What is your favorite food? Whats the recipe?

What is your Favorite Food, or one that you prefer to eat a lot. If you can, include the recipe, but not for obvious things such as macaroni and cheese.

my favorite dish is shrimp scampi over angel hair. in a frying pan satee garlic slightly add onion slivered 1 t tomatoe paste lemon wine butter roue half cup water t of flour cook 4 minutes til shrimp is pink pour over cooked speghetti serve with garlic bread topped with chopped tomatoes

3 Responses to “What is your favorite food? Whats the recipe?”

  1. Steven R says:

    Buddha’s Delight

    This vegetarian dish is traditionally served on New Year’s Day. For extra flavor, vegetarian stock can be used instead of mushroom soaking liquid.
    Prep Time : 30min
    Cook Time : 15min
    Type of Prep : Stir-Fry
    Cuisine : Chinese
    Occasion : New Year’s

    INGREDIENTS:

    4 dried Shiitake or Chinese black mushrooms
    1/4 ounce dried lily buds
    1 block firm tofu
    4 ounces bamboo shoots
    4 water chestnuts
    1 cup mung bean sprouts
    2 carrots
    1 large parsnip
    2 Napa cabbage leaves
    4 ounces snow peas
    1/4 cup canned gingko nuts
    2 teaspoons minced ginger
    Sauce:
    1/4 cup reserved mushroom soaking liquid
    2 teaspoons light soy sauce or vegetarian oyster sauce
    2 teaspoons dark soy sauce
    1/2 teaspoon brown sugar
    a few drops sesame oil
    Other:
    Oil for stir-frying
    Salt, Accent or MSG to taste
    PREPARATION:

    In separate bowls, soak the mushrooms and dried lily buds in hot water for 20 to 30 minutes to soften. Squeeze out any excess liquid. Reserve the mushroom soaking liquid, straining it if necessary to remove any grit. Cut the mushroom caps in half if desired.

    Drain the tofu and cut into bite-sized chunks.

    Slice the bamboo shoots. Peel and finely chop the water chestnuts. Rinse and thoroughly drain the bean sprouts. Peel the carrots, cut in half, and cut lengthwise into thin strips. Peel the parsnip, cut in half lengthwise, and cut into thin strips. Shred the Napa cabbage leaves. String the snow peas and cut in half. Drain the gingko nuts. Mince the ginger.

    Combine the reserved mushroom soaking liquid with the soy sauce or vegetarian oyster sauce, dark soy sauce, brown sugar and sesame oil. Set aside.

    Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the chopped tofu. Stir-fry until browned (about 2 minutes) and remove from the wok. Clean out the wok.

    Add 2 tablespoons oil to the wok. Add the minced ginger and stir-fry until aromatic (about 30 seconds). Add the chopped parsnip and carrots. Stir-fry for 1 minute, and add the dried mushrooms and lily buds. Stir-fry for 1 minute, and add the water chestnuts, bamboo shoots and snow peas. Stir in the bean sprouts and gingko nuts. Add the tofu back into the wok.

    Push the vegetables up to the side of the wok. Add the sauce in the middle. Bring to a boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes. Taste and add salt or other seasonings as desired. Serve hot.
    References :
    I think I found this on about.com

  2. gayle s says:

    my favorite dish is shrimp scampi over angel hair. in a frying pan satee garlic slightly add onion slivered 1 t tomatoe paste lemon wine butter roue half cup water t of flour cook 4 minutes til shrimp is pink pour over cooked speghetti serve with garlic bread topped with chopped tomatoes
    References :

  3. nutty*eunice says:

    i live in singapore, i’m not sure whether u will like this.. i’m chinese and i love my granny’s fried wonton!! here’s the recipe:

    ingredients:
    -wonton skins(square shaped)
    -minced pork
    -prawns(small to slightly medium-sized)
    -spring onions
    -chestnuts
    -egg(estimate from ur amount of ingredients whether to put one or 2 eggs)
    seasonings:
    -sesame oil
    -soya sauce
    -white pepper
    -cornflour

    Method:
    -mince the prawns, chop up the spring onions and chestnuts.
    -mix all ingredients(except the wonton skin) in a big bowl and add the eggs.
    -mix in seasonings. my granny doesn’t use specific proportions.. we go by the ‘feeling’. but don’t worry it always turns out to be so delicious!
    -mix everything together in the bowl. by this time u can already smell the aroma of the sesame oil u kinnda feel like eating it raw!! haha.
    -next, spoon a considerable amount(not too much!) onto each wonton skin, trying to centralise the meat. then, using ur finger, dab a bit of water on the edges of the skin
    -fold the wonton skins into half diagonally so it forms into a triangular shape.
    -the wetted edges will hold the shape in place.
    -repeat till the rest of the filling have been used up.

    the next step would be to cook it. I prefer the deep-fried fried wontons, but u can also cook them in soup.

    p.s. if u are doing the fried wontons, and u have a lot of filling left and not enough wonton skins, u can shape the meat into meatballs using ur palms and dump them in the deep-fryer together with the other wontons to fry. its like fried meatballs. tastes just as good!!! =]
    References :

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