List your favorite home cooked meal & the recipe: Why is it your favorite ?

Answer 1

beef and broccoli.
1 tbsp. cornstarch
2 tbsp. soy sauce
1 lb. beef stir fry
5 tbsp. oil
1/4 c. onion, chopped
1 clove garlic, minced
1/4 tsp. red pepper, crushed, dried
1/2 c. sliced mushrooms
1/2 c. carrot strips
2 c. broccoli flowerets
1/2 c. beef broth

In bowl stir first 2 ingredients. Add beef to coat. Cover and refrigerate 4 hours or overnight. Drain, reserve marinade.

In large skillet or wok, heat 2 tablespoons oil over medium high heat. Add onion, garlic and red pepper. Stir fry 2 minutes. Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove to bowl. Add 2 tablespoons oil. Add carrots and broccoli. Stir fry 2 minutes or until tender crisp. Remove to bowl. Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. Add broth and reserved marinade. Stir constantly bring to boil over medium heat and boil 1 minute. Add vegetables. Cook 2-3 minutes until heated. Serve over rice. Serves 4-6.

Answer 2

Not to be a killjoy, but, honestly, I don't know anymore. I've slowly been converting over to a more organic lifestyle and then the other day I was reviewing the PETA website and was directed to Meetyourmeat.com and milksucks.com. I've consumed neither since. I still eat fish, though. The next meat or milk that passes through these lips will have lived a normal, healthy existence completely organically without consuming pesticides, antibiotics, hormones, or any other beastly practices that are stamped OK by USDA. In answer to your question, one of my favorite meals is Paella para Ella and for dessert I like Trifle because they are two of my mum's specialties I enjoyed growing up. Paella is a simple rice dish seasoned with saffron with chicken and seafood and Trifle is a traditional simple English pudding, consisting of layers of cake, custard, and fruit, spritzed with a bit of brandy. Cheers.

Answer 3

Being a southern girl, my favorite home cooked meal would have to be Thanksgiving dinner @ my parent's house. The menu is pretty much the same year after year: Turkey & dressing, mashed potatoes, gravy, sweet potato casserole w/pecan topping, squash casserole, homemade mac & cheese, broccoli casserole, green beans, fried corn, coleslaw, deviled eggs, cranberry sauce, fresh rolls & an assortment of desserts - the desserts can vary, but there is always pecan pie!! Plenty of sweet tea to wash it all down..........Mom makes most everything & my brother and I help out with whatever she needs. The best meal of the year!!

Answer 4

Chuck roast with roasted sweet potato (butter on the side), asparagus, garlic toast and a fruit cup for dessert. And iced tea.
I do my chuck roast in a 12-inch covered cast iron skillet. Pre-heat it with 2 tablespoons of canola oil, then sear roast on both sides. Give it a good four minutes on each side, then reduce heat. Sprinkle 1/8 teaspoon of allspice evenly over roast and lay slices of raw onion on top of that. Add 1/2 cup of marsala and 1/2 cup water to skillet, bring to a boil, reduce heat to simmering and cover. Allow roast to cook for one and a quarter hours. Meantime, halve two large sweet potatoes lengthwise. Pop 'em in a 375-degree oven on a cookie sheet and roast 'em until nice and soft in the middle. Keep warm if they finish before your roast.
You can do the asparagus in a steamer on the stovetop or in your microwave...and you can use any green veggie you prefer if asparagus isn't your style.
When the roast is done, remove it and the onion to a platter and let it rest for five minutes while you toast some thick slices of French bread, then butter those and sprinkle lightly with garlic powder.
Slice and serve the roast with one half of a roasted sweet potato with a good tablespoon of butter either spread on the roasted surface or in a small dish for the diner to add as he or she wishes. Veggies alongside, of course. Pass the salt and stand back whilst healthy appetites demolish that roast! Don't forget to clean your skillet right after dinner; cast iron should never be left dirty overnight and never put it in the dishwasher!

Answer 5

Really I don't have just one there are too many to list but here is one just for fun.

Sunday Gravy
Recipe Courtesy Cook Italian / Gerard Renny

2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs
1/3 cup olive oil, plus extra for tossing
2 onions, minced
12 clove garlic, smashed
1 recipe Braciole, recipe follows
1 pound Italian sausage
4 (28-ounce cans) peeled plum tomatoes, including the liquid
1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled
1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 recipe Meatballs, recipe follows
1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce

In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.

Yield: 10 cups
Prep Time: 30 minutes
Cooking Time: 3 hours 30 minutes

Braciole - Stuffed Meat Rolls

Makes 4 to 6 Servings

1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese, plus extra for serving
4 cloves garlic, minced
1/2 cup minced fresh parsley leaves
3 tablespoons olive oil
4 cups basic Marinara sauce (or follow from step 2 of Sunday Gravy recipe)
2 pounds cooked pasta

Season the meat on both sides with salt and pepper to taste.

In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks.

In a casserole set over moderately high heat, heat the oil until it is hot. Add the rolls and cook them, turning, until browned on all sides, about 5 minutes. Add the marinara sauce (or follow from step 2 of Sunday Gravy recipe), bring it to a boil, and simmer the mixture, stirring occasionally, for 1 to 1 1/2 hours, or until the meat is tender.

Transfer the meat to a platter and remove the strings or toothpicks. Return the meat to the sauce and simmer until heated through. Serve with your favorite pasta and freshly grated Parmesan.

Meatballs

The Sunday Gravy was prepared the day before, with braciole and meatballs. Some people put raising or pine nuts in their meatballs. My mother also made extra, otherwise she wouldn't have had any for the Sunday Gravy, because we would have eaten them all on Saturday.

Makes 6 to 8 Servings

1 cup cubed stale bread (as from an Italian loaf)
Milk for soaking the bread
1 pound lean ground beef, such as sirloin
3 cloves garlic, minced
1/2 cup minced fresh parsley leaves
1/2 cup freshly grated Romano cheese
2 large eggs
Salt and freshly ground black pepper
3 tablespoons olive oil
4 cups basic Marinara Sauce (or follow from step 2 of Sunday Gravy recipe)
2 cups cooked pasta
Freshly grated Parmesan cheese for serving

In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine.

In a bowl, combined the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook.

In a large saucepan or casserole set over moderate heat, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes. Add the marinara sauce and simmer, stirring occasionally, for 1 hour (or follow from step 2 of Sunday Gravy recipe). Serve with your favorite pasta and freshly grated Parmesan.

Answer 6

tamales, chicken and dumplings, pizza, lasagna, quesadillas, enchiladas...too many to choose.