R's collection of recipes

this is my secret page where I keep recipes I like so if they disappear at least I will have them here.

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velveeta down home macaroni and cheese

found on the velveeta website and box

ingredients

instructions

1. start pre-heating your oven to 350°F.

2. cook your elbow macaroni according to the instructions on its packaging.

3. melt 3 tbsp of butter in a medium saucepan on medium heat. whisk in flour; cook for 2 minutes, stirring constantly. then, gradually stir in the milk. cook and stir 3 to 5 minutes or until it thickens. add the Velveeta cubes. cook for 3 minutes or until melted, stirring frequently. then, stir in the macaroni.

5. grease a 2-qt casserole dish. spoon the contents of the pot into the casserole dish, then sprinkle the cheddar over the top. melt the remaining butter and then mix with the crushed crackers. sprinkle this over the casserole.

6. put casserole dish into the oven for 20 minutes or until heated through.

aiden pearce's banana bread

from watch dogs audio log

ingredients

instructions

preheat the oven to 350°F. grease a bread pan with butter. with a wooden spoon, mix your butter into the mashed bananas. use a large mixing bowl. next, mix in the sugar, salt, egg, and vanilla. lightly sprinkle in your baking soda. mix vigorously. add your flour, and mix. pour the mix into the buttered bread pan and bake for 15 minutes, cool for 10 minutes. remember the most importan step: enjoy!

the absolute best banana nut bread ever ever

a family recipe from u/daviddwatsonn on r/old_recipes

ingredients

instructions

preheat oven to 350°F.

one stick of room temp salted sweet cream butter (not cold or melted) and one cup of sugar. mix well together. add the eggs, vanilla extract, baking soda, and salt. mixing well in between each addition. i just used a regular wooden spoon. or just use whatever works best for you. i prefer to do it all manually. my personal opinion and experience.

get another bowl and the 3 black very over-ripe bananas. mash the bananas with your hands just to make it easier to remove, then open them up and empty the banana contents into the bowl and mash until sufficiently mashed to a purée. add the mashed bananas to the original bowl and mix. add the ALL purpose flour at this point and mix well. add chopped walnuts or pecans. my mother uses pecans. (a trick to prevent the nuts from migrating to the bottom of the banana bread is after you’ve chopped them or if you buy them pre-chopped, add a table spoon of flour to them and mix, that will then coat the nuts before adding them. it keeps them in place in the batter.) nuts are optional. i personally prefer not to add them. not adding them will not alter the taste of the end product. it’ll just be lacking the nuts from within the bread.

after you’ve mixed everything together, scoop the batter into a oiled/sprayed/buttered bread pan. (mine is 9x5x3) after you place it into the pan pick it up and bang it about 3” down onto your counter like 4-5 times to remove most of the large bubbles within the batter.

bake at 350°F for an hour. after an hour get a toothpick and stick into the center. it should come out clean. i like a gooey center though so I pull it out of the oven when the toothpick (i use a wooden kebab skewer because it’s longer) comes out mostly clean.

this is an incredibly detailed walkthrough of how i was taught how to do it. to be honest, you most likely can just add everything into one bowl and mix but this is a very forgiving recipe. you have to be determined to mess it up to actually do it.

-u/daviddwatsonn

Chess Bars

Justin's favorite recipe from his mom. Found on tiktok @hoopsmcelroy

ingredients

preheat oven to 350°F

combine cake mix, butter, and 1 egg in a bowl. mix with a wooden spoon until it becomes dough-like and handle-able. Like play-doh. grease a casserole dish. then press the dough into the bottom and spread it out until the bottom is covered. you can use your hands for this. in the same bowl once it's empty: combine cream cheese, 2 eggs, powdered sugar. Whisk until it's smooth. you can sift the powdered sugar before hand to get rid of lumps if you like. then pour it into the casserole dish on top of the dough and spread it out evenly. put casserole dish in oven 30-35 mins until top is slightly browned. once done, let cool completely before cutting and serving.

School Lunch Cheese Pizza

Quantity Recipes for School Food Service by the United States Department of Agriculture, 1988

Pourable Pizza Crust

ingredients

for best results, have all ingredients and utensils at room temperature.

1. dissolve dry yeast in warm water. let stand 4-5 minutes.

2. place flour, milk, sugar, and salt in mixer bowl. using a whip, blend on low speed for 4 minutes.

3. add dissolved yeast and oil. blend on medium speed for 10 minutes. batter will be lumpy.

4. oil five sheet pans (18"x26"x1"). sprinkle each pan with 1 oz (approx. 3 tbsp) cornmeal.

5. pour or spread 3 lb 6 oz (1 1/2 qt) batter into each pan. let stand for 20 mins.

6. prebake until crust is set: conventional oven: 475°F for 10 mins. convection oven: 425°F for 7 mins.

7. top each prebaked crust with desired topping or use pizza with ground beef topping recipe (see D-31), or pizza with chees topping recipe (see D-30).

8. bake until heated through and cheese is melted: conventional oven: 475°F for 10-15 mins. convection oven: 425°F for 5 mins.

9. portion by cutting each sheet pan 4x5 (20 pieces per pan).

Pizza With Cheese Topping

ingredients

1. for pizza dough, use pizza crust recipe (see B-14) or pourable pizza crust recipe (see B-15).

2. combine onions, garlic powder, pepper, tomato paste, water, and seasonings. simmer for 15 mins.

3. sprinkle 12 oz (3 cups) shredded cheese evenly over each pizza crust.

4. spread 1 qt tomato mixture over cheese in each pan.

5. sprinkle 1 lb 12 oz (1 3/4 qt) shredded cheese evenly over tomato mixture in each pan.

6. bake until crust is lightly browned. conventional oven: 475F for 15-18 mins. convection oven: 450F for 15 mins.

7. cut each pan 4x5 (20 pieces per pan).

Recipe for 10 servings

ingredients

toppings

*for ground beef version, replace half of the cheese with just under 1lb of ground beef that you've cooked before topping the pizza with it.

1. For the crust: Preheat the oven to 475°F (245°C). For a convection oven, preheat to 425°F (220°C).

2. Stir the yeast into the warm water until it’s mostly dissolved and let it sit for 5 minutes to become foamy.

3. Combine the flour, dry milk, sugar, and salt in the bowl of a stand mixer. Mix with the whisk attachment on low for 4 minutes. I’m not exactly sure why the mixing time is so long here, but it’s in the historical recipe.

4. After the dry ingredients have mixed, add the yeast mixture and the vegetable oil and mix on medium speed for 10 minutes.

5. While the batter mixes, coat a half sheet pan with oil, then sprinkle it evenly with the cornmeal.

6. Once the batter is ready, spread it evenly into the prepared pan. If you’re having trouble getting it to spread, let it sit for a few minutes, then try again. This allows the batter to relax and become more spreadable.

7. Bake for 10 minutes in a regular oven, or 7 minutes in a convection oven. It should only be partially baked at this point, and it’s time for toppings.

8. For the sauce: In a saucepan, stir together the seasonings with the tomato paste and water. Bring to a simmer, then continue to simmer for about 10 minutes.

9. To assemble: Keep the oven temperature at 475°F (245°C) for a regular oven, or increase it to 450°F (230°C) for a convection oven.

10. Sprinkle 1 1/2 cups (160 g) of the cheese evenly over the parbaked pizza crust.

11. Spread the sauce evenly over the cheese. The sauce and cheese will likely end up mixing together, and that’s okay. The most important part is to make sure the sauce is spread evenly over the whole pizza to the edge of the pan.

12. Sprinkle the remaining cheese over the pizza, all the way to the edges.

13. Bake for 10 to 15 minutes, or until it browns on top.

14. Slice the pizza into however many slices you want, I did 9. Serve it forth with your favorite nostalgic school lunch staples like chocolate milk.

Perfectly Easy Microwave Mochi

from abadpoetwithdreams on tumblr

makes about 20 pieces

Ingredients:

Instructions:

First you need a microwavable bowl. I use a tupperware container, it’s shallow but wide, like a pan. Any microwavable container that’s big enough would do though, I imagine.

Mix mochiko and sugar together in the bowl/dish until well blended (I use a fork). Add water to mixture and stir until no lumps are left, the mixture should be liquidy and smooth. It has a consistency similar to that of warm syrup. I like using a fork because it’s easy to break up the lumps and make sure the water’s well-integrated. Now add vanilla and food coloring, and stir until color is even throughout mixture.

Put microwavable dish into the microwave and loosely cover with plastic. If you are using a tupperware container that comes with a lid, like I do, then just rest the lid askew on top of the dish so that it can vent but is still mostly covered.

Ok, now here’s the trick on how to make sure it turns out nice. Microwave the mochi on high for seven minutes total, but not all in one go. Here’s how I do it:

Microwave 2 minutes, then take out of microwave and stir with that handy dandy fork. The edges will be more cooked than the middle, so mix it all together and try to get it as even as possible, then place back in microwave. Microwave 2 more minutes, then repeat; mixture will be stickier now. Microwave 2 more minutes and stir again, then microwave 1 more minute, take out and stir, and you’re done! The mixture will be really glossy and brightly colored now, and very very hot. It will also be basically glop, so stirring is more just folding the mix a little to make sure it’s even. So to sum up: Microwave 2 minutes and stir, repeat twice more so you have a total of 6 minutes, and then microwave for 1 minute and stir one last time. I microwaved for eight minutes once and the mochi wasn’t nearly as good, it got hard, so STICK WITH THIS TIMING.

The mochi will be VERY hot. Let it sit for … I’ve never timed it, but I’m guessing it’s about five minutes. Basically you need it still warm, but not hot. You want it to still be pliable so you can shape it, but don’t want to burn your fingers! While the mochi is cooling, you can make the powder you need to coat it in. This is also very simple:

In small bowl, combine potato starch, sugar, and salt.

There, you’re done making that! Easy, right? XD

Now it’s time to shape the mochi.

[Technically, you could just leave it in the pan to cool completely (depending on your dish’s shape) and then cut it up into pieces with a plastic knife. If you’re planning on doing that, then mix the mochiko up in a separate bowl and oil your microwavable dish with vegetable oil before pouring mochi mixture in to cook. I’ve never done it this way though so I’m not sure how well it would work, considering you’d be stirring a lot. If you want to try though, it’s probably doable.]

The most important thing to remember is that warm mochi is incredibly sticky, but it doesn’t stick very much to plastic. This means that whatever utensils you’re using/surfaces you’re putting the mochi on should be plastic! To shape my mochi I actually use two plastic spoons I got from Yogurtland, haha, but to each their own.

Anyway, once the mochi is cool enough, take a plastic spoon and scoop up some mochi! Approximately a Tablespoon per piece is what I do, but the size is really up to you and your spoon. I use two spoons so I can scoop with one and then use the other to separate the scoop from the rest of the mochi, and to make sure the scoop is shaped nicely–you know, like when you shape cookie dough with two spoons? Like that.

So scoop up a dollop of mochi, and then drop it into the starch/sugar/salt mixture. Roll it around in the starch until it’s coated. Then pick it up with your fingers and just roll it in the palms of your hand until it’s a nice smooth ball shape. This is fun because it’s so squishy, like a stress ball. And finally, place on a plate to cool! You don’t have to worry about it being sticky any more because the powder coats it to keep it from being sticky. Aaaaaaaand you’re done! Just repeat with the rest of the mochi until the mochi is all nice and powder-coated, and that’s all. All that’s left is to eat all the mochi, which is, alas, way too easy to do. So yummy.

Boss's Arroz Con Leche

arroz con leche recipe from my best friend

ingredients

Dissolve condensed milk into milk. Place cinnamon stick in milk. Place on heat until boiling. Start Stirring and never stop stirring. Add rice. Continue to never stop stirring until it begins to thicken. Pour into a container and top with powdered cinnamon.

Shoyu Hot Dogs

from Onolicous Hawaii

ingredients

instructions

first cut the hot dogs into bite-size pieces. I usually cut them into five pieces each. I like cutting at an angle (looks prettier, and I like when the ends curl up and get a little crisp).

Put some oil in a small pot. Over medium-high heat, sear the hot dog pieces for a few minutes. You just want to get them slightly browned with a nice sear.

Then add the minced ginger. Stir it around so that the ginger bits "coat" the hot dogs. Keep stir frying until the ginger smells all nice and fragrant. This should just take a minute.

Now add the water, shoyu, and brown sugar. Mix and bring everything to a boil. Then turn the heat down to low and let simmer for 15 minutes. Do not cover with a lid.

Once the 15 minutes are over, turn the heat to medium-high and let the sauce bubble away and reduce. Reduce until it thicker and sticky and forms a slight glaze over the hot dogs. The dish is ready!

Peach Dump Cake

from Lil Luna

Ingredients

instructions

Preheat the oven to 350°F.

Spread peaches, with liquid, into a 9×13 baking dish.

Sprinkle cake mix evenly over peaches.

Place butter evenly over the cake mix.

Bake for 40-45 minutes, until golden and bubbly. Serve warm or at room temperature.

Nikujaga

from Cooking with Dog

makes 2 servings

ingredients

instructions

1. First, let's prepare the ingredients. Cut the potato into relatively large bite-size pieces. Lightly rinse the potato and wipe the excess water from the surface.

2. Cut the carrot into bite-size pieces while slightly rotating it for each cut.

3. Cut the onion in half lengthwise and slice it into 4 wedges along the grain, leaving the bottom part still attached.

4. Remove the firm stringy part from the snow pea pods. Pull the string from the stem end to the tip along the pod.

5. Leaving the tip of the pods attached is considered visually appealing.

6. As for the Ito konnyaku, cut it into smaller pieces and parboil it.

7. Let's make Nikujaga. Heat about a half tablespoonful of vegetable oil in a pan. Arrange the beef slices on the pan.

8. If your beef slices are too big, cut them into smaller pieces beforehand.

9. When the redness in the beef almost turns brown, transfer two-thirds of the beef to a tray.

10. This will keep most of the meat from getting tough.

11. The rest of the beef will help the potato and carrot absorb the savory flavor of the meat.

12. Now, add the potato and carrot and stir-fry.

13. Thoroughly stir-fry until the surface of the potato becomes translucent. Cooking the ingredients thoroughly at this stage helps to reduce the water you will add later.

14. And now, add the onion and ito konnyaku also known as shirataki noodles. Stir to coat the ingredients with oil evenly.

15. Distribute the saved beef onto the potato. Pour over the dashi stock.

16. Add the sugar and sake. Submerge the sugar in the broth and lightly stir to dissolve it.

17. Cover the ingredients with a paper towel. This will work as an otoshibuta, also known as a drop-lid, and help cook the ingredients with a smaller amount of broth.

18. Cover with a lid that fits the pan well and simmer for 10 minutes. When you check the heat, listen to the sound at a close distance. You will hear the pleasant simmering sound at the desired heat level. If the heat is too strong, the potato will break apart as the broth boils.

19. When you have simmered for 10 minutes, move the paper towel to the side and pour over the soy sauce.

20. Swirl the pan to distribute it evenly and ladle the broth over the ingredients. The benefit of using the paper towel as a drop-lid is that it will also remove the foam. Be sure to check the label if you are not sure whether or not your paper towel fits this purpose.

21. Cover with the paper towel again. Cover with the lid and simmer for 10 more minutes.

22. Now, skewer the potato with a bamboo stick to check if it is cooked through.

23. Finally, add the snow pea pods. Cover and simmer for 1 more minute.

24. Remove the snow peas to keep them from discoloring.

25. Remove the paper towel and turn off the burner. Then, turn the ingredients over to submerge the parts where they haven't fully absorb the broth.

26. Cover and let it sit to cool.

27. And now, let's reheat the nikujaga. Nimono, Japanese stews like Nikujaga should be cooled once and then reheated just before you enjoy it. This is because the ingredients absorb the savory broth while cooling.

28. When the nikujaga has warmed up, ladle it into the bowl.

29. Finally, arrange the ingredients and garnish with the saved snow peas. This nikujaga is colorful, visually appealing and delicious!

Nikujaga

from Just One Cookbook

makes 4 servings

Ingredients

For the Seasonings

Instructions

Before You Start: Please note that this recipe requires 30 minutes of resting time.

Gather all the ingredients.

To Prepare the Ingredients:

Cut 1 onion in half, and cut each half into ½-inch (1.3 cm) wedges.

Peel 1 carrot and cut it into 1-inch (2.5 cm) pieces. Here, I use a Japanese cutting technique called rangiri where we cut the carrot diagonally while rotating it a quarter turn between cuts. This helps to create more surface area so it will cook faster and absorb more flavor.

Cut each of the 3 Yukon gold potatoes into quarters. Tip: Yukon golds keep their shape better during simmering, but I sometimes use russet potatoes, which tend to break easily but absorb flavors nicely.

Remove the sharp edges of the potatoes with a knife to create smooth corners. Then, soak the potatoes in water to remove the starch. Tip: We call this Japanese cutting technique mentori. This prevents the potatoes from breaking into pieces. If the potatoes have sharp edges, they are likely to bump into each other and break while simmering.

Remove the strings from 8 pieces snow peas.

Bring a small pot of water to a boil and add a pinch of salt. Add the snow peas.

Blanch them in the boiling water for 1 minute and take them out. Keep the water boiling

Drain 1 package shirataki noodles and cut them roughly in half. Blanch the noodles in the pot of boiling water for 1 minute to remove any odor.

Drain well and set aside. Cut the thinly-sliced beef in half or thirds (depending on the size) so that the pieces are about 3 inches (7.6 cm) wide.

To Cook the Nikujaga:

Preheat a large pot or Dutch oven (I used a 4-QT Staub cocotte) on medium heat. Then, add 1 Tbsp neutral oil and sauté the onion wedges.

When the onion wedges are coated with oil, add ½ lb thinly sliced beef (chuck or ribeye) and cook until no longer pink.

Add the potatoes and coat them well with the cooking liquid. Tip: This coating will help keep the potatoes from breaking.

Add the carrot pieces and shirataki noodles and mix everything together.

Add 2 cups dashi (Japanese soup stock), making sure there‘s enough liquid to almost cover the ingredients (it doesn‘t have to fully cover the ingredients). If there‘s not enough liquid, add water.

Cover with a lid and continue to cook. Once boiling, skim the scum and foam from the surface with a fine-mesh skimmer.

Add 1 Tbsp sugar, 2 Tbsp sake, 4 Tbsp soy sauce, and 4 Tbsp mirin.

Mix it all together and place an otoshibuta (drop lid) on top of the ingredients.

Simmer on low heat for 12–14 minutes, or until a skewer pierces a potato easily. Tip: The otoshibuta holds the ingredients in place and is necessary to maintain the shape of the vegetables. They bump into each other and break easily when they are loose. Do not mix the ingredients while cooking; the otoshibuta will help distribute the cooking liquid and its flavors.

Turn off the heat and remove the otoshibuta. Ideally, let the Nikujaga rest (uncovered) for 30–60 minutes before serving. The flavors will soak into the ingredients while cooling down.

To Serve:

When you are ready to serve the Nikujaga, add the blanched snow peas to the pot and cover to reheat on medium heat. When simmering, reduce the heat and let it simmer for a few minutes. Tip: Add the snow peas right before serving to keep their bright color.

Turn off the heat and serve the Nikujaga with some cooking liquid in a large serving bowl or individual bowls.

To Store:

You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3–4 days. Nikujaga tastes even better on the second day! To freeze, remove the potatoes as their texture changes when frozen. You can keep it in the freezer for up to a month.

Chess Pie

from Southern Living

Ingredients

Pie Crust:

Chess Pie:

Directions

Fit pie crust to pieplate:

Fit piecrust in a 9-inch pie plate according to package directions; fold edges under, and crimp.

Parbake piecrust:

Line pastry with aluminum foil. Fill with dried beans or pie weights. (if you don't have pie weights, like to use another pie plate)

Bake at 425°F for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.

Make pie filling:

Stir together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until blended. Add eggs, and stir well.

Pour filling into piecrust.

Bake chess pie:

Bake at 350°F for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning.

Cool pie:

Cool completely on a wire rack. If desired, garnish with powdered sugar.

Variation

Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.