***Post/Share Your Favorite Food Recipe***

LoveBabyJesus
LoveBabyJesus Member Posts: 1,679 Member
edited July 2011 in Breast Cancer #1
Hi sisters -- After reading Susie's post on "favorite meal(s)" I got hungry. So I thought we can start a chain where we can post our favorite food recipe, that way the rest of us can learn to make new meals. :) What is your (secret) favorite food recipe?

Don't be shy and share. :) This can help sisters going through chemo too!

(it can be a sweet or food recipe)

Comments

  • sea60
    sea60 Member Posts: 2,613
    Mmmmmmm...
    well, I'd have to share my breakfast tostadas:

    You'll need:

    2 eggs (organic if possible)
    2 corn tortillas
    about 1/4 cup salsa (any kind)
    about 1/2 cup black refried beans (organic if possible)
    about 1/2 cup of low fat cheddar cheese
    some avocado slices

    Get a pan and drizzle some olive oil in it. Warm tortillas on each side and put them on a plate. Put some warmed refried beans on each. Prepare eggs sunny side up or I like them over easy and place one each on top of each tortilla. Drizzle warm salsa on top, sprinkle cheese and top with slices of avocado...then enjoy with some good coffee.

    Hugs and blessings!

    Sylvia
  • debi.18
    debi.18 Member Posts: 850 Member
    sea60 said:

    Mmmmmmm...
    well, I'd have to share my breakfast tostadas:

    You'll need:

    2 eggs (organic if possible)
    2 corn tortillas
    about 1/4 cup salsa (any kind)
    about 1/2 cup black refried beans (organic if possible)
    about 1/2 cup of low fat cheddar cheese
    some avocado slices

    Get a pan and drizzle some olive oil in it. Warm tortillas on each side and put them on a plate. Put some warmed refried beans on each. Prepare eggs sunny side up or I like them over easy and place one each on top of each tortilla. Drizzle warm salsa on top, sprinkle cheese and top with slices of avocado...then enjoy with some good coffee.

    Hugs and blessings!

    Sylvia

    Sounds Yummy!
    That sounds yummy. Gonna have to try it!

    Debi
  • gagee
    gagee Member Posts: 332
    As for me... well.. I have
    As for me... well.. I have never been much to cook.. I don't like it at all. Wish I did. Especially now. Maybe some of your super recipes will help me out. Thank you all. My best recipe is probably for potato salad.


    I don't really measure but here goes:

    6-8 white rose pot. med size or large cubed
    4-6 eggs cubed
    cup up small celery (as much as you like)
    1 cucumber cubed like the celery
    some sweet onion
    My mother put in a can of baby peas but not me

    mix Mayo ( i use Miracle Whip) with some milk to thin it out and a dash or so of yellow mustard

    Mix it up and cool for a couple hours.

    Wish I could give you a better recipe for it. Hope you will like it. My husband loves it.

    Hugs to All,
    Diana
  • pinkpalette
    pinkpalette Member Posts: 112
    gagee said:

    As for me... well.. I have
    As for me... well.. I have never been much to cook.. I don't like it at all. Wish I did. Especially now. Maybe some of your super recipes will help me out. Thank you all. My best recipe is probably for potato salad.


    I don't really measure but here goes:

    6-8 white rose pot. med size or large cubed
    4-6 eggs cubed
    cup up small celery (as much as you like)
    1 cucumber cubed like the celery
    some sweet onion
    My mother put in a can of baby peas but not me

    mix Mayo ( i use Miracle Whip) with some milk to thin it out and a dash or so of yellow mustard

    Mix it up and cool for a couple hours.

    Wish I could give you a better recipe for it. Hope you will like it. My husband loves it.

    Hugs to All,
    Diana

    EASY CHICKEN AND DUMPLINGS
    This is comfort food for me...and super easy!

    EASY CHICKEN AND DUMPLINGS

    3-4 boneless chicken breasts, cut into strips
    32 oz. can chicken broth
    10 oz. can cream of chicken soup
    1 can Pillsbury flaky biscuits
    flour

    Cook chicken breasts in broth until fork tender, about 20 minutes. Remove chicken and set aside. Stir cream of chicken soup into gently boiling broth. Pull biscuits apart into three or four layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Absolutely do not stir biscuits a lot, or they will disappear, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add cooked chicken and turn on low until ready to serve. Add a little pepper if desired.
  • Jacque101
    Jacque101 Member Posts: 75

    EASY CHICKEN AND DUMPLINGS
    This is comfort food for me...and super easy!

    EASY CHICKEN AND DUMPLINGS

    3-4 boneless chicken breasts, cut into strips
    32 oz. can chicken broth
    10 oz. can cream of chicken soup
    1 can Pillsbury flaky biscuits
    flour

    Cook chicken breasts in broth until fork tender, about 20 minutes. Remove chicken and set aside. Stir cream of chicken soup into gently boiling broth. Pull biscuits apart into three or four layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Absolutely do not stir biscuits a lot, or they will disappear, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add cooked chicken and turn on low until ready to serve. Add a little pepper if desired.

    Sassy Corn/Potato Chowder
    I call it a "fancy potato" soup. When doing Chemo and everything tasted nasty. I figured if we tried a completely new recipe, I'd have no pre-conceptions on what taste it was going to have. So here is my fancy potato soup. Had it several times during chemo and then my husband decided some shrimp would be good in the soup. I ate around the shrimp because my tummy was still doing loops. I fixed it again a few nights ago...it's still good!

    Brown 4 slices of bacon - make it crispy bacon and chop for topping when serving the soup.

    1 Can Chicken Broth
    3-4 diced potatoes
    stalk of celery
    frozen corn thawed (I used canned) and drain

    *boil until all is tender

    Mix 1/2 cup mayonaise
    2 tablespoons flour
    2 cups milk


    ** Add this mixture to the potatoes and heat until thickened.
    ***Add the chopped bacon on top of each serving....YUMMMY. Don't skip the bacon!
  • SoyFuerte
    SoyFuerte Member Posts: 39 Member
    Mexican Lasagna!!!
    Sorry about the amounts, I dont use them :))

    Corn tortillas (8 or 10) depends on the size of the lasagna
    Roasted chicken (I bought it on WalMart or else)shredded
    Salsa -I make it but you can buy the one you like, any color, taste or heat.
    Sour cream or Mexican cream if you find it -this is a little sweeter-
    Cheddar cheese

    Cut tortillas in wide stripes
    Lithglty fry them on olive oil
    Cover the bottom of a pyrex -or another one- with a little salsa. Then start laying the tortillas covering all the bottom.
    Then cover the tortillas with shredded chicken, then pour some of the sour cream and then salsa and cover this with cheese.
    Keep doing this until you fill all the pyrex, finishing with cheese.
    Put it in the oven at 350 for about 35 to 40 minutes or until heat through and cheese is bubbling.

    This is so delicious and easy to make, you can change it a little using green salsa instead of red or beef instead of chicken, you can sprinkle some oregano or cilantro, change to mozarella, goat, quesadilla or another cheese. Be brave, be creative!!

    Hope you enjoy it!!!
  • mamolady
    mamolady Member Posts: 796 Member
    Chili 1 pound ground beef or
    Chili

    1 pound ground beef or meatless (I like boca)
    1 15 oz can kidney beans
    30 oz tomato sauce
    6 oz tomato paste
    2-3 carrots
    1/2 medium onion
    1 yellow or red bell pepper
    2-3 ears of corn
    2-3 celery sticks
    1-2 medium tomatos
    2 tbs brown sugar
    2 tbs chilli powder
    celery salt
    basil
    black pepper
    garlic


    I saute the onion and bell pepper in olive oil while browning the meatless. Then simmer it all for a couple of hours. I also use it for sloppy joes.

    I put the meat version next to the meatless next to each other on a plate and my Mother in Law could not tell them apart.
  • Megan M
    Megan M Member Posts: 3,000
    gagee said:

    As for me... well.. I have
    As for me... well.. I have never been much to cook.. I don't like it at all. Wish I did. Especially now. Maybe some of your super recipes will help me out. Thank you all. My best recipe is probably for potato salad.


    I don't really measure but here goes:

    6-8 white rose pot. med size or large cubed
    4-6 eggs cubed
    cup up small celery (as much as you like)
    1 cucumber cubed like the celery
    some sweet onion
    My mother put in a can of baby peas but not me

    mix Mayo ( i use Miracle Whip) with some milk to thin it out and a dash or so of yellow mustard

    Mix it up and cool for a couple hours.

    Wish I could give you a better recipe for it. Hope you will like it. My husband loves it.

    Hugs to All,
    Diana

    Just found this thread and
    Just found this thread and now I am starving! LOL Great recipes!
  • Different Ballgame
    Different Ballgame Member Posts: 868
    CHICKEN SALAD (Gets #10 Rating From Almost Everyone - Doctors)
    CHICKEN SALAD

    BUY CHICKEN BREASTS WITH THE SKIN ON IT BUT DEBONED.

    5 WHOLE CHICKEN BREAST – SPLIT AND DEBONED (5 lbs. – my butcher sells big breasts)

    Butter and Pepper and Salt

    Three Packages of 3-1/2 oz each package of Slice Almonds (or one 10-1/2 oz. package)
    1 tsp. Curry Powder (I use McCormick brand)
    2 tsps. Soy Sauce (I use Kikkoman Soy Sauce)
    2 Cups Hellmans Mayonaise
    2 cups celery sliced (do not slice thick) (I use Organic celery.)
    3 (6 oz cans) of Water Chestnuts (Whole) – First dry each water chestnut with a paper towel. Whole and then slice as to how you want it to taste
    2 lbs. Green Seedless Grapes (I use Organic Seedless Green Grapes) – grapes should be firm.

    Brush breasts with butter. Then salt and pepper chicken. (I use Sea Salt Flakes and crushed them with my fingers. Brand: Cypress from William Sonoma…and I use Ground Pepper from the Peppermill Brand: Whole Tellicherry Peppercorns by Kirkland – from Costco)
    .
    Cover with foil – bake 350 oven for 1 hour. Let it totally cool. Discard the skin. Then, cut into bite size pieces.

    Coat almonds in butter. Place on cookie sheet. Bake at 350 oven just until slightly brown. Then cool. I buy almonds from Trader Joe’s. You want the sliced almonds with the brown skin on the sliced edges.

    A few hours before serving (or 1 day before serving), mix

    1 tsp. curry powder
    2 cups Hellman’s Mayonnaise
    2 tsps. Kikkoman Soy Sauce=

    Add celery, water chestnuts, and grapes
    Add chicken
    Add almonds.
    Serve chilled

    It will keep one week in your refrigerator.
  • mamolady
    mamolady Member Posts: 796 Member
    sea60 said:

    Mmmmmmm...
    well, I'd have to share my breakfast tostadas:

    You'll need:

    2 eggs (organic if possible)
    2 corn tortillas
    about 1/4 cup salsa (any kind)
    about 1/2 cup black refried beans (organic if possible)
    about 1/2 cup of low fat cheddar cheese
    some avocado slices

    Get a pan and drizzle some olive oil in it. Warm tortillas on each side and put them on a plate. Put some warmed refried beans on each. Prepare eggs sunny side up or I like them over easy and place one each on top of each tortilla. Drizzle warm salsa on top, sprinkle cheese and top with slices of avocado...then enjoy with some good coffee.

    Hugs and blessings!

    Sylvia

    breakfast for dinner
    Sylvia,
    Sounds like a perfect breakfast for dinner recipe!
  • sea60
    sea60 Member Posts: 2,613

    CHICKEN SALAD (Gets #10 Rating From Almost Everyone - Doctors)
    CHICKEN SALAD

    BUY CHICKEN BREASTS WITH THE SKIN ON IT BUT DEBONED.

    5 WHOLE CHICKEN BREAST – SPLIT AND DEBONED (5 lbs. – my butcher sells big breasts)

    Butter and Pepper and Salt

    Three Packages of 3-1/2 oz each package of Slice Almonds (or one 10-1/2 oz. package)
    1 tsp. Curry Powder (I use McCormick brand)
    2 tsps. Soy Sauce (I use Kikkoman Soy Sauce)
    2 Cups Hellmans Mayonaise
    2 cups celery sliced (do not slice thick) (I use Organic celery.)
    3 (6 oz cans) of Water Chestnuts (Whole) – First dry each water chestnut with a paper towel. Whole and then slice as to how you want it to taste
    2 lbs. Green Seedless Grapes (I use Organic Seedless Green Grapes) – grapes should be firm.

    Brush breasts with butter. Then salt and pepper chicken. (I use Sea Salt Flakes and crushed them with my fingers. Brand: Cypress from William Sonoma…and I use Ground Pepper from the Peppermill Brand: Whole Tellicherry Peppercorns by Kirkland – from Costco)
    .
    Cover with foil – bake 350 oven for 1 hour. Let it totally cool. Discard the skin. Then, cut into bite size pieces.

    Coat almonds in butter. Place on cookie sheet. Bake at 350 oven just until slightly brown. Then cool. I buy almonds from Trader Joe’s. You want the sliced almonds with the brown skin on the sliced edges.

    A few hours before serving (or 1 day before serving), mix

    1 tsp. curry powder
    2 cups Hellman’s Mayonnaise
    2 tsps. Kikkoman Soy Sauce=

    Add celery, water chestnuts, and grapes
    Add chicken
    Add almonds.
    Serve chilled

    It will keep one week in your refrigerator.

    This chicken salad sounds heavenly! I'm going to have to try it!
    Thanks for sharing.
  • DianeBC
    DianeBC Member Posts: 3,881 Member

    CHICKEN SALAD (Gets #10 Rating From Almost Everyone - Doctors)
    CHICKEN SALAD

    BUY CHICKEN BREASTS WITH THE SKIN ON IT BUT DEBONED.

    5 WHOLE CHICKEN BREAST – SPLIT AND DEBONED (5 lbs. – my butcher sells big breasts)

    Butter and Pepper and Salt

    Three Packages of 3-1/2 oz each package of Slice Almonds (or one 10-1/2 oz. package)
    1 tsp. Curry Powder (I use McCormick brand)
    2 tsps. Soy Sauce (I use Kikkoman Soy Sauce)
    2 Cups Hellmans Mayonaise
    2 cups celery sliced (do not slice thick) (I use Organic celery.)
    3 (6 oz cans) of Water Chestnuts (Whole) – First dry each water chestnut with a paper towel. Whole and then slice as to how you want it to taste
    2 lbs. Green Seedless Grapes (I use Organic Seedless Green Grapes) – grapes should be firm.

    Brush breasts with butter. Then salt and pepper chicken. (I use Sea Salt Flakes and crushed them with my fingers. Brand: Cypress from William Sonoma…and I use Ground Pepper from the Peppermill Brand: Whole Tellicherry Peppercorns by Kirkland – from Costco)
    .
    Cover with foil – bake 350 oven for 1 hour. Let it totally cool. Discard the skin. Then, cut into bite size pieces.

    Coat almonds in butter. Place on cookie sheet. Bake at 350 oven just until slightly brown. Then cool. I buy almonds from Trader Joe’s. You want the sliced almonds with the brown skin on the sliced edges.

    A few hours before serving (or 1 day before serving), mix

    1 tsp. curry powder
    2 cups Hellman’s Mayonnaise
    2 tsps. Kikkoman Soy Sauce=

    Add celery, water chestnuts, and grapes
    Add chicken
    Add almonds.
    Serve chilled

    It will keep one week in your refrigerator.

    Trying the chicken salad
    Trying the chicken salad too! Thanks!
  • Alexis F
    Alexis F Member Posts: 3,598
    sea60 said:

    Mmmmmmm...
    well, I'd have to share my breakfast tostadas:

    You'll need:

    2 eggs (organic if possible)
    2 corn tortillas
    about 1/4 cup salsa (any kind)
    about 1/2 cup black refried beans (organic if possible)
    about 1/2 cup of low fat cheddar cheese
    some avocado slices

    Get a pan and drizzle some olive oil in it. Warm tortillas on each side and put them on a plate. Put some warmed refried beans on each. Prepare eggs sunny side up or I like them over easy and place one each on top of each tortilla. Drizzle warm salsa on top, sprinkle cheese and top with slices of avocado...then enjoy with some good coffee.

    Hugs and blessings!

    Sylvia

    Sylvia, that sounds great
    Sylvia, that sounds great and easy!


    Thanks, Lex
  • debi.18
    debi.18 Member Posts: 850 Member

    CHICKEN SALAD (Gets #10 Rating From Almost Everyone - Doctors)
    CHICKEN SALAD

    BUY CHICKEN BREASTS WITH THE SKIN ON IT BUT DEBONED.

    5 WHOLE CHICKEN BREAST – SPLIT AND DEBONED (5 lbs. – my butcher sells big breasts)

    Butter and Pepper and Salt

    Three Packages of 3-1/2 oz each package of Slice Almonds (or one 10-1/2 oz. package)
    1 tsp. Curry Powder (I use McCormick brand)
    2 tsps. Soy Sauce (I use Kikkoman Soy Sauce)
    2 Cups Hellmans Mayonaise
    2 cups celery sliced (do not slice thick) (I use Organic celery.)
    3 (6 oz cans) of Water Chestnuts (Whole) – First dry each water chestnut with a paper towel. Whole and then slice as to how you want it to taste
    2 lbs. Green Seedless Grapes (I use Organic Seedless Green Grapes) – grapes should be firm.

    Brush breasts with butter. Then salt and pepper chicken. (I use Sea Salt Flakes and crushed them with my fingers. Brand: Cypress from William Sonoma…and I use Ground Pepper from the Peppermill Brand: Whole Tellicherry Peppercorns by Kirkland – from Costco)
    .
    Cover with foil – bake 350 oven for 1 hour. Let it totally cool. Discard the skin. Then, cut into bite size pieces.

    Coat almonds in butter. Place on cookie sheet. Bake at 350 oven just until slightly brown. Then cool. I buy almonds from Trader Joe’s. You want the sliced almonds with the brown skin on the sliced edges.

    A few hours before serving (or 1 day before serving), mix

    1 tsp. curry powder
    2 cups Hellman’s Mayonnaise
    2 tsps. Kikkoman Soy Sauce=

    Add celery, water chestnuts, and grapes
    Add chicken
    Add almonds.
    Serve chilled

    It will keep one week in your refrigerator.

    Yummy
    This sounds super yummy! Can't wait to try it.
  • LoveBabyJesus
    LoveBabyJesus Member Posts: 1,679 Member
    mmmmmmmmm
    This is too much for me to handle! :) I am going to go through all these suggestions and start trying. I'll post mine soon.

    Thank you.
  • Angie2U
    Angie2U Member Posts: 2,991

    mmmmmmmmm
    This is too much for me to handle! :) I am going to go through all these suggestions and start trying. I'll post mine soon.

    Thank you.

    I am printing these recipes
    I am printing these recipes off! Thanks for the thread and the reply's!