What is your favorite recipe?

Question

I'm a recipe connoisseur and I'm trying to find something different to make.
This is my favorite:
Zuppa Toscana
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Answer 1

Mine is chicken paprika and if you would like it then please email me it is a family recipe and dont want to blast it on answers . good luck and god bless.

Answer 2

Giant Crème Puff Cake

CRUST: 1 c. water
1 stick butter (or margarine)
1 c. flour
4 eggs
FILLING:
1(8oz) cream cheese, softened
3 1/2 c. milk
3 (3 1/2 oz) boxes vanilla instant pudding
TOPPING:
1 med. Cool Whip
1 bottle choc. Magic Shell Ice Cream
Topping (optional)
CRUST: Bring water and marg. to boil. Add flour and stir until it forms a ball. Add eggs one at a time and stir tog. Place in a greased 9 x 13 baking dish
spreading up the sides of the dish slightly. Bake 350 d. til brown, approx. 40-42 min. It will puff up, but you can let it will fall or gently press down on the puffed crust.
FILLING: Mix cream cheese with approx. 1/2 c. milk til creamy and smooth. Add pudding and remainder of milk and mix til good and creamy. Pour on top of cooled crust. Be sure to spread close to edges.
TOPPING: Spread Cool Whip on top all the way to the edges. Drizxle top with Magic Shell or use strawberries or other fruit. Refrigerate. Also good plain.
Note: This will hold ups good for several days.
Serves 12 very happy people!!

Answer 3

Buttermilk pancakes

Mix together, 2 cups Flour, 2 tablespoons sugar, 4 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt.
Next add 2 cups of buttermilk, 1 egg, 1/8 cup of oil. Mix together until large lumps are reduced. (Don't beat until smooth, that makes the cakes tough)
Pour batter onto griddle (make them the size you want from silver dollar size to 10" if you want) cook on first side until golden brown (usually when you see the bubbles coming through and popping) Turn over carefully and cook second side until golden brown also. (you can peek, it won't hurt.)
Place on plate, add butter while still hot, then pour on syrup, sorgum, molasses, Grape Jelly, Strawberries or as my Swedish aunt said, Any Darn thing you like.
This makes a tall fluffy pancake so don't stack on too many.

Answer 4

These are so easy to make. I served them at a ballet during intermission and no one knew there was oreos in them - they were a hit!

Easy OREO Truffles (courtesy www.kraftfoods.com)

Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each

1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Answer 5

dont have one