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

My own favorite is my Lemon Blueberry swirl cupcake !
( can’t provide pic cuz I ran out of flour T-T )

Recipe :

Lemon base :
4 cups flour
2cups sugar
1 tsp baking soda
1/4 tsp salt
4 large eggs
1 2/3 cup yogurt
1 tsp melted butter
2 teaspoon lemon juice
1/2 tsp of lemon zest
1 1/3 cup,of milk

For Blueberry swirl
2 cups blueberries
1 cup sugar
1 tsp of lemon juice
1 dash of cinnamon

Sift all the dry components together into a large bowl and mix until evenly mixed .
Add all the wet components together and mixed throughly .
Now mix the two together by pouring the wet mix to the dry mix .
While you mix , you might notice it getting kind of dry . But don’t worry , it will all even out but if it doesn’t add like 1/2 tsp of milk and that should fix it . And it should look a tiny bit lumpy .

When mixing , heat a small pot on low heat .
Pour in 2 cups water and the blueberries
When the blueberries are soggy , add in the sugar , juice .
Mix until looking a bit like blueberry jam . Now add the dash of cinnamon towards the end of cooking .

Oil your muffin or whatever baking mold/tray you have .
Ladle the lemon mixture in but leave a tiny bit of space between the batter and the edge .
After ladling , use a spoon and drop about 2 tsp of blueberry mixture in . If you have a chopstick , use that to swirl in the blueberry jam .

Preheat the oven to 425F .
Bake .

Lemon drizzle if you want

2-3 teaspoons of lemon juice and 1/2 cup of powdered sugar .

ENJOY !
( p.s , I don’t usually make measurements bc I go by my gut but I made a stab at it :)

I developed my Light Speed Chocolate Cake as an alternative to boxed cake mixes. It comes together just as quickly, but tastes much better. It's so good, in fact, that it doesn't need icing. Also, you don't need to use a mixer, just a whisk. You'll never buy boxed cake mix again.

1½ cups all purpose flour
1 cup granulated sugar
½ cup Dutch process unsweetened cocoa powder
1 tsp baking soda
1 tsp kosher salt
½ tsp espresso powder (optional)
½ cup vegetable oil
½ cup whole milk
½ cup strong brewed coffee (cooled)
1 large egg
1 tsp vanilla extract

Preheat oven to 350ºF. Butter and flour a 9-inch round cake pan.

In large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and espresso powder. Make a well in the center of the dry ingredients. Add oil, milk, coffee, egg, and vanilla. Whisk vigorously until batter is completely blended and free of lumps.

Transfer batter to prepared cake pan. Lightly tap pan on countertop several times to remove air bubbles. Place cake pan on middle rack of oven and bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool completely in pan.

Gently run a table knife around the edges of the cake to loosen it from the pan. Place serving plate atop cake pan, then invert both to transfer cake to plate. If necessary, tap the bottom of the pan to release the cake.

Saltine Chocolate Toffee Crack

This is my Go-To thing to make as a gift or when company is coming over. It's SO easy to make and I have never met anyone who isn't stunned at what it is when I tell them, then beg for the recipe. They're *incredible* Customize ingredients to meet desired adds or needs

Ingredients:
1 cup (227g) unsalted or salted butter
1 cup (220g) packed light or dark brown sugar
40 salted saltine crackers (about 1 sleeve - increase if making more)
1 pkg (270g-300g) milk or semi-sweet chocolate chips or grated chocolate of your choice

Pecan bits (optional) or additional toppings like nuts, candy or sprinkles

Preheat oven to 350
Line baking sheet that has edges, edges included, with foil or parchment paper
"Tile" crackers in one layer, edge to edge as best you can to cover sheet. Get them as close together as you can Put aside

In a saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Stir, stir, stir until well blended and smooth. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes (set a timer), stirring often. This thickens it. When done, quickly pour over the crackers and spread to cover. Make sure edges and all are covered completely. It's ok if it slops in between the crackers and goes under them. This is what you want. Yum, toffee!

Bake for 5-7 minutes in the oven. I eye-ball mine - you want the toffee to get bubbles all over. This is settling it into the crackers *and* you want it to heat up the crackers. You can't mess it up so don't worry.

When it's bubbled enough, take it out of the oven and let it sit for a minute. Then sprinkle the chocolate chips over the top and let sit another 2 minutes until melty. When soft, carefully spread chocolate evenly over crackers. (If it isn't melting well you can put it back in the oven for a bit to help it.) Add any other toppings you desire then (I love chips of pecans)

When done put in fridge for at least 2 hours to cool. Can leave it in there overnight if you have to.

When ready Take toffee out of pan. Get creative. You can lift it out in one piece and crack it up into sections or just give the sheet a few good smacks and peel it out of the pan. Break it up as you go into the sizes you want. No size is a bad size.

You're done. No one will believe you used crackers. You can eat an entire sheet by yourself it's so good

My favorite recipe (and the only one saved on my phone hebbdhdjxbrin) is a chip dip

16 ounces of sour cream
1 packet Lipton Onion Soup Mix

Mix together & chill

Best with plain Ruffles or plain Fritos

Bonnie Stern's Baked Green Lasagna

4 cups meat sauce
2 cups freshly grated Parmesan cheese

1-1/2 lb green lasagna noodles

½ cup butter
½ cup all purpose flour
4 cups hot milk
1 tsp salt
¼ tsp pepper
¼ tsp nutmeg

Prepare meat sauce and set aside

Cook noodles, a few at a time, in large pot of boiling salted water until al dente. As noodles are done, remove from boiling water and transfer to a large bowl of cold water in which to drain and cool the pasta. When cool, arrange in a single layer on damp tea towel.

In large saucepan, melt butter over medium heat; whisk in flour. Cook, without browning, about 5 minutes. Whisk in hot milk; bring to a boil stirring constantly. Stir in salt, pepper and nutmeg. Reduce heat and cook for 10 minutes. Taste and adjust seasoning.

Spread about ¼ cup of the meat sauce over bottom of deep 13 x 9-inch baking dish. Arrange a layer of noodles on top. Spread with a little meat sauce, then a little Besciamella. Sprinkle with some Parmesan. Repeat layers until all meat sauce or pasta has been used, finishing with Besciamella layer sprinkled with Parmesan.

Bake in 400° oven for 20 minutes or refrigerate until needed, then bake in a 375° oven for 40 to 50 minutes. For easy cutting, let lasagna rest for 10 minutes before serving. Makes 8 to 10 servings.

Meat Sauce

2 tbsp vegetable oil
1-1/2 cups chopped onions
1 cup thinly sliced mushrooms (optional)
¼ cup chopped fresh parsley
3 cloves garlic, finely chopped
½ lb medium ground beef
1 can (28 oz/796 mL) plum tomatoes
1-1/2 cups beef stock
2 tbsp tomato paste
2 tsp ground oregano
2 bay leaves
salt and pepper

In large heavy saucepan over medium heat, heat oil. Add onions, mushrooms (if using), parsley and garlic; cook, stirring occasionally, until onions are soft, about 3 to 5 minutes. Add beef and cook, stirring and breaking up meat, until evenly browned, about 5 minutes.

Add tomatoes, beef stock, tomato paste, oregano and bay leaves; cook, stirring, over medium high heat until mixture starts to simmer. Reduce heat and simmer for 1 hour or until thickened to desired consistency, stirring occasionally and pressing any tomatoes that have not broken up against the side of pan with wooden spoon. Remove bay leaves. Add salt and pepper to taste. May be frozen. Makes about 5 cups.

Peanut Butter and Chocolate Chip Cookies!

2 1/2 cups (318 grams) all-purpose flour, measured correctly*
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 stick (113 grams) unsalted butter
3/4 cup (202 grams) creamy peanut butter (I used Skippy)*
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) packed dark brown sugar
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla
2 cups (340 grams) semi sweet chocolate chips
Directions
Preheat oven to 350ºF. Line baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to the brand of peanut butter. Add 2 tablespoons milk if that's the case.

OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.

Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.

Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days.

This is mostly a Giada DeLaurentis recipe from Food Network. There might have been other ingredients, but this is how I remember it and how I make it.

Ingredients:

asparagus (at least one bunch, chopped into 1/2 pieces or so)
crimini or baby bella mushrooms (cleaned and sliced somewhat thinly)
1 lb. box of pasta (bowties or penne work well)
1 container mascarpone cheese (10 oz I think?)
grated nutmeg (fresh is best)
unsalted butter
olive oil
salt and black pepper to taste
cooked chicken, cubed (optional) (I season chicken breasts with salt and pepper, brown in a skillet, and finish in the oven.)
grated parmesan (optional)

Set mascarpone on the counter or stovetop to warm up a bit.

Boil pasta according to package directions and drain, reserving 1 cup of the liquid. (You can cook the veggies while pasta is boiling.)

In a large, deep skillet combine butter and olive oil (about 50/50 mix and enough to sauté the mushrooms and asparagus ) and heat over medium / medium high heat. Add mushrooms and some salt to draw out moisture, then add asparagus after 3 minutes or so. Cook until mushrooms are tender and asparagus is bright green and still a little crisp. (I normally cook double the amount and then take out half to save for frittatas or mixing with risotto.)

Turn down heat to medium low. Add cooked pasta to veggies in skillet and mix. Add mascarpone and stir until it is melted and evenly covers veggies and pasta. If mascarpone is too thick or tight, loosen with some pasta water.

Use a rasp grater to grate a little fresh nutmeg (1/4 tsp. or so, a little goes a long way). Add salt, pepper, and grated parmesan to taste and stir. Add some cubed grilled chicken if you want, it tastes good with or without.

My recipe for mug cake. It's very simple, but with a good texture.
The main recipe is for a large mug, so the numbers in (parenthesis) are for a smaller, 8~OZ mug.

Mug Cake - Chocolate Version
5 (2 1/2) tablespoons flour
4 (2) tablespoons sugar
1/4 (1/8) teaspoon baking soda
2 (1) tablespoons cocoa
1 (1/2) teaspoon instant coffee
1 (1/2) tablespoon melted butter
4 (2) tablespoons milk
1 (1/2) tablespoon water
Cook for 2 minutes in microwave. Stop and let it deflate for a few seconds before continuing if it begins to expand over the edge of the mug, then use a bigger mug and/or less ingredients next time.

Ingredient Alternatives:
-Cocoa powder and instant coffee can be replaced with extra flour and whatever flavorings you prefer or have on hand. (I'm personally partial to adding cinnamon and replacing half the sugar with maple syrup)
-Milk can be replaced with anything, including water.
-Butter can be replaced with vegetable or coconut oil.
-Any alternative to wheat flour can be used. Powderier ones are recommended for texture purposes.
-Baking soda can be replaced by baking powder and an equal amount of vinegar.

Fried Zucchini, Mushroom and Onion

You need: zucchini(green and yellow)
white mushrooms(fresh)
yellow or white onion
Colby Jack or cheddar cheese
Butter (not margarine)
Tomato(optional)

Put butter in a large skillet and preheat on medium until butter melts. Add already sliced/cut up zucchini, mushroom and onion. And tomato if you want tomato. Cook on medium heat until soft and slightly browned. You can also cover them with a lid and allow the steam to help soften them. Cover mixture with shredded Colby Jack or cheddar cheese, cover with lid and let the cheese melt.

My mom used to make this when we were kids and my sister and I always loved it! Now I make it for my family and my daughters love it too! My mom prefers hers with tomato, I prefer mine without it but that’s why I added tomato as an optional ingredient. Even my former veggie hating husband loves it! It’s so good!

Crab-Brie Dip. Cut 8 oz brie into small chunks, place in shallow baking dish. Drain one can crab eat, distribute over cheese. Sprinkle a handful of nuts (sliced almonds, chopped hazelnuts, or your favorite). Sprinkle about a jigger of brandy, apple brandy, or sherry overall. Bake at 350F until melty. Dip onto sliced toasted baguettes, sliced apples or pears, or your favorite crackers (Triscuits for me).

These are Nigella Lawson's brownies and OMG I could eat them all day and night. I love them ultra gooey so I only cook them for 22 mins
Ingredients
375 grams soft unsalted butter
375 grams best-quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 grams caster sugar
225 grams plain flour
1 teaspoon salt
300 grams chopped walnuts
METHOD
You will need a tin measuring approximately 33 x 23 x 5½cm / 13 x 9 x 2¼ inches

Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4. Line your brownie pan - I think it's worth lining the sides as well as the base - with foil, parchment or Bake-O-Glide.
Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
Bake for about 25 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.

Multibread

3 cups of multigrain flour
3 tbl spoons of baking powder
1 can of beer

Preheat oven to 180 c
Mix flour and baking powder thoroughly in a bowl
Add beer and mix to a stiff dough
Place lump on baking tray and bake for 40 min
When lump sounds hollow when tapped it is done

Can use sweet or savoury flavours
Can use apple or pear cider
Can use any plain flour

My son's favourite macaroni salad (I make this at least once a month during the warmer months)

2 12 ounce boxes of Barilla tri colour rotini (cooked al dente, drained and cooled)
1 30 ounce jar of light Miracle whip
10 medium stocks of celery, sliced
3 cups frozen peas (thawed)
2 cups frozen corn niblets (thawed)
2 cups shredded chedder medley
5 large eggs, hard boiled and sliced
1 cup micro greens

Mix all ingredients together in a large bowl and chill. Optional add ins when serving: crushed red pepper, French fried onions, bacon bits, or croutons. Serve cold

Chocolate Zucchini Cake: (The zucchini makes the chocolate cake so moist)

1 cup flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp espresso powder

1/4 cup melted butter
1/4 cup canola oil
1/4 cup sour cream
2 beaten eggs
1 tsp vanilla
3/4 cup sugar

1 cup shredded zucchini
1/2 cup mini chocolate chips

Chocolate Ganache:

1 cup heavy whipping cream
1 cup chocolate chips or chopped chocolate
1/4 vanilla extract

Bake at pre-set 350 F.
Line with parchment paper 8x8 or 9x9 baking dish, or 9" cake plate and grease it.
In medium bowl, mix flour, cocoa powder, baking, soda, baking powder, salt and espresso powder.
In a large bowl, mix melted butter, oil, sour cream, eggs and vanilla. Whisk. Add sugar. Whisk.
Add dry ingredients to wet ingredients in the large bowl. Whisk until smooth.
Using spatula, fold zucchini and mini chocolate chips into batter until evenly distributed.
Spread batter into greased dish or pan.
Bake 25-30 minutes. Sides should be set. Test with a toothpick, it should come out clean.
Let cool on rack. or place in fridge

Ganache

Warm heavy whipping cream over medium heat, whisk every 30 seconds until just before boil bubbles start forming in the middle.
Turn off heat, but leave pot on burner. Whisk in chocolate and vanilla until smooth and thickens.
Remove from burner. Let cool a bit while whisking.

When cake is cooled pour chocolate ganache over the cake and spread it evenly. Chill the cake in the fridge for at least 3 hours or until ganache is set.

ARTICHOKE DIP
Sour cream
Mayonnaise
Mustard
Lemon Juice
Garlic Powder/Salt

This is basically all to taste. I use approximately 3/4 sour cream, 1/4 mayo just to tone down the sour cream a bit and I favor seedy mustards.

Can't share my all-time favorite recipe (my pizza technique's my little secret), but I can share my favorite orange sauce mix!

1 1/4 cups Yoshida's teriyaki marinade
1 cup Simply orange juice (or any semi-sweet brand)
1 cup water
2 cloves minced garlic
2 teaspoons fresh ginger
1 teaspoon onion powder
3 teaspoons oyster sauce
2 teaspoons fish sauce
2 tablespoons rice vinegar
1 1/2 to 2 tablespoons canola or vegetable oil
2 tablespoons cornstarch + 1/4 cup water

Heat the oil in a pan. Stir fry any meats or vegetables desired for the dish at this point and then set them aside; doing so will add extra flavor to the sauce. Meanwhile, mix all but the cornstarch/water mix together. Add the mixture to the heated oil, whisk until simmering. Add the cornstarch mixture and whisk until thickened. Add previously stir-fried meats and vegetables, serve immediately.

Potato Pancakes:

Squeeze out pealed and grated potatoes in a cloth, than add 1 egg and a pinch of salt. Mix it well.

Heat vegetable oil in an iron pan (unfortunately you need a lot oil for this) and flatten small piles of potato dough in the pan and fry them until they are crunchy on the outside and soft inside.

Serve them directly out of the pan with (homemade) applesauce.

In some areas (in Germany) they add some grated onions to the dough. In some areas they serve "Rübenkraut" instead of applesauce. This is made out of sugar beets and a sweet syrup you can eat as a alternative to honey or jam or use for baking.

French Onion Soup

Ingredients

2 large sweet onions roughly chopped
3 cloves garlic roughly chopped
3 cups beef stock
1 tsp onion powder
1 tsp garlic powder
1 Tbsp freshly ground black pepper
1/4 cup flour
1/4 cup olive oil
1/4 cup butter
Provolone cheese
Frozen Garlic toast

Instructions

Place a large pot on medium heat and add butter and olive oil
Add chopped onions to pot stirring frequently until onions just start to brown, about 15 minutes, then add chopped garlic, onion powder, garlic powder, black pepper and continue to cook for a minute or so.
Add flour and stir until flour is fully incorporated into onions then add broth, bring to a simmer for about 30 minutes, stirring frequently.
When soup is nearly done make garlic toast according to package directions
Turn on oven broiler
Ladle soup into oven safe bowls and top with a slice of garlic toast and Provolone cheese and broil until cheese is melted and bubbly.

Notes

I prefer sweet onions but it would be fine to use brown or yellow onions.
Add as much garlic as you want.
You can also use chicken stock or a combination of beef and chicken
I sometimes like a little more kick and add a bit of red pepper flakes

My families favorite meal I cook is a Mexican Chicken Casserole.

Combine in pan and heat:
Shredded Chicken
Can of Rotel
Cream Cheese
Enchilada Sauce
Chicken Broth
Monterrey Jack Cheese

Heat oven to like 350-360

In a large casserole dish:
a layer of corn tortillas
then spoon mixture in
another layer of corn tortillas
another layer of mixture
another layer of corn tortillas
the rest of the mixture
Top with cheddar cheese and Doritos (crumbled)
Bake for 30-40 minutes

If you want more heat and flavor add jalapenos to mixture, I skip it because my kids won't eat it. I have a large family and this is the one thing I can make they will all devour.

My Auntie's famous upside pineapple cake.