what is your favorite recipe?

Question

i work at an assisted living, and new ideas are great

Answer 1

Cheap & Easy
Dont have a name for this yet!But I have made this for over 20yrs,We just call this Hamburger & Potato Casserole
4-Peeled & sliced Potatos
2#Hamburger
1-Med onion
1 Can Mushrooms
1 Can tomato soup
1 Can cream of Mushroom soup
Salt & Pepper
Layer ingredients in order ending with
soup on top.(Soups can be stired) together.
Bake at 350 in oven for 1hr, check for doneness w/fork to see if potatos
are tender if unsure.
bon' appitete!

Answer 2

Everyone is suppose to eat more fish. This is a yummy recipe for soup with fish.


3 cloves garlic, minced
1 large onion chopped
2 medium size carrots chopped
2 stalks celery chopped
2 tablespoons olive oil
1 tablespoon paprika
16 ounce can Italian plum tomatoes
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
1/2 teaspoon crushed thyme leaves
1 bay leaf
2 eight ounce bottles clam juice
1 1/2 pounds of either flounder or sole cut into bite size pieces
1 tablespoon of anise-flavored apertif such as Richard or Pernod

1. Saute onions in olive oil until wilted. Add garlic and saute for another minute.
2. Add everything but fish and apertif.
3.Bring to a boil. Lower heat and simmer 15 minutes or until vegetables are tender.
4.Add fish and simmer 2 to 3 minutes. Stir in aperitif and serve immediately.
Note: If you want to make this ahead of time, do steps 1-3 in advance. Just before serving bring the soup back to a simmer and cook the fish just before serving.

Answer 3

Personally my fav recipe is Chilean papaya salsa

I don't have exact measurements because I add as I go but it has...

chopped cucumbers
chopped tomatoes (remove all juice and seeds first)
chopped scallions/green onions
chopped papaya
cilantro
chopped jalepenos (optional)
crushed garlic (optional)
salt and pepper

Serve with Tostito scoops (if you have them where you are) but plain tortilla chips will work. Aim for the scoops though!

Note: all optional ingredients add pizazz. If left out, the salsa won't taste near as good.

It's 100% healthy, all fresh natural foods. Can't go wrong!
Also great for themed night gathering.
Trust me it will be a hit. Never had 1 complaint in the 2 years I've been serving it.

Good luck!

Answer 4

You did not specify any dietary resrictions, so...

Crab Quiche
1/2 cup light mayonnaise
2 Tbs all-purpose flour
3 eggs, beaten
1/2 cup milk
1 cup crab meat
2 tsp Old Bay seasoning
1 cup chopped spinach (optional)
2 dashes tabasco (optional)
mushrooms, sauteed (optional)
1 cup diced Swiss cheese (or Cheddar cheese)
1/2 cup chopped green onions (or regular onion)
1 (9 inch) unbaked pie crust

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, onion and any additional ingredients. Spread into pie shell.
3 Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Servings: 10
Yield: 1 - 9 inch pie
Preparation time: 10 minutes
Cooking time: 45 minutes
Ready in: 1 hour

Answer 5

Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either. It's very very good. I hope you try it!

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

Answer 6

Corn & Lobster Chowder

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Makes 8 servings.