mothernaturenetwork:

Pizza Hut creates pizza perfume
Eau de Pizza Hut comes to fruition; Coco Chanel turns in her grave.

I QUIT

reblogs okonomiyaki for Jess because Jess talks about okonomiyaki a lot and I’m the worst kind of person

roundandroundthetimeywimeyangel:

jaredsmeltingloins:

mermaidsarec00l:

awibee:

theorangewizardninja:

lyndsayface:

just-cheerio:

slybadger:

Cupcake vending machine! St Enoch centre! Irn bru cup cakes!

WHAAAAAT.

Best.

YES

Next time we’re in Glasgow anyone?

Fuck my life, I was just in Glasgow.

…Anyone wanna go to Glasgow?

California has one

OMG YES I’M GOING TO GLASGOW TOMORROW I’M GOING THERE YES

(Source : badgersly)

I swear, when this blog runs out of food to post, it goes to takoyaki. I love it.

oooeygooeygoodness:

Pawpaw’s Shrimp Creole

Ingredients:
1/2 cup butter
1/2 lb bacon, chopped
2 pk frozen okra
2 medium onions, chopped
1 large bell pepper, chopped
2 cups tomatoes, peeled and chopped
2 tsp parsley, chopped
dash of crab boil
dash of old bay seasoning
1 tsp sugar
1/2 cup ketchup
1 tsp salt
1/2 tsp pepper
3 lbs shrimp, peeled
1 lb claw crabmeat
1 lb white crabmeat
5 stalks celery, chopped
cooked rice (already prepared)

Directions:
In a large pot, melt butter and fry bacon until slightly brown. Add okra, reduce heat and simmer for about 10 minutes. Add onions, bell pepper, celery, tomatoes, and parsley. Simmer for 15-20 minutes, stirring occasionally. Cook until vegetables are tender. Add crab boil, sugar, ketchup, salt and pepper and simmer for about 10 minutes and taste to correct seasoning if necessary. Add shrimp and simmer for 5 minutes. Remove from heat. Add both crabmeats, stirring gently. Serve over rice. Garnish with file seasoning.

Source: Mine!!!

This cajun food will be the death of me

oooeygooeygoodness:

Crawfish Etouffee

Ingredients10 cans mushroom soup3 large onions, chopped 3 large bell peppers, chopped1 bunch green onions, chopped2 quarts water3 tbsp dark roux6 lbs crawfish, peeled1/4 cup oil salt and pepper to tastetabasco to taste
Directions:In a large pot, smother all seasonings, onions, bell peppers, and green onions in oil, cooking until onions are transparent. Add mushroom soup, water, and roux to seasoning mixture. Cook on medium heat for 1-1/2 hours, stirring occasionally. Add crawfish, salt, pepper, and tabasco the last 30 minutes of cooking. Serve over rice.

Source: Mine!!!

oooeygooeygoodness:

Crawfish Etouffee

Ingredients
10 cans mushroom soup
3 large onions, chopped
3 large bell peppers, chopped
1 bunch green onions, chopped
2 quarts water
3 tbsp dark roux
6 lbs crawfish, peeled
1/4 cup oil
salt and pepper to taste
tabasco to taste

Directions:
In a large pot, smother all seasonings, onions, bell peppers, and green onions in oil, cooking until onions are transparent. Add mushroom soup, water, and roux to seasoning mixture. Cook on medium heat for 1-1/2 hours, stirring occasionally. Add crawfish, salt, pepper, and tabasco the last 30 minutes of cooking. Serve over rice.

Source: Mine!!!

oooeygooeygoodness:

Honey Dijon Brussel Sprouts

Ingredients
2 cups brussels sprouts
2 Tbsp. olive oil
1 Tbsp. dijon mustard
1 Tbsp. honey
salt and pepper to tatse

Directions:
Preheat oven to 400. Whisk together olive oil, mustard and honey until well combined. In a large bowl, toss brussels sprouts in honey mustard mixture. Spread brussels sprouts evenly on a cast iron skillet or roasting pan. Salt and pepper to taste. Bake on top rack for 20 minutes. Remove from oven and toss so the brussels sprouts cook evenly. Place back in the oven and roast for an additional 10 minutes. The outside leaves should be slightly charred and the inside should be tender.

Source: Mine!!!

oooeygooeygoodness:

Shrimp Etouffee

Ingredients:
5 lbs shrimp, peeled and chopped
1 cup butter
2 onions, chopped
6 stalks celery, chopped
3 tbsp garlic, finely chopped
4 tbsp flour
1 cup mushrooms, chopped
3 tbsp paprika
1 tsp cayenne pepper
1 tsp red pepper flakes
salt and pepper to taste

Directions:
In a large skillet melt butter. Saute onions, celery, and garlic. Stir in flour and cook slowly for 5 minutes. Add shrimp and cook for 20 minutes. Add 2-3 cups of water and mushrooms. Stir in paprika and seasoning. Cook for 30 minutes. Serve over rice with hot french bread. Season with file.

Source: Mine!!!

Note: A cajun favorite. Can also use crawfish instead or with the shrimp. I sometimes add andouille sausage to this recipe.

oooeygooeygoodness:

Maple Marshmallows

Ingredients:
3 Tbsp. unflavoured gelatin powder (3 packets)
½ cup and 2 tablespoons of cold water
1 Tbsp. vanilla extract
1 Tsp. maple extract
¾ cup water
1 ¼ cup dark corn syrup
1 ½ cups granulated sugar
pinch salt
2 cups powdered sugar, divided
1 cup corn starch, divided

Directions:
Prepare a 9×13 in baking pan with cooking spray. (Ensure the entire dish is coated, as the marshmallow mixture is very sticky. Combine ½ cup of powdered sugar with ¼ cup cornstarch. Sift mixture into the baking dish and shake so the dish is coated. Set aside.

In a large bowl combine gelatin, vanilla extract, and maple extract with ½ cup and 2 tablespoons of cold water. Gently whisk mixture until well combined and no lumps remain. Continue to whisk until the gelatin reaches a consistency similar to baby food (about one minute). Set aside.

In a medium saucepan combine ¾ cup water, corn syrup, granulated sugar, and salt. Whisk to combine and bring to a boil over medium high heat. Cover pot, reduce heat and simmer for about 2 and a half minutes. Remove from heat.

Pour mixture over gelatin and beat on medium with an electric mixer until combined, about one minute. Increase speed to maximum and beat for 15-20 minutes until the mixture is glossy and makes meringue like peaks.

Pour marshmallow mixture into prepared 9×13 inch dish and spread evenly. Wet spatula and smooth the top until it’s even.

Leave the marshmallow mixture uncovered on a counter for 24 hours to set.

Once the marshmallows have set, prepare your workspace. Combine remaining powdered sugar and cornstarch in a medium sized bowl. Dust some of the mixture onto a cutting board.

Wet a sharp knife and drag it along the edges of the 9×13 inch dish to loosen the marshmallow mixture. Sprinkle some of the powdered sugar onto the top of the marshmallows and flip the dish onto prepared cutting board.

Cut the marshmallows into squares, occasionally wetting the knife to make more precise cuts. Toss marshmallow squares in the cornstarch sugar mixture until well coated.

Store marshmallows in a sealed container, layered between wax paper.

Source: Munchin With Munchkin

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