TITAN REUBEN CHEESE BALL 🧀🥩🥒 Zutaten: 🥩 1 cup Corned Beef, fein gehackt 🧀 2 cups Frischkäse 🧀 1 cup geriebener Schweizer Käse 🥬 1/2 cup Sauerkraut, gut ausgedrückt 🥄 2 EL Russisch- oder Thousand-Island-Dressing 🌿 1 TL Knoblauchpulver 🥨 Gehackte Pretzels oder Röstzwiebeln zum Wälzen Zubereitung: 1️⃣ Alle Zutaten in einer Schüssel gut vermengen. 2️⃣ Mischung zu einer großen Kugel formen, in gehackten Pretzels oder Röstzwiebeln wälzen. 3️⃣ Für mind. 1 Stunde kaltstellen. 4️⃣ Mit Crackern, Brotchips oder Gemüsesticks servieren – cremig, herzhaft, Reuben pur! 🔥 Prep: 15 min | Chill: 60 min | Total: 75 min | Serves: 6–8

Damn...

Why tf is everybody ignoring the fact that DONOVAN POSTED THIS??

Looking to spice up your meals with a unique condiment? 🌶️🧄 Pickled Garlic with Sriracha 🌶️🧄 Ingredients: - 1 cup of garlic cloves - 1 cup of distilled white vinegar - 1/2 cup of water - 1/4 cup of sugar - 2 tablespoons of Sriracha sauce - 1 teaspoon of salt - 1 teaspoon of black peppercorns - 1 teaspoon of coriander seeds Preparation Steps: 1. Peel the garlic cloves and set them aside. 2. In a saucepan, combine the distilled white vinegar, water, sugar, salt, Sriracha sauce, black peppercorns, and coriander seeds. 3. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. 4. Remove from heat and let the brine cool for about 10 minutes. 5. Pack the peeled garlic cloves into a clean jar. 6. Pour the cooled brine over the garlic, making sure the cloves are fully submerged. 7. Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld. 8. Enjoy your pickled garlic with Sriracha on sandwiches, salads, or as a zesty snack! Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins Calories: 25 kcal per serving | Servings: 10 servings Suggested Pairings: Serve alongside grilled meats, tacos, or as a tangy addition to charcuterie boards. #pickledgarlic #sriracha #spicyfood

Man, just close the program.

Someone seen my shorts?

wake up, it's 2024

What you gonna say

my favorite song...talks about seaweed..and I be jammin all day