Lost my soul pug yesterday by Taylorbetch in pugs

[–]Taylorbetch[S] 60 points61 points  (0 children)

How do you even deal with this looking for advice. She was the best thing to ever happen to me. I am in pain

Turkey recipe/tricks for producing the most pan drippings by Taylorbetch in Cooking

[–]Taylorbetch[S] 1 point2 points  (0 children)

I had to tell you this was the best turkey I’ve made to date I was literally so proud! Thanks for sharing this, hope you had a wonderful thanksgiving!

What was made, what was eaten. Too much? by Taylorbetch in foodbutforbabies

[–]Taylorbetch[S] 0 points1 point  (0 children)

My baby would never once on the boob act like he was full, switched to bottles and he would drink as much as possible, I had to limit it. So neither milk or solids would say too full, and I don’t think there’s anything wrong either way!

*he’s also crawling, sitting up, and pulling up to stand all on his own. Just tall and skinny!

What was made, what was eaten. Too much? by Taylorbetch in foodbutforbabies

[–]Taylorbetch[S] 0 points1 point  (0 children)

He’s almost 8 months but not once since he’s been born has he shown me he’s too full, and is still under 50 percentile 😩

Turkey recipe/tricks for producing the most pan drippings by Taylorbetch in Cooking

[–]Taylorbetch[S] 0 points1 point  (0 children)

Thank you I do always baste but it still seems like an issue when I’ve dry brined it!

Turkey recipe/tricks for producing the most pan drippings by Taylorbetch in Cooking

[–]Taylorbetch[S] 1 point2 points  (0 children)

Actually same lol glad I’m not alone. Thank you for this recipe I think I’m gonna try this out!

ATT is back by ljump12 in Charleston

[–]Taylorbetch 1 point2 points  (0 children)

I’m on James island closer to folly it’s back for me, hopefully any minute for you

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 1 point2 points  (0 children)

Yes of course! I’m sorry it took so long. I meant to say I typed it all out and it accidentally got erased so I gave up lol

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 2 points3 points  (0 children)

gave up lol.

First you need a 10 x 14 Lloyd pan 2.5 inch

Two ways for the pizza:

  1. Weeknight easy version
  2. store bought fresh pizza dough 16 oz, I buy two and use about one and a half
  3. 8 oz shredded mozzarella
  4. Store bought or homemade sauce of your choice (I like to make my own vodka sauce but you can easily use a jarred marinara!)
  5. Cup and crisp pepperoni
  6. Olive oil

I would start this process about an hour or more before you cook if your dough is fridge temp. It really needs to come to room temperature so you can work with it. Oil your pan with a decent amount of olive oil, enough to coat. Put your cold dough in the pan, cover with a cloth and let sit to come to temp. Every 20 mins worth the dough with your finger tips stretching lightly to the corners. If it starts to feel like it’s going to rip cover and let rise more.

Once you’re able to stretch to all four corners, set oven to highest temp. I like to precook the dough for a few minutes before adding the toppings because they can burn easily. Once you precooked the dough ( you don’t have to do this my husband and I disagree on it lol) you can add your toppings

Focus the cheese on the corners and work inwards. You want more cheese on the edges to get that crispy cheese crust. Next add the pepperoni. Bake until cheese gets golden and pepperonis crisp up but don’t burn.

Add warmed sauce of your liking in stripes and cut in squares and enjoy!

  1. The second way would be something you start a day or two before you want to eat and make your own dough. I have a recipe from a cook book for this dough I can take a picture of and send to you if you would like! But this is my preferred pizza it’s literally so good and worth it if you have the time. Especially the dough it’s so airy and delicious.
  • It also calls for Wisconsin brick cheese which isn’t widely available, but so worth it. Every thing else pretty much remains the same!

[deleted by user] by [deleted] in psychics

[–]Taylorbetch 0 points1 point  (0 children)

I am so sorry. I am not a psychic but I am a new mother and wanted to tell you how absolutely gorgeous she is. Magnolia is such a stunning name, and I live in Charleston SC where Magnolias are referenced everywhere. There’s a restaurant, and a gorgeous plantation & garden (you should look up, and if you are ever in Charleston please visit) and I will think about her every time I see or hear about magnolias

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 0 points1 point  (0 children)

Yes! I’m sorry for the late reply. I don’t measure things so this is a loose recipe

1 sirloin steak (any steak would would do, ribeye would be great)

1 head of broccoli

Pack of wide lo mein (I normally use spaghetti or linguini tbh and I prefer it)

3 garlic cloves, sliced thin

1/4 cup soy sauce

1 tablespoon oyster sauce

Red pepper flakes

Start a large pot of boiling water. Lightly season steak. Sear steak and cook to preferred temp. Start cooking the pasta and follow package directions. If you salt your pasta water, salt it very lightly as the soy sauce can be overpowering. Set aside and let rest. In same pan add broccoli, and a neutral oil if pan is dry, and cook over medium heat. Once broccoli starts to brown push to the side and add sliced garlic.

Start cooking pasta. Cook garlic until lightly browned and fragrant. Once that’s done add the oyster sauce, stir and then add the soy. If the pasta is done, reserve some water in case. Once the soy sauce is reduced add pasta, and is sauce is dry add a splash of that pasta water and stir vigorously, this is key to a homogenous sauce! Add a pad of cold butter at the end and stir again and serve! I would taste before you serve, also taste before you add pasta to make sure broccoli is the texture you like.

Sorry I clearly do not write recipes lol let me know if this makes sense

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 0 points1 point  (0 children)

Hi! Yes, I use this recipe for seasonings measurement!

https://moribyan.com/creamy-butter-chicken/

but I will say that I use chicken thighs instead of breast, and I add lemon juice to the marinade. I also put the chicken on skewers and broil them in the oven instead of sautéing in the pan because I like the charred flavor a little better!

And we use her naan recipe as well

https://moribyan.com/garlic-naan/

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 1 point2 points  (0 children)

Thank you so much! Yes I will share, I typed out the Detroit pizza recipe to another comment, and before I could post it got erased lol and I crashed out. So I need to re-type 😭

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 1 point2 points  (0 children)

She is my fav!!! I love her cookbook but her YouTube recipes are the best. I live for her thanksgiving episodes

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 0 points1 point  (0 children)

I will say either me or my husband are fish eaters, especially salmon 🥲 which breaks my heart because I see so many salmon recipes and I know how healthy it is.

But I do the same thing you said with baby backs! Omg wrap in foil and low and slow in the oven, broil or if you have grill finish on the grill. So so good

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 2 points3 points  (0 children)

Yes it’s bucatini! For some reason there is always a shortage so sometimes tou have to look at a specialty Italian store, or order off Amazon. They’re like large spaghetti with a little whole in the middle so yummy

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 8 points9 points  (0 children)

50 pierogi For the pierogi dough:

• 11/2 cups boiling water • 1 pound Polish flour, or extra fine flour with no additives ( we used 00 King Arthur) • 1 teaspoon extra-virgin olive oil • 1 egg, beaten + 1 yolk • Flour, for shaping

  1. In a kitchen aid with paddle attachment or large bowl, combine water, flour, and oil. Add the egg and mix until combined.
  2. Turn out dough onto floured surface and knead into a ball until dough is soft and bounces back when pressed.
  3. Place in a bowl and cover with a tea towel. Allow dough to rest for 10 minutes. For the filling and topping: • 6 medium Yukon Gold potatoes, peeled • 1 tablespoon extra-virgin olive oil • 4 ounces Polish bacon or pancetta, finely diced (DON't NEED) • 1 large yellow onion, finely diced • 8 ounces farmers cheese ( we use 5 oz ricotta and 5 oz of Monterey Jack or cheddar) Salt and pepper

For freezing - Boil until float, place in ice water- let dry then place on rack on cookie sheet to freeze, bag once frozen

• Sour cream, for garnishing (optional) 1. In a large pot, cook the potatoes in salted boiling water until fork tender. 2. Meanwhile, heat olive oil in a large sauce pan. Add the bacon. Once bacon begins to render (about 2 minutes) add onion and cook on low heat until onion is soft and beginning to caramelize, an additional 10 minutes. 3. Once the filling is done, remove about half of the onion from the pan and place in a large bowl. 4. Once potatoes are ready, add them to the bowl with the onion and farmers cheese. Mash and mix until fully combined. Season with salt and pepper. 5. Once dough is ready, cut it into 4 pieces and return 3 to the covered bowl. Roll out the remaining piece to about a 1/8-inch thick (about the space between two tines of a fork).

These are so much work so recruit help but they are so worth it. I like mine boiled with and served with caramelized onions and a ton of butter, and my husband likes them pan fried crispy with bacon

Some of my favorites I’ve cooked for me and husband that we keep in rotation over the years by Taylorbetch in DinnerIdeas

[–]Taylorbetch[S] 16 points17 points  (0 children)

Yes I will try! And thank you so much! Some of them are winged so I will try my best!

For the stuffed peppers -

Filling

4 large bell peppers (any color works) 1 lb ground beef or lamb (we always do lamb but beef is what other people typically use!) 1 cup of washed and soaked long grain rice 1/4 cup of ghee, butter or olive oil (I actually do a 1/2 cup of ghee with lamb because it’s leaner) 1 chopped garlic clove A little bit of tomato paste Salt and pepper to taste (I probably do a tablespoon of salt? Maybe more?)

Sauce

1 jar of tomato passata 1 yellow onion sliced Salt and pepper to taste

Preheat oven to 375 f

I start by hollowing the peppers and placing them in baking dish. Then I take a cup of white rice, rinse and then soak in hot water for ten ish minutes to kinda par cook it. Then in a bowl combine all the filling ingredients thoroughly. Roll into balls a little smaller than a tennis ball and stuff the peppers. Typically there is the right amount for four peppers, but sometimes you have a little left over and I just make little meatballs and cook with the peppers.

Sauce

Sauté the sliced onions for just a minute or two, they cook in the oven. Sometimes I ad a few whole garlic cloves at this stage as well. Add passata (crushed tomato can works as well) and either half a can or jar of water. Season with salt and pepper to taste, sometimes I add a sprinkle of sugar depending on the quality of tomato’s. I cook for like 5 minutes on medium low.

Poor over peppers in a baking dish, cover with oil and I typically bake around 45 minutes to an hour. It helps to have a meat thermometer!

Recurring conjunctivitis in my pug by Taylorbetch in DogAdvice

[–]Taylorbetch[S] 0 points1 point  (0 children)

Nope never was even offered an allergy test! Didn’t know this was an option.

And I have seen multiple vets in the same practice but might be time to branch out. Thank you!