what's your fave recipe to cook??

Question

how often do you cook it!! I like making curry and also CAKES!! mmmmmm although do not cook cakes that often but curry i'd say about twice a month!

mr taco..can you make me one please?!!

Answer 1

spag bol! everyone loves spag bol! and every dish is different, you need to have mushrooms in it though! yeah i second that curry is good, u cant beat a good chicken curry! man u feel hungry now! :)

Answer 2

Country Style Ribs
Submitted by Katherine Pavone (FL)

Ingredients
1 pkg. (8-9 ribs) country style ribs
1 Tbsp. Dried Tomato & Garlic Pesto Mix
Seasoned Salt to taste
Lemony Pepper to taste
Black Pepper BBQ Sauce™ to taste

Directions
Place ribs in large pot; cover with water. Boil for 20-30 minutes. Drain; put fresh water in the pot along with Dried Tomato & Garlic Pesto Mix. Boil for an additional 20 minutes; place in a baking dish. Season with Seasoned Salt and Lemony Pepper. Top ribs with Black Pepper BBQ Sauce™; cover with aluminum foil. Bake at 400° for 45-60 minutes. Makes 3-4 servings.
I make this about once a month and my family loves it

http://tastefullysimple.com/web/dgoodacre

Answer 3

I love baking cakes too! The smell of them and licking out the bowl, it reminds me of baking with my mum when I was little! I like cooking curries too as they are nice and simple and so yummy, and I like cooking spaghetti bolognaise (not the easiest to spell!) because it's pretty simple too... in fact, those three are pretty much the only things I can cook!

Answer 4

This is my favourite recipe and I make it at least one every 2 or 3 weeks

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.

Also I love making the following two recipes which I do at least once or twice a month

Thai Green Curry with Chicken

1 lb (450 g) cooked chicken, sliced into shreds
1 pint (600ml) coconut milk (you will need to buy two tins)
For the green curry paste:
8 green bird eye chillies (whole)
1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 rounded teaspoon kaffir lime peel, pared and thinly shredded
7 thin slices Thai ginger (galangal)
1 heaped teaspoon coriander stalks, chopped
½ level teaspoon roasted ground cumin
½ level teaspoon roasted ground coriander
3 garlic cloves
5 Thai shallots peeled (or normal shallots if not available)
1 level teaspoon shrimp paste

For the finished sauce:
3-4 level dessertspoons Thai fish sauce
1 level teaspoon palm sugar
3 level dessertspoons fresh green peppercorns (or preserved in brine)
7 kaffir lime leaves
½ mild red chilli, de-seeded and cut into hair-like shreds
1 oz (25 g) Thai basil leaves

The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work.

What you need to end up with is a coarse paste but don't worry if it doesn't look very green – that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients. To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn't catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look – this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with Thai fragrant rice.

and Stir-fried Chicken with Lime and Coconut
2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts

First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.

When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over

Answer 5

i love cooking and experimenting so it's not often that i cook the same thing twice!

i do a wicked spag bol, with my mum's choc cake for afters (it's a closely guarded family recipe!!)

always get compliments on the choc cake, pep's asking me for the recipe, but can't do it!

Answer 6

I love making omelettes for breakfast. All kinds of them.
I also love to make pies. I like getting the crust just right. The filling is the easy part.

Answer 7

I love making cookies, probably because I was never able to make a successful one until I was given a stand mixer, maybe it was a confidence in the kitchen booster or something because I absolutely love baking now!

Answer 8

Carrot cake,
and I love the recipe my mom gave me on potato salad.
Nobody has it, I have never seen it anywhere.
It is super great and can be eaten all by itself.

Answer 9

I love to make crockpot meatballs, everyone loves them and begs me to make them...once you get the meatballs rolled, you just cook them on cookie trays in the oven, add to crockpot with your sauce and just ignore them for a few hours...totally worth the initial work involved...

Answer 10

Pizza rotini is my favorite. I make it probably about once every other month. I don't like to eat special recipes too often, or else they become too commonplace and UNspecial.