Oct 6, 2017

Giveaway - Share Your Favorite Recipes!

Send us your favorite recipe. Win a prize.
We all have that one recipe we go to that’s tried and true and never fails to satisfy. Whether it’s a soup, salad, lasagna, pie, cake or a classic casserole, there’s always that one dish we cherish the most.
We want to giveaway a great prize to a lucky winner in return for sharing their favorite recipe. Here’s how it works:


Upload your recipe in the discussion below: · It can be a picture of your recipe card and/or actual dish. · It can be a link from website. · Or you can simply type it out.
*Note: Whether it’s yours or someone else’s, make sure to credit where you got your recipe! We appreciate any recipe you share, but we'd particularly enjoy ones that were your own.
See full contest rules here: http://dro.ps/recipegiveaway


The winner will be randomly selected after the end of the contest period on Friday, October 13th 11:59PM.


The winner of the contest will take away a 7-inch Shun Premier Santoku Knife.


Link: www.seriouseats.com/recipes/2017/09/chicken-pot-pie-biscuit-topping-recipe.html
Type it out:
“Chocolate Chickpea Muffins by Arthur Brown
With protein and fiber from a can of chickpeas/garbanzo beans and sweetened with honey and banana, these rich, chocolatey muffins are so healthy that you really can enjoy them for breakfast guilt-free. If you like, you can also add nuts or dried fruit to the mix.
Ingredients · 1 (15-ounce) can S&W Beans 50% Less Sodium Garbanzo Beans, rinsed and drained · 3 large eggs · ½ cup honey · 1/3 cup unsweetened cocoa powder · 1 banana · 1 teaspoon baking soda · 3 tablespoons coconut oil, melted · 1 teaspoon pure vanilla extract · ½ teaspoon cinnamon · ¼ cup mini semisweet chocolate chips (or 2 tablespoons mini semisweet chocolate chips plus 2 tablespoons cacao nibs) (optional)
Instructions Preheat the oven to 350ºF. Spray a 12-cup muffin tin with baking spray.
In a blender, combine the garbanzo beans, eggs, honey, cocoa powder, banana, coconut oil, baking soda, vanilla, and cinnamon and blend until smooth. Stir in the chocolate chips and cacao nibs, if using, and mix to incorporate. The batter will be very runny. Pour or spoon the batter into the prepared muffin tin, filling each well about ¾ full.Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Thanks in advance for participating in this giveaway!

Add a comment...
Greetings everyone. We have an official winner! Congratulations to Tory Davis (aka MrSenpai).

The winning recipe:

The giveaway is now complete, but we still encourage people to share their favorite recipes so keep submitting them in the discussion below.

Thanks to everyone for participating!
- Massdrop
I got it from an anime called Food Wars,it's delicious and a mixture of japanese and spanish cuisines,give it a try!

This, hands down.
The contest is now over, BUT if you have more recipes you want to share absolutely do so. We're all blown away quite frankly as to how many of you submitted your recipes. We're now going to work on picking a winner and will make the announcement this week! Thanks everyone for participating. 🥗 🥘 🍝
My mother got this recipe from her mother, who got it off of a package of onion soup mix. Its been tweaked over the years.

Salisbury Steak
  • 1 packet Beefy French onion soup mix (prepared per pkg directions)
  • 1 can 6oz sliced mushrooms, drained
  • 1 1/2 pounds ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/8 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  1. In a large bowl, mix together 1/3 cup prepared Beefy French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. Heat 2tbs oil In a large skillet over medium-high heat until shimmering, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mushrooms. Pour over meat in skillet. Cover, and simmer on medium for 20 minutes until sauce thickens into gravy-like consistency, stirring occasionally. Flip patties halfway through.
sadly my jaw is fractured and my mouth is wired shut. I just want to eat food
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That sucks. I narrowly avoided the wires when I broke my jaw. I was a kid at the time so living on milkshakes and jello didn't seem too bad.
They didn't use metal to wire it shut. They used this new stuff, looks like weed eating line, and it was strung through my teeth. Apparently much more comfortable
My wife and I found this on pinterest and we make this every few weeks. It makes so many leftovers too!

4 boneless chicken thighs;
1/2 tbsp. Dijon or homemade mustard;
1/8 cup of balsamic vinegar;
1/4 cup of olive oil;
1 tbsp. fresh lemon juice;
1 tbsp. fresh rosemary, minced;
1 garlic clove, minced;
Sea salt and freshly ground black pepper to taste;

In a bowl, combine the mustard, balsamic vinegar, garlic, rosemary, lemon juice, and season to taste with salt and pepper.

Slowly pour the olive oil in with the mixture while whisking.

Place the chicken in a marinating container (glass or plastic; don’t use metal) and pour the mustard balsamic marinade on top. Place in the refrigerator or leave on the counter, covered, and marinate for about 30 minutes.

Preheat your oven to 375 F.
Transfer the chicken to a baking dish and empty the remaining sauce on top
Place in the oven and bake for 1 hour or until the chicken is cooked.
Black Beer Bread, adapted from:

Makes two loaves of a dense, flavorful bread with a soft crumb. Goes great with soups, cheeses, or just plain butter.


One 12oz bottle of warm dark beer, such as stout or porter
1 packet yeast (2 1/4 tsp.)
2 Tbs. honey
1 egg
2 tsp kosher salt
4-5 cups flour (we used 3 cups white bread flour, 1.5 cups rye, and 1/2 cup whole wheat) plus 1/2 cup for working.
In a small bowl, add the yeast to the beer and allow to sit for 5 minutes until foamy. To this, add the egg and honey. Combine dry ingredients, then add gradually until you have a cohesive, workable dough that isn’t too sticky. Knead about 5 minutes, then cover and let rise for at least 1 hour. Repeated risings will yield a lighter, puffier loaf, but are not strictly necessary.
Punch down mixture, and divide in two. Shape into your desired loaf, then proof the bread in a warm, moist environment for about 2 hours. Pre-heat oven to 450F. Dust the loaf lightly with flour - rye provides a nice color contrast - and slash top.

Bake for 25-30min or until the crust is nicely browned. Let stand for at least 15 minutes.
Israeli Shaksuka

2 onions (medium) - dices
1-2 garlic cloves - chopped
eggs (1.5 eggs/person)
2 fresh tomatoes - diced
1 canned pilled tomatoes (diced or whole)
fresh basil - 10 leafs
goat cheese - or any hard cream cheese you can roll to small balls...
0.5 cups of warm water
halapino - optional

Hit a pann, pour 5 tablespoons of olive oil. Fry the onion and the garlic until the onion turns yellow.
[If you like spicy - add chopped halapino at this point].
Add the fresh tomatoes, salt and pepper, stir and leave it standing for two minutes.
Mix the canned tomatoes, 0.5 cups of water, stir and leave standing for 15 minutes.
Use a tablespoon to make small holes, each egg goes to one whole - one each time.
Roll small balls from the goat cheese, disperse evenly in the pann.
Add the basil leafs.
Leave standing until the eggs are boiled in the desired measurement.

Best consumed with fresh white bread.

This is an amazing pasta, but even better if you have access to home grown ingredients.


  • 4 cups ripe tomatoes, cut into 1/2 inch cubes
  • 1 lb. brie, rind removed, torn into irregular pieces
  • 1 cup clean basil leaves cut into thin strips
  • 3 garlic cloves, peeled and finely minced
  • 1/2 cup olive oil (or more for taste)
  • 1 and 1/2 pounds linguine
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon salt (for pasta water)
  • 1 tablespoon olive oil (for pasta water)
  • freshly grated parmesan cheese for garnish
  • optional: additional basil strips of garnish

  1. Combine tomatoes, brie, basil, olive oil, garlic and pepper in serving bowl.
  2. Prepare 2 hours before serving and set aside covered at room temperature.
  3. Boil 6 quarts water with 1 tablespoon olive oil and 1 tablespoon salt.
  4. Add linguini and boil 8-10 minutes or until tender.
  5. Drain pasta.
  6. Toss pasta and marinating tomato mixture.
  7. Top with freshly grate parmesan cheese and additional basil strips.
  8. Serve warm.
Simplest Pasta.
This dish is a favorite among children and adults, it's easy to make (even during our camping trips), it takes less than 15 minutes!
Cook your favorite pasta, drain and put some olive oil on it so it won't get sticky.
During the cooking of the pasta:
Finely chop several cloves of garlic, as much as you like (I usually use one clove per person).
Chop fresh tomatoes (remove wet, seedy parts), again about one tomato per person.
Chop fresh basil (not too fine), about 2 or 3 big leaves per person (in the picture I didn't have as much basil as I like)
Mix everything, add a little more high quality virgin olive oil, salt and pepper and a squeeze of lemon juice.

PS: this is more like a pasta salad, the pasta is lukewarm and the other ingredients are all fresh and raw...
Caprese salad

- Tomatoes, sliced
- Mozzarella, sliced
- Sweet basil
- Extra virgin olive oil
- Salt
- Ground pepper

Find the best tomatoes, mozzarella, sweet basil, and extra virgin olive oil as you can. Slice the tomatoes and mozzarella. Alternate and overlap tomato slices, mozzarella slices, and basil leaves. Season with salt and pepper. Drizzle olive oil on top.

Do not add anything else and ruin it. No vinegar, no arugula. Just don't.

Recipe origin: Campania
Crispy Pork Belly Recipe from Recipe Tin Eats

  • 800 - 1.2kg / 1.6 - 2.4 lb pork belly , skin on
  • 1 1/2 tbsp Chinese cooking wine
  • 1 tsp Chinese five spice powder
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tbsp white vinegar (helps conduct heat evenly)
  • 200 g / 7 oz rock salt (Note 6)
InstructionsProper Chinese Method: Puffy Crispy Crackling
  1. Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Be very careful not to pierce into the fat or flesh. (Note 1)
  2. Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually.
  3. Sprinkle over five spice powder, salt and pepper. Rub all over flesh (not on skin).
  4. Turn right side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hours).
  5. Preheat oven to 180C/350F (all oven types).
  6. Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5" rim above the pork skin (to hold salt in).
  7. Transfer pork to baking tray. Dab skin with paper towels.
  8. Brush skin with vinegar.
  9. Spread rock salt on the skin (the foil edges will stop it from falling down the sides).
  10. Roast for 60 minutes.
  11. Remove pork from oven and transfer onto work surface.
  12. Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10" from the heat source.
  13. Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.
  14. Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 2)
Easy Method: Super Crispy But Not Puffy Crackling
  1. For this method, 1 cup table salt (enough to cover skin about 3 - 5 mm / 1/8 - 1/5" thick) can be used. (Note 6)
  2. Skip the skin pricking but follow same steps up to scraping off the salt.
  3. Instead of flicking to grill/broiler, turn the oven up to 240C/465F.
  4. Place pork on a rack and return to baking tray.
  5. Roast for a further 30 minutes or until crackling is golden and crispy.
To Serve
  1. Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post or into squares.
  2. Serve with ordinary mustard - not spicy, not Dijon, just ordinary American or other yellow mustard (yes really!). Sometimes it is served with white sugar on the side too - I don't use this.
Yuzu Citrus Pasta

Very easy to make and simple pasta that can be served either hot or cold (great for spring).

2 tablespoons Yuzu Citrus Juice (freshly squeezed or bottled)
1/2 teaspoons Salt
1/2 teaspoons Pepper
4 cloves of Garlic
Half sliced Brown Onion
200 grams Enoki Mushroom
100 grams Spinach or Kale
1 Avocado
1 tablespoon Olive Oil
1/4 teaspoon Soy Sauce
10 grams Butter
200 grams Angel Hair pasta

Wash and chop the brown ends off of the Enoki Mushroom and set aside.
Take the stems off of the leafy greens, leaving only the leaves and set aside.
Chop garlic cloves. Slice brown onion thinly. Peel and dice the avocado and set aside.

Heat a frying pan with the oil and sauté the garlic and onion until brown. Start boiling the pasta.
Add the enoki mushroom and butter and put on medium to low heat.
After browned and cooked, add spinach and fry until soft. Turn off heat. Strain pasta once cooked.
Add the pasta to the frying pan and thoroughly mix the pasta and vegetables together.
Add the salt, pepper, yuzu juice, and avocado.
Stir and serve.

Optionally, if you have access to mentaiko or tarako (cod/salmon fish roe) you can add a bit on top as a garnish that also tastes amazing with the citrus.
The favourite staple from my grandma's incredible kitchen