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Dec 13, 2013 06:38 AM

Your Family's Top 10 Favorite Meals

Many of us have a list of Top 10 Family Favorites we refer to when otherwise uninspired, pressed for time, or wanting to make a comfort/treat meal for a spouse or child.

What dishes are on your Family's Top 10? Recipe links/photos encouraged.

This new thread created in response to ideas mentioned in discussion

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  1. OK - so narrowing it down to just 10 was harder than I thought. Top 12 -

    Chili and cornbread
    Oven beef stew
    Fried egg sandwich with mustard on toast, with cream of tomato soup.
    Baked apple pancake aka Dutch Baby
    Chicken livers & onions in wine sauce, over rice
    Beefburgers / groundbeef with veg soup, ketchup & mustard
    Crab salad (made with surami) with club crackers
    Chicken salad
    Salmon or Steak and baked sweet potatoes

    Dessert: Rice Pudding

    Noticeably absent are any lettuce salads or hot chicken meals.

    7 Replies
    1. re: MidwesternerTT

      The chicken livers & onions in wine sauce w/rice is something I will definitely experiment with for myself.
      I love chicken and turkey liver and that sounds really delicious to me.

      1. re: MamasCooking

        The recipe I use is from A Dinner A Day cookbook - paraphrased here -

        Great with rice – start cooking the rice before you start cooking the liver, and both should be done at about the same time. Broccoli is a nice additional side-dish with this.

        Chicken Livers in wine sauce

        1 lb. chicken livers
        1 medium onion
        6 medium fresh mushrooms (don’t substitute canned)
        2 Tablespoons fresh parsley (don’t substitute dried)
        4 Tablespoons butter
        salt/pepper to taste
        3 Tablespoons dry white wine (or chicken broth)
        ½ cup grated Parmesan cheese

        Wash pat dry & halve the livers, wash, trim and halve the mushrooms (we like them so often use 8 oz). t.
        Saute the livers, onion, mushroom about 4 – 6 minutes, in a large skillet with the butter, until the onion is limp and the livers are pink in the middle. Add the wine, lower heat and simmer for a couple minutes - I usually simmer over very low heat until the rice is done.
        Remove the skillet from heat and cover to keep warm.
        Sprinkle with parsley and Parmesan cheese. Serve with rice.

        1. re: MidwesternerTT

          About how many servings is this, maybe 4? Just trying to gauge because I live alone and wouldn't want to give myself gout stuffing this all in my face at once.

          EDIT: Looks delicious, BTW!

          1. re: cornedhash

            Yes, at least 4, maybe 6 servings. We don't mind the leftovers for a couple of meals and the last little bit gets pureed for pate and spread on crackers as appetizer.

            1. re: MidwesternerTT

              Oooh, good idea for the paté. Thanks so much.

          2. re: MidwesternerTT

            That sounds amazing. I looked for the one pound containers of Tyson's chicken livers when I shopped the other day and did not see any:( I am shopping tomorrow and I better find some. I LOVE the fact your recipe has fresh mushrooms and fresh parsley two loves of my life:)! Thank you for the recipe I am going to copy paste and print so I get the ingredients tomorrow. My challenge will be to not eat it all in one sitting by myself:):) Very rich luxurious dish.

            1. re: MamasCooking

              The chicken livers containers are kept in the FROZEN meats area at my store, and I had to ask for help to find them (packaging look had changed a lot).

      2. With some difficulty and in no particular order:

        Roast pork
        Prawn salad
        Macaroni cheese, courgettes & bacon
        Cornish pasty
        Beef stew & dumplings
        Mezze (Lebanese)
        Lamb chops
        Tortilla Espanola
        Three bean curry
        Roast chicken

        1. Here's a bunch of go to dishes that are always hits in my house. I'm lucky to have an extremely adventurous three year old!

          We tend to eat soup twice a week during the winter, with one night dedicated to a stir fry (usually from Grace Yung).

          Super easy chicken mushroom quesadillas

          Baked tomatoes with shrimp and feta

          Chicken with cashew stir fry

          Hunter minestrone

          Mustard crusted salmon with lentils

          Crispy braised chicken thighs with olive, lemon and fennel

          Bayless' tomatillo enchiladas

          Meatball Shop's meatballs (almost all of their balls are great

          Haven't seen the recipe online, but Jean George's spicy ginger tofu is divine (especially if you add green beans and mushrooms)

          2 Replies
            1. Chesapeake spiced salmon cakes- recipe from Whole Foods Market website. Really good with a lemony, garlicky aioli with old bay added.

              Rustic italian soup~ from the pantry- recipe from Once Upon A Plate The Recipes. Delicious easy soup recipe and I usually have all the ingredients on hand, so it's a good dinner to make in a pinch. I add carrots, celery, spinach or kale, red kidney beans and pasta (cooked separately). It's so good served with lemon wedges. We pair this with bacon, basil and tomato sandwiches.

              Black Bean Ful from the Sundays at Moosewood cookbook. There's an adapted recipe online that calls for flat leaf parsley but I always use cilantro. It's good with rice and fried plantains on the side.

              These days we're eating out a lot or making frozen organic entrees so my list is a little short. ;)

              1. Our tried and true guaranteed-to-satisfy favorite:

                Steak and mushrooms
                Scrambled eggs/omelet/frittata
                Loaded lettuce salads
                Roast chicken
                Chicken soup and all its variations
                Club sandwich wraps
                Chicken parmesan
                Hot sauce blue cheese junk bowls - mix any ground meat, mushrooms, hot sauce and blue cheese
                Tuna/salmon salad

                2 Replies
                1. re: fldhkybnva

                  Whoa, do you eat that Hot Sauce Junk Bowl like a dip with nachos or something?

                  1. re: cornedhash

                    Sorry just saw this post, nope I just eat it like a skillet saute. By the end, I'm sweating but I love it.