What is the best food recipe you recommend?

Everybody has his favorite food recipe. Can you give me your choice for the best recipe you like.What is the best food recipe you recommend?
Baked Ziti





lb. ziti pasta, cooked al dent茅 (to the tooth)


2-3 tablespoons Parmesan or Romano, for sprinkling


olive oil, to drizzle on top before baking





Prepare sauce (following directions below) at least one hour in advance.





Stir together ingredients for Ricotta filling mixture (recipe found below).





Cook ziti according to directions on package, watching carefully (do not overcook). Drain pasta and return to pan.





Add sauce to ziti in pan, continuing to stir and adding additional sauce as needed to coat well.





Butter the bottom of an oven-proof casserole (or a lasagne dish) and spread cooked ziti in buttered casserole.





Spread a layer of the ziti in the bottom of the casserole dish, then cover with a layer of the Ricotta filling. Stir the rest of the filling in with the remaining pasta, stirring very lightly, leaving chunks here and there.





Spread the pasta mixture in the casserole dish and top with sauce, enough to cover. Sprinkle with 3-4 tablespoons Parmesan or Romano cheese. Drizzle with a tablespoon of olive oil.





Bake in a preheated 400掳F until cheese is bubbly and the whole house takes on the aroma of a pizzeria (10-15 minutes).





Note: Have fresh mozzarella? Float a few thin slices of fresh mozzarella on the top just before baking for an extra treat!








Sauce:





3 tablespoons olive oil


2 large Vidalia or Sweet Spanish onions, thinly sliced


6-7 whole cloves garlic, peeled


1 chopped shallot (optional)


1 lb ground pork or Italian sausage meat (casings removed)


3/4 lb ground beef or veal


1 red bell pepper, chopped and seeded


1/4 teaspoon hot red pepper flakes


1/2 teaspoon each basil and oregano flakes


2-3 tablespoons red wine vinegar or 1 tablespoon balsamic vinegar


1 large can (24-28 oz) whole peeled tomatoes


1 large can (24-28 oz) Hunt's Tomato Puree


1 bay leaf


1/3 teaspoon ground black pepper, salt to taste





In a large heavy bottom skillet, saute ground meats with thinly sliced onions until the onions are very lightly browned, adding whole cloves of garlic just as onions begin to color. Turn garlic over once or twice, and when it begins to toast lightly, mash into the oil with the tines of a fork. Add the chopped bell pepper, then stir in the hot pepper, basil and oregano; saute until the meat begins to brown. Use a tablespoon to remove some of the extra fat, if desired (if you do this, add an extra tablespoon olive oil after doing so).


Stir in vinegar, then the can of whole tomatoes. Add bay leaf and black pepper.





Side Note: Have any salami, supresatta, or proscuitto? You can add these to the saucepan to add much flavor to the sauce - ends (or even proscuitto bones) are fine. Parmesan or Romano cheese rinds also can be used. Remove (along with the bay leaf) when the sauce is done.





Don't allow the sauce to boil; just simmer over low heat. After 30 minutes, add the can of Hunt's tomato puree. Add salt to taste and adjust seasonings. Simmer 15 more minutes or until sauce thickens as desired.








Ricotta Filling Mixture:





1/2 cup fresh parsley, minced


1/2 cup freshly grated Parmesan cheese


1/2 lb shredded full milk mozzarella


1 lb full milk Ricotta


1/4 teaspoon ground nutmeg (optional)





In a bowl, mix thoroughly the Ricotta, shredded mozzarella, Parmesan cheese and minced parsley. Add freshly and coarsely ground black pepper (and optionally, nutmeg).


Variations: Can be prepared using various pastas, wide egg noodles work well but be sure not to overcook. Or fill large shells with the filling mixture and proceed as above. Spinach can be substituted for parsley in the filling; thinly sliced salami can also be added to the filling.





If you have any leftover filling, mix it with thinly sliced Italian cold cuts; brush a pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone!What is the best food recipe you recommend?
Mine is desserts and I got 2 favs





Chocolate Fudge Brownies





INGREDIENTS:


1 cup butter or margarine, softened


2 cups sugar


3 eggs


1 teaspoon vanilla extract


4 squares unsweetened chocolate


1 cup sifted all-purpose flour


1/2 teaspoon salt


1 cup chopped walnuts


PREPARATION:


Cream 1/2 cup butter with sugar. Add eggs; beat until light and fluffy. Add vanilla. Melt remaining 1/2 cup butter with chocolate; cool and beat into creamed mixture. Stir in flour, salt, and nuts; blend well. Pour batter into greased and floured 13 x 9-inch pan. Bake at 350掳 for 45 minutes. Cool in pan.








Chocolate Fudge Walnut Brownies





INGREDIENTS:


1/2 cup butter, melted


1 cup granulated sugar


1 teaspoon vanilla extract


2 eggs


1/2 cup flour


1/3 cup unsweetened cocoa


1/4 teaspoon baking powder


1/4 teaspoon salt


1/2 cup chopped walnuts


.


Chocolate Walnut Icing


1 1/3 cups confectioners' sugar


3 tablespoons butter or margarine


2 tablespoons cocoa


2 tablespoons milk


1/4 teaspoon vanilla


1/4 cup chopped walnuts


PREPARATION:


In a large mixing bowl, blend butter, sugar and vanilla. Add eggs; beat well with a spoon. In a small bowl, combine flour, cocoa, baking powder and salt; gradually blend into wet mixture. Stir in pecans.





Spread batter in lightly greased and floured 8- or 9-inch square pan. Bake at 350掳 for 20 to 25 minutes, or until brownies just begin to pull away from sides of pan. Prepare icing and frost while brownies are still warm.


Icing


Place powdered sugar in medium mixing bowl. Melt the 3 tablespoons of butter or margarine in a small saucepan over low heat; stir in 2 tablespoons of cocoa, blending until smooth. Add milk; stir constantly over low heat until mixture has thickened slightly. Pour hot mixture over the powdered sugar; beat until smooth. Stir in 1/4 teaspoon vanilla and 1/4 cup chopped walnuts. Spread warm icing over still-warm brownies.
LINGUINE WITH RED CLAM SAUCE





1 pound dried linguine, cooked to package directions





2 T olive oil


1 T minced garlic


录 t red pepper flakes





2 cans (6.5 ounces each) minced clams, drained, reserving juice


2 cups marinara sauce





录 t salt


录 tsp pepper





录 cup chopped parsley








Heat olive oil in large saucepan. Add garlic and red pepper flakes. Cook 15 seconds.





Add the reserved clam juice and marinara sauce, bring to a boil, lower heat and simmer 15 minutes. Season with the salt, pepper and parsley. Add clams and heat for a minute.





Toss with the pasta and serve with parmesan cheese.
1 arm roast any size


4 potatoes quartered


4 carrots cut into 4ths


3 celery cut into 5ths


2 beers any kind


2 med onions


salt and pepper to taste,


put the roast into a medium roaster ,pour beer over them and the onions, and celery cook for 1 hour,then add all the rest of the veggies flop the roast over and add the salt and pepper


cook untill done....about 1 or so hours more