What are some of your favorite recipes?

Question

What are your favorite dishes that you have tried or made. Including desserts, beef, pork, chicken and pastas. I need to expand my recipe box.

I also want to see what other people eat from different regions of the states and from other countries.

Answer 1

Try this easy open-face sandwich


Toast a piece of bread, spread a thin layer of mayonnaise on it

add a big thick slice of home grown tomato on it, sprinkled with salt and pepper

add slices of cooked bacon on top of the tomato

cover with slices of velveeta cheese so it covers the whole sandwich

broil in the oven until cheese melts (not too long you will need to watch it carefully so it doesn't catch on fire)

then enjoy one of the best tasting sandwiches you'll ever eat!!!
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I have a great recipe for chicken and noodles:

cut up one whole chicken and put parts in pot; cover with water and bring to a gentle boil. Boil for 30-45 minutes, take out of water and when cool enough to handle, pull meat from bones, cut into bite sized pieces

Put 2 cans of chicken broth in large pot. Also add carrots, 3-4 stalks of celery, 1/2 onion, 2 cloves garlic, 2 cubes chicken boullion. Add salt and pepper. Cook until vegetables are tender. Add cooked cut up chicken.
Mix 1 can of cream of chicken soup with 1/2 can water and add to soup mixture - when this is heated through, add 16 oz. frozen egg noodles and heat until noodles are cooked.

tastes great!!
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BANANA PECAN MUFFINS
3/4 cup chopped pecans
2 cups flour
1 Tbsp. baking powder
½ tsp. salt
1 stick butter, softened
¾ cup brown sugar
2 eggs
1 ½ tsp. vanilla
1 ½ cups mashed ripe bananas (about 3)

Preheat oven to 375 degrees. Grease muffin tins or line with paper cups.

In bowl, combine foure, baking powder and salt.

In another bowl, cream butter, sugar, and vanilla until smooth and creamy. Beat in eggs one at a time. Add mashed bananas and beat until combined.

Stir dry ingredients into banana mixture just until flour disappears. Lightly stir in nuts

Spoon batter into muffin cups to the top. Bake 20 - 25 minutes, until toothipck comes out clean.

Makes 12 muffins.
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HOT FUDGE PUDDING CAKE

1 ¼ cups granulated sugar, divided
1 cup flour
½ cup cocoa, divided
2 tsp. baking powder
¼ tsp. salt
½ cup milk
1/3 cup butter or margarine, melted
1 ½ tsp. vanilla extract
½ cup packed light brown sugar
1 ¼ cup hot water

1. Heat oven to 350 degrees
2. Stir together ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9 inch square baking pan. Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter. Pour hot water slowly over top . Do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve warm with ice cream.
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these are all easy recipes - enjoy!!!!

Answer 2

Ok, this is my own recipe. Hope you try it because it's very flavorful.

Baked Chicken with Gravy
Rub
2 1/2 tbs paprika
2 tbs garlic powder
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried oregano
1 tbs dried thyme

Preheat oven to 400.
1 whole chicken for roasting
Olive oil
Kosher salt
Ground black pepper
2-3 cans chicken broth
3 tbs unsalted butter
3+ tbs flour

Mix together well the six dry ingredients for the rub.
Rinse chicken with water and pat dry with paper towels.
Pour olive oil over chicken and rub in.
Liberally apply kosher salt and ground black pepper over chicken, including the cavities.
Spinkle rub over chicken, both sides.
Place on wire rack in roasting pan, breast side up.
Add 2 cans chicken broth to bottom of pan for basting. If broth starts to dry up during baking, add another can of broth.
Place roasting pan in oven and turn heat down to 350.
Bake, uncovered, 20 minutes to the pound or until juices run clear after poking between leg and thigh.
Baste with the broth every 20-30 minutes.

When done, remove from oven, place on a serving platter and cover loosely with aluminum foil.

Melt butter in saucepan on stovetop over medium heat. When melted add flour and make a roux. Stirring constantly until the mixture arrives at the desired color you wish. I like a nice brown chocolate color. Now add the broth and drippings leftover from the roasting pan. Bring to a boil, reduce heat to a simmer and stir until the gravy achieves the consistency you like. You should not have to add any seasonings to this gravy. When gravy is done, transfer to a gravy boat or large bowl and place on table. Remove foil from chicken, carve and serve with gravy. The gravy is great over mashed potatoes or rice. Add a steamed vegetable and you've got a nice three course dinner.

Good luck and good eating.

Answer 3

Here is a delicious recipe and it is easy to make.

Swiss Bliss

½ TB. butter
2 lb. chuck steak, 1” thick
1 pkg. onion soup mix
½ lb. mushrooms, sliced
pepper to taste
1 can stewed tomatoes, drained and chopped (retain liquid)
¼ tsp. salt
½ c. tomato juice (retained from tomatoes)
1 TB. A-1 steak sauce
1 TB. cornstarch
1 TB. fresh parsley, chopped

Spread center of 20” sheet of heavy-duty aluminium foil with butter. Cut steak into serving portions and arrange on foil; slightly overlapping portions. Sprinkle with onion soup mix, mushrooms, pepper, tomatoes and salt. Mix saved tomato juice, A-1 sauce and cornstarch. Pour over meat and vegetables. Bring foil up and over steak; double fold edges to seal tightly. Bake 350° for 2 hours. Roll back foil and sprinkle with parsley.

Yield: 4 Servings

Answer 4

EGGPLANT PARMESAN

1 1/2 lbs. eggplant, peeled & cut in 1/2" slices
Salt
Flour
1/2 c. Parmesan cheese
1/4-1/2 c. olive oil
2 c. tomato sauce (see below)
8 oz. Mozzarella cheese, thinly sliced

Preheat oven to 400 degrees. Choose a shallow 1 1/2 to 2 quart baking dish that is attractive enough to serve from and rub it with oil. Sprinkle both sides of the eggplant with salt (to draw out their moisture) and spread them out in one layer on a platter or board. After 20 to 30 minutes, pat the eggplant dry with paper towels. Dip each slice in flour and shake or brush off the excess.
In a heavy 10" to 12" skillet, heat 1/4 cup olive oil until a light haze forms over it and brown the eggplant slices, a few at a time, working quickly to prevent them from soaking up too much oil. If the oil cooks away, add more. As the eggplant browns, transfer the slices to fresh paper towels to drain. Now pour 1/4" of the tomato sauce into the oiled baking and serving dish. Spread the drained eggplant slices over the sauce, top them with a layer of Mozzarella cheese, and sprinkle over it part of the grated Parmesan cheese. Repeat with 1 or 2 more layers (depending on the capacity of the baking dish), but be sure to finish up the layers of tomato sauce, Mozzarella and Parmesan. Cover the dish snugly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake uncovered for 10 minutes longer.


TOMATO SAUCE:

2 tbsp. olive oil
1/2 c. finely chopped onion
2 c. Italian plum or whole pack tomatoes, coarsely chopped but not drained
Freshly ground black pepper
3 tbsp. tomato paste
1 tbsp. finely cut fresh basil (or 1 tsp. dried basil)
1 tsp. sugar
1/2 tsp. salt

Using a 2 to 3 quart enameled or stainless steel saucepan, heat the olive oil until light haze forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned. Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper. Reduce heat to very low and simmer, with the pan partially covered, for about 40 minutes. Stir occasionally.

Answer 5

I make pot roast with tomato-herb marinade and roasted potatoes and carrots, Italian sandwiches, twenty-minute ravioli, pork chile verde (like carnitas in salsa verde) with spanish rice, hamburger-vegetable soup, shrimp scampi with angel hair, lots of stuff. :) Oh, and my favorite dessert is chocolate eclair cake.