What 's your favorite recipe in the world?

Question

Everyone has a favorite recipe that has survived through the years. What's yours?

Okay folks, I asked about "recipes." I'm trying to build up a cookbook. Thanks!

Vulgar, that was hiLARious. :)

Answer 1

This is my basic version of Stroganoff: Brown any kind of ground meat---I like 93% lean ground beef, mixed with mild ground Italian sausage OR chunks of lean pork OR strips of lean beef (which slices thinner and much easier if the beef is slightly frozen when you slice it.) Drain off any fat (I pour the fat over my dog's food) and set the meat aside. In a clean, large skillet, use nonstick spray or a pat of butter to saute any amount (I rarely measure!) of finely diced onion (I usually use yellow onion) and finely diced celery. When the onion & celery becomes transluscent, add the cooked meat to the same skillet. Then, add 1 can Cream of Celery soup (Campbell's Healthy Request or Fat Free work fine) and 1 can water. Stir until creamy. Add 1 pkg. dry onion soup mix (I like Lipton, but almost any generic kind works for this recipe.) Add white pepper, to taste. Add celery seed and dill weed (Sorry, I don't actually measure, but it's about a small spoonful of celery seed and l light dusting of the dill weed.) You can also add any or all of these ingredients: sliced mushrooms; or thinly sliced green or red pepper.When hot and bubbling, reduce heat or turn off and cover. When ready to serve, add up to 16 oz. of sour cream. Serve over cooked, wide egg noodles or cooked white rice.

My daughter says my stroganoff is terrific. I tell her it's different every time and it is. It depends on the meat and the add-ins, but you can't mess this up! Give it a try. One caution: do not add any salt!!!!!!! The canned soup and dry soup mix make this meal a no-no for people on a low-sodium diet.

Answer 2

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 3

My favorite recipe? Pizza, made from scratch! Not only is it delicious, but it's relaxing to focus in while kneading the dough, and it's so much fun actually rolling it out and putting on the toppings. Pizza just seems to taste better when you've made it yourself, like all homemade food does.

For toppings, try using barbecue sauce instead of tomato sauce, and put on some grilled, chopped boneless chicken thighs, sauteed onions, bell peppers, a couple diced hot peppers for an extra little kick, and cilantro. It's fantastic!

So basically what you're saying is that you want to profit off of everyone else. Good to know.

Answer 4

My grandmother's lentil stew.

Begin to cook the lentils as instructed on bag, adding at least 3/4 tsp cumin (more if you like more). Finely dice one medium onion and brown lightly - add to lentils. And here's the secret ingredient - prunes - I'm not kidding, and no it's not disgusting or nasty. Throw about 4 prunes (with pits) in the mix. It adds a very nice sweetness and you can remove them before serving if you like. Salt and pepper to taste. Cook until lentils are very tender. Serve with a nice crusty bread and a mild red wine (pinot noir works well).

Answer 5

Butternut Squash. Cut into french fry size pieces. Put a little oil in a pan. Throw in the squash, single layer, and spice it up with salt and pepper, black summac, garlic and a little red pepper if you like it hot.
I like this a lot. You can change up the spices however you like. It's a versatile dish.
to look for recipes... go to recipezaar my mom uses it all the time.

Answer 6

1 l of water
2 tablespoon of hot peper
1 cup salad oil
1 cup white sugar
1 cup ketch-up
1/2 cup minced garlic
100g French fries
1 chicken / cat
2 egg yolk

Yum. Make sure you slice the meat and heat it enough to kill bacteria. Also contain the water from escaping, or add more if the level gets too low.

Answer 7

An authentic recipe from Saguenay-Lac-St-Jean (Quebec). It is called Tourtiere.
It is made with beef and pork chopped, patatoes, sauce, pie crust and spices.
You cook it slowly for 6 hours in slow oven.
It tastes delicious.

Answer 8

Cheesy Chicken........5-6 bnls sknls ckn brsts, 2 cans cream of chicken soup, 2 cans cheddar cheese soup, salt and pepper to taste...........slow cook for 8 hours, serve sauce over rice, noodles or veggies, great with warm bread.........kids love it, and mine are the pickiest around

Answer 9

Definately Liver in Lager - a subtle blend of meat and beer .

Answer 10

puerco pibil as made by robert rodriguez on the "once upon a time in Mexico" DVD