Recipes
- Thread starter Jon
- 115 comments
- 6,345 views
- 2,970
Raisin Bran:
2 Scoops of Rasins
Wheaties
Milk
2 Scoops of Rasins
Wheaties
Milk
Jon
(Banned)
- 4,925
Homemade Pizza
This makes 2 medium pizzas.
1)1 1/2 TSP. SUGAR
-3 TSP. BUTTER
-1 EGG
-1 PACKAGE OF YEAST
-1 CUP OF LIKE WARM WATER
-1 CUP OF FLOUR
ADD THEM INTO A BOWL AND MIX.
2)ADD 1 CUP OF FLOUR UNTIL THE CONSISTENCY IS RIGHT. MEANING NOT STICKY AND NOT TO THIN OR WATERY.
3)KNEAD THE DOE
4)PUT IT IN A DRY SPOT TO RISE FOR 1 HOUR
5)SPREAD ON A PIZZA TRAY AND SPREAD CHEESE AND SAUCE.
6)COOK ON 425 DEGREES FOR 15 MINS.
7)EAT IT AND ENJOY
This makes 2 medium pizzas.
1)1 1/2 TSP. SUGAR
-3 TSP. BUTTER
-1 EGG
-1 PACKAGE OF YEAST
-1 CUP OF LIKE WARM WATER
-1 CUP OF FLOUR
ADD THEM INTO A BOWL AND MIX.
2)ADD 1 CUP OF FLOUR UNTIL THE CONSISTENCY IS RIGHT. MEANING NOT STICKY AND NOT TO THIN OR WATERY.
3)KNEAD THE DOE
4)PUT IT IN A DRY SPOT TO RISE FOR 1 HOUR
5)SPREAD ON A PIZZA TRAY AND SPREAD CHEESE AND SAUCE.
6)COOK ON 425 DEGREES FOR 15 MINS.
7)EAT IT AND ENJOY
- 5,622
- eMadman
I remember having made a thread a loong time ago in the rumble strip but it got butchered into a "your favourite foods" thread. I don't wanna know what you like. I wanna know what you love and how to make it 
I...unfortunately, don't have any recepies that come to mind since Mac and cheese is about as advanced as I have gone so far.
This is my absolute most favourite dish of all time - I like it more than steak. There's only two dishes I like more than steak and this is one of them. In one case, we made to last a week - I had it for lunch every day and didn't get tired of it. I can't wait for saturday when we grill some more
The problem is that I can't tell you the recipe my mom uses
. She actually wrote this one down but it's her ultra-secret recipe or something. She hasn't even given it to her sister and they tell eachother EVERYTHING 
. This one looks similar but the two or 3 secret ingredients aren't included. Unfortunately, I don't know the english names to them and they're insanely expensive and difficult to find outside of an indian/pakistani store so it doesn't really matter now, does it?
Anyhoo, here it is
Behari Kabab
Ingredients:
Beef (Bada Gosht) fillet pieces 1 kilogram
Onions (Pyaaz) fried and crushed 1 small
Yogurt (Dahee) 1/2 cup
Green Chillies (Hari Mirch) ground to paste 4 count
Oil (Tayl) 1/2 cup
Ginger Powder paste 1/2 teaspoon
Garlic Powder 1/2 paste teaspoon
Garam Masala 1 teaspoon
Chilli Powder powder 1 teaspoon
Coriandar Powder (Hara Dhaniya) 1 teaspoon
Salt 1 teaspoon
Cumin Seed Powder (Sufaid Zeera) 1 teaspoon
Black Pepper Powder powder 1/2 teaspoon
Poppy seeds (Khash Khash) 1 teaspoon
Meat Tenderizer 1 teaspoon
Baisan (Baisan) 1 tablespoon
Method:
1-Mix all the ingredients and marinade for 4-5 hours.
2-Put the meat on skewers and Bar.B.Q. on coal, occasionally basting the meat with oil.
based on what this recipe says, I'd suggest a LOT more meat tenderizer and that it be marinaded at least the day before you grill it. It's the only true way to get the right texture/taste out of it. I'd also suggest using very thin strips of meat rather than large chunks. Just run the strips over a skewer or something and pack them in tight. If it's cooked right, they'll sorta blend together into a single slab. If you use chunks of meat (we call it boti), make sure they're no more than 2 inches wide.
Here's one of the easier favourites of mine though.
wannabe steak-n-eggs
My mom makes this shredded beef stuff which is slightly salty and spicy. Hard to explain but the closest thing that comes to mind is steak but the meat for steak is too stuff. Anyhoo, she somehow cooks it (I've tried to follow her recepe but she doesn't have any measurements and I don't know the english words for some of these spices)and shreds the meat. Later on, when I'm hungry, I'll fry an egg and either mix this in with it or I'll just wrap the egg around the meat after it's fried - kinda like a burrito. Add in a bit of steak sauce and you've got yourself a damn tasty lunch 👍.
I...unfortunately, don't have any recepies that come to mind since Mac and cheese is about as advanced as I have gone so far.
This is my absolute most favourite dish of all time - I like it more than steak. There's only two dishes I like more than steak and this is one of them
. In one case, we made to last a week - I had it for lunch every day and didn't get tired of it. I can't wait for saturday when we grill some more The problem is that I can't tell you the recipe my mom uses
. She actually wrote this one down but it's her ultra-secret recipe or something. She hasn't even given it to her sister and they tell eachother EVERYTHING . This one looks similar but the two or 3 secret ingredients aren't included. Unfortunately, I don't know the english names to them and they're insanely expensive and difficult to find outside of an indian/pakistani store so it doesn't really matter now, does it?Anyhoo, here it is
Behari Kabab
Ingredients:
Beef (Bada Gosht) fillet pieces 1 kilogram
Onions (Pyaaz) fried and crushed 1 small
Yogurt (Dahee) 1/2 cup
Green Chillies (Hari Mirch) ground to paste 4 count
Oil (Tayl) 1/2 cup
Ginger Powder paste 1/2 teaspoon
Garlic Powder 1/2 paste teaspoon
Garam Masala 1 teaspoon
Chilli Powder powder 1 teaspoon
Coriandar Powder (Hara Dhaniya) 1 teaspoon
Salt 1 teaspoon
Cumin Seed Powder (Sufaid Zeera) 1 teaspoon
Black Pepper Powder powder 1/2 teaspoon
Poppy seeds (Khash Khash) 1 teaspoon
Meat Tenderizer 1 teaspoon
Baisan (Baisan) 1 tablespoon
Method:
1-Mix all the ingredients and marinade for 4-5 hours.
2-Put the meat on skewers and Bar.B.Q. on coal, occasionally basting the meat with oil.
based on what this recipe says, I'd suggest a LOT more meat tenderizer and that it be marinaded at least the day before you grill it. It's the only true way to get the right texture/taste out of it. I'd also suggest using very thin strips of meat rather than large chunks. Just run the strips over a skewer or something and pack them in tight. If it's cooked right, they'll sorta blend together into a single slab. If you use chunks of meat (we call it boti), make sure they're no more than 2 inches wide.
Here's one of the easier favourites of mine though.
wannabe steak-n-eggs
My mom makes this shredded beef stuff which is slightly salty and spicy. Hard to explain but the closest thing that comes to mind is steak but the meat for steak is too stuff. Anyhoo, she somehow cooks it (I've tried to follow her recepe but she doesn't have any measurements and I don't know the english words for some of these spices
)and shreds the meat. Later on, when I'm hungry, I'll fry an egg and either mix this in with it or I'll just wrap the egg around the meat after it's fried - kinda like a burrito. Add in a bit of steak sauce and you've got yourself a damn tasty lunch 👍.- 185
well, kababs are all I ate in Iraq, so im kinda back to the american food right now, but those Iraqis, though not sanitary, made the best kababs and rotiserie(sp?)chicken ive ever had!
- 185
shawarma?? is that the chicken breasts on the spike thingy and it rotates and they slice it off everynow and then? its something like that. sharma??? shawarma??? thats the kind of chicken i was talkin about earlier. dont know what type of kababs, just that we'ed send the local kids to get us a whole meal for a buck!! very good food.Originally posted by emad
👍 What type of kababs? I remember this persian restaurant back in houston - their food was to die for. Have you had a really well made Shawarma?
by the way love the sig.
- 185
describe the Shawarma... how they cook it? what it comes on? is it like a sandwich or with some pita flats? thats all they use in Iraq is ALOT of pita style bread. thats like there one major food group.
- 5,622
- eMadman
well...It's slabs of seasoned meat cooked rotisserie style. When I say slabs, I mean like 2 feet long and like 8 inches thick. The thing rotates vertically rather than horisontally.
The fast food places I buy it from offer it in a plate with pita on the side or as a sandwich. Both have that slightly sour green salad and a bit of Hummous (the paste stuff made from chick peas) either on the side or mixed in.
Pita and flat bread in general is pretty much almost a requirement for most if not all middle eastern and south asian foods (except the food served with rice).
The fast food places I buy it from offer it in a plate with pita on the side or as a sandwich. Both have that slightly sour green salad and a bit of Hummous (the paste stuff made from chick peas) either on the side or mixed in.
Pita and flat bread in general is pretty much almost a requirement for most if not all middle eastern and south asian foods (except the food served with rice).
- 185
YEAH!! thats the stuff! it was soooo good! the reason it was better in my opinion, is there is no chemicals, or any odd substance put into the meat, its just cooked on that vertical thing and thats it. thats something i dont miss about Iraq!
- 5,178
- Worcester, MA
- skip0110
My mom makes some sort of chicken, thin strips are "marinated" (sort of...not really in the american sense) with a paste made form black cumin, corriander, lemon, and other spices...I dont know. Then it is baked. I eat em cold, just that and a piece of bread and ice tea, thats great in the summer.
Myself, I do stuff (burgers, hot dogs, sausages) on the grill for myself sometimes. Sometimes me and my buddies go out to the "lake" and build a fire and cook some stuff on that, its a good time. Other than that, all I really can cook that is interesting for myself basically stems form two ideas:
1) Cut up some sausages, and some bell peppers and onions and whatever else I can find (chives...) fry it all up and add some terriaki BBQ sauce or other sauce. Its an OK meal on rice.
2) Pasta, and I boil some veggies and stick them in, and make a sauce with cream or pesto or whatever I can find that looks good.
Yeah, I'm not much of a chef, thats all I got.
Myself, I do stuff (burgers, hot dogs, sausages) on the grill for myself sometimes. Sometimes me and my buddies go out to the "lake" and build a fire and cook some stuff on that, its a good time. Other than that, all I really can cook that is interesting for myself basically stems form two ideas:
1) Cut up some sausages, and some bell peppers and onions and whatever else I can find (chives...) fry it all up and add some terriaki BBQ sauce or other sauce. Its an OK meal on rice.
2) Pasta, and I boil some veggies and stick them in, and make a sauce with cream or pesto or whatever I can find that looks good.
Yeah, I'm not much of a chef, thats all I got.
- 7,965
I'll have to find mine, it's somewhere's. 
Hot Chicken Salad. (Trust me, it's not what you think.)
Hot Chicken Salad. (Trust me, it's not what you think.)
///M-Spec
Staff Emeritus
- 4,928
Dead Thread Revival time
Ever wanted to impress the ladies, guys or the family with a gourmet steak dinner? I'll share my flagship steak recipe with you.
///M-Spec's Red Wine, Peppercorn and Mushroom Filet Migon
Ingredients
2 peices of quality filet (Angus, Hereford or other)
1 bottle of red wine (*)
butter
2-3 shallots
2 cloves of garlic
2-3 large Portobella mushrooms
1 tblspoon corn starch
1 tblspoon sour cream
1 tblspoon chopped parsley
salt, pepper and peppercorns
olive oil
(*) can also subsitute cognaq
Begin by choosing the critical ingredients. The steak and the wine. Remember that no recipe can hide nasty tasting meat, so choose a quality butcher that offers name brand beef. I personally like Hereford.
Wine is often a personal choice, so pick a bottle of your favorite red that compliments beef. If you are a wine buff, then you already know what to get.
For this recipe, I like a Californian cabernet like J.Lohr, but have had good sucess with Australian, Washington and Oregon reds. Cabernet, Shiraz and Merlot are good grapes for this recipe, but a good blend can work as well. If you're not familiar with wine at all, I suggest getting advice from a wine merchant. (be prepare to spend at least 10-20 dollars.. the cheap stuff simply doesn't cut it)
Begin by rubbing the steaks with a light coat of olive oil. Then create a 50/50 salt and peppercorn mixture and rub the steaks. Cover and put them aside.
Chop shallots and crush the garlic.
In a large pan, heat 1/3 a stick of butter with med-high heat. When butter is hot, add shallots and garlic (a clear lid is a good idea here). Cook 5-6 minutes or until brown (but don't overcook!) Add 1 1/2 cup of wine (the rest to serve with dinner) and lower the heat to low-med, stirring occasionally.
Chop (or keep whole, your perference) mushrooms and add to pan. Bring heat to low and allow time for mushrooms to cook (10-15 minutes, but more is okay).
Pre-heat your grill to 380-400 degrees. Grill filets to taste, but avoid overcooking (10-15 minutes for most cuts, up to 18 for thicker). The key to good steaks is to sear them with high heat in a short amount of time, allowing for the juices to seal in. Whatever you do, don't allow them to linger on the grill and dry up!
When the steaks are done, wrap them in tin foil and allow them to sit for approx. 5 minutes.
While the steaks are cooling, mix the corn starch with a little water and add to pan. Then add a tblspoon of sour cream. Don't overdo this or your sauce will look purple. The sauce should take on a dark brown/reddish hue and smell absolutely divine! Stir sauce for another few minutes (you can set up the table as you do this)
Pour sauce over the steaks and add the chopped parsley on top. Serve with wine and sides. Enjoy
M
Ever wanted to impress the ladies, guys or the family with a gourmet steak dinner? I'll share my flagship steak recipe with you.
///M-Spec's Red Wine, Peppercorn and Mushroom Filet Migon
Ingredients
2 peices of quality filet (Angus, Hereford or other)
1 bottle of red wine (*)
butter
2-3 shallots
2 cloves of garlic
2-3 large Portobella mushrooms
1 tblspoon corn starch
1 tblspoon sour cream
1 tblspoon chopped parsley
salt, pepper and peppercorns
olive oil
(*) can also subsitute cognaq
Begin by choosing the critical ingredients. The steak and the wine. Remember that no recipe can hide nasty tasting meat, so choose a quality butcher that offers name brand beef. I personally like Hereford.
Wine is often a personal choice, so pick a bottle of your favorite red that compliments beef. If you are a wine buff, then you already know what to get.
For this recipe, I like a Californian cabernet like J.Lohr, but have had good sucess with Australian, Washington and Oregon reds. Cabernet, Shiraz and Merlot are good grapes for this recipe, but a good blend can work as well. If you're not familiar with wine at all, I suggest getting advice from a wine merchant. (be prepare to spend at least 10-20 dollars.. the cheap stuff simply doesn't cut it)
Begin by rubbing the steaks with a light coat of olive oil. Then create a 50/50 salt and peppercorn mixture and rub the steaks. Cover and put them aside.
Chop shallots and crush the garlic.
In a large pan, heat 1/3 a stick of butter with med-high heat. When butter is hot, add shallots and garlic (a clear lid is a good idea here). Cook 5-6 minutes or until brown (but don't overcook!) Add 1 1/2 cup of wine (the rest to serve with dinner) and lower the heat to low-med, stirring occasionally.
Chop (or keep whole, your perference) mushrooms and add to pan. Bring heat to low and allow time for mushrooms to cook (10-15 minutes, but more is okay).
Pre-heat your grill to 380-400 degrees. Grill filets to taste, but avoid overcooking (10-15 minutes for most cuts, up to 18 for thicker). The key to good steaks is to sear them with high heat in a short amount of time, allowing for the juices to seal in. Whatever you do, don't allow them to linger on the grill and dry up!
When the steaks are done, wrap them in tin foil and allow them to sit for approx. 5 minutes.
While the steaks are cooling, mix the corn starch with a little water and add to pan. Then add a tblspoon of sour cream. Don't overdo this or your sauce will look purple. The sauce should take on a dark brown/reddish hue and smell absolutely divine! Stir sauce for another few minutes (you can set up the table as you do this)
Pour sauce over the steaks and add the chopped parsley on top. Serve with wine and sides. Enjoy
M
///M-SpecThat's too bad. The wine really makes the sauce. You can probably substitute beef broth for the wine. But it wouldn't quite be the same, me thinks.
M
I think that the sauce should have a bit of both.
Hey ///M, why are you wrapping the filet in tin foil after it's done cooking?
///M-Spec
Staff Emeritus
- 4,928
boombexusI think that the sauce should have a bit of both.
Hey ///M, why are you wrapping the filet in tin foil after it's done cooking?
Go for it
It's an old trick my father-in-law taught me. It's supposed to help the steak juices still in the meat retain a higher temperature after it's come off the grill. More internal cooking, I guess.
M
///M-SpecGo for it
It's an old trick my father-in-law taught me. It's supposed to help the steak juices still in the meat retain a higher temperature after it's come off the grill. More internal cooking, I guess.
M
After a steak comes of the grill, you want to let it "rest." Which means to get it off the grill and put it somewhere that is warm. This let's the juices in the meat redistribute themselfs and leads to a more juicy steak from end to end.
Wrapping it in foil, will keep it hotter, thus, cooking it more. So if you pulled the steak off the grill at medium rare, then it could very well be medium well when you serve it.
In my professional opinion, don't wrap the steak in foil.
Also, searing a steak does not seal in the juices. Take your tin foil for example. When you open that up, is there a bunch of juice in the packet?
Searing a steak is only to add flavor and to make it look good.
- 4,680
I've gotta add Der Alta's kickass chili recipe. I tried it once, and it was easily the best chili I have ever had, but unfortunately I have not had the oppurtunity to try it since.
Linkage to recipe:
https://www.gtplanet.net/forum/showpost.php?p=257145&postcount=8
Linkage to recipe:
https://www.gtplanet.net/forum/showpost.php?p=257145&postcount=8
///M-Spec
Staff Emeritus
- 4,928
boombexusAfter a steak comes of the grill, you want to let it "rest." Which means to get it off the grill and put it somewhere that is warm. This let's the juices in the meat redistribute themselfs and leads to a more juicy steak from end to end.
Wrapping it in foil, will keep it hotter, thus, cooking it more. So if you pulled the steak off the grill at medium rare, then it could very well be medium well when you serve it.
In my professional opinion, don't wrap the steak in foil.
Also, searing a steak does not seal in the juices. Take your tin foil for example. When you open that up, is there a bunch of juice in the packet?
Searing a steak is only to add flavor and to make it look good.
Huh, that's interesting. So I should just leave it on a plate in, say a microwave or oven?
I don't know you were a pro, Boom
How about sharing a secret recipe with us?M
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
Since this is an old thread repeated, I'll repeat and old recipe.
Solid Lifters' Fried Spaghetti
The next time you make spaghetti, do the following:
1. Mix the leftover sauce with the leftover noodles. Blend them well together, making sure you don't add too much sauce, if a lot is leftover. Adding too much sauce will cause it to pool up in the noodles, which will ruin fried spagetti.
2. Put it in a large bowl, and cover it up and put in the fridge at once. You need to build up condensation so the water can drip back down into the spaghetti. This helps the noodles to get big and fat, and helps the sauce incorporate into the noodles, which is needed.
3. Let it "age" in the fridge for at least 24 hours; 48 being best.
4. Preparation: Heat up a large frying pan. Add one half stick of margarine, and margarine ONLY. Adjust if there is not a lot of spaghetti to be fried. Once the margarine is melted, add the spaghetti, which should be ice cold. Do not let it get to room temperature. With a large, flexiable spatula, slice off a layer of the spaghetti, and add it to the frying pan. Keep doing this util no more room is left in the pan. Allow the melted margarine to absorb into the bottom layer of the spaghetti, about two, three minutes time, and then flip it over like a pancake. Let it cook now for a few minutes, and then constantly flip the spaghetti over, and over, until it is well heated. It should take about ten minutes to heat the spaghetti. Towards the end of the heating process, add a little bit of romano cheese to the spaghetti. Then serve.
5. Preparation notes: The spaghetti will steam like mad. This is what you want to happen. It also cracks, and pops, like mad too. This is the water in the noodles turning into steam. You are now carmelizing the spaghetti noodles like it was fried rice. It should take a similar color to fried rice too, but not exactly like it. You'll also notice the noodles are a lot smaller, because you will have cooked most of the water out. You might, and really should, cut the spaghetti with the end of the spatula. Cutting it will make it easier to flip, and mix, toward the end of the heating process. It'll make it easier to eat, too.
I swear to God, this stuff is awesome if you get it right! There really isn't anything like it! Enjoy!
Solid Lifters' Fried Spaghetti
The next time you make spaghetti, do the following:
1. Mix the leftover sauce with the leftover noodles. Blend them well together, making sure you don't add too much sauce, if a lot is leftover. Adding too much sauce will cause it to pool up in the noodles, which will ruin fried spagetti.
2. Put it in a large bowl, and cover it up and put in the fridge at once. You need to build up condensation so the water can drip back down into the spaghetti. This helps the noodles to get big and fat, and helps the sauce incorporate into the noodles, which is needed.
3. Let it "age" in the fridge for at least 24 hours; 48 being best.
4. Preparation: Heat up a large frying pan. Add one half stick of margarine, and margarine ONLY. Adjust if there is not a lot of spaghetti to be fried. Once the margarine is melted, add the spaghetti, which should be ice cold. Do not let it get to room temperature. With a large, flexiable spatula, slice off a layer of the spaghetti, and add it to the frying pan. Keep doing this util no more room is left in the pan. Allow the melted margarine to absorb into the bottom layer of the spaghetti, about two, three minutes time, and then flip it over like a pancake. Let it cook now for a few minutes, and then constantly flip the spaghetti over, and over, until it is well heated. It should take about ten minutes to heat the spaghetti. Towards the end of the heating process, add a little bit of romano cheese to the spaghetti. Then serve.
5. Preparation notes: The spaghetti will steam like mad. This is what you want to happen. It also cracks, and pops, like mad too. This is the water in the noodles turning into steam. You are now carmelizing the spaghetti noodles like it was fried rice. It should take a similar color to fried rice too, but not exactly like it. You'll also notice the noodles are a lot smaller, because you will have cooked most of the water out. You might, and really should, cut the spaghetti with the end of the spatula. Cutting it will make it easier to flip, and mix, toward the end of the heating process. It'll make it easier to eat, too.
I swear to God, this stuff is awesome if you get it right! There really isn't anything like it! Enjoy!
- 4,805
Well not a big cook here and I burn just about everything I cook on accident! 
Anyways here is a little snack I LOVE eating.
Things you need -
- Bread (Any kind.)
- Chips (I think it works best with Doritos Salsa kind. Use whichever you perfer but using Doritos is what this recipe is all about!)
- HOT Sauce (I usually use some Fire sauce's you get from Taco Bell and some of my mom's homemade HOT Sauce's. I make it extremely HOT since I am from India and people from India LOVE SPICY things! Trust me if you guys ever eat any Indian food at a Indian's house you will die! Anyways this WHOLE reipe will taste good if its spicy if its not then it will just be a regular old sandwich.
- Cheese (Yellow cheese or PepperJack is good also!)
Instructions -
Get bread and put Sauce on both of the breads as much as you want. I usually just put like 2 packs of Fire Sauce from Taco Bell on each bread and then some more of the Indian style Hot Sauce.
Alright now that you have that added the Sauce you are ready to put some Doritos inside the bread and then after that you put cheese on and then close up both ends and you are ready to eat!
Total cooking time - Usually under 2 minutes but after a while under a minute!
BTW I will leave this in the original color Black so its muct easier for you guys to read rather than my traditional DimGray.
I hope you guys like this! I really love eating this!
Anyways here is a little snack I LOVE eating.
Things you need -
- Bread (Any kind.)
- Chips (I think it works best with Doritos Salsa kind. Use whichever you perfer but using Doritos is what this recipe is all about!)
- HOT Sauce (I usually use some Fire sauce's you get from Taco Bell and some of my mom's homemade HOT Sauce's. I make it extremely HOT since I am from India and people from India LOVE SPICY things! Trust me if you guys ever eat any Indian food at a Indian's house you will die!
Anyways this WHOLE reipe will taste good if its spicy if its not then it will just be a regular old sandwich.- Cheese (Yellow cheese or PepperJack is good also!)
Instructions -
Get bread and put Sauce on both of the breads as much as you want. I usually just put like 2 packs of Fire Sauce from Taco Bell on each bread and then some more of the Indian style Hot Sauce.
Alright now that you have that added the Sauce you are ready to put some Doritos inside the bread and then after that you put cheese on and then close up both ends and you are ready to eat!
Total cooking time - Usually under 2 minutes but after a while under a minute!
BTW I will leave this in the original color Black so its muct easier for you guys to read rather than my traditional DimGray.
I hope you guys like this!
I really love eating this! 
- 1,010
Ok guys. I have decided to try and make my parents dinner tonight. Considring Im no less a better cook than a cat, I have found some easily preparable dishes. So far i have some Potatoe Au-gratin, that with some corn and i found some pork chops in the fridge. I can handle the directions on the au-gratin and corn is a sinch, but its the pork chops i need help with. I have some shake and bake and bread crumbs. So my idea was to bread the pork chops maybe? My question now is do you think that the dish will be good, ie pork chops, au-gratin and corn? And if i go with the breaded style, should i pound the pork with a mallet, i think my mom has before, and then what, dip them in wisked eggs, like as something for the breading to stick to, which i think my mom has also done? Oh and as the thread implies, post any other ideas you guys might have while we are at it. Maybe some tips and hints. If i go to Gtp for everything but my food, why not now?
