What is your favorite recipe???

Question

Anyone have any favorite recipes they want to share

Answer 1

Speedy Little Devils

These are the best tasting theing anywhere!

First, cover the botton of a cake pan with Devil's Food, chocolate cake mix, then put a mix of marshmallow cream and peanut butter on top of that layer. Then sprikle more of the cake mix on top and cook it. Now you've got the uberest desert/snack/meal anywhere.

Answer 2

My all-time favorite recipe is for tortilla pizza. You can make it in 12-15 minutes and make it to please a wide variety of tastes. Just take a store bought tortilla. The 8" to 10" sizes are best. Then cover it with spaghetti sauce, but not too much. (or pizza sauce if you want but it tastes the same and costs more.) Then use cheese if you eat cheese or a substitute and then place whatever topping you like on your pizza. Bake it on a cookie sheet at 400 degrees in a pre-heated oven for 10 minutes or until the cheese is melted. The crust will be very crunchy, kind of like a cracker.

This recipe tastes great, is fast and easy, is easy to change using different toppings that you like, and is good for you because there is way less calories than from traditional pizza dough but all of the flavor. Hope you all like it. Thanks

I make this 3 days a week or so. Thin sliced Zucchini is my favorite topping. The bitterness of the Zucchini works well with the sweetness of the spaghetti sauce.

Answer 3

Food- Tofu Stri Fry
Life- Recipe for success

Answer 4

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 5

Well my new fav is salt meat, they call it naval beef, it comes from Newfoundland, Canada . It is beef in a strong salt brine. What I do is open the plastic tub it comes in and run the beef under ice cold water for a few seconds , then I drop it into a big pot of boiling water and let it boil for about 3 hours, then I drop in room temp small baby potato's the golden and red and purple ones. Then I leet it boil for about 12 minutes and add 3 nice sized wedges of green cabbage. Oh forgot to tell you I add 2 med. sized onions while beef is boiling. I only let it boil about 7 more minutes after adding the cabbage. Then serve, it is salty, but oh so tastey. Ny husband and I enjoy a nice glass of chilled Welshes Grape Juice served with it... You have to aquire a taste for it, my hubby calls it a jigg's dinner.... He is from Newfoundland and me I'm from the USA... I was hesitant to try it, but I do like it... For desert I have a nice fresh fruit platter with a nice homemade cream cheese dip. Good luck to you on the recipe's you collect.....

Answer 6

Why people post recipes that use meat in the Vegetarian/Vegan section, I will never understand...

Moroccan Spiced Chickpea and Lentil Soup

4 tablespoons extra virgin olive oil
1 medium white onion, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
1 fennel bulb, peeled, cored and chopped (about 1 cup)
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 pinch saffron threads (optional)
2 (14 ounce) cans chopped tomatoes (with juice)
2 garlic cloves, minced
2 tablespoons sugar (or to taste)
4 cups low sodium vegetable broth
1 cup dried lentils, picked through and rinsed
3 cups canned chick-peas, drained and rinsed
4 sprigs cilantro
4 sprigs parsley
2 dried bay leaves
salt and pepper

1. In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
2. Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
3. Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
4. Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
5. Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
6. Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
7. Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
8. Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
9 (optional). For a thicker soup, strain out 1/3 to 1/2 of solid matter and blitz in a food processor until saucelike. Add back into pot and simmer 2-3 minutes.

Answer 7

I LOVE Campbell's Recipe for Chicken Divan. It's super simple and really delicious especially on a cold night! It's comfort food for me...

Chicken Broccoli Divan;

1 lb fresh broccoli, cut into 2 inch (5cm)
florets, cooked and drained

1 1/2 cups cubed cooked chicken
or turkey

1 can Campbell's condensed Cream of
Broccoli or Cream of Chicken soup
(you can substitute the lower fat varieties)

1/3 cup milk

2 tbsp dry bread crumbs

1tbsp margarine or butter, melted

Method:

Preheat oven to 450F (230C). In 10 - by 6 - inch casserole, arrange broccoli and chicken. In mixing bowl, combine soup and milk. Pour over broccoli and chicken.

In bowl, combine bread crumbs and margarine; sprinkle over top. Bake 15 minutes or until hot.

**To Microwave** Prepare as above. Cover with waxed paper, microwave on HIGH 6 minutes or until hot, rotating dish halfway through hating.

TIP: You can substitute 1 pound fresh broccoli, cut into spears or 1 package (10 ounces/285g) frozen broccoli spears, cooked and drained for the broccoli florets.

TIP: If you like, sprinkle 1/2 cup shredded Cheddar cheese or 3 tablespoons grated Parmesan cheese over soup mixture before topping with the crumb mixture.

From Me: I enjoy this recipe cooked in the oven + Cheese....really great, you'll love it!

Answer 8

Well there is a really good chocolate-cream pie. You get a gram-cracker crust (already made when bought) and then you pour chocolate pudding in it. You put it in the fridge until chilled/solid and when you serve it, serve it with lots of whipped cream! Good luck :-D

Answer 9

i like anything your mom cooks