Favorite Foods/Recipes

Does anyone have any favorite foods or recipes or things they like to cook to share?

I love making cubed/sliced potatoes in a cast iron over a camp fire. Not super fancy but they are the best. Just put some oil in a pan and add potatoes and seasonings!!

Also enjoy cheesy potato/green bean casserole/any casseroles.

Last edited on 2016-03-14 at 12:15:56 by mardi gras

^ My grandma made fried potatoes on the stove as you describe. Eating it brings me back to childhood days eating good food (my mom could burn Mac n Cheese WHILE making it soup at the same time).

I don't have specific recipes but my husband makes me BBQ spare ribs from time to time which is one of my favorite dinners. Also makes a very good tater tot casserole/hot dish.

My specialties are spaghetti, slow cooker chili and slow cooker beef stew. Only my kid complains because I am a little heavy on the black pepper. ;)

I make a great oat, beet pulp and senior feed mash that my gelding loves XD

Jokes aside, I have a recipe for a really great cream cheese alfredo sauce that we love to use with chicken, shrimp, etc. I wish I could master the BBQ. It was a prerequisite when finding my boyfriend because I love BBQ!

I posted this when I was hungry lol

worst idea ever.

I'm sure my gelding wouldn't mind sharing his food with you!!

Homemade shredded beef & cheese enchiladas
Spaghetti...
Corned beef, red potatoes & cabbage ♥

Those are the favorites that I make!

Dinner can not come fast enough today! (Home made tacos).

I reallllly crave some enchiladas now. xD

I'm making tacos tomorrow!! Black bean tacos

tacoooooos. ironically i'm eating venison tacos as we speak.

my favorite food to eat/make are chocolate chip cookiesssss. i'm addicted to sugar lol

Hmmm...
I am super Italian... To the point where I have my own pasta machine (from Italy) and ravioli press.
The best thing I ever made were crab stuffed raviolis with a roasted red pepper cream sauce.
Other favs.
Meatballs- with lots of cheese.
Stuffed pork chops- with Apple stuffing
Stuffed chicken breasts- either cordon bleu or with spinach, roasted red pepper and mozzarella
And just about anything in my George Foreman rotisserie... That will fit... Lol.

I don't cook and I definitely don't bake - not because I can't, I'm just too lazy lol - but if you ever need a nice crunchy quesadilla fry that sucker in oil. Vegetable, canola, whatever that's your choice. I put bacon in one and that was alright, but refried beans and cheese mmmmm. For people who like their arteries it's also really good with peanut butter, and I haven't but you could probably put chocolate chips, bananas, etc. on it. Butter has a similar effect as the oil and is probably way better for you but live a little and fry that puppy!

I looooove to cook.
I make a mean avocado bacon cheeseburger. Organic local beef, seasoning salt, garlic powder, pepper, pan seared with onions.

I'm also great at white (alfredo and mozzarella) pizza, and I LOOOOOOOOVE the potatoes mentioned way up there, but I bake them in the oven or deep fry them if I can use my dad's fryer. Season salt, rosemary, minced garlic and onion, salt, pepper, paprika...mmmm.

My mom can also make the best meat sauce for pasta, and my grandma's fried eggs are perfection.

Just because I'm craving it::

Guacamole:

4-5 medium avocados: halved, pitted and scooped out into a bowl
1 can rotel (any spiciness level): drained well
2-3 medium limes: juiced
1 small chopped onion
1/2 to 1 bunch cilantro: chopped
2-3 cloves garlic: finely chopped
salt to taste

Mashing the avocados, mix everything except lime juice into a large bowl. Once thoroughly combined, slowly add in lime juice, taste-testing as you go.** You may need the juice of all three limes or you may only use the juice of two. It really depends on your tastes.

**Please, for the love of everything that's holy, don't taste-test off the spoon you're mixing with. And no double-dipping the tasting spoon. Unless, of course, you're the only one that's going to be eating this. Then just go nuts.

***Honestly, I suggest taste-testing with chips. That's always the best way to do it. ^_^

I was really happy with this recipe♥ This is my all time fav chicken dish
General Tsos Chicken (food.com)

3 lbs boneless skinless chicken breasts, or thighs cut into chunks
2 cups green onions, sliced
3 tsps of chili flakes

-Cornstarch slurry-
1⁄4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch

-Sauce-
1⁄2 cup cornstarch
1⁄4 cup water
1 1⁄2 teaspoons fresh garlic, minced
3⁄4 cup sugar
1⁄2 cup soy sauce
1⁄4 cup white vinegar
1⁄4 cup sherry wine or 1⁄4 cup white wine
14 1⁄2 ounces chicken broth (a can)

Directions

Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down. (I skipped this :D)
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry(I've baked it on a well oiled sheet with awesome results) until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
Add green onions and chili flakes and stir fry about 30 seconds.
Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick(think off jelly) like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
Oh it's great served over rice!