The first one went astray, so let’s try again.

Please use this to post your recipes for others to try your favorite meals or desserts. If you have a picture of the final result, be sure to add it.

I’ll start it off with my recent sandwich recipe:

Italian Beef Sandwiches

3 lb Chuck roast (boneless is preferred, but bone in adds flavor)
12 Ciabatta rolls
12 slices of Mozzarella cheese

2 C of Garlic/Basil Marinara Sauce
1 Tsp Crystal hot sauce (or your choice)
1 Tbsp Italian Seasoning
2 Tbsp Minced Garlic
1 1/2 C Diced Onion
12 Oz jar of Roasted Red Peppers, drained & chopped
12 Oz jar of Sliced Banana Peppers, drained
Salt & Pepper to taste

Mix all ingredients, except chuck roast, rolls, & cheese.
Place the chuck roast in crockpot
Pour sauce mixture over chuck roast
Cook on high for 1 hour
Cook on low for 11-12 hours

Remove excess fat and shred chuck roast.
Serve 3 oz on ciabatta roll with slice of mozzarella cheese

Makes 12 servings.

 

Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 ounces butter, melted
• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs

• Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Sometimes I top it with a mixture of sour cream and powdered sugar, because my husband likes that. Top it with whatever you wish!

 

Dragon Noodles - quick, easy, and very affordable.

Sauce

• 1 tablespoon chiligarlic sauce
• ¼ cup coconut aminos or soy sauce
• 1 tablespoontoasted sesame oil
• ¼ cup packed light brown sugar

Noodles

• 1 Tablespoon canola, peanut, or vegetable oil
• ½ pound ground pork
• 1 teaspoon freshly grated ginger
• 2 or 3 packages rament noodles, minus the flavor packets.
• 2 tablespoons green onions, sliced thinly
• ¼ cup + 1 tablespoon chopped peanuts, divided

Instructions

• In a medium bowl, mix together the chili garlic sauce, coconut aminos or soy sauce, toasted sesame oil, and light brown sugar until well combined. Set aside.
• Heat cooking oil (canola, peanut, or vegetable oil) In a large skillet over medium-high heat. Add pork and ginger, cook until the pork is browned, about 4 minutes.
• While pork is cooking, cook ramen noodles in a large pot according to the package instructions.
• Once the pork is cooked, add the sauce and ¼ cup peanuts. Stir well and cook for another 3-4 minutes.
• Drain noodles and add to the skillet with pork and peanuts. Gently toss all together to coat the noodles.
• Serve immediately, and garnish with green onions and remaining tablespoon of chopped peanuts.

 

My special diet salad:

A glass bowl
I gram of crystalized…
I forgot the rest.

 

If you took the time to look around you would have noticed that a recipe thread already exists. I urge you to correct any grammatical errors I may have made in my post. And please remember that I just love busting balls, friends or not. I’m a ball buster baby

https://forum.xnxx.com/threads/full-recipes.602376/

 

• Peanut butter cookies
• 
  
• 1/2 cup (112g) butter, unsalted or salted, room temperature
  
  
• 1/2 cup (100g) granulated sugar
  
  
• 1/2 cup (110g) packed brown sugar, light or dark
  
  
• 1/2 cup (130g) peanut butter
  
  
• 1 large egg
  
  
• 1 1/4 cups (160g) all-purpose flour
  
  
• 3/4 teaspoon baking soda
  
  
• 1/2 teaspoon baking powder
  
  
• 1/4 teaspoon kosher salt (omit if using salted butter)
  

 

Most of the recipes I add here will be for baking; I rarely measure or use an actual recipe for cooking, except maybe as a starting point.
I have a few different chocolate chip cookie recipes that I rotate, but this recipe isn’t for your standard chocolate chip cookie… it’s for extra-large, thick, bakery-style cookies. We loved the cookies from Levain Bakery in NYC, so I looked for a recipe on-line and this one comes REALLY close!

https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/



​

Everyone loves when I make those, but I actually prefer the Coconut Caramel Chocolate Chip recipe from the same site:

https://www.modernhoney.com/levain-bakery-caramel-coconut-chocolate-chip-cookies/​

 

Hot Shredded Chicken Sammies

I've made these for family get togethers. They're easy and go over really well. When I made them I just cooked the chicken in my slow cooker and then added the other ingredients right in there.

• 1 (3 pound) chicken - cooked, deboned and shredded
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• ¼ (16 ounce) package buttery round crackers, crushed
• ½ teaspoon poultry seasoning

Combine shredded chicken, condensed soup, crushed crackers, and poultry seasoning in a large saucepan over medium heat. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve warm on buns.

 

Banana Pudding Dessert

• 2 bags (7 oz each) Pepperidge Farm Chessman Butter Cookies
• 6-8 bananas, sliced
• 1 pkg (8 oz) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 2 cups milk
• 2 small boxes (3 oz each) French Vanilla flavored Instant Pudding Mix
• 1 bowl (8 oz) Cool Whip, thawed

1. Line the bottom of a 13X9-inch pan with Chessman cookies. Layer sliced bananas on top of the cookies.
2. In a medium bowl using a hand mixer, cream together the cream cheese and sweetened condensed milk until smooth. Slowly pour in the milk, mixing well. Add in both boxes of pudding mix and blend for 2-3 minutes until the mixture is thick and smooth. Refrigerate 10-15 minutes until pudding is firm. Blend in Cool Whip until fully combined.
3. Pour pudding mixture over bananas and top with remaining cookies. Refrigerate until ready to serve.

I love this dessert so much, but rarely make it because my husband hates bananas. He's crazy.

 

Black and White Cheesecake Bites

 

Cream Cheese Almond Bars





These are ridiculously good. I entered them in a bake off and won.

 

Easiest Fudge EVER

• 3 cups of milk chocolate chips
• 1 can of sweetened condensed milk
• dash of salt

Combine all ingredients in a pan. Heat on medium low until chips are melted, stirring the entire time. Pour into a glass or ceramic baking dish. The smaller the dish, the thicker the fudge. I would NOT recommend a 9x13 pan, as the fudge gets too thin. Refrigerate until set, then cut into squares.

I've changed the flavor of the chips and it works just fine. I believe I've used peanut butter, espresso, and mint.

Every time I make this it gets tons of compliments.

 

@Aqua Marine, re: Bain-Marie

Traditionally, you take the pan or baking dish with the food you’re making in it, and you place it inside of a larger pan. You then pour boiling water into the larger pan until it comes halfway up the sides of the smaller pan.

It’s tricky with a springform pan, because the water could easily seep inside, ruining your cheesecake! I used to wrap multiple layers of heavy-duty foil very tightly around the springform pan before pouring the water around it. It worked (no water got in), but it was an annoying and wasteful extra step.

So now I just fill a large roasting pan with boiling water and place it on the oven rack below the rack holding the cheesecake. (Actually, for safety’s sake, I pull out the lower rack part-way, place the empty roasting pan there, THEN pour in the boiling water before sliding the rack back in.)

That creates humidity in the oven during baking, which prevents the food from drying out. I find it makes the end result a creamier cheesecake. It can also prevent a cheesecake from cracking, though not always because there are several other things that can cause cracking (such as over-mixing or over-baking).

Just leave the pan of water in the oven until it cools off!

 

Made a couple of snacks for Movie Night.

Zucchini Parmesan Chips

2 zucchini (about 1 lb. total)
2 tablespoons olive oil
1/2 cup grated Parmesan
1/2 cup bread crumbs or panko
1/4 tsp. salt
Freshly ground black pepper

Preheat the oven to 450 degrees F.
Cover a baking sheet with foil for easy clean-up, then use cooking spray or brush with oil to keep food from sticking.
Slice zucchini into 1/4-inch thick rounds.
In a bowl, toss the zucchini with the oil.
In a separate bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Press each round into the Parmesan mixture, coating it on both sides, then place in a single layer on the baking sheet.
Bake until browned & crispy, 25 to 30 minutes.

Notes:
This recipe is easily halved, doubled, or tripled.
I omit the salt from the coating mixture… I think the cheese is salty enough. I often add a tablespoon of nutritional yeast.
You can add additional flavors to the coating mixture to suit your own tastes. (onion or garlic powder, red pepper or chili pepper flakes, Italian seasoning, everything bagel seasoning, etc.)
I flip them halfway through baking to get both sides crispy.
You can make these in an air fryer at 350 degrees F, in batches, in a single layer for 10 minutes, then flip and cook for 2 more minutes.
You can serve them with one or more dips/sauces. (We like ranch or marinara)
You can refrigerate or freeze any leftovers to reheat later, or add them to a sandwich as you would pickles.

——————————————————————————————————————————
Pinwheels


½ (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) container cream cheese with herbs or Boursin spread
6 ounces Swiss cheese slices (or other sliced or grated cheese of your choice)
6 ounces thinly sliced or shaved deli ham

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle.
Spread a thin layer of herbed cream cheese over the puff pastry. Cover with cheese slices and ham, leaving a 1/2 inch border. Roll puff pastry up tightly like a jelly roll. (As you roll it, the filling will spread a bit; you leave a border so it doesn’t squeeze out of the ends.)
Slice the roll into 1/4-inch-thick slices and lay on the prepared baking sheet.
Bake on the center rack until lightly browned and puffed up, 15 to 20 minutes.

Notes:

I often add a layer of baby spinach leaves before rolling up, or some finely chopped roasted red peppers or sun-dried tomatoes.
If I don’t have puff pastry, I’ll use packaged crescent roll dough, running a rolling pin over it after pinching the seams together.
Himself made this, substituting cooked shaved steak (like Steak-ums) instead of ham and adding sautéed onions… delish!

 

Cheesy Garlic Grits

• ¾ cup milk
• 1 egg
• 1 tablespoon garlic powder (I prefer to use fresh minced garlic - a couple cloves will do)
• 1 dash hot pepper sauce
• 4 cups water (or chicken stock)
• 1 teaspoon salt
• 1 cup quick-cooking grits
• ¼ cup butter
• 12 ounces shredded sharp Cheddar cheese, divided (I use lots more!)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
   
   
2. Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
   
   
3. Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. (Stir the whole time - this is important or you'll get lumpy grits.) Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
   
   
4. Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving.

The leftovers are great fried in a pan! And we love them with some hot sauce sprinkled on top. California Pepper Plant is the best, and we buy it by the half gallon on Amazon. lol

 

I make my own healthful macaroni. I use whole wheat pasta, non fat cheddar cheese, skim milk, olive oil, garlic powder, black pepper, and Italian herbs.

 

I posted this in another thread, then figured it should go here as well. I have a few recipes for lentil soup, but this is Himself’s fave. You can leave out the bacon to make it suitable for vegetarians.

https://www.onceuponachef.com/recipes/lentil-soup.html

 

A 50 year reunion with an awards banquet.
A debate has surfaced over the menu for the banquet which will be catered by yours truly;

The preliminary menu;
Appetizer

Chips and salsa​

Entree

Pulled Pork sammiches
Grilled Chicken Breast
Vegetarian Chili
Shooter's famous corn bread
Coleslaw
Mac and Cheese​

Desert

Cherry Cheese Cake
Hot Fudge Brownie Delight
​

Expecting about 40 people to attend. Key considerations are;
Ease of preparation, we have a full day of activities just before the banquet so we need to be efficient.
We have some vegetarians and Gluten intolerant attendees. They bring their own but we need to honor them anyway.
Pulled pork, chili, cornbread, coleslaw and Mac and Cheese can all be prepped in advance and heated or final baked in less than an hour.
Cherry Cheese Cake is simple to prep, and has a meaningful history with attendees.
The brownies are a Ghirardelli mix, most excellent and can be made in advance.

So the debate is, far too many food options for 40 people, not well balanced in terms of starches/proteins/carbs.
On the other side is "fuck em, this got pushed on us and we'll do it our way."

Thoughts? Suggestions?

 

Yes, this.

You need some fruit or veggies in there. Maybe do pulled chicken, too? That way you can make it ahead of time. Or skip the chicken altogether.

 

Um, @shootersa - Where is your pancake recipe???