• glitchdx@lemmy.world
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    5 days ago

    dafuq you people doing naming what you make and NOT POSTING YOUR RECIPES?!?!?

    I make some bomb ass corn bread.

    preheat oven to 420 degrees F.

    1 cup flour

    1 cup cornmeal

    1 cup milk

    1/4 cup sugar

    1/4 cup veggie oil

    2 bigass eggs

    1 tbsp baking powder

    mix that shit good until it’s a slightly runny batter.

    add extras and mix some more.

    Extras may include any or all of the following: diced onion, diced bellpepper, sausage crumbles, diced jalapenos, whatever the fuck you want in your cornbread it will probably be delicious.

    Coat pan in oil. Pour batter into pan. I use a regular loaf pan.

    Bake in oven until it passes the toothpick test.

    Without extras, should pass toothpick test inside of 30 minutes. With extras, time will be longer and you’ll have to play with it.

    insert sob story about how I love my mamma here to round out the recipe.

  • PineRune@lemmy.world
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    6 days ago

    Mine is Sushi.

    More specifically, California Roll with Garlic Sambla, Sriracha Mayo, and Garlic Sauce on top.

    • null_dot@lemmy.dbzer0.com
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      5 days ago

      Pulled pork has been popular in Australia over the last decade but I refuse to get on board.

      Forgive my culinary naivety but it’s something like slow roast pork with some kind of BBQ sauce right?

      My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips.

      • enkille@lemmy.world
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        5 days ago

        i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it’s unnecessary. i’ve thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun.

        is your roast pork a pork loin? those are pretty tasty too.

  • digger@lemmy.ca
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    5 days ago

    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.

  • bizarroland@lemmy.world
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    6 days ago

    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.

  • Carrolade@lemmy.world
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    5 days ago

    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.

    • ZoopZeZoop@lemmy.world
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      5 days ago

      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.

  • PhoreTwunny@lemmy.world
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    5 days ago

    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.

      • PhoreTwunny@lemmy.world
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        4 days ago

        Oh no problem, it’s super simple (as long as you can find the seasoning mix)

        • 1 packet Good Season Garlic & Herb Dressing Mix
        • 16oz Sour Cream
        • 16oz Mayonnaise (I usually use one of the ~15oz jars)
        • 2 cups shredded mild cheddar
        • 2 cups shredded sharp cheddar

        Mix the dressing-mix into the mayo and sour cream. Fold in the cheese. Let sit in fridge at least 12 hours, preferably 24.

        The types of cheddar is flexible too, this is how I make it for other people but I usually use all extra-sharp in my personal batch.

    • Case@lemmy.world
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      5 days ago

      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.

  • Cracks_InTheWalls@sh.itjust.works
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    4 days ago

    Bacon brussels sprouts. Cut one pack of bacon into lardons, cook bacon, remove the bacon, pour out just a little bacon grease but leave some in the pan, add trimmed and halved/quartered brussels sprouts with some salt, pepper, maybe a little garlic powder, cook until al dente-ish, add the bacon back, mix, serve or transfer to crockpot.

    Edit: Finish with a little squirt of lemon juice and grated parm.

  • beastlykings@sh.itjust.works
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    5 days ago

    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.

    • Pulptastic@midwest.social
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      5 days ago

      This is exactly how I make gravy. I have also started making the biscuits from scratch using a flaky layers recipe I found online; it is a marginal improvement, but the gravy is still the star of the show.

      • beastlykings@sh.itjust.works
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        5 days ago

        Nice! Care to share your biscuit recipe? I’m not sure I’m ready to give up the can, but it’s on my list of things to try

        • Pulptastic@midwest.social
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          4 days ago

          I saved it to Pocket, which is apparently shut down now, so I am waiting for them to send me my exported list. I will share the recipe if they ever send my exported list, but a few key points are below.

          You have to cut the butter into the dry ingredients to make pea sized bits, some people use a food processor but I do it old fashioned with a pastry blender. Then add the wet ingredients, mix, and do a few rounds of rolling and folding and use a small cup or round cutter to cut them out.

          https://shop.kingarthurbaking.com/items/perfect-pie-blender

          • beastlykings@sh.itjust.works
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            4 days ago

            Thanks! Though I worry this is immediately out of my wheelhouse haha. I may stick to the can, for simplicity sake. We’ll see

            • Pulptastic@midwest.social
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              4 days ago

              It sounds harder than it is, with a bit of practice it’s quick and easy. It is also a good intro to other layered pastry that is more difficult like pie crusts.

    • Match!!@pawb.social
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      5 days ago

      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

  • tigeruppercut@lemmy.zip
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    5 days ago

    I do a guac because it’s easy and I’m not great at cooking. Fortunately guac hasn’t hit the zeitgeist in Japan so people are impressed by it.

  • EldritchFeminity@lemmy.blahaj.zone
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    4 days ago

    My family’s would probably be “Damn Good Dip,” which is very easy to make: take a container of sour cream and mix a packet of onion soup-mix into it. Serve with potato chips.

    For standard dinner faire, my parents make Consomme Rice, which is just white rice cooked using beef consomme instead of water.

    My recipe would be Fried Deviled Eggs, which is just deviled eggs but before you put the yolk back in, you batter the whites with panko and throw them in the air fryer until they get crispy and crunchy. It’s an extra step in an already less than easy to prepare food, but I’ve gotten lots of people asking if I’m going to make them when I go to parties.

    I’m also known for my Steakhouse-style Garlic Mashed Potatoes, which, like with the rice, the trick is to boil the garlic and potatoes both in chicken stock instead of water, and then mash the garlic cloves right into the potatoes along with butter and cream cheese. It makes them super flavorful.

    • Echo Dot@feddit.uk
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      3 days ago

      Sounds like how I make cheese sauce.

      Mayonnaise plus cheese plus anything else I happen to have in the fridge. I put gherkins in it one time, wouldn’t recommend it wasn’t terrible but wasn’t great.

  • Dorkyd68@lemmy.world
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    5 days ago

    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

    • Acidbath@lemmy.world
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      5 days ago

      take it from her lmao. its your potluck dish now. every family gathering you go from now on will piss her off xD

      • Dorkyd68@lemmy.world
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        5 days ago

        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.

        • ouRKaoS@lemmy.today
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          5 days ago

          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…