Favorite Recipe?

Question

What is your all-time favorite recipe? Include it here.

Answer 1

Butter Chicken Recipe

2 to 3 tablespoons of butter
1 onion
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
¼ to ½ cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt
With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)

Answer 2

CHEESE FONDUE

1 cup soft bread crumbs
1 cup milk
1/4 cup butter
2 eggs
salt and pepper
grated cheese to suit taste

Cook bread crumbs in milk until smooth. Add butter, cheese, salt and pepper. Cook one minute longer and remove from heat. Beat yolks of eggs and add to mixture. Fold in the stiffly beaten whites. Pour in buttered mold and bake 20 to 30 minutes.
Fish or ham may be substituted for the cheese.

SPANISH RICE LIKE FROM A RESTAURANT!

1 cup rice
2 cups water
1 tablespoon tomato boullion *
2 tablespoons butter or vegetable oil

This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my latin friend after helping with countless barbecues and parties. This is the way her family has made it for years.
Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan.

It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir. Cover with a lid and let cook just like you would normally, (about 20 minutes).

That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking.

*Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market and they should have it.

Answer 3

Danish Aristocrats
1 cup butter
1 cup sugar
1 egg yolk
1 3/4 cups flour
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1/2 cup finely chopped pecans
1 lightly beaten egg white

Beat butter until light. Beat in sugar and egg yolk. Add flour. It will seem like it is too dry but continue to mix. Spread on 15 1/2x10 1/2" jelly roll pan, brush with some of the egg white and sprinkle with nuts. For Christmas, sprinkle with red and green sugar in addition to the nuts. Bake at 325 degrees for approximately 45 minutes or until golden brown. Cut into 1" squares or diamonds. Transfer to a rack to cool.

Tips: The cookie sheet does not need to be greased. Put blobs of dough here and there over the sheet pan. Then join them up with your fingers. Pat closed and even. Then whip up the egg white (I usually just use a fork, because it only needs to be foamy). Now scoop off some of the foam and use it as glue to flatten out the dough. (I don't use all of the egg white) Sprinkle on the nuts and press them in. Sprinkle on the red & green sugar (for Christmas) and bake.

Answer 4

Spicy Chicken Enchiladas

Chicken:
2 pounds of skinless, boneless chicken breast
1 juiced lime
1 clove of garlic
1/2 an onion
1 teaspoon of chili powder
1/2 teaspoon of cumin
1/2 teaspoon of paprika
salt & pepper to taste

Slice chicken into thin strips. Heat pan until hot, add some extra vigin olive oil, add garlic, onions and spices, cook until golden and soft in colour. Put in chicken and sautee until cooked through. Once fully cooked, take pan off heat, and leave chicken to rest. While you make the cream sauce.

Cream Sauce:
3 jalepeno peppers
2 1/2 cups of milk
2 1/2 tablespoons of cornstarch
salt & pepper to taste

In a saucepan, combine the milk and the cornstarch. While it is coming up to boil and getting thicker, chop up the jalepenos (if you want the sauce spicier leave the seeds in). Add the jalepenos into the thickening sauce, and cook until sauce coats the back of a spoon. Add salt and pepper to taste.

To assemble the dish, make a tortilla with chicken and some of the cream sauce. Make small burritos until there are enough to fill a casserole dish. Put them into the casserole dish and cover them, with the remaining sauce. Top the dish with your favourite type of cheese (old cheddar is delicious, and monterey jack is good too!). Bake in a preheated (375C) oven for 25-30 minutes.

Cool Topping:
1 cup sour cream
1/2 medium sized cucumber
1 juiced lime
chopped parsley to taste (optional)
salt & pepper to taste

Grate the cucumber and sqeeze out all of the excess water and mositure. In a bowl add cucumber, sour cream, the lime and parsley and salt & pepper to taste.

Once the dish is finished baking, let rest for 5 minutes, and serve hot with the cool sauce on top, and even some chopped tomatoes, and more cucumbers on the side.

Bon Apetit!! Enjoy!

Answer 5

BEST RECIPE Is::: Always cook your food thoroughly- and select the BEST Fruits and Meats**

FAVORITE RECIPE::: Is "Cook Me Slowly"
Contents:::
One Chopped 1lb Beef
Wash Thoroughly
Dice up into Cubes *(2x3)*
Marinate Meat *(before cooking)* with Soy Sauce
Put in Frying Pan *(no OIL)* and Cook on a MEDIUM Flame
COOK for APPROXIMATELY 2 Hours *(NO Stirring)*
ADD- To the Meal *(ANYTHING YOU CHOOSE)*
Remove the MEAT from the Frying Pan *(at the END of 2 Hours)*
and PUT on Your Plate
BEFORE Eating- **SPRINKLE Le-Q-Wine 1943** on YOUR Meat to give it a SUCULENT Taste

and ENJOY

Answer 6

For a quick easy dinner that looks fancy I make stuffed bacon wrapped chicken breasts. Take boneless skinless chicken breast, sprinkle one side with seasoned salt, put a 1 oz square of cream cheese in the center (1/8 of a cream cheese packet), roll the chicken breast up so that the cream cheese is hidden inside, wrap a piece of bacon around lengthwise and one width wise, skewer with toothpicks. Cook for 45 min at 450. If you like your bacon crisp cook it a little before wrapping it around the chicken (not too much or it won't bend) or broil the chicken for the last couple minutes you cook it. Serve with baked potatoes and salad.

For a breakfast treat

Take cresent roll dough (pillsbury etc) and before you roll them up put ham and cheese in the center, experiment (I like smoked ham and gruyere cheese). Roll and bake per instructions on package. You can use a variety of things to fill them too. Like chocolate chips or cream cheese and raspberry jam or spinach and feta...

Answer 7

2 egg yolk
1 onion
3 teaspoons of crushed garlic
3/4 cup brown sugar
1 cup thick syrup
2 strawberries
1/4 cup milk
1 cup butter
1 bottle ketch-up
1 cat
2 tablespoons butter or vegetable oil
1 juiced lime


Yum. Make sure you slice the meat and heat it enough to kill bacteria.

Answer 8

take a deep pan clean and cut up a whole chicken cook 3/4 done add egg noodles salt and pepper to taste. cook till done .
pour a glass tea .
have fun

Answer 9

ummm lets.see here a delish dessert
Mud Pie II

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INGREDIENTS:
2 cups chocolate cookie crumbs
4 tablespoons butter
1/2 cup white sugar
3 tablespoons water
1/2 cup heavy cream, scalded
4 tablespoons butter
4 (1 ounce) squares semisweet chocolate
1/4 cup unsweetened cocoa powder
4 tablespoons butter
3/4 cup brewed espresso
3/4 cup white sugar
1/4 cup light corn syrup
4 cups vanilla ice cream, softened

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DIRECTIONS:
Combine chocolate wafer crumbs and 4 tablespoons butter or margarine. Press the mixture into the bottom and partially up the sides of a 9 inch springform pan.
To Make Caramel Sauce: In a saucepan, combine 1/2 cup sugar and 3 tablespoons water. Cook over low heat, stirring constantly, until sugar is completely dissolved. Bring to a boil, and continue boiling without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan from time to time to prevent crystal from forming. Remove the pan from the heat, and stir in hot cream. Continue stirring, over low heat if necessary, until all for the caramel is dissolved into the cream. Stir in 4 tablespoons butter or margarine, and set aside to cool slightly. Pour warm caramel sauce over the crust. Freeze until firm, about 30 minutes.
To Make Espresso Fudge Sauce: Combine chocolate, cocoa, 4 tablespoons butter or margarine, and espresso in a saucepan. Stir over low heat until smooth. Add 3/4 cup sugar and corn syrup; increase heat to medium, and stir until the sugar dissolves. Increase heat until the sauce reaches a low boil. Cook without stirring until the mixture thickens, 12 to 15 minutes. Remove espresso fudge sauce from the heat, and cool to room temperature. Pour 1 cup of the sauce over the frozen caramel layer, and return the crust to the freezer. Keep remaining sauce just warm enough so that it remains pourable.
Spread the softened ice cream over the caramel layer. Return pie to the freezer until firm, about 1 hour. Pour the remaining fudge sauce over the ice cream layer; freeze until firm, about 2 to 3 hours. Wrap a hot wet towel around the springform pan for about 2 minutes, then remove the sides of the pan.

Answer 10

All of your questions are on sex and food.

Is this because you have neither of these things??

You can get a HAND-le on the lack of sex.

The lack of food can be eliminated by opening the referator or a can of Chef-Boyardee.

After taking care of these two bothersome items, it will be time for you to get a life.