what is your fav. home cooked meal?

Question

and why?
what ethnicity are you and does it relate?
I love ethnic food but want it to take authentic..
if you have a recipe, you get best answer for sure.

Answer 1

I love mashed potatoes, chicken and dumplings, and some apple or berry pie. The other meal I really really like is chili, cornbread, cobbler, and some lemonade. Oh yeah, and Jagerschnitzel (grandma was German, so I naturally love German food. Jagerschnitzel has a special place in my heart).

I am American, ha ha. My grandmother was of German ethnicity, so she used to make some pretty awesome German food.

JAGERSCHNITZEL:

* 1 cup bread crumbs
* 1 tablespoon all-purpose flour
* salt and pepper to taste
* 2 tablespoons vegetable oil
* 4 pork steaks or cutlets, pounded thin
* 1 egg, beaten
* 1 medium onion, diced
* 1 (8 ounce) can sliced mushrooms
* 1 1/2 cups water
* 1 cube beef bouillon
* 1 tablespoon cornstarch
* 1/2 cup sour cream

DIRECTIONS

1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

CHICKEN AND DUMPLINGS:

* 1 (2 to 3 pound) whole chicken
* 2 (14.5 ounce) cans chicken broth
* 2 medium yellow onions, quartered
* 1 bunch celery with leaves, cut into pieces
* 1 (16 ounce) package baby carrots
* salt and ground black pepper to taste
* 1/2 teaspoon garlic salt, or to taste
*
* 5 eggs
* 1/2 cup water
* 1 teaspoon salt
* 3 cups all-purpose flour
* 1/2 teaspoon parsley flakes

DIRECTIONS

1. Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
2. When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
3. In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
4. Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

MASHED POTATOES:

* 6 medium russet potatoes, peeled and cubed
* 1/2 cup warm milk
* 1/4 cup butter or margarine
* 3/4 teaspoon salt
* Dash pepper

DIRECTIONS

1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

BERRY PIE (crust recipe below):

* 1.5 cup strawberries, halved
* 1/2 cup white sugar
* 3 tablespoons cornstarch
* 2 cups raspberries
* 1 1/2 cups fresh blueberries
* 1 recipe pastry for a 9 inch double crust pie

DIRECTIONS

1. In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
2. Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
3. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

PIE CRUST:

* 2 cups all-purpose flour
* 3/4 teaspoon salt
* 2/3 cup shortening
* 6 tablespoons cold water

DIRECTIONS

1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
2. Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.
3. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

CHILI:

* 2 pounds ground beef chuck
* 1 pound bulk Italian sausage
* 3 (15 ounce) cans chili beans, drained
* 1 (15 ounce) can chili beans in spicy sauce
* 2 (28 ounce) cans diced tomatoes with juice
* 1 (6 ounce) can tomato paste
* 1 large yellow onion, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 green chile peppers, seeded and chopped
* 1 tablespoon bacon bits
* 4 cubes beef bouillon
* 1/2 cup beer
* 1/4 cup chili powder
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 2 teaspoons hot pepper sauce (e.g. Tabasco™)
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon white sugar
* 1 (10.5 ounce) bag corn chips
* 1 (8 ounce) package shredded Cheddar cheese


DIRECTIONS

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

CORNBREAD (just a tidbit, this isn't sweet, and is really dense):

* 1 cup buttermilk
* 1 cup stone ground cornmeal
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 egg
* 1 tablespoon shortening

DIRECTIONS

1. Preheat oven to 450 degrees F (225degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
2. In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
3. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
4. Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

PEACH COBBLER:

* 9 fresh peaches
* 2 tablespoons fresh lemon juice
* 1/2 cup white sugar
* 1 1/3 cups all-purpose flour
* 3 tablespoons white sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 cup butter, chilled
* 2/3 cup buttermilk
* 2 teaspoons white sugar
* 1/4 teaspoon freshly grated nutmeg

DIRECTIONS

1. Preheat oven to 400 degrees F ( 205 degrees C).
2. Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
3. Bake 15 minutes, or until the peaches are hot and bubbly
4. Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
5. Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving

LEMONADE (this is real lemonade, not that powder mix):

* 1 3/4 cups white sugar
* 8 cups water
* 1 1/2 cups lemon juice

DIRECTIONS

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Answer 2

I am Indian: this is real home cooked food

INDIAN VERMICELLI UPMA:

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

How to make vermicelli upma :

Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.

Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown. Add potatoes, carrots and fry for 4-5 minutes. Then add chillies, ginger , onions, peas and tomatoes. Cook until they are done.
After that add salt and 41/2 cups of water, cover with a lid and let it boil .

When the water comes to boil add vermicelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2 tbsp of ghee and stir well. Serve hot with coconut chutney.

Answer 3

Well i like to make fried chicken with mac and cheese or collard greens. For potluck at work i like to take in a pot of gumbo or Biriani. During the summer i throw some jerk chicken with rice and peas or a brisket with potato salad . For Thanksgiving i usually fry a turkey. I am a cooking freak i have like almost 150 cookbooks and lots of recipes from websites and magazines. Im white by the way. If u think of something u like let me know i can probably hook u up.

Answer 4

Thankgiving
Stuffed Turkey and stuffing
Gravy
Mashed Potatoes
Sweet Potatoes
Creamed Cucumbers
Cranberry Sauce

Answer 5

My boyfriend makes two absolutely delicious meals. He makes his own fettuccine alfredo by buying the noodles and the sauce and cooking it. He serves this with sauteed chicken breast that he seasons himself and then simmers in tomato slices. It's so delicious. We usually serve it with french bread or bread sticks.

The other meal he makes is Spaghetti. He makes it with angel hair pasta and roasted garlic sauce. He adds hamburger meat, fresh mushrooms, green and red peppers, onions and jalapenos for a little spice. Then he serves the sauce on top of the noodles without mixing it together and we top it with Parmesan cheese. We serve this with bread sticks too. It is fabulous.

He's Polish and he really knows how to cook.

Answer 6

My boyfriend makes a mean pot of Chicken Gumbo... ohhh it is soooo good. Chicken, okra, rice, sausage(plus other stuff of course)= yummy yummy goodness. My ethnicity.... well I am a 23 white girl livin in the midwest so I don't know how it relates... My boyfriend however is from Louisiana... so that may relate in some way... Gumbo is a Louisiana dish... so there ya go...

Answer 7

Ahh!!!! I love food questions!
My favorite is my mum's sweet and sour chicken. She doesn't have a recipe but she first cooks white rice, then makes her special sauce, which is cornstarch, onions and green pepper and pineapple.for flavor and a bunch of other spices. Then she cuts up chicken breasts into small pieces and breads them with corn starch,four and egg. The deep fries the chicken and then lets it cool. Then we put the chicken into the sauce for a while and let it absorb the sauce (yum!!!)

Then put rice on our plates, sauce, peppers pineapple and chicken onto the rice. Delish!!!

Answer 8

I love baked chicken, macoroni and cheese and collard greens or black eyed peas. I love this home cooked meal because it reminds me so much of my grandmother. She died in 1988 and I have this vivid memory of her in the kitchen cooking this meal I can still smell it. My mother does a good job cooking this meal as well but she rarely cooks now.

Answer 9

Roast pork, with backyard sparkling toddler carrots and toddler potatoes ... roasted interior the juices. Gravy created from the juices and sparkling selfmade buns. After giving the tummy a relax, a house-made strawberry shortcake for dessert. *dabs drool with a tissue* :P

Answer 10

I'm Bolivian , Coca tea country for excellence, and coca leaf is also good for cooking!.

One of my favorite dishes is:

Bolivian Pepper Steak With Coca Tea Rice



Ingredients:
3 tablespoons of extra virgin olive oil
1 pound Sirloin steak, in 1" cubes
1 tablespoon of flour
1 cup of sliced mushrooms
1 large onion, thickly sliced
1 cup beef broth (fat free)
1 cup of red wine
Pinch black pepper
Pinch of powder Locoto (optional)
Dash Worcestershire sauce
Dash of Soy sauce
1 green pepper cut in slices
1 red pepper cut in slices

Preparation:



Cook steak in hot oil until well browned on all sides. Place in approximately an 8x12" casserole dish.
Stir flour into remaining drippings, cook until dark brown, stirring constantly.
Add mushrooms and onion, and reduce heat to medium, cook until vegetables are tender.
Stir in broth, black pepper, Worcestershire, Soy and wine. Heat to boiling.
Pour the sauce over steak in casserole dish.
Cover with foil and bake at 350 for 25 minutes.
Add green & red peppers and continue to bake, uncovered, for 25 minutes, or until steak is fork tender.
Serve over coca tea rice.


I get the coca tea at Amazon.com , it takes 2 - 3 days to get to my house, yes they ship from the US
http://www.amazon.com/Coca-Tea-Windsor-Mate-100ct/dp/B000HAAAKI/ref=sr_1_1/102-1643614-0912119?ie=UTF8&s=gourmet-food&qid=1192648489&sr=1-1

http://mysteriousbolivia.blogspot.com/2006/11/dinner-for-two-ii-pepper-steak-with.html

Answer 11

I am Cypriot and my favorite food is koupepia is stuff vegetable it is nice it's a traditional food of Cyprus also