What is your favorite recipe and where did it come from?

Question

Tell me a liitle bit about it, like where it came from and why it's your favorite. Please include the ACTUAL recipe so we can try it.
Best answer will go to Best recipe. Make em' yummy!

Answer 1

This is a recipe that I worked on for years, to size it down and make it fit for family consumption. Used the originial recipe for fishing and hunting trips.
I added the half size recipe, for the single person, or a small family. I have never had anyone not like it, even kids. (not gassy either)


David's Chili Con Carne Y Frijolies

2 Cups Small Red Beans (Washed and Picked Over)

2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)

1 Lbs. Lean Ground Pork

1 Whole Green Bell Pepper

1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)

2 Large Peeled White or Cooking Onions (Coarsely Chopped)

3 Tbls. Chili Powder

2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 tsp. Paprika

1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)

1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)

1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

(Note) Sage May Be Substituted For Chia Seed.

1/2 tsp. Ground Cloves

1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)

1/8-1/4 tsp. Cayenne Pepper

Salt To Taste (1 tsp. Is A Good Starting Point)

1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)

1 1/2 Quarts Bean Stock (From Cooked Beans)

(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)

In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.

In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.

In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.

Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

Serves 8 to 10 People


David's Chili Con Carne Y Frijolies (half recipe)

1 Cups Small Red Beans (Washed and Picked Over)

1 Lbs. Lean Ground Beef (1 1/2 Lbs. If Pork Is Omitted)

1/2 Lbs. Lean Ground Pork

1/2 Whole Green Bell Pepper

1/8 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)

1 Large Peeled White or Cooking Onions (Coarsely Chopped)

4 1/2 tsp. Chili Powder

1 Tbls. Ground Oregano (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

1 1/2 tsp. Ground Cumin (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

1 1/2 tsp. Ground Coriander (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

1/2 tsp. Paprika

1/2 tsp. Ground Rosemary (Increase By 1/4 tsp. If Whole Crushed Leaf Is Used.)

1/2 tsp. Ground Sweet Basil (Increase By 1/4 tsp. If Whole Crushed Leaf Is Used)

1/2 /tsp. Ground Chia Seed (Increase By 1/4 tsp. If Whole Crushed Seeds Are Used.)

(Note) Sage May Be Substituted For Chia Seed.

1/4 tsp. Ground Cloves

1/4 tsp. Ground Bay Leaf (Increase To 1/2 tsp. If Whole Crushed Leaf Is Used.)

1/8-1/4 tsp. Cayenne Pepper

Salt To Taste (1/2 tsp. Is A Good Starting Point)

3/4 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)

3/4 Quarts Bean Stock (From Cooked Beans)

(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)

In A Large Pot, Cover Beans With At Least 3 to 4 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.

In A 2 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.

In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.

Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

Serves 4 to 5 People

Answer 2

Mushroom and Gouda Stuffed Chicken.

4 large boneless chicken breasts
3 oz cream cheese
3oz gouda cheese (not smoked)
1 medium portobella mushroom
1/4 cup dry white wine
1 clove minced garlic
a couple pinches of salt


First throw the mushroom, the gouda and the cream cheese together in the food processer blend into a brownish paste. then taste it...amazing.

Start preheating the oven at 350 degrees

with a super sharp knife (smaller knives work better), fillet the chicken breasts. try to do just the middle, leaving the ends closed so they make little pockets if you can. Then stuff them full of the brown stuff.

In a large saute pan, heat a bit of oil with the garlic on medium high heat.(make sure the pan has a heat resistant handle. It is going in the oven later) when the garlick is REALLY sizzling, add the chicken. sear untill golden brown then flip them and sear the other side.

After both sides are browned, add the wine and a little salt. When wine has redused to just a bit of liquid on the bottom of the pan, turn the stove off and put the skillet in the oven for 7-11 minutes or untill the chicken it done.

I used to work at a gourmet grocery store/deli/catering service. It was great. I had so much creative license there. Somedays my boss would come up and say. theres a party for 30, they don't know what they want really just make something. But sometimes he would roll up his sleaves and teach me to make AMAZING dishes. This is one of the many. My favorite let me know if you want more

Answer 3

My favorite is Pork and Green Chile Stew, which originally came out of a "Frugal Gourmet" paperback, and which I have made for years now. It's relatively fast and cheap, and super delicious.
Use about 1 1/2 pounds of boneless pork country style ribs, cut into 1 or 1 1/2 inch chunks, with a little of the fat trimmed off. Heat a stew pot or dutch oven (love my cast iron pots) and brown the pork in two batches. When all the pork is browned, add 2 cups of chicken broth, two bay leaves, 3 to 9 cloves of finely chopped garlic, depending on your taste, I 10 oz. can diced tomato, and one large can (I think it's 12 or 14 oz.) of green chiles, chopped roughly. (Or you can use 2 or 3 of the little tiny cans of chopped green chiles.) Simmer for at least an hour and a half, longer if you have time, and add salt to taste. Add a six ounce can of corn, and cook a few minutes more. Serve the stew over basmati rice, with hot corn tortillas.

Answer 4

Take some raw shrimp the nice size ones 51/60.
How many depends on how many people you want to feed.
Devinne them if they are not already.
Squeeze the juice of 1 large lemon into a separate bowl, set aside.
Rinse and drain your shrimp well, you want them slightly dry.
Take 2 or 3 fresh crushed cloves of garlic and stir them gently into the shrimp with your hands in the bowl.
Next take some onion powder and rub into your shrimp the same way.
Salt and pepper to taste.
Pour lemon juice into shrimp and gently toss it.
Let sit while you take 1 clove of garlic, crushed and a few slices of onion, very thin.
A couple of tablespoons of butter, melt it in a pan, until onion is tender. Remove the garlic and onion.
Take your shrimp and cook it over a med to low heat until it is about, on 1 side only. Remember, shrimp cooks very fast.
Turn your shrimp, add some mushrooms and about 1/4 to 1/2 cup of red wine.
Any kind like a Burgundy, Merlot, Pino Noir will do.
Finish cooking your shrimp in the wine.
Sever with rice, pasta, or a plate of vegetables such as sauteed spinach, tomatoes, onions and broccoli, etc.
Yum!

Answer 5

I LOVE green bean casserole!!! I got the recipe off the french fried onion can!! I use two cans of green beans, drained, a can of Campbells Cream of Mushroom soup, 3/4 cup of milk and a dash of pepper. Then I add half a can of french fried onions and mix well. Bake uncovered at 350 for 30 minutes. Then I take it out and add the rest of the french fried onions on the top of the casserole and bake another 5 minutes. Good luck and if you try it I hope you enjoy it!

Answer 6

Simple potato soup

4-5 potatoes peeled and cubed
10 3/4 oz can of cream of celery soup
10 3/4 can cream of chicken soup
1-1/4 c. water
1- 1/4 c. milk
7.6 oz pkg instant potato flakes
Garnish: bacon bits, sour cream, green onions, shredded cheddar cheese....

Place all the ingredients in a slow cooker except instant potatoes (and garnishes) cook for 2-3 hours. Add instant potatoes cook another 2-3 hours. Garnish individual servings as desired.

Answer 7

Got this from my ex-wife's mother. The old gal was quite a cook, and I believe that she had the recipe for quite some time.

Why I like it?

Simple, fairly quick, and tastes great.


EGG & CHILI CASSEROLE

10 eggs
1/2 C butter
1/2 cup flour
2 four oz. cans chopped, mild green chilis (Ortegas)
1 tsp salt
1 pint cottage cheese (small or large curd)
1 1/2 lb mont. jack cheese (shredded)

Grease 9x13 pan lightly.

Whip eggs until blended.

Add remaining ingredients.

Stir together.

Pour into pan.

Bake at 350 until set. (30-45 min.)

Answer 8

Pork Chop and Potato Bake 6 Pork Chops- you can use more Seasoned salt 1- can Cream of Celery Soup ( I use Cream of Mushroom) 1/2 cup Milk 1/2 cup - Sour Cream 1/4 teasp.- Black Pepper 1- 24 oz Pkg. Hash Brown Potatoes, thawed, 1 cup Shredded Cheddar Cheese, 1 can French Fried Onions. Brown meat in lightly greased skillet, sprinkle with seasoned salt ans set aside. Combine soup, milk, sour cream, pepper and 1/2 teasp. seasoned salt. stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Spoon mixture into a 9x13" baking dish, arrange meat over top of potatoes. bake covered at 350 degrees for 40 minutes. ( I bake mine longer to insure tender meat.) Top with remaining cheese and onions; bake uncovered 5 minutes longer. My Mother in law gave this recipe to me and my family loves it, so does everyone else that has tasted it. Its great the next day too. I hope you try it even if you don"t choose it as the best answer.

Answer 9

Yuminola!!! I just made some tonight!
Chicken Tortellini Soup
Mom's recipe
1 garlic bud
1 lg. onion
1 stick margarine
1 lg. can chicken broth
2 cans canned chicken
2 pkg. frozen cheese tortellini
1 Tbsp. basil
parmesan garnish

Saute chopped garlic bud and onion in stick of margarine until soft, not brown. Add canned chicken and saute flavor through. Salt and pepper to taste. Add chicken broth and 3 cups water. When begins to boil add tortellini. Cook 10 mins or more. Add basil and garnish with a bit of parmesan.

Answer 10

Banana Cream Pie
Vanilla Pudding, Nilla Wafer Pie Crust, Sliced Bananas, and whipped cream.
The recipe is usually on the back of the jello brand box of vanilla pudding.

Answer 11

Step 1 Before sleeping mix up one/two teaspoons of honey in luke warm water. Drink it just before you sleep. Step 2 The honey improves your metabolism at night. Reduce a few pounds within weeks. Step 3 Maintain your normal diet and lifestyle. End up loosing weight.