Favorite Recipes!!!!?

Question

I'm putting together a recipe book for some family members for the holidays, if you have the time please leave me a fav recipe of yours. I dangle 10 points in front of the person who leaves the most........I know bribery will get me everywhere! hahah

Answer 1

I give this as gifts every Christmas and people love it. You can substituted 1 tablespoon of vanilla extract for the Irish Creme - any other flavor of liquer can be used instead of the Irish Creme such as Amaretto, brandy, bourbon, etc.

Irish Crème Fudge

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

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MANGO SALSA

12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce

MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.

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PAPAYA SALSA

4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice

Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.

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PEACH SALSA

3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey

Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.

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SALSA GUACAMOLE

Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!

Salsa:

1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

Guacamole:

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.

Serve with tortilla chips as desired.

Makes 12 servings (1/4 cup each).

Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.

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GUACAMOLE

1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste

Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.

Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.

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Beef and Olive Empanaditas
Prep: 1 hour
Bake: 15 minutes

Ingredients
6 ounces lean ground beef
1/3 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 cup chopped pimiento-stuffed green olives
1/4 cup tomato sauce
2 tablespoons golden raisins
1 recipe Empanadita Pastry
1 egg
1 tablespoon water

Directions
1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.

2. Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.

3. Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.

4. Empanadita Pastry: For pastry, in a large bowl, stir together 3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 3/4 cup shortening until mixture resembles cornmeal. Add 1/2 cup milk and 1 beaten egg; stir until mixed.

Turn dough out onto a lightly floured surface; knead for 10 to 12 strokes. Divide dough in half. Roll one portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-roll scraps and cut enough additional rounds to make 18 total. Repeat with the remaining dough portion.


5. Make-Ahead: Prepare as directed except do not bake. Place empanaditas in a single layer on a baking sheet; freeze until firm. Transfer to a freezer container. Seal, label, and freeze for up to 2 months. To serve, line a baking sheet with foil; coat with nonstick cooking spray. Place frozen empanaditas on prepared baking sheet. Bake, uncovered, in a 350F oven about 30 minutes or until golden.

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Sweet and Sassy Meatballs 64 meatballs Start to Finish: 30 minutes
Ingredients
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)

Directions
1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.

2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.

3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.

4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.

5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.

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Fruit Salad Flan
8 servings
Prep: 30 minutes
Chill: 1-1/2 hours + 30 minutes + 6 hours

Ingredients
2 3-ounce packages lemon-flavored gelatin
3 cups boiling water
1/2 cup mayonnaise or salad dressing
1 3-ounce package cream cheese, cut up
1/2 of 6-ounce can frozen lemonade concentrate (1/3 cup), thawed
2 cups sliced fresh strawberries
1 small banana, diagonally sliced

Directions
1. In a medium bowl dissolve gelatin in the boiling water. Remove 1 cup of the gelatin mixture and let stand at room temperature. Pour remaining gelatin into blender. Add mayonnaise, cream cheese, and lemonade concentrate to blender; cover and blend just until smooth. Transfer to a large bowl. Chill about 1-1/2 hours or until partially set (consistency of unbeaten egg whites), stirring occasionally.

2. Pour gelatin-mayonnaise mixture into a 9-inch springform pan or 9-inch round cake pan with a removable bottom. Chill for 30 to 45 minutes or until almost firm.

3. Arrange strawberries and banana on top of mixture in pan. Chill reserved gelatin until slightly thickened. Spoon over fruits to glaze. Cover and chill about 6 hours or until set. Makes 8 servings.

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Caramel Flan with Mangoes
Prep: 20 minutes
Bake: 20 minutes

Ingredients
1/3 cup sugar
3 beaten eggs
1-1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla
Fresh mango slices or other fresh fruit

Directions
1. In a heavy, medium skillet place 1/3 cup sugar. Cook over medium-high heat until sugar begins to melt (do not stir); shake skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and golden brown; stir as necessary after sugar begins to melt. Pour caramelized sugar into an 8-inch quiche dish. Tilt dish to coat bottom. Let stand 10 minutes.

2. Combine eggs, milk, 1/3 cup sugar, and vanilla. Beat until well combined. Place quiche dish in a 13x9x2-inch baking pan on the oven rack. Pour egg mixture into prepared quiche dish. Pour boiling water into the baking pan around quiche dish to a depth of 3/4 inch. Bake in a 325 degree F oven for 20 to 25 minutes or until a knife inserted near the center comes out clean.

3. Carefully lift quiche dish from water. Transfer to a wire rack. Serve warm or cool completely and cover and chill up to 24 hours. Loosen edge of dish with a spatula or knife, slipping point of spatula down sides to let air in. Invert onto a serving platter. Garnish with mango slices or other fresh fruit. Makes 6 servings.

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Citrus-Pumpkin Flans
Prep: 15 min.
Chill: 4 hours
Bake: 40 min.

Ingredients
2/3 cup sugar
3 beaten eggs
3/4 cup canned pumpkin
5-oz. can (2/3 cup) evaporated milk
1/4 cup sugar
1 tsp. pumpkin pie spice*
1 tsp. finely shredded orange peel
1 tsp. vanilla
Promegranate seeds

Directions
1. To caramelize sugar, in a heavy medium skillet melt the 2/3 cup sugar over medium-high heat. Do not stir sugar; shake the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon until sugar is golden brown.

2. Remove the skillet from heat and immediately pour the caramelized sugar into four ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of the cups.

3. Place cups in a 2-quart square baking dish. In a mixing bowl stir together eggs, pumpkin, milk, the 1/4 cup sugar, pumpkin pie spice, orange peel, and vanilla. Pour the pumpkin mixture over caramelized sugar in cups. Place the pan on the oven rack. Pour boiling water into the baking dish around cups to a depth of 1 inch.

4. Bake in a 325 degree F oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.

5. To serve, loosen edges of flans with a knife, slipping the point of the knife down the sides to let in air. Invert a dessert plate over each flan; turn custard cup and plate over together. Scrape the caramelized sugar that remains in cup onto the flan. If desired, garnish with pomegranate seeds.

*Note: To make your own pumpkin pie spice, stir together 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice.

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Crimson Cherry-Glazed Holiday Hens
Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes

Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)

2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.

3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.

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Christmas Potato Soup
Prep: 25 minutes
Cook: 20 minutes
Roast: 25 minutes

Ingredients
15 cloves garlic, peeled
1/2 tsp. olive oil
6 slices bacon
4 medium leeks, sliced
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups water
2 lb. round red potatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
Water (optional)
1/2 cup dairy sour cream (optional)
1 recipe Toasted Christmas Balls and Stars with Onion-Grape Marmalade
Snipped chives (optional)

Directions
1. Preheat oven to 425 degrees F. Place garlic cloves in custard cup; drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed; set aside.

2. Meanwhile, in Dutch oven cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; set aside.

3. Cook leeks in bacon drippings about 5 minutes or until softened but not browned. Add broth, water, potatoes, salt, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, 10 to 12 minutes. Stir in garlic.

4. In food processor or blender container, pour half the soup mixture. Cover; process until smooth. Repeat with remaining soup.

5. Return soup to Dutch oven. Add bacon. Heat through. Thin with water to desired consistency. Ladle into bowls. Top with sour cream. Float Toasted Stars. Sprinkle chives. Makes 8 (1-cup) servings.

Make-Ahead Tip: Three days ahead prepare soup as directed through step 5, leaving out crumbled bacon. Cover; refrigerate. Two hours before serving, transfer soup to saucepan; reheat over medium heat about 10 to 15 minutes or until bubbly, stirring occasionally. To keep warm transfer to slow cooker set on warm.To serve, stir in bacon.

Test Kitchen Tip: An immersion blender is a handy tool to have for blending soup without transferring it to a blender.

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German Potato Soup
6 to 8 main-dish servings (about 9-2/3 cups)
Prep: 10 minutes
Cook: Low 7 hours, High 3 -/2 hours

Ingredients
1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 4 cups)
1 16-ounce jar sauerkraut, rinsed and drained
2 tablespoons stone ground mustard
3 14-ounce cans chicken broth (5-1/4 cups)

Directions
1. In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 6 to 8 main-dish servings (about 9-2/3 cups).

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Cream of Potato Soup
Start to Finish: 25 minutes

Ingredients
5 medium potatoes, peeled and cubed (about 1 2/3 pounds)
1/2 cup chopped onion
1-1/2 cups chicken broth or vegetable broth
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon dried dill or basil, crushed
1/4 teaspoon salt
Dash ground black pepper
1 cup milk

Directions
1. In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables.

2. In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside.

3. In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.

4. Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes about 4 1/2 cups (4 side-dish servings).

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Potato Soup
Start to Finish: 55 minutes

Ingredients
3 medium potatoes (1 pound), peeled and quartered
2 cups water
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced carrot
1 clove garlic, minced
1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
2 cups milk

Directions
In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat. Cool slightly. Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. Return all to saucepan. Stir in milk; heat just to boiling. (If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.) Makes 4 side-dish servings.

To tote for lunch: Transfer soup to a preheated insulated vacuum bottle. (To preheat the vacuum bottle, fill the bottle with hot tap water. Cover with lid and let stand about 5 minutes. Pour out the water and immediately fill with the hot soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Transfer soup to preheated bottle.

Answer 2

i have several . I make the green bean casserole as per the recipe on the can only I use cheddar cheese soup instead of cream of mushroom . I am going to give you my recipe for fudge it is so easy . it is called fool proof fudge .
3 c hersheys semi sweet chocolate chips or hersheys special dark chocolate chips, 1 c eagle brand sweetened condensed milk,dash salt,1 1/2 tsp vanilla extract.
In heavy saucepan over low heat melt chocolate chips with eagle milk and salt . Remove from heat stir in vanilla and nuts if you choose to use them . spread evenly into wax paper lined 8or 9 in square pan . chill 2 hrs or untill firm. Turn fudge onto cutting board and peel off wax paper and cut into squares. store leftovers covered in refrigerator . good luck and god bless.

Answer 3

on yahoo search up famous recipes....click on the one that says top secret recipes and then u can click on which ever ones say free....they are really good!