What is your favorite recipe.. What is the thing you make the best.. please post the recipe!?

Answer 1

This is by far the recipe that gets the most requests when guests come to dinner. I've been using this recipe since 1975.

Chili Dumpling Stew

2 c. kidney beans, do not drain
2 ½ c. potatoes, peeled and cubed
1 tbl. salt
½ tsp. pepper
4 c. water
1 tbl. oil
½ c. onion, chopped
1 lb. ground beef
2 tsp. chili powder
1 can tomato soup
1 c. sour cream

Combine kidney beans, potatoes, 2 tsp. salt, pepper and water in a large pot; bring to a boil. While mixture simmers, heat oil in a skillet and sauté onions until tender. Add ground beef, chili powder and 1 tsp. salt; cook until meat is browned. Add meat and tomato soup to bean and potato mixture. Stir well and simmer 1 hour. Return to a boil and add egg dumplings.

Egg Dumplings

2 c. flour
4 tsp. baking powder
½ tsp. salt
1 egg, beaten
¾ c. milk

Sift flour, baking powder and salt. Mix egg with milk, and stir into flour until just mixed well. Do not over mix. Drop by spoonfuls into boiling stew. Cover tightly; reduce heat and steam until done 12 to 15 minutes. DO NOT PEEK!

Add sour cream just before you are ready to serve.

Yield: 8 Servings

Answer 2

Bierock Casserole

Brown 1 lb. ground beef, drain, set aside
Brown cabbage (maybe a half a bag of preshredded) & chopped onions...
Add the meat and simmer for a few minutes
Get 2 cans of crescent rolls...unfold one-don't separate and spread it in the bottom of a baking pan...add the meat filling...top with cheese (swiss is my favorite) and then add the other can of crescent rolls to the top. Bake according to the rolls' directions.

Variations-use sourkraut alone or mixed with cabbage
Also...you can make individual bierocks by getting regular biscuits and flattening them out a bit and adding filling and cheese that way...I've even done 'party bierocks' where I rolled the meat and cheese into a little crescent roll...they were a hit at the superbowl party.

Sorry the recipe is so non-specific...it's a family recipe passed down...I've never really seen it in writing.

Answer 3

Dr. Pepper Cake

Cake
1 c. Butter
2 Eggs
1 tsp. Baking Soda
4 Tbsp. Cocoa Powder
2 c. Flour
1 1/4 c. Dr. Pepper
1/2 c. Buttermilk
1 tsp. Vanilla
1 1/2 tsp. Cinnamon
2 c. Sugar

Pre-heat oven to 350.
Heat butter and Dr. Pepper over med-low heat until butter is melted. In a separate bowl, mix eggs, buttermilk, soda and vanilla. Whisk in the Dr. Pepper and butter mixture and blend well. In another bowl combine all dry ingredients together (flour, cocoa, cinnamon, and sugar). Mix dry ingredients together with the wet ingredients. Pour into prepared 8 or 9-inch pans. Bake for 30 minutes or untill a toothpick inserted into the center comes out clean. Cool cake completly before continueing to the frosting.

Frosting ***DO NOT BOIL***
1/4 c. Butter
1/2 c. Dr. Pepper
3 Tbsp. Cocoa
1 (1 lb) box Powdered Sugar
1 tsp. Vanilla
1/2 - 3/4 c. Chopped Nuts of your choice (optional)

Heat butter, dr. pepper and cocoa over medium to med-low heat until butter is melted and cocoa is disolved. slowly (a little at a time) sift in the powdered sugar making sure the sugar is disolved completly after each addition. after all sugar is added stir in the vanilla and nuts if desired. frosting will harden as it cools, so frost cake quickly.

Answer 4

Just made my low fat chicken enchiladas this weekend!

2 pounds boneless skinless chicken breast
4 cups shredded fat free cheddar cheese
24 king size corn tortillas
2 large cans red enchilada sauce

cook chicken in large frying pan with lid on until white all the way through

let chicken cool (I usually put it in a big bowl in the freezer for about 20 minutes)

mix 2 cups of shredded cheese with the COOLED chicken (it is best if the cheese does not melt yet)

spray 2 9x13 baking pans with non stick spray

pour about 1/2 can of sauce into each pan

roll a small handful of the chicken/cheese mixture into each tortilla (the tortillas may break as you roll them, that is fine)

fill both pans and top with the other 2 cups of cheese

pour 1/2 a can of sauce over each pan of enchiladas

cover with foil and cook for 20 minutes @ 350 degrees

remove foil and cook for another 10 minutes

this makes about 10 to 12 servings (I like to freeze some!)

Enjoy them, they are very low in fat and calories but still very, very good.

Answer 5

Cra4 cups fresh cranberries -- washed and drained
1 1/4 cups sugar
1/4 teaspoon cinnamon
1 13 oz. jar orange marmalade
2 Tablespoons lemon juice
1 cup chopped walnuts or pecans, toasted
Place cranberries in large bowl. Combine sugar and cinnamon. Add to berries. Spoon into 9" square baking dish. Cover with foil.

Bake at 350 d. for 45 minutes. Remove from oven and stir in orange marmalade and lemon juice. Stir in walnuts or pecans. Mix well.

Serve warm or cold. Store leftovers in refrigerator. Serves 12-15.
nberry Sauce:

Answer 6

Barbecue Roasted Salmon

1/4 cup pineapple juice
2 Tbsp fresh lemon juice
4 - 6oz. salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a zipper plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°F. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl. Rub over fish. Place in an 11x7 baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4.

Per serving: 314 calories, 14.7g fat, 35.3g protein, 9g carbohydrates, 1g fiber, 111mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium.

Answer 7

MEXICAN CABBAGE SALAD
1 cabbage, finely sliced
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold

Answer 8

Fettuccine with Cream, Basil and Romano

4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 9

lasagna..and i use the recipe on the the back of the Barilla No-Boil noodles box, it's easy and delicious! Try it with the italian sausage, much better than the hamburger!

Answer 10

butterfinger cake
1 prepared angel food cake,crumbled
1/2cup butter
4 eggs yolks
2 cups powdered sugar
1 teaspoon vanilla extract
1 (16ounce) container whipped cream
8(2.1 ounce)Butterfingers candy bars
1. crush butterfinger candy bar (still in wrapper)using a rolling pin
2.cream butter,egg yolks,sugar,and vanilla extract;stir in whipped topping
3.layer a 13x9x2in. pan with half the cake crumbs;next layer with half the creamed mixture,then sprinkled with half the crumbled butterfinger candy. repeat in same order. chill for a hour before serving.
makes 12to16servings tips:freezing candy bars an hour before crushing helps keep the chocolate firm for crumbling.