Please share your all time favorite recipe.?

Answer 1

Cinnamon Bread

2 cups warm water
1 packet dry yeast
2 tsp salt
1/2 cup sugar
1/2 cup shortening
6 cup flour
2 cups powdered sugar
1 stick butter/margarine allowed to get soft
4 tbsp cinnamon
2 greased loaf pans
Preheat oven to 375 degrees F.

In saucepan, combine water, yeast, salt and sugar, let stand until yeast dissolves. Put flour in a large mixing bowl make a hole in the center. Add shortening and mix as you would for biscuits. Add liquid. Mix and turn out onto a board; knead until all the flour is taken up. Put dough into a greased bowl and turn dough to grease the top. Cover with a towel and set the bowl on a rack over hot water and let rise until double in bulk. Punch down and let rise again (for better textured bread). Punch down the dough again then roll it out onto a table. Take the butter or margarine and rub it onto the rolled out bread. Then spread the powdered sugar over the butter (you may need more or less depending on how large a surface you made your bread into). Then spread your cinnamon over top of the powdered sugar. Roll the bread dough up and then cut into two pieces and put into bread pans.

Place in greased pans and let rise again, until about two inches above the pan sides. Bake in preheated 375 degree oven for one hour. If shaped into dinner rolls, then bake at 425 degrees for 20 minutes.

Answer 2

Fried chicken :)
you need a small pack of all purpose flour
you need a whole chicken
you need some canola oil (don't use any other kinds)
you need a frying pan

directions
Heat up the oil in the frying pan
next wash the chicken with Luke warm water
then cut it up
season it anyway you prefer (Laurie's seasoning salt if the best!)
next get a very deep bowl that can hold the flour and has room for coating the chicken!
once the oil is hot enough place a coated piece of chicken inside,
keep doing this until the pan has no more room inside
next wait a couple of minutes until chicken is golden brown.
YAY! you have successfully made fried chicken.

Answer 3

CHILI VERDE
needed: 1 crock pot(small)
1 can mild green enchilada sauce
1 can chopped green chilies
1 lb cubed pork (boneless pork cutlets or ribs work best
Place all ingredients into crock pot. Cook on high 4 hrs. Turn down to low.Cook 2 more hours. Serve with tortillas or make enchiladas out of it.
Serves: 2-3 depending on appetite

Answer 4

CHOCOLATE ECLAIR CAKE


3 small packages French vanilla instant pudding
3 cups milk and 3 Tbsp milk (for topping)
12 oz. Cool whip topping
1 box plain graham crackers
4 unsweetened chocolate squares
2 tsp. light corn syrup
1 tsp. vanilla
3 Tbsp softened butter
3/4 cup confectioners sugar

Mix pudding with 3 cups of milk. Fold in cool whip. Set aside. Layer 13 x 9 pan with whole graham crackers. Top crackers with half of Pudding mixture. Layer with crackers and pudding mixture and end with crackers.

Topping: Melt chocolate squares in microwave or double boiler. In a bowl, mix melted chocolate, corn syrup, 3 Tbsp milk, vanilla, butter, and sugar. Add more sugar to taste, if desired. Spread on top of crackers. Refrigerate cake for several hours and then serve.

Answer 5

Braised Lamb Shanks Gemuse entree

lamb shanks 3/4 - 1 lb each 4
onions, diced 1 c
celery, diced 1 c
carrots, diced 1 c
red wine and beef stock (to cover)
peas 1 c
green beans 1 c
flour and water (to thicken)
soy sauce (to taste)
salt (to taste)

Make a bouquet of bay leaves (2)
garlic cloves, mashed (2)
peppercorns (12)
summer savory 1/4 tsp
thyme 1/4 tsp
marjoram 1/4 tsp

Saute lamb shanks until well browned. Place in a dutch oven with the bouquet (wrapped in a cheesecloth bag), onions, celery, and enough wine and stock to cover. Braise in oven at 375, covered, until lamb shanks are tender. (about 2 1/2 hours). In the last 1/2 hour of cooking, add peas and beans and remove the bouquet. Blend in flour and water mixture ( 1 tbsp flour with 1/4 c of water for each cup of liquid) to thicken. Add soy sauce to create desired browness and salt to taste.

Answer 6

Cheesecake Bites!

1 pound cream cheese (softened to room temp.)
1 cup sugar
1 16-once container sour cream
3 large eggs
2 teaspoons vanilla extract (or your favorite flavor)

Mix cream cheese and sour cream (preferably in mixer) until blended - Add sugar then mix that in - Add eggs and vanilla. If you are feeling a little creative you could also fold in anything else like nuts, raisins, marshmellows, fruit etc. Don't add to many others though....Pour your mix into your favorite pie baking pan and I bake mine at 350 degrees for 55 minutes. Pre-heating the oven while I'm doing the mixing.

Also, I like cutting the pie into bite size pieces and pouring melted chocolate over the tops of the pieces and letting them harden in the refigerator. IF you have any left, Ziplock'em and freeze'em!

Answer 7

Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy.

Answer 8

But I can't pick just one!

Marshmallow Fluff Never Fail Fudge

2 1/2 cups sugar
3/4 teaspoon salt
1/4 cup butter
3/4 cup evaporated milk (5.33 oz. can)
1 - 7 1/2-oz. jar Marshmallow Fluff
3/4 teaspoon vanilla
1 1/2 cups semisweet-chocolate pieces (12-oz. package)
1/2 cup chopped walnuts (optional)

Grease a 9-inch square baking pan; set aside.
(I use parchment paper).
In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool.
Yield: 2 1/2 pounds

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Tea Biscuits (basic recipe) - Five Roses Flour

2 cup(s) Five Roses All Purpose Flour
4 tsp. baking powder
1 tsp. salt
1/3 cup shortening
1 cup milk or light cream

Preheat oven to 230ºC (450ºF).

Combine flour, baking powder and salt.

Cut in shortening with two knives or a pastry blender until mixture is the consistency of coarse cornmeal.

Make a well in centre of ingredients and add liquid all at once. Stir batter vigorously until it comes freely from the side of the bowl.

Thin dough onto lightly floured board and knead lightly for a few seconds. Roll or pat out to thickness of 1 cm (1/2").

Cut dough with floured 5 cm (2") biscuit cutter and place on ungreased baking sheet or cookie sheet.

Bake 12 to 15 minutes or until done. Serve immediately with butter and jam or marmalade. Or cool and store in covered container; freezable but always best fresh!

Yield: 15 to 18 biscuits

Quick and easy... no sugar!

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Variation: CHEESE TEA BISCUITS

Use only
3/4 tsp. salt
1/4 cup shortening
and add to dry ingredients:
3/4 cup shredded sharp Cheddar cheese

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Variation: BUTTERMILK TEA BISCUITS

1 cup buttermilk or sour milk
and use only
2 tsp. baking powder
1/2 tsp. baking soda

Add soda to dry ingredients. Replace milk with sour milk or buttermilk.
[this variety could be combined with cheese variety above]

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Variation: WHOLE WHEAT TEA BISCUITS

Use only
1 cup Five Roses All Purpose Flour
and add to dry ingredients:
1 cup Five Roses Whole Wheat Flour
[this variety could be combined with cheese variety above]

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Answer 9

Kraft Macaroni and cheese. Add water, boil, and eat.

Answer 10

my mom's Texas Sheet Cake