What's your favorite meal to cook?!
What's your favorite meal to cook?
Answers:
pasta, seafoods, steak and desserts. ?
Crab chowder. It takes two days, but it's a labor of love for the finished result.
Beef pot roast with all the trimmings !!!!!!!
oh boy! too many!
okay, some of them are: coconut thai green curry, lasagna, enchiladas, carne asada, bison steaks w/ garlic & habanero potatoes baked in the oven w/ some veggies ... i could go on & on.
thresher shark with sundried tomato basil butter. accompanied with lightly seasoned steamed asparagus. i like to squeeze lemon over the shark for a mixture of tart with sweet. it's easy and delicious.
Currently my favorite things to cook are Indian meals. All of the ones I've done lately have been very satisfying to cook. But I also enjoy cooking grilled veggies, making salads, preparing fresh veggies. I've been enjoying it all lately.
However, the thing that has turned out best lately was my Saag Paneer. Oh, it was totally delightful and got raves at the gathering I took it to. So perhaps Saag Paneer, rice, and a nice flatbread.
Sweet chicken wings with an oriential salad
shrimp salad I season the shrimp with, lemon pepper& lemon juice. Then I just make a quick dinner salad to add the shrimp to. I love shrimp!
Alfredo Mostaccioli is the best ever you should try it.
INGREDIENTS
1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
pasta mmmmmm xxx simple yet effective xxx
Mozzarella Chicken & Rice Skillet
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 can (10-3/4 oz.) 98%-fat-free reduced-sodium condensed cream of chicken soup
1 soup can milk or water
2 cups fresh or thawed frozen broccoli florets
1-1/2 cups instant white rice, uncooked
3/4 cup KRAFT Shredded Mozzarella Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (170oF). Remove chicken from skillet; cover to keep warm.
ADD soup and milk to skillet; mix well. Bring to boil. Stir in broccoli and rice; top with chicken. Cover. Reduce heat to low.
COOK 5 min.; sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
I'm a huge fan of any type of casserole!
I also enjoy making my own spinach pasta, and Alfredo sauce.
Good ol' spaghetti with meat sauce, garlic bread and salad. Mmmm...I made that one for dinner last night!