What is your favorite/best recipe?

Question

Best answer gets 10 points! I am looking for your best recipe for any type of food! Good luck!

Answer 1

Chiken Enchiladas! YuM!

Ingredients
Serves 4
FOR THE SAUCE
1 tablespoon canola oil
1 small onion, finely chopped
1 clove garlic, minced
1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
1/4 teaspoon chili powder
1 can (28 ounces) whole peeled tomatoes, in puree
1 teaspoon fresh lime juice
Coarse salt and freshly ground pepper
FOR THE ENCHILADAS
8 corn tortillas, 6 inches each
12 ounces shredded cooked chicken, skin removed
12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
2 tablespoons pickled jalapenos, minced (optional)
Sour cream, for serving (optional)
Fresh cilantro leaves, for serving (optional)
Directions
Make the sauce: In a medium saucepan, warm oil over medium low heat. Add onion, garlic, jalapeno, and chili powder. Cook until onions are translucent, about 8 minutes. Add tomatoes and 1/2 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice, and season with salt and pepper.
Preheat oven to 450 degrees. Make the enchiladas: In a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side. Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and pickled jalapenos, if using; roll tightly. Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.
Pour sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.

HOPE I HELPED!

Answer 2

Ackee and Salt Fish (Jamaica's National Dish)

Ingredients:
1 Can of ackee, drained
1/2 lb boneless (boiled) salt cod fish
3 tablespoons oil
2 onions, sliced
1 small bell pepper
1/4 scotch bonnet pepper skin finely chopped
1 small tomato, chopped
1/8 teaspoon black pepper

Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces. Heat oil in a frying pan. Add the onions, scotch bonnet pepper, tomato, and bell peppers. Stir for a few minutes. Add the cod. Stir simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackee to break. Cook for a few minutes then sprinkle with black pepper.

Best served with roast breadfruit, fried dumplings, or fried/ boiled plantains.

Answer 3

I'm a scratch cook. I learned from my mother and aunts who survived the Great Depression. As long as it's fresh food, I can make it happen. Nothing fancy but with quality cookware and fresh herbs, simple foods like squash and potatoes can take on a whole new appearance and taste..... especially if you have a well seasoned cast iron skillet.

I will be cooking for a crowd after a United Way 5K this Thanksgiving Day. All with fresh herbs and vegetables. Turkey with Cornbread Dressing. Come on over.

Answer 4

CHICKEN SCALLOPINI

3/4 lb. boned chicken breasts
Salt and pepper
1/4 c. butter
1/2 c. each dry white table wine and heavy cream
1/4 tsp. basil leaves
1 c. sliced mushrooms

Pound chicken breasts until meat is doubled in size and very thin. Sprinkle with salt, pepper and flour, heat butter in frying pan and brown quickly on both sides. Add the wings and simmer 15 minutes. Remove meat from pan to serving plates and keep hot, Boil liquid down until reduced by half. Add the cream and basil and bring to boil again. Add the mushrooms and cook for 5 minutes, stirring. Spoon sauce over meat. Serves two.

Answer 5

CHICKEN NOODLE SOUP

1 lb Chicken Breast ( flaked)
2 cups Elbow Macaroni or spaghetti noodles ( boiled )
2 cups Milk
1 onion
3 cloves garlic
1 carrot
1 potato ( cubed)
1/4 cabbage
2 sticks celery
1/2 stick butter
1/2 teaspoon fish sauce ( salt can be a substitute )
a pinch salt
a pinch pepper
a dash msg

Saute in butter the garlic, onion, fish sauce, then put on chicken breast .
Let the chicken stand for few minutes, then start adding the vegetables.
Simmer a little bit, then put the milk, mix, and then add water.
Then boil for few minutes and put a little salt and pepper according to
your taste.

Answer 6

My favorite recipe is my grandmother's sweet potatoes.
4 Sweet potatoes
1/2 cup of brown sugar
1/2 cup of pancake syrup
1 cup of fresh pineapple
1 cup of marshmallows
after boiling the sweet potatoes, mix the cup of brown sugar with the pancake syrup. mix well and pour over sweet potatoes in a baking pan.
Put sweet potatoes in the oven at 325. cook to your preference for 20 minutes.
then add fresh pineapple and marshmallows and bake for 10 minutes. Let cool and enjoy!

Answer 7

The Corinthian's Salsa Fresca is the best you'll ever have:

5 cups ripe tomatoes, cored and finely diced
4 jalapenos, seeded, cored and minced
1 medium white onion, finely diced
1 medium red onion, finely diced
1 medium yellow onion, finely diced
1 green bell pepper, cored, seeded and finely diced
1 red bell pepper, cored, seeded and finely diced
1 yellow bell pepper, cored, seeded and finely diced
1 orange bell pepper, cored, seeded and finely diced
1 poblano pepper, cored, seeded and finely diced
1 habanero, cored, seeded and minced
1 cup canned tomato sauce (garlic flavored)
1 tsp. salt
1 tsp. minced garlic
1 tbsp. dried cilantro
1 tsp. epazote
1 tsp. chipotle pepper powder
1/4 tsp. cayenne
1/4 tsp. cumin
1 tsp. parsley
2 tbsp. red wine vinegar
1/2 tsp. Frank's Red Hot Sauce

In a large bowl, combine all ingredients. Stir to mix
well. Cover and refrigerate for at least one hour.
Taste for seasoning, add more salt if desired.
*Note*I try to dice all to 1/4-inch dice.

I also make a mighty fine Chicken Poblano Chowder and I won an award for my chili.

Answer 8

1. pick up the phone

2. order food for delivery

3. sit back and wait for dinner to arrive....