What is the best thing you cook? Recipes!?

What recipe do you have thta is yummy? 10 points for the best!What is the best thing you cook? Recipes!?
This is by far the best recipe. My friends and family beg me to fix this when invited over for dinner. Sometimes I would like to prepare something else, but....





I've been pleasing my company with this recipe since 1975 and it is still a favorite. In fact trying to be modest here, I am famous for it.





Chili Dumpling Stew





2 c. kidney beans, do not drain


2 陆 c. potatoes, peeled and cubed


1 tbl. salt


陆 tsp. pepper


4 c. water


1 tbl. oil


陆 c. onion, chopped


1 lb. ground beef


2 tsp. chili powder


1 can tomato soup


1 c. sour cream





Combine kidney beans, potatoes, 2 tsp. salt, pepper and water in a large pot; bring to a boil. While mixture simmers, heat oil in a skillet and saut茅 onions until tender. Add ground beef, chili powder and 1 tsp. salt; cook until meat is browned. Add meat and tomato soup to bean and potato mixture. Stir well and simmer 1 hour. Return to a boil and add egg dumplings.





Egg Dumplings





2 c. flour


4 tsp. baking powder


陆 tsp. salt


1 egg, beaten


戮 c. milk





Sift flour, baking powder and salt. Mix egg with milk, and stir into flour until just mixed well. Do not over mix. Drop by spoonfuls into boiling stew. Cover tightly; reduce heat and steam until done 12 to 15 minutes. DO NOT PEEK!





Add sour cream just before you are ready to serve.





Yield: 8 ServingsWhat is the best thing you cook? Recipes!?
Very tender pork roast with rice, bread and green beans. (Can also make cold pasta salad from a mix they have by the mac and cheese if you dont want rice)





Put 2 lbs pork TENDERLOIN in crock pot. Open package of lipton onion soup put on top of pork, flip pork. Add 1 cup water, 3/4 cup red wine (i use cooking wine), 3 tbls soy sauce. Flip again, pepper to taste. Top with crushed garlic (i buy this in the jar in the produce section). Leave garlic to cook on top. Cook low 4 hrs.





When almost ready open a package of Lipton flavored rice. Microwave as per direction. Same with green beans or corn. Open the can simmer on stove with a little salt and pepper (i add bacon grease to beans, butter to corn). Have a loaf of that store bought ';homemade'; bread on hand and you have a fast, cheap, good meal!!!
I make the best scrambled eggs. The only eggs my boys will eat.
Fetta, Beetroot and Rocket Salad





200g Baby Rocket Leaves


2x340g Tins Baby Beetroot


300g Cubed Marinated Fetta (Drained)





Dressing:


1/4 Cup Olive Oil


1 Tablespoon Balsamic Vinegar





Tear rocket leaves from steams and cut baby beetroot into quarters, place in large bowl together. Add drained fetta. Mix together dressing ingredients and toss through salad just before serving. Enjoy! :)
I can make about anything. I practically grew up in our kitchen at home. Sweets are my specialty.
deer stew, simmer over onions, add water in skillet. add spices to your liking. cook on low for 2 hours. pour over potatos and carrots and bake 2 hours at 300
Khoreshe Fesenjan (Duck in Walnut %26amp; Pomegranate sauce)





1 duck (about 4 lbs)


salt


pepper


2 T butter


1 lg onion, chopped


1 c finely chopped or ground walnuts


1/2 c coarsely ground walnuts


1-1/2 c pomegranate juice


3 T brown sugar


2 pieces cinnamon bark


1 T lime or lemon juice





For serving:


1/4 c coarsely chopped walnuts


pomegranate seeds


cooked Basmati rice





1. Remove excess fat from duck. Cut into parts (breasts, thighs, legs, etc.)


2. Heat 1 T butter in a large heavy pan %26amp; brown duck on all sides over medium heat. Remove when browned %26amp; set aside. Drain off fat.


3. Add remaining butter %26amp; gently fry onion until transparent. Add walnuts, pomegranate juice, sugar %26amp; cinnamon %26amp; bring to a boil. Reduce heat.


4. Return duck to pan %26amp; spoon sauce over it. Cover %26amp; simmer until tender, basting occasionally.


5. Adjust seasoning of sauce during cooking, adding lime or lemon juice if pomegranate juice lacks tartness.


6. Lift meat from platter %26amp; arrange on serving platter. Skim excess oil from sauce %26amp; return to boil


7. Spoon sauce over duck %26amp; garnish w/walnuts %26amp; pomegranate seeds, if available.


8. Serve w/cooked Basmati rice.
My hubby loves my Crockpot Venison Chilli!!


1 lb venison (browned and drained)


1 large onion diced


Any amount of Hunt's (or any kind) Italian diced tomatoes with green pepper, garlic, onion) at least one can of each (suit to your taste buds)


1 green and 1 red pepper (sweet) diced


1 dry packet chilli mix (Lawry's or any other brand)


1 can Bush's Mild Chilli Beans!! Unless you like it spicey!!


Take your crockpot and add your dry packet, and the cans of tomatoes, both green, red pepper and the onion. Drain your venison, and add it in


Cook on high heat at first, then about after an hour, put it on low heat (but again, do the taste test to see if it is to your liking).


Let it simmer, and then enjoy!!
I make great chicken enchiladas. mmmmm
I make steak with a Parmesan sour cream sauce its wonderful here's what you do


sirloin tip steak or what ever one you like marinate it in Italian dressing for at least 2 hours take 8oz sour cream put a little Italian dressing in it about 2 tablespoons lots of fresh ground black pepper some shredded Parmesan cheese and mix real good put in the fridge cook your steak until its medium rare slice it into fajita type slices spoon sour cream over the slice and enjoy sounds a little weird but its wonderful I serve it with Saffron or yellow rice and fresh green beans makes a great dinner
eggs with anything in them, i can not eat plain eggs so i will cut up any type of meat i have and throw it in there, also potatos, i must put potatos in my eggs, its really filling and awesome!
Eggs and bacon.
Simple, fairly quick, and tastes great.





EGG %26amp; CHILI CASSEROLE





10 eggs


1/2 C butter


1/2 cup flour


2 four oz. cans chopped, mild green chilis (Ortegas)


1 tsp salt


1 pint cottage cheese (small or large curd)


1 1/2 lb mont. jack cheese (shredded)





Grease 9x13 pan lightly.





Whip eggs until blended.





Add remaining ingredients.





Stir together.





Pour into pan.





Bake at 350 until set. (30-45 min.)
Chicken Caprese





FOR THE TOMATOES AND BASIL:


2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces


30 medium fresh basil leaves (no stems), cut into 1-inch pieces


4 tablespoons of extra-virgin olive oil, divided use


3 tablespoons minced garlic, divided use


3 1/2 teaspoons Italian seasoning, divided use


1 1/2 teaspoons and 1 tablespoon salt, divided use


FOR THE CHICKEN:


1 1/2 cups and 1 tablespoon flour, divided use


2 teaspoons black pepper


6 boneless, skinless chicken breasts or breast fillets


vegetable oil


FOR THE PASTA:


1 pound dry capellini (angel hair) pasta


FOR THE SAUCE:


1/2 cup white wine


1 1/2 cups heavy cream


1 cup grated Parmesan cheese


2 cups shredded mozzarella cheese (for top)





TOMATOES AND BASIL PREPARATION:


Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.





CHICKEN PREPARATION:


Preheat oven to 350 degrees F.





Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.





Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.





Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.





When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.





PASTA PREPARATION:


Cook pasta according to package directions. Drain and set aside until needed.





SAUCE PREPARATION:


While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.





Slowly add the remaining 1 tablespoon of flour and stir to combine.





Add white wine and bring to a boil. Boil for approximately 1 minute.





Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.





Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.





ASSEMBLING CHICKEN CAPRESE:


Preheat broiler.





Remove chicken from baking dish and set aside until needed.





Transfer pasta to baking dish and partly coat with sauce.





Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.





Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
Meatballs and rice, mix 3lbs ground beef, 1 egg, and instant rice 3cups mix well form into meatballs cover with tomato juice cook on med heat about 1 hr. That and a baked potato, great supper and not a lot of work
chicken with cucumbers over linguine, adapted from an atkins recipe





2 tbsp. olive oil





1 tbsp butter





3 boneless, skinless chicken or turkey breasts





1 large cucumber





1/2 an onion, sliced thin





1/2 tsp. ground cumin





1/2 tsp. ground mustard





2 cloves garlic, minced





1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)





3 tbsp. sour cream





1 lb. linguine pasta, cooked according to pkg. directions and kept warm





Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over linguine.
I can make Lasa帽a, any dessert, any choice of meat. . .
my partner thinks my curries are my best i start with garlic in a saucepan with onions fried in butter then i add my chicken and just add anything that you could it in a curry i.e mushrooms peppers and if im being really honest i cant agree with my partner cause i dont actually eat them myself
My father is a baker so I bake bread and fancy desserts (like tiramisu--yum!) with him and they always turn out GREAT. I'm good at baking rather than cooking. I can make good desserts, like brownies and cookies, etc. I also make a great apple crisp. =]