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🍳️ Recipes

I like to cook. Sometimes I come up with ways of combining ingredients that I like and wish to replicate later on. Thus, you could say that I “write” “recipes”.

I went vegan at the end of May 2022, but am leaving the below recipes for posterity’s sake. At least until I have the energy to revise them.

Brown sugar cookies

Canned ravioli but better

Naan garlic bread

Parmesan cheese & herb/spice blend

General tips

Pasta

I rarely make pasta that takes more than 5-6 minutes to cook; anything longer just saps my energy. I eat a lot of angel hair.
If you make pasta in a shallow pan rather than a deep pot, the water takes less time to boil!
I used to think I couldn’t taste the difference between pasta cooked in salted vs. unsalted water, but then a few weeks ago I forgot to salt the water and I *could* tell. It’s worth the slight extra effort.

Baking

Being American, I usually use our weird mishmash of cups/teaspoons/tablespoons when baking. Where necessary I’ll provide conversions to grams, but since they’re taken from online converters you may want to double-check with a person who knows what they’re talking about.
When measuring flour, use a spoon or scoop to gently move the flour from its bag to the measuring cup. Fill the cup to the top and level it off with a butter knife or other flat-edged implement. Packing your flour too tightly will mess up your measurements.

Disclaimer

I grew up almost entirely on prepackaged food, and it took me a very long time to branch out into real cooking with actual ingredients. This is a repository, mostly, of things I find easy and useful. People who’ve been cooking all their lives may find less use in this than those who think “Top Ramen with an egg on top” is fancy dining.

Other smol places with recipes

kelbot’s gem-port > Kitchen

Remy Noulin’s homepage > Cooking recipes

Caolan’s Capsule > Kitchen

~xjix/cookbook

Dotnom - All Recipes (web)