What's the best home-cooked meal you've ever had?

Question

give recipes...if it was awesome...please

Answer 1

Almond-Crusted Halibut Crystal
When you're done this halibut dish melts in your mouth! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick
INGREDIENTS:
1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten

DIRECTIONS:
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it

Cranberry Spinach Salad
INGREDIENTS:
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

DIRECTIONS:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Answer 2

I experimented with a ham glaze when I was young and cooking for my extended family one Easter (MANY moons ago).

The ham was a nice spiral cut 16lb ham from Michigan.

The glaze was a mix of 1 can Vernor's gingerale, 1/2 cup brown sugar, 1 Tbsp mustard. Heat the gingerale and dissolve the brown sugar. Stir in the mustard. Pour over the ham and cover the whole thing with tin foil over night. The next day, use a low oven (250-275) and let the ham heat slowly for several hours. Baste every hour or so.

The result is a phenomenal ham for eating as is or for making sandwiches. Serve it with a 3 Potato Salad and it's AWESOME.

3 Potato Salad

3 sweet potatoes
3 red potatoes
3 yellow or waxy potatoes
1 cup sour cream
1/2-1 c mayo
Juice of one lemon
Milk (as needed)
1 tsp sugar
1 tsp mustard
2 ribs celery, chopped
1 small vidalia onion, chopped
Salt and Pepper

Peel and boil the potatoes til tender. Plunge into cold water as soon as they're done to keep them from overcooking. Cube and toss with the lemon juice. Add celery and onion, toss gently.

Mix together the sour cream, mayo, small amount of milk (to thin...adjust based on how starchy the potatoes are), mustard, sugar, salt and pepper (be generous, but you'll be able to add more later if needed). Stir into the potato mixture. Can add more mayo and/or milk as needed. Let chill an hour or more.

Answer 3

Stay away from the oven and use a slow cooker!

SALAD, YANKEE POT ROAST AND JELLO!

SPINACH SALAD
3 bunch fresh spinach washed and dried, or cheat and get the prewashed ones at the market
1 c dried cranberries
1/2 cup chopped pecans or walnuts or both.
1/4 c sunflower seeds
feta cheese
a viniagrette dressing

Mix ingredients together and add dressing before serving.


YANKEE POT ROAST
Pot roast using the slow cooker is the only way to go!
5 lb chuck roast
2 pkg lipton onion soup mix, dry
2 cans cream mushroom soup, campbells
1 whole celery bunch, diced
2 onions, diced
4 whole carrots, peeled and cut
5 potatoes, peeled and cut in 1/2
1 crushed garlic cloves
5 tbsp flour
1 Reynold's slow cooker liner, optional

The slow cooker liner makes cleaning up a snap!
In the crock pot, add cream mushroom soups, 2 cans of water, the lipton dry soups, flour and mix the ingredients well.

Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!).

If potatoes won't fit, then cook them separately (ie: roast, mashed, etc.) Cover and turn crock pot to medium.
Cook 6-8 hours and it will be so tender!


JELLO DESSERT
3 pkgs large jello, same flavor
2 coolwhip
fresh fruits

Make the jello as on the package but use 1/2 cup less water per package. In a non metalic bowl, add jello and Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it chill for 4-6 hours. Mix up the jello and add 1/2 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.

Serve in glass cups and top with more fresh fruit.

Answer 4

A webber roasted chicken.
It was coated with flour and some herbs on the outside and then a stubbie of beer was 1/3 drank by the chef, the rest stays in the stubbie(small bottle).
THe stubbie of beer is then placed inside the chicken so the chicken stands up using the bottle to stand it upright as it cooks in the webber.
Cooked for just over an hour, depending on the size of the chicken, the chicken is then finished and the meat of the chicken just falls off onto the plate..nice and succulent and yummy!

Answer 5

Cast Iron Skillet cooked Hamburgers, Home fried yukon gold potatoes also on cast iron. Grilled sweet peas and onions.

Heinz Ketchup.

The salad was tomatoes and cucumbers in a wooden bowl rubbed with garlic for years. Light lettuce. With chopped dill and fresh ground pepper. Balsamic vinegar and Extra virgin Olive oil.

Homemade garlic pickles and pickled Eggplant. Lightly blanched and stored in a garlic-vinegar brine.

Grandma made this for me for years.

Answer 6

Fried chicken, chicken fried steak, or fried porkshops, mashed potatoes, green beans, gravy, buttered rolls, corn on the cob, fried okra, and some peach cobbler or apple pie with vanilla ice cream and some chocolate cake. Oh, and some sweet tea to wash it all down.

Answer 7

Roast Beef, which was wrapped in foil and cooked over a grill, mashed potatoes, green bean casserole and home made cole slaw.

Answer 8

My wife makes the best Fajitas let me know if you want the recipe.

Answer 9

Khichdee
Raita
dum-aloo
&
Fish fry
with white wine

Answer 10

When I was a kid and ate meat.....Chicken and dumplings, fresh sweet corn, fresh string beans, mashed potatoes with gravy, and pineapple upside down cake for dessert.

Answer 11

Chicken fried steak, mash taters, Green beans, and cornbread.