• glitchdx@lemmy.world
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    4 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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    4 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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      4 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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        4 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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    4 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.

  • EldritchFeminity@lemmy.blahaj.zone
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    3 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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      2 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.

  • bizarroland@lemmy.world
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    4 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.

  • Cracks_InTheWalls@sh.itjust.works
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    3 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.

    • Ceedoestrees@lemmy.world
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      3 days ago

      The unsung hero of potluck.

      “You shouldn’t have,” says the host who no longer has to do dishes. “It’s so wasteful,” says the guest who no longer has to help with dishes.

  • tigeruppercut@lemmy.zip
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    3 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.

  • Carrolade@lemmy.world
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    4 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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      4 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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    4 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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        3 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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      4 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.