Give me your favorite recipe....?

Question

I need meal ideas i am running low!! lol

Answer 1

OVEN-BARBECUED SPARE RIBS:
3 to 4 lbs. Ribs (country-style)
black pepper (season to taste)
garlic powder (season to taste)
1 lemon (sliced)
1 large onion (sliced)
1 cup ketchup
1/3 cup Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco Sauce
2 cups water
Place ribs in a large shallow roasting pan, meaty side up. (mine measures 14 x 10 1/2) Season meat with pepper and garlic powder. On each piece place a slice of unpeeled lemon, a slice of onion. Roast in a very hot oven (450 degrees) for 30 minutes.
Drain grease from meat pan. Combine remaining ingredients in saucepan and bring to a boil and pour over ribs. Continue baking in moderate oven
(350 degrees) until tender, about 45 minutes to an hour. Baste ribs with sauce every 15 minutes. If sauce gets thick, add more water.

HOME-STYLE SCALLOPED POTATOES:
5 Tablespoons butter or margarine
5 Tablespoons all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups potatoes, peeled, thinly sliced
1 onion, sliced
In a large saucepan, melt butter; stir in flour, salt and pepper until blended to make a paste. Add milk. Gradually stirring, bring to a boil; cook for 2 minutes or until sauce is thickened.
Place layer of potatoes and onions in a greased 3-qt. baking dish. Pour sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees for 60-70 minutes or until potatoes are tender and top is lightly browned.

CORN FRITTERS:
2 eggs (yolks separated from whites)
1 cup fresh corn kernels or drained can corn
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
dash paprika
Beat egg yolks well. Beat in corn kernels. Sift, then measure flour. Resift with baking powder, sugar, salt and paprika. Mix dry ingredients with yolk mixture. Beat egg whites stiff but not dry. Fold egg whites gently into yolk mixture.
Fry spoonfuls of batter on a greased griddle or skillet until golden brown. Serve with butter.

LAYERED LETTUCE SALAD
1 head lettuce - shredded
1 large red onion - sliced
1/2 cup celery - diced
1/2 cup green pepper - diced
1 large carrot - grated
1 package frozen peas
2 cups Hellmann's Mayonaise
2 Tablespoons sugar
4 ounces cheddar cheese - shredded
8 slices bacon - cooked crisp and crumbled
Make this salad the day before serving. Layer the lettuce in the bottom of a large clear bowl. Follow with a layer of onion, a layer of celery, a layer of pepper, a layer of carrot, and a layer of frozen peas. Carefully spread mayonaise on top. Sprinkle sugar on the mayonaise. Cover with cheese. Crumble bacon pieces on top. Refridgerate overnight or at least 6 hours to flavor. (the next day I decorate to top with slices of cucumber and cherry tomatoes, sometimes olives)

SCANDINAVIAN RICE PUDDING:
2 cups milk
1/2 cup rice, uncooked (River Rice)
1/2 cup light or heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup sugar
2 Tablespoons butter
In the top of a double boiler heat milk; stir in rice, cover and cook over boiling water stirring occasionally as the mixture thickens. Add in additional milk if necessary, until the rice is tender. About 1 to 1 1/2 hours.
Stir in cream, vanilla, salt, sugar and butter. Remove from heat and allow to stand over hot water until ready to serve. Mixture will thicken as it stands. Makes 3 cups.

Answer 2

I would have to pick this one... because my picky five year old actually asks for seconds (even BEFORE asking for dessert!)... as does my mother in law who generally eats like a mouse!

Lasagna

1/2 lb lean ground beef
1 tbsp oil
1/4 cup minced onion
1 clove garlic
3/4 tsp salt
1/8 tsp pepper
1/4 tsp oregano
2 1/2 cups diced tomatoes (20 oz)
1 8-oz can tomato sauce (I use canned spaghetti sauce)

1/4 lb. lasagna noodles (no-boil)
1/2 lb Mozzarella cheese (or swiss)
1/2 lb Cottage cheese (or ricotta)
3 tbsp parsley

1. Prepare meat sauce: brown the onion slighly in the fat; remove and brown the meat in the same fat; add the next 6 ingredients and simmer until thick (abt. 30 min.)

2. In a casserole arrange 1/3 of meat sauce; cover with strips of lasagna noodles, 1/3 of the mozzarella cheese; add 1/2 the cottage cheese. Repeat, ending with the sauce; garnish with strips of mozzarella.

3. Bake 30-45 minutes (about 350F), decorate with parsley.

Note: Parmesan cheese may be sprinkled over each layer.
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From: Canada Cooks cookbook; 27th printing 1961

Answer 3

Emeril's Banana Cream Pie
From chef and author Emeril Lagasse


Emeril's most requested pie recipe.

Ingredients


5 large egg yolks
1/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds of bananas, cut crosswise into 1/2-inch slices
3/4 cup caramel sauce
1 cup chocolate sauce
2 cups heavy cream whipped to stiff peaks with 1/2 teaspoon pure vanilla extract and 2 teaspoons granulated sugar
shaved chocolate
powdered sugar

Caramel Drizzle Sauce

1 cup granulated sugar
1/4 cup water
1 cup heavy cream

Chocolate Sauce

1/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Directions for the Pie

In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, 1 1/2 cups of the sugar, and the vanilla bean in a large heavy-bottom saucepan over medium heat, Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed! Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.

When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium-speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

Preheat the oven to 350 degrees F. In a mixing bowl, combine the graham cracker crumbs, the remaining sugar and the mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.

Directions for the Caramel Sauce

1. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

2. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

Directions for the Chocolate Sauce

1. Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

2. Remove from the heat and let cool.

3. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

Assembling Directions

1. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup custard and the remaining banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown.

2. Cover with plastic wrap and chill for at least 4 hours.

3. To serve, cut pie into wedges and drizzle on the caramel sauce and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with confectioners sugar.

Yields: One 9-inch pie, 8 to 10 servings

andrews Mom's Lasagna
Notes
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2T oil (optional)
2 cloves garlic (crushed)
1# ground beef
1 sm can tomato paste
#2 can tomatoes
1/4t pepper
1/2t oregano
10 lasagna noodles (use 8 or 6)
1/2# mozzerella or jack cheese
1/2-3/4C cottage cheese
1/4C parmasean cheese


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Sautee ground beef and garlic (add oil). Add tomatoes tomato paste pepper and oregano. simmer for 20 min. meanwhile. boil lasagna noodles. place a small layer of meat sauce at bottom to keep noodles from sticking. Then add noodles, then more meat sauce, cottage cheese, parmasean, grated jack (and/or mozzerella), noodles, repeat. Top w/ meat sauce and cheese. Bake uncovered at 375 F 20 min.
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Notes:
I love this lasagna, but let it be known that I think the 2 cloves of garlic is ridiculous. I say add garlic 'til bored!

I'm not sure what a #2 can is supposed to be, but I usually use the can that's one size larger than 16oz.

I have made a vegitarian version of this lasagna by substituting very finely chopped Thai straw mushrooms and olives for ground beef. Straw mushrooms are sold in cans, look in the international foods section of a good grocery store

Answer 4

CHICKEN CAPRESE

FOR THE TOMATOES AND BASIL:
2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
4 tablespoons of extra-virgin olive oil, divided use
3 tablespoons minced garlic, divided use
3 1/2 teaspoons Italian seasoning, divided use
1 1/2 teaspoons and 1 tablespoon salt, divided use
FOR THE CHICKEN:
1 1/2 cups and 1 tablespoon flour, divided use
2 teaspoons black pepper
6 boneless, skinless chicken breasts or breast fillets
vegetable oil
FOR THE PASTA:
1 pound dry capellini (angel hair) pasta
FOR THE SAUCE:
1/2 cup white wine
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (for top)

TOMATOES AND BASIL PREPARATION:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

CHICKEN PREPARATION:
Preheat oven to 350 degrees F.

Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.

Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.

When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

PASTA PREPARATION:
Cook pasta according to package directions. Drain and set aside until needed.

SAUCE PREPARATION:
While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.

Slowly add the remaining 1 tablespoon of flour and stir to combine.

Add white wine and bring to a boil. Boil for approximately 1 minute.

Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.

Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

ASSEMBLING CHICKEN CAPRESE:
Preheat broiler.

Remove chicken from baking dish and set aside until needed.

Transfer pasta to baking dish and partly coat with sauce.

Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.

Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Servings: 6



Taco Soup
Recipe By : WW list
2-3 Points* Per Serving


1 pound extra lean ground beef -- rinsed and drained

1 Large onion -- chopped

48 ounces canned pinto beans -- drained

3 cans 16 ounces canned corn -- undrained

16 ounces canned tomatoes -- undrained

16 ounces tomato sauce

1 1/2 cups water

4 1/2 ounces green chili pepper

1 envelope Hidden Valley Dip Mix

--HOMEMADE TACO SEASONING-- --

1 1/4 ounces

2 tablespoons chili powder

1 1/2 tablespoons cumin

1/2 teaspoon red pepper flakes -- or powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder



Cook beef and onion until beef is browned; drain, mix beef and onion with other ingredients in a large pan. Bring mixture to boil, reduce heat and let simmer for 15 minutes.

Makes 3 1/2 quarts of soup. Make 14 (1 cup servings)

NOTE: This soup freezes well and can be kept in freezer for up to 3 months.

NOTES : Per serving: 215.5, 6.7g (26.9%), 6.1g fibre, 748mg sodium.3.65 points

VARIATIONS: Use black beans instead of pinto beans or do a mixture of them.

LOWER FAT NOTES: Use 92% lean, 8% fat ground beef instead of extra lean ground beef.

Per serving ( 92%lean, 8% fat): 179.4 cal, 2.5g (11.7%) fat, 6.1g fat, 740mg sodium 2.58 points



Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.




Spicy Skewered Shrimp
•2/3 cup olive oil
•1 tablespoon ground turmeric
•1/4 teaspoon ground black pepper
•3 garlic cloves, minced
•1 tablespoon finely chopped fresh basil (or 1 teaspoon dried)
•1 tablespoon finely chopped fresh mint (1 teaspoon dried)
•1-1/2 teaspoons cayenne pepper
•1 tablespoon red wine vinegar
•2 pounds large shrimp (20-32) shelled and deveined metal skewers
In a large bowl, whisk together the olive oil, turmeric, pepper, garlic, basil, mint, red pepper and vinegar.
Rinse the shrimp and pat dry with paper towels.
Toss the shrimp in the marinade to coat.
Cover and refrigerate 6-8 hours or overnight.
Remove the shrimp 30 minutes before barbecuing and preheat the grill.
Place the shrimp on long metal skewers, and place on grill, about 4-6" above the coals.
Grill for 3-5 minutes, or until shrimp turn coral, basting frequently with the marinade.
Serve immediately while hot.




Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.



Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.




Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
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!




Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.