What is your favorite food?

Question

And how do you make it

Answer 1

chinese or pizza! love both!

-- danielle carter

Answer 2

I love this stuff!

Chimichanga
Filling:

3 lb. boneless shoulder chuck roast

salt and pepper

2 T. bacon drippings or vegetable oil

3 garlic cloves minced

1/2 C. chopped onion

1 C. beef stock

10 10-12 inch tortillas

Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.

Add the meat to the broth and add another 1/2 C. diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.

Warm the tortilla enough so that you can roll it. Place 3/4 C. of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.

To serve: Warm 5 inches oil in Dutch oven or other large pan to 375°F. Fry until golden brown, about 4 minutes. Drain.

Top with cheese, sour cream, tomatoes and salsa. Serve immediately.

Answer 3

I love red rice
What you need is a mixing spoon, a measuring cup, measuring spoons, a stove, a pan, a cutting board, and a knife. Ingredients needed for this recipe are 2 cups of rice, 4 table spoons of cooking oil, 2 tomatoes, ½ an onion, a garlic clove, 4 cups of water, ½ tea spoon of Cominos, ¼ tea spoon of black pepper, 1 ¼ tea spoon of salt, and 8 ounces of tomato sauce.
First you wash your 2 tomatoes, your half onion and peel your garlic clove. Place the clean vegetables on a cutting board and with a knife slice all the vegetables into small peaces. After cutting all the vegetables mix them all together and set them aside.
The second step is frying the rice. Temperature the stove to medium heat and place a clean pan on it. In the pan pour 2 cups of rice and 4 tablespoons of cooking oil. Mix the rice constantly until it has turned brown, that indicates that your rice is ready.
Next you mix your precut vegetables and the 8 ounces of tomato sauce into the rice and mix it for about 5 minutes. After mixing it, pour in twice as much water than you did rice which in this case would be 4 cups. Add the ½ a teaspoon of cominos, Cummins (opt.) ¼ teaspoon of black pepper, and the 1 ¼ teaspoon of salt. Mix it all together and put a cap over the pan. Let the rice cook for about 20 minutes or until the rice is moist.
The final step is serving. Allow rice cool for about 5-10 minutes. After the rice has cooled down you may serve it. Rice may be served with an additional dish or alone. Once served you may choose to add lemon to your rice in order to add more flavor to it.

Answer 4

OK - I love steamed asparagus - thats my healthy side. I also love meatloaf and mashed potatoes and corn. I know - really bad for you. Meatloaf -

Mom's Meat Loaf

Source: Better Homes and Gardens
http://www.lhj.com


Makes 6 servings
Prep: 25 minutes
Bake: 45 minutes







Ingredients
Nonstick cooking spray or cooking oil
5 green onions, sliced (about 1/3 cup)
1/2 of a small red and/or yellow sweet pepper, finely chopped (1/4 cup)
1/2 of a medium carrot, finely chopped (1/4 cup)
2 slightly beaten egg whites
1/2 cup finely crushed saltine crackers (14 crackers)
2 tablespoons fat-free milk
2 tablespoons bottled chili sauce
1 tablespoon snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
1/4 teaspoon ground black pepper
1 pound extra-lean ground beef
1/4 cup bottled chili sauce
1 tablespoon brown sugar
1 teaspoon vinegar

Directions
1. Lightly coat a small skillet with cooking spray or cooking oil. Add the green onion, sweet pepper, and carrot. Cook over medium heat for 5 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat; cool slightly.
2. Combine egg whites, crushed crackers, milk, the 2 tablespoons chili sauce, basil or oregano, and black pepper in a large mixing bowl. Add the cooked vegetables and ground beef; mix well.
3. Pat meat mixture firmly into a 7-1/2 x 3-1/2x2-inch loaf pan. Invert pan with meat mixture into a shallow baking pan; remove loaf pan. Bake meat loaf in a 350 degree F oven for 30 minutes.
4. Meanwhile, for glaze, stir together the 1/4 cup chili sauce, brown sugar, and vinegar in a small mixing bowl. Spoon glaze over meat loaf. Bake for 15 to 20 minutes more or until no pink remains and an instant read thermometer registers 160 degree F. Transfer meat loaf to a platter. To serve, cut into slices. Makes 6 servings.
Make-Ahead Tip: Prepare meat loaf as directed above, except do not shape and bake. Cover bowl; chill meat mixture up to 24 hours. Shape meat loaf as directed. Bake in a 350 degree F oven for about 40 minutes or until meat loaf is nearly done. Spoon the glaze over meat loaf and bake about 15 minutes more or until done.

Nutrition facts per serving:
calories: 190
total fat: 8g
saturated fat: 3g
cholesterol: 48mg
sodium: 352mg
carbohydrate: 12g
fiber: 0g
protein: 16g
vitamin C: 16%
iron: 13%







© Copyright 2006 Meredith Corporation. All Rights Reserved.

Answer 5

A roast chicken dinner with all the trimmings.Put the chicken in the oven with seasoning,roast the potatoes,boil up some veg,make gravy.

Answer 6

Pizza!!! Get some crust mix, pizza sauce, motzerella cheese, and any topping you want. Make dough (Crust) spread sauce all over, toppings on top of cheese. Wait 40 min to an hour before taking out. (I watch when mom cooks)

Answer 7

Fettuccine Alfredo! I cook up some noodles (store bought) and the Ragu Alfredo sauce is pretty good and then I add cooked chicken bits to it, salt, pepper, add some garlic & onion powder and your all set :)

Answer 8

Prime Rib. Medium rare.

Answer 9

Lobster.

Answer 10

Cheese cake with strawberry topping. I buy it already made because I'm not the best cook in the world.

Answer 11

Shrimp! And I let Red Lobster make it for me! I wouldn't know the first thing about cooking shrimp...