#2 ingredient bagels

[simplybeautifuleating]

Two Ingredient Bagels

Have you ever made these two ingredient bagels? I’m not the original creator of this recipe but I have to tell you that once you try these you are going to agree that they are BEYOND GOOD. I can’t believe it has taken me almost 4 years to get this recipe posted here on the blog. That’s right, 4 years! I have loved making these bagels during Covid lockdowns because my local bakery was closed…

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#2 ingredient bagels #easy bagels #homemade bagels #low fat bagels #two ingredient bagels

[fullcravings]

2 Ingredient Greek Yogurt Bagels (No Yeast)

#2 ingredient #greek yogurt #bagels #no yeast #food #breakfast #bread #baking #recipe #dishedbykate

[chefchatter]

Toasted Ham and Cheese Croissant Sandwiches: A Gourmet Guide

Ingredients

Meat

• 8 slices Deli ham, good

Produce

• 1 Micro greens

Condiments

• 4 tbsp Honey

• 3 tbsp Mustard, whole grain

Baking & Spices

• 1 tbsp Everything bagel seasoning

• 2 tbsp Mustard seeds, yellow

• 2 tbsp Mustard seeds, brown

• 1 small pinch Salt

Oils & Vinegars

• 1/4 cup Apple cider vinegar

Bread & Baked Goods

• 4 Croissants, large

Dairy

• 1 (6 oz) wedge roth's grand cru cheese, wedge

• 4 tbsp Fig butter

Liquids

• 2 tbsp Water

#recipes #food #dessert #cheeks 🍑 #foodporn #recipe #cooking #kitchen #cheese #cookies #easy recipes #baking #sweet food #recipies #reciprocity #bread

[lowcalrecipeformysoul]

Recipes below 300 kcal (Youtube edition)

Was lurking on youtube and thought why not make a list of low cal recipe that i found, and here it is!!

129 kcal ice cream

124 kcal creamy vegetable soup

190 kcal flourless chocolate brownies

265 kcal lasagna ( 1 / 2 )

175 kcal buttermilk chicken

157 kcal keto chicken dumpling

98 kcal everything bagel

189 kcal chicken soup

172 kcal warabi mochi (without topping and syrup)

low calorie bubble tea (two types of drinks, the pearl is 0 kcal)

136 kcal (per slice) cheesecake

107 kcal spring roll, 126 kcal carrot snack, 157 kcal chicken kelaguen

271 kcal mushroom soup

292 kcal vegan veggie burger

267 kcal vegetarian one pot spaghetti, 375 kcal taco quinoa, 238 kcal one pot pizza pasta

110 kcal sweet potato soup, 193 kcal minestrone soup, 201 kcal coconut chicken curry soup

126 kcal roasted cauliflower soup, 254 kcal sweet potato soup, 145 kcal beet soup

33 kcal pepperoni pizza bite

136 kcal cheesecake

36 kcal chicken meatball

261 kcal apple fritter

134 kcal mac and cheese (there’s three version of mac and cheese in the vid)

253 kcal honey garlic cauliflower

45 - 150 kcal pizza (6 varieties of pizza)

222 kcal air fryer cauliflower wings

You can always find substitutes for the ingredients to lower the calorie count.

If you made any of the recipe, feel free to share it with us ❤

Stay safe lovelies ❤✨

#low cal #low calorie recipe #low calorie #meal ideas #mealspo #inspo #my post #low cal meal

[theunaestheticstudyblr]

Some of my favorite easy and fast foods/snacks for $5 or less that aren't ramen and spaghetti:

Couscous. You can get boxed couscous for like $3 and it's enough for 2-3 side dishes at least and takes literally 5 minutes and no extra ingredients. You can get large containers of it for like $5 at Walmart too so you can season however you want. A nice grain that's easy to digest and pairs well with almost anything.

Popcorn. Everyone's favorite healthy junk food that can satisfy most cravings. You can usually get a box for like $4 or a jar of kernels for like $6.

Oats. Whole oats. Extremely versatile. Put them in smoothies, make cookies, granola, snack bars/balls, brownies, oatmeal, etc. Truly the best bland fiber and filler out there. You can even easily make your own oatmilk for super cheap by blending them with water and straining!

Frozen veggies. Last for months in the freezer and usually under $2 a bag. Not great if you prefer raw veggies, but if you are fond of sautéed or roasted ones, save some money and just get them frozen.

Chocolate chips. Cheaper than chocolate bars and you get a lot more chocolate. Perfect for those cravings!

Powdered potatoes. I know I know but if you ignore the package directions and put some butter and milk and seasonings in it, you can't tell. Ready in like 2 minutes and you get a shit ton of mashed potatoes for like $2.

Vegan Mac and cheese. I'm lactose intolerant and so I will forever be thankful for the vegan movement of the early 2010s for making nondairy products easier to find and more affordable. Vegan Mac and cheese literally tastes the exact same and bakes so well. Annie's so far has been my favorite brand and they have other pastas with sauces too like squash which is so good.

Crepes. You can make your own batter for cheap but who likes all them dishes? You can find pre-made crepes for like $3 for 10.

Apples. You can find 2lb bags of these for $3 at a lot of places. I never knew they were so cheap and I go through phases where I'll eat like 4 a day.

Lunch meat. Packs of turkey cost like $4. I use turkey on so much. Bagels, omelets, salads, sandwiches, wraps, croissants, etc.

Ready to bake pastries. I'm not a big bread person but croissants ready to bake have my whole heart and cinnamon rolls can really help make a bad day a little better.

Pretzels. I'm an absolute whore for Pretzels and eat so many of these things. They're so easy to pack for snacks for class or anything really. I can't go two weeks without them.

Rice crisps. Rice cakes are great but they're big and crumbly and get stale if you don't close the bag JUST right. But little Rice crisps??? Elite. They come in so many flavors and are super crunchy and they're just super cute too and they're bogo a lot at publix.

Frozen potstickers. You can get them for so cheap and I have a giant bag of them in my freezer right now that I got for like $7. I usually get smaller portions for $4 or so though but decided to splurge and get 3lbs of them cus why not.

Frozen shrimp. A bag of extra small Frozen shrimp is about $5 at Walmart. Eat them thawed and cold or put them in pastas or rice or Soups. They're a staple in my house.

These are just a few I could think of off the top of my head. Please add to the list!

#study blog #student #student life #studyblr #productivity #school #study hard #studying #school advice #food mention #food and drink #foodie #food #groceries #cheap #save money #frugal #college student

[thomrainierskies]

that savory oatmeal sounds so damn good and im heartbroken that i dont have all the ingredients on hand right now!!!

my friend it is so fucking good, i will never go back to sweet oatmeal. the only reason i've been eating oatmeal at all is because 1. i need to eat the exact same minimal-effort breakfast every day or else i wont eat a meal until i get home and 2. it used to be an everything bagel with cream cheese until i lost a massive crown in one two months ago and the trauma of that gave me an aversion to it. this oatmeal fulfills both of those requirements.

that's just the basic recipe i use, there are more that i've never tried that use miso paste and mushrooms and spinach and shit. you can find more on google or pinterest but every single recipe starts with three paragraphs of the author being astounded that something as BIZARRE and EXPERIMENTAL as savory oatmeal could exist. who could think of such a thing!!!!!

i also make mine on the stovetop because no matter what i do my oatmeal will explode in the microwave.

my recipe:

1 cup liquid (could use 1/4 cup chicken broth to 3/4 cup water or 1/2 cup broth to 1/2 cup water)

1/2 cup steel-cut oats

salt, pepper, & garlic powder to taste

~2tbsp cheddar cheese

1 egg

1-2 chopped green onions

instructions:

measure the broth and water and add to a small saucepan. bring to a boil. once boiling, add the oats. add salt, pepper, and garlic powder. stir constantly for ~5 minutes or according to oats' packaging.

when the oatmeal is nearly done, fry the egg. add salt and pepper.

when the oatmeal's done, add to a bowl. add the cheese, then the egg. top with chopped green onions.

then fill the oatmeal saucepan with water right away otherwise cleaning it will be a nightmare.

enjoy and tell your friends

#sorry it took me so long to reply i couldnt format it on mobile #my posts #asks #anonymous #recipes

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

#cooking #gluten free #vegan recipes #what vegans eat #usamerican

[copperbadge]

airmidcelt

I realllllly want to try making bread, do you have a yeast bread recipe rec for a beginner? I have a stand mixer that I want to use.

I have many recipes! I’m throwing a handful behind the cut. I’m including Beer Bread, Hokkaido “Milk” Bread, and King Arthur Bagels. 

I will say that I’ve yet to have a bad recipe from the King Arthur website, so if you’re looking for bread recipes that’s a great resource, and any recipe that asks you to knead bread for any length of time will work in a stand mixer -- generally, you should stir the ingredients by hand until reasonably incorporated, then attach the dough hook and knead.

A note -- using bread flour instead of all-purpose really does make a difference in the quality of the bread. All-purpose is fine, but you’ll get a better and more consistent product with bread flour. I also add King Arthur’s “Bread and Cake Improver” to make for a fluffier crumb and softer crust.

Beer Bread

adapted from https://www.agardenforthehouse.com/rustic-beer-bread-hand-kneaded/

4 cups (555 grams) bread flour

2 teaspoons (7 grams) instant yeast

2 teaspoons (12 grams) salt

12 ounces (341 ml) beer of your choice at room temperature (uh maybe stay away from pale ales, they get real skunky)

1 tablespoon extra-virgin olive oil

Now, I was baking with Off-Colour’s beer, which comes in 16oz cans, so if you have a 16oz can of beer, the amounts are:

694g Bread Flour

2 1/2 tsp yeast

2 1/2 tsp (16g) salt

16oz beer

1 1/4 tbsp olive oil

If you do this larger recipe, it’s best to make two loaves, or one loaf and one batch of rolls.

Stir together the flour, yeast, and salt in the mixer’s bowl and make a well in the middle. Add the beer and olive oil, and stir until a stiff, shaggy dough develops. Knead for 10 minutes (I use a dough hook in the stand mixer on low to medium speed, works fine).

Transfer the dough to a large greased bowl, flip to grease its other side, and then cover the bowl with clingfilm or a damp towel. Let the dough rise in a warm location until doubled in volume -- 90 minutes to 2 hours.

When the dough has doubled in volume, punch it down, pat it out, and form it into a tight ball. Pinch the seam to seal it. Then place the ball seam side down in a greased bowl. Cover and let rise in a warm spot until doubled in volume -- usually 30 to 45 minutes.

While the dough is rising, place a heavy, oven-proof pot (covered with its lid) on the lower-third level of the oven. Preheat the oven to 450°F. Generally people will use cast-iron dutch ovens for this, but I’ve also used an aluminum dutch oven, which is quite light and doesn’t hold as much heat; it still works fine. This dough is very versatile and will also do fine in a loaf pan without a cover, just keep an eye on the browning.  

When the dough is ready, remove the pot from the oven. Flip the dough into the pot, its seam side now facing up. Cover the pot with its lid, and return it to the oven.

Bake for 30 minutes. Uncover the pot, lower the oven temperature to 400°F, and bake until the crust browns -- 10-15 minutes. Transfer the bread to a wire rack. Cool completely before slicing.

Hokkaido Milk (Tangzhong) Bread

This is a softer, fluffier bread, more like store-bought. It has one or two extra steps but is still a pretty versatile, low-skill dough. 

Tang: 

1/4 cup water

1/4 cup milk

3 tbsp flour

1 large egg, room temp

1/2 cup cold milk

Dough: 

2 2/3 cups flour (390g)

1/4 cup sugar (35g)

2 tbsp dry milk powder, optional (15g)

1 tsp salt

2 1/4 tsp yeast

4 tbsp unsalted butter, softened

In a small saucepan off heat, whisk together the first three Tang ingredients. Heat over medium heat, whisking constantly, until mixture thickens and streaks from the whisk do not disappear. Remove from heat and pour in the remaining cold milk. Whisk to combine. Add the egg and whisk to combine.

Mix together all of the dry ingredients (all “dough” ingredients except butter) in a stand mixer bowl. Make a well in the center and pour in the tang, then stir until combined. Attach dough hook and continue to knead with dough hook on low speed. 

After 5 minutes on low speed, the dough will be very sticky, sticking to the sides of the bowl. This means the gluten has started to develop. Add the softened butter in 3 additions, allowing to incorporate fully. Between additions, scrape down the sides of the bowl with a spatula if needed. The butter will look like it's not being absorbed by the dough but be patient, it will.

Once all the butter is incorporated into the dough, increase the speed to medium (4 or 5) and let dough knead for 6-8 minutes, scraping down the bowl occasionally. The dough is done when it no longer sticks to the sides of the bowl. It will be smooth and should very easily come off from the sides of the bowl.

Remove dough from mixing bowl and shape into a ball. Return to mixing bowl and cover with cling film/tea towel and let rise until doubled in size (either at room temperature for ~2 hours or overnight ~12-14 hours in fridge).

After dough has proofed, remove covering and gently deflate the dough by scraping down the sides with a spatula. Remove from bowl. You can bake this as a loaf, just shape and put in a greased loaf pan, or divide into 14-16 portions depending on size and shape into balls with floured hands, then place in a greased dish. I use a cast-iron skillet but a casserole dish will work too, or even a cookie sheet. 

Cover with greased clingfilm or foil and let dough rise at room temperature until doubled in size (~up to 2 hours).

Preheat oven to 350F. Brush the top of the bread with egg wash if desired. Bake for 20-30 minutes. If the bread starts to brown too quickly, cover the top with foil paper to prevent bread from burning. Remove from oven and let cool.

And finally for something a little more complicated, the King Arthur “sandwich” bagel recipe: There are more thorough instructions at the KA website. 

King Arthur Bagels

Starter: 

1 cup (120g) King Arthur Unbleached Bread Flour

1/8 teaspoon salt

1/16 teaspoon instant yeast

1/3 cup (75g) water, cool

Dough: 

3/4 cup (170g) water, room temperature

2 teaspoons (14g) barley malt syrup or 1 tablespoon (13g) dark brown sugar, packed

3/4 teaspoon instant yeast

1 1/4 teaspoons salt

2 1/2 cups (300g) King Arthur Unbleached Bread Flour

Water bath: 

8 cups (1808g) water (I just fill the pan I’m using half-full and don’t bother measuring this) 

2 tablespoons (42g) barley malt syrup or honey (I use brown sugar, works fine)

Knead together starter ingredients until thoroughly combined in a stiff dough (you can use the dough hook but it doesn’t work super well, I usually just stir it until it’s stiff). Cover and rest at room temperature for 4 to 14 hours; it should expand. I do this in the bowl of the stand mixer because why not? 

Add remaining dough ingredients in the order listed, on top of the starter. Knead the stiff dough until it’s supple and elastic, 8-10 minutes with a mixer. Rest, covered, 2 hours.

Divide into eight equal pieces (80g to 85g each; I prefer mini bagels of roughly 40g each). Shape each piece by forming it into a ball, then rolling on an unfloured surface to tighten. Cover the pre-shaped dough and allow it to rest for 10 to 15 minutes.

Line a baking sheet with parchment and lightly grease, or sprinkle the parchment with cornmeal. To shape dough, poke a hole through the center and rotate to expand the hole, forming a ring shape. Place the shaped bagel onto the prepared baking sheet. Cover and let them rest until they feel slightly puffy to the touch, about 30 minutes.

Preheat the oven to 450°F. Combine the water and barley malt syrup or honey in a wide, shallow pot; the water should be at least 1 1/4" deep. Bring the mixture to a boil. Boil the bagels for 60 seconds, then use a dough whisk or slotted spoon to turn the bagels over (I often use chopsticks for this). Boil for another 60 seconds before removing from the water and placing back on the prepared pan. Bake until golden brown, 18 to 22 minutes.

#food #sam cooks #bread

[mariacallous]

The secret to the perfect bagel is a subject of heated discourse. After trying bagels from New York City to Seattle, we can tell you one thing: it’s not the water source; it’s the baker. One of our biggest breakthroughs was a starch slurry, which not only helps toppings stick but also makes it possible to use larger items — sunflower seeds, chopped nuts — that otherwise wouldn’t cling well.

Why are bagels first boiled or steamed? Because either method of applying heat pregelatinizes the starch on the crust; this is why bagels are so shiny after they bake.

Cooking Notes:

If using a 4.5 qt or 8 qt stand mixer, sometimes the ingredients are not enough for the dough hook to mix them well; use a paddle attachment initially to get all the ingredients uniformly mixed. Once you have a shaggy mass (the dough is sticky and wet, but there are no visible clumps of flour or unincorporated water in the bowl), switch to a hook attachment.

Because bagel dough is stiff, mixing it in a stand mixer can cause the machine to struggle and possibly burn out. If your stand mixer is dancing on the table, it either has too much dough or too stiff of a dough (or both) for it to handle. 

For a 4.5 qt bowl, you can mix on the lowest possible speed, which will double the mixing time. You can also mix the dough to a shaggy mass, divide the dough in half, and mix it to full gluten development in two batches.

The final mix time at higher speeds may vary from machine to machine. The goal is to achieve full gluten development. Consider our suggested times as guidelines only. Let your visual assessment and the windowpane test determine the dough’s stage of gluten development.

To make the dough easier to handle, add 0.05% fresh pineapple juice or 0.8% fresh kiwi juice.

Keep the dough covered as you weigh out the pieces; this dough dries out easily because of its low hydration.

Make sure that the hole in the middle of the bagel is centered, or it will proof and bake unevenly.

Although bagels are proofed and baked on a half sheet pan, we recommend placing the half sheet pan on a baking stone that is on the middle shelf of the oven. This will provide the dough with a good oven spring and will reduce baking time. Alternatively, you can slide the parchment paper the bagels are on directly onto the baking stone.

Storage Note: If you aren’t going to eat the bagels the same day, let them cool, and then immediately slice them in half, wrap each half, and freeze them for up to 2 months. Frozen bagels can be dropped into the toaster without thawing.

[laragazzaconilvuotonegliocchi]

Low-calorie bagels !!

Ingredients:

- 5 grams of yeast (approximately 20 calories)

- 120 grams of non-fat yogurt (you can use soy yogurt, approximately 53 calories)

- 125 grams of flour (approximately 442 calories)

- Salt to taste ( I added some pepper too)

Instructions:

1. Preheat your oven to 180°C (approximately 356°F).

2. In a mixing bowl, combine the yeast, yogurt, and flour. Mix the ingredients until everything is well combined. Don't forget to add a pinch of salt to your liking.

3. Form the dough into 8 equal portions to make 8 bagels.

4. Place the bagels on a baking sheet lined with parchment paper.

5. Bake in the preheated oven for about 15 to 20 minutes, or until they are nicely browned and cooked through.

In total, this recipe yields 8 bagels, with a total of 515 calories. Each bagel is approximately 65 calories. Enjoy and stay safe!

#low cal restriction #notprojustusingthetags #tw ana diary #tw ana shit #tw ed diet #ana meal #ed meals #ed recipes #mealspi #low calorie meals #low cal meal #low cal diet #tw ed but not sheeran #tw ana fast #ed relapse #ed behaviour tw #ed low cal

[paldean-sandwich-rater]

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

It comes with a picture.

Ingredients: I am not typing all of that out again. What the fuck.

Smell: You’ve taken an entire food court’s worth of food and made it into a sandwich. This isn’t even possible. Why am I considering this. 3/5

Taste: How do you eat this. 2/5

Texture: You get like 5 different foods every bite. This is not balanced. There is no harmony. This sandwich is the embodiment of disorder and chaos. 1/5

Presentation: The fact that this even looks sandwich adjacent is a fucking miracle. You don’t get full points though. Because I don’t like you. 3/5

Would Chunk Eat It?: He would eat maybe 1/50th of it. So no. 1/5

Final Score: 2/5

Critic’s Notes: Why would you waste this much food. Just host a party. Donate it. Something fucking anything I am begging at this point.

#asks #sandwich rating #anon sandwich sub(mission)

[toastloss]

Recipe: Mini Bagel Breadling

Servings: 2 per serving: 53 cal / 0.2g fat / 10.4g carbs / 2g protein

Ingredients:

30g spelled flour

40g low fat curt/quark

1/4 tsp baking powder

pinch of salt

additional: bagel seasoning / sesame seeds

Instructions:

put all ingredients (except bagel seasoning) in a little bowl and tickle it until you get a smooth little dough ball.

2. divide into 2 even balls and roll it out into a worm. Connect both ends of each worm to worm a ring.

3. accidentally drop the ring into the bagel seasoning and put them onto a baking sheet.

4. put the baking sheet into a cute mini oven on 180°C / 356°F for 15 min until golden

5. take them out and let them cool down. Enjoy! :)

In the near future i wanna experiment swapping out some of the flour with neutral protein powder. I will let you know how it went and post a new recipe if it was a success :)

#mealspo #wls #weight loss #low fat #bread #bagel #baking #low cal meal #bariatricsurgery #weightlosssurgery #gastricsleeve #wl journey #meal inspo #low cal recipe #low calorie recipes #low cal food

[chefchatter]

Toasted Ham and Cheese Croissant Sandwiches

Ingredients

Meat

• 8 slices Deli ham, good

Produce

• 1 Micro greens

Condiments

• 4 tbsp Honey

• 3 tbsp Mustard, whole grain

Baking & Spices

• 1 tbsp Everything bagel seasoning

• 2 tbsp Mustard seeds, yellow

• 2 tbsp Mustard seeds, brown

• 1 small pinch Salt

Oils & Vinegars

• 1/4 cup Apple cider vinegar

Bread & Baked Goods

• 4 Croissants, large

Dairy

• 1 (6 oz) wedge roth's grand cru cheese, wedge

• 4 tbsp Fig butter

Liquids

• 2 tbsp Water

#food #cooking #foodporn #kitchen #recipes #cheeks 🍑 #cheese #cookies #recipe #dessert #foodie #foodies #football

[buckets-of-dirt]

Top 5 best foods (I'd ask for the top 5 mash episodes but i feel like we've already HAD that discussion)

Yes, I think we have already had the mash discussion lol. These are in no particular order because I refuse to pit bad bitches against each other

1. Welsh rarebit

It's a really nice cheese and beer sauce on toast, what's not to love? I had some with a poached egg on top at a pub in Conwy when I visited the UK last year and it might've been the jet lag but it was close to a religious experience

2. Bagel with lox and cream cheese (often referred to as a New Yorker)

I'm a recent convert to this because I was afraid to spend money on smoked salmon and then not like it, (I've had texture problems with raw fish before) but finally a low-stakes opportunity to try it presented itself and I loved it. Capers, red onion, and a tiny squeeze of lemon juice complete the dish

3. Bibimbap

Rice, garlicky beef, mushrooms, sauteed veggies, and bean sprouts, then throw a runny fried egg on top and drizzle on a sauce whose main ingredient is gochujang paste. Except for the amount of time it takes to sautee each type of vegetable individually (my dad does this for presentation) it's one of my new favourite comfort foods and it's pretty easy to make. I like that I get to customize my bowl from what options are available and each person gets to control their own spice level

4. Salt and vinegar chips

Just a basic snack food, true, but the world would be incomplete without it. They're best as kettle chips (as are most chip flavours) and the more vinegar the better. My mouth should feel like it's dissolving and there's a Canadian brand that meets this requirement better than any other I've tried

5. Maple creemee

This is Extremely regional to one part of northern New England, which is why I've included a picture. "But Wally, it's just soft serve!" Wrong. A creemee is very similar to soft serve, and some places will cut corners by using soft serve mix instead, but a proper one uses cream instead of milk and thus has a richer ice cream base. While you can get them in basically any flavour that's used in soft serve (chocolate vanilla twist is extremely popular) maple is the pinnacle of the form. Unlike a lot of maple flavoured things, they use real maple syrup (probably because they only exist in the exact region where serving fake maple syrup is considered a deadly insult) and it's simply divine. In some places you can even get maple sprinkles that are just crushed up bits of maple candy

#before anyone clowns on the name of that last one I promise none of your jokes are original #thanks for the ask mice! #original post

[foodshowxyz]

Stacked, packed, and ready to kickstart the day! 🌟 This ‘Savory Breakfast Stack’ layers golden-browned bagels, a perfectly fried egg, and a sprinkle of fresh herbs. It’s the ultimate breakfast for champions. Who’s up for a bite? #BreakfastGoals #EggcellentAdventure #BagelBliss

Recipe for one serving:

Ingredients:

• Bagel: 2 halves (toasted)

• Eggs: 1 (fried to preference)

• Cheese slice: 1 (your choice of cheese)

• Arugula or baby spinach: A handful

• Cherry tomatoes: A few (halved, for garnish)

• Fresh parsley: Chopped (for garnish)

• Pink peppercorns: A pinch (for garnish)

• Black sesame seeds: A sprinkle (for garnish)

Method:

1. Toast the bagel halves until they are golden brown.

2. Fry the egg to your liking.

3. Place a cheese slice on one bagel half while it’s still warm to melt the cheese slightly.

4. Add the fried egg on top of the cheese.

5. Add a handful of arugula or baby spinach over the egg.

6. Cap it off with the other bagel half.

7. Garnish with halved cherry tomatoes, a sprinkle of fresh parsley, pink peppercorns, and black sesame seeds.

#food #food blogs #delicious #breakfast #breakfast club #fried egg #big sandwich #recipe #food pics

[durnesque-esque]

Gluten Free Bagels Recipe

1 cup mixed gluten free flour (mix I used: ½ cup gluten-free pizza flour, ½ cup oat flour) 1 cup plain greek yogurt 2 tsp baking powder ½ tsp salt A generous pinch of xantham gum

Optional for more protein rich bagels: ⅓ cup powdered vegetable protein (https://www.bobsredmill.com/tvp-textured-veg-protein.html) - if you add this, you’ll need a couple more spoonfuls of yogurt. Also I ground up the protein into a powder before using.

Mix ingredients together to form a tacky dough.

Turn dough onto a lightly floured surface. Flour your hands and knead. Dough should be smooth and slighty sticky. Too sticky and they'll fall apart in the water, too smooth and unsticky means you used too much flour and they'll be dense.

Divide dough into 6 even pieces

You can either roll each dough into a rope and loop into circles or roll into balls, squish out to flatten and poke a hole in the middle.

Boil a pot of water on the stove & preheat oven to 375

When the water is at rolling boil, drop bagels one at a time into the water. Wait until the bagel floats to the surface then flip and let boil for another minute.

Remove from the water with a slotted spoon (so the water drains away) and drop onto greased baking sheet (I used tin foil on the bottom to keep my sheet clean).

Mix together an egg wash (1 egg + 2 spoonfuls of water)

Lightly coat each bagel with the wash and top with bagel toppings of your choice (I used onion flakes, sea salt, & garlic powder)

Bake at 375 for 22-28 minutes (start checking at 22 and let continue baking until nicely brown on the outside. --------------------------

So I saw this girl on TT making easy gluten free bagels with yogurt and I wanted to try it. I've been tweaking the recipe over the last week or so. This is my third batch and they're SO GOOD! The most bread-like gluten free thing I've ever made! I also added some additional protein because I'm trying to amp up the protein in my diet since realizing I don't eat enough protein for all the weight lifting I've been doing, but you can skip that addition if you want. Also, if anyone is non-gluten free, the same basic recipe works. Just skip the xantham gum and either use a self rising flour with no baking powder or a regular flour with the baking powder.

#recipe #my recipes #bagels #bagel #gluten free #gluten intolerance #no gluten #gluten free recipes