What is your favorite dish and how do you make it?

Answer 1

My favorite dish is ....RICE WITH BLACK MUSHROOMS

2 cups djon-djons mushrooms or dried mushrooms
2 tablespoons vegetable oil or olive oil
3 garlic cloves, crushed & minced
1 small onion, chopped
2 cups long-grain rice, rinsed with cold water
2 teaspoons salt
4 cloves
12 ounces fresh lima beans or frozen lima beans, & or green peas
1-2 sprig thyme
1 green scotch bonnet pepper

In a small saucepan soak mushrooms in 4 cups of water for 10 minutes.
Boil mushrooms on low heat 10 minutes.
Strain the mushrooms through a very fine sieve, discard the mushrooms, & reserve the liquid.
Add oil to pot on medium heat.
Stir in garlic, onion & shallot for 2 minutes.
Add rice and stir for 3 minutes.
Add mushroom water, salt, cloves, and lima beans and peas, if using.
Bring to boil until water evaporates.
Lower heat, stir rice and place Scotch Bonnet pepper and thyme on top of rice.
Cover and cook for 20 minutes on simmer.
Remove hot pepper and thyme.
Stir and serve.

CONCH LAMBI

Ingredients:
1 1/2 pounds shelled conch, cleaned, skinned
2 limes, halved
1/4 cup unsalted butter
1 medium onion, peeled, halved, sliced
3 cloves garlic, peeled, minced
1 1/2 teaspoons minced shallots
1 tomato, peeled, seeded, chopped
3/4 cup water
3 tablespoons tomato paste
1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried thyme
1/2 Scotch bonnet chili, minced
Salt and black pepper to taste
Hot cooked rice

Directions:
Pound the conch to 1/8-inch thick with a mallet; cut it into 1 1/2-inch
squares. Place the conch in a medium bowl; squeeze the limes over the top.
Add the lime rinds and water to cover. Cover and refrigerate 1-1 1/2
hours. Drain and discard the rinds. In a Dutch oven or large pot, melt
the butter. Add the onion, garlic and shallots and sauté until soft but
not brown, about 5 minutes. Stir in the tomato, water, tomato paste,
thyme, minced chili and conch. Heat over medium to boiling; reduce the
heat to low. Simmer, partially covered, until the conch is fork tender,
45-50 minutes, stirring occasionally. Season to taste with salt and
pepper. Serve over hot cooked rice.
24 minutes ago

Answer 2

This is a recipe that I serve at my restaurant... its a Coconut Shrimp with a Mango Basil Salsa and Sweet Jasmine Rice!

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.

Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper

Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.

Lime Jasmine Rice:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Yield: 2 to 4 servings

Answer 3

Sausage Dip
It's so easy it's criminal

Sausage Dip:
1 lb. of sausage (I use Tenn Pride med or hot)
1 12 oz cream cheese (I think it's 12oz the standard size block)
1 can Rotel tomatoes with green chilies mild

Brown the sausage- drain grease- turn burner to low
Drian Rotel tomatoes- stir into browned sausage
Cube cream cheese and stir in
Put in crockpot to keep warm.

You can make this ahead of time (even freeze) then just heat in
microwave and put in crockpot.

Answer 4

Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 5

Well one of my favourite dishes is curried chicken and boiled yams and dumplings. In Jamaica we season the chicken with pepper, onion,black pepper and curry powder. After all of that is mixed together it is lerft for abt 2 hrs to marinate. Then after you let it marinate, get a big pot and pour a little oil in, allow to become hot then put your chicken in. allow to lightly fry then pour abt a1 cup and a half of water in. Cover the pot and allow to cook for about 45 to 50 mins.

Now for the boiled yams and dumplings. First we peel the yam and put into a boiling pot with a pinch of salt. For the dumplings, get abt 1 cup of flour and pour in water little at a time. If too much water is thrown in pour little more flour. Add salt(optional). Then mix the salt , flour and water until it becomes almost paste like then Knead the dough by applying pressure to your hand by using your palm and knuckles.After that put your dumplings in the same pot as your yams and allow to cook for abt 20-30 mins.

After food is cooked you can serve with steamed vegetables or any side of your choice.Enjoy!!!!!!!

Answer 6

Langoustines in garlic butter. Simply boil the live langoustines for about 8 minutes, melt the butter and crushed garlic and pour over the langoustines, then get ready with your shell crackers and fingers and enjoy.

Answer 7

What do you mean by that?
Is that an oppurtunity for your sim? Then it should tell you. Then you cook it, drag it into your inventory, then deliver.

I'm a Sims 3 addict