What is your favorite recipe? How do you make it?

Question

Just leave the instructions with your answer.

Answer 1

I think I know why no one is answering this. They are sitting there, scratching thier heads and thinking, my favorite recipie? Ever? I can't decide! LOL

Aha! I finally thought of one I think I can call my favorite of all time.

Portuguese-style beef stew:

1 1/2 lbs. good quality stew beef (I like to buy a lean piece of top-round when its on sale and cut it up myself)
1/2 lb. pearl onions, blanched and the skins slipped off (you can cheat by buying a bag of frozen and thawing)
1/4 c. extra virgin olive oil
1 lb. button mushrooms, clean, left whole
3 T. of sugar
3/4 c. red wine (I like burgundy for this)
1 T. browning/seasoning sauce like Kitchen Bouquet
2 bay leaves
10 peppercorns, coarsely crushed
6 whole cloves garlic
1 or 2 large sprigs fresh rosemary

Instructions:
In a small size skillet with a good no-stick coating, (I have a T-Fal pan I use for this) put the sugar over medium heat and allow to melt to a liquid. After its melted but still clear, add the wine. It will immediately carmelize with the sugar and turn into a sizzling, bubbly lump, with some still-liquid wine. Don't freak out, it will re-melt in a few seconds. Turn heat down and start stirring as soon as possible. Add the browning sauce, bay leaves, peppercorns, rosemary and garlic. At this point, you may salt to taste. As soon as the sugar is all reliquified, you may turn off the heat and let the cooking liquid sit while you get everything else ready.

At this point, you can either cook it in the crock pot on low (my favorite way) or you can cook in a dutch oven with a lid @350. about an hour and a half, adding small amounts of water if and as needed.

Place meat, mushrooms and onions in pot, drizzle with about 1/4 c. olive oil. Pour the cooking liquid over and cover tightly. Don't brown the meat. Trust me on this. You will get a very rich and flavorful stew best served with crusty bread and salad. The gravy should be thick.

Answer 2

My #1 comfort food:

Four-Cheese Mac & Cheese
• 3 cups uncooked elbow macaroni, cooked according to package directions
• ¼ cup all-purpose flour
• 1/8 t. ground pepper
• 2-1/2 cups skim milk
• 6 oz processed cheese, cubed (such as Velveeta – you can use light)
• 2 oz light or regular cream cheese, cubed
• ½ cup (2 oz) shredded sharp cheddar (the sharper the better!)
• 2 oz (1/2 cup) grated Parmesan cheese
1. Combine flour and pepper in a 3-quart or larger pan. Add ½ cup milk and whisk until no lumps remain. Gradually add the remaining milk while continuing to whisk.
2. Cook over medium heat for about 8 minutes or until the mixture comes to a soft boil. Cook for an additional minute, stirring constantly.
3. Reduce heat and add the cheeses, stirring until melted. Remove from heat and stir in the macaroni.
4. You can eat it straight out of the pan or you can bake it in a baking dish in the oven at 350 degrees for 30 minutes. The official recipe calls for 6 onion melba toast crackers to be crushed (1/3 cup - I'm sure you could use the same amount of bread crumbs or buttery cracker crumbs) and combined with 1 T. melted margarine or butter and sprinkled over the top of the macaroni. Then they bake it per the above until golden brown and bubbly. Frankly, I can never wait that long and end up eating it right out of the pan.
6 servings

I also have a favorite cookie recipe from Ina Garten on FoodNetwork:

Ina’s Jam Thumbprint Cookies
I made ½ recipe and it made 25 cookies using my larger cookie scoop. It took a bit more coconut for a half batch - 1/3 of a 14 ounce package. And I think shortbread (which these are) need salt so I added ¼ teaspoon salt for the HALF batch and it was perfect. These tasted fantastic.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Answer 3

Easy Cream Puffs
Preheat oven to 400
1 cup water
1 stick margarine
1 cup flour
4 eggs
Boil water and margarine. Add flour. Mix well with spoon. Dough will pull away from sides of pan. Remove from heat. Beat in eggs, one at a time, until incorporated. Place 1/4 cup dollops of dough 3 inches apart on "ungreased" cookie sheet and bake 15-20 mins or till golden brown. When cooled, slice each in half sideways, fill with cool whip, pudding, or your favorite pie filling.

Answer 4

Chicken Stuffed Shells

1 pkg large shells, cooked according to package directions.
1 lb. + of chicken breasts, cooked and cubed apx. 1/2 in d.
1 lb. cheddar jack cheese, shredded
2 cans campbells cream of chicken soup
2 cans/jars chicken gravy
1 box Stouffers chicken stuffing, cooked according to package directions.



Mix chicken, stuffing, 3/4 lb. cheese and 2 cans soup (straight out of the can..not mixed and cooked) in a large bowl. Stuff cooked shells with the mixture. Pour a small amount of gravy in the bottom of a 13x9 pan, put shells in, pour remaining gravy on top, sprinkle remaining cheese on top. Bake at 400 apx. 20 min, or until hot and cheese is melted. Wa la. Feeds about 6 people or your lunch at work all week :)

Answer 5

**Meat Loaf**

2lbs of Lean Ground Beef
1 Can of Hunts Tomato Sauce(specially for meatloaf)
1/2 minced bell pepper
1/2 minced onion
1 tbsp dry ranch mix
1 tbsp ketchup
1 slice of toasted bread(broken up) or 5 saltine crackers

Mix ground beef, bell pepper, onion, dry ranch mix, ketchup, 1/2 can of the tomato sauce, and bread/crackers in a large mixing bowl. ( I suggest using rubber gloves to mix everything). Place in a large loaf pan. And bake in a 400 degree oven for 45 min-1 Hr.

Answer 6

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