What's Cookin'?
13Birthdays can mean potlucks, and everyone brings a dish. Your aunt’s awful congealed Jello’d ham aside, the food is usually pretty good.
Whats your favorite recipe?
The top ten recipes (counted by star votes) by Friday 7/12/24 will get a spot in the infamous Meh 10th birthday cookbook!
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Chicken Cobbler
Ingredients:
Step 1: Turn on the heat and melt
Heat oven to 350°F. Place butter in a 9-by-13-inch pan and pop the pan in the oven to melt the butter as it heats.
Step 2: Layer the chicken and vegetables
Once butter is melted, add the chicken and spread into an even layer. Next, layer the frozen vegetables over the top. Season with salt and pepper, garlic if desired, and any other spices or herbs.
Step 3: Pour the liquids
Mix together the milk and biscuit mix along with the seasoning packet that comes with Red Lobster Cheddar Bay mix. Pour that milk-biscuit mix over the chicken and vegetables as a layer—do not mix together. Next, whisk together the chicken stock and cream of chicken soup, then pour over the top as another layer. Do not mix that either.
Step 4: Bake it, rest it and serve
Bake uncovered for 45-50 minutes. It is going to look runny, but let it sit for at least 10 to 15 minutes. The sauce will thicken to a gravy consistency. Serve with cracked black pepper.
Consider myself influenced, this was originally created by creator @yourbarefootneighbor. It’s really nice way to get chicken pot pie flavor without having to worry about pie crust. Refrigerates well if meal prep is your thing!
@ordinaryotter This looks really good, just copied it into my recipe folder.
@sammydog01 solid for a winter night when you only have effort to dump stuff into a pan
@ordinaryotter I was gonna say this sounds a lot like pot pie, then I got to the end. Cheddar bay biscuit mix sounds like a great addition.
Take care if you are using a Pyrex dish not to take it from a hot oven and put it on a cool granite countertop once you’ve melted the butter in it. Seems obvious in hindsight but at least one of us had to learn that lesson the hard way with a hot, buttery explosion of glass shards. Trivets protect both the counter and the pan.
@djslack @ordinaryotter Another reason to hate granite countertops!
@djslack @Kyeh @ordinaryotter Cheaper than blowing up the countertop. Hope everyone was OK.
@sammydog01 Yeah, just frightening and one hell of a mess, so the lesson was bound to stick with me. We’ve all dropped a glass and learned how the shards go everywhere. When done with greater force and buttered glass then there is glass AND butter everywhere!
@djslack When I moved into a house with granite countertops I threw out all my glassware after a custard cup incident. And no heat was involved.
@ordinaryotter
If you work for meh can you put this back in the broadcast so everyone can remember to look through and vote.
I’ll go simple.
Sausage and Cream Cheese biscuit bites.
2 rolls of Sausage meat (usually do one hot and one mild in separate bowls). Cooked.
1 package of Philadelphia Cream Cheese split and added to the two packs of sausage meat.
2 tubes of Pillsbury biscuits.
Roll the biscuits flat. Spoon in the meat/cream cheese. Crimp… And put in oven following biscuit cooking guidelines.
Optional bonus yummyness… Put a little Cranberry sauce in the mix too. I usually do this as a final step because some people are weird and don’t like cranberry sauce. That way can have some with/without cranberries… And some hot some mild to please everyone.
@OnionSoup we’ve done the same thing using crescent roll dough. Pinch all the triangles together and make one big log. Not quite finger food friendly though.
5 star
Instant Pot Pulled Pork
Ingredients
▢1 Tablespoon Packed Brown Sugar
▢2 Teaspoons Paprika
▢2 Teaspoons Garlic Powder
▢2 Teaspoons Onion Powder
▢1 Teaspoon Salt
▢1 Teaspoon Pepper
▢1/2 Teaspoon Cumin
▢1/4 Teaspoon Cayenne, Optional
▢3 Pound Boneless Pork Roast, Cut into 3-4 inch cubes
▢2 Tablespoons Olive Oil
▢1/3 Cup Apple Cider Vinegar
▢2 Cups Barbecue Sauce, Divided
▢1 1/4 Cup Chicken or Beef Broth
▢1 Teaspoon Hot Pepper Sauce, Optional
Instructions
1 - In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
2- Season the cubed pork with the spice mixture and set aside.
3 - In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.
4- Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.
5 - Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
6 - Turn the instant pot off. Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
7 - Add all of the meat along with the barbecue sauce mixture to the instant pot.
8 - Close the lid and set to sealing.
9 - Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
10 - Remove the meat from the instant pot and shred. Stir in the remaining cup of bbq sauce and serve on buns as desired.
11 - ENJOY. It’s so delicious and is always a hit!
I’m going to add that I don’t use Cumin when I make it and it still turns out great.
@StuderC’s famous Monster Cookies. These are straight fire and I make them every year as the holiday gift to my staff. You’re welcome, they didn’t gain access to it for 5 years.
Cream/Mix
1 stick of butter
1.5 cups Peanut Butter
1 cup white sugar
1 cup brown sugar
Add in 1 egg at a time into mixture, total of 3 eggs.
Incorporate 1 tablespoon of vanilla, mix well.
Add in 3.5 cups of old fashioned oats and 1 teaspoon of baking soda and 1 teaspoon of salt.
Hand mix in 1 cup of chocolate chips and 1 cup of M&Ms.
Scoop out onto a baking sheet and bake at 350 for 11-13 minutes.
Allow them to cool on the baking pan for 10 minutes and remove to a cooling rake.
Makes approximately 3 dozen per batch.
@studerc I have few very fond memories of my childhood, this is one of the, making these with my aunt.
Here’s my Mom’s strawberry cookie recipe. It contains no strawberries. People seem to like them, I still make them every year at Christmas.
8 oz chopped dates
1/2 c flaked coconut
1/2 c sugar
4 Tbs butter
1 slightly beaten egg with a dash of salt
1-1/2 c Rice Krispies
1/2 c chopped walnuts
1 tsp vanilla
Red sugar
Green sugar
Tube of green icing with leaf tip
In skillet combine dates, coconut, sugar, butter, and egg. Cook and stir over medium heat until mixture bubbles. Add Rice Krispies, walnuts, and vanilla and cool 10 minutes.
For each cookie use 1Tbs dough and form into a strawberry shape. Roll in red sugar. Decorate with 3 icing leaves and dip the top (icing leaves) in green sugar.
I used to make a ton of cookies and give them to neighbors but I quit a few years ago. This was the last recipe I made because I could sit down and watch TV while doing the hard part.
@sammydog01 That’s extremely similar to a recipe I grew up making but I can’t remember what they’re called. We don’t use any colored sugar crystals or icing, and we roll the balls in white shredded coconut afterwards. They might have been called snowballs or something like that. They’re delicious!
@Lynnerizer These are nice for gifting because they really look like strawberries. But there are probably a lot of variations on the theme.
My go to for company Tomato Basil Shrimp/Scallops over angel hair pasta. (Can sub pasta for spaghetti squash).
8-12 large sea scallops/8-12 large (peeled/deveined) shrimp (dry them off and season with S&P)
3 Tbls Butter (or EVOO)
2 Roma tomatoes (peeled, seeded, diced)
2 Tbls Basil (fresh is best)
2-3 minced garlic (or more if you are like me)
Sauté garlic, add 3/4 of the basil and tomatoes simmer off most of liquid, add scallops or shrimp.
Put that lovely-ness over your pasta, add the remaining fresh basil on top. Enjoy.
@wifeduck
You just put it on dry pasta? It says to boil off most of the liquid so I’m assuming it’s fairly dry when it’s done and not a sauce?
@Star2236 pasta is cooked separately, this is added on top of a bed of the pasta.
You aren’t cooking off all of the moisture, just as much as you want.
@Star2236
I selected this as it’s delicious but with next to no effort. A great hearty soup full of soul.
Every year there is a giant community garage sale near me. Everyone that lives along the two highways between two small towns can participate. Homes, businesses, and churches all get involved. There are hundreds of garage sales spanning a probably 45 minute drive that weekend.
This one church along the way, Evening Light Tabernacle, has a huge garage sale in the gym from donated items and they also cook and sell this soup. They also have a stack of copies of the recipe to give to anyone that asks. I always try to get there around lunchtime.
Evening Light Tabernacle’s Turnip Green Soup
2 – 10 oz. bags frozen and chopped turnip greens
2 – 1.4 oz. packages Knorr Vegetable Recipe Mix
2 cans pinto beans
1 lb. smoked sausage, cut into pieces
2 tsp. Louisiana or Crystal Hot Sauce
2 Tbsp. sugar
5 cups water
To taste: Garlic, onion, salt, pepper, Tony Chachere’s or preferred seasoning mix
Instructions: Mix all ingredients and simmer for one hour.
Serve it with some cornbread.
@djslack I’m not a fan of sausage but I bet this works with a rotisserie chicken. I’m copying this recipe too.
@sammydog01 The sausage is going to bring a lot of salt and some spice to the party, so you may need to compensate with more seasoning. But that does sound like it would be good!
@djslack this sounds like a whole pot of home!
Super simple yet incredibly delicious chicken
tacos.
3 large chicken breasts
1 can black beans
1 can whole corn drained (can use bag of frozen if you prefer)
1 jar salsa - spice level of your choosing
1 packet of your preferred taco seasoning
Throw everying in a crockpot / slow cooker and cook on medium for about 4 hours. When chicken is done, shred and throw back in the pot. Stir together and serve however you prefer: tortillas, on top of salad, by itself, whatever floats your
boat with whichever accompaniments you like on tacos.
So darn good and So Simple!
@cbilyak
That sounds very good. Were a taco house, we eat tacos probably 2x a month so I’ll have to throw this one in there.
Baked potatoes:
One large Russet Potatoe
Coat in olive oil and sea salt.
Bake at 350° for 70 minutes
@capguncowboy at what point does one potato become potatoes? Is there sexy time in the oven when the heat is rising, the door is closed, and the lights go out?
@djslack i forgot the copy paste part.
Repeat until desired amount of potatoes are baked
@capguncowboy if you want the potatoes to be fluffier you need to cut a cross or an x into the top to let the steam out. (Pin pricking with a Fork doesn’t help much). Then… When you take them out, cut them again, deeper along the same cut lines and put them back in for another 10/15 mins.
@OnionSoup That one is new to me, gonna have to try it.
@OnionSoup excellent tip! I’ll try that next time
@capguncowboy After the oil and salt, I usually start mine in the microwave just to get them hot. Then I put them in the toaster oven to bake. I’m going to try the X thingy next time.
What is this recipe concept that you are trying to foist upon us? Take something out of the freezer, thought spice it cook it eat it
Chess Pie
2 C sugar
1 stick butter (unsalted)
6 egg yolks
1 T corn meal
1 T flour
1 13 ounce can evaporated milk
Cream sugar and butter.
Add yolks, mixing well.
Fold in the remaining ingredients.
Pour into unbaked pie shell.
Bake at 350 F until set. (Approx 30 minutes)
For the 8 inch shells at wegmans, use less filling.
This should make 1 ½ - 2 pies.
Do not overfill. Pie will not set right.
Simple key lime/lime cream pie
9" graham pie shell
2 (14 oz) cans, sweetened condensed milk
1/2 C sour cream
zest from 2 limes or 5 key limes
3/4 C lime/key lime juice
Preheat oven to 350°
Combine sweetened condensed milk, sour cream, and zest in a medium bowl. Whisk to combine.
Add lime juice to bowl and whisk again. Mixture will thicken and take on a puddling like texture. Once all lime juice is incorporated, pour into pie shell and bake 5 minutes.
Remove from oven, cook on wire rack for 2-3 hours. Refrigerate for at least 4 hours. Serve cold with whipped cream to garnish.
well, it’s not a potluck without potato salad! This is my version of Memphis style potato salad that I tried at a barbeque chain Red Hot and Blue. They used to have locations all over dfw but sadly they just have one now. Their meats were not so great which most likely the reason for their demise but they did have great potato salad. When I make for myself, I don’t put in the hard boiled eggs because those are disgusting. And I prefer Duke’s mayonnaise. Hellman’s has changed their recipe and it tastes sweet now.
Memphis Style Potato Salad
2 pounds small new potatoes
2/3 cup Mayonnaise
1 teaspoon celery seed
1 teaspoon celery salt
1 teaspoon ground white pepper
2 hard boiled eggs, chopped
1/2 cup chopped green onion
Cook potatoes with skins on until fork tender, about 15-20 minutes. Drain well. Let cool and coarsely mash. In large bowl, combine potatoes, mayonnaise, celery seed, celery salt, pepper. Stir until well blended. Fold in eggs and green onions. Refrigerate if not serving right away.
@ironcheftoni Texas is very particular about their meats. Honestly the thought of a Memphis BBQ place in Texas, Dallas is about the only place that might have a chance. But I’m a sucker for good BBQ sides, and love a good potato salad. Beans, too, but it’s really best to smoke a whole menu of meats to make proper beans so it’s impractical at home.
All that to say I’m definitely trying this. And may try it with Kewpie mayo too just to see.
@ironcheftoni
OMG I loved red hot and blue they had a few locations here in Michigan. They had the best sides and bbq sauces. I like a sweeter sauce and they had a good mustard one too. I only eat chicken and I thought that was fine. We used to go there all the time. I was so bummed when it closed.
You potato salad reminds me of my dads, I don’t know the recipe but it has lots of egg and I love egg in potato salad.
and even though eggs are disgusting, I do have a deviled egg recipe that I bring if someone requests it. Again, Duke’s mayonnaise is best if you can get it.
Company’s a Coming Deviled Eggs
12 hard boiled eggs
1/4 cup mayonnaise
4 teaspoons Dijon mustard
2 ounces finely chopped Prosciutto
1 teaspoon Worcestershire sauce
Garnish
Smoked paprika
sliced black olives
Cut eggs in half lengthwise. Remove yolks and place in bowl with mayonnaise and mustard. Mash with fork until well blended and smooth. Stir in Prosciutto and Worcestershire sauce. Pipe into hollow egg whites. Garnish with a sliced olive on each egg and paprika.
@ironcheftoni I live in the south and own a deviled egg tray. It’s still disgusting.
@ironcheftoni @sammydog01 Does it have chicken salt & pepper shakers?
@Kyeh @sammydog01 I have one that has a ceramic chicken in the middle of it with holes that you can place toothpicks with pickles or olives on it.
@ironcheftoni @Kyeh Nope it’s Tupperware. The real stuff. I use it to hold my strawberry cookies while they harden.
@ironcheftoni @sammydog01 I also have a deviled egg tray, but it is now a paint tray for my watercolors.
@ironcheftoni I’d never put in this much work, but I would absolutely request it.
@wifeduck me too!
Except it’s usually acrylics for me (though occasionally it’s watercolors). The little egg dimples make blending colors so easy!
@ironcheftoni I learned something new a few months ago that I’m waiting to use Easter. You can put the whites in water with food coloring for a few minutes and they come out pastel pink, yellow, green, and blue. People will be astounded!!!
I initially wasn’t going to share this as it is just a variation commercially available recipe. however it is requested every time we get together so there must be something to it.
Rice krispie treats.
When in doubt follow the recipe on the side of the Kellogg’s box.
Here are a couple of my variations.
First, I’ve gotten to where I only like to use authentic Kellogg’s Rice Krispies or Publix crispy rice. The same goes for the marshmallows. Publix marshmallows are okay but the jet puffed brand are the best. (I know there’s probably no difference between Walmart or Winn-Dixie marshmallows, but the last time I used those, I messed it up.) also, I only use mini marshmallows.
Melt 3 tablespoons of butter. Melt it slowly. Don’t let the butter get too hot. Then add and melt marshmallows. Melt the marshmallows slowly as well. When the last couple of lumps are about to disappear, I add a bonus cup or so of marshmallows and then mix it all immediately with the Rice Krispies. Dump it and shape it either into a greased pan, or on parchment paper. Often I butter my spoon and even my hands so that the marshmallows don’t stick to me so much. Melting at a lower temperature and slowly is key. My Krispy treats still have white marshmallow color to them. If the marshmallow gets too hot they get clear and they don’t taste as good.
Other variations I’ve done and had success with… Swapping Rice Krispies for Captain crunch. It’s too sweet for me but everyone likes it. Fruity pebbles also works. I’ve added m&ms’s and chocolate chips with the bonus marshmallows before, but those are not my favorites. The kids really like it though. The last batch I made, I melted an additional cup of marshmallows then at the end added two cups roughly of freeze dried strawberries I can now get at Sam’s club. That was a pleasant addition.
@jaybird For an additional note of “sophistication” to your RKT, when your butter is melted, don’t put the marshmallows in yet. Continue to cook the butter on low heat until the solids separate out from the fats (the butter may foam a bit before this as the water is driven off) and the solids begin to brown and take on a nutty smell. Then follow your normal process.
@jaybird
I just made peanut butter Rice Krispies with melted chocolate on the top. Those were a stoners dream.
@jaybird I haven’t tried it yet, but somebody told me if you use something like Kerrigold butter it makes a big difference.
@jaybird a friend of mine made rice krispie treats with melted milky way candy bars instead of marshmallows and they were the new rice krispie crack. Really good and so unexpected.
@FoodGeekFish @jaybird
That’s when using really good butter makes a difference.
@Star2236 - Indeed!
Okay, ramen is so super popular here, but this is one way to use it if you find you have too much! It was everywhere about 20 years ago. I went to one potluck and 2 different people had brought it. I admit I got the recipe online originally but you can change it up, add/subtrack stuff, of course.
Ramen Noodle Salad
Ingredients:
2 (3 oz) pkgs. dry ramen, broken into small pieces, seasoning packet discarded
1 cup sliced almonds
6 cups thinly sliced green cabbage or Napa cabbage
2 cups thinly sliced red cabbage
(Pre-shredded Coleslaw mix would work too)
2 cups grated carrots
2/3 cup chopped green onions
Dressing:
1/2 cup vegetable oil
1/4 cup rice vinegar
1/4 cup honey (can use more or less to taste, can also use sugar instead)
1 Tbsp peeled and minced fresh ginger
1 tsp minced garlic
1/2 tsp toasted sesame oil
Salt and black pepper to taste
Maybe some powdered chili peppers, to taste
In a mixing bowl whisk together oil, rice vinegar, honey, ginger, garlic, sesame oil, salt and pepper. Refrigerate while preparing salad ingredients.
Preheat oven to 400 degrees.
Break up ramen still in its package (rolling pin works well)
Toast almonds and ramen on a rimmed baking sheet in preheated oven 3 minutes, remove from oven, toss mixture and then spread out again. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
Dump all the dry ingredients in a large bowl.
Pour the dressing over the salad and toss well to combine.
This is extra good with chopped or shredded cooked chicken added, but it’s a good recipe for vegetarians otherwise.
@Kyeh
If it’s Buldak, send them to me for proper disposal.
@djslack Yeah, discarded is actually not what I’d do, I should have said “saved for some other use.”
2 oz bourbon
1 ice cube (optional)
pour bourbon into rocks glass. add ice cube if desired. to serve, sit on porch and play cards with a loved one.
variation:
3 dashes bitters
1 tsp quality maple syrup
1 luxardo cherry + 1/2 tsp cherry syrup
3 oz bourbon
combine in rocks glass and stir well. add 1-2 ice cubes. to serve, see above suggestion
@carl669
You should check out the the brown sugar bourbon pie I just added. Chocolate and bourbon.
Avocado dip
insides of 2 avocados, pit removed
1 small onion
~1 bunch cilantro
1 serrano or jalapeno pepper (depending on your heat preference)
3 tomatillos, husk removed.
1 tablespoon lime juice
Blend until smooth and chill. Delicious with tortilla chips dipped in it, or used in tacos.
I used to take this to potlucks in TX and it got devoured fast every time.
My Grandma’s Cheesy Potatoes
POTATOES
2 lbs shredded potatoes (hashbrowns work great)
3/4 cup melted butter
1 tsp salt
1/2 cup chopped onions
1/4 tsp pepper
16 oz sour cream
1 large can cream of mushroom soup.
16 oz shredded cheese
TOPPING
2 cups crushed corn flakes
1/4 cup melted butter
Mix first eight ingredients together. Put in greased 9x13 pan. Mix cornflakes with melted butter and add to top of potatoes. Bake 350 for one hour. Top with additional half cup of cheese 15minutes before done.
@tthomson2009
I have never seen a cheesy potato recipe like that before. I’ll have to try next time, the cornflakes sound good.
@Star2236 It’s super simple, but everyone always loves it.
Scallops veronique
Sear sea scallops in butter
Remove to scallop shells or gratin dishes
Deglaze pan with white wine
Add green grapes and toss
Add reduced heavy cream and bring to temp
When thick and bubbly, pour over scallops
Place under broiler for a couple minutes to slightly brown and serve
@ybmuG I’m not sold on the grapes but otherwise this sounds delicious so Imma give it a try…
I kinda think we need a “Mehtizens cook their fellows’ recipes” thread.
@brainmist @ybmuG Just be careful with how you title that thread or we’ll end up with cannibal recipes.
(“Mehtizens cook their fellows” recipes)
@brainmist oh, the grapes make it!
Alternatively, you can poach the scallops and grapes in the wine. If you do that, make it 50/50 white wine and vermouth.
@brainmist @ybmuG I like that idea! Gotta test the recipes. This one sounds tricky though, I volunteer for @carl669’s.
@brainmist @sammydog01 @ybmuG my recipe definitely helps when making other recipes.
@brainmist @carl669 @sammydog01 it should officially be step 1 of every recipe in the book
@ybmuG
How much heavy cream, grapes and scallops? I need to know the exact recipe when I first make one I’m not family with, then after that I can adjust.
@Star2236 yeah, that’s the thing. I’m definitely a visual learner so i could tell you when to stop if I’m watching you put in the ingredients. But specific amounts? Not so much. This is probably why i never pursued baking. That and i really just burned out.
Similar to the question of how long to cook something. Drives araT crazy when i say things like “until it’s done”.
I looked online and I found one that is pretty close to how we made it and it does give you amounts. I’d say start here.
https://www.deliaonline.com/recipes/international/european/french/scallops-veronique
@ybmuG
I saw that one when I looked up the recipe (it was really the only one that came up), I didn’t know what the muscle part they were talking about in the first step so I avoided it till I just looked it up. I’ve never bought scallops that still have the muscle attached.
@Star2236 neither have i
Pink Lemon Pie
Ingredients:
1 - Can frozen Pink Lemonade concentrate
1 - Can sweetened condensed milk
1 - Tub Cool Whip
2 - Premade Graham cracker crusts
In a large bowl, mix thawed pink lemonade concentrate with the sweetened condensed milk.
Fold in Cool Whip
Pour into pie crusts
Freeze overnight
Enjoy
LOL, I have one go-to potluck recipe that weirdly seems to please a lot of people:
Oyster Dressing.
Take one box of dressing (or two, you do you). Yes, it can be “stuffing”. The only distinction is whether you dress around the main dish, or stuff it into the main dish’s thorax through its gutted pelvis and abdomen, which is actually pretty barbaric when you think about it. So let’s go with “dressing” and just not think about it!
Moistened with ample chicken broth. moist Ope, that’s too much, now it’s wet. Add some more bread crumbs. Ack, no, too dry… you know what? Let’s just move on.
Add the liquid of a can or two of canned oysters (Make sure you have a spare). What, you wanted fresh oysters? Are you rich or something? Please Venmo me $10 for this recipe.
Don’t salt. Resist the urge. Fight it. FIGHT IT! But if your dressing was underspiced*, add some sage and maybe rosemary. Lil dash of white pepper, or black pepper.
*You can taste it. Everything is precooked. You’ll be fine.) Stir that shit around.
Add in half of the oysters to stir in (GENTLY!). Put the rest on top to look pretty. Is there anything sexier than a bivalve? Horny Victorian-era fishermen say probably not.
Add a layer of thinly sliced butter. Maybe 1/2 stick for one box, def at least a whole stick for 2 boxes. Really, how much do you like your guests? And isn’t a little cardiac arrest a fair trade-off for delicious dressing?
Baked/ air fry/ whatever (around 350F) until the top is crusty and the bottom is squishy savory pudding. It’s OK to stir; you want the top crusty, not burnt.
WAIT DON’T BREAK THE OYSTERS! aw crap. Now everyone can see how gross bivalves look on the inside. Trust me, you’d look at least that gross if some giant squished you around while half-assing their way to a potluck dish.
It’s fine, just hide those oysters under the surface, and VERY CAREFULLY bring non-obliterated ones to the top. If you have somehow obliterated all the oysters, you ham-fisted monster, break out the spare can. Stir in the juice, then add the oysters to the top, and then stop destroying them, you monster. Charles Dodgson would probably approve, but he was pretty drugged up.
Bake some more.
Present your lovely dish which, if you did it right, took you about 10 minutes plus cook time, and, if you didn’t, will leave you needing therapy.
~fin~
@brainmist Oh, if you’re pondering how to thinly slice butter? Just take a potato peeler and glide it across a stick. Nice thin 1-2 mm slices, easy peasy.
@brainmist I’m not much into oysters, but your write-up was fun enough I might try this just to see how it turns out.
As a side note, when you mentioned Charles Dodgson, I first read it as @CharlieDoggo.
@xobzoo @brainmist I think brainmist should write up all the chosen recipes in this same style.
@brainmist @Kyeh @xobzoo
I agree @brainmist should write up all the recipes lol. I never really understood or thought about the difference in WHY we call it stuffing or dressing besides what we were taught but I will think of you every thanksgiving from now on. As I call it stuffing and I never stuff it up the ass or down the throat bc it’s to wet that way.
@brainmist @Kyeh @Star2236 @xobzoo is official - @brainmist is hereby nominated as copywriter!
@Kyeh @Star2236 @xobzoo @ybmuG Oof, I think that would be a bit presumptuous for others’ recipes. And also a lot of typing!
/giphy oh noes
@brainmist @Star2236 @xobzoo @ybmuG Well, I’d give you permission to rewrite mine! Especially since I originally saved it from online.
@Kyeh @Star2236 @xobzoo @ybmuG OK, it’s late… but it might be fun to have a few Mehtizens try to work the top recipes and explain in their own terms.
My uncle has a couple fun recipes. I wanted to share his Zen-chiladas, but this one takes less typing.
(wife’s name is redacted by me, but the creative spelling is in the original)
[Wife]'s Turkey Surprise
@xobzoo When I was a teenager coming home from sports at random times I would ask my mother what was for dinner and she would often reply, “yoyo’s”. That meant You’re On Your Own.
Mushrooms Melissa, from a cookbook titled Fast, Cheap and Skinny:
equal parts butter (or butter-esque product), lemon juice and soy sauce
mushrooms
dill to taste
Cook everything together in whatever quantities feel right for as long as you want. You’ll probably need less liquid than you think, because mushrooms release a lot of moisture, but maybe you want more sauce. The recipe is very forgiving in any case. Serve over something it would go with.
Sometimes when I’m in new towns while traveling, I look for “church socials”. There can be amazing food at them, and I’ve always been welcome and treated kindly. I’m careful to make a nice contribution, however they are managing that part. One of my favorites was a Florida Greek church that also had some classic dancing as part of the entertainment. Found one right in the midst of TX that was serving classic Minnesota church food - lime jellow with carrots, “hot dishes”, and lots of sweets. MN food culture carries a lot of the Scandinavian culture from that immigration. A walk through the nearby cemetery confirmed that there was a lot of Scandinavian immigration there also - names ending in “son” and “sen” and other related types.
Fried Ice Cream Dessert
Melt butter in frying pan. Add corn flakes and sugar. Fry for about 3 minutes, stirring constantly so the sugar doesn’t burn. Pat about 1/2 - 2/3 of this mixture into a 9x13 pan. Let the ice cream sit out for about 1/2 hour to soften it. In a large bowl, beat together (use a hand mixer) the ice cream, whipped topping, and cinnamon. Pour ice cream mixture on top of crust in the 9x13 pan. Sprinkle the rest of the crumbs on top and freeze. Lightly drizzle with honey.
We serve it with a variety of other toppings, strawberry, caramel, chocolate, or butterscotch. (Butterscotch is my favorite.)
@kjady
I was just looking up no bake dessert to make for tomorrow and I think we have a winner (no need to look any further). I’m all about some fried ice cream. Whenever we go to a certain Mexican restaurant by us I tell the waitress when ordering dinner to I’m gonna order fried ice cream and to come back ten minutes after dinner is dropped off so I can put the dessert in. Oh and honey all the way for my family.
@Star2236 Despite my mom’s birthday being in November she insists on this instead of cake. It’s so good and I hope you enjoy it! If you want a little less sugar I have in the past substituded frosted flakes instead od suger and cornflakes. Turned out just as good in my opinion.
This is the best Chocolate Birthday Cake Recipe you’ll ever bake! - Bonus Frosting Recipe at the bottom!
Collector’s Cake (CHOCOLATE)
¾ Cup Butter (high fat)
1 ¾ Cups Sugar
2 Eggs
1 tsp Vanilla
2 Cups unsifted all purpose flour
¾ cup Cocoa
1 ¼ tsp baking soda
½ tsp salt
1 ⅓ cups water
Hand Mixer
2 greased and floured 8” or 9” layer pans - USE PARCHMENT PAPER FOR BOTTOM
Cream butter and sugar in a large mixer bowl
Add eggs and vanilla, beat 1 minute at medium speed
Combine flour, cocoa, baking soda, and salt
Add alternately with water to creamed mixture.
Preheat oven to 350
Pour batter into two pans
Bake at 350 for 35-40 minutes or until cake tester comes out clean
Cool 10 minutes, then remove from pans.
Cool completely prior to frosting
Chocolate Butter Cream Frosting
Cocoa
Light flavor 2 Tbsp ¼ cup
Medium Flavor ¼ cup ½ cup
Dark Flavor ½ cup ¾ cup
Confectioner’s Sugar 1 Cup 2 ⅔ cup
Butter (high fat) 3 Tbsp 6 Tbsp
Milk 2 Tbsp 5 Tbsp
Vanilla ½ tsp 1 tsp
1 Tbsp corn syrup for glossy frosting
Combine cocoa and sugar
Cream butter with ½ cup of cocoa/sugar mixture in a small bowl
Add remaining cocoa mixture alternately with milk, beating to spreading consistency.
Blend in vanilla.
For a glossy frosting, add 1 Tbsp corn syrup.
1 CUP frosts a 1 layer cake, 2 cups for a 2, 4 cups for a 9” 2 layer.
I always have a tray of these in the freezer.
BOURBON SLUSHES
12 oz frozen orange juice concentrate
12 oz frozen lemonade concentrate
2 cup sugar
2 cup bourbon
6 tea bags
7-up
Dissolve the sugar in 7 cups boiling water
Add Bourbon
Add orange juice and lemonade concentrate
Simmer tea bags in 4 cups boiling water
Add 2 cups of tea
Freeze in shallow containers
Scrape into glasses
Add 7-Up
@pooflady
I guess I’d have to taste it to see if it be good. I like southern comfort and pink lemonade so I can see the flavors melding together. If I’m in your neighborhood I’ll be sure to hit you up lol.
Lazy Orange Cake
1 box yellow cake mix
1 can orange soda/ pop
I container frozen whip topping
I can mandarin oranges drained ( optional)
@doxeelady I have to try this one. I’m hoping Orange Crush will work.
@pooflady It’s crazy how it works. I usually use Crush. You can use other flavors of soda for taste variations.
@doxeelady @pooflady
I’m gonna have to try this too with faygo red pop.
This is the cheesiest Mac and cheese ever!
Creamy Mac & Cheese
Creamy, cheesy 4 cheese Mac & cheese
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 8
Ingredients
1.5 box/lb macaroni noodles 1 box and a half! 24oz of noodles in total! I also love to use cavatappi noodles for this recipe!
16 oz sharp cheddar freshly grated
16 oz Colby jack cheese
8 oz Gouda
8 oz mozarella cheese
6 cups heavy cream
4 tbsps salted butter
4 oz cream cheese optional
2 tsps salt
2 tsp chicken bouillon
1 tsp onion powder
1 tsp ground mustard
1 tsp white pepper
1 tsp adobo
Instructions
Grate your cheeses using the large shredder and set them aside. If you come across any small chunks that are too petite to grate, be sure to save them!
Cook your macaroni noodles following the instructions on the package. Enhance the water with chicken bouillon for added flavor.
In a spacious sauce pot, melt butter on low heat, and gradually pour in the heavy cream. Whisk the mixture smoothly.
Start incorporating approximately 50% of your shredded cheeses until well blended. Introduce cream cheese last, allowing the cheese to melt and simmer on low heat. Season with spices and taste to perfection.
Combine your elbow noodles with the cream sauce, tossing in the small extra chunks of cheese. Aim for a creamy, wet mixture that produces a satisfying sound when mixed.
Transfer the mixture into a 13x9 baking dish, starting with half of your noodles. Layer with a light coating of cheese sauce and your shredded cheese mix. Add the remaining noodles and finish by topping with a generous layer of shredded cheese. If more cheese is needed for the top, opt for cheddar or Colby jack.
Bake at 350 degrees until the cheese is melted.
Broil for 2 minutes at the end for a nice golden brown top
Notes
If your heat is too high- your sauce will be gritty
you your sauce is watery, continue to melt
https://tonisrecipes.com/creamy-mac-and-cheese-2/
https://tonisrecipes.com/creamy-mac-and-cheese-2/
@callow have you ever tried horseradish in it?
@ybmuG Never
Pork BBQ Filipino Style
2 lb pork shoulder/loin thin skewered
Marinade
1/2 c soy sauce
6-8 cloves garlic minced
2 tbsp vinegar or calamansi(lime) juice
2-3 tbsp brown sugar
1/2 c banana ketchup(tomato works)
Can season with 1/2 tsp black pepper and 1 tsp salt
Mix together ALL ingredients and marinate three hours/overnight is best.
Cook pork over charcoal until browned and well done, 3-5 minutes a side.
@el1c1a So does thin-skewered mean the pork is sliced into strips?
@Kyeh yes, not long strips, you don’t wanted crowded on the bamboo skewers. . You can also do small bite sized pieces if you like.
NOTE: after marinating overnight, IF you want a basting sauce to use while grilling make a fresh batch of the marinade minus the vinegar/calamari’s juice.
@el1c1a Thanks; it sounds really good!
@el1c1a
People tend to ask for this. My husband makes artisan bread, we always bring that to serve with it.
Artichoke Dip
14 oz. can artichoke hearts – chopped
1/2 cup mayonnaise
1/2 cup sour cream
8 oz. cream cheese
1 1/2 cup mozzarella cheese – shredded
3/4 cup shredded parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon freshly ground black pepper
Preheat oven to 350 degrees.
Mix all ingredients and bake for 30 minutes.
Serve with crackers, chunks of bread, or chips.
@Dakini
That looks like my family recipe but we use enough garlic to kill a vampire lol
@Dakini @Star2236 We add spinach too.
@callow @Dakini @Star2236 Can you do it with spinach instead of artichokes?
@callow @sammydog01 @Star2236 yes, likely could substitute for whatever you would like. Green olives, crab meat, bacon, chicken and maybe a little franks hot sauce for buffalo chicken dip, no limits.
@callow @Dakini
spinach and artichoke dip
Oh yes duh
Bourbon Chocolate Chunk Cookies
3/4 cup raw pecans
2 tablespoons bourbon
1 tablespoon, plus 3/4 cup light or dark brown sugar
flaky sea salt (optional)
2 sticks (1 cup) salted butter, at room temperature
1/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cups chopped chocolate chunks or chips
Instructions
** I suggest doubling this part you’re going to want to just eat a few they are awesome!** Also have a shot of the bourbon while it’s out. Cheers!
** I suggest a second shot of bourbon while it’s out** Also suggest cooling the dough in the fridge for 10-15 minutes I made these in winter and it came out perfect but were weirdly flat in summer then realizes the temp in the house was very different so was the temp of the dough.
sit back with an old fashioned and a cookie and give yourself a nice pat on the back
WORKER BEES! HERCULES! TURKEY GREASE! AWESOME!
Smoked chicken puff with fresh sage
Ingredients
One large sheet puff pastry
2TBSP apricot jam/jelly
4 oz smoked chicken Finley chopped
12 sage leaves
2oz derby sage cheese
1 egg beaten
Cut puff pastry into small squares (large enough to fold over and seal when stuffed). Brush with apricot jam. Add a sage leaf and a small amount of chicken and cheese. Fold over and press edges to seal. Brush lightly with egg. Place on a well-greased sheet pan and bake at 400° until brown and puffy (about 20 minutes).
Notes-
Everybody in my family, extended family, neighbors and friends knows me for this dish. I don’t ever measure out cheese, chicken or jam. I put a good amount of jam spread on the puff pastry, a large pinch of chicken and smother with cheese. I like to taste everything that’s why I use good amounts of everything. I leave out the sage leaf bc I find you bite into it and out comes a whole leaf and it’s rather unpleasant. Also derby sage cheese is a holiday cheese that you wont find in stores the rest of the year. To make your own shred an 8 oz block of mild cheddar (or buy a bag of pre shredded) and mince a whole packet of sage leaves. Add to the cheddar. You want the cheddar to be fairly green. Enjoy.
BROWN SUGAR BURBON PIE
CRUMB CRUST
3/4 of a package of Nabisco Famous Wafers (If you’re using pre-made crumbs, it will be 1 1/2 cups of crumbs)
5 Tbsp unsalted butter, melted
FILLING
3.4 ounce package Jello Instant Vanilla Pudding Mix. Note: be sure to get the instant, not the cook and serve, style
1 1/2 cup cold heavy cream, divided
1/2 cup bourbon
4 Tbsp dark brown sugar
GARNISH
dark chocolate curls
INSTRUCTIONS
Lightly spray a 9 inch pie dish.
Crush the wafers in a food processor or with a rolling pin. Make sure to get them nice and fine.
Measure out 1 and 1/2 cups of crumbs, and toss with the melted butter until well blended. Press the crumbs evenly into the 9 pie plate, I like to use the bottom of a metal cup measure to help me get them evenly and firmly patted down. Refrigerate.
Whip 1 cup of the cream and set aside.
Blend the bourbon and brown sugar together, stirring until the sugar is dissolved. You may want to let it sit for a few minutes. Then blend that into the remaining half cup of cream.
Whisk the pudding mix with the bourbon infused cream. Whisk for 2 minutes to allow it to thicken. Fold in the whipped cream until no streaks remain. You can gently whisk the mixture if that helps.
Pour the filling into the crust and smooth out the top if necessary. Refrigerate for 6 hours, or overnight, before serving.
Garnish with chocolate shavings or curls.
keep refrigerated when not eating
Meh should get a bourbon brand to sponsor this cookbook.
@Kyeh What’s the most bargain basement bourbon produced? That would be appropriate.
@Kyeh i was just thinking that! Or make their own:
Mehr-bon - for when you just don’t give a @#$%!
Texas Air Bourbon - Worth every penny!
Old Goat Bourbon - because it’s all your fault
Maybe do a Mehr-bon cook book.
@sammydog01 I don’t drink it so I don’t know; maybe @carl669 or @llangley would know. Or @ybmuG!
@carl669 @Kyeh @llangley @sammydog01 according to the arbiter of all things, reddit, the top answer is:
George Dickel Tabasco Barrel Finish
@carl669 @llangley @sammydog01 @ybmuG Tabasco! Weird…
@carl669 @Kyeh @llangley @sammydog01 for a true budget, decent quality, Woodford Reserve is decent. Had it on a flight once.
One site lists Evan Williams for under $20
¯\_(ツ)_/¯
@carl669 @Kyeh @llangley @sammydog01 yeah - lots of “It’s disgusting” to the Tabasco…
@carl669 @Kyeh @llangley @ybmuG I expect it kills the low quality bourbon taste.
@carl669 @Kyeh @sammydog01 @ybmuG guess they’re using Tabasco barrels to infuse some extra spiciness but I would definitely pass. And I’m not so familiar with the bargain bourbon but I DO like Knob Creek Rye and Basil Hayden Subtle Smoke
Past the deadline…so not an official entry… But recording here since we have recipes here… Also, I’ve never made it so can’t vouch for it… I think someone at Meh office should make it and record a video of you all tasting it…
I present Georgia Red Margarita Cake as created by AI…
Ingredients
For the Cake:
For the Margarita Syrup:
For the Frosting:
Instructions
Making Pomegranate Seed Juice:
For the Cake:
For the Margarita Syrup:
For the Frosting:
Assembly:
Enjoy your Georgia Red Margarita Cake!
And another bourbon recipe from @Jackinga in the breakfast baked good thread:
https://meh.com/forum/topics/best-breakfast-baked-good#66935e2d1bb8bcd6a6b64590
Prescription Strength Margarita
Tequila, agave, gold, white $$$$ or cheap, etc. 3-4 fl. oz, (59g-118g, but who’s counting)?
Harlequin Orange liqueur, Naranja Orange Liqueur, Grand Marnier (which is half brandy/half triple sec in the Curacao tradition), Cointreau or other less $$$ triple secs (Cointreau is a triple sec, btw) ~1/2 the amount of tequila.
Fresh lime juice, accept no substitutes, ~1/2 the amount of orange liqueur, triple sec, whatever.
Orange bitters (optional)
Sugar to taste.
Soda water, if you think you need it,
Ice cubes, but not too many.
Shake and strain into a salt rimmed glass (optional, the salt, not the glass unless you want to drink straight from the shaker–don’t laugh it’s been done.)
Rinse.
Repeat.
This is a Prescription Strength Margarita for one. Adjust ingredients accordingly to serve additional people. If making a frozen Margarita, then add more ice cubes and blend. Then get ready for a brain freeze.
The 10 folks whose recipes will be in the 10th birthday cookbook are:
@carl669
@ordinaryotter
@Vrysen
@studerc
@FoodGeekFish
@cbilyak
@Kyeh
@Jamileigh17
@tthomson2009
@xobzoo
Besides notoriety, you also get a nifty $10 off coupon. (Except you, @ordinaryotter. Employees can be in the cookbook, but can’t win a prize.)
Code: NOWWERECOOKIN (Expires 10/31/24)
That code is tied to those specific accounts.
@Thumperchick
Thank you!!!
@Thumperchick woo cool! Thanks!
@Thumperchick Thank you!
I hardly ever win anything!
(or at least that’s how it feels)
I didn’t win an IRK in the birthday mehrathon, when I was actually trying a little bit (I haven’t bothered trying for an IRK in quite a while).
I’m glad I participated in this one. But now I wonder if a print version of the cookbook will be offered for the suspiciously price of $10?
@Thumperchick
thank you.
@Thumperchick congrats everyone!
Whoo, thank you!
Sweet action, thanks for the fun, Meh! Hopefully some print copies find their way into existence!
To check out the finished cookbook, click HERE.