My favorite meal is Crab Louis, made with King Crab legs, avocado, mushrooms, hard boiled eggs, green onions, black olives (optional), green leaf lettuce, tomatoes, etc plus a Louis dressing that I make using chili sauce that I make with dried chilies. Here is a list of ingredients for the dressing:

2/3
cup mayonnaise

1/3
cup chili sauce (made from Ancho, Pasilla, & Guajillo chilies)

2
green onions, minced

2-3
tsp lime (or lemon) juice

1
tbsp prepared horseradish

dash Habanero sauce or cayenne, to taste

1
tsp Worcestershire sauce

I also like my deviled crab. Basically, I like crab, and that is my favorite meal.
Lars

Mine changes on a weekly basis LOL

At the moment, I'm refining the bisque sauce made with the prawn shells - made it again last night to serve with a sort of prawn and cod burger - prawns and fish whazzed up with a little grated ginger, soy, coriander leaves, garlic and an egg white then the bisque with the shells, onion, garlic, cognac, tomato puree, fresh tomatoes and fish stock boiled up for 20 minutes, strained, then reduced until nice and saucy.

Trying to get the best balance between the tomatoey flavour and the prawny flavour.

Mine changes weekly too. This past week it has been Chicken Tortilla Soup and I am making some for a casual soup potluck this weekend. By the end of next week, I will be tired of it although I did freeze some single servings.
I went several years wildly into french onion soup but now can barely eat it anymore.

My all time favorite meal to make, eat, enjoy, is Christmas dinner. Turkey, all the trimmings, multitude of pies. YUMMMMM!

I like stick to your ribs meals. Some of my other favorites are cabbage rolls, perogies, strudels, (my German grandma's influence there), ham and scalloped potatoes, bread pudding........too many favorites to single one or two. LOL

Sadly, I can't eat this anymore, not if I plan to live to 100, but my absolute all-time favorite meal is a sammich made with pan-fried Spam on seedless Jewish rye bread with mayo and sliced tomato. In my single years, living in an apartment, I probably made this twice a week for lunch or dinner.

My doctor would cancel my Lipitor prescription if I ever ate this again.

My most favorite meal is my mom's chicken and dumplings. She made it maybe twice a year when I was growing up. Mine is close but never the same. I use her recipe but I think its the love she put into making it. My second favorite would be Thanksgiving dinner with roast turkey, mashed potatoes, green beans, corn,gravy and sweet potatoes. I like simple foods nothing fancy. My family is the same. I also love pork chops cooked anyway.

Of late it has been a casserole that I adapted from Carrabbas Chicken Bryan. Serve with Caioti Cafe's Pregnancy Salad.

CChicken Bryan Casserole

• 3 large chicken breasts

• salt

• pepper

• olive oil

• 2 rolls of goat cheese or 6 oz goat cheese crumbles

• 8 tablespoons of butter

• 1 1/2 cup of dry white wine

• 3 tablespoons lemon juice-more will be too strong

• 2 large shallots diced

• 2 teaspoons chopped garlic

• 2 tablespoons basil-julienne cut

• ¾ cup chopped sun dried tomatoes-not in oil

Pat chicken breast dry with a paper towel. Season
chicken with salt and pepper; brush with olive oil. Cook chicken on a grill until it is done; it should

take 3 to 4 minutes on each side. When chicken is
done, place chicken on plate, and cover lightly with plastic wrap.

Prepare the sauce by sautéing the shallot and garlic

in 2 tablespoons of butter. Cook garlic and shallots until they are fragrant and translucent.

Add wine and lemon juice to pan, and cook wine until

it has reduced by half, by simmering the wine gently. When the wine has been reduced, add 3 tablespoons of cold butter, whisk until the butter has melted completely.

Turn burner off and add remaining butter, whisk in. The sauce should be getting thick now.

Stir in half of the basil and add sun dried tomatoes.

Cut chicken into bite-size pieces and place in small casserole dish. Pour sauce over chicken. Spread cheese over casserole.

Heat on low until warm throughout. Top with the remaining basil.

Um, what's a pregnancy salad? Does it cause it? Does it help it? Does it stop it from happening?

On another note, thanks for the recipe! Carraba's is one place I do like to eat out. Their chicken soup is the best!

Tender fried chicken breast, mashed potatoes with butter (with waaaaaay too much sea salt) and canned peas. All piping hot and with Cokes (Yes plural) over ice with a straw.

Hmm, I am not sure that I can pick a favorite. I am a very emotional eater and often times what I want depends on my mood which is always why meal planning is an epic fail for me.

Baked chicken breasts, fettuccini al fredo, salad, and garlic bread.

Robin, I had it at the restaurant in CA who's claim to fame is that their salad was thought to induce labor. Pregnancy Salad

It's the romaine. :) I forget the name of it, but there's a chemical in romaine that does it, according to scientists. There might be something in the dressing, too, but it's that big plate of romaine that's supposed to be the active cause. It's only supposed to work when delivery is overdue, so some of it may be getting dressed up and going on an outing and walking around, or even the small change in air pressure from driving up the hill. And some of it is surely coincidence, because it works on women who are ready to pop anyway.

INDUCE labor? Uh, no thanks! ;)

Mine is a German meal. Rouladen, red cabbage and potatoes with gravy. My mom made it really good, my step mother made it good, and I totally love the way it turns out when I make it myself. ;)

Moni

OMG, moni, we must be sisters. lol! One of my favorite meals is sauerbraten w/ noodles, red cabbage, and German potato salad. I just started one marinating!

I used to work with a guy from Germany and he taught me to eat rouladen the way that he does, with mashed potatoes and baby peas. lol!

Party Music I grew up in Germany. For me, cooking German style is easy.. and done almost all the time now that I am solo. Like always, there is a silver lining for EVERYTHING.

My favorites tend to be the handful I can't reproduce due either to needing a special piece of equipment or hard to find ingredients- like the amazing vegan raw ravioli I get every time I visit my best friend in New York. Nothing like that where I live. If I can make something I love, then I do… a lot. Thus, the it loses its shine pretty fast. :-)

To cook: Things that cook/simmer for hours. For some reason it gives me a feeling of satisfaction.

To eat: Cheese. I've never met a cheese I didn't like (including limburger and liederkranz).

To repeat: Green salad with a nice crusty bread (sometimes with cheese. :-)) We eat this for supper at least once a week in summer. Even in the dead of winter it is a staple.

Kiwigem, you got me thinking and i found this recipe that looks good Raw vegan ravioli

Islay that is so thoughtful of you and that dish looks delicious! I just bought a mandoline last week, so maybe it's fate :-)

Interesting thread... So hard to answer though. I enjoy so many foods it's hard to pick just one but I'll say to eat something like lasagna or chicken parmigiana- can't pass up anything with melted mozzarella and red sauce. To make is anything new that teaches me a new skill. Like the first time I made gnocchi or pasta from scratch. I love making new things and after I've done it a few times I generally don't enjoy making it again, unless I really want to eat it then I dont mind. To repeat is usually simple, sautéed green beans, and salmon. I used to make it a lot but now I won't eat farm raised salmon and the wild caught can be cost prohibitive. I've even found frozen Alaskan wild caught that was made in China, I won't buy that either. I'm assuming they catch it it Alaska and package in China.