Food Share Your Recipes!

Fus ro dah · Jul 6, 2014

I can't be the only one on those site that enjoys cooking! So, I decided to start a thread where we can all share our favourite recipes, because why not? <img alt="

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Bacon-Wrapped Chicken 1 boneless skinless chicken breast 2 tablespoons cream cheese 1 tablespoon green onion, Chopped 2 pieces bacon, Partially Cooked Directions: Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375F. Broil for about 5 minute to crisp bacon. Lemon Rosemary Chicken 2 pounds boneless skinless chicken thighs 1/8 cup olive oil 1/4 cup lemon juice 1 1/2 Tbs rosemary (chopped) 1 1/2 tsp minced garlic 1/2 tsp smoked paprika 1/2 tsp seasoning salt 1/4 tsp pepper For best results, cook in an oven. Maple Baked Chicken <img src="<___base_url___>/applications/core/interface/imageproxy/imageproxy.php?img=https://m.ak.fbcdn.net/sphotos-d.ak/hphotos-ak-xpa1/v/t1.0-9/p180x540/1526683_10152092141244500_39116535_n.jpg?oh=d9ea938dfe48b3904dd675da9e2ba177&oe=54A7B9E3&__gda__=1418796766_7b081e1c6332e7b14931357405a88202&key=2e73873e2cf87b79dabbab713f1a669a8c3eeb49d27286a3ea0c4820d590cab6" class="ipsImage" alt="1526683_10152092141244500_39116535_n.jpg" /> 

<ul><li>1/2 cup maple syrup </li>

<li>1/2 cup tomato sauce </li>

<li>1/4 cup balsamic vinegar </li>

<li>2 teaspoons dijon mustard </li>

<li>1kg mixed chicken pieces, such as thigh cutlets, drumsticks and wings </li>

<li>2 medium brown onions, cut into wedges </li>

<li>400g sweet potato, peeled, cut into 3cm pieces </li>

<li>Chopped fresh flat-leaf parsley leaves and salad leaves, to serve </li>

</ul> 

<ol style="list-style-type:decimal;"><li>Combine maple syrup, tomato sauce, vinegar and mustard in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours. </li>

<li>Preheat oven to 180°C/160°C fan-forced. Line a large baking dish with baking paper. Add onion and potato to chicken mixture. Toss gently to coat. Arrange chicken, onion and sweet potato in prepared dish, reserving maple syrup mixture. </li>

<li>Bake for 20 minutes. Baste chicken with reserved maple syrup mixture. Bake for 15 to 20 minutes or until chicken is golden and cooked through. Sprinkle with parsley. Serve with salad leaves. </li>

</ol> *I've made this a fair few times, it's simply amazing.
Cauliflower Au Gratin What You Need 5 cups large broccoli florets 4 cups large cauliflower florets 1/2 cup water 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed 1/4 cup milk 1/2 cup Sour Cream 1-1/2 cups Shredded Sharp Cheddar Cheese 10 Crackers, crushed (about 1/3 cup) 3 Tbsp. Grated Parmesan Cheese How To Make It Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted. Mix cracker crumbs and Parmesan; sprinkle over vegetables. Cheesy Cauliflower Patties 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko 1/2 t cayenne pepper (more of less to taste) salt olive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest. Potato Wedges of Epicness (Invented by @RequiemofaCookie ) <img src="<___base_url___>/applications/core/interface/imageproxy/imageproxy.php?img=https://scontent-a.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/p180x540/1947469_10152239507314500_279816933_n.jpg?oh=c06b26a0c16872f50e5d3b7ce5b84a44&oe=549BC5F8&key=bffde7b533b3f115df147407fad3cf381d1974e469a0d6d8c6954e7dd117945b" class="ipsImage" alt="1947469_10152239507314500_279816933_n.jp" /> You will need: 2-3 Large potatoes, long is best. Salt and Pepper About 2 tsp Lemon juice, fresh if you have it Olive oil Water 'Italian Seasoning' I.E. Parsley flakes, Oregano flakes, and thyme flakes 1 baking tray you think large enough to hold your noms A house that is about to smell amazing Directions: 1. Grease the pan with spray, butter, or whatever else you have that will keep the potatoes from sticking! Pre-heat the oven to 450 degrees. 2. Wash the potatoes and cut out any 'eyes' or tumors they have on them. Use a knife and cut them in half, and then cut those in half, and then continue doing that until the wedges are the size you like. 3. Place the wedges on the pan, don't worry if they don't all fit! Drizzle olive oil over each wedge, try and coat them in it. Then sprinkle the salt, pepper, Italian seasoning onto them and finish by squeezing the lemon juice on! 4. Put a little bit of water in the bottom of the pan to keep the wedges from drying out - don't pour it over the wedges themselves or you'll lose all that seasoning! 5. Place the pan in the oven and set a timer for 30 minutes. Once that timer goes off, take the wedges out and push them around a bit to prevent burning. Flip them over if you like and re-season the other side. Re-fill the pan with water and place back into the open for 30 more minutes. 6. Take the wedges out and enjoy the deliciousness! *I make this a LOT and so do my parents. They are amaziiiing. Potato... uh... bake thing of awesomeness (Made by my housemate) <img src="<___base_url___>/applications/core/interface/imageproxy/imageproxy.php?img=https://scontent-a.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/p180x540/10003515_10152287561469500_8919889610437167790_n.jpg?oh=97d0b863691c1d47b2b0b28e8261c0bb&oe=548FA7BE&key=00b5b2822ffa39cbfa01508f04003a61703ac600adb65adf1359ea6711e8d34a" class="ipsImage" alt="10003515_10152287561469500_8919889610437" /> A bunch of thickly cut taters A bunch of bacon cut into bits Some cream Some milk Sliced spring onions Chopped up garlic 1-2 cloves One packet French Onion soup mix Hot water Slice taters into thickish slices and put half into a deep baking tray. Put half the bacon, spring onion and garlic on top and half the soup mix. Pour some cream and milk over and then repeat with the rest of the potatoes etc. Pour the rest of the soup mix on top and the rest of the other ingredients, pour a little boiling water on top to dissolve the soup mix. Cover and cook at 160C for 3 hours. Take foil off for the last hour or so. Enjoy.
Chocolate-Hazelnut Banana Bread <img src="<___base_url___>/applications/core/interface/imageproxy/imageproxy.php?img=https://m.ak.fbcdn.net/sphotos-d.ak/hphotos-ak-xpa1/v/t1.0-9/p180x540/1531625_10152084858414500_2038403892_n.jpg?oh=c722c68fb4fe6543741351bc9d58e412&oe=549AC7FA&__gda__=1419623056_c087f26f17362b7d14c5b1c2d2aa4278&key=999bdecdc9a76ef8b2e1652c28c00de0b27837b0552797da0b47513ce9ba9a94" class="ipsImage" alt="1531625_10152084858414500_2038403892_n.j" /> Makes a 9×5-inch loaf. Ingredients 5 tbsp chocolate-hazelnut spread (aka Nutella) 3 tbsp plus 1 tsp canola oil, divided 3 tbsp butter, softened 1/2 cup packed brown sugar 2 medium ripe bananas 2 large eggs 6.75 oz all purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2/3 cup buttermilk 1/4 cup hazelnuts, chopped Instructions Preheat oven to 350F. In a small bowl, combine the Nutella and 1 tsp canola oil. Microwave on high for 30 seconds, or until melted. Set aside. In a large bowl, combine the 3 tbsp oil, butter, packed brown sugar, and banana. Beat with a mixer on medium-high speed until well blended. Add the eggs, one at a time, mixing well after each addition. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Beating on low speed, add the flour to the wet ingredients in 3 additions, alternating with the buttermilk. Mix until just combined. Line a loaf pan with parchment paper or spray with nonstick baking spray. Pour half of the batter into the loaf pan. Top with the Nutella/oil mixture. Add the remaining batter. Using the end of a wooden spoon, swirl the batter so that the nutella gets swirled in, but not so much that it loses it’s separation from the batter. Sprinkle the chopped hazelnuts over the top. Bake for 55 minutes, or until a wooden toothpick comes out with moist crumbs clinging to it. Cool for 10 minutes in the pan on a wire rack. Remove from the pan and let cool completely. *This is seriously amazing. It's almost more cake-like bread, and it remains moist for days. Stuffed Italian Bread 1 Italian loaf, about 12 inches long 1 stick butter, melted 1/8 cup olive oil 3 tsp minced onion 2-3 cloves garlic, grated 1 tbsp Dijon mustard 1 tbsp poppy seeds 3 tsp chopped parsley (add more if you wish) 12 oz grated cheese (use a mix of white cheddar and Monterrey jack.)(Or your choice) Preheat the oven to 350 F. Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl. Cut the bread into cubes with X slices without cutting all the way through the bottom crust. Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.) Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
Lemon Cakes Yes like the ones from Game of Thrones. 1/2 cup sugar plus additional for dusting Ramekins 2 eggs, separated 3 tablespoons plus 1 teaspoon all-purpose !our Pinch salt 2/3 cup buttermilk 2 1/2 tablespoons fresh lemon juice Finely chopped zest of 1 1/2 lemons Heat the oven to 300. Butter and lightly sugar 6 4-ounce ramekins. Beat the egg whites until they hold soft peaks then set them aside. Sift the sugar with the flour and salt. In a mixer, using the whisk attachment, combine the buttermilk, lemon juice, egg yolks and lemon zest. Gradually add the !our mixture then fold in the egg whites. Divide the batter between the prepared ramekins. Place the ramekins in a water bath (set the ramekins in a larger pan; fill the pan with enough hot water to come half way up the ramekins) cover with aluminum foil. Bake until the cakes rise and are almost firm, about 25 minutes then uncover and continue baking until the tops are lightly golden and the cakes spring back when touched, about 15 minutes more. Unmold and serve. *I tried to halve this and something went really wrong, still tasted pretty good though! Lamingtons (Aussie traditional cake of deliciousness.) 190g unsalted butter, softened 1 cup (220g) caster sugar 2 teaspoons vanilla-bean paste (see note) or vanilla extract 3 eggs 2 1/3 cups (350g) self-raising flour, sifted 1 cup (250ml) milk 220g dark chocolate 1 cup (250ml) thickened cream 1 cup desiccated or shredded coconut Step 1 Preheat the oven to 170°C. Grease and line a 20cm-square cake pan. Process butter and sugar in a processor for 2 minutes until light. Add 1 teaspoon vanilla. Add eggs one at a time, pulsing after each until just combined. In 3 alternating batches, add flour and milk, pulsing to combine. Pour into pan and bake for 55-60 minutes until a skewer inserted in centre comes out clean. Cool for 5 minutes, then turn onto a rack to cool completely. Step 2 Meanwhile, stir chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth (don't let the bowl touch water). Chill for 20 minutes to thicken. Spread this icing over the cake, then sprinkle top and sides with coconut. *I grew up with my mother making these, I love a good lamington. Toblerone Cheesecake <img src="<___base_url___>/applications/core/interface/imageproxy/imageproxy.php?img=https://m.ak.fbcdn.net/sphotos-h.ak/hphotos-ak-frc3/v/t1.0-9/p180x540/998647_10151994973449500_202933502_n.jpg?oh=df2033fe3f390aeadf6afd462fd014e1&oe=54949082&__gda__=1419768466_ab10e30bcd740c5d545f45410a97f1bf&key=e3ba666bc73162892aa903fab87b51055c10b33a693767f7e6c4b0b2b3b50b00" class="ipsImage" alt="998647_10151994973449500_202933502_n.jpg" /> Cheesecake Base: 

<ul><li>1.5 cups plain chocolate biscuit crumbs </li>

<li>120 grams melted butter </li>

</ul> Cheesecake Filling: 

<ul><li>2 x 250 gram packets of cream cheese (softened) </li>

<li>1/2 cup caster sugar </li>

<li>200 gram bar of Toblerone </li>

<li>1/2 cup double cream </li>

</ul> Cheesecake Buttercream Icing: 

<ul><li>100 grams unsalted butter </li>

<li>200 grams sifted pure icing sugar </li>

<li>50 grams sifted cocoa powder </li>

<li>1 teaspoon vanilla extract </li>

<li>2 tablespoons hot water </li>

</ul> First of all make the base. Combine the biscuit crumbs and the melted butter and mix well. Press firmly into the bottom of a springform pan (22cm) and refrigerate until needed. Next is the filling. In a bowl beat together the creamed cheese and caster until lump free and smooth. Melt the Toblerone bar gently in the microwave and fold into the mixture with the double cream. Don’t overwork – just be gentle! Pour over the biscuit base and refrigerate. Beat the unsalted butter, icing sugar, cocoa powder, vanilla extract together and then add the hot water. Spread over the top of the cake and refrigerate. *This is VERY rich, you won't need a very thick slice. Pavlova <img src="<___base_url___>/applications/core/interface/imageproxy/imageproxy.php?img=https://m.ak.fbcdn.net/sphotos-e.ak/hphotos-ak-xap1/v/t1.0-9/p180x540/1472945_10151973634899500_1755649988_n.jpg?oh=42e07fb2193a49390be0a8ea6139a735&oe=548F316D&__gda__=1419760212_7f1565b4f7a672ecfb0a352021cc2dae&key=ffe6382a41c5bb5395286694a130052c7fe8072732c14928327d939e6c5def45" class="ipsImage" alt="1472945_10151973634899500_1755649988_n.j" /> Serves: 10-12 Preparation time: 15 to 30 minutes Ingredients 4 egg whites 1 cup caster sugar 1 teaspoon lemon juice or vinegar 2 teaspoons cornflour Method 1. In small electric mixer bowl, beat egg whites until soft peaks form. 2. Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10 minutes). 3. Cover a baking tray with baking paper. 4. Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed. 5. Bake in at 130°C for 1½ hours or until crisp on the outside. 6. Turn oven off and leave pavlova to cool in oven with door ajar. 7. Decorate with whipped cream and fruit in season.
Caramel Stuffed Truffle Cookies <img src="<___base_url___>/applications/core/interface/imageproxy/imageproxy.php?img=https://scontent-b.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/s720x720/1484729_10152056890089500_1655297002_n.jpg?oh=814341dc5c61d9f23b7bcef51d403929&oe=548EEB0B&key=48585287eb72de1c5ef4ab952433b8e1c565a03f53eae8f4f168c8dc63ca63d3" class="ipsImage" alt="1484729_10152056890089500_1655297002_n.j" /> Makes approx 40 cookies Ingredients 

<ul><li>2 cups semi-sweet chocolate chips </li>

<li>1/4 cup butter </li>

<li>1 (14 oz) can sweetened condensed milk </li>

<li>1 tsp vanilla extract </li>

<li>2 cups flour </li>

<li>1 tsp kosher salt (or you could use coarse or flaked sea salt for a saltier bite) </li>

<li>approx 40 Hershey Caramel Kisses, unwrapped (less than one 12 oz bag) </li>

<li>*Optional ~ 1/2 cup white chocolate chips + 1 tsp vegetable oil </li>

<li>*Optional ~ 1/2 cup milk chocolate chips + 1 tsp vegetable oil </li>

<li>*Optional ~ flaked sea salt to sprinkle </li>

</ul> How to Make 

<ol style="list-style-type:decimal;"><li>Preheat oven to 350° </li>

<li>Line a baking sheet with parchment and set aside. </li>

<li>In a large, microwave safe bowl combine semi-sweet chips and butter. Melt in microwave, in 30 second increments, stirring after each interval until just melted. </li>

<li>Immediately add in vanilla and sweetened condensed milk, stirring until incorporated. </li>

<li>Add flour and salt and continue stirring until all mixed in. Batter will get thick. </li>

<li>Portion out about a tablespoon sized amount of the dough and shape it around the Hershey kiss. </li>

<li>Place 1 inch apart on your baking sheet and bake for 8-9 minutes until tops are no longer glossy. Do not over bake, as the bottoms will get hard quickly! </li>

<li>Transfer to a wire rack to cool. </li>

<li>If desired melt the white chocolate chips with the shortening and drizzle on top, repeating with the milk chocolate. Sprinkle with flaked sea salt while the chocolate is still wet. </li>

</ol> *I made these for Xmas 2013. Fiddly, but so awesome! I used squares of Cadbury Caramello chocolate as we don't have Kisses over here.
Both my mother and my housemate are gluten-intolerant, so I keep any good GF recipes I find. GF Brownies Ingredients 1/2 cup rice flour 1/2 cup plain gluten-free flour (we used Orgran brand) 1/4 teaspoon baking powder 1/3 cup cocoa powder 1 1/4 cups caster sugar 2 eggs, lightly beaten 150g butter, melted Method Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares. May need extra 'butter' *I've made this and it's delicious! Gluten-Free Gingerbread Prep Time: 30 minutes Total Time: 30 minutes Ingredients: * 1 cup superfine brown rice flour (source link below) * 1 cup arrowroot starch * 2 teaspoons ground ginger (use 1 teaspoon if you don't like a heavy ginger taste) * 1 teaspoon cinnamon * 1/2 teaspoon nutmeg * 1/2 teaspoon salt * 1/2 teaspoon baking soda * 1/2 teaspoons guar gum * 1/2 cup dark, unsulfered molasses * 1/4 cup confectioner's sugar * 1/4 cup softened butter (1/2 stick) * 1 teaspoon vanilla extract * Extra rice flour for dusting when rolling and cutting out cookies Preparation: Preheat oven to 350 F degrees Line 2 large baking sheets with parchment paper or lightly grease 1. Sift all dry ingredients together and set aside. 2. Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy. 3. Add molasses and vanilla and beat until combined. 4. Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms. 5. Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick. 6. Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes. 7. Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Royal Icing and Chocolate Buttercream Frosting. <a href="" rel="external nofollow">http://www.becomingness.com.au/blog/slow-cooker-honey-chicken</a> Made by a friend, mum has tried it and said it's amazing.

Tinker Bell · Jul 10, 2014

My family makes ham rolls...I grew up on them and they are delicious!

So you need:

Ham (rectangular in shape and not extremely thin)
Cream cheese (at room temperature)
Pickles (my family uses the kind cut so they're like stretched triangles...if you understand that....)
Napkins
A butter knife and a sharp knife (trust me, you need both)

How to make it:

Take one slice of ham and pat it dry with a napkin
Spread some cream cheese on with the butter knife (depending on how much you want, it's more of a personal preference/trial and error thing)
Take one pickle and shake off the extra juice
Place the pickled on the short end of the ham and roll
Take the sharp knife and cut the roll into smaller sections, about 5-ish/roll (this takes practice and they don't always come out beautiful, but it's okay, I eat the ones that get messed up)
Serve and enjoy (you can stick toothpicks through the tiny sections if you want to hold it together)

My mom taught me after learning from my Nana, I think....she was my great-great-grandmother so it's been a family tradition for awhile....

Fus ro dah · Sep 5, 2014

Bump!

Uncle ShortyB · Sep 6, 2014

I'm actually going to culinary school myself! Didn't even know there was a thread for this sort of thing. All of the things I cook for the most part are pretty unhealthy, coming from a Pennsylvania Dutch and Southern upbringing and all. Couldn't hurt to share one or two of them.

Pork & Bacon Fried Rice (Serves 5 with plenty left over)

Probably my favorite breakfast/lunch/dinner/snack ever. It's got this really satisfying porkiness to it that, if you're into that sort of thing, is pretty much out of this world, and is one of the few pork-based dishes I have yet to be sick of despite living on a hog farm. You'll need:

5-6 pork chops
1 pound of bacon
2 eggs
1/4 to 1/2 onion, roughly chopped
2 cloves garlic, minced
3 cups of cooked rice (Let sit in the fridge for a day ahead of when you cook for best results)
Soy sauce (Just to taste. Some like it darker, some don't.)
Sriracha (Optional, but if you use it mix it in with the soy sauce ahead of time. Trust me.)
Red pepper flakes (Again, optional, but it adds some good flavor to it.)
Kosher salt (Table salt is harder to use because it doesn't have such big grains)
Black Pepper
MSG in a shaker (Before you ask, no, MSG sensitivity isn't real. This stuff is good.)

So, on to preparation. If you're fortunate enough to own an electric tabletop wok like I am, you'll be able to fit about half of it in that and another half in a large stockpot or another wok. If you don't have a wok, electric or otherwise, this can be made in two stock pots.

Cook the pork chops in the Wok and stock pot, sprinkling the top with salt, pepper, and MSG. Flip over once about 1/2 of the pork chop is white, and sprinkle the other half with the same seasonings. Once the pork chop is all the way white on both sides, flip the pork chop once every couple minutes to get a decent sear on it and to heat it to 145 degrees Fahrenheit. Check it with a meat thermometer and all that.
Remove pork chops and chop into decent sized chunks (Use your judgement here. Don't make it too big or too small for your taste.)
Begin cooking bacon in both the wok and the stock pot, allowing the grease to collect. Remove bacon to a plate covered in paper towels to allow to drain, and break into pieces once it's all complete.
Swear loudly because you managed to burn yourself from the grease splatter.
Divide up the garlic and onion between the two cooking surfaces and saute in the bacon grease until nice and soft and aromatic, add in the chili flakes if you're including them.
Break and cook one egg in each cooking surface.
Swear because there are now egg shell bits in the pan like my ladyfriend, or act impressed because you're cool and you can crack and empty an egg one handed like me.
Divide the rice evenly between both surfaces, stir until all things in the pan are incorporated and the rice has achieved a brownish color
Add in the sriracha-soy sauce mixture and stir to distribute it.
Start congratulating yourself before you realize you forgot to add the meat, then swear.
Divide the meat between both surfaces, stir to incorporate all ingredients.
Cover with lids, and serve.

ghoti115 · Sep 8, 2014

Not specifically my recipe, but they were delicious.

http://www.howsweeteats.com/2012/09/smoky-sweet-potato-burgers-with-roasted-garlic-cream-and-avocado/

estellxa · May 7, 2016

Reading these recipes made my mouth water, they sound so delicious.

My personal favourites are these banana cranberry muffins!

- 1/2 cup milk

- 3/4 cup mashed banana

- 1 3/4 cups all-purpose flour

- 1/3 cup sugar (I usually reduce it slightly)

- 2 tsp baking powder

- 1 egg

- 1/4 cooking oil

- sprinkle of salt

- as many cranberries as you see fit! (about 3/4 cup when the berries are halved)

Oven 400ºC

In a mixing bowl, combine dry ingredients. Make a well in the centre. Combine wet ingredients (this includes the banana), and add all at once to the flour mixture. Stir just until mixed (batter should be lumpy). Gently stir in the halved cranberries. Lightly grease muffin tins or line with paper cups (I personally don't need to grease, but that may just be my pans); fill until 2/3 full. Bake for 20 minutes or until golden. Makes 10-12, serve warm with butter.

Little gasmask · May 8, 2016

(idk if this works for you but I love cherry yoghurt)

ingredients

waffles

cherry yoghurt

directions take the waffle out of the waffle maker and while it's hot but the cherry youhurt on it and make it like a burito. It tastes like heaven

Food Share Your Recipes!

Fus ro dah

Lorekeeper

Tinker Bell

Three Thousand Club

Fus ro dah

Lorekeeper

Uncle ShortyB

Oh noooooooooo

ghoti115

Prancing Kobolds!

estellxa

also known as Es sometimes

Little gasmask

Your annoying communist neighbour

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