#and mustard powder. potlucks

[auntie-cosima]

Wings - Honey Garlic Chicken Wings

[fredkorematsu]

Recipe for Honey Garlic Chicken Wings These popular oven-baked appetizers are flavorful thanks to the chicken wings' overnight marinating in a mixture of honey, soy sauce, brown sugar, and mustard powder. 1/2 cup brown sugar, 1/4 cup soy sauce, 5 pounds chicken wings, 2 teaspoons mustard powder, 1/4 cup butter, 1/2 cup honey, 1 large white onion chopped, 1.5 teaspoons garlic minced

[what-even-is-thiss]

One of my friends requested I write down my deviled egg recipe for them because I make really good deviled eggs and I figured I might as well share it here as long as I've got it written down. My personal secret ingredient is the vinegar. If you use it in small amounts you can't taste it but it makes a world of difference with the texture. I do most of this by sight these days but this is basically how it goes:

Deviled Eggs by Roman

(Scale up or down, adjust seasoning to your tastes, makes 2 dozen, best served as an appetizer or potluck dish.)

12 hard boiled eggs peeled and washed

½ - 1 cup Hellmann’s/Best Foods mayo

1 tsp white or apple cider vinegar

2 tsp mustard powder (adjust according to desired spice level)

1 tsp salt

1 tsp black pepper

½ tsp paprika, more for garnish

Slice eggs in half, placing the yolks in a bowl. Set the whites aside.

Add spices, vinegar, and salt to the yolks and smash them in with a fork until the yolks are broken up into very small pieces and the spices and vinegar are evenly distributed.

Add mayo one large spoonful at a time, mixing into the yolks with the fork and getting any lumps out. Keep adding more until the mixture is the desired texture. It should be smooth and pasty enough to fit through a piping bag but not so full of mayo that it’s turning pale.

Taste the yolk mixture and add more spices if desired.

Pipe or spoon the mixture into the egg white halves. The mixture should completely fill the egg whites and go over the top just a little bit. 

Sprinkle lightly with paprika for decoration and cover eggs and refrigerate for at least an hour and no more than a full day before serving.

[mishafletcher]

i wrote a book called cooking is terrible, which you can buy on amazon, or at any of the retailers here, or pretty much anywhere you can buy books.

the main post was getting pretty long, and the faq was also pretty long, but people often ask what kinds of recipes are in it, so here are some example recipes!

butter bean salad

Rinse and drain a tin of butter beans. Add crumbled feta and capers. Dress with lemon juice, olive oil, and a little bit of mustard.

Variations: Add quartered marinated artichoke hearts. Add chopped red onion. Add fresh chopped parsley, or fresh or dried thyme. Add sumac to the dressing. (If you do all these things, you have a main course salad that is fancy enough to serve at a party, or to grudgingly take to the work potluck.)

Keeps in the fridge for three to five days.

shitty soup

This soup isn’t actually shitty—it’s actually nice, and I eat it a lot—but we started calling it shitty soup, and the name’s stuck.

Bring enough stock for one person to a boil.

Add about 2 Tbsp of pastina. When the pasta is nearly done (which is only like, two minutes), crack in an egg and turn the pot to a simmer. After about two minutes of simmering, add some sort of veggie—shredded carrots, fresh or frozen spinach, frozen peas—and let it cook for another minute or two. Tada! You’ve made soup.

You can change this up, and don’t have to include all three bits—pasta and a few veggies, or just an egg boiled in stock, is great, and totally a meal. I give all three components mainly so there’s a note about timing. There are a million variations on this—add tomato paste or sesame oil, add other veggies, cook the egg to different degrees of doneness, etc. You can add a little cheese at the end, or a handful of (rinsed) tinned beans, or shreds of previously cooked meat. But at its most basic, broth + something else = soup, which is a meal that you can totally manage to make for yourself in under ten minutes, and then you can smugly tell the internet that you’re sure that what they’re having is nice and all, but you’re having homemade soup. And let’s be honest—most nights, this soup is not good enough to justify that, but who cares. Sometimes you gotta take what you can get.

things you can put on top of cottage cheese or yogurt to make them feel more like an interesting meal

this is just a list of ideas. the things in parentheses are optional extras, though you can use—or not use—whatever you'd like.

Peach or pineapple chunks

Jam

Pumpkin or apple butter

Berries

Cantaloupe/rockmelon

Granola or muesli

Apples, cinnamon, and honey

Literally just honey

Cinnamon sugar

Sunflower seeds + raisins + shredded cheese

Chili powder + black beans + avocado

Chopped tomatoes + garlic (+ spinach) (+ steak seasoning)

Cut-up spinach and chopped green onions (+ tomatoes)

Sundried tomatoes and olives

Chopped cucumber and olives (+ za’atar)

Salsa or hot sauce

Chopped radish, ready cooked beets, or cucumber + dill (+ garlic)

Mix in a bunch of Milo, Nesquick, or other sweetened chocolate powder. (You might want to add a splash of milk.)

Mangos + cardamom (+ honey or other sweetener) (+ pistachios)

Balsamic vinegar (+ strawberries if you wanna get fancy)

Basically any fresh herbs you have + salt

A spoonful of nut butter (+ chocolate)

Dried meat (like pork or mushroom floss, or that weird shredded jerky) + green onion

if you think all this sounds terrible, that's cool—this is not the cookbook for you.

if you're like, 'oh shit, i could make that soup in less than fifteen minutes,' maybe pick up a copy.

[djshavingabath]

This vegan macaroni salad is creamy and filling. It's great for potlucks, picnics, or as a side dish for your favorite vegan barbecue. You'll keep coming back for more because it's full of bright vegetables and a sweet and sour dressing.

Ingredients: 2 cups cooked macaroni pasta. 1 cup diced celery. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup sliced black olives. 1/4 cup sweet pickle relish. 1/2 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1/2 teaspoon garlic powder. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: Diced celery, diced red bell pepper, diced green bell pepper, diced red onion, sliced black olives, and sweet pickle relish should all be put in a large bowl. Put the vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, garlic powder, salt, and black pepper in a different small bowl. Use a whisk to mix the ingredients well. Add the dressing to the macaroni salad and toss it gently to make sure everything is covered. Put the bowl in the fridge with the lid on for at least an hour to let the flavors mix. If you want, you can add more black pepper and fresh parsley to the top before serving. Have fun with your tasty vegan macaroni salad!

Logan W

[sukdraw]

Recipe for The Best Barbecue Baked Beans Chef John shows us the best recipe for barbecue baked beans includes bacon, pork shoulder, and an array of spices. Perfect for summer parties, BBQs, or potlucks. 1/4 cup packed light brown sugar, 1/2 cup ketchup, 1 teaspoon garlic powder, 6 slices thick-cut bacon, 1/8 teaspoon cayenne pepper, 3 tablespoons molasses, 1 cup barbecue sauce, 1 bay leaf, 1 yellow onion chopped, 0.33 cup apple cider vinegar, 1 teaspoon freshly ground black pepper, 1 tablespoon smoked paprika, 1.5 pounds boneless pork shoulder cut into 2-inch cubes, 2.50 cups reserved bean cooking liquid, 2 tablespoons yellow mustard, 1 tablespoon kosher salt, 3 quarts water, 1 teaspoon Worcestershire sauce, 1 pound dried red beans

[intheslowlane]

Fried Chicken Potato Salad

This Fried Chicken Potato Salad is ideal for a picnic or potluck this summer. A tangy honey-mustard dressing coats the crispy fried chicken and tender potatoes, making for a filling and flavorful meal. Made from Milk, Eggs, Salt, Black Pepper, Cayenne Pepper, Mayonnaise, Onion Powder, Apple Cider Vinegar, Salt, Potatoes, Chicken Breasts, Vegetable Oil, Garlic Powder, Smoked Paprika, Black Pepper, Parsley, Dijon Mustard, All-Purpose Flour, Bread Crumbs, Honey.

[norikat]

Maple Mustard Meatballs Maple syrup and mustard bring big flavor to these ground beef and pork meatballs that are great served over rice or noodles, or as an appetizer at potlucks. 1 small onion diced, 1/2 pound ground pork, 3/4 teaspoon salt, 1/2 teaspoon hot pepper sauce, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 cup rolled oats, 2 tablespoons ketchup, 1/4 cup milk, 1/2 teaspoon garlic powder, 1/4 cup prepared yellow mustard, 1 large egg lightly beaten, 1/2 pound ground beef, 0.13 teaspoon ground black pepper, 0.67 cup pure maple syrup

[extension-khirkee]

Pork Tenderloin with Mustard Sauce Pork is so flavorful thanks to a wonderful overnight marinade; serve with the delicious, creamy mustard sauce. It doesn't need to be piping hot, making it a great dish for buffets and potlucks. This recipe is one that I'm constantly getting requests for! 1 tablespoon minced fresh chives, 2 tablespoons light brown sugar, 1/3 cup red wine, 1/3 cup sour cream, 1/3 cup mayonnaise, 2 pounds pork tenderloin, 1/3 cup soy sauce, 1.5 tablespoons mustard powder

[jimordie]

Slow Cooker Potluck Spareribs Get delicious spareribs in 5 hours using a slow cooker and this recipe. 3/4 cup packed brown sugar, 1/2 cup honey, 6 pounds pork spareribs cut into serving-size pieces, 1/3 cup soy sauce, 1/2 cup vinegar, 1.5 cups ketchup, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 3/4 teaspoon ground mustard, 1 teaspoon salt, 1.5 teaspoons ground ginger

[arthurdejaffre]

Recipe for Fried Chicken Potato Salad

Made with Milk, Eggs, Salt, Black Pepper, Cayenne Pepper, Mayonnaise, Onion Powder, Apple Cider Vinegar, Salt, Potatoes, Chicken Breasts, Vegetable Oil, Garlic Powder, Smoked Paprika, Black Pepper, Parsley, Dijon Mustard, All-Purpose Flour, Bread Crumbs, Honey. This Fried Chicken Potato Salad is ideal for a picnic or potluck this summer. A tangy honey-mustard dressing coats the crispy fried chicken and tender potatoes, making for a filling and flavorful meal.

[chabd]

Recipe for Kansas Baked Beans Browned ground beef and crispy bacon make these sweet-and-spicy baked beans extra hearty. It's a perfect dish for potlucks. 1/2 pound bacon diced, 2 teaspoons chili powder, 1 can butter beans rinsed and drained, 2 tablespoons molasses, 2 cans pork and beans, 1 onion diced, 1/2 cup white sugar, 1/2 teaspoon ground black pepper, 2 tablespoons prepared yellow mustard, 1/2 pound ground beef, 1/2 cup brown sugar, 1/4 cup barbeque sauce, 1 can kidney beans rinsed and drained, 1/4 cup ketchup

[thedisneychef]

Classic Comfort Food: How to Make the Best Beef Meatloaf

Meatloaf with beef is a classic comfort food that has been a favorite in American kitchens for generations. This hearty and satisfying dish is made with ground beef, breadcrumbs, and a variety of seasonings and spices, and is often served with mashed potatoes and vegetables for a complete and satisfying meal. More Delicious Recipes You Will Love: - Fiery Delights: Savory Buffalo Wings with a Kick! - Slow-Cooked Perfection: How to Make Mouthwatering Beef Brisket - Slow-Cooked Perfection: A Guide to Delicious Beef Pot Roast Our team's experience with meatloaf revealed that the key to making a great meatloaf is to use high-quality ingredients and to balance the flavors and textures. The ground beef should be seasoned with a blend of spices, such as salt, pepper, garlic powder, onion powder, and paprika, to create a savory and aromatic flavor. The breadcrumbs and eggs help to bind the meatloaf together and give it a moist and tender texture. Meatloaf is a versatile dish that can be customized to suit a variety of taste preferences. You can experiment with different seasonings, such as Worcestershire sauce, tomato sauce, or mustard, to add depth and flavor to the dish. You can also add vegetables, such as onions, carrots, or bell peppers, to add nutrition and flavor to the meatloaf. Overall, meatloaf with beef is a delicious and comforting dish that is perfect for a cozy family dinner or a potluck gathering. With its tender and flavorful meat, aromatic seasonings, and classic side dishes, meatloaf is sure to become a staple in your recipe collection. FAQ: Q: What is meatloaf with beef? A: Meatloaf with beef is a classic comfort food made with ground beef, breadcrumbs, eggs, and a variety of seasonings and spices. It is often served with mashed potatoes and vegetables for a complete meal. Q: What is the best way to cook meatloaf with beef? A: The best way to cook meatloaf with beef is to bake it in the oven at 350°F (175°C) for 1 to 1 1/2 hours, or until the internal temperature reaches 160°F (70°C). Cooking times may vary depending on the size and thickness of the meatloaf. Q: What seasonings and spices should I use for meatloaf with beef? A: Some common seasonings and spices for meatloaf with beef include salt, black pepper, garlic powder, onion powder, paprika, and dried parsley. You can also experiment with different seasonings and sauces, such as Worcestershire sauce, tomato sauce, or mustard, to create your own unique flavor profile. Q: Can I use ground turkey or chicken instead of beef for meatloaf? A: Yes, you can use ground turkey or chicken instead of beef for meatloaf. Just adjust the cooking time and method accordingly, as ground poultry may cook faster than ground beef. Q: How do I know when the meatloaf is done? A: The internal temperature of the meatloaf should reach 160°F (70°C) when it is fully cooked. You can use a meat thermometer to check the temperature. Q: Can I freeze meatloaf with beef? A: Yes, you can freeze meatloaf with beef for up to 3 months. To freeze, wrap the meatloaf tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag. Thaw in the fridge overnight before reheating. Q: What should I do with the leftover meatloaf? A: Leftover meatloaf can be used in a variety of dishes, such as sandwiches, meatloaf hash, or meatloaf meatballs. You can also freeze the leftover meatloaf for later use. Conclusion: Based on our experience with meatloaf with beef, we can conclude that it is a classic and comforting dish that is loved by many. Meatloaf with beef is easy to make and can be customized to suit a variety of taste preferences. Our experience revealed that the key to making a great meatloaf is to use high-quality ingredients and to balance the flavors and textures. The combination of ground beef, breadcrumbs, eggs, and seasonings creates a moist and tender meatloaf that is full of savory flavor. The meatloaf can be served with a variety of side dishes, such as mashed potatoes, roasted vegetables, or a side salad, to complete the meal. Meatloaf with beef is a versatile dish that can be customized to suit a variety of taste preferences. You can experiment with different seasonings, such as Worcestershire sauce, tomato sauce, or mustard, to add depth and flavor to the dish. You can also add vegetables, such as onions, carrots, or bell peppers, to add nutrition and flavor to the meatloaf. Overall, meatloaf with beef is a delicious and satisfying dish that is perfect for a cozy family dinner or a potluck gathering. With its tender and flavorful meat, aromatic seasonings, and classic side dishes, meatloaf with beef is sure to become a staple in your recipe collection. Read the full article

[steelcirclecosplay]

Marvel Eat the Universe: Squirrel Girl’s Hot Dish

Differences from the recipe as written: 

We could not find chestnuts, so we used macadamia nuts.

Our supposed vegetable broth was actually a mixture of meat broth and carrot juice due to us having too much meat broth and too much carrot juice. We’d use real vegetable broth if we were making this for real vegans.

We used a mixture of Smart Balance and red palm oil for the vegetable shortening because that is what we had.

We used red onion, because had it frozen.

We just happened to have Shroom Boom powdered mushroom available.

We used a fancy tarragon Dijon mustard because it was easily available in the fridge.

We used white wine vinegar because it was easier to find than the plain white vinegar.

Our parsley was dried.

Our chives were dried.

Reactions: It was very good and had a convincing meaty taste, although the texture was like chunky peanut butter. In fact, the whole thing is like a fancy deconstructed savoury nut butter. It is extremely filling. It is supposed to serve 2, but I think it actually serves 6-8.

Would we make this again: Small chance. We might do this if we had to make a dish for a vegan potluck

[cowboysuggest]

Cowboy Pulled Pork, a recipe by me!

Ingredients for pulled pork:

1 slow cooker (big pot acceptable as long as it has a THICK bottom and a well controlled stove that has a very low heat setting)

1 hunk of your favorite cut of pork. personally I like boston butt or a big hunk of loin. 

2 teaspoons liquid smoke (hickory pairs best with pork in my opinion)

2 teaspoons your favorite vinegar. (I used apple cider as it pairs well with hickory smoke and pork. The vinegar helps if you have a tougher cut of meat, as it helps break down the meat and make it more tender and soft with the pull apart melt in your mouth feel.)

2 teaspoons orange juice (or lemon, or water) (altitudes above 1000ft double this)

salt, pepper

Put pork into slow cooker on low, add liquid smoke, juice (or water), add salt and pepper to taste.

Wait at least 6 hours, thats it! Do not touch it. Especially DO NOT REMOVE LID! It traps steam there for a reason, to cook it and keep it tender and moist.

The longer the better, if you can do 8-12 hours (12 is best, If yours has a timer to stop at 12 then keep warm then perfect!) on a the lowest setting! As long as the cooked meat is tender and falls apart easily, I usually put it in before I head to bed so its ready in the morning or afternoon. When you check on it at the end there will be a lot of fatty juice in the cooker from the meat, do with it what you wish but remove enough to be able to pull the pork without it being super soggy, but still moist. (You want there to be some juice still! It reheats it super well and you will have leftovers) When it's done I start on the sauce so it's fresh and hot for the sandwiches.

Part 2: The Sauce

ingredients: ( * optional, but really makes it) makes about 15 oz

1/2 cup apple cider vinegar or red wine vinegar (I do half and half. If I had to choose one then choose apple cider)

1 tablespoon liquid smoke

1 cup honey

1 cup brown sugar

1/2 cup ketchup (or tomato paste, even puree tomato, canned or otherwise, use sieve to remove seeds)

4 cloves of minced garlic

1/2 cup lemon and/or orange juice. again, I use half and half.

4 teaspoons of worcestershire sauce

1 teaspoon lemon zest*

2 teaspoon chili powder

2 teaspoon mustard (powder/ground)*

2 teaspoon ginger*

1 tablespoon smoked paprika

2 teaspoon onion powder

salt and pepper to taste

a few dashes of cinnamon*

a few dashes of nutmeg*

Add all ingredients in a large pot or saucepan, simmer to reduce for about 20 minutes until you have an almost jiggly liquid, but still runny. Remove from heat and allow to cool, it will thicken as it does. 

Congrats! You just made your own barbeque sauce. Strain, and mix with pulled pork, or put in a bottle and use as needed on each pulled pork roll. This lovely BBQ sauce will keep well in fridge for about 2 months (if its not all gone by then!!!)

Best served on warm bread, like hawaiian or big white dinner rolls. Pairs well with caramelized onions, mashed potatoes, coleslaw (if thats your thing) , salads, oven roasted potatoes, roasted cauliflower, baked beans, sun tea (jasmine is my favorite) , beer battered onion or leek rings, etc... really anything! Also makes great leftovers because as it sits in the fridge, the flavors melt into eachother more... Really great to make in abundance and in advance for packed lunches or potlucks! (best if served hot, but still great cold!) 

My favorite part of this is the sauce, and its especially wonderful because its so easy to make, easy to store, and easy to customize! If its too runny, take out the juice, too thick you add more. feel free to make it your own (if you dont cook often id reccomend getting familiar with it first before doing anything too crazy!) Personally I add a very generous amount of tapatio to mine, but i know thats not for everyone. 

Let me know if you try this, and how you like it / it turns out! Submitted pictures are always welcome :) I hope you enjoy and share this easy dish with your friends! Its a great excuse for a dinner party, even if theres nothing in particular to celebrate, then just celebrate your friends, chow down on some good filling food, and watch a movie or play a game together. Good food is one of the keys to a good life! 

[yassmines-world]

Easy but delicious 💐💐💐💐💐🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

MWhen I want to bring home an empty pan from a potluck, I turn to this recipe. The ribs disappear in minutes!

Ingredients

6 pounds pork spareribs

1-1/2 cups ketchup

3/4 cup packed brown sugar

1/2 cup white vinegar

1/2 cup honey

1/3 cup soy sauce

1-1/2 teaspoons ground ginger

1 teaspoon salt

3/4 teaspoon ground mustard

1/2 teaspoon garlic powder

1/4 teaspoon pepper

Directions

Cut ribs into serving-sized pieces; place with the meaty side up on racks in 2 greased 13x9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender.

Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.

#icancookchallenge

#congratulationschallenge

#icancookchallenge