What is the best recipe you can cook?...?

Answer 1

Chocolate Pecan Pie

Ingredients Serves 6-8

1 cup light corn syrup
3 eggs
1/3 cup of butter, melted
1 cup brown sugar
1 dash vanilla
1 pinch salt
2 cups pecans, broken
1 pie shell., uncooked
5 ounces of milk chocolate

Instructions

Preheat your oven to 350 degrees.

Combine the corn syrup, eggs and melted butter and whisk briskly. Add the brown sugar and mix well. Add the vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap the edge of the pie with foil to help keep the crust from over browning and drying out. Place the pie on a small sheet pan and put it into the hot oven for about one hour, until the center is set and the pie is golden brown.

Best served at room temperature or warmed slightly in the microwave oven. And a little French Vanilla Ice Cream on the side won't kill you any faster!

Answer 2

Apple dumplings:
Crust:
2.5 cups flour
1.3 cup lard
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

Mix flour, baking powder and salt. Cut in the lard. Mix in the milk. Roll 1/4" thick. Spread butter over the crust, sprinkle cinnamon sugar mixture over the butter. Peel and slice apples. Cover the crust with a thick layer. Roll the crust into a log and slice. Place in a pan. Boil 2 cups water and 1 cup brown sugar. Pour over the apple dumplings. Bake at 350 degrees for 45-60 minutes.

Answer 3

Penne Vodka, but my grandmother would rise from her grave and put me in it if I told you the recipe.

Answer 4

Too many.... just to name a few chicken curry, beef rendang, penang laksa, mee siam, laksa lemak, oxtail stew, curry puffs, glutinous rice and many more.....

Answer 5

LEMON CURD MARBLED CHEESECAKE
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

click photo to enlarge
For lemon curd
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces

For crust
1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
3/4 teaspoon salt
5 tablespoons unsalted butter, melted

For filling
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla

Special equipment: a 9- to 91/2-inch (24-cm) springform pan
Accompaniment: blueberries




Make lemon curd: Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.

Make and bake crust: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

Make filling and bake cheesecake: Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

Cooks' Notes:
• Lemon curd can be made 1 week ahead and chilled, covered.
• Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
• Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

Makes 10 servings.

Answer 6

My kids would say homemade egg noodles and chicken.

Answer 7

1 shot "Malibu passion fruit Rum"
Glass of lemonade
Ice.....

Yummy...

Answer 8

i can make a lot of great things...one of my fav's is chicken picatta

Answer 9

ribs!