1.  
  2. 11:30 14th Jul 2014

    Notes: 8133

    Reblogged from coffeejelli

    Tags: artrecipefoodsoup

    troffie:

    maddiesharafian:

    Remember when I said I wasn’t going to make a comic about food?

    I lied.

    Maddie is great!!!

     
  3. typette:

    c0tt0ncandi:

    architectureandmuscle:

    rastaqueen3000ad:

    mechsae:

    shadowdestroyer:

    electricsed:

    All the flavor, none of the bigotry!

    I must try this.

    Same. To the pantry! (tomorrow-ish)

    tumblr done started something

    This weekend

    aww shit.

    and now none of you ever have to patron them EVER AGAIN

    (Source: wamwanfood)

     
  4.  
  5. 20:05 11th May 2014

    Notes: 134601

    Reblogged from spookyhouse

    Tags: IM GONNA TRY THISrecipebread

    victoriouscrush:

    liasangria:

    possiblyevil:

    boodlesandtonicplz:

    permanentchaos:

    purple-is-the-new-red:

    mcsprankles:

    bettycrockersbitch:

    debbiemoonpieslaststand:

    bile2:

    dmthx4:

    stop this man

    im calling the fucking cops

    i have obama on the phone

    what

    At first, I thought he was just gonna scoop some ice cream onto bread. But then

    Seriously how did he figure this out

    mah.gerd. 

    You can use ANY flavor of ice cream you want, and it bakes up pretty well in a bread machine(quick bread setting) or rice cooker too. >.> In case there isn’t an oven or using it makes the whole house too hot. An instructables with commentary.

    i’m gonna make this

    WITCHCRAFT

    man i wanna try it with pistachio.

    (Source: damionjunior)

     
  6. notwiththoseshoesonboi:

Adding this to the struggle-meals menu

    notwiththoseshoesonboi:

    Adding this to the struggle-meals menu

     
  7. image: Download

    dreamer7149:

gamzeemakarasober:

keepcalmbutpanicatthedisco:

missachickapea:

karkat-in-the-tardis:

dandelionpunx:

Whoever wants to eat cookie dough and not get salmonella. Here ya go!

lets be honest nobody ever thought ‘hmm i might get salmonella’ and stopped eating regular cookie dough like that just never crossed our minds

It always crosses my mind, but it never stops me. I just say silent chants to the chicken gods not to let me get sick from those raw eggs. lol

the chicken gods

bauuuccckkk- cakadoodledoooo

If I die from cookie dough I will accept my fate wholeheartedly

    dreamer7149:

    gamzeemakarasober:

    keepcalmbutpanicatthedisco:

    missachickapea:

    karkat-in-the-tardis:

    dandelionpunx:

    Whoever wants to eat cookie dough and not get salmonella. Here ya go!

    lets be honest nobody ever thought ‘hmm i might get salmonella’ and stopped eating regular cookie dough like that just never crossed our minds

    It always crosses my mind, but it never stops me. I just say silent chants to the chicken gods not to let me get sick from those raw eggs. lol

    the chicken gods

    bauuuccckkk- cakadoodledoooo

    If I die from cookie dough I will accept my fate wholeheartedly

     
  8. andrewfindsawesomethings:

    kelsey-annn:

    seagull-goddess:

    guacamolebeautyqueen:

    disneyfoodtravel:

    thegaynerdblog:

    Here’s the recipe since motherfuckers can’t source their shit.

    sweet baby jesus

    This changes everything

    okay so yes plz

    here ya go rhyder

    unless you’re boots-n-cats, you have no idea how aroused this makes me.

    (Source: wamwanfood)

     
  9. prettygirlfood:

4-Layer Pizza Dip with Homemade Flatbread
6 ounces ricotta cheese6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)3/4 cup pizza or marinara saucepepperoni slices to cover the top
Preheat oven to 350°.
Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).
Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.
Piadina (Italian Flat Bread)

2 teaspoons instant yeast3 1/2 cups all-purpose flour2 teaspoons fine sea salt1 tablespoon extra virgin olive oil1/2 teaspoon baking soda1 1/4 cup water

In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.

In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.

Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).

Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.

Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.

Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.

Makes 10 round flat breads.

    prettygirlfood:

    4-Layer Pizza Dip with Homemade Flatbread

    6 ounces ricotta cheese
    6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
    3/4 cup pizza or marinara sauce
    pepperoni slices to cover the top

    Preheat oven to 350°.

    Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).

    Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.

    Piadina (Italian Flat Bread)
    2 teaspoons instant yeast
    3 1/2 cups all-purpose flour
    2 teaspoons fine sea salt
    1 tablespoon extra virgin olive oil
    1/2 teaspoon baking soda
    1 1/4 cup water
    In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.
    In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.
    Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).
    Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.
    Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.
    Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.
    Makes 10 round flat breads.
     
  10. image: Download

    foodforzombies:

Sweet Potato Soup with Citrus and Chipotle
Vegan, serves 1-2
Ingredients
1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) — add more to thin out to desired consistency
1/2 cup soy milk*, original or plain or unsweetened flavors (I used Soy Dream)
*almond milk will work too
Add to taste (what I used):
orange or satsuma zest (a pinch)
salt (3 pinches)
chipotle powder (1/2 tsp)
Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!)
dash of seasoned chili salt
+ Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.
+ Lower sodium note: salt is very important for this recipe! It brings out all the flavors of the sweet potato base! If you need to go light on sodium, however, give lime or apple cider vinegar a try to perk things up..
Instructions
Preheat oven to 400 degrees.
Bake your sweet potato until tender.
Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
Serve with garnish or avocado and crushed chips over top.

    foodforzombies:

    Sweet Potato Soup with Citrus and Chipotle

    Vegan, serves 1-2

    Ingredients

    • 1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
    • 1/2 cup+ No-Chicken Broth (or substitute vegetable broth) — add more to thin out to desired consistency
    • 1/2 cup soy milk*, original or plain or unsweetened flavors (I used Soy Dream)

    *almond milk will work too

    Add to taste (what I used):

    • orange or satsuma zest (a pinch)
    • salt (3 pinches)
    • chipotle powder (1/2 tsp)

    Garnish:

    • 1/4 cup diced avocado
    • 2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!)
    • dash of seasoned chili salt

    + Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.

    + Lower sodium note: salt is very important for this recipe! It brings out all the flavors of the sweet potato base! If you need to go light on sodium, however, give lime or apple cider vinegar a try to perk things up..

    Instructions

    1. Preheat oven to 400 degrees.
    2. Bake your sweet potato until tender.
    3. Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
    4. Serve with garnish or avocado and crushed chips over top.