What is your favorite recipe?

Question

I would like to see your faves...most any type food is okay by me, except liver...thanks!

Answer 1

For two of my favs -

Tea Biscuits or Cinnamon Rolls

2 cups flour

2 tbsps sugar

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

3 tbsps cold butter

1 egg

1 cup sour cream

For Cinnamon Rolls

Soften butter or magarine

Brown sugar

Cinnamon

Sift together dry ingredients. Cut in butter.

In separate bowl mix egg and sour cream. Add to dry ingredients.

Tea Biscuits

Roll out dough to ½ inch thick, cut out biscuits with a round cookie cutter. Place on baking sheet. Bake for 15 minutes @ 450°F.

Cinnamon Rolls

Roll into a rectangle 1/3 to ½ inch thick. Spread with softened butter or margarine. Sprinkle over this, to cover, brown sugar and cinnamon. Roll along long edge. Cut into slices 1 – 1½  inch wide.

Place into a 10” springform pan cut side up packed together. Bake for 15 minutes @ 450 F.

Answer 2

Pork Tenderloin, or Herb Roasted Chicken, Red Roasted Potatoes or baked mashed potatoes.  I love salads.  Find my great recipes at:

http://www.cooking-is-easy-and-fun.com

Answer 3

Sweet Potato Pie and Cherry Vanilla Ice Cream

Answer 4

Tripe and Onions.

1lb Tripe.

2 Medium Leeks

2 Large onions chopped.

Potatoes.

Parsley sauce.

Boil the tripe for 15 minutes and drain.

Cut into bite sized pieces.

Return to pot with more water bring to the boil as simmer for 30 minutes.

Add onions when water boils and stir.

Use some flour to thicken, and add fresh or dried parsley.

Steam the leeks over the potatoes as they boil

Mash potatoes to a drish mix so that it will mop up the sauce.

Serve potatoes and leeks.

Serve the tripe and onions and pour over the sauce.

Answer 5

Hyderabadi Biryani

Hyderabadi Biryani is a very popular Mughlai Non-veg recipe.

Ingredients

• 1/2 kg Basmati rice

• 1 kg Boneless meat

• 500 gm Curd

• 4-6 tsp Ginger-garlic paste.

• 4-6 Green chilli

• 2 Big onion

• 1/4 Cup limejuice

• 1/2 tsp Red chilli powder

• A pinch of shazeera

• Finely chopped coriander leaves

• 8-10 Sticks mint leaves

• 2 Pinch saffron

• 1-2 Cinnamon

• 2-3 Cardamom

• Saffron color

• 1-2 Clove

• 2 Cup oil

• Salt to taste

• 2 tsp Ghee

Directions

• Wash and chop the meat into square pieces.

• Marinate the mixture of meat and ginger garlic paste for an hour.

• In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.

• Cool these fried onions and crush them in a plate with your hand.

• Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated meat.

• Leave the mixture for 1 hour.

• Wash the rice and cook it.

• Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.

• When rice becomes half cooked, remove it from the flame.

• Drain the water completely.

• Spread this cooked rice over marinated meat.

• Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.

• Tightly cover with a lid.

• Keep on a low flame.

• Remove from the heat exactly after half an hour.

• Hyderabadi Biryani is ready to serve.

Answer 6

Chocolate fudge cookies:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup firmly packed dark brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 bar (1.5oz.) Godiva Dark Chocolate, melted and cooled

4 bars (1.5oz. each) Godiva Dark Chocolate, coarsely chopped

Coffee cream:

2 cups whole milk ricotta cheese

1/2 cup confectioners' sugar

1 tablespoon instant coffee granules

1/2 cup chilled heavy cream

1 1/2 tablespoons brandy or coffee liqueur

Garnish:

Chocolate curls

Make the cookies:

Sift together flour, baking soda and salt. Set aside.

Beat butter in large bowl until creamy, using an electric mixer at medium speed. Add both sugars and continue beating for 3 minutes or until the mixture is light and fluffy. Add egg and vanilla and beat well. Beat in the melted chocolate.

Add flour mixture in two additions, beating at low speed. Stir in chopped chocolate. Chill dough in refrigerator for 15 minutes. Shape the dough into a 12-inch log. Wrap in plastic wrap and chill in refrigerator 2 hours.

Preheat oven to 350°F. Cut log into 24 slices, shaping each into a ball. Place, 2 inches apart, on an ungreased baking sheet.

Bake 12 to 14 minutes or until a slight imprint remains when touched lightly with fingertip. Do not overbake or the cookies will dry out.

Cool on baking sheets 2 minutes and transfer to a wire rack to cool completely.

Make the coffee cream:

Place ricotta cheese, confectioners' sugar and coffee granules in food processor bowl. Process until blended. Add the cream and brandy and process until smooth. Cover with plastic wrap and refrigerate until well chilled.

Assembly

Mound Coffee Cream into parfait glasses and garnish with chocolate curls. Serve with Chocolate Fudge Cookies.