I need your favorite recipes please!?

Question

I am making a cookbook to fund for an Honors trip to Australia. You will get full credit for your recipes! (: Please,can yall submit two of your favorite recipes? Thanks!!

-Morgan

Answer 1

Caramelized Garlic Shrimp

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Ingredients

GARLIC:

1/2 teaspoon kosher salt

20 garlic cloves, peeled

Cooking spray

SHRIMP:

2 teaspoons olive oil

1 pound medium shrimp, peeled and deveined

1 teaspoon butter

3/4 cup half-and-half

1/2 cup fat-free, less-sodium chicken broth

¾ cup  grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

Indian Eggplant

• 1 eggplant

• 1 teaspoon vegetable oil

• 1 medium onion, chopped

• 2 roma (plum) tomatoes, chopped

• pinch teaspoon ground cayenne pepper

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 4 sprigs chopped fresh cilantro

1. Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.

2. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.

3. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

Raspberry Cheesecake Muffins

1 cup of fresh raspberries

3 eggs

1 cup of sugar

1 3 oz pkg cream cheese

6 tablespoons of butter

1 ½ teaspoons of vanilla

2 ½ teaspoons of baking powder

2 cups of flour

½ teaspoon of salt

Instructions:

Preheat oven to 400°F.

Grease muffin tin or line each with paper cases.

In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely smooth.

Put to one side for later.

In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter has melted.

Cool the mixture until warm to touch, then beat in the remaining 2 eggs, 1 at a time.

In a large bowl, combine the baking powder, flour, salt, and remaining ¾ cup of sugar.

Add butter and milk mixture to the flour and baking powder mixture and stir until blended.

Add the raspberries and gently fold into the mixture.

Divide the mixture equally among each muffin tin/paper case.

Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.

Bake about for about 20 minutes or until the muffins are springy but firm.

Answer 2

This is a dessert but it is so popular with my family and friends that I think it deserves a place in a A+ project :)

DECADENT CHOCOLATE CAKE WITH SAUCE

1 cup semi-sweet chocolate chips

1/2 cup butter

1/2 cup all-purpose flour or cake flour

4 eggs, separated

1/2 cup sugar

1/2 cup semi-sweet chocolate chips

2 tbs. butter

2 tbs. corn syrup

Heat oven to 325°F.

Grease a spring form pan, 8x2 1/2 inches, or round pan 9x1 inches. Heat 1 cup of chocolate chips and 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth.

Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.

Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.

Run knife along side of cake to loosen; remove bottom of spring-form pan and cool cake completely. Place on serving plate.

Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted.

Spread over top of cake, allowing some to drizzle down the side.

Makes 12 servings.

Answer 3

lord i have so many

best ever fried chicken

frying chickens cut in  pieces

for batter

1 cup flour to every whole chicken

parsley

oregano

garlic powder

a bit of salt or season all

a hint of chili powder

wet chicken pieces in a mix of eggs/ water and a squirt of lemon juice

place chicken and breading mix in paper bag mix well... shake!

place in a skillet with hot peanut  oil fry till finished

poor man's meat pie

2 pounds  cooked meat or poultry

mixed frozen veggies of your choice use all the half bags in the freezer

gravy to match the meat...homemade or bought

1 box of instant mashed potatoes prepared

spread mashed potatoes on the bottom of casserole dish

mix veggies meat and gravy together

pour on top of potatoes

using a bisquick like boxed biscuit mix drop spoon fulls on to to make crust

bake til done

Answer 4

Banana Nut Bread:Ingredients:Sifter,1 cup Flour,teaspoon Baking soda,crushed walnuts,2 aged bananas,2 eggs,2 bowls.

Instructions:Cream bananas in small bowl.Put eggs in big bowl with baking soda,walnuts,bananas.Sift flour.Add flour.Bake at 350 for an hour,if not done add 15 min.

Note:Aged Bananas will NOT make you sick.

Answer 5

Green Chile

2 to 3 lbs boneless pork sirloin roast cut into one inch cubes

2 cups flour

1 teaspoon salt

1 teaspoon pepper

2 medium onions chopped (1 1/2 to 2 cups)

3 cloves garlic - minced

1 10 oz can diced tomatoes (Rotel) or 1 fresh tomato chopped

1 Tablespoon lemon pepper seasoning

1/2 Tablespoon ground cumin

1 Beef bouillon cube

3 to 4 Tablespoons cooking oil

1 27 ounce can Hatch chopped green chiles

4 to 6 cups of water

Combine flour salt and pepper in a large zip lock bag, add pork,

shake to coat evenly. Brown pork in oil in a LARGE pot. While pork

is cooking saute onions and garlic untill onions are tender, about 5 minutes. When pork is browned add sauted onions and garlic. Add

remaining ingredients and bring to a boil. Reduce heat and simmer

for 1-1/2 to 2 hours, or until pork is very tender. Serve with

warm tortillas.

"North Carolina-Style Pulled Pork"

This is prepared in 3 stages, the first stage is where you marinate the meat.

Stage One: The Dry Rub

1/4 cup dry mustard

1/3 cup brown sugar

2 Tablespoons salt

2 Tablespoons black pepper

(This should make enough for a 5 to 8 pound pork shoulder or roast)

Mix ingredients and rub onto your cut of pork. Place in refrigerator 6 to 8 hours, preferably overnight.

Stage Two: The Basting Sauce

1 1/2 cups of cider vinegar

1 cup of water

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

As the meat is cooking, brush this over the cooking pork once an hour,

about the same time you'll be checking on your coals and choice of smoking wood. (I personally prefer hickory)

Stage Three: The Finishing Sauce

1 1/2 cups cider vinegar

1/2 cup water

1/2 cup packed brown sugar

1/4 cup of ketchup

1/2 teaspoon salt

1/2 teaspoon pepper

1 Tablespoon of Tabasco brand habanero sauce

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

This makes a rather spicy bbq sauce, if you prefer a less spicy or mild sauce, cut back on the habanero sauce or eliminate it altogether.

Combine all and simmer in saucepan for 15 mimutes stirring occasionally.

When your ready to cook the meat allow it to reach room temperature.

If you have any dry rub left, rub this onto the meat. Place the meat on the grill fat side up. Cook for about 1 hour 15 minutes per pound. Your bar-b-que will be done when a meat thermometer inserted into the roast reads 170 degrees internal temperature.

After the meat is done, allow to cool. When cooked properly it should be fairly easy to pull the meat apart into small chunks. Thats why it's called "pulled pork" after all. Chop this "pulled pork" into smaller pieces if desired and pour on finishing sauce.

Answer 6

Shepherds Pie

9 potatoes - peeled and cubed  Or just make instant mashed potatoes

1 1/2 pounds ground beef

1 (8 ounce) can tomato sauce

2 tablespoons chopped fresh parsley

1 dash Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 (15 ounce) cans green beans, drained

2 tablespoons all-purpose flour

2 tablespoons milk



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.

To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.

Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.

Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of  baking.

Note:  I often make 'layers' in a clear glass 9x13 pan so you can see how pretty it is.  Beef with tomatoes the green beans, some cheese, layer with mashed potatoes and some more shredded cheese.  Decorate with parsley or paprika when serving.

Fried Rice

Servings: 4 servings

Ingredients

2 oz Chinese barbecued pork 1 t Salt

2 T Oil, preferably peanut

2 Eggs; beaten

2 c Long-grain rice, steamed

4 oz Fresh bean sprouts

2 T Finely chopped scallions

1/4 c. Peas and 1/4 c diced carrots (opt)

Instructions

CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water

for about 5 minutes if they are fresh or 2 minutes if they are frozen.

Drain them in a colander. Heat a wok or large skillet until it is hot. Then

add the oil and wait until it is almost smoking. Add the cooked rice and

stir-fry it for 1 minute, and then add the barbecued pork, peas and salt.

Continue to stir-fry the mixture for 5 minutes over high heat. Next add the

beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or

until the eggs have set. Turn the mixture onto a plate and garnish it with

the scallions. Serve at once, or let it cool and serve as a cold rice

salad.

Answer 7

Ada Pradhaman

Ada Pradhaman is a mouthwatering South Indian, especially Malabar vegetarian recipe. It is usually prepared on Onam. It is very tasty desserts after dinner.

Ingredients

• 1/2 Cup ada

• 4 Green cardamoms

• 1 tbsp Sugar

• 1/4 Cup pure ghee

• 12 Cashewnuts

• 2 tbsp Kishmish

• 1-1/2 Cups coconut (scraped)

• 1 Cup palm jaggery

Directions

• Heat 2 tbsp ghee and fry ada.

• Grind cardamoms and sugar together to a fine powder, and place aside.

• Heat 2 tbsp ghee and saute the cashewnuts and kishmish until light brown.

• Immerse coconut in one cup hot water, grind and extract thick milk.

• Repeat the process, make a second extract and set aside.

• Crush jaggery to a fine powder, keep it aside.

• Bring ada to a boil in one cup water and the second extract of coconut milk.

• Ada should remain smooth but hold its shape.

• Add jaggery with it and continue cooking until it thickens.

• Heat the remaining ghee and add this to the pradhaman.

• Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.

• Sprinkle with the cardamom powder.

Answer 8

Stove Top BBQ'd Pork chops or Chicken

Melt a little butter in a big heavy frying pan, add some slice onion and cook until tender. Put you pork chops in the frying pan and brown on both sides. Cover with your favorite BBQ sauce, cover the pan and simmer until the chops are tender. Serve with rice, potato salad or mashed potatoes and a veggie.

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I love to cook with fruit and pork or chicken - they are such a great combination of flavors. You can use any part of the chicken, but I prefer to use boneless chicken b*****s. I also prefer to use boneless pork chops but bone in or pork steaks will work just as well with this recipe.

Here is one way that I do mine: In a bowl, combine 1 cup sliced apples with a tablespoon of honey, teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 3 tablespoons of sugar - you can use either white or brown sugar - and 1/2 cup apple juice or cider or pineapple juice - whichever you prefer and mix to combine; let sit while you brown your pork chops or chicken in some butter in a heavy pan; pour apple mixture over your pork or chicken, bring to a boil, cover and then simmer until pork chops or chicken pieces are tender. You can substitute peaches - canned or fresh - for the apples or use canned pie apples if you do not have fresh. Cherry Pie filling is also another good alternative to simmer your pork chops or chicken in.

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Baked Chicken OR Pork Chops #1

Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.

Baked Chicken OR Pork Chops #2

1 box of stuffing mix like Stove Top

4-6 boneless, skinless chicken b*****s

1 can condensed Cream of Mushroom or Cream of Chicken soup - I like Campbell's but any brand will work

1/2 soup can of milk

1/4 cup bread crumbs - I like Italian style

1 cup shredded cheddar cheese

Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13x9 in baking pan. Place chicken pieces over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are. Serve with a green salad.

Prepared macaroni and cheese, rice or rice pilaf can be substituted for the stuffing.

Baked Chicken or Pork Chops #3

4-6 boneless chicken b*****s

1 can cherry pie filling

Preheat oven to 375 degrees F and spray a baking pan with Pam or other non-stick spray. Arrange chicken on pan and spoon on 1/2 cherry pie filling. Bake for 30 minutes then spoon or brush on remaining pie filling and cook for another 30 minutes or until the meat is done. Serve with white rice, rice pilaf, roasted or mashed potatoes, a steamed veggie and a salad. If doing pork chops, do not forget the applesauce.

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These recipes never fail and I make them all the time to give as gifts.

This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter

3 cups sugar

2/3 cup evaporated milk

1 7-ounce jar Kraft marshmallow crème

12 ounce bag semi-sweet chocolate chips

1 bottle (airline size or nip) or 1 shot Irish Crème

2 cups walnuts or pecans - optional

2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

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Fantasy Fudge

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow crème

1 cup chopped nuts

1 tablespoon vanilla

Traditional method:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

Sometimes I will substitute 2 cups of peanut butter for the chocolate chips and omit the nuts making a peanut butter fudge - creamy or chuncky peanut butter may be used. Or another variation that I will do is to make the fudge like in the recipe, pour half of the mixture into the pan, spread a cup of peanut butter over the fudge and then top with the remainder of the fudge - It comes out like a Reese's peanut butter cup.

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Really Yummy Dark Chocolate Fudge with Pistachios

Ingredients:

1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) evaporated Milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows

1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels

1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided

1 teaspoon vanilla extract

Directions:

Line an 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

WA