RECIPE SHARE THREAD

[Anonymous No.6753078]

What's your best recipe that always puts a smile on the face of anyone who eats it?

[Anonymous No.6753140]

This one always works, got it off /ck/ too (god bless you random anon):
Olive Garden's Zuppa Toscana:

1 lb Italian sausage
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon, cooked and crumbled
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans/cups chicken broth
1 quart (4 cups) water
1 cup heavy whipping cream

Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot and remove, set aside.
Saute onions in remaining sausage fat until soft.
Add chicken broth, water, potatoes and garlic to pot and stir.
Cook on medium heat until potatoes are done.
Add sausage, bacon and kale.
Simmer for another 10 minutes.
Turn to low heat.
Add cream.
Add salt and pepper to taste.
Heat through and serve.


My notes:
-dice onions extremely fine, almost to a paste, and cook on low for a long time
-measure the potatoes
-follow the amounts on the recipe exactly (except for kale, bacon, and garlic)
-make sure potatoes are cooked through before adding the stuff
-put in breadsticks after the soup is done (turn off the burner)
-taste for salt right after adding cream (leave only slightly undersalted)
-don't forget the parmesan

[Anonymous No.6754390]

>/ck/ fucking sucks these days

[Anonymous No.6754412]

>>6753078
I got this Bloody recipe from a guy on here a while ago. It's 10/10.

>Fresh grated ginger root(1 tbs)
>Worcestershire (5dashes)
>Spicy horseradish(1tsp or more if you like)
>A1sauce(half tsp)
>Pepper(4dashes)
>Salt(two dashes)
>Tabasco(3-5dashes or what you want)
>Sweet and sour(1oz.)
>V8(half a can)
>Olive brine(1tsp)
>Add vodka(top shelf)
Shake with ice for ten seconds.
Pour into a celery salt rimmed tall glass with ice. Garnish with celery stalk and or pickled aspearagus spear.