The Recipes thread

Chicken Cutlet (Panko-Crusted)

Ingredients
2 Boneless Chicken Breasts (pounded to ½" thickness, pretty thin)
1-2 Tbsp(s) Olive Oil
1 Egg (well-beaten)
1 Cup All-Purpose Flour
1 Cup Seasoned Panko

Directions:
dry chicken w/ paper towel > dredge in flour on baking pan > dip in beaten egg (medium bowl) > press down on Panko both sides - get cast iron skillet super hot add oil wait 3-5 mins lay cutlet down undisturbed 5 mins - flip five more mins > rest on wire rack or cutting board... 5 mins...slice done.. feel free to add fresh sliced mozzarella, a spring of fresh basil & a thinly sliced fresh tomato followed by. dash of kosher salt & freshly ground pepper before finally drizzling the highest possible quality of extra virgin.olive oil you have. ✌️

IMG_20261010_220410864.jpg bon appetit!
 
CHP said:
Chicken Cutlet (Panko-Crusted)

Ingredients
2 Boneless Chicken Breasts (pounded to ½" thickness, pretty thin)
1-2 Tbsp(s) Olive Oil
1 Egg (well-beaten)
1 Cup All-Purpose Flour
1 Cup Seasoned Panko

Directions:
dry chicken w/ paper towel > dredge in flour on baking pan > dip in beaten egg (medium bowl) > press down on Panko both sides - get cast iron skillet super hot add oil wait 3-5 mins lay cutlet down undisturbed 5 mins - flip five more mins > rest on wire rack or cutting board... 5 mins...slice done.. feel free to add fresh sliced mozzarella, a spring of fresh basil & a thinly sliced fresh tomato followed by. dash of kosher salt & freshly ground pepper before finally drizzling the highest possible quality of extra virgin.olive oil you have. ✌️

View attachment 1936 bon appetit!
Click to expand...
I made this last week. I pound it down to 1/4 - 3/8 thick though so it takes a few CI skillets to crank out a batch. but damn they're good. my kids like to put marinara on them but I usually just go with lemon and black pepper. fuckin black pepper is the most underrated pepper out there and it's on every table across the country. I put that shit in herbal tea, delicious
 
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ABB said:
I made this last week. I pound it down to 1/4 - 3/8 thick though so it takes a few CI skillets to crank out a batch. but damn they're good. my kids like to put marinara on them but I usually just go with lemon and black pepper. fuckin black pepper is the most underrated pepper out there and it's on every table across the country. I put that shit in herbal tea, delicious
Click to expand...
yeah I like it with da mozzz...
 
813OrHP+P3L._AC_UF894,1000_QL80_.jpg
 

Vaifela (Pineapple Drink)​

vaifala-samoan-pineapple-drinks-resipi-foto-utama.jpg


Vaifala (Samoan Pineapple Drink) Traditional
(serves 4-6)

Ingredient | Amount
Very ripe pineapple | 1 whole (~4 cups grated)
Coconut cream | 1 can (397 g / 13.5 oz)
Water | ½ cup (adjust)
Brown sugar | ½ cup (to taste)
Crushed ice | to serve

Steps
  1. Peel, core, and grate the pineapple on a box grater. Collect all the juice (in a large bowl). - I also don't core the pineapple I just cut off all the skin and slice both ends off so it sits square then I grate down to the core).
  2. Stir in the coconut cream — the mixture will thicken.
  3. Add water until it pours easily (not too thick, not too thin).
  4. Taste first, then add sugar to your liking.
    Stir until dissolved.
  5. Refrigerate ~1 hour, or serve immediately over crushed ice.
*Extra: Collect all the skin and put it in a jug of water let sit in refrigerator over night and drink the water with a lil bit of sugar.

Quick Version
(Serves 4)

Ingredient | Amount
Crushed pineapple (canned, with juice) | 1 can (567 g / 20 oz)
Sweetened condensed milk | ½ can (14 oz)
Water | 1–2 cups (to taste)
Sugar | optional, 2 tbsp

*Just stir everything in a pitcher, chill 4 hours (or serve over ice).

Key tips
  • Don't use fresh pineapple with milk — it sours quickly and turns bitter.
    Canned is the safe bet for the condensed-milk version.
  • The drink is meant to be both drunk and eaten — serve with a spoon or boba straw for the pineapple chunks.
  • Keeps 3 days in the fridge. Stir before serving (pineapple settles).
  • Optional: a few drops of vanilla, or swap in mango for a variation.
Feel free to add a couple of shots of Light Puerto Rican Rum!
 
Last edited:

Cornbread​

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Classic Southern Cornbread (Cast Iron)
No sugar, crispy edges, tender crumb. The preheated skillet is non-negotiable.
(8-inch skillet, 8 slices)
Ingredients
Yellow cornmeal (stone-ground preferred) | 1 cup
All-purpose flour | ½ cup
Baking powder | 1½ tsp
Kosher salt | ¾ tsp
Buttermilk | 1¼ cups (you can use tbsp vinegar or half a juice lemon in 1 Cup Milk - wait 5 mins
Egg | 1 large
Unsalted butter | 3 tbsp, melted
Bacon grease or vegetable oil | 1 tbsp (for the skillet)

Steps
  1. Preheat oven to 220 °C (425 °F).
    Place the empty 8-inch cast iron skillet in the oven while it heats — at least 10 min.
  2. Dry mix: Whisk cornmeal, flour, baking powder, and salt in a large bowl.
  3. Wet mix: In a separate bowl, whisk buttermilk, egg, and melted butter.
  4. Combine: Pour wet into dry. Stir just until combined — lumps are fine. Overmixing = tough bread.
  5. Pour: Carefully remove the hot skillet (use an oven mitt or towel-wrapped handle). Add the bacon grease or oil, swirl to coat, then immediately pour in the batter.
  6. Bake 20–25 min, until golden at the edges and a toothpick in the center comes out clean.
  7. Rest 5 min (I flip it out the skillet onto a wire rack at let it rest upside-down)
Tips
  • Stone-ground cornmeal gives more texture and corn flavor than fine cornmeal.
  • Bacon grease in the skillet is the traditional fat — it's what gives that smoky, savory crust.
    Vegetable oil works if you prefer.
  • Don't skip the hot skillet. It's what creates the shatter-crisp edges you can't get any other way
 
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