What's your favorite recipe?

i love indian foods.. "roti and "chiken curry"

Shrimp or small lobstar with coconut, onion, garlic, is best to eat and at a little expense. To see its recipe visit: http://www.cajunimages.com/Pages/Recipes/bbq.htm

CHILI CORNBREAD CHILI 1LB GROUND BEEF 1 CUP CHOPPED ONIONS 1/2 CUP CHOOPED GREEN PEPPER 1 GARLIC GLOVE MINCED 1 (15 OZ) CAN LIGHT RED KIDNEY BEANS 1 (8OZ) CAN TOMATO PASTE 1 (1 1/4 OZ) PKG TACO SEASONING CORN BREAD 1 CUP ALL PURPOSE FLOUR 1 CUP YELLOW CORNMEAL 2 TABLESPOON OF SUGAR 3 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1 CAN CREAM STYLE CORN UNDRAINED 1/2 CUP MILK 1 EGG 4OZ SHREDDED CHEDDER CHEESE PREPERATION HEAT OVEN TO 350 DEGREE GREASE 2 QUART CASSEROL IN A LARGE SKILLET COOK GROUND BEEF ONIONS BELL PEPPER AND GARLIC OVER MEDIUM HIGH HEAT UNTIL BEEF IS THOROUGHLY COOKED DRAIN STIR IN KIDNEY BEANS TOMATO PASTE AND TACO SEASONING MIX REDUCE HEAT SIMMER 10 MINUTES MEANWHILE IN MEDIUM BOWL COMBINE FLOUR CORNMEAL SUGAR BAKING POWDER AND SALT MIX WELL IN SMALL BOWL COMBINE CORN MILK AND EGG BEAT WELL ADD TO DRY INGREDIENTS STIR JUST UNTIL MOISTENED SPOON 1/2 THE CORNBREAD MIX INTO GREASE CASSEROLE SPRINKLE WITH 1/2 THE CHEESE SPOON CHILI OVER CHEESE SPRINKLY REMAINING CHEESE SPOON REMAINING CORNBREAD MIX EVENLY OVER CHEESE SPREADKING GENTLY TO COVER BAKE AT 350 DEGREE FOR 30-40 MINUTES OR UNTIL TOP IS GOLDEN BROWN LET STAND 5 MINUTES BEFORE SERVING (OR CHEAT AND MIX THE CHILI MIXTURE AND JUST BUY CORNBREAD IN BOX AS TO WERE ALL U GOT TO DO IS ADD MILK AND EGGS I USE JIFFY CORN BREAD BUT IT STILL IS GOOD TRY IT

My favorite recipe is "Dosa". It is a south indian food. I like dosa very much. and i can also cook this recipe.

I love making this dish because sometimes it's nice to have something different. But as well something that is rather tasty & something that I don't make on a regular basis. So in other words it's a nice little treat from time to time! . . I included a "Breakfast Casserole" that I absolutely love & recommend for anyone to try as it is rather yummy. And quite filling at the same time as well.. Thanks for allowing me to share! xx "Bacon & Egg & Hash brown Casserole." Directions are as follows: - You need 5 - 6 large eggs - 1 lb. of bacon cooked, but also crumbled (Note: You could also use smokies as we had to do use some because our bacon had to much fat in it.) - 1 cup of shredded cheddar cheese - 1 lb. of hash browns - 2 tbsp of vegetable oil - salt & pepper to taste Directions are as follows: - Have your bacon & cooked & crumbled firstly, then set aside. Try to have the meat in a strainer over a bowl to get rid of the excess fat from the meat as well. So that the dish doesn't end up being to salty. - Then place your vegetable oil in a non-stick skillet & heat over medium heat. - Then pour the hash browns in to the pan & press down evenly. - Fry the hash browns for about 10 minutes or at least until the underside is brown, but also crispy. - Then.. As carefully as you can.. Flip the hash browns over. - If you are unable to do this, to flip it in one piece (we had a difficult time), try to do this in thirds of fourths, but try to keep them from falling apart. - Then press the hash browns down evenly in the pan again. - Make 5 to 6 two inch holes or openings in the potatoes, evenly spaced. - Then add a little butter in to the openings if you'd like. And drop the eggs in to the holes. - Then sprinkle salt & pepper all over. - And sprinkle both the bacon & the cheese over top evenly as well. (We waited until the eggs we're set before adding both the bacon & the cheese. It all depends upon what you prefer. We prefer doing it this way instead.) - Or you could instead add the bacon & cheese & wait until the eggs are set. - Make some toast on the side, however many slices you'd like. And butter the toast lightly. Then if you want you can put some of the casserole on top of your bread. Or on the sides. You could also use bagels as well! Afterwards then serve.. & Then ENJOY! xx

# Neapolitan pizza (pizza Napoletana). According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC,[7] and the legal EU document with the Vera Pizza Napoletana Specification in translation, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[1] When cooked, it should be soft and fragrant. Neapolitan pizza has also gained in Italy the status of "guaranteed traditional specialty". This admits only three official variants: * Pizza marinara: with tomato, garlic, oregano and oil; * Pizza Margherita: tomato, sliced mozzarella, basil and oil; * Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in fillets, basil and oil.

This will sound gross, but it is really delicious. Give it a try at the next pot-luck lunch or dinner you need to go to. Orange Fluff "This is a light and fruity orange dessert salad that is also cool and creamy!" INGREDIENTS 1. 2 (11 ounce) cans mandarin oranges, drained (optional) 2. 1 (15 ounce) can crushed pineapple 3. 1 pound cottage cheese 4. 2 (3 ounce) packages orange flavored gelatin mix 5. 1 (16 ounce) package frozen whipped topping, thawed DIRECTIONS 6. Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

Turkey with Sausage-Pecan Stuffing The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffed turkey. INGREDIENTS 4 medium onions 1 pound bulk pork sausage 2 packages (6 ounces each) herb stuffing mix 1 package (15 ounces) golden raisins 1 cup pecan halves 6 celery ribs, diced 1/4 teaspoon each dried basil, oregano, curry powder, caraway seed, poultry seasoning, garlic powder, salt and pepper 2-1/2 cups chicken broth 1 turkey (12 to 14 pounds) Melted shortening SERVINGS 12-14 CATEGORY Main Dish METHOD Baked PREP 25 min. COOK 240 min. TOTAL 265 min. DIRECTIONS Slice two onions; set aside. Chop remaining onions. In a large skillet, brown sausage and chopped onions. Add herb packet from the stuffing mixes. Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir for about 5 minutes. Place reserved onions inside turkey. Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate.) Skewer openings, tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 185°, basting often with shortening. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more.) When the turkey begins to brown, baste if needed and cover lightly with foil. Yield: 12-14 servings (12 cups stuffing).

I love italian food and so I lke recipes of Italian food. There are so many different recipes taht I don't know which one is the best or which one i prefer. Italian food is one of the richiest cuisine in the world. You can have wonderful pasta (in so many different way that you can be crazy), rise, meat, fish, vegetables and cakes (every place in Italy has is own special cake).

It's adobo and beef steak.

italy samber.