shipperwolf1 reblogged

dere you go

ey you lil shits

lets just talk about this here cookie recipe

this shit

the

BOMB

HOLY SHIT

I JUST FINISHED THIS AND WOW IT TASTES AMAZING

YES

WONDERFUL

1000000/10 WOULD ATE AGAIN

yAy

post-and-out

For magic improvements on thing that is already perfect:

Use one spoon white sugar, and one spoon brown if you have it.

After microwave, before noms, add vanilla ice cream.

\o/

fan-troll

salt is a flavour enhancer, add just a tiny dash, not enough to make it salty.

Because I love you all.

reblogging cause i need to save this

A note for those who have trouble measuring butter with a spoon as I do: one cup I am sixteen tablespoons. Butter/margarine bricks are usually a half a cup, so just cut one eighth of that amount

ironwoman359

These are really good! And yes, for the love of god, if you have it use white sugar and brown sugar, add just a pinch of salt, and as many chocolate chips as you darn well please. Great with icecream, whipped cream on top, or a tall glass of milk (keep in mind you gotta eat it with a spoon, you can’t dip it in milk)

Super college friendly (trust me)

I made this and it’s super awesome! Bonus things you could add: butterscotch flavoring, cut up KitKats, torn apart Milkyways, and stolen ice cream!

Ohhhh boy kiddos have at it!

Reblogging so I remember to do this

Just made this but am out of chocolate chips so used hot chocolate powder a splash of milk and marshmallows. HEAVANLY

thatonelonelydwaggy

Reblog to save a life

i will pray to you

i burnt it

yeahokayillreblogthat

yeah okay, ill reblog that!

lemonsharks

@taraljc i found it I found the sacred mug cookie recipe

taraljc

#recipe #psa

shipperwolf1 reblogged

foodffs

Sweet and Spicy Bacon Wrapped Chicken Tenders

Really nice recipes. Every hour.

Show me what you cooked!

#recipe

shipperwolf1 reblogged

foodffs

omnivorescookbook.com

Garlic Beef (蒜香牛肉粒) The tender and juicy beef pieces are cooked in a savory and sweet brown sauce along with buttery garlic.

Recipe: https://omnivorescookbook.com/garlic-beef/

#recipe #noms

shipperwolf1 reblogged

striders

bunjywunjy

I made Hungarian mushroom soup and it's a little too delicious to be real

bunjywunjy

BUNJY RECIPE BOOK- HUNGARIAN MUSHROOM SOUP

Ingredients:

4 tbsp butter
1 large white onion, diced
16 oz white mushrooms, sliced into half-slices or diced
3 tbsp flour (gluten-free okay)
1 1/2 tbsp paprika
3 cups veggie or chicken stock
3 tbsp soy sauce
1 cup 2% milk (yes, it has to be 2%)
1/2 cup sour cream (results not guaranteed for lite version)
1 1/2 tbsp lemon juice
1 tbsp chopped fresh dill, slightly less for dried dill
1/4 cup chopped parsley
salt and pepper

okay! so take a large saucepan and heat over medium low, and melt the butter in it. add the mushrooms and turn the heat up a notch or so and cover, stirring occasionally until the mushrooms give up their liquid. once the pot gets soupy, add the onion and put the lid back on until the mushrooms are brown and the onion is fully cooked through. once this is achieved, remove the lid and cook off most (not all!) of the liquid. at this point, add the flour and paprika TOGETHER, and mix! this will get gluey and start sticking all over the place- that's fine. cook while stirring for a few minutes, enough for the paprika to gain aroma and the flour to darken. next, add the stock and soy sauce, and stir to work all of the clumps of flour off the bottom of the pan and into the liquid. once the soup is smooth, add the milk and bring to a light boil. once the pot boils, lower to the heat to a simmer and ignore for 10 minutes. once the time is up, REMOVE THE PAN FROM THE HEAT and allow to cool slightly. once the pan is no longer scorching hot, add the sour cream and dill, and stir it in. lastly, add the lemon juice and parsley, plus salt and pepper to taste, and stir again to make it all a smooth lovely soup. serve immediately.

#recipe

shipperwolf1 reblogged

shipperwolf1

"I would eat those biscuits out of a grown man's ass if that's the only way I was allowed to consume them"

flaming-rollsroyce-blaring-queen

Let's face it, the biscuits are the only good food from that establishment.

flaming-rollsroyce-blaring-queen

I found my favorite recipe for them. It's fairly easy; easier if you just use the tube biscuit dough and fold the spices in. And here's me citing the source.

Red Lobster Cheddar Bay Biscuits - Damn Delicious

Red Lobster Cheddar Bay Biscuits - These copycat biscuits are so easy to make in just 30 min! So buttery, so flaky, and so irresistibly good

Damn Delicious|Chungah @ Damn Delicious

#recipe #the gatdayum red lobster

shipperwolf1 reblogged

tinykitchenvegan

Tuscan "Marry Me" Butter Beans

#recipe

shipperwolf1 reblogged

Cheff JJ on ig

Copy-pasted directly from his reel:

ingredients: - 2 cups of flour - 4 cups of water + 1 cup ( for the pasta) - 4 small red onions - 1 cup of brown whole lentils - 1/2 tsp cumin powder - 1/2 tsp coriander powder salt and pepper - 4-5 tbsp olive oil - half a lemon - sumac - fresh coriander

start by mixing 2 cups of flour and 1 cup of water.
knead the dough very well and let it rest while preparing the rest of the meal.
finely dice 3 onions and fry in olive oil, add a cup of washed brown lentils.
season with cumin powder, coriander powder, salt and pepper add 4 cups of water and let it simmer on low for about 10-15 minutes.
flour the counter top and roll the dough as thin as you prefer your pasta to be.
roll the dough on itself and cut it into thin strips. flour the pasta and add it to the pan. cook it for about 5 minutes
slice an onion and fry it in olive oil till it starts to brown and char, you want the char flavor.
reserve some for garnish and add the oil and onion to the pan and mix. serve in a plate, garnish with the onions, lemon, fresh coriander sumac and enjoy

#palestine #food #free palestine #recipe

shipperwolf1 reblogged

Written recipe from her tiktok

Sponge:

1 tbsp fast action dry yeast
2 tbsp white granulated sugar
1 cup warm water
1 cup (125 g) plain flour

Dough:

1 1/2 cups (188 g) plain flour
2 tsp salt
1/3 cup olive oil

Cheese mixture

3 cups grated mozzarella
1 1/4 cups feta cheese
Handful freshly chopped parsley

Garlic butter

4 tbsp unsalted butter
1/2 tbsp garlic powder
1/4 tsp salt

Egg wash

1 egg (beaten)

Crust:

Handful grated mozzarella

Method:

1. Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

2. After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge,

3. Mixture together grated mozarella, feta cheese and finely chopped fresh parsley; set aside.

4. Take a large wooden spoon and make roughly combine dough ingredients.

5. Knead your dough for 8-10 minutes on a clean and oiled work surface until smooth. It is recommended not to add extra flour but I had to because I was short on time. It still came out beautiful as I only added a little bit! :)

6. I got 5 mini dough balls out of this. Cover with a damp towel and allow to rest for 10 minutes.

7. Whilst that is resting mix together melted unsalted butter, garlic powder and salt.

8. After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick. 9. Roll out the dough balls in a circle; add plain grated mozzarella to the sides, fold to create a stuffed crust and transfer onto a baking tray lined with baking paper.

10. Add egg wash to the crust; add garlic butter followed by the cheese mixture and bake in the oven for 20 minutes at 200 degrees celsius; ENJOYY.

#recipe #those look so good

shipperwolf1 reblogged

wizard-email

hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?

rudjedet

After three batches, my findings so far:

I use full fat Greek yoghurt and self-rising flour
Ratio by weight
Add a pinch of salt
Knead until no longer sticky, adding more flour if necessary
Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it's going to stick to the pan at first but they'll unstick in about 15 seconds)
Roll them thin but not too thin; mine take about 45 seconds on either side
Serving with garlic butter is also a very good option