1. Photo
    Posted 6 days ago
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    Cider Braised Apples and Cabbage
Ingredients:
2 tablespoons ghee
2 medium yellow onions
2 medium apples
1 medium head cabbage 
1 1/2 cups sweet apple cider
1 bay leaf
1/2 teaspoon unrefined sea salt
2 tablespoons apple cider vinegar
Directions:Melt the ghee in a large (12-inch) skillet over moderately high heat, then toss in sliced onion. Fry until translucent and a bit caramelized at the edges, 6 to 8 minutes. Stir in apples and fry until fragrant, a further 2 to 3 minutes. 
Reduce heat to medium, toss in chopped cabbage, stir well to bring the apples and onions to the surface, and cook for about 5 minutes.
Pour cider into the cabbage and apples, and toss in the bay leaf. Simmer, uncovered, for 30 to 35 minutes or until the cabbage and apples are soften and the liquid is largely evaporated. 
Sprinkle the dish with sea salt and stir in the apple cider vinegar. Continue cooking over medium heat for a further 2 to 3 minutes, then serve.

    Cider Braised Apples and Cabbage

    Ingredients:

    • 2 tablespoons ghee
    • 2 medium yellow onions
    • 2 medium apples
    • 1 medium head cabbage 
    • 1 1/2 cups sweet apple cider
    • bay leaf
    • 1/2 teaspoon unrefined sea salt
    • 2 tablespoons apple cider vinegar

    Directions:
    Melt the ghee in a large (12-inch) skillet over moderately high heat, then toss in sliced onion. Fry until translucent and a bit caramelized at the edges, 6 to 8 minutes. Stir in apples and fry until fragrant, a further 2 to 3 minutes. 

    Reduce heat to medium, toss in chopped cabbage, stir well to bring the apples and onions to the surface, and cook for about 5 minutes.

    Pour cider into the cabbage and apples, and toss in the bay leaf. Simmer, uncovered, for 30 to 35 minutes or until the cabbage and apples are soften and the liquid is largely evaporated. 

    Sprinkle the dish with sea salt and stir in the apple cider vinegar. Continue cooking over medium heat for a further 2 to 3 minutes, then serve.

  2. Photo with 3 notes
    Posted 1 week ago
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    Paprika-Bacon and Chocolate PancakesA Hello Delicious Original Recipe!
Ingredients: 
Boxed or pre-prepared Pancake batter
Milk
2-5 slices of bacon
1/2 tsp baking powder
2 tbsp Paprika
1 1/2 tsp unsweetened Cocoa Powder
Directions:Heat a skillet over medium heat. While heating, Roughly dice the bacon. Add to skillet and fry until crunchy. Remove from heat and set aside to drain.
In a bowl, mix pancake batter according to instructions (substituting milk for water), adding the cocoa powder and paprika, plus baking powder. Stir well, then add bacon and bacon drippings. Add more batter powder if necessary to correct batter consistency.
Using a combination of remaining bacon grease and melted butter, cook pancakes. Remove from heat, top with maple syrup, and serve.

    Paprika-Bacon and Chocolate Pancakes
    A Hello Delicious Original Recipe!

    Ingredients: 

    • Boxed or pre-prepared Pancake batter
    • Milk
    • 2-5 slices of bacon
    • 1/2 tsp baking powder
    • 2 tbsp Paprika
    • 1 1/2 tsp unsweetened Cocoa Powder

    Directions:
    Heat a skillet over medium heat. While heating, Roughly dice the bacon. Add to skillet and fry until crunchy. Remove from heat and set aside to drain.

    In a bowl, mix pancake batter according to instructions (substituting milk for water), adding the cocoa powder and paprika, plus baking powder. Stir well, then add bacon and bacon drippings. Add more batter powder if necessary to correct batter consistency.

    Using a combination of remaining bacon grease and melted butter, cook pancakes. Remove from heat, top with maple syrup, and serve.

  3. Photo with 3 notes
    Posted 1 week ago
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    Southern Drop Biscuits and Brown GravyA Hello Delicious! original recipe
Ingredients:
Original flavor ground Sausage
Pancake batter
1/2 cup Milk + some
1 small onion
5 cloves garlic (roughly half a medium bulb)
Coarse Sea Salt
Pepper
Parsley
Brown Gravy Packet + water
Butter
Directions:Preheat oven to 350 degrees Fahrenheit.
In a small skillet, heat butter to melt. Roughly chop half a small onion and 5 or so bulbs of garlic, and saute on medium-low heat.
While the mixture is sauteing, prep the pancake batter for drop biscuits following directions on the package. If no directions are available, use 1 cup of batter + 1/2 cup milk per every 4 biscuits you wish to make for a basic ratio.
When mixture is cooked until onions are soft, remove from heat and add to the batter. Fold in along with 1 tsp coarse sea salt, 1 tsp pepper, and 2 tsp parsley. Mix well- adding more milk or batter powder as necessary until a dough-like consistency is reached. The dough should not be too sticky or wet.
Using the same skillet you used for the onion and garlic, use the half pound of Sausage to create meatballs equal to the number of biscuits you will be making (8 biscuits = 8 meatballs). Brown on all sides in the pan, then cover to steam until cooked through. Make sure to turn occasionally while steaming.
Line a baking sheet with a thin layer of butter or oil (or use wax paper). Place approximately 1 tbsp of the biscuit batter for every biscuit you plan on making (6 biscuits  6 tbsps batter), spacing the dolops equa width apart from one another.
When sausage balls are finished, remove from heat and use the spoon to place 1 sausage ball on each of the dollops you just made on the pan. Cover each one with the remaining biscuit batter making sure to cover all sides of the sausage balls so that they are in the center of the biscuits when cooked.
Place rack in the oven and cook for 10 minutes or until golden brown.
While biscuits are baking, prepare the brown gravy as per the package directions. Remove biscuits from oven when finished, plate, and top with gravy.
Enjoy!

    Southern Drop Biscuits and Brown Gravy
    A Hello Delicious! original recipe

    Ingredients:

    • Original flavor ground Sausage
    • Pancake batter
    • 1/2 cup Milk + some
    • 1 small onion
    • 5 cloves garlic (roughly half a medium bulb)
    • Coarse Sea Salt
    • Pepper
    • Parsley
    • Brown Gravy Packet + water
    • Butter

    Directions:
    Preheat oven to 350 degrees Fahrenheit.

    In a small skillet, heat butter to melt. Roughly chop half a small onion and 5 or so bulbs of garlic, and saute on medium-low heat.

    While the mixture is sauteing, prep the pancake batter for drop biscuits following directions on the package. If no directions are available, use 1 cup of batter + 1/2 cup milk per every 4 biscuits you wish to make for a basic ratio.

    When mixture is cooked until onions are soft, remove from heat and add to the batter. Fold in along with 1 tsp coarse sea salt, 1 tsp pepper, and 2 tsp parsley. Mix well- adding more milk or batter powder as necessary until a dough-like consistency is reached. The dough should not be too sticky or wet.

    Using the same skillet you used for the onion and garlic, use the half pound of Sausage to create meatballs equal to the number of biscuits you will be making (8 biscuits = 8 meatballs). Brown on all sides in the pan, then cover to steam until cooked through. Make sure to turn occasionally while steaming.

    Line a baking sheet with a thin layer of butter or oil (or use wax paper). Place approximately 1 tbsp of the biscuit batter for every biscuit you plan on making (6 biscuits  6 tbsps batter), spacing the dolops equa width apart from one another.

    When sausage balls are finished, remove from heat and use the spoon to place 1 sausage ball on each of the dollops you just made on the pan. Cover each one with the remaining biscuit batter making sure to cover all sides of the sausage balls so that they are in the center of the biscuits when cooked.

    Place rack in the oven and cook for 10 minutes or until golden brown.

    While biscuits are baking, prepare the brown gravy as per the package directions. Remove biscuits from oven when finished, plate, and top with gravy.

    Enjoy!

  4. Saffron and Mango Icecream
Ingredients:
1 cup mango puree
Saffron
1 t vanilla 
1 cup heavy cream
6 eggs yolks
¾ cup sugar
2 cups buttermilk
Directions:Whisk the egg yolks and sugar in a bowl until light and smooth (It may look like that after a few seconds but don’t be fooled, keep whisking).
In a saucepan heat the cream, stirring occasionally to keep it from burning. Don’t let it boil, when it bubbles a bit on the side add a big to the bowl with the egg yolks and sugar, whisking it around to temper it. Add this mixture back into the cream pot and whisk until completely mixed.
Grab a wooden spoon stir it occasionally until it begins to thicken (You can tell because when you put half the spoon in the mixture it is a thicker color, and when you drag your finger across the spoon the line through stays defines- so make it a custard). Remember not to increase the heat to speed it up, have patience my young grasshopper.
Pour the custard into a big bowl, add the buttermilk, mango puree, vanilla and several strings of saffron. Mix this up and stick it in the freezer. I gave up on my ice-cream maker, it’s just not working for me. So forget about it in the deep freeze for a few hours.
Once frozen, let it thaw for a while and serve it up with a few more pieces of saffron on the top. Saffron is a light flavor so if you munch through a thread it won’t overwhelm your mouth.
Congratulations, you are now a lv 82 chef.

    Saffron and Mango Icecream

    Ingredients:

    • 1 cup mango puree
    • Saffron
    • 1 t vanilla 
    • 1 cup heavy cream
    • 6 eggs yolks
    • ¾ cup sugar
    • 2 cups buttermilk

    Directions:
    Whisk the egg yolks and sugar in a bowl until light and smooth (It may look like that after a few seconds but don’t be fooled, keep whisking).

    In a saucepan heat the cream, stirring occasionally to keep it from burning. Don’t let it boil, when it bubbles a bit on the side add a big to the bowl with the egg yolks and sugar, whisking it around to temper it. Add this mixture back into the cream pot and whisk until completely mixed.

    Grab a wooden spoon stir it occasionally until it begins to thicken (You can tell because when you put half the spoon in the mixture it is a thicker color, and when you drag your finger across the spoon the line through stays defines- so make it a custard). Remember not to increase the heat to speed it up, have patience my young grasshopper.

    Pour the custard into a big bowl, add the buttermilk, mango puree, vanilla and several strings of saffron. Mix this up and stick it in the freezer. I gave up on my ice-cream maker, it’s just not working for me. So forget about it in the deep freeze for a few hours.

    Once frozen, let it thaw for a while and serve it up with a few more pieces of saffron on the top. Saffron is a light flavor so if you munch through a thread it won’t overwhelm your mouth.

    Congratulations, you are now a lv 82 chef.

  5. Photo with 56 notes
    Posted 2 weeks ago
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    Winter Vegetable Soup with Smoked Trout
Ingredients:
1/2 small celery root, peeled and sliced (1 cup)
2 medium parsnips, peeled and sliced (2 cups)
1/2 small rutabaga, peeled and sliced (1 cup)
1 quart chicken broth
1 bay leaf
1/4 teaspoon freshly ground nutmeg, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup sour cream
1 teaspoon lemon juice
4 ounces smoked trout, pulled apart into pieces
Toasted and buttered country bread slices, for serving
Directions:Combine vegetables, chicken broth, bay leaf, and nutmeg in a medium saucepan and season with salt and pepper. Bring to a boil and reduce heat to medium to simmer until vegetables are tender, 15 minutes. Remove bay leaf. Using an immersion blender (or standard blender, working in batches), puree soup until smooth. Stir in sour cream and lemon juice. Serve soup topped with trout pieces alongside crusty bread.

    Winter Vegetable Soup with Smoked Trout

    Ingredients:

    • 1/2 small celery root, peeled and sliced (1 cup)
    • medium parsnips, peeled and sliced (2 cups)
    • 1/2 small rutabaga, peeled and sliced (1 cup)
    • quart chicken broth
    • bay leaf
    • 1/4 teaspoon freshly ground nutmeg, plus more for garnish
    • Kosher salt and freshly ground black pepper
    • 1/3 cup sour cream
    • teaspoon lemon juice
    • ounces smoked trout, pulled apart into pieces
    • Toasted and buttered country bread slices, for serving

    Directions:
    Combine vegetables, chicken broth, bay leaf, and nutmeg in a medium saucepan and season with salt and pepper. Bring to a boil and reduce heat to medium to simmer until vegetables are tender, 15 minutes. Remove bay leaf. Using an immersion blender (or standard blender, working in batches), puree soup until smooth. Stir in sour cream and lemon juice. Serve soup topped with trout pieces alongside crusty bread.

  6. Photoset with 329 notes
    Posted 2 weeks ago
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    Jalapeno and Cheddar Cornmeal Biscuits

    Ingredients:

    • 1 1/4 cup all purpose flour
    • 3/4 cup yellow cornmeal
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoon superfine sugar
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon cracked black pepper
    • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
    • 1 cup grated cheddar cheese
    • 1 large jalapeno, seeded and diced
    • 3/4 cup buttermilk
    • 1/4 cup (1/2 stick) unsalted butter, melted

    Directions:
    Preheat oven to 400˚F.

    Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.

    Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.

    Fold in cheddar, jalapeno and buttermilk until a dough forms.

    Scoop 1/4 cup sized balls of dough and drop onto a parchment lined baking sheet, about 1 inch apart.

    Bake biscuits for 15 minutes. Remove from oven and brush tops with melted butter. Place back into oven and bake for an additional 5 to 10 minutes.

    Remove from oven and allow to cool slightly. Once cool enough to handle, serve.

    Makes 10 - 12

  7. Post with 271 notes
    Posted 2 weeks ago
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    Mass Effect Squadmate Cocktails

    lesbealiens:

    All of the drinks/recipe information is from SaveGameonline (aka, not my stuff! I just wanted to share this with you all. So, enjoy!)

    image

    Recipe

    • 1 1/4 oz Bourbon (we recommend Maker’s Mark)
    • 1/2 oz Spiced Rum (we recommend Captain Morgan’s)
    • 1/4 oz Triple Sec
    • Ginger beer or ginger ale to fill (we recommend Reed’s Extra Ginger Brew)

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    Recipe

    • oz Vodka (we recommend 42 Below)
    • 1/2 oz Chambord
    • 1/2 oz lemon juice
    • Lemonade to fill

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    Recipe

    • 1/2 oz Scotch Whiskey
    • 3/4 oz Blue Curacao
    • 1/4 oz lime juice
    • Champagne or Lemonade to fill
    • And add Blueberries for that extra Liara-ness

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    Recipe

    •  10ml Jagermeister
    • 10ml Blue curacao
    • 10ml Mountain Dew

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    Recipe

    • oz Parfait Amour
    • 3/4 oz Mandarin Liquer
    • 1/2 oz Vodka
    • Lemonade to fill.

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    Recipe

    Dust the shot glass with curry powder then add:

    • 10 ml Bourbon
    • 10 ml Spiced rum (we recommend Captain Morgan’s)
    • 10 ml Ginger ale
    • And finish with a healthy splash of ground pepper on top.

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    Recipe

    • oz Bailey’s Irish Cream
    • 3/4 oz Kahlua
    • 1/2 oz Sake (we recommend Kizakura)
    • Hot or Iced Coffee to fill

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    Recipe

    • 1/2 oz Sambuca
    • 1/2 oz Blue Curacao
    • 1/3 oz Strawberry liqueur
    • Fill with Red Bull

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    Recipe

    Coat the shot glass with Habanero Tabasco Sauce then layer:

    • 8 ml Vodka
    • 8 ml Whiskey (we recommend Jack Daniels, of course)
    • 8 ml Bourbon
    • 6 ml Red Bull

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    Recipe

    • 1/2 oz Strawberry Liqueur
    • 1/2 oz Mango Liqueur
    • 1/3 oz Melon Liqueur
    • 1/3 oz Vodka
    • Pineapple Juice to fill

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    Recipe

    Coat the glass with chocolate sauce in a spiral pattern, then add:

    • oz Bailey’s Irish Creme
    • 1/2 oz Malibu Coconut Rum
    • 1/2 oz Butterscotch Schnapps
    • Fill with Iced Chocolate
    • Then add crushed cookies, chocolate sauce and sprinkles on top

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    Recipe

    • oz Tequila (the older the better)
    • 1/2 oz Hpnotiq
    • 1/3 oz Parfait Amour
    • Fill with Pineapple Juice

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    Recipe

    • 1/2 oz Glenlivet Scotch Whiskey
    • 1/2 oz Vodka (try Devil’s Springs if you are game, but be warned that it is VERY potent)

    image

    Recipe

    • 3/4 oz Coconut Rum
    • 1/2 oz Melon Liqueur
    • 1/2 oz Blue Curacao
    • Pineapple Juice to fill

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    Recipe

    Drizzle honey down the side of the martini glass, sprinkle brown sugar around the side, then add:

    • oz spiced rum
    • 3/4 oz butterscotch schnapps
    • Dash of angostura bitters
    • Milk to fill

     image

    Recipe

    • oz Mango liqueur
    • 3/4 oz Mandarin liqueur
    • Fill with Strawberry and Lime Cider (we recommend Rekorderlig)

    image

    Recipe

    • oz Champagne
    • 1/2 oz Coconut Rum
    • 1/3 oz Blue Curacao
    • Dash of Lime Juice
    • Lemonade to fill

    image

    Recipe

    • oz Cherry Brandy
    • 3/4 oz Scotch
    • 1/3 oz Lemon Juice
    • Coke to fill (we used Coke Zero, because Javik puts up with zero bull)

    image

    Recipe

    • oz Havana Club Dark Rum
    • 1/2 oz Chambord
    • 1/3 oz Raspberry cordial syrup
    • Dash of lime (or alternatively a lime wedge if you prefer)
    • Fill with cranberry juice

    image

    Recipe

    • 1 1/2 oz Hpnotiq
    • oz White Wine
    • 1/2 oz Champagne
    • Splash of Blue Curacao to colour
    • Fill with Lemonade
  8. Photo with 11,937 notes
    Posted 2 weeks ago
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    Fry Bread Breakfast Tacos
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups warm water
vegetable oil, for frying
Toppings of your choice
Directions:In a large bowl combine the flour, baking powder and salt. Whisk until completely combined. Make a well in the center of the bowl and add the warm water. Stir with a wooden spoon until the dough comes together. Transfer the dough onto a lightly floured work surface and knead for a few minutes until the dough is somewhat smooth. Place back in the bowl and cover with plastic wrap. Allow to chill in the fridge for at least 30 minutes or up to overnight.
Heat the oil in a pot or a skillet with high sides, until very hot. Portion out the dough into golf ball sized balls—you should get about 8 to 10 balls—and then roll out on a lightly floured work surface, until very thin. Poke a hole in the center of the dough to allow steam to escape while frying. Fry the dough rounds, one at a time, for about 1 to 2 minutes per side or until golden brown and crispy. Drain on paper towels and transfer to a wire rack placed over a baking sheet. Repeat with the remaining dough until they are all fried. Keep the fry breads warm in the oven set at 250°F.
To assemble the tacos, top with eggs cooked the way you like it. Over easy, sunny side up, over hard or scrambled. Add browned potatoes, cooked bacon or crumbled sausage. Garnish with your choice of diced tomatoes, cheese, avocado, scallions, sour cream, beans, hot sauce or homemade salsa (recipe follows). Serve warm.
The extra fry breads can be stored in the fridge in an airtight container or food storage bag and rewarmed in the oven when ready to use. You can also freeze the fried fry breads and rewarm later on. Make the toppings and assemble the tacos when you are ready to eat. Enjoy!

    Fry Bread Breakfast Tacos

    Ingredients:

    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1½ cups warm water
    • vegetable oil, for frying
    • Toppings of your choice

    Directions:
    In a large bowl combine the flour, baking powder and salt. Whisk until completely combined. Make a well in the center of the bowl and add the warm water. Stir with a wooden spoon until the dough comes together. Transfer the dough onto a lightly floured work surface and knead for a few minutes until the dough is somewhat smooth. Place back in the bowl and cover with plastic wrap. Allow to chill in the fridge for at least 30 minutes or up to overnight.

    Heat the oil in a pot or a skillet with high sides, until very hot. Portion out the dough into golf ball sized balls—you should get about 8 to 10 balls—and then roll out on a lightly floured work surface, until very thin. Poke a hole in the center of the dough to allow steam to escape while frying. Fry the dough rounds, one at a time, for about 1 to 2 minutes per side or until golden brown and crispy. Drain on paper towels and transfer to a wire rack placed over a baking sheet. Repeat with the remaining dough until they are all fried. Keep the fry breads warm in the oven set at 250°F.

    To assemble the tacos, top with eggs cooked the way you like it. Over easy, sunny side up, over hard or scrambled. Add browned potatoes, cooked bacon or crumbled sausage. Garnish with your choice of diced tomatoes, cheese, avocado, scallions, sour cream, beans, hot sauce or homemade salsa (recipe follows). Serve warm.

    The extra fry breads can be stored in the fridge in an airtight container or food storage bag and rewarmed in the oven when ready to use. You can also freeze the fried fry breads and rewarm later on. Make the toppings and assemble the tacos when you are ready to eat. Enjoy!

  9. Photo with 2 notes
    Posted 2 weeks ago
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    Blood Orange French Toast
Ingredients:
1 loaf whole-wheat challah or other eggy bread
5 eggs
1 1/2 cups milk
3/4 cup blood orange juice
2 tablespoons blood orange zest
1 tablespoon sugar
3/4 teaspoon salt
2 tablespoons vanilla extract
butter and a neutral oil for frying
Directions:Cut the bread into thick 1″ slices and heat a large skillet over medium to medium-high heat.
In a large bowl, whisk together the eggs, milk, orange juice, zest, sugar, salt, and vanilla. Immerse 3 or 4 slices at a time in the egg mixture for 1-2 minutes. Meanwhile, heat 1 tablespoon butter and 1 tablespoon neutral oil in the skillet. Add the French toast and fry for 2-3 minutes per side. Store cooked French toast on a warm plate in a 200 degree oven.
Serve with a sprinkle of confectioners sugar, a drizzle of maple syrup, and blood orange slices. 

    Blood Orange French Toast

    Ingredients:

    • 1 loaf whole-wheat challah or other eggy bread
    • 5 eggs
    • 1 1/2 cups milk
    • 3/4 cup blood orange juice
    • 2 tablespoons blood orange zest
    • 1 tablespoon sugar
    • 3/4 teaspoon salt
    • 2 tablespoons vanilla extract
    • butter and a neutral oil for frying

    Directions:
    Cut the bread into thick 1″ slices and heat a large skillet over medium to medium-high heat.

    In a large bowl, whisk together the eggs, milk, orange juice, zest, sugar, salt, and vanilla. Immerse 3 or 4 slices at a time in the egg mixture for 1-2 minutes. Meanwhile, heat 1 tablespoon butter and 1 tablespoon neutral oil in the skillet. Add the French toast and fry for 2-3 minutes per side. Store cooked French toast on a warm plate in a 200 degree oven.

    Serve with a sprinkle of confectioners sugar, a drizzle of maple syrup, and blood orange slices. 

  10. Photoset with 2,067 notes
    Posted 2 weeks ago
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    Persimmon Prosciutto and  Brie Grilled Cheese

    Ingredients:

    • 4 slices whole wheat seeded bread
    • 2 tablespoons whole grain mustard
    • 4 slices prosciutto
    • 1 Fuyu persimmon, thinly sliced
    • 2 small  handfuls fresh arugula
    • 2 to 4 ounces  Brie cheese, depending on how much cheese you like
    • 1 tablespoon butter for grilling

    Directions:
    Spread mustard on four slices of bread.  Layer on two slices of prosciutto, two slices of persimmon, and a small handful of arugula onto two slices.  Spread Brie cheese onto the other two (mustard-covered) bread pieces.  Sandwich the two parts together.

    Heat butter in a medium skillet over medium heat.  Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown.  Flip sandwiches and cook until golden.

    Remove from the skillet.  Slice in half and serve immediately.  

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