Tell me a liitle bit about it, like where it came from and why it’s your favorite. Please include the ACTUAL recipe so we can try it.Best answer will go to Best recipe. Make em’ yummy!

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  • tra la la la la la

    April 18, 2016

    i like to order a pizza. it is the best.all you do is call and they make it for you. that is a great public service

    Reply
  • sweetangelgreeneyes

    April 18, 2016

    This is a recipe that I worked on for years, to size it down and make it fit for family consumption. Used the originial recipe for fishing and hunting trips.I added the half size recipe, for the single person, or a small family. I have never had anyone not like it, even kids. (not gassy either)David’s Chili Con Carne Y Frijolies2 Cups Small Red Beans (Washed and Picked Over)2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)1 Lbs. Lean Ground Pork1 Whole Green Bell Pepper1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)2 Large Peeled White or Cooking Onions (Coarsely Chopped)3 Tbls. Chili Powder2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)1 tsp. Paprika1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)(Note) Sage May Be Substituted For Chia Seed.1/2 tsp. Ground Cloves1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)1/8-1/4 tsp. Cayenne PepperSalt To Taste (1 tsp. Is A Good Starting Point)1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)1 1/2 Quarts Bean Stock (From Cooked Beans)(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary. In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.Serves 8 to 10 PeopleDavid’s Chili Con Carne Y Frijolies (half recipe)1 Cups Small Red Beans (Washed and Picked Over)1 Lbs. Lean Ground Beef (1 1/2 Lbs. If Pork Is Omitted)1/2 Lbs. Lean Ground Pork1/2 Whole Green Bell Pepper1/8 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)1 Large Peeled White or Cooking Onions (Coarsely Chopped)4 1/2 tsp. Chili Powder1 Tbls. Ground Oregano (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)1 1/2 tsp. Ground Cumin (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)1 1/2 tsp. Ground Coriander (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)1/2 tsp. Paprika1/2 tsp. Ground Rosemary (Increase By 1/4 tsp. If Whole Crushed Leaf Is Used.)1/2 tsp. Ground Sweet Basil (Increase By 1/4 tsp. If Whole Crushed Leaf Is Used)1/2 /tsp. Ground Chia Seed (Increase By 1/4 tsp. If Whole Crushed Seeds Are Used.)(Note) Sage May Be Substituted For Chia Seed.1/4 tsp. Ground Cloves1/4 tsp. Ground Bay Leaf (Increase To 1/2 tsp. If Whole Crushed Leaf Is Used.)1/8-1/4 tsp. Cayenne PepperSalt To Taste (1/2 tsp. Is A Good Starting Point)3/4 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)3/4 Quarts Bean Stock (From Cooked Beans)(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)In A Large Pot, Cover Beans With At Least 3 to 4 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.In A 2 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.Serves 4 to 5 People

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  • z71tahoe288

    April 18, 2016

    I LOVE green bean casserole!!! I got the recipe off the french fried onion can!! I use two cans of green beans, drained, a can of Campbells Cream of Mushroom soup, 3/4 cup of milk and a dash of pepper. Then I add half a can of french fried onions and mix well. Bake uncovered at 350 for 30 minutes. Then I take it out and add the rest of the french fried onions on the top of the casserole and bake another 5 minutes. Good luck and if you try it I hope you enjoy it!

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  • tuffone1016576

    April 18, 2016

    Yuminola!!! I just made some tonight!Chicken Tortellini SoupMom’s recipe1 garlic bud1 lg. onion1 stick margarine1 lg. can chicken broth2 cans canned chicken2 pkg. frozen cheese tortellini1 Tbsp. basilparmesan garnishSaute chopped garlic bud and onion in stick of margarine until soft, not brown. Add canned chicken and saute flavor through. Salt and pepper to taste. Add chicken broth and 3 cups water. When begins to boil add tortellini. Cook 10 mins or more. Add basil and garnish with a bit of parmesan.

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  • wifilly4671

    April 18, 2016

    I like the cookie recipe from the back of the nesle toll house semi-sweet chocolate chips. It’s really good.

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  • vdmag

    April 18, 2016

    u just have to put the best recipe.

    Reply
  • vamp7815

    April 18, 2016

    Mushroom and Gouda Stuffed Chicken.4 large boneless chicken breasts3 oz cream cheese3oz gouda cheese (not smoked)1 medium portobella mushroom1/4 cup dry white wine1 clove minced garlica couple pinches of saltFirst throw the mushroom, the gouda and the cream cheese together in the food processer blend into a brownish paste. then taste it…amazing.Start preheating the oven at 350 degreeswith a super sharp knife (smaller knives work better), fillet the chicken breasts. try to do just the middle, leaving the ends closed so they make little pockets if you can. Then stuff them full of the brown stuff.In a large saute pan, heat a bit of oil with the garlic on medium high heat.(make sure the pan has a heat resistant handle. It is going in the oven later) when the garlick is REALLY sizzling, add the chicken. sear untill golden brown then flip them and sear the other side.After both sides are browned, add the wine and a little salt. When wine has redused to just a bit of liquid on the bottom of the pan, turn the stove off and put the skillet in the oven for 7-11 minutes or untill the chicken it done.I used to work at a gourmet grocery store/deli/catering service. It was great. I had so much creative license there. Somedays my boss would come up and say. theres a party for 30, they don’t know what they want really just make something. But sometimes he would roll up his sleaves and teach me to make AMAZING dishes. This is one of the many. My favorite let me know if you want more

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  • tikizgirl

    April 18, 2016

    Got this from my ex-wife’s mother. The old gal was quite a cook, and I believe that she had the recipe for quite some time.Why I like it?Simple, fairly quick, and tastes great.EGG & CHILI CASSEROLE10 eggs1/2 C butter1/2 cup flour2 four oz. cans chopped, mild green chilis (Ortegas)1 tsp salt1 pint cottage cheese (small or large curd)1 1/2 lb mont. jack cheese (shredded)Grease 9×13 pan lightly. Whip eggs until blended. Add remaining ingredients.Stir together.Pour into pan.Bake at 350 until set. (30-45 min.)

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  • travisty88

    April 18, 2016

    Japanese TempuraReceipt….. Go to an authentic Japanese Resturant and let them fix the original method.

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  • webjnke1

    April 18, 2016

    my mothers chicken&rice

    Reply
  • this_girl_is_lost5375

    April 18, 2016

    I dont have one!

    Reply
  • tobinnator

    April 18, 2016

    Take some raw shrimp the nice size ones 51/60.How many depends on how many people you want to feed.Devinne them if they are not already.Squeeze the juice of 1 large lemon into a separate bowl, set aside.Rinse and drain your shrimp well, you want them slightly dry.Take 2 or 3 fresh crushed cloves of garlic and stir them gently into the shrimp with your hands in the bowl.Next take some onion powder and rub into your shrimp the same way.Salt and pepper to taste.Pour lemon juice into shrimp and gently toss it. Let sit while you take 1 clove of garlic, crushed and a few slices of onion, very thin.A couple of tablespoons of butter, melt it in a pan, until onion is tender. Remove the garlic and onion.Take your shrimp and cook it over a med to low heat until it is about, on 1 side only. Remember, shrimp cooks very fast.Turn your shrimp, add some mushrooms and about 1/4 to 1/2 cup of red wine. Any kind like a Burgundy, Merlot, Pino Noir will do.Finish cooking your shrimp in the wine.Sever with rice, pasta, or a plate of vegetables such as sauteed spinach, tomatoes, onions and broccoli, etc.Yum!

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  • thermos515119

    April 18, 2016

    (L)all the Non-veg items.It’s from foregin countries. Ingredients Method 500gms of Minced Chicken200gms button Mushrooms5-6 Green Chillies1/2 Bunch of Corriander leaves1 tbsp of Salt1 tsp of Pepper2 Tomatoes Finely chopped for Curries.2 Tbsp of Onion paste and 1 tablespoon of Ginger Garlic Paste.1tsp of Garam Masala powder.200ml of refined Oil for frying and Cooking. Grind the minced chicken into paste with chopped corriander leaves and green chillies with 1/2 teaspoon of Salt in it. Wash the mushrooms well and boil the mushrooms with pinch of salt in it and drain out the water from it Make flat round shaped balls of chicken paste dusted with flour ,adding one boiled mushroom in it and it can be make into ball shape. Make the balls like this and keep it aside. Heat the oil in the nNon stick pan and fry the ball till golden brown, keep it aside. Add the Masalas in it and fry it with tomatoes till it leaves the oil. Add 1 tsp of salt and turmeric powder to it and put 1 glass of hot water in it. When it starts boiling add the fried balls in it and boil it for 5-6 minutes in slow flame covered with lid. Add the garam masala powder in it and simmer it for sometime. It can be served with Roti or Rice. I am basically Bengali and married but born in Orissa, stayed at Calcutta but now at present settled in Bangalore working for a Real estate. I am very fond of cooking and I try new dishes everyday. These are recipes created by me. Hope the viewers who enjoy to learn different dishes by surfing the net will enjoy it.for more details:

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  • sunshine_today7562

    April 18, 2016

    cherry fruit fluff…….this is simpe and very good treat for any time. other pie fillings can be used but the cherry gives a great looking color. especially for christmas. 1 or 2 cans (depending on how much you want to make) cherry pie filling big tub of cool whip walnuts (or other nuts) mix this together in bowl and refridgerate for an hour and then serve.

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  • swirly

    April 18, 2016

    3 WHOLE CHICKEN BREASTS (SKINNED, DEBONED AND SPLIT)SALT, PEPPER AND PAPRIKA6 TBSP. MARGARINE, DIVIDED IN HALF1 16OZ. CAN ARTICHOKE HEARTS, DRAINED1/2 LB. MUSHROOMS, SLICED4 GREEN ONIONS (TOPS ALSO) CHOPPED2 TBSP. FLOUR1 C. CHICKEN BROTH1/2 C. SHERRY (CAN SUBSTITUTE ADD’ L BROTH)SEASON CHICKEN GENEROUSLY WITH SALT, PEPPER AND PAPRIKA. MELT 1/2 OF MARGARINE IN PAN OVER MEDIUM-HIGH HEAT. ADD CHICKEN; BROWN ON BOTH SIDES. TRANSFER CHICKEN TO 2QT. CASSEROLE DISH; ARRANGE ARTICHOKE HEARTS BETWEEN CHICKEN PIECES. ADD REMAINING MARGARINE TO PAN. ADD MUSHROOMS AND GREEN ONIONS; SAUTE UNTIL TENDER. SPRINKLE FLOUR OVER MUSHROOM MIXTURE. STIR IN CHICKEN BROTH AND SHERRY. COOK, STIRRING CONSTANTLY, FOR 3-5 MINUTES. POUR MIXTURE OVER CHICKEN. BAKE, COVERED, IN 375% OVEN FOR 40 MINUTES. SERVE WITH RICE.

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  • x3sansan

    April 18, 2016

    Banana Cream PieVanilla Pudding, Nilla Wafer Pie Crust, Sliced Bananas, and whipped cream.The recipe is usually on the back of the jello brand box of vanilla pudding.

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  • whatotherway

    April 18, 2016

    Simple potato soup4-5 potatoes peeled and cubed10 3/4 oz can of cream of celery soup10 3/4 can cream of chicken soup1-1/4 c. water1- 1/4 c. milk7.6 oz pkg instant potato flakesGarnish: bacon bits, sour cream, green onions, shredded cheddar cheese….Place all the ingredients in a slow cooker except instant potatoes (and garnishes) cook for 2-3 hours. Add instant potatoes cook another 2-3 hours. Garnish individual servings as desired.

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