Tell us what you can make that always gets raves.
What is your signature dish?
|by Anonymous||reply 125||Last Saturday at 1:11 PM|
Meatballs....and my sauce isnt bad either.
|by Anonymous||reply 1||Last Friday at 7:34 AM|
Macaroni, and Meatballs and Sausage in a Sunday Gravy/Sauce (call it what you will.)
Raves every time.
|by Anonymous||reply 2||Last Friday at 7:35 AM|
Brioche bread with cream cheese. Gets the girls going
|by Anonymous||reply 3||Last Friday at 7:37 AM|
Better than Sex Cake
Chocolate Cake with caramel sauce inserted in thru holes (tee hee) and crumbled Heath bar on top.
|by Anonymous||reply 4||Last Friday at 7:37 AM|
|by Anonymous||reply 5||Last Friday at 7:38 AM|
|by Anonymous||reply 6||Last Friday at 7:38 AM|
|by Anonymous||reply 7||Last Friday at 7:41 AM|
My po boys look like they take time. They don’t.
|by Anonymous||reply 8||Last Friday at 7:41 AM|
Spaghetti and meatballs
|by Anonymous||reply 9||Last Friday at 7:46 AM|
I make a baked chicken recipe that I found on the internet and then changed some ingredients. My secret ingredient is Mrs Dash- then I add salt.
I know and I don't care.
|by Anonymous||reply 10||Last Friday at 7:46 AM|
Revenge .... served cold.
|by Anonymous||reply 11||Last Friday at 7:47 AM|
|by Anonymous||reply 12||Last Friday at 8:03 AM|
Well R12 that meal doesn't look that appetizing.
|by Anonymous||reply 13||Last Friday at 11:14 AM|
Chili. I've won awards.
|by Anonymous||reply 14||Last Friday at 11:17 AM|
|by Anonymous||reply 15||Last Friday at 11:21 AM|
Lasagne alla Bolognese. And when I don't feel like making my own lasagne, I substitute cavatappi, using the two sauces and the Parmigiano-Reggiano.
|by Anonymous||reply 16||Last Friday at 11:28 AM|
|by Anonymous||reply 17||Last Friday at 11:34 AM|
Potato salad, lemon chiffon pie, short ribs. I made a quiche Lorraine once (Joanne Chang’s recipe) that was a huge hit but it was time-consuming so I only made it one other time.
|by Anonymous||reply 18||Last Friday at 11:39 AM|
Pierogies with sour cream, fried onion and bacon.
|by Anonymous||reply 19||Last Friday at 11:40 AM|
My breakfasts are loved. Perfect omelets that are not dry or overcooked. Poached eggs. Eggs over medium without brown edges. And a personal favorite: matzo brei (pronounced bry, not bree, for my goyische friends). Plus fresh-squeezed juice, freshly ground coffee. The works.
Friends always ask me to make pasta, too. My secret... very very slowly sautéed whole garlic cloves.
|by Anonymous||reply 20||Last Friday at 11:57 AM|
Sow Belly 'n' Hand Slung Chitlins
|by Anonymous||reply 21||Last Friday at 12:00 PM|
|by Anonymous||reply 22||Last Friday at 12:23 PM|
|by Anonymous||reply 23||Last Friday at 12:24 PM|
I put butter in the margarine fountain.
|by Anonymous||reply 24||Last Friday at 12:28 PM|
Simple breaded (egg, milk, crumbs) chicken breasts, sauteed in butter and olive oil.
Otherwise, I make food with too many spices for my friends' tastes.
|by Anonymous||reply 25||Last Friday at 12:29 PM|
Pineapple Upside-Down Cake
Double crust peach pie
|by Anonymous||reply 26||Last Friday at 12:31 PM|
R18, I hear ya. For a birthday dinner I once made a fabulous Crab Strudel, with the phyllo pastry baked to perfection. Too much trouble to serve again!
|by Anonymous||reply 27||Last Friday at 12:33 PM|
Do you use a mix or do you make it from scratch using the Julia Child video?
|by Anonymous||reply 28||Last Friday at 12:45 PM|
|by Anonymous||reply 29||Last Friday at 12:48 PM|
Old family recipe. We’re Eskimos.
|by Anonymous||reply 30||Last Friday at 12:48 PM|
Saltimbocca alla Romana
|by Anonymous||reply 31||Last Friday at 12:54 PM|
Shrimp Jambalaya, Daub Creole, Stuffed Acorn Squash.
|by Anonymous||reply 32||Last Friday at 12:55 PM|
Veal Prince Orloff
|by Anonymous||reply 33||Last Friday at 12:56 PM|
|by Anonymous||reply 34||Last Friday at 12:56 PM|
Bread pudding. My chili, Swiss steak, lemon bars, pecan bars and Mexican casserole are always well-received.
|by Anonymous||reply 35||Last Friday at 12:57 PM|
^^ Daube Creole
|by Anonymous||reply 36||Last Friday at 12:57 PM|
|by Anonymous||reply 37||Last Friday at 1:02 PM|
Lemon pie and fried fish.
|by Anonymous||reply 38||Last Friday at 1:32 PM|
Lemon ice box pie, tuna casserole, spaghetti and meatballs.
|by Anonymous||reply 39||Last Friday at 1:33 PM|
Please include tips tricks and if possible where you get the recipes!
|by Anonymous||reply 40||Last Friday at 1:52 PM|
That better than sex cake looks good.
|by Anonymous||reply 41||Last Friday at 1:55 PM|
r35 Bronzie, if it's not too much trouble, how do you make your Mexican casserole?
|by Anonymous||reply 42||Last Friday at 2:03 PM|
Ina’s salmon dip is amazing. I add a little liquid smoke to it, and double the salmon. It is always the first thing gone at parties. The orange beef from NYT cooking is restaurant quality. Mushroom leek soup with thyme cream from epicurious...so simple but perfect if you like mushroom soup. Fred’s chicken salad. The salmon dip is what I’m known for, but I looked through my bookmarks to find other recipes that I love.
|by Anonymous||reply 43||Last Friday at 2:04 PM|
That's what your wearing?
|by Anonymous||reply 44||Last Friday at 2:05 PM|
|by Anonymous||reply 45||Last Friday at 2:06 PM|
Is this the recipe you're talking about, r43, for Ina's smoked salmon dip?
|by Anonymous||reply 46||Last Friday at 2:07 PM|
Yes, r46. It is absolutely amazing, but double up on the salmon.
|by Anonymous||reply 47||Last Friday at 2:12 PM|
I have several Italian dishes learned from Nonna that would qualify as signature but for some reason this NYT Provencal Chicken is requested often by my guests, it is ridiculously easy to make. Double the vermouth, 1/3 cup not enough.
For Dessert, I am famous for Ricotta Pound Cake from Gina DePalma's Dolce Italiano Cookbook
|by Anonymous||reply 48||Last Friday at 2:17 PM|
My pasta salad. I buy tri-colored rotini, baby tomatoes, sliced black olives from Trader Joe's, canned artichoke hearts that I drain and cut into quarters, toss it with Trader Joe's Romano Caesar salad dressing, a bit of Parmesan and I just serve it chilled.
|by Anonymous||reply 49||Last Friday at 2:18 PM|
Thanks, r48. I saved the recipe to make next week.
|by Anonymous||reply 50||Last Friday at 2:21 PM|
You're welcome r50!
|by Anonymous||reply 51||Last Friday at 2:22 PM|
I never receive complaints about whatever I cook, but people genuinely seem to love my Chicken and Dressing.
|by Anonymous||reply 52||Last Friday at 2:23 PM|
With what do you dress your chicken, r52?
|by Anonymous||reply 53||Last Friday at 2:25 PM|
My DREAM BARS
|by Anonymous||reply 54||Last Friday at 2:28 PM|
|by Anonymous||reply 55||Last Friday at 2:28 PM|
Here's the NYT Provencal Chicken recipe from a blog, no need to sign up for a nyt recipe account.
|by Anonymous||reply 56||Last Friday at 2:28 PM|
R53 It is just another term for stuffing. Instead of being placed in a bird's cavity it is baked in a casserole dish.
|by Anonymous||reply 57||Last Friday at 2:32 PM|
[quote]What is your signature dish?
|by Anonymous||reply 58||Last Friday at 2:34 PM|
What's chicken and dressing? And please don't say 1000 Island or Ranch.
|by Anonymous||reply 59||Last Friday at 2:35 PM|
I make a Greek avogolemono soup to die for...the secret is you have to wash the rice 5 times and leave it to soak in water with salt 24 hours. You need to mix the juice of 3 lemons with 400 grams of sour cream 3/4 and Greek yogurt1/4 and 3 egg yolks....then pour a bit of the hot chicken soup slowly over it and mix it and then slowly pour it into the hot soup so it becomes nice and creamy and tangy but doesn't curdle.
|by Anonymous||reply 60||Last Friday at 2:37 PM|
R12, It looks like a lollipop.
|by Anonymous||reply 61||Last Friday at 2:37 PM|
|by Anonymous||reply 62||Last Friday at 2:39 PM|
I make a Bolognese sauce for which the base is finely grated red onion, carrot and celery and which I cook with olive oil and minced beef until it is browned a bit before adding tomato paste and chopped tomatoes and juice (make my own in a juicer)...I add oregano, salt and pepper.
|by Anonymous||reply 63||Last Friday at 2:40 PM|
R59 Chicken and stuffing. You prepare the stuffing and place it in a casserole dish with the chicken, usually shredded, on top or throughout. This isn't a picture of mine, but it will give you an idea. The secret is to make the several types of bread in the stuffing, yourself, from scratch.
|by Anonymous||reply 64||Last Friday at 2:43 PM|
R64, the chicken is cooked twice?
|by Anonymous||reply 65||Last Friday at 2:45 PM|
I always get compliments about my trademark pasta dish. I make a mornay sauce in one pan; stir fry onions, garlic, peppers and basil in a wok (to which I later add both tomato puree and chopped tomatoes); and then boil pasta (ideally rigatoni, but I'll use whatever's available so long as it's gluten-free) in another (larger) pan. Once all three are done and the pasta's drained, I'll integrate them all in a large ceramic bowl, and heat it under the grill for approx. 10-15 minutes until I get a crispy coating. And voila! Dinner is served.
|by Anonymous||reply 66||Last Friday at 2:46 PM|
|by Anonymous||reply 67||Last Friday at 2:48 PM|
R66 - no cheese or butter?
|by Anonymous||reply 68||Last Friday at 2:52 PM|
R65 It is usually boiled first. You can then use the leftover broth created by boiling the chicken in the dressing(stuffing). But, I have used a grocery store Rotisserie Chicken before. The chicken doesn't dry out, because of the moisture from the dressing.
|by Anonymous||reply 69||Last Friday at 2:52 PM|
R14, what's so good about your chili?
|by Anonymous||reply 70||Last Friday at 2:52 PM|
Both of my "signature" dishes are tomato-based: (1) bruschetta and (2) salsa / pico de gallo.
Those are the 2 dishes that people ask me to make.
|by Anonymous||reply 71||Last Friday at 2:54 PM|
A great regional cookbook for Cajun dishes, including Natchitoches Meat Pies, "Cane River Cuisine". A bit of Steel Magnolias right at home.
|by Anonymous||reply 72||Last Friday at 3:04 PM|
Cioppino. I merged the San Francisco and Seattle recipes together.
|by Anonymous||reply 73||Last Friday at 3:09 PM|
Mornay sauce contains both cheese and butter, R68.
|by Anonymous||reply 74||Last Friday at 3:17 PM|
My Genoese friend taught me how to make authentic pesto. Simple and delicious. I know, pesto is dated as a trendy food, but it’s still good.
|by Anonymous||reply 75||Last Friday at 3:17 PM|
Veal Prince Orloff
|by Anonymous||reply 76||Last Friday at 3:19 PM|
R73, I love cioppino. Didn't know there was a Seattle recipe. I'm sure it's not cheap to make, with all that seafood. My preference is when everything in the cioppino is peeled / shelled.
R75, Pesto may have been a trend in the 80s, but it's still a classic. Just like avocado toast may be a trend now, but my mom was eating avocado on toast in the 70s.
|by Anonymous||reply 77||Last Friday at 3:20 PM|
|by Anonymous||reply 78||Last Friday at 3:22 PM|
Reading that Better Than Sex cake recipe gave me diabeetus.
|by Anonymous||reply 79||Last Friday at 3:23 PM|
r35 What's your Swiss Steak recipe? I used to love my mother's, but I don't have the recipe. I've been using Alton Brown's, which is pretty good. Only problem is that I haven't been able to find cube steak or even round steak lately.
|by Anonymous||reply 80||Last Friday at 3:25 PM|
[quote] Reading that Better Than Sex cake recipe gave me diabeetus.
"Diabeetus" needs to be added to the DL dictionary as part of the lingua franca.
|by Anonymous||reply 81||Last Friday at 3:27 PM|
I like having people over for martinis, so I usually make little 1.5” squares of toast fried in butter topped with smoked salmon, a dollop of crème fraîche, a bit of caviar and a pinch of paprika. The sweetness of the butter and the savoriness of the caviar compliment the martini.
|by Anonymous||reply 82||Last Friday at 3:30 PM|
I’m a pretty good cook and get few complains but I would have to say iced tea and smoked ribs.
|by Anonymous||reply 83||Last Friday at 3:33 PM|
We are 83 replies deep and no one thought of red dragon cheese or canned frosting or even graxy?
You bitches are slipping
|by Anonymous||reply 84||Last Friday at 3:39 PM|
r42 Only if you promise not to throw rocks......... Everything in it, except for a rotisserie chicken, comes from bottles, jars and cans.
1. Two boxes Rice-A-Roni Spanish Rice prepared as directions indicate, plus 2 bay leaves.
2. All the meat you can get off one regular-size supermarket rotisserie chicken, shredded.
3. 2(or 3, if you want it very bean-y) 15oz. cans of beans(pink, black, kidney, your choice) rinsed and drained.
4. 8 oz(total) shredded yellow cheddar and Monterey Jack cheese.
5. 2 16oz jars of salsa.
6. 2 cups chicken broth.
7. S&P, chili powder and/or taco seasoning, Tabasco sauce and Worchestershire sauce, to taste.
Mix the seasonings into the chicken, layer all ingredients, twice, in a casserole dish. Make sure you save half the cheese for the top layer. Pour the chicken broth over everything. Cover and bake for 20-30 minutes at 300F. Everything in it is cooked, you're just heating it through. Check it halfway through and if it seems dry, add some broth or water. I like to eat this with tortilla chips. It's carb-heavy, but worth it.
This is a double recipe, leftovers are great. For a big crowd I do a triple.
|by Anonymous||reply 85||Last Friday at 3:42 PM|
Lemon pound cake
Dark chocolate gelato with candied ginger
|by Anonymous||reply 86||Last Friday at 3:42 PM|
R83, how do you make your iced tea? I'm not joking. I've tried to make a good, strong iced tea (black tea) and just can't seem to do it. The closest I've come is with PG Tips tea bags. Haven't tried loose tea.
|by Anonymous||reply 87||Last Friday at 3:49 PM|
[quote] like having people over for martinis, so I usually make little 1.5” squares of toast fried in butter topped with smoked salmon, a dollop of crème fraîche, a bit of caviar and a pinch of paprika. The sweetness of the butter and the savoriness of the caviar compliment the martini.
Gay Gayerson has finally returned to Datalounge. Welcome back Gay!!!
|by Anonymous||reply 88||Last Friday at 3:53 PM|
Lasagna. Although often I only make a quick sauce for parties that people love as well.
|by Anonymous||reply 89||Last Friday at 4:02 PM|
r81 I believe it already has been, thanks to the numerous references to Wilford Brimley. And of course, this.
|by Anonymous||reply 90||Last Friday at 4:04 PM|
After years of practice, I do a steak to perfection. But the one thing I make that blows everyone away (except me, I don't care for it) is osso buco.
|by Anonymous||reply 91||Last Friday at 4:09 PM|
[quote] Lasagna. Although often I only make a quick sauce for parties that people love as well.
R89, sounds delicious. Would you mind sharing how you make your "quick sauce"? TIA.
|by Anonymous||reply 92||Last Friday at 4:10 PM|
R88 didn’t mean to get your flannel panties in a wad old girl. We’d all love your recipe for Rice-A-Roni surprise.
|by Anonymous||reply 93||Last Friday at 4:13 PM|
I always do steak with sous vide these days. And there was an interesting recipe on ATK the other day for doing a huge chuck eye roast in sous vide for 24 hours.
|by Anonymous||reply 94||Last Friday at 4:14 PM|
r85 Thanks, Bronzie. As soon as I assemble all the ingredients, I'm going to make one.
|by Anonymous||reply 95||Last Friday at 4:16 PM|
I make a smoked salmon appetizer that layers smoked salmon on Trader Joe's potato latkes and I top it with mustard dill sauce from the New Basics cookbook. Everyone loves it.
|by Anonymous||reply 96||Last Friday at 4:20 PM|
r80 The Swiss steak recipe was my MIL's and is very old school. I haven't seen cube steaks in many years, and I used to work in a supermarket. The meat dept. had a special machine to make them, but I would always see it gathering dust in a corner. You'll have to buy a bottom round of beef, have it sliced 1/4" thick, and then pound it with a heavy duty meat tenderizer(not a flat-sided one, you need a textured one to help break down the tough meat fibers[you, in effect, become the cubing machine]), working in plenty of well-seasoned flour(S&P, paprika, thyme). It's a messy(flour flies everywhere), exhausting job,I used to do it outdoors. Fry in hot fat until crusty, you don't need to cook the meat thoroughly.
In the skillet you fried the meat in, saute long strips of onion, red and green pepper, and long, shreds of carrot(use a potato peeler), until they begin to soften. Layer the meat and veggies, and a small can of crushed tomatoes, well-drained( you don't want the dish too tomato-y) in a casserole, then pour over enough mixed beef and chicken broth to cover. Put the lid on and pop it in a 325F oven for about an hour or so(it depends on how many layers you've made), until fork tender. The last 15 minutes check the liquid level, if too dry add broth, if too wet leave off the cover. Serve with mashed potatoes and plenty of gravy from the pot.
This keeps well in the fridge AND freezer. It's so good though, leftovers don't last long. It makes terrific sandwiches.
I didn't give measurements for the meat or veggies, you'll just have to wing it. It'll look like you have too many veggies for the amount of meat, but they almost disappear once cooked.
|by Anonymous||reply 97||Last Friday at 4:21 PM|
Swiss Steak became popular (IMO) because it was a way to use a cheaper cut of meat (and it had a lot of flavor). Why not just buy whatever beef is available and pound it out as you would for chicken-fried steak.
|by Anonymous||reply 98||Last Friday at 4:25 PM|
R97 Maybe it is a regional thing. All the supermarkets near me, in the South, have cube steak all the time.
|by Anonymous||reply 99||Last Friday at 4:28 PM|
r98 That's basically what it is: chicken-fried steak baked with veggies and liquid. Since the meat is sliced and pounded, then braised, even the toughest cut becomes tender.
|by Anonymous||reply 100||Last Friday at 4:29 PM|
Turkey meatballs and graxy. Served over drained pasta.
|by Anonymous||reply 101||Last Friday at 4:34 PM|
|by Anonymous||reply 102||Last Friday at 4:38 PM|
Stuffed cabbage and sauerkraut.
|by Anonymous||reply 103||Last Friday at 5:02 PM|
USAid gruel topped with flies and washed down with cholera water.
|by Anonymous||reply 104||Last Friday at 5:39 PM|
Another vote for Pancakes Barbara! R17, what's your recipe?
For breakfast, Oeufs en Cocotte with chives and cream. The sex the night before has to have been really great to warrant this.
For a cookout, I smoke pork ribs. Everyone loves them.
In the winter, I use Julia Child's recipe for Boeuf Bourguignon and also her Cassoulet.
|by Anonymous||reply 105||Last Friday at 5:42 PM|
R87, I started with a recipe from Cook’s Illustrated that explained that you should not heat the water to boiling or boil the tea because that is what causes the tannins to get bitter. I used to heat water in the stove and use an electric thermometer to keep it at a certain temperature for a certain time, but discover I could get the same result by boiling water in my electric kettle and pouring it over the tea in a two-quart Mason jar. I use good quality tea bags just to make it simple, for that size jar, I use four strong black tea bags (like an English breakfast blend), and one bag each of peppermint and chamomile. I let it steep overnight, add the juice of one lemon and sweeten to taste (I use stevia powder, one level teaspoon, because I don’t like it too sweet). I am almost famous for it in my friend group...you should try it!
|by Anonymous||reply 106||Last Friday at 5:45 PM|
A fancy mac and cheese, made with Gruyere and prosciutto.
|by Anonymous||reply 107||Last Friday at 5:46 PM|
Thank you, R87. I actually have one of these devices to tenderize the meat if I can't get it done at the meat counter (and since I'm no longer going into stores, that's not an option.) Now if I can just find round steak ...
Your recipe is actually pretty similar to Alton's. My mom used to make two versions -- one with a more tomato-based sauce, and one with more of a brown gravy. I loved them both. I'll post Alton's recipe in the next post.
|by Anonymous||reply 108||Last Friday at 6:04 PM|
Alton Brown's Swiss Steak.
|by Anonymous||reply 109||Last Friday at 6:04 PM|
I'm looking for a really good chicken salad.
|by Anonymous||reply 110||Last Saturday at 8:46 AM|
[quote]I'm looking for a really good chicken salad.
Whatever else you do, don't overcook your chicken, use a vinaigrette instead of mayonnaise, and season with plenty of salt.
Try poaching your chicken breasts using this method.
|by Anonymous||reply 111||Last Saturday at 8:51 AM|
Red wine braised boneless short ribs over cheese grits with garlic collard greens.
|by Anonymous||reply 112||Last Saturday at 8:59 AM|
Thomas Keller's short ribs with grain mustard sauce-- labor-intensive so good for special occasions.
|by Anonymous||reply 113||Last Saturday at 9:16 AM|
r110 Pioneer Woman's Chicken Salad has been my favorite for years. The dressing is mayo/sour cream or yogurt/half n half with brown sugar and lemon juice, so good. I use rotisserie chicken.
Note: Half n Half is listed in ingredients but omitted in directions, don't leave it out although you may not need entire 1/2 cup, I generally use 1/4 cup.
|by Anonymous||reply 114||Last Saturday at 9:34 AM|
r110 I like the Whole Foods Sonoma Chicken Salad recipe.
|by Anonymous||reply 115||Last Saturday at 9:36 AM|
Brown sugar in Chicken Salad sounds interesting.
|by Anonymous||reply 116||Last Saturday at 10:13 AM|
This is Amurrica. There are never enough new ways to add more sugar to your unhealthy diet.
|by Anonymous||reply 117||Last Saturday at 10:16 AM|
Can I use canned chicken breast in the salad above?
|by Anonymous||reply 118||Last Saturday at 10:18 AM|
I've. made Chicken Marbella a lot, it's super easy and tastes. more involved than it. actually. is. Good hot or room temp, so works for parties outside. The Silver Palate ladies claim to have invented it and there are lots of adaptable versions.
|by Anonymous||reply 119||Last Saturday at 10:30 AM|
An Indian chicken recipe of some sort, a normal or creamy milder rather than spicy hot dish, usually from Madhuri Jaffrey with some minor adaptation. An appetizer, some Indian store bought bread heated, and a vegetable dish.
|by Anonymous||reply 120||Last Saturday at 11:45 AM|
Chicken l'Orange. My secret is sprinkling Tang while grilling or broiling.. Everyone thinks I peeled and squeezed oranges.
|by Anonymous||reply 121||Last Saturday at 11:54 AM|
When I was little my mom occasionally bought cube steaks. I remember supermarkets usually had a small, open chest freezer with individual, plastic-wrapped cube steaks. They always came with a pat of butter in the middle of them. But haven’t seen them in years.
|by Anonymous||reply 122||Last Saturday at 12:10 PM|
Caille en Sarcophage
|by Anonymous||reply 123||Last Saturday at 12:30 PM|
This is how I make turkey salad for sandwiches (can be adapted to chicken salad):
Turkey meat, small cubes. Can be a mixture of white and brown meat, depends on what you like.
Finely-chopped onion and celery. Can leave out celery if you dislike it.
Mayo, Best Foods (Hellman's) is the brand usually available to me.
Salt and pepper.
|by Anonymous||reply 124||Last Saturday at 1:08 PM|
^^^ I always like celery chunks in my turkey, chicken, egg, or tuna salads for the crunchy texture it adds.
|by Anonymous||reply 125||Last Saturday at 1:11 PM|