Your favourite recipe?

Question

I've decided to start putting more effort into my dinners and Ive begun following yummy recipes online which I make my roomates grade me on (out of 5 stars, just for fun :) )
Any ideas?

Thanks guys!
Those are all so great!
I am definately going to try them out!

Answer 1

Good for you! I have a couple favorites, depending on if I'm cooking beef or seafood. Here they are:

Classic Beef Stroganoff

1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
1 cup Sour Cream
2 Tbsp. flour
1/2 cup water
2 tsp. instant beef bouillon
1/4 tsp. pepper
2 Tbsp. butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
4 cups hot cooked noodles

Place steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips. Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

Melt butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet.

Reduce heat to medium. Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

AND

Linguine with White Wine & Clam Sauce

1 pound linguine pasta
Olive Oil (for pasta)
4 cloves garlic, minced
3 Tbs. olive oil (for sauce)
2 (10 oz.) cans baby clams, (with liquid)
6 oz. clam juice (bottled)
1/4 cup dry white wine
2 Tbs. chopped fresh parsley
Dash Cayenne Pepper OR 1/4 teaspoon crushed red pepper (to taste)
2 Tbs. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions, until al dente. Drain the pasta and toss with a bit of olive oil to keep it from sticking.

Meanwhile, drain the clams, reserving the liquid. In a skillet over medium heat, warm the 3 Tbs. olive oil, lighly brown the garlic (do not burn), then add the reserved clam liquid, the clam juice and wine. Simmer, stirring frequently, for 5 minutes. Add the parsley and the clams and simmer another 2 minutes, until the clams are heated through. Stir in the cheese and grind on some black pepper. Pour over pasta and serve, adding more parmesan cheese on top, if desired. desired.

Answer 2

Moist Chocolate Cake
170g (6oz) Margarine
170g (6oz) Caster Sugar
110g (4oz) Self Raising flour
85g (3oz) Drinking Chocolate
3 Eggs, well beaten
1 tbsp Hot Water

Buttercream Filling
110g (4oz) Icing Sugar
50g (2oz) Margarine
50g (2oz) Drinking Chocolate
Water or Milk, if required

Glace Icing
170g (6oz) Icing Sugar
50g (2oz) Drinking Chocolate
2 tbsp Hot Water to mix (approximately)

Pre-heat oven to 180°C: 350°F: Gas 4
Grease and line two 8 inch sandwich tins.
Sieve together the flour and drinking chocolate.
Cream the margarine and sugar together until light and fluffy.
Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour and chocolate mixture and stir in the hot water.
Place the mixture into the tins and smooth the tops.
Bake for 25 minutes or until the surface springs back when pressed lightly.
Remove the cakes from the tins.
Allow to cool on a wire rack.

Buttercream Filling
Mix all the ingredients together until smooth and light.
Spread on one of the cakes and sandwich together.

Glace Icing
Add the hot water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving.
Use a knife dipped in boiling water hot to spread the icing.
Serves 4-6

Answer 3

*****THE BEST ROASTED CHICKEN
1 roasting chicken, 5-7 lb.
1-2 oranges, quartered
1 med. onion, quartered
Salt and pepper, to taste
2 tsp. dried rosemary
1/2 c. water
GLAZE:
3 tbsp. grainy mustard
3 tbsp. honey
1 tbsp. apricot or orange jam
3 tbsp. Kahlua
Preheat oven to 400 degrees. Rinse chicken inside and out with cold water; pat dry. Squeeze juice of orange all over bird. Then place orange and onion inside bird. Tie legs up.
Sprinkle salt and pepper all over bird, then rosemary. Place bird breast side up in a roasting pan and pour water into pan. Roast chicken for 1 hour. Prepare glaze; heat everything until hot and smooth. Spoon glaze over chicken and bake until bird is golden brown about 40 minutes.
Cooking time is approximate. Bird is cooked when drumstick moves easily.

Answer 4

I bet your roommates love that you're doing all this cooking for them! They have an in-house chef! If you all like chicken, this is one of my favorite chicken dishes....Good Luck!

Chicken Florentine
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Answer 5

Artichoke Spinach Lasagna!

INGREDIENTS

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Answer 6

Will depend on on the context really. Which is better as a snack - fresh fruit to me. It's tastier and gives you that little of sweetness. Which can be better as a snack if you are trying hard to slice back on sugar and lose weight vegetables

Answer 7

go to www.foodnetwork.com - my FAV recipe is Emeril's Chicken Cacciatore. It takes a little time but is TOTALLY worth it...............

Answer 8

I have a recipe for chicken paprika . If you would like the recipe then please just email me .

Answer 9

If you want to really impress the people who you are cooking for, you need to find the perfect, easy to cook recipe that satisfies them all. And that can be difficult. So I have spent an hour looking for a starter, a main course and a pudding that, without much trouble, can be made into a simple yet very effective meal.

(By the way, I am hoping that the people that you are cooking for aren't veggie, but, incase they are, I have left a veggie alternative that (surprisingly) tastes great!)



STARTER

Grilled vegetables with yummy melting Taleggio (Vegetarian)


Other vegetables you could include in this recipe are courgettes and cherry tomatoes.

Recipe information:
Serves: 2
Prep time: 5 minutes
Cooking time: 20 minutes


Ingredients2 small red peppers, deseeded
3 tablespoons olive oil
2 red onions, peeled and cut into wedges
2 teaspoons red wine vinegar or balsamic vinegar
250g bunch asparagus, trimmed
150g Taleggio or Brie, sliced
salt and freshly ground black pepper


Preheat the grill to medium.
Cut the peppers into quarters, place on a baking sheet and drizzle with a 15ml spoon of olive oil.
Place under the grill, skin-side up, and grill until the skin has blistered and charred. Remove from the heat.
Drizzle the red onion wedges with a tablespoon of olive oil and vinegar, and grill until beginning to brown at the edges.
Meanwhile remove the skin from the peppers.
Add the onion wedges to the peppers and keep warm in a heatproof dish.
Toss the asparagus in the remaining olive oil and place under the grill, until tender.
Arrange it with the other vegetables in the heatproof dish, season and place the Taleggio or Brie on top.
Pop under the grill for 30 seconds, until beginning to melt, then serve immediately with plenty of crusty bread.



Prawn and Salmon filo tartlets (Non-vegetarian)

Individual filo pastry tarts filled with salmon & prawns in a creamy dill sauce.

Recipe information:
Serves: 4
Prep time: 25 minutes
Cooking time: 10 minutes


Ingrediants

200g pack filo pastry
50g butter
25g plain flour
250ml milk
freshly ground black pepper
grated zest and juice of 1 lemon
1/2 x 20g pack dill
300g pack salmon fillets, cooked and flaked
150g cooked, peeled prawns


To garnish:
dill fronds


Preheat the oven to 180 C, 350 F, gas mark 4.
Unroll 2 pastry sheets, place on top of each other and cut each sheet into 8 squares, so making 16 squares.
Melt 25g butter and for each tart brush 3 squares with melted butter. Place the 3 squares on top of each other to make a 12 pointed 'star' filo case, and press into a muffin or fairy cake tin. Repeat to make 3 more cases.
To form lids, separate the remaining squares, brush with butter, scrunch lightly and place on a baking tray.
Bake in the preheated oven for approximately 10 minutes until the pastry is crisp and golden.
Place on a wire rack to cool.
Meanwhile, make the filling. Place the remaining 25g butter in a saucepan over a moderate heat. Stir in the flour and cook for 1 minute, stirring continually. Gradually stir in the milk, bring slowly to the boil and simmer for 1 minute until thickened and smooth.
Stir in the seasoning, lemon zest and juice, most of the dill, finely chopped, the salmon flakes and prawns.
Stir well, heating through thoroughly, then divide the mixture between the filo cases, topping each one with a sprig of the remaining dill and a filo lid.








MAIN COURSE


Creamy vegetable curry (vegetarian)

Recipe information:
Serves: 4-6
Prep time: 15 minutes
Cooking time: 15 minutes




A bright colourful curry using a variety of vegetables in a creamy coconut sauce.

Ingredients1 tablespoon sunflower oil
1 onion, finely chopped
100g celery, finely sliced
2-3 tablespoons Madras curry paste
1 tablespoon plain flour
400ml water
1 large sweet potato, peeled and cut into 1cm (½ inch) slices
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
125g mushrooms, wiped and sliced
410g can baby corn cobs, drained
50g frozen whole green beans, defrosted
½ x 432g can pineapple pieces in natural juice, drained
1 bunch salad onions, trimmed and cut into diagonals
½ x 200ml carton coconut cream
salt and freshly ground black pepper
250g long grain rice




Heat the oil in a large saucepan and cook the onion and celery until softened, approximately 5 minutes.
Stir in the curry paste and flour and cook for 1 minute.
Pour in the water gradually, stirring all the time, and bring to the boil.
Add the sweet potato, peppers, mushrooms and baby corn, and cook gently for 10 minutes.
The green beans, pineapple, salad onions and coconut cream can then be added and allowed to cook for a further 5 minutes. Season to taste.
Cook the rice in boiling water for 15 minutes, then drain and serve with the curried vegetables.




Special Spaghetti bolognaise (Non vegetarians)

This recipe may seem a bit boring, but you will be surprised (and I mean that in a good way) by how differant this tastes. It is a great main course and goes very well with garlic bread.


Recipe information:
Serves: 4
Prep time: 32 minutes
Cooking time: 8 minutes



15ml spoon oil
1 onion, peeled and grated
1 clove garlic crushed
200g smoked streaky bacon, chopped
500g minced beef
2 x 5ml spoon oregano or mixed herbs
500g jar Classic original pasta sauce
100ml red wine or beef stock
salt and freshly ground black pepper
400g Quick Cook spaghetti


To serve
Freshly grated Parmigiano Reggiano or Pecorino




Heat the oil in a saucepan, add the onion, garlic and bacon and fry for 3 minutes.
Add the mince and fry for a further 5 minutes until the meat has browned.
Add the herbs, the jar of sauce, the wine or stock and continue cooking for a further 15-20 minutes, or until thoroughly cooked. Season with salt and freshly ground black pepper.
Meanwhile, cook the spaghetti, in large pan of boiling water according to the pack instructions.
Drain the spaghetti and serve with the bolognese sauce.





Puddings

A Very Chocolatey Mousse (Not suitable for vegans)

Delicious and a doddle to make, Rachel Allen's rich chocolate mousse makes a fabulous fuss free dessert for anytime.

Servings: 10
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Ingredients
120g dark chocolate, finely chopped
120ml double cream
2 tbsp rum, brandy, or Grand Marnier (or simply use or 1 tsp grated orange rind)
2 Eggs

Method
1. Chop the chocolate finely. Bring the cream up to the boil, turn off the heat, and add the chocolate. Stir until the chocolate is melted and then add the alcohol.

2. Leave the mixture to cool a little, and then beat in the egg yolks.

3. Whisk the egg whites until they form stiff peaks. Stir one quarter of the whisked egg whites into the chocolate mixture to loosen the mixture, and then carefully fold in the rest taking care not to knock all the air out.

4. Spoon into little dessert bowls, glasses, glasses or espresso cups. Refrigerate for an hour or two in the fridge, until set.

5. Serve with coconut or almond macaroons, or amaretti biscuits.

Cook's Notes

For an alternative serving suggestion, place one macaroon into each little glass or cup and top up with the chocolate mousse. Refrigerate as before.

For a really intense chocolate mousse, leave the two beaten egg whites out and serve in tiny espresso cups.

To make chocolate mousse infused with Earl Grey tea, put two teaspoons of Earl Grey tea leaves into the saucepan with the cream and bring up to the boil. Strain the leaves out of the cream, and proceed as above.



Classic Creme Caramel


Serves 4-6

Ingredients
For the caramel:

6 oz (175 g) white caster sugar


For the custard:

5 fl oz (150 ml) whole milk


10 fl oz (275 ml) single cream


4 large eggs


1 teaspoon pure vanilla extract


To serve:

about 10 fl oz (275 ml) pouring cream


Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need a soufflé dish with a capacity of 1½ pints (850 ml), 5 inches (13 cm) in diameter, 3 inches (7.5 cm) deep, and a deep roasting tin.


Begin by making the caramel. To do this, put the sugar in a saucepan and place it over a medium heat. Leave it like that, keeping an eye on it, until the sugar begins to melt and just turn liquid around the edges, which will take 4-6 minutes. Now give the pan a good shake and leave it again to melt until about a quarter of the sugar has melted.

Now, using a wooden spoon, give it a gentle stir and continue to cook and stir until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – the whole thing should take 10-15 minutes. Then take the pan off the heat and add 2 tablespoons of water, being a bit cautious here, as it sometimes splutters at this stage. Now you may need to return the pan to a low heat to re-melt the caramel, stirring until any lumps have dissolved again.Then quickly pour two thirds of the caramel into the soufflé dish, tipping it round the base and sides to coat.

Now make the custard. To do this, pour the milk and cream into the saucepan containing the rest of the caramel, then place this over a gentle heat and this time use a whisk to thoroughly combine everything. Don't panic if you get a great clag of caramel clinging to your whisk or there's some stuck around the edges of the pan – remember that the saucepan is over the heat and the heat will melt it. Eventually is the word, so be patient. When it's all melted, remove the pan from the heat. Next, break the eggs into a large bowl or jug and whisk them, then pour the hot milk that's now blended with the remaining caramel into this mixture, whisking it in as you pour. Next, add the vanilla extract and, after that, pour the whole lot through a sieve into the caramel-lined dish. If you have any caramel left on the base of the pan, to clean it fill the pan with hot water and a drop of washing-up liquid and place it over the heat again – then it will wash off easily.

Now place the soufflé dish in the roasting tin and pour in enough hot water to come two thirds of the way up the dish. Place the whole thing on the centre shelf of the pre-heated oven and leave it there for 1¼ hours, until the custard is set in the centre, which means it should feel firm and springy to the touch. Then remove it from the roasting tin and, when it's completely cold, cover with clingfilm and chill thoroughly for several hours in the fridge before turning out.

When you're ready to serve, loosen it around the sides with a palette knife, put quite a deep serving plate on top and then turn it upside down and give it a hefty shake. What you will then have is a delicious, light, set caramel custard surrounded by a pool of golden caramel sauce. Serve it cut in slices with some pouring cream to mingle with the caramel.