what is your fav reccipes?

Answer 1

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.


Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 2

This is the best French Onion Soup Recipe!

2 tablespoons olive oil 2 oz. butter
2 cloves garlic, crushed
1/2 level teaspoon granulated sugar
4 cups good beef broth
1 1/4 cups dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper


For the Croutons:
French bread or baguette, cut into 1 inch diagnol slices
1 tablespoon olive oil
2 garlic cloves, peeled and crushed


To Serve:
6 large or 12 small croutons (see above)
4 oz. grated Gruyere cheese
2 tablespoons grated Parmesan cheese
chopped fresh parsley for garnish


1. Place a large, heavy based saucepan over a high heat and melt the oil and butter together (being careful not to let the butter burn).
2. Add the onions, garlic, and sugar and using a wooden spoon continue turning the onions over for 5 or 6 minutes until they start to turn a rich, golden brown.
3. Turn the heat down to the lowest setting and continue to cook for a further 30 minutes to reach the caramelization stage. Continue to occasionally turn the onions over during this time.
4. Now pour in the white wine and beef broth. Season well with salt and freshly milled black pepper.
5. Turn up the heat and continue stirring scraping the base of the pan to release the caramel. Once it comes back to a boil, turn the heat down to the lowest setting and leave to cook very gently for about an hour.
6. Finally, adjust the seasoning and turn off the heat.



At this point you could cool the mixture completely and refrigerate overnight.

Make the croutons:
7. Preheat the oven to 350F.
8. Drizzle the olive oil over a large, solid baking sheet. Add the crushed garlic and use your hands to spread the oil and garlic evenly.
9. Spread the slices of bread on the tray and press down lightly to absorb the oil. Turn the slices over and repeat.
10. Bake in the oven for 20 to 25 minutes until crisp and golden brown. Put to one side while you finish the soup.
To serve:
11.If you refrigerated the soup overnight, bring the chilled soup back to a simmer over medium heat. Stir in the Cognac and check the seasoning.
12. Preheat the broiler/grill to high.
13. Ladle the soup into 6 individual (pre-warmed) heatproof soup bowls.
14. Place 1 large or 2 small crotons on top of each bowl allowing them to float. Sprinkle generously with the Gruyere and Parmesan cheeses.
15. Finally pop the whole lot under the grill and leave until the cheese is golden brown and bubbling. Carefully remove from the grill and place the bowls on underplates. Sprinkle with freshly chopped parsley.


This will make 6 servings.

Answer 3

I have quite a few that are my favorites. Here's one with apples, good for this time of year, and another with cherries:

Quick Apple Crisp

6 apples -- peeled and
sliced
1/4 teaspoon nutmeg
1 stick pastry mix -- ( 5 oz.)
1/4 teaspoon cinnamon
1 cup brown sugar

Place apples in greased, 8 inch square or round pan. Combine pastry mix
(dry) with sugar and spices. Sprinkle over apples. Bake at 375 degrees for
25 minutes. Serve with ice cream or whipped topping.

Cherries in the Snow
---- ------------ --------------------------------
1/2 angel food cake -- cut in bite-size
pieces
2 packages whip topping mix
1 cup powdered sugar
8 ounces cream cheese -- (room temperature)
1 can cherry pie filling

Mix whip topping as directed. Add Big Chief powdered sugar and cream
cheese. Fold in the cake pieces. Top mixture with pie filling. Very
attractive in a glass bowl.

Answer 4

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 5

What do you really mean? Like dinner recipes, dessert?
Anyways, ill tell you this filipino dessert thing i know its really easy to make and a yum yum snack! They're called yema balls.

Ingredients:
1 can of condensed milk
1 egg
some powdered milk
a little bit of butter
white sugar

In a pan mix them together in medium heat. Stir constantly until it turns a little hard to mix. let it cool for a while and shape them into balls. Roll them in white sugara nd there you have it~~

YEMA BALLS YUM YUM!!!

Answer 6

I love Sheppards Pie
Spanakopita
Baklava
Chicken Parm.

Answer 7

have 2 many to list lmao
but 2nite im making pot roast in a mushroom onion garlic gravy it is so yummy my 3 year old gobbles it up along with the mashed taters

Answer 8

I like most chicken recipes, my favorite is Chicken Cordon Blue, Stuffed Chicken w/broccoli & mozzerella covered w/cheddar cheese. Chicken pam --Chicken is awesome! and I am a cheese freak too.

Answer 9

I'mma gonna haveta stick wit my long-time favorite......Fried Chicken, Souther Style!!

Answer 10

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