What is the Most tastiest thing you have cooked and how you cook it ?

Question

my speciality is stewing steak in a rich creamy pepper sauce with leek dumplings and spring onion mash !!! every1 loves it !
so tell me whats urs and what ingrediants do you use ?
makes me so hungrey at work lol
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Answer 1

I love a big bowl of seafood and pasta! I just make it as I go, But it has olive oil and butter, plus garlic, shallots, scallions, bay scallops, shrimp and mussels. I toss in some crushed red pepper flakes, plus some fresh basil and thyme...top a big bowl of it with some freshly squeezed lemon juice and grated Parmesan cheese. YUM! I could eat it every day! lol!
So when are you going to give up YOUR recipes?...your dinner sounds DIVINE!

Answer 2

Spicy chicken penne:

Olive Oil
Finely chopped onion
400g tin of chopped tomatoes
teaspoon of sugar
a few fresh torn basil leaves
Cooked pasta
5ml chilli powder
5ml cayenne pepper
5ml turmeric
diced chicken breasts (1 per person)

Heat a tbsp olive oil in a frying pan. Add the chopped onion, the tin of chopped tomatoes, teaspoon of sugar, torn basil leaves and seasoning, and simmer gently for 5 minutes.

Cook penne pasta until just tender.

In another frying pan, heat a tbsp olive oil and add the turmeric, chilli powder and cayenne pepper, then add the diced chicken breasts and cook for 10 minutes until cooked through.

Add to the sauce and serve with pasta and basil leaves


It's very spicy but absolutely gorgeous and easy to make!

Answer 3

I've recently found a new recipe - from Jamie Oliver and Sainsbury's. Roasted butternut squash with panchetta, fresh sage and chestnuts - literally cut and roast - easy peasy (and I think the recipe is on the Sainsbury's website). I also add sweet potatoes, leeks and roasted on the vine cherry tomatoes and sometimes swap the panchetta for pork chops to make it more of a meal. Lovely.

Answer 4

Oh my gosh - that sounds so tasty - might try that myself. My tastiest dish in my opinion is lamb saag:

In a saucepan fry onions in butter until they go brown
Add chunks of lamb and brown
Add a large tin of spinach puree - I use Natcos
Add salt to taste.
In a separate frying pan, melt a large knob of butter and fry
garlic, ginger and chillies for about 5 mins, add 2 tsp haldi (tumeric) 11/2 tsp curry powder and 1tsp garam masala and let bubble for a few minutes adding more butter if need be.
Add this mixture to the spinach and stir thoroughly, let cook very gently until the lamb is very tender.

You don't have to use lamb, you can use chicken or even potatoes for a vegetarian version (saag aloo) and you can add cubed paneer indian cheese. This is my very favourite dish.

Answer 5

Crab stock. We had crab legs one night and I just couldn't let the shells go to the trash. So I saved them in the fridge and attempted a stock with no recipe the next day. Just a lot of water, crab shells, carrot, celery tops, onion, garlic, peppercorns and bay leaves, and simmered it all day.

Then I strained it and made crab chowder. OMG! It instantly became our favorite whenever we can get our hands on crab legs!

Answer 6

The tastiest thing I cooked recently was roasted asparagus topped with organic smoked salmon and a poached egg. Its was summery and perfect! Mmmmmm

Answer 7

beans on toast
Ingredients:
Beans
Bread
Hot Sauce
Cheese

Cook beans and add hot sauce then pour over toast and cover with cheese then put under grill to melt the cheese.