Chicken Fried Rice by DougEECummings in GifRecipes

[–]DougEECummings[S] -14 points-13 points  (0 children)

Full recipe from TipHero

Fried Rice

Prep: 10 Mins | Total: 30 Mins

Serves: 4

Difficulty: Easy


  • 2 Tablespoons Oil, divided
  • 1 Cup Onion, chopped
  • ½ Pound Boneless skinless chicken (Optional), cut into bite sized pieces (or boneless pork chop)
  • ½ Tablespoon Butter
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste
  • ½ teaspoon Sesame oil
  • 2 beaten Eggs
  • 2 Cups Cold, cooked rice, grains separated/fluffed with a fork (day-old rice is great)
  • 2 cloves Garlic, minced
  • 1 Cup Frozen peas and carrots (thawed)
  • 2 Tablespoons Soy Sauce, or to taste (reduced sodium is OK)
  • 4 Green Onions (Optional), chopped


  1. In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté them until they turn a nice brown color, about 8 - 10 minutes. Add the chicken (or pork) and season with salt and pepper to taste. Cook for 3 - 5 minutes until the meat is mostly cooked through. Remove the onions and meat from the pan and set them aside.
  2. Season the beaten eggs with salt. Add ½ tablespoon of butter and oil to the pan and pour in beaten eggs. Cook the eggs, stirring occasionally, until they're just cooked. If needed, break the eggs up into smaller pieces with a spatula. Remove the cooked eggs from the pan and set them aside.
  3. Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the pan is hot, add the cooked rice, cooked onions and meat, and garlic. Cook, stirring occasionally, until everything is heated through, about 5 minutes.
  4. Add the thawed peas and carrots and the soy sauce to rice mixture and sauté for 1 minute, mixing to combine.
  5. Garnish with chopped green onions, if desired. Serve warm.

Chocolate Peanut Butter Lava Cake by DougEECummings in GifRecipes

[–]DougEECummings[S] 38 points39 points  (0 children)

Full recipe from TipHero


Serves 4

Prep Time: 10 minutes

Total Time: 30 minutes


  • 6 ounces semi-sweet chocolate chips
  • ½ cup unsalted butter
  • ¼ cup all-purpose flour
  • ½ cup confectioners’ sugar, plus more for dusting
  • ⅛ teaspoon Kosher salt
  • 2 eggs
  • 2 egg yolks
  • 8 teaspoons creamy peanut butter
  • Cocoa powder


  1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Grease 4 6-ounce ramekins with butter and dust insides with cocoa powder. Gently tap the ramekins to remove any excess cocoa powder.
  2. Place the chocolate chips and butter in a medium bowl. Microwave on high in 10 second increments, stirring after each one, until melted and smooth. Set aside.
  3. In a small bowl, whisk together the flour, confectioners’ sugar and salt.
  4. In another small bowl, whisk together the eggs and egg yolks until just combined.
  5. Add the flour and egg mixtures to the bowl with the melted chocolate, and mix until no lumps remain. The batter will be slightly thick.
  6. Pour roughly half the batter evenly into the four prepared ramekins. Place 2 teaspoons of peanut butter into the center of each ramekin. Top evenly with the remaining batter.
  7. Place the ramekins on a baking sheet and bake for 13 to 14 minutes, until the edges appear to be solid and firm. The top should look slightly soft.
  8. Allow to cool slightly, then cover with an inverted plate and turn over. Remove ramekins with a towel or oven mitt. Dust with confectioners’ sugar and serve immediately.

Fried Pickles by DougEECummings in GifRecipes

[–]DougEECummings[S] 87 points88 points  (0 children)

Full recipe from TipHero

Fried Pickles

Makes 12 fried pickle slices

Prep Time: 15 minutes

Total Time: 25 minutes


  • Oil, for frying
  • Sandwich sliced dill pickles, about 12 slices
  • 2 cups Panko breadcrumbs


  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon dried dill (optional)
  • ¼ teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg


  1. In a pot large enough for the pickle slices and fit for frying, preheat the frying oil to 350-to-370 degrees Fahrenheit (150-to-190 degrees Celsius.
  2. Place the pickle slices on paper towels or kitchen towels, and pat to dry.
  3. In a bowl, combine the all-purpose flour, paprika, baking powder, black pepper, salt, dried dill and baking soda, and stir to combine.
  4. In a small bowl, add the buttermilk and egg. Whisk until fully combined.
  5. Add the buttermilk-and-egg mixture to the mix of dry ingredients, and mix until smooth.
  6. Place about ½ cup of the panko breadcrumbs in a shallow dish. Reserve the rest of the breadcrumbs for adding later, as needed.
  7. Dip each pickle slice in the batter, and then gently toss each one in the breadcrumbs. Let the coated pickles sit in the breadcrumbs for a minute or so, as doing so will help them stick. Add more of the 2 cups of breadcrumbs as needed, working batches, as the breadcrumbs do not stick as well once they have batter on them.
  8. Working in small batches, fry the battered and coated pickles for 3 to 4 minutes, or until brown and crispy.
  9. Serve with ranch dressing or your choice of dipping sauce.

Cherry Clafoutis by DougEECummings in GifRecipes

[–]DougEECummings[S] 343 points344 points  (0 children)

Full recipe from TipHero

Cherry Clafoutis

Prep: 10 Mins | Total: 40 Mins

Serves: 6-8 servings

Difficulty: Easy


  • 3/4 Pound Cherries, pitted (about 2 cups)
  • 1 Tablespoon Unsalted Butter, softened
  • 3 each Eggs
  • 6 Tablespoons Granulated Sugar, divided
  • 2/3 Cup Milk
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Almond Extract (Optional)
  • 1/4 Cup Powdered Sugar (Optional)
  • 2/3 Cup All-purpose flour


  1. Pit the cherries: remove the stem, and place a cherry on the mouth of the bottle. Use a chopstick to press down through the top of the cherry and pop the pit out into the bottle.
  2. Preheat the oven to 350°F/175°C.
  3. Grease a 9­-inch pie pan with butter, then sprinkle it with one tablespoon of the sugar, turning the pan to coat the sides lightly with sugar, and shaking off the excess. Arrange the pitted cherries evenly in the buttered pie dish.
  4. In a blender, add eggs, the rest of the sugar, milk, salt, vanilla extract, and almond extract (if using). Blend on high speed until the batter is fully mixed and frothy, about 30 seconds to 1 minute. The batter will be very thin.
  5. Pour the batter into your prepared pan, and bake until the custard is firm and golden brown, about 30 to­ 35 minutes.
  6. Once baked, allow the clafoutis to cool slightly, and then dust it with the powdered sugar.

Chef Tips:

  • Do not over-bake this dish. Baking it for too long could result in a rubbery clafoutis. As soon as the clafoutis is golden around the edges, puffed up, and just set, it is ready to come out of the oven.

Swedish Meatballs by DougEECummings in GifRecipes

[–]DougEECummings[S] 26 points27 points  (0 children)

Full recipe from TipHero

Swedish Meatballs

Serves 6 (about 20 small meatballs)

Prep Time: 10 Minutes

Total Time: 35 Minutes



  • ⅓ cup panko
  • ⅓ cup milk
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ small onion, minced 2 Tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon allspice
  • ½ teaspoon nutmeg
  • 2 Tablespoons vegetable oil


  • ¼ cup butter
  • ⅓ cup all-purpose flour
  • 4 cups beef broth
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoons dijon mustard
  • 1½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup sour cream
  • 1 Tablespoon fresh parsley, chopped (garnish)


  1. In a small bowl, combine the panko and milk, and let sit until the milk is fully absorbed.
  2. In a medium bowl, combine the ground beef, ground pork, onion, parsley, garlic, egg, salt, pepper, allspice, nutmeg, and the milk-soaked panko. Mix until fully combined and roll into about 20 small meatballs.
  3. Heat the oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides. Transfer the cooked meatballs to a casserole dish covered in foil or a low oven to keep them warm.
  4. Prepare the sauce: return the skillet to heat and melt the butter. Add the flour and cook for 1-2 minutes, or until it turns brown. Slowly, while stirring, add the beef broth and cook until thickened. Add the Worcestershire sauce, dijon, salt and pepper. Whisk in the sour cream. Add the meatballs back to the pan, and toss to coat them in sauce.
  5. Serve the meatballs and sauce with egg noodles, mashed potatoes or rice, and garnish with the remaining chopped parsley.

Stove Top Mac & Cheese by DougEECummings in GifRecipes

[–]DougEECummings[S] 690 points691 points  (0 children)

Full recipe from TipHero

One-Pot Mac & Cheese

Makes 4 servings

Prep Time: 5 minutes

Total Time: 25 minutes


  • 4 Tablespoons butter
  • 3 Tablespoons flour
  • 2 cups milk (low-fat is OK)
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon yellow mustard, or ½ teaspoon mustard powder
  • ground black pepper, to taste
  • salt, to taste
  • 2¼ cups water
  • ½ pound elbow macaroni, uncooked
  • 2 cups (½ pound) shredded cheddar cheese
  • ¾ cup (3 ounces) shredded mozzarella cheese


  1. Melt the butter in a large saucepan over medium heat. Add the flour and cook for 1 minute, stirring frequently, until the flour is lightly cooked.
  2. Whisk about half of the milk into the flour mixture (it will become a thick roux very quickly.) Add the remaining milk and whisk until it’s smooth.
  3. Add the smoked paprika, garlic powder, hot sauce (if using) and yellow mustard or mustard powder, pepper, and salt, and stir to combine.
  4. Add the elbow macaroni and stir occasionally until the mixture comes to a simmer. Cook the pasta at a simmer, stirring often, for 8-11 minutes or until the sauce thickens and the macaroni is just cooked (al dente). The sauce will still be somewhat thin at this stage.
  5. Turn off the heat and stir in the cheddar and mozzarella cheeses. The sauce will thicken considerably at this point. Taste and adjust the seasoning with salt and pepper to taste.

GAME THREAD: Golden State Warriors (18-6) @ New Orleans Pelicans (12-11) - (December 04, 2017) by ilovebuttsecks in nba

[–]DougEECummings 10 points11 points  (0 children)

Warriors please win and have a win streak so we can have "The Warriors are now XX-XX since Javale let Jim wear his gold chain" memes.

GAME THREAD: Golden State Warriors (18-6) @ New Orleans Pelicans (12-11) - (December 04, 2017) by ilovebuttsecks in nba

[–]DougEECummings 2 points3 points  (0 children)

It's like a player from both teams had a Freaky Friday moment with each other and somehow exchanged shooting abilities between the teams.

Cream-Cheese-Filled Banana Bread by DougEECummings in GifRecipes

[–]DougEECummings[S] 23 points24 points  (0 children)

Full recipe from TipHero

Cream-Cheese-Filled Banana Bread

Makes one 9×5-inch loaf

Prep Time: 10 minutes

Total Time: 90 minutes

Banana Bread Ingredients:

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed very ripe bananas (about 2 large bananas)
  • 1 large egg
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¼ cup cup sour cream
  • ¼ cup coconut oil, melted
  • 2 teaspoons vanilla extract

Cream Cheese Filling Ingredients:

  • 1 large egg
  • 4 oz softened brick-style cream cheese
  • 2 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour


  1. Preheat oven to 350°F/175°C. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan. Set aside.
  2. To make the banana bread batter: in a large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.
  3. In another large bowl, mash the bananas.
  4. Add the egg to the bananas and stir to incorporate.
  5. Add the brown and granulated sugars, coconut oil, sour cream, and vanilla extract to the banana mixture. Whisk to combine.
  6. Fold the banana mixture into the flour mixture with a hand mixer, spatula, or spoon until just combined. Do not overmix. Set aside

  7. To make the cream cheese filling​: in a large bowl, add the softened cream cheese, egg, granulated sugar, and flour, and use a hand mixer to combine.

  8. Fill the the prepared loaf pan with about 2/3 of the banana bread batter. Smooth the top lightly with a spatula, pushing it into the corners and sides as necessary. Set aside.

  9. Gently add the cream cheese filling to the pan in an even layer, leaving a border of about 1/8-inch of the banana batter showing around the filling.

  10. Top with the remaining banana bread batter, smoothing the top very lightly with a spatula so as not to disturb the cream cheese layer. Make sure to spread the batter so it reaches all corners of the pan.

  11. Bake for 30 minutes at 350°F/175°C. Decrease the oven temperature to 325°F/163°C and bake for another 15-20 minutes or until the top is domed and golden, and a toothpick inserted in the center comes out clean (or with a few moist crumbs, but no batter).

Chef’s Tips:

  • If you don’t have coconut oil or aren’t a fan of the flavor (although no strong coconut flavor will be detectable in the finished recipe), you can sub in canola or vegetable oil.
  • Use greek yogurt as a lighter substitute for the sour cream.