bit.

Go forth with this knowledge in your heart.

[recipes-with-kevin]

WISDOM from @blackat-t7t

[ladyprydian]

If you can get them fresh, and you have a mandolin slicer or food processor with a shredding attachment, I highly suggest a shaved brussel sprouts salad.

A dijon vinaigrette, with or without honey, pairs well but if you don't want to go there olive oil with lemon juice, salt and pepper works just fine too.

Wash and trim the ends of your brussel sprouts. Shave them on the mandolin or in a food processor. Place in a big bowl or container.

Now you want to add a sweet, chop up an apple (don't use pears they go mushy faster), dried cranberries, dried cherries, really any dried fruit will work well.

Add some extra crunch in the form of toasted nuts. Pine nuts, walnuts, pecans, pumpkin seeds, sesame seeds. Whatever.

Finally add some extra fat and salt in the form of shredded or shaved Parmesan cheese, or cooked cooled and crumbled bacon. Or both! Both is better!

If you're doing this for a big meal for a group, toss with the vinaigrette just before serving. If you're making it for yourself, keep the vinaigrette separate (prevents the salad from wilting), plate some up for your self and toss it just before you eat.

Enjoy!

[recipes-with-kevin]

WOAH! WISDOM!

[recipes-with-kevin]

KEVIN! Have you had Irish soda bread yet?

A bread so beautiful and true! No yeast? No prahblem! 👌

I have NOT! Will you share your wisdom?

[nyxfaei]

YES!

The recipe has been TAKEN from the magical tome of the internet! It is a quick bread and will take you only a mere hour to bring into this world! As I have mentioned before, this bread contains NO YEAST so you do not have to be concerned about having him. This is the beauty of this bread 🍞🇮🇪

FOR THE MOST DELECTABLE AND FLUFFY AND SEMISWEET BREAD you must GATHER:

- 1 and 3/4 cups cold buttermilk

- 4 and 1/4 cups of leveled all purpose flour. You will need more than this however to coat your hands and coat your work area

- 3 tablespoons of granulated sugar

- teaspoon of baking soda, of which the noble bread earns her name

- 1 teaspoon salt

- 5 tablespoons of cold butter without salt in Minecraft form (cubed). You may use salted but the bread will be very salty

- 1 large egg if your heart desires. This is not needed but it helps bind everything together and add flavor

- some crushed nuts or dried berries if your heart desires.

A 5 quart or more Dutch oven/cast iron skillet is also important for your bread- as long as you line it with parchment paper without the lid. You can also use a greased 9-10 inch cake or pie but it doesn’t feel as whimsical.

After you have gathered your items, preheat your oven to 400 F.

Take a whisk and combine the buttermilk and egg together in a bowl then set aside. Then whisk the baking soda, salt, flour, and sugar in a larger bowl. Cut in the butter with your fingers or perhaps a fork until the clumps of butter are pea-sized. Be patient while you do this.

At this point, add in the nuts and/ or dried berries. Stir them in. Then pour in the wet mixture you set aside earlier. Then with the gentle hands of a mother, fold the dough until it is too difficult to stir. The dough will have a crumbly texture. This is good. Place it onto the floured surface. Make sure your hands are christened with flour and then shape dough into a ball and kneed for 30 seconds until flour is moist. If it proves to be too sticky, you are allowed to add some more flour but only a bit.

Then Place the dough into your Dutch oven or pan or whatever the fuck and cut a half inch deep gash into the shape of an X. Bake for 40-55 minutes/when the bread is golden and cooked through. If she refuses to be cooked add aluminum foil at the top.

THEN THERE SHE IS!!! ENJOY

If you decide to store her outside of the fridge, please cover her up to prevent the tiny flies attacking her.

So it is written

[recipes-with-kevin]

WISE!!!!!! WISE!!!!!!!!!!!!!

[recipes-with-kevin]

KEVIN! Have you had Irish soda bread yet?

A bread so beautiful and true! No yeast? No prahblem! 👌

I have NOT! Will you share your wisdom?

[recipes-with-kevin]

If you despise the brussel sprouts, which is valid (it is valid to despise any food), take a moment to consider if you have had them roasted in the oven with butter and your favorite seasoning, such as the green creole seasoning or even salt and pepper. Potentially even with bacon.

In the olden days, brussel sprouts were cursed by a witch to be bitter and narsty, scarsting even. And people even used to boil them, turning them putrid and stinking. But we got our best scientists on the case, and they patched the bitterness out of the Modern, Reformed Brussel Sprout. This advancement in conjunction with roasting can turn a bitter narsty into a delectable food. If you are especially sensitive to bitter consider balancing it with a savory sweet, such as the roasted garlic or onion.

The frozen, bagged brussel sprout can also be saved this way. Not everyone can get them fresh, and the bag only offers instruction to microwave or boil. NEVER DO THIS TO HIM. His parents HATE him. His life's dream is to be roasted. Cover him in oil. Put him in the oven or the air fryer at around 370-400 for about an hour. You don't need to cut them in half, the bagged ones are normally small. You'll want to turn them or shake them halfway through to make sure they're sufficiently browned though.

Fresh brussel sprouts freeze well to keep. Consider washing them, drying them, and cutting them in half prior to freezing. This will make your life wonderful and easy. If you enjoy the brussel sprout they can be easy to prepare, taking little spoons and mostly idle time.

You will find frozen brussel sprouts, both from the bag and ones you have frozen yourself to keep, will be less bitter than fresh ones, and the texture will be much softer (bagged ones will be the softest of all, ones you froze yourself will be former but still softer than fresh. Soft isn't necessarily a good or bad thing it depends on your heart.) Fresh brussel sprouts will have a more substantial texture and be slightly more bitter, but only a tiny bit.

Go forth with this knowledge in your heart.

[recipes-with-kevin]

WISDOM from @blackat-t7t

[miss-m-winks]

balsamic honey glazed brussel sprouts are perfect