(Closed) Share your FAVORITE recipe

posted 8 years ago in Food
Post # 3
5823 posts
Bee Keeper

I’m so hungry right now, and wish I was at home so I could post my pancakes!

Post # 4
7431 posts
Busy Beekeeper
  • Wedding: October 2009

My deviled eggs are ridiculously simple, but hubs loves them so much he won’t eat them anywhere else.

All the measurements are estimates, I just eyeball since i make them so much

1 dozen eggs, boiled

1/3 cup mayo

1 tablespoon yellow mustard

1 heaping tablespoon sweet relish

1 teaspoon Old Bay

A pinch each of S&P

I usually mix the seasonings with the yolks and mash them all together, then add the wet stuff and mix to combine. Put into a ziplock bag, cut the corner and squirt into the egg halves. Sprinkle with more Old Bay.

You can sub where you see fit, I use Old Bay a lot cuz I’m from MD. I also make my egg salad the same way

Post # 5
7431 posts
Busy Beekeeper
  • Wedding: October 2009

Oh, and let them sit in the fridge to set up for at least an hour. If you are taking them to go, don’t assemble til you get there, just pop in the fridge til your ready to go. And you can add a pinch of sugar too if you like them sweeter

Post # 6
18643 posts
Honey Beekeeper
  • Wedding: June 2009

I love how you posted the step-by-step instructions!  Makes me think of Pioneer Woman!

Right now one of my favorites is a Chicken Enchilada receipe that you make in the slow cooker from Tasty Kitchen.

Post # 8
2090 posts
Buzzing bee
  • Wedding: August 2010

One of our favorite meals is a roast chicken, with salad (or Tuscan white beans, or mashed potatoes). The chicken is too easy!

Step 1: Prep
3-4lb. chicken (can’t be over 4lbs or really doesn’t work well for this recipe, a 3.5lb. bird is ideal), clean and pat dry.
Rub down with a mixture of about 1 tablespoon of kosher salt, and 2 tsp. of black pepper, depending on size. You can add lemon zest or rosemary as well. Cover and let sit in the fridge for 24-48 hours.

Step 2: Cooking
Pre-heat oven to 475, and pre-heat a cast iron skillet so it’s nice and warm
Pat bird dry before putting into skillet
Into oven it goes!
Cook for 25 minutes
Flip bird (teehee) over in skillet
Cook for 20 minutes
Flip bird over again
5 minutes

Remove from oven and let meat rest before carving.

This is fool-proof! The skin will be super crispy, and the meat juicy and tender.

Post # 9
1371 posts
Bumble bee
  • Wedding: August 2010

All my fave recipes are easy ones.  Almost all of my recipes I eyeball so it’s really hard to write out the ingredients!  I modified an easy alfredo recipe from a web site and it’s my fiance’s fave:

– Melt 1/2 cup of unsalted butter (MARGARINE WON’T WORK) over medium heat in a saucepan; add 1/8 teaspoon of pepper (I think I usually use a little less than this) and 2 minced cloves of garlic

– When butter is all melted, add 1 brick of cream cheese, cut into cubes.  Let this heat until the cream cheese is fairly softened.  Note that they won’t incorporate so don’t be worried that the butter and cream cheese are separated!

– SLOWLY whisk in 1 and 1/3 cups of milk (I use skim but any will do).  Grate in fresh parmesan cheese; I usually add about 1/2 cup, check it for your own taste.  Allow this to thicken until the desired consistency, and toss with hot cooked pasta.

It makes a lot!  We usually eat a ton and have at least 2 large helpings of leftovers.

Post # 12
1371 posts
Bumble bee
  • Wedding: August 2010

I love these too danadelphia, I’ll add another one that I just made the other day!

– Chop 1 medium tomato, about 1/4 of a red pepper, 2 cloves of garlic and about half a cup of onion

– Heat oil and a tablespoon of butter over medium heat, adding dried basil, oregano and parsley, and some salt and pepper (I guess the measurements, sorry!); add the vegetables and sautee until soft

– Add one can of campbell’s condensed tomato soup, and one can of low-sodium chicken broth; put in the blender and blend until smooth; put back in saucepan and heat through!  It tastes great if you put a little cheese on the top too.

Post # 14
115 posts
Blushing bee
  • Wedding: May 2011

I absolutely LOVE this Chicken & Cornbread recipe for the Crockpot!

1 lb boneless, skinless chicken pieces
1 bottle of your favorite BBQ sauce
1 sweet potato, skinned & cubed
1 cup frozen corn
1 can black beans
1/4c water

1 box jiffy cornbread mix + ingredients to mix

Toss all of the ingredients in the crockpot except the jiffy mix and stir to combine.

Mix up the cornbread according to directions (I choose to add a can of creamed corn to this mixture – your call) and top chicken mixture with it.

Cook on low for 6-8 hours until the cornbread is set.


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