Top Three Favorite Recipes
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There are so many. Are you talking baked good or entree or main dish or dessert? I'll give you a few of each. 
I'll have to say scones and cinnamon bread for breakfast. There's also a pecan granny smith muffin I really like.
In winter, nothing beats onion soup. White asparagus vinaigrette. I can't think of anything else, there must something wrong with me this morning.
Main dish, in winter I really enjoy paprika chicken. Red lentil dahl is also a favourite and finally pasta with a tomato eggplant sauce.
Dessert, apple crisp, for now anyway. Tapioca brulee is great. The fun of the brulee without all the calories. Creme caramel.
I'll have to say scones and cinnamon bread for breakfast. There's also a pecan granny smith muffin I really like.
In winter, nothing beats onion soup. White asparagus vinaigrette. I can't think of anything else, there must something wrong with me this morning.
Main dish, in winter I really enjoy paprika chicken. Red lentil dahl is also a favourite and finally pasta with a tomato eggplant sauce.
Dessert, apple crisp, for now anyway. Tapioca brulee is great. The fun of the brulee without all the calories. Creme caramel.
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332 Posts
Tomato-lentil soup. Thick, spicy, and the best thing for cold misty evenings.
Aggression cookies (how can you not love to make cookies that you mix by hand!?!?)
Sauteed mushroom and swiss omelettes
I guess my three dishes are the favorites of my husband, which makes me think I enjoy making things the most when it is for someone else. As simple as they are, sometimes simple can be more impressive than intricate masterpieces.
Aggression cookies (how can you not love to make cookies that you mix by hand!?!?)
Sauteed mushroom and swiss omelettes
I guess my three dishes are the favorites of my husband, which makes me think I enjoy making things the most when it is for someone else. As simple as they are, sometimes simple can be more impressive than intricate masterpieces.
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750 Posts
1. Fresh bread...what a surprise. And I knead by hand if I'm feeling the need to beat something (Bam! Bam! Bam!)
2. Lasagna a la Andersons. Probably would not be recognizable to Italians...but it's home.
3. Chocolate cake. Almost any kind...but just discovered a chocolate orange cake I am in love with. (must restrain myself)
:bounce:
2. Lasagna a la Andersons. Probably would not be recognizable to Italians...but it's home.
3. Chocolate cake. Almost any kind...but just discovered a chocolate orange cake I am in love with. (must restrain myself)
:bounce:
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332 Posts
First of all, Nancya- recipe for chocolate orange cake please! Are there even other ingredients in the world that cause such massive cravings as the combo of chocolate and orange? I even add orange extract to my brownies....
Okay, here is the recipe for aggression cookies. I've had it since I was about 8, from a cookbook my Mom bought called "Cooking for Kids" or something like that. It has always been my favorite!!
Aggression Cookies
3 cups oatmeal
1 1/2 cups brown sugar
1 1/2 cups flour
1 1/2 cups butter
1 1/2 tsp baking powder
(you can also add any other ingredient like chocolate chunks, nuts, raisins, etc)
Dump all ingredients in large bowl. Mash it!!! Knead it!!! Pound it!!! The longer and harder you mix it, the better it tastes.
Roll dough into small balls.
Bake at 350 for 10-12 minutes.
So, I guess stress relief is not only found in kneading bread....
~~Shimmer~~
Okay, here is the recipe for aggression cookies. I've had it since I was about 8, from a cookbook my Mom bought called "Cooking for Kids" or something like that. It has always been my favorite!!
Aggression Cookies
3 cups oatmeal
1 1/2 cups brown sugar
1 1/2 cups flour
1 1/2 cups butter
1 1/2 tsp baking powder
(you can also add any other ingredient like chocolate chunks, nuts, raisins, etc)
Dump all ingredients in large bowl. Mash it!!! Knead it!!! Pound it!!! The longer and harder you mix it, the better it tastes.
Roll dough into small balls.
Bake at 350 for 10-12 minutes.
So, I guess stress relief is not only found in kneading bread....
~~Shimmer~~
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10 Posts
Great idea for a thread here are 3 of my favorites although it was hard to pick them from many:
Trout paupiettes stuffed with shrimp mousse, server with a white wine cream lemon and basil sauce
Pork and cabbage potstickers served with soy-ginger sauce
Homemade Chicken Noodle soup with an egg noodle recipe my mom handed down to me.
I havent had breakfast, now my mouth is watering!
Trout paupiettes stuffed with shrimp mousse, server with a white wine cream lemon and basil sauce
Pork and cabbage potstickers served with soy-ginger sauce
Homemade Chicken Noodle soup with an egg noodle recipe my mom handed down to me.
I havent had breakfast, now my mouth is watering!
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10 Posts
Here is the recipe for the trout Paupiettes:
Four fresh red trout filets
1/4 pound shrimp, shell on
1/2 cup heavy cream
1 cup dry white wine
1 pinch [1/2 tsp] saffron
1 shallot, fine mince
4-5 basil leaves, chiffonade
2 tsp. lemon juice
butter
toothpicks
shell and devein shrimp, reserve shells in pan for poaching liquid
in small sauce pan take 3 tablespoons of heavy cream and saffron, heat until infused, cool
in food processor take shrimp and saffron cream mixture and process until smooth.
using a rubber spatula, apply a 1/8in. thick layer of shrimp mousse to trout filet. Roll up the filet lengthwise, using the toothpick to secure it closed. Repeat with remaining 3 filets.
Take pan with shrimp shells and add 3/4 cup wine and 2 cups of water, dashes of both salt and pepper. Bring liquid to a boil and let roll for several minutes. Discard shrimp shells and put paupiettes into liquid. Poach for 7-10 minutes.
During poach time:
In fairly hot pan saute shallots in butter until clear, add remaining 1/4 cup wine, let reduce until wine is all but gone. Add cream,lemon juice and basil, reduce until thick. S and P to taste.
Plate trout, slather with sauce....serve with rice, steamed veggies.
Enjoy
Four fresh red trout filets
1/4 pound shrimp, shell on
1/2 cup heavy cream
1 cup dry white wine
1 pinch [1/2 tsp] saffron
1 shallot, fine mince
4-5 basil leaves, chiffonade
2 tsp. lemon juice
butter
toothpicks
shell and devein shrimp, reserve shells in pan for poaching liquid
in small sauce pan take 3 tablespoons of heavy cream and saffron, heat until infused, cool
in food processor take shrimp and saffron cream mixture and process until smooth.
using a rubber spatula, apply a 1/8in. thick layer of shrimp mousse to trout filet. Roll up the filet lengthwise, using the toothpick to secure it closed. Repeat with remaining 3 filets.
Take pan with shrimp shells and add 3/4 cup wine and 2 cups of water, dashes of both salt and pepper. Bring liquid to a boil and let roll for several minutes. Discard shrimp shells and put paupiettes into liquid. Poach for 7-10 minutes.
During poach time:
In fairly hot pan saute shallots in butter until clear, add remaining 1/4 cup wine, let reduce until wine is all but gone. Add cream,lemon juice and basil, reduce until thick. S and P to taste.
Plate trout, slather with sauce....serve with rice, steamed veggies.
Enjoy
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274 Posts
Only three?!
Pa amb tomaquet - fresh bread with a vine-ripened tomato spread on it and then virgin olive oil poured over the top
Octopus stew
and
chocolate, chocolate chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate,chocolate! :bounce:
Pa amb tomaquet - fresh bread with a vine-ripened tomato spread on it and then virgin olive oil poured over the top
Octopus stew
and
chocolate, chocolate chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate,chocolate! :bounce:
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3,236 Posts
CChiu,
Tapioca Brulee
Make the tapioca according to the package direction. Pour into ramequins. Shortly before serving spinkle dried brown sugar mixed with white ugar. Use your torch to melt the sugar or put under the broiller.
White Asparagus Vinaigrette
If you are lucky enough to find fresh white aspartagus, don't hesitate and buy them all! You'll have to peel them, the outer layers are tough. Cook in water until tender. If all you can find is canned asparagus, buy them, they are still good. Either way, cool the asparagus before eating. They taste better when cool.
Make a vinaigrette with three parts oil to one part vinegar. Add a bit of moutarde de Dijon if you like. Don't forget the salt and pepper. Pour over the cool asparagus.
Voila!
Tapioca Brulee
Make the tapioca according to the package direction. Pour into ramequins. Shortly before serving spinkle dried brown sugar mixed with white ugar. Use your torch to melt the sugar or put under the broiller.
White Asparagus Vinaigrette
If you are lucky enough to find fresh white aspartagus, don't hesitate and buy them all! You'll have to peel them, the outer layers are tough. Cook in water until tender. If all you can find is canned asparagus, buy them, they are still good. Either way, cool the asparagus before eating. They taste better when cool.
Make a vinaigrette with three parts oil to one part vinegar. Add a bit of moutarde de Dijon if you like. Don't forget the salt and pepper. Pour over the cool asparagus.
Voila!
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