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Your favorite recipe from an online site

h
HotMelly Mar 1, 2009 02:51 AM

There are many wonderful food sites out there , with many wonderful recipes. I have
printed out so many recipes that I have a virtual 1,000 page book. One of my favorites that I love and make quite often is allrecipes.com, Mexican Bean Salad. The best.

  1. todao Mar 3, 2009 01:01 PM

    One of the CI Test Kitchen recipes I was honored to work on was their Batter-Fried Chicken. To date, it's my favorite. It produces a perfectly cooked crispy chicken that is tender and juicy and worth the trouble to prepare.

    1. Phoo_d Mar 3, 2009 12:55 PM

      I love the braised lamb shanks with coriander, fennel and star anise from Epicurious. We made them recently and were blown away by the flavors.
      http://www.google.com/search?sourceid=navclient&ie=UTF-8&rlz=1T4GGLR_enUS246US246&q=braised+lamb+shanks+with+corainder+fennel
      Phoo-D
      http://www.phoo-d.com

      1. a
        amini1 Mar 3, 2009 04:30 AM

        My favorite recipe is a super easy and flavorful one found on one of the "About " websites called Jamaican Jerk Tilapia Packets. You can use any kind of fish, just adjust the cooking time according to thickness. You could also easily do this in the oven, just be sure to seal the packets well so they don't leak.

        http://bbq.about.com/od/fishseafoodre...

        1. j
          janehathaway Mar 1, 2009 04:25 PM

          My favorite is the Red Lentil Dal on Epicurious.

          1. chef chicklet Mar 1, 2009 03:17 PM

            So many restaurants and chefs have been kind enough to share their recipes without having to buy their cookbook, JohnBesh's braised short ribs is one, and the other is this one for Salmon in Thaii red curry sauce at Terra's in St. Helena. Both dishes are my favorites. The salmon, is a wonderful dish to make for when you have guests. Its pretty fool proof, the flavors are just incredible. The only thing I add that is different is fresh pineapple (becuase I was trying to recreate a dish I had at a wonderful Thai restaurant). The recipe without the pineapple is wonderful too.
            http://www.terrarestaurant.com/recipe...

            3 Replies
            1. re: chef chicklet
              kchurchill5 Mar 1, 2009 04:21 PM

              I wish I loved curry so many good dishes. I just absolutely hate it. It doesn't bother me I just can't stand the taste even a mild flavor. I wish I could like it.

              1. re: kchurchill5
                chef chicklet Mar 2, 2009 03:04 PM

                The dish that I linked, is more about heat, and so many different flavors going on in the sauce. But I understand if you don't like something there's no convincing you.
                I can recall a time that I couldn't stand the smell of curry, but for whatever reason I developed a taste and now I love it.

                1. re: chef chicklet
                  kchurchill5 Mar 3, 2009 05:18 AM

                  Maybe some day. There are so many good recipes with curry.

            2. kchurchill5 Mar 1, 2009 01:47 PM

              A simple seafood dish, mexican flavors but not too spicy.

              1. jfood Mar 1, 2009 01:42 PM

                John Besh Short Ribs

                http://www.esquire.com/features/recip...

                Only jfood braises in the oven at 275 for five hours.

                Batch in the oven as he writes.

                1. billieboy Mar 1, 2009 12:50 PM

                  I do a lot of canning and my absolute best pickled beets came from here...

                  http://www.canadianliving.com/food/pi...

                  1. a
                    adamshoe Mar 1, 2009 12:45 PM

                    On recipezaar, look for "Monastery Lentils". They are easy and very tasty. I sometimes omit the cheese depending on what I'm serving it with. Also makes a great soup if you puree 1/2 the lentils and add some chix. stock. adam

                    1. The Chowhound Team Mar 1, 2009 09:31 AM

                      We're going to remind everyone to be sure posts comply with our site policies at http://chowhound.chow.com/topics/367605

                      Please avoid reposting copyrighted material from other sources. You may summarize information, or quote a few lines and link to the original source if the information is available on the web. For recipes, if you've restated the instructions in your own words, please make a note of that in your post.

                      2 Replies
                      1. re: The Chowhound Team
                        j
                        Joebob Mar 1, 2009 12:40 PM

                        I clicked on the link and got "Sorry, we can't find that page."

                        Doesn't fair use allow exact repetition so long as the complete reference is accurately cited?

                        1. re: Joebob
                          The Chowhound Team Mar 1, 2009 12:55 PM

                          If the link above doesn't work for you, click on the sticky post Guidelines for Posting Recipes at the top of the Home Cooking board. Again, please follow the policy set out here when posting recipes. Discussion of the policy if off topic for the Home Cooking board.

                      2. Lewes17266 Mar 1, 2009 06:39 AM

                        I make Giada's marinara recipe from the Food Network website regularly and keep it in the freezer. It is absolutely delicious.
                        http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe/index.html
                        I always add red pepper flakes and sometimes add red, yellow, or orange peppers when I find them on sale. I like to read a lot of reviews of recipes and the Food Network site is good that way.
                        My son makes a sandwich regularly he found here at Chowhound. It is a grilled cheese ham sandwich with caramelized onions and is delicious and easy. http://www.chow.com/recipes/11095

                        1. PattiCakes Mar 1, 2009 05:06 AM

                          From this very website: Buffalo Chicken Tenders with Bleu Cheese Coleslaw. And, since I've resurrected by slow cooker, I'm currently working my way through a website called A Year of Crockpotting. The BBQ pulled pork recipe was very very good -- not "gourmet", mind you, but very satisfying for something that takes (literaly) less than 5 minutes to prep. That's my new "go-to" dish to feed a crowd or take when I'm asked to bring a hot dish.

                          7 Replies
                          1. re: PattiCakes
                            Sra. Swanky Mar 1, 2009 06:30 AM

                            Thanks for the great tip, Patti - that website is great! Just heading back to work tomorrow after a 2 month maternity leave - these recipes are going to be lifesavers for my fam and me! Much appreciated. :o)

                            Here are my online favs:

                            From Foodnetwork.com:
                            Ina Gartin's gruyere mac & cheese
                            George Duran's guiltless oven baked chicken fingers
                            Tres Leches cake

                            And from this website, which makes a mean Buffalo chicken wing pizza!

                            http://www.notecook.com/Main-Course/C...

                            1. re: Sra. Swanky
                              Channa Mar 1, 2009 11:30 AM

                              You read my mind! I was planning to Google "Buffalo wing pizza" today to see how to make it at home. There was even a coupon in today's paper for a free bottle of Frank's hot sauce. Fate!! Thanks.

                              1. re: Channa
                                PattiCakes Mar 1, 2009 11:53 AM

                                Swanky: the only edit I've make to the crockpot recipies is to saute the onions before I put them in the pot. I am an onion freak, and usually more than double the amount in any given recipe. Somehow they still taste too undercooked if I don't saute them first. The other recipe I loved was for the Chicken Mahkani (Indian Butter Chicken). I doubled it, and my husband loved it as well. We ate it all week. Served with Jasmine coconut rice -- usual prep for the rice, but add a can of coconut milk to the broth/liquid use use. I am working my way through the website -- yum. Make sure you read her tips, though. I always thought that if were going to be out of the house for more than 10 hours, and the directions called for 10 hours on low, then that's what I would do. Not so. Her advice is to set the slow cooker for the SHORTER amount of time. That way, if you are gone longer, the pot will just drop down to warm. If it needs more cooking when you get home, just pump it up to high for 45 minutes while you prep everything else. It really prevents over-cooking.

                                Channa: I snarfed up that coupon too!

                                1. re: PattiCakes
                                  v
                                  Val Mar 1, 2009 01:45 PM

                                  Was the coupon in the usual coupon inserts that come with the Sunday paper? I have 2 inserts with coupons and I didn't see it...thanks!

                                  1. re: Val
                                    Channa Mar 1, 2009 07:06 PM

                                    Yes, there was a Procter and Gamble insert and 2 others. The Frank's advert was in the one with Red Lobster on the cover.

                                    1. re: Channa
                                      v
                                      Val Mar 2, 2009 03:09 PM

                                      Okay, thank you so much, Channa...will check it out...I still have the Sunday paper.

                                2. re: Channa
                                  Sra. Swanky Mar 1, 2009 04:40 PM

                                  Love when that stuff happens! Yay free Frank's sauce! Hope you enjoy the pizza as much as I did. :o)

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