You'd certainly lose weight if this was served to you. Because you wouldn't eat it.
Tuna waffles. Bananas with mayonnaise. Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Anything. Nothing proves this better than taking a gander at cooking recipes from the past that create spectacularly weird food combinations.
Just because you can, does not mean that you should. While the 1950s were a decade of innovative change and prosperity following years of rationing and shortages, it was the 1960’s that saw t…
You might learn a little bit about yourself too!
I bet you've lost a bet at some point in your life. But the price you had to pay probably wasn't as big as for the people included in this list. Bored Panda has compiled a series of unfortunate gamblers in the middle of their redemption, and the photos are so funny and embarrassing, you'll think twice about entering a wager next time.
If hospitals are supposed to help you get well, then they ought to be doing this in every single way possible. From making the surroundings warm and welcoming to providing you nutritious, wholesome, and homely meals so you can get your strength back as fast as possible. Unfortunately, you Pandas and I all know that this isn't the case. Hospital food is absolutely horrid in a huge number of hospitals. And, frankly, we deserve better.
Ah, potlucks. Some people love them, some hate them, while others feel in between. In theory, they are these friendly events defined by a sharing spirit. Whether you’re hosting or attending, it can be a great way to throw an elaborate yet inexpensive party and get together to relish a wide variety of mouth-watering meals. After all, each person brings a homemade dish, a dessert… or a minefield of foodborne germs.
Want to serve sausage in a creative and unique way to surprise guests and family, or just boost up your day with them? Try them. They are great idea to garnish the plate for holidays or special days, too.
Tuna waffles. Bananas with mayonnaise. Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Anything. Nothing proves this better than taking a gander at cooking recipes from the past that create spectacularly weird food combinations.
Hideous Food Adverts For Regrettable Meals (1968)
1 envelope unflavored gelatin 1/4 cup cold water 3 cups tomato juice 2 tablespoons dehydrated green pepper flakes Artificial sweetener to equal 2 teaspoons sugar 2 teaspoons lemon juice 1 packet instant beef broth and seasoning mix or 1 beef bouillon cube 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic salt 1/8 teaspoon ground cloves 1/2 medium green pepper, cut in rings (optional) Sprinkle gelatin over cold water to soften. Combine tomato juice. green pepper flakes, sweetener, lemon juice, broth mix, Worcestershire, garlic salt, and cloves in saucepan. Bring to a boil, then remove from heat. Add softened gelatin; stir to dissolve. Pour into bowl. Refrigerate until set. Just before serving. beat lightly with fork. Spoon mixture, evenly divided, into 4 dessert dishes. Garnish with green pepper rings, if desired. Makes 4 servings.
To look at recipe books and magazines, you’d think the whole world had gone gelatin-berserk
Journey to the wondrous and enchanting land of Peter Pan for a feast in Neverland! Sample pixie dusted pastries, tropical cocktails, the lost boys'
Tuna waffles. Bananas with mayonnaise. Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Anything. Nothing proves this better than taking a gander at cooking recipes from the past that create spectacularly weird food combinations.
Just because you can, does not mean that you should. While the 1950s were a decade of innovative change and prosperity following years of rationing and shortages, it was the 1960’s that saw t…
Pork Stuffed Tadpoles in Bogwater Broth: Ahh, tadpoles. They might be small, and they can certainly be considered a seasonal delicacy, but when you can get them fresh…they’re delicious. There are few things the denziens of Hell love more than a bowl of hot tadpoles in the spring. Unfort…
Today's world of "Avatar" food is sizzle crisps; a popular Fire Nation snack often eaten at festivals and events, like the circus, such as the one in "Appa's Lost Days" (ATLA s.2, ep.16). It's said that the taste of sizzle crisps is distinctly bacon-like with the typical Fire Nation hotness. So I decided to make this snack out of for realsies bacon. And then made it like candy. And then added the hotness. So here you go! Fire Nation sizzle crisps, AKA sugared baked bacon, powdered with spices. Of course, you can go as easy or as hard on the spices as you'd like. Fire Nation Sizzle Crisps Ingredients: 1 pkg. Bacon (preferably center cut, normal thickness) 1/2 Cup White Granulated Sugar OR 3/4 Cup Brown Sugar Ground Red Pepper Powder (&/or other spice powder. I like the red pepper + McCormick's Grill Mates Fiery 5 Pepper Seasoning) Directions: 1. Preheat oven to 300°F. Line a baking tray (with sides) with foil & place a wire rack onto the tray. Pour the sugar onto a large plate & spread it around & (if using brown sugar) fluff it with a fork. Open the bacon pack & cut all of the bacon in half. Using the fork or your hands, dredge each strip of bacon in the sugar (rub it on if using your hands, esp. good for brown sugar) & shake off any thick clumps. Lay the sugared strips on the wire rack & slide the tray into the preheated oven. Bake for about 15 mins & then carefully flip the strips over & bake for about 15 mins. more or until the bacon is nice & crisp-ish & no longer pink (oven times vary & bacon brands vary too, so keep an eye on it! Don't let the bacon burn!). 2. Remove the tray & let cool about 5 or so mins. The bacon will stiffen a little as it cools. Stack one row of strips together & transfer to a plate or cutting board. Cut into bite-sized pieces & then separate the pieces from one another. Repeat with the remaining bacon strips. Put all of the pieces in a plastic sandwich baggie & sprinkle in some red pepper powder &/or any other spice you'd like. Do this to taste, of course (I suggest adding powder in small amounts)! Seal the baggie & shake to coat the bacon pieces. Serve the spiced bacon pieces in red cupcake liners (this is great if you're having a party or something). If you don't want to cut the bacon into little pieces, simply sprinkle-spice both sides of the uncut bacon strips while they're still on the wire rack. Enjoy!
These easy Disney recipes make it so you don’t have to go to Disney World in order to eat food from inside the parks! The Disney food blog was kind enough to release a couple of its closely guarded...
Looking to recreate some of the feast at Ohana in your own home? Check out this Stir-fry noodle recipe from Ohana to cook up something tasty!
Are you missing great Disney food at home? Here is a list of official Disney World recipes to make your taime away from Disney more tolerable!
Get a taste of Faerun's Nine Hells with this recipe for panko-breaded myconid (mushroom) fries inspired by Dungeons & Dragons' Descent into Avernus module!
Today's "Avatar" food doesn't have a specific episode reference, but dumplings of various kinds have made their way into both ATLA and TLoK because of the heavy influence from Asian cultures. Dumplings is a food chosen initially from the Avatar Wikia's listing of Air Nomad food, and then solidified and expounded upon by the fact that the Air Nomad society takes much inspiration from the high altitude, spiritual culture of Tibet, where vegetarian momos (dumplings) are a common food. As you may recall, all Air Nomads, including Aang, were vegetarian because of their spiritual beliefs (as learned in ATLA s.1, ep.5). Also, just FYI, the existence of momo dumplings is not why Aang's winged lemur is named Momo, though it is a pretty awesome coincidence. No, he's named Momo because he stole a moon peach from Sokka (ATLA s.1, ep.3), and "momo" is the Japanese word for peach. Note: Below you'll find two momo filling recipes, one savory and one sweet. The sweet recipe is one I came up with based on the fact that Air Nomads often ate nuts and fruit and I thought Aang would appreciate something sweet. The ingredients are foods commonly used in Tibetan cooking. You'll also find below a few ways to cook momos such as steamed, fried, and in broth. There's also a tomato chutney/salsa recipe (tomato is commonly used with momos, but not necessarily in them). Also, you can totally add meat, but of course it will no longer be Air Nomad friendly. Simply substitute ground meat for the tofu and mushrooms in the savory recipe below (or, you know, keep the mushrooms). Air Nomad Vegetarian Momos (Dumplings) Ingredients: Dough 4 Cups White All-Purpose Flour 1 1/2 Cup (or more) Hot Water 1/4 tsp. Salt Savory Filling 2 Cups Pre-Shredded Coleslaw Cabbage Mix, pref. w/ carrots (found in salad section of grocery store) 1/2 Onion, chopped 1 pkg. (abt. 3.2 oz) Shiitake Mushrooms 1/4 Cup Chopped Fresh Cilantro 6 oz. Tofu 1/2 tsp. Fresh Ginger, grated 1 tsp. Minced Garlic 1 Tbsp. Soy Sauce 1 Vegetable Bullion Cube dissolved in 1/4 Cup Hot Water Ground Pepper, to taste Sweet Filling 1 Cup Walnut Pieces 1/3 Cup Chopped Dates 1/3 Cup Raisins 6 oz. Tofu 1 Tbsp. Honey Dash of Allspice OR Ground Cloves, Nutmeg, & Cinnamon, to taste Tomato Chutney (optional) 5-6 Canned, Whole, Peeled Tomatoes (or simply get a large can of these tomatoes & pull out however many you want to use) 1/4 Cup (or less) Chopped Cilantro 1 tsp. Minced Garlic Chili Pepper or Red Pepper Paste OR deseeded hot peppers, to taste (optional) Important Items: Steamer or Rice Cooker with a steaming tray (if you want to steam the dumplings) Food Processor or Blender (optional) Rolling Pin Circle Cutter or Large Cup Directions: 1. In a large bowl combine the flour & salt. Pour in the hot water a little at a time, either kneading with your hands or with a dough hook attachment to a mixer (I used my stand mixer. I'm sure you could also use a bread machine). Keep adding water & mixing/kneading until you have an elastic dough that is no longer sticky (if you used a mixer, it's good to knead by hand for the last stretch to make sure it's the right consistency--like noodle dough & pizza dough). If the dough id too sticky, knead in a small amount of flour, if it's too dry, add water. You get the idea. The amounts of water to flour are general & depend on your climate. To keep the dough from drying out, put tit back in the bowl & cover it with a slightly damp towel or simply put the bowl upside down over the dough. 2. If making the savory filling, blend/process or chop very small, the cabbage, mushrooms, & cilantro & then put them in a large bowl. Add the rest of the ingredients to the bowl & combine with our hands. If making the sweet filling, process/blend/chop small the walnuts, dates, & raisins & then put them in a bowl & add the tofu, honey, & spices. Mix with your hands. Put the filling in the fridge until ready to use. (If you'll be steaming your dumplings, set up your steamer now & get the water on its way to a boil. Remember to keep an eye on your steamer water level so it doesn't run out & you burn the bottom of your pot!) 3. Separate the dough into manageable sections, like thirds, keeping the dough you're not working with under the bowl or towel, & roll it out on a lightly floured board to about 1/8 in. thickness. Use a circle cutter or cup rim, about the width of your palm or a little greater, & cut as many circles as you can, re-rolling the dough & cutting until there's no dough left. As you make circles, stack them (they should not be sticky, remember?) & cover them with an upturned bowl or slightly damp towel. Repeat this with all of the dough sections until all you have are a bunch of dough circles. 4. Bring your filling from the fridge & set it close to your work surface with the circles. Lay one circle at a time in front of you &, using either the rolling pin or your fingers, flatten & stretch out the edges of the dough circle even more (you want the edges to be thinner than the center). Next, place a tablespoon-sized amount of filling in the center of the circle. To close the dumpling, gather the edges in by pleating & flattening upward as you go around. As you pleat round & round the dough will close up like a little pouch. Once the opening is as small as you can get it, pinch it together & twist. Carefully break off any excess dough at the top. You can see in the pictures that I made a little circle at the top of my momos. This is common & a way to lessen dough thickness at the top (maybe). Using your thumb, index, & middle finger, carefully pinch the dough around the top until you get a raised circle (FYI, long fingernails are not so hot for this). Note: I made my dumplings round, but you can also make half moons by wetting the edges of the circle & then simply folding it in half & pleating/crimping the edges closed. I chose round so it would look more like the somewhat unique Tibetan momos. 5. To steam the dumplings, brush oil on your steamer tray & place the dumplings in, about 1/2 or a little less apart. Steam for about 10-12mins & then remove to a serving plate. Serve hot. To fry the dumplings, melt some butter (Tibetan's love butter, it's good against chapped lips) in a large pan (make sure it's a pan with a lid) & then add the dumplings. Fry top & bottom until browned & then pour in 1/4 cup or so of water & put the lip over the pan. Steam the dumplings in the pan for about 5 mins or until they are soft & cooked through. Serve hot. To make dumplings in tomato broth (using the savory dumplings of course), cook the dumplings like noodles in the juice from the can of whole tomatoes used for the chutney below + enough water with dissolved vegetable bullion cubes to create a thin, flavorful broth. Garnish with fresh cilantro. Serve hot. 6. (optional) To make a tomato chutney-that's-really-like-a-salsa to eat with the savory momos, process or blender-ize about 5-6 whole peeled tomatoes, chopped fresh cilantro, minced garlic, & add in whatever amount of spiciness you'd like by way of pepper paste or chopped hot peppers. The savory momos are also great with soy sauce or other dumpling/potsticker type dips. Note: For the sweet momos (which are also served hot), a drizzling of honey on top is very nice.
Beauty and the Beast: Hors d'oeuvres with the Grey Stuff recipe inspired by the Disney movie, Beauty and the Beast starring Emma Watson and Dan Stevens.
We break down the final chapter of A Series of Unfortunate Events.
