What's your BEST recipe?

Question

Whether it's a starter, main or dessert, it doesn't matter. How do you make it?

Answer 1

Stuffed Crown Pork Roast

Crown Roast Rub ingredients:

3 large garlic cloves
2 shallots quartered
3 tablespoons olive oil
2 tablespoons fresh sage chopped
2 tablespoons fresh rosemary chopped
2 tablespoons kosher salt
2 tablespoons pepper

Blend rub ingredients in a food processor until blended well and almost paste like. Rub on crown roast and let set at room temperature for 2 hours. I also like to put a few cuts with a knife in the roast and push some of the rub about 1/2 inch inside the roast.
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Special Occasion Stuffed Crown Pork RoastRecipe
Yield 6 servings
Total cooking time 3 to 3 ½ hours

7 pounds crown pork roast
1 ½ cans of Oceanspray whole cranberry sauce
½ cups butter
2 onions, chopped
2 cups chopped celery
2 teaspoons salt
¼ teaspoon ground pepper
8 cups white bread cubes
2 apples – peeled, cored and chopped in smallish pieces
1 egg (if using fresh bread, you may want to delete the egg)
1 teaspoon poultry seasoning

Preheat oven to 375 degrees F

Place roast on a rack in an open roasting pan, rib ends down. Bake at 375 degrees F for 2 hours. Roast will only be partially cooked.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and celery and sauté until tender, about 10 minutes. Add cranberry sauce, the salt, pepper, bread cubes, apples, egg and poultry seasoning. Toss well.

After 2 hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry apple stuffing. Put any extra stuffing in a baking dish and place it in the oven to cook at this time (do not cover the dressing at this time). Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.

Return stuffed roast to oven and continue roasting at 375 degrees F for about 1 ½ hours or until internal temperature of the meat reaches 155-160 degrees. Note: If stuffing in roast becomes too brown, cover it with aluminum foil, if the stuffing in the baking dish becomes too brown, cover it with a lid or aluminum foil. Remove roast when reaching desired temperature, cover with aluminum foil and let rest for 10-15 minutes.

Answer 2

My fave dessert if fridge tart.....If you like really sweet stuff...it's great... I've made it so many times I don't know the exact measurements....

2 tins Condensed Milk
3 tbsp Lemon Juice
2 pkt Tennis Biscuits
2 Flake chocolates (crumbled)
Custard Powder

Layer Tennis biscuits at the bottom and on all sides of a square dish.

Prepare custard powder according to package instructions (DO NOT USE INSTANT CUSTARD), Pour on top of the biscuit layer, making sure that it's even throughout.

Mix condensed milk and lemon juice together. Pour slowly on top of the custoard mixture (ensuring the two do not mix).

Crumble the Flake Chocolate over the top. Put in Fridge and chill for 3 hours or until firm....

Answer 3

Elderflower Champagne

A light fizzy mildly alcoholic summer beverage can be made from elderflowers. These are abundant in early to mid June. Pick the flowers in the early after noon on a bright sunny day during a dry spell.

Use plastic, stainless steel, glass, wood or enamelled vessels and utensils only. Under no circumstances use Aluminium, Copper or Iron. For safety I always stick to plastic. All utensils should be thoroughly cleaned and vessels sterilised with Milton or sodium metabisulpite solution.

Ingredients (to make 5 litres ~ 1 gallon)

3 to 4 large elderflower heads.
5 litres (1 gallon) water.
The rind and juice of 1 medium lemon.
500 g (1 lb) Granulated sugar.
1 dessertspoon cream of tartar
1 dessertspoon white wine vinegar.

Method

Dissolve the sugar in 1 litre of the water using the minimum amount of heat.
In to a suitable plastic bucket place the sugar syrup, 4 more litres of water the flower heads (shake any bugs out first but do not wash them), the lemon rind and juice cream of tartar and wine vinegar
Stir with a long handle wooden spoon (or stick).
Cover with a cloth or loose fitting lid and leave in a warm place for 48 to 72 hours. (The flower will have gone brown and bubble started to form in the liquid).
Strain through muslin to remove flowers & lemon rind.
The liquid can now be bottled straight away or left to ferment on for a couple of days.
If there are no bubbles fermentation can be kick started by the addition of a teaspoon of wine makers yeast. If you do this leave at least 4 days fermentation time.

Bottling.

Glass bottles look and feel nice and professional but you will need to use the champagne type with wire closures, which is a complete pain in the bum.

Use PET plastic bottles from fizzy drinks (not still squash these may explode). Wash out thoroughly in sodium metabisulphite solution. To a half litre (500 ml) bottle add ½ a teaspoon of caster sugar. Carefully pour in the liquid to about 1” (2.5 cm) from the top. Whilst screwing the lid on squeeze the bottle so that the liquid comes right to the top. This allows for the production of carbon dioxide gas by secondary fermentation in the bottle.

Store in a cool place – check regularly to ensure that the bottles are not expanding too much. If they feel too tight release a little of the pressure.

They can be drunk after 6 to 8 weeks, however, it can be kept for up to 2 years.

Serve chilled – enjoy.

Answer 4

My best recipes are

Oriental Chicken
4 plump, free-range chicken thighs
5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
3 fl oz (75 ml) Japanese soy sauce
1 heaped teaspoon peeled, grated fresh root ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil

To garnish:
1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds

To serve:
5 fl oz (150 ml) rice, cooked
Pre-heat the oven to gas mark 6, 400°F (200°C).

Remove the skin from the chicken. Then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.

and Iced Lemon Curd Layer Cake

grated zest 1 lemon
1 tablespoon lemon juice
6 oz (175 g) self-raising flour, sifted
1 level teaspoon baking powder
6 oz (175 g) butter at room temperature
6 oz (175 g) caster sugar
3 large eggs

For the lemon curd:
grated zest and juice 1 large juicy lemon
3 oz (75 g) caster sugar
2 large eggs
2 oz (50 g) unsalted butter

For the icing:
zest 1 large lemon
2 oz (50 g) sifted icing sugar
2-3 teaspoons lemon juice

Pre-heat the oven to gas mark 3, 325°F (170°C).

Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened – about 20 minutes. You don't have to stay with it – just come back from time to time to give it a stir.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving

Answer 5

Chocolate Cake made with Miracle Whip.

Sift together 2 c. flour, 1 1/2 c. sugar, 1 tsp. baking soda, 1/2 tsp. salt, 1/3 c. cocoa.

Add 1 c. Miracle Whip, 1 c. water, 1 tsp. vanilla extract., 1/2 tsp. black walnut extract.

Beat 2 min. with electric mixer or 300 strokes by hand.

Pour into a 9" X 13" greased & floured cake pan.

Bake at 350 degrees for 35 minutes, or until toothpick comes out clean when poked into the center of the cake.

Frost with your favorite frosting. (Mine's butter pecan.)

This is the moistest cake I've ever eaten.

Answer 6

If you like this recipe you can find more at
http://tastefullysimple.com/web/dgoodacre


¡Ay, Caramba! Chicken Enchiladas


Ingredients
1/4 cup (1/2 stick) butter
1/4 cup flour
1 pkg. ¡Ay, Caramba! Cheese Ball Mix™
14 oz. can chicken broth
1/2 cup water
1 cup sour cream
2 - 3 cups cooked cubed chicken breast
2 cups shredded cheddar cheese, divided
10 (6-inch) tortillas

Directions
Melt butter in a large saucepan, stir in flour; cook 1 minute. Add ¡Ay, Caramba! Cheese Ball Mix™, broth and water. Cook over medium heat until thick; stirring frequently. Remove from heat; stir in sour cream. Combine chicken, 1 cup sour cream sauce and 1 cup cheddar cheese in a medium bowl. Spoon chicken mixture into tortillas. Roll tortillas around filling; place in a shallow greased baking dish with seam side down. Pour remaining sauce over tortillas; sprinkle with remaining cheese. Cover; bake at 350° for 25 minutes. Makes 4-6 servings.

Answer 7

Peach Cobbler - It is so easy and it tastes wonderful!

You will need:
1 stick of butter or margarine
1 cup of self-rising flour
1 cup of sugar
1 cup of milk
1 can of peaches
8" square casserole dish

Heat oven to 350 degrees Fahrenheit. Place butter in dish and melt in oven. Stir flour and sugar until well blended. Pour in milk and stir well. Pour this mixture into dish with melted butter, do not stir. Drain peaches and spoon on top of mixture. Bake for 30 - 45 minutes or until the top is golden brown.

Answer 8

Flattened chicken breasts fried in butter then oven cooked in white wine with slices of nutty cheese, grilled and chopped bacon and mushroom mix over the chicken before serving with broccoli and new potatoes. French bread or roll. Glass of chilled Pinot Noir. Bon appetite.

Answer 9

Take Vodka add coke wait 2 seconds add ice stir gently for 3 seconds end enjoy all night.

Answer 10

MT BEST RECIPIE IS MT PORK N BEANS.IT'S NO ORDINARY PORK N BEANS THOUGH! YOU TAKE BONELESS RIBS, 1 ONION PUT IT IN A SLOW COOKER, FILL WITH WATER JUST TO COVER MEAT. OH- CUT THE ONION IN QUARTERS. COOK ON LOW FOR 18-24 HRS. THEN DRAIN , TAKE THE MEAT AND PULL APART WITH FORK. GET TWO BIG CANS OF BUCHS BAKED BEANS , DUMP THEN IN THE SLOW COOKER, AND THEN ADD ABOUT 1- 1 1/2 CUPS OF YOUR PREFEERED BAR-B-QUE SAUCE! COOK THAT ON LOW ABOUT AN HOUR OR SO. AND SERVE ALONE OR ON A BUN OR HOAGIE!!! MY FRIENDS AND FAMILY LOVE IT! THEY ALWAYS ASK ME TO MAKE IT FOR THEM. TRY IT AND I GUARENTEE YOU'LL LOVE IT!!!!! IF YOU DO MAKE IT LET ME KNOW HOW IT TURNED OUT!