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Jul 24, 2006 02:27 AM

Your Most Requested Dish Recipe

You know...what you are 'famous' for -- what your kids, family and or friends are always begging you to make.

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  1. In no particular order:

    butterscotch pudding
    scrambled eggs
    chicken with dried plums and olives
    wedding cakes
    thanksgiving dinner

    9 Replies
    1. re: Non Cognomina

      I would love your recipe for the chicken with dried plums and olives. Please post! It sounds fabulous.

      1. re: brooklynmasala

        The recipe is actually straight out of the Silver Palate cookbook. [I refer to the prunes in the recipe as "dried plums." Makes it sound more appealing to my family.] It's called Chicken Marbella:

        10 pounds favorite chicken parts, bones and skin attached
        (I use mostly thighs and legs because I prefer them)
        1 head garlic, peeled and pureed
        1/4 cup dried oregano
        Kosher Salt and Fresh cracked black pepper PRN (to taste)
        1/2 cup red wine vinegar
        1/2 cup olive oil
        1 cup bite sized pitted prunes
        1/2 cup pitted spanish green olives
        1/2 cup capers with a bit of juice
        6 bay leaves
        1 cup brown sugar
        1 cup white wine (I use a dry white)
        1/4 cup fresh chopped italian parsley

        1. In a large, non reactive casserole dish or bowl, combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and marinate in the refrigerator overnight, or up to 36 hours.

        2. Remove chicken from fridge. Note that the olive oil may appear solid. That's okay. Just let the chicken rest for about an hour on the counter and it will re-liquify.

        3. Preheat oven to 350 F.

        4. In one or two shallow baking pans, arrange chicken in a single layer. Spoon marinade over chicken. Sprinkle brown sugar on top of each piece, then pour white wine in the pan but not over the chicken (don't wash the brown sugar off the pieces).

        5. Bake the chicken for 50-60 minutes until it is done, basting with pan juices. (I like to use the shortcut of covering the pan for the first 30 minutes of baking, then uncovering for the last bit.)

        6. To serve, place chicken on rimmed platter, spooning prunes, olives, and capers around the chicken, and sprinkle generously with the fresh chopped parsley. The remaining juice can be served in a bowl with a ladle or in a gravy boat. Delicious with wild rice, brown rice, or quinoa.

        1. re: Non Cognomina

          This sounds amazing - but a very large recipe - would you have any suggestions for cutting it down to make fewer servings???

          1. re: Scribbler

            Yes, it is a large recipe. I usually make it when I'm catering for 12-15 people, or if I have a dinner party and like to have leftovers, too.

            To scale it down, I suggest using 3-4 lbs chicken parts (with skin and bone) for 4-6 people. Use half the amounts for all of the rest of the ingredients, though. If you cut down the liquid ingredients any more than that it's difficult to get the chicken evenly marinated. To bake, simply use a small enough baking pan that the chicken fit well (without crowding) or the prunes and olives will dry out during baking.

          2. re: Non Cognomina

            Sounds great but just to clarify, after arranging the chicken in the baking pans, you spoon over the same marinade that you had just taken the chicken from?

            1. re: Non Cognomina

              Synchronicity at work: Just basted a bunch of chicken using this recipe and placed in the fridge for tomorrow's's a wonderfully easy recipe that is very well-liked. Highly recommended!

              1. re: Non Cognomina

                I make this all the time as well. It is so easy, tastes incredible and is also looks gorgeous. The juice is so good, I often double the marinade part to make sure there is plent for everyone to use for dipping bread. Yum.

            2. re: Non Cognomina

              oooh - would you post your butterscotch pudding recipe? My boyfriend has developed a butterscotch pudding habit, learning to make one for him might be the best present I can think of.

              1. re: Meredith

                Alas, I cannot post my butterscotch pudding recipe. I picked it up from a restaurant I worked at a few years ago, and I signed an agreement not to publish or share any recipes I used or developed while working there without written permission. The recipe I use is unique to this one pastry chef for whom I have a great deal of respect. Sorry I can't share it.

                But I did look up a pretty easy recipe for home made butterscotch pudding. The link is below. I suggest using dark brown sugar and whole milk or half and half. The method is exactly like pastry cream. Hope you and your boyfriend enjoy!


            3. Also in no special order:

              Key lime pie, actually any kind of pie
              Smoked turkey
              Stir-friend veggies
              Grilled lamb
              Lasagne bolognaise

              3 Replies
              1. re: cheryl_h

                I'm interested in the stir-friend veggies, :0

                1. re: foodfan

                  Not a lot to it. Start with good Asian greens - choy sum, gai lan, baby mustard greens, long beans, water spinach, pea shoots etc. Stir fry over *high* heat. I add seasonings or flavorings depending on what I'm cooking, mostly one or more of the following: salt, sesame oil, garlic, ginger, oyster sauce, hot pepper or chile, vinegar. Do not overcook, greens should still be crunchy.

                  If I'm doing a fancier version, I'll combine different veggies to get a contrast in textures. And I'll throw in some dried mushrooms or wood fungus or bamboo shoots. It depends on what looks and tastes good at the time.

                  I think I'm asked to prepare this because to non-Asians the flavor of these veggies is a bit of a novelty. And many of my friends just don't know how to stir-fry so they end up with limp, overcooked, not very tasty veggies.

                2. Cornbread
                  Any type of sweet baking (cookies, cakes, etc)

                  7 Replies
                  1. re: Merry113

                    I'd love a great cornbread recipe- everyone I try I'm not happy with

                    1. re: pamd

                      Seems like requests for corn bread come up more in the winter months but try this.

                      Put a 10" skillet in a 450 F. oven with 2-3 Tbs. bacon fat, lard, or shortening to heat. You want the skillet smoking hot when you add the corn bread batter.

                      If you can get it use a good stone ground corn meal. I prefer Indian Head brand it is white and very very fine.

                      2 C. corn meal
                      4 tsp. baking powder
                      1 tsp. salt
                      mix that together and then combine
                      1 lg. egg with 1.5 C. milk and beat the egg then combine wet with dry and mix. Pour into the prepared hot skillet. That batter should sizzle and fry as it hits the pan. Bake for about 25 minutes and serve hot with lots of butter.

                      That is all there is too it. You can add bacon bits or pork cracklings. I often make it with buttermilk and when I do I add 1/2 tsp. baking soda to the dry ingredients.

                      1. re: Candy

                        Speaking pf cornbread recipes.......I've been searching for a cornbread that is sort of cakey, sort of sweet, not grainy, on the idea of a Marie Callendar's.
                        Anyone have anything???

                        1. re: othervoice

                          I have a cornbread obsession, and have tried so many different recipes! I've gotten to the point where I don't have a specific recipe I use, so I can't give you that, but I can offer some advice if you're going for cakey sweet cornbread:
                          1. if you don't want too grainy use very finely ground cornmeal and use 1 part cornmeal and 1 part flour
                          2. I usually use between 1/2 and 2/3 cup white sugar for sweet cornbreads
                          3. Yogurt! replace some of the milk in the recipe with either yogurt or sour cream (I always have plain yogurt around so thats what I use) It makes all the difference!

                          hope that helps you...

                        2. re: Candy

                          Candy, I tried this recipe a week or so ago when it was previously posted and it is soooo good. I am making it again tomorrow when we are having Chili.

                          1. re: BJE

                            Glad it worked out for you. I love cornbread. I use the same recipe for corn sticks too and also have one of those cast iron pan which is divided into wedges for maximum crunch.

                          2. re: Candy

                            I have tried this recipe and it's great. I think the 4 t of baking powder makes the difference. it's not dry and doesn't fall apart.

                      2. Chicken Enchiladas
                        Spinach Dip

                        1. roast turkey w/stuffing
                          bean salad
                          muffins, carrot cake
                          chilled cheesecake (not baked)

                          7 Replies
                          1. re: leeds

                            what's in your guac? all i use in mine is a little garlic salt and maybe some diced tomatoes, but i'm interested in looking for other ingredients to add.

                                1. re: davidknowshow

                                  A dash of tequila! and some hot sauce.

                                  1. re: davidknowshow

                                    tequila!! that's interesting! I will give it a shot! Although, I think the hot sauce might change the color of the guacamole a bit, no?

                                    1. re: davidknowshow

                                      i put taco seasoning in mine...affects the color a bit, but affects the taste to YUMMY

                                    2. re: davidknowshow

                                      if i'm making guac, i'm usually making some pico de gallo so i just add that to the avocados. chopped tomatoes, onions, garlic, lime, salt, cilantro, jalepenos.