#cookbooks Tumblr posts

  • beej-honnecticutt
    24.01.2022 - 58 minutes ago

    MASH: Ghost Stories - Narcissist Cookbook ( Hunnihawk ) Part 4

    I just enjoy being around you… I don’t think I’m going anywhere

    Part 1 | Part 2 | Part 3 | Part 4

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  • beej-honnecticutt
    24.01.2022 - 1 hour ago

    MASH: Ghost Stories - Narcissist Cookbook ( Hunnihawk ) Part 3

    Part 1 | Part 2 | Part 3 | Part 4

    #m*a*s*h#hunnihawk#hawkeye pierce#mash#mash 4077#beejhawk#bj hunnicutt #bj hunnicutt is gay #and Hawkeye is too #ghost stories #by the narcissist cookbook
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  • beej-honnecticutt
    24.01.2022 - 1 hour ago

    MASH: Ghost Stories - Narcissist Cookbook ( Hunnihawk ) Part 2

    Part 1 | Part 2 | Part 3 | Part 4

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  • beej-honnecticutt
    24.01.2022 - 1 hour ago

    MASH: Ghost Stories - Narcissist Cookbook ( Hunnihawk ) Part 1

    You asked me why I loved you and I said “I don’t know”
    And I could tell you were disappointed by that answer so I carried on, said

    Part 1 | Part 2 | Part 3 | Part 4

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  • erinpinguina
    24.01.2022 - 3 hours ago

    the Danny Trejo chicken is AMAZING!!!!

    #personal#culinary academia #Get his cookbook bro he knows what he’s talking about
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  • cupqueencake
    24.01.2022 - 3 hours ago

    Ranboo Shepard's pie with chorizo sounds good but what the fuck is the rice watermelon, and cereal there for?

    #ranboo#billzo#bones duo #gonna blame freddie for this one what do you mean cookbook #liveblogging
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  • wutbju
    24.01.2022 - 5 hours ago

    Beneth Jones’ Rhubarb-Raspberry Pie sounds like an old classic worthy of the Great British Baking Show, yes?

    From a Straight A Cookbook

    #Bob Jones University #Archive #Straight A Cookbook #Recipes#Beneth Jones#Rhubarb-Raspberry Pie
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  • jeanne-de-valois
    24.01.2022 - 6 hours ago

    it’s the birthday boy

    #illustration#superatural#spn#dean winchester #scarecrow apple pie stolen from the official cookbook #she's my cherry pie is ME and it keeps cracking me up
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  • paperandwax
    24.01.2022 - 8 hours ago

    January 24, 2022: Open Books

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  • harborgirlwrites
    24.01.2022 - 20 hours ago

    Japanese Farm Food: An Award Winning Cookbook

    Japanese Farm Food: An Award Winning Cookbook

                  “Our life centers on the farm and the field. We eat what we grow,” says Nancy Singleton Hachisu, author of Japanese Farm Food which won the Gourmand World Cookbook Awards 2012: USA Winner for the Best Japanese Cuisine Book. It’s a fascinating take on Japanese cuisine from Hachisu, a native Californian who moved to a small village in rural Japan more than 30 years ago, intending to…

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    #Buta to Nanohana Itame #cookbooks#Food #Food Artisans of Japan #Japan: The Cookbook #Japanese Farm Food #Japanese Food #Nancy Singleton Hachisu #Pork and Flowering Mustard Stir-Fry #Preserving the Japanese Way #Recipes#Regional#Saitama Prefecture#Travel
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  • theviciousmocker
    24.01.2022 - 22 hours ago

    It's canon that Quill Brightforest was with a band of adventures who were *BORING AS FUCK* and even he could not write a good story about it, but when they eventually went to Silvixia, Quill fell in love with the food there and decided to ditch his adventures and write a cookbook instead.

    #quill Brightforest#Attica #Tales of The Skylark and The Sea Serpent #TotSatSS#shitpost #this is how the cookbook becomes canon #yes #I'm writing and actual cookbook #based off of a fantasy world #D&D
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  • heroes-feasting
    24.01.2022 - 23 hours ago

    Elven Marruth

    “Sometimes reductively referred to as “root pies” by dwarves and humans, marruth are incredibly hearty closed-faced canapés that are filled with spiced and herbed mashes of vegetables (carrots, potatoes, and carrots) and then lightly baked in a flaky, buttery crust.” - Heroes’ Feast, p. 64

    Eating seasonal foods is a popular option because it helps local growers, tastes fresher, and makes you feel more connected to the season. Now, this is all well and good if you live in a climate with longer or all-year growing seasons; but what can you expect to be growing when you’re knee-deep in snow?

    Believe it or not, there are winter seasonal vegetables! (rip fruit, you’ll be missed until spring)

    Elven Marruth from Heroes’ Feast is a great use of hardy winter-season produce. The small pastries make for a great snack alongside a warm bowl of soup or, thanks to their nutritious filling, a great meal on their own!

    These small pastries also hold a special place in my heart for being the first recipe I ever made from Heroes’ Feast (alongside Underdark Lotus with Fire Lichen Spread on p. 93)!

    Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

    Prep: 15 mins + pie crust, if making                 Cook: 2h 30 mins

    Total: 2h 45 mins


    1 small yellow onion, finely chopped*

    1 small Yukon gold potato, peeled and cut into ½-inch pieces

    2 carrots, peeled and finely chopped*

    2 cups (300 g) packed finely chopped green cabbage*

    3 tbsp. (44 ml) extra-virgin olive oil

    Kosher salt and freshly ground black pepper

    2 tsp. (3 g) finely chopped fresh thyme, plus 1 ½ tbsp. (4 g) picked whole thyme leaves**

    ¾ tsp. (4 ml) soy sauce

    ¼ cup (4 g) chopped fresh dill

    All-purpose flour for dusting

    Pastry for 2 double-crust pies, thawed if frozen

    1 egg

    * To cut down on prep time, roughly chop the onion, carrot, and cabbage and then process them together in a food processor. You’ll need about 15 pulses get them all finely chopped.

    ** To pick the whole thyme leaves, pinch a stem of thyme and run your fingers down the opposite way the leaves are pointing.

    First, preheat the oven to 375℉ (190℃) with the racks in the upper-middle and lower-middle of the oven. Line two large rimmed baking sheets with parchment paper or nonstick (silicone) liners.

    Then, in a bowl, combine the onion, potato, carrots, cabbage, and olive oil and toss to coat the vegetables with the oil (top-left). Add ½ tsp. salt and a few grinds of pepper and toss to distribute (top-right).

    Transfer the mixture to one of the prepared baking sheets, spreading it into a thin, even layer (set the bowl aside) (top-left).

    Roast the vegetables on either rack until tender, 25 to 30 minutes, stirring and turning the vegetables two or three times (top-right).

    NOTE: I misread the instructions so I spread the mixture over both sheets.

    Remove the baking sheet from the oven, add the chopped thyme, and stir to incorporate it. Spread out the mixture and allow to cool to room temperature for about 20 minutes.

    Leave the oven on for more baking and return the cooled veggies to the now-empty bowl. Stir in the soy sauce, dill, ¾ tsp. salt, and pepper to taste. Adjust the seasoning as necessary, and set aside until needed.

    If making the filling ahead of time, turn off the oven, transfer the cooled mixture to a tupperware, and put it in the fridge until needed.

    Replace the parchment paper on the baking sheet or wash the non-stick liner and return it to the baking sheet. Have a small bowl of water handy.

    Dust a large piece of parchment paper or a clean work surface with flour. Working with one ball of homemade pastry at a time, or one sheet of store-bought pastry, roll the dough into a 12-inch (30 cm) circle (top-left).

    Sprinkle half of the whole thyme leaves evenly over the pastry, cover with a piece of parchment paper, and roll lightly to help the thyme stick (top-right).

    Flip the pastry over so the thyme leaves are on the bottom, and set aside. Repeat with the remaining pastry and remaining whole thyme leaves.

    With a 4-inch (10 cm) round biscuit or cookie cutter, cut at least six circles out of each pastry round.

    TIP: To keep the pastry as chilled as possible for maximum ~flakiness~ while baking, work with and cut out circles from one ball of pastry at a time. Place each cut circle on a plate covered with cling film and put in the fridge until needed.

    Keep the scraps from the first dough ball in the fridge and combine with the scraps from the second dough ball. Roll out the combined scraps for extra circles.

    NOTE: My pie crust recipe gives quite a bit of dough, so you’ll end up cutting out way more than the six asked for by Heroes’ Feast.

    Working with as many of the pastry circles as you feel comfortable with to keep the dough chilled, place 1 ½ tbsp. (one slightly rounded tbsp.) of the vegetable mixture in the center of each round, leaving a ½-inch border around the edge.

    Working with one piece of pastry at a time, moisten the edge of the pastry circle and fold over the pastry over the filling to make a half-moon shape. Press out any trapped air, press the edges firmly to seal, and crimp the edges using a fork to secure the seal.

    Transfer the crimped pastries to a separate plate and keep in the fridge until ready to cook.

    Repeat with the remaining pastry rounds and filling.

    Once all of the pastries are ready, transfer them onto the prepared baking sheets.

    In a small bowl, beat the egg with 1 tbsp. water and brush the tops and sides of each marruth with the mixture (top-left).

    Bake until the marruths are light golden brown and crisp, about 25 minutes, rotating the sheets 180 degrees and switching racks halfway through baking (top-right).

    Set the baking sheets on wire racks, cool the pastries for about 5 minutes, and serve hot.

    NOTE: Despite the recipe only being supposed to make 12, I’ve always gotten somewhere between 18-22 marruths from the filling.

    NOTE: You’ll notice the BIG marruth I’ve made on the tray. I was trying to see if I could make a larger version of this recipe since I’d made smaller ones of the Hand Pies (p. 21). However, the consensus was that the smaller ones were better. Expect 4-5 more marruths than shown if not making the big one.

    Overall, I would give this recipe a 5/5. I’m usually not a huge fan of vegetable-based dishes, but these veggie turnovers are awesome. I’ve made them for weekend lunches and many a movie night and they’re always a massive hit!

    The vegetables really work together with the soy sauce and herbs to create a great flavour with a texture reminiscent of a spring roll. If you’re looking for a more savoury turnover, this one’s for you.

    MAKE SURE TO EAT THEM WARM though. It might just be me, but they don’t really work if they’re any colder than room temperature.

    I would also recommend making the filling and pie crust on one day and assembling them the next day. It makes the cooking time a lot less daunting and not eat up your free time :)

    P.S. You can make these for someone who doesn’t like onion by leaving it out. I’ve made them like this before and they said they were great!

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  • erinpinguina
    23.01.2022 - 23 hours ago

    We’re gonna make Danny Trejo fried chicken 🍗

    #personal #so excited to try something from his cookbook 🙌
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  • ewkpop
    23.01.2022 - 1 day ago

    i want a cookbook of recipes for different cultures’ dumplings. just all the different ways folks do Dough Wrapped Around Filling. such a majestic and integral part of the human experience. 

    #*shhh* look away #actually go ahead n reblog this w a link or a recipe from your family if u want #maybe I'LL make this cookbook lol
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  • tellmeghoststories
    23.01.2022 - 1 day ago

    You asked me why I love you and I said 

    "I- I don't know”

    But I could tell you where disappointed by that answer so I carried on, I said "I mean, I've loved a lot of people in my life or I thought I have, I guess I've written them all off when they leave or I leave them, you know because that means- doesn't it? -that means it couldn't have been love to begin with so why not just write it off?

    Sorry that's not really answering your question. I mean I guess I thought I was so fucking smart when you met me. When I was 23, I finally started to feel like a real person, you know? A human being.

    Kept the kind of secrets real people keep, told the kind of lies real people tell And most exciting of all, I loved like I thought real people loved. Never really staying anywhere, perpetually the process of going somewhere. I thought I was dark and mysterious and fucking irresistible

    Now I look back on 23 year old me and I think

    'Jesus Christ man, what a dick, what a leech treating relationships like an ice-cream factory, eating all that I can handle and then throwing it all up and running away'

    And, yeah, I'm not 23 anymore but I'm still me and, what's more, I still wanna run away sometimes, a lot of times actually in a stupid little way I do where I lock myself in my room and I watch strangers play videogames 'til my brain starts to leak all-over the sofa. And I get high and I write and I sing and I hope it still sounds good when I'm sober-

    Fuck sorry, you asked me a direct question I guess I'm scared that I'm imaginary, that I invent myself everyday so other people don't have to. That who I really am is secondary to what I want everyone else to see and I'm scared that I'm crazy

    But God help me, I'm twice as scared I'm sane 'Cause then what excuse do I have for treating people like problems that need to be solved or explained

    And that's where you come in You came along, you taught me that people cannot be explained That we are all ghost stories at the end of the day and maybe we should just aim to stay that way

    Maybe there's a reason why we do the wonderful-horrible things we do to each other but the reasons are too simple to be satisfying. And then we are left forgetting and re-mystifying each other. 'Cause we don't really wanna understand what makes us hurt each other. No we don't really wanna understand what makes us hurt each other. Ah no we don't really wanna understand what makes us-

    Fuck sorry I mean, I've had a lot of trouble focusing recently Too much aspartame in the diet, I think To answer your question: I love you because I have to There is no why about it

    Anymore than there's a reason why water vapor gathers in the sky Or why the nettles in the garden don't go away no matter how much the guy downstairs tries to keep them at bay, there is no why about it There is a how I suppose, don't really understand it though

    Maybe if I dug around a bit in the soil I'd find where all this love comes from and what it's for

    But then the question would be answered The ghost story would be over There would be very little point to telling it anymore Right now I'm just happy to let it be Let you be you, me be me Sleep 'til noon and watch TV Make schemes together Try not to keep secrets from each other

    And just hope to God that we are right when we say 'I love you' 'I love you' I just enjoy being around you I don't think I'm going anywhere

    #ghost stories #the narcissist cookbook #lyrics
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  • unlikelyinfluencercrown
    23.01.2022 - 1 day ago

    Paleohacks Cookbooks Review https://expatbuzz.org/?p=22233&utm_source=tumblr&utm_medium=social&utm_campaign=ReviveOldPost

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  • lunaria-wol
    23.01.2022 - 1 day ago

    Exhibit A: Ishgardian Muffins

    A smashing success, I’d say. They’re very light and fluffy, but neither too sweet nor too salty. When cut in half and spread with butter and jam, they make for an excellent and filling breakfast. Plus, they’re incredibly easy to make and only require some basic ingredients. 

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