If someone were to ask you what your absolute favorite, best recipe is, what would you say? Just one 
And it can be either one you made yourself or one you’ve stumbled upon over the years.
Mine?
Teriyaki Tri Tip from Sunset Magazine. Seriously, this stuff will change. your. life. When anyone asks me for a grilling recipe, I give them this (and sometimes even when they aren’t asking :p:D). Not only is the marinade good on beef, but it’s also great on pork and chicken. As the guy who submitted the recipe commented in the comment section of the linked page, you definitely want to go crazy with the marinating: 3 days for beef, 2 days for pork, 1 day for chicken. With this recipe, I’ve converted even my most loyal Santa Maria dry rub tri tip fan friends.
Kick-Off Chicken Nuggets. Came with a coupon in my Sunday paper circulars.
First coat (we simply use flour) and fry 1 lb of cut-up chicken breast nuggets.
Mix Sauce: 1/3 cup of water, 2 tsp corn starch, 1/3 cup ketchup, 1/2 cup Karo syrup, 2 Tbsp soy sauce.
Dice an onion and 3 cloves of garlic and saute together with 1/4 tsp of crushed red pepper. When the onion and garlic are soft, pour in the sauce. when the sauce is bubbling and a bit thickened, put in the nuggets and coat them with the sauce and fry for another 3-5 minutes.
Pioneer Woman’s Roasted Garlic and New Potatoes. The recipe seems to have disappeared from the website so I can’t link to it, but boy oh boy is it amazing!
Take a bunch of new potatoes, toss them in a baking pan with copious amounts of olive oil, salt and pepper and a cup of white wine. Take five (yes, five - they’ll lose their edge with roasting) whole heads of garlic (not just five cloves!) and lop off the tops so that each clove has a bit exposed. Douse them with extra olive oil, then place them amongst the potatoes. Cover the whole thing with aluminum foil and pop in the oven for about 45 minutes at about 375 degrees farenheit. Once the time is up, remove the foil and bake them for an extra 20 minutes. If the potatoes seem insufficiently browned, crank up the broiler for another 3-5 minutes.
The resulting dish is absolutely heavenly! The potatoes are infused with garlic and white wine loveliness (the wine can be left out for those without a taste for it, red wine can be substituted, whatever’s your style!), and crunchy on the outside while deliciously soft on the inside. The garlic should be removed from its shell (makes a delicious ‘gloop’ noise while doing so) and mixed up with the potatoes - the roasting completely mellows them and gives them a fantastic nutty quality.
Pioneer Woman generally has some fantastic recipes, but this one takes the cake, hands down. The only other recipe which can vaguely compete is her Sherried Tomato Soup, and both of these recipies have not only entered my own standard repetoire, but my mother’s as well!
Being able to influence your mother’s cooking? That’s some powerful food!
I make this at least once a week… it’s really yummy. I think I got it from a magazine years ago, and it was called “Cheesy Texan Skillet” there.
1 can black beans, undrained
1 can diced tomatoes and green chiles
1 pound ground turkey or beef
1/2 cup shredded cheese
1 package Velveeta shells and cheese dinner
Assorted spices (cumin, salt, pepper, etc)
Drain the can of diced tomatoes and green chiles, reserving the liquid. Add enough water to the liquid to make 1 3/4 cups total.
Brown the meat. To the skillet, add the black beans, tomatoes, tomato/water liquid, and pasta shells. Stir until boiling. Cover and simmer on medium-low heat for 9-10 minutes, or until the pasta is tender. Remove from heat.
Stir in cheese sauce from the shells and cheese package. Make sure it’s well-blended. Serve with shredded cheese on top.
Anna Thomas’ Pepper-Cheese Bread.
I’ve been making this for over thirty years and have friends and family members who regularly ask me to make it, so I suspect it really is as good as I think it is. It’s an easy, forgiving bread recipe that’s almost impossible to screw up and if I had to choose one food to eat exclusively, it would be this.
I double the cheddar and use at least a whole tsp of Tabasco, not the wimpy ¼ tsp the recipe calls for.
Sausage Supreme.
1 pkg. beef or pork breakfast sausages.
1 can pineapple tidbits with juice
3 tbsp (or so) brown sugar
1/4 cup tomato paste
In a frying pan, brown the sausages and drain off the fat. Add the pineapple, brown sugar and ketchup. Cook it up until it gets nice and thick. Serve over your preferred starch.
Okay, there are so many delicious recipes in so many varying courses and ethnicities that I can’t even think of so I’ll give you my favorite recipe of the month 
Red Skinned Potato Salad with Dill from the Pioneer Woman’s Tasty Kitchen website pretty much blew my mind the other day. Use 1/3 cup of dill to really get the full effect and if you love hardboiled eggs in your potato salad (as I do) don’t hesitate to add more, I used 4. Use white vinegar if you forgot cider vinegar at the store. Also, chill for 6 hours? What is this, the Inquisition? Try 30 minutes or 15 in the freezer.
[Craig Ferguson]That’s awesome![/Craig Ferguson]
Well, I saw your thread after I took the chicken out of the freezer to thaw for my Dad’s Chicken n’ Noodles that I am making from scratch tomorrow. I thought that I’d weigh in, that it’s one of the simplest, cheapest, most delicious and luxurious comfort foods that I know.
I have some mushrooms that I need to use and was thinking of adding them to this particular batch of Chick 'n Nudels. Seems like they would be ideal texture wise… not much flavor, as they are white button… but they don’t seem right or traditional for my chicken and nooodles recipe. Really, rather try some rehydrated imported porcinis if I were to use mushrooms in my chixnoods. (sacrilege to the traditional noodlist.)