Discussion during insomnia gave me the idea of a thread where you all can share some recipe that you like :)
Personal recipe, family recipe (if family is ok and you don't risk your life doing so), traditional recipe...
Good cooking without frontier :D

Hope this thread will please you, and even may be, will be useful to you !
Don't hesitate to share advices, talk about recipes you may have tested...
And the same dish may have different recipes ;)

(and sorry for having wrote "receipe" in the title)

Awesome! I'll get mine into here as well, starting with the one that kicked off the discussion.

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Chili With Peppers
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Ingredients:

1 lb ground beef
1-2 diced sweet yellow onions
2-4 diced Poblano peppers or 2-6 sliced fresh Jalapeno peppers
1 large can tomato puree
1 large can dark red kidney beans
2 teaspoons chili powder
1 teaspoon salt
2-6 bay leaves

Instructions:

Brown beef with onion and a small amount of red wine in deep skillet, ideally one with a glass lid. Add remaining ingredients, cover, cook at medium heat, stirring regularly, until peppers and beans are soft.

You can sprinkle additional chili powder on the servings, as well as garnish with shredded cheese and/or sour cream.

Very cool!

I'll add something later, once I found out all the English words for the stuff I use. Thread favorited.

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Potato Leek Soup
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Ingredients:

3 large leeks, clean, sliced about 1/5th inch thick (use only the white and pale green parts)
2 Tbsp butter
1 cup water
2 cups chicken broth
1 cup beer (amber or pale works quite well)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper
Marjoram - dash

Instructions:

Melt butter in pot. Add leeks with salt, pepper and marjoram to melted butter, cover pot, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. When the leeks begin to soften and become translucent, I like to add a very thin layer of chicken broth to the bottom of the pot. This circulates the spices and keeps the leeks from burning, plus makes them cook up nice and soft. If used, this additional broth doesn't deduct from the 2 cups need as regular stock.

Add broth, beer, water, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan, stirring it until the soup is blended.

Serves 4-6.

great.
I'm going to ask for the recipes that you have ordered XD.

Favorited!

Thanks for taking the initiative Splatsch.

I love making collard greens and will try to drum up the recipe sometime soon.

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Cider Chicken Tenderloins
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1 package Chicken Tenderloins (about 8-10 tenderloins)
Hard Sparkling Apple Cider
Lemon Juice
Chervil

Preheat oven to 400 degrees F.

Thaw and lay out a package of chicken tenderloins in a glass pan, 13x9 is a good size. They can lightly touch but should not press upon each other.

Slowly pour a thin stream of hard apple cider over the tenderloins, so that each get a coating and there is a shallow (5 millimeter/eighth of an inch) layer of cider in the bottom of the pan.

Drip lemon juice along the central line of each tenderloin. Not so much that it replaces the cider, just enough to accent it.

Sprinkle a good amount of fresh chervil flakes over the tenderloins. If chervil is not available (it can be uncommon), you can substitute tarragon, marjoram, or cilantro, as per your preference. Again, the fresh version of the spice is preferred.

Place the pan on the middle rack in the preheated over, uncovered. Cook for 18-20 minutes. Chicken should still be very moist, but cooked through, with no pink parts.

Serve and enjoy. Goes especially well with rice or pasta, a salad, or green beans cooked with mushrooms.

Great idea for a thread :-) I like trying out new things.
If I remember I'll post some of mine on the weekend.

Here's one I particularly like:

ROASTED SQUASH SOUP

Ingredients:
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed – if you can find orange-skinned Hubbard squash then use them. They're fantastic for this.
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces)
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional)

Directions:
Heat the oven to 425°F and arrange a rack in the middle.

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle.
Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

First, mcleodone asked me the pork fillet Tuscan.
My family is Sicilian Piemontese and then I did not immediately understand what recipe he was talking about ... in fact if he had asked the fiorentina, I knew immediately because the recipe is very famous (though, as there is a need cow called Chianina is very difficult to get out of Tuscany).
The pork fillet still gets across Italy. In particular, the "pork fillet in bread crust" is a Tuscan recipe.
To make this recipe takes the
- Tuscan bread (it is a white bread unsalted, like this http://www.italiadiscovery.it/immagini/news/6987.jpg)
- Alternatively you can make a crust of bread directly starting from flour, water, olive oil, yeast. (but here we would also like the bread recipe).
- a pork fillet 600 g
- 1 clove garlic
- spices (sage, rosemary, pepper, salt)
Prepare the chopped herbs and garlic.
Cut bread,
remove the crumb,
sprinkle your pork tenderloin with all the spices,
enter the pork fillet inside the bread,
coat the bread of bacon,
use the wire to close the whole thing (I suggest to watch a video on youtube to learn to use the wire),
put inside the wire also a branch of rosemary,
put your pork fillet in the oven at 180 ° C, covering the pan for 20 minutes, then discover, and turn the fillet (to cook it on both sides) and cook another 20 minutes.
Let cool at least 10 minutes (to avoid breakage all).
In all Tuscany, however there are many other ways to make the same recipe.
With spices for example, provided they are not spicy, you can use the ones you want (for example, you could use the laurel).
PS. I know my English is not perfect, if you do not understand something please contact me via mp ...

Upcoming recipes, pizza and lasagna.

I'd love to but if I tossed one of my mother's recipes in here she'd cut me balls to lips. :P

Ok..........nitrogliceryn, duct tape, pvc tube.........

....Ohh wait, you meant food......don't mind this one :P
Well, in some rare cases that would be just a little tiny short cut.

I'm so glad to see people interested :D
Thanks for all people who already began to share their recipes ! It would be great, I hope you will :)

That will be great ! :D Thanks ! You're welcome :)
And thanks to IAmSinistar who began to tell me about his actual Chili recipe !
I really hope people will like this thread.

Here! My beloved one. Yarr!

http://allrecipes.com/recipe/caribbean-spiced-roast-chicken/