Yes Chef, Who is the best cook

Well, after a very exciting week #10 Thanksgiving 5 game week/weekend, with two teams playing twice, last minute victories, upsets...... We got it all. :football:

Again we have a 3 game football weekend. As exciting as the league is currently entering the final third. We still have a little extra time. :clock8:

Let's see who can stand the heat.:hotsprings:

What is YOUR BEST homemade dish. Whether it's Breakfast, lunch, dinner, dessert or other, who cares.
A dish that you make yourself, not your spouse/partner or some frozen dinner you found in the bottom of your freezer and you put in the microwave. Get creative.
Maybe something you make for a potluck, holiday, that special person or game night.

I make great sandwiches

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Pb & J

It's been years since I've made it, but I used to make a mean beef stew. And then make a pie crust and use the stew leftovers for a nice meat pie the next day.

:drooling_face:

Send my your ice cube recipe.
I'm having guests over next weekend.

tuna, chopped dill pickles, Miracle whip, B & B pickles, and ripl chips.

Roasted Turkey and Cranberry Jelly.

I can do stew, but can't do pastry if it were to save my life.

I suck at cooking eggs.

Well, tbh, I used a mix. Just had to add water and then roll out the dough.

tuna, chopped dill pickles, Miracle whip, B & B pickles, and ripl chips.

Chips in the sandwich?
That's going on my keeper list.
My wife will love that one. Thanks

adds some extra crunch

I sometimes put them in my deli meat and cheese sandwiches.

and Hot dogs

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I tried a mix for Thanksgiving, I flopped.
Used my own homemade cherry preserves, pie good, the crust so-so.

What type?

This is what I used to use. Not sure if it'd be great for a dessert, but worked well for a savory pie.

I don't recall seeing that in Manitoba stores, it will look for it.
Thanks

all, specially easy over. Always turns into badly scrambled. Some success with boiling eggs just right.

sometimes it pays to have a loving wife around :slight_smile:

When I cook any type of eggs, I let them warm up to room temperature before cooking, for over easy or sunny, I cook on medium heat, in an greased (Bacon fat) pan, a pan large enough to so as not to crowd the eggs, I like a heavy pan.

I prefer my wife :slight_smile:

All other methods have failed me, sigh

I'm going to give my secret Salsa recipe (more of a guide) as I never follow a recipe.

10 - 15 Roma tomatoes - cut 3/4 inch cubes.
1 1/2 - 2 cups onion - cut 3/4 inch pieces.
1 1/2 - 2 cups red/orange bell peppers - cut 1/2 inch pieces.
1/2 cup of your favorite hot pepper - cut 1/2 inch pieces (optional) depends on your scoville scale.
3/4 - 1 cup celery cut - 1/2 inch pieces.

Place in large pot, sprinkle with 1/4 cup pickling salt.
Cover and store in cool area for 12 - 24 hours.
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Rinse well, then soak mixture in clean water for 1 - 2 hours.

**Mean while, in a separate large pot. **
Add 3 - 4, 5.5 ounce cans tomato paste.
1/4 cup fresh finely cut garlic.
1 cup vinegar (adjust to taste)
3/4 cup sugar (adjust to taste)
1 tsp cayenne pepper - more to taste.
1 tsp each oregano, parsley, basil & ground mustard.
**Mix and heat. **
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Drain tomato veg mixture 10 plus minutes. Then add to the warm paste mixture.
Bring to boil 5 minutes, reduce to simmer (lowest setting) for 1 plus hours. Alter sugar, vinegar to taste. Add water if too thick.
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Follow canning procedure. Makes about 6 - 500 ml jars.
Enjoy.
You will never buy store bought again.

Remember all recipes are a guide, I never make it the same twice, I always go on taste.

AS I said I never follow a recipe, I did an end around on your tuna sandwich.

Left over chicken, B&B pickles, thinly sliced onions, miracle whip & Old Dutch ripple chips. Cheddar on the side...