Whats your favorite recipe???? 10 points!!!!!?!
Answers: Im a chef and I love making new dishes for my family, I would like to know your favorite recipe? I will give 10 points to the one Im interested in?
TIE:
P.F. CHANG'S Soothing Chicken Lettuce Wraps
(recipe for ONE below, multiply as needed)
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper to taste
1? pounds boneless, skinless chicken
5 Tbsp oil
1 Tbsp. fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package
Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Bibb or other soft leaf lettuce
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
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BEST EVER MAC & CHEESE
1 head of garlic, roasted
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
Preheat oven to 350°.
To roast garlic: Slice ? inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.
Cook pasta according to package directions.
Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.
To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.
Preheat oven to 375°.
Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.
Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.
Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.
Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!
--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER
i like burgers
-----------HOV---------------
Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
5 cans cream of chicken soup
salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12
nfd?
I Have lots of favourite recipes!
Italian Flag Lasagna
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
Salt
Ground nutmeg
1 (28 ounce) can tomato puree
12 no-boil lasagna sheets
1 cup fresh basil leaves
3 zucchini, thinly sliced lengthwise
1 (18 ounce) container shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
2 cups freshly grated Parmesan cheese
Nutrition InfoPer Serving
Calories: 1167 kcal
Carbohydrates: 79 g
Dietary Fiber: 7 g
Fat: 60 g
Protein: 80 g
Sugars: 28 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Preheat the oven to 375 degrees F. In a small saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. Slowly add the milk and cook, whisking continuously, until thickened, about 8 minutes. Season the cream sauce with salt and nutmeg.
Coat the bottom of a 9-by-13-inch baking dish with 1 cup tomato puree and cover with 4 lasagna sheets. Layer the lasagna as follows: tomato puree, basil, zucchini, mozzarella, ricotta, cream sauce, Parmesan and lasagna sheets. Repeat the layering, gently pressing down each layer. Finish with a layer each of tomato puree, basil, zucchini and cream sauce. Top with the Parmesan. Bake until golden and bubbly, about 30 minutes. Let sit for about 5 minutes before cutting into squares.
Yield: 4 servings
Pesto Pizza
INGREDIENTS
1 (12 inch) pre-baked pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
Bake for 8 to 10 minutes, or until cheese is melted and browned.
Mushroom Pizza
INGREDIENTS
1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
BBQ Chicken Pizza
INGREDIENTS
1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup diced grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.
Fiesta Chicken Salad
1/4 cup margarine or butter, cut up
6 boneless, skinless chicken breast halves
2 eggs
1 1/4 cups Old El Paso(R) Picante or Thick 'n Chunky Salsa
1 1/3 cups Progresso(R) Plain Bread Crumbs
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground oregano
4 green onions, sliced
1 (16 ounce) package mixed salad greens
3 medium tomatoes, chopped
1 (8 ounce) bottle red wine vinegar and oil salad dressing
1 cup sour cream
1 avocado, peeled, sliced
Nutrition InfoPer Serving
Calories: 458 kcal
Carbohydrates: 26 g
Dietary Fiber: 4 g
Fat: 27 g
Protein: 26 g
Sugars: 6 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Heat oven to 400 degrees F. Place margarine in ungreased 15x10x1-inch baking pan. Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat with margarine.
Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante.
In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400 degrees F for 15 to 20 minutes or until chicken is no longer pink in center.
Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad dressing over salad; toss to coat. Arrange evenly on 8 individual plates.
Spoon chicken onto center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve salads with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante.
Yield: 8 servings
Baked Taco Salad
3 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
5 medium cloves garlic, finely chopped
12 (6 inch) corn tortillas, torn or cut into small pieces
1 cup sour cream
1 (19 ounce) can Progresso(R) Vegetable Classics hearty tomato soup
1 (15.25 ounce) can Green Giant(R) whole kernel corn, drained
1 (15 ounce) can Progresso(R) black beans, drained, rinsed
1 (4.5 ounce) can Old El Paso(R) chopped green chiles
1 (1.25 ounce) package Old El Paso(R) taco seasoning mix
1/2 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups shredded Colby-Monterey Jack cheese blend
1 (2.25 ounce) can sliced ripe olives, drained
16 cups shredded romaine lettuce
3 cups chopped tomatoes
4 medium green onions, chopped
Mango-peach salsa (optional)
Nutrition InfoPer Serving
Calories: 555 kcal
Carbohydrates: 58 g
Dietary Fiber: 8 g
Fat: 24 g
Protein: 29 g
Sugars: 7 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and garlic; cook about 8 minutes, stirring frequently, until chicken is no longer pink in center. Remove skillet from heat.
Stir in tortillas, sour cream, soup, corn, beans, green chiles, taco seasoning mix, salt, cumin and pepper. Pour into baking dish. Sprinkle with cheese and olives.
Cover tightly with foil; bake 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted and mixture is bubbly.
In 6-quart bowl, mix lettuce, tomatoes and green onions. Divide lettuce mixture evenly among individual plates. Top each with baked taco mixture and mango-peach salsa.
Yield: 10 servings
American Meatloaf
1. Ingredients3 slices white bread
1 large carrot, cut into 1/4-inch-thick rounds
1 stalk celery, strings peeled, cut into 1/2-inch pieces
1/2 medium yellow onion, roughly chopped
2 cloves garlic, smashed and peeled
1/2 cup fresh flat-leaf parsley leaves, loosely packed
1/2 cup ketchup
4 1/2 teaspoons dry mustard
8 ounces ground pork
8 ounces ground veal
8 ounces ground round
2 eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon Tabasco sauce, or to taste
1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
2 tablespoons dark brown sugar
3 tablespoons ketchup
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch-thick rings
Nutrition InfoPer Serving
Calories: 332 kcal
Carbohydrates: 20 g
Dietary Fiber: 1 g
Fat: 17 g
Protein: 23 g
Sugars: 10 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Preheat oven to 400 degrees F. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 , about 25 minutes more. Let meatloaf cool on rack, 15 minutes.
Yield: 6 servings
Turkey Mini Meatloaves
1 pound 93%-lean ground turkey
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
1/3 cup uncooked whole-wheat c
white chili chicken
Makes 4-6 servings
3 tablespoons olive oil
1 medium onion, chopped
1-2 cloves garlic, chopped ( or 1 tsp. Garlic powder)
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) Great Northern Beans
1 can (14.5 ounces) chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chopped garlic or garlic powder in the last 2 minutes. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.
spanish rice with green peas and coconut.
its mixture of flavor, seasoning, yellow rice, beans and coconut that will trasnport you to another world,
ok. try this.
Chocohotopots Recipe courtesy Nigella Lawson
Ingredients:
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Directions:
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins.
Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
or
http://www.taste.com.au/recipes/search.p...
http://www.myrecipes.com/recipes
I know this is not worth 10 pts but it's my favorite
very simple and humble dish with lots of flavor.
Chinese Chicken
Chicken leg quarters
garlic powder
soy sauce
broccoli flowerets
2 c cooked rice
sprinkle garlic powder on quarters(sry I never measure I just do by eye sight and smell) enough to cover entire chicken skin but not coated.
Then add soy sauce to leg quarters I add enough to coat chicken and just barley the bottom of the pan.
Bake at 350 for 60 min or until done I add the flowerets about 30 min into cooking time(add to juices and chicken I usually baste flowerets with juices) what juices are left from chicken and soy sauce I add to cooked rice be carefull not to add to much or it will make rice salty.
Enjoy
i love crepes for any meal
1 c all-purpous flour
1 c whole milk
3 tbs unsalted butter
6 tbs warm water
1 egg
mix all ingredients together. have a buttered flat skillet on high temps (on a scale from 1-6...4). IMPORTANT: Only take about a halve cup of batter and put it on the skillet. Quickly, rotate the pan so there is a (very) thin pancake. it takes alot of practice, but ull get used to it.
Steaks. Grilled Venison
Venison Steaks
1/2 cup Heinz 57 Sauce (steak sauce)
1/4 cup honey
garlic salt, black pepper
Season venison steaks with garlic salt and black pepper (to taste). Mix 1/2 cup Heinz 57 sauce with 1/4 cup honey. Spread over both sides of steak. Grill (broil) at 425 for approximately 20 minutes (or to level of doneness you prefer).
Turn once and brush with sauce again.
Serve with favourite side dish/dishes. You can also heat leftover sauce to serve at the table.
Couscous
carrots
zucchini
yellow squash
i can of minestrone
chicken broth
i can stewed tomatoes
chicken breasts
fresh garlic
cook and serve over couscous
you can sub chicken for pork which his how I had it when I was in France.
I l?ve chocolate, so.......
Southern Chocolate Cake
2 cups All-purpose flour
2 cups Sugar
1 tsp Baking soda
1/4 tsp Salt
1 cup Butter
1/3 cup Unsweetened cocoa powder
2 lg Eggs
1/2 cup Buttermilk or sour milk
1 1/2 tsp Vanilla
Oven Temp ~ 350°
Bake Time ~ 35 minutes
Pan Type ~ 9" x 13" pan
Preheat Oven, grease pan.
In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine butter, cocoa, and water. Bring mixture to a boil, stirring constantly.
Remove from heat. With an electric mixer, on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla.
Beat for 1 minute, pour batter into the prepared pan.
Place in oven to bake for allotted time or until toothpick inserted in middle comes out clean.
Have fun making it! YUM!!!