What is your favorite recipe?

Answer 1

Pork Burrito Bowl

2-lb pork roast
1-2 little cans green chiles
1 big can black beans
1 packet taco seasoning

prepared Spanish rice
salsa

Put the pork in a crock pot, dump the chiles and beans on top, and cover the whole lot with the packet of taco seasoning. Cook for 8 hours on low, then remove the pork and shred it. Stir it back into the bean mixture.
Serve on Spanish rice topped with cold salsa.

Answer 2

Chocolate truffles:

16 oz. bittersweet chocolate
1/3 c. Creme Fraiche
1 T. Butter
2 T. Baileys

Bring creme Fraiche and butter to just below a boil and pour over chopped chocolate. Let sit for a minute and then stir until smooth. Stir in Baileys and refrigerate until set. Form into balls and either coat in cocoa(yuck) or dip into tempered chocolate.

Also good if you omit the baileys and add the juice of a lime and some honey...have to boil the honey with the creme fraiche though......


mmmmm drew

Answer 3

cook a couple of slices of maple smoked bacon meanwhile heat a forman grill and when hot put a couple of slices of whole wheat bread in the grill when the bacon is done set aside on towels and sweat some onion slices in the bacon grease take out the bread and place the bacon between the toasted sides of the bread when the onions are almost transparent add some sliced turkey breast and just heat through while doing this grate Cheddar cheese on top of the bacon and slice a couple of slices of tomato and put on top now the onions and turkey is done so combine onto the rest of the ingredients close the sandwich and put back in the forman grill until bread is toasted this is a killer sandwich also try replacin bacon with salami yum

Answer 4

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!

Answer 5

LASAGNA SUPREMO

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!!

FOR THE LASAGNA
1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)

FOR MARINARA SAUCE
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar

8 servings

1 hour 45 minutes 45 mins prep

FOR THE LASAGNA: Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.

FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.

Answer 6

when i was in Germany i found a recipe for Lemon Chicken...OMG it is so good..it takes alot of stuff to make it,,but it is really worth it..and i really don't know where i got it from..its not German..man it is GOOD serve it with some white rice..hmmmmpour the sauce over it hmmm

Answer 7

Spanakopita (Greek Spinach Pie)
The recipe is at the link below.
Please take the time to look at it.

Answer 8

i found this REALLY tasty brownie recipe in a kids cookbook that taste WAY better then store bought ones. its also really easy!

i can find it now but ill email it to you later!

Answer 9

Pasta carbonara or cheese enchiladas.