What's yours?
-
This post did not contain any content.
Tater tot casserole - i.e. funeral potatoes
-
This post did not contain any content.
pulled pork - low effort, high reward
-
This post did not contain any content.
Mozzarella stuffed meatballs
-
This post did not contain any content.
My wife got buffalo chicken dip. I drew the card for Thanksgiving Turkey. It's only once a year, but it's every year, and I spend more time on it than a year's worth of chicken dip prep.
-
Exhibit A of:
We're rapidly unlearning how to cook. The US and Canada have progressed quite far on that path, but many countries are following.Are you familiar with what average US cuisine has looked like over the last century or so?
The 1950s-80s were especially atrocious.
-
This post did not contain any content.
Salsa. Its a recipe i came up with when I was around 15 while I was trying to make a medium heat salsa with roasted peppers. Instead I made an atomic salsa that would melt paint off walls. I ended up having to cut the heat so I used honey and some citrus juice. It would still make you sweat buckets but it was a slow heat that crept up on you. I made it for my mom's house party one year and ive been making it since.
-
I must have hit mid-life at 15 because my mom made a recipe for what we in the family call seafood pasta salad, that I am now known for.
It is so good I have had friends drive 30 plus miles each way for a bowl when they know I've got it.
And when I have it, I dish that shit out like a drug dealer with a permit.
Oh that's something I have never made, shrimp, crab, eggs? Then standard potato salad dressing? Maybe some old bay??
-
This post did not contain any content.
Probably asian stir fry noodles. Easy to make a large batch. The hardest part is preparing and cooking the chicken. The rest is just dumping everything into a wok and mixing it.
-
This post did not contain any content.
I'm the mac n cheese guy
-
Are you familiar with what average US cuisine has looked like over the last century or so?
The 1950s-80s were especially atrocious.
Speaking of, our signature dish is strawberry jello salad. Strawberries, strawberry jello, cool whip, and a smashed pretzel base.
-
This post did not contain any content.wrote last edited by [email protected]
Somehow I never did, largely because it never came up. I always assumed my generation just doesn't do Potlucks, but as I'm typing this, maybe it's me?
Regardless, I barely cook. However, a few years ago I started baking Christmas cookies. Now I'm famous in the family for keeping the tradition alive. Long story short, Scottish shortbread cookies are my dad's favorite. But he & mom separated when we were still young. My grandma on my mother's side was the only one who had the recipe. So on years when dad was behaving, we'd have these cookies at Christmas. And vice versa. So I have a strong connection that these cookies = good times. I'm told I've gotten pretty good at making them. That, or we're just all fatties who love cookies. Could be both. =D
-
This post did not contain any content.
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.
-
This post did not contain any content.
I make Korean grilled chicken and fried rice. My wife volunteers me for it for every boo-dang party and potluck. Even for her work potlucks that I don't even go to.
I know it's good. I mean, like really good. But I am more than just a chicken and rice machine. Her coworkers wont stop talking to me about my chicken and rice whenever I meet them. I have other interests!
-
I must have hit mid-life at 15 because my mom made a recipe for what we in the family call seafood pasta salad, that I am now known for.
It is so good I have had friends drive 30 plus miles each way for a bowl when they know I've got it.
And when I have it, I dish that shit out like a drug dealer with a permit.
Yeah I'm gonna need a recipe here...
-
Speaking of, our signature dish is strawberry jello salad. Strawberries, strawberry jello, cool whip, and a smashed pretzel base.
At least that sounds edible, unlike the lettuce jello nonsense in the 50s
-
This post did not contain any content.
Pepperoni bread. The secret is I use cooper sharp cheese, as well as a mix of fun spices including some za'tar and Italian sausage seasoning in the oil it bakes in.
-
This post did not contain any content.
Red beans and rice, it's easy in the slow cooker, has a lot of flavor
-
This post did not contain any content.
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.
-
Recipe or it didn’t happen.
Can't share the recipe, its a family secret.
If you want to try it, you'll just have to be my friend near a holiday.
-
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.
This is the way to do it. And it rocks on a BLT too btw
