shrimpcat's fav recipes

last updated dec 9 2024

• piping / plastic bag, pan, stove, cooking spray, whisk, spatula, 2 mixing bowls
• 4-5 cups of pancake batter
• 4 tablespoons of softened butter
• 1/4 cup of sugar
• 2-3 teaspoons of cinnamon

mix the butter, sugar, and cinnamon together. use 2-3 tablespoons of the pancake batter in the cinnamon mixture.
pour the cinnamon mix into the piping/plastic bag. don't cut the tip off until you're ready to pour it.
spray pan with cooking spray and set the stove to low heat. do not use both stove rings if applicable. spray cooking oil before pouring every pancake.
pour pancake mix onto the pan. make a spiral using the cinnamon mix. don't add too much, it will cause the pancake to spread out and the cinnamon mix will pour out onto the pan.
let the pancake cook for 2-4min. check on it periodically to make sure the underside doesn't burn. it is ready to flip when the edges are decently firm. take care flipping it over, as the cinnamon mix can fly everywhere.
let the pancake cook for another 2-4min. it has to be fully cooked before attempting to lift up the pancake, or else the cinnamon mix will stick to the pan.
alternatively, mix the pancake batter and cinnamon butter. it must be less than 1:1 or else the pancake will be incredibly hard to flip. cook the pancake on both sides for 3-5min.
serve hot with cinnamon roll icing (2 cups of powdered sugar and 1 tablespoon of milk) or serve with frosting.

original recipe for more information

• whisk/fork, stove, 1 large bowl, 1 large container, tongs, thermometer, pot, wire rack, paper towel, tray
• one packet of chicken breast (or whatever part of the chicken you want)
• neutral cooking oil
• 2 tablespoons of paprika
• 2 tablespoons of ground black pepper
• 2-3 teaspoons of garlic powder
• 3-4 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• salt
• 1 cup of buttermilk (1 cup of milk with 1 tablespoon of white vinegar/lemon juice)
• 1 large egg
• 1 1/2 cups of all-purpose flour
• 1/2 cup of cornstarch
• 1 teaspoon of baking powder

defrost the chicken and rinse with water. cut it however you like, use any piece you want, yada yada.
combine all the spices in a bowl. don't add the salt for now.
whisk the buttermilk, egg, 1 tablespoon of salt, and 2-3 tablespoons of the spice mixture together.
pour the buttermilk into a container that can be sealed (plastic bag, tupperware, etc). add your chicken. this is your brine: let the chicken sit in it for preferably at least 4 hours (overnight is good as well). 2 hours is acceptable if you're making this quickly.
when ready to cook the chicken, remove the chicken from the fridge. whisk together the flour, cornstarch, baking powder, 2 teaspoons of salt, and the remaining spice mix into a large bowl. then add 3 tablespoons of the brine into the flour and work it with your fingers (this is optional).
place the chicken in the flour mixture. work the flour into the chicken with your fingers, making sure they're all evenly coated.
add enough oil to your pot so that the chicken doesn't directly touch the bottom (around 1in). heat up the oil to 425F, don't let it get any hotter.
start placing your chicken into the oil very gently. the temperature will drop to 300F, maintain it. fry the chicken until the coat is a deep golden brown (~6min). don't move the chicken too early (before 3min), you may knock the coating off. At 3min, flip the chicken. if your pieces are noticeably thin or thicker, cooking times may vary- you may want to have one or two sacrificial chicken pieces to test how long to cook it for.
once cooked, transfer the chicken to a wire wrack with a tray underneath. add a paper towel on the tray to make clean up easier. you can use your air fryer / oven wire rack if you don't own a separate rack.
let cool before serving.

• whisk/fork, tray, parchment paper, mixing bowl, oven, wire rack, rolling pin
• 2 sticks of softened butter
• 1 cup of sugar
• 1 egg
• vanilla extract
• 3 cups of flour
• 2 teaspoons of baking powder

whisk all the dry ingredients first. then add in the wet ingredients (add a splash of vanilla extract). mix everything with your hands until fully incorporated.
spread flour on your workstation and on your rolling pin. roll out the dough until it is about 1/4 inch. preheat the oven to 340F.
cut small (no larger than an inch) squares and place them on a tray lined with parchment paper. optionally, you can use cookie cutters or form a shape with your hands/tools (stars, hearts, etc).
once the oven is preheated, bake at 340F for 5-8min. take the cookies out when they're done to prevent burning. place on a wire rack to cook. you can use your air fryer / oven wire rack if you don't own a separate rack.
let cool before serving.

• 1 large container, oven, knife, pan, stove, aluminum foil, tray/wire rack, tong/spatula
• complete italian seasoning OR mix the following spices: savory (optional), basil, thyme, rosemary, marjoram, oregano in a 1:1 ratio
• 1-2 oranges
• naranja agria OR orange juice
• 1 whole salmon fillet

rinse your salmon with water and then cut into smaller fillets with a knife. you dont need to cut off the skin at any point.
with a container that can be sealed, (plastic bag, tupperware, etc) add in your salmon pieces.
start POURING seasoning into the container. POURING!!!!!!! add in as much as you want. be not afraid. the more the better.
add in the naranja agri / orange juice. leave some space at the top of the container. close the container and shake it up! dont be too rough lest you break something. leave the salmon in the fridge, preferably overnight, but 2 hours is fine.
when ready to cook, line a tray/wire rack with aluminum paper. with the skin on, cut the oranges from top to bottom. dont make the slices too thin. place half of your slices on the lined tray.
spread some more seasoning on the bottom of the tray. then, add in your salmon pieces skin side down. spread even more seasoning and then add the rest of the orange slices on top. cover the tray with more aluminum paper. before covering, feel free to add more naranja agria / orange juice, but dont add more than a cup.
bake in the oven at 350F for 25-30min. feel free to check how the salmon is doing.
youre free to stop here and enjoy your salmon as is.
turn on the stove to medium-high heat. add in enough butter to cover the pan, and make sure its melted before continuing. add in your pieces skin side up and fry until the meat is brown and fried. using tongs or a spatula, turn over the salmon and lightly cook the skin. using the same tongs/spatula, plate your salmon.
serve hot.