Recipes - Good Food we can all agree on

This thread is about recipes. I am an evo but I also love to cook. I would like to share some of my favorite recipes and encourage others to do the same.Jill’s Decadent Garlic Cheese BreadIngredients
2 loaves of fresh Italian bread (the ones about 4” thick and 5-6” wide work best)
pound of feta cheese (one of those 4”x4” squares)
1 pint heavy whipping cream
1/2 pound butter (two sticks) (One can work, but not as good)
AT LEAST one good bulb of garlic, more is betterButter:
Allow butter to warm (room temp in some areas, delicate microwave in others) to point of being mixable easily.Finely chop and crush 2 big cloves of garlic (or more). I use a fine cheese grater to get smallest pieces. Thoroughly mix with butter.Cheese sauce:
Put cream into saucepan
Add feta, crumble as well as possible while adding
Heat at medium/low stirring often. The point is to dissolve the cheese without allowing it to burn. This can be done slow with low heat or faster with higher heats but if it burns it can be ruined. Should slowly boil down to slightly reduced volume. When looks homogenized (not many feta pieces visible at all) take off and put in freezer. Should remain in freezer until still warm but somewhat thick.Bread:
Slice loaves evenly to about 1” or slightly less in thickness to about 3/4” from bottom (so that pieces stay attached. Put loaves onto aluminum foil piece that allows about 8” of foil to extend from each end. Put bread/foil on cookie sheet.Preparation:
With a spoon or knife open each piece of bread and spread butter on one side of each slice. Distribute excess butter as needed.
Make sure foil is raised on each side of loaf, and again open each piece of bread and spoon cheese sauce onto one side of each slice. Distribute excess sauce on slices as needed.
Excess sauce can be poured/spread over top of bread. Fold foil to cover as much bread surface as possible.
Bake at 350 degrees until cheese starts turning brown.Everyone I have met loves this bread; keep the recipe to yourself as much as possible! Makes you popular at potlucks!

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"I have seen so far because I have stood on the bloated corpses of my competitors" - Dr Burgess Bowder

This is one of our favorite meals. The recipe is from Oaxaca Mexico (pronounced wha'-ha-ca).Ingredients:
2 pounds pork or beef
3 cans (26 oz) tomatllios
2 tablespoons cumin
1 teaspoon cayenne pepper
1 sprig of cilantro, chopped fine stems
(optional) Nopalitos (cactus)Preparation:Cut meat into 1" cubes. Fry until brownedIn blender combine tomatillos, cumin, and cayenne (may take two blenderfuls). Use gentle chop setting to reduce tomatillos to size, do not liquefy them.Mix meat with tomatillo sauce, stir at medium heat for two hours until meat is soft. Add chopped most of one sprig of cilantro stems, and nopalitos while cooking.Serve with flour tortillas, heated until soft.Most people make burritos from this although traditionally tortillas are torn and used to grab and spoon meat and gravy from thisEdited by Lithodid-Man, : Added important cooking information

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"I have seen so far because I have stood on the bloated corpses of my competitors" - Dr Burgess Bowder