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Thread: StevenT's Favorite Dishes, Please add yours

  1. #101
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Hummus




    1 (12 ounce) can chickpeas, rinsed and drained
    1⁄3 cup tahini paste
    1⁄4 cup lemon juice (or to taste)
    1⁄4 cup olive oil
    3 -4 minced garlic cloves, minced (or to taste)
    salt and pepper

    Place all ingredients in food processor and blend until smooth, adding more lemon if necessary to obtain desired consistency. The blending can take as long as 3-4 minutes Be patient it comes out better!
    I have made this a lot lately and I have come to learn that I must follow the directions EXACTLY especially with the Tahini paste.
    Refrigerate for several hours. May be made a week ahead of time.
    Serve with Pita Bread or Pita Chips or your fingers. They all taste great with it.

  2. #102
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Pork Mixed Bean Chili


    2 cups leftover cooked pork
    1 yellow onion, rough chopped
    1 tablespoon olive oil
    1 (15 ounce) can cannellini beans, drained (save some liquid)
    1 (15 ounce) can black beans, drained
    1 (15 ounce) can Mexican-style tomatoes, chopped (I use scissors right in the can)
    1 tablespoon chicken base (or a chicken bouillon cube.)
    3⁄4 cup salsa verde (Trader Joe's makes a good one.)
    1 1⁄2 cups frozen corn
    1⁄4 cup chopped fresh cilantro
    2 tablespoons lime juice or 2 tablespoons lemon juice
    salt and pepper
    To Garnish

    sour cream (optional)
    fresh cilantro (optional)
    chopped tomato (optional)
    olive (optional)
    cheese (optional)
    Directions
    Saute onion in olive oil til soft and golden.
    Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
    Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
    ----------------

  3. #103
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    Default Re: StevenT's Favorite Dishes.

    Quote Originally Posted by ✯.ĶɩɭɭյoŶ.✯ View Post
    gotta love nacatamal !!!

    ​lol...how do you make it?...lol

  4. #104
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Cheesy Chicken Enchilada Chili



    Ingredients
    1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
    1 can (15.2 oz) whole kernel sweet corn, drained, rinsed
    1 can (15 oz) Progresso™ black beans, drained, rinsed
    1 can (10 oz) Old El Paso mild enchilada sauce
    2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
    2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
    Chopped green onions and sour cream, if desired
    4 cups tortilla chips

    Steps
    1 Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.


    2 Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.

    OMGosh! I love this stuff.

  5. #105
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Beef Tortilla Taco Casserole


    Ingredients
    1 lb lean (at least 80%) ground beef
    1 package (1 oz) Old El Paso 25% less sodium taco seasoning mix
    2/3 cup water SAVE $
    1 red bell pepper, cut into 1-inch strips
    2 3/4 cups salsa
    1 package (12 oz) frozen whole kernel sweet corn
    6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
    2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

    Steps
    1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
    [mg]https://image.ibb.co/dBaCjF/Beef_Tortilla_Taco_Casserole_2.jpg[/img]

    2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.


    3 Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
    [img]https://image.ibb.co/eyjNjF/Beef_Tortilla_Taco_Casserole_4.jpg[/img

    4 Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.

    5 To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.
    To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.
    To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

  6. #106
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Grilled Pork Chops


    1⁄2 cup water
    1⁄3 cup light soy sauce
    1⁄4 cup vegetable oil
    3 tablespoons lemon pepper seasoning
    2 garlic cloves, minced
    6 pork loin chops, fat removed


    Directions
    In deep bowl mix all marinade ingredients.


    Marinate at least 2 hours.


    Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.]

  7. #107
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Grilled Honey Garlic Pork Chops



    1 cup ketchup
    1⁄3 cup honey
    1⁄4 cup soy sauce
    2 cloves garlic, minced
    1 1⁄2 lbs boneless pork chops (6 4 oz. portions)
    salt and pepper

    Directions
    Combine ketchup, honey, soy sauce and garlic.
    Set aside.
    Lightly season pork with salt and pepper.
    Brush each chop with sauce to coat.
    Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.

  8. #108
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    Default Re: StevenT's Favorite Dishes, Please add yours


  9. #109
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    Default Re: StevenT's Favorite Dishes, Please add yours

    MEAT LOAF
    Yes this is one of my A#1 favorites in the whole wide world Mom would make meat loaf all the time. Now only guessing for the reason we had freash beef all the time living on the farm. HA!!
    By: Nita Holleman.





    Ingredients
    1 1/2 lbs ground beef (ground shoulder roast is good)
    1 slice bread (broken or chopped finely)
    1 egg
    1 small vidalia onions or 1 small type sweet onion, finely chopped
    1 teaspoon table salt
    1/4 teaspoon black pepper
    4 tablespoons ketchup
    1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half





    Sauce
    4 tablespoons apple cider vinegar
    2 -4 tablespoons dark brown sugar, packed firm (to taste)
    1/2 cup ketchup





    Directions
    Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
    Smooth out top.
    Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
    Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.



    *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
    **Recipe should be"plump" from the addition of the milk or Half & Half.
    It should NOT be runny.



    ***A second batch of sauce served hot is good to serve with the meatloaf.
    Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands!

  10. #110
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Panda Express Orange Chicken



    2 lbs boneless skinless chicken, chopped into bite-sized pieces
    1 egg
    1 1⁄2 teaspoons salt
    white pepper
    oil (for frying)
    1⁄2 cup cornstarch
    1⁄4 cup flour



    Orange Sauce

    3 tablespoons soy sauce
    3⁄4 cup orange juice
    1⁄2 cup brown sugar
    1 orange, zest of
    1 tablespoon oil
    2 tablespoons gingerroot, minced
    2 teaspoons garlic, minced
    1 teaspoon red chili pepper flakes
    1⁄2 cup green onion, chopped
    2 tablespoons rice wine
    1⁄2 cup water
    2 tablespoons cornstarch
    1 teaspoon sesame oil


    Directions
    Place chicken pieces in a large bowl, set aside.
    In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
    In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
    Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
    Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
    Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
    (Do not overcook chicken).
    Remove chicken from oil with slotted spoon and drain on paper towels; set aside.



    FOR THE SAUCE:.

    In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
    Clean wok and heat 15 seconds over high heat.
    Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
    Now, add the rice wine and the soy sauce mixture you set aside above.
    Add cooked chicken, stirring until well mixed.
    In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
    Serve over jasmine rice.

  11. #111
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Taco Bell Mexican Pizza (Copycat)





    1⁄2 lb ground beef
    1⁄2 teaspoon salt
    1⁄4 teaspoon diced minced onion
    1⁄4 teaspoon paprika
    1 1⁄2 teaspoons chili powder (Spanish is best)
    2 tablespoons water
    8 (6 inch) flour tortillas
    1 cup cooking oil
    1 (16 ounce) can refried beans
    1⁄3 cup diced tomato
    2⁄3 cup mild picante sauce
    1 cup shredded cheddar cheese
    1 cup shredded monterey jack cheese
    1⁄4 cup chopped green onion
    1⁄4 cup sliced black olives




    Directions
    Cook the ground beef over medium heat until brown, then drain.
    Return meat to pan and add the salt, onions, paprika, chili powder and water.
    Let mixture simmer over medium heat for 10 minutes, stirring often.
    Heat oil in frying pan over medium-high heat.
    When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.
    Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
    Tortillas should become golden brown.
    Heat refried beans.
    Preheat oven to 400 degrees F.
    Stack each pizza by first spreading 1/3 C beans on one tortilla.
    Next add 1/3 C meat, then another tortilla.
    Top the second tortilla with 2 T of salsa.
    Divide the tomato, cheese, onions and olives evenly and top in that order.
    Bake for 8-12 minutes.

  12. #112
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Manwich (Copycat)






    1 (8 ounce) can tomato sauce
    1 cup ketchup
    1 tablespoon dried onion flakes
    1 tablespoon green pepper, chopped fine
    1 teaspoon salt
    1⁄2 teaspoon minced garlic
    1⁄4 teaspoon celery seed
    1⁄2 teaspoon chili powder
    1 teaspoon mustard
    1 lb ground beef





    Directions

    Fry the beef and drain the fat.
    Add remaining ingredients to the skillet and bring to a boil.
    Lower heat and simmer for 10 minutes.
    Serve on toasted buns with your favorite condiments.
    Mine are cheese and mustard with pickles and chips on the side.


  13. #113
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    Default Re: StevenT's Favorite Dishes, Please add yours


  14. #114
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Philly Cheesesteak Sandwich


    INGREDIENTS
    1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls
    1⁄2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
    1 white onion (thinly sliced)
    1 green bell pepper (thinly sliced) (optional)
    2 teaspoons garlic (minced)
    1⁄2 lb provolone cheese (thinly sliced)
    extra virgin olive oil (for grilling)
    salt and pepper
    marinara sauce (optional topping) or ketchup (optional topping)


    DIRECTIONS
    Heat a griddle or a large saute pan over medium-high heat.
    When hot, cover bottom with olive oil.
    Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
    Add the garlic, salt and pepper, and cook for about 30 seconds.
    Then, push the mixture off to one side of the griddle.
    Add the meat to the hot part of the griddle.
    Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
    Mix the meat and the carmelized onions and bell pepper together.
    Divide into 2 portions, and top both portions with the cheese to melt.
    If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
    Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
    When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

  15. #115
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Tailgate Club Sandwich


    INGREDIENTS
    1 loaf unsliced round bread (about 9" diameter)
    1 cup bottled sour cream and bacon salad dressing
    lettuce
    1⁄3 lb sliced swiss cheese
    3⁄4 lb sliced cooked roast beef
    1⁄2 lb sliced cooked turkey
    1 large tomatoes, sliced


    DIRECTIONS
    Cut bread in half horizontally; hollow out center of each half, leaving 1/4 inch shell.
    Spread 1/3 cup of the sour cream and bacon dressing into each shell.
    Line bottom of each shell with lettuce.
    Into the bottom of each shell layer cheese, roast beef, remaining dressing, turkey and then tomato.
    Top with lettuce.
    Replace top shell.
    To serve, cut into wedges.

  16. #116
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Touchdown Pepperoni Pizza Sandwich



    FOR ONE SANDWICH
    2 slices Italian bread
    2 teaspoons mayonnaise
    2 teaspoons pizza sauce (or spaghetti sauce)
    6 slices pepperoni
    2 slices sharp cheddar cheese (or mozzarella)
    1 tablespoon grated parmesan cheese (or Asiago)


    DIRECTIONS
    Spread mayonnaise on one slice and pizza or spaghetti sauce on the other slice.
    Lay pepperoni slices on the pizza sauce and the cheese over the top of that.
    Sprinkle Parmesan on the mayonnaise slice.
    Pop both pieces into the toaster oven (or put together and use a panini maker) until cheese is bubbly and melted.
    Fold sides together, and serve while warm.
    VARIATION: try this with your favorite pizza toppings OR cheeses.
    SERVING SUGGESTION: Cut on point into four pieces and use as "appetizers" or little kid-wiches.

  17. #117
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Shedded Pork Sandwich


    INGREDIENTS
    3 lbs pork tenderloin
    3 cups barbecue sauce
    6 hamburger buns or 6 hoagie rolls

    DIRECTIONS
    Trim any areas with large amounts of fat on the pork.
    Put pork into crock pot, cutting into a few smaller chunks if needed.
    Add BBQ sauce & stir gently to coat meat.
    Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
    When meat is done, use two forks to shred it the rest of the way right in the crock.
    Serve on your choice of buns or rolls.

  18. #118
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Steak, Mushrooms and Bell Pepper Sanwich



    INGREDIENTS

    1⁄2-1 lb white button mushrooms (sliced and sauteed in butter until browned) (optional)
    3 large onions, sliced very thin
    2 small green bell peppers, seeded and sliced very thin
    2 small red bell peppers, seeded and sliced very thin
    2 -4 tablespoons oil
    1⁄2 teaspoon garlic salt
    salt and black pepper
    2 -3 lbs uncooked beef, sliced thin (use a tender cut of beef like sirloin or tenderloin for this)
    8 -10 slices mozzarella cheese (or use a much as desired) or 8 -10 slices provolone cheese (or use a much as desired)
    6 soft Italian rolls, split in half


    DIRECTIONS

    Saute the mushrooms in butter in a large frypan until browned; set aside.
    In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish.
    In the same skillet fry the beef slices until browned but not crispy.
    Add in the onions/green pepper mixture back to the pan and toss gently with the beef.
    Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt.
    Pile the mixture onto each bun top with sauteed mushrooms (if using) then cover with the top slice of bun.
    Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!).
    Serve sandwiches while the beef mixture is still warm.

  19. #119
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Pumpkin-Streusel Slab Pie


    Ingredients
    1 box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $
    1 can (30 oz) pumpkin (not pumpkin pie mix) SAVE $
    1 1/4 cups sugar
    4 eggs
    1 tablespoon plus 1 teaspoon ground cinnamon
    1 teaspoon kosher salt
    1/2 roll (16.5-oz size) Pillsbury™ refrigerated sugar cookie dough SAVE $
    1 cup quick-cooking oats

    Steps
    1 Heat oven to 350°F.
    2 Unroll pie crusts from 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, and layer them on top of each other. Roll out into a rectangle large enough to cover 17x12-inch rimmed cookie sheet; press into cookie sheet, pressing into corners


    3 In large bowl, mix 1 can (30 oz) pumpkin (not pumpkin pie mix), 1 1/4 cups sugar, 4 eggs, 1 tablespoon ground cinnamon and 1/2 teaspoon kosher salt. Spread evenly in crust. Bake 20 minutes.


    4 Meanwhile, mix 1/2 roll (16.5-oz size) Pillsbury™ refrigerated sugar cookie dough, 1 cup quick-cooking oats, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt to make streusel topping.


    5 Sprinkle streusel topping over pie, and bake about 30 minutes longer or until filling is set and streusel is lightly browned. Cool; cut into rectangles.



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    Default Re: StevenT's Favorite Dishes, Please add yours


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