What's your favorite recipie? How do you make it?

Question

Just a question that occured to me. What's one of your favorite things to cook and why? I love making spaghetti. The simple way I do it is ground beef, tomato sauce, garlic oregano and pasta, but you can add mushrooms, zucchini, carrots, onions, peppers and more to the sauce. What are your favorites to make?

Answer 1

Shrimp Vera Cruz
1-2 teaspoon olive oil
1 medium onion, chopped
2-4 garlic cloves, pressed
1 (14 ounce) can diced tomatoes with green chilies
1 medium jalapeno pepper, seeded and chopped
1 small green bell pepper, cut into thin strips
1 lb medium shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup cilantro, coarsely chopped
2 cups hot cooked brown rice
1 lime, cut in wedges
Heat the oil in a large non-stick skillet over medium heat.
Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
Garnish each dish with lime wedges and serve

Answer 2

Exploding chicken
Brown chicken thighs in a roasting pan on the stove (not a glass one) enough to cover the bottom
remove from pan
add a chopped up onion and cook for a minute
salt and pepper
enough instant rice to cover the bottom of the pan
3 cans cream of chicken soup
3 cans cream of mushroom soup
garlic powder to taste
2 cans water
Stir
put chicken thighs on top
cover
put in the oven at 350 for about 45 minutes
yummy!!

Answer 3

Cajun Fried Chicken

4-5 boneless chicken breasts, boneless pork chops, or any chicken with bone in
1 cup of self-rising flour, unsifted
1 tsp garlic salt
1 tsp cayenne pepper
1tbs Dijon mustard
1/3 cup Tabasco
¼ cup water
1 – 1 ½ cups oil, for frying

Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.

Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.

Heat vegetable oil in large skillet on medium high heat.

Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.

Serving Suggestions:
Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.

Answer 4

CHATEAUBRIAND (10 oz.) (2 lb.) (4 lb.) FAVORITE!!
Oven Baking:
For a 4 lb. Tenderloin roast: Preheat oven to 425 degrees. The high heat is needed to develop a brown exterior. Season thawed roast with cracked pepper and salt or with steak seasoning. (Make certain that roast is thawed thoroughly. This will take 2 days in the refrigerator for a 4 pound roast). Place on a broiling pan or in a roasting pan. Roast uncovered in the oven 50-55 minutes for a four pound roast. (Remove from oven when the internal temperature reads 130 degrees F. After 15 minutes resting time, internal temperature will rise 5 degrees to 10 degrees F. to approximately 135 to 140 degrees F. which would be medium rare.) Serves 8-12.

For a two pound roast: Roast uncovered in the oven for approximately 38 to 40 minutes or until the internal temperature reads 130 degrees F. Let sit for 5 to 10 minutes. Final internal temperature will rise to 135 degrees which is medium rare. Serves 4-6.

For a 10 ounce chateaubriand: Roast for 18 to 20 minutes or until the internal temperature reads 130 degrees F. (For medium rare). For broiling 10 oz., allow 7-9 minutes per side. Serves 2.

Serve with a salad and baked potato drug through the garden!
A glass of Zin, and finished off with Cherries Jubilee.

CHERRIES JUBILEE Favorite!
1/2 cup cherry preserves, pitted Bing or Maschino cherries

1/8 teaspoon cinnamon
3 tablespoons Cognac or other brandy
1 pint vanilla ice cream
Toasted sliced almonds (optional)
6 thin slices of orange peel (optional)
1 thin slice lemon or lime peel (optional)
Melt preserves or cherries with orange and lemon peel in heavy small saucepan or chafing dish over low heat, stirring frequently. Mix in cinnamon and Cognac. Flame. Scoop ice cream into bowls. Spoon sauce over. Sprinkle with almonds.
2 Servings

OR

Flambeed Strawberries


3 tablespoons butter
1/2 cup brown sugar
1/2 cup rum
1 1/2 pints strawberries, hulled
Buttermilk Praline Ice Cream, recipe follows
In a large sauté pan, add the butter and melt over medium heat. Add the brown sugar and cook until sugar is melted and bubbly. Remove the pan from the heat and carefully add the rum.
Return the pan to the heat and ignite. Cook until the flames die out, about 10 to 15 seconds. Add the strawberries and cook until the strawberries just begin to soften, about 4 minutes. Remove from the heat.

Serve over the Buttermilk Praline Ice Cream.


Buttermilk-Praline Ice Cream:
1 1/2 cups heavy cream
1 cup plus 2 tablespoons granulated sugar
3 cups buttermilk
3/4 teaspoon pure vanilla extract
1 cup crumbled Homemade Pralines, recipe follows

In a small saucepan, combine the cream and sugar.
Simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and let cool completely. In a bowl or pitcher, combine the cream mixture, buttermilk, and vanilla. Refrigerate until well-chilled, about 1 hour.

Pour into an ice cream maker and process according to the manufacturer's instructions. When the ice cream is nearly firm, and with the machine running, add the crumbled pralines through


the feed tube. Continue to churn until the ice cream freezes, about 5 minutes.
Place the ice cream in a plastic container and freeze until firm, 2 hours, or overnight.

Now, if want to fix this, I'll come over!