Call for deliciousness! (PLEASE!)

[curieuse]

So, brilliant friends...

What is your favorite recipe to make at home? The thing that is so delicious and reliably wonderful that you're always excited when you're planning to make it? The go-to recipe for company coming over, or a nice night in? Yummy delicious fall comfort foods?

Tell me tell me now and please paste the actual recipe in the

Comments

[tempter]

These are cheap ingredients, but can be a little hard to find. Me and my crazy Asian food. The hardest part was finding the right kind of soy sauce; it's not the standard Kikkoman stuff you'd normally find at the supermarket, it's a darker kind used for cooking. I usually get mine at the local Asian grocery store.

Pad sea ewe
Noodles
1/2 package rice noodles

Veggies/Stir Fry Ingredients
1/2 can of baby corn (optional)
1 stem of broccoli
1 carrot
2 eggs
1 clove garlic

Other ingredients
3-4 tbsp dark soy sauce
1/2 tsp chili oil
2 tsp sesame oil
1 tbsp sugar

Directions1. Boil water in a medium-sized saucepan. Once the water is boiling, add 1/2 package of rice noodles and let cook for 6-8 minutes. Strain noodles and set aside

[fitfool]

Yay for recipes! Here's a favorite recipe that I still get excited about despite making many times.

Spicy Cumin Lamb (or Pork) Chops

Ingredients:
2 lamb shoulder chops (weighed total of 1.2 pounds)
meat tenderizer
1.5 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper

Directions:

Sprinkle some meat tenderizer on both sides of the lamb shoulder chops. Let sit for no more than 30 minutes. (10-15 minutes is probably enough)

Mix together ground cumin, black pepper, salt, and cayenne pepper. Rub the spice mix on all sides of the lamb chops.

Heat up some vegetable oil in a heavy skillet over medium high heat.

Cook the chops 1.5 minutes on each side. Lower the temperature to medium heat and cook it for maybe another minute on each side. Stand the meat up on its sides to get the fat a little crisper. This was enough to get the meat to medium doneness (still pink in parts but not bloody). This will vary for your chops and your stove so watch carefully to avoid overcooking the meat and making it tough.