What is your favorite recipe?

Question

I would like to have it please!!!!
I love to cook and am always looking for a good recipe.

Answer 1

stuffed peppers

I don't measure - I do everything by eye and I use boil in the bag rice for all dishes because it's fast and easy (Uncle Bens)

for 6-8 large green bell peppers
1.5 pounds of hamburg
.5 lb cheddar cheese
.5 lb monterey jack cheese
garlic salt
onion powder
ground pepper
minced onion
white rice - I use boil in the bag, one bag
2 cans of tomato sauce

preheat oven to 350
cut tops off the peppers and boil until tender, drain and put in casserole dish
cook the hamburg w/ garlic salt, minced onion and onion powder
drain
meanwhile, cook the rice
add in tomato sauce and cheeses and cooked rice, stir until cheese is melted

fill peppers with mix and bake in oven until tops are crusted over lightly

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easy chicken divan

2 lbs boneless chicken breasts, cut into strips
curry powder
garlic powder
1 can of cheddar cheese soup -campbells
1 can of cream of chicken soup
salt and pepper
paprika
broccoli
rice

sprinkle chicken with paprika, salt and pepper and curry
cook chicken in skillet w/ butter until almost done
add cans of soup w/ dash of milk or water

layer frozen or fresh broccoli spears in casserole dish
add chicken
pour all sauce over chicken

cook rice

cook chicken divan in 350 degree oven for 20-25 minutes
serve over rice

and serve with rolls and salad

Answer 2

Salsa Dip (makes 20 servings

Base:
8oz Philadelphia Cream Cheese
500 g container of Cottage cheese (original or light)
Blend well in cuisinart then spread evenly on plate, cover, then refrigerate.

Topping:
642ml jar of Salsa (mild, medium or hot)
1 green pepper, chopped
1 large cooking onions, chopped
3 medium tomatoes, chopped
200g pkg shredded cheddar cheese

1. Pour the salsa on to the base.
2. Top with onions, peppers, tomatoes, cheese.

Serve with Taco chips. Delicious!!

Answer 3

Cowboy Cookies
(makes 6 dozen)

Ingredients
1 cup shortening
1 cup sugar
1 cup light brown sugar, firmly packed
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (not instant)
1/2 cup chopped peanuts
1/2 package milk chocolate chips (about 3 oz)
1/2 package of butterscotch or peanut butter chips (about 3 oz)

Directions
Preheat oven to 350 degrees.

Cream shortening, sugars, egg and vanilla. Add all dry ingredients except the oatmeal, nuts and chips; mix thoroughly. Add oatmeal mix, then add nuts and chips and mix gently. Spray cookie sheets lightly with nonstick cooking spray and drop dough onto sheets by rounded tablespoonfuls. Bake for 10 min. or until lightly golden.

Answer 4

I lost my Mom's book of all my favorite home recipes - go to allrecipes.com and you can find anything you want and also read reviews from others that tried it. That's where I was able to find the majority of Mom's recipes (we're talking 40 yr old recipes and older). I love to cook, one of my hobbies from cakes to cajun.

Answer 5

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 6

This is the easiest recipe ever and it tastes so good.

2lbs of Keilbasa
1 can of chunk pineapple
1 Jar of your fav BBQ sauce

brown the keilbasa in a frying pan...pour in the BBQ sauce and the pineapples and let it simmer for at least 30 minutes

It tastes awesome... serve it with mashed potatoes...yummm!!!

Answer 7

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry

Answer 8

Go to Culinary Chef at http://www.culinarychef.com for recipes.