#Caramelized Onion Pot Roast

[anzu2snow]

Went to Denny’s in Tacoma for dinner. My parent had just bought a car, so it was partially in celebration of that. I needed something comforting again. (Plus, it would have been a late dinner if we waited until we got home.) I had their pot roast. It has chunks of beef, carrots, celery, and caramelized onions all on mashed potatoes. Comes with toast on the side. On the menu it said dinner roll, not toast. A little weird. Still good. The rest of it was great, too. Had their skillet lava cookie for dessert. It was amazing! Couldn’t eat it all. It was all comforting and warm, which is what I needed.

#dinner #diner #pot roast #beef #carrots #celery #onions #mashed potatoes #toast #dessert #cookie #lava cookie #ice cream #caramel

[bigbigtruck]

It's getting chilly again so I'm gonna share a cheap hearty easy recipe I like to make in winter

1 tube-thingy hot & spicy sausage (my mom always used Jimmy Dean; I've used turkey sausage and spicy Impossible sausage, your pref)

2 russet potatoes, chopped into bite size pieces (you can use red or gold potatoes, but they aren't as cheap and take a little longer to cook)

1 can black beans, undrained

1 can kidney beans, undrained

1 16 oz can tomatoes, stewed, whole, diced, whatever (I like the fire roasted kind)

1 white onion, diced (yellow is fine too)

2 or 3 cloves garlic, diced

1 or 2 bay leaves

chicken broth or water (I combine them), enough to cover

salt, pepper, thyme and herbs to taste

Sweat the onions in a pan with a little oil or fat; add garlic, add sausage. Stir frequently til sausage is crumbly and brown and onions are caramelized. Throw EVERYTHING in a pot. Stovetop at medium heat or crock pot, whatever. Just dump it all in there. (stir it up of course) I prefer crock pot bc less supervision. Cook til potato chunks are soft. It's good out the pot but way better after 24 hours in the fridge, plus you can skim any excess fat off the top after it's been refrigerated.

Ideal if u live alone for bean reasons but also bc it runs me $7-10 to make 5~6 servings depending on where I shop (but we already have the herbs/bay leaf)

anyway it's good and SUPER fuckwithable if you need substitutions.

I hope nobody reblogged this before I remembered to add the canned tomatoes

#recipe #food

[kcrossvine-art]

Heya folks n friends! Today on our LotR cooking series, we're going to be making something inspired by Mrs. Maggot, wife of Farmer Maggot. Originally we were going to do a cream of mushroom soup, but the idea of adding meat as a cheeky lil joke on their last names was too good to pass up. In my mind meat goes better with thin soups than creamy ones.

And thus Mrs. Maggots Meat 'N Mush Stew was born.

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Mrs. Maggots Meat 'N Mush Stew?” YOU MIGHT ASKFor the stew portion itself we're going to be using a hearty base, aiming for a layering of flavors. If you feel comfortable making a roux, feel free to do so, but I did not due to energy levels and thus the flour in this recipe is only used for searing the meat before its added to the pot.

Cubed beef

Flour

Peanut oil

Beef stock

Dried porcini mushrooms

Carrots, chopped

Onion, diced

Garlic, crushed

Scallion, chopped

Bay leaf

Salt and pepper

Ground red pepper

Cumin

Zatarins gumbo file

For the other mushrooms, were going to cook them separate and throw them in at the end (but they'll have friends to keep them company!!).

Cremini mushrooms, sliced

Half an onion

Carrots

Garlic

Salt and pepper

Thyme

Olive oil

This took about 4 hours in total. If you have a slow cooker itd probably be easier to use that, but as is isn't too bad either. I mostly worked on commission stuff in the kitchen in-between stirring. "The best food is the one you don't have to make, the second best food is the one you don't have to think while making."

AND, “what does Mrs. Maggots Meat 'N Mush Stew taste like?” YOU MIGHT ASK

HOT HOT HOT

Tastes like walking from the cold into the cramped but cozy bar your friend works at

Meat was so tender and juicy, melts in your mouth. Makes you cry

It wanst actually carmelization but the onions had a hint of tasting caramelized

Mushrooms- a strong umami flavor with a bit of smokeyness

Once you get that Perfect level of gumbo file, it just makes every other element stick out more

Like an energy booster for the ingredients

A spotlight on the bay leaf, and oils, and spices

. If you don't want to use beef, feel free to use vegetable stock instead and replace the cubes with strips of king oyster mushrooms. Exclude the flour but still cook them in the pan. . this isnt officially part of the recipe since im not sure itd be 'on theme', but feel free to start your rice cooker around the 3 hour mark so you can have some hot rice ready for serving as filler.

-----------------------------------------------------------------------------------------------------------

When I was looking through food and food mentions in LotR, Mrs.Maggot just stook out to me. 'Queen amongst farmers wives' is both really sweet and a fuckin killer description. What a legend. I wanted to do something based on her and our two options were either beer, bacon or raw mushrooms. Beer while very appealing is also not something you can whip up in a day, while raw mushrooms have a chance of killing my beloved readers. I don't want to talk about me and bacons sordid past.

And so as praise to this funky farmer women, may you add this stew to your collection of potpie, lasagna, and roast recipes.

Did i mention i started my first grease fire when making this? Yeah. Don't cover any empty greased pan even if your intent is to keep water from splashing into it.

Anyway, this recipe is a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) The partner has already made me pledge to cook it again hehehe

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

2 lbs cubed beef

A little bit of flour to 'tumble' the meat in, in a bowl

Peanut oil to sear the beef, as needed

3 kilograms beef stock

28g dried porcini mushrooms

4 carrots, chopped

1 white onion, diced

4 cloves garlic, crushed

1 scallion branch, chopped

Salt and pepper to taste

Ground red pepper to taste

Cumin to taste

3 bay leafs

A pinch of Zatarins gumbo file

Ingredients… . . TWO:

1 lb cremini mushrooms

Half of a white onion, diced

1 carrot, chopped

2 cloves garlic, crushed

Salt, pepper, and thyme to taste

Olive oil as needed to pan-fry

Method:

Put the porcini mushrooms into a bowl, add enough warm water to cover. Give them roughly 20 minutes, or until softened and the waters turned color.

Cut the carrots, onion, and garlic.

Get a large pot with a lid, pour in your stock (or water and bouillon cubes). Pour in the porcinis and the mushroom water. Turn the burner to medium-high.

Add your bay leaves, carrots, onion, and garlic to the pot. Add extra salt if you'd like.

Tenderize and cut your beef into roughly 1 inch cubes.

In a small bowl, pour a handful of flour along with pepper, cumin, and ground red pepper. Mix until combined.

Lightly toss each cube of beef in the mixture, get a little coverage on each side.

Heat a frying pan to medium heat and add peanut oil. If using an electric stovetop it will take time to heat up.

Add some of your beef cubes to the pan, don't overcrowd it. Flip to check sides are a light brown with dark brown edges, its good for some pink/red to poke through.

Add beef cubes to the pot when done, careful of splashing.

Keep doing this in batches until all beef cubes are added. 

 Once the pot has reached a simmer, turn the heat down a few notches and cover.

Set a timer for 4 hours. Taste test every so often. Aim to stir the pot every 10-15 minutes.

(You can do steps 14-21 immediately or optionally wait a bit)

 Rinse and dry your cremini mushrooms.

Slice them vertically. Cut the carrots, onion, and garlic.

In a frying pan on medium-low heat, add olive oil, carrots, and onion. Keep the vegetables moving! When they start to change texture, add your cremini mushrooms.

Bring the pan up to medium heat. 

Once your mushrooms have cooked off the liquid inside, theyll start turning a deeper brown. Add the garlic. Keep! the! vegetables! Moving!

If the pan gets overcrowded, take some out and set it aside in a bowl. Smaller batches.

This process took roughly 15 minutes, but youll know its done once everything has a nice sear on it and the garlic is brown but not burnt. Add salt, pepper, and thyme to taste.

Set everything aside in a bowl.

Once the 4 hours are up the meat should be cooked all the way through and tender enough to pull apart. Strain the bay leaves out. Cut and add scallions. Add the bowl with cremini mushrooms.

Add a pinch of gumbo file to start, stir and taste test.

#cross cooks lotr #food recipe #j.r.r. tolkien #soup recipes

[copperbadge]

[ID: A photograph of a building in Chicago through my window; in one corner my spider plant is photobombing the image. Through the window, snow can be seen falling against the urban backdrop.]

It's snowing in Chicago for New Year's! Everyone who bought a cute cocktail dress to wear out to the parties tonight, I'm so sorry. Maybe invest in some kind of dramatic greatcoat that will keep your butts warm.

Me, I've put the stracotto di manzo on to slow cook (fourth dish I'm cooking, third course in the Festa Alla Cinque Cibi) and I'm about to sit on the sofa and not do much for a bit.

The stracotto di manzo recipe, like the burik recipe, comes from Portico, a Jewish-Italian cookbook (there's an online version here) and I did make a few alterations; I hope people know that whenever I talk about changing a recipe it's because I'm changing it to suit my tastes or laziness, and that's not a critique of the recipe. In this case, I halved the recipe since I'm only one man and four pounds of pot roast is too much. I also replaced the sauteed onions-celery-garlic mixture with my Special Sauce, but mainly because I had the Special Sauce handy and it's the same flavor profile more or less. No celery note, but I'm indifferent to celery.

[ID: three images; left, a photo into the instant pot, showing a golden-brown mess on the bottom; center, a bottle of Bay Bridge Vineyards Cabernet Sauvignon; right, the "special sauce" after the wine has been added, which is now a surprisingly appetizing-looking green liquid flecked with gold.]

The "special sauce" is a mixture of caramelized onions, roasted garlic, and my homemade pesto (roasted cashews, fresh basil, salt, roasted garlic, olive oil). I browned the beef chunks in olive oil and removed them, added the special sauce just long enough to get it good and hot, then added the wine and deglazed the pan. They say you should only ever cook with wine you'd drink, but I don't like wine at all, so like a good San Francisco boy I bought some California Cab in the $5-$10 range and hoped for the best. When it arrived it turned out it had been on markdown, so that is right there some of your finest $2.50 wine. I'll use the rest in a ragu sauce or to thin paint or something. How long does jet fuel keep in the fridge?

[ID: A shot into the instant-pot of large chunks of beef bubbling away in a red sauce, bits of gold "special sauce" still visible here and there. None of you can smell the garlic and basil I'm smelling right now but I wish you could.]

Anyway I didn't get a photo of the beef browning, but once the special sauce and red wine were on the boil, I added a massive can of tomato puree and the browned beef, brought it up to bubbling, then switched over to slow-cook. I've got it on the lowest possible setting but that might be slightly too low, so I'll check the temp in two hours and re-evaluate. It's just feeding me and I have no set time to eat, so if it takes all day it takes all day.

All that's left now is the second fry on the Carciofi Alla Giudia, which will be the last thing I do because you serve that warm and there's no real way to re-heat it after the second fry.

Breakfast was a slice of homemade pizza and like four amaretti cookies, because I am only ever classy by appointment.

#food #sam cooks #festa alla cinque cibi #I keep wanting to type cinque chibi #yes the feast of the five adorable manga characters #I think they call that Ouran High School Host Club

[iliveforyouilongforyouvesuvia]

The Arcana Recipes: Mazelinka’s soup

After making Asra’s French toast last week, here is Mazelinka’s roasted squash soup! Here’s the original post from the official account with the recipe:

And here’s another recipe anon sent me that’s almost exactly the same (thank you so much friend!!), only with more specific measurements and instructions:

I ended up doing a weird combo of both recipes, while adjusting different spices/aromatics because I was making enough for 20 servings for a community dinner XD

Pics of how it went and some observations below the cut!!

The first step was prepping and roasting the squash and onions. I chose to follow anon’s recipe on this one, roasting the onions and squash in the oven completely for an hour, instead of putting them in whole for ten minutes and doing the rest of the cooking in the soup pot. The last pic shows the onions and squash on the tray, the seeds I scooped out to roast later, and the olive oil and maple mixture to coat the vegetables with!

Here’s the before and after of the roasting:

I’ll be honest, I was a little leery of using maple syrup on roast vegetables, but it worked so well!! The sugar ended up adding to the caramelizing process and pulling out a whole new depth of flavor ^.^

Here’s the pot of onion and squash before and after they were blended:

I followed more of the official video with this step, mashing the soup inside the pot instead of using a blender. I made a similar choice of adding fresh ginger and garlic at this stage with the other spices and broth instead of roasting it, and letting the soup simmer for a while.

The result was delicious - hearty, spiced but not spicy, sweet-savory and very comforting. I made homemade dinner rolls to go with them too!

I can definitely see how a flavor profile and heartiness like this would match the soup Mazelinka makes in the story (minus the bone ash and sand)! It’s comforting, unbelievably delicious, more-ish, and ultimately very satisfying. I haven’t tried it Julian style by lacing it with sleeping meds yet, or traded it Portia style with a demon for information, but now I know how to make it in case I ever have to!

As for the squash seeds, I soaked them for half an hour, cleaned the pulp off of them, and let them dry completely before coating them in olive oil and roasting them at 275 for about 30 minutes. I added salt to taste afterwards and my younger siblings gobbled them down like popcorn XD

#ask arcana brainrot #the arcana #the arcana game #the arcana food #the arcana recipes #mazelinka #mazelinka’s soup #julian devorak #julian the arcana #portia devorak #portia the arcana #dread pirate mazelinka

[creepyscritches]

What creamy garlic soup recipe do you use? :o

I use my own :)

Full recipe under cut.

Cream of Roasted Garlic Soup

Ingredients

4 - 6 heads garlic (6 only needed if heads are under 2" diameter)

1 sweet onion, chopped

5 cups chicken stock

1 1/2 cups heavy cream

1 1/4 cups finely grated parmesan (shredded will not blend into a smooth soup, grated is a must!)

4 tablespoons cornstarch

1 1/2 teaspoon oregano

Olive oil

Salt and pepper

Cooking steps

Preheat oven to 350°F. Cut tops of garlic off to expose cloves. Place cut-side up in small square of aluminum foil and wrap loosely, leaving the tops of the garlic visible. Sprinkle a pinch of salt and pepper over the exposed cloves and drizzle olive oil over entire head, making sure to get a little on every clove (wiggle that olive oil around and it does the trick. Olive oil AFTER salt and pepper helps the seasoning to seep to the bottom of the cloves = yummy and easy). Tightly wrap the foil around the heads to completely cover the garlic. Keeping cut-side up, place in baking pan and bake for 45 minutes.

While garlic is roasting, heat a drizzle of olive oil in a large soup pot on medium high heat. Add chopped onion and stir to fully coat in oil. Cook over medium high heat, stirring occasionally, until onions just begin to caramelize (10-12 minutes). Remove from heat and set to side.

Once garlic is finished roasting and cooled enough to handle, press the roasted cloves out of skins directly into a food processor. Add cooked onions and 4 1/2 cups of chicken stock to processor. Purée until smooth.

Pour soup back into pot used to cook the onions and bring to medium low heat. Stir in 1 1/2 cups of heavy cream (add more cream for a milder flavor, the soup will turn out the same consistency!)

In a small bowl, create a slurry by gradually whisking 4 tablespoons of cornstarch into 4 tablespoons of chilled chicken stock. Once whisked completely smooth, slowly combine with soup while stirring continuously. (This step can be skipped if you don't want a thick soup consistency. It makes no change to the flavor.)

Gradually mix in the 1 1/4 cups of grated parmesan cheese. Add oregano and salt and pepper to taste. Add any type of pasta if desired (cheese tortellini pairs very well) and serve with fresh sprinkle of parmesan. May also be topped with crumbled fried pancetta or bacon.

If soup is too strong, heavy cream and chicken broth can be added at the end to adjust garlic's flavor dominance.

It can be frozen and saved, but when reheating be sure to gradually warm it so as to not separate the heavy cream. :3

#Creepy chatter #Garlic soup be upon ye

[milfzatannaz]

BEEF STEW!!!!!!!

here’s my recipe, in case anyone asks.

You’ll need:

- a 2 lb Chuck roast, cubed

- pancetta or bacon lardons. can be omitted for my kosher friends

- 6 cloves of garlic, minced

- 1 sweet yellow onion, diced

- 5 carrots

- a bunch of potatoes idek its up to you

- 2 tablespoons tomato paste

- 4 cups red wine

- a box of beef stock

- fresh herbs- thyme, rosemary, sage

- salt and pepper to taste

- lots of patience lol

Instructions:

Start by heating a Dutch oven over medium heat. When it’s up to temperature, brown your pancetta/bacon. This will give you a nice layer of fat to sear the beef- if omitting, heat up olive oil and sear the beef pieces with the most fat first. After you’ve got a good amount of fat, add your beef in BATCHES. I know it’s annoying but if you add it all at once you’ll get sludge. you want deliciously seared meat, not gray sadness. See the pics above.

now remove your beef and add the onion with the bits left from searing the meat. Add more oil if needed. When the onions are translucent, add garlic and sauté till fragrant. Next, add the tomato paste and stir around to caramelize the sugars in the paste. Add back the beef and let them all marry together for a bit, before adding enough wine to cover the beef. Let the beef simmer in the wine for 45 min up to an hour. This step is very important! It’ll tenderize the beef and deepen the flavor of the gravy.

Once you’ve had it simmering for a bit, add lots of herbs and a bay leaf, plus salt and pepper. Then add all of your beef stock, and cover. Let simmer for 2 hours on medium low, then add potatoes and carrots.

all of the ingredients are now in the pot so it’s time for the hardest part: waiting. This stew takes up the six hours. I turn the heat down low and give it a few hours. Every hour or so, open the lid and give it a stir. Do not let this boil, it’ll toughen the meat. Low and slow is the goal here. It’s done when the beef can be broken apart with minimal pressure and all the veggies are soft. Add salt if needed and eat with rice or crusty bread!

#Millie eats

[baradragon]

i think the tenets of “knowing how to cook” are

1. boil pasta and add premade sauce to it

2. chop and caramelize an onion

3. roast a sheet pan of vegetables

4. pan fry any piece of meat

5. make a pot of rice

#its a low bar but please im begging you all to learn how to cook

[vitruvianmanbara]

sophia do u have any vegetarian/vegan holiday recipes 🤲🏼

I'm so glad you asked, of course I do!

Some of these things are from my cookbooks, so anything with a book emoji will be shown below the read more just to save space

Starting with desserts:

Vegan chocolate pie (Nora Cooks) - my favorite one to make for thanksgiving, my family (all meat eaters) loves it so much that I end up making two every year! It's really important to use the tofu that comes in aseptic packaging (the kind that's shelf stable) because the refrigerated kind WILL taste like tofu and you don't want that lol...works great in an Oreo crust or just as a mousse too!

Chocolate pecan pie (Isa Chandra Moskowitz)

Cranberry Spice Oatmeal Cookies (Isa Chandra Moskowitz) - these have great flavor but I recommend subbing butter for coconut oil so they don't spread super thin

Vegan Coffee Cake (Vegan Richa) - great for breakfasts! You could easily make them into coffee cake muffins too

📚 Pastry Crust (Isa Chandra Moskowitz's The Superfun Times Vegan Holiday Cookbook) - great staple pie crust that gets its flakiness from a mix of olive and coconut oils! I use this for savory stuff like quiches and pot pies too. Highly recommend the cookbook, it covers everything from Valentine's Day to Passover to Halloween!

📚 Chocolate Gingerbread Cookies (Isa Chandra Moskowitz's Isa Does It cookbook)

📚 Chai Spice Snickerdoodles (Isa Chandra Moskowitz's Isa Does It cookbook)

Savory Thanksgiving & Christmas things:

Easy Vegan Gravy (Nora Cooks) - really simple & much better than the store bought stuff

Easy Vegan Quiche (Jessica in the Kitchen) - more for lunch/brunch than anything, but I like to make a couple these around the holidays because they're so easy to customize & put together

Vegan Alfredo Sauce (Purely Kaylie) - you can put this on pasta of course but I like to use this to fold into mashed potatoes or make a gratin with during the holidays!

Green Bean Casserole (Isa Chandra Moskowitz) - made this one year at the request of a family member, it came out great!

📚 Maple-Mustard Brussels Sprouts with Radicchio and Pecans (Isa Chandra Moskowitz's I Can Cook Vegan cookbook)

Creamy Polenta and Mushroom Ragout (Good Food) - just comfort food tbh!

📚 Glazed Tofu Ham (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - I swear by this and make several before thanksgiving because I inhale them - imo works better as a filling for sandwiches or on the side for breakfast, but could be used as a main dish as well!

📚 Winter Squash Cups with Wild Rice, Hazelnuts, and Cherries (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - made this once and used cranberries instead of cherries!

Some Hanukkah stuff! which I highly recommend trying even if you don't celebrate Hanukkah, my family does a mixed holiday celebration so I keep these in my rotation for those occasions:

Latkes and Vegan Sour Cream (Isa Chandra Moskowitz) - can also dip in applesauce or top with caramelized onions if you prefer sweet!

📚 Raspberry Rugelach (Isa Chandra Moskowitz) - classic, chocolate, and raisin variations from her holiday cookbook

📚 Matzoh Ball Soup (Isa CHandra Moskowitz)

And I have to include a couple heavy hitters, these are for if you're serious about spending a lot of time in the kitchen and maybe want to show off a little lol - well worth the effort, but not for everyone!

Succulent Roast Turky (The Gentle Chef) - I haven't tried a seitan turkey that's come close to being as good as this one. Lots of time & ingredients, but well worth the effort

Anything from Miyoko's Artisan Vegan Cheese cookbook - the best vegan cheese you will ever eat. Requires a couple weeks prep because you have to allow time to ferment the base liquid and culture the cheese - I'm starting mine today! I made a detailed post about my experience trying this out here, and there's images with instructions for making the rejuvelac, cashew base, and a Boursin-style cheese in it as well! Of course if you don't want to do all that you can buy the Miyoko's cheese that's sold in stores, those are great too 😅

Peter Reinhart's Bagels (Smitten Kitchen) - if you suffer from lack of good bagels in your area, this is one way to fix that! Bagels are essential to any holiday celebration in my family so I figured I'd include this lol

Here's the stuff from the cookbooks!

Pastry Crust:

Chocolate Gingerbread Cookies:

Chai Spice Snickerdoodles:

Maple-Mustard Brussels Sprouts with Radicchio and Pecans:

Glazed Tofu Ham:

Winter Squash Cups With Wild Rice, Hazelnuts, and Cherries:

Vegan Sour Cream:

Rugelach (Classic, Chocolate, and Raisin variations highlighted):

Matzoh Ball Soup:

#this is so much information SORRY #i sorely needed to get organized for thanksgiving though so this has been helpful lmao #also i'm not sure why the read more isn't working on desktop sorry everyone 😭 #recipes

[frodothefair]

Hobbit Stew

Ingredients:

2 pints Bone broth - of (roast) chicken, preferably

1 yellow onion - cut into chunks, and not uniform chunks but various sizes and shapes because we are a diverse and complicated people.

1.5 carrots, medium sized - cut lengthwise, then slice into half-moons. Carrots are mostly for the fall color palette, but also for their earthiness Middle-earthiness.

1/2 pound bacon - of course. Some of our kind has tried veganism, but have not been seen or heard from since.

Mushrooms - like, not button mushrooms or other flavorless jokes, but real, fungussy, forest-ass mushrooms. The kind that grows next to cowshit, or out of gnarly af trees.

Preparation:

1. In a stockpot, over medium high heat, cook bacon until nice, crispy. Remove the bacon and set aside.

2. Add onions to pot and agitate until caramelized, about 10 minutes (or two ballads' worth).

3. Stir in carrots. After one more ballad, stir in mushrooms. Add salt and pepper to taste. Continue stirring 2 minutes. Return cooked bacon to pot.

4. Add broth, one half-pint at a time, until stock-pot boils.

Serving ideas / requirements:

Serve in shallow bowls. Good and proper for including in any of the seven daily meals. Pairs well with bread, tomatoes, white fish, and nice golden chips. Save some for Mister Frodo.

#lotr #lord of the rings #frodo baggins #samwise gamgee #hobbits #the hobbit #cooking #recipes

[hellishcuisine]

Mamans Jambalaya

Originally a recipe made from scraps, today jambalaya is a staple dish in every Creole family! This version stems from my mother, dear reader; I urge you to treat it with respect, otherwise I need to turn up at your house °W° (this is a joke). Since I live in Central Europe, some traditional ingredients are not accessible to me. Furthermore, I have to deal with certain allergies.. feel free to change back the indicated substitutes and make sure to let me see your results. I am dying to!

Ingredients (for ~6 servings): - Seasoning mix (see here) - 6 medium chorizos (substitute for Anduille sausage) - cut into ~1/4`` pieces - 3 big chicken breasts - cut into roughly the same size as the sausage - 1 medium capsicum (green) - roughly chopped - 3 sticks of celery - chopped to the same size - 1 big yellow onion - chopped to the same size - 1 habanero (yellow) - finely chopped - Cloves of garlic to taste - finely chopped or crushed - 2-3 tb Tomato paste - 2 cans of crushed tomatoes - Hot sauce to taste - 2-3 bay leaves - 5 cloves - Piment to taste - ~20oz vegetable or chicken stock - Rice

What to do when First, you want to sweat and caramelize your chorizo. Do not overcrowd the pan! In this case, I roasted two batches over medium heat for ~5min on each side. To quote my favorite online chef "Love it, leave it alone!"

Leave the grease in the pan and transfer the sausage into your pot; you will use the grease to brown your chicken! I personally put in some pieces of chorizo in with the chicken and cover everything with a generous helping of seasoning mix... Do not overcrowd the pan! Depending on your stove, this takes ~5min on each side. Do not worry if the center of your chicken is still raw-ish, we will boil it out later.

Again, transfer the meat into your pot. Now starts the fun part - we're caramelizing the holy trinity (onion, capsicum, celery). You need some neutral cooking oil and medium high heat. Let it sit and bleed. My celery was frozen, so do not worry if yours does not bleed as much! Make sure to taste check and adjust your flavour profile if you need to. The trinity can be a little bitter (which I personally prefer!); a bit of honey can balance it out. Once the trinity is softened and some of the excess moisture has evaporated, add the garlic and the habanero and let it become fragrant. Once everything is incorporated well, transfer it to the pot.

I personally like frying off my tomatoe paste, but that is optional! Add it to the pot together with the crushed tomatoes and the stock; add rice (depending on what kind of rice you chose, calculate it to balance with the stock). Add the bay leaves, cloves and piment and let it simmer over low heat for at least 30mins.

If you did everything right, this is the final product. Add some more seasoning mix and hot sauce to taste and enjoy!

#jambalaya #hazbin alastor #hellishcuisine #cooking tutorial #recipe #cajun cooking #creolecuisine

[llycaons]

it is so fucking embarrassing cooking alongside my roommate's (hobbyist) chef bf. I'm spilling scallop water everywhere and he's caramelizing onions correctly. my pot is boiling over and he's packing fried rice perfectly into peppers he's about to roast. I go for the salt and accidentally push my garam masala container off the shelf and it drops directly into his food in his pan. none of this is an exaggeration and it happened within the past 2 hours

#just let me be mediocre in PEACE!!! #I cook a lot of my basic stuff on days when I don't have work so I was in the kitchen for a while making my dinner and then food for later #in the week #and it usually works out bc he'll cook dinner for the two of them well before she comes home #and we get home around the same time #so if I'm working the kitchen is free in the evening #and if not we can arrange it easily enough since we both have hours free in the afternoon #except that one time he mistimed it and was cooking when I got home #but he felt really bad about that! #ANYWAY. don't look at me mr medical doctor as I spill boiling water everywhere pleasseeee #cor.txt

[bestrecipehealty]

Sandwiches are great for an easy-going, laid back meal. If you are tired of the same old peanut butter and jelly sandwiches. then Delicious Sandwiches Recipes is the sandwich recipe eBook for you!

Over 300 Quick and Easy Sandwich Recipes That Sure To Satisfy Even The Hungriest Stomach!

Within the pages of Delicious Sandwiches Recipes, you will find the traditional sandwiches as well as a selection of unique variations like:

* Baked Crabmeat Sandwich

* Barbecued Pork and Beef Sandwiches

* Bistro Beef Sandwich

* Brats and Beer

* Cajun Chicken Sandwich

* Cheddar Apple Smoked Turkey Sandwich

* Chicken Salad Sandwiches with Smoked Almonds

* Chicken Cordon Bleu Sandwiches

* Creamy Chicken And Braeburn Apple Sandwiches

* Crock Pot Barbecue Beef

* DAGWOOD ITALIANO

* Denver Mile-High Taco Burger

* Dixie Bar-B-Que Sandwiches

* Elvis Presley's Fried Peanut Butter and Banana Sandwich

* Garlic Bread with Philly Steak

* Grilled Caramelized Onions Circle E Ranch Burgers

* Italian Pork Sandwiches

* Jalapeno Grilled Chicken Sandwiches

* Kicked Up Blue Cheese-stuffed Bacon Hamburgers

* Open-Face Steak Sandwich with Mushroom Sauce

* Oyster Po'Boy Sandwiches

* Philly Cheese Meatball Sandwiches

* Pizza Burgers

* Pulled Pork with Root Beer Barbecue Sauce

* Roast Pork and Spicy Slaw Sandwiches

* Sausage and Green Pepper Heroes

* Super Monte Cristo Sandwiches

* Tarragon Chicken Salad Sandwiches

* Turkey Sausage and Pepper Calzones

* Vidalia Onion Finger Sandwiches

* World's Best Roast Beef Sandwiches

And Many More Great Recipes!

Just whip up one of these Yummy Recipes whenever you need an easy meal.

Use Delicious Sandwich Recipes to make great sandwiches to share at your next picnic, backyard party or tailgate party. Never have a boring lunch again!

#cookbook #recipes #cooking #pizzahead #cooking at home #cooking basics for beginners #good pizza great pizza #pizzalover #pizza tower #recipe

[copperbadge]

My home smells AMAZING right now. 

I sliced up the shiitake mushrooms and sauteed them for another recipe; the stems I sauteed over low heat then added a bit of water and soy sauce, and poured them into the bottom of a slow-cooker. I then added roughly three cups of beef broth from stock I’d made, plus two pounds of sirloin tip roast, sprinkling on Penzey’s “Revolution” seasoning mix as I layered it into the pot. I set that to slow-cook on high for four hours, meanwhile caramelizing the onions that came in the farm share, taking the occasional spoonful of juice from the caramelizing pan and adding it to the slow cooker broth. The resulting jus has been boiled and strained and is cooling; the meat will stand until cooled, then (realistically, tomorrow after it’s been in the fridge overnight) I’ll slice it thin and pack it with jus into tupperware, freezing most of it for later consumption. 

I really need to learn how to bake some crusty Italian Beef rolls. Maybe it’s finally time for me to attempt ciabatta, which I never have before due to fear. 

Anyway, the caramelized onion is a bit pale because I’m going to cook it down even further with a can of chopped tomato and a bit of balsamic vinegar to make a tomato-onion jam to take to Friendsgiving, along with some cranberry jam, both for the excellent bread that’s always served (it’s Auntie A’s friendsgiving and her husband makes amazing bread). I’m also bringing a bowl of Kiwi Dip and a bag of chips because I love telling people about Kiwi Dip. 

[ID: Two images; top, a bowl of soft, jammy-looking caramelized onion bits. Bottom, a large bowl full of deep mahogany-colored jus for sandwich dipping sits next to a tupperware full of cooked sirloin tip, which is crusted with seasoning that has turned the exterior a mild yellow-green (that’s the turmeric).] 

#food #sam cooks #italian beef #onions

[birdsquirrel]

chickpea & kale suop resippy?👉👈

It's one of those that I make a little different each time, but the gist is:

2 lbs Chicken Italian Sausage (pork would probably be fine, but I haven't tried it)

2 Bell Peppers (not green), diced

1 Bag Chopped Kale (about 12-16 oz)

2 Cans Low Sodium Chickpeas

8 cups Chicken Stock

1 tablespoon Better-than-Bouillon Turkey Base

1 tablespoon Better-than-Bouillon Roasted Garlic Base

2-4 packets unflavored gelatin, bloomed in cold water

1 Large Yellow Onion, thinly sliced

12 oz Beer (I use Yuengling Black and Tan)

2 tablespoons Peanut Oil (any relatively neutral, mid-to-high smokepoint oil will do)

Start with caramelizing the onion in your oil in a saucepan or skillet over medium-low heat, stirring frequently. Any time the pan starts to look dry, add a small splash of beer.

The goal is to eventually to have very dark, very sweet onions. This will take A While, SO:

When the onions are a medium brown, that's your signal to brown the sausage in your soup pot. Break it into bite-sized chunks as you go. When it's almost cooked through, add the bell pepper, and allow the sausage to finish cooking. Once the sausage is cooked, you can add the stock, bouillon bases, gelatin, and chickpeas. I normally reserve the liquid from at least one can of chickpeas for baking with, but if you don't want it for that, it is fine to go in the soup. When the onions are delicious to your satisfaction, add then to the rest, along with any beer leftover.

Last of all, add the kale. Depending on the size of your soup pot, you may need to add it in batches to let it wilt down enough to have room for it all.

Ta-da! Suop!!!

#chickpea and kale soup #recipe #soup recipe #food #i think that's everything lol

[old-archivist]

Foods of Thedas: Raw Ingredients

These are all the canonically mentioned raw ingredients. By that I mean Ingredients that don't require processing like caramel, dried or salted meats, or jam. But the ingredients that go into making such things. As with the previous posts, I didn’t include any of the potential items that could be used, just to prevent confusion should you go looking for the source of any of the items on this list.

For Additional Food Posts

Dishes, Sauces, and Sides

Drinks

Prepared Ingredients

Cannonically Possible Foods and Drinks

Master Post

Fruits, Mushrooms, Nuts, and Vegetables

Edible Plants

Fern Fiddlehead

Lichen

Moss

Pungent Leaves - Unspecified leaves used in Avvar cooking of baked fish.

Rose

Rose Petals

Rosehips

Stripweed

Sugar Cane (Tevinter, Rivain)

Wildflowers

Borage

Chicory

Dandelion

Honeysuckle

Violet

Fruits and Nuts

Apple

Applewood Apples (Orlais)

Golden Apples (Orlais)

Green Apples

Le Pomme Vie et Morte - Apples that grow by the gallows in Val Royeaux.

Red Apples

Windfall Apples

Apricot

Banana

Par Vollen Banana

Rivain Banana

Berry

Blueberry

Cranberry

Elderberry

Raspberry

Strawberry

Caper (Antiva)

Cherry

Cocoa/Chocolate (Donarks)

Coconut

Coffee (Antiva)

Currant

Black Currant

Date - A purple and red fruit with a pit, it has a sweetness and tangy taste. (Tevinter)

Fig

Grape

Lemon

Lime

Nuts

Almond

Chestnut

Pine Nut

Olive

Antivan Olive

Orange (Orlais, Antiva)

Passion Fruit

Peach

Pear

Plum

Pomegranate

Pomegranate Seeds

Grain

Barley

Pot Barley

Oats

Rolled Oats

Rice

Ryott

Ryott Flour

Wheat

Wheat Flour

Whole Grains

Whole Grain Flour

Mushrooms

Deep Mushroom

Field Mushroom

Unspecified Fungus - Used to brew Dwarven ale.

Truffle

Unnamed Glowing Fungus

Wild Mushroom

Vegetables

Beans

Bush Beans

Green Beans

Pale Beans

White Beans

Cabbage

Carrot

Purple Carrot

White Carrot

Celery

Chive

Corn

Checkered Corn

Golden Corn

Yellow Corn

Cucumber

Eggplant

Fennel

Lettuce

Mustard

Onion

Red Onion

Sweet Onion

White Onion

Pea

Pepper

Antivan Pepper

Green Pepper

Hot Pepper

Hot Red Pepper

Red Bell Pepper

Sweet Pepper

Potato

Radish

Spinach

Squash

Marrow Squash

Pumpkin

String Squash

Tomato

Turnip - aka navet

Turnip Greens

Wild Greens

Animal Products

Dairy

Butter

Cow Butter

Goat Butter

Halla Butter

Herbed Butter

Nug Butter

Cheese

Ativan Smoked Cheese

Blue-veined Cheese (Orlesian)

Brie Cheese

Brined Goat Cheese

“Dalish” Cheese - An ill described item as it is unclear if it is actually cheese. One thing is for sure it isn’t Dalish.

Feisty Cheese

Goat Cheese

Halla Cheese

Pecorino Romano (Antivan)

Ram Cheese

Cream

Spiced Cream

Thickened Cream

Whipped Cream

Milk

Cow Milk

Goat Milk

Halla Milk

Ram Milk

Soured Milk

Eggs

Caviar

Chicken Egg

Egg Whites

Egg Yolk

Fish

Carp

Cod

Eel

Krone

Lamprey

Mackerel

Mussel

Oyster

River Herring

Sunfish

Trout

Whitebait

Insects

Cave Beetle (Dwarven)

Giant Spider (Dwarven)

Scorpion

Snail (Avvar)

Wood-burrowing beetle larvae (Dalish)

Meats

Beef

Ox

Ox-tongue

Rump Roast - A cut of meat from the hindquarters

Veal

Boar

Bronto

Cat

Deepstalker (Dwarven)

Dog

Dragon

Druffalo

Goat

Gurgut

Gurn

Halla

Hare

Hart

Horse

Liver - General name given, animal isn’t specified.

Lurker (Avvar)

Nug

Phoenix

Pork

Pig's Feet

Pork Hocks

Pork Saddle

Quillback

Rabbit

Ram

Rat

Sheep

Lamb

Mutton

Varghest

Venison

Wandering Hills (Anderfels)

Wyvern

Poultry

Bunting

Chicken

Dove

Duck

Partridge

Pheasant

Pigeon

Quail

Swan

Turkey

Misc.

Dragon Blood (Nevarran)

Druffalo Dung

Honey

Honeycomb

Miscellaneous Ingredients

Baking Ingredients

Ash

Elfroot Ash

Hardwood Ash (Dalish)

Baking Powder

Yeast Cake

Salts

Fine-ground Salt

Rock Salt

Salt

Sea Salt

Others

Brine

Clay (Avvar)

Pine Pitch (Alamarri)

Herbs and Spices

Herbs

Basil

Dried Basil

Bay Leaf

Catsbane

Elfroot

Elfroot Leaves

Royal Elfroot

Lavender (Orlesian)

Mint

Anderfels’s Mint

Foxmint

Peppermint

Oregano

Dried Oregano

Parsley

Prophet's Laurel

Rosemary

Spindleweed

Verdant Spindleweed

Thyme

Spices

Allspice

Anise

Antivan Cord-seed

Cardamom

Cinnamon (Seheron)

Clove

Cumin

Cumin Seed

Deep Mushroom Powder (Orlesian and Dwarven)

Dill

Dill Seeds

Dragon Blood Powder (Nevarran)

Eastern Spice - Unnamed

Fennel Seeds

Garlic

Ginger

Dried Ginger

Hot Pepper Powder

Hot Red Pepper, Crushed

Juniper

Licorice

Mace

Mustard

Mustard Powder

Mustard Seeds

Nutmeg (Seheron)

Grated Nutmeg

Pepper

Black Pepper

Peppercorn

Black Peppercorn

Poppyseed

Saffron

Spice Ball - A variety of mixed spices wrapped in a cheesecloth

Star Anise

Vanilla (Rivain)

Sources: ( If you want to find direct links or page numbers check out the wiki’s Food and Ingredients page.) Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (Base, DLCs + Multiplayer) Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master's Kit: Buried Past

World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paper and Steel Short Story: Paying the Ferryman

DAO Codex Entry: Feast Day Fish Codex Entry: History of Soldier’s Peak: Chapter 3 Codex Entry: In Praise of the Humble Nug

Codex Entry: A Tattered Shopping List

Item: Abyssal Peach Item: Brandy Item: Carnal, 8:69 Blessed Item: Mosswine Item: Rare Antivan Brandy (Gift) Item: Sugar Cake Item: Sun Blonde Vint-1 Item: Wedge of Destiny Item: West Hill Brandy

DAII Item: Dragon’s Blood

DAI Codex Entry: On Avvar Cuisine Codex Entry: Bottles of Thedas Codex Entry: The City of Starkhaven Codex Entry: La Pomme Vie et More Codex Entry: Mad Emperor Reville Codex Entry: Plant vs. Corpses Codex Entry: Ram Codex Entry: A Scholar's Journal Codex Entry: Spindleweed Codex Entry: Surviving the Western Approach Codex Entry: Waterlogged Diary Note: Betta's Travel Journal Note: The Gilded Horn's Drink List Note: Knight-Captain's Orders Note: A Note from the Skyhold Kitchen Note: The Rusted Horn's Menu Note: Scribbled Note Wartable Mission: Inspire Wartable Mission: Plant Crystal in Venatori Headquarters

Last Court Cards Atop the Tower of Lights The Elegant Abbess Flames of Freedom The Glassblowers' Anger Go Hunting Good Neighbor The Next Course The Purveyors of Tea Thieves! An Unofficial Meeting The Wyvern is Cornered

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#dragon age #dragon age meta #food meta #Foods of The Dragon Age Setting #food of thedas #ingredients #ingredients of thedads #ingredients of The Dragon Age Setting #food lore #Anderfel Cuisine #Antivan Cuisine #Avvar Cuisine #Dalish Cuisine #Ferelden Cuisine #Free Marcher Cuisine #Kirkwall Cuisine #Nevarran Cuisine #Orlesian Cuisine #Orzammar Cuisine #Qunari Cuisine #Seheron Cuisine #Starkhaven Cuisine #Tevinter Cuisine #Dwarf Cuisine #Elf Cuisine #Human Cuisine #long post #my meta #Archi is Archiving #Thedosian foods