Giveaway - Share Your Favorite Recipes! (CLOSED)
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Send us your favorite recipe. Win a prize.
We all have that one recipe we go to that’s tried and true and never fails to satisfy. Whether it’s a soup, salad, lasagna, pie, cake or a classic casserole, there’s always that one dish we cherish the most.
We want to giveaway a great prize to a lucky winner in return for sharing their favorite recipe. Here’s how it works:
HOW TO ENTER Upload your recipe in the discussion below: · It can be a picture of your recipe card and/or actual dish. · It can be a link from website. · Or you can simply type it out.
*Note: Whether it’s yours or someone else’s, make sure to credit where you got your recipe! We appreciate any recipe you share, but we'd particularly enjoy ones that were your own.
See full contest rules here: http://dro.ps/recipegiveaway
THE WINNER The winner will be randomly selected after the end of the contest period on Friday, October 13th 11:59PM.

THE PRIZE The winner of the contest will take away a 7-inch Shun Premier Santoku Knife.
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EXAMPLES Picture
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Link: www.seriouseats.com/recipes/2017/09/chicken-pot-pie-biscuit-topping-recipe.html
Type it out:
“Chocolate Chickpea Muffins by Arthur Brown
With protein and fiber from a can of chickpeas/garbanzo beans and sweetened with honey and banana, these rich, chocolatey muffins are so healthy that you really can enjoy them for breakfast guilt-free. If you like, you can also add nuts or dried fruit to the mix.
Ingredients · 1 (15-ounce) can S&W Beans 50% Less Sodium Garbanzo Beans, rinsed and drained · 3 large eggs · ½ cup honey · 1/3 cup unsweetened cocoa powder · 1 banana · 1 teaspoon baking soda · 3 tablespoons coconut oil, melted · 1 teaspoon pure vanilla extract · ½ teaspoon cinnamon · ¼ cup mini semisweet chocolate chips (or 2 tablespoons mini semisweet chocolate chips plus 2 tablespoons cacao nibs) (optional)
Instructions Preheat the oven to 350ºF. Spray a 12-cup muffin tin with baking spray.
In a blender, combine the garbanzo beans, eggs, honey, cocoa powder, banana, coconut oil, baking soda, vanilla, and cinnamon and blend until smooth. Stir in the chocolate chips and cacao nibs, if using, and mix to incorporate. The batter will be very runny. Pour or spoon the batter into the prepared muffin tin, filling each well about ¾ full.Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Thanks in advance for participating in this giveaway!
thumb_upMashiro233, Jason Fry, and 22 others
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Duncan
3616

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Saget
0
Jan 10, 2019
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Jan 10, 2019
phoenixsong
837
Jul 18, 2018
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Ah, it's a pity I don't follow recipes
Jul 18, 2018
RayF
13837
Jul 3, 2018
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Who closed this thread? I think it should be opened again--lotta good stuff here!
Jul 3, 2018
Caker
5
Jun 1, 2018
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Bean & Bacon Soup Ingredients 1 (16 oz) package dried Great Northern beans 1 (14 oz) can clear chicken broth 2 1/4 cups water 1 pound hickory smoked bacon 2 stalks celery, chopped 2 onions, chopped (2 small or 1 large) 1 (8 oz) can tomato sauce 1 (14 oz) can diced tomatoes 1 cup carrots, finely chopped 2 Tbls Molasses 1 bay leaf 1/2 tsp salt 1/4 tsp ground black pepper 1/8 tsp ground cloves Instructions – Serves 8 For a vegetarian version omit bacon and substitute chicken broth with vegetable broth. Navy beans can be used but make take a longer to reach desired tenderness. 1. FOR THE BEANS: Prepare the beans as per the directions on the package, overnight soak works better but quick soak will work fine. If you are comfortable pressure cooked, beans can be cooked quickly & with good results. Avoid canned beans as they are generally mushy and lack flavor. 2. Cook the bacon crisp in a frying pan. Put the bacon on a plate with a towel and chill in the refrigerator. Drain bacon grease from pan and reserve 1/4 cup grease. Brown onions and celery in bacon pan. Add browned onions, celery and bacon grease to slow cooker or pot. De-glaze (remove brown bits) frying pan with the chicken stock and add to pot. 3. Chop chilled bacon into 1/4" bits and add to pot. 4. Add remainder of ingredients to pot; beans, water, diced tomatoes, tomato sauce, carrots, molasses, bay leaf, cloves, salt & pepper. 5. Cook on low heat until beans are desired tenderness, slowly letting the flavors to develop. Remember slow and low is the way to go. Slow cooker: low 4 about hours; high 2 about hours. Stove top: Low simmer for about 2-3 hours, until beans are at desired tenderness.
Jun 1, 2018
Duncan
3616
Oct 20, 2017
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Greetings everyone. We have an official winner! Congratulations to Tory Davis (aka @MrSenpai).
The winning recipe:
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The giveaway is now complete, but we still encourage people to share their favorite recipes so keep submitting them in the discussion below.
Thanks to everyone for participating! - Massdrop
Oct 20, 2017
DumbDumb27
13
Oct 17, 2017
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I got it from an anime called Food Wars,it's delicious and a mixture of japanese and spanish cuisines,give it a try!
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Oct 17, 2017
brittaintrail
2
Oct 17, 2017
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Oct 17, 2017
Duncan
3616
Oct 16, 2017
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The contest is now over, BUT if you have more recipes you want to share absolutely do so. We're all blown away quite frankly as to how many of you submitted your recipes. We're now going to work on picking a winner and will make the announcement this week! Thanks everyone for participating. 🥗 🥘 🍝
Oct 16, 2017
mcotner
1
Oct 14, 2017
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My mother got this recipe from her mother, who got it off of a package of onion soup mix. Its been tweaked over the years.
Salisbury Steak Ingredients
  • 1 packet Beefy French onion soup mix (prepared per pkg directions)
  • 1 can 6oz sliced mushrooms, drained
  • 1 1/2 pounds ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/8 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
Directions
  1. In a large bowl, mix together 1/3 cup prepared Beefy French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. Heat 2tbs oil In a large skillet over medium-high heat until shimmering, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mushrooms. Pour over meat in skillet. Cover, and simmer on medium for 20 minutes until sauce thickens into gravy-like consistency, stirring occasionally. Flip patties halfway through.
Oct 14, 2017
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