What's the best recipe you've ever "created"???!
Answers: Sometimes I get hungry for strange combinations, but can't find a recipe for it anywhere. So as a confidence booster I was hoping some of you could share your own inventions... I'm tired of the same old things!!
Black Eye Stew
1 lb very lean hamburger meat
2 cans of black eye peas
1 small onion (chopped)
1large Serrano pepper (chopped)
1 can of petite chopped tomato's
1 med chopped potato ( any kind will do)
2 tbs Olive oil
1tsp salt
1tsp pepper
In a pot add oil, potato, onion ..cook for 3 mins on med heat, add hamburger, cook until just browned.Add all other ingredients and let simmer for 1 hour..Is excellent served with warm flour tortillas or corn bread.
mud pie
smoothie banana with strawberries
I hit sites on the web. I love cooking so I join groups, watch food network. Depends on my mood, tonight I made ground turkey added spices and salas, and made a corn bread mixture to cook on top, like a shepards pie deal. I also have a mexian market up the street, so I tend to cook hispanic food.
I love making my own pizza with different toppings that are really good. Sometimes me and my friend just get everything in the fridge that we can use for a topping and then make it. It turns out good sometimes.
Tuna pizzas on pita bread
cereal n oreos my mom still doesnt want me using the oven
I do a really cool cranberry-walnut-eggnog brownie and a really awesome cranberry-orange pork chop (has other stuff in it so it's not really as sweet as it sounds - however, the brownies are...).
If you would like the recipe, email me - I don't usually give them out! lol
K
God this brings back some memories.
When me and my friends mixed loads of different types of drinks together.
It actually tasted pretty nice (it had Vodka in it :P)
And i had an atempt at making a cake with bannas & oranges in it lmao it was discusting
cocoa crusted sea scallops with a burnt orange caramel.
THIS IS MY BEST RECIPE
Farmer's cheese and raisin filo strudel
Ingredients
6 tablespoons (3/4 stick) unsalted butter, melted
20 ounces farmer's cheese
2 1/3 cups fresh bread crumbs
1 cup milk
10 tablespoons (1 1/4 sticks) unsalted butter, at cool room temperature
3/4 cup granulated sugar
Grated zest of 1 lemon
1 teaspoon vanilla extract
6 large eggs, separated, at room temperature
1 cup sour cream
1 cup golden raisins
12 12-by-17-inch sheets of fresh or thawed frozen filo
Confectioners' sugar, for garnish
Preparation
1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter.
2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl. Stir the bread crumbs and milk in another medium bowl.
3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread crumbs, and sour cream.
4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins.
5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets, buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo sheets, buttering each layer and the top. Tuck the excess filo into the baking pan.
6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish.
MAKE AHEAD
The strudel is best the day it is baked.
Extra! Tips from Epicurious:
? Topfen is a white, Austrian fresh curd cheese. Farmer's cheese makes a good substitute — while its taste is not very distinctive, it has the perfect texture. Do not substitute ricotta or cottage cheese, as they will add too much liquid.
? Since the strudel is best soon after it comes out of the oven, you might want to time your meal so that it bakes while you're eating. Let it sit for about half an hour after baking and it will be the perfect temperature for serving.
My mother only had cooking skills that kept us alive yet I became a marvelous cook. Go figya!
I love my own cooking and had no skills when I started.
Here, and change the seasonings to your taste.
Enjoy!
CHICKEN ALA FREESUMPIN
Veggies ::
Chop onion, carrot, celery, red bell pepper, jalape?os or Chipotles, grated ginger and garlic, S&P. Sweat about 10 minutes and place aside.
Chicken Thighs ::
S & P 10 - 12 Chicken Thighs. Put 1 cup flour and S & P, 1 tsp whole cumin seeds, and 1 tsp smoked paprika into a large grocery bag. Put all thighs into bag and shake to coat with flour. Brown thighs on medium heat with olive oil about 10 minutes. Add 2 cups chicken stock, 1 cup dry R or W wine (or a can of beer), 1 tsp whole cumin seeds, 1/2 tsp thyme, 1 tsp smoked paprika and slowly simmer uncovered about 15 minutes, turning once uncovered. Add veggies, heat briefly and correct seasonings.
Serve over rice or toss with pasta!
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its called a four layer delight its a dessert..
its my best recipe ive ever made although i didn't create it