what is your favourite recipe?

Answer 1

My fav is for fudge.
1 can of condensed milk
11.5 oz chocolate chips
1/2 tsp vanilla
Heat the condensed milk and chips till melted. Add vanilla.
Pour into buttered 8x8 or 9x9 pan. Cool, then cut and eat! Yummy!

Answer 2

My mom knows a lot about cooking beef. She knows all of the cuts and what to do with them. This must have something to do with growing up at a time where people went to their local butchers for meat instead of a supermarket. We typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.

Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches.

3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper

You will need a meat thermometer

For the gravy:
Red wine, water, and or beef stock
corn starch

Start with the roast at room temperature (remove from refrigerator 1-2 hours before cooking - keep it wrapped). Preheat the oven to 375°F.

With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast sit for at least 15 minutes before carving to serve.

To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some.

Answer 3

Stuffed Mushrooms!
Big mushrooms that are open cupped. Sprinkle with Worcester Sauce and then stuff with what you like. A bolognaise sauce is good - but you don't need to do that, just cheese (Parmesan, Stilton, Gorgonzola - whatever) are all good. Depending on your choice of filling will help you decide whether to use as a main course or a side dish.
Real favourite? Yes, just the homemade bologniase sauce, top with the Parmesan - and enjoy!

Answer 4

Savory:
1 lb ground turkey
1 cup crumbled feta cheese
1/2 cup olives, chopped (i usually use chopped salad olives)
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 teaspoon dried parsley
1 teaspoon dried basil (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste

1. Combine all the ingredients in a large bowl. (Food processing is an easy option)
2. Form into 4 patties, then grill.
Serving suggestion:on regular burger buns with tomatoes and mayo.


Sweet: Chocolate Torte:
157ml double cream
1 tbsp sugar
225g plain chocolate
57g butter
50ml cold milk

Bring cream, sugar and salt to the boil
Add the butter and chocolate and stir until melted.
Pour into a cooled tart mould & chill until set.
Serving suggestion: with fruit of your choice and cream.

Answer 5

I love this recipe!!!!! It is my favorite!!!!!
------truffles---------
1/2 c Heavy cream
1/2 c Sugar
1/4 c Raspberry or orange flavored
.. liqueur
6 oz Semisweet chocolate
2 oz Unsweetened chocolate
3/4 c Butter; cut into small
.. pieces

-----------COATING---------
1/2 c Cocoa powder
1/4 c Powdered sugar
Finely ground blanched
.. almonds

Combine the cream, sugar and liqueur in a heavy
bottomed saucepan. Bring to boiling; boil for 1
minute, stirring to dissolve sugar. Remove from
heat, add both chocolates and stir until
completely melted and smooth. Let stand for 10
minutes or till just warm to the touch. Add butter
and stir until melted. Pour into a nonaluminum
shallow baking dish, about 9X9X2 inches. Cover and
refrigerate until completely chilled. Scoop out
balls about 1" in diameter with a melon baller.
Roll quickly between palms to form smooth balls.
The heat of your hands will melt truffles, so work
quickly. If mixture melts too much, chill 5
minutes in refrigerator.

To coat:

Sift together cocoa powder and powdered sugar
onto a paper plate. Place ground nuts on another.
Roll truffles in either chocolate or nuts to
cover. Place in individual candy wrappers.
Truffles can be stored in the refrigerator for up
to three weeks.

Answer 6

There are loads so I havent really got a favourite.I recently made a Maid of honour tart,that was yummy also I make a lot of Lemon drizzle cakes.

Answer 7

This is one of my favorites...

Easy Chicken Cordon Bleu Casserole


INGREDIENTS:
2 pounds boneless, skinless chicken breast, cut into chunks
Bread Crumbs
1 Egg mixed with 1/2 cup Milk
8 oz Swiss cheese, cubed
8 oz ham, diced
1 can (10oz) cream of chicken soup
1 cup milk
________________________________________


DIRECTIONS:
1. Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden.
2. Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all.
3. Bake about 30 minutes at 350° F. or until tender and bubbly.

Answer 8

I like to make pumpkin cheese cake from scratch. I have not gotten my self in rather deep though because i have people taste it and they fall in love. So now every year I have to make everyone a pie.

Answer 9

Broiled salmon with a fresh lemon-dill cream sauce! Yum!

Answer 10

kleftico, a wonderful dish that's easy to make, takes a few hours in the oven but everyone thinks your a Culinary Genius.