Recipes

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A place to exchange kick-ass recipes. Either your own, or links to ones you've found and tried (and which worked) online, or tweaks to classics.

This community isn't for gourmet meals or Michellin stars, it's for real recipes people actually use and love.

Also, no cuisine gatekeeping here, please. If you love pineapple and strawberries on pizza, or mushrooms and jellytots in carbonara, them you do you!

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submitted 16 hours ago by [email protected] to c/[email protected]

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[–] [email protected] 12 points 16 hours ago (7 children)

Depends. It's either a pound of cream cheese or a pound of HFCS. Bonus points for adding both to a dish.

[–] Canonical_Warlock 7 points 11 hours ago (2 children)

Who is using Hydrofluorocarbons in their cooking? That's probably a bad idea. Heat plus HFCs is how you wind up inhaling hydrofluoric acid.

[–] [email protected] 1 points 8 hours ago

You aint from Michigan if you neva done this

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