What are your favorite recipes?

Oh V you got my mouth watering now!
My husband loves the Giant Shells w/Ricotta and Spinach.! He loves Giada too, but that's another story....

My favorite recipes are the simplest, since I don't really like to cook anymore (I used to make my own bread, pies, everything, from scratch, but got worn out by it.)

I like a raw salad made from:
broccoli slaw mix,
cabbage slaw mix(the kind in the cello bags already shredded),
carrots,
red cabbage,
green onions,
cashews, sunflower seeds, sesame seeds,
Chinese rice noodles
and a simple dressing of:
grapeseed oil (olive oil or any would do)
+ Bragg's apple cider vinegar
+ brown rice syrup (not metabolized as fast as sugar or honey).
You could add lots of colorful vegetables and sprouts if you wanted, but I like to keep it simple.

vtoodler said:

mari, what are your favorite recipes?

Click to expand...

Once upon a time I was a great cook -- no kidding -- this lasted for several years -- then I realized what was the point-- I'd be so tired from cooking all day I wouldn't enjoy the meal myself.

My favourite recipes are French although I love Italian too.

I used recipes from Julia Child or Dionne Lucas --

My specialty was
Filet de Boeuf Braise Prince Albert

others
Roulades de Boeuf
Bouillabaisse de Poulet
Coulibiac
Supremes de Volaille Archiduc


As a first course, my favourite was a consomme served with home made mini bouches. I would tell my guests the proper way to eat this dish was to put a mini bouche on the soup spoon pour sherry on top and then a tablespoon of consomme. They believed me. By the time that course was over they never remembered the rest.

Some of my diasters -- making a salmon souffle (just before the crowd was arriving) opening up my cupboard to get some spices and knocking a spice jar into the mixing bowl. The ******* was covered with salmon guck and glass.

Another (I think funny incident) was when I made cherries jubilee and brought the flaming dish into the dining room -- one of the guest didn t know the dish was to be served en flambe, rushed over, grabbed my masterpiece and dumped it into the sink.

Now, can you see why I prefer a big Mac.

Here's another one:

Pumpkin Praline Cheesecake


Crust
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
1 tablespoon packed brown sugar
½ cup finely chopped toasted pecans

Filling
3 (8 oz.) pkgs. Cream cheese, softened
1 cup canned pure pumpkin
1 cup packed brown sugar
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon allspice
4 eggs
1 tablespoon dark rum (if desired)

Topping
½ cup packed brown sugar
½ cup whipping cream
¾ cup coarsely chopped toasted pecans
---------
In medium bow, stir together all crust ingredients except pecans; press into bottom of 9” springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
Heat oven to 300o F. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. (Cheesecake also can be make with electric mixer). Pour into pan.
Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.
Makes 12 servings.

Here's another one:

Pumpkin Praline Cheesecake


Crust
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
1 tablespoon packed brown sugar
½ cup finely chopped toasted pecans

Filling
3 (8 oz.) pkgs. Cream cheese, softened
1 cup canned pure pumpkin
1 cup packed brown sugar
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon allspice
4 eggs
1 tablespoon dark rum (if desired)

Topping
½ cup packed brown sugar
½ cup whipping cream
¾ cup coarsely chopped toasted pecans
---------
In medium bow, stir together all crust ingredients except pecans; press into bottom of 9†springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
Heat oven to 300o F. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. (Cheesecake also can be make with electric mixer). Pour into pan.
Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.
Makes 12 servings.