Here's one of my favorites

I made a great batch of pimento cheese today, love that stuff.
1 8oz softened cream cheese
1 12oz block of sharp cheddar shredded
1big Tablespoon mayo
1 fine chopped green onion
1 can chopped green chilies drained
1 jar pimento drained
2 shakes garlic powder
Mix softly then in the fridge for 2 hours if you can wait that long.

This looks like a tasty thing!

Recently I became interested in old European cuisine and downloaded this book. When I try to cook something according to these recipes, I will tell you https://shainer.github.io/downloads/libro-de-arte-coquinaria-english-translation.pdf
A scan of the original is in the Library of Congress
https://www.loc.gov/resource/rbc0001.2017medren60856/?sp=1&st=image

But for now, my favorite dish. This is the only complicated dish that I can make. Usually I just cook porridge (water + groats), potatoes or fry meat

I take 2 pots, approximately 1.5-2 gallons each. I take a piece of beef with the right amount of fat and bone, ~4-5 pounds. It takes a long time to cook, so pieces of those muscles that work a lot and are quite tough are perfect. I put the meat in water in the first pan and start cooking. After the meat boils, you need to drain the first water, this removes some of the bad substances. Add cold water and continue cooking; when foam appears, remove and set the heat to minimum. I do not add salt or spices, but you can add them to taste. You can also add a whole unpeeled onion and a whole carrot to the meat. They will cook and give off their flavor. After cooking, they can be thrown away or eaten (but first cool it down, I once started eating this carrot and burned my tongue). Cook for 2-3-4 hours, depending on the toughness of the meat. If you take brisket or a thin or thick edge, then it will cook faster. If the meat is from the leg, then longer. I periodically check it with a knife. When the meat is about half ready. Then I take it and divide it into 2 parts and place the second part in the 2nd pan. I also divide the broth equally. I add cold water to both pans to reach the level ~ 60% of their volume. The remaining 40% of each pot is filled with chopped white cabbage. It is simply cut into strips of the appropriate size. And now cook until the cabbage is ready. This is about 2 hours. At the moment when it is ready. The meat will also be ready. But that's not all, half an hour before the cabbage is ready, you need to put some more chopped potatoes in each pan to taste. Some people put more, some less. That is, the calculation is that the potatoes are cooked by the time the cabbage is prepared. I think depending on the type of potato and the type of cut, may be need to change the time you put it in the pot. I like to use red potatoes. I cook with the lid open to check the readiness, so the water boils away, I need to add cold water. And you also need to cook the beets. You need to start doing this 2-3 hours before you start cooking the meat. The beets will just be cooked and you need to let them cool. The size of the beets doesn't matter, I usually take 2-3 pieces size C (this is the wife's bra size) or several small ones of the same mass. Now I grate the cooled beetroot and it lies there. At this time I take the meat out of both pots and cut it into pieces that are comfortable to put in your mouth whole or slightly larger than this size, but so that you can pick it up with a spoon. Then I distribute the meat again into 2 pots. You can even make it so that in one pan there is a little more meat or more cabbage, and in the other more potatoes or vice versa. Or everything is equal. Now I take the grated beets and distribute them among the pans. I put it on the fire and let it boil. As soon as the brew boils, remove it from the fire. This way the beetroot will retain its color and at the same time the food will be boiled and will not go sour. It can easily stand in the refrigerator for 1-1.5 weeks without any problems. The borscht is ready. You can serve it as is, but it usually tastes better if you add in a plate lots of chopped greens (parsley, green onion stems, dill, etc.) and some sour cream (or many), chopped or crushed garlic is also good. I described how I do it - a minimal set of products for this dish and no spices or salt. I had an attack of pancreatitis a few years ago, I thought I was going to die, but everything worked out, but the fee for this is - diet

In the cooking process itself, you can add your favorite spices, pieces of fresh sweet or hot pepper, grated or chopped carrots, mushrooms, tomato paste, other root vegetables instead of potatoes. Recently I showed my friend how to cook this dish, and together with the cabbage we loaded beans into it. The soup turned out quite tasty in the end. To speed up the process, you could use canned beans. You can also use any meat instead of beef. I tried chicken, pork, lamb, goat (it had a strange taste), venison, but you just have to change the cooking time depending on the type of meat. The main thing here is meat + cabbage + beets

I told my friend my cooking method, he in turn told me his and allowed me to share it:

I like thick sweet and sour borscht, rich, but without the taste of bones, so I cook it simply on tenderloin or other fillet. First, I cut the meat into squares and fry it until done. I drain the meat juice and rinse the meat with water (for the same reason that you change the water), then I cut the fried and lost in volume meat so that all the squares are slightly smaller than 1x1 cm, fill it with water, add an onion, carrot, bay leaf and a stick of celery. Put it on the fire and work on the vegetables. I cut the carrots into cubes and fry in oil with the addition of water until soft. Be sure to cover it with a lid, otherwise the water will boil away and everything will burn. I wash off the oil (I do not like a lot of fat) and add it to the soup with the meat. I put quite a lot of carrots, they are tasty and give the dish sweetness. I cook the beets separately until soft, just like you, but I do not grate them, I cut them into the same cubes as the meat and everything else. I add the most beets, they are the main ingredient. While the beets are cooking, I shred the cabbage (also into squares, but they eventually fall apart into slices), but I take a little cabbage, even less carrots. I stew the cabbage with water and oil without spices in a frying pan until soft, just like the carrots. Once they are ready, I wash off the oil and throw them into the soup. Somewhere around here you can take out the onion, carrots and celery, which have already boiled down and given the soup their flavors. I throw them away. About half an hour before the soup is ready, I throw the potatoes into the soup (yes, also in cubes), they have time to cook. And at the very end I throw in the cooked and chopped beets. If you want a very red soup, throw in some raw peeled beets, cut into 2-4 pieces, at this stage - they are not for food, but for color, and while they are cooking, they will give all their juice to the soup, then you can take it out and throw it away. I add spices (turmeric, hops-suneli, paprika and dry garlic), salt and tomato paste for color and flavor. And while you are bringing all this to a boil and final readiness, I fry very finely chopped onions in a frying pan together with finely chopped bacon in a small amount of oil. You can use butter or vegetable oil - whichever you like. And put all this in the soup and turn the heat down to the lowest setting, and let it simmer for another hour. I always eat it with sour cream, garlic and a lot of cilantro - to my taste, cilantro is the best in borscht. The soup should be very thick, it is more like a main course. All the ingredients are soft, but not overcooked, I do not like that. Frying cabbage and carrots is extra work, but it makes the soup richer and tastier, which compensates for the lightness of the broth cooked without bones. I cut everything into cubes for the sake of taste - I like it when you can scoop up all the ingredients of the dish with a spoon, but at the same time you can distinguish and catch the taste of each of them (except for the onion, perhaps, that is why I cut it very finely). By the way, you can add the onion earlier, you can even throw it in with the carrots when the water boils out, but I control the overall fat content of the soup with onions and bacon in oil at the very end, it is more convenient for me. If someone likes onions that boil and dissolve in the soup - then you need to add them earlier, of course. Well, depending on your mood, you can add mushrooms, olives or prunes to the soup - it is very tasty with them, by the way. By the way, when cooking meat, salt is added like this- if you want the meat to release juices into the broth, the dish is salted at the beginning of cooking, and if you want to get juicy meat at the expense of broth, at the very end. This practice, apparently, salt somehow draws juices from the meat into the water )))