What's Your Favourite Recipe?

Mine are two family favorites: broccoli casserole and spaghetti with meat sauce.

The broccoli casserole is from Paula Deen with the substitution of broccoli soup instead of mushroom soup. Mom and I liked to make it for holiday dinners, but it's an easy recipe for a simple meal.
http://www.foodnetwork.com/recipes/paula-deen/broccoli-casserole-recipe.html

The recipe for spaghetti w/ meat sauce is probably a common one that a lot of people here have, but it's a family favorite of mine and our own "go-to" recipe. I love sharing it.
1 lb. hamburger
1 small can tomato paste
1 large can diced tomatoes
Oregano, basil, and salt

Bring pot of water to boil, add pasta, then let boil again and cook until softened.
Break up hamburger in skillet over medium heat. Once the meat is fully cooked, add 1 can of diced tomatoes and stir. Then add 1 small can of tomato paste for thickening. Add ground oregano and basil, then salt. Stir and serve.

And then you have two delicious meals!

Bulgur first fried for like 5 min in oil and mint, then boiled. Add fried onions, carrots, red peppers, chili pepper, eggplant, zucchini, cauliflower, salt, pepper.

Fry carrots, potatos, onions garlic, red pepper, chili pepper with bacon and eggs, add salt and papper.

Wescli Wardest wrote: My favorite recipe is SO simple…

Clearly, kind sir, you meant to type...

Super Delicious Pizza

• Plan out Pizza a week or more in advance.
  
• Mortar and pestle by hand, a pre-determined ratio of sweet, savory and bitter herbs using a gram scale.
  
• Combine herbs with measured purified water, creating a paste.
  
• Microwave the paste using a mathematical formula, checked against the power output of the microwave, to obtain maximum extraction of the flavonoids, without loosing them due to evaporation.
  
• Create sourdough pizza dough crust from imported 00 flour, and allow a 3-4 day ferment.
  
• Mix herb paste with fresh tomato sauce, preferably made from canned Italian San Marzano Tomatoes, allow up to a week to develop in fridge.
  
• Hand toss crust, add sauce, toppings.
  
• Cook either in a brick pizza oven, or a traditional oven with a pizza stone.
  
• Eat super awesome super-duper tasty delicious pizza!

Wait, why are you all looking at me like that? Maybe it's just me....

Codex`s filled bowl meal of vegetarian Pad Thai:

I enjoy cooking!! My favorite recipe is.. my own variation of a meal called ''Pad Thai''. I do not eat meat :blush:

Boil time:
Step 1: cut all vegetables small while doing step 2 and 3; _{(for later steps :blink: )}
Step 2: Boil a quart water;
Step 3: put the noodles in it without salt, switch off the fire, and wait for 3-4 minutes;
Step 4: Drain the noodles, add a little bit of oil and shake the pan to mix it a bit. _{(oiling prevents sticky noodles! )}

Wok time:
Step 5: Oil the wok and ignite the stove;
Step 6: add garlic, spring onion, chilli peper, and bok choy;
Step 7: add tofu, champignons, bell pepper, and olives; _{(personal variation instead of meat :blush: )}
Step 7: wok the vegetables properly;
Step 8: add two eggs (not boiled and stirred) and mix it with the vegetables.
______________________________________________________________________
Step 8: add the noodles;
Step 9: add ketjap manis; _{(personal variation instead of lime juice :huh: )}
Step 10: add an onion and continiue to wok very short to keep the unions tasty.
______________________________________________________________________
Final step: serve it inside a small bowl with chopsticks on a rest stone near it, enjoy!

Oh too many. Here's some of my favorites though

Dinners:
Alton Brown's Medieval Game Hen Pot Pie for the history and the flavor mmm (although I replaced the fruit with boxed stuffing since we never seemed to eat the fruit)
Tyler Florence' Texas Chili So worth the time to make.

Snacks:
Alton Brown's Beef Jerky A technique that doesn't use a dehydrator or oven (both of which cook the meat to speed dehydration and changes the texture and taste) *squee* so good!

Breads:
Alton Brown's Dinner Rolls
Almost-Famous Cheddar Biscuits

Sides:
Creamy Garlic Mashed Potatoes
Salsa Verde
Roasted Chile Salsa

Sweets:
Homemade Marshmallows
Chocolate Ice Cream SO good if you add the above marshmallows and some chopped almonds! (Rocky Road Icecream!)
Candy Corn ! (I don't bother to make them look like candy corn anymore, I just make them into uncolored triangles and call it a day )

SecondVariation wrote: "So... what should we make for dinner?"

I literally never know the answer to this question. Most people have a kind of go-to recipe that they make fairly often, so I'd love to hear yours! Links to other websites work, or if you just want to type out the whole thing because it only exists in your head, go for it.

I am a very good and creative cook, not much on deserts though. I got this book when I was 20 for $.25.

https://www.amazon.com/Fannie-Farmer-Cookbook-Marion-Cunningham/dp/0553568817

Uuummm several decades ago Old and fragile but it's my first love and can't breakup with her. I have several cook books but this is still my go to form basic cooking technique.

Cooking simple dishes is really cheap eating and you can be sure of the quality of the ingredient and nutrition. My mom started me by showing me how to scramble eggs.

SecondVariation wrote: "So... what should we make for dinner?"

I literally never know the answer to this question. Most people have a kind of go-to recipe that they make fairly often, so I'd love to hear yours! Links to other websites work, or if you just want to type out the whole thing because it only exists in your head, go for it.

Now that I have a bit more time haha I wanted to answer this with some of my own recipes. Those others are when I'm really wanting to get involved in the craft of cooking. These two are for when I want something for me (and my daughter loves it too!), when I've had a hard day, or when I don't have an answer to "What's for dinner?" haha

Chili Noodles: My dad came up with this for us and I've always loved it

Think spaghetti but with chili instead.
Campbell's Chunky Chili is my favorite (preferably Firehouse but I can't get that here).
I prefer shell or thin spaghetti pasta.
Cook the pasta to favorite texture
Save some of the pasta water when you drain it to add to the chili if you wan to thin it out (works great for anything involving pasta. Pasta will always keep absorbing water, the starch in the pasta water will help smooth out the texture of whatever sauce you're using)
heat up chili in a bowl, plate pasta, dish chili on top!
Great to add Parmesan (fresh or dry), cheddar, Mexican mix cheese (crack cheese), or Mizithra
You can always dump half the box of spaghetti back into the pan and add the chili there to heat it up if you want to use one dish but I feel like this changes the taste somehow.

Recent amendment of this is Gwinn and I have dubbed "Chili Stuff":

Grab a box of the Velveeta mac and cheese
make by instructions
dump chili in when you dump in the cheese (add pasta-water if desired!)

Those two are great because they're stuff you can always have around the house. They're two or three servings depending on how much you eat/how big the can of chili is.

A recipe I grew up making was this:
Kit's Family Burritos (disclaimer: not an actual Mexican meal )

Ingredients:
1lb ground beef
two packets of taco seasoning
one or to cans of refried beans

Brown the ground beef following the instructions on the taco seasoning packet
Once finished, add one or two cans of refried beans (I prefer two, my husband prefers one)
Add extra taco seasoning to taste
Dish out on tortillas, add nummy toppings

rugadd's bantha chips

2 potatoes(any)
black pepper
garlic powder
Italian seasonings
unsalted butter
olive oil
giardiniera

melt butter in fry pan with oil over low heat. Enough to coat the pan.
add potatoes, chopped
stir fry on medium heat until browning
add table spoon of giardiniera, diced
spice to taste
stir fry on medium heat until potatoes are fully cooked(soft with light crisp)

serve with favorite barbecue sauce.

Three of my favorites...

Zuppa Toscana
This is similar to Olive Gardens version, although I add more heavy cream for consistency and flavor.

Halloween Chili
This is the chili I took Second Place with at the Cook off last year. If you are making this right, it should smell like the Fall holiday. With cinnamon, clove and other spices, it brings back memories of jumping in leave piles. If I add ground venison in place of ground beef, I call this Hunters Chili.

World Famous Burritos
If my Jedi friends from around the world make this, it just might be World Famous!