Full recipe from TipHero
Crispy Potato Roast
Makes 8 servings
Prep Time: 30 minutes
Total Time: 2 hours
Ingredients:
5 pounds yukon gold or yellow potatoes (large), washed and dried
3 tablespoons rendered bacon fat or unsalted butter, melted
3 tablespoons olive oil
1 small onion, peeled
1 tablespoon salt, or to taste
½ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes (optional)
8 sprigs thyme (optional)
About 4 ounces bacon, small dice
Directions:
Preheat oven to 375 degrees.
Heat a 10 inch cast iron skillet over medium heat and cook the diced bacon until nicely browned and crispy. Remove the bacon to drain on paper towel and save the rendered bacon fat to brush on the potatoes later (if you like you can use butter instead or if you do not have enough bacon fat you can make up the difference with butter or more olive oil).
With mandoline or a sharp knife, steady hand, and patience slice potatoes crosswise into 1/8th inch thick slices. Transfer slices to a large mixing bowl.
Repeat the slicing process with the small onion and separate out the concentric circles of the onion. Add the onion rings to the bowl with the potato slices.
Mix the potato and onion slices with olive oil, salt, pepper, and crushed red pepper flakes, if using, until well combined.
Arrange potato and onion slices vertically in your cast iron skillet. Once the skillet if filled with potato and onion mixture, brush the top of the mixture with rendered bacon fat or melted butter.
Bake 1 hour and 15 minutes. Once potatoes are beginning to brown, add thyme (if using) and bake until potatoes are cooked through and the tops of the potatoes are crisp and golden brown (about 15-20 more minutes).
what do you mean! it's fine! well-written comment
You're a well written comic.
This guy fucks
From TipHero
Nutella®-Stuffed Pancakes
Serves 7 to 8
Prep Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 10 to 14 tablespoons Nutella®
Pancakes
- 1-½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup milk
Directions
- Line a sheet pan with parchment paper.
- Spoon 1-½ tablespoons of Nutella® onto the prepared pan. Spread it out into a round disc about 2-½ inches in diameter.
- Repeat, making 7 to 8 Nutella® discs. Place the pan in the freezer for 15 to 20 minutes, or until the Nutella® discs are firm and hold their shape.
- Preheat a large skillet or griddle to medium-low heat.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the egg, vanilla extract and milk.
- Mix the pancake batter until fully blended.
- Spray the preheated griddle with pan spray, and wipe away excess.
- Pour ¼ cup of the pancake batter on the prepared griddle. Place 1 frozen Nutella® disc into the center of the batter.
- Top the Nutella® disc with enough batter to cover completely. When the batter begins to bubble the pancake is ready to be flipped.
- Flip and cook the pancake for an additional 1 to 2 minutes, or until the other side is golden brown.
- Keep the completed pancakes warm while preparing the remaining pancakes. Serve warm.
My five year plan:
Make your dream come true
Just wanna be with you
Girl, it's plain to see that you're the only one for me
Repeat steps one through three
Make you fall in love with me
Then we start back at one.
No Samsung phones that's for sure.
From Wiki
Baby is Teddy Roosevelt. Serpents are John D. Rockefeller and Nelson W. Aldrich.
Goodnight, prince (or princess).
DuFuck you 3
Freakin hated this episode as a kid because of the closeups they did on Wormys butterfly face. One of the reason I find insects extra disgusting.
This guy has some good ideas.
Stop the mods we must
Around the mods a circlejerk create
Full recipe from TipHero
PINEAPPLE UPSIDE DOWN PANCAKES
Serves 5 to 6
Prep Time: 10 minutes
Total Time: 30 minutes
Ingredients
–½ cup butter, divided (¼ cup melted)
–½ cup brown sugar
–1 – 20-ounce can pineapple slices
–2-½ cups all-purpose flour
–2 tablespoons baking powder
–2 tablespoons baking soda
–¼ teaspoon kosher salt
–2-½ cups whole milk
–½ cup granulated sugar
–¼ teaspoon pure vanilla extract
–Maraschino cherries
Directions
- Preheat a griddle to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large sauté pan over medium heat, melt ¼ cup butter and the brown sugar. Add the pineapple rings and cook until caramelized.
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt together.
- In a small bowl, combine and mix the milk, granulated sugar and vanilla extract.
- Add the wet ingredients to the dry and mix until just-combined and no lumps remain. Add the other ¼ cup melted butter and mix well.
- Lightly grease the preheated griddle and wipe away any excess oil. Using a ⅓-cup measuring cup, portion out pancake batter onto the hot griddle. Place a pineapple ring in the center of the batter, press down gently, and add a Maraschino cherry to the center of each ring.
- Allow the pancakes to cook until bubbles form along the top of the batter. Flip and cook the other side until pancakes are golden brown and cooked inside.
- Serve pineapple side-up and drizzle with the remaining brown-sugar glaze.
I RECOGNIZE THAT GAY BLOWJOB.
I always thought he just made gifs from recipe videos. I wouldn't bet my life on it or anything though.....
True that
Full recipe from TipHero
Honey-Glazed Bacon-Wrapped Chicken
Ingredients:
- 1 pound boneless chicken breasts
- 20 thin bacon slices
- 3 tbsp honey
- 2 tsp coarse mustard
- Fresh lemon juice
Instructions:
- Preheat oven to 425F or 225C.
- Cut the chicken into 2 inch strips.
- Mix honey, mustard, lemon juice and salt into small bowl.
- Place chicken onto baking pan lined with parchment paper. Brush on the honey glaze. Make sure to reserve half the glaze.
- Put them in the oven for 10-13 minutes.
- Take out of oven, flip, brush the tops with the remaining honey mustard glaze and bake for another 10-13 minutes.
Gordon: Ah fuck it
Full recipe from TipHero
Salisbury Steak
Prep: 10 Mins | Total: 50 Mins
Serves: 4
Difficulty: Easy
Ingredients
- 1 Pound Ground Beef
- 1 Egg
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Yellow mustard
- 1 Tablespoons Worcestershire Sauce
- 1/2 teaspoon Garlic powder
- 1/4 Cup Dry breadcrumbs
- 1/2 teaspoon Ground Black Pepper
- Kosher Salt (to taste)
- Gravy
- 2 Tablespoons Butter
- 1 Onion, diced
- 2-3 Tablespoons Flour
- 1/2 teaspoon Dried Thyme
- 1 ½ Cups Beef Broth
- 1 Tablespoon Soy Sauce
- 6 oz Mushrooms (Optional), sliced
- 3 Tablespoons Fresh Parsley (Optional), chopped
Directions
- In a large mixing bowl, combine the ground beef, egg, tomato paste, yellow mustard, Worcestershire Sauce, garlic powder, breadcrumbs, pepper, and salt. Mix well to combine all of the ingredients. Shape the meat mixture into four oval-shaped patties.
- Heat a large skillet over medium heat for about a minute, then add the butter. Place the meat patties in the skillet and cook them for about 4 to 5 minutes on each side, or until they’re well-browned. Remove the patties from the skillet and set them aside.
- Prepare the gravy: add the chopped onions to the skillet and reduce the heat to medium-low. Cook the onions until they are translucent and caramelized, about 15 to 20 minutes. Sprinkle 2 to 3 tablespoons of flour over the caramelized onions and stir to coat. (Use 2 tablespoons of flour if you like your gravy on the thinner side, or 3 tablespoons of flour for a thicker gravy). Cook the flour-coated onions for another minute, until the flour starts to smell toasty. Add the dried thyme and cook until fragrant, about 30 seconds. Gradually stir in the beef broth and soy sauce and raise the heat back to medium.
- Add the seared patties back to the skillet. Bring to a gentle simmer, cover, and cook the patties for 10 to 15 more minutes, or until they’re cooked through. Taste the gravy for seasoning (it will thicken more as it cools). Remove the Salisbury steaks from the heat and serve them warm.
Did you really think I didn't post this thing on both subs AT THE SAME TIME?
I'm 12 parsecs ahead of you.
I'm 12 parsecs ahead of you.
Good, twice the pride, double the fall.
Full recipe from TipHero
APPLE FRITTER BREAD
Serves 8
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
INGREDIENTS
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon, divided
- 2 Granny Smith apples, peeled and chopped to ½-inch dice
- ½ cup butter, room temperature
- ⅔ cup granulated sugar
- 2 eggs
- 1-½ teaspoons pure vanilla extract
- 1-½ cups all-purpose flour
- 1-¾ teaspoons baking soda
- ½ cup + 1 tablespoon milk, divided
- ½ cup powdered sugar
DIRECTIONS
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9-inch-by-5-inch loaf pan with pan spray. Set aside.
- In a small bowl, combine the brown sugar with 1 teaspoon of the cinnamon.
- In another bowl, combine the diced apples with the remaining 1 teaspoon of cinnamon and stir to mix. Set aside.
- In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.
- In a medium bowl, whisk together the flour and baking soda.
- Add the ½ cup of milk and mix until smooth.
- Add the flour and baking soda mix to the butter mixture, and stir until well-blended.
- Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter.
- Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.
- While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread.
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