What is your favorite recipe?

[Mike Krailo]

Feel free to tell us about one of your favorite recipe's and post them here. I just tried a new recipe today that really blew my wife and I away. I will share it here.

Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

We paired it with mashed potatoes and a bottle of Robert Mondavi Cabernet Sauvignon 2022 and we both thought it was outstanding.

 

[The_Doc_Man]

My dear wife discovered a disarmingly simple recipe for a really nice dessert.

Pick a can of pie filling. Lemon, apple, and cherry have all been tested in our house and work well. In the USA the "Lucky Leaf" pie filling in a 15 or 16 oz can is one ingredient. The other ingredient is a box of Duncan Hines angel-food cake mix.

Put the pie filling in the bottom of an 8x13 (inch) cake pan. SLOWLY and CAREFULLY add the angel food cake mix. The emphatic warnings are because that particular cake mix is almost like confectioner's sugar so you need to mix it in slowly and gently or it gets all over the place and makes a mess. Stir the mix into the filling so that you get a shapeless and apparently uniform consistency blob.

Now pre-heat the oven to 350 degr F and bake for 30-35 minutes. During baking, this will appear to expand like it wants to blow up inside your oven, but then it starts to shrink. Watch to assure you don't start charring the top by leaving it in too long. Remove from oven, let cool for a short while. Slice into small squares or small rectangles for serving.

In the case of lemon, it is a light, smooth, and totally non-cloying dessert. If your favorite pie filling has fruit chunks, be sure to chop up the biggest pieces before mixing in the cake mix. Notice how easy: Two ingredients, mix (carefully), bake, enjoy.

 

[Mike Krailo]

Now pre-heat the oven to 350 degr F and bake for 30-35 minutes. During baking, this will appear to expand like it wants to blow up inside your oven, but then it starts to shrink. Watch to assure you don't start charring the top by leaving it in too long. Remove from oven, let cool for a short while. Slice into small squares or small rectangles for serving.

I had flashbacks to that little rascals scene where they mix up a cake with too much yeast in it and it comes out looking like the shape of the inside of the oven. I like simple though, so I'll try it.

 

[Isaac]

My favorite is a chicken marsala recipe. Simple, really - pan fry breaded 1" strips of boneless skinless chicken strips, set aside. Pour into pan a stick of butter and a bottle of marsala cooking wine with as many mushrooms as you will. Add chicken bouillon. Salt and pepper. Then add the chicken and let 'er simmer as long as you want, the longer the better the sauce. Serve with mashed potatoes or pasta, I prefer mashed potatoes.

 

[Mark_]

I do a variant on dirty rice that is very easy.
In a pot, add one lbs high fat ground beef, upto one onion (diced), upto one green pepper (diced) and a stalk of diced celery.
Optional salt and pepper to taste.

Brown on a very low temperature so you don't burn off the fat.

When browned and the onion is very tender, mix in 3 cups of instant rice, a 15.5oz jar of Tostito's mild chunky salsa, and 3 cups of water. Bring to a gentle boil, take off the heat, and let stand for about five minutes. It will be ready to serve!

If you don't want to do the salsa, you can use tomato soup or paste instead. If you use paste, it needs a little extra water.

NOTE: Use high fat beef so you get a fuller flavor.

 

[The_Doc_Man]

One of my wife's favorites (and mine) is pulled pork.

You need pork like you would get from grocery stores or even from Sam's club - maybe one or two packs of boneless pork chops (at least 12 chops total), two large yellow onions, a small can or bottle of ginger ale (in our area, Canada Dry brand is most common), and two mid-sized bottles of your favorite barbecue sauce. It is OK if they are not the same flavors, because experimentation can be fun. Our favorite combo is one Honey Mustard, one Mesquite Smoked.

Get a suitably sized crock pot. Chop the onions in chunks 1/2 inch to 3/4 inch. Hold aside. Put in a layer of chops, a layer of chopped onions, a layer of chops, a layer of chopped onions, etc. Note that you DO NOT remove fat from the chops, because that fat will render down and add to the flavor. Add 8 oz. of Ginger Ale. Put the crock pot on low and cook overnight. Since you are rendering the fat, that small amount of Ginger Ale is all the moisture you will need.

Next morning, use forks to pull (apart) the pork chops so that everything now looks like shredded meat. Mix in the barbecue sauce, stirring it thoroughly. Turn the crock pot to High for about 1 hour. Serve on buns (as a Sloppy Joe) or as a pile of protein on the plate next to veggies.