What is your #1 favorite recipe?

My Sunday food routine. On Sunday mornings I like waking up and watching the news programs on C-Span, CNN, ABC, CBS and NBC. At around 11:00 a.m. I start preparing my Sunday Seafood Afternoon Delight. What I do is get a pot that holds about a gallon of water and put about a quart of water in it. I then cut up one whole onion and two to three cloves of garlic. I put them in the water along with a half cup of Old Bay Seafood Seasoning. Sometimes I may add some dried red pepper seeds to the mixture. I then take a dozen pre-cooked and cleaned crabs and sprinkle some Old Bay seasoning on each one individually. I place them in a a stainless steel colander and put it on top of the pot. In the mean time I wash of a dozen Littleneck or Mahagony clams in the sink. I place them directly into the seasoned water. I put the pot on the stove over a medium fire. By the time the clams open up, the crabs will be nice and hot. While the crabs and clams are cooking, I start preparing a nice garden salad. I start off by cutting up either some Romaine or Iceberg lettuce. I like washing the lettuce in a mixture of water and vinegar. I place the lettuce in a plasic colander and let it drain in the sink. Next I slice up one whole cucumber with the skin left on it and place that in the colander along with the lettuce. Then I either slice or cut into wedges a couple of plum tomatoes. Sometimes I use cherry tomatoes. I cut them in half though. For a nice aesthetic look, I use a fruit or vegetable peeler to slice up a couple of carrots. I slice them right over the rest of the salad in the plastic colander. Lastly, I thinly slice a small purple onion and place it in the colander. You can add other incrediants if you like or remove those that you don't like. Lastly, I mix the salad inside of the colander, then transfer the salad to a covered serving dish and refrigerate it. Now the house is smelling so good and the taste buds are working overtime. All the clams have opened up and the steam is coming off of the crabs. I now spoon out some of the seasoned water that the clams were cooked in and place it in a serving dish. I place a couple of crabs and around 4 clams in the dish. I now dish out a nice size serving of the salad in a good sized salad bowl and sit down in my favorite chair right in front of my television and right next to my computer. I usually use a ranch dressing for my salad, but this Sunday I will go with a lite Italian dressing. I have a towel in my lap and lots of paper towels near by. It's time to eat. Ummmm that is so good. I wish everyone could join me for my Sunday Afternoon Seafood Delight. Bon Appetit.

its my all time carbonara.. its my specialty and almost all who tasted it says its really good. i hope to give you the recipe but i cant copy psate yet. sorry :)

My favorate is brinyani. Its an indian dish which has rice and chicken/meat/non veg in combingation. its bit spice for american taste. but if you visit india to try it out if you love non veg. this is one of the best

PIZZA UNOS DEEP PAN CHICAGO STYLE PIZZA Source: The Pizza Book: Everything There Is To Know About the World's Greatest Pie by Evelyne Slomon Servings: 6 FOR THE CRUST: 1 cup warm tap water (110-115 degrees f) 1 pkg active dry yeast 3 1/2 cups flour, divided use 1/2 cup coarse ground cornmeal 1 tsp salt 1/4 cup vegetable oil FOR THE FILLING: 1 lb sausage, removed from the casing and crumbled 1 lb mozzarella cheese, sliced 2 garlic cloves, minced 1 (28 oz) can whole tomatoes, drained and coarsely crushed 3 tsp dried oregano (or 5 fresh basil leaves, shredded 4 tbsp freshly grated parmesan TO PREPARE THE CRUST: Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch dough down and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. TO PREPARE THE FILLING: While the dough is rising, prepare the filling ingredients. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside. TO ASSEMBLE AND BAKE: When the dough has finished its second rising, lay the mozzarella cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.

I have a variety of different recipes that I love to make around the house. But my top favorite to make currently is a breakfast casserole. You can either have it for breakfast, but you can also serve it for dinner at the same time. I know that we never have it in the morning but instead I will prepare it for dinner every once in a while. I recommend that someone should try it before knocking it as I do believe.. That once a person has tried it they will not be disappointed.. But instead will be impressed with how wonderful it tastes, & how easy it is to make as well! I hope if you do decide to make it in the near distant future that you & your fiancee end up enjoying it as much as me & my other half do. It's a nice change when you want to make something different, yet unique for dinner one night. At least this is what I believe quite honestly! . . 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

here's one is my favorite since i love mangoes Tropical Mango Mousse SUBMITTED BY: Robyn Webb "There's nothing quite so refreshing as mangos! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association." INGREDIENTS 2 mangos - peeled, seeded, and cubed 1 banana 2/3 cup nonfat plain yogurt 2 teaspoons honey 6 cubes ice 1 teaspoon vanilla extract DIRECTIONS In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.