What is your fav. food and/or recipe?

Question

I want new foods to try, but even old favorites can be intriguing.

Answer 1

Here are some of mine : )

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.



Beef Stroganoff Soup
1/4 C. butter

1 lb. tenderloin tips cubed

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. butter and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.




Pesto Chicken Florentine

•2 tablespoons olive oil
•2 cloves garlic, finely chopped
•4 skinless, boneless chicken breast halves - cut into strips
•2 cups fresh spinach leaves
•1 (4.5 ounce) package dry Alfredo sauce mix
•2 tablespoons pesto
•1 (8 ounce) package dry penne pasta
•1 tablespoon grated Romano cheese
________________________________________
DIRECTIONS:
1.Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2.Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3.In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4.Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.



CHICKEN CAPRESE

FOR THE TOMATOES AND BASIL:
2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
4 tablespoons of extra-virgin olive oil, divided use
3 tablespoons minced garlic, divided use
3 1/2 teaspoons Italian seasoning, divided use
1 1/2 teaspoons and 1 tablespoon salt, divided use
FOR THE CHICKEN:
1 1/2 cups and 1 tablespoon flour, divided use
2 teaspoons black pepper
6 boneless, skinless chicken breasts or breast fillets
vegetable oil
FOR THE PASTA:
1 pound dry capellini (angel hair) pasta
FOR THE SAUCE:
1/2 cup white wine
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (for top)

TOMATOES AND BASIL PREPARATION:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

CHICKEN PREPARATION:
Preheat oven to 350 degrees F.

Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.

Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.

When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

PASTA PREPARATION:
Cook pasta according to package directions. Drain and set aside until needed.

SAUCE PREPARATION:
While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.

Slowly add the remaining 1 tablespoon of flour and stir to combine.

Add white wine and bring to a boil. Boil for approximately 1 minute.

Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.

Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

ASSEMBLING CHICKEN CAPRESE:
Preheat broiler.

Remove chicken from baking dish and set aside until needed.

Transfer pasta to baking dish and partly coat with sauce.

Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.

Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.



Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.



Chili Corn Mashed
2 Idaho® Potatoes, peeled and cubed, #80 ct. (22-24 oz.)
2 1/2 oz Unsalted butter
1/2 cup Milk
4 cloves garlic, minced
6 oz. Fresh corn kernels
2 tsp. Pure chile powder
1 tsp. Cilantro, chopped
1 tsp. Honey
Salt to taste
DIRECTIONS:
1.In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.
2.Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.
3.Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.
4.With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.
5.Season with salt.



Grill's Penne Rustica

Gratinata Sauce
2 tbls butter
2 tbls chopped garlic
1 tbl dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream

Penne Rustica
1 oz. pancetta or bacon cut into 1 inch pieces
18 shrimp peeled and deveined
12 oz. grilled chicken breast sliced
4 1/2 cups of above sauce
large bag precooked penne pasta
3 tbls pimentos
6 oz butter
1 tbl chopped shallots
1 pinch salt
1 pinch fresh ground pepper
1 cup shredded parmesan cheese
1/2 tsp paprika

For the gratinata sauce: saute butter, garlic and rosemary until garlic begins to brown. Add marsala wine and reduce by 1/3. Add remaining ingredients and reduce by half of original volume. Set aside.

For the Penne Rustica: Saute pancetta or bacon until it begins to brown. Add butter, shallots and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper and mix thoroughly. Add Gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture in a large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika.

Bake at 475 for 10-15 minutes



Pinto Bean Soup

Yield: two quarts

Ingredients:

2 qt.water
1 lb.dried pinto beans, covered with hot water and soaked overnight
2 c.Spanish onion, small dice
1/2 c.fresh cilantro, chopped
1/4 c.fresh oregano, stripped, chopped
1/4 c.fresh parsley, chopped
1 eachjalapeno chili pepper, halved, stem removed, seeds removed optional
2 Tbsp.Spanish paprika
6 oz.tomato paste
1 eachbottle Pilsner beer
1 Tbsp.salt
1/2 tsp.black pepper
1 qt.water
to tastesalt
to tasteblack pepper, ground
1 c.shredded cheddar cheese
1 c.Vidalia onion, diced
1/2 c.cilantro, chopped


________________________________________

Procedure:
Put soaked beans and water into a large soup pot. Add the remaining ingredients, bring to a boil, then simmer for about two hours, or until the beans have softened and partially dissolved.

Soup may be puréed completely or served chunky style; garnish with cheese, diced sweet onion and fresh cilantro.

Answer 2

I lived in Texas for extremely almost a three hundred and sixty 5 days and went in this kin reunion the place all human beings had to convey their dish.I basically enjoyed the candy patatoe pie.this is basically one thing that may no longer made the place I stay now, we don't even improve candy patatoes, its a rarety in case you spot them interior the branch shops and extremely costly. mmm its so yummy.most of the folk right here do no longer additionally understand what it it and how it tastes like.

Answer 3

Bananas

Answer 4

I'm very fond of Mexican cuisine, especially tamales (beef or pork). They're good with some cheese melted on top & smothered with fresh salsa. I'd suggest refried beans & Spanish rice on the side.

Answer 5

BUFFALO SHRIMP>1 large bottle hot sauce,1 1/2 sticks real butter,2or3 stalks celery chopped.thawed shrimp 30 to 40,crumbled blue cheese.>saute celery in 2 TBSP butter till tender,add 1 stick of butter and melt add hot sauce and shrimp and heat through.Turn off burner add blue cheese. serve as a soup with crusty bread. or serve on slices of crusty bread.

Answer 6

A good fonue made with Emmenthaller, Appenzeller and Gruyere cheese, plenty of wine and garlic

Answer 7

bbq