New recipe?

Question by ribbitt_ribbitt_83: New recipe?
I would love to have some new recipes to try. I am always on the different food sites to get new ones and I get emails from the sites too. But I’d like to know what your favorites are.

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Thanks a bunch.

Best answer:

Answer by celestial mom
umm my favorite are taing common recipes and altering them to a degree. i like spanish chicken and rice.irst boil your chicken until done and keep broth. fry onion, garlic, green pepper, until golden brown, then add crushed tomatoes,add 2 cups of rice,and about 2-3 cups of broth (enough to cook rice) don’t stir too much after you add rice . when rice is almost done and sauce is still thin add fresh cilantro and chicken. its one of my favorite dishes. need any help e-mail me.

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3 thoughts on “New recipe?

  1. I have posted many of my favorites at Recipezaar, where I have almost 1000 of them, many which include pictures I took myself (right before eating!!)
    I am sure you would find some that you would enjoy. If not from me, then from someone else there (they have over 200,000 recipes.

    Click the link to see my recipes!

  2. My Fav. is Pork Catchitorie

    Slice 1 # boneless chops into Thin Small slices
    Brown in Olive Oil till Crisp
    Add 2 Bell Peppers sliced& 1 onion sliced
    1 Lg. can of Mushrooms
    plus Your Fav. seasonings
    1 Lg. can Tomatoe sauce & 1 /2 can water
    Cover & simmer 1 Hr. stirring occas.

    Serve over Rice or Mashed Potatoe YUMM

  3. I make this for a special occasions(anniversary,my husbands boss coming for dinner, this would sure impress a new love interest ) It’s a little pricey but well worth the time and money…..Hope you enjoys it.

    Fillet of Beef Bourguignonne

    1 (3-pound) filet of beef, trimmed
    Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
    3 to 4 tablespoons good olive oil
    1/4 pound bacon, diced
    2 garlic cloves, minced
    1 1/2 cups good dry red wine, such as Burgundy or Chianti
    2 cups beef stock
    1 tablespoon tomato paste
    1 sprig fresh thyme
    1/2 pound pearl onions, peeled
    8 to 10 carrots, cut diagonally into 1-inch-thick slices
    3 tablespoons unsalted butter, at room temperature
    2 tablespoons all-purpose flour
    1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)

    With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
    In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.

    Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.

    With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.

    Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.

    Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately.

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