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    [–] Philly Cheesesteak Sliders DougEECummings 7 points ago in GifRecipes

    Full Recipe from TipHero

    Philly Cheesesteak Sliders

    Makes about 6 servings (12 sliders)

    Prep Time: 20 minutes

    Total Time: 40 minutes


    • 5 Tablespoons butter, divided
    • ¾ pound ribeye steak, thinly sliced
    • salt, to taste
    • ground black pepper, to taste
    • 2 cups diced onion (1 medium onion)
    • 1 cup diced green and red bell peppers
    • 12 soft dinner rolls (preferably ones that come packaged stuck together, such as Hawaiian rolls)
    • 2 – 3 Tablespoons mayonnaise
    • 1½ cups shredded provolone cheese, or 8 slices of provolone Cheese
    • ¼ teaspoon garlic powder


    1. Preheat the oven to 350°F/176°C.
    2. Heat a cast iron skillet or other heavy-bottomed sauté pan on medium high heat. Add 1 tablespoon of butter to the heated cast iron skillet and immediately spread the thinly sliced ribeye steak in a thin layer across the skillet. Season it with salt and pepper and allow it to sit untouched for about 1 minute to give the steak a nice crust. Stir and continue cooking the ribeye until it’s done to your liking. Remove the ribeye from the skillet and set it aside.
    3. Add another tablespoon of butter, the diced onions, and salt to the skillet. Cook for 5 minutes or until the onions are tender and just beginning to caramelize. Add the diced green and red bell peppers to the skillet, season them with salt, and cook them for 3 – 5 minutes until they’re tender. Set the cooked onions and peppers aside.
    4. Slice your dinner rolls in half using our tip above, and place the bottoms in an 11 x 7-inch baking dish or on a baking sheet.
    5. Spread a thin layer of mayonnaise on the tops and bottoms of the split rolls.
    6. Spread the cooked steak and sautéed onions and peppers evenly over the bottom layer of the rolls.
    7. Spread the provolone cheese over the onions and peppers layer.
    8. Place the top layer of rollls on top of the cheese.
    9. Melt the remaining 3 tablespoons of butter and in a small bowl mix it with the garlic powder. Using a pastry brush or the back of a spoon, brush the tops of the bread with the melted butter mixture.
    10. Cover the dish with foil and bake it for 10 minutes. Remove the foil and continue baking it for another 10 minutes, or until the cheese is melted.
    11. Separate and serve the individual sliders.

    Chef’s Tips

    • For easy thin slicing, place the ribeye steak in the freezer about 1 – 2 hours before you want to begin making your cheesesteak sliders, until it is partially frozen. Once the ribeye is partially frozen, slice it as thinly as you can.
    • Prepare everything ahead, then finish the Philly cheesesteak sliders in the oven when your guests arrive.

    [–] meirl DougEECummings 261 points ago in meirl

    Everything I do makes me feel guilty

    I didn't know Charlie Brown was Catholic

    [–] Probably less than one minute... DougEECummings 32 points ago in dankmemes

    Motherfuckers forget before England and America ran shit, France was running shit. Also beat England in the Hundred Years War.

    [–] Carrot Cake Cookies DougEECummings 42 points ago in GifRecipes

    Full recipe from TipHero

    Carrot Cake Cookies


    • 2 Tbsp unsalted butter, melted and cooled slightly
    • 1 large egg, room temperature
    • 1 tsp vanilla extract
    • ½ cup maple syrup
    • 1 cup (100g) instant oats
    • ¾ cup (100g) all purpose flour
    • 1 ½ tsp baking powder
    • 1 ½ tsp ground cinnamon
    • pinch salt
    • ¾ cup grated carrots (about 1 medium)
    • 1/3 cup currants

    Cream cheese frosting:

    • 1/3 cup powdered sugar, measured then sifted
    • 4 oz cream cheese, room temperature
    • 2 Tbsp butter, room temperature
    • ¾ tsp vanilla extract


    1. Preheat the oven to 350°F, and line a baking sheet with parchment paper.
    2. In a medium bowl, whisk together the dry ingredients: oats, flour, baking powder, cinnamon, and salt.
    3. In a separate bowl, whisk together the wet ingredients: melted butter, egg, and vanilla. Stir in the maple syrup.
    4. Add in the flour mixture, stirring just until incorporated. Fold in the carrots and currants. Chill the dough for at least 30 minutes.
    5. Drop the cookie dough into 12 rounded scoops on the baking sheet. Bake 15-18 minutes until brown around the edges and cooked through. Cool the cookies while preparing the cream cheese frosting.
    6. Beat the cream cheese and butter together with a hand mixer, add the vanilla then sift in the powdered sugar.
    7. Spoon or pipe the frosting onto the cookies.

    [–] Chocolate Cherry Thumbprint Cookies DougEECummings 14 points ago in GifRecipes

    Full recipe from TipHero

    Chocolate Cherry Thumbprint Cookies

    Makes about 2 dozen cookies

    Prep Time: 1 hour

    Total Time: 1 hour 15 minutes


    • 1 cup flour
    • ⅓ cup unsweetened cocoa powder
    • ¼ cup brown sugar
    • ¼ cup sugar
    • ¼ teaspoon baking powder
    • ½ teaspoon salt
    • ⅓ cup butter, melted
    • 1 egg, room temperature
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract


    • ½ cup granulated sugar
    • ½ cup powdered sugar
    • 1 cup cherry pie filling


    1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 3 baking sheets with parchment paper or a silicon baking mat.
    2. In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, ¼ cup brown sugar, ¼ cup sugar, baking powder, and salt until well-combined.
    3. In a separate bowl, whisk together the melted butter, egg, milk and vanilla extract until well-combined.
    4. Add the wet ingredients to the dry ingredients and mix until just combined.
    5. Portion and roll the cookie dough into 1 inch balls, about 1 scant tablespoon each.
    6. Allow the balls of cookie dough to chill in the refrigerator for 30 minutes to 1 hour.
    7. Roll the balls of chilled cookie dough in the ½ cup of granulated sugar and set aside until all the cookie dough balls are sugared.
    8. Roll the sugared cookie dough balls in the ½ cup of powdered sugar, making sure to coat thoroughly, and place on the lined baking sheets.
    9. Using your thumb or the back of a teaspoon, make a “thumbprint” indention in the center of each cookie dough ball to leave room for cherry pie filling. Do not press completely through the cookies. Repeat this process with the remaining dough.

    [–] French Toast Bake DougEECummings 8 points ago in GifRecipes

    Full recipe from TipHero

    French Toast Bake

    Serves 8 – 10

    Prep Time: 15 Minutes

    Total Time: 1 Hour 15 Minutes (plus several hours or overnight to soak)


    • 8 whole eggs
    • ½ cup sugar
    • 2 Tablespoons pure vanilla extract
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon grated nutmeg
    • ¼ teaspoon salt
    • 1½ cups whole milk
    • 1 cup heavy cream
    • 1 loaf sourdough bread, sliced (preferably stale)


    • 1 cup pecans, chopped
    • ¼ teaspoon grated nutmeg
    • 1 teaspoon ground cinnamon
    • pinch of salt
    • ¼ cup brown sugar, packed
    • ¼ cup cold butter, cut into pieces


    • Generously butter the bottom and sides of a 9 x 13 baking dish. Set it aside.
    • In a medium bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, salt, milk, and heavy cream until they’re well combined.
    • Dip each slice of bread into the egg mixture and place it in the prepared baking dish, overlapping each slice. Pour the remaining egg mixture over the top of the bread slices. Cover the dish with plastic wrap and refrigerate for several hours, or overnight.
    • In a small bowl, mix all of the ingredients for the topping, except for the butter. Once they’re combined, cut the cold butter pieces into the nut mixture until it resembles small pebbles. Cover and reserve the topping to be added just before the French toast is baked.
    • Preheat the oven to 350°F / 175°C.
    • After the French toast is done soaking, remove the casserole from the refrigerator and sprinkle the nut mixture evenly over the top of the bread slices. For a texture that’s more like bread pudding, bake for 45 minutes. For a firmer, less custardy, texture that’s more like baked French toast, bake for 1 hour.
    • Serve topped with maple syrup and fresh fruit.

    Chef’s Tip:

    • Cut directly down into the French toast bake like you would slice a coffee cake, rather than serving individual pieces. That way, everyone gets an even piece of moist French toast and topping.

    [–] Candied Bacon DougEECummings 10 points ago in GifRecipes

    Full recipe from TipHero

    Candied Bacon

    Makes 10 to 16 pieces

    Prep Time: 5 minutes

    Total Time: 35 minutes


    • 1 pound (10 to 16 slices) bacon
    • ⅓ cup maple syrup
    • ½ cup brown sugar
    • Ground black pepper, to taste (optional)
    • Cayenne pepper, to taste (optional)


    1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking pan with aluminum foil, and another baking sheet with parchment paper.
    2. Place the slices of bacon on a greased wire rack, and place the wire rack on the foil-lined baking pan.
    3. Brush the top of the bacon with the maple syrup, and sprinkle with the brown sugar. If using, sprinkle the bacon with the ground black pepper and cayenne pepper.
    4. Place a second greased wire rack upside-down on top of the bacon. Doing so will help prevent the bacon from curling during cooking.
    5. Bake for 15 minutes.
    6. After 15 minutes, remove the second wire rack and flip the bacon. Brush the fresh sides of the bacon with more maple syrup, sprinkle with more brown sugar, and season with additional black pepper and cayenne pepper, if using.
    7. Bake for another 10 to 15 minutes, or until the bacon reaches your desired level of crispiness. Watch closely during the last 15 minutes, since the sugar can begin to burn if cooked too long. If needed, lower the oven temperature to allow the bacon time to crisp before getting too dark.
    8. Remove the bacon from the oven, and let the cooked bacon cool for 5 minutes.
    9. Remove the bacon from the wire rack, so that it does not begin to stick, and place on the parchment-lined baking sheet to continue cooling. Wait until the candied bacon is at room temperature before serving.

    [–] Chicken Alfredo Baked Ziti DougEECummings 7 points ago in GifRecipes

    Full recipe from TipHero

    Chicken Alfredo Baked Ziti

    Makes 6 servings

    Prep Time: 10 minutes

    Total Time: 40 minutes

    Alfredo Sauce Ingredients:

    • 3 tablespoons olive oil or butter
    • 3 cloves garlic, minced
    • 5 tablespoons flour
    • 1¾ cups chicken broth
    • 1¾ cups milk (low-fat is OK)
    • 1 cup grated Parmesan cheese
    • 1 teaspoon salt, more or less to taste
    • ½ teaspoon ground black pepper

    Chicken Alfredo Baked Ziti Ingredients:

    • 12 oz dried ziti pasta
    • 2 cups broccoli florets, frozen or fresh
    • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
    • 1½ cups shredded mozzarella cheese
    • 1 batch alfredo sauce (see recipe above)
    • 2 tablespoons grated Parmesan cheese, optional for garnish
    • 2 tablespoons chopped fresh parsley, optional for garnish


    1. Preheat oven to 400°F/200°C.
    2. Prepare the alfredo sauce: heat olive oil or butter in a large sauté pan over medium heat. Add garlic and sauté for one minute, stirring occasionally, until fragrant.
    3. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
    4. Slowly add chicken the broth, whisking to combine until smooth.
    5. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened.
    6. Add Parmesan cheese, salt, and pepper, and stir until cheese melts. Remove from heat and set aside.
    7. Cook the pasta until it’s al dente, according to package instructions. Drain the pasta and add it to the pan with the alfredo sauce.
    8. Add the chicken and broccoli florets. Toss until everything is evenly coated.
    9. Pour half of the pasta mixture into a greased 9×13-inch baking dish.
    10. Sprinkle half of the shredded mozzarella cheese evenly over the pasta layer. Next, layer the remaining half of the pasta mixture and sprinkle the remaining shredded mozzarella cheese on top.
    11. Bake for 15-20 minutes or until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with optional garnishes if desired.

    Chef’s Tip:

    • You can also use penne paste, or any pasta shape that will hold sauce well.
    • Save time with a store-bought alfredo sauce (no promises that it will be as yummy as ours!)