CHAT What is your single all-time favorite dish?

[Chapulin]

Enchiladas with the help of cans.
a fry pan for the following
brown 1 # ground beef
medium size sweet onion
1 can chopped green chilis
Chili powder, garlic, pepper and salt to taste
Package of 8-12 tortillas
Grate 1# of monterey jack
Wrap healthy portion of fry pan mixture with cheese in the tortilla, rollling and put in glass baking pan
Left over fry pan, cheese and a second can of chopped green chili poured over the top
2 cans of Los Palmos green enchilada sauce over the top, bake at 350 for a half hour and serve.

I plan on starting a fried chicken cast iron skillet thread and a biscuit thread soon.

Chap

 

[annieb]

Prime Rib with lots of Garlic, Mashed Potatoes, garden salad. A nice glass of Merlot.

 

[vestige]

Depression Spaghetti

Man that sounds good. I am going to try it.

I make a simple spaghetti we call Guinea Sketti... extremely simple... cheap...fast.... (meat sauce/meatballs optional)

Spaghetti adequate in quantity for # of people eating.... al dente

Drain spaghetti & pour in olive oil adequate to make it not stick when stirred (rolled/turned) with wooden spoon... hard to get too much olive oil.

Add fresh, thinly sliced garlic that has been lightly browned in olive oil in a skillet and mix in the garlic w/ wooden spoon. (Did some one say how much? ... a clove? Hell no.... use an entire bulb.)

Dark green leafy salad of your liking on side with your dressing choice.

Hot, homemade light bread served with cow salve butter. (roll it like the Guineas do)

Wine is fine... I like Chianti.

Have to think about my favorite though....

Anyway... tha's the way I like spaghetti... lottsa pasta... lottsa garlic... don't hafta have meat or sauce for me.

Carbohydrate Heaven




ETA: This thread is bookmarked.

 

[Stormy]

Fried trout or pinto beans with:

Mexican Spoon Bread

! cup yellow corn meal
1 tsp salt
1/2 tsp baking soda
3/4 cup milk
1/3 cup oil
2 eggs, beaten
1 17 oz can cream style corn
1 4 oz can chopped green chiles
2 cups shredded Monterey Jack cheese

Mix it all up and pour into 9 x 9 greased baking pan or regular size cake pan.
Bake at 350 for 45 minutes

If you like spicy food, add chopped or sliced jalapenos.

Millwright, that seafood casserole sounds like da bomb, I'm gonna make it for Christmas Eve dinner.

I like anchovy pizza, hamburgers and french fries at any and all times.

 

[Abdon]

My all-time favorite seems to shift with the seasons and with the temperature and the snow line both quickly going down, I have to go with my Chile Verde. Here 'tis:

Chile Verde (green chili)

Approx 3# pork roast, rub with garlic salt or powder
Roast (or slow-cook) 3 lb. pork roast (can substitute other type of pork) in 2 cups water,
covered. Cook until fall-apart tender. Save meat juices separately and cube or shred meat.
While meat is cooking, clean and remove seeds from 3- 4 Anaheim peppers, 2 green bell
peppers, 2-3 poblano peppers and 1 jalapeño (add more if you like more heat). Dice and set aside.

Peel and dice 2-3 white onions.

Melt 4-8 T butter in large pan, sauté peppers and onions over medium heat until tender –
approx 10 minutes. Stir in 2 – 3 teaspoons of ground cumin (or to taste). Turn heat up to
medium high and stir in 1/3 C flour, cook and stir at least 2 minutes, you want the flour to
cook…then carefully pour in 1 C meat broth, stir until smooth and add another cup…allow to
cook for a couple of more minutes. If too thick, you can add more meat juice or chicken
broth to make a nice smooth gravy.

In crock pot, combine the pepper/onion gravy, the meat and (** optional: stir in 2 small cans of
minced chili peppers and one or two 16-oz. jars of green verde sauce – in the Mexican food
section of the grocery) stir gently. Allow time for it to heat thru, it should cook on low at
least 2 hours to allow the flavors to mingle.

Serve with warm flour tortillas and sour cream

Smothered Burritos!

You saved me the trouble. Very close to my recipe. I also use this to smother my burritos and top with lettuce, cheese, tomato, sour cream and gwak and what ever. yummo.

 

[cooter]

while simple, been my 2 fav for yrs,

2 dishes,

one was a homemade biscuits and gravy, a friend used to make, the spices and biscuit's is what made it all special,

and
something I cook,

cast iron skillet fried sliced potatoes, with soft eggs on top, with an onion or garlic,cut up in it , some shaved ham diced up, , , used to eat the whole skillet full, but,since getting older got a smaller skillet for smaller 1/3 dish size meals,

 

[Babs]

My absolute favorite would have to be Grilled Filet Migon, drizzled with homemade Demi-glace (from grass fed beef) and Wild Morrel mushrooms, topped with a little crumbled Stilton cheese. To accompany, Garlic mashed potatoes, roasted asparagus, and a fresh salad.

Made a huge batch of Demi-Glace and cut it into 1 cup pieces and froze. I've got enough Demi-Glace for about 10 of these meals and I've made this twice in the last two weeks.

 

[Gercarson]

Pinto Beans and Cast Iron Skillet Cornbread

Yeeeessshhhhh . . . REAL cornbread - no Jiffy Mix allowed - and beans, could be pinto, or navy - butter beans for a treat.
Beans and cornbread I could eat EVERY DAY - with raw onion. Now that is my ALL TIME favorite. I love a variety of foods though.

 

[Scrapman]

Borscht.

 

[iboya]

Fair use cited

My Hungarian mother made this often and I loved it

http://www.xpatloop.com/news/hungarian_letcho_with_eggs

Hungarian Lecsó With Eggs

http://www.xpatloop.com/controls/th...bae-3419-4d41-8866-a1b7db173d2f.jpg&d=a&w=600
Hungarian Letcho (lecsó) is a ratatouille-like dish made of stewed onions, tomatoes, and paprika. It can be served plain or with eggs or rice.

Ingredients for about 4 servings:

2-3 large onions, minced
10 bell peppers, halved lengthwise and cut into ½ inch slices
6 tomatoes, cored and cut into ¾ inch dice
8 eggs
2 Tbsp grease or olive oil
salt
freshly ground black pepper

Preparation time: 45 minutes

Difficulty: ☺

Preparation:

Add the oil to a large skillet with the onions, stirring occasionally, until the onions have softened. Add bell pepper. Cover and simmer very slowly, stirring occasionally, until pepper is half done. Add tomatoes and continue to simmer, covered, until peppers and tomatoes are soft.

Beat the eggs and add to the pot, mixing well. Simmer, covered, for 5 minutes.

Season with salt and black pepper to taste. Serve immediately with fresh bread.

Hint: You can add ingredients to taste.

Source: Puszta.com

 

[iboya]

Fair use

https://encrypted-tbn0.gstatic.com/...U5fLJpMremo08A1lsxe1kd_N3jA26pw6BoYKhKsqaGe3A

Another favorite
Hungarian Kifli

http://www.geniuskitchen.com/recipe/kifles-nut-rolls-or-horns-13863

READY IN: 1hr
YIELD: 80 Kifles UNITS: US
INGREDIENTS
DOUGH
4 cups flour
2 (1/4 ounce) envelopes yeast
1 cup butter
4 egg yolks, save whites
1 cup sour cream
1 cup powdered sugar
1⁄2 cup granulated sugar
FILLING
2 cups ground nuts
1 cup sugar
4 egg whites, stiffly beaten
1 teaspoon vanilla

DIRECTIONS
Combine nuts, sugar and vanilla.
Fold in egg whites; set aside.
Put flour into a large bowl.
Add the yeast to the egg yolks in a small bowl and let soften.
Cut butter into the flour until crumbly.
Add egg yolks and yeast and sour cream.
Mix well until it forms a smooth ball.
Form into 10 balls and chill.
Mix 1 cup granulated and 1 cup powdered sugar.
On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
Cut the circle into 8 pie-shaped wedges.
Fill the wide end of each wedge with 1 level teaspoon of filling.
Roll from wide end to the point.
Continue with all the balls.
Place on greased cookie sheets.
Bake at 325°F for 15 minutes.

 

[iboya]

And this is my favorite dish

https://images-na.ssl-images-amazon.com/images/I/81vVZLqon6L._SL500_.jpg

 

[Millwright]

PJ's Seafood in Victoria, Tx. does grilled oysters on the half shell.

A little blackening seasoning and Slap-Ya-Mamma seasoning on them, some parmesean cheese sprinkled on top. (There may have been something else, A drop of tabasco green maybe)

He puts them on the grill and covers with one of those aluminum turkey pans to help the cheese melt.


OMG!

 

[inskanoot]

Jambalaya, basil pesto, super fresh cole slaw, Spanish rice with bay leaves, turkey chili.

We have some great cooks at work that take turns treating everyone. One person has several signature dishes that seem ridiculously simple, like turkey legs, that are extremely delicious.

The turkey chili recipe uses 2 regular cans of Chili Magic and one hot (Texas), 3 cans of Aldi’s tomatoes with chiles, and a pound each of ground chicken and turkey. I might be able to get the actual recipe.

 

[2Trish]

My absolute favorite would have to be Grilled Filet Migon, drizzled with homemade Demi-glace (from grass fed beef) and Wild Morrel mushrooms, topped with a little crumbled Stilton cheese. To accompany, Garlic mashed potatoes, roasted asparagus, and a fresh salad.

Made a huge batch of Demi-Glace and cut it into 1 cup pieces and froze. I've got enough Demi-Glace for about 10 of these meals and I've made this twice in the last two weeks.

If you like sauces for your steaks, try Bearnaise Sauce. It was really big in the 60's & 70's but if you are lucky you still might find it in a high end restaurant. Allrecipes has an easy recipe for it.

 

[Gercarson]

And this is my favorite dish

https://images
I can see why.

 

[littledeb]

How in the heck can you pick your favorite dish? All sound so yummy! One of my favorite is something we can't get very often: pheasant fried in butter, but oh so rich!. Then perch. We go ice fishing in the winter and catch pails full of perch.

 

[gawarriorqueen]

Pot roast with potatoes and carrots. Makes me happy every time!

 

[mzkitty]

Raspberry pistachio Salmon

Salmon fillets
crushed pistachios
good seedless raspberry jam

Dip salmon in egg wash and roll in crushed pistachios
bake in glass pyrex coated with a bit of olive oil on bottom for 15 minutes at 325

heat raspberry jam in pan on stove with a bit of water to thin it a bit. Stir frequently until smooth.

Cover bottom of plate with jam sauce and place salmon on top. We serve with sauteed zucchini.

Had this at a very good restaurant and it was so simple to replicate - quick and easy even for after work!

Wow, that sounds unusual and good. I'm going to have to try it. Thanks!

If you like raspberry stuff, try this outrageous raspberry bar I found on a Land O'Lakes Butter box 20 years ago. The longer it sits the better it gets. If it lasts that long. Trust me, don't be tempted to eat it on the first day at least. Wait for the flavors to meld.

Old World Raspberry Bars

2 1/4 cups all-purpose flour
1 cup pure cane sugar
1 cup chopped pecans
1 cup butter, softened (2 sticks)
1 egg
1 10-oz jar (3/4 cup) raspberry preserves

Heat oven to 350 degrees.

In large mixer bowl, combine all ingredients except raspberry preserves. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Reserve 1 1/2 cups mixture and set aside. Press remaining mixture on bottom of buttered 8-in. square baking pan. Spread preserves to within 1/2" from edge. Crumble remaining 1 1/2 cups of mixture over preserves.

Bake 40-50 minutes until lightly browned. Cool completely.

Recipe says you can cut into bars at this point, but I just let it sit in the pan on the counter until I want one. The last one I had at day 5 the last time I made it was even better than the one on day 2.

 

[Garand]

Just got done fixing Shelby Chili, using the kit they sell at Kroger. I think the reason I like it so much is the masa flour....which somehow magically changes the flavor? I don't know but it is some darn good chili.

 

[jazzy]

elk.
anything with elk
elk spaghetti
elk roast
elk burgers
elk kabobs
elk stew
elk chilli
elk stuffed green peppers
elk lasagna
elk sausage patties
elk backstrap
elk steaks
baked, fried, broiled, grilled, doesnt matter. i love some fresh caught elk.
catching aint easy, they are wary critters. got to sneak up on them with a pen light and a twinkie. dont forget the 30.06, that comes in handy too.

 

[33dInd]

Beer stew
Meat rolled in flour and seared in the pan
One bottles of your favorite brew
Potatoes. Carrots. Onion. Garlic. Mushrooms
Bottle of catsup.

One bay leaf.
Simmer and enjoy the day

 

[Homestyle]

Fried green tomatoes is my all time favorite.

 

[Intestinal Fortitude]

right now I'd like some sourdough pancakes and real maple syrup

 

[Be Well]

Saag panir served with home made chapatis and rice. I could practically live on it.

Indian style greens with cream cheese and cubes of home made panir (fresh cheese) and spices. I've never seen a single person who did not love tihs. I'v made huge pots of it and seen it disappear quickly. General recipe, adjust quantities as needed.

Lots of fresh greens, my favorite to use are kale, a bit of chart, and spinach. Frozen spinach can be used. Collards too but cooking time is longer for them so greens have to be added from longer to cook to shorter such as spinach. Some people use other greens like mustard or radish greens (gag).

Heavy pot, use ghee preferably or sesame oil and butter.

Add:

black mustard seeds - when they turn grey and pop, quickly add:
grated fresh ginger
cumin seeds
sprinkle of crushed chilies according to taste or minced fresh jalapeno

stir a few minutes and then add
coriander powder and/or garam massala
turmeric
a pinch or two of hing (asafoetida)

Stir a a minute then start adding greens, washed and chopped well, and sprinkle with salt.

Keep the lid on and check and stir, may need to add a bit of water, do not let them burn!

When tender, stir in some cream cheese (how much depends on how many greens) and cook a few more minutes. When done, greens should be completely tender, then stir on cubes of home made panir, to make it the the best, the cubes should be deep fried or sauteed.

Some recipes use tomatoes, garlic or onions but I prefer it without.

Second favorite is lasagna with eggplant and spinach.

 

[Babs]

If you like sauces for your steaks, try Bearnaise Sauce. It was really big in the 60's & 70's but if you are lucky you still might find it in a high end restaurant. Allrecipes has an easy recipe for it.

Thank you.
Yes, I've made Bearnaise also.

 

[Homestyle]

I don't like the taste of grass fed beef that I have bought at the butcher shop. I don't like the Wagyu Kobe stuff either. Really an odd taste to me. It may be the best but when I eat beef I want it to taste the way I like it. We buy a half a cow once a year from a small local cattle grower. That's good for us.

 

[Jubilee on Earth]

Mine is Corn Casserole. It's my ultimate comfort food!

CORN CASSEROLE RECIPE

-2 whole eggs, whisked
-1 cup sour cream
-1 cup heavy whipping cream
-2 Tablespoons vegetable oil (I use avocado, but vegetable blend or canola will do as well)
-1/2 stick of butter, melted
-(2) 15 oz cans of whole sweet corn, undrained (or for fresh corn, loosely pack two pint jars of freshly cut corn, and add two tablespoons of water to each jar)
-3 Tablespoons of sugar
-2/3 cups all purpose flour
-1 Tablespoon baking powder
-1/4 teaspoon salt
-1/2 cup of yellow corn meal
-1/2 to 1 teaspoon Cajun spice, Old Bay, or "Mixed-Up Pepper" (depending on how you like spice)

Preheat the oven to 350 degrees. Spray a casserole dish with non-stick cooking spray. Next, take two large mixing bowls. In one, mix the dry ingredients. In the other, mix the wet ingredients. Pour the wet ingredients into the dry ingredients and mix together. Pour into the casserole dish, and bake for 30 minutes. Pull out the dish, stir well, and put back into the oven to cook for another 20-25 minutes.

Let me know how you like it if you try it! My husband calls this dish, "Corn Yum Yum" ;-)

 

[evenso]

Question for those who won't share their recipes. Why not? If it's good, why wouldn't you want to share it? Especially here. There's very little chance that any of us will be dining with each other, using your recipe and claiming it to be our own.

Two of my favorites:
Chicken Picatta with angel hair pasta
Medium rare filet mignon, baked potato and broccoli with hollandaise. Sometimes I'll skip the broccoli and hollandaise and make bernaise for the steak.

 

[Ordinary Girl]

Saag panir served with home made chapatis and rice. I could practically live on it.

Indian style greens with cream cheese and cubes of home made panir (fresh cheese) and spices. I've never seen a single person who did not love tihs. I'v made huge pots of it and seen it disappear quickly. General recipe, adjust quantities as needed.

Lots of fresh greens, my favorite to use are kale, a bit of chart, and spinach. Frozen spinach can be used. Collards too but cooking time is longer for them so greens have to be added from longer to cook to shorter such as spinach. Some people use other greens like mustard or radish greens (gag).

Heavy pot, use ghee preferably or sesame oil and butter.

Add:

black mustard seeds - when they turn grey and pop, quickly add:
grated fresh ginger
cumin seeds
sprinkle of crushed chilies according to taste or minced fresh jalapeno

stir a few minutes and then add
coriander powder and/or garam massala
turmeric
a pinch or two of hing (asafoetida)

Stir a a minute then start adding greens, washed and chopped well, and sprinkle with salt.

Keep the lid on and check and stir, may need to add a bit of water, do not let them burn!

When tender, stir in some cream cheese (how much depends on how many greens) and cook a few more minutes. When done, greens should be completely tender, then stir on cubes of home made panir, to make it the the best, the cubes should be deep fried or sauteed.

Some recipes use tomatoes, garlic or onions but I prefer it without.

Second favorite is lasagna with eggplant and spinach.

How do you make or where can you buy the panir TIA!

 

[AlfaMan]

Wow-this has got to be one of my favorite threads in recent memory. My wife has copied down about half the recipes here. The variety of foods mentioned here, the different ways of doing familiar dishes-this thread is an eye opener. The raspberry encrusted salmon sounds incredibly delicious, the depression spaghetti and the corn casseroles sound just as good. I can't wait for the missus to get in the kitchen with some of these recipes!

 

[Walrus Whisperer]

1st:French Toast, Eggs with some milk, beaten and salted, bread not soaked but dipped each side, cooked in butter till crispy, then buttered while hot. i will make a whole loaf of bread up at a time and eat it for several days reheated. no sweetener ever. My sister sticks vanilla in hers, Yuuuk!

2nd: canned salmon patties. Can of salmon, mixed with an egg and a packet of saltines, fried with butter till crispy. cook all of it and can eat cold or warmed up for a couple days.Sometimes i dice some onion up for special.

 

[mzkitty]

1st:French Toast, Eggs with some milk, beaten and salted, bread not soaked but dipped each side, cooked in butter till crispy, then buttered while hot. i will make a whole loaf of bread up at a time and eat it for several days reheated. no sweetener ever. My sister sticks vanilla in hers, Yuuuk!

2nd: canned salmon patties. Can of salmon, mixed with an egg and a packet of saltines, fried with butter till crispy. cook all of it and can eat cold or warmed up for a couple days.Sometimes i dice some onion up for special.

Salmon patties are nice, but I don't like cleaning the canned salmon. Oh, I know people say just to use all of it, but I can't do the bones. Hmmm, maybe I'll use some of the salmon filets I buy on occasion from the freezer at the supermarket. Something like 8-10 fat filets for around $15.00. Used to be $11.00.

Anyway, this reminded me of something my mother also used to make and I haven't had it in ages. Because they don't sell cod in those little wooden boxes anymore, I don't think. I'll have to look. She used to make up pan fried codfish patties using the flaked codfish, cold mashed potatoes, onion, salt & pepper, an egg, flour dusting, and then fry til golden. Now I want some. Those were GOOOOOOOD. Will have to go hunting.

 

[Donald Shimoda]

Revenge.

Best when served cold.

 

[inskanoot]

Pork hocks and sauerkraut made in the pressure cooker.

 

[Rattlehead]

Favorite dish, that would be the wife. Dang that red hair drives we wild.

Preach it brother! Wife is a NATURAL strawberry blonde

Recipe: One part father-in-law, one part mother-in-law.

 

[nomifyle]

use to be fried chicken, been pizza for the last few years, I like it cold out of the fridg.

Judy

 

[Raggedyman]

Favorite dish, that would be the wife. Dang that red hair drives we wild.

Preach it brother! Wife is a NATURAL strawberry blonde

that's Raggedyann!!! a NATURAL strawberry blonde . . . and occasionally she'll demonstrate the temper that goes with it all . . . I of course would have nothing to do with that part of it . . .

​

 

[Be Well]

How do you make or where can you buy the panir TIA!

Panir is very easy to make. Here is how I make it, DH LOVES it.

I use my largest pot with a heavy bottom. You cannot let the milk burn.

Mine fits almost 2 gallons of milk, maybe 1 gallon and 3 quarts. Adjust amounts as needed.

Put milk in heavy bottomed pot with enough extra room since boiling milk froths up a lot.

Put on high or almost high, lower heat makes the milk stick on the bottom more. I use high.

Stir constantly with a flat wooded spoon, like a paddle, I use bamboo spoons.

Before you start, make your curdling agent. I use "sour salt" - citric acid dissolved in hot water, usually one teaspoon per gallon of milk works. You can use lemon juice but it's much more expensive and troublesome.

As soon as the milk starts to boil up, push off the burner or turn off, and then carefully pour in the curdling agent all over the top of the milk - I pour some left to right, north to south, and around, so the agent goes to all areas of the milk. Then take your spoon and careful stir it in, you want to get the curdling agent to all the milk, but not break up the curds that are forming.

When the agent is equally distributed throughout the milk, you should see a slightly yellowish greenish semi-translucent liquid with large clumps of curds floating in it. If the liquid whey is still miliky looking, either the whey needs to be gently stirred a bit more, or you need to add a little more curdling agent.

Then put on the heat again for one minute or so to heat up the curd, this solidifies it.

Then have a colander lined with damp muslin cloth or very thin cotton tea towel lining it. With a slotted spoon carefully scoop out the lumps of curds and place in the cloth. At the end you never can get all the curds, so that part I pour through a strainer to get it all and add to curds in the colander. They whey can be saved as it is nutritious and tasty, my cats used to love it too. It can be used in baked goods as liquid, or in soups or to cook rice. It does not taste sour. Rice cooked with whey instead of water is very good.

So now you can use the curds as they are, or press them with a weight - like a pot with water in it, to make it very firm. If it is firm you can cut into squares. You can press it as long as you want, even hours. It will keep for maybe 3-4 days refigerated. I like it as a light dessert not pressed, crumbled with some sugar or honey, chopped bananas and/or other fruit, and a little cinnamon and cardamom. DH loves panir pressed, then cut into slices, and fried in an iron frying pan with curry type spices and turmeric, so it's a crusty brown with yellow color. He could live on it, likes it in sandwiches.

 

[vestige]

Wow-this has got to be one of my favorite threads in recent memory. My wife has copied down about half the recipes here. The variety of foods mentioned here, the different ways of doing familiar dishes-this thread is an eye opener. The raspberry encrusted salmon sounds incredibly delicious, the depression spaghetti and the corn casseroles sound just as good. I can't wait for the missus to get in the kitchen wit
h some of these recipes!

I tried the Depression Spaghetti tonight.

It was damned good.

mzkitty was by my side (so to speak)

I love to eat and my belly shows it.

Pour it on chilluns....

I have this thread bookmarked.

If I die of obesity it is your fault.... well...

It is the fault of the Curmudgeon....