EASY 10 POINTS! Please, what is your favourite recipe.?

Mark Villifana: Can you please include the recipe and instruction?Thank you.

Catheryn Small: My mom makes a great tuna swirl dish.

Fred Caminita: Normally my dad cooks but my mom makes the most awesomest vegetarian noodles ever. EVER! First there are thin rice noodles, this soup base I don't know what it is, vegetarian "meat", and veggies. *Drool*

Magda Vandergriend: macaroni and cheese ftw!

Sonya Volcko: My Oma's apfelstrudel, it's amazing, it's light, crispy, cinnamony, pure deliciousness. But for entree's it would have to be Boeuf Bourguignon, Julia Child's recipe. Sorry, you will never even touch my Oma's recipe with a ten foot pole, it took me months to get it, and I'm never giving it away, I'll give it to my children when I die.

Jed Mutone: Cream cheese bacon jalepeno wraps: (delish!)Take about 7 fresh whole jalepeno peppers, slice in half, lengthwise, scoop out some of the seeds, stuff with cream cheese, and wrap each one with a slice ! of raw bacon, use toothpick to secure bacon if need to, then either grill or bake. I always bake at 375 for 30-40 minutes. You can eat them hot or cold, we like them better cold. Also i heard some say pineapple chunks under the bacon before you bake these is also good. By the way, i always wear plastic gloves when making these, the acid from the peppers burn my hands badly. But these are awesome, i took these to a bbq and they didnt last long at all....Show more

Hyman Coren: razzleberry pie!!!!!! its the best and or zucchini/banana bread

Maynard Reevers: Mmmmm. I cook my roast cook at 180 degrees Celsius....and I put it all in the oven together. I cook the chicken for 1 hour per kg, and the potatoes for 1.5 hours. So.....let's say it is a 1.5 kg chicken I put that in the oven the same time as potatoes....then it's ready the sometime.

Boyce Gilhooly: I usually start one hour before I expect my put my chicken in the oven.. Peel and quarter potatoes and put ! them in cold water. Peel and thinly slice a large sweet onion! . Peel and thickly slice slice carrots, celery and parsnips. Preheat oven to 425 degrees. I rub the chicken (inside and outside) and potatoes with a paste made of Hungarian Paprika, Garlic Powder, dried Oregano, Salt & Pepper, juice of 1/2 fresh lemon and olive oil. Fresh oregano or whatever fresh herbs you have around, the left over lemon halves and garlic cloves are stuffed into the chicken cavity. Put the large onion slices on the bottom of the roaster. The chicken goes in on a rack, breast side down. Peel and cut up some carrots and parsnips. Put the potatoes and the rest of the vegetables in the roaster with the chicken. Cook the chicken at 475 degree for 30 minutes, reduce heat to 350, turn chicken breast side up and continue roasting for 30 minutes. This works for a 3-4 lb. chicken. Add an additional 15 minutes per pound of chicken roasted at 350 degrees. If you prefer to roast your chicken at a low Temperature, you can still roast the veggies in the same pan! as the chicken.EDIT: Edited above. Also, this is one my favorite recipes for a one dish roast chicken. The chicken is cut into 1/8s or 1/6s, depending on the size of the chicken and if you have nice looking casserole, it can go from the oven to the table.ROASTED CHICKEN WITH APPLES & FENNELServes 4-6Preheat over to 400 degrees F1 whole chicken (about 3 â€" 4 lbs) cut in 1/8s, or 2 whole chicken breasts cut in ½, or 8 small chicken thighs and/or drum sticks (about 3 ½ lbs)4 small crisp apples (gala or fuji) quartered, if large use 2 large/medium apples and cut in sixths2 medium or 1 lg. sweet onion, sliced thick2 small fennel bulbs, quartered8-10 pealed garlic cloves6 small sprigs rosemary2-3 tbs. olive oilPaprika, Garlic Powder, Oregano (or your choice of dried or fresh herbs), Salt & Pepper Kosher salt and pepper to taste(Peeled cubed butternut squash, sweet or white potatoes or sliced carrots would be good too. If you don’t like fennel or can’t get it, le! ave it out. It is the apples and onions that are the main flavor ingred! ients. Be sure to cut the potatoes and in medium to small cubes/slices so they will cook through.)Season Chicken and Vegetables with Paprika, Garlic Powder, Salt & Pepper and/or your choice of herbs/seasonings and the 2-3 tbs. of olive oil.Toss all ingredients in a lg. roasting panTurn chicken skin side up on top of other vegetablesRoast until chicken is cooked through and vegetables are tender, about 45-60 minutes....Show more

David Boehler: WOW! Y'all are awesome. Thank you everyone for the great recipes.

Floyd Labuda: Tuna Swirls: Take Bisquick dough like you would for Biscuits, roll out with a rolling pin to flatten into a large rectangular shape (about 12X14). Then take about 4 cans of tuna in water and drain out the water. Sprinkle the tuna on top of the pastry dough and roll into a jelly roll. Cut into slices and you have swirls. Bake at 350 for about 15 minutes or until brown.Top with a medium white sauce with some American cheese slices mixed in and you! have a nice cheese sauce.Serve cheese sauce over the cooked tuna swirls....Show more

Dee Depung: Tequila Chicken 4 boneless chicken breast, sliced into strips 1 tbsp Italian seasoning 2 tbsp olive oil 1 tsp garlic chopped 1 can diced tomato 1/4 cup tequila and 1 lbs linguine pasta---cooked Cook chicken in large skillet with spices until chicken is no longer pink. add in the diced tomatoes and tequila. Let simmer 5 minutes. Directly pour over the pasta and serve immediately. Serve with salad and garlic bread.

Troy Staton: Sausages with tomato and onion sauce with lumpy mash and peas

Irvin Guiles: apple piee!! xx

Russell Mckinzie: There are some really yummy looking recipes here. I love lumpur (type of flat cake) and lumpia (egg rolls) and my hubby loves pretty much everything!My favourite recipes involve keeping it simple. Do not use salt, rather allow spices and herbs to bring out the flavour while adding to the healthful benefits.Remember that oils! should be used sparingly, especially with veggies because they can abs! orb too much of the oil.We like to do semi-home made. But we use non-traditional cheats. A good example is that we will use low-sodium V-8 instead of spaghetti sauce, and then add our own fresh herbs and spices....Show more

Otto Lingafelt: Tough one! I would have to say that my fave is a dish that has tomatoes, zuchinni, onions and jack cheese. One of these days I'll have to get the recipe and find out what all goes in it, but it's wonderful and it's kinda a throw together thing.

Hyman Coren: This is by far, hands down the best recipe I have. While it takes several hours to make (simmering) it is worth the effort. Pork Green Chile Toppedwith Pepper Jack Cheese4-5 pounds country style ribs, boneless3 tbs vegetable oil4 cups sweet yellow onions1/2 cup seeded & diced jalapeno peppers (3 or 4)1/3 cup minced garlic2 (4 oz) cans diced green chilies3 (7 oz) cans whole green chilies, pureed2 tsp Mexican oregano1 tsp Pasilla Chile Powder2 tsp Kosher Salt & Black Pepp! er1-2 cups shredded pepper jack cheeseFlour tortilla shells# Trim fat from ribs. Cut into 1 inch pieces.# Heat half of the vegetable oil in 6 quart Dutch Oven on medium-high heat. Sear meat in batches browning evenly, remove, set aside. Add oil as needed. Reserve all liquid.# Reduce heat to medium. Add onions, jalapenos, and garlic cook for 2 minutes. Return meat to Dutch Oven. Add the 4 oz cans of diced green chilies, stir. Cover, cook 1 1/2 hours, stir every 30 minutes.# For the next 30 minutes if you have excess liquid (covers the meat) off-set lid to allow liquid to cook off. If this step is not necessary,puree the 3 (7 oz) cans of green chilies and add to the mixture andsimmer for 1 1/2 hours stirring every 20 minutes.# Turn heat off, let rest 20 minutes.# Grate pepper jack cheese. Pre-heat broiler and lightly spray individual oven safe crocks. Ladle pork into crocks, top with cheese. Place crocks on cookie sheet, place under broiler until cheese lightly browned, 3-4 ! minutes. Yields 8-10 servings allowing 2-3 tortilla's per person.I serv! e with sides of black beans and jalapeno corn bread. Link to my corn bread recipe:http://www.cooking-is-easy-and-fun.com/Chipotle-Co......Show more

Jonelle Eligio: When mom was alive she made maple bars and you could smell them cooking for several blocks around. She was a great baker and a fabulous cook.

Sammy Kar: Wrap half a bacon strip around each of 15 wieners or halved sausages and attach with a toothpick. Layer the bacon-wrapped wieners in a crockpot and sprinkle some brown sugar over them. Repeat the layers, then cook for 2 hours on low, stirring gently with a wooden spoon every half an hour.Another recipe would be to add ½ cup each of water, bourbon and brown sugar to the crockpot with 1½ cups of ketchup and a chopped onion. Stir in 2 lbs of wieners, then cover and cook for an hour on low....Show more

Evelin Turlich: I don't have the actual recipe for it but mine would be a desert my step dads mom used to make. It's a butterscotch pudding with ! butterfinger and some other stuff.

Lawana Neemann: Roast Chicken Timetable

Randal Deyarmond: Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Rosalba Lingner: Here's one I like. It sounds strange but it's good.Just three ingredients makes this Crockpot Little Smokies recipe a snap to make. Serve them as appetizers or party favors while leaving the crockpot on low heat throughout serving.What You Need• 2 packages cocktail wieners• 1 medium bottle chili sauce• 1 medium jar grape jellyWhat To Do1. Add wieners, chili sauce and grape jelly to crockpot.2. Cover; cook on low 6-8 hours....Show more

Heidy Fujikake: Darren, that recipe that Pennybar posted is better than mine, I am going to try that one Thursday maybe.

Jerrod Guilfoil: My mom makes everything good!

Betsey Muehlbach: VOTERS!!! A LOT OF GOOD RESPONSES ON BOTH PAGES. PLEASE READ THE ENTRIES ON BOTH PAGES BEFORE VOTING.THANKS!

Arlen Hamp! er: I don't really care to much for my mom's cookin i cook WAY better t! han her, if i can make homemade biscuits and she can't sumthin's wrong there!

Jen Maday: I love this pasta salad for a get together.

Boris Hadsall: one ingredient you may do is chop an onion as effective as you could and season it heavily with salt and pepper. then rub it on the hollow area and fewer than the floor of the hen. this can make your hen rather juicy and could supply it a great style with out making it flavor all oniony. once you've the different certain questions digital mail me.

Karie Mavle: Tamale Pie.

Brian Freedland: spinach piespinach pie spinach pie& more spinach pie

Delphine Cajka: Lasagna with salad and garlic bread,followed by warm pecan pie with ice cream mmmmmm

Emerita Sciandra: I do everything in the roasting pan, with the chicken. The best roasted chicken ever is Ina Garten's recipe:http://www.foodnetwork.com/recipes/ina-garten/perf...I follow the recipe, except I add potatoes, cut into chunks, to the bottom of ! the pan. Once the chicken is done, I remove it, cover it with foil, and let it rest on the counter. I put everything else back in a higher oven to get some color.If you follow this, timing isn't an issue, since everything is cooked at once. The veggies brown while the chicken rests.Bon Appetit!...Show more

Alden Soldano: Roast Chicken Time Table

Alexandria Popik: I need it to be ready by a specific time and while I know how to cook a roast chicken, stuffing, roast potatoes and roast veg. Im terrible at co-ordinating it all at once as I only have one section in my oven and as the chicken it roasted at a low temp the potaotes need a high temp this results in my meat being cold by the time the other trimings are ready.... please help!

Ninfa Aronica: Cheese tortellini in a spinich and tomato cream sauce

Hai Biggart: Pennybar's recipe is good, but I put the seasoning under the breast skin and leg skin.When the bird's done let it rest outside the oven ! under a tent of foil, while you finish offthe rest of the accompaniment! s.

Toney Flaten: Please, no thumbs down for other people's favourites. We all have our preferences.I have eaten goat brains, fermented duck eggs, and dog meat before (not by choice, though). So let us not judge others. Just help.

Derrick Kloke: looking for a sweet and spicy recipe that would go well as an appetizer for a christmas party. all help is appreciated!!!!

Marielle Hedeiros: My Mom has several great dishes she's very good:meatloaf, spagetti w/home made meatballs, cheesy potatoes, homemade chili, chicken and dumplin's, and pot roasts...too many to mention - even her scrambled eggs taste better than the ones I make... it must be a gift.

Morris Cuomo: Spaghetti.

Blythe Noreiga: cornbread pudding is..the bomb. my sister makes double batches and its gone in 2 minutes.try this recipe. its from food network.Sweet Corn Bread PuddingIngredients1/2 onion, diced fine 1 ounce unsalted butter 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 (15-ounce) ca! n creamed style sweet corn 1 cup heavy cream 2 eggs 1 teaspoon baking powder 1/2 cup yellow cornmeal, whole grain, stone ground 1/2 cup shredded Parmesan 1 teaspoon kosher salt Ground black pepper 2 cups cubed French bread DirectionsHeat oven to 350 degrees F. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving....Show more

Silvia Stclair: Seafood Casserole16 ounces scallops (about 2 cups)1 cup dry white wine1 small onion, sliced1 Tbsp snipped parsley2 tsp lemon juice1/2 tsp salt5 Tbsp butter or margarine6 Tbsp all purpose flour1 cup light cream2 ounces cut up Gruyere cheesepepperone 7 1/2 oz can crab meat, drained and flakedone 4 1/2 oz can shrimp, drainedone 3 oz can sliced mushrooms,! drained1 1/2 cups soft bread crumbs (2 slices bread)Combine the scallo! ps, wine, onion, parsley, lemon juice, and salt. Bring to boiling, simmer 5 minutes. Drain, reserving 1 cup liquid. In saucepan, melt 4 Tbsp butter or margarine; stir in flour. Add cream and the reserved scallop liquid all at once. Over medium heat, cook and stir until mixture thickens and bubbles; remove from heat. Stir in cheese and a dash of pepper until cheese melts. Add the scallop mixture, crab meat, shrimp and mushrooms. Spoon a buttered casserole dish. Combine bread crumbs and 1 Tbsp melted butter; sprinkle over casserole. Bake in 350 degree oven for 25 minutes or until heated through. Makes 6 servings....Show more

Neville Dautremont: It’s fresh, slightly sweet, and oh, so good. Perfect for entertaining, yet such a family favourite, you’ll find yourself making it all the time. This is now the honorary designated salad for our “immediate” family gathering (of 23 & counting) from now till â€" well, forever.Easy & Elegant Pomegranate SaladMain:1 head roma! ine lettuce, washed & torn1 bunch spinach, stems removed, washed & torn (can use all romaine if no spinach on hand)Seeds of one pomegranate *½ cup toasted pine nuts *½ cup crumbled (or grated) feta cheese *Dressing:1/3 cup grapeseed oil *1 tbsp maple vinegar (or red wine vinegar)2 tbsp. maple syrup1 tsp. Dijon mustard½ tsp. oreganoSalt & freshly ground pepperDirections:Whiz (or Whisk) dressing ingredients together; store in refrigerator to let flavours blend.A food processor or blender to whiz the dressing, makes a lovely creamy dressing.Toss lettuce and spinach together in a large salad bowl. Toss with salad ingredients just before serving. Add feta, toasted pine nuts and pomegranate seeds on top. Serves 6.Recipe can easily be doubled for large crowds. Or only cooking for 1 or 2? No problemo… just keep the dressing in the fridge, and toss in small batches one meal at a time.original recipe here:http://www.sylviafox.ca/2009/03/25/easy-elegant-po......Show more