Hey Pandas, What Is Your Favorite Recipe? (Closed)

BBQ Pulled pork poutine. Best comfort food that is easy to prepare.

- French fries
- Poutine sauce (we can buy them in can format here) or kind of a gravy.
- BBQ sauce (love the one use for ribs like the Bullseye brand)
- tons of cheese curds
- lots of pulled pork

Pulled pork: We bought a pork shoulder roast or something (translating from French so the wording might be wrong) and slow cooked it 8 hours with red ale, maple syrup and a bit of BBQ sauce. Then, you "pulled" the pork who should be very tender. Should make enough for like 7-8 servings of poutine.

Poutine: made your own fries if you have a fryer or else, store bought is ok (thicker fries are better). While the sauce and fries are heating, heat the pulled pork in a pan with some of the rib BBQ sauce. When everything is hot, grab a bowl, put the fries, add the cheese, then the pulled pork and the gravy.

There you go! It's quite filling, so if you eat that for dinner... might skip the supper.

delicious, very easy, pasta, one serving
first, add 4 tbsp olive oil to baking dish
add a dozen or so cherry tomatoes, a little salt and 2-3 cloves smashed garlic
bake in 300 degree oven til tomatoes burst or can be smashed, approx 30 minutes (I use toaster oven)
use fork to smash BUT be careful, they will squirt hot oil
cook 4 oz any pasta in salted water til al dente
toss it all together and serve
drizzle more olive oil if needed
great to mix in grated parmesan or asiago cheese and sprinkle some on top, also great to add strips of fresh basil
if you like spicy heat, add a tbsp crushed calabrian chile peppers with tomatoes and garlic before baking
or add chile crisp to finished dish, it's addictive
easy peasy, mostly hands off, quick dinner
enjoy!

Pork Piquant (Slightly sweet and sour, the caraway seeds are crucial)

Ingredients:

4 tbsp olive oil
1 large onion, skinned and chopped
1 garlic clove
1½ lb pork shoulder
10 oz can condensed consommé
¼ pint brown stock
2 tbsp tomato puree
1 tbsp brown sugar
1 tbsp vinegar
1 red pepper, deseeded and chopped
1 tsp caraway seeds
Seasoning
1 tbsp cornflour

Method:

Sauté the onion and garlic until the onion softens. Brown the pork and drain well. In a large saucepan add the consommé, stock and the tomato puree. Stir over a low heat for 5 minutes then add the meat, onion, garlic, sugar, vinegar, red pepper and caraway seeds.

Stir well and add the seasoning. Simmer the mixture for 1½ hours till the pork is tender then add the cornflour and bring to a boil stirring constantly until the sauce has thickened. Serve with rice. An alternative to pork is chicken.

Donair sauce (Nova Scotia style):
100ml sweetened condensed milk
20ml white vinegar
1 teaspoon garlic powder
(I usually end up adding more vinegar and garlic but it’s better to start with too little than too much)

Makes a perfect dipping sauce for garlic fingers:
Pizza dough
Brush lightly with garlic butter
Cover in grated mozarella cheese
Bake at 180°C for about 15 to 20 minutes (until the cheese is melted and a little browned) and MOST importantly: cut in rectangles when finished. :p

red risotto with mushrooms, pine nuts and grilled chorizo

cook "basic" risotto but instead of classic white wine, put red wine in it

cook mushrooms (preferably a mix of fresh boletus / girolle / and morelle), pine nuts and chorizo in a oan for a few minutes. herbs ? whatever you like or want !!

and that's it !! so easy but so tasty !!

just a small reminder ... please please please !!! stop putting cream or parmesan cheese in your risotto !!! they don't belong here

Sea Poi (more traditionally known as Sea Pie)

Sea pie, as far as I can tell, changes by family/region. This is my fam’s version, and is meant to feed a lot of people. It’s a simple recipe, but very satisfying. I like to play with the seasoning a bit - both in the soupy bit and the biscuits. Feel free to substitute the meats for those your prefer. This is why it tends to be regional or family-specific.

You’ll need a deep pot that can go from stove top to oven. We generally use a 6qt Dutch oven.

1-2 lbs each of Chicken, Steak, and Ham, cubed and browned (Depends on size of pot. Use 1lb of each if less than 7 qts)
Chicken stock (have a bunch on hand, as you add it throughout the process. 48 oz minimal)
Water
Potatoes (Your choice on type)
Onion (your choice on type)
Salt
Pepper
Bisquik (this can be substituted with a biscuit recipe you know and trust, but must be able to cook on top of liquid)

Cube the meat roughly 1/2” (1.25cm) and brown and place in the pot.

Fill pot with 50% stock and 50% water to 1” (2.5cm) above meat.
Salt and pepper to taste.
Simmer for 45 mins, adding more stock and water if it drops to meat level.
DO NOT FILL TO BRIM OF THE POT

Slice both the onions and potatoes thin.
Add more salt and pepper to taste if needed - this will be the last time you stir.

Layer the potatoes on rope of the meat, fully covering
Layer the onions on top of the potatoes. Does not have to be deep coverage - depends on how much you love onions.

Add more stock and water, filling 1/2“-1” past the onions. Do not over fill.
Simmer for 30 mins.
If the stock and water drop to onion depth, add a bit more. Should be 1/2” or so above.

Pre heat over to 350.

Mix up at least 2 batches of bisquik biscuits. This depends on the width of your pot - you will need enough to fully cover the surface of the sea pie. For example, my 6 qt Dutch oven requires 3 batches of biscuits.

Spoon the biscuit mix on top of the sea pie, then cover lightly with foil.
Simmer for 10 mins, allowing the biscuits to rise.
Uncover, and place in the oven.
Cook until the biscuits have browned.

Serve in a bowl. Depending on how much the liquid cooked down, and the amount of biscuits, the final product should be moderately soupy under the biscuit. Scoop out biscuit and all.

Pasta Nerano seen on Stanley Tucci's exploring Italy, Ep.1.Seven simple ingredients make magic!

Caramelised Balsamic and Red Onion Tarts with Goats' Cheese

filling:
6 tablespoons balsamic vinegar
2 lb (900 g) red onions, very finely sliced
2 x 100 g goats' cheeses
1 oz (25 g) butter
1 level dessertspoon chopped fresh sage
8 sage leaves
a little olive oil
cayenne for sprinkling
salt and freshly milled black pepper

For the cheese pastry:
3 oz (75 g) butter, at room temperature
6 oz (175 g) plain flour
2 oz (50 g) strong Cheddar cheese, grated
½ level teaspoon mustard powder
pinch cayenne
1 egg, beaten

Pre-heat the oven to gas mark 4, 180C.

First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 13cm cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed.

To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away.
Then let the mixture cool until you are ready to make the tarts.

To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes – this helps to provide a seal for the pastry and helps it from becoming soggy.
Now spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive oil.

Finally sprinkle with a little cayenne and bake for 20 minutes.

Red beans and Rice with Sauage. I'd give a recipe but I'm not allowed for then 1.5 lines words

This was our favorite as kids and it still gets requested several times a year when we have family gatherings:

Funny Frank Corn Pie

2 cans of pork & beans
1 package of hot dogs
1 box of Jiffy corn bread mix
1 cup cheddar cheese

Turn on the oven to 400 degrees
Spray 8 x 8 casserole dish with Pam.
Open the beans (drain off the extra liquid) and pour them in the dish.
Cut the hot dogs up like coins (1/2 inch round pieces) and mix them into the beans.

In a different bowl, mix up the cornbread mix like it says on the back of the box. Stir the cheese into the batter.
Pour the cornbread batter over the beans and hot dogs (like a crust).
Put the dish in the oven for about 25-30 minutes, or until cornbread is cooked through.
(don't let the crust burn, keep an eye on it).