What recipe do you always get compliments on?!
Answers: Your best, no fail dish. Any type. Recipes, please.
I have a few appertizers that people always either ask for the recipe or want me to bring to a party.
Kahlua Brie
Ingredients:
14 oz round Brie
1/4 cup Kahlua
3 Tablespoons Brown Sugar
1/2 - 3/4 cup Roasted Almonds, Pecans or Walnuts
Directions:
Preheat oven to 350 degrees. Mix Kahlua, nuts and brown sugar together. Cut and discard rind from the top of the Brie. Place Brie in ovenproof dish and spoon pecan mixture over the top. Bake in oven for 20-25 minutes. Serve with crackers and French bread.
*NOTE: Do not overbake or the Brie will totally melt. You want the Brie to maintain its shape but be soft enough to spoon onto the crackers or French bread.
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Antipasto Bread (Pampered Chef Recipe)
1 jar (6 1/2 oz) marinated artichoke hearts, drained. 1/3 cup sliced deli hard salami, chopped
1/3 cup red bell pepper, chopped.
1/2 cup green or black olives
2 garlic cloves chopped
1/4 cup butter or margarine, melted
1-1/2 cups fresh parmesan cheese
2 packages dinner rolls (11.3 oz each)
Preheat the oven to 350. Spray a bunt or fluted pan with nonstick cooking spray. Place your artichoke hearts on some paper towels and pat dry. Chop the artichokes, olives, garlic, bell pepper, and salami in a food chopper. Separate dinner rolls and cut each into quarters. Dip the bread pieces into melted butter and then roll in the Parmesan cheese. Arrange evenly in the pan. Sprinkle with some of your artichoke mixture and then repeat bread again, repeat artichoke mixture then last top with more bread. If you have more cheese left I sprinkle the rest on top of the last layer of bread. Also some of the butter, if there is some left. Bake for 27-30 minutes and cool for 5 minutes. Carefully invert onto a cooling rack.
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Baked Jalapeno Poppers
Makes: 2 dozen | Difficulty Level: 3 | Ready In: 30-60 minutes 5 CARBS PER SERVING
Ingredients:
12 jalapeno peppers, about 2 1/2-inches long
1 cup grated sharp Cheddar cheese
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup unflavored dry breadcrumbs
1/2 teaspoon salt
Sour cream or Ranch for Dipping
Directions: Preheat oven 325*F. Lightly oil baking sheet. Cut peppers lengthwise; scrape & discard seeds.
In a bowl, mix the Cheddar, cream cheese, garlic powder & chipotle pepper; fill each half with mixture.
In one bowl, lightly beat eggs until combined & frothy. In another bowl, stir together breadcrumbs & salt. Roll each filled pepper in egg, then in breadcrumbs. Place on a baking sheet. Bake until tender & browned, about 30 minutes. Serve warm, with sour cream or Ranch for dipping.
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Chicken Wing Dip
"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!"
Ingredients:
2 (8 ounce) packages cream cheese, softened
3/4 cup Franks Red Hot1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
Directions:
Preheat oven to 375 degrees. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
My chocolate molten cakes. They are always requested!
Chili and Corn Bread
Chili:
1lb of Ground Beef
1 can of tomato Juice
4 cans of Ranch Style Beans
1 can of Rotel
1 pkg of McCormick Hot or mild chili seasoning
Brown hb meat, stir in 1 can of water, chili seasoning.
Crock pot put in tomato juice, ranch beans, rotel while waiting on ground beef to cook. Once its cooked put it all together in a crock pot a let it simmer.
Corn Bread:
3 cups biscuit baking mix
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
3 eggs
1 1/4 cups milk
1 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
The most compliments I receive are not based on the dish, but the way it has been cooked.
There is a buzz you get when a steak or a chicken drum, pork chop or fish fillet turns out perfectly.
penne with vodka sauce--easy family recipe: i use homemade sauce, but you could easily get away with a simple bought tomato and basil sauce
4c sauce
3/4 cup vodka--use whatever is cheap
simmer and reduce slowly for about an hour, keep stirring.
add a cup or so of heavy cream--i just keep adding it to the sauce until it gets a pretty salmony pink color
stir it up and heat through for about 10 mins, then add 1/2c of parmesean or romano cheese. heat all this through for about 5 mins, then pour over the penne.
I use my boyfriend as my best critic. He loves my bacon cheese burgers. Well, pretty much anything I cook. The best part is he can tell me what I need to do in the recipe.
How I cook is my mood, as far as dishes, homemade pizza.
For the burgers
Get ground meat, season just salt and pepper, make the patties,
The fry the bacon
add to burger, cheese and bacon,
Place on bun with just Lettuce, mayo and pepper.
I always get compliments and requests for my Irish Creme fudge.
This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
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) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an 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.
these italian sausage calzones are sooo good. they're made by emeril lagasse off of food network.
http://www.foodnetwork.com/food/recipes/...
My fiancee loves my chicken and stuffing skillet but my favorite website is recipezar.com they have tons of recipes with reviews.
Peanut butter cookies.
2 cups of sugar or sugar replacement.
1 cup of peanut butter
1 egg
1 teaspoon of vanilla extract (I always eyeball it)
mix the ingredients together. preheat oven to 350 F. Grease your cookie sheet, and roll the batter into balls and place an inch or two or so apart. Using a fork, press a criss cross pattern onto the top to flatten the balls. Bake for 12 minutes. Some people like to put some sugar on top of them when they come out of the oven, but I usually dont.
all of them!! :D... sorry for boasting... but im a really good cook for a 14 year old!... my mom was just telling me today that sh was thinking about it, and she thinks i woulod be a good shef! *proud*
what people loved most was my pasta in my own made pesto sauce... and it was really good if i must say myself xD
pesto sauce....
pine nuts - hand full
garlic clove - one, medium size
tomatoe puree - just a squirt
seasoning - i put basil in, but you can put anything else you want in
crush the pine nuts until they become a paste, crush some garlic into it or just chop it up really finley.
add the basil, and keep crushing, it should all be like a paste still, add some salt and peper, and then add the tomatoe paste (yumm!! i love tomatoes!) aynway.... taste it, and see if you need to add anymore of any ingredients.
and then add it to cooked spagetti, and mix it into the spagetti so its even (it takes a while to get it evenly into the spagetti, just keep mixing!)
oh yeah, add oil to the pine nuts when youve crushed them into a paste =D
and then serve... and its really yummy, my mom made me make it again the next day! anyhoo good luck!
My Salsa....I alway ask to bring my home made salsa to people house...Use for steaks, over rice or just with chips.
The ingredients are tomato (skin only), red onions, lemon juice, salt, olive oil, Accent ( MSG ) and cilantro
These artichoke puffs are delicious, and they come off as so gourmet even though they're incredibly easy to make:
Ingredients:
2 10-oz. packages puff pastry shells (found in the grocery freezer wih the frozen desserts)
1 tsp. margarine
2 tsp. water
1/4 cup finely chopped green onions
2 tsp. corn starch
1 1/4 cups soy milk
1 14-oz. can artichoke hearts
paprika, salt, and pepper to taste
Bake the pastry shells according to pkg, directions.
While the shells are baking, heat the margarine and water in a frying pan over medium heat. Cook the onion until transparent (about 10 minutes). Stir in the corn starch and continue cooking 1-2 minutes. Add the soy milk and stir until thickened, then remove the pan from heat and set aside.
Drain artichoke hearts and chop coarsely. Add to the creamed mixture and season with the paprika, salt, and pepper.
Remove the tops from the pastry shells and spoon the artichoke mixture into each shell. Reheat the puffs at 350 degrees for five minutes, then replace the tops and serve.
Makes a really nice hot appetizer, and serves six (two puffs each).
Escargot, really easy to make the snails are pricey though, but you can usually find them on clearance. Go to videojug.com