What is the ONE ABSOLUTE BEST recipe you have ever discovered on the BB ???

bumping for later

I think someone that has made and liked it still needs to post the Best Miracle fudge............lots of acclaim on this BB but no fave posted.??????

Is the Miracle 2 ingredient fudge not "so good" No Best recipes posted for a so much acclaimed candy?

Chicken Soup from tvlcat.

I haven't been able to find it in the search lately, though.

I did not find that chicken soup recipe either. Maybe a BB participant can help us search?

Finally getting back to this~ I would like to add 2 very good casserole dishes.

This one I described as a "Melting Pot of Wonderful flavors"

Carmel Chicken Fresco Bake
posted by Jd_Az 1/13/06
Ingredients

4 cups of broccoli florets( I used both broccoli and cauliflower)
4 Tbs butter( I used olivio)
12-oz sliced baby portobello mushrooms
3 shallots, chopped
14-0z artichoke hearts, rinsed and quartered
4 Tbs flour( used 3)
2-1/2 cups chicken broth
1 tsp dijon mustard
1/2 tsp each,salt, dried tarragon and black pepper
1 cup of grated Emmentaler cheese
( used Low-Fat Jarlesberg)
2 pounds of boneless, skinless chicken breasts cut into 1-1/2" cubes
( used thighs)
1/4 cup Asiago cheese( used Parm)

Oven set at 350. Spray a 4-Qt baking dish with cooking spray. Steam the broccoli. Saute the onions and mushrooms in 1 Tbs of the butter. Remove and place in a large bowl. Add the broccoli and artichokes. Add the remaining 3 Tbs of butter to the pan and stir in the flour. Mix and add the stock, mustard, tarragon, salt and pepper. Whisk for about 2 minutes till smooth then add the emmental cheese. Alternately layer the vegtables, and chopped chicken mixture into the casserole dish. Pour the sauce over all cover with tin foil and bake for 40 minutes, uncover and sprinkle with the parm cheese and bake for 5-20 minutes longer. Serves 8

Some of my additions to this recipe. Chopped garlic
Chopped red pepper added to the artichoke mixture

I also suggested serving this over some cooked noodles~ This is a most excellant "Bold" recipe~` Thanks so much Jill~

Now this one is no Stranger~
Fantastic~ *****

Friday Night Bistro Chicken
Posted by Nancy_N.J.
Ingredients

2 Tbs butter
1Tbs olive oil
6 boneless chicken breasts, halves
( used thighs, boneless and skinless)
salt and pepper to taste
1/2 cup chopped shallots
14.5-oz can of diced tomatoes, with juices
1-1/2 tsp dried thyme
1 can French onion soup
1 cup grated swiss cheese(optional)

Melt the butter and olive oil in an 12" oven proof skillet. Brown the chicken and season with some salt and pepper. Brown on both sides. Remove the chicken and add the shallot and cook till softened about 3-4 minutes. Add the tomatoes, and thyme and cook till the sauce is reduced a bit. Add the soup and cook for another 4 minutes. reseason with salt and pepper. Return the chicken to the skillet, cover with the cheese and bake till the cheese is melted and the chicken is cooked through about 20 minutes.


This recipe got many, mnay wonderful reviews including one from myself.

Thanks Nancy~~ It's a "keeper"~ Janie

I missed those two. Thanks for posting Janie.

Alliea

This is GREAT! and EASY!
CROCKPOT FUDGE

15-1/2oz salted peanuts
15-1/2oz pecans……What I used was the 17 oz can of WM salted mixed nuts
instead of these…your choice as to what you use tho!
4oz german choc. bar
12oz reg. choc. chips (bag)
2# choc. almond bark.
Layer in order given in crockpot…DONOT mix this up yet…
Cook on low for 3hrs…after 3 hrs, stir really well to mix up..
Pour into lightly buttered jelly roll pan..let it set up and cut in small
pcs. Note: it’s kinda hard to cut, use a really sharp knife and if need
be, run it under hot water to help cut..
Can be frozen…this makes a LOT!!

I just made this BB favorite last evening and had to post here because it is sooooo delicious! I usually buy extra pork tenderloins when they are on sale and freeze them so I can make this easy, tasty entree as a special treat. I'll be forever grateful that I clicked on Mom3boys (Ellen) Favorites when I did and saved it to try. Now I just need to make sure I always have red currant jelly and dijon mustard on hand. Give this one a try, you'll love it. thanks so much Ellen for keeping it as a favorite.

~~Dottie~~

RE: Mom3boys (Ellen's) Favorite Recipes-finally!!!
Posted by: Mom3boys__Missouri Posted on: 7/21/2003 7:15:13 PM
#R1871003
Baked Pork Tenderloin
(Mom3boys)

1 whole pork tenderloin, trimmed
3 Tbs. butter
Salt & pepper
Sauce:
1/4 cup red currant jelly
2 Tbs. dijon mustard
1/2 cup water

Salt & pepper pork. Saute in butter for about 5 minutes, or until brown on all sides. Place in shallow glass baking dish. Add water to fry pan and stir up brown bits, then add jelly and mustard; whisk until smooth. Pour over pork and bake about 50 minutes at 325. Baste & turn once. May be made ahead with sauce, refrigerated, then baked with sauce when ready to eat. Great for dinner parties when it is too hot or cold to BBQ!

I found the Chicken Soup by tvlcat. Here it is (in two posts):

Chicken Soup

It saves well in the freezer for emergencies.

1 tablespoon olive oil
4 medium celery ribs, sliced, (2 cups)
4 large carrots, sliced, (2 cups)
2 medium onions, chopped, (1 cup)
4 garlic cloves, minced, (2 tbsp)
3 quarts Chicken Stock with Roasted Vegetables (see recipe which I will post next)
4 chicken breast halves with ribs, cooked, chopped into 1/2 inch pieces
2 tablespoons fresh dill weed, chopped
1/2 cup dry sherry
2 cups uncooked long-grain white rice
salt and freshly ground pepper

1. Cook the celery, carrots and onions in the olive oil in the bottom of a large pot until soft and beginning to brown.
2. Add the garlic and cook for 5 minutes.
3. Pour the chicken stock into the pot. Simmer for 20 to 30 minutes.
4. Add the cooked chicken pieces to the pot.
5. Add the dill, sherry and rice to the pot, cover and cook for 15 to 20 minutes more.
6. Season generously with salt and freshly ground pepper.

stock recipe follows

Roasted Chicken Stock (from tvlcat)

Chicken Stock with Roasted Vegetables

HINT:When you have completed the stock, use the cooked chicken breast meat to add to chicken soup or to make cold chicken salad.
4 chicken back pieces
4 skinless chicken breast halves with ribs
3 whole onions, quartered
6 garlic cloves
3 large carrots, cut into thirds
1 large green bell pepper, quartered
3 celery stalks, cut into thirds
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
1 bunch parsley, washed and dried

HINT: Don't worry about peeling or trimming the vegetables. The stock is strained before use.

1. Preheat the oven to 350 degrees.
2. Place the chicken backs, chicken breasts, onions, garlic, carrots, green pepper and celery into a large roasting pan. Bake uncovered for 1 hour.
3. Remove the pan from the oven.
4. Cut the breast meat from the bone and set it aside.
5. Place all of the vegetables and chicken bones into a large pot. Cover with water.
6. Add the thyme, rosemary and parsley to the pot.
7. Cover the pot with a lid. Simmer for at least 2 hours over very low heat.
HINT: If the liquid reduces too rapidly, add more and make sure that the stove top burner is set on the lowest temperature.
8. Strain the stock by pouring the contents of the pot through a colander. You may season the stock with salt and pepper at this point - or wait until you use it in a soup or sauce. The stock may be kept in an airtight container in the refrigerator for several days or frozen for several weeks.

I was trying to find that chicken soup and I make Pork tenderloin a lot. Great recipes Thankyou so much!

Alliea,

I just made that broth again last night. I'll freeze it and pull it out next week to make the soup for my daughter before she goes back to college. She freezes the soup in individual containers, then takes them out to eat for lunch or dinner.

If you make this soup, and you won't regret it if you do, I recommend that you pre-cook the rice and add it to the bottom of each bowl before you pour the soup over it. If you freeze the soup, freeze the rice separately and add it to the soup after both are heated. I found that the rice leached starch into the soup that I didn't like.

Kathy