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Vintage cook book, 70s illustrated coffee table book, European cuisine
Choices Fandom Cooking Club

Beef goulash soup (Gulyas leves)

I’m a foodie so it was quite difficult to choose just one. But yesterday I went to a Czech restaurant and tried a Beef Goulash Soup that was so yummy that I decided to recreate it at home. Here is the recipe I found online:

Ingredients

1kg/2lb 4oz braising steak or venison
2 tbsp plain flour
vegetable oil
2 medium onions, diced
4 medium carrots, diced
2 celery sticks, leaves and all, diced
1 red pepper, seeded and diced
5 garlic cloves, crushed
4 tbsp good sweet Hungarian paprika
2 tbsp caraway seeds, crushed
60g/4 tbsp tomato purée
3 bay leaves
2 litres/3½ pints good beef stock
4 potatoes, peeled and chopped into small cubes
flaked sea salt
freshly ground black pepper
soured cream and flat-leaf parsley, to garnish

Method

Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour.

Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown.

Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften.

Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock.

Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving.

Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley.

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Overcooked Previews!

I’ve got 2 fics with accompanying 2 recipes in the upcoming Overcooked, an Overwatch cookbook that’s going on preorder very soon! Check out some little snippets from my fics, and prepare yourself for a tasty offer <3

“Ah, my personal chef has returned!”

Jesse does not bother to acknowledge Hanzo’s crow, striding past the agents gathered in the common room and heading to the kitchen, his arms laden with grocery bags. He can hear the collective sound of chairs scooting across the floor as everyone gets up to follow. The little audience that gathers at the kitchen bar all sport matching smiles of delight at his misfortune. Hanzo, of course, stands front and center, his grin widest of all. “A good thing; the dragon hungers.”

“Yeah, hungers for his winnings,” Fareeha says, trying and failing to control a snicker. “I couldn’t believe it when I heard. Jesse McCree, losing at poker. Never thought I’d see the day.”

-Revenge: A Dish Best Served Hot // Cajun Chicken Pasta

Amélie forces her fingers to loosen from the death grip she has on the cart handle. There are going to be days where she loses progress, but today is not one of those days. Today is a happy occasion, marking six months of hard-won freedom, and she is going to try her best to be happy. Even if the idea seems foreign to her now.

Automatic doors slide open, and Amélie strides out of the shadows into the sun, the cart picking up its annoying rattle on the metal floor panels and disturbing the peaceful morning. Just beyond the communication tower is a spot with a perfect view of the Alboran Sea. This is her destination, and the cart goes quiet as she pulls it across the packed dirt and soft grass. The tables she has assembled are industrial metal, not polished mahogany like she remembers from before. With a clean, white tablecloth draped over the surface they are almost the same. The chairs are different, too, pulled from the mission planning rooms or borrowed from the agents’ dorms. Hana’s bright pink gaming chair sits crammed between a metal bench from the target range and a stool from Torbjörn’s workshop. The dinnerware and cutlery are from the kitchen commons, a far cry from the polished silver she inherited from her grandmother years ago.

This is not better or worse, she thinks. Just different.

-Je porte un toast à la famille // Wine Jelly

So my mom found an old cookbook somewhere in our house by Minnie Pearl. Technically I’m related to her (my mom said that she was told Minnie Pearl married one of her mother’s uncles or something but we’re not 100% sure) but I don’t know much about her aside from the fact that she was country comedian known for a role she played on a show called Hee Haw and doing work at the Grand Ole Opery.

Anyway, she has a cookbook and it is absolutely as backwater country as I would expect. To the point where I’m not sure if this is what she’s really like or if it’s in-character. Maybe a bit of both. Anyway, I’ve picked some random highlights here for you.

1. The cover. Actually a really nice picture.

2. I can’t in anyway condone even remotely calling that a pizza.

3. I don’t know what Cole slaw and cottage cheese have to do with a health-conscious sandwich, but at least the bread is low calorie.

4. Is this french bread with bbq sauce? The bbq sauce seems to be homemade so there’s that.

5. Considering that I find the extra batter drippings that got fried the best part of any fried dish, I love that it basically has it’s own entry here.

6. Bacon is a very recurring theme in this book. This is… one of the more questionable uses in my opinion.

7. This is a twofer. First, an error in the printing made the “E” in “Pie” lose the bottom line so it says “Kalmar Pif.” It not only made my night but is also an amazing scifi name. Second, I just want everyone to appreciate that the pie crust is basically made of saltine crackers and sugar. My eyes have opened.

8. This substitutions chart is actually incredibly useful and goes on for 6 full pages. The other measurement notes are great too because it’s not just teaspoon to tablespoon, but also how much of stuff there is in different can sizes, etc. 

9. “Writ by Yores Truly” is frankly adorable and I want to cherish it always.

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One Pan, Whole Family by Carla Snyder

🍊 Roasted Beet Salad with Oranges, Goat Cheese and Walnuts
🥕 Curry@Roasted Carrots and Lentils with Orange-Yogurt Sauce
🍝 Cheesy Angel Hair Pasta with Asparagus and Basil
🐓 Deviled Roasted Chicken with Bacon and Brussels Sprouts Hash
🥗 Thai Steak Salad
🌴 Coconut Cupcakes (different cookbook)

#onepanwholefamily #cookbook #carlasnyder #inmelissaskitchen #oranges #cheese #walnut #curry #carrots #salad #pasta #chicken #steak #healthyfood #healthyrecipes #healthy #delicious #deliciousfood #yummy #yummyfood #hungry (at Melissa’s Produce)
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etsy.com
Great Recipes from The New York Times Cook Book ©1973 by Raymond Sokolov Retro Dust Jacket Design Seventies Cooking Book
Book Title: Great Recipes from The New York Times Author: edited by Raymond A. Sokolov Illustrator: Ron Kuriloff Publisher: Quadrangle/The New York Times Book Co. Edition: First Copyright: ©1973 Library of Congress Catalog Card Number: 73-79936 ISBN: 0-8129-0397-8 Binding: Hardcover in black/dark
youtu.be
Fruit: A Savor The South Cookbook by Nancie McDermott
Read More: Fruit (Cookboook): https://www.amazon.com/Fruit-Savor-South%C2%AE-cookbook-Cookbooks/dp/1469632519 Blog: http://ocfooddiva.blogspot.com Chef’s Rol...

Fruit: A Savor The South Cookbook by Nancie McDermott - Watch it now on YouTube! 😋🍋🍈🍓🍉🍍🍤🍚📚