Your Favorite Recipe

I get lots of e-mail from people who are eager to share recipes. I am grateful for this but I sometimes wonder: “Why should I be the lucky one with all this information? Why doesn’t everyone share with everyone else?” And so I am posting this post RIGHT now for you to share your favorite recipes in the comments. Go on, enlighten each other, share and share alike. Post ones from your favorite cookbooks, no one will know. I’d post mine but first I have to think up a favorite. Can’t wait to read yours.

24 thoughts on “Your Favorite Recipe”

  1. This has to be one of my favourite vegie side dishes and features the humble cabbage – I’m not sure why so many people have so much against the poor cabbage! Very simple and quick – dice (but not too small) 4 full rashers of bacon and fry gently in a pan with some butter (if necessary), garlic (at least 2 crushed cloves) and freshly ground black pepper. When bacon is crisp add 1/4 of a cabbage shredded. Stir until cabbage and bacon are combined, squeeze over the juice of 1/2 a lemon. Cover and cook over the lowest heat until the cabbage is done to your taste. I cook for only about 3-5 minutes as I like the cabbage still to have a bit of crunch.

  2. Molten Chocolate Baby Cakes


    • 50g soft unsalted butter, plus more for greasing
    • 350g best dark chocolate
    • 150g caster sugar
    • 4 large eggs, beaten with a pinch of salt
    • 1 teaspoon vanillia extract
    • 50g plain or Italian 00 flour
    • 6 individual pudding moulds, buttered baking parchment


    You can make the mixture up a few hours in advance and put it reading and waiting in the prepared moulds in the fridge until you want to cook them, which must be the moment you’re ready to eat them.

    Unless you are making these up in advance, preheat the oven to 200°C/gas mark 6, putting in a baking sheet at the same time.

    Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape on the cooled chocolate, blending it to a smooth batter.

    Divide the batter between the six moulds, remove the preheated baking sheet from the oven, arrange the moulds on it and place in the oven. Cook for 10-12 minutes (an extra 2 minutes will be needed if the puddings are fridge cold when you start) and as soon as you take them out, tip out onto small plates or shallow bowls. Serve with whipped double cream, creme fraiche or ice cream.

    Recipe from: How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (Nigella Lawson)

  3. Ok, its not mine, but it is still kickass. Better than any steak frites at some frou-frou French bistro.

    Sol Fire Hanger Steak

    10 large shallots, peeled and thinly sliced

    15 cloves garlic, thinly sliced

    4 bay leaves

    2 cups homemade barbecue sauce (or your favorite purchased sauce – I use Sweet Baby Rays)

    2 cups red wine (divided)

    2 pounds hanger steak, cleaned, trimmed (cut into 4 portions, see note)

    2 tablespoons butter

    1 teaspoon red wine vinegar

    Combine shallots, garlic, bay leaves, barbecue sauce and 1 cup wine in large, zipper-lock plastic bag. Add meat to bag and marinate in refrigerator 12 hours or overnight.

    The next day, remove steaks from marinade, reserving both liquid and solids and scraping off any excess marinade. At this point steaks can be chilled until ready to grill.

    Transfer solids to medium saucepan. Cook until shallots are slightly translucent, about 3 to 5 minutes. Add remaining 1 cup wine and reduce over medium-high heat until almost dry, about 20 minutes. Add reserved marinade liquid to pan and cook 10 minutes.

    Strain mixture again and discard solids. Return broth to heat and bring to boil. Should any foam form, skim off and discard. Whisk in butter and wine vinegar and cook until butter is melted.

    Grill steaks to desired doneness. Serve topped with sauce. Makes 4 servings.

    Note: Hanger steak is available, or can be special-ordered, at specialty meat markets such as Grasch’s. If you cannot easily find this cut of meat, flank steak can be substituted.

    Frittes Spice Mix

    1 tablespoon ground cumin

    1 1/2 tablespoon ground coriander

    1/4 teaspoon cayenne pepper

    1/4 teaspoon onion powder

    1/4 teaspoon garlic powder

    1/4 teaspoon sugar

    1 tablespoon paprika

    Salt and pepper to taste

    Freshly made french fries (frittes)

    Combine all ingredients but salt and pepper and french fries. Mix well and add salt and pepper as needed. Lightly sprinkle over frittes and serve. Makes 4 1/2 tablespoons.

    Note: Mixture can also be served over vegetables or poultry.

  4. Ratatatatouille.

    2 zuchinnis, 1 eggplant, 3 medium tomatoes, 2 cloves garlic and 1 red onion are all diced chopped minced whatever and jump into the hot olive oiled pan drizzles with salt pepper and cumin. They fry a while, a cube of sugar is dropped in between, so is water and tomato sauce, just a little, just enough. Agonizing vegetables are covered, 20 minutes, time to chop basil/coriander, slice some old bread and toast it in the oven, prepare any kind of cheese, parmiggianno, gruyere, take the lid off the ratatouille pan, let the veggies breathe, put them on toasted bread, and the additional ingredients.

    not a recipe, really.

  5. I have 3-4….as of right now:

    The Best Brunch…EVER!!!


    (from Linda McClellan of Liberty, TX for the HEB Grocery Store Cookbook – Vol. 2)

    14 frozen Parker House Rolls, frozen (the kind of rolls that rise)

    ½ cup sugar

    1 ½ tsp. Cinnamon

    ½ cup chopped nuts

    ½ cup brown sugar

    1 3 5/8-ounce box butterscotch pudding mix (not instant)

    1 stick butter or margarine, cut into pieces

    Layer ingredients into oiled tube or bundt pan in the order listed. Do not stir. Cover with a clean, cry towel and leave at room temperature overnight.

    Preheat oven to 350. Uncover and bake 15 minutes. Cover pan with foil and bake 15 minutes more. Remove from over and invert onto serving plate. Serve hot or cold (it won’t make it to “cold”).


    Pillsbury pie crust (one packet)

    1 cup basil-garlic feta cheese, crumbled (if using plain feta, mix in ½ tsp each: basil oregano, garlic)

    1 package frozen spinach, thawed & drained

    1 cup shredded mozzarella, monterrey jack, etc.

    4 eggs

    1 tsp each: salt, pepper, basil, oregano

    1 cup lowfat evaporated milk

    1 tomato – sliced thin, patted dry, slices lightly salted and sprinkled with dried basil

    Parmesan cheese, grated

    Preheat over to 375. Grease pie plate, add piecrust dough, sealing edges (per package directions – do not bake).

    Sprinkle feta evenly over bottom of crust. Top with spinach.

    Whisk eggs, half & half, milk, and seasonings thoroughly. Pour evenly over spinach in crust. Layer in order: ½ cup mozzarella, sliced tomatoes, remaining mozzarella and sprinkle with parmesan.

    Bake for approx 45 minutes (could be less – check after 30 minutes) or until a knife inserted comes out clean (and quiche isn’t jiggly if you shake it).

    Let cool for 10 minutes before slicing.

    Options: Replace spinach with other vegetables like broccoli, bell pepper, etc; you can add cooked bacon or sausage; vary cheeses and spices. (Or you can double the egg/milk part and use the extra pie crust for meaty quiche).

    The Best German Chocolate Cake Ever

    Original GERMAN’S® Sweet Chocolate Cake

    1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

    1/2 cup water

    2 cups flour

    1 tsp. baking soda

    1/4 tsp. salt

    1 cup (2 sticks) butter or margarine, softened

    2 cups sugar

    4 eggs, separated

    1 cup buttermilk

    1 tsp. vanilla

    LINE bottoms of 2 (9-inch) round cake pans with wax paper.

    MICROWAVE chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

    MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition.

    BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

    BAKE at 350°F for 30 minutes or until toothpick inserted in centers comes out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks.

    INSIDE-OUT GERMAN CHOCOLATE CAKE FILLING/FROSTING – you may want to double this recipe

    (from Gourmet Magazine & the Bridge Street Bakery in Waitsfield, VT)

    7 oz sweetened flaked coconut

    4 oz coarsely chopped pecans (1 cup)

    4 oz coarsely chopped slivered almonds (1 cup)

    14-oz can sweetened condensed milk (lowfat works just as well)

    1 tablespoon vanilla

    Preheat oven to 325°F.

    Spread coconut & nuts in a large shallow baking pan. Bake, stirring occasionally, until golden, 12 to 18 minutes. Remove pan from oven.

    Increase oven temperature to 425°F.

    Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.

    Stir in coconut, pecans, and vanilla and let cool slightly. Spread between layers and on top of cake. Enjoy!

  6. I can’t think of an all time favorite – but this is my current favorite. Delicious and full of color!

    Quinoa Stew


    ½ cup quinoa

    1 Cup water

    2 cups chopped onions

    2 garlic cloves, minced or pressed (More if you like garlic)

    2 tablespoons olive oil

    1 celery stalk, chopped

    1 carrot, cut on the diagonal into ¼ inch thick slices

    1 bell pepper, cut into 1-inch pieces

    1 cup cubed zucchini

    2 cups undrained chopped fresh or canned tomatoes (I cut cherry tomatoes in half for this)

    1 cut water or vegetable stock

    ½ teaspoon chile power

    1 teaspoon ground coriander

    Pinch of cayenne

    2 teaspoons fresh oregano (1 teaspoon dried)

    Salt to taste


    Grated cheddar or Monterey Jack cheese (optional)


    Cut up veggiess and get spices ready. Vegetable amounts are only guidelines. You can change them, or use more, just add a little more liquid if you add more veggies.

    Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes, until soft. Set aside. (Check at 10 mins because sometimes this cooks quickly)

    While the quinoa cooks, in a covered soup pot sauté onions and garlic in oil for about 5 minutes on medium heat. Add the celery and carrots and continue to cook for 5 minutes, stirring often.

    Add the bell pepper, zucchini, tomatoes, and water or stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered for 10 t0 15 minutes until the vegetables are tender. Stir the cooked quiona into stew and add salt to taste.

    Top with cilantro and grated cheese, if you wish.

    Serve immediately

  7. Got this recipe from a local restaurant. It’s rich and incredibly good.


    1 cup sugar

    3 large eggs

    3 large egg yolks

    14 oz sweetened condensed milk

    12 oz evaporated milk

    1 Tbs vanilla

    Preheat oven to 325 degrees.

    Melt sugar in heavy skillet over low heat, stirring occasionally to keep

    caramel from scorching. Continue to stir until caramel is golden and free of lumps. Spread in an 8 x 8 inch pan or flan pan, if you have one.

    Combine eggs, condensed milk, evaporated milk, and vanilla. Pour into caramel lined pan. Place the pan inside a larger roasting pan.

    Place in oven, then pour hot water into larger pan until it reaches half way up the sides of the smaller pan. Loosely cover smaller pan with alluminum foil.

    Bake for 1 1/2 hours, or until just set. Check at one hour and 15 minutes and remove if done. Let cool in pan until room temperature. Refrigerate at least 3 hours before serving. Serve upside-down and pour a little caramel sauce over the top. Can sprinkle with a little cinnamon.

  8. I cut this from the San Antonio Express. My friends scoffed at first – thought the Velveeta too trashy – but then finished it off pronto. I am now required to make it at all pot lucks, instead of my more gourmet offerings.


    5 large potatoes

    4 oz heavy cream

    1 12 oz can of evaporated milk

    1 lb Velveeta

    1 stick of butter

    Bacon/Green onions/Sour cream

    Bake potatoes, then chill overnight. Peel and grate potatoes. Melt together cheese, milk and butter. Add to potatoes, stir well. Bake at 350 degrees F for 40 mins. Take out of oven and immediately top with chopped bacon, green onions and sour cream.

  9. Tho it’s way way off the meal plan for my newly diagnosed diabetes, has always been great. My favorite part, no actual measurements. :D

    Chicken breast, skinned



    Bread Crumbs

    Cheddar cheese, grated

    Mozzarella cheese, grated

    Arrange chicken breasts in a broiler pan which has been lined withfoil.

    Brush butter and honey over chicken. Bake at 350 for 30 minutes.

    Mix bread crumbs with more butter. Remove chicken from oven and placecrumbs on top of each chicken piece.

    Return to oven for 20 minutes.

    Sprinkle grated cheeses over chicken. (This will form a sort ofskin oven the chicken.)

    Return to oven for 10 minutes.

  10. I’m tempted to divulge the recipe for my mom’s killer brownies. Calls for 8 eggs, though, and I’m not sure I want to be responsible for the mayhem that is bound to erupt….

  11. eight eggs eh? both whites and yolks? they definitely deserve their name then. Sounds like they would fit in the last meal I would have before the electric chair.

  12. kate of the great salt lake

    easiest 10 minute peach cobbler ever

    put about a cup to a cup and 1/2 of flour and about a 1/2 to 3/4 cup of sugar into the cuisinart. blend it. put about 3/4 stick of cold butter in. blend it until the mixture looks like cornmeal. add the secret ingredient – almond extract – as much or as little as you like. I suppose you could add vanilla instead if you don’t like almond extract.

    cut up a bunch of peaches (this works for just about any fruit, but I like peaches the best) I leave the skin on the peaches because it wouldn’t be 10 minute cobbler if you went through the trouble of peeling the peaches. If you insist on this, then the cobbler will be an hour and 10 minute cobbler (i peel peaches very slowly)

    You can sugar the peaches if its early in the season, but that’s up to you. Put the peaches into a glass pan, pie pan and then dump the flour/sugar/butter/secret ingredient mixture on top. Make sure you spread the mixture all over the peaches and don’t just leave it in a big pile in the middle. If you want a little extra crunch toss some sliced almonds on top. Throw it in the oven (350-375) for about a 1/2 hour – the top should be browned and the peaches bubbly.

    Yummo. It’s good for breakfast too when the top is all congealed. Happy Eating!

  13. meg (not to be confused with other meg)

    My current favorite, only because it’s what I made tonight:

    Seared Tuna w/nectarine salsa

    Dice 3 firm ripe nectarines.

    Add the zest and the juice of 1 lime.

    Add 1 tsp sugar,

    1 chopped serrano chile,

    a handful of creole seasoning mix, (or if you’re not in cajun oountry, a mixture of diced onions, celery, bell peppers, garlic, and parsley)

    1/2 Tbsp chopped fresh mint,

    2 Tbsps chopped fresh cilantro,

    a dash of salt.

    Mix gently and chill while you prepare the tuna (highest grade, thickest steaks you can get… if you can go deep fishing in the Gulf and snare a tuna yourself, more the better! Kudos to my husband Kevin!).

    Heat a cast iron skillet over medium-high to high heat (depending on the power of your kitchen vent system). When hot, add a little olive oil and toss in your tuna steaks after sprinkling them with salt and pepper. Sear them quickly and flip ’em, searing both sides but not overcooking!

    Spoon nectarine salsa over tuna. Great with jasmine rice with chopped cilantro!

  14. Apricot Cherry Bake

    Ignore the fact that this is a Martha Stewart recipe – it’s wonderful! It’s also quick and easy if (1) you don’t mind making pie crust and (2) you own a cherry pitter.

    3 pounds ripe apricots, sliced

    ½ pound cherries, pitted (about 1 ¼ cup)

    ½ cup flour

    1 cup plus 4 teaspoons sugar

    Pie crust for a single-crust pie (Martha’s pate brisee works really well)

    Toss the fruit with the flour and 1 cup sugar. Place in a buttered 2 qt baking dish.

    Roll out pie crust into a 12-inch round. Cut into 3-inch strips; then cut strips crosswise into 2- or 3-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate about 30 minutes.

    Preheat oven to 400°. Lightly brush crust with water and sprinkle with remaining 4 teaspoons sugar. Bake until crust is golden brown and the juices are bubbling, 45-50 minutes.

  15. I’ll give two short great recipes, one from the Tassajara Cookbook, the other from Vongerichten.

    Avocado-Yogurt Dressing.

    1 avocado

    1 cup yogurt

    1 Tbs lemon juice

    1 clove garlic

    optional red pepper, ground cumin

    Blend everything together. This is great with everything.

    Avocado Asparagus Mushroom Salad.

    1/2 avocado

    10 medium asparagus spears

    12 medium white mushrooms

    1 Tbs olive oil

    1 tsp soy sauce

    1 tsp lemon juice

    optional thyme

    Steam asparagus, chill cut into sections. Cut mushrooms and avocado as desired. Mix oil, soy, and juice until emulsified and serve with veggies.

  16. My comfort food: Mom’s Macaroni and Cheese

    (written from memory–forgive any miscalculations)

    3/4 package of macaroni noodles, cooked al dente

    2 Tb butter

    2 Tb flour

    2 cups milk

    1/3 cup spagetti sauce

    6-8 oz chedder cheese, grated (the best quality you can find)

    Melt the butter in a sauce pan over medium-low heat. Sprinkle in the flour and mix and cook until light golden. Add the milk slowly, stirring constantly. You usually have to get in there with a whisk to get rid of all the lumps. Cook, stirring slowly, until sauce is thickened (takes a few minutes). Add the cheese slowly and mix until all cheese is melted. Add the spagetti sauce and the noodles. For a more traditional baked macaroni, you can sprinkle some more cheese on top and throw it in a 350 degree oven for half an hour. I don’t, cause I like the sauce to stay more creamy, and cause I’m usually hungry. Serve with cottage cheese (yeah, my family is strange) and peas.

  17. This is a recipe that is made over and again throughout the warm summer months. It’s the perfect sidedish, salad, relish, topping- whatever.

    Pink Pickled Onions

    2 lbs red onions, thinly sliced,separated into rings

    6 sprigs fresh rosemary (4-inch)

    2 cups champagne vinegar or white wine vinegar

    1 1/2 cups water

    1 cup sugar

    1 1/2 tablespoons whole mixed pickling spices

    2 teaspoons kosher salt

    Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.

    Add 2 rosemary sprigs.

    Repeat layering twice more with remaining onions and rosemary.

    Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.

    Reduce heat and simmer 2 minutes, stirring often.

    Pour hot liquid over onions, pushing onions down into liquid.

    If necessary, add just enough cold water to cover onions.


    Place lid on jar; refrigerate at least 1 day.

    (Can be made 2 weeks ahead; keep chilled.).

  18. Best idea EVER.

    My current favorite, Tom Yum, a Thai coconut and lemongrass soup. My measurements are guidelines, I generally don’t measure when I cook.

    Broth Part:

    6 cups of chicken broth (yes, you should use home made, but I use canned sometimes too…)

    2-3 stalks of lemongrass, roughly hacked

    juice and zest of 1 lemon

    2 cloves of garlic, chopped

    1 chunk of fresh ginger about half an inch long, chopped

    handful of garlic chives, chopped

    1 Tbs. Thai Chili paste (more or less, to your tastes for hot. 1 Tbs is barely detectable, heatwise. 3 would make this good and spicy)

    3Tbs-1/4 cup of Thai Fish Sauce (yes, you really have to use it, it really won’t be the same. Don’t be scared, it’s delicious.)

    Soup part:

    2-3 boneless skinless chicken breasts, thinly sliced

    a handful each of 2-3 different kinds of vegetables. (I like choosing between baby bok choi, Chinese long beans, or really petite green beans, carrot shreds, thin slices of zucchini, maybe a few straw or enoki mushrooms…this is a simple soup, you don’t want to clutter it, so go lightly)

    2 cans of coconut milk

    1 more clove of garlic, thinly sliced

    a little more ginger, thinly sliced

    a few more finely chopped garlic chives

    chopped fresh cilantro for garnish

    Simmer all the stuff listed under Broth Part together, for 10-15 minutes, or till you think the broth is adequately flavored. Strain out the solids, return the broth to the pan, bring it to a boil, and add the rest of the soup ingredients, besides the cilantro. Simmer till the chicken is done through, and the veggies are tender-ish. Dish it up, sprinkle with cilantro.

    Good for a light meal opener, or for a more substantial meal-soup, have it over some cooked rice.

  19. Green Beans with Mushrooms and Bacon

    Yield: about 6 servings

    6 slices bacon

    1 pound green beans, stems removed

    1 pound medium-sized mushrooms, each cut into quarters

    1 large red onion, sliced

    1/2 cup water

    2 tablespoons cider vinegar

    1/2 teaspoon salt

    1/8 teaspoon crushed red pepper

    In a 12-inch skillet over medium-low heat, cook bacon until crisp; remove to paper towels to drain

    To bacon drippings remaining in skillet over medium heat, add whole green beans, mushrooms, onion, water, vinegar, salt, and crushed red pepper; cover skillet and cook, stirring occasionally, until vegetables are tender, about 20 minutes.

    To serve, spoon bean mixture into bowl. Crumble bacon and sprinkle over beans.

    185 calories per serving.

    From: The New Good Housekeeping Cookbook 1986

  20. does anyone have a recipe for homemade ice cream that includes making it in a ziplock bag with ice rather than cooking it or freezing it? I saw one on TV, but missed the measurements. Help! Looked for it on the internet but obviously didn’t come up with the right search words.


  21. Honey-Carob Brownies

    1/2 cup butter, melted

    1 1/4 cup honey & carob spread (Israeli Product from

    2 large eggs

    1 teaspoon vanilla extract

    1 cup whole wheat flour

    1 teaspoon baking powder

    1/4 teaspoon salt

    1/2 cup walnuts, chopped

    1.Preheat oven to 350*F

    2.Blend together melted butter, honey & carob spread in a bowl. Add eggs and vanilla; mix well.

    3.Add a sifted mixture of whole wheat flour, baking powder, and salt; mix well. Stir in chopped walnuts. Pour into a greased 8-inch baking dish.

    4.Bake for 40 minutes. Cool on a wire rack before cutting into squares.

    Makes 15 bars.

    Recipe courtesy of

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