Pube chili. Although my neighbours know it as chili.
This is why I don’t potluck. I’ll eat alone thanks.
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.
How is the crust? I make mine with ~50% courser cornmeal in preheated cast iron because its supposed to hurt your mouth as you eat it.
it gets a nice thick crust, not as cronchy as you’re describing though.
I don’t have a recipe for “bag of chips” lol
not gonna lie, I’ve done that one a few times myself.
For you, this is exactly where I got “my” recipe for mozzarella stuffed meatballs. I normally do all beef for diet reasons, but yeah.
https://imgur.com/save-when-you-feel-like-fancy-adult-child-pV8gLyC
That tracks, I’ve become the designation guac person 😅
What the hell happened to her face?
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
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.
Add some balsamic glaze on top when you serve it, maybe a little fresh parm. Amazing.
I completely forgot the crucial finishing steps of lemon juice and parm. My family would be devastated. Fixed!
What is it with all the dips in USA cuisine? And what are you dipping that need such heavy dipping sauces?
It is a potluck, not just a regular meal. It’s a large get together and you might expect more like a “grazing” behavior than a meal. Everyone brings something and you try a little of as much as you want
Usually chips. But also other foods. Pizza, bread sticks, french fries. Now that I think about it, it’s usually a carb.
Cups and plates
The unsung hero of potluck.
“You shouldn’t have,” says the host who no longer has to do dishes. “It’s so wasteful,” says the guest who no longer has to help with dishes.
Mine is Sushi.
More specifically, California Roll with Garlic Sambla, Sriracha Mayo, and Garlic Sauce on top.
That sounds excellent
nice looks. it’s a roll tho
Sushi is literally translated as “sour rice.” Nigiri or a roll can be called sushi.
Also fwiw, it doesn’t have to have fish either. Egg or veggies are considered acceptable fillings/toppings sans fish for sushi.
Isn’t that a type of sushi?
Yep we have several types. Nigiri, Maki, chirashi, and oshi sushis that I can think of off the top of my head.
Spicy red lentil dip. I just make a dal with less water lol.
pulled pork - low effort, high reward
Pulled pork has been popular in Australia over the last decade but I refuse to get on board.
Forgive my culinary naivety but it’s something like slow roast pork with some kind of BBQ sauce right?
My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips.
Smoker is the correct approach for pulled pork.
i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it’s unnecessary. i’ve thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun.
is your roast pork a pork loin? those are pretty tasty too.
Mmmmm pork 🤤
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.
Sounds like how I make cheese sauce.
Mayonnaise plus cheese plus anything else I happen to have in the fridge. I put gherkins in it one time, wouldn’t recommend it wasn’t terrible but wasn’t great.
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.
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.
That’s hard mate
S’mores as a tray bake. I get to blowtorch the marshmallow tops!
Oh niiiicceee
