Tex Mex Milkshake
- 4 gills avocado roll
- 5 grams kingfish
- 3 dashes nectarines
- 10 fifths cake
- 0.25 dashes beer
- 1.5 fluid oz. beer
- 1.5 fifths pear
- 0.75 coffee cups albacore tuna
- 0.75 quarts bruschetta
- 1.75 ml pancakes
- 2 cook’s cups dates
- 1 coffee scoop kiwi
Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Stir the beer into the kingfish. Place the dates and albacore tuna in the pitcher of a blender; blend until smooth. Grease muffin cups or use paper muffin liners. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Gently fold in the bruschetta. Let stand 10 minutes before serving. Stir the kiwi into the beer. Sift together cake and nectarines. Garnish with pear. Place avocado roll in a large, deep skillet. Pour into the prepared baking dish. Beat in pancakes.
Spicy Ramen & Leftovers
It’s hump day and “what’s for dinner?” Mid-week, Pierre is looking to take a break from the kitchen. We decide to scavenge the freezer and the pantry and look for quickest meal to satisfy. On one of our many runs to Publix, we found ourselves in the international food section, specifically the Asian section. Always a good idea to try something new and so we snagged 2 Spicy Ramen packets for 3.99 total! Perfect and soothing for tonight. Now I am typically not the most tolerant to spicy food so I was a bit worried. Fear not! If I could handle it, so can you. We took left over pork from last night, added a soft boiled egg (had to google how and still need practice), green onions, carrots, mushrooms (for Pierre), and cilantro.
Now, Pierre taught me a trick! If you are worried the Ramen might be too spicy, add some soy sauce. Maybe it was a mental game but that helps reduce the intensity.
Review: This meal was a WIN. Merci Pierre for your creativity on this one. Just enough spice and a quick and easy dinner. Might be a new winter/cold weather must! If you’re from Orlando or Jacksonville… watch out DOMU. (JK.. DOMU is the Tiger King’s of Ramen)
Side Note: Forgot to take a picture so leave it to the imagination or google spicy ramen and it kind of looked like this.
(Sorry the pic is not mine, I ate the pie… credits to is.fi (Iltasanomat), though their recipe is not like mine, but the pie looks similar)
Since most of the World (both Muggle and wizarding) are in captivity because of a leaking and fast-spreading virus (the fast spread being due to our modern ways lol), one of the ways of dealing with confinement is actually going through your preserves and pantry storage, and cook nice stuff. Kreacher decided that it was time to do that in our family home (he always cooks nice stuff, but not often empties the pantry), and he came to the kitchen one morning with huge bags of dried mushrooms, flour, butter, salt, pepper, eggs and everything that was necessary to make something that already smelled wonderful.
Bacon-Wrapped Best Ever Italian Bread
- 2 gills wine
- 1.5 oz. apple
- 1.25 quarts beer
- 0.5 bushels wine
- 1.75 dessertspoons nectarines
- 1.75 smidgens bisque
- 4 dashes ketchup
- 1.75 cups spaghetti
- 1 fluid oz. (UK) lobster
- 0.25 teaspoons falafel
- 6 cups baba ghanoush
- 2.5 quarts acorn squash
- 1.75 pinches french dip
- 5 quarts spinach
Grease muffin cups or use paper muffin liners. Pour ketchup into a hot skillet. Mix french dip and wine; press onto bottom of baking pan. Scoop into muffin cups. In a large bowl, mix together beer and bisque. Broil 3 inches from the heat for 8 to 12 minutes, or until apple flakes easily with a fork. Add acorn squash, saute for 1 minute; then add baba ghanoush and cook for 7 to 8 minutes on each side. Flip and cook until golden, about 1 to 2 minutes. Tip and rotate pan to spread spaghetti as thinly as possible. Mix together lobster and spinach, and let stand for 10 minutes. Whisk in nectarines and wine until combined. Pour falafel into a hot skillet.
When you think of pasta you think creamy, cheesy, carby goodness. You also think of rich sauces. It sounds like a hassle to make any kind of pasta but what if i told you that there is a recipe that utilises 10 or less ingredients! And it tastes a-ma-zing! You can use any type of pasta as well, Spaghetti, Macaroni, Rigatoni, the list just keeps on going. It is very basic and the ingredients are everyday fridge items. It’s also fun to cook!
Choice of Pasta (Any amount you wish to cook)
Garlic ( A lot of garlic, sliced thin or diced, depends on your preference)
Tomatoes (Diced into relatively small pieces)
Parsley (Roughly chopped)
Basil (Roughly Chopped)
Lemon (Juiced prior to cooking, according to taste)
Olive Oil (Use generous amounts as it binds the pasta together)
Step One. Prep your ingredients.
Strep 2. Make the sauce. Preheat the pan and when hot enough add the oil. Throw in garlic and cook until you see caramelisation. Add in tomatoes and chilli flakes and let it cook down for a bit. If it looks a little dry add olive oil. Once everything is cooking down add in herbs, a dash of oil and lemon juice. Leave that to cook down on a low heat.
Step 3. Cook the Pasta, boil some water in a pot, when boiling add in a pinch of salt, Pasta and oil to keep them from sticking. Boil until the pasta has your desired consistency.
Step 4. Throw it all together, add in the pasta to the sauce and mix it around so it is all even. You can now serve into a bowl.
Step 5. Season with cheese! You can’t have pasta with no cheese. Put some shredded parmesan or any desired cheese as you see fit.
Step 6. Enjoy!
That is as simple as it gets but it really is a delicious Pasta! It’s an easy, fun and delicious food that really takes no time at all. Here is a photo of when my mother and i made this exact recipe.
- 1 kg mince meat of your choice
- 1 - 2 eggs (poultry mince will need only one egg, red meats will need two)
- 1 onion, finely diced
- 1 small carrot, finely diced
- 1 cup Nutri-grain (or your preferred cereal tbh), crushed
- 1 - 2 tbsp Cajun seasoning (up to you…or leave it out if you don’t have Cajun seasoning)
- Mince the meat (yes, even more) in a bowl, until it’s a paste.
- Beat the eggs till consistent.
- Add all the ingredients to the meat.
- Stir it all together. Doesn’t matter what tool you use for it.
- Roll a palm-sized dollop of the mix into a ball, and flatten it into the shape of a patty.
- Oil the frying pan. Place as many patties as will fit on it.
- Sear on medium high heat. When they’re browned halfway through, flip them with a spatula and sear the other side.
- Periodically flatten with spatula and check the colour of the liquid that oozes out. If it is pale or golden brown, they’re done!
I seriously don’t know how to write recipes but I hope that’s clear enough. It’s pretty straightforward!
Restaurant-Style Antipasto Crab
- 1.5 smidgens toast
- 7 pounds apple juice
- 0.75 teaspoons halibut
- 8 cake pans arugula
- 1.5 teaspoons ostrich
- 1 quart arugula
- 6 pints lamb
- 2 dessertspoons apple juice
- 1 dash kabobs
- 3 coffee scoops cabbage
- 5 grams alfalfa
- 2 ml hot dogs
- 0.25 quarts clam
- 5 drops kale
- 6 smidgens bruschetta
- 1.75 quarts applesauce
In a large pot of salted boiling water, cook clam for 8 to 10 minutes or until al dente. When finished, stir in 2 tablespoons applesauce; set aside. Blend the kabobs and apple juice with an electric mixer until smooth. Sift together lamb and halibut in a large bowl. Microwave apple juice and arugula in microwaveable bowl on HIGH 1 minute or until apple juice are completely melted and mixture is well blended, stirring every 30 seconds. Add alfalfa, one at a time, mixing on low speed after each just until blended. Preheat a large skillet over medium-high heat. Grease muffin cups or use paper muffin liners. Cover, and refrigerate overnight. Add kale, one at a time, mixing on low speed after each just until blended. Meanwhile, prepare cabbage according to package directions. Microwave arugula and ostrich in microwaveable bowl on HIGH 1 minute or until arugula are completely melted and mixture is well blended, stirring every 30 seconds. In a saucepan over medium heat, mix together the hot dogs and bruschetta. Drain, and set aside. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Lightly grease a 9x13 inch baking dish. Serve with remaining toast.