THE HERPLING RECIPES

Recipes I love. Some have been developed or taken from other people. They are linked or cited

Orzo soup. Serves like, 8-9.

  • 1 white onion
  • 2 Carrots
  • 2 Stalks of celery
  • Several cloves of garlic. I used 9. You could use more
  • 1lb ground pork
  • 1 cup orzo
  • 64oz chicken stock
  • 1 small package of spinach.
  • Lemon juice to taste.1-2 lemons
  • Seasoning
  1. Chop onions carrots and celery. Throw into a pot with some olive oil and cook until onions are translucent.
  2. Add garlic and ground pork. Cook until pork is cooked.
  3. Add in chicken stock. Start with ~48oz, add more later if necessary.
  4. Once soup is bubbling, add orzo. Cook until orzo is cooked
  5. Add lemon juice to taste, and season. I use salt, Dash garlic-herb seasoning, black garlic flakes, paprika, pepper, red pepper flakes. Add anything you want, just add A LOT, this is a lot of soup.
  6. Add in spinach and serve. If you want/are not lactose intolerant, grate on some parmesan cheese.
  7. Enjoy.

Lentil soup. Serves 6.

  • 1.5 white onion
  • 2 Carrots
  • 2 Stalks of celery
  • Several cloves of garlic.
  • 1lb Chicken breast
  • 1 lentils
  • 32oz beef stock. Grab a second container, more may be necessary
  • Seasoning
  1. Butterfly and season your chicken breast. I use pepper, salt, Dash Garlic-Herb, red pepper flakes, black garlic flakes, and paprika. Put some olive oil in the bottom of a pan, and cook chicken until cooked thoroughly.
  2. Remove chicken from pot. Chop onions carrots and celery. Throw back into the chicken pot, adding olive oil if necessary. Cook until translucent.
  3. Add garlic, cook until fragrant.
  4. Add in beef stock. Bring to a boil. Add in lentils, cook until cooked, took me about 20-30 minutes.
  5. Season further to taste. Salt, pepper, red pepper flake, paprika, etc.
  6. Enjoy.

Foccacia. Serves bread.

The recipe.

Just use this recipe. Allow to proof in fridge for at least 18 hours for best results, I've done the only countertop rise and it was just ok.

Cinnamon rolls. Serves 12 if you’re lucky.

The recipe.

I use this and it is actual crack, no notes except maybe add a bit more cinnamon. Serves 12 if you're luckybecause I made this at chirstmas and my brothers and cousins were gobbling them up. So was I but whoes asking.

Overly-Indulgent Carbonara. Serves 3-4.

  • 8oz Pancetta
  • 8oz Linguine
  • 2 eggs, 2 egg yolks
  • 1 Cup++ of grated parmesan.
  • Seasonings
  1. Boil pasta until al-dente. Put aside, saving a cup or so of pasta water.
  2. Cook pancetta. Olive oil in pan, then cook until slightly crisp.
  3. Add drained pasta back into pan. Stirr
  4. Mix together egg, most (not all) of the parmesan, seasoning (I uses a lot of salt, pepper, red pepper flakes, black pepper flakes, garlic salt. To taste). Add in SOME (not all) of the pasta water, slowly. You're trying to temper the eggs so they don't scramble.
  5. Slowly add egg-cheese mixture to pasta, mixing frequently and constantly until the sauce smoothens. Add more cheese or put back on stove if it is watery, add more water if it is not creamy. Season more if needed.
  6. Enjoy.