dafuq you people doing naming what you make and NOT POSTING YOUR RECIPES?!?!?

I make some bomb ass corn bread.

preheat oven to 420 degrees F.

1 cup flour

1 cup cornmeal

1 cup milk

1/4 cup sugar

1/4 cup veggie oil

2 bigass eggs

1 tbsp baking powder

mix that shit good until it's a slightly runny batter.

add extras and mix some more.

Extras may include any or all of the following: diced onion, diced bellpepper, sausage crumbles, diced jalapenos, whatever the fuck you want in your cornbread it will probably be delicious.

Coat pan in oil. Pour batter into pan. I use a regular loaf pan.

Bake in oven until it passes the toothpick test.

Without extras, should pass toothpick test inside of 30 minutes. With extras, time will be longer and you'll have to play with it.

insert sob story about how I love my mamma here to round out the recipe.

Mine is Sushi.

More specifically, California Roll with Garlic Sambla, Sriracha Mayo, and Garlic Sauce on top.

Pube chili. Although my neighbours know it as chili.

pulled pork - low effort, high reward

My wife got buffalo chicken dip. I drew the card for Thanksgiving Turkey. It's only once a year, but it's every year, and I spend more time on it than a year's worth of chicken dip prep.

My family's would probably be "Damn Good Dip," which is very easy to make: take a container of sour cream and mix a packet of onion soup-mix into it. Serve with potato chips.

For standard dinner faire, my parents make Consomme Rice, which is just white rice cooked using beef consomme instead of water.

My recipe would be Fried Deviled Eggs, which is just deviled eggs but before you put the yolk back in, you batter the whites with panko and throw them in the air fryer until they get crispy and crunchy. It's an extra step in an already less than easy to prepare food, but I've gotten lots of people asking if I'm going to make them when I go to parties.

I'm also known for my Steakhouse-style Garlic Mashed Potatoes, which, like with the rice, the trick is to boil the garlic and potatoes both in chicken stock instead of water, and then mash the garlic cloves right into the potatoes along with butter and cream cheese. It makes them super flavorful.

Bacon brussels sprouts. Cut one pack of bacon into lardons, cook bacon, remove the bacon, pour out just a little bacon grease but leave some in the pan, add trimmed and halved/quartered brussels sprouts with some salt, pepper, maybe a little garlic powder, cook until al dente-ish, add the bacon back, mix, serve or transfer to crockpot.

Edit: Finish with a little squirt of lemon juice and grated parm.

I must have hit mid-life at 15 because my mom made a recipe for what we in the family call seafood pasta salad, that I am now known for.

It is so good I have had friends drive 30 plus miles each way for a bowl when they know I've got it.

And when I have it, I dish that shit out like a drug dealer with a permit.

“Bad for you potatoes”

It’s pretty good. Not great for you.

Cups and plates

Spicy red lentil dip. I just make a dal with less water lol.

I do a guac because it's easy and I'm not great at cooking. Fortunately guac hasn't hit the zeitgeist in Japan so people are impressed by it.

Oxtail stew with rice and peas

I do the stove top oxtail version

I also didn't have brown sugar last time so I subbed in cassareep and damn that worked

Guacamole.

Avocado, a metric fuckton of cilantro, diced roma tomato, diced white onion, a modest amount of minced tomatillo ("secret ingredient" #1), a lot of lime juice, a hefty amount of garlic run through a microplane, salt and a pinch of cumin ("secret ingredient" #2).

Not kidding on the metric fuckton part, this almost (but not quite, I am exaggerating) comes together less like a traditional guac and more like a cilantro salad dressed in mashed avocado. It slays though, I make huge batches and seldom see it unfinished.

Actual ratio by mass of the finished product ... it's maybe 60% avocado? With the rest being all the other ingredients put together.

I make this garlic cheese dip, basically the same stuff as this stuff from Wegmans: I figured out how to make it myself because it was so good but too expensive. I used to make it for every family gathering but I don't really get to those often anymore, so these days I usually make big batches around Christmas and drop off containers to friends and family. There's lots of ways to eat it but I love it cold and spread on fresh sliced baguette, so that's how I always see serve it.

What is it with all the dips in USA cuisine? And what are you dipping that need such heavy dipping sauces?

Cheesecake.

That tracks, I've become the designation guac person 😅

Biscuits and gravy.

My friends and I try to get together once every year in a big Airbnb, where we basically just hang out all weekend or a most of a week if we can. We all take turns cooking meals for everyone. Only breakfast and dinner, lunch is a free for all. I always get breakfast for day one. It's always biscuits and gravy.

The biscuits come from a can, they were put there by a man, in a factory downtown.

But the gravy is homemade. Use a giant pot, put a few pounds of spicy ground sausage in the bottom and brown it up. Leave the grease in, lower the heat, add an amount of flour and stir it in for a few minutes to cook it and make a sort of roux. Then slowly add almost a gallon of whole milk, depending on how much sausage and therefore flour you used.

Stir it very often, gently scrape the bottom, but not aggressively, because you likely burned a little flour on there during the roux phase, too much meat to handle, I haven't solved this yet. But it'll be ok.

Once it's good and hot, almost simmering, kill the heat, let it cool a minute or two, then serve on the biscuits. The consistency should be somewhat thick, like, well, thick gravy. Not watery. When it gets cold in the fridge, you can scoop it out and it holds its shape.

It's so unhealthy, but people love it. It makes a great breakfast for 10-15 people. Sometimes I'll do a big pan of eggs simultaneously to go with it. There's always leftovers of the gravy, but it goes on anything and reheats easily, so it gets eaten over the next few days when random people are randomly hungry. It never gets thrown out.

I've tried offering to make other dishes, do dinner instead, or do a different breakfast food. But everyone always begs for the biscuits and gravy. So I oblige.

We do usually end up with a second meal, depending on how many people can make it, so I'll help my wife with whatever she decides to make for dinner.

Buffalo chicken dip is basic as fuck. That's what my lame ass sister in law always brings. It's delicious. I hate her, but it's great, so I never eat it in front of her

What the hell happened to her face?

S'mores as a tray bake. I get to blowtorch the marshmallow tops!