What are your favorite recipes?

[tealparadise]

Bonus points* given for:

- health
- easiness / only a few ingredients needed
- yummiosity!

I'll start:

Alfredo Sauce:

Everyone knows that jarred alfredo sauce does NOT capture the fresh taste of well... cream and garlic etc.  But the original recipes are reaaallly fattening.  So what I do is this:

1 laughing cow light cheese wedge for every serving of sauce
2 shakes of garlic per serving
1/4 cup milk per serving

put all that into a pan and mix until the cheese wedge dissolves into the milk and it gets a creamy texture.  Do NOT boil!!!!!  Add pepper to taste and toss with pasta!  A light and yummier alternative to jarred sauce!

Now you guys!


*bonus points have no actual monetary value!

[carolinaqt782]

i LOVE to cook, but one that is actually pretty healthy is the pampered chef ham and broccoli ring. i use different amounts of things and stuff though and usually use the big and buttery crescent rolls instead, bc i never copy a recipe exactly lol. gotta make it my own somehow!

but it's healthy bc it's pretty balanced. you can use low-fat/fat-free crescent rolls and cheese instead of regular, and cut a ton of calories. the ham isn't too bad, and broccoli is good for you, as well as the onion and lemon juice.

it's super easy to make.

here is the "official" recipe though.

Broccoli Ham Ring

4 ounces ham, chopped (1 cup)
1/4 pound broccoli, chopped (1 cup)
1/4 onion, chopped,
1/4 fresh parsley, snipped
1 1/2 cups (6 ounces) shredded Swiss or Cheddar cheese)
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1 (8 ounce) package refrigerated crescent rolls

Heat oven to 350 degrees F.

Chop ham, broccoli and onion with Food Chopper. Place in lassic Batter Bowl.

Snip parsley using Kitchen Shears or use Pizza Cutter. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well.

To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Classic Round Stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of Stone.) Using Medium Scoop, scoop ham mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake for 25 to 30 minutes or until deep golden brown.

Cut using Slice 'N Serve.

[discardedheart]

bubble up pizza is my VERY favorite. i'm a little stingy with the recipe ;p although i'd definitely be happy to give it in a personal message, haha.

[tealparadise]

Wow that ring thing sounds amazing!  I've never heard of anything like that!   Yum yum!

Bubble up pizza?  What's that? I've never heard of it and my family makes pizza from time to time.

Here's another one from me!

1 ripe avocado
2 tablespoons lime juice
1/2 clove garlic, minced
2 4.9 oz. cans sweet green peas, drained
1 teaspoon kosher salt or 1/2 teaspoon table salt
Small rounds of pumpernickel or whole grain bread
Spoon out the avocado flesh and put into a food processor. Add the lime juice and garlic. Add the green peas and salt, then process until you have a ‘kermit-colored puree’. Dollop onto small pieces of bread and eat!
First off, it couldn’t be much simpler. The taste is light and refreshing, perfect for entertaining or as a light snack. The color turned out a classic pea green which I anticipated. If made with fresh or frozen peas, I likely could have avoided this. Regardless, it tastes great.
Next time, I might add a bit of seasoning, maybe a dash of cayenne for some heat. The amount of garlic could be bumped up a bit — currently, it’s very much in the background.

[nikolahull]

My favorite food ever is country fried steak. I have a few different recipes for this.

1.  use your mallet to pound the meat thinner than it is. Do this between 1 large sheet of plastic wrap folded over the meat. Spray meat with a touch of water before laying meat onto the plastic. Then, pound away.

Season 2 cups flour with salt and pepper and 1 package of Ranch Dressing Mix.

Dip steaks in milk, then flour, then hot oil. Fry for 10-12 min's or golden brown.

2.  * 4 tenderized beef steaks (cube steaks)
* vegetable oil
* season salt
* 2 tablespoons red wine
* 2 cups biscuit mix
* 4 tablespoons butter
* 4 tablespoons olive oil or canola
* season salt and pepper

Preparation:
The night before, put the steaks in a non-metal baking dish in single layer. Wipe them on both sides with an even coating of vegetable oil. Dust them on both sides with a generous amount of seasoned salt. Drizzle each steak with red wine or a marinade. Seal the dish with foil or plastic wrap and refrigerate for 6 to 8 hours. Remove the steaks from the refrigerator, remove to a plate and coat both sides well in the biscuit mix. Set baking dish aside and preheat oven to 375°.

Combine the butter with the oil in a large skillet until hot. Brown both sides of each steak until coating is crispy. Transfer steaks back to the same baking dish and cover with foil. Bake at 375° for about 30 minutes.

3.  * 2/3 cup flour
* 1 teaspoon salt
* freshly ground pepper
* 2 pounds top round steak, about 1/2" thick, tenderized
* 2 eggs
* 2 tablespoons cream
* 1/2 cup vegetable oil
* 2 cups saltine cracker crumbs, finely crushed
* 1 onion, sliced
* 1/2 cup heavy cream or whipping cream
* 1 3/4 cups chicken broth
* a few dashes Worcestershire sauce, optional
* a dash or a few hot sauce, optional

Preparation:
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks.

Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.
4 to 6 Servings