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Post Info TOPIC: What is Your Best Recipe?
RobySul


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What is Your Best Recipe?
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We have a lot of talented cooks here who have diverse backgrounds and experiences. Some of the recipes I see here are just incredible. Whether they're the invention of the cook, or an homage to a traditional preparation, I always find something to like here.

This got me thinking about what I've posted. Some of my recipes are almost-there-but-not-quite, and others might be something that only I would like. But, I am really proud of some of them. So THAT got me thinking about what my Best Recipe Ever is.

I am, of course, asking for all of you to do the same: narrow your repertoire down to a single best recipe. I don't want to see a top 5. That's why this is so difficult. I realize that what you think is your best recipe today might not be your best tomorrow, but please give it a try. Besides being a fun challenge, this will effectively create something really cool:

A Cookingbites Cookbook!

Please do try to pick a best recipe, even if you have 5 that you love equally. I don't want to hear "I can't decide...all my recipes are great!" or "I can't decide...all my recipes are terrible!" Try your best!

PLEASE DON'T POST THE ENTIRE RECIPE HERE! If it's posted somewhere already, link to it. If it's not posted anywhere yet, then what are you waiting for: post it in the appropriate forum so we can all enjoy it!

In picking your best recipe, please keep in mind that it's not necessarily:

  • the one that required the most time or expense to make
  • the one that required the most finesse
  • the one you make the most often
  • the one that's gotten the most raves from people
  • the prettiest recipe

What is the best recipe I've ever made? I had some that I have really loved. I would have said that my beef bourguignon recipe was probably my best preparation until recently, but it's hard to say that a classic dish like this is MY best recipe.
There are garlic soup recipes out there, but none of them are quite like the way I made it (some only roast part of the garlic, and cream is almost universally used...I used bread as a thickener). This did require a lot of work to pull off, but I still have happy memories of eating it. After making it the first time, I immediately made it again.



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HannaRIO


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I have two best Recipes for Cabbage and Kielbasa.

Recipe 1: Cabbage and Kielbasa Skillet Ingredients:

  • 1 pound kielbasa, sliced
  • 1 medium head of cabbage, shredded
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the kielbasa slices and cook until lightly browned.
  2. Add the sliced onions to the skillet and sauté until translucent.
  3. Stir in the minced garlic, paprika, and caraway seeds (if using) and cook for another minute, allowing the flavors to meld together.
  4. Add the shredded cabbage to the skillet, stirring to combine it with the other ingredients. Season with salt and pepper.
  5. Cover the skillet and cook for about 15-20 minutes, or until the cabbage is tender, stirring occasionally.
  6. Adjust the seasoning if needed, and serve the delicious cabbage and kielbasa skillet hot.

Recipe 2: Cabbage and Kielbasa Soup Ingredients:

  • 1 pound kielbasa, sliced
  • 1 small head of cabbage, chopped
  • 2 carrots, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot, sauté the sliced kielbasa over medium heat until browned. Remove and set aside.
  2. In the same pot, add the chopped onions and carrots. Sauté until the onions are translucent and the carrots start to soften.
  3. Add the minced garlic and cook for another minute, stirring constantly.
  4. Return the kielbasa to the pot and add the chopped cabbage, broth, bay leaf, and dried thyme. Season with salt and pepper.
  5. Bring the soup to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the vegetables are tender.
  6. Remove the bay leaf and adjust the seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

You can check them both and come up with feedback!

 



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