#Fresh Corn Egg Scramble

[cheerstofuckedupyearz]

Behold!!! 6 pounds of ramp (wild garlic) butter!!!

#ramps my beloved #each log is a bit over a pound #3 hours of foraging and 4 hours in the kitchen #but now I get ramps for months to come #I don’t have access to a food processor so I didn’t get the nice green logs you see on some recipes #but I’m so fucking proud of these nonetheless :))) #good for ​toast and scrambled eggs and steak and mac n’ cheese and so much more :))) #with fresh corn on the cob? in mashed potatoes? I’m gonna cry of happiness #personal

[kedreeva]

Every day, Bug gets a bowl of fresh foods, alongside the dry chow and whole grain mixes she has free access to during waking hours. Her bowls contents often include fruits like blueberries, blackberries, raspberries, apples, oranges, bananas, tomatoes, various melons, and pomegranates, and we try new fruits when we can. The bowls also contain veggies like chopped eggplant, sweet potato, pumpkin, squashes, peas, cucumber, chickpeas, frozen or fresh corn, carrots, celery, and occasionally cooked regular potato. There's also other stuff- cooked pasta or rice, raw shrimp or fish, canned tuna, cooked poultry or venison, scrambled or hard boiled eggs, cooked beans, and sometimes leftover "people" food she can have in small quantity, like a veggie straw or a cracker or something. She does get bird treats, too, but they're fatty so that's limited.

She doesn't eat everything every day (sometimes she does sometimes she doesn't), so whatever she doesn't eat goes to the other birds in the evening when I close them up. She sometimes gets a few bites of our dinner if it's bird-safe, and we do a lot of bird safe cooking so we don't waste leftovers much. We'll also, weather permitting, go outside for a little bit and forage for grass and whatever else she wants to eat (leaves, bugs, flowers etc). (Which is where I'm writing this from because I'm bored as hell outside in the cold right now but she's loving it)

With all of that open to her daily, she still chooses to eat mostly her dry chow. My birds have all been on Belstra chow for years now, and they all seem to genuinely enjoy eating it, compared to some of the others I've tried that felt more like they would eat it if they HAD to, but they didn't enjoy the process. I'm glad to see that it compares even when there are other, seemingly more tasty, options. On top of that, my avian vet highly approved of it as well when we were searching around. So if you're keeping fowl and you have the ability to give this brand a try, they've got a bunch of different feeds, and all of them look great. You can usually ask your local mill about ordering, or becoming a retailer if your birds like it. If nothing else, as far as I've been able to tell, it gets you out from under Purina's crappy boot.

#peafowl #Bug the peahen #birds #my pets #peahens #fowl feeds #not to be an advertiser but seriously this is such a good chow compared to the others I've tried #purina/dumor is garbage no matter what #kalmbach was pretty good but even then my birds would ignore the pellets #prince was okay but we stopped being able to find it anywhere #i still drive to get this stuff but it's worth it

[anxious-anura]

Fae Farm; A Basic Guide

POSSIBLE SPOILERS

THIS WILL BE UPDATED AS I HAVE TIME

Friend-able Characters

Eddy

Alaric

Cleo

Frida

Merritt

Drak

Wisp Mother

Oorlich

Zido

Igni

The Marquis

Bjorn

Kasper

Miles

Rita

Romance-able Characters

Argyle

Gifts: Blob Globs, Bug Juice, Bullfrog, Common Toad, Ecto Dew, Fae Dust, Flutter Dust, Frog Sweat, Nectar, Rainbow Frog

Pepper

Gifts: Berry Jam, Cheese, Clay Brick, Cotton Fabric, Fish Jerky, Flour, Fruit Preserves, Mushroom Jerky, Nut Butter, Pickled Greens, Pickled Roots, Pickled Shellfish, Pickled Veggies, Stone Brick, Wool Fabric

Galan

Gifts: Azure Spud, Baked Mac and Cheese, Charred Fish, Chili Pepper, Crystal Pepper, Deep-sea Delight, Flame Heart, Frost Beet, Grilled Mushroom, Magic Bean, Mystic Macarons, Scrambled Eggs with Fruit Salsa, Seafood Spaghetti, Twilight Salad

Jack

Gifts: Brown Snail, Candied Fruit, Deluxe Fruit Tart, Fruit Pies, Fruit Salad, Flutterwood Lumber, Grilled Fruit, Oak Lumber, Sporewood Lumber

Nhamashal

Gifts: Copper Ingot, Feyrite Ingot, Iron Ingot, Polished Amethyst, Polished Aquamarine, Polished Citrine, Polished Emerald, Polished Peridot, Polished Rose Quartz, Polished Sapphire, Polished Topaz, Silver Ingot

Pyria

Gifts: Berry Tea, Black Hyacinth, Black Lily, Black Rose, Black Zinnia, Blossom Brew, Fae Fairy, Gloom Shade, Milk Tea, Myst Fairy, Willow Wisp

Backpack Upgrades (Skye, Supplies and Sundry)

500 Florins

2,500 Florins

8,000 Florins

Home Upgrades

Starting Home

2,00 Florins , 25 Copper Ore, 25 Beech Log

4,000 Florins, 25 Iron Ore, 25 Oak Log

6,000 Florins, 3 Copper Ingot, 3 Beech Lumber

8,000 Florins, 3 Iron Ingot, 3 Oak Lumber

10,000 Florins, 15 Feyrite Ore, 15 Flutterwood Log

Hazy Haven

4,000 Florins, 3 Copper Ingot, 3 Beech Lumber

6,000 Florins, 3 Iron Ingot, 3 Oak Lumber

8,000 Florins, 2 Feyrite Ingot, 2 Flutterwood Lumber

10,000 Florins, 15 Silver Ore, 15 Sporewood Log

15,000 Florins, 3 Silver Ingot, 3 Sporewood Lumber

Fae Acres

…

Produce Stand

2,000 Florins

7,000 Florins

Tool Upgrades (All Tools)

Copper: 200 Florins, 1 Ingot

Iron: 500 Florins, 2 Ingot

Feyrite: 1,500 Florins, 3 Ingot

Silver: 2,500 Florins, 4 Ingot

Orichalcum: 3,500 Florins, 5 Ignot

Critter Net

Sturdy Critter Net: 1,000 Florins, Critter Catching Level 3, Critter Net

Advanced Critter Net: 2,500 Florins, Critter Catching Level 5, Sturdy Net

Master Critter Net: 5,000 Florins, Critter Catching Level 7, Advanced Net

Fishing Rod

Sturdy Rod: 1,000 Florins, Fishing Level 3, Basic Rod

Advanced Rod: 2,500 Florins, Fishing Level 5, Sturdy Rod

Master Rod: 5,000 Florins, Fishing Level 7, Advanced Rod

Animals (Coop and Barn must be unlocked before you can buy.)

Coop

Chickoo: 200 Florins

Cottontail: 200 Florins

Coop Trough Upgrade: 1,500 Florins

Barn

Mamoo: 300 Florins

Woolyhorn: 300 Florins

Barn Trough Upgrade: 1,500 Florins

Merchants

Fresh Out Of The Oven (Dominic)

Flour: 85 Florins

Butter: 35 Florins

Holly’s Seed Shop (Holly)

Turnip Seeds: 5 Florins

Cauliflower Seeds: 6 Florins

Bean Seeds: 12 Florins

Potato Seeds: 10 Florins, Farming Level 10

Corn Seeds: 15 Florins, Farming Level 15

Pepper Seeds: 20 Florins, Farming Level 20

Bounteous Fertilizer: 35 Florins, Farming Level 3

Zippy Fertilizer: 35 Florins, Farming Level 3

Magic Crop Swap Fertilizer: 50 Florins, Farming Level 3

Daisy Print Wallpaper: 100 Florins, 1 Paper, 1 Beech Lumber

Caramel Checkered Flooring: 100 Florins, 10 Clay, 1 Polished Topaz

Dry Bamboo Flooring: 100 Florins, 5 Sugarcane

Treemendous Trees (Willow)

All Fruit Saplings: 450 Florins

Beech Sapling: 20 Florins

Oak Sapling: 30 Florins

Fruit Wallpaper: 100 Florins, 1 Paper, 10 Chopped Fruit

Grass Flooring: 100 Florins, 50 Plant Fibers

Fresh Bamboo Flooring: 100 Florins, 5 Sugarcane

Supplies and Sundry (Skye)

Backpack Upgrades: ^^^^

Masonry Wallpaper: 100 Florins, 1 Paper, 10 Clay Brick

Cream Hardwood Flooring: 100 Florins, 5 Beech Lumber

Orange Brick Flooring: 100 Florins, 5 Clay Brick

Deep Azure Hardwood Flooring: 100 Florins, 5 Oak Lumber

Smokey Hardwood Flooring: 100 Florins, 5 Oak Lumber

Robin’s Egg Hardwood Flooring: 100 Florins, 5 Frostwood Lumber

Vermilion Hardwood Flooring: 100 Florins, 5 Ancient Lumber

Nautical Flooring: 100 Florins, 5 Sporewood Lumber

Fish Shelf: 200 Florins, 1 Small Empty Shelf

Tea Shelf: 200 Florins, 1 Small Empty Shelf

Pantry Shelf: 200 Florins, 1 Small Empty Shelf

Bag Hook: 100 Florins

Wall Clock: 300 Florins, 1 Copper Ingot, 1 Beech Lumber

Fishing Gear: 100 Florins, 5 Rope

Glass Bulbs: 100 Florins, 1 Rope, 1 Glass

Simple Ladder: 100 Florins, 1 Rope, 6 Oak Log

Wall Scroll: 100 Florin, 1 Paper, 1 Oak Log

Wonderful Wearables (Millie)

Charles’ Comfy Creations (Charles)

Emily’s Eccentric Extras (Emily)

Rose and Shine Flower Seeds (Rosalind)

House of Healing (Vera)

Millions of Bees (Mel)

Merchants’ Guild Shop (Pearl)

Comfy Critter Inn (Kasper)

Haute Cuisine (August)

Job Quests (You can only have ONE job quest active at a time)

THIS WILL BE UPDATED AS I COMPLETE THEM

Growing Goals - Holly (10 Total)

Harvest 30 Vegetables in one day.

Make florins selling 40 vegetables in one day.

Harvest 12 seasonal vegetables.

Use Zippy Fertilizer 12 times.

Harvest 12 potatoes.

Craft 12 pickled vegetables.

Harvest 12 Fae Crops.

Craft 12 Fae Seeds.

Make florins selling 48 Fae vegetables in one day.

Harvest 12 seasonal grains.

Reward: Farmer Outfit

Wings

Mystic Wings: 1 Polished Garnet, 10 Magenta Trillium, 10 Flutter Dust

Violet Wings: 1 Polished Amethyst, 10 Magenta Zinnia, 10 Flutter Dust

Butterfly Wings: 1 Polished Aquamarine, 10 ???, 10 Flutter Dust

Dragonfly Wings: 1 Polished Peridot, 10???, 10 Flutter Dust

Fae Wings: 1 Polished Rose Quarts, 10???, 10 Flutter Dust

Dark Wings: 1???, 10 Black Tulip, 10 Flutter Dust

Feathered Wings: 1???, 10???, 10 Flutter Dust

Violet Wings: 1 Polished Amethyst, 10???, 10 Flutter Dust

Silver Wings – 1???, 10???, 10 Flutter Dust

Color Palletes

Soft Yellow: 100 Florins, 30 Sand Dollar, 30 Yellow Tulip

Soft Orange: 100 Florins, 30 Ammonite, 15 Orange Rose

Soft Pink: 100 Florins, 30 Coral, 15 Pink Lily

Soft Teal: 100 Florins, 30 Oyster, 15 White Tulip

Vibrant Sepia: 500 Florins, ???, 30 Small Honeycomb

Vibrant Yellow: 1,000 Florins, ???, 30 Small Honeycomb

Vibrant Ochre: 500 Florins, ???, 30 Small Honeycomb

Vibrant Azure: 5,000 Florins, ???, 30 Blue Hyacinth

Vibrant Pink: 5k gold, 3 Polished Rose Quartz, 30 Pink Hyacinth

#fae farm #Guide

[boyswanna-be-her]

I wish i could've camped for a couple days longer. We brought such good food and had everything we needed, if we'd only been able to afford to book the camp site for two more nights. (My friends bought the first nights for us all, but I didn't have the $70 + fees for more reservations.)

I made a shitload of food from scratch including tomato sauce, refried beans, sloppy joe lentils, a loaf of white sandwich bread, a loaf of seasoned Italian bread. Bfr made us corn and potato chowder and big oatmeal raisin cookies, both of which were phenomenal, as well as a batch of homemade cashew milk to bring along. On site we cooked scrambled eggs and leftover baked beans and corn grits, toasted pitas and tortillas, we shredded a big block of mild cheese and chopped the last of our cherry tomatoes from home to make burritos. I used my ancient aeropress to make us hot coffee each morning from a jar of fresh grounds from home. Everything we brought was so goddamn good, and everything we made on site was surprisingly good, except the grits which were undercooked.

We lounged around in hammocks and I read my trashy true crime paperback from the 90s, and the Junji Ito cat diary manga I got from an inter-library loan. None of us got drunk or trashed or felt like we needed to be on psychedelics in order to appreciate being outdoors. My friend asked me to be the best man in his November wedding and I was super surprised and said yes of course. I felt cherished by my friends and adored by my partner. Things were just so quiet and easy and pressure-free. Bfr and I had plenty of camping gear between us and didn't need to buy anything new. We were able to make most of what we brought to eat from what we already had on hand, and spent under $50 for the 3-day trip in terms of gasoline, firewood, and specially-bought food/entertainment/supplies.

It takes SO much planning to do things on an extreme budget, but it's also much easier to share the planning load between two people. I've been alone for long enough that I'd forgotten how much easier it is to set up a tent with help, how much easier it is to maintain a clean campsite, and break it down at the end without stress.

I'm trying to appreciate everything now that I think might be impossible later (due to climate change, my employment situation, my age and physical health etc). Idk what else my overall takeaway is--or if I even need to have a conclusion from this experience. It's all a part of the balance that is currently working for me and keeping me well, I guess.

#doomjazz #bfr #my only cure for nihilism is gratitude

[whumpster-fire]

Top 11 Vegetables That Are Better For You When Cooked

Welcome to Cooking With Whumpster-Fire. For your daily cooking tip, here is a list of eleven delicious vegetables that are tastier and better for you when cooked.

1. Potatoes. Potatoes are not really edible raw and might even be poisonous, but believe it or not they can make a delicious treat if sliced into thin strips or discs and deep fried.

2. Asparagus. Bitch who the fuck eats asparagus raw?

3. Broccoli. Broccoli tastes okay raw, but if steamed, sauteed, or deep fried it releases more nutrients.

4. Kale. Kale is best booked using your oven’s self-clean cycle. This will result in heavy charring, improving the mental health of everyone at your dinner table by giving them an excuse to not eat kale.

5. Pineapple. Listen, if tomatoes and eggplants can be vegetables so can pineapple. Pineapples are not only acidic but contain protein-digesting enzymes called bromelain. Cooking it denatures the bromelain, allowing you to enjoy that delicious pineapple flavor without dissolving your tongue.

6. Eggs. Most eggs that you buy in the grocery store are unfertilized, so they’re free of cancer-causing artificial chemicals, making them an excellent vegetable for a natural, holistic diet. However, like many root vegetables, eggs can contain harmful bacteria such as salmonella and tetanus, so they should always be thoroughly cooked before serving. Eggs are a bit like squash, with a tough, inedible rind, but the rind is brittle and can be broken without using a knife. Crack the rind against a counter and pour out the watery flesh and seeds, which can be fried in one piece, whisked while pan-frying to make a delicious stir fry dish called “scrambled eggs,” and prepared in many other ways. They can also be boiled whole and the rind peeled off later.

7. Mtn Dew Baja Blast (TM) Flavor Summer Squash. This GMO vegetable is not available in most grocery stores yet, but I assume it would be good if roasted just like other summer squash. This is one of those rare blue foods, so a bit of reddish paprika can really improve the presentation.

8. Haggis. Many Americans believe that Haggis is an animal, but my Scottish friend assured me that this is just a running joke like the existence of drop bears: Haggis is actually a vegetable and completely vegan. Fresh off the vine it is firm and inedible, and should be boiled or deep-fried for best flavor.

9. Bacon. Listen, I know what you’re going to say. But food groups are a conspiracy made up by the FDA and big agriculture to sell more wheat and corn products. They aren’t real. A vegetable can be whatever you want it to be. Again: tomatoes, eggplants, and pineapples are culinary vegetables even though they’re botanical fruits: the same is true of bacon. While it may technically be a fruit, it can substitute for many true vegetables like cucumber, turnips, and parsnip in most recipes as a healthier and more flavorful alternative.

10. Weed. Bitch who the fuck eats marijuana leaves raw? Worst side salad I’ve ever been served. I normally avoid leaving one star yelp reviews as a matter of principle, but the guy running a food truck whose name I will not mention is an exception. Well, it wasn’t a food truck, it was more of just a guy selling salads on the corner. In hindsight I shouldn’t have expected a fine dining experience, but I was fooled by the high prices.

11. Colored Pencils. I know, I know, it can be tempting to grab a handful of fresh colored pencils right out of the bucket as a snack, or even cut them fresh from your herb garden, but they taste much better when grilled or roasted in lemon juice and vinegar. They’re also much less splintery and contain over 50% more absorbable Vitamin C when cooked.

#shitpost #cooking #recipes blog #satire #surreal

[gatsby-system-folks]

I've got 4 recipes hereeeee

Are you telling me a mixed vegetables fried this rice

Get your vegetables. I used frozen vegetables like a loser but any vegetables oughtta work. Steamed broccoli would be good. Green beans, carrots, and corn was what I used and it slapped.

Make some rice (boil water, add about half as much rice with the understanding that rice grows, simmer for for 10-15 minutes or until it's about as soft as you want it LOOK AT ME: POKE IT WITH A SPOON DO NOT TOUCH THE BOILING RICE WITH YOUR FINGER, fluff and serve)

Butter a frying pan and heat it

Put the rice and veg in the frying pan and let them heat up for a short while. They'll sound pretty when it's ready.

Then crack in an egg.

And scramble it.

I always make my fried rice pretty soft cooked but you can get it crispy if so desired

Easy on the soy sauce. Use sesame seed oil too.

In total, including clean up and buffer time it takes about an hour, but it could take longer or shorter depending on how fast you cook.

Boujee botato burrito

This one's stupid

But it tastes GOOD

Prepare some steak fries however you like to prepare stake fries. I deep fry and my mama bakes them. Air fryer, pan fried, cooked over an open flame idc.

Get a tortilla. Not a tiny one either, we're working with steak fries here.

Here me out. I know this is stupid but AMERICAN CHEESE is actually best in this case. It's got a good texture. And juuuust enough flavor to compliment and give the burrito a little grounding without becoming a main aspect of the dish.

So put your tortilla on your Large Heating Surface Of Choice, I use a grill but whatevers big enough, a frying pan would work, and toast it and melt the cheese a little.

Then put on your fries.

Then, and I need a citation for this because I do not know the exact combination of herbs but use Cajun seasoning. Look up badia cajun seasoning and use that. Or season to taste, you want a slightly sweet and spicy blend, kinda like the seasoning on a barbecue chip but more Green and Yellow

Then top it with romaine lettuce and wrap it.

Or other lettuce or maybe spinach, but you don't want to overload the flavor.

This one takes much less time, the longest part is cooking the fries, I'd say about 20 minutes total, even with clean up.

It tastes.. in the same ballpark as a gyro. Not the same at all, but like if a gyro had a cousin from Weeki Wochi Springs (and... that's pretty accurate actually. As someone who is intimately familiar with the Really Sweaty parts of florida and is reasonably familiar with our next door flood buddy (louisianna) and the food from both places. Look if you've ever been to Natchitoches, LA and try food from there you'll know what I mean)

Thor's comfort food

That's a fucking stupid name sorry

It's soup. So we're clear.

This is borderline stew, and is something to make to feed you for several days, it's very hearty.

And this is a leftover soup! But it doesn't have to be you can make it fresh if you want to.

But chop up some fries and chicken (I used leftover steak fries and chicken tenders, which have a story behind them but not for here, I'm not that southern)

Put them in a deep pot with some butter to start getting them warm. The chicken needs to be all the way cooked beforehand, this is where the leftover part comes in handy. The steak fries less so but yk

When they're warm and popping a little, add a can of cream of chicken soup, milk, cheddar and mozzarella cheese, SALT, chili seasoning, a shake of Tony chachere's, (that's pronounced SaShaRay's if you wanna ask for it at a grocery store), and a dash of honey mustard.

Let it warm and mingle on high heat until it tastes super good.

Put aside and make some rice (sea above). Yellow or brown rice would be SO GOOD with this, especially yellow rice. I only had white on hand tho loll

Mix the rice into the soup, and heat it up again to serving temp.

I'd serve it with some nutty bread. Not pumpernickel or white bread. Rye would be good. Or even just some standard wheat bread. Maybe some cheddar biscuits or cornbread lol.

This one takes much longer just by nature, I'd give it an hour to an hour and a half, clean up included.

This one doesn't have a name right now lol

Goat cheese

Blueberries

Honey

Rosemary if you're a homestuck (or have good taste in herbs)

Put it in a (oven safe) bowl or even straight on some thick bread (foccacia would work well. That's fecasha if you've never seen the word written out. Horse divorce).

Put it in the oven, or better, a toaster oven (not a microwave)

Heat it until the berries and goat cheese get soft

Blend it all together

Serve..

It takes maybe 15mins

#soup recipe #soup recipes #recipes #recipe #cooking #experimental cooking #i guess thats a good tag #~ chevy #food #food mention

[moonstruckwytch]

Cor cor cor i have a would u rather for u:

Would you rather use zero recipes for a whole month (experimenting or cooking from memory is fine) or have to cook the same dinner for a whole week (u pick the dish) 👀👀👀

oh this answer may be wildly disappointing lmao.

i would rather make the same thing for a week, because honestly? sometimes i do that already. when i’m really truly burnt out and struggling i default to either making a huge batch or something and eating it for days, or making the same thing over and over. generally speaking it’s scrambled eggs with cheese, sausage, pan fried hash browns or tater tots, and toast. but in the interest of putting some more thought in, if i could only make one thing for a whole week? it would probably be either justine snack’s corn quinoa bake because that’s easy and versatile with toppings, (smoked salmon, avocado, maple chipotle roasted sweet potatoes and goat cheese is my go to) or a vietnamese ga xao xo ot recipe i saved from the wayback machine that’s almost a perfect duplicate for some of my favorite takeout in my hometown. i’d also probably happily eat oyakodon all week so long as i had a fresh pack of chicken thighs and didn’t have to defrost things.

honestly, the idea of trying to cook without recipes for a month is mildly terrifying. despite working in kitchens for years and having been cooking since i was 3 (when i topped my first pizza - there are pictures) i don’t like to experiment without a baseline. i can and will, but it’s not my preferred method. i like to make recipes as written once or twice to get a feel for them, and only then will i make alterations to my own tastes. i could probably cook from memory / experiment (without repeats) for 2 weeks or so before i got stressed about it.

this was fun. i’m always down to talk about cooking (but you know that!)

#what could i make from memory? #blackened catfish w grits #salt & pepper tofu #pierogi w bacon & onion #faux cacio e pepe orzo #chicken thighs w baked gnocchi #pesto ramen #obviously the basics like breakfast for dinner or breakfast burritos #i could probably do that tofu in spicy coconut sauce #portobello mushroom bowls? #smoked salmon toast & experimental zucchini fritters #oh i might be able to pull off those shrimp toasts #i guess i could probably use the blackend catfish rub on shrimp and make shrimp & grits #the problem i have run into compliing this list is thinking of things i would want to include in this menu #to mix up the cuisine or the prep method #and then realizing i would need the recipe #like my mother’s avoglemono or the zucchini chicken meatballs i had last month #thanks cav ilysm #pls send me more food asks if you’re so inclined #(thats an open invitiation for everyone lol)

[desolateice]

Food of “Root Beer Floats and Green Tea” part 5 chapters 78- 110

Welcome to TKK3 arc

Fresh honey from Dutch’s Pizza at Mr. Miyagi’s Little Trees Early morning runs with wheat-grass protein smoothies with Dutch and Jessica Dutch’s tropical smoothie with spinach, kale, and protein powder. Daniel’s chocolate and peanut butter banana smoothie Johnny’s acai berry drink

Mr. Miyagi’s congratulations on the opening of your shop: champagne-style sake from the Lawrence's.

Johnny’s breakfast at a old-fashioned diner and with his mom and she had gotten them both big breakfast platters with pancakes, eggs, bacon, fruit, and toast.

Babysitter Johnny’s mac and cheese with cut up hot dogs

After taekwondo tournament hole in the wall celebratory pizza tradition. Daniel’s brunch with Laura: her bloody mary, Daniel’s eggs

Green tea and Mrs. LaRusso’s pie made by Daniel Halloween at the Brown’s House: Bobby’s monster mash pancakes, skeleton cookies Ohio lemon shaker pie Bobby’s lemon pie Daniel’s Mom’s blueberry pie

ghost cookie Frankenstein's monster bar grave parfaits Candy lollipops shaped like different monsters and severed limbs gingerbread homes scale models of paris and story books “There were so many cupcakes under the domes on the cake plates. Ghost toppings, some that looked like they were bleeding, and one with little candy witch's feet sticking out of it. “ Laura’s housewarming Halloween party: She hired a bartender to work on bubbling punch and alcoholic cocktails out in the garden and got cupcakes and sweets from the Browns and a catering company had made themed finger food.  snacks, candied apples, and finger food, mocktails: Johnny had a dark purple almost black drink (made with juice and not vodka)

Mrs. Lawrence’s pumpkin muffins Trick or treats with the kids, no king size candy bars (though Mrs. Lawrence had those), Apples and mini bags of baby carrots. and raisins. The Browns give out: popcorn balls and king-sized candy bars.

Scampagnata Eggplant Parmesan Melanzane alla parmigiana sandwiches croquettes pasta salad, and there are fruit and cherry tomatoes. wine torta rustica pajeon Fancy pancakes from the cafe for Jessica’s goodbye breakfast Beach ice cream for broken hearted Californian boys Birthday dinner part 1: A cold soup  was brought out on a bowl of dry ice so the whole thing smoked, crackled, and popped.  Tiny salad all wrapped up in a slice of cucumber like it was a bite-size salad, sorbet palate cleanser, eclairs, chocolate soufflé

Hotel breakfast: pancakes, eggs, sausage or bacon, and juice.

Ma’s birthday surprise mac and cheese

Mr. Miyagi’s chocolate cake Jessica’s Buckeyes Cobra make up birthday soccer lunch: Jimmy’s grilled hotdogs, Cookie dough birthday cake

After Daniel’s win celebration from the Browns:

 Lemon Blueberry cake with cream cheese frosting recipe    some tea cookie recipes Alcoholic rum and root beer floats

Cobra’s break in breakfasts: Dutch’s omelets with lots of vegetables Dutch’s favorite coffee: add one pack of hot chocolate and 3  cups of Irish creamer. Bobby: Cinnamon Rolls Jimmy’s corned beef and hash Tommy’s waffles Dutch’s other eggs: frittatas and quiches Bobby was making pancakes filled with cinnamon and chocolate chips. Chozen’s breakfast: eggs Mr. Miyagi had made sometimes, rice, soup, grilled fish, a cucumber salad, and pickles and Nattō Dutch portrait sitting breakfast spread of: pancakes, eggs, sausage, bacon, hashbrowns and muffins Mr. Miyagi’s Pork and taro leaves, cook for hours so becomes soft, smoked  from when he lived in Hawaii Lucille’s pre-flight to Newark breakfast: scrambled eggs and bacon and blueberry muffins Johnny’s coffee trip in Newark: ordered Daniel a cup of coffee with a dash of cream and one for himself that was a mocha Dinner at Nonnio and Nonnia’s: chicken and pesto penne, a pot roast with artichokes and sun-dried tomatoes, a salad with bread, tomato, cucumber, basil and onion, and focaccia.

Sandwiches with baby LaRusso’s and Johnny’s first attempt at mac and cheese. Ali’s brunch at the country club: egg with lobster and caviar. There were also raspberry pancakes (this recipe is for lemon raspberry pancakes) with gold leaf.

The girls and Chozen go to In-N-Out: animal style burgers, fries and drinks S’mores made by Chozen on the leftover Cobra Kai pamphlets Lemonade from Laura for the guys + Chozen working on her garden and making a pond and Conchas Pizza and beer with Chozen and the ex cobras Mint chocolate chip ice cream on the beach

Part 1  | Part 2 | Part 3  | Part 4 |

#root beer floats and green tea #food of root beer floats and green tea #long post #photos from unsplash a free use website

[rinsilverstar223]

Made fried noodles from scratch just with things from my fridge: instant Ramen noodles, scrambled eggs, fresh sweet corn, minced garlic, salt, butter, ginger paste, and soy sauce. Very delicious meal, indeed.

#rin cooks #original content #ramen recipe

[you-are-my-angel-love]

Cheesy Black Bean, Vegetable, and Egg Burritos: For Freezer / 30 servings

Ingredients:

30 large wheat tortillas

2 tablespoons olive oil

3 bell peppers, diced (any color)

2 onions, diced

6 cloves garlic, minced

6 cups cooked black beans (or 4 cans, drained and rinsed)

2 cans of sweet corn

2 cups shredded cheddar cheese

24 large eggs, beaten

Salt and pepper to taste

Optional toppings: salsa, avocado slices, sour cream, cilantro

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the diced bell peppers, onions, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Add the cooked black beans to the skillet and stir to combine with the vegetables. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.

Push the vegetable and black bean mixture to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through, then mix them with the vegetable and black bean mixture.

Remove the skillet from heat and stir in the shredded cheddar cheese until melted and evenly distributed throughout the filling mixture.

Place a portion of the filling onto each wheat tortilla, then fold in the sides and roll up tightly to form burritos.

If freezing, wrap each burrito individually in aluminum foil and store in the freezer.

To reheat, unwrap the foil from the frozen burrito and microwave for 2-3 minutes or until heated through.

Serve the burritos with optional toppings like salsa, avocado slices, sour cream, and cilantro.

Unique Pineapple Salsa:

Ingredients:

2 cups diced pineapple

1 red bell pepper, diced

1/2 red onion, finely chopped

1 jalapeño pepper, seeded and minced

1/4 cup chopped fresh cilantro

Juice of 2 limes

Salt and pepper to taste

Instructions:

In a medium bowl, combine the diced pineapple, diced red bell pepper, finely chopped red onion, minced jalapeño pepper, and chopped fresh cilantro.

Squeeze the juice of 2 limes over the salsa and toss to combine.

Season the salsa with salt and pepper to taste, adjusting the seasoning as needed.

Cover and refrigerate the salsa for at least 30 minutes to allow the flavors to meld together before serving.

Serve the pineapple salsa alongside the Cheesy Black Bean, Vegetable, and Egg Burritos for a refreshing and flavorful pairing.

Here's a grocery list with estimated prices for each ingredient based on typical US prices:

Large Wheat Tortillas:

Price: $3.00 for a pack of 10 tortillas

Quantity Needed: 3 packs

Total Cost: $9.00

Olive Oil:

Price: $6.00 for a 16 oz bottle

Quantity Needed: 1 bottle

Total Cost: $6.00

Bell Peppers:

Price: $1.00 each (average)

Quantity Needed: 3

Total Cost: $3.00

Onions:

Price: $0.50 each (average)

Quantity Needed: 2

Total Cost: $1.00

Garlic:

Price: $0.50 for a bulb (approximately 10 cloves)

Quantity Needed: 1 bulb

Total Cost: $0.50

Cooked Black Beans:

Price: $1.00 for a 15 oz can (approximately 1.5 cups cooked)

Quantity Needed: 4 cans

Total Cost: $4.00

Sweet Corn:

Price: $0.75 for a 15 oz can

Quantity Needed: 2 cans

Total Cost: $1.50

Shredded Cheddar Cheese:

Price: $3.00 for an 8 oz bag

Quantity Needed: 4 bags

Total Cost: $12.00

Large Eggs:

Price: $2.50 per dozen

Quantity Needed: 2 dozen

Total Cost: $5.00

Optional Toppings:

Salsa: $3.00 for a 16 oz jar

Avocado: $1.00 each (average)

Sour Cream: $2.00 for a 16 oz container

Cilantro: $1.00 for a bunch

Total Cost (if using all options): $10.00

Total Estimated Cost (without optional toppings): $41.00

Total Estimated Cost (including optional toppings): $51.00

These prices are approximate and may vary based on location, brand, and store discounts. Adjustments can be made based on personal preferences and availability.

#budget #breakfast #family #whole wheat #healthy #bean burrito #foodie #grocery #savory #freezer meals

[morriscalvin]

Tacos Recipe - Carne Asada and Egg Tacos

These Carne Asada and Egg Tacos are a tasty and filling meal that can be eaten at any time of day. Seared to perfection, marinated flank steak is served with scrambled eggs, diced avocado, and fresh cilantro. These tacos are bursting with flavor and will quickly become a staple in your meal rotation. Made with Orange Juice, Chili Powder, Corn Tortillas, Flank Steak, Jalapeno, Lime, Eggs, Cloves Garlic, Salt, Black Pepper, Olive Oil, Cilantro, Lime Juice, Avocado, Cumin, Smoked Paprika.

#avocado #chili powder #cilantro #cumin #eggs #flank steak #jalapeno

[morriskate]

Tacos Recipe - Carne Asada and Egg Tacos

These Carne Asada and Egg Tacos are a tasty and filling meal that can be eaten at any time of day. Seared to perfection, marinated flank steak is served with scrambled eggs, diced avocado, and fresh cilantro. These tacos are bursting with flavor and will quickly become a staple in your meal rotation. Made with Orange Juice, Chili Powder, Corn Tortillas, Flank Steak, Jalapeno, Lime, Eggs, Cloves Garlic, Salt, Black Pepper, Olive Oil, Cilantro, Lime Juice, Avocado, Cumin, Smoked Paprika.

#avocado #chili powder #cilantro #cumin #eggs #flank steak #jalapeno

[rudycarter]

Tacos Recipe - Carne Asada and Egg Tacos

These Carne Asada and Egg Tacos are a tasty and filling meal that can be eaten at any time of day. Seared to perfection, marinated flank steak is served with scrambled eggs, diced avocado, and fresh cilantro. These tacos are bursting with flavor and will quickly become a staple in your meal rotation. Made with Orange Juice, Chili Powder, Corn Tortillas, Flank Steak, Jalapeno, Lime, Eggs, Cloves Garlic, Salt, Black Pepper, Olive Oil, Cilantro, Lime Juice, Avocado, Cumin, Smoked Paprika.

#avocado #chili powder #cilantro #cumin #eggs #flank steak #jalapeno

[hspuppets]

Ground Turkey, Broccoli, and Fried Rice

Ingredients

Ground turkey

Broccoli

Rice

Olive oil

Ginger, grated (I used one half of a root, use your judgement)

Garlic, grated (I used garlic powder since I had no fresh garlic)

Soy sauce

Brown Sugar

Corn Starch

Pepper

Water (for rice, use double the water for the amount of rice you have. IE, 1 cup rice = 2 cups water)

Eggs

Tools needed:

Two pans

A stovepot

Spatula, preferably plastic or rubber

Perforated large spoon

Turkey Baster

Stovetop

tl;dr instructions

Pour water into the pot and let it get to a boil.

Wash rice and add into the pot. Let it simmer until the water is completely absorbed. Set aside for now.

Gonna make a sauce now. Put one pan on medium heat and add a bit of olive oil, the ginger, garlic, water, soy sauce, brown sugar, corn starch, and pepper and mix thoroughly. It should start to melt together and become a bit sticky. Set aside for now. Clean out the pan.

In the other pan, add some oil and put it on medium heat. Add the broccoli and saute it for about 5 minutes, covering it with a lid. Pull the broccoli out when done.

Add your eggs to the pan you just used and scramble them. Cook until just about fully solid, then set aside. Clean out the pan.

Increase heat to high and add your ground turkey. Use the turkey baster to pull excess grease from the pan. Cook thoroughly.

Add your sauce and broccoli to the turkey and mix it all together.

Using the pan from the sauce, add your rice and a bit of olive oil and set it on medium heat. Mix it together, and add the eggs and some soy sauce until most of the rice is lightly brown and the eggs are spread out in it.

Done.

Detailed instructions:

Please be sure to wash your rice to clear out its starch!

Put one of your stove burners on high heat and pour your water for your rice into a pot. Add it to the burner and let it get to a boil. Once it's boiling, add your rice. I recommend adding a touch of olive oil and salt to give it a bit more flavor. Stir the rice to get it up from the edges of the pot. Lower the heat to medium/medium-low and let it simmer until all the water's been absorbed. Set aside the rice for now.

Put one of your pans onto a burner on medium heat to prepare the sauce. You're gonna be adding some olive oil, soy sauce, brown sugar, corn starch, ginger, garlic, pepper, and water. Blend it thoroughly, it's more soy sauce than it is anything else so you can feel free to add more if you like. It should start to get sticky and bubble a bit, so make sure to get it out of the heat and set it aside for now. I recommend getting out a bowl to keep the sauce in for now. Clean out that pan!

In your second pan, put it on medium-high heat and add some olive oil. Toss in your broccoli florets and saute them for about 5 minutes, keeping them covered and tossing them to ensure they get covered as much as possible. Once done set aside the broccoli.

Using the pan we just cooked the broccoli in, add your eggs and scramble them thoroughly. We're gonna use these with the rice, so you can either set them to the side or put them into the pot with the rice. Don't mix it just yet! Wash out the pan.

Now, using one of the pans, go ahead and cook the ground turkey using high heat. I recommend breaking it up into smaller pieces so it cooks more evenly, but you can do you. It should start leaking grease at this point, go ahead and tilt the pan to pull out the grease with your turkey baster. You can set the grease off to the side with a small bowl. Once your turkey is thoroughly cooked, add back in the broccoli florets and add the sauce. Mix it together so that the turkey and broccoli get nicely coated.

In the other pan, add some olive oil and set it to medium-high heat. Coat the entirety of the pan by tilting it to let the oil flow. Add in the rice, eggs, some soy sauce and mix it well. The rice should look lightly browned by the soy sauce.

Aaaand congrats! You've got some nice fried rice, broccoli, and ground turkey. This was a recipe I actually substituted things around for, so feel free to experiment cause it was pretty good! You can use beef instead of turkey, plain rice or brown rice if you want it healthier, and see what you like.

#food #broccoli #rice #turkey #cooking

[garvillocom]

The Carolina Reaper currently holds the Guinness World Record for the hottest pepper in the world. With a heat rating over 2 million Scoville units, the Carolina Reaper can pack quite a punch. This fiery pepper isn’t for the faint of heart, but daring cooks who can handle the heat are discovering amazing ways to use Carolina Reapers in recipes. This guide covers everything you need to know about cooking with Carolina Reapers to bring the right amount of heat and flavor to your dishes. Introduction to the Carolina Reaper Pepper The Carolina Reaper is an extremely hot hybrid pepper first bred by Ed Currie of South Carolina. It surpassed the previous record holder for hottest pepper, the Trinidad Scorpion Butch T, in 2011. The Guinness World Records officially declared the Carolina Reaper the hottest pepper in 2013 based on its average heat level of 1.6 million Scoville units. Some individual Carolina Reaper specimens have measured over 2.2 million Scoville units. To put that in perspective, a jalapeño pepper only ranges from 2,500 to 8,000 units on the Scoville scale. The Carolina Reaper heat makes jalapeños taste mild in comparison. So why would anyone want to cook with the Carolina Reaper and other super hot chili peppers? For chili-heads and fans of spicy cuisine, these peppers add an extreme heat kick and unique flavor to dishes. A small amount of Carolina Reaper goes a very long way. When handling Carolina Reapers, caution is key. Use gloves and avoid touching your eyes or face afterwards. The burn can linger for hours. It’s also wise to avoid breathing in vapors while cooking. How to Choose and Prepare Carolina Reapers When shopping for Carolina Reapers, look for peppers that have a bright red color and smooth, shiny skin. Avoid any with bruises, shriveling, or soft spots. The pepper's tail-like stem should still be intact. For less heat, remove the seeds and white inner ribs before cooking. This is where most of the capsaicin that causes the extreme heat is concentrated. It’s best to wear disposable gloves whenever preparing Carolina Reapers to keep the oils off your skin. Thoroughly wash hands, utensils, and cutting boards afterward. Take care not inhale fumes from the raw peppers as well. Once prepped, Carolina Reapers can be chopped or sliced to release more heat. Mince the peppers very finely to distribute the spice evenly throughout a dish. Using Carolina Reapers in Recipes A little bit of Carolina Reaper goes a very long way due to the extreme concentration of capsaicin. Use small amounts combined with other ingredients to add intense spice that enhances flavor. Here are some ways to cook with Carolina Reapers: Sauces and salsas: Add 1-2 finely chopped peppers to tomato or mango salsa. Mix with hot sauce for an extra kick. Marinades and rubs: Blend a few peppers into Asian marinades, taco seasoning, or dry rubs for grilled meats. Soups and stews: Add Carolina Reaper sauce or a couple fresh chopped peppers to chili, gumbo, curry dishes, etc. Eggs: Make spicy scrambled eggs or omelets by adding a few thin slices of pepper. Roasted vegetables: Toss chopped peppers in oil and roast with veggies like cauliflower or sweet potatoes. Snacks: Use Carolina Reaper powder to coat and spice up nuts, popcorn, or corn chips. Start with a small amount of Carolina Reaper and adjust the quantity as desired. Combining with citrusy, sweet, or fatty ingredients can help offset the intense burn. Spicy Carolina Reaper Recipes to Try Ready to put your taste buds to the test? Here are some fiery recipes that highlight the Carolina Reaper's extreme heat: Carolina Reaper Salsa Ingredients: 2 medium tomatoes, diced 1/2 white onion, diced 1-2 Carolina Reaper peppers, minced 1 jalapeño, seeded and minced Juice of 1 lime Small bunch cilantro, chopped Salt to taste Directions: Combine all ingredients in a bowl and mix well. Allow to sit for 30 minutes for flavors to meld before serving with tortilla chips.

Carolina Reaper Jerk Chicken Ingredients: 3 lbs chicken thighs and drumsticks 2 tbsp Carolina Reaper hot sauce 1 tsp allspice 1 tsp dried thyme 2 cloves garlic, minced 2 tbsp brown sugar 2 tbsp olive oil Juice of 1 lime Salt and pepper to taste Directions: Combine all ingredients except chicken to make a marinade. Pour over chicken and refrigerate 4-6 hours. Grill chicken until cooked through, basting with extra marinade. Carolina Reaper Roasted Cauliflower Ingredients: 1 head cauliflower, cut into florets 2 tbsp olive oil 1-2 Carolina Reapers, thinly sliced 1 tsp cumin Salt and pepper to taste Directions: Toss cauliflower florets with oil. Spread on a baking sheet and top with peppers and cumin. Roast at 400°F for 20 minutes until browned. Tips for Handling the Carolina Reaper's Heat The Carolina Reaper earns its world record for hottest pepper! Follow these tips to safely handle the extreme heat: Use very small amounts at first until you know your tolerance. Remove seeds and ribs to reduce heat levels. Combine with cool, creamy ingredients like yogurt or avocado. Have bread, rice, or milk on hand to calm the burn. Avoid touching your eyes while cooking and wash hands thoroughly. Wear gloves when handling. With proper precautions, you can safely add just the right Carolina Reaper heat to your cooking. Gradually increase the quantity as you become accustomed to the spice level. Continue Your Exploration of the Carolina Reaper Pepper The Carolina Reaper can transform your cooking when handled with care. Start slowly and add just a pinch at a time to gauge your individual spice preferences. For more Carolina Reaper inspiration, check out these additional resources: PuckerButt Pepper Company for growing tips and recipes from the Reaper breeder himself. "Cooking with the World's Hottest Peppers" cookbook by Marble Creek Farm. "The Carolina Reaper Manual" by Ed Currie to learn more about the pepper's origins and heat science. With its fruity, tropical flavor and extreme spice, the Carolina Reaper stands in a league of its own. Are you ready to unleash this fiery superhot pepper into your kitchen?

[homechoiceenterprisesltd]

Savor the Spice Pepper Shrimp Fried Rice Recipe

If you're a fan of bold flavors and a satisfying kick, look no further than Pepper Shrimp Fried Rice. This delectable dish combines succulent shrimp, aromatic spices, and vibrant vegetables, all expertly woven together with fluffy rice. Whether you're a seasoned chef or a home-cooking enthusiast, this recipe is sure to elevate your culinary skills and delight your taste buds.

Ingredients:-

1 pound large shrimp, peeled and deveined

3 cups cooked jasmine rice (preferably chilled)

1 cup mixed vegetables (peas, carrots, corn)

1 red bell pepper, diced

1 yellow bell pepper, diced

4 green onions, sliced

3 cloves garlic, minced

2 eggs, beaten

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 tablespoon Sriracha sauce (adjust for spice preference)

1 teaspoon sesame oil

1/2 teaspoon black pepper

2 tablespoons vegetable oil

Fresh cilantro for garnish

Instructions:-

Prepare the Shrimp:-

Season the shrimp with salt and pepper.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the shrimp and cook for 2-3 minutes per side until they turn pink. Remove and set aside.

Cook the Vegetables:-

In the same skillet, add another tablespoon of oil.

Saut￩ the garlic until fragrant, then add the diced bell peppers and mixed vegetables.

Cook for 3-4 minutes until the vegetables are tender-crisp.

Scramble the Eggs:-

Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space.

Scramble the eggs until just cooked, then mix them with the vegetables.

Combine the Ingredients:-

Add the chilled cooked rice to the skillet, breaking up any clumps.

Stir in the soy sauce, oyster sauce, fish sauce, Sriracha, and black pepper.

Mix everything well to ensure the flavors are evenly distributed.

Add the Shrimp:-

Gently fold in the cooked shrimp, making sure they are distributed throughout the rice mixture.

Drizzle with sesame oil for an extra layer of flavor.

Finish and Garnish:-

Stir in sliced green onions and cook for an additional 2-3 minutes.

Taste and adjust seasoning if necessary.

Garnish with fresh cilantro before serving.

Serve and Enjoy:-

Spoon the Pepper Shrimp Fried Rice onto plates or into bowls.

Pair with additional Sriracha for those who crave an extra kick.

Pepper Shrimp Fried Rice is a celebration of flavors, combining the sweetness of shrimp, the crunch of vegetables, and the heat of pepper. This dish not only satisfies your taste buds but also offers a visually appealing and aromatic experience. Perfect for a weeknight dinner or when you want to impress guests, this recipe is a fantastic addition to your culinary repertoire. So, roll up your sleeves, gather your ingredients, and get ready to savor the spice!

FOR MORE INFORMATION:-

pepper shrimp fried rice