Whats your favorite recipe???? 10 points!!!!!?

TIE:

P.F. CHANG'S Soothing Chicken Lettuce Wraps

(recipe for ONE below, multiply as needed)

8 dried shiitake mushrooms

1 tsp cornstarch

2 tsp dry sherry

2 tsp water

salt and pepper to taste

1½ pounds boneless, skinless chicken

5 Tbsp oil

1 Tbsp. fresh minced ginger

2 cloves garlic, minced

2 green onions, minced

2 small dried chilies, (optional)

1 (8 oz) can bamboo shoots, minced

1 (8 oz) can water chestnuts, minced

1 pkg cellophane Chinese rice noodles, prepared according to package

Cooking Sauce

1 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp dry sherry

2 tbsp oyster sauce

2 tbsp water

1 tsp. sesame oil

1 tsp. sugar

2 tsp. cornstarch

Bibb or other soft leaf lettuce

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

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BEST EVER MAC & CHEESE

1 head of garlic, roasted

1 teaspoon olive oil

1 pound Cavatappi pasta

½ pound sliced Applewood smoked bacon

1 ½ cups fresh white bread crumbs (5 slices, crusts removed)

½ cup grated Parmigiano Reggiano cheese

8 tablespoons butter

¼ cup minced shallots

½ cup flour

1 quart whole milk

6 ounces Gruyere cheese, grated

8 ounces extra-sharp Cheddar cheese, grated

½ teaspoon pepper

1 teaspoon salt

¼ teaspoon freshly grated nutmeg

Preheat oven to 350°.

To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.

Cook pasta according to package directions.

Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.

To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.

Preheat oven to 375°.

Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.

Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.

Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.

Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!

--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER

1

ok. try this.

Chocohotopots Recipe courtesy Nigella Lawson

Ingredients:

1 stick plus 1 tablespoon unsalted butter

4 ounces semisweet chocolate, with 60 percent cocoa solids

2 eggs

3/4 cup superfine sugar

3 tablespoons all-purpose flour

Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Directions:

Place a baking sheet in the oven and preheat to 400 degrees F.

Butter the ramekins with 1 tablespoon butter.

Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.

In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins.

Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.

Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!

or

http://www.taste.com.au/recipes/search.p...

http://www.myrecipes.com/recipes

I l♥ve chocolate, so.......

Southern Chocolate Cake

2 cups All-purpose flour

2 cups Sugar

1 tsp Baking soda

1/4 tsp Salt

1 cup Butter

1/3 cup Unsweetened cocoa powder

2 lg Eggs

1/2 cup Buttermilk or sour milk

1 1/2 tsp Vanilla

Oven Temp ~ 350°

Bake Time ~ 35 minutes

Pan Type ~ 9" x 13" pan

Preheat Oven, grease pan.

In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine butter, cocoa, and water. Bring mixture to a boil, stirring constantly.

Remove from heat. With an electric mixer, on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla.

Beat for 1 minute, pour batter into the prepared pan.

Place in oven to bake for allotted time or until toothpick inserted in middle comes out clean.

Have fun making it! YUM!!!

Cream cheese bacon jalepeno wraps: (delish!) Take about 7 fresh whole jalepeno peppers, slice in half, lengthwise, scoop out some of the seeds, stuff with cream cheese, and wrap each one with a slice of raw bacon, use toothpick to secure bacon if need to, then either grill or bake. I always bake at 375 for 30-40 minutes. You can eat them hot or cold, we like them better cold. Also i heard some say pineapple chunks under the bacon before you bake these is also good. By the way, i always wear plastic gloves when making these, the acid from the peppers burn my hands badly. But these are awesome, i took these to a bbq and they didnt last long at all.

I know this is not worth 10 pts but it's my favorite

very simple and humble dish with lots of flavor.

Chinese Chicken

Chicken leg quarters

garlic powder

soy sauce

broccoli flowerets

2 c cooked rice

sprinkle garlic powder on quarters(sry I never measure I just do by eye sight and smell) enough to cover entire chicken skin but not coated.

Then add soy sauce to leg quarters I add enough to coat chicken and just barley the bottom of the pan.

Bake at 350 for 60 min or until done I add the flowerets about 30 min into cooking time(add to juices and chicken I usually baste flowerets with juices) what juices are left from chicken and soy sauce I add to cooked rice be carefull not to add to much or it will make rice salty.

Enjoy

white chili chicken

Makes 4-6 servings

3 tablespoons olive oil

1 medium onion, chopped

1-2 cloves garlic, chopped ( or 1 tsp. Garlic powder)

1 can (4-ounces) chopped green chilies, drained

3 tablespoons all-purpose flour

2 teaspoons ground cumin

2 cans (16 ounces) Great Northern Beans

1 can (14.5 ounces) chicken broth

1 1/2 cups finely chopped cooked chicken breast

Shredded Monterey Jack cheese (optional)

Sour cream (optional)

Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chopped garlic or garlic powder in the last 2 minutes. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

Steaks. Grilled Venison

Venison Steaks

1/2 cup Heinz 57 Sauce (steak sauce)

1/4 cup honey

garlic salt, black pepper

Season venison steaks with garlic salt and black pepper (to taste). Mix 1/2 cup Heinz 57 sauce with 1/4 cup honey. Spread over both sides of steak. Grill (broil) at 425 for approximately 20 minutes (or to level of doneness you prefer).

Turn once and brush with sauce again.

Serve with favourite side dish/dishes. You can also heat leftover sauce to serve at the table.

i love crepes for any meal

1 c all-purpous flour

1 c whole milk

3 tbs unsalted butter

6 tbs warm water

1 egg

mix all ingredients together. have a buttered flat skillet on high temps (on a scale from 1-6...4). IMPORTANT: Only take about a halve cup of batter and put it on the skillet. Quickly, rotate the pan so there is a (very) thin pancake. it takes alot of practice, but ull get used to it.

Chicken and Cornbread Dressing

(GREAT FOR HOLIDAYS)

1 large hen or chicken

3 cups crumbled bread (day old)

6 cups crumbled cornbread (not sweet)

2 large onions, chopped

1/2 cup green onion tops, chopped

1/2 cup chopped bell pepper

1 cup celery, chopped

7 eggs (raw)

2 cups milk (I use evap. milk)

5 cans cream of chicken soup

salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.)

Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12

nfd♥

Couscous

carrots

zucchini

yellow squash

i can of minestrone

chicken broth

i can stewed tomatoes

chicken breasts

fresh garlic

cook and serve over couscous

you can sub chicken for pork which his how I had it when I was in France.