Maori Kiwifruit Growers
kiwifarms.net
- Joined
- Dec 23, 2022
Recipe Sharing thread- Post what you like to make or enjoy eating!
- Thread starter Maori Kiwifruit Growers
- Start date
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- Joined
- Jan 20, 2022
I make this recipe at least once a week now. I highly suggest using fusilli lunghi and adding sansho/chilli flakes
- Joined
- Jun 13, 2020
Enjoy India slop, poverty child.
(Not a bad snack).
(Not a bad snack).
- Joined
- Oct 17, 2023
- Joined
- Dec 12, 2022
This is "real cornbread" to me.
2 cups self rising white cornmeal
1 beaten egg
1/4 cup vegetable oil
1 1/3 cup milk
Combine your liquids together, mix everything together, pour into a cast iron skillet thats been heating either in the oven or on the stove top with grease or oil in it. Cook at 475 for 20 minutes. This is the closest thing to what I remember eating as a kid, it makes me happy.
2 cups self rising white cornmeal
1 beaten egg
1/4 cup vegetable oil
1 1/3 cup milk
Combine your liquids together, mix everything together, pour into a cast iron skillet thats been heating either in the oven or on the stove top with grease or oil in it. Cook at 475 for 20 minutes. This is the closest thing to what I remember eating as a kid, it makes me happy.
- Joined
- Jul 18, 2019
I like a Wish Sammich. You put together 2 pieces of bread and wish you had some meat.
Maori Kiwifruit Growers
kiwifarms.net
- Joined
- Dec 23, 2022
- Joined
- Oct 22, 2023
This Chicken with Peanut Sauce is really good, and if youre fasting or vegan/vegetatian, you can just cook the peanut sauce and put it over rice or noodles.
- Joined
- Jun 1, 2023
Basic Onigiri:
Have a dish/bowl full of cold water with salt in it; you can directly apply salt to hands too if you wanted. Keeps the rice from sticking to hands and you destroying it.
Have a separate tray ready; pyrex is nice for this but you can use a basic metal tray with parchment paper too. You'll use this to put in a fridge to maintain shape/solidify the shape so you can pick it up without any issues.
Wrap/store for lunch.
- Short Grain/Sushi Rice
- Diced Veggies (Cucumbers, Carrots, etc.) or Kimchi
- Protein (Thin cut red meat, shredded chicken/fish, tofu) Marinate or Season to your specifications
- Sushi Rice Vinegar (Mizkan is bar-standard, you can make your own w/ shaoxing wine, whatever if you know what you're doing)
- If you don't have artisan hands, get a shape mould.
Have a dish/bowl full of cold water with salt in it; you can directly apply salt to hands too if you wanted. Keeps the rice from sticking to hands and you destroying it.
Have a separate tray ready; pyrex is nice for this but you can use a basic metal tray with parchment paper too. You'll use this to put in a fridge to maintain shape/solidify the shape so you can pick it up without any issues.
Wrap/store for lunch.
- Joined
- May 25, 2023
luv me mashed potatoes
luv me minced meat
luv me cheese
simple as
luv me minced meat
luv me cheese
simple as
- Joined
- Jan 8, 2025
One of my favorite cheap meals:
* Boil peas and rotini noodles in the same pot, (in whatever proportion you wish, I usually go for a larger proportion of noodles)
* When finished cooking, drain, put in a bowl and add 1/4 stick of butter and some powdered parmesan cheese.
* Mix until butter is melted and cheese is evenly distributed
* If you want additional protein you can cut some chicken breasts into small pieces, cook them separately and mix it in with the noodles and peas.
* Boil peas and rotini noodles in the same pot, (in whatever proportion you wish, I usually go for a larger proportion of noodles)
* When finished cooking, drain, put in a bowl and add 1/4 stick of butter and some powdered parmesan cheese.
* Mix until butter is melted and cheese is evenly distributed
* If you want additional protein you can cut some chicken breasts into small pieces, cook them separately and mix it in with the noodles and peas.
- Joined
- Jul 7, 2022
Cornbread casserole. Good as a side with butter and/or honey, or a dinner on a cold night smothered with chili. Incredibly easy.
1 can cream corn
1 can whole corn, drained
1 stick of butter
1 cup of sour cream
1 box of Jiffy corn muffin mix
Mix together
Bake at 350F for 35 - 40 minutes, or until firm
1 can cream corn
1 can whole corn, drained
1 stick of butter
1 cup of sour cream
1 box of Jiffy corn muffin mix
Mix together
Bake at 350F for 35 - 40 minutes, or until firm
Delaware 14
kiwifarms.net
- Joined
- Aug 18, 2024
Cream cheese
Pimentos (jarred)
Cool Whip
Crushed nuts
Lemon or Lime Jello
Celery
Bell pepper
Pineapple (canned)
American Cheese
Pour pineapples, lemon or lime jello packets (large) into a saucepan, combine on low to medium heat. Once the jello is dissolved, add the cream cheese in cubes, combine until melted together. Add chopped celery, bell peppers, pimento ,and nuts, stir until combined, turn off heat. Add cool whip whipped topping. (Do not use imitation real whipped cream, it has to be hydrogenated vegetable oil). Poor into your glass baking dish, and sprinkle shredded American cheese. Chill overnight and serve later.
I promise you it's much better than you think.
Disregard my unusually beefy thumb.
Pimentos (jarred)
Cool Whip
Crushed nuts
Lemon or Lime Jello
Celery
Bell pepper
Pineapple (canned)
American Cheese
Pour pineapples, lemon or lime jello packets (large) into a saucepan, combine on low to medium heat. Once the jello is dissolved, add the cream cheese in cubes, combine until melted together. Add chopped celery, bell peppers, pimento ,and nuts, stir until combined, turn off heat. Add cool whip whipped topping. (Do not use imitation real whipped cream, it has to be hydrogenated vegetable oil). Poor into your glass baking dish, and sprinkle shredded American cheese. Chill overnight and serve later.
I promise you it's much better than you think.
Disregard my unusually beefy thumb.
- Joined
- Jan 9, 2020
I like buttered bread with salty potatoe chips crushed and layered about 1/2” thick.
There I said it. Mock me if you will, but try it first!
And yes, I know it’s disgusting but it tastes great.
There I said it. Mock me if you will, but try it first!
And yes, I know it’s disgusting but it tastes great.
The Cringe Connoisseur
kiwifarms.net
- Joined
- May 30, 2024
Not Really Here
kiwifarms.net
- Joined
- Dec 17, 2019
The slice of homemade cheesecake I just ate says: This some bullshit.
- Joined
- Feb 4, 2018
- Joined
- Apr 20, 2025
Grandpa's Chili
1 tsp of Chili Powder and Paprika for every 1lb of ground beef
Hunt's Tomato Juice (just enough to make it soupy, it will reduce)
Salt and Pepper to taste
Very simple hot dog chili, made for a restaurant my grandfather's family owned back in the day. It's cooking by numbers, but it will do perfectly well at any barbecue
1 tsp of Chili Powder and Paprika for every 1lb of ground beef
Hunt's Tomato Juice (just enough to make it soupy, it will reduce)
Salt and Pepper to taste
Very simple hot dog chili, made for a restaurant my grandfather's family owned back in the day. It's cooking by numbers, but it will do perfectly well at any barbecue
- Joined
- Jan 1, 2023
A2A's cheesy bean and tuna melt
One can Bush's no-sugar-added baked beans
Two 12 oz cans Kroger light tuna (in water variety, not in oil), stirred not drained
Indeterminate amount of Kroger Mexican Style Blend shredded cheese
One layer cheese, one layer beans, one layer cheese, 120 seconds on high
Add one can tuna, stir, add salt
Add one can tuna, stir, add salt
90 seconds on high
Weighed 3 pounds, 3 ounces at time of weighing
Will last you a good three or four days
One can Bush's no-sugar-added baked beans
Two 12 oz cans Kroger light tuna (in water variety, not in oil), stirred not drained
Indeterminate amount of Kroger Mexican Style Blend shredded cheese
One layer cheese, one layer beans, one layer cheese, 120 seconds on high
Add one can tuna, stir, add salt
Add one can tuna, stir, add salt
90 seconds on high
Weighed 3 pounds, 3 ounces at time of weighing
Will last you a good three or four days
- Joined
- Apr 19, 2021
One of my go to is Creamy Cajun Chicken.
Mise en place
2x large chicken breasts
1/4 teaspoon garlic powder
1/2 teaspoon + 1 tablespoon Cajun seasoning
Flour for dredging
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic (Minced)
1/4 cup sun-dried tomatoes
1/4 cup chicken broth
1 cup heavy/whipping cream
1/2 up freshly grated Parmesan cheese
Salt + pepper to taste
Method
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
- Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
- Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
- Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
- Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the Parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.
I tend to go a bit heavy on the cream, as I'm the kind of person who likes more sauce. Generally I serve with rice, but you can serve with vegetables of your choice.
Mise en place
2x large chicken breasts
1/4 teaspoon garlic powder
1/2 teaspoon + 1 tablespoon Cajun seasoning
Flour for dredging
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic (Minced)
1/4 cup sun-dried tomatoes
1/4 cup chicken broth
1 cup heavy/whipping cream
1/2 up freshly grated Parmesan cheese
Salt + pepper to taste
Method
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
- Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
- Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
- Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
- Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the Parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.
I tend to go a bit heavy on the cream, as I'm the kind of person who likes more sauce. Generally I serve with rice, but you can serve with vegetables of your choice.