Recipe Thread

[Vyvii]

As requested, this is the official Recipe Thread.

[Morganà]

this is a soup i absolutely love!! (yes it's my comfort food!!)

10 Cups Water
5 Chicken Bullion Cubes
2lbs Mild Sausage
Crushed Red Pepper
Bacon
Garlic
1 Large White Onion
4-5 Potatoes (size and amount up to cook)
1 Cup Heavy Whipping Cream
1 Bunch Kale (separated from stems and chopped up)

In a pot, bring water and bullion cubes to a slow boil.
Meanwhile, cook sausage seasoned with crushed red pepper. Set aside and drain grease.
in the same pan that you cooked the sausage, sautee the bacon (i use hormel bacon) onion, and garlic till tender (the amount of bacon and garlic should be in portion to the large onion.)
Empty bacon, onion, garlic mixture to the water/bullion that is boiling. and add potatoes. cook 30min or till potatoes are tender.
add the heavy whipping cream bring to a boil.
finally add kale simmer for 5min and serve!

[Somosito]

In the event any of you guys are also into the home brewing scene. This is the first beer I ever made by myself.

Ingredients
6.5 lbs. (2.9 kg) pale malt
8 oz. (0.22 kg) crystal malt (80 °L)
6 oz. (0.17 kg) roasted black unmalted barley
7 AAU Kent Goldings hops (1.4 oz./40 g of 5% alpha acids)
12 oz. lactose (boiled for 10 minutes, added at kegging)
Wyeast 1028 (London Ale) yeast


Step by Step

Mash in with 2.5 gallons (9.5 L) of 170 °F (77 °C) water, aiming for 152 °F (67 °C) strike temperature. Hold 2 hours for conversion.Raise to 168 °F (76 °C) for mashout. Hold 10 minutes. Sparge with about 5 gallons (19 L) of water. Boil 1.5 hours. Add hops at 45 minutes. Ferment at 65 °F (18 °C), rack to secondary then age for several weeks. Keg with lactose.