What is Your Favorite Recipe? Please share!

Let's do a good old fashioned recipe swap. Just post one of your favorites and why you like it so much. I'll start:

Tandoori Dijon Chicken
This is from a WW cookbook. We make it at least once a week and it's delicious and very easy and not high in calories:

1/4 C + 2 T plain nonfat yogurt
1 T grated peeled gingerroot
1 T red-wine vinegar
1 T Dijon mustart
1/2 t ground cumin
1/4 t cinnamon
1/8 t cayenne pepper
2 chicken breasts, thawed

1. Prepare marinade in a gallon-size sealable plastic bag, combining the yogurt, gingerroot, vinegar, mustard, cumin, cinnamon and cayenne; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. Spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken 6-8" from the heat, turning occasionally, until cooked through, 15-20 minutes.

with boneless chicken?

This is a phenomenally good dish, I found it in Bon Appetit last year. Everybody who has ever tasted it raves about it, says it is better than any braised short ribs they've had in restaurants.

My hint: I always use boneless short ribs, not too fatty. Otherwise, it's perfect (you can omit the olives and it's still great.) Serve it over mashed potatoes.

SHORT RIBS PROVENCALE
2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence*
2 cups red Zinfandel
2 1/2 cups canned beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 bay leaf

24 baby carrots, peeled
1/2 cup Niçois olives,** pitted
3 tablespoons chopped fresh parsley

Preheat oven to 325°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.

Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.

Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

Add remaining 1/2 cup broth, peeled baby carrots, and Niçois olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley. Serve with Crème Fraîche Mashed Potatoes.

Makes 6 servings.
Bon Appétit
January 2002

this ain't really a recipe but here's how it goes

prepare in small mini prep food processor:
1 tablespoon garlic cloves, 1 tablespoon fresh ginger, 1 fresh jalepeno pepper
add to the following:
marinate about 1/4 pound very thinly sliced lean pork in a tsp of oriental chilli paste, a little fish sauce, juice of a lime and about a tsp and a half of soy sauce - just marinate for 45 minutes or however long it takes to cook the green beans.

wash:
about 2 pounds fresh young string beans left whole with ends trimmed

Heat:
2 cups light vegetable oil heat in a large wok or deep fryer

in batches small enough for the oil to cover the beans fry the green beans in very hot oil (sizzles when water hits) until beans slightly wrinkle and sizzling quiets a bit about 2 to 3 minutes - remove beans to drain on paper towels while cooking the rest.

cool pan and remove most of the oil except for a tablespoon and a half

reheat and add the meat. Cook until it looks somewhat done (about 4 to 5 minutes on medium high and add:

1 large bunch scallions (or two regular) sliced thinly

cook briefly until fragrant about 1 and 1/2 minute.

Add drained green beans and toss. Taste for spice. Probably add a little soy sauce and a half a cup of water, maybe a slash of fish sauce.

Serve with plain steamed Jasmine or Basmati rice.

Goes good with Jasmine tea, beer or greenish Oolong tea.

preheat oven to 350

put a stick of butter in a 13x9 pan and let melt in oven as it heats

combine:

1 cup Milk
1 cup sugar
1 cup Bisquick

(batter will be thin)

when butter is melted pour batter in pan

1 can peach slices in heavy syrup

drain off 1/2 syrup, pour the rest on top of batter arranging peaches evenly

(optional) sprinkle with cinnamon sugar

bake 45 minutes until done


YUMMMMMMMYYYY! best with ice cream or cool whip

I can only image how great it would be with fresh summer peaches!

Shrimp Ranchero

1/4 cup olive oil
10 cloves of garlic, sliced
10-12 LARGE tomatoes, chopped
1 serrano chile, chopped
1 onion, finely chopped
2 green Bell Peppers, sliced
1 Yellow Bell Pepper, sliced
1 small can of El Patio tomato salsa
1 small can of diced pimiento, with juice
1 tsp. Salt
2 Bay Leaves
2 # Jumbo Shrimp

Shell and clean the shrimp, put aside.
In large skillet, heat oil and add garlic and serrano chile, cook for about 5 minutes. Add onion, cook another 3 minutes. Add chopped tomatoes, green & yellow peppers, El Patio sauce, the pimiento & its juice, salt and bay leaves. Bring to boil, reduce heat and simmer for about 20 minutes, stirring occasionally. Add the shrimp, simmer for another 10 minutes, too and voila.

Serve over rice, corn tortillas on the side. Es muy bueno.

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This is very good too,it is from La Scala Restaurant:

Shrimp In Cream Cilantro Sauce

(Serves 2, so you can double it, the cilantro butter makes about 1 cup)

Cilantro Butter:

1/2 # Butter
1 shallot, coarsely chopped
1 serrano chile, chopped
1/2 a bunch of cilantro, leaves only
White Pepper to taste
Salt to taste.

Shrimp:

1/2 # Jumbo shrimp
3 TBSP. butter
4 tsp. shallots, chopped
4 oz. cremini mushrooms, thinly sliced
Salt to taste
2 TBSP. dry white wine
3 TBSP. HEAVY cream ( preferably the Mexican cream)
1/3 cup cilantro butter

For the Cilantro Butter:

Add butter, shallots, serrano, cilantro, white pepper and salt to a blender. Blend until mixture becomes a paste, make sure it is well blended.

For the Shrimp:

Clean and devein the shrimp, set aside. In skillet, add butter, heat & melt. Add shrimp along with shallots, mushrooms and salt. Cook two minutes, do not overcook. Add wine and stir to deglaze the pan. Add the heavy cream. Remove the shrimp and place on warm serving dishes. Add about 1/3 cup of the Cilantro Butter to the pan and cook until melted and heated through. Pour sauce over shrimp and serve immediately.

I serve this with rice and tortillas, if you want to get fancy, put a couple sprigs of cilantro ontop of the shrimp. also, I use this same sauce for Halibut steaks.
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P.S. I'm going to try everything here, thanks!

1/2 cup fresh Key lime juice (don't use regular limes)
5 egg yolks
1 can of sweetened condensed milk.

Mix together in a bowl and bake at 375 for 15 minutes in a homemade graham cracker crust. Then chill. Top with whipped cream if desired.

It turned out great! First time making it too. Really easy. The only time consuming part is squeezing all those little key limes.