What is your favorite meal to make when you cook? Breakfast, Lunch, or Supper? Why?

Answer 1

breakfast bc its fast and easy most of the time bye

Answer 2

Supper - I'm not a person who normally does big breakfasts. I just eat cereal, a bagel or toaster waffles most of the time. Lunch - I usually make sandwiches or a salad. For dinner, my husband is usually home to watch the kids so I can spend more time on a big meal.

Answer 3

PIZZA UNOS DEEP PAN CHICAGO STYLE PIZZA
Source: The Pizza Book: Everything There Is To Know About the World's Greatest Pie by Evelyne Slomon
Servings: 6

FOR THE CRUST:
1 cup warm tap water (110-115 degrees f)
1 pkg active dry yeast
3 1/2 cups flour, divided use
1/2 cup coarse ground cornmeal
1 tsp salt
1/4 cup vegetable oil
FOR THE FILLING:
1 lb sausage, removed from the casing and crumbled
1 lb mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 oz) can whole tomatoes, drained and coarsely crushed
3 tsp dried oregano (or 5 fresh basil leaves, shredded
4 tbsp freshly grated parmesan

TO PREPARE THE CRUST:
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.

Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.

Punch dough down and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

TO PREPARE THE FILLING:
While the dough is rising, prepare the filling ingredients. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside.

TO ASSEMBLE AND BAKE:
When the dough has finished its second rising, lay the mozzarella cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees.

Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.

Answer 4

Dinner is it!
In our house it is the main meal, and that means more variety and a chance to prepare a meal with a theme. I love to to cook Chinese and Italian - have a soup or salad and include a side and vegetable. The most recurring menu at home is Velvet Corn Soup - with chicken or crab, a chicken stir-fry with rice or noodles, and maybe even some homemade dumplings.

VELVET CORN SOUP
(adapted from Time-Life Foods of the World, Cooking of China)
- I make it easy by using canned cream corn and simulated crab -
To serve 4.

2 large fresh ears of corn, shucked, or substitute an 8 ¾ -oz. can of creamed corn
2 egg whites
2 tablespoons milk
3 cups chicken stock, fresh or canned
1 teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken stock, fresh or canned, or cold water
A 1/8-inch-thick slice cooked Smithfield ham, finely chopped (about ¼ cup)

Prepare ahead:

1. With a cleaver or sharp knife, slice the kernels of fresh corn from their cobs into a bowl, making sure not to cut too deeply into the cob or to lose any of the milky corn juices.

2. In a small bowl, beat the egg whites with a fork until frothy. then beat in the 2 tablespoons of milk.

3. Have the corn, egg white mixture, chicken stock, salt, cornstarch mixture and chopped ham within easy reach.

To cook:

In a 2-quart saucepan, bring the chicken stock to a boil over high heat. Add the corn and salt and, stirring constantly, bring to a boil again. Give the cornstarch mixture a quick stir to recombine it and pour it into the soup. Cook, stirring constantly, until the soup has thickened and become clear. Then turn off the heat and immediately pour in the egg white mixture, stirring only once. Quickly pour the hot soup into a tureen or individual bowls and sprinkle with the chopped ham.


Variation:
Velvet corn soup may be made with crabmeat. Increase the stock to 1 quart and add ½ pound of fresh crabmeat or a 7 ½ -ounce can of crabmeat, carefully picked over, with the corn. Omit the ham.

Answer 5

I prefer supper. It's usually the largest meal of the day so it allows me to be creative. Not just throwing some form of meat, some vegetable and something starchy on a plate, I try to chose things that compliment eachother. And keep a "theme" through all of them, Weather it's a spice, or a technique, it just seems to be better if there's a link.

Answer 6

My favorite meal to cook is the one I am cooking when I am hungry! So I guess I like to cook all kinds of meals! But the quick ones are my favorite -- I hate to wait a long time for meals to cook!

Answer 7

I Like to cook supper, because I like to sit down with my family and enjoy it after I have made a nice meal.

Answer 8

Definately dinner, just because you can start later in the day or you ahev all day to get ready and there are so many food that you can choose from and people generally accept and like a larger meal for dinner so if I can't make up my mind about what I want I can make a variety of foods!

Answer 9

Dinner - because its the only meal I have time to prepare properly with fresh ingredients. Lunch is normally a quick meal such as salad that I prepare in the morning before work.

Answer 10

Dinner - sometimes I can spend hours on a meal, and for lunch or breakfast there just wouldn't be enough time!

Answer 11

Breakfast because it's my favorite meal of the day.