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/ck/ - Food & Cooking


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14086045 No.14086045 [Reply] [Original]

Pic related, blackberry cobbler

4 C fresh blackberries
1.5 C sugar
1 C flour
1 T baking powder
1 C milk
1/2 C butter
1 t salt

Put the butter in a 13x9 and put it in the oven to preheat and melt at 375. Put the berries and 1/2 C of the sugar in a saucepan and crush them a little if you like with a potato masher. Cook for a few minutes over medium heat until they're bubbling. Mix the rest of the ingredients in a bowl just until it comes together into a batter. When the oven is heated, pour the batter over the butter, do not stir. Then pour the berries over the batter, do not stir. Bake for 45 minutes. It's good with ice cream or whipped cream.

Post what you've made lately.

>> No.14086051

Damn bro that looks good. Can you email me some?

>> No.14086056

I've made this with peaches previously. Same recipe just swap the fruit. I imagine it'd work with others too.

>>14086051
Come on down, friend.

>> No.14086254

>>14086056
I make one with strawberries that uses a fuckton more butter and sugar.

That's a great pic I think I'll try your recipe next.

>> No.14086268

>>14086254
Make sure to post the result. After having made this a couple times I think I could safely cut down the sugar, especially if I'm using something with a lot of natural sweetness like apples. I've got a couple quarts of strawberries, I was thinking I'd make some shortcake to go with them.

>> No.14087035

I came here to talk some shit, but nah. Carry on. Shit looks good mane.

>> No.14087670
File: 3.56 MB, 4128x2322, franks dip.jpg [View same] [iqdb] [saucenao] [google] [report]
14087670

>>14086045
That chicken dip there's a recipe for on the side of franks red hot

>> No.14088999

Anybody cooking anything?

>> No.14090604

>>14088999
https://bakingmischief.com/country-style-pork-ribs/
I'm trying out this recipe, just stuck the ribs into the oven a few minutes ago. Hopefully they don't come out tough and dry like some of the comments have been saying, but they're pretty thick cuts of pork.

>> No.14090670

>>14090604
Those look pretty good. Ma used to make country style ribs though they usually were boneless. I can't imagine they'd be tough after three hours in the oven. Hopefully this will thread will be alive then so you can show the finished product.

>> No.14090968
File: 2.01 MB, 3686x2764, 20200515_174656.jpg [View same] [iqdb] [saucenao] [google] [report]
14090968

cheap ass ramen

>> No.14091839
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14091839

>>14086268
Just bought the blackberries :3 gonna make it tomorrow. If the thread is alive I'll post.

Pic is what I made tonight. Instant pot Cajun chicken made crispy under the broiler, and I used the fat to make really tasty rice.

>> No.14092024

>>14091839
Looks real good. Thigh?

>> No.14092093
File: 23 KB, 429x410, 1292087738605.jpg [View same] [iqdb] [saucenao] [google] [report]
14092093

I know next to nothing about cooking, but I bought myself some basic kitchen essentials, some eggs, and started making basic egg dishes. I just cooked my first egg & cheese quesadilla yesterday, and I swear when I had to flip the eggs/tortilla in the pan it was exhilarating as fuck to pull it off successfully. One of the most gratifying meals I've ever had. Any suggestions on what I should try out next?

>> No.14092146

>>14092093
Sweet potato pie.

>> No.14092154
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14092154

>>14090670
These were boneless too, and were tender enough to start falling apart when I uncovered them after the initial 2:30 bake. I think they turned out pretty good, though a bit dry in the leaner bits - I forgot to set the oven timer, so the ribs were stuck cooking for a bit longer than they should have during their second time in the oven.

>> No.14092175

>>14092093
There are many simple egg dishes. You could make a quiche.

1 store bought pie crust
6 eggs
1/4 lb shredded cheddar cheese
1/2 lb bacon or ham
1 C milk or half and half

Brown the bacon or ham in a pan until it gets crispy. Press the pie crust into a 9 inch pie pan (I use glass). Mix the eggs with the milk. Add the browned meat to the crust, sprinkle with the cheese, then pour the egg mixture over everything. Season with salt and pepper. Bake at 350 for ~45 minutes or until a knife/toothpick in the center comes out clean. After you've gotten more experience you can make the crust by yourself, it will taste better.

>>14092154
Looks good! I'd be rolling up the leftovers into some tortillas and making burritos.

>> No.14092188

>>14092175
>There are many simple egg dishes. You could make a quiche.
thanks anon, I'll try that out next!

>> No.14092269

>>14092188
Deviled eggs or over easy eggs are my favorite.

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
salt and pepper, to taste
paprika, for garnish

Google methods to hard-boil eggs that are easy to peel.

>> No.14092275

>>14092269
Oh, don't bother with the vinegar. Leave that out.

>> No.14092280

>>14092269
Another good starter egg recipe. I've tried a lot of hardboiled egg methods, here's my favorite: bring a pot of water to a boil. Add your eggs, let them boil forever thirty seconds, then drop the heat to low, put the lid on, then cook for 11 minutes. Fish them out of the pot, put them in a bowl of ice water. After they sit for ten minutes or so, they peel easy.

>> No.14092291

>>14086045
Ok dumb question, can you describe your pouring technique for the berries? Do you just kinda dump them in the middle, pour all over, or pour in a line to get the effect in your picture?

>> No.14092302

Today I made some supreme stuffed potatoes with bacon, sour creme, and cheddar served with steak and sauteed mushrooms. Tommorrow I will sautee the rest of the mushrooms and serve on burgers with spinach and french fries

>> No.14092313

>>14092291
I started at one end of the dish and poured them to the other side. I figured that way I'd get some crust and berries in each serving.

>>14092302
That sounds real good. I've got some burgers and brat patties that I'm gonna grill tomorrow.

>> No.14093808

Yesterday I made sweet chilli chicken with rice which is one of my favourites.

Oil up a ceramic casserole dish and stick in the chicken pieces, either legs or thighs work best, salt them up and stick them in the oven to roast

Then make a simple tomato sauce:
Onions, finely diced or blended
Garlic, crushed
Italian herbs
A bit of salt to release the onions juices
A tin of chopped tomatos, I mash them up with a potato masher but you don't have to if you like it chunky
Red wine, a touch of balsamic and a teaspoon of brown sugar

Leave that to simmer until the chicken is ready. Then combine the tomato sauce with thai sweet chilli sauce in a 50/50 ratio and pour it over the chicken and stir it up so it combines with the juices released by the meat while it was cooking. Then cover the casserole dish with tin foil and put it back in the oven on a reduced heat (~150 in a fan oven) and cook it for as long as you want, I do 45 minutes at a minimum but anything up to a couple of hours is fine and will make the meat more tender. Serve with rice.

Tonight I'm going to try making something inspired by caldo gallego but switching out a few ingredients, basically a stew with pork, chickpeas, spinach and chorizo.

>> No.14094008

>>14092093
Great to hear mate hope you get better

>> No.14094011

cobbler pro tip
use cake flour for a more custardy texture

>> No.14094063

>>14093808
Both those sound really good. Post a picture tonight.

>>14094011
I'll have to try that the next time I have some cake flour.

>> No.14095578

Bump.

>> No.14095588

>>14086045
what the fuck is a C?

>> No.14095598

>>14095588
C = cup
T = tablespoon
t = teaspoon

>> No.14095602

>>14095588
Muricans measure everything in "cups"

>> No.14095635
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14095635

>>14092093
Man I love eggs so much, so what I love to get are the family packs of those Bob Evans sausage patties. I take out one or two sausages depending on how I feel, cook them up in my egg pan and once they're done I'll just fry an egg in the sausage grease. A non stick pan helps to keep the grease from burning so fast.
Sometimes simple is the best my dude. A pack of instant ramen can now be upgraded with a simple egg. Look into getting some more seasonings besides salt and pepper for your eggs. Paprika, cayenne, parsley, fresh garlic or garlic powder...
Oh another easy but amazing thing I do, fry up an egg before making and assembling a grilled cheese together. It's perfect for when you're hungry but not hungry enough for an actual meal.

>> No.14095665

>>14092269
I'm not the biggest mayo fan so to add to anon's deviled eggs:
You can totally taste the yolk mixture and fiddle with the mayo/mustard ratio (I think you should be tasting the yolk more vs. the mayo, but that's just me...) and I would even argue that the apple cider vinegar is a necessary component to deviled eggs if you're not going to add minced up dill pickles or pickle relish. Hell, you could even add in pickle juice brine into the mixture instead of apple cider vinegar for that vinegary tang.

>> No.14095725
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14095725

>> No.14095757

>>14095602
that's fucking retarded

>> No.14095800
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14095800

>> No.14095983
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14095983

>>14086045
Made an apple pie.
Baking cakes and pies is super fun.

>> No.14096031

>>14095983
Nice lattice. Looks real good. Apple has always been my favorite pie.

>> No.14096234
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14096234

>>14086268
Well it's in the oven. I couldn't make it look quite as pretty as yours. We'll see

>> No.14096361
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14096361

>>14086045
I had made some spicy meatballs, which I enjoyed with some homemade elderberry and rosemary ricotta.

>> No.14096378
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14096378

Made a care package for a friend who is in a bad situation

Cauliflower rice salad, strudel, lamington, spinach and egg pie, cod with fennel and tomato crust, moussaka, vegetable lasagne

>> No.14096404
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14096404

>>14096234
Tastes good 10/10

>> No.14096417

>>14096234
I bet that baby is gonna turn out real good. I've got a similar dish a friend gave me after she was sick of me badgering her about how I wanted to steal it.

>>14096361
Oh man, I haven't had elderberries since picking them as a kid. They grew wild near the old house then, makes me miss the place.

>>14096378
That's a hell of a spread. If somebody cooked that for me I would be thinking hard on how to pay him back with my own cooking.

>>14096404
I knew it'd look great.

>> No.14096475
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14096475

>>14086045

I made blueberry and raspberry pies :3

The tops popped off cause I didn't crimp well enough.

>> No.14097320
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14097320

>>14096475
Looks good, needs eggwash on top :3
>>14086045
Made bread pudding the other day.

>> No.14097852
File: 336 KB, 1957x908, caldo galego.jpg [View same] [iqdb] [saucenao] [google] [report]
14097852

>>14093808
>>14094063
My caldo galego turned out pretty good.

I had a small pork loin which I sealed in a casserole dish with tin foil and roasted for about 3/4 of the recommended time (you don't want it fully cooked yet and you want to seal in as much moisture as possible). Then I used stock to deglaze it and chopped it up into bitesize portions. In a saucepan I added some chopped onions and crushed garlic and fried it up a bit, then added in the pork and stock with some white wine, a touch of paprika and chilli powder and left that to simmer for an hour. Afterwards I added in tinned chickpeas, fresh spinach and chopped chorizo and gave it another half an hour. Serve with a baguette.

>> No.14099744

>>14097852
That looks really hearty, I'd love to taste it.

>> No.14099767
File: 3.06 MB, 3024x2113, 20200517_081918.jpg [View same] [iqdb] [saucenao] [google] [report]
14099767

been cooking my deer for the last few days. this is the backstrap

>> No.14099775
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14099775

quiche lorraine, tres magnifique

>> No.14099806
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14099806

Some eggs

>> No.14099822
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14099822

>>14099806
Some more eggs

>> No.14099861

>>14095602
>>14095757
Not true, sometimes we use spoons

>> No.14099872

I discovered that 1 can white beans + 1 can tuna + 1.5 tbsp olive oil is a very nutritionally balanced base that takes less than a minute to prepare and can be made many hours ahead.
>56g protein, 67g carbs, 23g fat
>700 calories total
Just add any kind of vinegar, lemon, herbs, onions, capers, veggies, etc. or substitute some cheese for oil.
The downside is 1000mg sodium from the canned beans, so ideally I could make a batch of beans from scratch and eat them over a few days like this. Also, the 27g of fiber might be rough if you're a beanlet.

>> No.14100024

>>14099775
you can't say trés magnifique, because magnifique is binary, it's either magnifique or it's not.
Nice quiche though

>> No.14100031

>>14100024
that's not true, something can be more magnifique than something else

>> No.14100149

>>14100031
not in french at least

>> No.14100515

>>14086045
Thanks anon, trying out this recipe right now it looks good but the cobbler's been in the oven for fifteen minutes and already it's looking quite done. I'll keep watch but 45 minutes seem like a lot of time to bake it.

>> No.14100523

>>14095757
It is.

>> No.14100603

>>14086045
could i sub frozen berries for this? that's all I have atm.

>> No.14100863
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14100863

>> No.14100943

Lots of good looking stuff ITT. You guys have been making a lot.

>>14100515
Should be noted that my oven is NOT convection. If yours is I imagine it'll cook quicker.

>>14100603
I think that would work fine.

>>14100863
God, I've been grilling every other night. Love it.

>> No.14101065
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14101065

>>14099872
I make like 4 pounds of beans and freeze them in portioned bags. Much better then the canned mushy stuff.
Black beans are amazing

>> No.14101073
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14101073

Pizza !

>> No.14101081
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14101081

A Chuck roast I got yesterday - about 1.4 kg. Local farm, grass fed - very nice beef.

Just a dry roast rub, seared in oil and garlic, now in beef broth and water.

>> No.14101088
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14101088

>>14101081

>> No.14101132

>>14100943
Oven guy here, ended up with 25 minutes baking time in a convection oven, it was quite delicious, thank you very much for the recipe anon !

>> No.14101150
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14101150

>>14100943

>> No.14101159
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14101159

>>14100943
>>14101150

>> No.14101165
File: 721 KB, 2937x3063, takoless takoyaki.jpg [View same] [iqdb] [saucenao] [google] [report]
14101165

Takoyaki without squid. Bit of a sloppy presentation but it was a quick dish for a lazy afternoon.

>> No.14101178

>>14101132
Glad it turned out. Did you use blackberries or some other fruit?

>>14101159
Grilled corn is my favorite. I could probably eat ten ears without even thinking about it.

>> No.14101185

>>14101165
...so it's just yaki?

>> No.14101211
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14101211

>>14101178

>> No.14101219
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14101219

>>14101178
Mix of cherries and strawberries, it was quite delicious with a bit of creme fraiche on the side. Recipe's been written down, cheers.

>>14101185
Very much so. As it turns out it's great without the tako, although I'll have to try using a cube of something else to emulate the squid's texture someday. Suggestions welcome.

Pic's aburaage, radish and artichoke makizushi that were put together recently.

>> No.14101348

>>14086045
Do you have a pic from before you threw it in the bin?

>> No.14102133

>>14101219
What are the brown things

>> No.14102166
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14102166

BLT

>> No.14103790
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14103790

>>14102133
Aburaage sushi, it's a pouch of fried tofu which is then marinated in a sauce akin to teriyaki and then filled with sushi rice. It's pretty delicious.

>> No.14104375

>>14099767
FUCK anon I havent had deer in years, but I can remember the exact taste. I didnt know a photo of meat could be such good nostalgiabait

>> No.14105509
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14105509

Pizza yesterday

>> No.14105519
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14105519

>>14105509
Chocolate cake with some ganache for dessert

>> No.14106897

>>14105519
That's some dense looking cake. Got a recipe handy?

>> No.14107218
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14107218

I made some banana bread. My friend sent me the recipe. I was really skeptical about there being mayonnaise in the ingredients but it turned out really good.

>3 bananas, well ripe
>1/2 cup mayo
>1 egg
>1 1/2 cups flour
>1 tsp baking soda
>1/2 tsp salt
>3/4 cup sugar
>whatever nuts or chocolate chips you want.

>Mix mashed banana, egg, mayo together and slowly add dry ingredient mixture. Stir until combined and then add nuts/chocolate last.
>Put in bread pan and bake at 350 for 60-70 minutes.

>> No.14107240

>>14086045
That looks so nutricious

>> No.14107260
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14107260

>>14086045
buckwheat with milk
1 boil buckwheat
2 add milk
tastes divine. it's a slav secret no one will tell you. seems retarded but wait until tou try it.

>> No.14107331

>>14107218
Looks good, pal. I was skeptical of the mayonnaise too when I first tried it in baking. The more I thought about it the more sense it made. Mayonnaise is just oil, egg, and a little bit of acid, the first two being ingredients in every cake already.

>>14107260
Buckwheat I've never tried, but I love grains. Definitely looks good. Is it similar to pinhead oats?

>> No.14107397

>>14107331
>pinhead oats
dont think i had it, but buckwheat has a pretty unique taste, some people dislike it on its own, it's bran-y and if you could say so comfily peasantly. it has more protein than most grains (about 13% in dry grain), rich in fiber and 'mins. in slav countries it's a gymbro staple carb.
it's very versatile, you can just add butter to boiled buckwheat, or fry it with onions and mushrooms, etc, it absorbs tastes as well as rice but is more nutricious

adding milk is just a slavic thing, good for breakfast or hot weather, it turns out creamy yet not fatty. another unique and subtle kind of taste

>> No.14107805

>>14107397
Sounds real good. What we used to call "peasant food" where I'm from. Not in a derogatory sense, but referring to a simple food that wasn't fancy. Grains, beans, simple sauces, vegetable, offal. Some of my favorite things and nine times out of twn I pick them over a fancy dish. I'll have to keep an eye out for buckwheat.

>> No.14109221

Bump.

>> No.14110120

>>14107260
gotta add some honey to it at the end

>> No.14110125

>>14107397
>>14107260
i think of buckwheat as a mix of brown rice and oatmeal in terms of flavor/texture, i dont know if this helps

>> No.14110387

>>14099806
nice little devils

>> No.14110401

>>14110120
idk, i dont want it to be sweet, it's not truly savory but i like salting it to the point milk is a tad salty (i also like steppe asian salty milk tea, dont judge)
you could boil it in milk instead of water for a truly delicate breakfast porridge
>>14110125
that's pretty accurate, texture depends on how you boil it (time and amount of water)

>> No.14110739

>>14110401
i'm russian so i understand this, even though personally i don't drink kefir, only use it to make blins. I think boiling it in milk is a mistake, milk burns easily. I boil in water and then add milk at the end, a little butter and some honey. Often some chopped fruit too, like apple or something. But as a kid I always poured salt on it too, I've only stopped recently in a retarded attempt to be healthier.

>> No.14110742

>>14110739
>>14110401
i dont like ryazhenka or any of that other shit either, desu, if you have recommendations for any of these shitty asiatic products besides blin that would make them yummier i am open to it

>> No.14111006
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14111006

>>14086045
Ratatouille

>> No.14111366
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14111366

Made mac & cheese. Gemelli pasta. Milk, butter, and cornstarch for the cheese sauce base. Used extra sharp cheddar and ricotta (it was what we already had). The final result was a creamy and thick mac and cheese. The problem was the ricotta supressed a lot of the cheddar, so it lost a lot of that sharpness. I used a cup and a half of ricotta to 8 oz of cheddar for 1 lb pasta. Id probably use more cheddar next time.

>> No.14111428

>>14107218
i want to try this now anon, mayo does sound weird but i bet it works

>> No.14111441

>>14111006
That's not a ratatouille, that's a tian.

>> No.14111449

>>14111366
Looks great. Here's the mac and cheese I've been making for nearly ten years. I bring it to every family function, potluck, and anything that calls for a covered dish. I've got it memorized. Use any combination of cheese you want, I've tried it with nearly everything.

https://www.bbqdan.com/recipes/macaroni_cheese.html

>>14111428
Try the mayonnaise, you won't be disappointed. I use it in a copycat Portillo's chocolate cake and everybody loves it.

>> No.14111510

>>14111441
it's a ratatouille in the form of a tian

>> No.14111518

>>14111510
Nope.

>> No.14111537

>>14110742
ryazhenka or varanets taste divine but only from a good brand
try matsoni (мaцoни) if you have access to it, most delicate sourmilk shit i've ever had, it must be set though not liquid

>> No.14111551

>>14111518
take a bath you smelly cunt

>> No.14111556

>>14111537
trust me i have even had homemade, just odnt like it. i was wondering if you cooked it with stuff

>> No.14111559

>>14111551
It is true that I smell bad but I'm still right.

>> No.14112248

>>14086045
Don't have a picture, but shrimp etouffee. Cajun food is great.

>> No.14112256
File: 454 KB, 963x1920, Snapchat-394018849.jpg [View same] [iqdb] [saucenao] [google] [report]
14112256

Eating it as we speak, katsu, rice and baked broccoli
Katsu:
Onion diced + 2 garlic diced + fresh ginger diced, fry for like 2 mins, add tablespoon of turmeric, 2 tablespoons of curry powder, 1 table spoon of flour, mix together as it cooks.
Slowly add about 300-400ml of chicken stock, stirring until all the stuff on the bottom of the pan is removed, add coconut milk.
Add soy sauce and sugar to taste. Fry some diced chicken with salt and pepper, add to the katsu sauce.

Baked broccoli:
Preheat oven, broccoli heads + diced stem, sprinkle with diced garlic and diced ginger, salt, chilli flakes, oil and soy sauce, mix well. Bake

Serve it all with rice. Pretty easy to assemble, just take a lil time to chop a load of onion, broccoli, ginger and garlic

>> No.14112291

>>14112256
If you've pre prepped it all, the 15 mins it takes to bake the broccoli and steam the rice is enough time to make the katsu. For anybody who wants to try it

>> No.14113226

Bump.

>> No.14113717
File: 2.37 MB, 2160x4320, Snapchat-1001523071.jpg [View same] [iqdb] [saucenao] [google] [report]
14113717

Made some pizzafrom scratch 2 days ago. Was yum

>> No.14114353

>>14102166
That is a fine looking sandwich my friend

>> No.14114381

>>14086045
I made a Sweet Potato pie, but I don't have any pics. Crust came out good, which was the thing I was most concerned with

>> No.14116124

Bump.

>> No.14117561

I'm not sure where to ask this but it doesn't deserve it's own thread
I'm making puff pastry right now (resting after second DT) and I'm a little concerned. I could tell something was off pretty much right away and now it seems like rather than a sheet of butter it turned more into chunks throughout. If I keep laminating it'll basically be accidental rough puff, right?

>> No.14119243

>>14113717
frozen pizza/10

>> No.14119311
File: 960 KB, 535x847, cheesecake.png [View same] [iqdb] [saucenao] [google] [report]
14119311

Made cheesecake and a strawberry sauce to put on top.
The cheesecake was probably the best I've made texture-wise. I try a different recipe nearly every time I make it to try to figure out what works.
This one I baked for about an hour and then left in the oven for 5 hours to cool. I use butter on the inside of the pan as adhesive for the baking paper but the butter seems to have soaked into the top and sides of the cheesecake during the 5 hours, making the outer bits taste a bit off. I Guess I'll try to go without using butter next time.

>> No.14119351
File: 1.16 MB, 879x657, sandwiches.png [View same] [iqdb] [saucenao] [google] [report]
14119351

I also tried making strawberry sandwiches which were pretty good. Besides the strawberries and white bread you just need cream cheese, whipping cream and sugar.

>> No.14119373

>>14119311
What the fuck happened to your strawberries? They look like they've been dug out of a vagina.

>> No.14119410

>>14119373
What? I said it was a sauce. The strawberries were cooked and pureed. Don't be a retard.

>> No.14119414

>>14101073
Dang that's nice. Recipe?

>> No.14119447
File: 716 KB, 3000x3000, IMG_20200517_172719.jpg [View same] [iqdb] [saucenao] [google] [report]
14119447

i made this meat pie thing. i got the recipe from some old italian lady's handwritten cookbook.

>> No.14119496
File: 2.56 MB, 3264x2448, 20200520_162203.jpg [View same] [iqdb] [saucenao] [google] [report]
14119496

Made some challah to go with Italian wedding soup since the weather's shitty. Sadly the soup was not that pretty but was tasty despite that.

>> No.14119615
File: 240 KB, 1034x1920, Ribs.jpg [View same] [iqdb] [saucenao] [google] [report]
14119615

>>14119447
Looks well fucking crusted, nice job. However, cross section pictures are now necessary so get a slice.
>>14119496
Pretty bread, most uniform challah I've seen in a long time.

Made Ribs(even the sauce, first time making a Fancy Molasses BBQ ffrom scratch), Brown Butter Smashed Potatoes, and Kale/Cabbage/Sesame Ginger Dressing Salad.

>> No.14119669
File: 113 KB, 960x768, 1582220951910.jpg [View same] [iqdb] [saucenao] [google] [report]
14119669

Thanks fren :)

>> No.14119737

>>14092093
Can't go wrong with tasty scrambled eggs:

https://imgur.com/a/iYSPZNL

>> No.14120256

>dish
Why do people say this? Just call it food. “Food you made recently”. Sounds a lot less faggoty.

>> No.14120284

>>14119496
Interior looks great, the outside is lighter and less glossy than most challahs I've come across. I'm sure it's delicious.

>> No.14120293
File: 3.00 MB, 4032x3024, B467CC08-DBA8-49C7-803A-B1F1D7388381.jpg [View same] [iqdb] [saucenao] [google] [report]
14120293

Shashuka

>> No.14120702
File: 2.63 MB, 4032x2636, IMG_20200503_215634~2.jpg [View same] [iqdb] [saucenao] [google] [report]
14120702

Venezuelan cachitos (smooth bread with ham, cheese and bacon inside)

>> No.14120806

>>14119615
That plate is dangerously close to the edge. It is making me nervous.

>> No.14120847

>>14092093
If you haven't had breakfast tacos they're way better than they deserve to be. Don't skip the avocado.

>> No.14121326

>>14099822
I'm glad I'm not the only one who likes paprika on my eggs! My boyfriend said it was strange. :(

>> No.14121535
File: 137 KB, 1078x857, muffins.jpg [View same] [iqdb] [saucenao] [google] [report]
14121535

Took these choccy chip muffins out of the oven an hour ago

>> No.14121570

i made some macaroni a few minutes ago out of sheer boredom

didnt really measure, just went with it, tastes great.

about a cup of jack cheese
about a quarter cup parm
quarter cup mozz

tbs butter tbs flour
probably 2 cups milk

teaspoon mustard
teaspoon Cheyenne pepper

its really smooth and i like that it came out spicy :)

>> No.14121720

>>14119243
What frozen pizza are you buying that looks that good?

>>
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