What is your favorite recipe to make?

Question

or your favorite meal to prepare?

Answer 1

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 (leave these out if you don't want it to be spicy)
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 2

I put this in an answer a few days ago, but I'll say it again. Marinate chicken breasts in Italian dressing overnight, and then grill the next evening for dinner. It's very nice. Toss some sliced up potatos with olive oil and any kind of seasoning and throw them on the grill, too. Round out the meal with some corn on the cob and a good salad, and you're all set!

Answer 3

Fish tacos have to be my favorite recipe to make. Although they're a little more time consuming to make than other recipes, they taste so much better than ones at restaurants. Here's the recipe, hope you enjoy them too :)

Crispy Fish Tacos

Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
*Available in the Asian section of your market.
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Yield: 8 servings

Answer 4

6 chicken thighs, skin, bone, and visible fat removed
olive oil
1 large onion, diced
3 cloves garlic, minced
1-1/4 cup dry white wine
1/3 cup orange juice
1 large (28 oz) can of diced tomatoes packed in juice.
1 medium-large zucchini, cut into bite-size pieces
1 medium-large summer (crookneck) squash, cut to bite-size
2 tblsp. dried rosemary
1 tblsp. tomato paste
Freshly ground parmesan cheese (optional)

Cover the bottom of a large pot (or deep pan) with olive oil.

Sautee the chicken thighs until they just begin to turn brown, and then remove from pan.

In the pan juices, sautee the onion for 10 minutes, then add the garlic and stir.

Add the wine, orange juice, tomatoes (including the juice), tomato paste, and rosemary. Stir until well mixed.

Add zucchini and summer squash. Stir well.

Add chicken and tuck it under the vegetables and juices.

Cover and let cook on medium low for 40 minutes.

Serve over pasta or rice.

(Above will serve 4)

Answer 5

Macaroni & Cheese
Boil Macaroni noodles until tender. Drain and put in casserole. Pour about 1/4 to 1/2 cup of milk in. Mix in 8-16 oz. of cheddar cheese and about 2 cups of Velveeta cheese. Bake until all cheese is melted and top of Macaroni and Cheese is golden brown.

Answer 6

stuffed mushrooms...mushroom caps, stuffing prepared via box directions..mix in some shredded American or cheddar cheese, crab meet (optional), stuff mix every thing sit stuffing side up and bake 350 degree for ten to 15 minutes depending on how crispy you like the tops to be

Answer 7

RICE KRISPIE PEANUT BUTTER TREAT: Serves 4
¼ Cup Margarine or Butter
1 Package (10 Oz. size) (about 40) marshmallows
6 Cups Rice Krispie Cereal
½ Cup Peanut Butter

*Melt margarine in large pan over low heat.
*Add marshmallows and stir until completely melted.
*Remove from heat
*Add Peanut Butter, stir until melted.
*Add Cereal and stir until well coated.
*Use a buttered spatula,
*Press mixture evenly into a buttered 13x9x2-inch pan.
*Let cool, Cut into squares, and Enjoy.

Answer 8

Enchilada's are my favorite to make. Although, they are awesome, they're nothing like the way they do them in Mexico. ahhh mexico, what a wonderful culture.

Answer 9

Try here they are all my favouties, they have CHOCOLATE! in them

http://www.pure-chocolate.co.uk
yummy cakes and treats for all occassions (click a couple of google ads while you are there to support the site)

Steven Fawcett
http://www.pat-services.org.uk
http://www.purechocolate.co.uk

Answer 10

chocholate chip cookies. because the batter tastes good. (and so do the cookies, but most of the fun is making them!)