food

[Homemade] Apricot, Lavender & Walnut Sourdough

[Homemade] Apricot, Lavender & Walnut Sourdough

This looks like something I'd find on top of my fridge in the bag after 4 months.

What's wrong with that apricot? It looks inbread.

I'm sure it tastes really good, but it doesn't look appetizing to me at all. Looks like a sandwich that was forgotten for a few months.

From the thumbnail I thought it was a badly burned xbox controller.

[Homemade] Mongolian Beef Ramen

[Homemade] Mongolian Beef Ramen

Ingredients:

-Mongolia

-Beef

-Ramen

Yes but how much mongolia? 2 tbsp mongrel?

Recipe?

Looks great and how many packs did you use and were they all beef?

[Homemade] - Galette Bretonne complete (French speciality)

[Homemade] - Galette Bretonne complete (French speciality)

You know you did a great job when I had no idea what this was and still wanted one as soon as I saw it.

It's a Complete one, so in the crepe is Ham, grated cheese around an egg c: I added some fresh basil inside too and provençale herbs + salt/pepper! -^

Here! http://i.imgur.com/KsLK8wd.jpg

Here!

What is it? A crepe with an egg?

[I ate] a Bear Claw

[I ate] a Bear Claw

How do you drive with such tiny hands?

Looks like something Hot Pie would make.

Hahahaha😂😂😂😂

BEAR CLAW! RAWR!

[Homemade] galaxy mirror glaze cake

[Homemade] galaxy mirror glaze cake

Part of my thinks this is really cool. The other part of me thinks it just looks like dirt. But its cake. I like cake.

Looks like it'd give you tetanus. Delicious tetanus.

It did dye my tongue, teeth, lips and fingers black

It's instagoth cake

[Homemade] Oreo Ice Cream & Devil’s Food Cake

[Homemade] Oreo Ice Cream & Devil’s Food Cake

Do you have a recipe? My birthday is soon :)

I'm not OP, but I'm going to guess it goes something like this:

Make a devil's food cake. This can be a box mix. Separate into three layers. Let some ice cream sit out at room temp for 30 mins and divide it into three portions. Make icing or buy a jar of your favorite kind of icing... I know they make cookies and cream, but I'm a cream cheese icing fan, myself. Start layering. Cake > ice cream > icing > cake > ice cream > icing > cake > icing? Or maybe an icing/ice cream combo? I can't tell from the picture. Then throw it in the freezer for a bit. Take it out of the freezer when it's time to eat (if it's been in there for more than two hours, I'd let it sit out for 10 mins or so before serving. Then add some whipped cream swirls to the top, dot with Oreos.

Like I said, not OP, but that will get you a general idea of the recipe.

Think of it this way: if it turns out horrendously, you still get to eat cake, ice cream, and icing.

You know you thick when Reddit almost exclusively suggests pictures of cake for you.

[I ate] Chocolate Cake with caramel filling

[I ate] Chocolate Cake with caramel filling

From Starbucks?

Is it weird I got lost in the icing?

My local Barnes and Noble has a Starbucks inside of it with different pies and cakes from the Cheesecake Factory (I believe, it's been a while).

"And if you gaze long into an abyss, the abyss also gazes into you."

I made general tsos chicken [homemade]

I made general tsos chicken [homemade]

give me the fucking recipe

Well since everyone has been asking for the recipe here it is! This is my version of general tsos since every place I've ordered the dish from was always too sweet and not spicy at all (I like a good kick in my food).

Fried Twice Spicy General Tso's Chicken Recipe Serves 4

Ingredients:

Marinade for the Chicken 1 lb. Boneless & skinless chicken thigh, cut into 1-inch cubes 1/4 tsp. Salt 1/4 tsp. Black pepper Dash of White sugar

For the Sauce 1/2 Cup Sugar 4 tsp. Sesame Oil 1/2 Cup Soy sauce 2 Tbs. Rice vinegar 1/2 cup Chicken stock 1/2 tsp. Corn starch 1/3 Cup Orange Juice 1/2 tsp. Creamy Peanut Butter

For the Batter 1 egg 1/2 cup Corn starch

For Frying & Stir-fry 4 cups Vegetable (Frying oil) 1 1/2 Tbs. Chili garlic 10 to 12 dried whole red chilies 6 Cloves garlic, roughly chopped 3 Serrano peppers, sliced 3 Tbs. green onion, chopped 1 Tbs. Ginger, sliced 1 Whole Green bell pepper, 1/2 in. diced Fresh Orange Peel

1) Heat 4 cups vegetable oil in a large saucepan to 375 degrees F (190 degrees C).

2) Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, sugar, and black pepper; mix well. Mix in 1/2 cup of cornstarch a little bit at a time until the chicken cubes are well coated.

3) In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turn golden brown and begin to float, about 4-5 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 1 minute more. Drain on a paper towel-lined plate.

4) Heat chili garlic in a wok or large skillet over medium high heat. Stir in the green onion, garlic, whole chiles, serrano peppers, ginger, bell pepper, and orange zest. Cook and stir until the garlic has turned golden and the chiles brighten. Add the sauce mixture; bring to a boil and cook for 3 minutes.

5) Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce (only if your sauce still needs thickening). Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Helpful tip: If the peanut butter has too much of a strong flavor add more orange juice to cut through the taste.

I hope you enjoy my recipe!

EDIT: Sugar content was a typo, it is half a cup of sugar. It has been corrected in the recipe

Ditto bro. Can't show me something so beautiful without telling me how to make.

Formatted better probably:

Well since everyone has been asking for the recipe here it is! This is my version of general tsos since every place I've ordered the dish from was always too sweet and not spicy at all (I like a good kick in my food).

Fried Twice Spicy General Tso's Chicken Recipe Serves 4

Ingredients: Marinade for Chicken:

1 lb. Boneless & skinless chicken thigh, cut into 1-inch cubes 1/4 tsp. Salt 1/4 tsp. Black pepper Dash of White sugar

For the Sauce:

1/2 Cup Sugar 4 tsp. Sesame Oil 1/2 Cup Soy sauce 2 Tbs. Rice vinegar 1/2 cup Chicken stock 1/2 tsp. Corn starch 1/3 Cup Orange Juice 1/2 tsp. Creamy Peanut Butter

For the Batter:

1 egg 1/2 cup Corn starch

For Frying & Stir-fry:

4 cups Vegetable (Frying oil) 1 1/2 Tbs. Chili garlic 10 to 12 dried whole red chilies 6 Cloves garlic, roughly chopped 3 Serrano peppers, sliced 3 Tbs. green onion, chopped 1 Tbs. Ginger, sliced 1 Whole Green bell pepper 1/2 in. diced Fresh Orange Peel

Directions:

Heat 4 cups vegetable oil in a large saucepan to 375 degrees F (190 degrees C). Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, sugar, and black pepper; mix well. Mix in 1/2 cup of cornstarch a little bit at a time until the chicken cubes are well coated. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turn golden brown and begin to float, about 4-5 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 1 minute more. Drain on a paper towel-lined plate. Heat chili garlic in a wok or large skillet over medium high heat. Stir in the green onion, garlic, whole chiles, serrano peppers, ginger, bell pepper, and orange zest. Cook and stir until the garlic has turned golden and the chiles brighten. Add the sauce mixture; bring to a boil and cook for 3 minutes. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce (only if your sauce still needs thickening). Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Helpful tip: If the peanut butter has too much of a strong flavor add more orange juice to cut through the taste.

I hope you enjoy my recipe! - by /u/Thebeard713

[Homemade] Peach Pop Tarts

[Homemade] Peach Pop Tarts

Something odd is going on in this thread. OP posted the recipe twice; the first comment is showing up as removed, and the second one just isn't here. BUT, if you look at OP's comment history you can see them plain as day. Maybe it's some kind of length limit?

Anyway, I copied the recipe to a pastebin for anyone who's having issues getting it: https://pastebin.com/G0bc06nz

Thanks very much, I've never had trouble posting recipes before but this one is rather lengthy. I appreciate it.

Sorry, hopefully I'm not missing something totally - it's still visible for me.

Here it is again:

Filling recipe:

4 ripe peaches with skin removed (easiest by placing in boiling water for 30 seconds then in an ice bath, the skin will peel right off.)

4 tablespoons salted butter

1/3 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/2 tsp salt

1/2 teaspoon vanilla

Melt butter in large pot until bubbles start to disappear, you'll note a nutty aroma when the butter is ready to use

Add diced peaches, brown sugar, spices, salt, and vanilla to butter, cook until peaches are soft and surrounded by caramel looking sugar. This should take about 15-20 minutes on medium-low heat. Stir frequently.

Remove and let cool while you prepare crust, when you are ready to fill your pastries, place peach filling in a food processor and blend until almost smooth. A few chunks left adds a nice texture.

Crust:

2 cups AP flour

1 tablespoon sugar

1 teaspoon salt

1 cup salted butter, cold and cut into cubes

1 large egg

2 tablespoons cold Whole milk

Whisk together the dry ingredients in a large bowl

With your fingers, blend the cold butter into the flour mixture until you have pea-sized or a bit larger chunks. I use my pointer finger and thumb to squeeze the pieces and make flat disc-shaped pats, but you can do it however you like.

Whisk your egg and milk in a measuring cup, the slowly pour over flour and butter mixture

Using a fork or gently with a spatula, mix the dough until it stays together when pinched. It should not be extremely crumbly, you can add cold milk one tablespoon at a time if it is too dry.

Separate the dough into halves and flatten each half between parchment or saran wrap into a rectangle shape, wrap tightly and refrigerate for 30 mins to an hour (can be left overnight.)

When you're ready to make your pastries, remove the dough from the fridge and let it relax on the counter for about 10 minutes, then with a well floured rolling pin and surface roll out a 9x12 rectangle and trim the edges for nice clean lines. Cut the rectangle in half horizontally, and then into 8 even rectangles (these will be your bottom pieces.)

Place 1-2 tablespoons of filling into each rectangle leaving the borders clear.

Roll and cut your second piece of dough in the same manner as the first, and you will have your 8 top pieces.

Run a finger that has been dipped in water around the edges of your bottom pastries, lay the tops on and use a fork to crimp the edges.

Place pastries on a piece of parchment and then onto sheet pans, using a fork poke holes all over the tops to allow steam to release.

Brush with a mixture of one egg whisked with 1 teaspoon of water - this will make a beautiful golden crust

Bake at 350 for 30-35 minutes.

Cool on a rack before icing

Hardening glaze:

1 1/2 cups powdered sugar

2 1/2 teaspoons whole milk

Good pinch of salt

1/4 teaspoon vanilla extract

Whisk all ingredients in a bowl until you have a thick but pourable glaze. You don't want it to run all over the place, but stay in the middle of the pastries somewhat

Maple drizzle:

A few tablespoons of maple syrup whisked with a few tablespoons of powdered sugar and a small pinch of salt, this can be placed in a piping bag or drizzled over with a fork - you can add milk if it's too thick as well.

What happened to the recipe??

[Homemade] pepperoni and cheese stuffed pretzel, topped with dehydrated garlic.

[Homemade] pepperoni and cheese stuffed pretzel, topped with dehydrated garlic.

Someone talk dirty to me about dipping sauce thoughts

Dirty talk:

It was 10:00pm on a cold Wednesday night in mid-October. The cool air cut the still of the night like a warm knife spreads jiffy peanut butter over day old toast. She slowly looks through the cupboards searching for ingredients to make a delectable dipping sauce. Her hand gripped each door handle tighter and tighter as she slowly opened and closed each door.

Sweet or savory, spicy or mild, warm or cold. Her mind raced in circles. All she knew is her reputation would not be tarnished with a pumpkin spice sauce...... Oh wait.... sorry.

I served them with a sweet red pizza sauce, above, but a queso blanco would have been fantastic.

( ͠° ͟ʖ ͡°)

pretzel recipe

I do use lye, not baking soda. I added one string cheese stick, 4 slices of sandwich pepperoni and a dash of Italian seasoning.

Try one of these subthreads