What is your absolute favorite dish/recipe?

Question

I am looking for some new recipes to try out and im sure ya'll have some great dishes I can try. They can be anything: vegetables, seafood, beef, chicken, veal, pork, entrees, dessert or appetizer. Thanks!

Answer 1

My homemade white chicken chili with cheese bread! YUMM-O!!!!!

Answer 2

This is a crazy good entree - extremely different.

Braised Lamb Shanks with Coriander, Fennel, and Star Anise

Makes 4 servings.

2 tablespoons coriander seeds

2 tablespoons fennel seeds

1 tablespoon black peppercorns

4 large lamb shanks (about 5 pounds)

4 tablespoons olive oil, divided

1 large white onion, cut into 1 1/2-inch pieces

10 garlic cloves, peeled

3 celery stalks, cut crosswise into 1 1/2-inch pieces

2 carrots, peeled, cut crosswise into 1 1/2-inch pieces

1 small leek, white and pale green parts only, cut crosswise into 1 1/2-inch pieces

3 cups ruby Port

4 cups low-salt chicken broth

4 cups beef broth

6 whole cloves

2 whole star anise

2 bay leaves

1/2 teaspoon dried crushed red pepper

Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.

Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)

Goes great with a big Syrah!

Answer 3

I have so many.

This makes a great luncheon meal.

Leftover Mince.

Leftover mince served on toast is a great light meal for lunchtime.

Microwave the mince to reheat and make toast.

Serve with an egg on top. Optional.

An interesting morning tea snack.

Bacon and Egg Slabs

Grease a rectangular oven dish and line with flaky pastry. (I use ready rolled)

Fry off trimmed and diced bacon and allow to cool on paper towels. Place in dish and make wells to drop 4 eggs in. Pierce the yolks and cover with another sheet of pastry. Pierce the pastry several times with a knife for steam vents. Brush with milk.

Bake in a 180C oven for 35-45 minutes until the pastry is golden.

Turn out and allow to cool a little then cut in 75mm squares.

Dinner.

Braised Lamb Shanks.

4 shanks

Flour

Salt and pepper

1/4 tsp. thyme

1/2 tsp. rosemary

1 c. diced carrots

1 c. diced potatoes

1/4 c. diced celery

1 med. onion, chopped

Dredge shanks in flour. Brown well in hot fat in large skillet. Add seasoning and 2 cups hot water. Simmer, covered 1 1/2 hours. Add vegetables. Cook for 30 minutes longer.

Answer 4

Enchilladas verdes omg they are soooooooooooooooooooo gooooodddd i could eat them every day of my life

Answer 5

Blueberry Crunch!

it is a dessert and it is delicious!

here's the recipe:

what you will need:

butter, flour, pecans, cream cheese, powdered sugar, 1 large bowl of cool whip, 1 small bowl of cool whip, vanilla, and 1 16 oz. can of blueberry pie filling.

mix together 1/2 cup of butter, 1 cup of flour, 1/2 cup of crushed pecans. then pat  into a pan to make the crust and bake at 350 for 15 min.

Then for the 2nd layer, mix one 8 oz. cream cheese, 1 1/2 cups of powdered sugar, vanilla, and 1 large bowl of cool whip. Then spead over the crust once the crust is cooled.

For the top layer, pour one 16 oz can of blueberry pie filling ontop of 2nd layer and then for the very top put on 1 small bowl of cool whip.

And thats it! you are finished. i like to put it in the fridge to chill about an hour before eating to me it taste better cold. Enjoy!

Answer 6

Poor Mans Beef Stroganoff (amounts vary)

Ground beef - cooked

Mushroon soup - canned

Sour Cream

Egg Noodles

Cook ground beef, drain

add Mushroom soup & Sour Cream

cook for approx 20 min on low

Pour over cooked Egg Noodles

Answer 7

absolute favourite dish eh!?!?!

well mine would have to be cabbage rolls,not the store bought mostly rice filled ones,but good authentic ukranian cabbage rolls or as they would say "holubsti"

thanks,i,m hungry!

Answer 8

One of my favorite dishes is chicken and rice. The recipe is on the box of Minuet rice. and I think on the can of cream of Chicken soup.

When I cook the rice I use chicken broth instead of water. It adds more flavor than water. When I saute the chicken I saute it in olive oil and little bit of butter. And sprinkle salt and pepper on the chicken.

Bring carrots to a boil with some butter and brown sugar for about 20 min. or until tender. Drain then add more butter and brown sugar  (not very much just enough to coat). Tastes good.

On a cookie sheet place green beans, chopped shallots coat in olive oil

Place in 400 degree oven for about 15 to 20 min.

when done serve.