Can you give me the recipe to your absolute favorite food or dessert?

I will share a recipe if you want.Can you give me the recipe to your absolute favorite food or dessert?
SPICY SHRIMP COCKTAIL


2 lb shrimp, cooked, peeled and deveined. Chilled.


4 med tomatoes, diced


1 bu cilantro, finely chopped


1 fresh jalapeno, diced


2 cloves garlic, crushed


1 onion, diced


1 large avocado, diced.


1 large bottle ketchup


1 jar cocktail sauce, hot or mild


hotsauce, like tabasco or tapatio


6-8 lemons


saltine crackers





In a bowl, add shrimp and squeeze lemon juice from 1 or 2 lemons on it. Put back in fridge.





In a large stock pot, add 4 cups cold water.


Add the entire bottle of ketchup, cocktail sauce, cilantro, jalapeno, garlic, onion, tomatoes. Stir content until completely mixed.





Squeeze 4 lemons into the mix. Add hot sauce to the mix according to taste. If you like it hot, add 6-10 tsp. If you want it mild, add a 3-4 shakes (approx 2 tsp).





In a bowl, Add the tomato mixture into the mug then add a serving of the chilled shrimp and serving of avocado. Serve chilled and with crackers.





To make the cocktail hotter, add more hot sauce.


To make tangier, add more lemon juice and ketchup.





Serves 4-6Can you give me the recipe to your absolute favorite food or dessert?
this is delicious...sorry I can't really provide any EXACT amounts or cooking times, cause i just make it up as it comes when i do it. you just gotta try and see while doing it, if it's too liquid and add as much spices as you like. when you taste or smell the spices separately in advance, you can figure out if you like them to come out a lot or rather not that much.








CANARD CURRY





2 breasts of canard (around 20 oz)


1 lb. lychee (can is good)


1 eggplant


2 red bell pepper


1 onion


1 glass/can bamboo sprouts


1 can coconut milk or cream


fresh cilantro green


basil leaves (if available, use thai basil)


fresh garlic


a little ginger and ground cumin


olive oil


AND: red curry - you can mix it yourself or buy ready powder or paste, but make sure that it contains the following: chili powder, coriander seed, cumin, galangal, kaffir lime peel or leaf, lemon grass, garlic, onion, black pepper, mace





1. squeeze the garlic and the ginger (or cut very fine) and mix it with cumin, oil and red curry


2. clean the canard from feather leftovers (of course), carve the skin and marinate it for at least two hours


3. heat up the oven to 400掳


4. cut all other ingredients into your most favourite size and shape, except: do not cut the lychees and cut the herbs as fine as possible


5. sear the canard (fry with high temperature) in a pan (on the stove) with some olive oil for a few minnutes on each side, until it gets a golden brown colour, collect the canard fat


6. bake the canard in the heated oven after searing for another 10 minutes, collect the canard fat


7. after taking the canard out of the oven, let it sit for another 10 minutes before you cut it in slices


8. fry the veggies (eggplant, bell pepper, onion, bamboo sprouts) with olive oil for a few minutes, they should still be firm


9. add the coconut milk, the herbs and the canard and cook for 5 minutes


10. add the lychee and cook another 2 minutes





%26gt; serve with rice





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dessert: caramelized ';any fruit'; (pineapple, cherries, oranges, strawberries, peach work good)





you need sugar, butter, some juice, rum, amaretto and the fruit





put sugar and butter (approximately same amount) in a pan (not coated), stir and let the sugar melt and get brown colour - be careful! as soon as the sugar becomes a little brown, it tends to burn very fast and turn dark brown.


add the juice (orange is best, but if you have the same juice as fruit, take it) and the amaretto and try to get a thick sauce (that is the most difficult part...practice makes perfect). add the fruit. warm up the rum in a laddle (2 or 3 measures), light it and pour it over the fruit and sauce (if it is a little dark, you can see the blue flame...don't worry it will stop burning after a few seconds)





%26gt;serve with pancakes, angel cake or cookies and, if you like, ice cream
Try tzatziki (greek): yoghurt with sliced cucumber and moshed garlic.
sure: call the local pizza place


re: I like pizza and that is what I do
One of my fav foods is... on a warm day pick a ripe tomato from the vine and take a big bite...jucy and sweet and deeply flavourfull satisfying and full of vit c yummmmm
A summertime favorite. Simple and refreshing.





Lemon Fluff Dessert


yield 12 servings





1 large box of lemon Jello


2 cups of boiling water


1 1/2 cans of evaporated milk


4 tablespoons lemon juice


1 cup sugar


1 teaspoon vanilla extract


graham cracker crust





Chill evaporated milk in fridge till very cold.


Add 2 cups boiling water to Jello.


Chill and set until consistency of syrup.


Whip the chilled canned milk in mixing bowl at high speed until thick as whipped cream.


Add sugar and vanilla extract.


Add lemon juice to the Jello and pour it slowly into the whipped milk, beating constantly at high speed.


When the Jello mixture is well blended with the milk, pour over one layer of graham cracker crumbs in a large square pan.


Add a top layer of crust and chill for 4-6 hours or until firm.


Cut in squares and serve.





Use 2 pkgs graham crackers, 2 Tbls butter and 1/4 cup sugar to form crumbs.





You can substitute vanilla wafers for the graham crackers or add toasted coconut to the graham crackers.


Add canned mandarin orange slices (drained), pineapple tidbits (drained), sliced banana to the Jello mixture before pouring over the crust. Experiment with the ingredients to make it your own.





Now what recipe did you say you could swap with this recipe?
Friends recipe.


Core an apple,but not all the way.


Basically no seeds or funny tasting middle,put no hole all the way through the apple.


Wash it out, then add cinnamon and uncooked oatmeal in the little hole.


Cook in microwave for 2 min,then another 2 min.
Cottage cheese, cool whip and cherry jello mix it all together and let refridgerate over night or until chilled.. You can also add fruit if you like.