What's yours?
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Guacamole.
Avocado, a metric fuckton of cilantro, diced roma tomato, diced white onion, a modest amount of minced tomatillo ("secret ingredient" #1), a lot of lime juice, a hefty amount of garlic run through a microplane, salt and a pinch of cumin ("secret ingredient" #2).
Not kidding on the metric fuckton part, this almost (but not quite, I am exaggerating) comes together less like a traditional guac and more like a cilantro salad dressed in mashed avocado. It slays though, I make huge batches and seldom see it unfinished.
Actual ratio by mass of the finished product ... it's maybe 60% avocado? With the rest being all the other ingredients put together.
I do similar, but not so heavy on the cilantro. Yellow onions are fine, too, but not Vidalia. I don't use tomatillo. I mince my garlic. I only use fresh limes. The avocado to lime and garlic ratio is really important. If you get that how you like it, everything else is a snap. I hand mix mine so that it's more chunky and less homogeneous. It's the hit of every party. My problem is finding enough ripe avocados to make a quantity that feeds everyone.
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nice looks. it's a roll tho
Isn't that a type of sushi?
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Where's my people at with plates, cups etc. because they can't cook?
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Where's my people at with plates, cups etc. because they can't cook?
I buy pasta salad from the deli and put it in a Tupperware
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Buffalo chicken dip is basic as fuck. That's what my lame ass sister in law always brings. It's delicious. I hate her, but it's great, so I never eat it in front of her
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Buffalo chicken dip is basic as fuck. That's what my lame ass sister in law always brings. It's delicious. I hate her, but it's great, so I never eat it in front of her
take it from her lmao. its your potluck dish now. every family gathering you go from now on will piss her off xD
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Biscuits and gravy.
My friends and I try to get together once every year in a big Airbnb, where we basically just hang out all weekend or a most of a week if we can. We all take turns cooking meals for everyone. Only breakfast and dinner, lunch is a free for all. I always get breakfast for day one. It's always biscuits and gravy.
The biscuits come from a can, they were put there by a man, in a factory downtown.
But the gravy is homemade. Use a giant pot, put a few pounds of spicy ground sausage in the bottom and brown it up.
Leave the grease in, lower the heat, add an amount of flour and stir it in for a few minutes to cook it and make a sort of roux. Then slowly add almost a gallon of whole milk, depending on how much sausage and therefore flour you used.Stir it very often, gently scrape the bottom, but not aggressively, because you likely burned a little flour on there during the roux phase, too much meat to handle, I haven't solved this yet. But it'll be ok.
Once it's good and hot, almost simmering, kill the heat, let it cool a minute or two, then serve on the biscuits. The consistency should be somewhat thick, like, well, thick gravy. Not watery. When it gets cold in the fridge, you can scoop it out and it holds its shape.
It's so unhealthy, but people love it. It makes a great breakfast for 10-15 people. Sometimes I'll do a big pan of eggs simultaneously to go with it. There's always leftovers of the gravy, but it goes on anything and reheats easily, so it gets eaten over the next few days when random people are randomly hungry. It never gets thrown out.
I've tried offering to make other dishes, do dinner instead, or do a different breakfast food. But everyone always begs for the biscuits and gravy. So I oblige.
We do usually end up with a second meal, depending on how many people can make it, so I'll help my wife with whatever she decides to make for dinner.
biscuits come from a can, they were put there by a man, in a factory downtown.
but the gravy is homemade,
spicy sausage everyday,
grease fried with flour in the traaaay -
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Mine is chili
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I make this garlic cheese dip, basically the same stuff as this stuff from Wegmans: I figured out how to make it myself because it was so good but too expensive. I used to make it for every family gathering but I don't really get to those often anymore, so these days I usually make big batches around Christmas and drop off containers to friends and family. There's lots of ways to eat it but I love it cold and spread on fresh sliced baguette, so that's how I always see serve it.
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Pickle roll ups!
Better known here as Scandinavian sushi.
Corned beef, cream cheese, and pickles that have been drained and dried.
Or when you're feeling spicy, sport peppers instead of pickles.
You know you want it.
i might try to make this out of pure curiosity but my america brain is screaming this is just a more cold and gross version of like, a jalapeño popper
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take it from her lmao. its your potluck dish now. every family gathering you go from now on will piss her off xD
If I were to try and and one up, my ever so "perfect" sil, then she might start having a seizure right there on the spot. Good call.
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Rolo pretzel turtles for me.
Lay out some mini pretzel twists on a baking sheet with parchment paper and top each with a Rolo candy.
Put in a low oven for maybe 6-10 minutes, until the Rolos are soft but not melted.
Then quickly press a pecan on top of each one right when they come out, then let cool.
I've also done it with animal crackers and almonds.
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I make this garlic cheese dip, basically the same stuff as this stuff from Wegmans: I figured out how to make it myself because it was so good but too expensive. I used to make it for every family gathering but I don't really get to those often anymore, so these days I usually make big batches around Christmas and drop off containers to friends and family. There's lots of ways to eat it but I love it cold and spread on fresh sliced baguette, so that's how I always see serve it.
My wife's is a chip dip that involves Kraft Roka Blue, and cream cheese. I think there's a meaty element involved, like chicken broth too?
I dunno, that shit is delicious. Roka Blue seemed to be hard to find, but was available around Christmas so we'd always stock up.
My dish would be the bacon explosion.
https://www.bbqaddicts.com/recipes/pork/bacon-explosion/
There is a basic run down on it.
I have also substituted ground beef and added cheddar cheese in the past.
Its a greasy delicious mess.
Also, if you eat it the night before a cholesterol test, it will fuck up your levels lol.
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If I were to try and and one up, my ever so "perfect" sil, then she might start having a seizure right there on the spot. Good call.
Make Honey BBQ dip "for people who don't like spicy", or ghost pepper dip "for people who like a challenge".
Now you get to watch as everyone tries yours and hers sits there...
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i might try to make this out of pure curiosity but my america brain is screaming this is just a more cold and gross version of like, a jalapeño popper
Well then be A Real American
and batter & deep fry them! -
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27 and mine is already meatballs
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I make this garlic cheese dip, basically the same stuff as this stuff from Wegmans: I figured out how to make it myself because it was so good but too expensive. I used to make it for every family gathering but I don't really get to those often anymore, so these days I usually make big batches around Christmas and drop off containers to friends and family. There's lots of ways to eat it but I love it cold and spread on fresh sliced baguette, so that's how I always see serve it.
The people demand your recipe!
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Guacamole.
Avocado, a metric fuckton of cilantro, diced roma tomato, diced white onion, a modest amount of minced tomatillo ("secret ingredient" #1), a lot of lime juice, a hefty amount of garlic run through a microplane, salt and a pinch of cumin ("secret ingredient" #2).
Not kidding on the metric fuckton part, this almost (but not quite, I am exaggerating) comes together less like a traditional guac and more like a cilantro salad dressed in mashed avocado. It slays though, I make huge batches and seldom see it unfinished.
Actual ratio by mass of the finished product ... it's maybe 60% avocado? With the rest being all the other ingredients put together.
It kills me that my wife hates cilantro
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LPT: you can avoid this simply by making something different every time.
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Funeral potatoes
