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My Little Cook Book: Flavor Is Magic!
Pinkie Pie's Silly Spaghetti (Beginner Recipe)
Hey there reader! A lot of ponies get the misconception that I only eat sweets! While it's true that I love a yummy cupcake or a delicious donut, if I only ate treats, I'd be too sick to party! Trust me, I know the effect of eating nothing but birthday cake and ice cream has on anypony's waistline!
So here's a suuuuper easy, super yummy, and super delicious Spaghetti that I personally made myself. For some reason, everypony seems surprised to hear I make good spaghetti. Like, I can't do anything besides bake, which is outrageous!
Now let's begin!
You're going to need the following ingredients,
-One large onion diced
-Four cloves of garlic minced
-A box of fresh sliced or whole mushrooms
-One can of tomatoes
-One can of tomato puree
-One can of tomato paste
-Italian seasonings (fresh or dry)
-Garlic powder
-Onion powder
-Salt
-Pepper
-Sugar
-Olive oil
-Two large cooking pots
-One pound of store-bought spaghetti noodles
Okay, everypony, this recipe has everything you need! Fruits, vegetables, it even has sugar! And who doesn't like sugar?
First, your veggies! With a knife, dice your onions as thick or as thin as you prefer, but in my professional Pinkie opinion, you're going to want to chop them just big enough not to dissolve in your sauce! If you have picky eaters in your family, dice them more so they *do* dissolve into the sauce. Personally, I like a little body in my sauce, but that's just me!
Next, mince your garlic; you can just peel and chop the hard bits off the clove and toss it in your pot, but I like the garlic flavor to be evenly spread throughout your sauce! But whatever you do, make sure to remove the waxy skin on the cloves! You can believe me when I say nothing ruins the mood and your spaghetti more than the awful gritty texture of that waxy layer of yuck!
(Optionally) Wash and prepare your mushrooms, and slice or dice them if need be. If you bought pre-packaged sliced mushrooms, then all you have to do is wash them and throw them in the pot!
Now, in a large cooking pot, coat the bottom of your pot with olive oil and turn your stovetop to medium-high heat. Once the oil is nice and ready, add your veggies and put a little oil on top! Now add your fresh or dried Italian seasoning! I usually eyeball it, but I'd say 3-4 tablespoons should be enough.
Now add 1-2 tablespoons of garlic and onion powder! (Depending on your taste for garlic and onion, of course.)
And some salt and pepper!
Now add your tomato paste once the onions have 'sweated', (don't worry, they don't taste salty....unless you added too much salt. In that case, START OVER!)
Stir it in with a spoon and add your tomato puree and whole tomatoes; now you might be saying, "Hey! This isn't enough sauce Pinkie PIe, you beautiful mare, you!"
And that's where you're w-r-o-n-g, wrong! You're going to take that open can of whole tomatoes you just emptied out and fill it up to the top with water and at to the pot!
Stir it all up! Let it simmer for twenty minutes, and be sure to taste for seasoning, and DON'T FORGET A PINCH OF SUGAR!!!!
It helps fight the acidity, but it actually doesn't because Twilight told me it just masks acidity but it doesn't decrease acidity. But for your sake you're going to want to add sugar because if fight's the acid-y...taste.
(Author's note: We had to condense the following quote due to time constraints. We apologize for any confusion, please add a 'pinch' of sugar to the sauce.-Twilight Sparkle)
Once the sauce is ready and your noodles are fully cooked, get a nice big bowl of spaghetti and a generous portion of sauce!
Now, what makes Pinkie's Spaghetti so silly? Why is it *my* signature silly Spaghetti? Because you have to eat it with a spoon! Be sure to eat it with a spoon to enjoy it properly, and no sporks don't count!
(Author's note: We highly advise that any pony partaking in this dish use forks for the sake of convenience. Eating with a spoon does not alter the flavor of the dish, nor does it negatively affect your dining experience-Twilight Sparkle)
My Little Cook Book: Flavor Is Magic!
Luna's Moon Cakes (Advance Recipe)
Although the royal chefs prepare almost every meal for us, I partake in some baking myself. Whenever I have a craving for a sugary treat, I prepare my famous Moon Cakes. My sister may be known for her insatiable appetite for cakes, and she can tell you my Moon Cakes are the 'bee's knees' as some ponies would say.
Gather your ingredients and necessary equipment. You will split the recipe into two parts the cake itself and the filling. Some ponies refer to these as 'cookies' to them, I say; that's just a poor excuse to justify seconds or thirds. But who could blame them? It is a dish to die for, not literally, unless one overindulges for many moons.
The ingredients for the cake or 'cookie.'
Ingredients for the cream filling
The cakes or.... 'cookies.'
Preheat your oven to 450F and line several cookie sheets with parchment paper. Set them aside and do not tamper with them, Celestia... .
In a large bowl or a stand mixer's bowl, combine sugar and shortening and beat together until well combined. Add egg and vanilla extract and stir until mixture is pale yellow and well-combined. Stir in buttermilk and then set aside. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a separate, medium-sized bowl. Prepare your boiling water. Do not eat the batter, Celestia. .
An alternate method is adding the dry ingredients and hot water to the wet ingredients, starting and ending with the dry ingredients and stirring until combined after each addition. I usually add the flour in three parts and the water in two. Though whichever method you pick is purely preference and does not affect the cakes, worry not.
Stir until well-combined, and the mixture is smooth. Be sure to use a spatula to scrape the sides and bottom of the bowl to ensure the ingredients are thoroughly combined. The mixture should be thin, like a cake batter, relatively thick, like cookie dough. (Celestia, if I ever find you eating my batter again, I will banish you from my kitchen for a thousand years.)
(Author's note: Princess Luna is not insinuating the possible banishment of Princess Celestia from the Royal Kitchen, nor is there another potential war between the sister's over cookies-Twilight Sparkle.)
Drop cookie batter by a heaping Tablespoon onto prepared baking sheets, spacing cookies at least 2 inches apart (they will spread in the oven). Bake for 5 minutes in 450F oven, then remove from oven and allow to cool completely. Do not eat the cookies; you will be the fool who had the dry Moon Pie without any cream, or you might be my sister.
The cream filling.
Moon Pie filling starts with a flour/milk paste that's critical to the texture and consistency of a Canterlot Moon Pie. Pour milk into a medium-sized saucepan over medium/low heat and then sift/whisk flour into milk until smooth. Continue to whisk constantly until the mixture is thickened to a near paste-like consistency that wants to cling together. Remove from heat and allow to cool completely, occasionally stirring to prevent a skin from forming, before proceeding (if it's warm and you move, you'll melt your filling and have a runny mess). If you refrigerate the filling, press a piece of plastic wrap directly against the surface to prevent skin from forming. To speed up the process, you can pour the mixture into another container, which will take at least 30 minutes. The flour mixture will thicken even more as it cools.
Once the flour/milk mixture has cooled, add to a medium-sized mixing bowl along with butter, shortening, salt, and vanilla. Use an electric mixer to beat until creamy and well-combined. With the mixer on low speed, gradually add powdered sugar until thoroughly combined. Pair up your cooled chocolate cake/cookies so that you have evenly-sized pairs.
Pipe or spread filling onto the bottom of one cake/cookie, then top with another cake/cookie to make a sandwich. Repeat until all cookies are filled and finished. Now you may enjoy them.
These treats go well with a glass of milk or dark coffee. They are rich and filling, many only need to eat ONE to be satisfied, and the batch you made should serve you for over a week if you only eat ONE a day. Unless you are starving or out of any other food that isn't spoiled, no pony should eat more than one a day. That is unless you are my beloved sister, Princess Celestia.
My Little Cook Book: Flavor Is Magic!
Applejack's Home Fries (Beginner Recipe)
Howdy to whoever's reading this. Now despite my reputation is an apple farmer and loving all things apple-related. I don't produce JUST apples on my farm, and I don't eat only apples. That'd be ridiculous, now home fries or 'chips' as some of them Canterlot up-tights call them.
You're going to need the following ingredients for a medium batch of fries.
-Four potatoes (I prefer golden potatoes, but you can use russets.)
First, you're gonna want to get a knife and cut your potatoes into fat wedges. You should get about four or six fries per potato, but it depends on the size.
Next, you'll want to coat them in olive oil; you want enough to coat the potatoes since that's what's frying them. Season with as much seasonings as you want. Frankly, you can just use salt, and they'll taste pretty good, but if you want an exact measurement for a well-rounded fry, then you can follow my personal mix.
-Half-cup of Cajun season
Next, you'll wanna lightly grease a baking tray or use a non-stick pan or whatever fancy aluminum foil to make sure your fries don't stick.
Set your fries out, don't pad off any oil yet; you'll need it to fry. Preheat your oven for 450 degrees and then put your fries in for about thirty minutes.
Flip your fries once they're fifteen minutes into baking.
Pull out, use a paper towel to pad off any excess grease, and let them rest til cooled.
And then you're done. Home fries usually pair with other dishes nicely if you need a carb and if bits are tight and you want some french fries that are a bit healthier on you and your wallet. Be sure to give them a try with a carrot-dog or your next Sunday meal.
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My Little Cook Book: Flavor Is Magic!
Fluttershy And Discord's Cucumber Sandwich (Beginner Recipe)
Ah, the humble Cucumber Sandwich, one of my personal favorites, now you might be wondering why Fluttershy isn't writing this and why a being such as myself would partake in something so simple? Well, little ponies the light, and refreshing finger sandwich is a staple to all tea parties, even mine. It's light and flavorful and easy to produce.
Now then, let's discuss bread, spread, and sandwich creation.
-The poor pony's plate.
This is for you little ponies who just want the taste of cucumber sandwich for yourselves and are looking for a simple summertime lunch that's quick and easy.
-Two slices of sandwich bread.
And there you have it an extremely bare-bones sandwich, unremarkable and generally considered to be, unimpressive to most. But it gets the job done if you're feeding yourself. Now, then, let's get fancy with the traditional finger sandwich.
The traditional sandwich you will need...
Take your slices of bread from earlier and cut the crust off, if you don't want to produce any waste, feed your kitchen partner, in this case Fluttershy, the crusts or if you're producing a large quantity of sandwiches, set them out to dry to make bread crumbs.
Next slice the bread in half, you'll get about four sandwiches per two slices of bread, remember this is finger food after all...well for me it his since I have fingers...or claws.
For a small serving such as this use three tablespoons of cream cheese and one tablespoon of mayo. Half a teaspoon of dill and chives and an 1/8th of a tea spoon of garlic power and finally another chunk of English cucumber.
Do you ever wonder why certain 'real' world names are used in our universe? Oh, Twilight is telling me not to ramble on oh well...
Next mix up your spread and then lightly spread your spread on the little pieces of bread and assemble. Now your tea party can be as eloquent and fancy as the Canterlot elites.
My Little Cook Book: Flavor Is Magic!
Apple Bloom's Brown Betty (Beginner Recipe)
This is actually one of the first desserts we Apples learn to make! From my big sister Applejack, to mama, to Granny Smith, and so on. This here is a really easy baking one.
Y'all are gonna need these ingredients here.
-½ pound of brown sugar
-1 tsp ground cinnamon
-½ tsp ground ginger
-¼ tsp ground allspice
-⅛ tsp ground cloves
-10 apples, cored and sliced
-Breadcrumbs
1 stick of butter
You might be wonderin' what kind of apples am I gonna need? Well, Betty is a forgiving mare and accepts *most* apples. You can have you any apple EXCEPT red delicious, them just don't bake right, I'm afraid. Each apple will provide a level of sweetness and crispness; personally, I prefer macintosh apples, but the recipe traditionally calls for granny smith apples.
First, in a bowl, combine ½ a pound of brown sugar with 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp allspice, and ⅛ tsp ground cloves. Mix to combine.
Second, core and slice 10 granny smith apples; you can also slice, mince, or dice, as big or as small as you want; this recipe is extremely forgiving.
Now butter your casserole dish and add in about half of your sliced apples.
Sprinkle with a little bit of your brown sugar mixtures, and then top that with some breadcrumbs.
Put in the rest of your apples, the rest of your brown sugar mixture, and some more breadcrumbs.
Slice a whole stick of butter into thin slices and place them on top of the breadcrumbs so they cover the whole surface of the apple brown betty. You could also just throw the stick into the dish and mix it all together once it's finished baking. You could also use half a cup of butter if you're not using sticks.
Cover and bake at 375°F for 20 minutes, then uncover and bake for an additional 15 minutes.
Let cool for 5 minutes, and then dig in with a nice big scoop of vanilla ice cream!
I became real popular at last year's potluck when I showed off my brown betty. So popular that at least three of my cousins copied me the year after....
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My Little Cook Book: Flavor Is Magic!
Gilda's Fried Fish Nuggets (Beginner Recipe)
DISCLAIMER: Please consult your dietitian if you are able to consume fish. For health reasons, ponies should not consume this dish in larger quantities. Consuming raw fish may also present health risks.
So you want to know how to really eat like a griffin king? Well, first, you're going to need...to be a griffin! Seriously, why are you reading this if you're not a griffin?
(Author's note: Multiple creatures have been proven to consume fish aside from griffin's. If you are not a griffin you may make this recipe. Gilda is just teasing you.-Twilight Sparkle)
First, you're going to need.
Two flounder fillets (Yields eight nuggets)
Two or three eggs
Italian/plain breadcrumbs
vegetable oil
an iron skillet or larger frying pan.
Take your fish and cut it into smaller pieces, I mean, they are fish NUGGETS are all. Don't be the greedy griffin who tries to fry an entire fillet. You look like a jerk, and you have an oversized fried piece of raw fish. Grandpa Gruff...
Now crack two eggs in a bowl and beat them til they're uh..mixed?....In another bowl have your bread crumbs, and put your fish in the wet and then dry mix.
Once you breaded all of your nuggets, in a large skillet or frying pan put in your oil. Turn your stovetop to medium-high heat. You can tell the oil is ready if you see some small bubbles forming. If you need more proof, wet your claws and flick a few water droplets into the oil.
If the oil starts hissing and popping, you're ready to fry. Now depending on your pan you can either cook all of your nuggets at once or fry them in batches. What's important is that you fry until the breading is crispy.
Place on paper towel to dry, and pat down to remove excess grease. Serve with tar tar sauce, and enjoy nerd.
