So I figure there's at least a few of us who like to cook - so what's your signature recipe? (Or approximate recipe if you're like me and don't usually use one).

I don't usually bake but I do like to make these - definitely my all time favourite cookies:

TOASTED COCONUT SHORTBREADS

1/2 cup (about 1.5 ounces) unsweetened shredded coconut*
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature**
1/2 cup plus 1 teaspoon sugar
1/2 to 3/4 teaspoon coarse kosher salt (Updated: for unsweetened coconut, the smaller amount; sweetened, the larger amount)
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour

Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.

Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.

Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)

__________________

KATE.

Macaroni and Cheese

Ingredients:
pasta
cheez whiz
pepper

cook pasta until cooked
microwave approximately 3/4 cup of cheez whiz
pour cheez whiz onto pasta
mix
cover in pepper


I find that after a while, the cheese coats your palette and kind of makes everything taste kind of neutral after a while (this goes for KD as well), but when you smother it in pepper you kind of negate this effect. Also I have noticed that this recipe becomes less tasty over age


my personal experiences regarding macaroni(s) and macaroni like food stuffs in terms of tastiness and deliciousness over age delivered in an easy to interpret graphical format and conveyed through Curlz MT, that curly font you always see but never use.:

__________________

Cheese whiz? Wouldn't it be better to make a sauce? Sure it's more time but hardly no effort.

have you ever tried cheez whiz as a sauce? sure its lazy but god damn is it ever delicious. I also love alfredo, heat it up on a saucepan and sautee some mushrooms in it. it's an orgasm in your mouth.

__________________

I'm pretty much scared to. Knowing what it was would probably stop me from eating it.

Recipe for a pretty damn good steak
gotta marinade it first and have a decent cut though, recipes can't improve the meat quality.

Ingredients:
Red Wine
1 Fresh Lemon
Balsamic Vinegar
Worcestershire Sauce
Olive Oil (or similar vegetable oil)
Pepper (pepper the outside of the steak, when you flip it you'll get a peppery marinade)

Marinade your steak (I usually use a strip or filet mignon) in the above stuff, using more of the ingredients listed first and less of the ones listed last. You can use your own judgment on how much to use, as this will deviate depending on the thickness of your meat. The acidic medium of this marinade will tenderize your cut immensely. Let it marinade for however long you want in the fridge, flipping the steaks every 20-30 minutes. Do NOT leave your steaks at room temperature to marinade because bacteria will grow, the fridge will be fine.

When you're ready to cook, just throw the steak on the grill or skillet or whatever (i usually grill em'). Don't go poking holes in it with a fork or a knife as this causes those juices you've spent so long waiting to seep in to leak out. I can't really tell you how long to cook the steak either, as everyone likes em different. Be wary of cooking a filet if you've got one though, they take a pretty long time to be cooked completely.

After you throw the meat on the fire, you can take whatever was left of your marinade and throw it in a skillet on medium heat and reduce until it gets thicker (that is, if you want a sauce for your steak). If you're making the sauce, you can also put some butter in the skillet. At this point I often chop up some garlic and onions and drop them into the sauce skillet.

When they're both done, serve em together. You can also serve the wine used in cooking with the meal for an extra zest.

If you happen to be serving people who prefer white wine to red wine, substitute the wines for one another and use white balsamic vinegar.

__________________

Brazilian Lemonade (it's made with fucking limes)


Ingredients

* 2 limes
* 1/2 cup sugar
* 3 tablespoons sweetened condensed milk
* 3 cups water
* ice

Directions

1. Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
2. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.

I just tried it a little while ago... I need more.

__________________

Tried this with lemons instead of limes cuz I AINT GOT NO LIMES and holy shit best lemonade ever.

__________________

Nice recipes, guys! Tried this one Recipe for a pretty damn good steak - and it's really amazing!