Favourite meals: I want your recipes! LOL?

Question

Ok I want to know how you make something that you really love to cook on say a Sunday afternoon or when you have company over to dinner.

I am in need of some news ideas. 18 years of cooking and I'm running out! LOL

Wow, these sound amazing...I love them all...thanks!

LOL Chris...

Answer 1

This is my stand-by that most people haven't had, but love it when they try it. Pretty easy too for when you have company, because you just put in the pot and don't have to fuss with it very much.

Steak San Marco

2 pounds chuck steak
1 envelope onion soup mix
1 pound tomatoes or 1 can Rotel tomatoes
1 teaspoon oregano
Pepper and garlic powder to taste
2 tablespoons cooking oil
2 tablespoons wine vinegar

In large skillet arrange meat and pour ingredients over. Simmer covered 1 1/2 hours or until meat is tender. Serve with rice.

Answer 2

A rice dish goes a long way and is cheap for a large number of people too. You could cook brown rice with a pinch of salt, pepper and a knob of butter till the water's been absorbed, leave it off the hob for 10 minutes and then fork it through. Add mushrooms, peas, carrots and mix well. This does for veggies as well. If you want you can add other ingredients, but these three additions usually are enough. Follow it up with a light dessert like ice cream or sorbet.

Answer 3

I love to make this when I have company over.
Baked chicken
Breading
11/2 stick butter melted
1 1/2 cup Italian style bread crumbs
1/2 cup Parmesan cheese
salt and pepper to taste
1/4 cup parsley
In one bowl have melted butter
In another bowl mix the bread crumbs, cheese. parsley, salt, and pepper
Use breast legs and thighs place in butter then the bread crumb mixture. Place on a foiled lined cookie sheet. Bake at 350 degrees for 1 hour.
While that is in the oven Cut red potato's in to half's and boil for till fork tender. and carrots when the carrots are done and 1tsp butter and a hand full of brown sugar When you put the potato's in to a bowl sprinkle some parsley on top and mix.

Answer 4

My family loves chili you can make turkey chili it's amazing with some great bread sprinkle some Kraft Tex mex cheese on your chili. Make a platter of different cheeses and crackers - get some dough and make pizza or different dips, onion dip - I love to make spring rolls.

Answer 5

Honey...I'd like to help you out, but this time of year...If I got company comin over , its for watchin football, and we're orderin pizza and drinkin beer!...lol

1)Take one redneck football fan..
2)Add three of his buddies...
3)Mix in 4 cases of beer....
4)Marinate for 4 to 6 hours, or until well sauced!
5)Put on grill, until you realize he's too drunk to cook...
6)send home...

Answer 6

I love pho.Its a My countrys beef soup.I'm From Vietnam.I was born In Atlanta Georgia..Doesn't mean I can't be Vietnamese right?


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 lg Onions -- unpeeled, halved,
-and studded with 8 cloves
3 Shallots -- unpeeled
2 oz Piece ginger -- unpeeled
8 Star anise
1 Cinnamon stick
4 md Parsnips cut in 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions -- thinly sliced
1 tb Cilantro -- chopped
2 md Onions -- thinly sliced
1/4 c Hot chili sauce
1 lb Rice noodles 1/4-inch wide
-(or banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Black pepper -- freshly grnd.
2 c Fresh bean sprouts
2 Fresh chili peppers -- sliced
2 Limes cut in wedges
1 bn Fresh mint
1 bn Fresh Asian or regular basil

Soak bone overnight in cold water. Place bones,
oxtails and flank steak in a large stock pot. Add
water to cover and bring to a boil. Cook 10 minutes,
drain and rinse pot and bones. Return bones to pot,
add 6 quarts water and bring to a boil. Skim surface
of scum and fat. Stir bones at bottom from time to
time. Add 3 more quarts water, bring to a boil again
and skim scum. Lower heat and let simmer. Char
clove-studded onions, shallots, and ginger under a
broiler until they release their fragrant odors. Tie
charred vegetables, star anise, and cinnamon stick in
a thick, dampened cheesecloth. Put it in stock with
parsnips and salt. Simmer for 1 hour. Remove flank
steak and continue simmering broth, uncovered pot, for
4-5 hours. Add more water if level goes below bones.

Meanwhile, slice beef sirloin against grain into
paper-thin slices, about 2-by-2 inches. Slice flank
steak the same way. Set aside. In a small bowl,
combine scallions, cilantro, and half the sliced
onions. Place remaining onions in another bowl and
mix in hot chili sauce. Soak rice noodles in warm
water for 30 minutes. Drain and set aside.

When broth is ready, discard bones. Strain broth
through a colander lined with a double layer of damp
cheesecloth into a clean pot. Add fish sauce and
bring to a boil. Reduce heat to simmer. In another
pot, bring 4 quarts of water to a boil. Add noodles
and drain immediately. Do not overcook noodles.
Divide among 4 large soup bowls. Top noodles with
sliced meats. Bring broth to a rolling boil, then
ladle into soup bowls. Garnish with scallions mixture
and black pepper. Serve the onions in hot chili sauce
and remaining ingredients on the side to add as
desired. Also, you can add Hoisin sauce as a dip.
Serves 4.

Vietnamese chicken curry:


Ingredients:
1 Stalk fresh lemon grass (cut into 2-inch lengths)
3 1/2 tsps Curry powder
1 tbsp Fresh ground black pepper
1 tsp Sugar
4 tsps Salt
3 lb Chicken, cut up
7 tbsps Vegetable oil
3 White potatoes, peeled and cubed
4 Cloves garlic (chopped)
3 Bay leaves
1 lg Onion (cut into wedges, separated)
2 c Water
1 Carrot, 2-inch slices
2 c Coconut milk
1 c Milk or water *

Preparation:
(* If you use canned coconut milk, you must use water.)
1. Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour.

2. Heat the oil and fry the potatoes lightly over high heat until brown. When well browned, remove from the pan and set aside until ready to cook the curry.

3. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken. Heat this oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly.

4. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, or French bread.

Answer 7

lasanga,scampi,and yellow rice and chicken