Why are people so secretive about the recipes...it's not like we are gonna sell it...we might not even like it...mine's Quick and Easy Homemade Salisbury Steak...if u wanna know just ask...

24 oz. fresh cranberries, washed
1 cup sugar
3 shots vodka (I prefer Stolichnaya)



Preparation:


In a medium saucepan stolen from a previous roommate, place cranberries, one cup of water, and two shots of vodka. Place cheap-ass electric stove on "low" and watch The Simpsons for a half-an-hour or so. Contain your giddiness as the cranberries release their delicate juices and soak up that sweet sweet vodka. Stir during commercials.
While the credits are rolling and before you pop in Dead Alive, add the sugar, stir, and bring to a boil. Keep over a rolling boil for five minutes, stirring and giggling all the while.
Remove from heat, place in barely washed serving bowl "borrowed" from ex-girlfriend. As the sauce cools, add the last shot of alcohol and stir. Chill sauce in fridge for a few minutes.
Secure funnel to mouth and chug.
You can also do this a quick prep way and eliminate the thirty minute soak time, but be warned that most of the vodka will likely cook off, and the cranberries won't be quite so soft as one would hope.
This is the side dish of choice for lazy bastards and people who just plain hate family gatherings. Of course, it's been known to liven up more than one dreary collection of obscure cousins.

Recipe makes four cups and many rosy cheeks.

i liked your creativity and humor that made this catchy and not boring to read

Well some are like our signature recipes and are fun to be the only ones who know of them. Besides, as I said, I'd love to share some of mine as soon as I unpack my beloved cookbooks...

Besides, my favorite statement is this "never trust a skinny chef"

Well, not entirely true because I met a few brilliant chefs who were skinny... so meh, the statement works for me

well obviously you see i started the topic and didn't share it is just a thing.... especially for chefs who are not running there own place....

Cuban pork

also known as lechon asado

1 1/2 pounds boneless pork chops
1 pint water to cover
1 lime, juiced
1 sprig fresh thyme
1/4 cup of Adobo
1/4 cup of Sazon'
1 tablespoon onion powder
salt & pepper to taste
2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, peeled and sliced
1 lime, juiced
1/4 cup chopped fresh cilantro


DIRECTIONS
In a large saucepan, combine water, juice of one lime, thyme sprig, adobo and sazon, onion powder and salt and pepepr. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.