SHOW OFF YOUR YUM! Food Photography Thread

[pennyJo1960]

Ham, eggs and potato he said hashbrowns I am thinking fried any votes

 

[N F C]

Ham, eggs and potato he said hashbrowns I am thinking fried any votes

I'll always vote for hash browns!

 

[ronott1]

I am making a reverse sear BBQ steak tonight!

 

[pennyJo1960]

Ha, ha, ha get my fried potato tonight with the ham and eggs

 

[BullChick]

Pizza for us tonight!

Thank you. I didn’t know what to make.
Sourdough crust pepperoni and onion pizza with a pepperoni portion for Duckling.

 

[ronott1]

Thank you. I didn’t know what to make.
Sourdough crust pepperoni and onion pizza with a pepperoni portion for Duckling.
View attachment 1822955

 

[N F C]

Thank you. I didn’t know what to make.
Sourdough crust pepperoni and onion pizza with a pepperoni portion for Duckling.
View attachment 1822955

Nice and cheesy, just the way I like it!

I have Italian meatballs in the oven browning now for ours. I mixed 1 lb. ground beef and 1 lb. link Italian sausage together with seasonings, Panko crumbs and Parmesan cheese to make them. That mix made 12 large meatballs (for sandwiches & pasta) and 24 small meatballs for pizza. I'll freeze what we don't use tonight.

 

[igorsMistress]

Leftover ribs and baby potatoes, cottage cheese with fresh blueberries, milk to drink.

 

[pennyJo1960]

Nice and cheesy, just the way I like it!

I have Italian meatballs in the oven browning now for ours. I mixed 1 lb. ground beef and 1 lb. link Italian sausage together with seasonings, Panko crumbs and Parmesan cheese to make them. That mix made 12 large meatballs (for sandwiches & pasta) and 24 small meatballs for pizza. I'll freeze what we don't use tonight.

hmm going to have to try that

 

[N F C]

hmm going to have to try that

Penny, if you try making the meatballs...I left out one important thing. If you use the link-style Italian sausage, don't forget to take the casing off before mixing with the ground beef (sorry, forgot to mention that).

If you can find the ground pork or even the ground Italian sausage, then you don't have to mess with the links. My stores rarely have anything other than the links