Delicious Food Appreciation Thread

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Originally Posted by DooLittle

Made tator tot pie last night and forgot to take you guys pictures! But for tonight...
http://img.tapatalk.com/d/13/10/27/zujepeqa.jpg

CHILI!

http://img.tapatalk.com/d/13/10/27/hutyze2a.jpg

7 hours from now, yummo! I can't decide if I want to do chili cheese fries, sourdough bowls, or corn bread with it though.

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Send some my way! I think fries would be my thing. I've never tried corn bread though. I'm sure it's great though.


Sent from iPhone 5 using tapatalk :)

Corn bread, and over night me some plz

Beer bread!!! :D

Went out for chicken fried steak this morning.
http://img.tapatalk.com/d/13/10/28/tutasuqu.jpg

Ewwwww

Yeah that doesn't look yummy

I keep peeping this thread and its like borderline punishing myself... I'm hungry again :/ raaaawr<---- steps away to raid fridge.

So I made some totally awesome cheesy cauliflower pancakes back in college, and I thought I'd try to revive that recipe tonight. Now that I have actual kitchen appliances, I decided to use our handy dandy food processor to make my work easier... EPIC FAIL. End product looked like fried dog vomit. Tasted delicious though :) I was too embarrassed to take a pic lol. I think I need to start a food fail thread.

Squash apple and cheddar soup...

Ingredients
4 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces. Or bacon.
2 cups grated sharp cheddar cheese, plus more for garnish
Salt and pepper to taste

Directions
Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, pan fry the prosciutto or bacon and cook until crisp. Drain on paper towels.

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto/bacon. Chives might go good with it as well.

Steak and pierogies. Nom.
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