#grate scoff

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Raccoon Sopa de Fideo

A rare original recipe brought to you by outside encouragement and tonight's dinner.

Ingredients:

1 sopa de fideo satchet

1 can condensed tomato soup

1.5-2 cans of water (or to taste, I use this to rinse out the remainders of can into the soup mix)

1 cup shredded spinach, chopped

3 slices cheese of choice (I used Swiss), chopped

handful of cherry tomatoes, chopped or smushed

crackers of choice

sour cream or crema, if desired

Directions:

Warm up the condensed soup and water and mix in the sopa de fideo satchet and stir very well until dissolved.

Bring to a simmer and add the chopped cherry tomatoes.

When the pasta is nearly finished, add the spinach and cheese, cook for about a minute and then turn off the heat, stirring while it remains on the burner until the spinach wilts, the cheese melts, and the pasta is to your liking.

Serve in a bowl with crackers and crema if you want.

Notes:

To make it a bit heartier, add a bit of shredded rotisserie chicken.

[gratescoff]

Mini Lemon-Berry Cheesecakes

Ingredients:  - 2 x 6 packs of mini cheesecake crusts (Keebler brand is what I use or you could use a standard muffin tin and your own prepared crusts) - 1 x 8oz package of cream cheese, room temp - 1 package unflavored gelatin - 1.5 tbsp water - Half of an 8oz container of frozen whipped topping (keep frozen until you need it!) - ½ cup sugar - ½ tsp nutmeg - 1 tsp lemon juice (or extract) - 1 tsp vanilla extract - Jar of lemon curd - Jar of blackberry (or raspberry) preserves - Fresh blackberries and raspberries for topping

Directions:  1. Proof the gelatin: Put water in a very small bowl. Sprinkle unflavored gelatin evenly over the water, then stir vigorously with a fork. Allow it to solidify.  2. Use a stand mixer to blend cream cheese, sugar, and nutmeg.  3. While cream cheese is blending, melt the gelatin by sticking it in the microwave for ~10-15 seconds. Keep a close eye on it because it can easily boil over! Pull it out as soon as it liquefies.  4. While the mixer is slowly blending, add the gelatin, lemon juice, and vanilla extract and make sure it’s well-incorporated.  5. Stop the mixer and fold in the frozen whipped topping until blended but not totally melting.  6. Use a spoon or spatula to fill the cheesecake crusts to mostly full (leave ~0.25 inches or more of space from the edge of the crust for the topping).  7. Allow the cheesecakes to set in the fridge for at least 4 hours to solidify.  8. When you’re ready to eat them, spread a thin layer of lemon curd on top and swirl in a dollop of preserves of your choosing. Top with a small amount of fresh berries shortly before eating!

[gratescoff]

Reddit compilation thread for favorite recipes that I read recently

[gratescoff]

Pick a fairly well known cheese usually not included on other tumblr cheese polls:

goya (Argentina)

sakura (Japan)

airedale (New Zealand)

halloumi (Cyprus)

quark (Germany)

rumi (Egypt)

paneer (India)

mascarpone (Italy)

cotija (Mexico)

Other/In The Tags/See Results

Voting ended onAug 14, 2023

[gratescoff]

Pumpkin Dip

Directions pulled from discord bc I lack the spoons to do a full writeup when this was not a formal recipe in the slightest.

Roasted one sugar pumpkin (seeds removed, cleaned and roasted separately for a snack with the guts composted) & with olive oil, freshly ground black pepper, and salt rubbed into the flesh & roasted until the pumpkin was very soft when poked with a fork and the skin turned a nice toasty dark orange.

Skin was very easy to peel from it and composted. Used potato masher to mash pumpkin flesh, but if you have a food processor, you probs should use that.

Mixed in salt, MSG, tajin (after we tasted and realized it needed some acidity + more salt), chili powder, paprika, cumin, LOTS of garlic and onion powder, ground garlic, oregano, dried chives, all to personal taste so amounts are like... variable. Measure with your heart.

Added one entire block of cream cheese (8 oz). Mashed in again, tasted and adjusted seasonings to taste.

Serve with crusty bread (we used a small take and bake multigrain loaf).

Note:

This recipe is probably very easily made vegan with vegan cream cheese, maybe the Daiya brand?

[gratescoff]

Grandma's Zucchini Bread

Ingredients: 3 eggs 2 cups sugar 1 cup oil 2 cups raw zucchini, grated 2 cups flour 1/4 tsp baking powder 2 tsp baking soda 3 tsp cinnamon 1 cup chopped nuts 1 tsp (scant) salt 2 tsp vanilla

Directions: Beat eggs, add sugar, oil, and zucchini. Add dry ingredients and mix (until just combined cuz this is basically like muffin mix). Add vanilla and nuts to mix. Pour into two greased and floured loaf pans. Bake at 350 degrees Fahrenheit for one hour.

(Note that I'm not 100% sure the 1h time is correct from what I transcribed since she baked with a very, very old set of ovens. Modern ovens and convection bake will likely speed this up rapidly. Follow the toothpick test and think of this like banana bread or other quickbreads.)

[gratescoff]

Ham, Peas, Potatoes, Cheese Casserole Bowl

Ingredients: - 3 thin slices of honey ham (deli-style), chopped small - 1/2 cup frozen peas - 1/4 cup frozen chopped spinach - 1/4 cup frozen chopped potatoes (I used tater tot rounds but hash browns or other types of potatoes might work) - 2 tbsp bernaise sauce - 1 square white processed cheese slice (I used swiss-style, but processed cheese is important for the quick melting properties) - 1/4 tsp garlic powder - 1 tsp mustard - scotch bonnet hot sauce, if desired - chopped chives for decoration

Directions: 1. Combine peas, spinach, and potatoes in a microwave-safe bowl and cook on high in microwave for 3 and a half minutes. 2. Scoop bernaise sauce on top, then garlic powder, mustard, and hot sauce (if adding the latter), followed by the chopped ham and finally the processed cheese slice. Microwave for another minute and a half on high. 3. Mix combination very well until all ingredients are coated in the cream sauce and top with chives. Eat warm.

[gratescoff]

Chicken Soup for a Blizzarding Day

I decided to slap a soup together from what I’ve got on hand while it’s snowing cats and dogs outside so here’s how I made it, folks:

Ingredients:

26 oz can condensed cream of chicken soup + same amount water

1 cube chicken bouillon (I use Knorr’s caldo de pollo)

1 tsp MSG

2 tbsp butter (or more if you need it)

1/2 tsp dried minced garlic (or 1 &1/2 tsp fresh or to personal preference)

1 medium onion, diced (I used a red onion but yellow is probably better)

1/3 cup frozen chopped green beans

2/3 cup frozen peas

1/2 cup diced carrots

1/2 to 1 cup hatch valley green chile, or to taste

10 oz shredded chicken

Directions:

Melt butter in a medium saucepan over medium heat. 

Combine onion, carrot, peas, garlic, and green beans in pan until vegetables soften and onion turns translucent, up to 15 minutes or more.

In a slow cooker, combine condensed soup, water, bouillon, and MSG and turn on heat to high.

Once vegetables are cooked, add to slow cooker and cook on high for 1 hour, then cook on low for about 4 hours or longer until flavors combine and vegetables are fully cooked through.

Add hatch valley green chile to taste and shredded chicken and remove from heat once everything has reached the same warm-to-hot temperature.

Notes:

I literally slapped this together from an assortment of ingredients I had on hand because I had no desire to follow a specific recipe and thus have to go to a store in a snow storm. Results may vary.

Serve with bread or crackers and cheese on top, if desired. (I used a round loaf of country-style bread I had in my freezer + mozzarella cheese.)

Alternatively, if you are not like me and you are blessed to have a large enough stove top pot at home, just go from step 2 to adding everything in a stove top pot and cook everything over medium heat, checking and tasting occasionally until everything is cooked through and the flavors have combined and then jump to step 5.