Please post recipes you like to make or general culinary tips.

Love to reach into my freezer, grab that Breyers Natural Vanilla ice cream and eat out of the tub.

Its the perfect meal replacement.

Love to reach into my freezer, grab that Breyers Natural Vanilla ice cream and eat out of the tub.

Its the perfect meal replacement.
- twiztedmike

swag

Pizza Sub

Lay down a layer of aluminum foil
Over the foil, parchment paper sprayed with pam

Sub Roll
Pizza sauce
parm cheese
red pepper flakes
pepperoni
salami
onions
hot banana peppers
moz cheese

roll up the sandwich and bake in 400 for fifteen mins.

Chicken Souvlaki

Marinade:
2 TBLSP chopped Dill leaves
1 TBLSP chopped garlic
2 TSP italian seasoning
1 TBLSP lemon juice
3 TBLSP olive oil
1 TSP salt
1/2 TSP pepper
2 1/2 lbs chicken sliced into one inch pieces

Tzatki:
1 small cucumber diced
2 TBLSP chopped dill leaves
16 oz plain greek yogurt
2 TSPS lemon juice
2 TSPS hot sauce
salt/pepper

toppings: tomato, red onion, green pepper


whisk marinade, add chicken

tzatki - combine

grill over medium high heat for 12 mins.

Add Pita

To compliment souvlaki....Stuffed Banana Peppers

1 cup shredded moz cheese
1 cup feta cheesee
1/4 parm cheese
10 hot banana peppers
26 oz marinara

preheat 375
mix cheeses
stuff peppers
pour small amount of sauce on bottom of baking dish, arrange peppers, cover with sauce and cheese, aluminum foil, 40 mins.

swag
- conkey

agreed

macaroni n cheese

go to loblaws and pick up a kraft dinner macaroni n cheese pack. there is no substitute to good mac n cheese. boil the macaronis in a pot get a drainer and strain the water out and then put it in a big bowl. add a dash of milk and a few slabs of butter and the cheese mix and mix it all up. enjoy ur mac n cheese it is delicious

some people like to put ketchup too its a good addon for sure

one of the best pastas in the world

Thai Pork Wonton Soup


Ingredients

2tablespoons canola oil

2 scallions, thinly sliced, white and green parts separated\

2 cloves garlic, chopped

1tablespoon chopped fresh ginger (from a 1-inch piece)

1pound ground pork

1/2pound shiitake mushrooms, stems discarded and caps thinly sliced

kosher salt

4cups low-sodium chicken broth

1tablespoon fish sauce

4ounces wonton wrappers (about 10), sliced into 1/2-inch strips

2tablespoons fresh lime juice, plus lime wedges for serving

sliced red chili peppers and cilantro leaves, for serving

Directions

Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and ½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.

Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.

This is a great idea

This is a great idea
- shvingter88

So... its eggnog season

Is it better to make it at home or is the eggnog you can pick up in a carton in the dairy section of the store good enough / better?

So... its eggnog season

Is it better to make it at home or is the eggnog you can pick up in a carton in the dairy section of the store good enough / better?
- twiztedmike

INGREDIENTS

9 large eggs, separated, the whites at room temperature
3/4 cup sugar
4 cups heavy cream
2 cups bourbon
1/2 cup dark rum
1 teaspoon vanilla
2 1/2 cups milk
1/4 teaspoon salt
Garnishes: cinnamon and freshly grated nutmeg for sprinkling the eggnog


PREPARATION H

In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in 1 cup of bourbon, the 1/2 cup of rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.

Drink the other cup of bourbon.

INGREDIENTS

9 large eggs, separated, the whites at room temperature
3/4 cup sugar
4 cups heavy cream
2 cups bourbon
1/2 cup dark rum
1 teaspoon vanilla
2 1/2 cups milk
1/4 teaspoon salt
Garnishes: cinnamon and freshly grated nutmeg for sprinkling the eggnog


PREPARATION H

In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in 1 cup of bourbon, the 1/2 cup of rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.

Drink the other cup of bourbon.
- conkey

INGREDIENTS

9 large eggs, separated, the whites at room temperature
3/4 cup sugar
4 cups heavy cream
2 cups bourbon
1/2 cup dark rum
1 teaspoon vanilla
2 1/2 cups milk
1/4 teaspoon salt
Garnishes: cinnamon and freshly grated nutmeg for sprinkling the eggnog


PREPARATION H

In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in 1 cup of bourbon, the 1/2 cup of rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.

Drink the other cup of bourbon.
- conkey

Thank you! Looks real good. The final part was awesome

Thank you! Looks real good. The final part was awesome
- twiztedmike

who's making what for the hb christmas potluck

who's making what for the hb christmas potluck
- -davies-

I'll make the pickle salad.

I will bake the edibles

who's making what for the hb christmas potluck
- -davies-

I'll make latkes

I'll make latkes
- PhillySportsGuy

that was the funny guy on taxi, right?

that was the funny guy on taxi, right?
- kicksave856

You would love them. Kinda like fries that look like mini pancakes

You would love them. Kinda like fries that look like mini pancakes
- PhillySportsGuy

take me with you

take me with you
- kicksave856

Time to get you Bar Mitzvahed

My friend from Turkey says its tradition in their country for the father to get the boy a hooker on the day of his bar mitzvah. It's part of becoming a man apparently. I guess Watson could be your father in this scenario.

Time to get you Bar Mitzvahed

My friend from Turkey says its tradition in their country for the father to get the boy a hooker on the day of his bar mitzvah. It's part of becoming a man apparently. I guess Watson could be your father in this scenario.
- PhillySportsGuy

i'm in.