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4 November 13
areyoutryingtodeduceme:

So I’d been seeing images of the Ramen Burger floating around for a few weeks now, and literally even dreamed of having one. Unfortunately, no place I know of near me makes these magical things, so at around 9 pm tonight, I thought “Fuck it. Gonna make it myself.” And it actually was NOT that hard. So using what I had in my tiny tiny kitchen (because I am way too lazy to go out to the store this late put on pants) I managed to make a really good Southern Style Chicken Sandwich with Ramen Buns."HOLD THE FUCK UP, CARA" you may be screaming at your computer, "THAT IS A CHICKEN SANDWICH, NOT A BURGER. YOU HAVE MADE A SANDWICH OF LIES."
Stop screaming, no I haven’t. I live in Atlanta, the Chicken Sandwich is a thing here. A very important thing. And while I didn’t have any ground beef or any other meat to make hamburger patties with, I DID have a bunch of frozen chicken patties, so shut your mouth. ANYWAY, HERE’S WHAT YOU DO:
You’ll need: a pack of ramen, one egg, pepper, mayo (if you can get it, use Duke’s, because this is a southern style sandwich, and there is some sort of law that says Duke’s just tastes better on a chicken sandwich), sriracha, pickles (I used b&b, but dill is more traditional I suppose), and american cheese. Mmmm. HEY I NEVER SAID THIS WAS A CLASSY SANDWICH. YOU’LL USE THAT CHEAP PROCESSED CHEESE AND BE HAPPY.
Oh, and a chicken patty.
And canola oil to fry your magical ramen patties in.
Get your ramen noodles all nice and cooked. Don’t you dare throw away the flavor packet. Once the noodles are cooked, drain them well, then set them aside to cool to room temp.
I’m impatient as hell, so I put mine in a bowl and threw them in the fridge
(away from other food. Don’t ever put hot food in the fridge near other food. You’ll fuck up fragile temperatures and spoil your milk and eggs and shit.)
While your ramen is cooling, in a small mixing bowl, beat together an egg, half of your ramen seasoning, and as much pepper as you want. I freaking love pepper, so I went crazy. Whisk that shit until the ramen powder is completely dissolved.
Once your ramen is cool enough, toss it with the egg mixture. Hell, get in there with your hands to make sure all the noodles are well coated. But be gentle, you want the noodles to remain as intact as possible. Caress them, as you would a lover.
divide your eggy ramen into two round bowls, the size you want your buns. I used a couple of those plastic take away soup container things, which were perfect-o.
press some plastic wrap over the top of the noodles, then weigh it down with something heavy, like a soup can, and throw those suckers in the fridge.
These have to sit for a while now so that they don’t just fall apart into an egg-y, noodle-y disaster as soon as you try to fry them. I watched an episode of King of the Hill while I waited. I suggest you do the same. Keep the southern theme going.
shit this is long, I’ll put the rest under a readmore
Read More
Okay I lied, I also made some Sriracha mayo while I waited. Basically just mix a spoonful of mayo and however much sriracha you can handle together. Sometimes I add a squeeze of lime juice to this stuff and it is amazing on everything ever, but I figured that’d taste weird with the pickles, so I just stuck with the chili sauce and mayo for today.
So now your ramen patties are nice and set up, unmold them onto a plate or whatever, and heat a tablespoon of canola oil in a frying pan over med-high heat. ALWAYS BE CAREFUL WHEN COOKING WITH OIL, DAMN YOU.
My pan wasn’t very big, so I just did one patty at a time. Resist the urge to poke and prod it, and just let it crisp up by itself for a minute. When it’s ready to be flipped, you should be able to easily get a spatula under it without any of the noodles snagging or breaking or going crazy pants banana land. You should have a nice golden brown crust. It takes like, 2 minutes or so on each side.
I refreshed the oil, then did the next patty.
The next stuff is fairly straight forward and if you know how to construct a sandwich you probably don’t need me to hold your hand, but whatever.
Top your (cooked) chicken patty with the cheese and pickles, spread the mayo on one of the ramen buns, and don’t be an idiot, turn it into a sandwich and eat it, geez.

areyoutryingtodeduceme:

So I’d been seeing images of the Ramen Burger floating around for a few weeks now, and literally even dreamed of having one. Unfortunately, no place I know of near me makes these magical things, so at around 9 pm tonight, I thought “Fuck it. Gonna make it myself.” And it actually was NOT that hard. So using what I had in my tiny tiny kitchen (because I am way too lazy to go out to the store this late put on pants) I managed to make a really good Southern Style Chicken Sandwich with Ramen Buns.
"HOLD THE FUCK UP, CARA" you may be screaming at your computer, "THAT IS A CHICKEN SANDWICH, NOT A BURGER. YOU HAVE MADE A SANDWICH OF LIES."

Stop screaming, no I haven’t. I live in Atlanta, the Chicken Sandwich is a thing here. A very important thing. And while I didn’t have any ground beef or any other meat to make hamburger patties with, I DID have a bunch of frozen chicken patties, so shut your mouth. ANYWAY, HERE’S WHAT YOU DO:

  • You’ll need: a pack of ramen, one egg, pepper, mayo (if you can get it, use Duke’s, because this is a southern style sandwich, and there is some sort of law that says Duke’s just tastes better on a chicken sandwich), sriracha, pickles (I used b&b, but dill is more traditional I suppose), and american cheese. Mmmm. HEY I NEVER SAID THIS WAS A CLASSY SANDWICH. YOU’LL USE THAT CHEAP PROCESSED CHEESE AND BE HAPPY.
  • Oh, and a chicken patty.
  • And canola oil to fry your magical ramen patties in.
  • Get your ramen noodles all nice and cooked. Don’t you dare throw away the flavor packet. Once the noodles are cooked, drain them well, then set them aside to cool to room temp.
  • I’m impatient as hell, so I put mine in a bowl and threw them in the fridge
  • (away from other food. Don’t ever put hot food in the fridge near other food. You’ll fuck up fragile temperatures and spoil your milk and eggs and shit.)
  • While your ramen is cooling, in a small mixing bowl, beat together an egg, half of your ramen seasoning, and as much pepper as you want. I freaking love pepper, so I went crazy. Whisk that shit until the ramen powder is completely dissolved.
  • Once your ramen is cool enough, toss it with the egg mixture. Hell, get in there with your hands to make sure all the noodles are well coated. But be gentle, you want the noodles to remain as intact as possible. Caress them, as you would a lover.
  • divide your eggy ramen into two round bowls, the size you want your buns. I used a couple of those plastic take away soup container things, which were perfect-o.
  • press some plastic wrap over the top of the noodles, then weigh it down with something heavy, like a soup can, and throw those suckers in the fridge.
  • These have to sit for a while now so that they don’t just fall apart into an egg-y, noodle-y disaster as soon as you try to fry them. I watched an episode of King of the Hill while I waited. I suggest you do the same. Keep the southern theme going.
  • shit this is long, I’ll put the rest under a readmore

Read More

  • Okay I lied, I also made some Sriracha mayo while I waited. Basically just mix a spoonful of mayo and however much sriracha you can handle together. Sometimes I add a squeeze of lime juice to this stuff and it is amazing on everything ever, but I figured that’d taste weird with the pickles, so I just stuck with the chili sauce and mayo for today.
  • So now your ramen patties are nice and set up, unmold them onto a plate or whatever, and heat a tablespoon of canola oil in a frying pan over med-high heat. ALWAYS BE CAREFUL WHEN COOKING WITH OIL, DAMN YOU.
  • My pan wasn’t very big, so I just did one patty at a time. Resist the urge to poke and prod it, and just let it crisp up by itself for a minute. When it’s ready to be flipped, you should be able to easily get a spatula under it without any of the noodles snagging or breaking or going crazy pants banana land. You should have a nice golden brown crust. It takes like, 2 minutes or so on each side.
  • I refreshed the oil, then did the next patty.
  • The next stuff is fairly straight forward and if you know how to construct a sandwich you probably don’t need me to hold your hand, but whatever.
  • Top your (cooked) chicken patty with the cheese and pickles, spread the mayo on one of the ramen buns, and don’t be an idiot, turn it into a sandwich and eat it, geez.

Reblogged: areyoutryingtodeduceme

Posted: 3:06 PM

tormundgiantsbane:

pork tenderloin recipe, perfect for fall !! i made this today and it was delicious so i thought i would share. you can easily replace pork with chicken or turkey by the way! 

for 2 lbs of pork/meat or so:

  • 1 big yellow onion, chopped as you wish (i like big chunks for a recipe like that)
  • something like 1 cup of carrots, i cut them in relatively big chunks too
  • 1 or 2 cortland apples, it’s up to you really, cut in the way you like the best !! (i think granny smith apples would taste really good too!!)
  • like half a cup of white wine (because let’s be fancy) (i think red wine would work too tbh)
  • dry mustard and regular mustard like the one you put in burgers or something
  • 1 1/2 cup of broth consisting of black tea (not too strong though), beef and chicken broth powder or whatever kind of broth you like i don’t care
  • 1/3 cup of finely chopped green onion
  • 1 cup of not so finely chopped baby spinach
  • thyme, oregano and garlic (or garlic powder), fresh or not it’s ok let’s be real. i had fresh thyme for that recipe though. and add parmesan too but just a little of it.

- cook the apple(s), onion and carrots in a frying pan. add a small amount of fat (a bit of olive oil is good for you!!) and caramelize the fuck out of them. i like them well cooked. 

- when they’re cooked, transfer the apples, onion and carrots into your preferred cooking pot. this goes into the oven, so choose wisely. 

- keep your frying pan at medium-high heat and drop the pork in there. you may need to add a little more oil but i didn’t. 

- sear the pork so it roasts on the outside a little. while one side roasts, add mustard and dry mustard to the other ones, then switch and add garlic powder etc. keep that going until the colour is brown and nice. it also smells really good. 

- when you’re done, add the wine and hear the nice sound it makes as all the good roast taste mixes up with the wine. leave that in there for a minute, then drop all of it in the cooking pot with the vegetables. 

- add the broth to it.  boil water and make tea, then add the chicken and beef powder, thyme and oregano to your taste and there you go.

- put the cover on the cooking pot and cook this thing at 350°F for about 25 minutes. when it’s done, take out the cooking pot and add the green onion, parmesan and spinach. return the cooking pot (still covered) in the oven for at least 10 minutes, or more if you like the meat well cooked (and if it’s chicken of course you DO NOT want undercooked chicken)

and that’s it sweeties it’s really good ok trust me i’m not a pro but i know what i’m talking about

Reblogged: tormundgiantsbane-deactivated20

Posted: 3:03 PM
ginoisonajourney:

So, I made this today. Didnt have much to eat in the house but I looked through the cupboards. fridge and freezer and concocted something. 
Its chili. :)
Here is what I used:
1 can of red kidney beans (rinsed off)
2 small onions, chopped
2 cloves of garlic, minced
1 can of diced tomatoes (no salt if you can) or about 3 small fresh tomatoes, diced and de-seeded. 
1 full bag of Boca Vegan Protein Soy Crumbles 
2 Tofurkey Italian Sausages, sliced in small slices 
1/2 can of tomato paste
1-2 cups of veggie broth
1 tablespoon each of dried parsley, dried chives, and dried italian seasoning
1 tablespoon of chili podwer
salt and pepper to taste
The garnish, 3 avocado slices and a slice of a whole wheat tortilla
Turn the burner on med-high and heat up a nice sauce pan.
Add everything in from the beans to the salt and pepper ALL AT ONCE. Bring to boil then let simmer on med heat for about 10 minutes. 
Serve in bowl, and garnish with avocado, dried seasonings. 
(Optional, I took a whole wheat tortilla wrap that was frozen and took out a frying pan. Added a little olive oil to it, put the heat on high and browned the tortilla till it was crisps on both sides. After about 5 minutes of it cooling down, it becomes hardened and you’re able to break into tortilla chip shapes. Garnish with that :D)
Thats it. Literally so fast to cook. Didnt take long at all and it was great. 
(If you dont like vegan inspired things, substitute the sausages and crumbles for healthy chicken sausages and ground chicken and the veggie broth with chicken broth) 

ginoisonajourney:

So, I made this today. Didnt have much to eat in the house but I looked through the cupboards. fridge and freezer and concocted something. 

Its chili. :)

Here is what I used:

  • 1 can of red kidney beans (rinsed off)
  • 2 small onions, chopped
  • 2 cloves of garlic, minced
  • 1 can of diced tomatoes (no salt if you can) or about 3 small fresh tomatoes, diced and de-seeded. 
  • 1 full bag of Boca Vegan Protein Soy Crumbles 
  • 2 Tofurkey Italian Sausages, sliced in small slices 
  • 1/2 can of tomato paste
  • 1-2 cups of veggie broth
  • 1 tablespoon each of dried parsley, dried chives, and dried italian seasoning
  • 1 tablespoon of chili podwer
  • salt and pepper to taste
  • The garnish, 3 avocado slices and a slice of a whole wheat tortilla
  1. Turn the burner on med-high and heat up a nice sauce pan.
  2. Add everything in from the beans to the salt and pepper ALL AT ONCE. Bring to boil then let simmer on med heat for about 10 minutes. 
  3. Serve in bowl, and garnish with avocado, dried seasonings. 
  4. (Optional, I took a whole wheat tortilla wrap that was frozen and took out a frying pan. Added a little olive oil to it, put the heat on high and browned the tortilla till it was crisps on both sides. After about 5 minutes of it cooling down, it becomes hardened and you’re able to break into tortilla chip shapes. Garnish with that :D)

Thats it. Literally so fast to cook. Didnt take long at all and it was great. 

(If you dont like vegan inspired things, substitute the sausages and crumbles for healthy chicken sausages and ground chicken and the veggie broth with chicken broth) 

Reblogged: ginoisonajourney

21 November 11
THE CHEF: pitta-patter
Potato and Gravy Casserole
I made this recipe up based on what I had available to me at the time.  The sauce that I made ended up being like gravy which is why this is my Potato and Gravy Casserole :).  To make it cheesy instead of gravy-y, I’d use 1/2 cup of nutritional yeast instead of the beef stock cube.It was very delicious!Ingredients:*3 medium potatoes*salt and pepper*2 tbsp Nuttelex*2 tbsp flour*1 cup non-dairy milk*vegan cheese (optional - can make some out of nutritional yeast) *1.5 cups non-dairy milk*1 tsp each paprika, basil, parsley*1 cube Massells beef stockMethod:1.  Peel and thinly slice potatoes.2.  Melt butter on stove.  Add flour and stir, then milk, stock and spices.  Stir occasionally until thick enough.3.  Layer potatoes and sauce until all ingredients used up.4.  Sprinkle with vegan cheese.  I used Notzarella.5.  Fill halfway with non-dairy milk.6.  Bake at 200C for ~45 minutes.Shred up some vegan cheese (I used Notzarella) and sprinkle on top.Options:  Add some onion, nutritional yeast and garlic.Makes:  4 serves. Calories:  982 or 246 per serve (without cheese)Protein: 38.9 or 9.73g per serve.

THE CHEF: pitta-patter

Potato and Gravy Casserole

I made this recipe up based on what I had available to me at the time.  The sauce that I made ended up being like gravy which is why this is my Potato and Gravy Casserole :).  To make it cheesy instead of gravy-y, I’d use 1/2 cup of nutritional yeast instead of the beef stock cube.It was very delicious!

Ingredients:
*3 medium potatoes
*salt and pepper
*2 tbsp Nuttelex
*2 tbsp flour
*1 cup non-dairy milk
*vegan cheese (optional - can make some out of nutritional yeast) 
*1.5 cups non-dairy milk
*1 tsp each paprika, basil, parsley
*1 cube Massells beef stock

Method:
1.  Peel and thinly slice potatoes.
2.  Melt butter on stove.  Add flour and stir, then milk, stock and spices.  Stir occasionally until thick enough.
3.  Layer potatoes and sauce until all ingredients used up.
4.  Sprinkle with vegan cheese.  I used Notzarella.
5.  Fill halfway with non-dairy milk.
6.  Bake at 200C for ~45 minutes.

Shred up some vegan cheese (I used Notzarella) and sprinkle on top.

Options:  Add some onion, nutritional yeast and garlic.

Makes:  4 serves. 

Calories:  982 or 246 per serve (without cheese)

Protein: 38.9 or 9.73g per serve.

16 November 11
THE CHEF: stumblingingrace
Elena’s Incredible Cauliflower Bake(i’m serious. you’re gonna wanna try this.)3 16-oz pkg. frozen cauliflower florets 1/2 container (3.5 oz) Trader Joe’s sun dried tomato pesto1 12 oz. pkg. shredded cheesepreheat oven to 350 degrees F. cook the cauliflower florets in boiling water for five to ten minutes. drain excess water and mash cauliflower; should still have lumpy consistency when you’re done. stir in cheese and sundried tomato pesto. pour into 2-qt. casserole dish. top with more cheese. bake for 15-20 minutes and enjoy!i topped mine with some sour cream and chives and it was amazing.

THE CHEF: stumblingingrace

Elena’s Incredible Cauliflower Bake
(i’m serious. you’re gonna wanna try this.)

3 16-oz pkg. frozen cauliflower florets 
1/2 container (3.5 oz) Trader Joe’s sun dried tomato pesto
1 12 oz. pkg. shredded cheese

preheat oven to 350 degrees F. cook the cauliflower florets in boiling water for five to ten minutes. drain excess water and mash cauliflower; should still have lumpy consistency when you’re done. stir in cheese and sundried tomato pesto. pour into 2-qt. casserole dish. top with more cheese. bake for 15-20 minutes and enjoy!
i topped mine with some sour cream and chives and it was amazing.

Themed by Hunson. Originally by Josh