Favorite Winter Time Meal? Share your favorite Recipes!!!

I make peanut butter fudge every year. Something simple and nice.... ...Ingredients... 1 cup melted peanut butter 2/3 cup melted butter or margarine 1 tsp vanilla extract 1 lb. powdered confectioners sugar stir all ingredients until well blended. line a 8x8 pan with wax foil, pour mixture into pan. Cover with wax paper and put in fridge until set (until firm)

My favorite is Potato Chowder. Usually when I make it I do up a batch big enough to eat for 2-3 days because it is soooo good. I also tend to turn it into a seafood deal near the end. I do not have a recipe written down. I just whing it as I go along. Here goes: Heavy cream, milk, chicken stock, boiled potatoes(diced), bite size chunks of ham steak (sometimes bacon instead), finely chopped onions, and finely chopped carrots (for color). I boil it for hours and make sure it thickens to perfection. When I alter it by adding seafood, I do it at the end and I only add a little bit of crab meat (imitation stuff) and lots of baby shrimp. YUM YUM. Now I've gone and done it. I think I'll have to cook up a batch now. LOL

Mine would be Chili. It's simple. 1/2 or pound Ground Beef 2 cans of red Kidney beans 1 can of dark red kidney beans 1 package of chili seasoning Cook 1/2 pound of ground beef after done, add it to the rest of the stuff. Cook. Eat. LOL... told you it was simple.

i think pork stakes

Ingredients: 3/4 lb. bulk Italian sausage 1/2 cup chopped onion 1 garlic clove, minced 1 can butter beans, rinsed and drained 1 can black beans, rinsed and drained 1 can diced tomatoes, undrained 1 can beef broth 1 Tbs. minced fresh basil or 1 tsp. dried basil 2 Tbs. shedded Parmesan cheese Preparation: 1. In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. 2. Add beans, tomatoes, broth and basil. 3. Cover and simmer for 10 minutes. 4. Sprinkle each serving with Parmesan cheese. May it warm you this winter time:D

Winter Vegetable Hash SUBMITTED BY: REBECCABJ "I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!" INGREDIENTS 3 tablespoons olive oil 2 tablespoons butter 1 pound Yukon Gold potatoes, diced 1/2 pound fresh shiitake mushrooms, diced 1 red bell pepper, diced 1 small acorn squash, diced 1 shallot, finely chopped 2 teaspoons garlic powder 1 pinch salt 1 pinch ground black pepper 1 cup chopped kale 4 sprigs fresh sage DIRECTIONS Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy! Roasted Winter Vegetable Soup SUBMITTED BY: Always Cooking Up Something "This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer." INGREDIENTS 2 sprigs fresh rosemary, chopped 1 pinch kosher salt 2 tablespoons extra virgin olive oil cooking spray 1 small butternut squash - peeled, seeded, and cut into large chunks 3 rutabagas, peeled and cubed 4 parsnips, peeled and thickly sliced 4 new potatoes, peeled and halved 10 cups chicken stock salt to taste freshly ground black pepper to taste 2 teaspoons aged balsamic vinegar 2 teaspoons white truffle oil (optional) DIRECTIONS With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour. Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray. Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat. Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them. While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes. Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

Mine is my stew I cook in a slow cooker. It's really basic but tasty! I use beef, potatoes, parsnips, turnip, carrots, onions, beef stock cubes, pearl barley and water. I put it in the slow cooker and leave it all day. When I come home, it's done! I obviously chop all the vegetables by the way!

I like to make peanut pies.

chicken barbeque....

mine is chole bhture

Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned tomato soup for good. 1/4 cup olive oil 2 large yellow onions, diced 1 tablespoon finely grated orange zest 18 ripe Roma tomatoes, quartered Heavy cream Salt and pepper to taste Fresh basil leaves Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes. Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid. Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste. Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup. Serves 4 to 6.

we have our traditional one Sarson Saag and Makai roti (Mustard Greens and Corn flour torillas). we also enjoy Haleem (meat cook with whole wheat,lentils and serve with fry onions, ginger and lemon).

bajji bonda

iam a indian so i would prefer certainly indian food like curd,dal roti,chicken

i can mushroom soup

I came back to write down your recipe. It sure sounds good. I like that it's pretty much fuss free, easy, and economical too. I don't have a crockpot but will attempt something else just so I can taste it. Maybe Santa will bring me a crock. lol

baked potatoes with sour cabbage You just wash the potatoes, and as they are you bake them in the oven - at least for one hour. then serve with butter, and sour cabbage or onion. Put some salt on them if you like! They ar good only when they are still hot! Yam-yam!

CHICKEN in any shape, form n taste is my all time favourite...winter, summer, autumn and spring dont rule my palate

the best winter warmer recipe is actually brazilian feijoada! Perfect for a cold day! Feijoada is a blackbean casserole with sausages.

u neeed to taste this hyderabadi biryani recipieeeeee http://groominghyderabad.blogspot.com/2006/08/hyderabadi-biryani.html