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| Topic: Please post your most famous recipe | |
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I love cooking and baking and always want to learn more about how others cook their food. What would be your most loved dish that always gets people smiling and wanting more. Please write down the recipe if you like, so I can try it at home and get back to you on how it worked out for me.
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Edited by
quiet_2008
on
Thu 01/22/09 06:58 PM
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my chili rellenos
buy fresh roasted and peeled green chilis (or canned if you have to) bake two potatoes per person and cut into 1/2 inch slices and brown both sides in very hot butter throw in a couple chopped jalapenos about halfway through batter chilis in egg wash then flour then egg wash again (very important for a light batter) fry in hot oil lay a couple chilis on a plate and cover with cheese and salsa or enchilada sauce (canned). make a second layer of chilis and cover with sauce and cheese melt cheese in a very hot oven and serve with potatoes and refried beans "careful the plate is very hot" |
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I love cooking and baking and always want to learn more about how others cook their food. What would be your most loved dish that always gets people smiling and wanting more. Please write down the recipe if you like, so I can try it at home and get back to you on how it worked out for me.  Im gonna try it too
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Iced Water
48 oz water 16-32 ice cubes 4 tumblers Pour 12 oz. of water in each tumbler. Add ice cubes to taste. Serves 4. |
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my chili rellenos buy fresh roasted and peeled green chilis (or canned if you have to) bake two potatoes per person and cut into 1/2 inch slices and brown both sides in very hot butter throw in a couple chopped jalapenos about halfway through batter chilis in egg wash then flour then egg wash again (very important for a light batter) fry in hot oil lay a couple chilis on a plate and cover with cheese and salsa or enchilada sauce (canned). make a second layer of chilis and cover with sauce and cheese melt cheese in a very hot oven and serve with potatoes and refried beans "careful the plate is very hot" wow my mouth is watering reading this. Okay I highlighted this and pasted it on words to print out. I will get back to you to see if my family enjoyed this. I know I will
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The favorite in my house is my taco casserole. Every one in my family loves it. It so much easier to make this then deal with the mess of tacos and the refried beans helps to stretch it further.
1 lb ground beef 1 cup of onions 1 can of refried beans 1 can of green chilies (optional) 1 package of soft taco dinner (any brand will do) 1 cup of cheddar cheese any toppings you like on tacos Brown ground beef and onions. Drain. Mix beef and taco seasoning mix according to package directions. Add the refried beans and green chilies. In a 9x11 pan, put a layer of tortillas on the bottom. You'll have to tear them to cover the bottom. Add enough beef mixture to cover. Repeat two more times with the tortillas and beef mixture. Top with cheddar cheese. Bake in a 350 degree oven for about 15 to 20 minutes. Cut into squares and top with lettuce, tomato, sour cream, or any other toppings you like on your tacos. Enjoy! |
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Iced Water 48 oz water 16-32 ice cubes 4 tumblers Pour 12 oz. of water in each tumbler. Add ice cubes to taste. Serves 4. 
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The favorite in my house is my taco casserole. Every one in my family loves it. It so much easier to make this then deal with the mess of tacos and the refried beans helps to stretch it further. 1 lb ground beef 1 cup of onions 1 can of refried beans 1 can of green chilies (optional) 1 package of soft taco dinner (any brand will do) 1 cup of cheddar cheese any toppings you like on tacos Brown ground beef and onions. Drain. Mix beef and taco seasoning mix according to package directions. Add the refried beans and green chilies. In a 9x11 pan, put a layer of tortillas on the bottom. You'll have to tear them to cover the bottom. Add enough beef mixture to cover. Repeat two more times with the tortillas and beef mixture. Top with cheddar cheese. Bake in a 350 degree oven for about 15 to 20 minutes. Cut into squares and top with lettuce, tomato, sour cream, or any other toppings you like on your tacos. Enjoy! You know that goes good with quiet_2008's recipe. I could do both for the same day. Thanks alot for the recipe
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Something easy......but everyone always enjoys it.
Pasta Salad 1 box multi-colored Rotini I packet Hidden Valley Ranch Dip Mix 1 bottle Italian Dressing 1 large jar green olives, drained 1/2 stalk of celery pieces Cook your pasta al-dente, drain with cold water and add all ingredients. (dressing to taste) |
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Something easy......but everyone always enjoys it. Pasta Salad 1 box multi-colored Rotini I packet Hidden Valley Ranch Dip Mix 1 bottle Italian Dressing 1 large jar green olives, drained 1/2 stalk of celery pieces Cook your pasta al-dente, drain with cold water and add all ingredients. (dressing to taste) Now that sounds yummy to snack on while watching a movie. Good idea. Thanks going to do this and it won't even take to long to do.
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Here are 2 that are most often requested by my family and friends:
SUZ & JUDY'S FAMOUS BBQ SAUCE You will need a very large stock pot, this will make about 3/4 gallon of sauce, but it keeps forever in the fridge. 3 cups ketchup 1 cup white vinegar 1 cup lemon juice 2 cups Worcestershire sauce 4 cups water 3 cups brown sugar 2 sticks butter or margarine (you can go with less if you want) 3-4 tablespoons of salt 4 tablespoons dry mustard 3/4 cup chili powder (hot or sweet, your preference) 6 tablespoons paprika (again, sweet or hot) 1 teaspoon cayenne pepper Put all ingredients in stockpot, bring to boil, then lower temp to a very low boil, stirring occasionally. There will be foam that rises to the top, just impurities from the spices, just skim it off and throw away. Simmer on stove for 2-3 hours, it should reduce by about 1/3 and become thicker. I don't make it particularly thick but if you want it thicker, just simmer it longer. This is good on pretty much everything I've ever put it on and I've put it on just about everything. As for the spices, it's easy to adjust the spiciness, depending on what you like. I tend to use hot chili powder, sweet paprika and the recommended amount of cayenne. It's got a kick, but not too much of one. Warning, though, if you make the full recipe, it gets hotter the longer it sits in the fridge. But, if you don't like it spicy, use mild chili powder, sweet paprika and no cayenne. If you don't want to make that much, just cut the recipe in 1/2 or 1/4. I use it a lot so I make a bunch at a time. |
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SUZ’S LAMB WITH OLIVE CRUST
3-4 pound boneless leg of lamb* 6-8 cloves of garlic 4 TBS fresh rosemary 8 oz kalamata olives (pitted) 2-4 TBS olive oil Black pepper to taste (I use a lot, but I really like pepper) Heat oven to 375 degrees. Season lamb with black pepper. In food processor or blender, process olives, garlic, rosemary and about 2 TBS olive oil until thick paste forms. You want the olive paste to stick to the lamb. If it seems too thick or dry, add a little more olive oil at a time but don’t get it too thin or it won’t stick. I know this is kind of vague, but trust me, you’ll know by looking at it if it’s not right. Cover the lamb thickly on all sides with the olive paste and place in very lightly oiled roasting pan. Place in preheated oven, uncovered, for 20 minutes, then turn the heat down to 325 degrees. Cook an additional 30-40 for medium, longer if you want it more done. Remove from oven and let rest for about 10-15 minutes. Slice and serve. Some of the crust will fall off, this is fairly normal in my experience. DO NOT LET THIS GO TO WASTE. It is an amazing spread on your bread (or crackers or pretty much anything else). This recipe is the easiest thing ever to prepare but I swear, it tastes like you spent all day slaving over an oven. Hints: do not do what I have done, buy already pitted olives (unless you like black stained fingers and a kink in your neck or back); also, buy or bake a really good loaf of crusty bread, trust me on this one. This is good with roasted potatoes, rice, couscous, pretty much whatever you like. It is pretty strongly flavored though so whatever you serve with it should be fairly mild. *If you cannot find a boneless leg of lamb, you can use a semi-boneless or fully boned leg of lamb. But, you will probably need to double up on the crust ingredients. The cooking time should also be adjusted. 20 minutes at 375 then probably another 50-60 minutes at 325, depending on the size of the lamb. |
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Quick and easy....
1 lb bag of rice 1 to 2 bag(s) of frozen veggies...(don't let em fool ya, they're just as good as fresh veggies) I like to use a California blend. Cauliflower, brocolli, and carrots. 1 lb ground beef In a large pot bring water to a boil. Add rice and reduce heat. Cover and simmer for 20 minutes. Brown ground beef in a skillet. Boil your water for your veggies, add them, reduce heat, cover and simmer for about 7-8 minutes. Let the rice sit for a few minutes after it is done. Mix in ground beef and veggies. Season to taste, serve with shredded colby jack cheese and enjoy! 
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Edited by
lilith401
on
Fri 01/23/09 09:09 AM
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Guacamole
2 avocados sour cream (light) medium salsa fresh limes garlic powder paprika salt white pepper Mix in food processor, peeled pitted avocados, (save one pit) 1/2 jar salsa, and half a regular sized container sour cream. Add juice of one lime and rub the peel on the pit, place the pit in serving dish. Add spices to taste. The pit and lime juice will keep the guacamole from turning. The trick is to use almost equal parts avocado, sour cream, and salsa. I like to use the lime flavored chips as well.... And make sure the avocados are black and quite soft, so they are ripened enough to peel with your fingers. |
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SUZ’S LAMB WITH OLIVE CRUST 3-4 pound boneless leg of lamb* 6-8 cloves of garlic 4 TBS fresh rosemary 8 oz kalamata olives (pitted) 2-4 TBS olive oil Black pepper to taste (I use a lot, but I really like pepper) Heat oven to 375 degrees. Season lamb with black pepper. In food processor or blender, process olives, garlic, rosemary and about 2 TBS olive oil until thick paste forms. You want the olive paste to stick to the lamb. If it seems too thick or dry, add a little more olive oil at a time but don’t get it too thin or it won’t stick. I know this is kind of vague, but trust me, you’ll know by looking at it if it’s not right. Cover the lamb thickly on all sides with the olive paste and place in very lightly oiled roasting pan. Place in preheated oven, uncovered, for 20 minutes, then turn the heat down to 325 degrees. Cook an additional 30-40 for medium, longer if you want it more done. Remove from oven and let rest for about 10-15 minutes. Slice and serve. Some of the crust will fall off, this is fairly normal in my experience. DO NOT LET THIS GO TO WASTE. It is an amazing spread on your bread (or crackers or pretty much anything else). This recipe is the easiest thing ever to prepare but I swear, it tastes like you spent all day slaving over an oven. Hints: do not do what I have done, buy already pitted olives (unless you like black stained fingers and a kink in your neck or back); also, buy or bake a really good loaf of crusty bread, trust me on this one. This is good with roasted potatoes, rice, couscous, pretty much whatever you like. It is pretty strongly flavored though so whatever you serve with it should be fairly mild. *If you cannot find a boneless leg of lamb, you can use a semi-boneless or fully boned leg of lamb. But, you will probably need to double up on the crust ingredients. The cooking time should also be adjusted. 20 minutes at 375 then probably another 50-60 minutes at 325, depending on the size of the lamb. This sounds sooooo good! Bookmarked this thread. |
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Ok... I don't always cook from a recipe... but this is kinda my recipe for my 'absolutely bad for you cheesey potatoes'
1 bag of frozen diced potatoes 1 bag of frozen o'brien potatoes (has peppers and onions in it) 2 cans of cream of mushroom soup At least 1 lb shredded cheddar cheese (preferable sharp) splash of milk salt and pepper to taste (but I don't add it) Place all ingredients into a baking pan or glass cassorole dish. Bake covered at around 400 degrees for about 40 minutes. Bake uncovered at 400 degrees until cheese is golden brown. 
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Ok... I don't always cook from a recipe... but this is kinda my recipe for my 'absolutely bad for you cheesey potatoes' 1 bag of frozen diced potatoes 1 bag of frozen o'brien potatoes (has peppers and onions in it) 2 cans of cream of mushroom soup At least 1 lb shredded cheddar cheese (preferable sharp) splash of milk salt and pepper to taste (but I don't add it) Place all ingredients into a baking pan or glass cassorole dish. Bake covered at around 400 degrees for about 40 minutes. Bake uncovered at 400 degrees until cheese is golden brown. My sister makes this but she adds sour cream 
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 nothing like a good Swanson Hungry Man...especialy the Salsbury Steak...be seeing you
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nothing like a good Swanson Hungry Man...especialy the Salsbury Steak...be seeing you 
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nothing like a good Swanson Hungry Man...especialy the Salsbury Steak...be seeing you Agreed  
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